Menu Cycle Research Articles

Nutritional Analysis Of The “Regular” Hospital Menu In A Model-2 Hospital

Abstract Background Hospital malnutrition is associated with adverse clinical outcomes, particularly for older adults with pre-existing frailty. In our Model-2 hospital, the majority of inpatients are older (≥65 years) and at higher risk of developing malnutrition. Protein recommendations for older adults with acute or chronic disease are 1.2-1.5 g/kg/day. The amount of protein consumed per meal is also important. Methods Nutritional analysis of individual components comprising the 7-day regular hospital menu cycle was completed using Nutritics software for all foods and beverages available to inpatients. The results were then compared to nutrition standards as set for the regular hospital menu in the national “Food, Nutrition and Hydration Policy for acute hospitals 2018”. Results The “regular” menu of the hospital provided: mean 2056 kcal/day versus national standards 2100-2400kcal/day, protein 84 g/day versus national standard 90g/day. These values equate to 100% consumption of all foods offered on the “regular” menu. Energy distribution across the menu shows breakfast providing 29%, lunch 31%, supper 19%, tea & snack rounds 21% of total energy. Protein distribution showed breakfast providing 29%, lunch 41%, supper 18% and tea & snack rounds 12% of total protein. Of 37 surveyed patients 53% reported consuming less than their usual intake at home with actual menu intakes ranging from 50-60% of total food offered. Conclusion Nutritional analysis of meals offered on the “regular” menu revealed 98% adherence to the recommended daily intake (RDI) for energy and 94% of the RDI for protein requirements as per national standards. These results are based on actual servings rather than actual consumption, implying potential discrepancies. Consequently, there is a clear need for recalibrating the menu to achieve more consistent caloric and protein intake across each dish. This study also highlighted the need to develop an “energy dense” menu for patients with poor nutritional intakes and frailty.

The Management of Food Delivery Systems in the Nutrition Installation at the Hospital

One of the important roles of nutrition services is to improve the nutritional status of patients in hospitals so that it is hoped that this can speed up the healing process and shorten the length of stay. The aim of this research is to determine the food management system in order to fulfill patient nutrition at Malahayati Islamic Hospital. This research uses descriptive qualitative research. Data collection techniques by means of observation, interviews using recording and use of documents. Next, the data collected is analyzed. The informants for this research were 4 informants including the head of the Nutrition Installation, staff/nutrition experts and food processing officers and waiters. The sampling technique was carried out using Purposive Sampling. The research results show that the food procurement system starting from ordering and purchasing, receiving, storing and distributing food ingredients is in accordance with PGRS. And food processing starts from menu variations using a 7-day menu cycle, but food presentation and distribution needs to be monitored and evaluated in the use of PPE for waiters. Food procurement system, food processing, food distribution in accordance with PMK No. 78 concerning PGRS and food delivery system management.

Pendampingan Dan Penguatan Daycare Malnutrition Sebagai Upaya Penurunan Stunting Di Wilayah Kerja Puskesmas Sekaran

Malnutrition is a health problem that is still often found in developing countries. Based on SSGI data for 2022, the prevalence of stunting in Semarang City reached 10.4%. The Sekaran Community Health Center area recorded 3.07% of stunted toddlers in 2022, while as of December 2022 there were 74 underweight toddlers and 40 wasted toddlers. The establishment of daycare is one of the efforts made by the Sekaran Community Health Center to overcome the problem of stunting. This community service aims to assist nutritional care for toddlers with stunting at the Sekar Kasih Daycare located in Patemon Village, with the implementation of community service activities taking place since the daycare was established on March 1 2023 - August 1 2023. The programs offered and implemented include: other things include preparing a 10+1 day menu cycle, anthropometric measurements, GMP (Good Manufacturing Practices) training for 20 people consisting of daycare officers and posyandu cadres, preparing standard operating procedures (SOP) for organizing meals in daycares, and preparing a pocket book on food ingredient specifications. The results of this activity are a 10+1 day menu cycle, an increase in knowledge based on the average score from 89 to 96.5, and SOPs for managing food in daycare.

Food Waste and Food Service Satisfaction among Older Adults in Nursing Homes

Food waste and food service satisfaction can be used of a good food service management. Nursing homes are an institution that also provides food service. This study aims to identify and analyze the association between food waste and food service satisfaction among older adults in the nursing home in Surabaya, Indonesia. A cross-sectional study was conducted on 63 older adults. The 3x24-hour visual Comstock method was used to identify food waste and food service satisfaction was assessed using a questionnaire adapted from the RFSQ (Resident Foodservice Satisfaction Questionnaire) and FoodEx-LTC (Food Expectations-Long-Term Care). Data were analyzed descriptively and inferentially using the Chi-square test. The association between food waste and older adults’ food service satisfaction is insignificant (p=0.115). The majority of the older adults (71.4%) were satisfied with the food service and the average of food waste was relatively low (≤20%). However, some menus still had >20% leftovers. It is important to investigate older adults’ acceptability and preferences of each menu to minimalize food waste. Menu cycle planning needs to be evaluated periodically and well-designed to meet the nutritional needs of the residents.

The Effect of High Glycemic Modified Breakfast Menu on Increasing Learning Concentration of Junior High School Students Insan Cendekia Mandiri (ICM) Sarirogo – Sidoarjo

The nutritional adequacy of the Insan Cendekia Mandiri (ICM) junior high school students is obtained from the provision of food in the dormitory. One way to increase the acceptance of food intake organized by the boarding institution at the Insan Cendekia Mandiri Junior High School (ICM) is to modify the food menu. The provision of food doesn’t escape the standard portion for each individual so takes a portion of food that is by the RDA, so that it can be seen whether the individual needs of junior high school students have been met or not. This study aims to analyze the effect of modifying the menu of a high-glycemic meal on the acceptability and increase in learning concentration in students of SMP Insan Cendekia Mandiri in Sarirogo, Sidoarjo. This research method uses a pre-experimental design with a one-group pretest-posttest to determine the quality of the modification of the high-glycemic plate menu through the level of preference, acceptance of the increase in learning concentration of junior high school students at Insan Cendekia Mandiri (ICM) Sarirogo, Sidoarjo. The research sample was 37 junior high school students taken by simple random sampling using a formula to meet the inclusion and exclusion criteria. The variables in this study consisted of independent variables, namely modification of high glycemic prescriptions, the dependent variable was acceptance and learning concentration. The research instrument used is a 7-day menu cycle using organoleptic tests by conducting pre and posttest. The result is The breakfast menu from ICM has a lower glycemic index than the modified menu because of the ingredients used. There is a difference in the average energy value in the modified menu, which is 102.5 kcal compared to the breakfast menu from ICM, 2,94 grams of protein average higher than the breakfast menu on ICM, 10,9 grams of fat higher than the breakfast menu on ICM and then 10,76 grams of carbohydrate average lower than breakfast menu on ICM, and student concentration has increased because of the modified menu which has a high glycemic index.

Development of Phil-HEI and its evaluation of the Filipino diet: 2018 Expanded National Nutrition Survey

ObjectiveTo validate the application of the developed Philippine Healthy Eating Index (Phil-HEI) by exemplifying in a 2-week cycle menu plans and its application on the diet quality of Filipino adults using the 2018 ENNS dietary data. MethodsThe study analyzed data from 31,218 adult Filipinos aged 20 to 59 who participated in the 2018 Expanded National Nutrition Survey (ENNS). Dietary intake was obtained using 24 h food recall, used to calculate the Philippine Healthy Eating Index. To establish the efficiency of the index, the following aspects were evaluated: (1) content validity, (2) construct validity, (3) discriminating validity, (4) sensitivity analysis, and (5) internal consistency reliability. ResultsThe Philippine Healthy Eating Index (Phil-HEI) was developed using local guidelines, Philippine Food Pyramid, Philippine Dietary Reference Intakes, World Health Organization international guidelines, and the adapted AHEI-2010. The study found a significant association between Phil-HEI scores and age, wealth quintile, education, smoking, and BMI. The correlation between the Phil-HEI scores and energy/nutrient intake was significant but weak, with a trend across the Phil-HEI score tertiles. The discrimination validity showed large differences in mean scores based on usual diet versus three cycle menu plans. A sensitivity analysis revealed that higher Phil-HEI scores were associated with lower risk of chronic energy deficiency. The reliability of the Phil-HEI components was low (α = 0.26) due to the complex nature of assessing diet quality. ConclusionsThe Philippine Healthy Eating Index showed itself to be structurally valid when used to evaluate and monitor the diet quality of Filipino adults.

Appealing dish names to nudge diners to more sustainable food choices: a quasi-experimental study

BackgroundPromoting plant-rich diets, i.e., diets with significantly reduced amounts of animal products, including vegan and vegetarian, is a promising strategy to help address the dual environmental and health crises that we currently face. Appealing dish names could boost interest in plant-rich dishes by attracting diners’ attention to them. In this study, a systematic approach to naming plant-rich dishes with appealing descriptors was tested with a quasi-experimental design in four workplace, self-service, buffet-style cafeterias in Chicago, Sydney, São Paulo and Singapore.MethodsThree different plant-rich dishes were tested at each site. Appealing names were generated systematically through a workshop and emphasized the dish ingredients, origin, flavor and/or the eating experience. Each test dish appeared once in a four-week menu cycle where menu options changed on a daily basis. The cycle was then repeated four times (six times in Chicago) with the total number of showings for each dish to be four (six in Chicago). The dish names alternated between basic and appealing across dish repetitions. For each dish, the food taken per plate was estimated by weighing the overall food taken and dividing it by the plate count in the cafeteria. Data was analysed as percentage change from baseline (i.e., the first showing of each dish that always had a basic name) with linear mixed effects analysis using the lme4 package in R.ResultsOverall, appealing dish names significantly increased the amount of food taken per plate by 43.9% relative to baseline compared to basic dish names (54.5% vs. 10.6% increase for appealing vs. basic names, respectively, p = .002). This increase corresponded to a 7% increase in actual grams of food taken per plate. Secondary analysis showed that the effect was site-specific to English-speaking countries only and that there was no substitution effect between plant-rich and meat dishes.ConclusionsThe study tested an approach to creating appealing dish names in a systematic way and indicates that, in some settings, appealing dish titles are a relatively easy, scalable, cost-effective strategy that the food services sector can adopt to shift food choices towards more plant-rich, sustainable ones.

Analysis of a State Police Academy Menu Cycle for Dietary Quality and Performance Nutrition Adequacy.

Law enforcement officers have high rates of overweight and obesity. With diet as a leading risk factor, training academies present an opportunity for early-career nutrition intervention. Our purpose was to determine the dietary quality (DQ) and performance nutrition adequacy of a state police academy’s cafeteria menu. This cross-sectional content analysis included six weeks (three daily meals, Monday–Friday) of a police academy menu. Nutrient content was determined by portioning menus, gathering food specifications, and performing nutrient analysis. DQ was assessed using the Healthy Eating Index (HEI) 2015. Statistical analyses included independent t-tests and Cohen’s d. The total HEI score was 54/100. Subcomponent scores indicating adequacy included added sugar (5/5), total protein (4.97/5) and whole fruits (4.77/5). Seafood/plant proteins (0.33/5), fatty acid ratio (1.31/5), and dairy scores (1.59/10) needed significant improvement. The menu met the recommended intake for 13 of 19 nutrients investigated. Nutrients that did not meet adequacy were calories (% mean difference, needs-menu = 36.7%), carbohydrates (52.3%), vitamins D (82.5%) and E (66.7%), magnesium (44.1%), and potassium (41.8%). The academy menu leaves room for improvement in DQ and shortfall nutrients. By increasing low scores, the overall DQ of the menu will increase and supplement missing nutrients.

Nutritional adequacy of meals and commissary items provided to individuals incarcerated in a southwest, rural county jail in the United States

BackgroundPoor diet may contribute to deleterious chronic health among individuals incarcerated. Yet, limited research has evaluated the nutritional content of menus and commissary items provided in jails. Thus, this study assessed the macronutrient distribution, caloric composition, and diet quality of the seven-day cycle menu and commissary items provided in a southwest, rural county jail in the United States.MethodsDaily and mean availability of calories and macronutrients for the seven-day cycle menu and commissary items were estimated using NutritionCalc Plus®. Diet quality (i.e., Healthy Eating Index-2015 [HEI-2015]) was assessed. Macronutrients and calories were compared to the Acceptable Macronutrient Distribution Range (AMDR) and the 2020–2025 Dietary Guidelines for Americans (DGA). Protein and carbohydrate were compared to the Dietary Reference Intake (DRI). HEI-2015 was compared to the average U.S. diet.ResultsDaily caloric provisions exceeded DGA recommendations. Daily available (16.2%-25.2% kcal/day) and mean protein met the AMDR recommendations, yet exceeded the DRI. Mean protein with commissary packs exceeded the AMDR recommendations and DRI. Daily available carbohydrate met AMDR recommendations for all but two days of the seven-day cycle menu, which exceeded recommendations (52.5%-66.4% kcal/day). Mean carbohydrate met the AMDR recommendations and exceeded the DRI, and with the commissary packs, exceeded the AMDR recommendations and DRI. Daily available total fat for the seven-day cycle menu (79.5–146.7 g), mean total fat alone and with the commissary packs exceeded AMDR recommendations. Daily available saturated fat for the seven-day cycle menu (16.7–47.7 g) exceeded AMDR recommendations for all but one day of the seven-day cycle menu, while mean saturated fat alone and with the commissary packs exceeded AMDR recommendations. Daily available added sugars for the seven-day cycle menu (8.4–14.2 g), mean added sugars alone and with the commissary packs all met AMDR recommendations. HEI-2015 scores for the seven-day cycle menu ranged from 49.3–74.5 (mean = 62.2, SD = 9.4), and increased with the commissary packs.ConclusionsExceeding caloric and saturated fat recommendations may contribute to weight gain, regardless of high diet quality. Increasing nutrient-dense foods available in jail may reduce chronic disease among incarcerated populations.

Analisis Penyelenggaraan Makanan Di Instalasi Gizi RSUD Besemah Pagar Alam Tahun 2021

According to the Minister of Health Regulation Number 7 of 2019 concerning the health of the hospital environment, ready-to-eat food in hospitals is all food and drinks served from the hospital kitchen for patients and employees, as well as food and drinks sold within the hospital environment. This study aims to obtain in-depth information about food administration from the aspect of the process (planning, procurement, receipt, storage, processing and distribution of food) at the nutrition installation of Besemah Pagar Alam Hospital in 2021. The type of research used is a qualitative descriptive study with a phenomenological approach with technical techniques. interviews of informants or direct sources and secondary data with 9 respondents. This research was conducted on 5 – 20 July 2021. Data were collected using recording, then the data that had been carried out was analyzed. The results of this study on the process aspect of planning obtained information that aspects of the food ingredient planning process were not in accordance with PGRS guidelines. Then the process aspect of the procurement of foodstuffs includes ordering and purchasing foodstuffs, information is obtained that the procurement activities of foodstuffs are guided by PGRS. In the process aspect of receiving food ingredients, information was obtained that the activities of receiving food ingredients were not in accordance with PGRS guidelines. In the aspect of the food storage process, information was obtained that the storage of foodstuffs was not in accordance with the standards in the PGRS. In the process aspect of food processing, information is obtained that the food processing activities have been carried out according to the prerequisites of the PGRS guidelines, namely the availability of menus, menu guidelines, menu cycles, food ingredients to be cooked, cooking utensils, cooking assessments, availability of cooking SOPs, and regulations. use of food additives. In the process aspect of food distribution, information was obtained that the food distribution activities were not in accordance with PGRS guidelines.

The Menu Served in Canadian Penitentiaries: A Nutritional Analysis.

The food served in Canadian penitentiaries was scrutinized following food service reform where Correctional Service Canada (CSC) created a standardized menu to feed incarcerated male individuals. Food in prison is a complex issue because penitentiaries are responsible for providing adequate nutrition to the prison population, who are vulnerable to poor health outcomes but are often seen as undeserving. This study aimed to analyse the national menu served in Canadian penitentiaries, in order to compare them with Dietary Reference Intakes (DRIs) for male adults and the internal nutritional assessment reported by CSC. The goal was to verify if the menu served was adequate and to validate CSC’s nutritional assessment. The diet analysis software NutrificR was used to analyse the 4-week cycle menu. Both analyses were within range for DRIs for most nutrients. However, some nutrients were not within target. The sodium content (3404.2 mg) was higher than the Tolerable Upper Intake Levels (UL) of 2300 mg, the ω-6 (linolenic acid) content (10.8 g) was below the AI of 14 g, and the vitamin D content (16.2 μg) was below the target of 20 μg for individuals older than 70 years. When these outliers were analysed in-depth, the menu offering was consistent with the eating habits of non-incarcerated individuals. Based on this nutritional analysis and interpretation of the results in light of the complex nature of prison food, this study concludes that CSC meets its obligation to provide a nutritionally adequate menu offering to the general population during incarceration.

Nutrition availability for those incarcerated in jail: Implications for mental health

PurposeUsing a seven-day cycle menu and commissary items at a rural county jail, this study aims to describe provisions of micronutrients known to be associated with mental health disorders and if they meet dietary guidelines.Design/methodology/approachThe nutritional content of a seven-day cycle menu and four available commissary food packs were evaluated using NutritionCalc® Plus software (McGraw-Hill Education version 5.0.19) and compared to Dietary Reference Intakes (DRI).FindingsMenu mean values of Vitamin B6, Vitamin B12, Vitamin C and zinc met DRI recommendations. However, Vitamin D (for men and women), magnesium (for men only) and omega-3s (for men only) did not meet the DRI recommendations.Originality/valueAs deficits of Vitamin D, magnesium and omega-3s are known to exacerbate bipolar disorder, anxiety and depression, small changes to food would increase the offerings and potential intake of nutrients that may improve mental health.

Foodservice systems and mealtime models in rehabilitation: Scoping review.

To describe current foodservice systems and mealtime care utilized in the rehabilitation setting. A secondary aim was to identify commonly used outcome measures in foodservice research in the rehabilitation setting. A scoping review. PubMed, CINAHL, Scopus, Embase, PsycINFO and Cochrane were searched until January 2022. The review was conducted according to Joanna Briggs Institute's methodology for scoping reviews. Included studies were conducted in the inpatient rehabilitation setting, adult population ≥18 years old and provided a description of at least one element of the foodservice system, food and menu, waste and/or eating environment. Of 5882 articles screened, 37 articles were included, reporting 31 unique studies. Most rehabilitation units had cook-fresh production methods (50%), used decentralized bulk delivery methods (67%) had a communal dining room (67%) and had a 3-week menu cycle (71%). Mealtime care was predominantly provided by nursing staff, however few studies reported on specific activities. Nutritional intake was a key outcome measure across included studies (43%), with only six papers reporting on rehabilitation outcomes. Of the intervention studies (n=9), all were aimed at improving nutritional intake through menu or mealtime care modifications; few (n = 3) studied changes in rehabilitation outcomes. This scoping review identified a considerable lack of reporting of foodservice and mealtime care systems used in rehabilitation settings in the available literature. Further investigation is required to understand what models of mealtime care are provided to patients and to understand the impact of changes to foodservice and mealtime systems on patient outcomes. No patient or public contribution was necessary for this review.

Assessment of a New England Public University’s Adherence to the Partnership for a Healthier America’s Healthier Campus Initiative

ObjectivesUniversity dining halls are understudied food environments that affect the diet quality of college students. This study assessed dining hall offerings at a large public university using the Partnership for a Healthier America’s Healthier Campus Initiative (PAHA), criteria for healthier campus food environments. MethodsWe evaluated breakfast, lunch, and dinner using spring cycle menus (16 weeks in 2019 and 4 in 2021) from two full-service dining halls totaling 29 meals in 2019, and 84 meals in 2021 to determine adherence with PAHA criteria for availability of: 1) wellness meals (defined as including whole grains, lean protein, low-fat dairy, fruits and vegetables), 2) 35 fruits, 35 vegetables, and 32 100% whole grain products, 3) ≤4 fried food options at a time, 4) 33 desserts with <150 kcals, labelled as healthier 5) healthier food identification at point of presentation, and 6) marketing strategies promoting healthy options. To assess validity of the cycle menu data, evaluators also completed 7 in-person visits to match the cycle menus to the dining hall’s physical displays. An “all-day” menu (ADM) was also collected from both years to evaluate static items available. ResultsAll spring 2019 and spring 2021 cycle menus consistently met PAHA criteria for fried foods, but 0% of cycle menus during either period met the other 5 criteria. In 2019, wellness meals and fruits, vegetable, and whole grain criteria were met when the ADM was included in the analysis; in 2021, the wellness meals was met when salad and sandwich bars offerings in the ADM were included. Cycle menus were consistent with what evaluators observed in-person. Even with the ADM, dining hall menus did not meet criteria for desserts or marketing of healthier options. ConclusionsCompared against guidance for healthy campus food environments, dining halls at a large public university largely met limited fried food criteria but did not meet other criteria. While increasing whole grains, fruits, vegetables, lean meat, and low-fat dairy in cycle menus may have budgetary and/or logistical constraints, it may be feasible for dining halls to clearly label and promote healthier foods at point-of-purchase through signage. Funding SourcesURI College of Health Sciences Undergraduate Research Award, April 2021.

A Cross-Sectional Observational Study of Online Pre-order Systems for School Lunches in Primary Schools

ObjectivesTo explore how children (4–11 years) interact with online pre-order systems (OPS) to select school lunches. MethodsA combination of direct observation and an online questionnaire was used to examine the operation of OPS in four UK primary schools. An observation form was developed to collect data on how the menu options were displayed on the OPS, how children selected options, and the interactions between children and others when making food selections. A questionnaire was used to collect data on parent’s perspectives on their children’s school food choices and the OPS. Descriptive statistics were followed by Fisher’s exact tests to examine associations between characteristics (e.g., year group) and outcomes such as having a school lunch or who the decision-maker was. Qualitative data were analysed using a thematic approach. ResultsTwelve hours of direct observation in 24 classrooms with children aged 4–11 years (n = 682) were conducted. The food displayed on the systems differed across the systems and schools, reflecting the schools’ respective menu cycles. Most children (70%) having school lunches pre-ordered these in the classroom (the alternative was remote selection with a parent account). Differences in the food choice process related to children’s ages; older children (8–11 years) were observed to be more independent when making food selections, compared to younger children, often supported by parents or teachers. The questionnaire was completed by 125 parents and over half of the parents (54%) of children having a school lunch reported that their child was the decision-maker when choosing the menu option. Interestingly, there was a significant association between year group and who chose the lunch option from the menu (p = 0.007), with a moderate effect size. Three main themes emerged from 151 comments from parents, including those related to children’s independence when choosing lunch and parents viewing this as part of children growing up. ConclusionsObservation was invaluable in understanding the OPS and how pupils chose their meals. Given the potential expansion of these systems in schools, there is an opportunity to develop interventions to guide children towards specific or different options from the school menu. Funding SourcesPrincess Nourah Bint Abdulrahman University, KSA.

Analysis of a State Police Academy Menu Cycle for Dietary Quality and Performance Nutrition Adequacy

ObjectivesCurrent literature suggests law enforcement officers have high rates of obesity. With diet as a leading risk factor, early career nutrition interventions could be beneficial in establishing long-term healthy eating habits. Thus, the purpose of this study was to determine the diet quality (DQ) and performance nutrition adequacy of a state police academy's dining facility menu.MethodsThis cross-sectional content analysis included six weeks (three daily meals, Monday–Friday) of a state police academy's dining facility menu. Nutrient content was determined by meeting with the dining facility manager, portioning menus, gathering food specifications from purchase orders, and then performing nutrient analysis. DQ was assessed using the Healthy Eating Index-2015 (HEI). Independent t-test and Cohen's d determined differences between menu nutrient content and performance nutrient needs.ResultsThe mean (±SD) total HEI score for the six-week menu was 54 ± 9.55 out of 100. Subcomponent scores of total protein (4.97 out of 5) and whole fruits (4.77 out of 5) indicate adequacy. Total fruit (3.19 out of 5), whole grains (6.10 out of 10), total vegetable (3.77 out of 5), and dark greens and legumes (3.51 out of 5) scores could be improved. Seafood and plant proteins (0.33 out of 5), fatty acid ratio (1.31 out of 5), and dairy (1.59 out of 10) scores were low. The menu met recommended intake for 13 of 19 subcomponents investigated. Subcomponents that did not meet adequacy were calories (% mean difference, needs – menu = 36.7%), carbohydrates (% mean difference = 52.3%), vitamins D (% mean difference = 82.5%) and E (% mean difference = 66.7%), magnesium (% mean difference = 44.1%), and potassium (% mean difference = 41.8%).ConclusionsThe academy menu is adequate in most performance-related nutrients, but also leaves room for improvement in DQ and shortfall nutrients. By focusing on increasing low HEI subcategory scores, overall DQ of the menu will increase and could potentially simultaneously make up for inadequate nutrients. To optimize current and future performance and health, police academies should consider evaluating their menus and ensuring adequacy and high DQ.Funding SourcesNone.

Engaging the Community Child Care Centers to Achieve Nutritious Menu Plan and Vegetable Intake Promotion for Preschoolers in Ubon Ratchathani

ObjectivesFood and nutrition during childhood plays a crucial role for child’s growth and development. In Thailand, community child care center established by a Local Authority Organization provides early childhood education and growth development support to a rural child. This research aims to develop a nutritious menu for lunch meal served in the community child care centers. MethodsThis research used a Participatory Action Research (PAR) for engaging the community child care centers to achieve nutritious menu plan and vegetable intake promotion for preschoolers in Ubon Ratchathani. There were 105 participants joined the research. The intervention includes increasing nutrition knowledge of the cookers, teachers, and parents of children. The development of 1-moth menu planning by the collaboration group participants was conducted. The statistical analysis involved frequency, percentage, mean, standard deviation, and Paired t–test. The selected nutritive value of developed menu was analyzed by Inmucal program Version 3.0. ResultsThe participants agreed to use the developed menu-cycle to serve children in all centers with approval from the local government organization. There were significantly increasing of diet and nutrition knowledge scores of the participants (from 11.56 to 12.61). After the intervention, it was found that creating policy guidelines set by the local administrative can lead to improvement of nutritive value of the developed menu. ConclusionsThe community child care center is suitable for promoting nutrition of preschool children in rural area. This research used the participatory action research to involve of cookers, teachers, and parents in designing nutritious menu cycle served in the child care center. This strategy may helpful for child care providers to ensure quality lunch meal for preschool children. Funding SourcesUbon Ratchathani Rajabhat University (UBRU), Thailand.

Analisis Sisa Makanan Pasien Rawat Inap Rumah Sakit

Kepmenkes No.129/Menkes/SK/II/2008 concerning Minimum Hospital Service Standards (SPM) states that as much as 20% of food leftovers are not eaten by patients. Patient nutrition becomes inadequate and inefficient due to wasted costs. This study aims to analyze food waste from inpatients at the hospital. Using a cross-sectional design, measurements were made of 113 inpatients at Ahmad Yani Metro Hospital, taken proportionally from classes I, II, and III with the consecutive method. As the dependent variable is leftover food and the independent variable is food appearance (portion and serving), food taste (seasoning and food temperature), and food from outside the hospital. Data were collected by interview technique using a closed list of questions and assessment using the Comstock Form. The analysis will be carried out to the bivariate level using a t-test. The results of this study indicate that 79.6% of inpatients at the Ahmad Yani Hospital in Metro City left less than 20% of food left. Meanwhile, the average leftover food reached 18.5% (SD=14.7%). There was a relationship between food presentation (p-value=0.018), food temperature (p-value=0.048), and food from outside the hospital (p-value= 0.044) with leftover food. Meanwhile, the portion of food (p-value=0.178) and seasoning (p-value=0.115) had no significant relationship with food waste. Therefore, it is recommended to hospitals as nutrition service providers improve the vegetable menu in the menu cycle.

The Origins of Food Supplied to an Australian Public Hospital.

Local food procurement by public institutions such as hospitals offers multiple benefits including stimulating the local economy, creating jobs, and building resilience within the food supply. Yet no published study has attempted to quantify the local food purchase by hospitals. This baseline is needed to identify gaps, set targets, and monitor change. The objective of this study was to investigate the origin of food supplied to a metro tertiary public hospital and to describe the proportion of food budget spent on items with ingredients grown in Australia and “locally” within the state of Victoria. Food procurement data were collected and analyzed during October 2020-April 2021. All items purchased by the cook fresh kitchen supplying meals to inpatients and two childcare centres during an 8-day menu cycle period were audited. Following an inspection of food packaging labels to determine country of origin, data on the proportion of Victorian content were collected from manufacturers and suppliers of foods containing Australian ingredient. Almost 80% of the food budget (AU $17,748 and 200 items) was spent on items containing significant (at least 75%) Australian content, while 11% was spent on entirely imported foods. The specific geographic origins of 55% of the budget spent on “Australian” food remain unknown as information from manufacturers and suppliers was not available. Where data were available, 3% of food budget was attributed to entirely Victorian grown foods, including fresh fruit, vegetables, and poultry. A considerable proportion of Australian grown foods are purchased by this hospital, but it is largely unknown whether these are local, from the state of Victoria, or not. Tracing and sharing of food origin data, a clear definition for “local” food, and an understanding of Victorian food growing industries are needed to progress the “local food to hospital” agenda.

Plate Waste Evaluation of Plant-Based Protein Entrees in National School Lunch Program

ObjectiveTo assess plate waste of plant-based protein entrees compared with regularly served meat-based entrees in the National School Lunch Program (NSLP). DesignPlate waste data were collected before and after introducing the plant-based entrees, using digital photography and the quarter-waste method. ParticipantsNational School Lunch Program participants in grades 6–8. InterventionTwo newly developed plant-based protein entrees were introduced into the menu cycle by replacing 2 regularly served meat-based entrees. Main Outcome MeasureStudent plate waste of plant-based entrees compared with entrees regularly served in the NSLP meal pattern. AnalysisA total of 4,138 meal observations were analyzed. Ordinary least-squares regressions and 2-sample unpaired t tests were used to determine significant differences in waste. ResultsNational School Lunch Program participants wasted plant-based entrees more than all other entrees served during lunch. Students wasted all or none of the plant-based entrees more than partial servings. There were no significant differences in waste between demographic groups for the plant-based entrees. Conclusions and ImplicationsPlant-based entrees served as a part of the NSLP may lead to increased plate waste than meat-based entrees. Novel food pairings and visibility of legumes may have led to increased plate waste.