Family and Consumer Sciences Commons^™

Energy Utilization Characteristics Of Selected Electrical Commercial Food Service Equipment, Frank Romanelli

Doctoral Dissertations

Energy utilization characteristics for commercial food service equipment were determined to provide data to establish the cost of energy in the preparation of food products. Twenty pounds of frozen pre-cooked breaded chicken quarters were cooked to an end point temperature of 180°F using a deep fryer, a braiser, a two-pan bake oven, and a convection oven.

Kilowatt-hour readings were made to measure energy consumption of each piece of equipment. An alternate technique was developed to estimate energy consumption of each piece of equipment by using energy ratings in combination with measuring the on-time of the thermostat signal light. The energy …

Food And Nutrition Misconceptions, Knowledge, Related Interests, And Information Sources Of Knoxville, Tennessee, High School Students, Lois Ann Wodarski

Doctoral Dissertations

Food and nutrition misconceptions, food and nutrition-related interests, and information sources of 185, tenth through twelfth grade students from a selected sample of Knoxville, Tennessee, high schools were studied. Relevant information was obtained through the development and administration of a questionnaire designed to distinguish between level of food and nutrition knowledge and degree of subscription to misconceptions, to determine which topics within the realm of food and nutrition were of interest to the teenage population, and to ascertain sources of information for the various categories of food and nutrition knowledge.

Students of both sexes and of all grade levels were …

Tenderness And Structural Changes In Beef Semitendinosus Muscles Heated At Two Rates To Four End Point Temperatures, Leanne Ellen Hearne

Doctoral Dissertations

Progressive changes in tenderness of meat cores and in structure of muscle fibers from beef semitendinosus cores heated in test tubes in a water bath to simulate oven roasting of top round roasts at 93 and 149°C to end point temperatures of 40, 50, 60, and 70°C were evaluated. Slower heating and higher end point temperatures resulted in greater cooking losses. Warner-Bratzler shear value of cores and diameter of muscle fibers decreased from 40 to 50 to 60°C and sarcomere length of muscle fibers decreased from 60 to 70°C. Cores heated to 40 and 50°C at both rates exhibited considerable …

The Assessment Of The Feasibility For Using The Evaluation Component Of A Model For Implementing And Evaluating A Competency-Based Dietetic Program, Carol Williams Shanklin

Doctoral Dissertations

A conceptual model for implementing and evaluating a competency-based dietetic program was developed for use with the Coordinated Undergraduate Program in Dietetics at the University of Tennessee, Knoxville. The feasibility for using the evaluation component of the model was assessed for five priority competencies identified as essential for an entry-level generalist dietitian in the areas of quantity food procurement, production, and service.

Sub-competencies and performance indicators were identified for each of the competencies. Didactic and clinical courses in food systems administration were reviewed to ascertain which quarter each competency was introduced and the desired level of performance at designated points …

Computer Simulation As A Medium For Teaching Inventory Management In Food Systems Administration, Joyce Willene Fleming West

Doctoral Dissertations

A conceptual framework was developed incorporating computer simulation as an instructional medium for teaching conceptual thinking and techniques for decision making and problem solving needed for inventory management. With this framework as a guide, an individualized instruction unit was designed and implemented for teaching cognitive learning.

Fifty-two food systems administration students at the University of Tennessee, Knoxville, evaluated the effectiveness of the individualized study unit (experimental method) as opposed to the traditional lecture (control) method in teaching inventory management principles. A pretest was administered to each student in selected junior and senior courses prior to the teaching unit. A posttest …