Life Sciences Commons^™

Development Of Financial Management Competencies For Entry-Level Dietitians: A Survey Of Dietetic Educators, Melinda Anderson

Masters Theses

The purpose of this study was to identify the financial management competencies needed by the entry-level dietitian and to determine how well current Plan IV/V Programs are preparing students in this area. The study determined the importance of financial management competencies to the effective performance of the entry-level dietitian's job as perceived by Plan IV/V, Approved Preprofessional Practice Program (AP4), and Dietetic Internship (DI) educators. To identify academic preparation related to these competencies, the study determined a) extent to which Plan IV/V programs were preparing students in these competencies as perceived by the directors, and b) perceptions which were held …

Effect Of Using And Reusing Melt-Blown, Microwavable Materials To Heat Frozen Fish Filets: Objective And Sensory Perspectives, Patricia J. Cochrane

Masters Theses

Frozen fish filets were heated in the microwave oven on polyester and polypropylene melt-blown materials. Paper towels were used as the control. After heating, all filets were analyzed for fat and moisture retention. Materials were stored under refrigeration temperatures (18^oC) or freezing temperatures (0^oC) and reused. Polypropylene melt-blown materials used once absorbed significantly more fat than polyester melt-blown materials used once. Neither absorbed more fat than paper towels. Total cooking losses, evaporative losses, and moisture retention of fish filets were not significantly different among the melt-blown materials or paper towels. Reused melt-blown materials absorbed significantly more …

Productivity, Quality, And Cost Relationships In A Healthcare Foodservice System, Roberta J. Buchan

Masters Theses

A pilot study was conducted in a 165-bed combination hospital-nursing home with a conventional food production system to develop a system to measure productivity, quality, and cost of meals and service and to determine the relationship among those variables. Measurement of these variables was made from December, 1988 to September, 1989. Historical productivity and cost data were obtained from departmental records for the time period from January, 1986 through November, 1988.

The mean productivity was 14.4 ± 1.5 labor minutes paid per meal equivalent. The mean total cost per meal was $1.59 ± .23. The mean overall percent quality index …