Family and Consumer Sciences Commons^™

Quality Assessment Of Meat Patties Cooked By Commercial Preparation Methods, Chill Stored, And Microwave Reheated, Anne Looney Cook

Doctoral Dissertations

Food quality assessments based on yield, cooking losses, and palatability factors were applied to a model food cooked by commercial preparation methods in a simulated chill/serve food service system. Frozen, soy-extended meat patties of a standard formulation represented a common food material flowing through a food service system. Batch sizes of 24 patties were prepared by (1) grilling, (2) baking by natural convection, and (3) baking by forced-air convection. Refrigerating of bulk packed samples and microwave reheating of plated samples concluded the input effects.

Cooked, whole meat patties were portioned with a specially designed cutting tool and recombined into composite …

Computer-Assisted Lnstruction For Teaching Decision-Making In Food Systems Administration, Deborah Dean Canter

Doctoral Dissertations

Models for the inclusion, development, and implementation of computer-assisted instruction (CAI) in a dietetic education program were developed, tested, and evaluated. The models were applied to the Coordinated Undergraduate Program in Dietetics, The University of Tennessee, Knoxville.

An assessment of competencies to be met by an entry-level generalist dietitian in food systems administration revealed that the competency concerning principles and practices of management of personnel was not being met adequately by dietetic students.

Participating faculty and students were introduced to CAI and oriented to the use of computer terminals. Case study simulations were presented via CAI and programmed learning booklets …

A Computer Simulation Model Of The Service Component Of A Fast Food Operation: Development, Validation, And Use, Sarah Ritchey Jordan

Doctoral Dissertations

A management tool is needed in the food service industry, especially in the area of fast food service, to generate data on which to base the decision to add menu items which could better meet the nutritional needs of the clientele while maintaining an acceptable margin of profit and meeting service needs of the clientele. A computer simulation model of the service component of a fast food service operation was developed and validated to analyze the influence of an additional menu item on speed of service to the customer and margin of profit realized by management. Data were collected for …

An Instructional Model For The Implementation And Use Of Videotape Simulation For The Improvement Of Employee Counseling Skills Of Dietetic Students, Karen Margaret Fiedler

Doctoral Dissertations

An instructional model was developed and implemented for the introductory application of employee counseling techniques by 17 senior students in the Coordinated Undergraduate Program in Dietetics at The University of Tennessee, Knoxville. Lack of experience in employee counseling during the clinical practicum was noted. The model as a substitution for actual experience combined as a microteaching approach, referred to as an intensive workshop, utilizing videotape simulation of employee counseling situations with a coached counselee. Five evaluation instruments were developed.

Students were released from clinical facilities for one week to participate in the intensive counseling workshop to practice counseling situations. A …

Food Behaviors Of Adolescents Relative To Adiposity, Kitty Roberts Coffey

Doctoral Dissertations

Food behaviors relative to adiposity were studied in 226 seventh-grade students from selected junior high schools in Knoxville, Tennessee. Height, weight, and triceps fatfold thickness were obtained for each subject. Based on triceps fatfold measurements (mm) students were divided as equally as possible into three groups and designated as "lean," "middle," and "fat." A questionnaire was designed and administered to obtain specific demographic information and to investigate differences between the "lean" and "fat" with regard to their perceived food preferences, food connotative meanings, knowledge of energy values of food and activity, and taste preferences for four Kool-Aid solutions ranging from …

Effect Of Sulfur Nutrition On The Activity Of Acetyl Coenzyme A Carboxylase, Citrate Cleavage Enzyme, And Malic Enzyme In Rat Liver, Joyce Brann Bittle

Doctoral Dissertations

The level of dietary inorganic sulfate as well as the nature of the neutral sulfate fed a rat have been shown to affect the activity of certain key enzymes of carbohydrate metabolism. Metabolic alterations have been demonstrated in rats fed diets containing inorganic sulfate at levels above or below the established optimal level of 0.02%. The present investigation was designed to extend these studies to include lipogenesis.

Ninety-two adult male rats were fed diets containing 15% casein and supplemented with CaSO₄, methionine, and cysteine in order to prepare diets with different inorganic sulfate levels and different neutral to …

A Managerial Decision Model For Continuous Innovation In Family Lodging Accomodations, Louis A. Ehrcke

Doctoral Dissertations

Agreement between families and motel operators in continuous innovations for desired lodging accommodations was examined with populations within the East South Central United States. Levels of agreement were calculated for the sample population by income levels of families. Additional characteristics of families utilizing lodging acconmodations were presented.

The procedure to obtain agreement levels was the first phase of a theoretically developed decision model consisted of five phases. Data for the first phase were obtained through questionnaires mailed to residential addresses obtained by interval numbers from telephone directories in one randomly determined Standard Statistical Metropolitan Area in each of the four …