Arts and Humanities Commons^™

Clean Meat: Did We Under Or Over Estimate How Far This New Industry Could Grow?, Tyler R. Glick

Honors Theses - Providence Campus

Soon lab-grown meat will be on the market for everyday consumers to purchase, but will it be successful as the companies producing it are predicting? Scholarly discussions on lab-grown meat are in their beginning stages with most attention being directed toward the production process (Kowitt 2017; Mitchell 2017: Schwartz & Conley 2018). The late decade of the 2010’s saw an increasing amount of coverage and interest in lab-grown meat. As the technology continues to advance, I hypothesize thatlab-grown meat will become more readily available to consumers; however, I question whether or not consumers are ready for such a change even …

More Locally-Grown Food On Menu, Lydia Marcus

The Voice

No abstract provided.

Maxwell, Daralyn, Susam Cousins, Kelly Dyer

Querying the Past: LGBTQ Maine Oral History Project Collection

Daralyn Maxwell, Dal for short, is a 67 year old transgender woman. Dal lives in Freeport Maine but has moved around the northeast throughout her life. In this interview Dal covers experiences she has had throughout her life. Dal came out as a trans woman later in her life and she values her experiences that brought her to where she is today. Dal covers her experience working in bars and restaurants as a male presenting person where she helped women escape domestic violence. Dal also covers her coming out story, from being outed to her boss, to coming out to …

Plate Waste In Hospitals And Strategies For Change, Peter G. Williams, Karen Walton

Peter Williams

Plate waste in hospitals refers to the served food that remains uneaten by patients. High levels of plate waste contribute to malnutrition-related complications in hospital, and there are also financial and environmental costs. Plate waste is typically measured by weighing food or by visual estimation of the amount of food remaining on the plate, with results presented as the percentage by weight of the served food, or by calculating the protein, energy or monetary value of the waste. Results from 32 studies in hospitals show a median plate waste of 30% by weight (range: 6-65%), much higher than in other …

Rehabilitation Inpatients Are Not Meeting Their Energy And Protein Needs, K. Walton, P. G. Williams, Linda C. Tapsell, M. Batterham

Dr Marijka Batterham

Background & aims: This study aimed to determine the amounts of energy and protein required, ordered and consumed daily by long stay rehabilitation inpatients. Methods: A quantitative, weighed plate waste study. Thirty inpatients (16 females, 14 males; mean age 79.2 years; mean length of stay 52 days) from three rehabilitation hospitals in the Illawarra region of Australia. Data were collected over two days, including nutrition assessment details and weighed plate waste. Daily energy and protein requirements, amounts ordered and consumed were the outcome measures. Statistical analyses included paired t-tests, Wilcoxon Signed Rank tests and Spearman correlations. Results: Although adequate amounts …

Rehabilitation Inpatients Are Not Meeting Their Energy And Protein Needs, K. Walton, P. G. Williams, Linda C. Tapsell, M. Batterham

L. C. Tapsell

Background & aims: This study aimed to determine the amounts of energy and protein required, ordered and consumed daily by long stay rehabilitation inpatients. Methods: A quantitative, weighed plate waste study. Thirty inpatients (16 females, 14 males; mean age 79.2 years; mean length of stay 52 days) from three rehabilitation hospitals in the Illawarra region of Australia. Data were collected over two days, including nutrition assessment details and weighed plate waste. Daily energy and protein requirements, amounts ordered and consumed were the outcome measures. Statistical analyses included paired t-tests, Wilcoxon Signed Rank tests and Spearman correlations. Results: Although adequate amounts …

What Do Stakeholders Consider The Key Issues Affecting The Quality Of Foodservice Provision For Long-Stay Patients, K. Walton, P. G. Williams, Linda C. Tapsell

L. C. Tapsell

This study aimed to elicit concerns of key stakeholders regarding food service provision to long stay hospital patients. Seventeen focus groups and four individual interviews were conducted involving six stakeholder groups: dietitians, nutrition assistants, patients, nurses, food service assistants and food service managers. Ninety-eight participants (20 male; 78 female) were recruited from public and private hospitals in New South Wales, Australia. Each of the focus groups and individual interviews was conducted in the hospital setting where free and open discussions could be digitally recorded. Transcripts were prepared from the digital recordings and QSR Nvivo 2.0™ qualitative analysis software was used …

Plate Waste In Hospitals And Strategies For Change, Peter G. Williams, Karen Walton

Faculty of Health and Behavioural Sciences - Papers (Archive)

Plate waste in hospitals refers to the served food that remains uneaten by patients. High levels of plate waste contribute to malnutrition-related complications in hospital, and there are also financial and environmental costs. Plate waste is typically measured by weighing food or by visual estimation of the amount of food remaining on the plate, with results presented as the percentage by weight of the served food, or by calculating the protein, energy or monetary value of the waste. Results from 32 studies in hospitals show a median plate waste of 30% by weight (range: 6-65%), much higher than in other …

Foodservice Perspective In Institutions, P. G. Williams

Faculty of Health and Behavioural Sciences - Papers (Archive)

In Western countries around 10-15% of all foodservice meals are provided in institutional settings such as hospitals, nursing homes, prisons, schools, military settings and workplace canteens. This chapter describes the different types of meals and foodservice systems used in these institutional settings, including the menus used, nutritional standards, food waste, meals times, methods of counting meals and possible future trends.

Food Service Trends In New South Wales Hospitals, 1993-2001, R. Mibey, P. G. Williams

Peter Williams

A survey of the food service departments in 93 hospitals throughout NSW Australia (covering 51% of hospital beds in the state) was conducted using a mailed questionnaire and the results compared with those from similar surveys conducted in 1986 and 1993. Over the past eight years there has been a significant increase in the proportion of hospitals using cook-chill food service production systems, from 18% in 1993 to 42% in 2001 (p<0.001). Hospitals with cook-chill systems had lower staff ratios than those with cook-fresh systems (8.3 vs 6.4 beds/full time equivalent staff; p<0.05), but there was no significant …

Trend To Better Nutrition On Australian Hospital Menus 1986-2001 And The Impact Of Cook-Chill Food Service Systems, A. Mcclelland, P. G. Williams

Peter Williams

Objective To assess trends in the nutritional quality of hospital menus and examine differences between menus used in hospitals with cook-chill or cook-fresh food services. Design Standard patient menus were analysed against 28 criteria to assess nutritional standards and compared to results from similar studies in 1986 and 1993. Setting Menus were collected from 80 hospitals in New South Wales, Australia, including 36 using cook-chill food service systems. Statistical Analysis Chi-squared analysis was used to assess differences between the proportions of hospitals meeting the criteria in 2001 and 1993 and between different types of hospitals. Results In 2001 compared to …

Rehabilitation Inpatients Are Not Meeting Their Energy And Protein Needs, K. Walton, P. G. Williams, Linda C. Tapsell, M. Batterham

Faculty of Health and Behavioural Sciences - Papers (Archive)

Background & aims: This study aimed to determine the amounts of energy and protein required, ordered and consumed daily by long stay rehabilitation inpatients. Methods: A quantitative, weighed plate waste study. Thirty inpatients (16 females, 14 males; mean age 79.2 years; mean length of stay 52 days) from three rehabilitation hospitals in the Illawarra region of Australia. Data were collected over two days, including nutrition assessment details and weighed plate waste. Daily energy and protein requirements, amounts ordered and consumed were the outcome measures. Statistical analyses included paired t-tests, Wilcoxon Signed Rank tests and Spearman correlations. Results: Although adequate amounts …

Instruction For Quality Service: A Curricular Unit, Lucia A. Miltenberger

Regis University Student Publications (comprehensive collection)

The purpose of this project was to design an in depth and inclusive curricular unit for quality food service to accommodate an emergent industry. It is intended to meet the needs of students and professionals in culinary or formal training programs. This work is designed to involve various methods of instruction that consider diverse learners and their learning styles. In addition, the author sought to provide a well rounded and inclusive back ground in the history and evolution of food service. Also investigated were the many facets of management and technical skills involved in a real life environment. The project …

What Do Stakeholders Consider The Key Issues Affecting The Quality Of Foodservice Provision For Long-Stay Patients, K. Walton, P. G. Williams, Linda C. Tapsell

Faculty of Health and Behavioural Sciences - Papers (Archive)

This study aimed to elicit concerns of key stakeholders regarding food service provision to long stay hospital patients. Seventeen focus groups and four individual interviews were conducted involving six stakeholder groups: dietitians, nutrition assistants, patients, nurses, food service assistants and food service managers. Ninety-eight participants (20 male; 78 female) were recruited from public and private hospitals in New South Wales, Australia. Each of the focus groups and individual interviews was conducted in the hospital setting where free and open discussions could be digitally recorded. Transcripts were prepared from the digital recordings and QSR Nvivo 2.0™ qualitative analysis software was used …

Trend To Better Nutrition On Australian Hospital Menus 1986-2001 And The Impact Of Cook-Chill Food Service Systems, A. Mcclelland, P. G. Williams

Faculty of Health and Behavioural Sciences - Papers (Archive)

Objective To assess trends in the nutritional quality of hospital menus and examine differences between menus used in hospitals with cook-chill or cook-fresh food services.

Design Standard patient menus were analysed against 28 criteria to assess nutritional standards and compared to results from similar studies in 1986 and 1993.

Setting Menus were collected from 80 hospitals in New South Wales, Australia, including 36 using cook-chill food service systems.

Statistical Analysis Chi-squared analysis was used to assess differences between the proportions of hospitals meeting the criteria in 2001 and 1993 and between different types of hospitals.

Results In 2001 compared to …

Food Service Trends In New South Wales Hospitals, 1993-2001, R. Mibey, P. G. Williams

Faculty of Health and Behavioural Sciences - Papers (Archive)

A survey of the food service departments in 93 hospitals throughout NSW Australia (covering 51% of hospital beds in the state) was conducted using a mailed questionnaire and the results compared with those from similar surveys conducted in 1986 and 1993. Over the past eight years there has been a significant increase in the proportion of hospitals using cook-chill food service production systems, from 18% in 1993 to 42% in 2001 (p<0.001). Hospitals with cook-chill systems had lower staff ratios than those with cook-fresh systems (8.3 vs 6.4 beds/full time equivalent staff; p<0.05), but there was no significant difference in the ratio of meals served per FTE. There was no difference between public and private hospitals in terms of ratios of beds or meals to food service staff. Managers using cook-chill systems reported significantly lower levels of satisfaction with the food service system compared to those using cook-fresh. Two aspects of the services have not changed since the last survey: approximately a quarter of food service departments are still managed by staff without formal qualifications and meal times remain the same, with more than 90% of hospitals serving the evening meal before 5.30pm and a median of 14.25 hours gap between the evening meal and breakfast.

The Ursinus Weekly, October 21, 1977, Ann Weibezahl, Rick Morris, Jack Hauler, John Ingeholm, Nancy Weatherwax, Sharon Tuberty, Jonathan Zap, Donna L. Phillips, Kevin Griffin, Benjamin Shapiro, Denise Davis, Carolyn Graney, Christopher Duvally

Ursinus Weekly Newspaper, 1902-1978

Ursinus news in brief: Espada speaks at conference; Ursinus Homecoming; Buy a slave! • Craft elected as officer • New dining style proves popular • Board to vote on calendar • Students experience new dining style • Student employment remains stable • Comment: Student involvement; On cocktail grading • Letters to the editor • 1.2 million raised: Advance Ursinus first year • The Power behind Ursinus mediocrity • Homecoming candidates • Ursinus and the first digital computer • Bears finally come out of the woods • Varsity & JV hockey • C.C. 7-1! • 3 & 4: All wins • …

The Ursinus Weekly, April 7, 1977, Ann Weibezahl, Bonnie Dixon, George Geist, Jonathan Zap, Benjamin Shapiro, Jeffrey Stafford, Thomas J. Glorioso, John Lehman, Rick Morris, Nancy Wardell, Andrew Schwartz, Kevin Griffin

Ursinus Weekly Newspaper, 1902-1978

Ursinus news in brief: New CCC organized; Class elections to be held; Volunteers needed at Norristown; Exec. Comm. meets with Pres.; Late examination fee cancelled; Night school requirement changed • WCC meets food service rep. • New asst. to Harris chosen • Cub and Key inducts new members • Comment: A fond farewell to a close friend; Initial optimism of a new editor • Weekly special: FBI warns of more terrorist attacks • Letters to the editor • Movie attack: Bomb renamed • A low-scale of relief • Alumni assoc. gives gift • "Dog Day afternoon" • Forum review: Horrors …