A. Wagle

Food Label Effects on Customer Purchases in a Hospital Cafeteria in Northern California

The purpose of this study was to determine if nutrient food labels helped increase purchases of healthier entrées in a hospital cafeteria. Thirty-two recipes consisting of healthy picks (HP) and regular menu (RM) entrées were developed, analyzed, and standardized. Results showed that the mean sales for HP increased from 41.8% (n = 47) to 42.5% (n = 40) as compared to decrease in RM sales from 58.2% (n = 64) to 57.5% (n = 54) at the end of the intervention period. RM entrées provided a mean of 657 Kcals while HP entrées provided 395 Kcals. Food labels may be a cost-effective way to promote healthier food choices.

Culture change: Improving quality of life by enhancing dining experience in a skilled nursing facility

ABSTRACT Serious concerns revolve around the nutritional status and quality of life of residents in skilled nursing facilities. The purpose of this study was to improve the quality of life of the residents of a skilled nursing facility in the San Francisco Bay Area through culture change by creating a home environment and also enhancing dining services through buffet service, beverage/snack service, and diet liberalization. This quantitative study utilized 5-point Likert scale resident satisfaction surveys, weight variance data, and average percentages of food intake. A positive impact of culture change on the nutritional status and satisfaction levels of the residents was observed, hence improving their quality of life in the future.

Evaluation and improvement of the nutritional value of meals and student satisfaction with menu changes at an extended learning site

ABSTRACT A study was conducted at a government-funded trade/continuation school to assess student satisfaction with meals, body mass indexes, and potential food insecurity status. Seventy-four students participated in a two-part survey and plate waste study of original cafeteria meals including a modified version. Seventy-three percent of the students surveyed were overweight/obese and over half were considered food insecure. Sixty-one percent of the students reported preferring the original cafeteria meal over the modified version, the difference in consumption being only 8.5%. Many individuals with body mass indexes over 30.0, reported overconsumption possibly due to food insecurity.