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Four foodservice production methods for growing alfalfa sprouts were compared. Growing sprouts using the Glass Container Method resulted in the largest numerical yield of sprouts (242g of sprouts/ 5Og of seed), the smallest growth of bacteria (3.4 x 108 colony forming units/g) and the smallest total direct labor time (30 + 2 min). Sensory evaluation of 1 and 14-day old sprouts indicated that although panelists could differentiate between treatments (p Q 0.99) in a triangle test, no statistically significant preference for 1 or 14-day old sprouts could be detected. Service of sprouts at ~3 days post-harvest is recommended to provide a product of highest possible nutritional value (a12.02 mg ascorbic acid/lOOg alfalfa sprouts).

An assessment of nutrition education needs and learning preferences of students in grades 5, 8, and 11 was conducted to target instruction toward areas of highest need and strongest interest of students using teaching methods they prefer. This research evaluated students' knowledge, attitudes, and practices related to the Dietary Guidelines for Americans, including knowledge of the new Food Guide Pyramid; attitudes about school lunches and learning about nutrition; nutrition topics of interest; and preferred methods for learning about nutrition. Although results varied across grade level, generally students need to learn about the Food Guide Pyramid; the relationship between dietary fat, weight status, and health; and food sources of fat, salt, and fiber. They want to learn about personal health--how to control weight, improve diet, and prevent disease--using instructional methods that actively involve them. Results provide information relative to students' interest, understanding, and application of the Dietary Guidelines.

No abstract

Effectiveness of two cold-holding methods commonly used to maintain temperatures of products held on cold-serving units (CSU) was determined by time-temperature and bacterial growth patterns of three products. Products used were bulk (2.27 kg) and portioned (100 g) cottage cheese, portioned (100 g) tuna salad, and deviled eggs halves (100 ± 10 g). All products were held on a cold-serving unit using the mechanical/ice cold-holding method (mechanical cooling used in combination with 3 to 10 cm ice) for 24 h (control; laboratory setting), as well as on three separate cold-serving units using the mechanical cold-holding method (at three university residence hall field sites under actual operating conditions) for 4 h (maximum length of service). Temperatures of all bulk and portioned products held on CSUs using the mechanical/ice cold-holding method (initial temperatures of food were 4 to 8.2°C) were >7.2°C after 2 h with a 50% load factor. When the mechanical cold-holding method was used, all portioned products (initial temperatures were 8.2 to 11°C) were <7.2°C after 2 h with a 75% load factor. Temperature differences between the mechanical and mechanical/ice cold-holding methods were attributed to ice on the cold-serving unit. The ice insulated the products from the mechanically cooled basin and allowed internal temperatures of the products to increase. Statistical significance for bacterial growth patterns was reported only for products held on cold-serving units using the mechanical/ice cold-holding method: mesophilic growth in deviled eggs (p<0.05) and psychrotrophic growth in tuna salad (p<0.001). As expected, bulk cottage cheese had a significantly higher temperature over time (p<0.05) than did portioned cottage cheese for both methods of cold-holding. Based on results of this study, portioned foods on cold-serving units should be held less than 2 h when the mechanical/ice cold-holding method is used, or up to 4 h when the mechanical cold-holding method is available.