John S. A. Edwards

The influence of eating location on the acceptability of identically prepared foods

Abstract Three different classes of variables, namely the food, individual and situation, contribute to the appreciation of food. A dish, Chicken a la King and Rice, prepared from identical ingredients and to a standard recipe, was served to consumers in a variety of settings ranging from a residential home for the elderly to a 4-star restaurant. Local custom and procedures for the service and consumption of the dish were observed and diners asked to rate its acceptability. Results show that location contributed significantly (P

Longitudinal measurement of three eating behavior scales during a period of change

Abstract British students were tested three times per year immediately after entering university on a battery of tests, including eating behavior scales (Variety Seeking Tendency Scale, Food Neophobia Scale, and the Restrained Eating scale of the Dutch Eating Behavior Questionnaire). Repeated testing indicated high stability of the measured eating behavior scales over the study period of 1–2 years. Thus, food attitudes remained stable even during a major period of change in peoples lives when young people left home. The stability of the average measures of the three eating behaviors scales indicates that groups can be characterized by their scores. There was no gender effect for Variety Seeking Tendency or Food Neophobia but there was for Restrained Eating, as previously reported. Test–retest correlations for the same subjects were generally in the range 0.6–0.8. The correlation between Variety Seeking Tendency Food Neophobia was −0.6.

A taste of the unfamiliar. Understanding the meanings attached to food by international postgraduate students in England.

Using findings from semi-structured interviews with international postgraduate students in England, this paper explores the meanings attached to the food they eat in a new culture. Our study, using interviews, aimed to uncover student responses to both the food they eat whilst abroad and to the food they have left behind. Many students criticised local English food as bland, fattening, and unhealthy; nevertheless, most showed an openness to new foods, trying not only local food but also dishes prepared by their international friends, but this sat alongside a strong attachment to their home country dishes. Eating together was a popular leisure activity, and food of the origin country or region was the most popular cuisine. Eating home country food offered emotional and physical sustenance; students felt comforted by familiar taste, and that their physical health was stabilised by the consumption of healthier food than was available locally. Despite acknowledgement of the importance of food to cultural identity and overall quality of life in the anthropology and nutrition literatures, there is a dearth of research into this aspect of the international student experience; this study, therefore, marks an important beginning.

A comparison of energy intake between eating positions in a NHS hospital--a pilot study.

Malnutrition and the under-consumption of food in hospitals is prevalent and in UK hospitals, the consumption of meals is mainly a solitude event, despite evidence to show that eating in the presence of others can actually increase food intake. Dietary data were collected for three consecutive 24 h periods (n=13) from patients who consumed their meals either in bed, at the side of the bed or in the presence of others. Results show a significant increase (p<0.05) in the mean daily energy intake for those sitting around a table in the presence of others. Although a small pilot study, the results confirm the value of social facilitation in improving the under-consumption of food when in hospital.

The influence of positive and negative cues on restaurant food choice and food acceptance

Purpose – Food servers are often in a unique position to influence what customers choose, which in turn may affect their enjoyment of that food. The purpose of this study, therefore, was to evaluate the influence of positive and negative comments made by servers on food choice and acceptance.Design/methodology/approach – Customers using a public university restaurant were “assisted” in their food choice by a server making either a positive, negative or no statement as to the popularity of a selected dish. At the end of the meal, diners were then asked to rate the acceptability of the dish chosen using a nine‐point hedonic scale.Findings – Results show that only negative statements made by servers actually influence food choice but in all conditions, once a customer had chosen, acceptability of that dish was not affected.Research limitations/implications – This research was undertaken in a public restaurant where the servers are students. It could be argued that customers being aware of this responded acco...

The nutritional implications of food wastage in hospital food service management

While there is considerable anecdotal evidence and some research indicating poor nutritional intake and high levels of food wastage in hospitals, there have been no studies relating these issues to the catering system used. The overall purpose of this study was, therefore, to measure food wastage and nutritional intake in selected hospital catering systems. Data were collected from three types of ward (elderly, medical and surgical) in four hospitals (nine wards), two in London and two in Southern England. Three wards used food cooked mainly in the hospital kitchen, six used cook‐chill and cook‐freeze dishes bought in ready prepared. Five of the wards used a bulk system where food is transported to the ward and plated, in the others, food is plated in the hospital kitchen then transported to the ward. Food sent to the ward, served to patients, and that which remained uneaten or left on the service trolley was weighed for a minimum of 24 hours in each ward; 966 patient‐meal‐days. This data enabled food wastage and nutritional intake to be calculated. Results indicate that food wastage was lower at the breakfast meal, than the midday and evening meal, 23.10 per cent, 39.99 per cent and 42.35 per cent, respectively; female wastage was higher than male, 33.91 per cent and 27.26 per cent, respectively; wastage was higher where food was plated in wards rather than in the kitchen, 57.75 per cent and 35.28 per cent, respectively; and wastage was higher where food was purchased‐in ready prepared, rather than prime cooked in the hospital kitchen. Nutritional intake was calculated for five wards and in all, energy intake was below the recommendations, the highest deficit being 58 per cent. Deficiencies were also noted for other nutrients.

A preliminary assessment of two hospital food service systems using parameters of food safety and consumer opinion

The goal of any hospital caterer should be to provide food that meets nutritional requirements, satisfies the patient, improves morale and is microbiologically safe. Food distribution to hospital wards plays a critical role. The aim of this study was to compare two hospital food service systems using parameters of food safety and consumer opinion. An NHS hospital was selected where food delivery was due to change from a plated system to a cafeteria trolley system. Samples (50g) of dishes (n=27) considered to be high-risk were collected for three consecutive days from breakfast, lunch and supper meals. The samples were taken from a pre-ordered tray (similar to that of a patient) in the plated system and from the trolley on the ward in the cafeteria system of meal delivery (approxi mately six months after its introduction). Consumer opinions cards (n=180) were distributed and interviews also conducted. Microbiologically, the quality of food items delivered by both systems was satisfactory. However, concern was raised with the plated system, not for hot foods cooling down but for chilled foods warming up and being sustained in ambient conditions. Overall con sumer satisfaction and experience was enhanced with the trolley system. Food was hotter and generally per ceived to be of a better quality. Satisfaction with cold desserts was not dependent on the delivery system.

Food service management in hospitals

Summarises the results of two reports on hospital patients’ food intake and wastage. Identifies the issues to be addressed and rectified.

Hungry in hospital, well-fed in prison? A comparative analysis of food service systems

Meals served in prisons and hospitals are produced in similar ways and have similar characteristics, yet hospital patients are often at risk of being undernourished, while prisoners typically are not. This article examines field notes collected during nutritional studies of prison and hospital food service, which confirmed the difference in nutrient intake claimed by other authors. A comparison of food service processes and systems showed that the production of meals and the quality leaving the kitchen was similar in both types of institution. However, the delivery and service system was found to be much less coherent in hospital than in prison. Transport and service of hospital food were subject to delays and disruptions from a number of sources, including poor communication and the demands of medical professionals. These meant that meals reached hospital patients in a poorer, less appetising condition than those received by prisoners. The findings are discussed in the light of previous work and in terms of hospital food service practice.

Descriptive menus and branding in hospital foodservice: a pilot study.

Purpose – The purpose of this paper is to evaluate consumers perceptions towards descriptive menus and branding in hospital foodservice. This research is unique in its focus; earlier work has tended to concentrate on palatability and the variety of the menu rather than on dish description.Design/methodology/approach – Data were collected by means of a questionnaire in both medical and surgical wards (n=42). In addition, qualitative comments were sought from patients and foodservice management to enhance and add weight to results and conclusions drawn.Findings – Menu description was welcomed with patients preferring familiar foods. The general consensus was that an unfamiliar dish would not be selected on brand name alone.Practical implications – The potential impact of the proposed work could be significant with regard to hospital foodservice strategy particularly as greater emphasis has been given to the role of food in clinical outcomes. Any initiative such as improved dish description or use of famili...