47 CFR 7.16 - Informal or formal complaints.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Informal or formal complaints. 7.16 Section 7.16 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.16 Informal or formal...

47 CFR 7.19 - Answers to informal complaints.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Answers to informal complaints. 7.19 Section 7.19 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.19 Answers to informal...

47 CFR 7.5 - General Obligations.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false General Obligations. 7.5 Section 7.5 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do? § 7.5 General Obligations...

47 CFR 7.7 - Product design, development, and evaluation.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Product design, development, and evaluation. 7.7 Section 7.7 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do...

47 CFR 7.16 - Informal or formal complaints.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Informal or formal complaints. 7.16 Section 7.16 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.16 Informal or formal...

47 CFR 7.16 - Informal or formal complaints.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Informal or formal complaints. 7.16 Section 7.16 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.16 Informal or formal...

47 CFR 7.7 - Product design, development, and evaluation.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Product design, development, and evaluation. 7.7 Section 7.7 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do...

47 CFR 7.16 - Informal or formal complaints.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false Informal or formal complaints. 7.16 Section 7.16 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.16 Informal or formal...

47 CFR 7.19 - Answers to informal complaints.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Answers to informal complaints. 7.19 Section 7.19 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.19 Answers to informal...

15 CFR 946.4 - Menu of services.

Code of Federal Regulations, 2010 CFR

2010-01-01

... AND ATMOSPHERIC ADMINISTRATION, DEPARTMENT OF COMMERCE REGULATIONS OF THE NATIONAL WEATHER SERVICE MODERNIZATION OF THE NATIONAL WEATHER SERVICE § 946.4 Menu of services. The following are the basic weather...) Marine Forecasts, Statements, and Warnings (g) Hydrologic Forecasts and Warnings (h) Fire Weather...

15 CFR 946.4 - Menu of services.

Code of Federal Regulations, 2013 CFR

2013-01-01

... AND ATMOSPHERIC ADMINISTRATION, DEPARTMENT OF COMMERCE REGULATIONS OF THE NATIONAL WEATHER SERVICE MODERNIZATION OF THE NATIONAL WEATHER SERVICE § 946.4 Menu of services. The following are the basic weather...) Marine Forecasts, Statements, and Warnings (g) Hydrologic Forecasts and Warnings (h) Fire Weather...

47 CFR 7.20 - Review and disposition of informal complaints.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 47 Telecommunication 1 2010-10-01 2010-10-01 false Review and disposition of informal complaints. 7.20 Section 7.20 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.20 Review and...

47 CFR 7.20 - Review and disposition of informal complaints.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Review and disposition of informal complaints. 7.20 Section 7.20 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.20 Review and...

47 CFR 7.9 - Information pass through.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Information pass through. 7.9 Section 7.9 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do? § 7.9 Information pass...

47 CFR 7.9 - Information pass through.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false Information pass through. 7.9 Section 7.9 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do? § 7.9 Information pass...

47 CFR 7.9 - Information pass through.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Information pass through. 7.9 Section 7.9 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do? § 7.9 Information pass...

47 CFR 7.20 - Review and disposition of informal complaints.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false Review and disposition of informal complaints. 7.20 Section 7.20 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.20 Review and...

47 CFR 7.20 - Review and disposition of informal complaints.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Review and disposition of informal complaints. 7.20 Section 7.20 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.20 Review and...

47 CFR 7.20 - Review and disposition of informal complaints.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Review and disposition of informal complaints. 7.20 Section 7.20 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.20 Review and...

47 CFR 7.9 - Information pass through.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Information pass through. 7.9 Section 7.9 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Obligations-What Must Covered Entities Do? § 7.9 Information pass...

47 CFR 7.15 - Generally.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 47 Telecommunication 1 2010-10-01 2010-10-01 false Generally. 7.15 Section 7.15 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.15 Generally. (a) For purposes of §§ 7.15-7.23 of this...

47 CFR 7.1 - Who must comply with these rules?

Code of Federal Regulations, 2010 CFR

2010-10-01

... 47 Telecommunication 1 2010-10-01 2010-10-01 false Who must comply with these rules? 7.1 Section 7.1 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Scope-Who Must Comply With These Rules? § 7.1...

47 CFR 7.22 - Formal complaints based on unsatisfied informal complaints.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 47 Telecommunication 1 2010-10-01 2010-10-01 false Formal complaints based on unsatisfied informal complaints. 7.22 Section 7.22 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.22 Formal...

47 CFR 7.22 - Formal complaints based on unsatisfied informal complaints.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Formal complaints based on unsatisfied informal complaints. 7.22 Section 7.22 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.22 Formal...

47 CFR 7.1 - Who must comply with these rules?

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Who must comply with these rules? 7.1 Section 7.1 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Scope-Who Must Comply With These Rules? § 7.1...

47 CFR 7.15 - Generally.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false Generally. 7.15 Section 7.15 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.15 Generally. (a) For purposes of §§ 7.15-7.23 of this...

47 CFR 7.1 - Who must comply with these rules?

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Who must comply with these rules? 7.1 Section 7.1 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Scope-Who Must Comply With These Rules? § 7.1...

47 CFR 7.15 - Generally.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Generally. 7.15 Section 7.15 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.15 Generally. (a) For purposes of §§ 7.15-7.23 of this...

47 CFR 7.22 - Formal complaints based on unsatisfied informal complaints.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false Formal complaints based on unsatisfied informal complaints. 7.22 Section 7.22 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.22 Formal...

47 CFR 7.1 - Who must comply with these rules?

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Who must comply with these rules? 7.1 Section 7.1 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Scope-Who Must Comply With These Rules? § 7.1...

47 CFR 7.15 - Generally.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Generally. 7.15 Section 7.15 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.15 Generally. (a) For purposes of §§ 7.15-7.23 of this...

47 CFR 7.1 - Who must comply with these rules?

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false Who must comply with these rules? 7.1 Section 7.1 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Scope-Who Must Comply With These Rules? § 7.1...

47 CFR 7.22 - Formal complaints based on unsatisfied informal complaints.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Formal complaints based on unsatisfied informal complaints. 7.22 Section 7.22 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.22 Formal...

47 CFR 7.22 - Formal complaints based on unsatisfied informal complaints.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Formal complaints based on unsatisfied informal complaints. 7.22 Section 7.22 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.22 Formal...

47 CFR 7.15 - Generally.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Generally. 7.15 Section 7.15 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.15 Generally. (a) For purposes of §§ 7.15-7.23 of this...

A randomised controlled trial of an online menu planning intervention to improve childcare service adherence to dietary guidelines: a study protocol

PubMed Central

Yoong, Sze Lin; Grady, Alice; Wiggers, John; Flood, Victoria; Rissel, Chris; Finch, Meghan; Searles, Andrew; Salajan, David; O’Rourke, Ruby; Daly, Jaqueline; Gilham, Karen; Stacey, Fiona; Fielding, Alison; Pond, Nicole; Wyse, Rebecca; Seward, Kirsty; Wolfenden, Luke

2017-01-01

Introduction The implementation of dietary guidelines in childcare settings is recommended to improve child public health nutrition. However, foods provided in childcare services are not consistent with guidelines. The primary aim of the trial is to assess the effectiveness of a web-based menu planning intervention in increasing the mean number of food groups on childcare service menus that comply with dietary guidelines regarding food provision to children in care. Methods and analysis A parallel group randomised controlled trial will be undertaken with 54 childcare services that provide food to children within New South Wales, Australia. Services will be randomised to a 12-month intervention or usual care. The experimental group will receive access to a web-based menu planning and decision support tool and online resources. To support uptake of the web program, services will be provided with training and follow-up support. The primary outcome will be the number of food groups, out of 6 (vegetables, fruit, breads and cereals, meat, dairy and ‘discretionary’), on the menu that meet dietary guidelines (Caring for Children) across a 1-week menu at 12-month follow-up, assessed via menu review by dietitians or nutritionists blinded to group allocation. A nested evaluation of child dietary intake in care and child body mass index will be undertaken in up to 35 randomly selected childcare services and up to 420 children aged approximately 3–6 years. Ethics and dissemination Ethical approval has been provided by Hunter New England and University of Newcastle Human Research Ethics Committees. This research will provide high-quality evidence regarding the impact of a web-based menu planning intervention in facilitating the translation of dietary guidelines into childcare services. Trial findings will be disseminated widely through national and international peer-reviewed publications and conference presentations. Trial registration Prospectively registered with Australian New Zealand Clinical Trial Registry (ANZCTR) ACTRN12616000974404. PMID:28893755

15 CFR 946.4 - Menu of services.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 15 Commerce and Foreign Trade 3 2014-01-01 2014-01-01 false Menu of services. 946.4 Section 946.4 Commerce and Foreign Trade Regulations Relating to Commerce and Foreign Trade (Continued) NATIONAL OCEANIC AND ATMOSPHERIC ADMINISTRATION, DEPARTMENT OF COMMERCE REGULATIONS OF THE NATIONAL WEATHER SERVICE...

15 CFR 946.4 - Menu of services.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 15 Commerce and Foreign Trade 3 2011-01-01 2011-01-01 false Menu of services. 946.4 Section 946.4 Commerce and Foreign Trade Regulations Relating to Commerce and Foreign Trade (Continued) NATIONAL OCEANIC AND ATMOSPHERIC ADMINISTRATION, DEPARTMENT OF COMMERCE REGULATIONS OF THE NATIONAL WEATHER SERVICE...

15 CFR 946.4 - Menu of services.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 15 Commerce and Foreign Trade 3 2012-01-01 2012-01-01 false Menu of services. 946.4 Section 946.4 Commerce and Foreign Trade Regulations Relating to Commerce and Foreign Trade (Continued) NATIONAL OCEANIC AND ATMOSPHERIC ADMINISTRATION, DEPARTMENT OF COMMERCE REGULATIONS OF THE NATIONAL WEATHER SERVICE...

47 CFR 7.23 - Actions by the Commission on its own motion.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Actions by the Commission on its own motion. 7.23 Section 7.23 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.23 Actions by the...

47 CFR 7.23 - Actions by the Commission on its own motion.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Actions by the Commission on its own motion. 7.23 Section 7.23 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.23 Actions by the...

47 CFR 7.23 - Actions by the Commission on its own motion.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Actions by the Commission on its own motion. 7.23 Section 7.23 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.23 Actions by the...

A randomised controlled trial of an online menu planning intervention to improve childcare service adherence to dietary guidelines: a study protocol.

PubMed

Yoong, Sze Lin; Grady, Alice; Wiggers, John; Flood, Victoria; Rissel, Chris; Finch, Meghan; Searles, Andrew; Salajan, David; O'Rourke, Ruby; Daly, Jaqueline; Gilham, Karen; Stacey, Fiona; Fielding, Alison; Pond, Nicole; Wyse, Rebecca; Seward, Kirsty; Wolfenden, Luke

2017-09-11

The implementation of dietary guidelines in childcare settings is recommended to improve child public health nutrition. However, foods provided in childcare services are not consistent with guidelines. The primary aim of the trial is to assess the effectiveness of a web-based menu planning intervention in increasing the mean number of food groups on childcare service menus that comply with dietary guidelines regarding food provision to children in care. A parallel group randomised controlled trial will be undertaken with 54 childcare services that provide food to children within New South Wales, Australia. Services will be randomised to a 12-month intervention or usual care. The experimental group will receive access to a web-based menu planning and decision support tool and online resources. To support uptake of the web program, services will be provided with training and follow-up support. The primary outcome will be the number of food groups, out of 6 (vegetables, fruit, breads and cereals, meat, dairy and 'discretionary'), on the menu that meet dietary guidelines (Caring for Children) across a 1-week menu at 12-month follow-up, assessed via menu review by dietitians or nutritionists blinded to group allocation. A nested evaluation of child dietary intake in care and child body mass index will be undertaken in up to 35 randomly selected childcare services and up to 420 children aged approximately 3-6 years. Ethical approval has been provided by Hunter New England and University of Newcastle Human Research Ethics Committees. This research will provide high-quality evidence regarding the impact of a web-based menu planning intervention in facilitating the translation of dietary guidelines into childcare services. Trial findings will be disseminated widely through national and international peer-reviewed publications and conference presentations. Prospectively registered with Australian New Zealand Clinical Trial Registry (ANZCTR) ACTRN12616000974404. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2017. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

7 CFR 220.23 - Nutrition standards and menu planning approaches for breakfasts.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 4 2013-01-01 2013-01-01 false Nutrition standards and menu planning approaches for... AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS SCHOOL BREAKFAST PROGRAM § 220.23 Nutrition standards and menu planning approaches for breakfasts. (a) What are the nutrition...

7 CFR 220.23 - Nutrition standards and menu planning approaches for breakfasts.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 4 2014-01-01 2014-01-01 false Nutrition standards and menu planning approaches for... AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS SCHOOL BREAKFAST PROGRAM § 220.23 Nutrition standards and menu planning approaches for breakfasts. (a) What are the nutrition...

7 CFR 220.8 - Nutrition standards and menu planning approaches for breakfasts.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 4 2011-01-01 2011-01-01 false Nutrition standards and menu planning approaches for... NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS SCHOOL BREAKFAST PROGRAM § 220.8 Nutrition standards and menu planning approaches for breakfasts. (a) What are the nutrition standards for...

7 CFR 220.8 - Nutrition standards and menu planning approaches for breakfasts.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 4 2012-01-01 2012-01-01 false Nutrition standards and menu planning approaches for... NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS SCHOOL BREAKFAST PROGRAM § 220.8 Nutrition standards and menu planning approaches for breakfasts. (a) What are the nutrition standards for...

7 CFR 220.8 - Nutrition standards and menu planning approaches for breakfasts.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 4 2010-01-01 2010-01-01 false Nutrition standards and menu planning approaches for... NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION PROGRAMS SCHOOL BREAKFAST PROGRAM § 220.8 Nutrition standards and menu planning approaches for breakfasts. (a) What are the nutrition standards for...

47 CFR 7.21 - Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 47 Telecommunication 1 2010-10-01 2010-10-01 false Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter. 7.21 Section 7.21 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES...

47 CFR 7.23 - Actions by the Commission on its own motion.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 47 Telecommunication 1 2010-10-01 2010-10-01 false Actions by the Commission on its own motion. 7... INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.23 Actions by the Commission on its own motion. The Commission may on its own motion conduct such inquiries and hold such...

47 CFR 7.23 - Actions by the Commission on its own motion.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false Actions by the Commission on its own motion. 7... INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES Enforcement § 7.23 Actions by the Commission on its own motion. The Commission may on its own motion conduct such inquiries and hold such...

47 CFR 7.21 - Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 47 Telecommunication 1 2014-10-01 2014-10-01 false Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter. 7.21 Section 7.21 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES...

47 CFR 7.21 - Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 47 Telecommunication 1 2012-10-01 2012-10-01 false Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter. 7.21 Section 7.21 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES...

47 CFR 7.21 - Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 47 Telecommunication 1 2011-10-01 2011-10-01 false Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter. 7.21 Section 7.21 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES...

47 CFR 7.21 - Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 47 Telecommunication 1 2013-10-01 2013-10-01 false Formal complaints, applicability of §§ 1.720 through 1.736 of this chapter. 7.21 Section 7.21 Telecommunication FEDERAL COMMUNICATIONS COMMISSION GENERAL ACCESS TO VOICEMAIL AND INTERACTIVE MENU SERVICES AND EQUIPMENT BY PEOPLE WITH DISABILITIES...

Comparison of Children's Menu Items at Full- and Quick-Service Restaurants.

PubMed

Eissa, Mona A; Hearne, Katherine; Saavedra, Nora

2018-04-01

The proportion of food consumed by children from restaurants tripled during the last 4 decades and that coincided with the increased rate of obesity. Despite the presence of data linking quick-service (QS) food consumption to poor diet quality, studies comparing the nutrition content of the children's menu items at QS restaurants (QSRs) with those at full-service restaurants (FSRs) are limited. The objectives of this study were to examine the nutrition content of common children's menu items at both QSRs and FSRs and compare these data with recommendations reported by the Dietary Guidelines for Americans 2015-2020, Eighth Edition . Using the 2014 data of the MenuStat project, 10 food items that are on both QSR and FSR children's menus were selected. Data from each restaurant category were aggregated and the overall average of the nutritional content of each individual food item was calculated and compared between the two restaurant categories. The average of calories, fat, carbohydrates, and added sugar of most items on the children's menu of QSRs are lower than those of FSRs. Also, most food items on children's menus of FSRs, and to a lesser extent those of QSRs, exceeded the national recommended calories and fat content per meal. Although some children's menu items of QSRs have less fat and fewer calories compared with those of FSRs, most menu items in both FSRs and QSRs do not meet national dietary recommendations. Healthcare professionals may expand discussions with patients to include both restaurant categories when counseling them and their families on obesity prevention. Also, educating children and families about reading the nutritional content information of children's menu items when eating out to make an informed choice can be a tool in fighting childhood obesity.

7 CFR 210.10 - Nutrition standards and menu planning approaches for lunches and requirements for afterschool...

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 4 2012-01-01 2012-01-01 false Nutrition standards and menu planning approaches for... Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION... Nutrition standards and menu planning approaches for lunches and requirements for afterschool snacks. (a...

7 CFR 210.10 - Nutrition standards and menu planning approaches for lunches and requirements for afterschool...

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 4 2011-01-01 2011-01-01 false Nutrition standards and menu planning approaches for... Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE CHILD NUTRITION... Nutrition standards and menu planning approaches for lunches and requirements for afterschool snacks. (a...

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Marketing a Menu.

PubMed

1987-10-31

Patients contemplating the relative nutritional values of mixed macedoine of vegetables and pea puree will soon be finding their hospital menu cards enlivened by supermarkets, travel services and other adverts.

DEBRIS: a computer program for analyzing channel cross sections

Treesearch

Patrick Deenihan; Thomas E. Lisle

1988-01-01

DEBRIS is a menu-driven, interactive computer program written in FORTRAN 77 for recording and plotting survey data and for computing hydraulic variables and depths of scour and fill. It was developed for use with the USDA Forest Service's Data General computer system, with the AOS/VS operation system. By using menus, the operator does not need to know any...

DEBRIS: A computer program for analyzing channel cross sections

Treesearch

Patrick Deenihan; Thomas E. Lisle

1988-01-01

DEBRIS is a menu-driven, interactive computer program written in FORTRAN 77 for recording and platting survey data and for computing hydraulic variables and depths of scour and fill. It was developed for use with the USDA Forest Service's Data General computer system, with the AOS/VS operating system. By using menus, the operator does not need to know any...

A Study on Linear Programming Applications for the Optimization of School Lunch Menus. Summation Report.

ERIC Educational Resources Information Center

Findorff, Irene K.

This document summarizes the results of a project at Tulane University that was designed to adapt, test, and evaluate a computerized information and menu planning system utilizing linear programing techniques for use in school lunch food service operations. The objectives of the menu planning were to formulate menu items into a palatable,…

Factors that influence the implementation of dietary guidelines regarding food provision in centre based childcare services: A systematic review.

PubMed

Seward, Kirsty; Finch, Meghan; Yoong, Sze Lin; Wyse, Rebecca; Jones, Jannah; Grady, Alice; Wiggers, John; Nathan, Nicole; Conte, Kathleen; Wolfenden, Luke

2017-12-01

Children attending centre based childcare services consume as much as two thirds of their daily dietary requirements while in care. However, such services often fail to provide foods that are consistent with guideline recommendations. Developing strategies to improve childcare service adherence to menu dietary guidelines requires a comprehensive understanding of factors that may impede or promote implementation. The primary aim of this systematic review is to describe factors (barriers and facilitators) that may influence the implementation of menu dietary guidelines regarding food provision in centre-based childcare services and to map these factors to a theoretical framework. Over 7000 citations were identified from all sources. Duplicate abstracts were removed and selection criteria applied. Twelve studies (1994-2015) were included in the review. Dual data extraction was conducted and the reported factors were synthesised using the theoretical domains framework (TDF). Barriers and facilitators identified in qualitative studies were classified into 8 and 10 of the 14 TDF domains. Barriers and facilitators reported in quantitative studies covered 6 and 3 TDF domains respectively. The most common domain of which both barriers and facilitators to the implementation of menu dietary guidelines were identified was 'environmental context and resources'. This is the first study that comprehensively assesses literature to identify factors that influence the implementation of menu dietary guidelines in childcare services utilising a theoretical framework. Findings provide guidance to support researchers and policy makers design strategies to improve menu dietary guideline implementation and, as such have the potential to improve food provision in care. Copyright © 2017 The Authors. Published by Elsevier Inc. All rights reserved.

Integrated multimedia information system on interactive CATV network

NASA Astrophysics Data System (ADS)

Lee, Meng-Huang; Chang, Shin-Hung

1998-10-01

In the current CATV system architectures, they provide one- way delivery of a common menu of entertainment to all the homes through the cable network. Through the technologies evolution, the interactive services (or two-way services) can be provided in the cable TV systems. They can supply customers with individualized programming and support real- time two-way communications. With a view to the service type changed from the one-way delivery systems to the two-way interactive systems, `on demand services' is a distinct feature of multimedia systems. In this paper, we present our work of building up an integrated multimedia system on interactive CATV network in Shih Chien University. Besides providing the traditional analog TV programming from the cable operator, we filter some channels to reserve them as our campus information channels. In addition to the analog broadcasting channel, the system also provides the interactive digital multimedia services, e.g. Video-On- Demand (VOD), Virtual Reality, BBS, World-Wide-Web, and Internet Radio Station. These two kinds of services are integrated in a CATV network by the separation of frequency allocation for the analog broadcasting service and the digital interactive services. Our ongoing work is to port our previous work of building up a VOD system conformed to DAVIC standard (for inter-operability concern) on Ethernet network into the current system.

Development of Web-Based Menu Planning Support System and its Solution Using Genetic Algorithm

NASA Astrophysics Data System (ADS)

Kashima, Tomoko; Matsumoto, Shimpei; Ishii, Hiroaki

2009-10-01

Recently lifestyle-related diseases have become an object of public concern, while at the same time people are being more health conscious. As an essential factor for causing the lifestyle-related diseases, we assume that the knowledge circulation on dietary habits is still insufficient. This paper focuses on everyday meals close to our life and proposes a well-balanced menu planning system as a preventive measure of lifestyle-related diseases. The system is developed by using a Web-based frontend and it provides multi-user services and menu information sharing capabilities like social networking services (SNS). The system is implemented on a Web server running Apache (HTTP server software), MySQL (database management system), and PHP (scripting language for dynamic Web pages). For the menu planning, a genetic algorithm is applied by understanding this problem as multidimensional 0-1 integer programming.

Barriers and facilitators of consumer use of nutrition labels at sit-down restaurant chains.

PubMed

Auchincloss, Amy H; Young, Candace; Davis, Andrea L; Wasson, Sara; Chilton, Mariana; Karamanian, Vanesa

2013-12-01

Numerous localities have mandated that chain restaurants post nutrition information at the point of purchase. However, some studies suggest that consumers are not highly responsive to menu labelling. The present qualitative study explored influences on full-service restaurant customers’ noticing and using menu labelling. Five focus groups were conducted with thirty-six consumers. A semi-structured script elicited barriers and facilitators to using nutrition information by showing excerpts of real menus from full-service chain restaurants. Participants were recruited from a full-service restaurant chain in Philadelphia, Pennsylvania, USA, in September 2011. Focus group participants were mostly female, African American, with incomes <$US 60 000, mean age 36 years and education 14·5 years. At recruitment, 33 % (n 12) reported changing their order after seeing nutrition information on the menu. Three themes characterized influences on label use in restaurants: nutrition knowledge, menu design and display, and normative attitudes and behaviours. Barriers to using labels were low prior knowledge of nutrition; displaying nutrition information using codes; low expectations of the nutritional quality of restaurant food; and restaurant discounts, promotions and social influences that overwhelmed interest in nutrition and reinforced disinterest in nutrition. Facilitators were higher prior knowledge of recommended daily intake; spending time reading the menu; having strong prior interest in nutrition/healthy eating; and being with people who reinforced dietary priorities. Menu labelling use may increase if consumers learn a few key recommended dietary reference values, understand basic energy intake/expenditure scenarios and if chain restaurants present nutrition information in a user-friendly way and promote healthier items.

Customer responses to mandatory menu labeling at full-service restaurants.

PubMed

Auchincloss, Amy H; Mallya, Giridhar G; Leonberg, Beth L; Ricchezza, Andrew; Glanz, Karen; Schwarz, Donald F

2013-12-01

In 2010, Philadelphia enacted a menu-labeling law requiring full-service restaurant chains to list values for calories, sodium, fat, and carbohydrates for each item on all printed menus. The goal of the study was to determine whether purchase decisions at full-service restaurants varied depending on the presence of labeling. In August 2011, this cross-sectional study collected 648 customer surveys and transaction receipts at seven restaurant outlets of one large full-service restaurant chain. Two outlets had menu labeling (case sites); five outlets did not (control sites). Outcomes included differences in calories and nutrients purchased and customers' reported use of nutrition information when ordering. Data were analyzed in 2012. Mean age was 37 years; 60% were female; 50% were black/African-American and reported incomes ≥$60,000. Customers purchased food with approximately 1600 kcal (food plus beverage, 1800 kcal); 3200 mg sodium; and 35 g saturated fat. After adjustment for confounders, customers at labeled restaurants purchased food with 151 fewer kilocalories (95% CI=-270, -33); 224 mg less sodium (95% CI=-457, +8); and 3.7 g less saturated fat (95% CI=-7.4, -0.1) compared to customers at unlabeled restaurants (or 155 less kilocalories from food plus beverage, 95% CI=-284, -27). Those reporting that nutrition information affected their order purchased 400 fewer food calories, 370 mg less sodium, and 10 g less saturated fat. Mandatory menu labeling was associated with better food choices among a segment of the public dining at full-service restaurants. Consumer education on the availability and use of nutrition information may extend the impact of menu labeling. © 2013 American Journal of Preventive Medicine Published by American Journal of Preventive Medicine All rights reserved.

CARE3MENU- A CARE III USER FRIENDLY INTERFACE

NASA Technical Reports Server (NTRS)

Pierce, J. L.

1994-01-01

CARE3MENU generates an input file for the CARE III program. CARE III is used for reliability prediction of complex, redundant, fault-tolerant systems including digital computers, aircraft, nuclear and chemical control systems. The CARE III input file often becomes complicated and is not easily formatted with a text editor. CARE3MENU provides an easy, interactive method of creating an input file by automatically formatting a set of user-supplied inputs for the CARE III system. CARE3MENU provides detailed on-line help for most of its screen formats. The reliability model input process is divided into sections using menu-driven screen displays. Each stage, or set of identical modules comprising the model, must be identified and described in terms of number of modules, minimum number of modules for stage operation, and critical fault threshold. The fault handling and fault occurence models are detailed in several screens by parameters such as transition rates, propagation and detection densities, Weibull or exponential characteristics, and model accuracy. The system fault tree and critical pairs fault tree screens are used to define the governing logic and to identify modules affected by component failures. Additional CARE3MENU screens prompt the user for output options and run time control values such as mission time and truncation values. There are fourteen major screens, many with default values and HELP options. The documentation includes: 1) a users guide with several examples of CARE III models, the dialog required to input them to CARE3MENU, and the output files created; and 2) a maintenance manual for assistance in changing the HELP files and modifying any of the menu formats or contents. CARE3MENU is written in FORTRAN 77 for interactive execution and has been implemented on a DEC VAX series computer operating under VMS. This program was developed in 1985.

A 24-h a la carte food service as support for patients at nutritional risk: a pilot study.

PubMed

Munk, T; Seidelin, W; Rosenbom, E; Nielsen, A L; Klausen, T W; Nielsen, M A; Thomsen, T

2013-06-01

Undernutrition and insufficient energy and protein intake is a common problem in hospitalised patients. The aim of this pilot study was to investigate whether a novel hospital menu would be an effective strategy for increasing nutritional intake in patients at nutritional risk. A historically controlled intervention pilot study was conducted. Forty patients at nutritional risk were offered a novel hospital menu as a supplement to the ordinary hospital menu. The menu consisted of 36 naturally energy-enriched small dishes served on demand 24 h a day. Energy and protein intake were calculated as the mean over a period of 3 days. No significant difference in energy and protein intake was observed between the groups; however, a significant (P = 0.001) time gradient in total energy intake was observed in the intervention group. Moreover, a significant (P = 0.03) time gradient in energy intake received from the novel menu was observed. The dishes from the novel menu were mainly ordered from 11.00 h to 14.00 h and from 17.00 h to 18.00 h. No overall significant differences in energy and protein intake between the groups were found. However, the present pilot study revealed a significant time gradient in total energy intake (P = 0.001) and in energy intake from the novel menu (P = 0.03). This indicates the need to include a run-in period when investigating novel hospital menus as a support for patients at nutritional risk. Additionally, food service, available 24 h a day, appears to be unnecessary. © 2012 The Authors Journal of Human Nutrition and Dietetics © 2012 The British Dietetic Association Ltd.

Design and development of an IBM/VM menu system

DOE Office of Scientific and Technical Information (OSTI.GOV)

Cazzola, D.J.

1992-10-01

This report describes a full screen menu system developed using IBM's Interactive System Productivity Facility (ISPF) and the REXX programming language. The software was developed for the 2800 IBM/VM Electrical Computer Aided Design (ECAD) system. The system was developed to deliver electronic drawing definitions to a corporate drawing release system. Although this report documents the status of the menu system when it was retired, the methodologies used and the requirements defined are very applicable to replacement systems.

YAMM - YET ANOTHER MENU MANAGER

NASA Technical Reports Server (NTRS)

Mazer, A. S.

1994-01-01

One of the most time-consuming yet necessary tasks of writing any piece of interactive software is the development of a user interface. Yet Another Menu Manager, YAMM, is an application independent menuing package, designed to remove much of the difficulty and save much of the time inherent in the implementation of the front ends for large packages. Written in C for UNIX-based operating systems, YAMM provides a complete menuing front end for a wide variety of applications, with provisions for terminal independence, user-specific configurations, and dynamic creation of menu trees. Applications running under the menu package consists of two parts: a description of the menu configuration and the body of application code. The menu configuration is used at runtime to define the menu structure and any non-standard keyboard mappings and terminal capabilities. Menu definitions define specific menus within the menu tree. The names used in a definition may be either a reference to an application function or the name of another menu defined within the menu configuration. Application parameters are entered using data entry screens which allow for required and optional parameters, tables, and legal-value lists. Both automatic and application-specific error checking are available. Help is available for both menu operation and specific applications. The YAMM program was written in C for execution on a Sun Microsystems workstation running SunOS, based on the Berkeley (4.2bsd) version of UNIX. During development, YAMM has been used on both 68020 and SPARC architectures, running SunOS versions 3.5 and 4.0. YAMM should be portable to most other UNIX-based systems. It has a central memory requirement of approximately 232K bytes. The standard distribution medium for this program is one .25 inch streaming magnetic tape cartridge in UNIX tar format. It is also available on a 3.5 inch diskette in UNIX tar format. YAMM was developed in 1988 and last updated in 1990. YAMM is a copyrighted work with all copyright vested in NASA.

Design and development of an IBM/VM menu system

DOE Office of Scientific and Technical Information (OSTI.GOV)

Cazzola, D.J.

1992-10-01

This report describes a full screen menu system developed using IBM`s Interactive System Productivity Facility (ISPF) and the REXX programming language. The software was developed for the 2800 IBM/VM Electrical Computer Aided Design (ECAD) system. The system was developed to deliver electronic drawing definitions to a corporate drawing release system. Although this report documents the status of the menu system when it was retired, the methodologies used and the requirements defined are very applicable to replacement systems.

Serving Up Vegetarian: A Matter of Understanding.

ERIC Educational Resources Information Center

France, Cindy

1997-01-01

A food service manager at a resident camp discusses how she changed her attitude about vegetarianism and the strategies she used to create a vegetarian menu for staff and campers. She experimented with vegetarian recipes and allowed campers and staff their choice of menu options for each camp session. Includes information sources. (LP)

75 FR 39026 - Disclosure of Nutrient Content Information for Standard Menu Items Offered for Sale at Chain...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-07-07

... DEPARTMENT OF HEALTH AND HUMAN SERVICES> Food and Drug Administration [Docket No. FDA-2010-N-0298] Disclosure of Nutrient Content Information for Standard Menu Items Offered for Sale at Chain Restaurants or Similar Retail Food Establishments and for Articles of Food Sold From Vending Machines AGENCY: Food and...

Man/terminal interaction evaluation of computer operating system command and control service concepts. [in Spacelab

NASA Technical Reports Server (NTRS)

Dodson, D. W.; Shields, N. L., Jr.

1978-01-01

The Experiment Computer Operating System (ECOS) of the Spacelab will allow the onboard Payload Specialist to command experiment devices and display information relative to the performance of experiments. Three candidate ECOS command and control service concepts were reviewed and laboratory data on operator performance was taken for each concept. The command and control service concepts evaluated included a dedicated operator's menu display from which all command inputs were issued, a dedicated command key concept with which command inputs could be issued from any display, and a multi-display concept in which command inputs were issued from several dedicated function displays. Advantages and disadvantages are discussed in terms of training, operational errors, task performance time, and subjective comments of system operators.

The effects of restaurant menu calorie labeling on hypothetical meal choices of females with disordered eating.

PubMed

Haynos, Ann F; Roberto, Christina A

2017-03-01

Concerns have been raised that obesity public policy measures may have harmful effects on individuals with eating disorders. However, little research has investigated this topic. We examined the impact of a popular obesity public policy, menu calorie labeling, on hypothetical food choices of women with disordered eating. Seven hundred sixteen adult females completed an online survey in which they were randomly assigned to receive a restaurant menu with or without calorie information listed. Participants selected foods representative of a meal they would choose to consume and answered questions on restaurant ordering and menu labeling. Participants completed the Eating Disorder Examination Questionnaire (Fairburn & Beglin, ) to assess global eating pathology. Diagnoses of anorexia nervosa (AN), bulimia nervosa (BN), and binge-eating disorder (BED) were also derived from this measure. Generalized linear modeling examined the impact of menu label condition, disordered eating, and the menu label by disordered eating interaction on hypothetical food selection and related variables. When disordered eating was examined continuously, menu labeling did not differentially affect food selections of those with elevated disordered eating (p = .45). However, when examined by eating disorder diagnosis, participants with AN or BN ordered significantly fewer (p < .001) and participants with BED ordered significantly more (p = .001) calories in the menu label versus no label condition. Menu labeling may decrease the calories ordered among individuals with AN or BN and increase calories ordered among individuals with BED. © 2017 Wiley Periodicals, Inc.

The effects of restaurant menu calorie labeling on hypothetical meal choices of females with disordered eating

PubMed Central

Haynos, Ann F.; Roberto, Christina A.

2017-01-01

Objective Concerns have been raised that obesity public policy measures may have harmful effects on individuals with eating disorders. However, little research has investigated this topic. We examined the impact of a popular obesity public policy, menu calorie labeling, on hypothetical food choices of women with disordered eating. Methods 716 adult females completed an online survey in which they were randomly assigned to receive a restaurant menu with or without calorie information listed. Participants selected foods representative of a meal they would choose to consume and answered questions on restaurant ordering and menu labeling. Participants completed the Eating Disorder Examination Questionnaire (Fairburn & Beglin, 1994) to assess global eating pathology. Diagnoses of anorexia nervosa (AN), bulimia nervosa (BN), and binge eating disorder (BED) were also derived from this measure. Generalized linear modeling examined the impact of menu label condition, disordered eating, and the menu label by disordered eating interaction on hypothetical food selection and related variables. Results When disordered eating was examined continuously, menu labeling did not differentially affect food selections of those with elevated disordered eating (p = .45). However, when examined by eating disorder diagnosis, participants with AN or BN ordered significantly fewer (p < .001) and participants with BED ordered significantly more (p = .001) calories in the menu label versus no label condition. Discussion Menu labeling may decrease the calories ordered among individuals with AN or BN and increase calories ordered among individuals with BED. PMID:28130796

Restaurant menu labeling laws and alcohol use.

PubMed

Restrepo, Brandon J; Ali, Mir M

2017-09-01

The goal of this study was to analyze the effect of local and state mandatory restaurant menu labeling laws on alcohol use. Using a difference-in-differences estimation approach and data on adults aged 21 and older (n=2,157,722) from the 2002-2012 Behavioral Risk Factor Surveillance System, we estimated the effect of menu labeling laws on self-reported consumption of alcoholic beverages in the past month. The regression analysis indicates that on average implementation of menu labeling laws is associated with a 1.2 percentage-point drop in the fraction of survey respondents reporting that they drank an alcoholic beverage in the past month (95% confidence interval=-0.020, -0.004), compared with jurisdictions that had not implemented menu labeling laws. Moreover, we find that the estimated policy effects on alcohol use are larger among men than among women and larger among minorities than among non-Hispanic whites. Further provision of calorie information on foods and beverages in food service establishments, such as through federal menu labeling regulations, may have the potential to lead to a meaningful reduction in alcohol use throughout the U.S. and may result in larger reductions in alcohol use among men and minorities. Published by Elsevier Inc.

Energy, saturated fat, and sodium were lower in entrées at chain restaurants at 18 months compared with 6 months following the implementation of mandatory menu labeling regulation in King County, Washington.

PubMed

Bruemmer, Barbara; Krieger, Jim; Saelens, Brian E; Chan, Nadine

2012-08-01

Policies on menu labeling have been proposed as a method to improve the food environment. However, there is little information on the nutrient content of chain restaurant menu items and changes over time. To evaluate the energy, saturated fat, and sodium content of entrées 6 and 18 months post-implementation of restaurant menu labeling in King County of Washington State for items that were on the menu at both time periods, and across all items at 6 and 18 months and to compare energy content to recommendations provided by the 2005 Dietary Guidelines for Americans. Eligible restaurants included sit-down and quick-service chains (eg, burgers, pizza, sandwiches/subs, and Tex-Mex) subject to King County regulations with four or more establishments. One establishment per chain was audited at each time period. Hypothesis one examined entrées that were on the menu at both time periods using a paired t test and hypothesis two compared quartiles at 6 months to the distribution at 18 months using a Mantel-Haentzel odds ratios and 95% CIs, and a Cochrane-Armitage test for trend. The content of entrées at 18 months was compared with one-third (assuming three meals per day) of the nutrient intake recommendations for adults provided by the 2005 Dietary Guidelines for Americans. The audit included 37 eligible chains of 92 regulated chains. Energy contents were lower (all chains -41, sit down -73, and quick service -19; paired t tests P<0.0001) for entrées that were on the menu at both time periods. There was a significant trend across quartiles for a decrease in energy, saturated fat, and sodium for all entrées at sit-down chains only. At 18 months entrées not designated for children exceeded 56%, 77%, and 89% of the energy, saturated fat, and sodium guidelines, respectively. Modest improvements in the nutrient content of sit-down and quick-service restaurant entrées occurred but overall levels for energy, saturated fat, and sodium are excessive. Copyright © 2012 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

The menu-setting problem and subsidized prices: drug formulary illustration.

PubMed

Olmstead, T; Zeckhauser, R

1999-10-01

The menu-setting problem (MSP) determines the goods and services an institution offers and the prices charged. It appears widely in health care, from choosing the services an insurance arrangement offers, to selecting the health plans an employer proffers. The challenge arises because purchases are subsidized, and consumers (or their physician agents) may make cost-ineffective choices. The intuitively comprehensible MSP model--readily solved by computer using actual data--helps structure thinking and support decision making about such problems. The analysis uses drug formularies--lists of approved drugs in a plan or institution--to illustrate the framework.

Redesign of employee cafeteria increases efficiency, satisfaction.

PubMed

Snook, I D; Levitsky, S E

1980-12-01

By streamlining the menu selection, layout, and operation of its employee cafeteria, a hospital was able to improve employee satisfaction with the service and reallocate needed resources to its inpatient food service.

Natural interaction for unmanned systems

NASA Astrophysics Data System (ADS)

Taylor, Glenn; Purman, Ben; Schermerhorn, Paul; Garcia-Sampedro, Guillermo; Lanting, Matt; Quist, Michael; Kawatsu, Chris

2015-05-01

Military unmanned systems today are typically controlled by two methods: tele-operation or menu-based, search-andclick interfaces. Both approaches require the operator's constant vigilance: tele-operation requires constant input to drive the vehicle inch by inch; a menu-based interface requires eyes on the screen in order to search through alternatives and select the right menu item. In both cases, operators spend most of their time and attention driving and minding the unmanned systems rather than on being a warfighter. With these approaches, the platform and interface become more of a burden than a benefit. The availability of inexpensive sensor systems in products such as Microsoft Kinect™ or Nintendo Wii™ has resulted in new ways of interacting with computing systems, but new sensors alone are not enough. Developing useful and usable human-system interfaces requires understanding users and interaction in context: not just what new sensors afford in terms of interaction, but how users want to interact with these systems, for what purpose, and how sensors might enable those interactions. Additionally, the system needs to reliably make sense of the user's inputs in context, translate that interpretation into commands for the unmanned system, and give feedback to the user. In this paper, we describe an example natural interface for unmanned systems, called the Smart Interaction Device (SID), which enables natural two-way interaction with unmanned systems including the use of speech, sketch, and gestures. We present a few example applications SID to different types of unmanned systems and different kinds of interactions.

Training Guidelines for Healthy School Meals for Food Service Professionals.

ERIC Educational Resources Information Center

Food and Consumer Service (USDA), Washington, DC.

These guidelines offer recommended topic areas and content for training local-level food service personnel. The recommended topic areas for training school food service directors/supervisors and food service managers are nutrition requirements, menu planning for school meals, procurement, financial management, marketing, food production, program…

From Menu to Mouth: Opportunities for Sodium Reduction in Restaurants

PubMed Central

Gunn, Janelle Peralez

2014-01-01

Restaurant foods can be a substantial source of sodium in the American diet. According to the Institute of Medicine, the significant contribution made by restaurants and food service menu items to Americans’ sodium intake warrants targeted attention. Public health practitioners are uniquely poised to support sodium-reduction efforts in restaurants and help drive demand for lower-sodium products through communication and collaboration with restaurant and food service professionals and through incentives for restaurants. This article discusses the role of the public health practitioner in restaurant sodium reduction and highlights select strategies that have been taken by state and local jurisdictions to support this effort. PMID:24456646

Helping consumers make more healthful food choices: consumer views on modifying food labels and providing point-of-purchase nutrition information at quick-service restaurants.

PubMed

Lando, Amy M; Labiner-Wolfe, Judith

2007-01-01

To understand consumer (1) interest in nutrition information on food labels and quick-service restaurant menu boards and (2) reactions to modifying this information to help highlight calories and more healthful choices. Eight consumer focus groups, using a guide and stimuli. Focus group discussions in 4 US cities. A total of 68 consumers, with 7 to 10 per focus group. Authors prepared detailed summaries of discussions based on observation. Video recordings and transcripts were used to cross-check summaries. Data were systematically reviewed, synthesized, and analyzed. Consumer views on alternative presentations of nutrition information on packaged food items and quick-service restaurant menu boards. Participants (1) were interested in having nutrition information available, but would not use it at every eating occasion; (2) thought that food products typically consumed at 1 eating occasion should be labeled as a single serving; and (3) indicated that an icon on labels and menu boards that signaled more healthful options could be helpful. Findings provide a basis for the development of more systematic studies to better understand whether alternative presentations of nutrition information would help consumers.

Identification of Tasks in Home Economics Related Occupations: Food Service.

ERIC Educational Resources Information Center

Iowa State Univ. of Science and Technology, Ames. Dept. of Home Economics Education.

The study was made to obtain curriculum development data for food service education programs below the baccalaureate level. Tasks related to the job functions of service, production, sanitation/safety, menu planning, procurement, supervision, and management were studied for five job categories of full-time personnel: middle-level service,…

78 FR 4133 - Procurement List; Proposed Additions and Deletion

Federal Register 2010, 2011, 2012, 2013, 2014

2013-01-18

... specific tasks including preparation of menu boards, table bussing service, guest flow rate, service of food, replenishing of food, unloading, storing, and shelving of supplies, food preparation, cashier... the event of contingency, perform all required tasks to include cooking to ensure continued service...

An analysis of reference laboratory (send out) testing: an 8-year experience in a large academic medical center.

PubMed

MacMillan, Donna; Lewandrowski, Elizabeth; Lewandrowski, Kent

2004-01-01

Utilization of outside reference laboratories for selected laboratory testing is common in the United States. However, relatively little data exist in the literature describing the scope and impact of these services. In this study, we reviewed use of reference laboratory testing at the Massachusetts General Hospital, a large urban academic medical center in Boston, Massachusetts. A retrospective review of hospital and laboratory administrative records over an 8-year period from fiscal years (FY) 1995-2002. Over the 8 years studied, reference laboratory expenses increased 4.2-fold and totaled 12.4% of the total laboratory budget in FY 2002. Total reference laboratory test volume increased 4-fold to 68,328 tests in FY 2002 but represented only 1.06% of the total test volume in the hospital. The menu of reference laboratory tests comprised 946 tests (65.7% of the hospital test menu) compared to 494 (34.3%) of tests performed in house. The average unit cost of reference laboratory tests was essentially unchanged but was approximately 13 times greater than the average unit cost in the hospital laboratory. Much of the growth in reference laboratory cost can be attributed to the addition of new molecular, genetic, and microbiological assays. Four of the top 10 tests with the highest total cost in 2002 were molecular diagnostic tests that were recently added to the test menu. Reference laboratory testing comprises a major component of hospital clinical laboratory services. Although send out tests represent a small percentage of the total test volume, these services account for the majority of the hospital laboratory test menu and a disproportionate percentage of laboratory costs.

Key facilitators and best practices of hotel-style room service in hospitals.

PubMed

Sheehan-Smith, Lisa

2006-04-01

This qualitative study sought to identify the features, advantages, and disadvantages of hotel-style room service; the barriers to, and facilitators for, implementing the process; and "best practices." The study took place in four heterogeneous hospitals. Participants included hospital administrators, managers, and room-service employees. Data-collection methods included semi-structured interviews, observations, and document analysis. Common features of hotel-style room service were meal delivery within 30 to 45 minutes, a restaurant-style menu, procedures to feed ineligible patients, tray assembly on demand, scripting, and waitstaff uniforms for room-service employees. The major barrier to implementing room service was obtaining nursing support. The key facilitators were the hospital's service-oriented culture, using a multidisciplinary planning team, engaging nursing departments early in the planning stages, and intense customer-service training of room-service employees. The overwhelming advantage was patients' control over their food choices. The main disadvantage was cost. Initial best practices in hotel-style room service include: (a) taking a multidisciplinary team approach for developing and implementing the process, (b) customer-service training, (c) using a customer-driven menu, (d) wearing waitstaff uniforms, and (e) using carts with airpots for dispensing hot beverages.

Knowledge, attitudes and potential response to menu labelling in an urban public health clinic population.

PubMed

Piron, Jennifer; Smith, Lisa V; Simon, Paul; Cummings, Patricia L; Kuo, Tony

2010-04-01

The present study examines the receptivity to and potential effects of menu labelling on food choices of low-income and minority individuals - a group often at disproportionate risk for preventable, lifestyle-related health conditions (e.g. obesity, diabetes and CVD). We conducted a cross-sectional survey to examine the knowledge, attitudes and potential response to menu labelling in an urban public health clinic population. United States. A total of 639 clinic patients were recruited in the waiting rooms of six, large public health centres in Los Angeles County (2007-2008). These centres provide services to a largely uninsured or under-insured, low-income, Latino and African-American population. Among those approached and who met eligibility criteria, 88 % completed the survey. Of the 639 respondents, 55 % were overweight or obese based on self-reported heights and weights; 74 % reported visiting a fast food restaurant at least once in the past year, including 22 % at least once a week; 93 % thought that calorie information was 'important'; and 86 % thought that restaurants should be required to post calorie information on their menu boards. In multivariate analyses, respondents who were obese, female, Latino and supportive of calorie postings were more likely than others to report that they would choose food and beverages with lower calories as a result of menu labelling. These findings suggest that clinic patients are receptive to this population-based strategy and that they would be inclined to change their food selections in response to menu labelling.

Structural Analysis via Generalized Interactive Graphics - STAGING. Volume III. System Manual.

DTIC Science & Technology

1979-09-01

DISTRIBUTION UNLIMITED 17 DISTRIBUTION ST ATEMENT (of the abnsrct entered in Block 20. it different from, Report) IS SJPPLEMENTARY NOTES I9 KEY WORDS ILCI-lue on...prefixMENUDRIVER and the menu data base itself is cataloged as prefixMENU. The maintanance of the STAGING Material Property Data Base (MPDB...Property Data Base System, and conversion routines as describe,: -n Section 1.2 through 1.6. If any difficulties arise due to differences in operatire

Environet: An interactive space-environment information resource

NASA Astrophysics Data System (ADS)

Vampola, A. L.; Hall, William N.; Lauriente, Michael

1989-05-01

EnviroNET is an interactive menu-driven system set up as an information resource for experimenters, program managers, and design and test engineers who are involved in space missions. Its basic use is as a fundamental single-source of data for the environment encountered by Shuttle and Space Station payloads, but is also has wider applicability in that it includes information on environments encountered by other satellites in both low altitude and high altitude (including geosynchronous) orbits. It incorporates both a text-retrieval mode and an interactive modeling code mode. The system is maintained on the ENVNET and MicroVAX computer at NASA/Goddard. It's services are available at no cost to any user who has access to a terminal and a dial-up port. It is a tail-node on SPAN and so it is accessible either directly or through BITNET, ARPANET, and GTE/TELENET via NPSS.

EnviroNET: An online environmental interactions resource

NASA Technical Reports Server (NTRS)

Lauriente, Michael

1991-01-01

EnviroNET is a centralized depository for technical information on environmentally induced interactions likely to be encountered by spacecraft in both low-altitude and high-altitude orbits. It provides a user-friendly, menu-driven format on networks that are connected globally and is available 24 hours a day - every day. The service pools space data collected over the years by NASA, USAF, other government research facilities, industry, universities, and the European Space Agency. This information contains text, tables and over one hundred high resolution figures and graphs based on empirical data. These graphics can be accessed while still in the chapters, making it easy to flip from text to graphics and back. Interactive graphics programs are also available on space debris, the neutral atmosphere, magnetic field, and ionosphere. EnviroNET can help designers meet tough environmental flight criteria before committing to flight hardware built for experiments, instrumentation, or payloads.

The Cableshop.

ERIC Educational Resources Information Center

Rohrer, Daniel M.

"Cableshop" is an experimental cable television service offering three- to seven-minute broadcast segments of product or community information and using a combination of telephone, computer, and video technology. Viewers participating in the service will have a choice of items ready for viewing listed on a "menu" channel and…

[Menus offered in long-term care homes: quality of meal service and nutritional analysis].

PubMed

Rodríguez Rejón, Ana Isabel; Ruiz López, María Dolores; Malafarina, Vincenzo; Puerta, Antonio; Zuñiga, Antonia; Artacho, Reyes

2017-06-05

Institutionalization is a risk factor for malnutrition. Low energy intake and/or nutrient deficiencies are considered to be the main causes. To evaluate the quality of meals and meal service as well as the nutritional value of the main menus (regular menu, menu for diabetics, and pureed menu) offered in three long-term care (LTC) homes located in the metropolitan area of Granada (Spain). Cross-sectional study. A validated "quality of meals and meal service" set of indicators was applied. The menus were assessed by weighed food records on 14 consecutive days. The results were compared with the dietary reference intakes (DRIs) and the recommended number of servings. Important deficiencies in the quality of meals and meal service have been reported. Average energy varies from 1,788 to 2,124 kcal/day in the regular menus, from 1,687 to 1,924 kcal/day in the menus for diabetics, and from 1,518 to 1,639 kcal/day in the pureed menus. Average protein varied from 71.4 to 75.4 g/day, from 72.6 to 76.1 g/day, and from 50.5 to 54.7 g/day, respectively. None of the menus complied with the recommendations for fiber, potassium, magnesium, iodine, vitamin D, vitamin E, folate, nor for vegetables, fruit, milk products, olive oil, legumes, or nuts. It is necessary to ensure the implementation of regular routines for controlling the quality of meals and meal service as well as the nutritional value of the menus offered in LTC homes.

Assessing the Availability of Healthier Children's Meals at Leading Quick-Service and Full-Service Restaurants.

PubMed

Sliwa, Sarah; Anzman-Frasca, Stephanie; Lynskey, Vanessa; Washburn, Kyle; Economos, Christina

2016-04-01

To compare the calorie, fat, saturated fat, and sodium content of available children's meal combinations in leading restaurants with national recommendations. Cross-sectional. Children's menu offerings and corresponding nutrition information were collected (May, 2014) from Web sites of the top 10 quick-service (QSR) and top 10 full-service (FSR) restaurant chains that offered a children's menu and provided nutrition information. Total calories (kcal), percent calories from fat and saturated fat, and total sodium (mg) were calculated for children's meal combinations (QSR N = 1,363; FSR N = 6,654). Combinations with ≤ 600 kcal, ≤ 35% kcal from fat, ≤ 10% kcal from saturated fat, ≤ 770 mg sodium, and those that met all 4 of these criteria were identified. Frequencies by restaurant segment. The majority of QSR (72%) and FSR (63%) meal combinations had ≤ 600 kcal. Only 31.9% of combinations at QSRs and 21.7% at FSRs met all 4 criteria. In both segments the calorie target was most frequently met, and the sodium target the least. Children's meal combinations with ≤ 600 kcal are available at leading restaurant chains, but many meals fail to meet current national recommendations for fat, saturated fat, and sodium. Menu labeling legislation may address caloric content but implications for other nutrients remain unclear. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

SMS for Sexual Health: A Comparison of Service Types and Recommendations for Sexual Health Text Message Service Providers

ERIC Educational Resources Information Center

Willoughby, Jessica Fitts; Muldrow, Adrienne

2017-01-01

Objectives: Text message-based interventions may provide sexual health information to young people through a number of service types, from sending information on a regularly scheduled timeline, to providing an automated menu, to allowing young people to connect directly with health educators. While such service types exist, it is not clear which…

Home | www.charlescountymd.gov

Science.gov Websites

Customer Survey Mobile Services Contact Search form Search Search Main menu Home Businesses Tourism Animal Shelter Water and Sewer Billing Mobile Friendly Services Opioid Abuse & Overdose Prevention OFFICIAL WEBSITE OF THE CHARLES COUNTY GOVERNMENT 200 Baltimore Street | La Plata, Maryland 20646 Mobile

Environmental Interactions of Hydrazine Fuels in Soil/Water Systems

DTIC Science & Technology

1988-10-01

model requires that two equations be solved numerically, one for convective-dispersive transport ac/at = D a2 C/az 2 - uaC/az + [p/Glk S I - kfC [7...the menu and get the users choice; if [CHoice.LE.0) THEN If (.Not.AskOus’Do you wish to terminate?’,.true.,12)) (confirm termination before...Return to General Simulation Parameters Menu ’,’ & ’<l> Ion-Exchange (Hydrazium vs Calcium)’, & ’ɚ> Reversible Sorption’, & ’ɛ> Irreversible Sorption

Food Service and Foods and Beverages Available at School: Results from the School Health Policies and Programs Study 2000.

ERIC Educational Resources Information Center

Wechsler, Howell; Brener, Nancy D.; Kuester, Sarah; Miller, Clare

2001-01-01

Presents School Health Policies and Programs Study 2000 findings about state- and district-level policies and practices regarding various school food service issues, e.g., organization and staffing, food service and child nutrition requirements and recommendations, menu planning and food preparation, and collaboration. Also addressed are food…

Results from an experimental trial at a Head Start center to evaluate two meal service approaches to increase fruit and vegetable intake of preschool aged children

PubMed Central

2012-01-01

Background Strategies to increase fruit and vegetable consumption of preschool aged children are needed. Objectives Evaluate the independent effects of the following meal service strategies on intake of fruits and vegetables of preschool children: 1.) Serving fruits and vegetables in advance of other menu items as part of traditional family style meal service; and 2.) Serving meals portioned and plated by providers. Methods Fifty-three preschool aged children completed a randomized crossover experiment conducted at a Head Start center in Minneapolis, MN. Over a six week trial period each of the experimental meal service strategies (serving fruits and vegetable first and serving meals portioned by providers) was implemented during lunch service for two one-week periods. Two one-week control periods (traditional family style meal service with all menu items served at once) were also included over the six week trial period. Childrens lunch intake was observed as a measure of food and nutrient intake during each experimental condition. Results Fruit intake was significantly higher (p<0.01) when fruits and vegetables were served in advance of other meal items (0.40 servings/meal) compared to the traditional family style meal service control condition when they were served in tandem with other menu items (0.32 servings/meal). Intakes of some nutrients found in fruits (vitamin A and folate) were concomitantly higher. In contrast, fruit and vegetable intakes were significantly lower and energy intake significantly higher during the provider portioned compared with control condition. Conclusions Serving fruits in advance of other meal items may be a low cost easy to implement strategy for increasing fruit intake in young children. However, serving vegetables first does not appear to increase vegetable intake. Results provide support for current recommendations for traditional family style meal service in preschool settings. PMID:22546262

Results from an experimental trial at a Head Start center to evaluate two meal service approaches to increase fruit and vegetable intake of preschool aged children.

PubMed

Harnack, Lisa J; Oakes, J Michael; French, Simone A; Rydell, Sarah A; Farah, Farhiyah M; Taylor, Gretchen L

2012-04-30

Strategies to increase fruit and vegetable consumption of preschool aged children are needed. Evaluate the independent effects of the following meal service strategies on intake of fruits and vegetables of preschool children: 1.) Serving fruits and vegetables in advance of other menu items as part of traditional family style meal service; and 2.) Serving meals portioned and plated by providers. Fifty-three preschool aged children completed a randomized crossover experiment conducted at a Head Start center in Minneapolis, MN. Over a six week trial period each of the experimental meal service strategies (serving fruits and vegetable first and serving meals portioned by providers) was implemented during lunch service for two one-week periods. Two one-week control periods (traditional family style meal service with all menu items served at once) were also included over the six week trial period. Childrens lunch intake was observed as a measure of food and nutrient intake during each experimental condition. Fruit intake was significantly higher (p<0.01) when fruits and vegetables were served in advance of other meal items (0.40 servings/meal) compared to the traditional family style meal service control condition when they were served in tandem with other menu items (0.32 servings/meal). Intakes of some nutrients found in fruits (vitamin A and folate) were concomitantly higher. In contrast, fruit and vegetable intakes were significantly lower and energy intake significantly higher during the provider portioned compared with control condition. Serving fruits in advance of other meal items may be a low cost easy to implement strategy for increasing fruit intake in young children. However, serving vegetables first does not appear to increase vegetable intake. Results provide support for current recommendations for traditional family style meal service in preschool settings.

Food ordering for children in restaurants: multiple sources of influence on decision making.

PubMed

Castro, Iana A; Williams, Christine B; Madanat, Hala; Pickrel, Julie L; Jun, Hee-Jin; Zive, Michelle; Gahagan, Sheila; Ayala, Guadalupe X

2016-09-01

Restaurants are playing an increasingly important role in children's dietary intake. Interventions to promote healthy ordering in restaurants have primarily targeted adults. Much remains unknown about how to influence ordering for and by children. Using an ecological lens, the present study sought to identify sources of influence on ordering behaviour for and by children in restaurants. A mixed-methods study was conducted using unobtrusive observations of dining parties with children and post-order interviews. Observational data included: child's gender, person ordering for the child and server interactions with the dining party. Interview data included: child's age, restaurant visit frequency, timing of child's decision making, and factors influencing decision making. Ten independent, table-service restaurants in San Diego, CA, USA participated. Complete observational and interview data were obtained from 102 dining parties with 150 children (aged 3-14 years). Taste preferences, family influences and menus impacted ordering. However, most children knew what they intended to order before arriving at the restaurant, especially if they dined there at least monthly. Furthermore, about one-third of children shared their meals with others and all shared meals were ordered from adult (v. children's) menus. Parents placed most orders, although parental involvement in ordering was less frequent with older children. Servers interacted frequently with children but generally did not recommend menu items or prompt use of the children's menu. Interventions to promote healthy ordering should consider the multiple sources of influence that are operating when ordering for and by children in restaurants.

Chronology of a Successful Conversion--Contractor Revives School Lunch Program.

ERIC Educational Resources Information Center

Johnston, James B.

1994-01-01

A New York State school district employed a management company to privatize the food-service program with the goal of enticing all students to eat lunch. Expertise in marketing, menu planning, and food-service operation turned the program around. Suggests questions to ask when selecting a management company. (MLF)

Concurrent Image Processing Executive (CIPE). Volume 3: User's guide

NASA Technical Reports Server (NTRS)

Lee, Meemong; Cooper, Gregory T.; Groom, Steven L.; Mazer, Alan S.; Williams, Winifred I.; Kong, Mih-Seh

1990-01-01

CIPE (the Concurrent Image Processing Executive) is both an executive which organizes the parameter inputs for hypercube applications and an environment which provides temporary data workspace and simple real-time function definition facilities for image analysis. CIPE provides two types of user interface. The Command Line Interface (CLI) provides a simple command-driven environment allowing interactive function definition and evaluation of algebraic expressions. The menu interface employs a hierarchical screen-oriented menu system where the user is led through a menu tree to any specific application and then given a formatted panel screen for parameter entry. How to initialize the system through the setup function, how to read data into CIPE symbols, how to manipulate and display data through the use of executive functions, and how to run an application in either user interface mode, are described.

Lighthouse Guild

MedlinePlus

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Food labeling; nutrition labeling of standard menu items in restaurants and similar retail food establishments. Final rule.

PubMed

2014-12-01

To implement the nutrition labeling provisions of the Patient Protection and Affordable Care Act of 2010 (Affordable Care Act or ACA), the Food and Drug Administration (FDA or we) is requiring disclosure of certain nutrition information for standard menu items in certain restaurants and retail food establishments. The ACA, in part, amended the Federal Food, Drug, and Cosmetic Act (the FD&C Act), among other things, to require restaurants and similar retail food establishments that are part of a chain with 20 or more locations doing business under the same name and offering for sale substantially the same menu items to provide calorie and other nutrition information for standard menu items, including food on display and self-service food. Under provisions of the ACA, restaurants and similar retail food establishments not otherwise covered by the law may elect to become subject to these Federal requirements by registering every other year with FDA. Providing accurate, clear, and consistent nutrition information, including the calorie content of foods, in restaurants and similar retail food establishments will make such nutrition information available to consumers in a direct and accessible manner to enable consumers to make informed and healthful dietary choices.

Calorie menu labeling on quick-service restaurant menus: an updated systematic review of the literature.

PubMed

Swartz, Jonas J; Braxton, Danielle; Viera, Anthony J

2011-12-08

Nutrition labels are one strategy being used to combat the increasing prevalence of overweight and obesity in the United States. The Patient Protection and Affordable Care Act of 2010 mandates that calorie labels be added to menu boards of chain restaurants with 20 or more locations. This systematic review includes seven studies published since the last review on the topic in 2008. Authors searched for peer-reviewed studies using PUBMED and Google Scholar. Included studies used an experimental or quasi-experimental design comparing a calorie-labeled menu with a no-calorie menu and were conducted in laboratories, college cafeterias, and fast food restaurants. Two of the included studies were judged to be of good quality, and five of were judged to be of fair quality. Observational studies conducted in cities after implementation of calorie labeling were imprecise in their measure of the isolated effects of calorie labels. Experimental studies conducted in laboratory settings were difficult to generalize to real world behavior. Only two of the seven studies reported a statistically significant reduction in calories purchased among consumers using calorie-labeled menus. The current evidence suggests that calorie labeling does not have the intended effect of decreasing calorie purchasing or consumption.

A DGS Gesture Dictionary for Modelling on Mobile Devices

ERIC Educational Resources Information Center

Isotani, Seiji; Reis, Helena M.; Alvares, Danilo; Brandão, Anarosa A. F.; Brandão, Leônidas O.

2018-01-01

Interactive or Dynamic Geometry System (DGS) is a tool that help to teach and learn geometry using a computer-based interactive environment. Traditionally, the interaction with DGS is based on keyboard and mouse events where the functionalities are accessed using a menu of icons. Nevertheless, recent findings suggest that such a traditional model…

eBenefits: My Gateway to Benefits Information

MedlinePlus

... of the Department of Veterans Affairs and the Department of Defense A Service of the Department of Veterans Affairs and the Department of Defense Log in Register Skip Navigation Main Menu Apply ...

Aplastic Anemia and Myelodysplastic Syndromes

MedlinePlus

Skip to main content U.S. Department of Health and Human Services Follow us: Search Menu Search for Information from NIDDK Entire Site Research & Funding Health Information About NIDDK News Search Research & Funding Current ...

Utilization of a telephone interactive voice-response tobacco cessation support service in the Islamic Republic of Iran.

PubMed

Heydari, G; Ahmady, A Ebn; Lando, H A; Almasinia, B

2014-06-09

Telephone smoking cessation counselling is a very cost-effective means of reaching dependent smokers in a population. We investigated the frequency of contacts and the types of topics that people accessed after a national telephone helpline was set up in the Islamic Republic of Iran at the beginning of 2011. From a total of 23 979 calls received over a 24-month period, 26.5% of callers hung up without selecting any menus. The most frequently accessed menu was addresses of smoking cessation support services (23.9%), followed by methods of smoking cessation (14.0%), self-help materials for quitting smoking (11.8%) and nicotine dependence assessment (10.4%). The average number of contacts decreased dramatically after the first month of the service but there was a significant increase in the 2 months preceding the feast of Ramadan. Religious messages provide a good opportunity to engage individuals in smoking cessation and may be useful in the planning of media campaigns.

76 FR 19191 - Food Labeling; Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-04-06

... food and other goods and services are offered together or in close proximity. Proposed definition. FDA... Vol. 76 Wednesday, No. 66 April 6, 2011 Part II Department of Health and Human Services Food and... / Wednesday, April 6, 2011 / Proposed Rules#0;#0; [[Page 19192

PDBe: towards reusable data delivery infrastructure at protein data bank in Europe

PubMed Central

Alhroub, Younes; Anyango, Stephen; Armstrong, David R; Berrisford, John M; Clark, Alice R; Conroy, Matthew J; Dana, Jose M; Gupta, Deepti; Gutmanas, Aleksandras; Haslam, Pauline; Mak, Lora; Mukhopadhyay, Abhik; Nadzirin, Nurul; Paysan-Lafosse, Typhaine; Sehnal, David; Sen, Sanchayita; Smart, Oliver S; Varadi, Mihaly; Kleywegt, Gerard J

2018-01-01

Abstract The Protein Data Bank in Europe (PDBe, pdbe.org) is actively engaged in the deposition, annotation, remediation, enrichment and dissemination of macromolecular structure data. This paper describes new developments and improvements at PDBe addressing three challenging areas: data enrichment, data dissemination and functional reusability. New features of the PDBe Web site are discussed, including a context dependent menu providing links to raw experimental data and improved presentation of structures solved by hybrid methods. The paper also summarizes the features of the LiteMol suite, which is a set of services enabling fast and interactive 3D visualization of structures, with associated experimental maps, annotations and quality assessment information. We introduce a library of Web components which can be easily reused to port data and functionality available at PDBe to other services. We also introduce updates to the SIFTS resource which maps PDB data to other bioinformatics resources, and the PDBe REST API. PMID:29126160

Effect of food service nutrition improvements on elementary school cafeteria lunch purchase patterns.

PubMed

Cluss, Patricia A; Fee, Luann; Culyba, Rebecca J; Bhat, Kiran B; Owen, Kay

2014-06-01

Schools can play a major role in prevention and intervention for childhood obesity. We describe changes in elementary school cafeteria lunch sales patterns resulting from nutritional improvements in menu offerings that were part of a community-wide focus on health. Elementary school lunch sales data were collected for 1 week in each of 7 years in a district serving a predominantly poor, rural, and Caucasian student population, with high rates of obesity. Post hoc data analyses described lunch sales patterns and related food service costs over the project years. The percentage of high calorie/low nutrition foods sold decreased from 22% of all sales in 2005 to 0% in 2011. High-calorie snack purchases decreased from 535 items to 0 items. The sale of fresh fruits increased by 12%. There was only a slight decline in the percentage of children who purchased cafeteria lunches over the years and a 15.2% cost increase for purchasing healthier food supplies. Elementary school children purchased healthier lunches when healthier menu items were offered and when less healthy foods were eliminated from the menu. There was no significant decline in the number of students who purchased lunches as nutritional improvements were made. © 2014, American School Health Association.

Parents' meal choices for their children at fast food and family restaurants with different menu labeling presentations.

PubMed

Lee, Kiwon; Lee, Youngmi

2018-06-01

This study examined the effect of nutrition labeling formats on parents' food choices for their children at different restaurant types. An online survey was conducted with 1,980 parents of children aged 3-12 years. Participants were randomly assigned to fast food or family restaurant scenarios, and one of four menu stimuli conditions: no labeling, low-calorie symbol (symbol), numeric value (numeric), and both low-calorie symbol and numeric value (symbol + numeric). Participants selected menu items for their children. Menu choices and total calories were compared by nutrition labeling formats in each type of the restaurant. Low-calorie item selections were scored and a two-way analysis of variance (ANOVA) was conducted for an interaction effect between restaurant and labeling type. In the fast food restaurant group, parents presented with low-calorie symbols selected the lowest calorie items more often than those not presented with the format. Parents in the symbol + numeric condition selected significantly fewer calories (653 kcal) than those in the no labeling (677 kcal) or numeric conditions (674 kcal) ( P = 0.006). In the family restaurant group, no significant difference were observed among different labeling conditions. A significant interaction between restaurant and labeling type on low-calorie selection score (F = 6.03, P < 0.01) suggests that the effect of nutrition labeling format interplays with restaurant type to jointly affect parents' food choices for their children. The provision of easily interpretable nutritional information format at fast food restaurants may encourage healthier food choices of parents for their children; however, the effects were negligible at family restaurants.

A Resolution in Service: SFX Usage Logs as a Basis for Link Resolver Menu Redesign

ERIC Educational Resources Information Center

Highsmith, Anne L.; Ponsford, Bennett Claire

2011-01-01

In this study, three years of SFX usage logs at Texas A&M University were analyzed to determine how patrons use link resolver services. The study contrasts the actions taken by users when full text is and is not available and compares public versus staff usage. The results confirmed users' preference for full-text services but also provided…

An Interactive Computer Program for Simulating the Effects of Olivine Fractionation from Basaltic and Ultrabasic Liquids.

ERIC Educational Resources Information Center

Pearce, Thomas H.

1983-01-01

Describes interactive computer program (listing available from author) which simulates olivine fractionation from basaltic/ultrabasic liquid. The menu-driven nature of the program (for Apple II microcomputer) allows students to select ideal Rayleigh fractionation or equilibrium crystallization. (JN)

Researcher Story: Stuttering

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AgrAbility: Frequently Asked Questions

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DietPal: A Web-Based Dietary Menu-Generating and Management System

PubMed Central

Abdullah, Siti Norulhuda; Shahar, Suzana; Abdul-Hamid, Helmi; Khairudin, Nurkahirizan; Yusoff, Mohamed; Ghazali, Rafidah; Mohd-Yusoff, Nooraini; Shafii, Nik Shanita; Abdul-Manaf, Zaharah

2004-01-01

Background Attempts in current health care practice to make health care more accessible, effective, and efficient through the use of information technology could include implementation of computer-based dietary menu generation. While several of such systems already exist, their focus is mainly to assist healthy individuals calculate their calorie intake and to help monitor the selection of menus based upon a prespecified calorie value. Although these prove to be helpful in some ways, they are not suitable for monitoring, planning, and managing patients' dietary needs and requirements. This paper presents a Web-based application that simulates the process of menu suggestions according to a standard practice employed by dietitians. Objective To model the workflow of dietitians and to develop, based on this workflow, a Web-based system for dietary menu generation and management. The system is aimed to be used by dietitians or by medical professionals of health centers in rural areas where there are no designated qualified dietitians. Methods First, a user-needs study was conducted among dietitians in Malaysia. The first survey of 93 dietitians (with 52 responding) was an assessment of information needed for dietary management and evaluation of compliance towards a dietary regime. The second study consisted of ethnographic observation and semi-structured interviews with 14 dietitians in order to identify the workflow of a menu-suggestion process. We subsequently designed and developed a Web-based dietary menu generation and management system called DietPal. DietPal has the capability of automatically calculating the nutrient and calorie intake of each patient based on the dietary recall as well as generating suitable diet and menu plans according to the calorie and nutrient requirement of the patient, calculated from anthropometric measurements. The system also allows reusing stored or predefined menus for other patients with similar health and nutrient requirements. Results We modeled the workflow of menu-suggestion activity currently adhered to by dietitians in Malaysia. Based on this workflow, a Web-based system was developed. Initial post evaluation among 10 dietitians indicates that they are comfortable with the organization of the modules and information. Conclusions The system has the potential of enhancing the quality of services with the provision of standard and healthy menu plans and at the same time increasing outreach, particularly to rural areas. With its potential capability of optimizing the time spent by dietitians to plan suitable menus, more quality time could be spent delivering nutrition education to the patients. PMID:15111270

DietPal: a Web-based dietary menu-generating and management system.

PubMed

Noah, Shahrul A; Abdullah, Siti Norulhuda; Shahar, Suzana; Abdul-Hamid, Helmi; Khairudin, Nurkahirizan; Yusoff, Mohamed; Ghazali, Rafidah; Mohd-Yusoff, Nooraini; Shafii, Nik Shanita; Abdul-Manaf, Zaharah

2004-01-30

Attempts in current health care practice to make health care more accessible, effective, and efficient through the use of information technology could include implementation of computer-based dietary menu generation. While several of such systems already exist, their focus is mainly to assist healthy individuals calculate their calorie intake and to help monitor the selection of menus based upon a prespecified calorie value. Although these prove to be helpful in some ways, they are not suitable for monitoring, planning, and managing patients' dietary needs and requirements. This paper presents a Web-based application that simulates the process of menu suggestions according to a standard practice employed by dietitians. To model the workflow of dietitians and to develop, based on this workflow, a Web-based system for dietary menu generation and management. The system is aimed to be used by dietitians or by medical professionals of health centers in rural areas where there are no designated qualified dietitians. First, a user-needs study was conducted among dietitians in Malaysia. The first survey of 93 dietitians (with 52 responding) was an assessment of information needed for dietary management and evaluation of compliance towards a dietary regime. The second study consisted of ethnographic observation and semi-structured interviews with 14 dietitians in order to identify the workflow of a menu-suggestion process. We subsequently designed and developed a Web-based dietary menu generation and management system called DietPal. DietPal has the capability of automatically calculating the nutrient and calorie intake of each patient based on the dietary recall as well as generating suitable diet and menu plans according to the calorie and nutrient requirement of the patient, calculated from anthropometric measurements. The system also allows reusing stored or predefined menus for other patients with similar health and nutrient requirements. We modeled the workflow of menu-suggestion activity currently adhered to by dietitians in Malaysia. Based on this workflow, a Web-based system was developed. Initial post evaluation among 10 dietitians indicates that they are comfortable with the organization of the modules and information. The system has the potential of enhancing the quality of services with the provision of standard and healthy menu plans and at the same time increasing outreach, particularly to rural areas. With its potential capability of optimizing the time spent by dietitians to plan suitable menus, more quality time could be spent delivering nutrition education to the patients.

Visual Elements and Container Metaphors for Multi-Media.

ERIC Educational Resources Information Center

Howarth, Mike

1997-01-01

An interactive version of an educational radio program can be developed quickly and easily with a main menu interface that takes into account physical classroom conditions; interactive learning interfaces that accommodate eye and vision requirements of children; and a story interface design informed by the "container" metaphor and the 2-D…

Calorie menu labeling on quick-service restaurant menus: an updated systematic review of the literature

PubMed Central

2011-01-01

Nutrition labels are one strategy being used to combat the increasing prevalence of overweight and obesity in the United States. The Patient Protection and Affordable Care Act of 2010 mandates that calorie labels be added to menu boards of chain restaurants with 20 or more locations. This systematic review includes seven studies published since the last review on the topic in 2008. Authors searched for peer-reviewed studies using PUBMED and Google Scholar. Included studies used an experimental or quasi-experimental design comparing a calorie-labeled menu with a no-calorie menu and were conducted in laboratories, college cafeterias, and fast food restaurants. Two of the included studies were judged to be of good quality, and five of were judged to be of fair quality. Observational studies conducted in cities after implementation of calorie labeling were imprecise in their measure of the isolated effects of calorie labels. Experimental studies conducted in laboratory settings were difficult to generalize to real world behavior. Only two of the seven studies reported a statistically significant reduction in calories purchased among consumers using calorie-labeled menus. The current evidence suggests that calorie labeling does not have the intended effect of decreasing calorie purchasing or consumption. PMID:22152038

Nutrition and Menu Planning 9-3. Military Curriculum Materials for Vocational and Technical Education.

ERIC Educational Resources Information Center

Army Quartermaster School, Ft. Lee, VA.

This course, adapted from military curriculum materials for use in technical and vocational education, is of interest to food service personnel and to some food service supply personnel. Designed for independent study, the course includes the principles of nutrition, including nutrients and the effects of digestive processes on each individual's…

The delivery of medical services in a retail shopping mall: a strategy for growth.

PubMed

Hayden, K R

1989-01-01

The successful medical practice of the future will continually search for growth strategies. This writer believes the location of a primary care medical clinic in a retail shopping mall, with a full menu of primary services, is one strategy for growth. It is an effective method of health care delivery to a community.

Constant-Elasticity-of-Substitution Simulation

NASA Technical Reports Server (NTRS)

Reiter, G.

1986-01-01

Program simulates constant elasticity-of-substitution (CES) production function. CES function used by economic analysts to examine production costs as well as uncertainties in production. User provides such input parameters as price of labor, price of capital, and dispersion levels. CES minimizes expected cost to produce capital-uncertainty pair. By varying capital-value input, one obtains series of capital-uncertainty pairs. Capital-uncertainty pairs then used to generate several cost curves. CES program menu driven and features specific print menu for examining selected output curves. Program written in BASIC for interactive execution and implemented on IBM PC-series computer.

Inpatient satisfaction and usage patterns of personalized smart bedside station system for patient-centered service at a tertiary university hospital.

PubMed

Ryu, Borim; Kim, Seok; Lee, Kee-Hyuck; Hwang, Hee; Yoo, Sooyoung

2016-11-01

Bedside stations, also known as bedside terminals, are in place to enhance the quality and experience of a hospital's healthcare service delivery. The purpose of this study was to identify information needs and overall satisfaction with the personalized patient bedside system, called Smart Bedside Station (SBS) system, embedded in a tertiary general university hospital. End-user responses on the satisfaction survey and system usage logs of the SBS system were collected and analyzed. For the user opinion survey, 156 nurses and 1914 patients, their family members, or caregivers participated during the evaluation period of 2013 to 2014 in this study. All working nurses in the SBS-installed ward were answered the paper-based evaluation, for complete enumeration survey. Inpatients were voluntary participated to deliver the online questionnaire on the SBS menu. We also explored system log data including page calls and usage time from December 2013 to 2015. Regarding the relationship of overall satisfaction of the SBS with patient's characteristics, patient's education status and degree of familiarity with the smart device were statistically significant. From the analysis of system logs, Personalized My Menu(28.0%) was the most frequently used menu item (except for TV and Internet entertainment service use of 62.7%),it provides individual health information, such as laboratory test results, hospital fee check, message logs, daily medication information, and meal information. Next frequently used menus were information support(4.9%) which deliver hospital guide and health information and convenience service ordering(4.4%) such as meal order, bed sheet change. Satisfaction survey results and log data results show that the personalized service enhances the user satisfaction during hospital admission. Our post-implementation experience and subsequent assessment of SBS system is capable of providing insights into improving the hospital information system and service contents for patient-centered services. Further research should be directed at developing sophisticated patient-centered services as a communication tool between the hospital and the patient. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

Food ordering for children in restaurants: multiple sources of influence on decision making

PubMed Central

Castro, Iana A; Williams, Christine B; Madanat, Hala; Pickrel, Julie L; Jun, Hee-Jin; Zive, Michelle; Gahagan, Sheila; Ayala, Guadalupe X

2017-01-01

Objective Restaurants are playing an increasingly important role in children’s dietary intake. Interventions to promote healthy ordering in restaurants have primarily targeted adults. Much remains unknown about how to influence ordering for and by children. Using an ecological lens, the present study sought to identify sources of influence on ordering behaviour for and by children in restaurants. Design A mixed-methods study was conducted using unobtrusive observations of dining parties with children and post-order interviews. Observational data included: child’s gender, person ordering for the child and server interactions with the dining party. Interview data included: child’s age, restaurant visit frequency, timing of child’s decision making, and factors influencing decision making. Setting Ten independent, table-service restaurants in San Diego, CA, USA participated. Subjects Complete observational and interview data were obtained from 102 dining parties with 150 children (aged 3–14 years). Results Taste preferences, family influences and menus impacted ordering. However, most children knew what they intended to order before arriving at the restaurant, especially if they dined there at least monthly. Furthermore, about one-third of children shared their meals with others and all shared meals were ordered from adult (v. children’s) menus. Parents placed most orders, although parental involvement in ordering was less frequent with older children. Servers interacted frequently with children but generally did not recommend menu items or prompt use of the children’s menu. Conclusions Interventions to promote healthy ordering should consider the multiple sources of influence that are operating when ordering for and by children in restaurants. PMID:27334904

An Analysis of Attendance Patterns in the Experimental Food Service System at Travis Air Force Base

DTIC Science & Technology

1974-12-01

Food Service System Study was undertaken to develop wideranging improvements in current Air Force food service operations. Of particular concern was the need to increase consumer attendance and utilization of the dining facilities. A number of changes were implemented during the experiment including menu modifications, dining hall renovations, and the introduction of three new food service operations - a modular fast food unit, a flight line facility, and an ethnic, specialty meal service provided by one of the renovated dining

Feasibility of Integrated Menu Recommendation and Self-Order System for Small-Scale Restaurants

NASA Astrophysics Data System (ADS)

Kashima, Tomoko; Matsumoto, Shimpei; Ishii, Hiroaki

2010-10-01

In recent years, point of sales (POS) systems with order function have been developed for restaurants. Since expensive apparatus and system are required for installing POS systems, usually only large-scale restaurant chains can afford to introduce them. In this research, we consider the POS management in a restaurant, which cooperates with an automatic order function by using a personal digital device aiming at the safety of the food, pursuit of service, and further operational efficiency improvements, such as foods management, accounting treatment, and ordering work. In traditional POS systems, information recommendation technology is not taken into consideration. We realize the recommendation of a menu according to the user's preference using rough sets and menu planning based on stock status by applying information recommendation technology. Therefore, we believe that this system can be used in comfort with regard to freshness of foods, allergy, diabetes, etc. Furthermore, due to the reduction of the personnel expenses by an operational efficiency improvement such technology becomes even feasible for small-scale stores.

Targeting the taqueria: implementing healthy food options at Mexican American restaurants.

PubMed

Hanni, Krista D; Garcia, Elan; Ellemberg, Cheryl; Winkleby, Marilyn

2009-04-01

As part of a 5-year community-based intervention in Salinas, California, the Steps to a Healthier Salinas team developed a taqueria intervention addressing obesity and diabetes among Mexican Americans. The authors present: (a) a comparison of service/entrée options for Salinas taquerias (n = 35) and fast-food restaurants ( n = 38) at baseline, (b) a case study of one taqueria, (c) a description of a healthy nutrition tool kit tailored to taquerias, and (d) an evaluation of the intervention at Year 3. It was found that traditional Mexican American-style menu offerings at taquerias tended to be healthier than American-style fast-food restaurant offerings. In addition, the initial response to the intervention has shown positive changes, which include the taqueria owners promoting available healthy menu items and modifying other menu offerings to reduce fats and increase fruit and vegetable availability. This, in turn, has led to a transition of the owners' perceptions of themselves as gatekeepers for a healthy community.

Batch calculations in CalcHEP

NASA Astrophysics Data System (ADS)

Pukhov, A.

2003-04-01

CalcHEP is a clone of the CompHEP project which is developed by the author outside of the CompHEP group. CompHEP/CalcHEP are packages for automatic calculations of elementary particle decay and collision properties in the lowest order of perturbation theory. The main idea prescribed into the packages is to make available passing on from the Lagrangian to the final distributions effectively with a high level of automation. According to this, the packages were created as a menu driven user friendly programs for calculations in the interactive mode. From the other side, long-time calculations should be done in the non-interactive regime. Thus, from the beginning CompHEP has a problem of batch calculations. In CompHEP 33.23 the batch session was realized by mean of interactive menu which allows to the user to formulate the task for batch. After that the not-interactive session was launched. This way is too restricted, not flexible, and leads to doubling in programming. In this article I discuss another approach how one can force an interactive program to work in non-interactive mode. This approach was realized in CalcHEP 2.1 disposed on http://theory.sinp.msu.ru/~pukhov/calchep.html.

A user's guide for DTIZE an interactive digitizing and graphical editing computer program

NASA Technical Reports Server (NTRS)

Thomas, C. C.

1981-01-01

A guide for DTIZE, a two dimensional digitizing program with graphical editing capability, is presented. DTIZE provides the capability to simultaneously create and display a picture on the display screen. Data descriptions may be permanently saved in three different formats. DTIZE creates the picture graphics in the locator mode, thus inputting one coordinate each time the terminator button is pushed. Graphic input devices (GIN) are also used to select function command menu. These menu commands and the program's interactive prompting sequences provide a complete capability for creating, editing, and permanently recording a graphical picture file. DTIZE is written in FORTRAN IV language for the Tektronix 4081 graphic system utilizing the Plot 80 Distributed Graphics Library (DGL) subroutines. The Tektronix 4953/3954 Graphic Tablet with mouse, pen, or joystick are used as graphics input devices to create picture graphics.

[Analysis of food service and opinion of its users in a Catalan prison].

PubMed

Sáiz Izquierdo, María Elena; Fornons Fontdevila, David; Medina Luque, F Xavier; Aguilar Martínez, Alicia

2014-07-01

Studies on food services are increasing actually in Spain. However, there still is very little information on how this service is organized in prisons, and even less about how it is perceived by its residents. To analyze the food service and menu in the Modelo Prison in Barcelona, and confront it with the perception of prisoners. Semi-structured open interview with an official of the Division of Prisons, participant observation in the dining room and other spaces by one of the study researchers, and a specifically designed questionnaire adapted to this kind of institution. Nutrition and menu quality assessment was performed using the DIAL program and healthy eating index (IAS). The supplied menus usually contain an excess of fat (41.3%) and carbohydrate deficit (41.7 %) even if is acceptable under IAS score (58.4 points). 75% of residents uses the dining room for daily main meals, spending less than 15 minutes on average per meal. The space is considered very noisy. The portions are considered adequate, but the taste, quality and service of food are negatively valued. Some gaps between institutional proposals and everyday practices and perceptions of users are clearly denoted. Some changes in food and dishes served in the menus -such as reducing meat and increasing consumption of legumes- could contribute to improve nutrition, perception and final cost of the menu. A greater variety of food and more possibility of choice in the dining room and in the shop could be also positive. A strategic reorganization of the use of time and space in the dining room that would reduce the feeling of discomfort and noise could contribute to a better and more enjoyable use of it, while contributing to a better perception of food and welfare in general. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

Understanding Anxiety Disorders: When Panic, Fear, and Worries Overwhelm

MedlinePlus

... part of the U.S. Department of Health and Human Services Search form Search Site Menu Home Latest Issue Past Issues Special Issues Subscribe March 2016 Print this issue Understanding Anxiety Disorders When Panic, Fear, and Worries Overwhelm ...

Parents' meal choices for their children at fast food and family restaurants with different menu labeling presentations

PubMed Central

2018-01-01

BACKGROUND/OBJECTIVES This study examined the effect of nutrition labeling formats on parents' food choices for their children at different restaurant types. SUBJECTS/METHODS An online survey was conducted with 1,980 parents of children aged 3–12 years. Participants were randomly assigned to fast food or family restaurant scenarios, and one of four menu stimuli conditions: no labeling, low-calorie symbol (symbol), numeric value (numeric), and both low-calorie symbol and numeric value (symbol + numeric). Participants selected menu items for their children. Menu choices and total calories were compared by nutrition labeling formats in each type of the restaurant. RESULTS Low-calorie item selections were scored and a two-way analysis of variance (ANOVA) was conducted for an interaction effect between restaurant and labeling type. In the fast food restaurant group, parents presented with low-calorie symbols selected the lowest calorie items more often than those not presented with the format. Parents in the symbol + numeric condition selected significantly fewer calories (653 kcal) than those in the no labeling (677 kcal) or numeric conditions (674 kcal) (P = 0.006). In the family restaurant group, no significant difference were observed among different labeling conditions. A significant interaction between restaurant and labeling type on low-calorie selection score (F = 6.03, P < 0.01) suggests that the effect of nutrition labeling format interplays with restaurant type to jointly affect parents' food choices for their children. CONCLUSIONS The provision of easily interpretable nutritional information format at fast food restaurants may encourage healthier food choices of parents for their children; however, the effects were negligible at family restaurants. PMID:29854330

Protecting Your Environment: An Interactive CD-ROM. [CD-ROM].

ERIC Educational Resources Information Center

Ohio Environmental Protection Agency, Columbus. Office of Environmental Education.

This interactive CD-ROM provides an overview of the environmental risks in Ohio and makes recommendations on how to reduce these risks on individual and community bases. The main menu is divided into three sections that include sub categories. Section A, "Understanding Your Environment," includes: (1) "Air We Breathe"; (2)…

Research Library

Science.gov Websites

Los Alamos National Laboratory Research Library Search Site submit Contact Us | Remote Access | Subject Guides Los Alamos National Laboratory Menu Contacts Remote Catalog About Awards Electronic Public Research Library: delivering essential knowledge services for national security sciences since 1947 Los

SC Aquaculture Association - South Carolina Department of Agriculture

Science.gov Websites

Commissioner About Contact Employee Directory Divisions Agency Operations Agricultural Services Consumer Protection External Affairs & Economic Development Resources Forms Agricultural Organizations News Address FAQ Home Resources Agricultural Organizations SC Aquaculture Association Section Menu close sub

A Cluster Randomized Trial to Promote Healthy Menu Items for Children: The Kids’ Choice Restaurant Program

PubMed Central

Ayala, Guadalupe X.; Castro, Iana A.; Pickrel, Julie L.; Lin, Shih-Fan; Williams, Christine B.; Madanat, Hala; Jun, Hee-Jin; Zive, Michelle

2017-01-01

Evidence indicates that restaurant-based interventions have the potential to promote healthier purchasing and improve the nutrients consumed. This study adds to this body of research by reporting the results of a trial focused on promoting the sale of healthy child menu items in independently owned restaurants. Eight pair-matched restaurants that met the eligibility criteria were randomized to a menu-only versus a menu-plus intervention condition. Both of the conditions implemented new healthy child menu items and received support for implementation for eight weeks. The menu-plus condition also conducted a marketing campaign involving employee trainings and promotional materials. Process evaluation data captured intervention implementation. Sales of new and existing child menu items were tracked for 16 weeks. Results indicated that the interventions were implemented with moderate to high fidelity depending on the component. Sales of new healthy child menu items occurred immediately, but decreased during the post-intervention period in both conditions. Sales of existing child menu items demonstrated a time by condition effect with restaurants in the menu-plus condition observing significant decreases and menu-only restaurants observing significant increases in sales of existing child menu items. Additional efforts are needed to inform sustainable methods for improving access to healthy foods and beverages in restaurants. PMID:29194392

A Cluster Randomized Trial to Promote Healthy Menu Items for Children: The Kids' Choice Restaurant Program.

PubMed

Ayala, Guadalupe X; Castro, Iana A; Pickrel, Julie L; Lin, Shih-Fan; Williams, Christine B; Madanat, Hala; Jun, Hee-Jin; Zive, Michelle

2017-12-01

Evidence indicates that restaurant-based interventions have the potential to promote healthier purchasing and improve the nutrients consumed. This study adds to this body of research by reporting the results of a trial focused on promoting the sale of healthy child menu items in independently owned restaurants. Eight pair-matched restaurants that met the eligibility criteria were randomized to a menu-only versus a menu-plus intervention condition. Both of the conditions implemented new healthy child menu items and received support for implementation for eight weeks. The menu-plus condition also conducted a marketing campaign involving employee trainings and promotional materials. Process evaluation data captured intervention implementation. Sales of new and existing child menu items were tracked for 16 weeks. Results indicated that the interventions were implemented with moderate to high fidelity depending on the component. Sales of new healthy child menu items occurred immediately, but decreased during the post-intervention period in both conditions. Sales of existing child menu items demonstrated a time by condition effect with restaurants in the menu-plus condition observing significant decreases and menu-only restaurants observing significant increases in sales of existing child menu items. Additional efforts are needed to inform sustainable methods for improving access to healthy foods and beverages in restaurants.

Potential effect of physical activity based menu labels on the calorie content of selected fast food meals.

PubMed

Dowray, Sunaina; Swartz, Jonas J; Braxton, Danielle; Viera, Anthony J

2013-03-01

In this study we examined the effect of physical activity based labels on the calorie content of meals selected from a sample fast food menu. Using a web-based survey, participants were randomly assigned to one of four menus which differed only in their labeling schemes (n=802): (1) a menu with no nutritional information, (2) a menu with calorie information, (3) a menu with calorie information and minutes to walk to burn those calories, or (4) a menu with calorie information and miles to walk to burn those calories. There was a significant difference in the mean number of calories ordered based on menu type (p=0.02), with an average of 1020 calories ordered from a menu with no nutritional information, 927 calories ordered from a menu with only calorie information, 916 calories ordered from a menu with both calorie information and minutes to walk to burn those calories, and 826 calories ordered from the menu with calorie information and the number of miles to walk to burn those calories. The menu with calories and the number of miles to walk to burn those calories appeared the most effective in influencing the selection of lower calorie meals (p=0.0007) when compared to the menu with no nutritional information provided. The majority of participants (82%) reported a preference for physical activity based menu labels over labels with calorie information alone and no nutritional information. Whether these labels are effective in real-life scenarios remains to be tested. Copyright © 2012 Elsevier Ltd. All rights reserved.

Electric-car simulation

NASA Technical Reports Server (NTRS)

Chapman, C. P.; Slusser, R. A.

1980-01-01

PARAMET, interactive simulation program for parametric studies of electric vehicles, guides user through simulation by menu and series of prompts for input parameters. Program considers aerodynamic drag, rolling resistance, linear and rotational acceleration, and road gradient as forces acting on vehicle.

Sleep On It: How Snoozing Strengthens Memories

MedlinePlus

... part of the U.S. Department of Health and Human Services Search form Search Site Menu Home Latest Issue Past Issues Special Issues Subscribe April 2013 Print this issue Sleep On It How Snoozing Strengthens Memories Send us your comments When you learn something ...

Private Sector Adds to the Menu.

ERIC Educational Resources Information Center

Donovan, Sharon

1997-01-01

Two school districts, Kennewick School District WA and Salem-Keizer School District OR, are leveraging their food service contractor's resources to establish work-based courses stressing sophisticated management, culinary, and life skills. Under these instructional partnerships, the contractor, cooperating with school officials, develops the…

Centers for Medicare & Medicaid Services

MedlinePlus

... sites Expand Expand Home - Opens in a new window About CMS Newsroom Archive - Opens in a new window Tools dropdown menu to share, print or email ... the medicare.gov website - Opens in a new window MyMedicare.gov Link to the MyMedicare.gov website - ...

Salad Daze.

ERIC Educational Resources Information Center

Jones, Rebecca

1996-01-01

Some young people refuse to eat anything that once had a face. Since a vegetarian child can make food choices just as unhealthy as those of a meat-eating child, nutritionists recommend that school food-service directors adapt traditional nutritional foods that children like to a vegetarian menu. (MLF)

Application of the Health Belief Model to customers' use of menu labels in restaurants.

PubMed

Jeong, Jin-Yi; Ham, Sunny

2018-04-01

Some countries require the provision of menu labels on restaurant menus to fight the increasing prevalence of obesity and related chronic diseases. This study views customers' use of menu labels as a preventive health behavior and applies the Health Belief Model (HBM) with the aim of determining the health belief factors that influence customers' use of menu labels. A self-administered survey was distributed for data collection. Responses were collected from 335 restaurant customers who experienced menu labels in restaurants within three months prior to the survey. The results of a structural equation model showed that all the HBM variables (perceived threats, perceived benefits, and perceived barriers of using menu labels) positively affected the customers' use of menu labels. Perceived threats were influenced by cues to action and cues to action had an indirect influence on menu label use through perceived threats. In conclusion, health beliefs were good predictors of menu label use on restaurant menus. This study validated the application of the HBM to menu labeling in restaurants, and its findings could offer guidelines for the industry and government in developing strategies to expand the use of menu labels among the public. Copyright © 2017 Elsevier Ltd. All rights reserved.

Foodservice Systems for Navy Forces in the 1990’s

DTIC Science & Technology

1991-04-01

Food Engineering Directorate FSA - Food Service Attendant FSD - Food Service Division FSO - Food Service Office GEDUNK - Snack Store GQ - General...eat-on-the-go, snack -type meals, commonly referred to as grazing. The fast-food industry has responded with miniature and hand-held foods and the...34, mini hamburgers which can be eaten as a snack or meal. Menu variety is also provided by some restaurants through the use of daily specials and ethnic

YAMM - Yet Another Menu Manager

NASA Technical Reports Server (NTRS)

Mazer, Alan S.; Weidner, Richard J.

1991-01-01

Yet Another Menu Manager (YAMM) computer program an application-independent menuing package of software designed to remove much difficulty and save much time inherent in implementation of front ends of large packages of software. Provides complete menuing front end for wide variety of applications, with provisions for independence from specific types of terminals, configurations that meet specific needs of users, and dynamic creation of menu trees. Consists of two parts: description of menu configuration and body of application code. Written in C.

Database of Industrial Technological Information in Kanagawa : Networks for Technology Activities

NASA Astrophysics Data System (ADS)

Saito, Akira; Shindo, Tadashi

This system is one of the databases which require participation by its members and of which premise is to open all the data in it. Aiming at free technological cooperation and exchange among industries it was constructed by Kanagawa Prefecture in collaboration with enterprises located in it. The input data is 36 items such as major product, special and advantageous technology, technolagy to be wanted for cooperation, facility and equipment, which technologically characterize each enterprise. They are expressed in 2,000 characters and written by natural language including Kanji except for some coded items. 24 search items are accessed by natural language so that in addition to interactive searching procedures including menu-type it enables extensive searching. The information service started in Oct., 1986 covering data from 2,000 enterprisen.

PDBe: towards reusable data delivery infrastructure at protein data bank in Europe.

PubMed

Mir, Saqib; Alhroub, Younes; Anyango, Stephen; Armstrong, David R; Berrisford, John M; Clark, Alice R; Conroy, Matthew J; Dana, Jose M; Deshpande, Mandar; Gupta, Deepti; Gutmanas, Aleksandras; Haslam, Pauline; Mak, Lora; Mukhopadhyay, Abhik; Nadzirin, Nurul; Paysan-Lafosse, Typhaine; Sehnal, David; Sen, Sanchayita; Smart, Oliver S; Varadi, Mihaly; Kleywegt, Gerard J; Velankar, Sameer

2018-01-04

The Protein Data Bank in Europe (PDBe, pdbe.org) is actively engaged in the deposition, annotation, remediation, enrichment and dissemination of macromolecular structure data. This paper describes new developments and improvements at PDBe addressing three challenging areas: data enrichment, data dissemination and functional reusability. New features of the PDBe Web site are discussed, including a context dependent menu providing links to raw experimental data and improved presentation of structures solved by hybrid methods. The paper also summarizes the features of the LiteMol suite, which is a set of services enabling fast and interactive 3D visualization of structures, with associated experimental maps, annotations and quality assessment information. We introduce a library of Web components which can be easily reused to port data and functionality available at PDBe to other services. We also introduce updates to the SIFTS resource which maps PDB data to other bioinformatics resources, and the PDBe REST API. © The Author(s) 2017. Published by Oxford University Press on behalf of Nucleic Acids Research.

Restaurant Training Recipe At Triton College

ERIC Educational Resources Information Center

Quagliano, Joseph

1974-01-01

The successful restaurant training program at Triton College (Illinois) involves a broadly based, two-year curriculum offering practical training in nearly all the areas associated with a comprehensive food operation--management, food preparation, menu planning, nutrition, personnel vending, dining room service, and cost control. (Author/EA)

Health on the Menu.

ERIC Educational Resources Information Center

Bushweller, Kevin

1994-01-01

Pending federal legislation would require that school meals meet federal dietary guidelines. However, food service directors and nutritionists see other obstacles to improving the nutritional content of school meals such as government red tape, costs, and difficulty in changing people's tastes. Hundreds of schools, usually in affluent communities,…

Strategies and willingness of rural restaurateurs to promote healthy foods.

PubMed

Benson, W

1995-01-01

Nutritionists need to understand the willingness of restaurateurs to prepare and sell healthy foods, as Canadians frequently eat meals at food services. The lunch trade restaurants under the jurisdiction of a rural and semi-rural Alberta health unit were surveyed by telephone. Two thirds of the restaurants were family-style and had 100 seats or fewer. Five of 20 healthy foods were rated as difficult to serve, due to: lack of customer demand; lack of food availability; and the need to maintain the quality of fresh vegetables, fruits and milk products. Many restaurateurs are willing to change internally by training staff (88%) and by trying new recipes (84%). Staff education materials perceived to be helpful by 80% of restaurateurs included video/audio tapes, information sheets and posters. Restaurateurs were most willing to use menu inserts (76%), table tents (68%) and door decals (72%) to promote healthy foods. Nutrition services should focus on how restaurants can make changes to include healthy foods through food preparation and menu items.

An interactive review system for NASTRAN

NASA Technical Reports Server (NTRS)

Durocher, L. L.; Gasper, A. F.

1982-01-01

An interactive review system that addresses the problems of model display, model error checking, and postprocessing is described. The menu driven system consists of four programs whose advantages and limitations are detailed. The interface between NASTRAN and MOVIE-BYU, the modifications required to make MOVIE usable in a finite element context, and the resulting capabilities of MOVIE as a graphics postprocessor for NASTRAN are illustrated.

From Cafeteria to Cafe.

ERIC Educational Resources Information Center

Harrington-Lueker, Donna

1992-01-01

If school architects, cafeteria designers, and some food service personnel have their way, the long, grey serving line characterizing most school cafeterias will go the way of meatloaf and mashed potatoes. This means booths and restaurant-like tables, school colors, brightly lit menu boards, windows overlooking courtyards, and mall-like…

Montgomery County Maryland

Science.gov Websites

information including Alternative Format Requests for Disabled Users are provided on this page. Alert Complaint Get a License or Permit Make a Payment Obtain Social Services Request Bus Information Request -menu tier. Ride On Real Time Arrival Information Requests to Discuss Property Tax Bill* Bulk Trash

The availability and accessibility of nutrition information in fast food outlets in five states post-menu labelling legislation in New South Wales.

PubMed

Wellard, Lyndal; Havill, Michelle; Hughes, Clare; Watson, Wendy L; Chapman, Kathy

2015-12-01

1) Explore the availability and accessibility of fast food energy and nutrient information post-NSW menu labelling legislation in states with and without menu labelling legislation. 2) Determine whether availability and accessibility differed compared with pre-menu labelling legislation in NSW. We visited 210 outlets of the five largest fast food chains in five Australian states to observe the availability and accessibility of energy and nutrient information. Results were compared with 197 outlets surveyed pre-menu labelling. Most outlets (95%) provided energy values, half provided nutrient values and 3% provided information for all menu items. The total amount of information available increased post-NSW menu labelling implementation (473 versus 178 pre-implementation, p<0.001); however, fewer outlets provided nutrient values (26% versus 97% pre-implementation, p<0.001). Fast food chains surveyed had voluntarily introduced menu labelling nationally. However, more nutrient information was available in-store in 2010, showing that fast food chains are able to provide comprehensive nutrition information, yet they have stopped doing so. Menu labelling legislation should compel fast food chains to provide accessible nutrition information including nutrient values in addition to energy for all menu items in-store. Additionally, public education campaigns are needed to ensure customers can use menu labelling. © 2015 Public Health Association of Australia.

Cyberpsychology: a human-interaction perspective based on cognitive modeling.

PubMed

Emond, Bruno; West, Robert L

2003-10-01

This paper argues for the relevance of cognitive modeling and cognitive architectures to cyberpsychology. From a human-computer interaction point of view, cognitive modeling can have benefits both for theory and model building, and for the design and evaluation of sociotechnical systems usability. Cognitive modeling research applied to human-computer interaction has two complimentary objectives: (1) to develop theories and computational models of human interactive behavior with information and collaborative technologies, and (2) to use the computational models as building blocks for the design, implementation, and evaluation of interactive technologies. From the perspective of building theories and models, cognitive modeling offers the possibility to anchor cyberpsychology theories and models into cognitive architectures. From the perspective of the design and evaluation of socio-technical systems, cognitive models can provide the basis for simulated users, which can play an important role in usability testing. As an example of application of cognitive modeling to technology design, the paper presents a simulation of interactive behavior with five different adaptive menu algorithms: random, fixed, stacked, frequency based, and activation based. Results of the simulation indicate that fixed menu positions seem to offer the best support for classification like tasks such as filing e-mails. This research is part of the Human-Computer Interaction, and the Broadband Visual Communication research programs at the National Research Council of Canada, in collaboration with the Carleton Cognitive Modeling Lab at Carleton University.

Factors associated with self-reported menu labeling use among US adults

PubMed Central

Lee-Kwan, Seung Hee; Pan, Liping; Maynard, Leah M.; McGuire, Lisa C.; Park, Sohyun

2016-01-01

Background Menu labeling may help people select foods and beverages with lower calories and is a potential population-based strategy to reduce obesity and diet-related chronic diseases in the United States. Objectives The aim of this cross-sectional study was to examine the prevalence of menu labeling use among adults and its association with sociodemographic, behavioral, and policy factors. Methods 2012 Behavioral Risk Factor Surveillance System data from 17 states that included 100,141 adults who noticed menu labeling at fast food/chain restaurants (“When calorie information is available in the restaurant, how often does this information help you decide what to order?”) were used. Menu labeling use was categorized: frequent (always/most of the time), moderate (half the time/sometimes), and never. Multinomial logistic regression was used to examine associations of sociodemographic, behavioral, and policy factors with menu labeling use. Results Overall, of adults who noticed menu labeling, 25.6% reported frequent use of menu labeling, 31.6% reported moderate use, and 42.7% reported that they never use menu labeling. Compared to never users, frequent users were significantly more likely to be younger, female, non-white, more educated, high-income, overweight or obese, physically active, former- or never-smokers, with no or lower (<1 time/day) sugar-sweetened beverage intake, and living in states where menu labeling legislation was enacted or proposed. Conclusions Menu labeling is one method that consumers can use to help reduce their calorie consumption from restaurants. These findings can be used to develop targeted interventions to increase menu labeling use among subpopulations with lower use. PMID:26875022

Factors Associated with Self-Reported Menu-Labeling Usage among US Adults.

PubMed

Lee-Kwan, Seung Hee; Pan, Liping; Maynard, Leah M; McGuire, Lisa C; Park, Sohyun

2016-07-01

Menu labeling can help people select foods and beverages with fewer calories and is a potential population-based strategy to reduce obesity and diet-related chronic diseases in the United States. The aim of this cross-sectional study was to examine the prevalence of menu-labeling use among adults and its association with sociodemographic, behavioral, and policy factors. The 2012 Behavioral Risk Factor Surveillance System data from 17 states, which included 100,141 adults who noticed menu labeling at fast-food or chain restaurants ("When calorie information is available in the restaurant, how often does this information help you decide what to order?") were used. Menu-labeling use was categorized as frequent (always/most of the time), moderate (half the time/sometimes), and never. Multinomial logistic regression was used to examine associations among sociodemographic, behavioral, and policy factors with menu-labeling use. Overall, of adults who noticed menu labeling, 25.6% reported frequent use of menu labeling, 31.6% reported moderate use, and 42.7% reported that they never use menu labeling. Compared with never users, frequent users were significantly more likely to be younger, female, nonwhite, more educated, high-income, adults who were overweight or obese, physically active, former- or never-smokers, less than daily (<1 time/day) consumers of sugar-sweetened beverage, and living in states where menu-labeling legislation was enacted or proposed. Menu labeling is one method that consumers can use to help reduce their calorie consumption from restaurants. These findings can be used to develop targeted interventions to increase menu-labeling use among subpopulations with lower use. Published by Elsevier Inc.

Changes in children's meal orders following healthy menu modifications at a regional U.S. restaurant chain.

PubMed

Anzman-Frasca, Stephanie; Mueller, Megan P; Sliwa, Sarah; Dolan, Peter R; Harelick, Linda; Roberts, Susan B; Washburn, Kyle; Economos, Christina D

2015-05-01

To examine changes in children's meal orders, price, and revenue following the implementation of a healthier children's menu in a full-service restaurant chain. In April 2012, the healthier menu was implemented, featuring more meals meeting nutrition standards, healthy side dishes by default, and removal of French fries and soda (which could be substituted). Orders (n = 352,192) were analyzed before (September 2011 to March 2012; PRE) and after (September 2012 to March 2013; POST) implementation. Children's meal prices increased by $0.79 for breakfasts and $0.19 for non-breakfast meals from PRE to POST. Revenue continued to increase post-implementation. Orders of healthy meals, strawberry and vegetable sides, milk, and juice increased, and orders of French fries and soda decreased (P < 0.0001). Orders at POST were more likely to include healthy sides (P < 0.0001) and substitutions (P < 0.0001) and less likely to include a la carte sides (P < 0.0001) and desserts (P < 0.01), versus PRE. Total calories ordered by children accepting all defaults decreased (684.2 vs. 621.2; P < 0.0001) and did not change for those not accepting defaults (935.0 vs. 942.9; P = 0.57). Healthy children's menu modifications were accompanied by healthier ordering patterns, without removing choice or reducing revenue, suggesting that they can improve child nutrition while restaurants remain competitive. © 2015 The Obesity Society.

Menu labeling: the unintended consequences to the consumer.

PubMed

Black, Ellen A

2014-01-01

The Affordable Care Act requires certain restaurants to provide nutritional information on their menus and menu boards, which is referred to as menu labeling. Menu labeling presupposes that providing consumers with the nutritional information about their food will cause them to reconsider their food choices by picking healthier food options over less healthy options, thereby reducing the nation's high obesity rate. However, several studies have shown that consumers do not make healthier food choices even when armed with menu labeling. The issue then becomes whether menu labeling provides a correlative benefit to consumers or whether there are unintended consequences that ultimately harm consumers.

An advanced artificial intelligence tool for menu design.

PubMed

Khan, Abdus Salam; Hoffmann, Achim

2003-01-01

The computer-assisted menu design still remains a difficult task. Usually knowledge that aids in menu design by a computer is hard-coded and because of that a computerised menu planner cannot handle the menu design problem for an unanticipated client. To address this problem we developed a menu design tool, MIKAS (menu construction using incremental knowledge acquisition system), an artificial intelligence system that allows the incremental development of a knowledge-base for menu design. We allow an incremental knowledge acquisition process in which the expert is only required to provide hints to the system in the context of actual problem instances during menu design using menus stored in a so-called Case Base. Our system incorporates Case-Based Reasoning (CBR), an Artificial Intelligence (AI) technique developed to mimic human problem solving behaviour. Ripple Down Rules (RDR) are a proven technique for the acquisition of classification knowledge from expert directly while they are using the system, which complement CBR in a very fruitful way. This combination allows the incremental improvement of the menu design system while it is already in routine use. We believe MIKAS allows better dietary practice by leveraging a dietitian's skills and expertise. As such MIKAS has the potential to be helpful for any institution where dietary advice is practised.

Oklahoma Handbook: Child Nutrition Programs. Revised Edition.

ERIC Educational Resources Information Center

Oklahoma State Dept. of Education, Oklahoma City.

Nutrition concepts, school food service guidelines, and related materials (such as nutrition charts, menu planning worksheets, and student survey forms) are provided in this nutrition handbook. Prepared by the Oklahoma State Department of Education's School Lunch Section, the handbook consists of nine sections that are organized in outline format.…

An Implemented Strategy for Campus Connectivity and Cooperative Computing.

ERIC Educational Resources Information Center

Halaris, Antony S.; Sloan, Lynda W.

1989-01-01

ConnectPac, a software package developed at Iona College to allow a computer user to access all services from a single personal computer, is described. ConnectPac uses mainframe computing to support a campus computing network, integrating personal and centralized computing into a menu-driven user environment. (Author/MLW)

20 CFR 664.430 - What are positive social behaviors?

Code of Federal Regulations, 2010 CFR

2010-04-01

....430 What are positive social behaviors? Positive social behaviors are outcomes of leadership... 20 Employees' Benefits 3 2010-04-01 2010-04-01 false What are positive social behaviors? 664.430... menu of services. Positive social behaviors focus on areas that may include the following: (a) Positive...

20 CFR 664.430 - What are positive social behaviors?

Code of Federal Regulations, 2011 CFR

2011-04-01

....430 What are positive social behaviors? Positive social behaviors are outcomes of leadership... 20 Employees' Benefits 3 2011-04-01 2011-04-01 false What are positive social behaviors? 664.430... menu of services. Positive social behaviors focus on areas that may include the following: (a) Positive...

20 CFR 664.430 - What are positive social behaviors?

Code of Federal Regulations, 2012 CFR

2012-04-01

... 20 Employees' Benefits 4 2012-04-01 2012-04-01 false What are positive social behaviors? 664.430... Parameters § 664.430 What are positive social behaviors? Positive social behaviors are outcomes of leadership... menu of services. Positive social behaviors focus on areas that may include the following: (a) Positive...

20 CFR 664.430 - What are positive social behaviors?

Code of Federal Regulations, 2014 CFR

2014-04-01

... 20 Employees' Benefits 4 2014-04-01 2014-04-01 false What are positive social behaviors? 664.430... Parameters § 664.430 What are positive social behaviors? Positive social behaviors are outcomes of leadership... menu of services. Positive social behaviors focus on areas that may include the following: (a) Positive...

20 CFR 664.430 - What are positive social behaviors?

Code of Federal Regulations, 2013 CFR

2013-04-01

... 20 Employees' Benefits 4 2013-04-01 2013-04-01 false What are positive social behaviors? 664.430... Parameters § 664.430 What are positive social behaviors? Positive social behaviors are outcomes of leadership... menu of services. Positive social behaviors focus on areas that may include the following: (a) Positive...

Fourteen-year trends in sodium content of menu offerings at eight leading fast-food restaurants in the USA.

PubMed

Rudelt, Amanda; French, Simone; Harnack, Lisa

2014-08-01

To examine changes in the Na content of lunch/dinner menu offerings at eight of the leading fast-food restaurants in the USA between 1997/1998 and 2009/2010. Menu offerings and nutrient composition information for the menu items were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center (NCC) Food and Nutrient Database. Nutrient composition information for lunch/dinner menu items sold by the fast-food restaurants included in the present study was updated in the database biannually. Menus were analysed for changes in mean Na content of all menu offerings (except beverages) and specific categories of menu items among all restaurants and for each individual restaurant. Lunch/dinner food menu of eight leading US fast-food restaurants. Between 1997/1998 and 2009/2010 the mean Na content of menu offerings across the eight restaurants increased by 23·4 %. Examining specific food categories, mean Na content of entrées by increased 17·2 % and that of condiments increased by 26·1 %. Only side dishes showed a decrease of 6·6 %. None of the restaurants examined had a decrease in Na across the lunch/dinner menu offerings over the 14 years examined. Results suggest that over the time period studied there has been no meaningful reduction in the Na content of lunch/dinner menu offerings at the leading fast-food restaurants examined in the present study.

Using the Interactive Learning Environment Aplusix for Teaching and Learning School Algebra: A Research Experiment in a Middle School

ERIC Educational Resources Information Center

Hadjerrouit, Said

2011-01-01

Most software tools that have been developed with the aim of helping students to learn school algebra have not yet achieved successful results in classroom. Almost all of them are menu-based systems that provide transformation rules in menus and buttons. Aplusix is a new interactive software tool for learning school algebra. In contrast to…

A novel artificial intelligence method for weekly dietary menu planning.

PubMed

Gaál, B; Vassányi, I; Kozmann, G

2005-01-01

Menu planning is an important part of personalized lifestyle counseling. The paper describes the results of an automated menu generator (MenuGene) of the web-based lifestyle counseling system Cordelia that provides personalized advice to prevent cardiovascular diseases. The menu generator uses genetic algorithms to prepare weekly menus for web users. The objectives are derived from personal medical data collected via forms in Cordelia, combined with general nutritional guidelines. The weekly menu is modeled as a multilevel structure. Results show that the genetic algorithm-based method succeeds in planning dietary menus that satisfy strict numerical constraints on every nutritional level (meal, daily basis, weekly basis). The rule-based assessment proved capable of manipulating the mean occurrence of the nutritional components thus providing a method for adjusting the variety and harmony of the menu plans. By splitting the problem into well determined sub-problems, weekly menu plans that satisfy nutritional constraints and have well assorted components can be generated with the same method that is for daily and meal plan generation.

PSA: A program to streamline orbit determination for launch support operations

NASA Technical Reports Server (NTRS)

Legerton, V. N.; Mottinger, N. A.

1988-01-01

An interactive, menu driven computer program was written to streamline the orbit determination process during the critical launch support phase of a mission. Residing on a virtual memory minicomputer, this program retains the quantities in-core needed to obtain a least squares estimate of the spacecraft trajectory with interactive displays to assist in rapid radio metric data evaluation. Menu-driven displays allow real time filter and data strategy development. Graphical and tabular displays can be sent to a laser printer for analysis without exiting the program. Products generated by this program feed back to the main orbit determination program in order to further refine the estimate of the trajectory. The final estimate provides a spacecraft ephemeris which is transmitted to the mission control center and used for antenna pointing and frequency predict generation by the Deep Space Network. The development and implementation process of this program differs from that used for most other navigation software by allowing the users to check important operating features during development and have changes made as needed.

Interactive graphical system for small-angle scattering analysis of polydisperse systems

NASA Astrophysics Data System (ADS)

Konarev, P. V.; Volkov, V. V.; Svergun, D. I.

2016-09-01

A program suite for one-dimensional small-angle scattering analysis of polydisperse systems and multiple data sets is presented. The main program, POLYSAS, has a menu-driven graphical user interface calling computational modules from ATSAS package to perform data treatment and analysis. The graphical menu interface allows one to process multiple (time, concentration or temperature-dependent) data sets and interactively change the parameters for the data modelling using sliders. The graphical representation of the data is done via the Winteracter-based program SASPLOT. The package is designed for the analysis of polydisperse systems and mixtures, and permits one to obtain size distributions and evaluate the volume fractions of the components using linear and non-linear fitting algorithms as well as model-independent singular value decomposition. The use of the POLYSAS package is illustrated by the recent examples of its application to study concentration-dependent oligomeric states of proteins and time kinetics of polymer micelles for anticancer drug delivery.

Food for thought: obstacles to menu labelling in restaurants and cafeterias.

PubMed

Thomas, Erica

2016-08-01

Menu labelling is recommended as a policy intervention to reduce obesity and diet-related disease. The present commentary considers the many challenges the restaurant industry faces in providing nutrition information on its menus. Barriers include lack of nutrition expertise, time, cost, availability of nutrition information for exotic ingredients, ability to provide accurate nutrition information, libel risk, customer dissatisfaction, limited space on the menu, menu variations, loss of flexibility in changing the menu, staff training and resistance of employees to change current practice. Health promotion specialists and academics involved in fieldwork must help restaurateurs find solutions to these barriers for menu labelling interventions to be widely implemented and successful. Practical support for small independent restaurants such as free or subsidised nutrition analysis, nutrition training for staff and menu design may also be necessary to encourage voluntary participation.

Menu-labeling usage and its association with diet and exercise: 2011 BRFSS Sugar Sweetened Beverage and Menu Labeling module.

PubMed

Bowers, Kelly M; Suzuki, Sumihiro

2014-01-02

The primary objective of our study was to investigate the association between menu-labeling usage and healthy behaviors pertaining to diet (consumption of fruits, vegetables, sodas, and sugar-sweetened beverages) and exercise. Data from the 2011 Behavioral Risk Factor Surveillance System, Sugar Sweetened Beverage and Menu-Labeling module, were used. Logistic regression was used to determine the association between menu-labeling usage and explanatory variables that included fruit, vegetable, soda, and sugar-sweetened beverage consumption as well as exercise. Nearly half (52%) of the sample indicated that they used menu labeling. People who used menu labeling were more likely to be female (odds ratio [OR], 2.29; 95% confidence interval [CI], 2.04-2.58), overweight (OR, 1.13; 95% CI, 1.00-1.29) or obese (OR, 1.29; 95% CI, 1.12-1.50), obtain adequate weekly aerobic exercise (OR, 1.18; 95% CI, 1.06-1.32), eat fruits (OR, 1.20; 95% CI, 1.12-1.29) and vegetables (OR, 1.12; 95% CI, 1.05-1.20), and drink less soda (OR, 0.76; 95% CI, 0.69-0.83). Although obese and overweight people were more likely to use menu labeling, they were also adequately exercising, eating more fruits and vegetables, and drinking less soda. Menu labeling is intended to combat the obesity epidemic; however the results indicate an association between menu-labeling usage and certain healthy behaviors. Thus, efforts may be necessary to increase menu-labeling usage among people who are not partaking in such behaviors.

Calorie changes in chain restaurant menu items: implications for obesity and evaluations of menu labeling.

PubMed

Bleich, Sara N; Wolfson, Julia A; Jarlenski, Marian P

2015-01-01

Supply-side reductions to the calories in chain restaurants are a possible benefit of upcoming menu labeling requirements. To describe trends in calories available in large U.S. restaurants. Data were obtained from the MenuStat project, a census of menu items in 66 of the 100 largest U.S. restaurant chains, for 2012 and 2013 (N=19,417 items). Generalized linear models were used to calculate (1) the mean change in calories from 2012 to 2013, among items on the menu in both years; and (2) the difference in mean calories, comparing newly introduced items to those on the menu in 2012 only (overall and between core versus non-core items). Data were analyzed in 2014. Mean calories among items on menus in both 2012 and 2013 did not change. Large restaurant chains in the U.S. have recently had overall declines in calories in newly introduced menu items (-56 calories, 12% decline). These declines were concentrated mainly in new main course items (-67 calories, 10% decline). New beverage (-26 calories, 8% decline) and children's (-46 calories, 20% decline) items also had fewer mean calories. Among chain restaurants with a specific focus (e.g., burgers), average calories in new menu items not core to the business declined more than calories in core menu items. Large chain restaurants significantly reduced the number of calories in newly introduced menu items. Supply-side changes to the calories in chain restaurants may have a significant impact on obesity prevention. Copyright © 2015 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Calorie Changes in Chain Restaurant Menu Items: Implications for Obesity and Evaluations of Menu Labeling

PubMed Central

Bleich, Sara N.; Wolfson, Julia A.; Jarlenski, Marian P.

2014-01-01

Background Supply-side reductions to the calories in chain restaurants are a possible benefit of upcoming menu labeling requirements. Purpose To describe trends in calories available in large U.S. restaurants. Methods Data were obtained from the MenuStat project, a census of menu items in 66 of the 100 largest U.S. restaurant chains, for 2012 and 2013 (N=19,417 items). Generalized linear models were used to calculate: (1) the mean change in calories from 2012 to 2013, among items on the menu in both years; and (2) the difference in mean calories, comparing newly introduced items to those on the menu in 2012 only (overall and between core versus non-core items). Data were analyzed in 2014. Results Mean calories among items on menus in both 2012 and 2013 did not change. Large restaurant chains in the U.S. have recently had overall declines in calories in newly introduced menu items (−56 calories, 12% decline). These declines were concentrated mainly in new main course items (−67 calories, 10% decline). New beverage (−26 calories, 8% decline) and children’s (−46 calories, 20% decline) items also had fewer mean calories. Among chain restaurants with a specific focus (e.g., burgers), average calories in new menu items not core to the business declined more than calories in core menu items. Conclusions Large chain restaurants significantly reduced the number of calories in newly introduced menu items. Supply-side changes to the calories in chain restaurants may have a significant impact on obesity prevention. PMID:25306397

Can we restrict the health care menu?

PubMed

Klein, R

1994-02-01

The case of Britain's National Health Service is used to illuminate the cross-national debate about whether the availability of health care should be restricted and, if so, how this should be done. Traditionally, the NHS relied on implicit rationing by clinicians within budgetary constraints set by government. However, the logic of the 1989 reforms appeared to require explicit decisions about the packages of health care to be provided to local populations. In practice, purchasers have refused to define such packages. Explicit rationing remains very much the exception. Exploring the reasons for this suggests that defining a restricted menu of health care, by adopting a cost-utility approach and excluding specific procedures or forms of treatment on the Oregon model, is only one of many policy options. There is a large repertory of policy tools for balancing demands and resources, ranging from diluting the intensity of treatment to its earlier termination. Given that health care is characterised by uncertainty, lack of information about outcomes and patient heterogeneity, it may therefore be more 'rational' to diffuse decision-making among clinicians and managers than to try to move towards a centrally determined menu of entitlements.

A menu of electron probes for optimising information from scanning transmission electron microscopy.

PubMed

Nguyen, D T; Findlay, S D; Etheridge, J

2018-01-01

We assess a selection of electron probes in terms of the spatial resolution with which information can be derived about the structure of a specimen, as opposed to the nominal image resolution. Using Ge [001] as a study case, we investigate the scattering dynamics of these probes and determine their relative merits in terms of two qualitative criteria: interaction volume and interpretability. This analysis provides a 'menu of probes' from which an optimum probe for tackling a given materials science question can be selected. Hollow cone, vortex and spherical wave fronts are considered, from unit cell to Ångstrom size, and for different defocus and specimen orientations. Copyright © 2017 Elsevier B.V. All rights reserved.

School nutrition guidelines: overview of the implementation and evaluation.

PubMed

Gregorič, Matej; Pograjc, Larisa; Pavlovec, Alenka; Simčič, Marjan; Gabrijelčič Blenkuš, Mojca

2015-06-01

To holistically evaluate the extent of implementation of dietary guidelines in schools and present various monitoring systems. The study comprises three methods: (i) a cross-sectional survey (process evaluation); (ii) an indicator-based evaluation (menu quality); and (iii) a 5 d weighed food record of school lunches (output evaluation). Slovenian primary schools. A total 234 food-service managers from 488 schools completed a self-administrated questionnaire for process evaluation; 177 out of 194 randomly selected schools provided menus for menu quality evaluation; and 120 school lunches from twenty-four schools were measured and nutritionally analysed for output evaluation. The survey among food-service managers revealed high levels of implementation at almost all process evaluation areas of the guidelines. An even more successful implementation of these guidelines was found in relation to organization cultural issues as compared with technical issues. Differences found in some process evaluation areas were related to location, size and socio-economic characteristics of schools. Evaluation of school menu quality demonstrated that score values followed a normal distribution. Higher (better) nutrition scores were found in larger-sized schools and corresponding municipalities with higher socio-economic status. School lunches did not meet minimum recommendations for energy, carbohydrates or dietary fibre intake, nor for six vitamins and three (macro, micro and trace) elements. The implementation of the guidelines was achieved differently at distinct levels. The presented multilevel evaluation suggests that different success in implementation might be attributed to different characteristics of individual schools. System changes might also be needed to support and improve implementation of the guidelines.

EARS: Electronic Access to Reference Service.

PubMed Central

Weise, F O; Borgendale, M

1986-01-01

Electronic Access to Reference Service (EARS) is a front end to the Health Sciences Library's electronic mail system, with links to the online public catalog. EARS, which became operational in September 1984, is accessed by users at remote sites with either a terminal or microcomputer. It is menu-driven, allowing users to request: a computerized literature search, reference information, a photocopy of a journal article, or a book. This paper traces the history of EARS and discusses its use, its impact on library staff and services, and factors that influence the diffusion of new technology. PMID:3779167

EARS: Electronic Access to Reference Service.

PubMed

Weise, F O; Borgendale, M

1986-10-01

Electronic Access to Reference Service (EARS) is a front end to the Health Sciences Library's electronic mail system, with links to the online public catalog. EARS, which became operational in September 1984, is accessed by users at remote sites with either a terminal or microcomputer. It is menu-driven, allowing users to request: a computerized literature search, reference information, a photocopy of a journal article, or a book. This paper traces the history of EARS and discusses its use, its impact on library staff and services, and factors that influence the diffusion of new technology.

Rationale and evidence for menu-labeling legislation.

PubMed

Roberto, Christina A; Schwartz, Marlene B; Brownell, Kelly D

2009-12-01

Menu-labeling legislation is a proposed public health intervention for poor diet and obesity that requires chain restaurants to provide nutrition information on menus and menu boards. The restaurant industry has strongly opposed menu-labeling legislation. Using scientific evidence, this paper counters industry arguments against menu labeling by demonstrating that consumers want chain restaurant nutrition information to be disclosed; the current methods of providing nutrition information are inadequate; the expense of providing nutrition information is minimal; the government has the legal right to mandate disclosure of information; consumers have the right to know nutrition information; a lack of information reduces the efficiency of a market economy; and menu labeling has the potential to make a positive public health impact.

Cognitive Support for Learning Computer-Based Tasks Using Animated Demonstration

ERIC Educational Resources Information Center

Chen, Chun-Ying

2016-01-01

This study investigated the influence of cognitive support for learning computer-based tasks using animated demonstration (AD) on instructional efficiency. Cognitive support included (1) segmentation and learner control introducing interactive devices that allow content sequencing through a navigational menu, and content pacing through stop and…

76 FR 4360 - Draft Guidance for Industry: Questions and Answers Regarding Implementation of the Menu Labeling...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-01-25

...] Draft Guidance for Industry: Questions and Answers Regarding Implementation of the Menu Labeling...: Questions and Answers Regarding Implementation of the Menu Labeling Provisions of Section 4205 of the... Implementation of the Menu Labeling Provisions of Section 4205 of the Patient Protection and Affordable Care Act...

Relationships among grocery nutrition label users and consumers' attitudes and behavior toward restaurant menu labeling.

PubMed

Roseman, Mary G; Mathe-Soulek, Kimberly; Higgins, Joseph A

2013-12-01

In the United States (US), based on the 2010 Affordable Care Act, restaurant chains and similar retail food establishments with 20 or more locations are required to begin implementing calorie information on their menus. As enacting of the law begins, it is important to understand its potential for improving consumers' healthful behaviors. Therefore, the objective of this study was to explore relationships among users of grocery nutrition labels and attitudes toward restaurant menu labeling, along with the caloric content of their restaurant menu selection. Study participants were surveyed and then provided identical mock restaurant menus with or without calories. Results found that participants who used grocery nutrition labels and believed they would make healthy menu selections with nutrition labels on restaurant menus made healthier menu selections, regardless of whether the menu displayed calories or not. Consumers' nutrition knowledge and behaviors gained from using grocery nutrition labels and consumers' desire for restaurants to provide nutrition menu labels have a positive effect on their choosing healthful restaurant menu items. Copyright © 2013 Elsevier Ltd. All rights reserved.

Federal support for state and local response operations - PHE

Science.gov Websites

Electronic Benefits Transfer program, which provides summertime nutrition assistance to children who receive 15, a USDA Food and Nutrition Service nutritionist presented USDA nutrition information and menu Nutrition Program for Women, Infants, and Children (WIC) funds to conduct lead testing for WIC participants

Building for the Future: Nutrition Guidance for the Child Nutrition Programs.

ERIC Educational Resources Information Center

Food and Nutrition Service (USDA), Washington, DC.

This publication offers practical guidance to help food service professionals provide sound nutrition to America's children and serves as a basis for the revision of U.S. Department of Agriculture meal patterns, menu planning guides, and the development of new recipes. The guide is organized into two sections. The first, "Implementation of…

Healthy Eating Is on the Menu

ERIC Educational Resources Information Center

Curriculum Review, 2007

2007-01-01

This article features the website materials devoted to the latest federal guidelines, called MyPyramid at: www.mypyramid.gov, which is developed by the United States Department of Agriculture's Food and Nutrition Service. While this site can be helpful to a host of health professionals, it also contains valuable information that may help K-6…

Menu-Labeling Usage and Its Association with Diet and Exercise: 2011 BRFSS Sugar Sweetened Beverage and Menu Labeling Module

PubMed Central

Bowers, Kelly M.

2014-01-01

Introduction The primary objective of our study was to investigate the association between menu-labeling usage and healthy behaviors pertaining to diet (consumption of fruits, vegetables, sodas, and sugar-sweetened beverages) and exercise. Methods Data from the 2011 Behavioral Risk Factor Surveillance System, Sugar Sweetened Beverage and Menu-Labeling module, were used. Logistic regression was used to determine the association between menu-labeling usage and explanatory variables that included fruit, vegetable, soda, and sugar-sweetened beverage consumption as well as exercise. Results Nearly half (52%) of the sample indicated that they used menu labeling. People who used menu labeling were more likely to be female (odds ratio [OR], 2.29; 95% confidence interval [CI], 2.04–2.58), overweight (OR, 1.13; 95% CI, 1.00–1.29) or obese (OR, 1.29; 95% CI, 1.12–1.50), obtain adequate weekly aerobic exercise (OR, 1.18; 95% CI, 1.06–1.32), eat fruits (OR, 1.20; 95% CI, 1.12–1.29) and vegetables (OR, 1.12; 95% CI, 1.05–1.20), and drink less soda (OR, 0.76; 95% CI, 0.69–0.83). Conclusion Although obese and overweight people were more likely to use menu labeling, they were also adequately exercising, eating more fruits and vegetables, and drinking less soda. Menu labeling is intended to combat the obesity epidemic; however the results indicate an association between menu-labeling usage and certain healthy behaviors. Thus, efforts may be necessary to increase menu-labeling usage among people who are not partaking in such behaviors. PMID:24384303

Monitoring the changes to the nutrient composition of fast foods following the introduction of menu labelling in New South Wales, Australia: an observational study.

PubMed

Wellard-Cole, Lyndal; Goldsbury, David; Havill, Michelle; Hughes, Clare; Watson, Wendy L; Dunford, Elizabeth K; Chapman, Kathy

2018-04-01

The present study examined the energy (kilojoule) content of Australian fast-food menu items over seven years, before and after introduction of menu board labelling, to determine the impact of the introduction of the legislation. Analysis of the median energy contents per serving and per 100g of fast-food menu items. Change in energy content of menu items across the years surveyed and differences in energy content of standard and limited-time only menu items were analysed. Five of Australia's largest fast food chains: Hungry Jack's, KFC, McDonald's, Oporto and Red Rooster. All standard and limited-time only menu items available at each fast-food chain, collected annually for seven years, 2009-2015. Although some fast-food chains/menu item categories had significant increases in the energy contents of their menus at some time points during the 7-year period, overall there were no significant or systematic decreases in energy following the introduction of menu labelling (P=0·19 by +17 kJ/100 g, P=0·83 by +8 kJ/serving). Limited-time only items were significantly higher in median energy content per 100 g than standard menu items (+74 kJ/100 g, P=0·002). While reformulation across the entire Australian fast-food supply has the potential to positively influence population nutrient intake, the introduction of menu labelling legislation in New South Wales, Australia did not lead to reduced energy contents across the five fast-food chains. To encourage widespread reformulation by the fast-food industry and enhance the impact of labelling legislation, the government should work with industry to set targets for reformulation of nutrient content.

Effect of default menus on food selection and consumption in a college dining hall simulation study.

PubMed

Radnitz, Cynthia; Loeb, Katharine L; Keller, Kathleen L; Boutelle, Kerri; Schwartz, Marlene B; Todd, Lauren; Marcus, Sue

2018-05-01

To test an obesity prevention strategy derived from behavioural economics (optimal defaults plus delay), focused on changing the college dining hall service method. After a uniform pre-load, participants attended an experimental lunch in groups randomized to one of three conditions: a nutrient-dense, lower-fat/energy lunch as an optimal default (OD); a less-nutrient-dense, higher-fat/energy lunch as a suboptimal default (SD); or a free array (FA) lunch. In the OD condition, students were presented a menu depicting healthier vegetarian and omnivore foods as default, with opt-out alternatives (SD menu) available on request with a 15 min wait. In the SD condition, the same menu format was used with the positioning of food items switched. In the FA condition, all choices were presented in uniform fonts and were available immediately. Private rooms designed to provide a small version of a college dining hall, on two campuses of a Northeastern US university. First-year college students (n 129). There was a significant main effect for condition on percentage of optimal choices selected, with 94 % of food choices in the OD condition optimal, 47 % in the FA condition optimal and none in the SD condition optimal. Similarly, energy intake for those in the SD condition significantly exceeded that in the FA condition, which exceeded that in the OD condition. Presenting menu items as optimal defaults with a delay had a significant impact on choice and consumption, suggesting that further research into its long-term applicability is warranted.

Instructional Design Issues for Current and Future Interactive Video Media.

ERIC Educational Resources Information Center

Hadley, James A.; Bentley, Joanne; Christiansen, Todd P.

2003-01-01

Addresses some of the issues that instructional designers will face in the near future and ways to deal with new instructional affordances and constraint, including: Menu and Audio, Video, Subpicture Interleaved, Streamlining Digital Media (MAVSI-SDM); three-dimensional flowcharting; designing multi-faceted storyboards and scripts; managing video,…

A theory-based evaluation of a dissemination intervention to improve childcare cooks' intentions to implement nutritional guidelines on their menus.

PubMed

Yoong, Sze Lin; Jones, Jannah; Marshall, Josephine; Wiggers, John; Seward, Kirsty; Finch, Meghan; Fielding, Alison; Wolfenden, Luke

2016-07-25

Childcare services represent a key setting to implement nutritional interventions to support the development of healthy eating behaviours in young children. Childcare-specific nutritional guidelines outlining recommendations for provision of food in care have been developed. Despite this, research suggests that few childcare services currently implement these guidelines. This study aimed to examine the impact of providing printed educational materials on childcare service cooks' intentions to use nutritional guidelines and provide fruit and vegetables on their menu. A randomised controlled trial was conducted with 77 childcare services (38 control and 39 intervention). Intervention service cooks were mailed a two-page educational material together with a menu planning checklist. Intervention development and evaluation was guided by the theory of planned behaviour. Outcome data assessing intentions to use nutritional guidelines and serves of fruit and vegetables provided on menus (primary outcomes) as well as secondary outcomes (attitudes, behavioural regulation and social norms) were collected via a telephone interview with cooks. Relative to the comparison group, cooks in the intervention arm had significantly higher intentions to use the guidelines (p value 0.0005), accompanied by significant changes in perceived behavioural control (p value 0.0008) and attitudes (p value 0.0071). No significant difference in serves of fruit (p value 0.7278) and vegetables (p value 0.0573) was observed. The use of educational materials can improve childcare service cooks' intentions to use nutritional guidelines; however, as a standalone strategy, it may not improve provision of food on menus.

Impact of Menu Sequencing on Internet-Based Educational Module Selection

ERIC Educational Resources Information Center

Bensley, Robert; Brusk, John J.; Rivas, Jason; Anderson, Judith V.

2006-01-01

Patterns of Internet-based menu item selection can occur for a number of reasons, many of which may not be based on interest in topic. It then becomes important to ensure menu order is devised in a way that ensures the greatest accuracy in matching user need with selection. This study examined the impact of menu rotation on the selection of…

Scleroderma

MedlinePlus

... Utility Nav Community Outreach Publications in Asian Languages Portal en español Main navigation Menu Close Health Topics ... Trials News Room About NIAMS Asian Language Publications Portal en espanol Community Outreach Initiative Menu Menu Close ...

Raynaud's Phenomenon

MedlinePlus

... Utility Nav Community Outreach Publications in Asian Languages Portal en español Main navigation Menu Close Health Topics ... Trials News Room About NIAMS Asian Language Publications Portal en espanol Community Outreach Initiative Menu Menu Close ...

When group members go against the grain: An ironic interactive effect of group identification and normative content on healthy eating.

PubMed

Banas, Kasia; Cruwys, Tegan; de Wit, John B F; Johnston, Marie; Haslam, S Alexander

2016-10-01

Three studies were conducted to examine the effect of group identification and normative content of social identities on healthy eating intentions and behaviour. In Study 1 (N = 87) Australian participants were shown images that portrayed a norm of healthy vs. unhealthy behaviour among Australians. Participants' choices from an online restaurant menu were used to calculate energy content as the dependent variable. In Study 2 (N = 117), female participants were assigned to a healthy or unhealthy norm condition. The dependent variable was the amount of food eaten in a taste test. Social group identification was measured in both studies. In Study 3 (N = 117), both American identification and healthiness norm were experimentally manipulated, and participants' choices from an online restaurant menu constituted the dependent variable. In all three studies, the healthiness norm presented interacted with participants' group identification to predict eating behaviour. Contrary to what would be predicted under the traditional normative social influence account, higher identifiers chose higher energy food from an online menu and ate more food in a taste test when presented with information about their in-group members behaving healthily. The exact psychological mechanism responsible for these results remains unclear, but the pattern of means can be interpreted as evidence of vicarious licensing, whereby participants feel less motivated to make healthy food choices after being presented with content suggesting that other in-group members are engaging in healthy behaviour. These results suggest a more complex interplay between group membership and norms than has previously been proposed. Copyright © 2016. Published by Elsevier Ltd.

A General Model for Food Purchasing in Captive Food Service Institutions.

DTIC Science & Technology

1979-08-28

pounds Turnip greens Canned Asparagus 904 38 cases* Chicken Canadian Bacon 1670 1670 pounds Turkey breast Veal 3580 358 pounds Hamburger Rump roast 9648...65 11. RAW TURNIP PRICES .. .. ....... ............. 66 12. PROCESSED CHICKEN PRICES...planning, edited by Birchflield (10), emphasizes the Importance of standard recipes in determining quantities of food required for menu items. Standard

An Empirical Comparison of Navigation Effect of Pull-Down Menu Style on The World Wide Web.

ERIC Educational Resources Information Center

Yu, Byeong-Min; Han, Sungwook

Effective navigation is becoming more and more critical to the success of electronic commerce (E-commerce). It remains a challenge for educational technologists and Web designers to develop Web systems that can help customers find products or services without experiencing disorientation problems and cognitive overload. Many E-commerce Web sites…

Nutritious Meal Planning; Commercial Cooking and Baking I: 9193.02.

ERIC Educational Resources Information Center

Dade County Public Schools, Miami, FL.

This 90 clock hour course has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production and services. It has been divided into six blocks of instruction (menu planning, recipes, condiments and their uses, introduction to cooking, food cost and accounting), and a Quinmester post-test. As a…

More than Food and Drink: Careers in Restaurants

ERIC Educational Resources Information Center

Liming, Drew

2009-01-01

In restaurants, the food's the thing. But the drinks, presentation, service, and ambiance are important, too. And it's up to restaurant workers to provide diners with a square meal that's well rounded. The hard work of the kitchen, bar, and dining-room staff gets food and drink from menu to mouth. Some of the more visible workers may include…

Effect of Food Service Nutrition Improvements on Elementary School Cafeteria Lunch Purchase Patterns

ERIC Educational Resources Information Center

Cluss, Patricia A.; Fee, LuAnn; Culyba, Rebecca J.; Bhat, Kiran B.; Owen, Kay

2014-01-01

Background: Schools can play a major role in prevention and intervention for childhood obesity. We describe changes in elementary school cafeteria lunch sales patterns resulting from nutritional improvements in menu offerings that were part of a community-wide focus on health. Methods: Elementary school lunch sales data were collected for 1 week…

78 FR 13743 - Department of State FY11 Service Contract Inventory

Federal Register 2010, 2011, 2012, 2013, 2014

2013-02-28

... for FY12 and its analysis of the FY11 inventory. They are available here: http://csm.state.gov/content.asp?content_id=135&menu_id=71 . Section 743 of Division C of the FY 2010 Consolidated Appropriations... are being utilized in an appropriate manner. DATES: The FY12 inventory and FY11 analysis is available...

Sociodemographic disparities among fast-food restaurant customers who notice and use calorie menu labels.

PubMed

Green, Jessie E; Brown, Alan G; Ohri-Vachaspati, Punam

2015-07-01

As part of the recently passed Patient Protection and Affordable Care Act, chain restaurants with 20 or more locations nationwide will soon be required to post calorie information on menus with the aim of helping customers make healthier food choices. To be effective, this policy must affect all customers, especially those most at risk for poor health and diet outcomes. To determine whether noticing or using calorie menu labels was associated with demographic characteristics of customers at a national fast-food chain currently implementing calorie menu labeling. Cross-sectional analysis. Customer receipts and survey data were collected from 329 participants using street-intercept survey methodology at 29 McDonald's restaurant locations in low- and high-income neighborhoods throughout the Phoenix, AZ, metropolitan area. Calorie menu labeling awareness and use were assessed. The total number of calories purchased was evaluated using participants' itemized receipts. Multivariate logistic regression analyses were used to calculate the odds of customers noticing or using calorie menu labels. Approximately 60% of participants noticed calorie menu labels, whereas only 16% reported using the information for food or beverage purchases. Higher-income individuals had twice the odds of noticing calorie labels (P=0.029) and three times the odds of using them (P=0.004). Significant positive associations were found between individuals with a bachelor's degree or higher and use of calorie menu labels (odds ratio 3.25; P=0.023). Noticing calorie menu labels was not associated with purchasing fewer calories; however, those who reported using calorie information purchased 146 fewer calories than those who did not (P=0.001). Using calorie menu labels is associated with purchasing fewer calories. However, there are significant socioeconomic disparities among customers who notice and use calorie menu labels. Targeted education campaigns are needed to improve the use of menu labeling across all sociodemographic groups. Copyright © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

I saw the sign: the new federal menu-labeling law and lessons from local experience.

PubMed

Banker, Michelle I

2010-01-01

Following the lead of several state and local governments, Congress recently imposed menu-labeling requirements on chain restaurants as part of the federal health care reform bill signed into law in March 2010. Section 4205 of the Patient Protection and Affordable Care Act requires restaurant chains with 20 or more locations nationwide to display calorie information for standard menu items on menus, menu boards, and drive-thru displays. This paper examines the new federal law in light of existing state and local regulations and considers the arguments for and against mandatory calorie labeling at restaurants as a federal tool for preventing obesity. Specifically, this paper examines the provisions of the new federal law, highlights how it differs from the municipal and state menu-labeling laws already in effect, reviews early studies of the effectiveness of these state and local laws, and considers the propriety of requiring restaurants to disclose calorie information on menus by discussing arguments for and against menu labeling generally and calorie labeling in particular. This paper finds that based on initial studies of state and local menu-labeling regulations, the efficacy of compulsory menu labeling as a tool to combat obesity remains uncertain. Finally, this paper raises practical considerations associated with the new federal law, including implementation issues, potential collateral effects of the law, a survey of legal challenges that may arise, and a discussion of the Food and Drug Administration's competence to enforce a menu-labeling requirement against restaurants.

Calorie changes in large chain restaurants from 2008 to 2015.

PubMed

Bleich, Sara N; Wolfson, Julia A; Jarlenski, Marian P

2017-07-01

No prior studies examining changes in the calorie content of chain restaurants have included national data before and after passage of federal menu labeling legislation, required by the 2010 Affordable Care Act. This paper describes trends in calories available in large U.S. chain restaurants in 2008 and 2012 to 2015 using data were obtained from the MenuStat project (2012 to 2015) and from the Center for Science in the Public Interest (2008). This analysis included 44 of the 100 largest U.S. restaurants which are available in all years of the data (2008 and 2012-2015) (N=19,391 items). Generalized linear models were used to examine 1) per-item calorie changes from 2008 to 2015 among items on the menu in all years and 2) mean calories in new items in 2012, 2013, 2014 and 2015 compared to items on the menu in 2008 only. We found that Among items common to the menu in all years, overall calories declined from 327kcal in 2008 to 318kcal in 2015 (p-value for trend=0.03). No differences in mean calories among menu items newly introduced in 2012, 2013, 2014, and 2015 relative to items only on the menu in 2008 were found. These results suggest that the federal menu labeling mandate (to be implemented in May 2017) appears to be influencing restaurant behavior towards lower average calories for menu items. Copyright © 2017 Elsevier Inc. All rights reserved.

Lower-fat menu items in restaurants satisfy customers.

PubMed

Fitzpatrick, M P; Chapman, G E; Barr, S I

1997-05-01

To evaluate a restaurant-based nutrition program by measuring customer satisfaction with lower-fat menu items and assessing patrons' reactions to the program. Questionnaires to assess satisfaction with menu items were administered to patrons in eight of the nine restaurants that volunteered to participate in the nutrition program. One patron from each participating restaurant was randomly selected for a semistructured interview about nutrition programming in restaurants. Persons dining in eight participating restaurants over a 1-week period (n = 686). Independent samples t tests were used to compare respondents' satisfaction with lower-fat and regular menu items. Two-way analysis of variance tests were completed using overall satisfaction as the dependent variable and menu-item classification (ie, lower fat or regular) and one of eight other menu item and respondent characteristics as independent variables. Qualitative methods were used to analyze interview transcripts. Of 1,127 menu items rated for satisfaction, 205 were lower fat, 878 were regular, and 44 were of unknown classification. Customers were significantly more satisfied with lower-fat than with regular menu items (P < .001). Overall satisfaction did not vary by any of the other independent variables. Interview results indicate the importance of restaurant during as an indulgent experience. High satisfaction with lower-fat menu items suggests that customers will support restaurant providing such choices. Dietitians can use these findings to encourage restaurateurs to include lower-fat choices on their menus, and to assure clients that their expectations of being indulged are not incompatible with these choices.

Meals for Good: An innovative community project to provide healthy meals to children in early care and education programs through food bank catering.

PubMed

Carpenter, Leah R; Smith, Teresa M; Stern, Katherine; Boyd, Lisa Weissenburger-Moser; Rasmussen, Cristy Geno; Schaffer, Kelly; Shuell, Julie; Broussard, Karen; Yaroch, Amy L

2017-12-01

Innovative approaches to childhood obesity prevention are warranted in early care and education (ECE) settings, since intervening early among youth is recommended to promote and maintain healthy behaviors. The objective of the Meals for Good pilot was to explore feasibility of implementing a food bank-based catering model to ECE programs to provide more nutritious meals, compared to meals brought from home (a parent-prepared model). In 2014-2015, a 12-month project was implemented by a food bank in central Florida in four privately-owned ECE programs. An explanatory sequential design of a mixed-methods evaluation approach was utilized, including a pre-post menu analysis comparing parent-prepared meals to the catered meals, and stakeholder interviews to determine benefits and barriers. The menu analysis of lunches showed daily reductions in calories, fat, and saturated fat, but an increase in sodium in catered meals when compared to parent-prepared meals. Interviews with ECE directors, teachers, parents, and food bank project staff, identified several benefits of the catered meals, including healthfulness of meals, convenience to parents, and the ECE program's ability to market this meal service. Barriers of the catered meals included the increased cost to parents, transportation and delivery logistics, and change from a 5 to a 2-week menu cycle during summer food service. This pilot demonstrated potential feasibility of a food bank-ECE program partnership, by capitalizing on the food bank's existing facilities and culinary programming, and interest in implementing strategies focused on younger children. The food bank has since leveraged lessons learned and expanded to additional ECE programs.

Claims and Appeals (Medicare)

MedlinePlus

... Glossary MyMedicare.gov Login Search Main Menu , collapsed Main Menu Sign Up / Change Plans Getting started with ... setup: setupNotifier, notify: notify }; lrNotifier.setup(); $("#menu-btn, li.toolbarmenu .toolbarmenu-a").click(function() { // var isExpanded = ' is ...

An Interactive Computer-Based Conferencing System to Accommodate Students' Learning Process.

ERIC Educational Resources Information Center

Saiedian, Hossein

1993-01-01

Describes an integrated computer-based conferencing and mail system called ICMS (Integrated Conferencing and Mail System) that was developed to encourage students to participate in class discussions more actively. The menu-driven user interface is explained, and ICMS's role in promoting self-assessment and critical thinking is discussed. (eight…

Lewis Online Travel System: Preparer's/Traveler's Manual, Release 1.0

NASA Technical Reports Server (NTRS)

Seese, Michael

1992-01-01

The Lewis Online Travel System (LOTS) is a menu-driven interactive application that automates nearly all of the functions associated with government travel. The purpose of this manual is to provide LOTS users with concise instructions for using the computerized application. As such, it will not go into the details of travel regulations.

A Menu Technique for Utilizing VERT Interactively

DTIC Science & Technology

1982-07-01

use. One reason for this lies not with VERT, but with the in- adequate understanding of risk-analysis concepts in gen - eral.14 Many program managers...FIELD ft, 12) IFhtF = 1FFCF ♦ 1 RLTLPN TKArSFtH Ctlfi EiTFER R1GFT OR LEFT FANC JLSI IF ICATILN CL lr.33 I

Interactive Map | USDA Plant Hardiness Zone Map

Science.gov Websites

Choose Basemap: Terrain Road Map Satellite Image Turn on Basemap Roads and Labels Zone Color Transparency menu to switch between Terrain, Road Map, and Satellite Image. Turn on Basemap Roads and Labels Click option is available only for Terrain and Satellite Image basemap choices. Zone Color Transparency The

The Effect of Navigation Tools on Learners' Achievement and Attitude in a Hypermedia Environment.

ERIC Educational Resources Information Center

Farrell, Inez H.; Moore, David M.

2001-01-01

Describes a study of eighth-grade middle school students that was conducted to determine whether varying the amount of learner control and interactivity through the use of different navigation tools (linear, menu, and search engine) would influence the achievement and attitude of learners of different academic abilities. (Author/LRW)

Preventive Visit and Yearly Wellness Exams

MedlinePlus

... Glossary MyMedicare.gov Login Search Main Menu , collapsed Main Menu Sign Up / Change Plans Getting started with ... setup: setupNotifier, notify: notify }; lrNotifier.setup(); $("#menu-btn, li.toolbarmenu .toolbarmenu-a").click(function() { // var isExpanded = ' is ...

Improving menu categories.

PubMed

2004-09-01

No matter how good a site's navigational tools, site visitors will not use them if the menu categories are ambiguous. Users have to know what to expect when they click on a particular menu item. If the categories are not intuitive, users will have to resort to the site's search engine, ignoring the entire structure. The Pennsylvania Medical Society site (http://www.pamedsoc.org) had been plagued with poor menu labels until it took a step back and improved them.

Menu variations for diabetes mellitus patients using Goal Programming model

NASA Astrophysics Data System (ADS)

Dhoruri, Atmini; Lestari, Dwi; Ratnasari, Eminugroho

2017-08-01

Diabetes mellitus (DM) was a chronic metabolic disease characterized by higher than normal blood glucose level (normal blood glucose level = = 80 -120 mg/dl). In this study, type 2 DM which mostly caused by unhealthy eating habits would be investigated. Related to eating habit, DM patients needed dietary menu planning with an extracare regarding their nutrients intake (energy, protein, fat and carbohydrate). Therefore, the measures taken were by organizing nutritious dietary menu for diabetes mellitus patients. Dietary menu with appropriate amount of nutrients was organized by considering the amount of calories, proteins, fats and carbohydrates. In this study, Goal Programming model was employed to determine optimal dietary menu variations for diabetes mellitus patients by paying attention to optimal expenses. According to the data obtained from hospitals in Yogyakarta, optimal menu variations would be analyzed by using Goal Programming model and would be completed by using LINGO computer program.

Effect of Nutritional Intervention on Food Choices of French Students in Middle School Cafeterias, Using an Interactive Educational Software Program (Nutri-Advice).

PubMed

Turnin, Marie-Christine; Buisson, Jean-Christophe; Ahluwalia, Namanjeet; Cazals, Laurent; Bolzonella-Pene, Caroline; Fouquet-Martineau, Caroline; Martini, Pascale; Tauber, Maïthé; Hanaire, Hélène

2016-02-01

To evaluate the impact of interactive Nutri-Advice kiosks on children's nutritional skills and their ability to apply it to food choices in a middle school cafeteria menu (food choice competencies). Quasi-experimental design; pre/post-test. Freestanding interactive computer terminals (kiosks) were installed in three middle schools in Toulouse, France. A total of 580 children were enrolled into the study (mean age, 13 ± 1 years). Each child's physiological profile was stored in a personal barcode card. During 1 school year, once a day, each child could access the kiosk with this card, trying to find the most balanced meal according to his or her profile and the food available on the cafeteria menu. Children's food choice competency changes and body mass index z-score were evaluated. Significance of change in food choice competencies (postintervention vs baseline) was examined using paired t test. Across the study, children chose significantly less cheese and pastry or desserts, and significantly more starchy food and dairy, and tended to choose fruits and vegetables more often. Body mass index z-score decreased significantly during the period. Personalized nutrition counseling through an interactive device has the potential to improve the food choice competencies of children. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Energy Content of U.S. Fast-Food Restaurant Offerings 14-Year Trends

PubMed Central

Bauer, Katherine W.; Hearst, Mary O.; Earnest, Alicia A.; French, Simone A.; Oakes, J. Michael; Harnack, Lisa J.

2012-01-01

Background Within the past decade there has been increasing attention to the role of fast food in the American diet, including a rise in legislative and media-based efforts that address the healthfulness of fast food. However, no studies have been undertaken to evaluate changes in the energy content of fast-food chain restaurant menu items during this period. Purpose To examine changes in the energy content of lunch/dinner menu offerings at eight of the leading fast-food chain restaurants in the U.S. between 1997/1998 and 2009/2010. Methods Menu offerings and nutrient composition information were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database. Nutrient composition information for items was updated biannually. Changes in median energy content of all lunch/dinner menu offerings and specific categories of menu items among all restaurants and for individual restaurants were examined. Data were collected between 1997 and 2010 and analysis was conducted in 2011. Results Spanning 1997/1998 and 2009/2010, the number of lunch/dinner menu items offered by the restaurants in the study increased by 53%. Across all menu items, the median energy content remained relatively stable over the study period. Examining specific food categories, the median energy content of desserts and condiments increased, the energy content of side items decreased, and energy content of entrees and drinks remained level. Conclusions While large increases in the number of menu items were observed, there have been few changes in the energy content of menu offerings at the leading fast-food chain restaurants examined in this study. PMID:23079171

Adolescents' awareness and use of menu labels in eating establishments: results from a focus group study.

PubMed

Evans, Alexandra E; Weiss, Samantha R; Meath, Kerry J; Chow, Sherman; Vandewater, Elizabeth A; Ness, Roberta B

2016-04-01

Menu labelling has been identified as a potential strategy to help individuals make healthier choices when eating out. Although adolescents eat out often, little research involving menu labelling has been conducted with this population. The objectives of the present study were to: (i) gather qualitative information from adolescents regarding use of menu labels when eating out; (ii) gather adolescents' suggestions for optimal ways to design menu labels; and (iii) examine differences between adolescents living in communities of different socio-economic status. Qualitative. Five focus groups of five to ten participants. Austin, TX, USA, 2012. Forty-one adolescents living in diverse communities recruited using a snowballing technique at public and private recreation centres (twenty-four females; twenty-two African American). Participants reported that menu labelling, in general, does not influence food selections when eating out. Among participants living in low-income communities, food purchases were based on price, taste and familiarity. Among participants living in high-income areas, food purchases were based on quality and ability to satiate (among boys). According to participants, effective ways to present menu labels are by matching calorie levels with physical activity equivalents or through simple graphics. For adolescents, providing menu labels in their current format may not be an effective strategy to increase healthy food selection. Given that the current menu label format has been set by federal policy in the USA cannot be easily changed, research to determine how this format can be best presented or enhanced so that it can have an impact on all US sub-populations is warranted.

The effects of restaurant nutrition menu labelling on college students' healthy eating behaviours.

PubMed

Roseman, Mary G; Joung, Hyun-Woo; Choi, Eun-Kyong Cindy; Kim, Hak-Seon

2017-04-01

According to the US Affordable Care Act, restaurant chains are required to provide energy (calorie) and other nutrition information on their menu. The current study examined the impact of menu labelling containing calorie information and recommended daily calorie intake, along with subjective nutrition knowledge, on intention to select lower-calorie foods prior to the implementation of the Affordable Care Act. Full factorial experimental design with participants exposed to four variants of a sample menu in a 2 (presence v. absence of calorie information) ×2 (presence v. absence of recommended daily calorie intake). Large, public university in the Southwest USA. Primarily undergraduate college students. Majority of participants were 19-23 years of age (mean 21·8 (sd 3·6) years). Menu information about calorie content and respondents' subjective nutrition knowledge had a significantly positive impact on students' intention to select lower-calorie foods (β=0·24, P<0·001 and β=0·33, P<0·001, respectively); however, recommended daily calorie intake information on the menu board did not influence students' intention to select lower-calorie foods (β=0·10, P=0·105). Gender played a significant role on purchase intent for lower-calorie menu items, with females more affected by the calorie information than males (β=0·37, P<0·001). Findings support the role menu labelling can play in encouraging a healthier lifestyle for college students. College students who are Generation Y desire healthier menu options and accept nutritional labels on restaurant menus as a way to easily and expediently obtain nutrition information.

Changes in the energy and sodium content of main entrées in US chain restaurants from 2010 to 2011.

PubMed

Wu, Helen W; Sturm, Roland

2014-02-01

The food environment shapes individual diets, and as food options change, energy and sodium intake may also shift. Understanding whether and how restaurant menus evolve in response to labeling laws and public health pressures could inform future efforts to improve the food environment. To track changes in the energy and sodium content of US chain restaurant main entrées between spring 2010 (when the Affordable Care Act was passed, which included a federal menu labeling requirement) and spring 2011. Nutrition information was collected from top US chain restaurants' websites, comprising 213 unique brands. Descriptive statistics and regression analysis evaluated change across main entrées overall and compared entrées that were added, removed, and unchanged. Tests of means and proportions were conducted for individual restaurant brands to see how many made significant changes. Separate analyses were conducted for children's menus. Mean energy and sodium did not change significantly overall, although mean sodium was 70 mg lower across all restaurants in added vs removed menu items at the 75th percentile. Changes were specific to restaurant brands or service model: family-style restaurants reduced sodium among higher-sodium entrées at the 75th percentile, but not on average, and entrées still far exceeded recommended limits. Fast-food restaurants decreased mean energy in children's menu entrées by 40 kcal. A few individual restaurant brands made significant changes in energy or sodium, but the vast majority did not, and not all changes were in the healthier direction. Among those brands that did change, there were slightly more brands that reduced energy and sodium compared with those that increased it. Industry marketing and pledges may create a misleading perception that restaurant menus are becoming substantially healthier, but both healthy and unhealthy menu changes can occur simultaneously. Our study found no meaningful changes overall across a 1-year time period. Longer-term studies are needed to track changes over time, particularly after the federal menu labeling law is implemented. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

User productivity as a function of AutoCAD interface design.

PubMed

Mitta, D A; Flores, P L

1995-12-01

Increased operator productivity is a desired outcome of user-CAD interaction scenarios. Two objectives of this research were to (1) define a measure of operator productivity and (2) empirically investigate the potential effects of CAD interface design on operator productivity, where productivity is defined as the percentage of a drawing session correctly completed per unit time. Here, AutoCAD provides the CAD environment of interest. Productivity with respect to two AutoCAD interface designs (menu, template) and three task types (draw, dimension, display) was investigated. Analysis of user productivity data revealed significantly higher productivity under the menu interface condition than under the template interface condition. A significant effect of task type was also discovered, where user productivity under display tasks was higher than productivity under the draw and dimension tasks. Implications of these results are presented.

Off-line programming motion and process commands for robotic welding of Space Shuttle main engines

NASA Technical Reports Server (NTRS)

Ruokangas, C. C.; Guthmiller, W. A.; Pierson, B. L.; Sliwinski, K. E.; Lee, J. M. F.

1987-01-01

The off-line-programming software and hardware being developed for robotic welding of the Space Shuttle main engine are described and illustrated with diagrams, drawings, graphs, and photographs. The menu-driven workstation-based interactive programming system is designed to permit generation of both motion and process commands for the robotic workcell by weld engineers (with only limited knowledge of programming or CAD systems) on the production floor. Consideration is given to the user interface, geometric-sources interfaces, overall menu structure, weld-parameter data base, and displays of run time and archived data. Ongoing efforts to address limitations related to automatic-downhand-configuration coordinated motion, a lack of source codes for the motion-control software, CAD data incompatibility, interfacing with the robotic workcell, and definition of the welding data base are discussed.

Menu labels, for better, and worse? Exploring socio-economic and race-ethnic differences in menu label use in a national sample.

PubMed

Feng, Wenhui; Fox, Ashley

2018-06-09

Menu calorie labeling aims to empower customers to make healthier food choices, but researchers have questioned whether labels will empower those with greater health literacy, literacy or numeracy more, possibly reinforcing race-ethnic or socioeconomic inequalities in obesity. The goal of this study was to investigate differences in seeing and using restaurant menu calorie labels and whether differences have compounded over time. Using data from three rounds of the National Health and Nutrition Examination Survey covering the period 2007-2014, we investigate race-ethnic and socio-economic differences in menu label usage over time adjusting for sex, age and body weight. While menu label usage increased over time, not all groups increased their use equally. While we find that Blacks and Hispanics use labels more than Whites in sit-down restaurants, more educated individuals, higher income groups and Whites each increased the degree to which they saw and/or used labels in certain settings compared with other groups. This study reinforces concerns that menu-calorie labeling may exacerbate socio-economic and certain race-ethnic obesity differences. As menu labeling policy moves forward to be implemented federally, more attention may need to be diverted to educational campaigns accompanying the implementation and improving the labels so the information is easier to use. Copyright © 2018 Elsevier Ltd. All rights reserved.

The Market Place: An Internal View of the Future of CD-ROM--The Perspective of the H. W. Wilson Company.

ERIC Educational Resources Information Center

Miller, Frank W.; Loeding, Deborah Voigt

1989-01-01

Discussion of technological developments in library reference services focuses on contributions of the H. W. Wilson Company and highlights CD-ROM technology. Topics discussed include online access; menu-driven systems; CD-ROM hardware and software concerns; user response to CD-ROM; quality control of databases; pricing considerations; and future…

Food Service Perspectives on National School Lunch Program Implementation.

PubMed

Tabak, Rachel G; Moreland-Russell, Sarah

2015-09-01

Explore barriers and facilitators to implementation of the new National School Lunch Program (NSLP) policy guidelines. Interviews with eight food service directors using an interview guide informed by the Consolidated Framework for Implementation Research. Food service personnel; parents, teachers, school staff; and students were important stakeholders. Characteristics of the new NSLP policy guidelines were reported to create increased demands; resources alleviated some barriers. Directors reported increased food and labor costs, food sourcing challenges, decreased student participation, and organizational constraints as barriers to implementation. Creativity in menu planning facilitated success. Factors within the food service department, characteristics of implementing individuals and the new NSLP policy guidelines, and stakeholder involvement in the implementation process relate to successful implementation.

Calorie Changes in Large Chain Restaurants: Declines in New Menu Items but Room for Improvement.

PubMed

Bleich, Sara N; Wolfson, Julia A; Jarlenski, Marian P

2016-01-01

Large chain restaurants reduced the number of calories in newly introduced menu items in 2013 by about 60 calories (or 12%) relative to 2012. This paper describes trends in calories available in large U.S. chain restaurants to understand whether previously documented patterns persist. Data (a census of items for included restaurants) were obtained from the MenuStat project. This analysis included 66 of the 100 largest U.S. restaurants that are available in all three of the data years (2012-2014; N=23,066 items). Generalized linear models were used to examine: (1) per-item calorie changes from 2012 to 2014 among items on the menu in all years; and (2) mean calories in new items in 2013 and 2014 compared with items on the menu in 2012 only. Data were analyzed in 2014. Overall, calories in newly introduced menu items declined by 71 (or 15%) from 2012 to 2013 (p=0.001) and by 69 (or 14%) from 2012 to 2014 (p=0.03). These declines were concentrated mainly in new main course items (85 fewer calories in 2013 and 55 fewer calories in 2014; p=0.01). Although average calories in newly introduced menu items are declining, they are higher than items common to the menu in all 3 years. No differences in mean calories among items on menus in 2012, 2013, or 2014 were found. The previously observed declines in newly introduced menu items among large restaurant chains have been maintained, which suggests the beginning of a trend toward reducing calories. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Energy content of U.S. fast-food restaurant offerings: 14-year trends.

PubMed

Bauer, Katherine W; Hearst, Mary O; Earnest, Alicia A; French, Simone A; Oakes, J Michael; Harnack, Lisa J

2012-11-01

Within the past decade, there has been increasing attention to the role of fast food in the American diet, including a rise in legislative and media-based efforts that address the healthfulness of fast food. However, no studies have been undertaken to evaluate changes in the energy content of fast-food chain restaurant menu items during this period. To examine changes in the energy content of lunch/dinner menu offerings at eight of the leading fast-food chain restaurants in the U.S. between 1997-1998 and 2009-2010. Menu offerings and nutrient composition information were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database. Nutrient composition information for items was updated biannually. Changes in median energy content of all lunch/dinner menu offerings and specific categories of menu items among all restaurants and for individual restaurants were examined. Data were collected between 1997 and 2010 and analysis was conducted in 2011. Spanning 1997-1998 and 2009-2010, the number of lunch/dinner menu items offered by the restaurants in the study increased by 53%. Across all menu items, the median energy content remained relatively stable over the study period. Examining specific food categories, the median energy content of desserts and condiments increased, the energy content of side items decreased, and energy content of entrées and drinks remained level. Although large increases in the number of menu items were observed, there have been few changes in the energy content of menu offerings at the leading fast-food chain restaurants examined in this study. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Putting Languages on the (Drop Down) Menu: Innovative Writing Frames in Modern Foreign Language Teaching

ERIC Educational Resources Information Center

Taylor, Alison; Lazarus, Elisabeth; Cole, Ruth

2005-01-01

The paper presents findings from a school-based collaborative research project, the InterActive Education Project, which linked teachers, teacher educators and university researchers in English secondary schools (see Sutherland et al., 2004). It centres on a case study from one school where students used a simple yet highly effective electronic…

CARE 3 user-friendly interface user's guide

NASA Technical Reports Server (NTRS)

Martensen, A. L.

1987-01-01

CARE 3 predicts the unreliability of highly reliable reconfigurable fault-tolerant systems that include redundant computers or computer systems. CARE3MENU is a user-friendly interface used to create an input for the CARE 3 program. The CARE3MENU interface has been designed to minimize user input errors. Although a CARE3MENU session may be successfully completed and all parameters may be within specified limits or ranges, the CARE 3 program is not guaranteed to produce meaningful results if the user incorrectly interprets the CARE 3 stochastic model. The CARE3MENU User Guide provides complete information on how to create a CARE 3 model with the interface. The CARE3MENU interface runs under the VAX/VMS operating system.

Effect of a promotional campaign on heart-healthy menu choices in community restaurants.

PubMed

Fitzgerald, Catherine M; Kannan, Srimathi; Sheldon, Sharon; Eagle, Kim Allen

2004-03-01

The research question examined in this study was: Does a promotional campaign impact the sales of heart-healthy menu items at community restaurants? The 8-week promotional campaign used professionally developed advertisements in daily and monthly print publications and posters and table tents in local restaurants. Nine restaurants tracked the sales of selected heart-healthy menu items and comparable menu items sold before and after a promotional campaign. The percentage of heart-healthy items sold after the campaign showed a trend toward a slight increase in heart-healthy menu item selections, although it was not statistically significant. This study and others indicate that dietetics professionals must continue to develop strategies to promote heart-healthy food choices in community restaurants.

75 FR 68361 - Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-11-05

...] Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu and... appropriate, and other forms of information technology. Restaurant Menu and Vending Machine Labeling... restaurants and similar retail food establishments (SRFE) with 20 or more locations doing business under the...

75 FR 67978 - Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-11-04

...] Agency Information Collection Activities; Proposed Collection; Comment Request; Restaurant Menu Labeling... appropriate, and other forms of information technology. Restaurant Menu Labeling: Registration for Small... restaurants and similar retail food establishments (SRFE) with 20 or more locations, as well as operators of...

Web-based metabolic network visualization with a zooming user interface

PubMed Central

2011-01-01

Background Displaying complex metabolic-map diagrams, for Web browsers, and allowing users to interact with them for querying and overlaying expression data over them is challenging. Description We present a Web-based metabolic-map diagram, which can be interactively explored by the user, called the Cellular Overview. The main characteristic of this application is the zooming user interface enabling the user to focus on appropriate granularities of the network at will. Various searching commands are available to visually highlight sets of reactions, pathways, enzymes, metabolites, and so on. Expression data from single or multiple experiments can be overlaid on the diagram, which we call the Omics Viewer capability. The application provides Web services to highlight the diagram and to invoke the Omics Viewer. This application is entirely written in JavaScript for the client browsers and connect to a Pathway Tools Web server to retrieve data and diagrams. It uses the OpenLayers library to display tiled diagrams. Conclusions This new online tool is capable of displaying large and complex metabolic-map diagrams in a very interactive manner. This application is available as part of the Pathway Tools software that powers multiple metabolic databases including Biocyc.org: The Cellular Overview is accessible under the Tools menu. PMID:21595965

Saving Money with Menu Alternatives.

ERIC Educational Resources Information Center

Rubin, David

1998-01-01

Menu alternatives are substitute meals, whereas menu additions are dishes that complement the main meal. Both should be vegetarian dishes that are less expensive than the main offering and attractive to 20-40% of the camp population. By offering alternatives and additions, one can eliminate complaints, save money, and change eating patterns.…

--No Title--

Science.gov Websites

.navbar-nav .open .dropdown-menu { float: none; width: auto; margin-top: 0; background-color: transparent ; border: 0; box-shadow: none; } #topnav .navbar-nav .open .dropdown-menu > li > a, #topnav .navbar -nav .open .dropdown-menu .dropdown-header { padding: 10px 15px 10px 25px; } #topnav .navbar-nav .open

Effectiveness of Healthy Menu Changes in a Nontrainee Military Dining Facility.

PubMed

Belanger, Bethany A; Kwon, Junehee

2016-01-01

The purpose of this study was to evaluate the impact of implementing the Initial Military Training (IMT) menu standards in nontrainee dining facilities (DFAC) on food selection, nutrient intake, and satisfaction of soldiers. Participants were recruited during lunch before and 3 weeks after the menu changes. Direct observations, digital photography, and plate waste methods were used to assess soldiers' food selection and consumption, along with a survey assessing soldiers' meal satisfaction under the two menu standards. Descriptive statistics and independent sample t-tests were used to summarize and compare the data. A total of 172 and 140 soldiers participated before and after menu changes, respectively. Soldiers consumed 886 kcals (38.6% from total fat and 11.2% from saturated fat) and 1,784 mg of sodium before the menu change. Three weeks after the change, all figures improved (p < 0.01). The percentage of healthier food selections mirrored food items served at the DFAC and improved after the intervention (p < 0.001). There were no differences observed in overall satisfaction and meal acceptability after the intervention. Our findings suggest implementing the Initial Military Training menu standards in nontrainee Army DFACs is feasible and has the potential to improve the overall healthfulness of soldiers' food selection and consumption. Reprint & Copyright © 2016 Association of Military Surgeons of the U.S.

Evaluating the Impact of Menu Labeling on Food Choices and Intake

PubMed Central

Larsen, Peter D.; Agnew, Henry; Baik, Jenny; Brownell, Kelly D.

2010-01-01

Objectives. We assessed the impact of restaurant menu calorie labels on food choices and intake. Methods. Participants in a study dinner (n = 303) were randomly assigned to either (1) a menu without calorie labels (no calorie labels), (2) a menu with calorie labels (calorie labels), or (3) a menu with calorie labels and a label stating the recommended daily caloric intake for an average adult (calorie labels plus information). Food choices and intake during and after the study dinner were measured. Results. Participants in both calorie label conditions ordered fewer calories than those in the no calorie labels condition. When calorie label conditions were combined, that group consumed 14% fewer calories than the no calorie labels group. Individuals in the calorie labels condition consumed more calories after the study dinner than those in both other conditions. When calories consumed during and after the study dinner were combined, participants in the calorie labels plus information group consumed an average of 250 fewer calories than those in the other groups. Conclusions. Calorie labels on restaurant menus impacted food choices and intake; adding a recommended daily caloric requirement label increased this effect, suggesting menu label legislation should require such a label. Future research should evaluate menu labeling's impact on children's food choices and consumption. PMID:20019307

Effect of different children's menu labeling designs on family purchases.

PubMed

Holmes, Ashley S; Serrano, Elena L; Machin, Jane E; Duetsch, Thomas; Davis, George C

2013-03-01

The majority of labeling studies at restaurants have focused on adults, not children, and utilized cross-sectional data with one menu labeling design, typically calorie information. The aim of this longitudinal study was to examine the effect of three different menu labeling designs for children's meals on total calories and fat selected by families. Each menu was implemented for 2months. Patrons' purchases were tracked from a control menu (with no nutrition information) through all three theoretically-based designs: calorie and fat information; followed by symbols denoting healthier choices; then nutrition bargain price. All menus were created specifically for the study. They featured six combination meals (pre-determined entrees and side items) and a la carte items (entrees and side items that could be ordered separately). Only combination meals contained labeling. Fixed effects models were estimated to detect changes in sales for each menu labeling design compared to the control. Overall, menu labeling did not result in a positive net effect on total calories or fat purchased by families, but resulted in significant shifts in purchases of combination and a la carte meals and healthy and unhealthy options. The most significant impact was seen for nutrition bargain price labeling, the last design. Copyright © 2012 Elsevier Ltd. All rights reserved.

A restaurant-based intervention to promote sales of healthy children's menu items: the Kids' Choice Restaurant Program cluster randomized trial.

PubMed

Ayala, Guadalupe X; Castro, Iana A; Pickrel, Julie L; Williams, Christine B; Lin, Shih-Fan; Madanat, Hala; Jun, Hee-Jin; Zive, Michelle

2016-03-10

Away-from-home eating is an important dietary behavior with implications on diet quality. Thus, it is an important behavior to target to prevent and control childhood obesity and other chronic health conditions. Numerous studies have been conducted to improve children's dietary intake at home, in early care and education, and in schools; however, few studies have sought to modify the restaurant food environment for children. This study adds to this body of research by describing the development and launch of an innovative intervention to promote sales of healthy children's menu items in independent restaurants in Southern California, United States. This is a cluster randomized trial with eight pair-matched restaurants in San Diego, California. Restaurants were randomized to a menu-only versus menu-plus intervention condition. The menu-only intervention condition involves manager/owner collaboration on the addition of pre-determined healthy children's menu items and kitchen manager/owner collaboration to prepare and plate these items and train kitchen staff. The menu-plus intervention condition involves more extensive manager/owner collaboration and kitchen staff training to select, prepare, and plate new healthy children's menu items, and a healthy children's menu campaign that includes marketing materials and server training to promote the items. The primary outcome is sales of healthy children's menu items over an 18-week period. In addition, dining parties consisting of adults with children under 18 years of age are being observed unobtrusively while ordering and then interviewed throughout the 18-week study period to determine the impact of the intervention on ordering behaviors. Manager/owner interviews and restaurant audits provide additional evidence of impact on customers, employees, and the restaurant environment. Our process evaluation assesses dose delivered, dose received, and intervention fidelity. Successful recruitment of the restaurants has been completed, providing evidence that the restaurant industry is open to working on the public health challenge of childhood obesity. Determining whether a restaurant intervention can promote sales of healthy children's menu items will provide evidence for how to create environments that support the healthy choices needed to prevent and control obesity. Despite these strengths, collection of sales data that will allow comprehensive analysis of intervention effects remains a challenge. NCT02511938.

Shuttle and ISS Food Systems Management

NASA Technical Reports Server (NTRS)

Kloeris, Vickie

2000-01-01

Russia and the U.S. provide the current International Space Station (ISS) food system. Each country contributes half of the food supply in their respective flight food packaging. All of the packaged flight food is stowed in Russian provided containers, which interface with the Service Module galley. Each country accepts the other's flight worthiness inspections and qualifications. Some of the food for the first ISS crew was launched to ISS inside the Service Module in July of 2000, and STS-106 in September 2000 delivered more food to the ISS. All subsequent food deliveries will be made by Progress, the Russian re-supply vehicle. The U.S. will ship their portion of food to Moscow for loading onto the Progress. Delivery schedules vary, but the goal is to maintain at least a 45-day supply onboard ISS at all times. The shelf life for ISS food must be at least one year, in order to accommodate the long delivery cycle and onboard storage. Preservation techniques utilized in the US food system include dehydration, thermo stabilization, intermediate moisture, and irradiation. Additional fresh fruits and vegetables will be sent with each Progress and Shuttle flights as permitted by volume allotments. There is limited refrigeration available on the Service Module to store fresh fruits and vegetables. Astronauts and cosmonauts eat half U.S. and half Russian food. Menu planning begins 1 year before a planned launch. The flight crews taste food in the U.S. and in Russia and rate the acceptability. A preliminary menu is planned, based on these ratings and the nutritional requirements. The preliminary menu is then evaluated by the crews while training in Russia. Inputs from this evaluation are used to finalize the menu and flight packaging is initiated. Flight food is delivered 6 weeks before launch. The current challenge for the food system is meeting the nutritional requirements, especially no more than 10 mg iron, and 3500 mg sodium. Experience from Shuttle[Mir also indicated insufficient caloric intake for many crewmembers. Additional thermostabilized and irradiated foods have been developed for ISS to improve the ease of preparation and overall acceptability. Dehydrated foods offer limited advantage, since water must be delivered to ISS. An effort is underway to introduce other International Partner's food into the ISS food system. At first this will be one or two selected foods with the potential for more as the program matures. An increase in the variety of available foods would improve the overall acceptability. Additional galley capability will be required when the crew size increases on ISS. Anticipated improvements include freezers, refrigerators and microwave ovens. All of the ISS food development efforts are devoted to improving the food acceptability and subsequent consumption and mission success

Calorie Changes in Large Chain Restaurants

PubMed Central

Bleich, Sara N.; Wolfson, Julia A.; Jarlenski, Marian P.

2015-01-01

Introduction Large chain restaurants reduced the number of calories in newly introduced menu items in 2013 by about 60 calories (or 12%) relative to 2012. This paper describes trends in calories available in large U.S. chain restaurants to understand whether previously documented patterns persist. Methods Data (a census of items for included restaurants) were obtained from the MenuStat project. This analysis included 66 of the 100 largest U.S. restaurants that are available in all three 3 of the data (2012–2014; N=23,066 items). Generalized linear models were used to examine: (1) per-item calorie changes from 2012 to 2014 among items on the menu in all years; and (2) mean calories in new items in 2013 and 2014 compared with items on the menu in 2012 only. Data were analyzed in 2014. Results Overall, calories in newly introduced menu items declined by 71 (or 15%) from 2012 to 2013 (p=0.001) and by 69 (or 14%) from 2012 to 2014 (p=0.03). These declines were concentrated mainly in new main course items (85 fewer calories in 2013 and 55 fewer calories in 2014; p=0.01). Although average calories in newly introduced menu items are declining, they are higher than items common to the menu in all 3 years. No differences in mean calories among items on menus in 2012, 2013, or 2014 were found. Conclusions The previously observed declines in newly introduced menu items among large restaurant chains have been maintained, which suggests the beginning of a trend toward reducing calories. PMID:26163168

77 FR 59444 - Self-Regulatory Organizations; Chicago Board Options Exchange, Incorporated; Notice of Filing and...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-09-27

... provides a ``menu'' of matching algorithms to choose from when executing incoming electronic orders. The menu format allows the Exchange to utilize different matching algorithms on a class-by-class basis. The menu includes, among other choices, the ultimate matching algorithm (``UMA''), as well as price-time...

Captivate MenuBuilder: Creating an Online Tutorial for Teaching Software

ERIC Educational Resources Information Center

Yelinek, Kathryn; Tarnowski, Lynn; Hannon, Patricia; Oliver, Susan

2008-01-01

In this article, the authors, students in an instructional technology graduate course, describe a process to create an online tutorial for teaching software. They created the tutorial for a cyber school's use. Five tutorial modules were linked together through one menu screen using the MenuBuilder feature in the Adobe Captivate program. The…

Cyber Portfolio: The Innovative Menu for 21st Century Technology

ERIC Educational Resources Information Center

Robles, Ava Clare Marie O.

2012-01-01

Cyber portfolio is a valuable innovative menu for teachers who seek out strategies or methods to integrate technology into their lessons. This paper presents a straightforward preparation on how to innovate a menu that addresses the 21st century skills blended with higher order thinking skills, multiple intelligence, technology and multimedia.…

Preemption and the obesity epidemic: state and local menu labeling laws and the nutrition labeling and education act.

PubMed

Rutkow, Lainie; Vernick, Jon S; Hodge, James G; Teret, Stephen P

2008-01-01

Obesity is widely recognized as a preventable cause of death and disease. Reducing obesity among adults and children has become a national health goal in the United States. As one approach to the obesity epidemic, public health practitioners and others have asserted the need to provide consumers with information about the foods they eat. Some state and local governments across the United States have introduced menu labeling bills and regulations that require restaurants to post information, such as calorie content, for foods offered on their menus or menu boards. A major dilemma is whether state and local menu labeling laws are preempted by the federal Nutrition Labeling and Education Act (NLEA). While few courts have addressed this issue, ongoing litigation in New York City provides an early glimpse of judicial interpretation in this area. This article explores these preemption issues, arguing that appropriately written and implemented menu labeling laws should not be preempted by the NLEA. We offer guidance for states and localities that wish to develop and implement menu labeling laws.

Food Service Perspectives on National School Lunch Program Implementation

PubMed Central

Tabak, Rachel G.; Moreland-Russell, Sarah

2015-01-01

Objectives Explore barriers and facilitators to implementation of the new National School Lunch Program (NSLP) policy guidelines. Methods Interviews with eight food service directors using an interview guide informed by the Consolidated Framework for Implementation Research. Results Food service personnel; parents, teachers, school staff; and students were important stakeholders. Characteristics of the new NSLP policy guidelines were reported to create increased demands; resources alleviated some barriers. Directors reported increased food and labor costs, food sourcing challenges, decreased student participation, and organizational constraints as barriers to implementation. Creativity in menu planning facilitated success. Conclusions Factors within the food service department, characteristics of implementing individuals and the new NSLP policy guidelines, and stakeholder involvement in the implementation process relate to successful implementation. PMID:26417607

Menu Planning in Residential Aged Care—The Level of Choice and Quality of Planning of Meals Available to Residents

PubMed Central

Abbey, Karen L.; Wright, Olivia R. L.; Capra, Sandra

2015-01-01

Background: Choice of food is an imperative aspect of quality of life for residents in Residential Aged Care Homes (RACHs), where overall choice and control is diminished upon entering a home to receive care. The purpose of this study was to examine the current strategies of menu planning in a range of RACHs in Australia, and whether this facilitated appropriate levels of choice for residents receiving texture modified and general diets. Methods: The study comprised a National Menu Survey using a new survey instrument collecting general information about the RACH and foodservice system, menu information and staffing information (n = 247); a national menu analysis (n = 161) and an observational case study of 36 meal environments. Results: Choice was low for the entire sample, but particularly for those receiving pureed texture modified diets. Evidence of menu planning to facilitate the inclusion of choice and alternatives was limited. Discussion: Regulation and monitoring of the Australian Aged Care Accreditation Standards needs to be strengthened to mandate improvement of the choice and variety offered to residents, particularly those on pureed texture modified diets. Further research on how menu choice and a lack of variety in meals affects the quality of life residents is needed in this context, but current evidence suggests the effect would be detrimental and undermine resident autonomy and nutritional status. PMID:26371040

Evaluation of a Voluntary Menu-Labeling Program in Full-Service Restaurants

PubMed Central

Leng, Kirsten

2010-01-01

Objectives. We assessed whether labeling restaurant menus with information on the nutrient content of menu items would cause customers to alter their ordering patterns. Methods. Six full-service restaurants in Pierce County, Washington, added nutrition information to their menus, and they provided data on entrée sales for 30 days before and 30 days after the information was added. We assessed the prelabeling versus postlabeling difference in nutrient content of entrées sold, and we surveyed restaurant patrons about whether they noticed the nutrition information and used it in their ordering. Results. The average postlabeling entrée sold contained about 15 fewer calories, 1.5 fewer grams of fat, and 45 fewer milligrams of sodium than did the average entrée sold before labeling. Seventy-one percent of patrons reported noticing the nutrition information; 20.4% reported ordering an entrée lower in calories as a result, and 16.5% reported ordering an entrée lower in fat as a result. Conclusions. The concentration of calorie reduction among 20.4% of patrons means that each calorie-reducing patron ordered about 75 fewer calories than they did before labeling. Thus, providing nutrition information on restaurant menus may encourage a subset of restaurant patrons to significantly alter their food choices. PMID:20395577

'McDonalds and KFC, it's never going to happen': the challenges of working with food outlets to tackle the obesogenic environment.

PubMed

Hanratty, Barbara; Milton, Beth; Ashton, Matthew; Whitehead, Margaret

2012-12-01

Food outlets may make an important contribution to an obesogenic environment. This study investigated barriers and facilitators to public health work with food outlets in disadvantaged areas. In-depth qualitative interviews with 36 directors, managers and public health service delivery staff in a coterminous primary care trust and local authority in northwest England. Data were analysed using the constant comparative method. Three interventions were available to engage with businesses; awards for premises that welcomed breastfeeding mothers or offered healthy menu options and local authority planning powers. Sensitivity to the potential conflict between activities that generate profit and those that promote health, led to compromises, such as awards for cafés that offer only one healthy option on an otherwise unhealthy menu. An absence of existing relationships with businesses and limited time were powerful disincentives to action, leading to greater engagement with public rather than private sector organizations. Hiring staff with commercial experience and incentives for businesses were identified as useful strategies, but seldom used. Encouraging food outlets to contribute to tackling the obesogenic environment is a major challenge for local public health teams that requires supportive national policies. Commitment to engage with the local public health service should be part of any national voluntary agreements with industry.

Comparison of students' foodservice satisfaction between Korea and US

PubMed Central

Jeong, Eunkyung; Chun, Youngah; Joo, Nami

2013-01-01

This study analyzes important factors of foodservice in school through comparison of students' satisfaction of using foodservice in Korea and US in order to meet students' expectations. The survey was composed of 4 categories including menu, service, hygiene, and facility and it was carried out in both countries to evaluate satisfaction. First, comparison of satisfaction between two countries was made using t-test. Secondly, multiple regression was performed to identify factors affecting satisfaction. As a result Korean students were more satisfied than American students in all aspects. However, regardless of nationality, the top three factors affecting the students' satisfaction were the same. The predictors were food taste (Korean 0.375 and American 0.350), menu variety (Korean 0.305 and American 0.278), and service line (Korean 0.226 and American 0.192). Despite the similarity of the predicators, it can be concluded that the difference in satisfaction level between the two nationscan be explained by the approaches to create comfortable and acceptable changes in schools' foodservice. Korea has been increasing the foodservice quality based on their objectives to provide students comfortable and positive environment when eating nutritious meals. However, US have made their main objectives on making changes to decrease youth obesity. Foodservice improvements according to continuous evaluations and surveys are necessary in order to increase students' satisfaction. PMID:23422683

Student Receptivity to New School Meal Offerings: Assessing Fruit and Vegetable Waste among Middle School Students in the Los Angeles Unified School District

PubMed Central

Gase, Lauren N.; McCarthy, William J.; Robles, Brenda; Kuo, Tony

2014-01-01

Objective We sought to characterize student receptivity to new menu offerings in the Los Angeles Unified School District by measuring the levels of fruit and vegetable waste after implementation of changes to the school lunch menu in fall 2011. Methods We measured waste at four randomly selected middle schools in the school district, using two sources: a) food prepared and left over after service (production waste); and b) food that was selected but not eaten by students (plate waste). Results 10.2% of fruit and 28.7% of vegetable items prepared at the four schools were left over after service. Plate waste data, collected from 2,228 students, suggest that many of them did not select fruit (31.5%) or vegetable (39.6%) items. Among students who did, many threw fruit and vegetable items away without eating a single bite. Conclusions Our findings suggest that fruit and vegetable waste was substantial and that additional work may be needed to increase student selection and consumption of fruit and vegetable offerings. Complementary interventions to increase the appeal of fruit and vegetable options may be needed to encourage student receptivity to these healthier items in the school meal program. PMID:24747044

Student receptivity to new school meal offerings: assessing fruit and vegetable waste among middle school students in the Los Angeles Unified School District.

PubMed

Gase, Lauren N; McCarthy, William J; Robles, Brenda; Kuo, Tony

2014-10-01

We sought to characterize student receptivity to new menu offerings in the Los Angeles Unified School District by measuring the levels of fruit and vegetable waste after implementation of changes to the school lunch menu in fall 2011. We measured waste at four randomly selected middle schools in the school district, using two sources: a) food prepared and left over after service (production waste); and b) food that was selected but not eaten by students (plate waste). 10.2% of fruit and 28.7% of vegetable items prepared at the four schools were left over after service. Plate waste data, collected from 2228 students, suggest that many of them did not select fruit (31.5%) or vegetable (39.6%) items. Among students who did, many threw fruit and vegetable items away without eating a single bite. Our findings suggest that fruit and vegetable waste was substantial and that additional work may be needed to increase student selection and consumption of fruit and vegetable offerings. Complementary interventions to increase the appeal of fruit and vegetable options may be needed to encourage student receptivity to these healthier items in the school meal program. Copyright © 2014 Elsevier Inc. All rights reserved.

Measuring implementation behaviour of menu guidelines in the childcare setting: confirmatory factor analysis of a theoretical domains framework questionnaire (TDFQ).

PubMed

Seward, Kirsty; Wolfenden, Luke; Wiggers, John; Finch, Meghan; Wyse, Rebecca; Oldmeadow, Christopher; Presseau, Justin; Clinton-McHarg, Tara; Yoong, Sze Lin

2017-04-04

While there are number of frameworks which focus on supporting the implementation of evidence based approaches, few psychometrically valid measures exist to assess constructs within these frameworks. This study aimed to develop and psychometrically assess a scale measuring each domain of the Theoretical Domains Framework for use in assessing the implementation of dietary guidelines within a non-health care setting (childcare services). A 75 item 14-domain Theoretical Domains Framework Questionnaire (TDFQ) was developed and administered via telephone interview to 202 centre based childcare service cooks who had a role in planning the service menu. Confirmatory factor analysis (CFA) was undertaken to assess the reliability, discriminant validity and goodness of fit of the 14-domain theoretical domain framework measure. For the CFA, five iterative processes of adjustment were undertaken where 14 items were removed, resulting in a final measure consisting of 14 domains and 61 items. For the final measure: the Chi-Square goodness of fit statistic was 3447.19; the Standardized Root Mean Square Residual (SRMR) was 0.070; the Root Mean Square Error of Approximation (RMSEA) was 0.072; and the Comparative Fit Index (CFI) had a value of 0.78. While only one of the three indices support goodness of fit of the measurement model tested, a 14-domain model with 61 items showed good discriminant validity and internally consistent items. Future research should aim to assess the psychometric properties of the developed TDFQ in other community-based settings.

What's on the menu? A review of the energy and nutritional content of US chain restaurant menus.

PubMed

Wu, Helen W; Sturm, Roland

2013-01-01

The present study aimed to (i) describe the availability of nutrition information in major chain restaurants, (ii) document the energy and nutrient levels of menu items, (iii) evaluate relationships with restaurant characteristics, menu labelling and trans fat laws, and nutrition information accessibility, and (iv) compare energy and nutrient levels against industry-sponsored and government-issued nutrition criteria. Descriptive statistics and multivariate regression analysis of the energy, total fat, saturated fat, trans fat, sodium, carbohydrate and protein levels of 29 531 regular and 1392 children's menu items [corrected]. Energy and nutrition information provided on restaurant websites or upon request, and secondary databases on restaurant characteristics. The top 400 US chain restaurants by sales, based on the 2009 list of the Restaurants & Institutions magazine. Complete nutrition information was reported for 245 (61 %) restaurants. Appetizers had more energy, fat and sodium than all other item types. Children's menu specialty beverages had more fat, saturated fat and carbohydrates than comparable regular menu beverages. The majority of main entrées fell below one-third of the US Department of Agriculture's estimated daily energy needs, but as few as 3 % were also within limits for sodium, fat and saturated fat. Main entrées had significantly more energy, fat and saturated fat in family-style restaurants than in fast-food restaurants. Restaurants that made nutrition information easily accessible on websites had significantly lower energy, fat and sodium contents across menu offerings than those providing information only upon request. The paper provides a comprehensive view of chain restaurant menu nutrition prior to nationwide labelling laws. It offers baseline data to evaluate how restaurants respond after laws are implemented.

Feasibility of voluntary menu labeling among locally owned restaurants.

PubMed

Britt, John W; Frandsen, Kirsten; Leng, Kirsten; Evans, Diane; Pulos, Elizabeth

2011-01-01

In 2007, Tacoma-Pierce County Health Department launched a restaurant menu labeling project called SmartMenu. The objective was to recruit locally owned restaurants to voluntarily post basic nutrition information on their menus or menu boards. Participating restaurants submitted recipes to an independent contractor for nutritional analysis and agreed to post calorie, fat, carbohydrate, and sodium values on new menus within 90 days of receiving results. Vigorous recruitment efforts by the Health Department between June 2007 and September 2008 included free advertising, consultation with a Registered Dietitian, and free nutritional analysis. By the end of 2008, a total of 24 restaurants participated in the program. Significant barriers to participation included infrequent use of standardized recipes, perceived business risk of labeling, and low perceived customer demand for nutrition information. Key program elements, recruitment strategies, and costs are discussed. Results have important implications for future efforts to increase the adoption of menu labeling by locally owned and operated restaurants.

Restaurant Menu Labeling Policy: Review of Evidence and Controversies

PubMed Central

VanEpps, Eric M.; Roberto, Christina A.; Park, Sara; Economos, Christina D.; Bleich, Sara N.

2016-01-01

In response to high rates of obesity in the USA, several American cities, counties, and states have passed laws requiring restaurant chains to post labels identifying the energy content of items on menus, and nationwide implementation of menu labeling is expected in late 2016. In this review, we identify and summarize the results of 16 studies that have assessed the impact of real-world numeric calorie posting. We also discuss several controversies surrounding the US Food and Drug Administration's implementation of federally mandated menu labeling. Overall, the evidence regarding menu labeling is mixed, showing that labels may reduce the energy content of food purchased in some contexts, but have little effect in other contexts. However, more data on a range of ong-term consumption habits and restaurant responses is needed to fully understand the impact menu labeling laws will have on the US population's diet. PMID:26877095

Menu-driven cloud computing and resource sharing for R and Bioconductor.

PubMed

Bolouri, Hamid; Dulepet, Rajiv; Angerman, Michael

2011-08-15

We report CRdata.org, a cloud-based, free, open-source web server for running analyses and sharing data and R scripts with others. In addition to using the free, public service, CRdata users can launch their own private Amazon Elastic Computing Cloud (EC2) nodes and store private data and scripts on Amazon's Simple Storage Service (S3) with user-controlled access rights. All CRdata services are provided via point-and-click menus. CRdata is open-source and free under the permissive MIT License (opensource.org/licenses/mit-license.php). The source code is in Ruby (ruby-lang.org/en/) and available at: github.com/seerdata/crdata. hbolouri@fhcrc.org.

The influence of recipe modification and nutritional information on restaurant food acceptance and macronutrient intakes.

PubMed

Stubenitsky, K; Aaron, J; Catt, S; Mela, D

2000-06-01

To examine the influences of nutritional information and consumer characteristics on meal quality expectations, food selection and subsequent macronutrient intakes of consumers offered a reduced-fat option in a restaurant. A target, full-fat (FF) main restaurant meal option was developed in a version substantially reduced in fat and energy (RF). Restaurant patrons were randomly placed into one of four treatment groups varying in provision of menu information about the target dish, and the actual version of that dish served (if ordered). A full-fat blind (FFB) control group was given no nutritional information in the menu and was served the FF version. The other three groups were all served the modified RF version: (i) reduced-fat blind (RFB), who were given no nutritional information; (ii) reduced-fat informed (RFI), who were given nutritional information; and (iii) reduced-fat informed with details (RFID), who were given the same nutritional information plus recipe modification details. Subjects rated their expected and actual liking, the pleasantness of taste, texture and appearance of the dish, how well the dish matched their expectations, and the likelihood of purchase again. Additional measures included the other dish selections, sociodemographic and attitudinal information. A silver service (training) restaurant. Members of the public (n = 279) consuming meals in the restaurant. The presence of nutritional information on the menu did not significantly increase subsequent intakes of energy and fat from the rest of the meal, and did not significantly influence sensory expectations or post-meal acceptance measures (which also did not differ between the FF and RF versions). Consumer characteristics relating to fat reduction attitudes and behaviours were significantly related to the selection of different dishes. Provision of RF alternatives in a restaurant can have significant positive dietary benefits. Menu nutritional information did not affect measures of meal acceptance. Further studies should identify which types of information formats might be most effective in enhancing the selection of 'healthy' options.

A menu with prices: Annual per person costs of programs addressing community integration.

PubMed

Leff, H Stephen; Cichocki, Ben; Chow, Clifton; Salzer, Mark; Wieman, Dow

2016-02-01

Information on costs of programs addressing community integration for persons with serious mental illness in the United States, essential for program planning and evaluation, is largely lacking. To address this knowledge gap, community integration programs identified through directories and snowball sampling were sent an online survey addressing program costs and organizational attributes. 64 Responses were received for which annual per person costs (APPC) could be computed. Programs were categorized by type of services provided. Program types differed in median APPCs, though median APPCs identified were consistent with the ranges identified in the limited literature available. Multiple regression was used to identify organizational variables underlying APPCs such as psychosocial rehabilitation program type, provision of EBPs, number of volunteers, and percentage of budget spent on direct care staff, though effects sizes were moderate at best. This study adds tentative prices to the menu of community integration programs, and the implications of these findings for choosing, designing and evaluating programs addressing community integration are discussed. Copyright © 2015 Elsevier Ltd. All rights reserved.

Accounting in the Social Menu

ERIC Educational Resources Information Center

González, José Villacís

2010-01-01

This paper was born out of combinatorics. It defines a level of utility which, though it cannot be measured, can be preferred to another in each specific combination of goods. In turn, each combination defines a menu, meaning that there will be as many menus as there are combinations of goods. In this manner, we have a menu and a utility for each…

Using Cascading Style Sheets to Design a Fly-Out Menu with Microsoft Visual Studio

ERIC Educational Resources Information Center

Liu, Chang; Downing, Charles

2010-01-01

The menu has become an integrated component within nearly all professionally designed websites. This teaching tip presents a no-code way to design either a vertical or a horizontal fly-out menu by using Cascading Style Sheets (CSS) within Microsoft Visual Studio 2008. The approach described in this tip helps students fully understand how to…

Division of Waste Management | Welcome

Science.gov Websites

Resources I need information on ... Expand I need information on ... Open Records About Us Expand About Us Name Use SHIFT+ENTER to open the menu (new window). Job Title Use SHIFT+ENTER to open the menu (new window). Business Phone Use SHIFT+ENTER to open the menu (new window). Jon Maybriar Director 502-782-6702

Trigger Menu-aware Monitoring for the ATLAS experiment

NASA Astrophysics Data System (ADS)

Hoad, Xanthe; ATLAS Collaboration

2017-10-01

We present a“trigger menu-aware” monitoring system designed for the Run-2 data-taking of the ATLAS experiment at the LHC. Unlike Run-1, where a change in the trigger menu had to be matched by the installation of a new software release at Tier-0, the new monitoring system aims to simplify the ATLAS operational workflows. This is achieved by integrating monitoring updates in a quick and flexible manner via an Oracle DB interface. We present the design and the implementation of the menu-aware monitoring, along with lessons from the operational experience of the new system with the 2016 collision data.

PROFIT-PC: a program for estimating maximum net revenue from multiproduct harvests in Appalachian hardwoods

Treesearch

Chris B. LeDoux; John E. Baumgras; R. Bryan Selbe

1989-01-01

PROFIT-PC is a menu driven, interactive PC (personal computer) program that estimates optimum product mix and maximum net harvesting revenue based on projected product yields and stump-to-mill timber harvesting costs. Required inputs include the number of trees/acre by species and 2 inches diameter at breast-height class, delivered product prices by species and product...

Optimization Technique With Sensitivity Analysis On Menu Scheduling For Boarding School Student Aged 13-18 Using “Sufahani-Ismail Algorithm”

NASA Astrophysics Data System (ADS)

Sudin, Azila M.; Sufahani, Suliadi

2018-04-01

Boarding school student aged 13-18 need to eat nutritious meals which contains proper calories, vitality and nutrients for appropriate development with a specific end goal to repair and upkeep the body tissues. Furthermore, it averts undesired diseases and contamination. Serving healthier food is a noteworthy stride towards accomplishing that goal. However, arranging a nutritious and balance menu manually is convoluted, wasteful and tedious. Therefore, the aim of this study is to develop a mathematical model with an optimization technique for menu scheduling that fulfill the whole supplement prerequisite for boarding school student, reduce processing time, minimize the budget and furthermore serve assortment type of food each day. It additionally gives the flexibility for the cook to choose any food to be considered in the beginning of the process and change any favored menu even after the ideal arrangement and optimal solution has been obtained. This is called sensitivity analysis. A recalculation procedure will be performed in light of the ideal arrangement and seven days menu was produced. The data was gathered from the Malaysian Ministry of Education and schools authorities. Menu arranging is a known optimization problem. Therefore Binary Programming alongside optimization technique and “Sufahani-Ismail Algorithm” were utilized to take care of this issue. In future, this model can be implemented to other menu problem, for example, for sports, endless disease patients, militaries, colleges, healing facilities and nursing homes.

Navigational Structure on the World Wide Web: Usability Concerns, User Preferences, and "Browsing Behavior."

ERIC Educational Resources Information Center

Frick, Theodore; Monson, John A.; Xaver, Richard F.; Kilic, Gulsen; Conley, Aaron T.; Wamey, Beatrice

There are several approaches a World Wide Web site designer considers in developing a menu structure. One consideration is the content of the menus (what choices are available to the user). Another consideration is the physical layout of the menu structure. The physical layout of a menu may be described as being one of at least three different…

MessyBoard: Lowering the Cost of Communication and Making it More Enjoyable

DTIC Science & Technology

2005-05-02

38 Figure 2.9. The MessyBoard main menu ...nized in real time. Users add content to the board by using a menu or by dragging and dropping or cutting and pasting from other applications...initiated.) MessyBoard also allows users to add objects to the space using a menu (Figure 2.9) that appears when the user clicks the right mouse

At Your Request(®) room service dining improves patient satisfaction, maintains nutritional status, and offers opportunities to improve intake.

PubMed

Doorduijn, Astrid S; van Gameren, Yvonne; Vasse, Emmelyne; de Roos, Nicole M

2016-10-01

Malnutrition in hospitals may be combatted by improving the meal service. To evaluate whether At Your Request(®), a meal service concept by Sodexo with a restaurant style menu card and room service, improved patient satisfaction, nutritional status, and food intake compared to the traditional 3-meals per day service. We prospectively collected data in Hospital Gelderse Vallei (Ede, the Netherlands) before (2011/2012; n = 168, age 63 ± 15 y) and after (2013/2014; n = 169, 66 ± 15 y) implementing At Your Request(®). Patient satisfaction increased after implementing At Your Request(®) from 7.5 to 8.1 (scale 1-10) and from 124.5 to 132.9 points on a nutrition-related quality of life questionnaire (p < 0.05). Body weight and handgrip strength did not significantly change in both periods. At admission, more patients in the At Your Request(®) period had risk of malnutrition (MUST ≥ 1; 47 vs 37). MUST scores improved in 18 patients in both periods. With At Your Request(®) 0.92 g protein per kg (g/kg) bodyweight was ordered. Protein intake based on food records from patients on an energy and protein enriched diet was 0.84 g/kg during At Your Request(®) (n = 38) versus 0.91 g/kg during the traditional meal service (n = 34). At Your Request(®) is a highly rated hospital menu concept that helps patients to maintain nutritional status. The concept offers options for improving the intake of specific nutrients and foods, which should be evaluated in further studies. Copyright © 2015 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

Multistrategy childcare-based intervention to improve compliance with nutrition guidelines versus usual care in long day care services: a study protocol for a randomised controlled trial

PubMed Central

Seward, Kirsty; Finch, Meghan; Wiggers, John; Wyse, Rebecca; Jones, Jannah; Gillham, Karen; Yoong, Sze Lin

2016-01-01

Introduction Interventions to improve child diet are recommended as dietary patterns developed in childhood track into adulthood and influence the risk of chronic disease. For child health, childcare services are required to provide foods to children consistent with nutrition guidelines. Research suggests that foods and beverages provided by services to children are often inconsistent with nutrition guidelines. The primary aim of this study is to assess, relative to a usual care control group, the effectiveness of a multistrategy childcare-based intervention in improving compliance with nutrition guidelines in long day care services. Methods and analysis The study will employ a parallel group randomised controlled trial design. A sample of 58 long day care services that provide all meals (typically includes 1 main and 2 mid-meals) to children while they are in care, in the Hunter New England region of New South Wales, Australia, will be randomly allocated to a 6-month intervention to support implementation of nutrition guidelines or a usual care control group in a 1:1 ratio. The intervention was designed to overcome barriers to the implementation of nutrition guidelines assessed using the theoretical domains framework. Intervention strategies will include the provision of staff training and resources, audit and feedback, ongoing support and securing executive support. The primary outcome of the trial will be the change in the proportion of long day care services that have a 2-week menu compliant with childcare nutrition guidelines, measured by comprehensive menu assessments. As a secondary outcome, child dietary intake while in care will also be assessed. To assess the effectiveness of the intervention, the measures will be undertaken at baseline and ∼6 months postbaseline. Ethics and dissemination The study was approved by the Hunter New England Human Research Ethics Committee. Study findings will be disseminated widely through peer-reviewed publications. PMID:27301484

Improving the food provided and food safety practices in out-of-school-hours services.

PubMed

Cooke, Lara; Sangster, Janice; Eccleston, Philippa

2007-04-01

Food provided and food safety and serving practices in out-of-school-hours (OOSH) services. Health promotion strategies, developed in partnership with an advisory committee, were directed at three main areas: supporting local services; developing statewide training and resources; and advocacy. Significant improvements were seen in the food provided, food safety and serving practices and the number of services with planned menus and nutrition and food safety policies. This project is one of the first implemented and evaluated in the OOSH setting. Statistically significant improvements were achieved in the food provided, food safety and serving practices, and menu and policy development. The project also increased the capacity of the OOSH sector to improve children's health by making suitable nutrition and food safety resources and training available to OOSH services across New South Wales.

Experimental Evaluation of the Flight Line Food Service Facility at Travis AFB

DTIC Science & Technology

1974-06-01

8217emm^^mmi - TABLE 1 DINNER MENU SOUPS DAILY Chili Con Came, Chicken Noodle Soup, Vegetable Soup, Cream of Tomato Soup MON - Vegetable-Beef...Soup TUE - Cream of Chicken Soup WED - Minestrone Soup THU - Beef Noodle Soup FRI - Clam Chowder SAT - Chicken Rice Soup SUN...within two days; frozen sandwiches and breakfast meals would be manufactured once a week and dinner meals every two weeks. During the experiment

A Management Information System for Construction Management Lessons-Learned

DTIC Science & Technology

1989-09-01

The primary functions of PATRON can be realized by looking at PATRON’s main menu, shown in Figure 6 (PATRON, 1989). According to Stephen Tellier ...expected. Users of the patron system who also have access to SPAN may use it to connect with other LPI on- line services ( Tellier , 1989). BIONET System. The...Information Center, Alexandria VA, 20 July 1989. Tellier , Stephen D., Technical Information Specialist. Telephone interview. Lunar and Planetary

The Restaurant Food Hot Potato: Stop Passing it on—A Commentary on Mah and Timming’s, ‘Equity in Public Health Ethics: The Case of Menu Labelling Policy at the Local Level’

PubMed Central

MacKay, Kathryn L.

2015-01-01

In the case discussion, ‘Equity in Public Health Ethics: The Case of Menu Labelling Policy at the Local Level’ (2014), Mah and Timming state that menu labelling would ‘place requirements for information disclosure on private sector food businesses, which, as a policy instrument, is arguably less intrusive than related activities such as requiring changes to the food content’. In this commentary on Mah and Timming’s case study, I focus on discussing how menu-labelling policy permits governments to avoid addressing the heart of the problem, which is high-calorie, high-sodium restaurant food. Menu labelling policy does not address food content in a way that is meaningful for change, instead relying on individuals to change their behaviour given new information. Besides having questionable efficacy, this raises concerns about moralizing food choices. PMID:25815060

Menu labeling perception and health behaviors among immigrant and US born minority populations: assessment in two Los Angeles public markets.

PubMed

Vargas-Bustamante, Arturo

2013-01-01

To analyze menu labeling perception and food choices/health behaviors in two Los Angeles public markets. Labels with food caloric content were displayed in the food court of one of these markets. Bivarate means analyses compared the surveyed population by market and by nativity status. The main predictors of menu-labeling influence were identified in the sample from the market that displayed labels. A separate analysis investigated food choices/health behaviors among immigrant cohorts by time of US residence. Reading labels when shopping was one of the main predictors associated with menu labeling influence. Longer-stayed immigrants were more likely to afford "balanced meals", but they were also more likely to eat in fast food restaurants and less likely to engage into moderate/intense physical activity. While nativity was not a significant predictor of menu labeling influence on food choices, our findings suggest food choices/behaviors convergence among immigrant and US-born populations.

Calorie estimation accuracy and menu labeling perceptions among individuals with and without binge eating and/or purging disorders.

PubMed

Roberto, Christina A; Haynos, Ann F; Schwartz, Marlene B; Brownell, Kelly D; White, Marney A

2013-09-01

Menu labeling is a public health policy that requires chain restaurants in the USA to post kilocalorie information on their menus to help consumers make informed choices. However, there is concern that such a policy might promote disordered eating. This web-based study compared individuals with self-reported binge eating disorder (N = 52), bulimia nervosa (N = 25), and purging disorder (N = 17) and those without eating disorders (No ED) (N = 277) on restaurant calorie information knowledge and perceptions of menu labeling legislation. On average, people answered 1.46 ± 1.08 questions correctly (out of 6) (25%) on a calorie information quiz and 92% of the sample was in favor of menu labeling. The findings did not differ based on eating disorder, dieting, or weight status, or race/ethnicity. The results indicated that people have difficulty estimating the calories in restaurant meals and individuals with and without eating disorders are largely in favor of menu labeling laws.

Computer Menu Task Performance Model Development

DTIC Science & Technology

1990-11-01

effect that all three of these factors have on menu task performance Results showed that all three factors significantly influenced menu search and...applications. The work was sponsored by the AFHRL Operations Training Division (AFHRL/OT) and performed under Work Unit 1123-34-02, User/System Interface...capabilities effectively are often either not available or configured in a manner that is difficult to use. These findings provided the genesis for the work

Environmental and Individual Factors Affecting Menu Labeling Utilization: A Qualitative Research Study

PubMed Central

Schindler, Jennifer; Kiszko, Kamila; Abrams, Courtney; Islam, Nadia; Elbel, Brian

2013-01-01

Obesity is a significant public health concern that disproportionally affects low-income and minority populations. Recent policies mandating the posting of calories on menus in fast food chain restaurants have not proven to uniformly influence food choice. This qualitative research study uses focus groups to study individual and environmental factors affecting the usage of these menu labels among low-income, minority populations. Ten focus groups targeting low-income residents (n=105) were conducted at various community organizations throughout NYC in Spanish, English, or a combination of both languages, over a nine-month period in 2011. In late 2011 and early 2012, transcripts were coded through the process of thematic analysis using Atlas.ti for naturally emerging themes, influences, and determinants of food choice. Few used menu labels, despite awareness. Among the themes pertaining to menu label usage, price and time constraints, confusion and lack of understanding of caloric values, as well as the priority of preference, hunger, and habitual ordering habits were most frequently cited as barriers to menu label usage. Based on the individual and external influences on food choice that often take priority over calorie consideration, a modified approach may be necessary to make menu labels more effective and user-friendly. PMID:23402695

Reducing calories, fat, saturated fat and sodium in restaurant menu items: Effects on consumer acceptance

PubMed Central

Patel, Anjali A.; Lopez, Nanette V.; Lawless, Harry T.; Njike, Valentine; Beleche, Mariana; Katz, David L.

2016-01-01

OBJECTIVE This study assessed consumer acceptance of reductions of calories, fat, saturated fat, and sodium to current restaurant recipes. METHODS Twenty-four menu items, from six restaurant chains, were slightly modified and moderately modified by reducing targeted ingredients. Restaurant customers (n=1,838) were recruited for a taste test and were blinded to the recipe version as well as the purpose of the study. Overall consumer acceptance was measured using a 9-point hedonic (like/dislike) scale, likelihood to purchase scale, Just-About-Right (JAR) 5-point scale, penalty analysis and alienation analysis. RESULTS Overall, modified recipes of 19 menu items were scored similar to (or better than) their respective current versions. Eleven menu items were found to be acceptable at the slightly modified recipe version and eight menu items were found to be acceptable at the moderately modified recipe version. Acceptable ingredient reductions resulted in a reduction of up to 26% in calories and a reduction of up to 31% in sodium per serving. CONCLUSIONS The majority of restaurant menu items with small reductions of calories, fat, saturated fat and sodium were acceptable. Given the frequency of eating foods away from home, these reductions could be effective in creating dietary improvements for restaurant diners. PMID:27891828

Reducing calories, fat, saturated fat, and sodium in restaurant menu items: Effects on consumer acceptance.

PubMed

Patel, Anjali A; Lopez, Nanette V; Lawless, Harry T; Njike, Valentine; Beleche, Mariana; Katz, David L

2016-12-01

To assess consumer acceptance of reductions of calories, fat, saturated fat, and sodium to current restaurant recipes. Twenty-four menu items, from six restaurant chains, were slightly modified and moderately modified by reducing targeted ingredients. Restaurant customers (n = 1,838) were recruited for a taste test and were blinded to the recipe version as well as the purpose of the study. Overall consumer acceptance was measured using a 9-point hedonic (like/dislike) scale, likelihood to purchase scale, Just-About-Right (JAR) 5-point scale, penalty analysis, and alienation analysis. Overall, modified recipes of 19 menu items were scored similar to (or better than) their respective current versions. Eleven menu items were found to be acceptable in the slightly modified recipe version, and eight menu items were found to be acceptable in the moderately modified recipe version. Acceptable ingredient modifications resulted in a reduction of up to 26% in calories and a reduction of up to 31% in sodium per serving. The majority of restaurant menu items with small reductions of calories, fat, saturated fat, and sodium were acceptable. Given the frequency of eating foods away from home, these reductions could be effective in creating dietary improvements for restaurant diners. © 2016 The Obesity Society.

College Students Must Overcome Barriers to Use Calorie Labels in Fast-Food Restaurants.

PubMed

Stran, Kimberly A; Knol, Linda L; Turner, Lori W; Severt, Kimberly; McCallum, Debra M; Lawrence, Jeannine C

2016-02-01

To explore predictors of intention of college students to use calorie labels on fast-food menus and differences in calories ordered after viewing calorie information. Quasi-experimental design. Participants selected a meal from a menu without calorie labels, selected a meal from the same menu with calorie labels, and completed a survey that assessed demographics, dietary habits, Theory of Planned Behavior constructs, and potential barriers to use of calorie labeling. A southern university. Undergraduate university students (n = 97). Predictors of intention to use calorie labels and whether calories selected from the nonlabeled menu differed from the labeled menu. Confirmatory factor analysis, exploratory factor analysis, multiple regression, and paired t tests. Participants ordered significantly fewer calories (P = .02) when selecting from the labeled menu vs the menu without labels. Attitudes (P = .006), subjective norms (P < .001), and perceived behavioral control (P = .01) predicted intention to use calorie information but did not predict a difference in the calories ordered. Hunger (P = .03) and cost (P = .04) were barriers to using the calorie information. If students can overcome barriers, calorie labeling could provide information that college students need to select lower-calorie items at fast-food restaurants. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Foods Served in Child Care Facilities Participating in the Child and Adult Care Food Program: Menu Match and Agreement with the New Meal Patterns and Best Practices.

PubMed

Dave, Jayna M; Cullen, Karen W

2018-06-01

To assess the agreement of posted menus with foods served to 3- to 5-year-old children attending federal Child and Adult Care Food Program (CACFP)-enrolled facilities, and the degree to which the facilities met the new meal patterns and best practices. On-site observations and menu coding. Nine early care and education centers. Agreement of posted menus with foods served, and comparison of foods served and consumed with the new CACFP meal guidelines and best practices. Data were compiled for each meal (breakfast, lunch, and snacks). Frequencies and percentages of agreement with the posted menu (coded matches, substitutions, additions, and omissions) were calculated for each food component in the CACFP menu guidelines. Menu total match was created by summing the menu match plus acceptable substitutions. Menus were compared with the new CACFP meal guidelines and best practices. The match between the posted menus and foods actually served to children at breakfast, lunch, and snack was high when the acceptable menu substitutions were considered (approximately 94% to 100% total match). Comparing the menus with the new meal guidelines and best practices, the 1 guideline that was fully implemented was serving only unflavored, low-fat, or 1% milk; fruit and vegetable guidelines were partially met; fruit juice was not served often, nor were legumes; the guideline for 1 whole grain-rich serving/d was not met; and regular beef and full-fat cheese products were commonly served. Early care and education centers enrolled in CACFP provided meals that met the current CACFP guidelines. Some menu improvements are needed for the centers to meet the new guidelines and best practices. Copyright © 2018 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Effect of calorie or exercise labels on menus on calories and macronutrients ordered and calories from specific foods in Hispanic participants: a randomized study.

PubMed

Shah, Meena; Bouza, Brooke; Adams-Huet, Beverley; Jaffery, Manall; Esposito, Phil; Dart, Lyn

2016-12-01

The effect of menu labels on food choices is unknown in Hispanics. This study evaluated the impact of menu labels on calories and macronutrients ordered in Hispanics. 372 Hispanics (18-65 years) were randomly assigned to menus with no labels (NL) (n=127), rank-ordered calorie labels plus a statement on energy needs per meal (CL) (n=123), or rank-ordered exercise labels showing minutes of brisk walking necessary to burn the food calories (EL) (n=122). The menus had identical food choices. Participants were instructed to select foods from the assigned menu as if having lunch in a fast food restaurant. One-way analysis of variance found no difference in calories ordered (median (25th and 75th centiles)) by menu condition (NL: 785.0 (465.0, 1010.0) kcal; CL: 790.0 (510.0, 1020.0) kcal; EL: 752.5 (520.0, 1033.8) kcal; p=0.75). Calories from specific foods and macronutrient intake were not different by menu condition. Menu label use was 26.8% in the CL and 25.4% in the EL condition. Calories ordered were not different between those who used and those who did not use the labels. Regression analysis showed that perception of being overweight (p=0.02), selecting foods based on health value (p<0.0001), and meeting exercise guidelines (p<0.0001) were associated with fewer calories ordered. Logistic regression showed that selecting foods based on health value (p=0.01) was associated with higher food label use. Menu labels did not affect food choices in Hispanic participants. Future studies should determine if nutrition, exercise, and weight perception counseling prior to menu labels intervention would result in better food choices. NCT02804503; post-results. Copyright © 2016 American Federation for Medical Research.

The parser generator as a general purpose tool

NASA Technical Reports Server (NTRS)

Noonan, R. E.; Collins, W. R.

1985-01-01

The parser generator has proven to be an extremely useful, general purpose tool. It can be used effectively by programmers having only a knowledge of grammars and no training at all in the theory of formal parsing. Some of the application areas for which a table-driven parser can be used include interactive, query languages, menu systems, translators, and programming support tools. Each of these is illustrated by an example grammar.

Menu-driven cloud computing and resource sharing for R and Bioconductor

PubMed Central

Bolouri, Hamid; Angerman, Michael

2011-01-01

Summary: We report CRdata.org, a cloud-based, free, open-source web server for running analyses and sharing data and R scripts with others. In addition to using the free, public service, CRdata users can launch their own private Amazon Elastic Computing Cloud (EC2) nodes and store private data and scripts on Amazon's Simple Storage Service (S3) with user-controlled access rights. All CRdata services are provided via point-and-click menus. Availability and Implementation: CRdata is open-source and free under the permissive MIT License (opensource.org/licenses/mit-license.php). The source code is in Ruby (ruby-lang.org/en/) and available at: github.com/seerdata/crdata. Contact: hbolouri@fhcrc.org PMID:21685055

Strategic Detention and Intelligence Operations: GTMO is the Answer

DTIC Science & Technology

2008-03-25

different meal choices ( vegetarian , bland diet , regular menu or high fiber); each main meal menu choice usually includes noodles, fish, meat, a...Finally detainees are fed a "Halal" diet that is culturally correct and meets all dietary requirements to include the preparation of over 80 individually...prepared special diet meals usually directed by medical personnel. Detainees are given a menu two weeks in advance so they can select from four

An interactive computer code for calculation of gas-phase chemical equilibrium (EQLBRM)

NASA Technical Reports Server (NTRS)

Pratt, B. S.; Pratt, D. T.

1984-01-01

A user friendly, menu driven, interactive computer program known as EQLBRM which calculates the adiabatic equilibrium temperature and product composition resulting from the combustion of hydrocarbon fuels with air, at specified constant pressure and enthalpy is discussed. The program is developed primarily as an instructional tool to be run on small computers to allow the user to economically and efficiency explore the effects of varying fuel type, air/fuel ratio, inlet air and/or fuel temperature, and operating pressure on the performance of continuous combustion devices such as gas turbine combustors, Stirling engine burners, and power generation furnaces.

Alternative MyPlate Menus: Effects of Ultra-Processed Foods on Saturated Fat, Sugar, and Sodium Content.

PubMed

Tseng, Marilyn; Neill, Dawn B; Teaford, Stephanie F; Nazmi, Aydin

2018-03-01

Compare saturated fat, sugar, and sodium in the US Department of Agriculture sample menu with a version in which menu items were replaced with comparable ultra-processed foods. The authors modified 7 days of a US Department of Agriculture sample menu providing approximately 2,000 kcal/d by replacing foods with comparable ultra-processed alternatives and then visited 2 chain supermarkets in San Luis Obispo, CA (August, 2016) to locate shopping list items for the 2 menu versions. Product-specific bar codes were entered into an application for recording dietary intake and analyzing nutrient content. Paired t tests (with Bonferroni correction, α = .003) were performed to compare the menus' percent energy from saturated fat and sugar, and energy and sodium content. Mean energy was lower (1,618 vs 1,892 kcal/d; P = .002) whereas percent energy from sugar (24.9% vs 21.4%; P ≤ .001) and sodium content (2,784 vs 2,101 mg/d; P = .001) were higher in the ultra-processed vs original menu. In secondary analyses, mean cost of the ultra-processed version exceeded that of the original menu by $36.87. In a sample menu developed to meet US Dietary Guidelines, substituting items with ultra-processed foods provided fewer calories but more sugar and sodium. Distinguishing ultra-processed from less processed foods may help consumers make healthier choices when using MyPlate tools, particularly in a food environment that presents a wide range of alternatives. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Ready for policy? Stakeholder attitudes toward menu labelling in Toronto, Canada.

PubMed

Mah, Catherine L; Vanderlinden, Loren; Mamatis, Dia; Ansara, Donna L; Levy, Jennifer; Swimmer, Lisa

2013-04-18

The purpose of this research was to assess key stakeholder attitudes regarding menu labelling in Toronto, the largest municipality in Canada. Menu labelling is a population health intervention where food-labelling principles are applied to the eating-out environment through disclosure of nutrient content of food items on restaurant menus at the point of sale. Menu-labelling legislation has been implemented in the United States, but has yet to be adopted in Canada. As provincial voluntary programs and federal analyses progress, municipal jurisdictions will need to assess the feasibility of moving forward with parallel interventions. Data were collected and analyzed in late 2011 to early 2012, including: a consumer eating-out module incorporated into a public health surveillance telephone survey (n=1,699); an online survey of independent restaurant operators (n=256); in-depth key informant interviews with executives and decision makers at chain restaurants (n=9); and a policy consultation with local restaurant associations. Toronto residents, particularly men, younger adults, and those with higher income or education, frequently eat out. A majority indicated that nutrition information is important to them; 69% note that they currently use it and 78% reported they would use it if it were readily available. Resistance to menu-labelling requirements at the municipal level was articulated by franchise/chain restaurant executives and industry associations. Despite overall low interest among independent restaurant operators, 57% reported feeling some responsibility to provide nutrition information and 50% believed it could be good for business. This research supports earlier literature that indicates strong public support for menu labelling alongside perceived barriers among the restaurant and foodservices sector. Leverage points for effective operator engagement for menu-labelling adoption were identified, nonetheless, highlighting the need for public health support.

Changes in the nutritional quality of fast-food items marketed at restaurants, 2010 v. 2013.

PubMed

Soo, Jackie; Harris, Jennifer L; Davison, Kirsten K; Williams, David R; Roberto, Christina A

2018-03-27

To examine the nutritional quality of menu items promoted in four (US) fast-food restaurant chains (McDonald's, Burger King, Wendy's, Taco Bell) in 2010 and 2013. Menu items pictured on signs and menu boards were recorded at 400 fast-food restaurants across the USA. The Nutrient Profile Index (NPI) was used to calculate overall nutrition scores for items (higher scores indicate greater nutritional quality) and was dichotomized to denote healthier v. less healthy items. Changes over time in NPI scores and energy of promoted foods and beverages were analysed using linear regression. Four hundred fast-food restaurants (McDonald's, Burger King, Wendy's, Taco Bell; 100 locations per chain). NPI of fast-food items marketed at fast-food restaurants. Promoted foods and beverages on general menu boards and signs remained below the 'healthier' cut-off at both time points. On general menu boards, pictured items became modestly healthier from 2010 to 2013, increasing (mean (se)) by 3·08 (0·16) NPI score points (P<0·001) and decreasing (mean (se)) by 130 (15) kJ (31·1 (3·65) kcal; P<0·001). This pattern was evident in all chains except Taco Bell, where pictured items increased in energy. Foods and beverages pictured on the kids' section showed the greatest nutritional improvements. Although promoted foods on general menu boards and signs improved in nutritional quality, beverages remained the same or became worse. Foods, and to a lesser extent, beverages, promoted on menu boards and signs in fast-food restaurants showed limited improvements in nutritional quality in 2013 v. 2010.

Adding sodium information to casual dining restaurant menus: Beneficial or detrimental for consumers?

PubMed

Byrd, Karen; Almanza, Barbara; Ghiselli, Richard F; Behnke, Carl; Eicher-Miller, Heather A

2018-06-01

High sodium levels in restaurant food have prompted Philadelphia and New York City to require inclusion of sodium content in addition to calories on menus to "nudge" consumers toward lower sodium foods. However, taste perceptions may impact the effectiveness of this intervention. An online survey tested whether sodium and calorie menu nutrition information (MNI) influenced consumer choices from a casual dining restaurant menu, accounting for consumers' intuition about taste of food relative to sodium, calories, and healthiness. Consumer choices were assessed based on calorie and sodium content of the menu items they selected. Participants were randomized to a menu with (1) calorie MNI only, (2) calorie plus numeric sodium MNI, (3) calorie MNI plus a sodium warning symbol for foods with 2300 mg of sodium or more, or (4) no MNI. Calorie plus numeric sodium MNI was associated with selection of meals lower in sodium compared to meals from the calorie MNI only menu or no MNI menu, but only for consumers with a taste intuition that (relatively) lower sodium, lower calorie, healthy foods were tasty. Consumers with the opposite taste intuition *(foods with these characteristics are not tasty) ordered meals higher in sodium. Inclusion of the sodium warning symbol did not result in a significantly different meal sodium content compared to the other menu conditions, regardless of taste intuition. However, differing levels of taste intuition alone, without consideration of MNI, was associated with ordering meals of significantly different calorie content. Overall, findings suggest adding calorie plus numeric sodium MNI may lead to beneficial outcomes (i.e., selecting meals lower in sodium) for some consumers and detrimental outcomes (i.e., selecting meals higher in sodium) for others, depending on their taste intuition. Copyright © 2018 Elsevier Ltd. All rights reserved.

The impact of menu energy labelling across socioeconomic groups: A systematic review.

PubMed

Sarink, Danja; Peeters, Anna; Freak-Poli, Rosanne; Beauchamp, Alison; Woods, Julie; Ball, Kylie; Backholer, Kathryn

2016-04-01

Menu energy labelling at point of purchase is gaining traction worldwide, yet the potential impact for different socioeconomic groups is unclear. We aimed to summarise evidence on the effectiveness of menu energy labelling by socioeconomic position (SEP). A systematic search for papers published to September 2015 was conducted using terms for labelling, food outlets, and SEP. Quality of studies was assessed. Results were summarised across stages of an intervention logic pathway. Eighteen papers were identified. Of twelve studies reporting the effect of menu energy labelling in low SEP populations, six reported on purchase outcomes. All but one of these reported no positive effect of the policy for this population. Two of the five studies that compared purchase outcomes of menu labelling across SEP groups reported that the policy was effective overall. These two studies reported either a significant decline in fast food calories purchased from consumers in high (but not low) SEP neighbourhoods or a significantly greater decline in calories purchased among consumers visiting stores in higher SEP neighbourhoods post policy implementation. None of the included papers reached the highest quality score. The current evidence describing the impact of menu energy labelling within or across SEP is limited in quantity and quality. Of the two studies that reported a positive benefit of menu energy labelling overall, both identified a greater effect on fast food purchases among consumers visiting stores in high compared to low SEP neighbourhoods. It is difficult to know whether the absence of effectiveness reported in low SEP populations represents a true lack of effectiveness or is a result of a more general lack of policy effectiveness or the limited quality of the reviewed studies. Copyright © 2016 Elsevier Ltd. All rights reserved.

Macronutrient Composition of Menu Offerings in Fast Food Restaurants in the U.S.

PubMed

Jarlenski, Marian P; Wolfson, Julia A; Bleich, Sara N

2016-10-01

A high intake of fast food is associated with increased obesity risk. This study assessed recent changes in caloric content and macronutrient composition in large U.S. fast food restaurants. Data from the MenuStat project included 11,737 menu items in 37 fast food restaurants from 2012 to 2014. Generalized linear models were used to examine changes in the caloric content and corresponding changes in the macronutrient composition (non-sugar carbohydrates, sugar, unsaturated fat, saturated fat, and protein) of menu items over time. Additionally, macronutrient composition was compared in menu items newly introduced in 2013 and 2014, relative to 2012. Analyses, conducted in January 2016, controlled for restaurant and were stratified by menu categories. Overall, there was a 22-calorie reduction in food items from 2012 to 2014. Beverages had a 46-calorie increase, explained by an increase in calories from sugar (12 calories) and saturated fat (16 calories). Newly introduced main courses in 2014 had 59 calories fewer than those on 2012 menus, explained by a 54-calorie reduction in unsaturated fat, while other macronutrient content remained fairly constant. Newly introduced dessert items in 2014 had 90 calories more than those on 2012 menus, explained primarily by an increase of 57 calories of sugar. Overall, there were relatively minor changes in menu items' caloric and macronutrient composition. Although declines in caloric content among newly introduced fast food main courses may improve the public's caloric intake, it appears that the macronutrient composition of newly introduced items did not shift to a healthier profile. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

The children's menu assessment: development, evaluation, and relevance of a tool for evaluating children's menus.

PubMed

Krukowski, Rebecca A; Eddings, Kenya; West, Delia Smith

2011-06-01

Restaurant foods represent a substantial portion of children's dietary intake, and consumption of foods away from home has been shown to contribute to excess adiposity. This descriptive study aimed to pilot-test and establish the reliability of a standardized and comprehensive assessment tool, the Children's Menu Assessment, for evaluating the restaurant food environment for children. The tool is an expansion of the Nutrition Environment Measures Survey-Restaurant. In 2009-2010, a randomly selected sample of 130 local and chain restaurants were chosen from within 20 miles of Little Rock, AR, to examine the availability of children's menus and to conduct initial calibration of the Children's Menu Assessment tool (final sample: n=46). Independent raters completed the Children's Menu Assessment in order to determine inter-rater reliability. Test-retest reliability was also examined. Inter-rater reliability was high: percent agreement was 97% and Spearman correlation was 0.90. Test-retest was also high: percent agreement was 91% and Spearman correlation was 0.96. Mean Children's Menu Assessment completion time was 14 minutes, 56 seconds ± 10 minutes, 21 seconds. Analysis of Children's Menu Assessment findings revealed that few healthier options were available on children's menus, and most menus did not provide parents with information for making healthy choices, including nutrition information or identification of healthier options. The Children's Menu Assessment tool allows for comprehensive, rapid measurement of the restaurant food environment for children with high inter-rater reliability. This tool has the potential to contribute to public health efforts to develop and evaluate targeted environmental interventions and/or policy changes regarding restaurant foods. Copyright © 2011 American Dietetic Association. Published by Elsevier Inc. All rights reserved.

NORDA’s Pattern Analysis Laboratory: Current Contributions to Naval Mapping, Charting, and Geodesy

DTIC Science & Technology

1989-04-01

magnetic observatories (McLeod, 1988). Using system integrates a suite of sensors and control devices the PAL’s VAX 11/780, spherical harmonic models to...DJAO:[FPS]*.OLB 5. Miscellaneous Utilities CALENDAR (NORDA events) 780 $ CALENDAR (menu-driven) DIALER modem controller 780 $ R AUTO DIAL:DIALER DTC...Utilities CALENDAR (NORDA events) 780 CALENDAR (menu-driven) DIALER modem controller 780 $ R AUTO DIAL:DIALER DTC Desk Top Calendar 780 $ DTC (menu-driven

Collaborative Systems and Multi-user Interfaces: Computer-based Tools for Cooperative Problem Solving

DTIC Science & Technology

1986-10-31

Reference Card Given to Participants) Cognoter Reference Select = LeftButton Menu = MiddleButton TitleBar menu for tool operations Item menu for item...collaborative tools and their uses, the Colab system and the Cognoter presentation tool were implemented and used for both real and posed idea organization...tasks. To test the system design and its effect on structured problem-solving, many early Colab/ Cognoter meetings were monitored and a series of

Providing Calorie Information on Fast-Food Restaurant Menu Boards: Consumer Views

PubMed Central

Fitch, Rebecca C.; Harnack, Lisa J.; Neumark-Sztainer, Dianne R.; Story, Mary T.; French, Simone A.; Oakes, J. Michael; Rydell, Sarah A.

2010-01-01

Purpose To gather consumer input about approaches to providing energy composition information for foods on fast-food restaurant menus. Design We asked a subset of individuals (n = 150) in an experimental study about the influence of nutrition labeling on fast-food meal choices to evaluate calorie information on mock fast-food menus in various formats. Setting Three community sites in the Minneapolis-St. Paul, Minnesota, metropolitan area. Subjects Adolescents and adults who ate fast food at least once per week were recruited. Measures Via a series of open- and close-ended questions, participants gave feedback about several formats for providing energy composition information for foods on fast-food restaurant menus. Analysis Means and frequencies were calculated, and χ2 tests were conducted. Results When asked to compare a menu that provided calorie information for each menu item with a menu that provided the number of minutes of running that would be required to burn the calories contained in each menu item, 71.0% of participants preferred the calorie information over the physical activity information. Participants also compared two approaches to providing caloric reference information on the menu (average daily calorie needs per day vs. per meal), and 61.3% preferred the calorie needs–per-meal format. Conclusion Our results may be useful in designing approaches to providing energy composition information for foods on fast-food restaurant menus. PMID:19928485

Applied Mathematical Optimization Technique on Menu Scheduling for Boarding School Student Using Delete-Reshuffle-Reoptimize Algorithm

NASA Astrophysics Data System (ADS)

Sufahani, Suliadi; Mohamad, Mahathir; Roslan, Rozaini; Ghazali Kamardan, M.; Che-Him, Norziha; Ali, Maselan; Khalid, Kamal; Nazri, E. M.; Ahmad, Asmala

2018-04-01

Boarding school student needs to eat well balanced nutritious food which includes proper calories, vitality and supplements for legitimate development, keeping in mind the end goal is to repair and support the body tissues and averting undesired ailments and disease. Serving healthier menu is a noteworthy stride towards accomplishing that goal. Be that as it may, arranging a nutritious and adjusted menu physically is confounded, wasteful and tedious. This study intends to build up a scientific mathematical model for eating routine arranging that improves and meets the vital supplement consumption for boarding school student aged 13-18 and in addition saving the financial plan. It likewise gives the adaptability for the cook to change any favoured menu even after the ideal arrangement has been produced. A recalculation procedure will be performed in view of the ideal arrangement. The information was gathered from the the Ministry of Education and boarding schools’ authorities. Menu arranging is a notable enhancement issue and part of well-established optimization problem. The model was fathomed by utilizing Binary Programming and “Delete-Reshuffle-Reoptimize Algortihm (DDRA)”.

An observational study of consumer use of fast-food restaurant drive-through lanes: implications for menu labelling policy.

PubMed

Roberto, Christina A; Hoffnagle, Elena; Bragg, Marie A; Brownell, Kelly D

2010-11-01

Some versions of restaurant menu labelling legislation do not require energy information to be posted on menus for drive-through lanes. The present study was designed to quantify the number of customers who purchase fast food through drive-in windows as a means of informing legislative labelling efforts. This was an observational study. The study took place at two McDonald's and Burger King restaurants, and single Dairy Queen, Kentucky Fried Chicken, Taco Bell and Wendy's restaurants. The number of customers entering the chain restaurants and purchasing food via the drive-through lane were recorded. A total of 3549 patrons were observed. The percentage of customers who made their purchases at drive-throughs was fifty-seven. The overall average (57 %) is likely a conservative estimate because some fast-food restaurants have late-night hours when only the drive-throughs are open. Since nearly six in ten customers purchase food via the drive-through lanes, menu labelling legislation should mandate the inclusion of menu labels on drive-through menu boards to maximise the impact of this public health intervention.

Nutritional education through internet-delivered menu plans among adults with type 2 diabetes mellitus: pilot study.

PubMed

Bader, Abeer; Gougeon, Réjeanne; Joseph, Lawrence; Da Costa, Deborah; Dasgupta, Kaberi

2013-10-11

A potential barrier to weight loss and vascular risk reduction is difficulty in operationalizing dietary education into a concrete plan. Although a variety of Internet-based software tools are now available to address this issue, there has been little formal evaluation of these tools. The aim of this single-arm pilot study is to determine the effect of a 24-week Internet-based menu-planning program, by examining pre- to postintervention changes in the body weight, blood pressure, and glycemia, specifically among overweight adults with type 2 diabetes mellitus (DM2), a clinical population at high risk for vascular diseases. A total of 33 adults with DM2 were recruited by collaborating registered dietitians to a 24-week Internet-based menu-planning program. Individualized dietary prescriptions were operationalized into weekly Internet-delivered menu plans through an adapted version of a commercially available service. Adherence was defined as logging into the program at least once per week for a minimum of 18 of the 24 weeks. Multiple imputations were used for missing data. Using baseline and postintervention assessments, we calculated the weight changes (mean, 95% CI) and investigated the corresponding effects (linear regression models) on blood pressure (systolic, diastolic) and hemoglobin A1C (ie, glycemia). The mean age was 58 (SD 7) years and the mean baseline body mass index was 34.4 (SD 4.6) kg/m(2). The results of this study showed that ≥5% weight reduction was achieved by 6/33 participants (18%) and by 5/18 adherent participants (28%). A mean weight change of -2.0% (95% CI -2.6 to -1.4) was observed, with changes occurring in the adherent (-3.6%, 95% CI -4.5 to -2.8) but not in the nonadherent (0%, 95% CI -0.6 to 0.7). It was found that each 1% reduction in body weight was associated with a -2.4 mmHg change in systolic (95% CI -3.5 to -1.2) and a -0.8 mmHg change in diastolic blood pressure (95% CI -1.4 to -0.2). Percent weight change was not found to be related to changes in A1C. In adults with DM2, an Internet-based menu-planning program has the potential to lead to clinically important weight reductions in more than one quarter of those who adhere, with corresponding improvements in blood pressure.

Hepatitis C: Managing Pain

MedlinePlus

... Pain: Entire Lesson Viral Hepatitis Menu Menu Viral Hepatitis Viral Hepatitis Home For Veterans and the Public Veterans and the Public Home Hepatitis A Hepatitis B Hepatitis C Hepatitis C Home Getting ...

NESSUS/EXPERT - An expert system for probabilistic structural analysis methods

NASA Technical Reports Server (NTRS)

Millwater, H.; Palmer, K.; Fink, P.

1988-01-01

An expert system (NESSUS/EXPERT) is presented which provides assistance in using probabilistic structural analysis methods. NESSUS/EXPERT is an interactive menu-driven expert system that provides information to assist in the use of the probabilistic finite element code NESSUS/FEM and the fast probability integrator. NESSUS/EXPERT was developed with a combination of FORTRAN and CLIPS, a C language expert system tool, to exploit the strengths of each language.

Digital rectal exam

MedlinePlus

Skip navigation U.S. National Library of Medicine The navigation menu has been collapsed. Menu ... exam URL of this page: //medlineplus.gov/ency/article/007069.htm Digital rectal exam To use the sharing features ...

Immunosuppressants

MedlinePlus

... Menu Menu Search Home Prevention Kidney Disease Patients Organ Donation & Transplantation Professionals Events Advocacy Donate A to Z ... Exchange Programs Knowing Your Immunosuppressive (anti-rejection) Medications Organ and Tissue Donation The National Kidney Foundation (NKF) is the largest, ...

76 FR 41265 - Agency Information Collection Activities; Announcement of Office of Management and Budget...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-07-13

...; Restaurant Menu and Vending Machine Labeling: Recordkeeping and Mandatory Third Party Disclosure Under... collection of information entitled ``Restaurant Menu and Vending Machine Labeling: Recordkeeping and...

Hepatitis C: Treatment

MedlinePlus

... Public Home » Hepatitis C » Hepatitis C Treatment Viral Hepatitis Menu Menu Viral Hepatitis Viral Hepatitis Home For ... Enter ZIP code here Enter ZIP code here Hepatitis C Treatment for Veterans and the Public Treatment ...

Overview of LHC physics results at ICHEP

ScienceCinema

Mangano, Michelangelo

2018-06-20

This month LHC physics day will review the physics results presented by the LHC experiments at the 2010 ICHEP in Paris. The experimental presentations will be preceeded by the bi-weekly LHC accelerator status report.The meeting will be broadcast via EVO (detailed info will appear at the time of the meeting in the "Video Services" item on the left menu bar). For those attending, information on accommodation, access to CERN and laptop registration is available from http://cern.ch/lpcc/visits

Examination of Patient Tray Food Service Equipment/An Evaluation of the Alpha Cart

DTIC Science & Technology

1979-12-01

range of meat, poultry, fish, and egg items from the regular menu as well as modified meat entrees, pureed bland and dental liquid entrees from the...bone-in chicken, spareribs, and pork chops, and also on easily scorched items such as egg products and items with a cream or cheese sauce. Final...one pureed bland product, two dental liquids, one creamed item ( Eggs a la Golden- rod), a loaf item (veal loaf), a patty (veal patty), two meats with

Overview of LHC physics results at ICHEP

DOE Office of Scientific and Technical Information (OSTI.GOV)

None

2011-02-25

 This month LHC physics day will review the physics results presented by the LHC experiments at the 2010 ICHEP in Paris. The experimental presentations will be preceeded by the bi-weekly LHC accelerator status report.The meeting will be broadcast via EVO (detailed info will appear at the time of the meeting in the "Video Services" item on the left menu bar)For those attending, information on accommodation, access to CERN and laptop registration is available from http://cern.ch/lpcc/visits

Influence of menu labeling on food choices in real-life settings: a systematic review.

PubMed

Fernandes, Ana C; Oliveira, Renata C; Proença, Rossana P C; Curioni, Cintia C; Rodrigues, Vanessa M; Fiates, Giovanna M R

2016-08-01

Evidence that menu labeling influences food choices in real-life settings is lacking. Reviews usually focus on calorie counts without addressing broader issues related to healthy eating. This systematic review assessed the influence of diverse menu-labeling formats on food choices in real-life settings. Several databases were searched: Cochrane Library, Scopus, MEDLINE, Web of Science, Food Science and Technology Abstracts, Biological Abstracts, CAB Abstracts, EconLit, SciELO, and LILACS. Articles reporting experiments, quasi-experiments, and observational studies using control or preintervention groups were selected blindly by two reviewers. Data was extracted using a standard form. Analyses differentiated between foodservice types. The quality of the 38 included studies was assessed blindly by two reviewers. The results were mixed, but a partial influence of menu labeling on food choices was more frequent than an overall influence or no influence. Menu labeling was more effective in cafeterias than in restaurants. Qualitative information, such as healthy-food symbols and traffic-light labeling, was most effective in promoting healthy eating. In general, the studies were of moderate quality and did not use control groups. Calorie labeling in menus is not effective to promote healthier food choices. Further research in real-life settings with control groups should test diverse qualitative information in menu labeling. © The Author(s) 2016. Published by Oxford University Press on behalf of the International Life Sciences Institute. All rights reserved. For Permissions, please e-mail: journals.permissions@oup.com.

Food marketing to children through toys: response of restaurants to the first U.S. toy ordinance.

PubMed

Otten, Jennifer J; Hekler, Eric B; Krukowski, Rebecca A; Buman, Matthew P; Saelens, Brian E; Gardner, Christopher D; King, Abby C

2012-01-01

On August 9, 2010, Santa Clara County CA became the first U.S. jurisdiction to implement an ordinance that prohibits the distribution of toys and other incentives to children in conjunction with meals, foods, or beverages that do not meet minimal nutritional criteria. Restaurants had many different options for complying with this ordinance, such as introducing more healthful menu options, reformulating current menu items, or changing marketing or toy distribution practices. To assess how ordinance-affected restaurants changed their child menus, marketing, and toy distribution practices relative to non-affected restaurants. Children's menu items and child-directed marketing and toy distribution practices were examined before and at two time points after ordinance implementation (from July through November 2010) at ordinance-affected fast-food restaurants compared with demographically matched unaffected same-chain restaurants using the Children's Menu Assessment tool. Affected restaurants showed a 2.8- to 3.4-fold improvement in Children's Menu Assessment scores from pre- to post-ordinance with minimal changes at unaffected restaurants. Response to the ordinance varied by restaurant. Improvements were seen in on-site nutritional guidance; promotion of healthy meals, beverages, and side items; and toy marketing and distribution activities. The ordinance appears to have positively influenced marketing of healthful menu items and toys as well as toy distribution practices at ordinance-affected restaurants, but did not affect the number of healthful food items offered. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Obstacles to nutrition labeling in restaurants.

PubMed

Almanza, B A; Nelson, D; Chai, S

1997-02-01

This study determined the major obstacles that foodservices face regarding nutrition labeling. Survey questionnaire was conducted in May 1994. In addition to demographic questions, the directors were asked questions addressing willingness, current practices, and perceived obstacles related to nutrition labeling. Sixty-eight research and development directors of the largest foodservice corporations as shown in Restaurants & Institutions magazine's list of the top 400 largest foodservices (July 1993). P tests were used to determine significance within a group for the number of foodservices that were currently using nutrition labeling, perceived impact of nutrition labeling on sales, and perceived responsibility to add nutrition labels. Regression analysis was used to determine the importance of factors on willingness to label. Response rate was 45.3%. Most companies were neutral about their willingness to use nutrition labeling. Two thirds of the respondents were not currently using nutrition labels. Only one third thought that it was the foodservice's responsibility to provide such information. Several companies perceived that nutrition labeling would have a potentially negative effect on annual sales volume. Major obstacles were identified as menu or personnel related, rather than cost related. Menu-related obstacles included too many menu variations, limited space on the menu for labeling, and loss of flexibility in changing the menu. Personnel-related obstacles included difficulty in training employees to implement nutrition labeling, and not enough time for foodservice personnel to implement nutrition labeling. Numerous opportunities will be created for dietetics professionals in helping foodservices overcome these menu- or personnel-related obstacles.

'How many calories are in my burrito?' Improving consumers' understanding of energy (calorie) range information.

PubMed

Liu, Peggy J; Bettman, James R; Uhalde, Arianna R; Ubel, Peter A

2015-01-01

Energy (calorie) ranges currently appear on menu boards for customized menu items and will likely appear throughout the USA when menu-labelling legislation is implemented. Consumer welfare advocates have questioned whether energy ranges enable accurate energy estimates. In four studies, we examined: (i) whether energy range information improves energy estimation accuracy; (ii) whether misestimates persist because consumers misinterpret the meaning of the energy range end points; and (iii) whether energy estimates can be made more accurate by providing explicit information about the contents of items at the end points. Four studies were conducted, all randomized experiments. Study 1 took place outside a Chipotle restaurant. Studies 2 to 4 took place online. Participants in study 1 were customers exiting a Chipotle restaurant (n 306). Participants in studies 2 (n 205), 3 (n 290) and 4 (n 874) were from an online panel. Energy ranges reduced energy misestimation across different menu items (studies 1-4). One cause of remaining misestimation was misinterpretation of the low end point's meaning (study 2). Providing explicit information about the contents of menu items associated with energy range end points further reduced energy misestimation (study 3) across different menu items (study 4). Energy range information improved energy estimation accuracy and defining the meaning of the end points further improved accuracy. We suggest that when restaurants present energy range information to consumers, they should explicitly define the meaning of the end points.

The history and impact of the New York City menu labeling law.

PubMed

Bernell, Brent

2010-01-01

As a result of the recent federal health care legislation, all restaurants in the United States that are part of a chain with twenty or more locations serving substantially the same menu items will be required to post the calorie information of the food they serve directly on menus and menu boards. This development represents the culmination of a regulatory initiative to combat the growth of obesity that only began in 2006 with the decision by the New York City Board of Health to require calorie posting in New York City chain restaurants. That initiative, Regulation 81.50, was the first of its kind in the United States; and yet, less than four years later, the idea has become a national standard. This paper tracks the history of New York City's landmark regulation, detailing the drafting of the law, the initial legal victory for the restaurant association challenging it, and the ultimate triumph of the City in winning legal validation of its calorie posting mandate. In doing so, this paper will also use the New York City regulation as a launching point to discuss the rationale behind menu labeling, to examine the potential legal pitfalls of menu labeling laws, to track the development of the initiative from New York City to a national standard, and finally, to evaluate the preliminary data on whether or not menu labeling is actually effective in achieving its ultimate goal: changing consumer eating habits and reducing obesity.

Food production and service in UK hospitals.

PubMed

Ahmed, Mohamed; Jones, Eleri; Redmond, Elizabeth; Hewedi, Mahmoud; Wingert, Andreas; Gad El Rab, Mohamed

2015-01-01

The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food. Multiple embedded case study of three (two private-sector and one public-sector) hospitals in the UK. The results indicated various issues affecting hospital food production including: the menu and nutritional considerations; food procurement; food production; foodservice; patient perceptions/expectations. Value stream mapping is a new approach for food production systems in UK hospitals whether private or public hospitals. The paper identifies opportunities for enhancing hospital food production systems. The paper provides a theoretical basis for process enhancement of hospital food production and the provision of high-quality hospital food.

Constructing a consumption model of fine dining from the perspective of behavioral economics

PubMed Central

Tsai, Sang-Bing

2018-01-01

Numerous factors affect how people choose a fine dining restaurant, including food quality, service quality, food safety, and hedonic value. A conceptual framework for evaluating restaurant selection behavior has not yet been developed. This study surveyed 150 individuals with fine dining experience and proposed the use of mental accounting and axiomatic design to construct a consumer economic behavior model. Linear and logistic regressions were employed to determine model correlations and the probability of each factor affecting behavior. The most crucial factor was food quality, followed by service and dining motivation, particularly regarding family dining. Safe ingredients, high cooking standards, and menu innovation all increased the likelihood of consumers choosing fine dining restaurants. PMID:29641554

Constructing a consumption model of fine dining from the perspective of behavioral economics.

PubMed

Hsu, Sheng-Hsun; Hsiao, Cheng-Fu; Tsai, Sang-Bing

2018-01-01

Numerous factors affect how people choose a fine dining restaurant, including food quality, service quality, food safety, and hedonic value. A conceptual framework for evaluating restaurant selection behavior has not yet been developed. This study surveyed 150 individuals with fine dining experience and proposed the use of mental accounting and axiomatic design to construct a consumer economic behavior model. Linear and logistic regressions were employed to determine model correlations and the probability of each factor affecting behavior. The most crucial factor was food quality, followed by service and dining motivation, particularly regarding family dining. Safe ingredients, high cooking standards, and menu innovation all increased the likelihood of consumers choosing fine dining restaurants.

Predicted Impact of the Food and Drug Administration's Menu-Labeling Regulations on Restaurants in 4 New Jersey Cities.

PubMed

Gruner, Jessie; DeWeese, Robin S; Lorts, Cori; Yedidia, Michael J; Ohri-Vachaspati, Punam

2018-02-01

To determine the proportion of restaurants that will be required to post calorie information under the Food and Drug Administration's menu-labeling regulations in 4 New Jersey cities. We classified geocoded 2014 data on 1753 restaurant outlets in accordance with the Food and Drug Administration's guidelines, which will require restaurants with 20 or more locations nationwide to post calorie information. We used multivariate logistic regression analyses to assess the association between menu-labeling requirements and census tract characteristics. Only 17.6% of restaurants will be affected by menu labeling; restaurants in higher-income tracts have higher odds than do restaurants in lower-income tracts (odds ratio [OR] = 1.55; P = .02). Restaurants in non-Hispanic Black (OR = 1.62; P = .02) and mixed race/ethnicity (OR = 1.44; P = .05) tracts have higher odds than do restaurants in non-Hispanic White tracts of being affected. Additional strategies are needed to help consumers make healthy choices at restaurants not affected by the menu-labeling law. These findings have implications for designing implementation strategies for the law and for evaluating its impact.

Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items.

PubMed

Thayer, Linden M; Pimentel, Daniela C; Smith, Janice C; Garcia, Beverly A; Lee Sylvester, Laura; Kelly, Tammy; Johnston, Larry F; Ammerman, Alice S; Keyserling, Thomas C

2017-01-01

As Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. To design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful fats and high quality carbohydrates. The intervention included table tents outlining 10 heart healthy eating tips, coupons promoting healthy menu items, an information brochure, and link to study website. Pre and post intervention surveys were completed by restaurant managers and customers completed a brief "intercept" survey. Managers (n = 10) reported the table tents and coupons were well received, and several noted improved personal nutrition knowledge. Overall, 4214 coupons were distributed with 1244 (30%) redeemed. Of 300 customers surveyed, 126 (42%) noticed the table tents and of these, 115 (91%) considered the nutrition information helpful, 42 (33%) indicated the information influenced menu items purchased, and 91 (72%) reported the information will influence what they order in the future. The intervention was well-received by restaurant managers and positively influenced menu item selection by many customers. Further research is needed to assess effective strategies for scaling up and sustaining this intervention approach.

Catering for the athletes village at the Sydney 2000 Olympic Games: the role of sports dietitians.

PubMed

Pelly, Fiona; O'Connor, Helen; Denyer, Gareth; Caterson, Ian

2009-08-01

This article describes the development, analysis, and implementation of the menu available to athletes and patrons in the main dining hall of the Athletes Village at the Sydney 2000 Olympic Games and the significant role of sports dietitians in this process. Menu design and development was informed by focus groups, literature reviews, and food-preference surveys of athletes. The final menu was also assessed by an expert panel of Australian sports dietitians. A custom-designed database (Foodweb) was developed to enable dietary analysis of food-production data and creation of point-of-choice nutrition labels. Dietitians assisted with quality assurance testing and training of catering staff. Athletes surveyed in the main dining hall (N=414) agreed that the menu contained sufficient variety and adequate meat, pasta/rice, vegetable/salad, fruit, and snack items. Sports dietitians played a significant role in ensuring that the menu met the needs of athletes from a range of differing cultural and sporting backgrounds. Dining-hall patrons provided positive feedback and few complaints about the overall dining experience. The information presented in this report can help future caterers and dietitians with the planning and provision of suitable food for athletic performance at an Olympic Games.

Table for two: The effects of familiarity, sex and gender on food choice in imaginary dining scenarios.

PubMed

Dibb-Smith, Amanda; Brindal, Emily

2015-12-01

Existing research suggests that eating behaviours may be used to modify self-presentation and that process may be different for women compared to men. We aimed to assess how people make different food choices in situations of varying self-presentation demand. Via an online survey, eligible participants (n = 216; 64% female: not on a restrictive diet or severely obese/underweight) were allocated to one of four experimental conditions manipulating the familiarity (close friend v acquaintance) and sex of an eating companion (same v opposite sex). All participants were asked to imagine they were eating out with one of the manipulated companions, and were presented with a menu and asked to order items. Menu choices were used to calculate the total kilojoules ordered, percentage of kilojoules from fats and number of low-fat options selected. To assess differences in impression management, participants completed the Paulhus Deception scale. Despite successful manipulation checks, analyses of covariance (controlling for levels of hunger) revealed no main or interaction effects for familiarity and sex composition for any of the menu choice outcomes assessed. Impression management scores differed for sex composition (main effect only) with participants who imagined dining with someone of the same gender (M = 2.05, SE = 0.90) having higher impression management scores than those imagining dining with an opposite sex companion (M = 1.27, SE = 0.83). We found preliminary support that gender composition could alter impression management demands but this did not translate to differences in food choice. Copyright © 2015 Elsevier Ltd. All rights reserved.

Search | The University of Virginia

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An Image Understanding Environment for DARPA Supported Research and Applications, Second Annual Report

DTIC Science & Technology

1992-05-01

relatively independent of the 29 30 Basic Objects Support Objects GUI Access Objects Displays Display Mapping Menues Pixel Snapshot Gizmos /Widgets...a user interactively or set from some gizmo /widget, or that a particular browser field is to be updated when some state occurs or a process completes...also want to distinguish tree graph browsers.] 4.3.2 Simplified access to GUI objects "* Gizmos and Widgets: The IUE should provide simplified

EEGLAB: an open source toolbox for analysis of single-trial EEG dynamics including independent component analysis.

PubMed

Delorme, Arnaud; Makeig, Scott

2004-03-15

We have developed a toolbox and graphic user interface, EEGLAB, running under the crossplatform MATLAB environment (The Mathworks, Inc.) for processing collections of single-trial and/or averaged EEG data of any number of channels. Available functions include EEG data, channel and event information importing, data visualization (scrolling, scalp map and dipole model plotting, plus multi-trial ERP-image plots), preprocessing (including artifact rejection, filtering, epoch selection, and averaging), independent component analysis (ICA) and time/frequency decompositions including channel and component cross-coherence supported by bootstrap statistical methods based on data resampling. EEGLAB functions are organized into three layers. Top-layer functions allow users to interact with the data through the graphic interface without needing to use MATLAB syntax. Menu options allow users to tune the behavior of EEGLAB to available memory. Middle-layer functions allow users to customize data processing using command history and interactive 'pop' functions. Experienced MATLAB users can use EEGLAB data structures and stand-alone signal processing functions to write custom and/or batch analysis scripts. Extensive function help and tutorial information are included. A 'plug-in' facility allows easy incorporation of new EEG modules into the main menu. EEGLAB is freely available (http://www.sccn.ucsd.edu/eeglab/) under the GNU public license for noncommercial use and open source development, together with sample data, user tutorial and extensive documentation.

GRAPHICS MANAGER (GFXMGR): An interactive graphics software program for the Advanced Electronics Design (AED) graphics controller, Model 767

DOE Office of Scientific and Technical Information (OSTI.GOV)

Faculjak, D.A.

1988-03-01

Graphics Manager (GFXMGR) is menu-driven, user-friendly software designed to interactively create, edit, and delete graphics displays on the Advanced Electronics Design (AED) graphics controller, Model 767. The software runs on the VAX family of computers and has been used successfully in security applications to create and change site layouts (maps) of specific facilities. GFXMGR greatly benefits graphics development by minimizing display-development time, reducing tedium on the part of the user, and improving system performance. It is anticipated that GFXMGR can be used to create graphics displays for many types of applications. 8 figs., 2 tabs.

Implementation of control point form of algebraic grid-generation technique

NASA Technical Reports Server (NTRS)

Choo, Yung K.; Miller, David P.; Reno, Charles J.

1991-01-01

The control point form (CPF) provides explicit control of physical grid shape and grid spacing through the movement of the control points. The control point array, called a control net, is a space grid type arrangement of locations in physical space with an index for each direction. As an algebraic method CPF is efficient and works well with interactive computer graphics. A family of menu-driven, interactive grid-generation computer codes (TURBO) is being developed by using CPF. Key features of TurboI (a TURBO member) are discussed and typical results are presented. TurboI runs on any IRIS 4D series workstation.

Autonomous Experimentation of Carbon Nanotube Using Response Surface Methods

DTIC Science & Technology

2015-03-26

on the unique challenges of creating autonomous research robots . v Table of Contents Page Abstract...previous RSM results. 31 S AR Reset a l data les Disp ay Sta t Menu Adjust eas ble bounda es Ad ust acto evel size Dec de andom o speci ed n t...al sta t ni ial Sta t Gene ate andom sta t # o uns D splay O Block Menu C ea e O B ock des gn Disp ay ull O Design Menu C ea e O ull Design W

Beyond positivism: Understanding and addressing childhood obesity disparities through a Critical Theory perspective.

PubMed

Schroeder, Krista; Kulage, Kristine M; Lucero, Robert

2015-10-01

We apply Critical Theory to examine menu labeling with the aim of uncovering important implications for nursing practice, research, and policy. Our critical analysis uncovers barriers to menu labeling's effectiveness, particularly for vulnerable populations. Nurses must work to minimize the impact of these barriers and optimize the effectiveness of menu labeling, in order to strengthen the fight against obesity. We suggest changes, guided by this critical analysis, which can be implemented by nurses working in clinical practice, research, and policy. © 2015, Wiley Periodicals, Inc.

Beyond Positivism: Understanding and addressing childhood obesity disparities through a Critical Theory perspective

PubMed Central

Schroeder, Krista; Kulage, Kristine M.; Lucero, Robert

2016-01-01

Purpose We apply Critical Theory to examine menu labeling with the aim of uncovering important implications for nursing practice, research, and policy. Conclusions Our critical analysis uncovers barriers to menu labeling's effectiveness, particularly for vulnerable populations. Nurses must work to minimize the impact of these barriers and optimize the effectiveness of menu labeling, in order to strengthen the fight against obesity. Practice implications We suggest changes, guided by this critical analysis,that can be implemented by nurses working in clinical practice, research, and policy. PMID:26112774

Estimating the impact of various menu labeling formats on parents' demand for fast-food kids' meals for their children: An experimental auction.

PubMed

Hobin, Erin; Lillico, Heather; Zuo, Fei; Sacco, Jocelyn; Rosella, Laura; Hammond, David

2016-10-01

This study experimentally tested whether parents' demand for fast-food kids' meals for their children is influenced by various menu labeling formats disclosing calorie and sodium information. The study also examined the effect of various menu labeling formats on parents' ability to identify fast-food kids' meals with higher calorie and sodium content. Online surveys were conducted among parents of children aged 3-12. Parents were randomized to view 1 of 5 menu conditions: 1) No Nutrition Information; 2) Calories-Only; 3) Calories + Contextual Statement (CS); 4) Calories, Sodium, + CS; and, 5) Calorie and Sodium in Traffic Lights + CS. Using an established experimental auction study design, parents viewed replicated McDonald's menus according to their assigned condition and were asked to bid on 4 Happy Meals. A randomly selected price was chosen; bids equal to or above this price "won" the auction, and bids less than this price "lost" the auction. After the auction, participants were asked to identify the Happy Meal with the highest calories and sodium content. Adjusting for multiple comparisons and covariates, the Calories, Sodium, + CS menu had a mean attributed value across all 4 Happy Meals which was 8% lower (-$0.31) than the Calories + CS menu (p < 0.05). Significantly more parents in the 4 menu conditions providing calories were able to correctly identify the Happy Meal with the highest calories (p < 0.0001) and significantly more parents in the 2 conditions providing sodium information were able to correctly identify the Happy Meal with the highest sodium content (p < 0.0001). Menus disclosing both calories and sodium information may reduce demand for fast-food kids' meals and better support parents in making more informed and healthier food choices for their children. Copyright © 2016. Published by Elsevier Ltd.

Nudging physician prescription decisions by partitioning the order set: results of a vignette-based study.

PubMed

Tannenbaum, David; Doctor, Jason N; Persell, Stephen D; Friedberg, Mark W; Meeker, Daniella; Friesema, Elisha M; Goldstein, Noah J; Linder, Jeffrey A; Fox, Craig R

2015-03-01

Healthcare professionals are rapidly adopting electronic health records (EHRs). Within EHRs, seemingly innocuous menu design configurations can influence provider decisions for better or worse. The purpose of this study was to examine whether the grouping of menu items systematically affects prescribing practices among primary care providers. We surveyed 166 primary care providers in a research network of practices in the greater Chicago area, of whom 84 responded (51% response rate). Respondents and non-respondents were similar on all observable dimensions except that respondents were more likely to work in an academic setting. The questionnaire consisted of seven clinical vignettes. Each vignette described typical signs and symptoms for acute respiratory infections, and providers chose treatments from a menu of options. For each vignette, providers were randomly assigned to one of two menu partitions. For antibiotic-inappropriate vignettes, the treatment menu either listed over-the-counter (OTC) medications individually while grouping prescriptions together, or displayed the reverse partition. For antibiotic-appropriate vignettes, the treatment menu either listed narrow-spectrum antibiotics individually while grouping broad-spectrum antibiotics, or displayed the reverse partition. The main outcome was provider treatment choice. For antibiotic-inappropriate vignettes, we categorized responses as prescription drugs or OTC-only options. For antibiotic-appropriate vignettes, we categorized responses as broad- or narrow-spectrum antibiotics. Across vignettes, there was an 11.5 percentage point reduction in choosing aggressive treatment options (e.g., broad-spectrum antibiotics) when aggressive options were grouped compared to when those same options were listed individually (95% CI: 2.9 to 20.1%; p = .008). Provider treatment choice appears to be influenced by the grouping of menu options, suggesting that the layout of EHR order sets is not an arbitrary exercise. The careful crafting of EHR order sets can serve as an important opportunity to improve patient care without constraining physicians' ability to prescribe what they believe is best for their patients.

Does a grill menu redesign influence sales, nutrients purchased, and consumer acceptance in a worksite cafeteria?

PubMed

Vadiveloo, Maya K; Malik, Vasanti S; Spiegelman, Donna; Willett, Walter C; Mattei, Josiemer

2017-12-01

Worksite cafeterias are compelling venues to improve diet quality through environmental changes. We conducted a pre-post study to evaluate how a cafeteria-initiated grill menu redesign influenced sales, revenue, and nutrient content of foods purchased. Secondly, we evaluated consumer opinions about menu changes to inform practices for worksite environment interventions. Monthly sales data (2012-2015) were used to compute gross sales and revenue of entrées and side dishes pre-post menu changes. Alternative protein sources replaced red meat; nutrient composition and nutrients purchased were compared using Food Pro software. Consumer responses were queried using online surveys; open-ended responses were analyzed using NVivo. Differences in sales and nutrient content pre-post menu redesign were tested with Wilcoxon Rank Sum tests. Gross sales of entrées (61 vs. 222 servings/month; p = 0.01) and side dishes (120 vs. 365 servings/month; p = 0.001) increased more than three-fold post-menu changes. Revenue from entrées (312 vs. 1144 USD/month; p = 0.01) and side dishes (238 vs. 914 USD/month; p = 0.001) also increased; per entrée, consumers purchased significantly more unsaturated fat (5 g), and less saturated fat (3 g) and sodium (100 mg). For side dishes, they purchased fewer calories (48 kcal) and unsaturated fat (2.9 g), but more fiber (1.8 g), and sodium (260 mg). Four themes emerged from consumer responses: the importance of 1) variety, novelty, choice; 2) cost, affordability, value; 3) health; and 4) food quality, taste. Menu redesign can improve nutrient content, while also increasing sales and revenue. Multi-dimensional assessment of the nutritional, consumer, and retailer implications is desirable practice for enacting similar environmental changes.

Frequently Asked Questions (Palliative Care: Conversations Matter)

MedlinePlus

... NINR Home About Email Search En Español Palliative Care - Top Menu Show — Palliative Care - Top Menu Hide — ... and Frequently Asked Questions What is pediatric palliative care? Pediatric palliative (pal-lee-uh-tiv) care is ...

An evaluation of the "TrEAT Yourself Well" restaurant nutrition campaign.

PubMed

Acharya, Ram N; Patterson, Paul M; Hill, Esther P; Schmitz, Troy G; Bohm, Erica

2006-06-01

This study examined the effect of the "TrEAT Yourself Well" campaign on diners'menu choices using data from four restaurant chains in California. Within each chain, two locations in the greater San Diego area were selected as experimental sites and either one or two locations outside the greater San Diego area were selected as control sites. Various promotional activities, including in-restaurant promotions, community events, and paid media advertising, were conducted in the experimental region to promote healthy menu entrées. The results show that the campaign was successful in reaching diners and had positive effects on their beliefs and attitudes toward healthy dining. The campaign directly increased the probability of a consumer purchasing a healthy menu item by 3.7% (p = .05). By improving consumer attitudes toward healthy menu items, the campaign indirectly increased purchases of these items by 4.4%.

Central American information system for energy planning (in English; Spanish)

DOE Office of Scientific and Technical Information (OSTI.GOV)

Fonseca, M.G.; Lyon, P.C.; Heskett, J.C.

1991-04-01

SICAPE (Sistema de Information Centroamericano para Planificacion Energetica) is an expandable information system designed for energy planning. Its objective is to satisfy ongoing information requirements by means of a menu driver operational environment. SICAPE is as easily used by the novice computer user as those with more experience. Moreover, the system is capable of evolving concurrently with future requirements of the individual country. The expansion is accomplished by menu restructuring as data and user requirements change. The new menu configurations require no programming effort. The use and modification of SICAPE are separate menu-driven processes that allow for rapid data query,more » minimal training, and effortless continued growth. SICAPE's data is organized by country or region. Information is available in the following areas: energy balance, macro economics, electricity generation capacity, and electricity and petroleum product pricing. (JF)« less

Probabilistic structural analysis methods for select space propulsion system components

NASA Technical Reports Server (NTRS)

Millwater, H. R.; Cruse, T. A.

1989-01-01

The Probabilistic Structural Analysis Methods (PSAM) project developed at the Southwest Research Institute integrates state-of-the-art structural analysis techniques with probability theory for the design and analysis of complex large-scale engineering structures. An advanced efficient software system (NESSUS) capable of performing complex probabilistic analysis has been developed. NESSUS contains a number of software components to perform probabilistic analysis of structures. These components include: an expert system, a probabilistic finite element code, a probabilistic boundary element code and a fast probability integrator. The NESSUS software system is shown. An expert system is included to capture and utilize PSAM knowledge and experience. NESSUS/EXPERT is an interactive menu-driven expert system that provides information to assist in the use of the probabilistic finite element code NESSUS/FEM and the fast probability integrator (FPI). The expert system menu structure is summarized. The NESSUS system contains a state-of-the-art nonlinear probabilistic finite element code, NESSUS/FEM, to determine the structural response and sensitivities. A broad range of analysis capabilities and an extensive element library is present.

Environmental Intervention in Carryout Restaurants Increases Sales of Healthy Menu Items in a Low-Income Urban Setting.

PubMed

Lee-Kwan, Seung Hee; Bleich, Sara N; Kim, Hyunju; Colantuoni, Elizabeth; Gittelsohn, Joel

2015-01-01

To investigate how a pilot environmental intervention changed food sales patterns in carryout restaurants. Quasi-experimental. Low-income neighborhoods of Baltimore, Maryland. Seven carryouts (three intervention, four comparison). Phase 1, menu board revision and healthy menu labeling; phase 2, increase of healthy sides and beverages; and phase 3, promotion of cheaper and healthier combination meals. Weekly handwritten menu orders collected to assess changes in the proportion of units sold and revenue of healthy items (entrée, sides and beverages, and combined). Logistic and Poisson regression models with generalized estimating equations. In the intervention group, odds for healthy entrée units and odds for healthy side and beverage units sold significantly increased in phases 2 and 3; odds for healthy entrée revenue significantly increased in phase 1 (odds ratio [OR] 1.16, 95% confidence interval [CI] 1.08-1.26), phase 2 (OR 1.32, 95% CI 1.25-1.41), and phase 3 (OR 1.39, 95% CI 1.14-1.70); and odds for healthy side and beverage revenues increased significantly in phase 2 (OR 1.62, 95% CI 1.33-1.97) and phase 3 (OR 2.73, 95% CI 2.15-3.47) compared to baseline. Total revenue in the intervention group was significantly higher in all phases than in the comparison group (p < .05). Environmental intervention changes such as menu revision, menu labeling, improved healthy food selection, and competitive pricing can increase availability and sales of healthy items in carryouts.

Nutritional practices in full-day-care pre-schools.

PubMed

Jennings, A; McEvoy, S; Corish, C

2011-06-01

Full-day-care pre-schools contribute significantly to the nutritional intake and acquisition of dietary habits of the pre-school child. The present study investigated nutritional practices in full-day-care pre-schools in Dublin, Ireland, aiming to determine the nutritional support that pre-school managers deem necessary, thereby facilitating the amelioration of existing pre-school nutritional training and practices. A telephone questionnaire completed by pre-school managers (n=54) examined pre-school dietary practices, food provision and the association between these and pre-school size, nutritional training attendance, possession of the Food and Nutrition Guidelines for Pre-school Services and having a healthy eating policy. Nutritional training needs were also investigated. Twenty-five pre-schools provided all food for attending children; parents were sole providers in six. Thirty-four pre-schools had a written healthy eating policy. Attendance at nutritional training was reported by 40. Possession of the Guidelines (n=40) did not consistently result in their use. Poor parental and staff involvement in policy and menu development was cited. Although the delayed introduction of iron-containing foods and a feeding beaker in infants was clearly evident, inappropriate beverages and snacks were served to children aged 1-5 years in 43 and 37 pre-schools, respectively. Training priorities cited by managers included parental education and the provision of information regarding menu planning and healthy food choices. Nutritional training should advocate whole staff familiarity with and use of current guidelines, in addition to encouraging nutritional policy development and enforcement. Parental education is warranted. Dietary education should focus specifically on appropriate weaning practices, healthy beverage and snack provision and menu planning. © 2011 The Authors. Journal of Human Nutrition and Dietetics © 2011 The British Dietetic Association Ltd.

Reduced-portion entrées in a worksite and restaurant setting: impact on food consumption and waste.

PubMed

Berkowitz, Sarah; Marquart, Len; Mykerezi, Elton; Degeneffe, Dennis; Reicks, Marla

2016-11-01

Large portion sizes in restaurants have been identified as a public health risk. The purpose of the present study was to determine whether customers in two different food-service operator segments (non-commercial worksite cafeteria and commercial upscale restaurant) would select reduced-portion menu items and the impact of selecting reduced-portion menu items on energy and nutrient intakes and plate waste. Consumption and plate waste data were collected for 5 weeks before and 7 weeks after introduction of five reduced-size entrées in a worksite lunch cafeteria and for 3 weeks before and 4 weeks after introduction of five reduced-size dinner entrées in a restaurant setting. Full-size entrées were available throughout the entire study periods. A worksite cafeteria and a commercial upscale restaurant in a large US Midwestern metropolitan area. Adult worksite employees and restaurant patrons. Reduced-size entrées accounted for 5·3-12·8 % and 18·8-31·3 % of total entrées selected in the worksite and restaurant settings, respectively. Food waste, energy intake and intakes of total fat, saturated fat, cholesterol, Na, fibre, Ca, K and Fe were significantly lower when both full- and reduced-size entrées were served in the worksite setting and in the restaurant setting compared with when only full-size entrées were served. A relatively small proportion of reduced-size entrées were selected but still resulted in reductions in overall energy and nutrient intakes. These outcomes could serve as the foundation for future studies to determine strategies to enhance acceptance of reduced-portion menu items in restaurant settings.

76 FR 32215 - Agency Information Collection Activities; Announcement of Office of Management and Budget...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-06-03

...; Restaurant Menu and Vending Machine Labeling; Registration for Small Chains Under Section 4205 of the Patient... ``Restaurant Menu and Vending Machine Labeling: Registration for Small Chains Under Section 4205 of the Patient...

Do recommendations for institutional food service result in better food service? A study of compliance in Danish hospitals and nursing homes from 1995 to 2002-2003.

PubMed

Mikkelsen, B E; Beck, A M; Lassen, A

2007-01-01

Since 1995, significant efforts by authorities and researchers have been directed towards addressing the nutritional problems in Danish hospitals and nursing homes. The purpose of this study was to investigate whether the increased focus on nutritional problems in patients and nursing home residents has resulted in measurable progress. A questionnaire-based study was carried out among foodservice managers in Danish hospitals (n=96) and nursing homes (n=898) in 1995 and 2002/3 (n=90) and (n=682), respectively. The study used compliance with selected issues in the official Danish recommendations for institutional food service as an indicator for progress. The issues included: using nutrient calculated recipes/menus, offering menu choice options, using feedback routines on acceptability of menus, maintaining nutritional steering committees, employing food and nutrition contact persons, employing official recommendations and offering choice between three different menu energy levels. Hospitals had a higher compliance compared to nursing homes. In 1995, this was the case for all questions asked and differences were statistically significant. Also in 2002/3, hospitals had a higher compliance, except in the case of established feedback routines. Differences were statistically significant. The results indicate that nutritional care is higher on the agenda in hospital, than in nursing homes. However, very little progress can be seen in compliance when results are analysed over the 8-year period. The only progress for nursing homes was that more homes had implemented feedback routines on acceptability of food service in 2002/3 than in 1995. The difference was statistically significant. For hospitals, however, no progress was found between 1995 and 2002/3. The attempts to improve the nutritional status of hospital patients and nursing home residents seem to have failed. Still, the initiatives taken to improve the situation seem relevant. Especially the nursing homes might benefit from advantage of these experiences.

Physician Payment Contracts in the Presence of Moral Hazard and Adverse Selection: The Theory and Its Application in Ontario.

PubMed

Kantarevic, Jasmin; Kralj, Boris

2016-10-01

We develop a stylized principal-agent model with moral hazard and adverse selection to provide a unified framework for understanding some of the most salient features of the recent physician payment reform in Ontario and its impact on physician behavior. These features include the following: (i) physicians can choose a payment contract from a menu that includes an enhanced fee-for-service contract and a blended capitation contract; (ii) the capitation rate is higher, and the cost-reimbursement rate is lower in the blended capitation contract; (iii) physicians sort selectively into the contracts based on their preferences; and (iv) physicians in the blended capitation model provide fewer services than physicians in the enhanced fee-for-service model. Copyright © 2015 John Wiley & Sons, Ltd. Copyright © 2015 John Wiley & Sons, Ltd.

MISR ENVI Tool

Atmospheric Science Data Center

2013-03-20

... projection definitions are provided for augmenting the ENVI defined map projections file, and a sample ENVI menu file which adds a menu ...  |  PDF Users Guide ). The misr_envi tool software can be downloaded as a tar file containing all twelve files,  ...

Applications of Artificial Intelligence in Voice Recognition Systems in Micro-Computers.

DTIC Science & Technology

1982-03-01

DELTAO THEN 1290 1050 IF ANS$(I) = "HAIN MENU THEN 320 1060 IF ANS$(I) - " ABORTO THEN 3150 1070 IF ANS$(I) - 󈧄 BACK’ THEN 3590 1080 NEXT I 1090... ABORTO THEN 3150 1660 NEXT I 1670 SOTO 3350 3 REM’ ERROR PACK 1680 STOP 1690 REM SHIPS MENU 1700 REM------------ 1710 HOME : VTAB 5 :HTAB 15 :PRINT...IF ANS*(I) - PROFILESO THEN 3100 2470 IF IS$(I) - "MIN MENU" THEN 320 24Sf IF NB$(I) - "G0 BACK" THEN 3590 2490 IF ANS$(I) - " ABORTO THEN 3150 2500

The optimal number of menu options per panel

NASA Technical Reports Server (NTRS)

Paap, Kenneth R.; Roske-Hofstrand, Renate J.

1986-01-01

An evaluation is made of the effects of the 'funneling' phenomenon, in an analysis of hierarchical menu structures' optimal search times which builds on the work of Lee and MacGregor (1985). Funneling is a reduction in the total number of options processed through the design of a system of greater choice 'depth' and correspondingly restricted choice 'breadth'. Both random and ordered menus are treated. The available evidence is found to support the general conclusion that randomly ordered menu panels should have only a few (4-8) options, while organized menus should contain as many options as 64.

Development and Validation of Methods for Applying Pharmacokinetic Data in Risk Assessment. Volume 7. PBPK SIM

DTIC Science & Technology

1990-12-01

keys 7 Executing PBPKSIM 10 Main Menu 12 File Selection 13 Data 13 simulation 13 All 14 sTatistics 14 Change directory 14 dos Shell 15 eXit 15 Data...the PBPKSIM program are based upon the window design seen here: TITLE I MENU BAR I INFORMATION LINE I I I IMIN DISPLAY AREAI1 1 I I I I I I I STATUS...AREAI Title shows the location of the program by supplying the name of the window being exeLuted. Menu Bar displays the other windows or other

Menu labeling implementation in dine-in restaurants: the Public's knowledge, attitude and practices.

PubMed

Radwan, Hadia; Faroukh, Eman M; Obaid, Reyad Shaker

2017-01-01

The practice of menu labeling is gaining popularity worldwide as a potential policy to reduce energy intake as a means to decrease the prevalence of obesity. So the purpose of the present study is to identify the knowledge, attitudes, and practices of adults regarding the implementation of menu labeling in dine-in restaurants. A cross sectional survey included 2020 male or female adults (aged ≥ 18 years old) participants was collected from two cities in the United Arab Emirates(UAE). The participants filled a validated questionnaire in public places in two cities. A chi-squared test was conducted to compare responses for differences in proportions. Most participants were knowledgeable about energy requirements for moderately active men (60%) and women (59%), but underestimated energy requirements for inactive adults (34%). The majority of the respondents favored the requirement to post calorie information on menus of dine-in restaurants at the point of purchase (76%). About half the respondents (48%) were more likely to visit restaurants with labeled menus. The results from this study may form the basis for future strategies in mandating calorie labeling of restaurant menu items in UAE. Menu labeling may be a useful policy tool for promoting appropriate caloric consumption.

Mathematical Approach For Serving Nutritious Menu For Secondary School Student Using “Delete-Reshuffle-Reoptimize Algorithm”

NASA Astrophysics Data System (ADS)

Sudin, Azila M.; Sufahani, Suliadi

2018-04-01

Secondary school student need to eat a well nutritious and healthy food that gives enough supplements for improvement, safeguarding and rebuilding the human body. In addition, with legitimate supplement, it can keep any undesirable diseases and infections. At this moment, medicinal disclosure demonstrates that by expending very much adjusted nutritious sustenance, it can anticipate and decrease the dangers of certain illness. Menu organizers, nutritionist and dietitians faced with mind boggling undertakings and inconveniences obstacles to grow human wellbeing. Serving more beneficial meal is a noteworthy step towards accomplishing one of the objectives for this study. However reorganizing a nutritious and well balanced menu by hand is difficult, insufficient and time consuming. The target of this study is to build up a mathematical technique for menu scheduling that fulfill the whole supplement prerequisite for secondary school student, reduce processing time, minimize the budget and furthermore serve assortment type of food consistently. It additionally gives the adaptability for the cook to change any favored menu even after the ideal arrangement and optimal solution has been acquired. A recalculation procedure will be performed in light of the ideal arrangement. The data was obtained from the Ministry of Health Malaysian and school specialists. The model was solved by using Binary Programming and “Delete-Reshuffle-Reoptimize Algorithm”.

Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items

PubMed Central

Thayer, Linden M.; Pimentel, Daniela C.; Smith, Janice C.; Garcia, Beverly A.; Lee Sylvester, Laura; Kelly, Tammy; Johnston, Larry F.; Ammerman, Alice S.; Keyserling, Thomas C.

2017-01-01

Background As Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. Purpose To design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful fats and high quality carbohydrates. Methods The intervention included table tents outlining 10 heart healthy eating tips, coupons promoting healthy menu items, an information brochure, and link to study website. Pre and post intervention surveys were completed by restaurant managers and customers completed a brief “intercept” survey. Results Managers (n = 10) reported the table tents and coupons were well received, and several noted improved personal nutrition knowledge. Overall, 4214 coupons were distributed with 1244 (30%) redeemed. Of 300 customers surveyed, 126 (42%) noticed the table tents and of these, 115 (91%) considered the nutrition information helpful, 42 (33%) indicated the information influenced menu items purchased, and 91 (72%) reported the information will influence what they order in the future. Discussion The intervention was well-received by restaurant managers and positively influenced menu item selection by many customers. Translation to Health Education Practice Further research is needed to assess effective strategies for scaling up and sustaining this intervention approach. PMID:28947925

Point-of-Purchase Calorie Labeling Has Little Influence on Calories Ordered Regardless of Body Mass Index.

PubMed

Rendell, Sarah Litman; Swencionis, Charles

2014-09-01

The obesity epidemic has incited legislation aimed to inform consumers of the nutritional value of food items available in restaurants and fast food establishments, with the presumption that knowing the caloric content in a meal might enable patrons to make healthier choices when ordering. However, available research shows mixed results regarding consumers' use of calorie information to promote healthier purchases. The aim of this study was to determine whether menu type, specifically having viewed a menu with calorie disclosures or not, would have an impact on how many calories were in a lunch meal ordered by a patron. Additionally, we sought to identify body mass index (BMI) as a moderator of the relationship between viewing a menu with or without calorie information and the number of calories an individual orders for lunch. Two hundred forty-five adults participated in the study and completed the questionnaire. Results indicated neither menu type, nor reporting having seen calorie information, was significantly related to the number of calories in the foods that participants ordered, even after controlling demographic variables age, sex, income, education, race/ethnicity, and BMI. BMI did not serve as a moderator in the relationship between menu type and food calories ordered. Implications for policy change and clinical work with overweight and obese patients are discussed.

Micronutrients on the Menu: Enhancing the Quality of Food in Long-term Care for Regular, Nontherapeutic Menus.

PubMed

Lam, Ivy T; Keller, Heather H; Duizer, Lisa; Stark, Ken

2015-06-01

Micronutrient (vitamin and mineral) deficiencies may exacerbate prevalent health conditions occurring in long-term care (LTC) residents, and current food provision may potentiate this problem. A micronutrient-focused, food-first approach to menu planning may address this gap by emphasizing nutrient-dense foods. The objectives were to determine if: (i) selected LTC menus met micronutrient and Canada's Food Guide (CFG) recommendations, and (ii) recommendations can be met through food alone with strategic menu planning. Regular, nontherapeutic menus (week 1, all meals) from diverse LTC homes (n = 5) across Canada were analyzed for micronutrient content using Food Processor and CFG servings. Site dietitians confirmed menu analyses. Five super-menus were created and analyzed for comparison. The nutrient content of the menus varied significantly across homes. Micronutrients of greatest concern were (mean ± SD) vitamin D (8.90 ± 5.29 µg/d) and vitamin E (5.13 ± 1.74 mg/d). Folate, magnesium, and potassium were also below recommendations. Super-menus of equal food volume met recommendations for all micronutrients except vitamin D (56%), vitamin E (84%), and potassium (85%). Meeting most micronutrient recommendations is possible with creative and deliberate menu planning. Knowledge translation of best practices is needed.

Achievement and Retention of Spanish Presented Via Videodisc in Linear, Segmented and Interactive Modes.

DTIC Science & Technology

1987-01-01

with non-emotional mate- rial . . . . P5. Students who are able to choose from a ’ menu ’ of topics to provide the general con- text of the exercise...smaller version of the videodisc encoded digitally and capable of storing vast numbers of still frames and text files, presents yet another opportunity for...37. En el restaurante , Ramiro pide . a. chorizo y tinto. b. sardinas y vino. c. tortilla y vino. 38. Cuando es t comiendo en el restaurante , Ramiro

Exploratory Analysis of Fast-Food Chain Restaurant Menus Before and After Implementation of Local Calorie-Labeling Policies, 2005–2011

PubMed Central

Namba, Alexa; Leonberg, Beth L.; Wootan, Margo G.

2013-01-01

Introduction Since 2008, several states and municipalities have implemented regulations requiring provision of nutrition information at chain restaurants to address obesity. Although early research into the effect of such labels on consumer decisions has shown mixed results, little information exists on the restaurant industry’s response to labeling. The objective of this exploratory study was to evaluate the effect of menu labeling on fast-food menu offerings over 7 years, from 2005 through 2011. Methods Menus from 5 fast-food chains that had outlets in jurisdictions subject to menu-labeling laws (cases) were compared with menus from 4 fast-food chains operating in jurisdictions not requiring labeling (controls). A trend analysis assessed whether case restaurants improved the healthfulness of their menus relative to the control restaurants. Results Although the overall prevalence of “healthier” food options remained low, a noteworthy increase was seen after 2008 in locations with menu-labeling laws relative to those without such laws. Healthier food options increased from 13% to 20% at case locations while remaining static at 8% at control locations (test for difference in the trend, P = .02). Since 2005, the average calories for an à la carte entrée remained moderately high (approximately 450 kilocalories), with less than 25% of all entrées and sides qualifying as healthier and no clear systematic differences in the trend between chain restaurants in case versus control areas (P ≥ .50). Conclusion These findings suggest that menu labeling has thus far not affected the average nutritional content of fast-food menu items, but it may motivate restaurants to increase the availability of healthier options. PMID:23786908

Nutritional quality at eight U.S. fast-food chains: 14-year trends.

PubMed

Hearst, Mary O; Harnack, Lisa J; Bauer, Katherine W; Earnest, Alicia A; French, Simone A; Michael Oakes, J

2013-06-01

Frequent consumption of fast-food menu items that are high in fat, sugar, and sodium contribute to poor dietary quality, increasing individuals' risk for diet-related chronic diseases. To assess 14-year trends in the nutritional quality of menu offerings at eight fast-food restaurant chains in the U.S. Data on menu items and food and nutrient composition were obtained in 2011 from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database for eight fast-food restaurant chains. In this database, ingredient and nutrition information for all foods sold by the fast-food restaurants were updated biannually between 1997/1998 and 2009/2010. Healthy Eating Index (HEI)-2005 scores were calculated for each restaurant menu as a measure of the extent to which menu offerings were consistent with Dietary Guidelines for Americans and compared over time. Of a possible index total of 100 (healthiest), the HEI-2005 score across all eight fast-food restaurants was 45 in 1997/1998 and 48 in 2009/2010. Individually, restaurant scores in 1997/1998 ranged from 37 to 56 and in 2009/2010 ranged from 38 to 56. The greatest improvements in nutritional quality were seen in the increase of meat/beans, decrease in saturated fat, and decrease in the proportion of calories from solid fats and added sugars. The HEI-2005 score improved in six restaurants and decreased in two. The nutritional quality of menu offerings at fast-food restaurant chains included in this study increased over time, but further improvements are needed. Fast-food restaurants have an opportunity to contribute to a healthy diet for Americans by improving the nutritional quality of their menus. Copyright © 2013 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Feasibility of a pilot intervention to reduce pain and syncope during adolescent vaccination.

PubMed

Henninger, Michelle L; Kuntz, Jennifer L; Firemark, Alison J; Varga, Alexandra M; Bok, Karin; Naleway, Allison L

2018-05-24

Vaccines recommended for adolescents are considered safe and effective, however administration may occasionally result in acute pain at the injection site or syncope (fainting). These adverse effects pose a risk to patient safety and are potential barriers to adherence to future vaccinations. We assessed a novel intervention designed to help prevent acute pain and syncope associated with adolescent vaccinations. We conducted a 3-month pilot study to assess the feasibility and acceptability of a vaccination comfort menu within two Kaiser Permanente Northwest pediatric clinics. The menu offered a variety of comfort items (e.g., cold packs, squeeze balls) that children could select prior to their vaccination. We surveyed parents of recently vaccinated adolescents and interviewed providers to assess the implementation and effectiveness of the intervention. Response rate for the parent survey was 33% (378/1136). Only 20% of the parents reported that their provider offered the comfort menu during the vaccination visit. Approximately 50% of the adolescents who were offered the menu selected a comfort item and most of these participants reported that the item was very (35%) or somewhat (38%) helpful in improving their vaccination experience. Per provider interviews, common barriers to implementing the intervention included lack of time and convenience, and the brevity of the pilot period. The comfort menu may improve the vaccination experience of youth and increase the likelihood of adherence with future vaccinations. However, only 20% of the parents reported that their provider offered the menu during the vaccination visit. Additional research is needed to determine the feasibility of implementing this intervention on a larger scale, as well as assessing whether the intervention has a significant impact on reducing adverse events. Copyright © 2018. Published by Elsevier Ltd.

Exploratory analysis of fast-food chain restaurant menus before and after implementation of local calorie-labeling policies, 2005-2011.

PubMed

Namba, Alexa; Auchincloss, Amy; Leonberg, Beth L; Wootan, Margo G

2013-06-20

Since 2008, several states and municipalities have implemented regulations requiring provision of nutrition information at chain restaurants to address obesity. Although early research into the effect of such labels on consumer decisions has shown mixed results, little information exists on the restaurant industry's response to labeling. The objective of this exploratory study was to evaluate the effect of menu labeling on fast-food menu offerings over 7 years, from 2005 through 2011. Menus from 5 fast-food chains that had outlets in jurisdictions subject to menu-labeling laws (cases) were compared with menus from 4 fast-food chains operating in jurisdictions not requiring labeling (controls). A trend analysis assessed whether case restaurants improved the healthfulness of their menus relative to the control restaurants. Although the overall prevalence of "healthier" food options remained low, a noteworthy increase was seen after 2008 in locations with menu-labeling laws relative to those without such laws. Healthier food options increased from 13% to 20% at case locations while remaining static at 8% at control locations (test for difference in the trend, P = .02). Since 2005, the average calories for an à la carte entrée remained moderately high (approximately 450 kilocalories), with less than 25% of all entrées and sides qualifying as healthier and no clear systematic differences in the trend between chain restaurants in case versus control areas (P ≥ .50). These findings suggest that menu labeling has thus far not affected the average nutritional content of fast-food menu items, but it may motivate restaurants to increase the availability of healthier options.

Care Management in Germany and the U.S.: An Expanded Laboratory

PubMed Central

Pittman, Patricia M.; Arnold, Sharon B.; Schlette, Sophia

2005-01-01

Germany and the U.S. share a keen interest in exploring the potential of care management programs for the chronically ill. Despite obvious health system differences, in both countries there has been a proliferation of disease management models, initiated by a variety of actors, paid for in different ways, targeting different types of population groups, and encompassing a broad menu of interventions and services. Comparison of three case studies from the U.S. and four from Germany reveals greater differences among models within countries than between them. PMID:17288074

Using Moeller PLC in automation of an artesian fountains

NASA Astrophysics Data System (ADS)

Barz, C.; Latinovic, T.; Deaconu, S.; Preradović, D.; Pop, P. P.; Pop-Vadean, A.

2017-01-01

The paper presents the use of a Moeller PLC in the automation of an artesian fountains from Baia Mare. The application is developed in Ladder Diagram and contains two modes of operation. The first mode is the Automatic Mode in which are defines certain operating times of the artesian fountains pumps. These set times make recurrence of the operation. The second mode is the Manual Mode in which each pump is operated independently. Manual mode is only active for service personal, according to the user accounts and authorization rights of its. All orders are made with a touch screen Weintek in menus that are created for application. Using the Service Menu can visualize defects occurred during the regime of operation, which is recorded.

How to improve the promotion of Korean beef barbecue, bulgogi, for international customers. An application of quality function deployment.

PubMed

Park, So-Hyun; Ham, Sunny; Lee, Min-A

2012-10-01

Quality function deployment (QFD) is a product development technique that translates customer requirements into activities for the development of products and services. This study utilizes QFD to identify American customer's requirements for bulgogi, a popular Korean dish among international customers, and how to fulfill those requirements. A customer survey and an expert opinion survey were conducted for US customers. The top five customer requirements for bulgogi were identified as taste, freshness, flavor, tenderness, and juiciness; ease of purchase was included in the place of tenderness after calculating the weight requirements. Eighteen engineering characteristics were developed, and a 'localization of bulgogi menu' is strongly related to the other characteristics as well. The results from the calculation of relative importance of engineering characteristics identified that the 'control of marinating time', 'localization of bulgogi menu', 'improvement of cooking and serving process', 'development of recipe by parts of beef', and 'use of various seasonings' were the highest contributors to the overall improvement of bulgogi. The relative importance of engineering characteristics, correlation, and technical difficulties are ranked and integrated to develop the most effective strategy. The findings are discussed relative to industry implications. Copyright © 2012 Elsevier Ltd. All rights reserved.

Examining community and consumer food environments for children: An urban-suburban-rural comparison in Southwestern Ontario.

PubMed

DuBreck, Catherine M; Sadler, Richard C; Arku, Godwin; Gilliland, Jason A

2018-07-01

The aim of this study is to evaluate how retail food environments for children in the City of London and Middlesex County, Ontario, Canada, vary according to level of urbanicity and level of socioeconomic distress. Urbanicity in this study is defined as a neighbourhood's designation as urban, suburban, or rural. We assessed community food environments (e.g., the type, location, and accessibility of food outlets) using 800m and 1600m network buffers (school zones) around all public and private elementary schools, and we calculated and compared density of junk food opportunities (JFO) (e.g., fast food and full-service restaurants, grocery stores, and convenience stores) within each school zone in urban, suburban and rural settings. The study also assessed consumer food environments (e.g., the price, promotion, placement, and availability of healthy options and nutrition information) through restaurant children's menu audits using the Children's Menu Assessment tool. Results suggest JFO density is greater around elementary schools in areas with higher levels of socioeconomic distress and urbanicity, while urbanicity is also associated with greater use of branded marketing and inclusion of an unhealthy dessert on children's menus. Copyright © 2018 Elsevier Ltd. All rights reserved.

Construction of a menu-based system

NASA Technical Reports Server (NTRS)

Noonan, R. E.; Collins, W. R.

1985-01-01

The development of the user interface to a software code management system is discussed. The user interface was specified using a grammar and implemented using a LR parser generator. This was found to be an effective method for the rapid prototyping of a menu based system.

But Is It Nutritious? Computer Analysis Creates Healthier Meals.

ERIC Educational Resources Information Center

Corrigan, Kathleen A.; Aumann, Margaret B.

1993-01-01

A computerized menu-planning method, "Nutrient Standard Menu Planning" (NSMP), uses today's technology to create healthier menus. Field tested in 20 California school districts, the advantages of NSMP are cost effectiveness, increased flexibility, greater productivity, improved public relations, improved finances, and improved student…

Dietary and Food Processing for a 90-day Bioregenerative Life Support Experiment in the Lunar Palace 1

NASA Astrophysics Data System (ADS)

Zhao, Zhiruo; Fu, Yuming; Dong, Chen; Liu, Guanghui

A 4-day cycle dietary menu was developed to meet the requirements of balanced diet of the crew within the 90-day closed experiment of bioregenerative life support in the Lunar Palace 1. The menu consisted of items prepared from crops and insect grown inside the system, as well as prestored food. Dairy recipe was composed of breads, vegetables, meats and soups, which provided about 2900 kcal per crew member per day. During food processing, to maximize nutrient recovery and minimize waste production, the whole wheat grains and chufa nuts were milled. Further, the carrot leaves and yellow mealworms were used as salad materials and bread ingredients, respectively. The sensory acceptability of the dishes in the menu was evaluated by flavor, texture, and appearance. Our results show that all dishes in the 4-day cycle menu were highly acceptable, which satisfies nutritional requirement of the crew members in the closed habitation.

Systematic Review and Meta-analysis of the Impact of Restaurant Menu Calorie Labeling

PubMed Central

Tobias, Deirdre K.; Cradock, Angie L.; Batchelder, Holly; Gortmaker, Steven L.

2015-01-01

We conducted a systematic review and meta-analysis evaluating the relationship between menu calorie labeling and calories ordered or purchased in the PubMed, Web of Science, PolicyFile, and PAIS International databases through October 2013. Among 19 studies, menu calorie labeling was associated with a −18.13 kilocalorie reduction ordered per meal with significant heterogeneity across studies (95% confidence interval = −33.56, −2.70; P = .021; I2 = 61.0%). However, among 6 controlled studies in restaurant settings, labeling was associated with a nonsignificant −7.63 kilocalorie reduction (95% confidence interval = −21.02, 5.76; P = .264; I2 = 9.8%). Although current evidence does not support a significant impact on calories ordered, menu calorie labeling is a relatively low-cost education strategy that may lead consumers to purchase slightly fewer calories. These findings are limited by significant heterogeneity among nonrestaurant studies and few studies conducted in restaurant settings. PMID:25790388

Construction of web-based nutrition education contents and searching engine for usage of healthy menu of children

PubMed Central

Lee, Tae-Kyong; Chung, Hea-Jung; Park, Hye-Kyung; Lee, Eun-Ju; Nam, Hye-Seon; Jung, Soon-Im; Cho, Jee-Ye; Lee, Jin-Hee; Kim, Gon; Kim, Min-Chan

2008-01-01

A diet habit, which is developed in childhood, lasts for a life time. In this sense, nutrition education and early exposure to healthy menus in childhood is important. Children these days have easy access to the internet. Thus, a web-based nutrition education program for children is an effective tool for nutrition education of children. This site provides the material of the nutrition education for children with characters which are personified nutrients. The 151 menus are stored in the site together with video script of the cooking process. The menus are classified by the criteria based on age, menu type and the ethnic origin of the menu. The site provides a search function. There are three kinds of search conditions which are key words, menu type and "between" expression of nutrients such as calorie and other nutrients. The site is developed with the operating system Windows 2003 Server, the web server ZEUS 5, development language JSP, and database management system Oracle 10 g. PMID:20126375

ISLE (Image and Signal LISP Environment): A functional language interface for signal and image processing

DOE Office of Scientific and Technical Information (OSTI.GOV)

Azevedo, S.G.; Fitch, J.P.

1987-10-21

Conventional software interfaces that use imperative computer commands or menu interactions are often restrictive environments when used for researching new algorithms or analyzing processed experimental data. We found this to be true with current signal-processing software (SIG). As an alternative, ''functional language'' interfaces provide features such as command nesting for a more natural interaction with the data. The Image and Signal LISP Environment (ISLE) is an example of an interpreted functional language interface based on common LISP. Advantages of ISLE include multidimensional and multiple data-type independence through dispatching functions, dynamic loading of new functions, and connections to artificial intelligence (AI)more » software. 10 refs.« less

ISLE (Image and Signal Lisp Environment): A functional language interface for signal and image processing

DOE Office of Scientific and Technical Information (OSTI.GOV)

Azevedo, S.G.; Fitch, J.P.

1987-05-01

Conventional software interfaces which utilize imperative computer commands or menu interactions are often restrictive environments when used for researching new algorithms or analyzing processed experimental data. We found this to be true with current signal processing software (SIG). Existing ''functional language'' interfaces provide features such as command nesting for a more natural interaction with the data. The Image and Signal Lisp Environment (ISLE) will be discussed as an example of an interpreted functional language interface based on Common LISP. Additional benefits include multidimensional and multiple data-type independence through dispatching functions, dynamic loading of new functions, and connections to artificial intelligencemore » software.« less

Food and Beverage Selection Patterns among Menu Label Users and Nonusers: Results from a Cross-Sectional Study.

PubMed

Gruner, Jessie; Ohri-Vachaspati, Punam

2017-06-01

By May 5, 2017, restaurants with 20 or more locations nationwide will be required to post calorie information on menus and menu boards. Previous research shows that those who use menu labels purchase fewer calories, but how users are saving calories is unknown. To assess food and beverage selection patterns among menu label users and nonusers. Secondary, cross-sectional analysis using data from a study examining sociodemographic disparities in menu label usage at a national fast-food restaurant chain. Participants were recruited outside restaurant locations, using street-intercept survey methodology. Consenting customers submitted receipts and completed a brief oral survey. Receipt data were used to categorize food and beverage purchases. Side, beverage, and entrée purchases. Sides and beverages were classified as healthier and less-healthy options consistent with the 2015 Dietary Guidelines for Americans. Healthier options contained items promoted in the guidelines, such as whole fruits, vegetables, low-fat dairy, and 100% fruit juice; less-healthy options contained solid fat or added sugar. Entrées were categorized as lower-, medium-, and higher-calorie options, based on quartile cutoffs. Multinomial logistic regression models were used to estimate prevalence ratios (PRs) for purchases among menu label users and nonusers, controlling for sociodemographic characteristics and total price paid. Healthier sides were selected by 7.5% of users vs 2.5% of nonusers; healthier beverages were selected by 34.0% of users vs 11.6% of nonusers; and lowest-calorie entrées were selected by 28.3% of users vs 30.1% of nonusers. Compared with nonusers (n=276), users (n=53) had a higher probability of purchasing healthier sides (PR=5.44; P=0.034), and healthier beverages (PR=3.37; P=0.005). No significant differences were seen in the purchasing patterns of entrées. Targeting educational campaigns to side and beverage purchasing behaviors may increase the effectiveness of menu labeling. Copyright © 2017 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Menu Plans: Maximum Nutrition for Minimum Cost.

ERIC Educational Resources Information Center

Texas Child Care, 1995

1995-01-01

Suggests that menu planning is the key to getting maximum nutrition in day care meals and snacks for minimum cost. Explores United States Department of Agriculture food pyramid guidelines for children and tips for planning menus and grocery shopping. Includes suggested meal patterns and portion sizes. (HTH)

A Meta-Analysis to Determine the Impact of Restaurant Menu Labeling on Calories and Nutrients (Ordered or Consumed) in U.S. Adults

PubMed Central

Cantu-Jungles, Thaisa M.; McCormack, Lacey A.; Slaven, James E.; Slebodnik, Maribeth

2017-01-01

A systematic review and meta-analysis determined the effect of restaurant menu labeling on calories and nutrients chosen in laboratory and away-from-home settings in U.S. adults. Cochrane-based criteria adherent, peer-reviewed study designs conducted and published in the English language from 1950 to 2014 were collected in 2015, analyzed in 2016, and used to evaluate the effect of nutrition labeling on calories and nutrients ordered or consumed. Before and after menu labeling outcomes were used to determine weighted mean differences in calories, saturated fat, total fat, carbohydrate, and sodium ordered/consumed which were pooled across studies using random effects modeling. Stratified analysis for laboratory and away-from-home settings were also completed. Menu labeling resulted in no significant change in reported calories ordered/consumed in studies with full criteria adherence, nor the 14 studies analyzed with ≤1 unmet criteria, nor for change in total ordered carbohydrate, fat, and saturated fat (three studies) or ordered or consumed sodium (four studies). A significant reduction of 115.2 calories ordered/consumed in laboratory settings was determined when analyses were stratified by study setting. Menu labeling away-from-home did not result in change in quantity or quality, specifically for carbohydrates, total fat, saturated fat, or sodium, of calories consumed among U.S. adults. PMID:28973989

A Meta-Analysis to Determine the Impact of Restaurant Menu Labeling on Calories and Nutrients (Ordered or Consumed) in U.S. Adults.

PubMed

Cantu-Jungles, Thaisa M; McCormack, Lacey A; Slaven, James E; Slebodnik, Maribeth; Eicher-Miller, Heather A

2017-09-30

A systematic review and meta-analysis determined the effect of restaurant menu labeling on calories and nutrients chosen in laboratory and away-from-home settings in U.S. adults. Cochrane-based criteria adherent, peer-reviewed study designs conducted and published in the English language from 1950 to 2014 were collected in 2015, analyzed in 2016, and used to evaluate the effect of nutrition labeling on calories and nutrients ordered or consumed. Before and after menu labeling outcomes were used to determine weighted mean differences in calories, saturated fat, total fat, carbohydrate, and sodium ordered/consumed which were pooled across studies using random effects modeling. Stratified analysis for laboratory and away-from-home settings were also completed. Menu labeling resulted in no significant change in reported calories ordered/consumed in studies with full criteria adherence, nor the 14 studies analyzed with ≤1 unmet criteria, nor for change in total ordered carbohydrate, fat, and saturated fat (three studies) or ordered or consumed sodium (four studies). A significant reduction of 115.2 calories ordered/consumed in laboratory settings was determined when analyses were stratified by study setting. Menu labeling away-from-home did not result in change in quantity or quality, specifically for carbohydrates, total fat, saturated fat, or sodium, of calories consumed among U.S. adults.

The Menu for Every Young Mathematician's Appetite

ERIC Educational Resources Information Center

Legnard, Danielle S.; Austin, Susan L.

2012-01-01

Math Workshop offers differentiated instruction to foster a deep understanding of rich, rigorous mathematics that is attainable by all learners. The inquiry-based model provides a menu of multilevel math tasks, within the daily math block, that focus on similar mathematical content. Math Workshop promotes a culture of engagement and…

Menu Cycles.

ERIC Educational Resources Information Center

Clayton, Alfred; Almony, John

The curriculum guide for commercial foods instruction is designed to aid the teacher in communicating the importance of menu cycles in commercial food production. It also provides information about the necessary steps in getting food from the raw form to the finished product, and then to the consumer. In addition to providing information on how to…

Planning the Menu in the Child Care Center.

ERIC Educational Resources Information Center

Bomba, Anne K.; And Others

1996-01-01

Preschools provide a large proportion of children's daily food intake. This article guides child care center staff in understanding child nutrition guidelines and translating good nutrition into meal planning. It contains resources for menu planning, cooking, and food safety and includes specific recipes, a weekly meal planner, and contacts for…

Whose Orientations?

ERIC Educational Resources Information Center

Gutoff, Joshua

2010-01-01

This article presents the author's response to Jon A. Levisohn's article entitled "A Menu of Orientations in the Teaching of Rabbinic Literature." While the "menu" Levisohn describes in his groundbreaking work on orientations to the teaching of rabbinic texts will almost certainly be refined over time, even as it stands this article should be of…

76 FR 5380 - Agency Information Collection Activities; Submission for Office of Management and Budget Review...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-01-31

... Request; Restaurant Menu and Vending Machine Labeling: Recordkeeping and Mandatory Third Party Disclosure... submitted the following proposed collection of information to OMB for review and clearance. Restaurant Menu...), requires chain restaurants and similar retail food establishments (SRFE) with 20 or more locations doing...

DNR Recorder's Office

Science.gov Websites

Search Search DNR's site DNR State of Alaska RO Home UCC Home Recording Info About the Process Fees Admin. Order 16 District Boundaries Searches RO Search Menu UCC Search Menu *NEW* Online Copy Request . Recorder's Office Search Recording Resources Recording requirements. Our current fees. Recording District

Internet Database Review: The FDA BBS.

ERIC Educational Resources Information Center

Tomaiuolo, Nicholas G.

1993-01-01

Describes the electronic bulletin board system (BBS) of the Food and Drug Administration (FDA) that is accessible through the Internet. Highlights include how to gain access; the menu-driven software; other electronic sources of FDA information; and adding value. Examples of the FDA BBS menu and the help screen are included. (LRW)

The UX of amila pregnancy on mobile device

NASA Astrophysics Data System (ADS)

Hussain, Azham; Mkpojiogu, Emmanuel O. C.; Fadzil, Najdawati Mohd; Hassan, Norhasizasuriati Mohd

2017-10-01

The increased use of mobile devices has led to an upsurge in the number of mobile applications. This makes the usability of these applications a very crucial and critical issue. The Amila Pregnancy mobile app is revolutionizing the delivery of healthcare services to pregnancy woman across the globe and is increasingly becoming beneficial in their daily life. Only a few digital interventions have been developed for pregnant woman, and little is known about the acceptability and usability of such mobile apps that provide assistance to pregnant women. Usability comprises everything that is connected with the intuitive and efficient handling of user interaction with human-made devices. This paper reports the result of a usability evaluation for Amila Pregnancy mobile application. In the study five attributes of perceived usability was measured following Jakob Nielsen principles, namely: effectiveness, efficiency, learnability, memorability and satisfaction. In addition, performance metrics were also captured. The results reveal the difficulty users had in interpreting displayed icon, locating the information provided, re-finding it and in navigating through the mobile app. The study suggests that the main menu of the app need to be further improved upon to enhance its usability.

Lessons Learned at LPI for Scientists in Education and Public Outreach

NASA Astrophysics Data System (ADS)

Shupla, C. B.; Kramer, G. Y.; Gross, J.; Shaner, A. J.; Dalton, H.; Grier, J.; Buxner, S.; Shipp, S. S.; Hackler, A. S.

2015-12-01

The Lunar and Planetary Institute (LPI) has engaged scientists in a variety of education programs, including teacher workshops, family events, public presentations, informal educator trainings, communication workshops, and outreach events. Scientists have helped conduct hands-on activities, participated in group discussions, and given talks, while sharing their own career paths and interests; these activities have provided audiences with a clearer vision of how science is conducted and how they can become engaged in science themselves. We will share the lessons we have learned through these experiences, including the value of collaborations between scientists and educators, the importance of understanding the audience's interests and knowledge, and the insights that audiences gain during unstructured discussion and interactions with scientists. LPI has also worked with the NASA Science Mission Directorate E/PO community to determine ways to enable scientists and engineers to engage in E/PO and STEM learning, including examining the research and programs for becoming involved in the preparation of future teachers (see the Menu of Opportunities at http://www.lpi.usra.edu/education/pre_service_edu/). We will share key research-based best practices that are recommended for scientists and engineers interested in participating in E/PO activities.

AOIPS data base management systems support for GARP data sets

NASA Technical Reports Server (NTRS)

Gary, J. P.

1977-01-01

A data base management system is identified, developed to provide flexible access to data sets produced by GARP during its data systems tests. The content and coverage of the data base are defined and a computer-aided, interactive information storage and retrieval system, implemented to facilitate access to user specified data subsets, is described. The computer programs developed to provide the capability were implemented on the highly interactive, minicomputer-based AOIPS and are referred to as the data retrieval system (DRS). Implemented as a user interactive but menu guided system, the DRS permits users to inventory the data tape library and create duplicate or subset data sets based on a user selected window defined by time and latitude/longitude boundaries. The DRS permits users to select, display, or produce formatted hard copy of individual data items contained within the data records.

Towards effective interactive three-dimensional colour postprocessing

NASA Technical Reports Server (NTRS)

Bailey, B. C.; Hajjar, J. F.; Abel, J. F.

1986-01-01

Recommendations for the development of effective three-dimensional, graphical color postprocessing are made. First, the evaluation of large, complex numerical models demands that a postprocessor be highly interactive. A menu of available functions should be provided and these operations should be performed quickly so that a sense of continuity and spontaneity exists during the post-processing session. Second, an agenda for three-dimensional color postprocessing is proposed. A postprocessor must be versatile with respect to application and basic algorithms must be designed so that they are flexible. A complete selection of tools is necessary to allow arbitrary specification of views, extraction of qualitative information, and access to detailed quantitative and problem information. Finally, full use of advanced display hardware is necessary if interactivity is to be maximized and effective postprocessing of today's numerical simulations is to be achieved.

The Reinforcing Event (RE) Menu

ERIC Educational Resources Information Center

Addison, Roger M.; Homme, Lloyd E.

1973-01-01

A motivational system, the Contingency Management System, uses contracts in which some amount of defined task behavior is demanded for some interval of reinforcing event. The Reinforcing Event Menu, a list of high probability reinforcing behaviors, is used in the system as a prompting device for the learner and as an aid for the administrator in…

Home - Jean Mayer USDA Human Nutrition Research Center on Aging

Science.gov Websites

Jean Mayer USDA Human Nutrition Research Center on Aging Open Menu Close Menu Open Search Close Study #2965 Nutrition and Genetics Study ADAPT Study Bone material strength in normoglycemic and Resources My Plate for Older Adults Tufts Nutrition Magazine Calculating Calories and Nutrients in Meals

Effects of Three Different Hypertextual Menu Designs on Various Information Searching Activities.

ERIC Educational Resources Information Center

Lai, Yee-Rong, Waugh, Michael L.

1995-01-01

Examines the influence of three combinations of document structures and menu designs on users' attitude, performance, and learning in search tasks. Three versions of a document introducing UNIX, Internet, BITNET, and general computing and networking resources at a university were implemented using HyperCard. Results showed that only the accuracy…

76 FR 5384 - Agency Information Collection Activities; Submission for Office of Management and Budget Review...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-01-31

... Request; Restaurant Menu and Vending Machine Labeling: Registration for Small Chains Under Section 4205 of... following proposed collection of information to OMB for review and clearance. I. Background Restaurant Menu... chain restaurants and similar retail food establishments (SRFE) with 20 or more locations, as well as...

75 FR 27850 - Self-Regulatory Organizations; Chicago Board Options Exchange, Incorporated; Notice of Filing of...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-05-18

... Change, as Modified by Amendment No. 1 Thereto, Related to the Hybrid Matching Algorithms May 12, 2010... allocation algorithms to choose from when executing incoming electronic orders. The menu format allows the Exchange to utilize different allocation algorithms on a class-by-class basis. The menu includes, among...

DNR Recorder's Office

Science.gov Websites

Department of Natural Resources logo, color scheme Alaska Department of Natural Resources UCC Central Search Search DNR's site DNR State of Alaska RO Home UCC Home Filing Info Fees Forms Online Filing Searches RO Search Menu UCC Search Menu *NEW* Online Copy Request FAQs Notices Contact Us State of Alaska / Natural

Food for trans-Atlantic rowers: a menu planning model and case study.

PubMed

Clark, Nancy; Coleman, Cato; Figure, Kerri; Mailhot, Tom; Zeigler, John

2003-06-01

Every 4 years, rowers from around the world compete in a 50- to 60-day trans-Atlantic rowing challenge. These ultra-distance rowers require a diet that provides adequate calories, protein, vitamins, minerals, and fluids so they can perform well day after day, minimize fatigue, and stay healthy. Yet, the rowers are confronted with menu planning challenges. The food needs to be lightweight, compact, sturdy, non-spoiling in tropical temperatures, calorie dense, easy to prepare, quick to cook, and good tasting. Financial concerns commonly add another menu planning challenge. The purpose of this case study is to summarize the rowers' food experiences and to provide guidance for sports nutrition professionals who work with ultra-endurance athletes embarking on a physical challenge with similar food requirements. The article provides food and nutrition recommendations as well as practical considerations for ultra-distance athletes. We describe an 8,000 calorie per day menu planning model that uses food exchanges based on familiar, tasty, and reasonably priced supermarket foods that provide the required nutrients and help contain financial costs.

Bioregenerative food system cost based on optimized menus for advanced life support

NASA Technical Reports Server (NTRS)

Waters, Geoffrey C R.; Olabi, Ammar; Hunter, Jean B.; Dixon, Mike A.; Lasseur, Christophe

2002-01-01

Optimized menus for a bioregenerative life support system have been developed based on measures of crop productivity, food item acceptability, menu diversity, and nutritional requirements of crew. Crop-specific biomass requirements were calculated from menu recipe demands while accounting for food processing and preparation losses. Under the assumption of staggered planting, the optimized menu demanded a total crop production area of 453 m2 for six crew. Cost of the bioregenerative food system is estimated at 439 kg per menu cycle or 7.3 kg ESM crew-1 day-1, including agricultural waste processing costs. On average, about 60% (263.6 kg ESM) of the food system cost is tied up in equipment, 26% (114.2 kg ESM) in labor, and 14% (61.5 kg ESM) in power and cooling. This number is high compared to the STS and ISS (nonregenerative) systems but reductions in ESM may be achieved through intensive crop productivity improvements, reductions in equipment masses associated with crop production, and planning of production, processing, and preparation to minimize the requirement for crew labor.

Menu labeling as a potential strategy for combating the obesity epidemic: a health impact assessment.

PubMed

Kuo, Tony; Jarosz, Christopher J; Simon, Paul; Fielding, Jonathan E

2009-09-01

We conducted a health impact assessment to quantify the potential impact of a state menu-labeling law on population weight gain in Los Angeles County, California. We utilized published and unpublished data to model consumer response to point-of-purchase calorie postings at large chain restaurants in Los Angeles County. We conducted sensitivity analyses to account for uncertainty in consumer response and in the total annual revenue, market share, and average meal price of large chain restaurants in the county. Assuming that 10% of the restaurant patrons would order reduced-calorie meals in response to calorie postings, resulting in an average reduction of 100 calories per meal, we estimated that menu labeling would avert 40.6% of the 6.75 million pound average annual weight gain in the county population aged 5 years and older. Substantially larger impacts would be realized if higher percentages of patrons ordered reduced-calorie meals or if average per-meal calorie reductions increased. Our findings suggest that mandated menu labeling could have a sizable salutary impact on the obesity epidemic, even with only modest changes in consumer behavior.

Point-of-Purchase Labels and Reward Cards Improve Sales of Healthy Foods in University Dining Halls.

PubMed

Biden, Catherine R; Matthews, June I; Laframboise, Natalie A; Zok, Anne; Dworatzek, Paula D N; Seabrook, Jamie A

2018-06-12

To compare sales of Food Resources and Education for Student Health (FRESH) Approved versus non-FRESH Approved menu cycle items pre- and postimplementation of the FRESH program. Sales data from 2011-2015 of FRESH Approved versus non-FRESH Approved menu items were analyzed. Fruit and milk items sold, net sales, and the cost of free fruit and milk redeemed through the FRESH Reward Card (FRC) program, were also analyzed. FRESH Approved items sold more often than non-FRESH Approved items in the latter 2 years (P = 0.01). Prices of FRESH Approved menu items were significantly lower than non-FRESH Approved items for all years (e.g., $1.52 ± $0.94 vs $2.21 ± $1.02 per serving in 2014-2015; P < 0.001). Across all FRESH implementation years, FRESH Approved menu items were found more often on the 6-week menu (P < 0.05). The number of fruit items sold increased from a baseline of 143 052 to 170 954, and net sales increased from $135 450 to $154 248 after 3 years of the FRC implementation. FRESH Approved items were less expensive, available more often, and had higher sales. The FRC increased net fruit sales despite the cost of free fruit. Highlighting and reducing the cost of healthy foods are promising practices to improve campus food environments.

Restaurant menu labelling: Is it worth adding sodium to the label?

PubMed

Scourboutakos, Mary J; Corey, Paul N; Mendoza, Julio; Henson, Spencer J; L'Abbe, Mary R

2014-07-31

Several provincial and federal bills have recommended various forms of menu labelling that would require information beyond just calories; however, the additional benefit of including sodium information is unknown. The objective of this study was to determine whether sodium information on menus helps consumers make lower-sodium choices and to understand what other factors influence the effect of menu labelling on consumers' meal choices. A total of 3,080 Canadian consumers completed an online survey that included a repeated measures experiment in which consumers were asked to select what they would typically order from four mock-restaurant menus. Subsequently, consumers were randomly allocated to see one of three menu-labelling treatments (calories; calories and sodium; or calories, sodium and serving size) and were given the option to change their order. There was a significant difference in the proportion of consumers who changed their order, varying from 17% to 30%, depending on the restaurant type. After participants had seen menu labelling, sodium levels decreased in all treatments (p<0.0001). However, in three of the four restaurant types, consumers who saw calorie and sodium information ordered meals with significantly less sodium than consumers who saw only calorie information (p<0.01). Consumers who saw sodium labelling decreased the sodium level of their meal by an average of 171-384 mg, depending on the restaurant. In the subset of consumers who saw sodium information and chose to change their order, sodium levels decreased by an average of 681-1,360 mg, depending on the restaurant. Sex, intent to lose weight and the amount of calories ordered at baseline were the most important predictors of who used menu labelling. Eighty percent of survey panelists wanted to see nutrition information when dining out. Including sodium information alongside calorie information may result in a larger decrease in the amount of sodium ordered by restaurant-goers.

The influence of menu labeling on calories selected or consumed: a systematic review and meta-analysis.

PubMed

Sinclair, Susan E; Cooper, Marcia; Mansfield, Elizabeth D

2014-09-01

Recent menu labeling initiatives in North America involve posting the calorie content of standard menu items, sometimes with other nutrients of public health concern, with or without contextual information (such as the recommended daily caloric intake for an average adult) or interpretive information (such as traffic light symbols). It is not clear whether this is an effective method to convey nutrition information to consumers wanting to make more-informed food choices. Of particular concern are those consumers who may be limited in their food and health literacy skills to make informed food choices to meet their dietary needs or goals. The purpose of this systematic review was to determine whether the provision of menu-based nutrition information affects the selection and consumption of calories in restaurants and other foodservice establishments. A secondary objective was to determine whether the format of the nutrition information (informative vs contextual or interpretive) influences calorie selection or consumption. Several bibliographic databases were searched for experimental or quasiexperimental studies that tested the effect of providing nutrition information in a restaurant or other foodservice setting on calories selected or consumed. Studies that recruited generally healthy, noninstitutionalized adolescents or adults were included. When two or more studies reported similar outcomes and sufficient data were available, meta-analysis was performed. Menu labeling with calories alone did not have the intended effect of decreasing calories selected or consumed (-31 kcal [P=0.35] and -13 kcal [P=0.61], respectively). The addition of contextual or interpretive nutrition information on menus appeared to assist consumers in the selection and consumption of fewer calories (-67 kcal [P=0.008] and -81 kcal [P=0.007], respectively). Sex influenced the effect of menu labeling on selection and consumption of calories, with women using the information to select and consume fewer calories. The findings of this review support the inclusion of contextual or interpretive nutrition information with calories on restaurant menus to help consumers select and consume fewer calories when eating outside the home. Further exploration is needed to determine the optimal approach for providing this menu-based nutrition information, particularly for those consumers who may be limited in their food and health literacy skills. Crown Copyright © 2014. Published by Elsevier Inc. All rights reserved.

TIGGERC: Turbomachinery Interactive Grid Generator for 2-D Grid Applications and Users Guide

NASA Technical Reports Server (NTRS)

Miller, David P.

1994-01-01

A two-dimensional multi-block grid generator has been developed for a new design and analysis system for studying multiple blade-row turbomachinery problems. TIGGERC is a mouse driven, interactive grid generation program which can be used to modify boundary coordinates and grid packing and generates surface grids using a hyperbolic tangent or algebraic distribution of grid points on the block boundaries. The interior points of each block grid are distributed using a transfinite interpolation approach. TIGGERC can generate a blocked axisymmetric H-grid, C-grid, I-grid or O-grid for studying turbomachinery flow problems. TIGGERC was developed for operation on Silicon Graphics workstations. Detailed discussion of the grid generation methodology, menu options, operational features and sample grid geometries are presented.

Expeditious illustration of layer-cake models on and above a tactile surface

NASA Astrophysics Data System (ADS)

Lopes, Daniel Simões; Mendes, Daniel; Sousa, Maurício; Jorge, Joaquim

2016-05-01

Too often illustrating and visualizing 3D geological concepts are performed by sketching in 2D mediums, which may limit drawing performance of initial concepts. Here, the potential of expeditious geological modeling brought by hand gestures is explored. A spatial interaction system was developed to enable rapid modeling, editing, and exploration of 3D layer-cake objects. User interactions are acquired with motion capture and touch screen technologies. Virtual immersion is guaranteed by using stereoscopic technology. The novelty consists of performing expeditious modeling of coarse geological features with only a limited set of hand gestures. Results from usability-studies show that the proposed system is more efficient when compared to a windows-icon-menu-pointer modeling application.

Timber sale planning and analysis system: A user`s guide to the TSPAS sale program. Forest Service general technical report

DOE Office of Scientific and Technical Information (OSTI.GOV)

Schuster, E.G.; Jones, J.G.; Meacham, M.L.

1995-08-01

Presents a guide to operation and interpretation of TSPAS Sale Program (TSPAS SP), a menu-driven computer program that is one of two programs in the Timber Sale Planning and Analysis System. TSPAS SP is intended to help field teams design and evaluate timber sale alternatives. TSPAS SP evaluate current and long-term timber implications along with associated nontimber outputs. Features include multiple entries and products, real value change, and graphical input. Guide includes user instructions, a glossary, a listing of data needs, and an explanation of error messages.

76 FR 53145 - Filing Procedures for Employment Authorization and Automatic Extension of Existing Employment...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-08-25

... the menu on the left. You can find specific information about DED for Liberia by selecting ``DED Granted Country: Liberia'' from the menu on the left of the TPS or DED Web page. From the Liberian page... Obama has directed that Liberians (and eligible persons without nationality who last resided in Liberia...

Seeking Information Online: The Influence of Menu Type, Navigation Path Complexity and Spatial Ability on Information Gathering Tasks

ERIC Educational Resources Information Center

Puerta Melguizo, Mari Carmen; Vidya, Uti; van Oostendorp, Herre

2012-01-01

We studied the effects of menu type, navigation path complexity and spatial ability on information retrieval performance and web disorientation or lostness. Two innovative aspects were included: (a) navigation path relevance and (b) information gathering tasks. As expected we found that, when measuring aspects directly related to navigation…

An Evaluation of the Mississippi Recipes for Success Program from the Perspective of Child Nutrition Directors

ERIC Educational Resources Information Center

Bell, Chelsea; Lambert, Laurel; Chang, Yunhee; Carithers, Teresa

2017-01-01

Purpose/Objectives: The Mississippi Recipes for Success (MRS), a customizable selective menu system resource, was developed for child nutrition program (CNP) directors to comply with USDA nutrition regulations. The resource is available in printed and online formats and includes recipes, menu matrixes, food safety, and training materials for meal…

South Dakota Department of Health - DOH

Science.gov Websites

CLOSE South Dakota Department of Health logo WEBSITE OF THE STATE OF SOUTH DAKOTA DEPARTMENT OF HEALTH Kim Malsam-Rysdon, Secretary of Health Contact us Subscribe to Listserv menu MENU A-Z Topics News Publications Statute & Rules Links SD Public Health Bulletin FAQs It's time to get out and be active Learn

Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items

ERIC Educational Resources Information Center

Thayer, Linden M.; Pimentel, Daniela C.; Smith, Janice C.; Garcia, Beverly A.; Sylvester, Laura Lee; Kelly, Tammy; Johnston, Larry F.; Ammerman, Alice S.; Keyserling, Thomas C.

2017-01-01

Background: Because Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. Purpose: The purpose of this study was to design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful…

76 FR 30051 - Food Labeling; Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-05-24

... Restaurants and Similar Retail Food Establishments; Extension of Comment Period AGENCY: Food and Drug... for providing nutrition information for standard menu items in certain chain restaurants and similar... restaurants and similar retail food establishments that are a part of a chain with 20 or more locations doing...

Civilian Human Resources

Science.gov Websites

open the menu (new window). Open Menu Navigate Up This page location is: Civilian Human Resources Pages Default BrowseTab 1 of 2. PageTab 2 of 2. Sign In You are leaving the Civilian Human Resources Website LinkedIn Search this site... Search Civilian Human Resources Top Link Bar Civilian Human Resources Home

A Writer's Reference. Third Edition.

ERIC Educational Resources Information Center

Hacker, Diana

Designed to save the user time and packaged in a compact size which lies flat, this book is easy to consult while revising and editing a written draft. The book's "main menu," just inside the front cover, displays the contents as briefly and simply as possible. Each of the 12 sections in the book's main menu leads the user to a tabbed…

A Menu of Orientations to the Teaching of Rabbinic Literature

ERIC Educational Resources Information Center

Levisohn, Jon A.

2010-01-01

Following the work of Grossman (1991) in the teaching of English literature and Holtz (2003) in the teaching of Bible, this article develops a menu of orientations for the teaching of rabbinic literature. First, the author explores and clarifies the idea of orientations. Then, each of ten orientations to the teaching of rabbinic literature is…

Redacting with Confidence: How to Safely Publish Sanitized Reports Converted from Word to PDF

DTIC Science & Technology

2006-02-02

select Insert->Picture-> Autoshapes from the top menu bar (this opens the AutoShapes toolbar). Select the rectangle from the Autoshapes toolbar as in... AutoShape from the menu as in Figure 6 (this opens the Format AutoShape dialog box), select the Size tab, enter the desired height and width of the

Calorie labeling and food choices: a first look at the effects on low-income people in New York City.

PubMed

Elbel, Brian; Kersh, Rogan; Brescoll, Victoria L; Dixon, L Beth

2009-01-01

We examined the influence of menu calorie labels on fast food choices in the wake of New York City's labeling mandate. Receipts and survey responses were collected from 1,156 adults at fast-food restaurants in low-income, minority New York communities. These were compared to a sample in Newark, New Jersey, a city that had not introduced menu labeling. We found that 27.7 percent who saw calorie labeling in New York said the information influenced their choices. However, we did not detect a change in calories purchased after the introduction of calorie labeling. We encourage more research on menu labeling and greater attention to evaluating and implementing other obesity-related policies.

Availability, Location, and Format of Nutrition Information in Fast-food Chain Restaurants in Ontario, Canada.

PubMed

Hobin, Erin; Lebenbaum, Michael; Rosella, Laura; Hammond, David

2015-03-01

To assess the availability, location, and format of nutrition information in fast-food chain restaurants in Ontario. Nutrition information in restaurants was assessed using an adapted version of the Nutrition Environment Measures Study for Restaurants (NEMS-R). Two raters independently visited 50 restaurants, 5 outlets of each of the top-10 fast-food chain restaurants in Canada. The locations of the restaurants were randomly selected within the Waterloo, Wellington, and Peel regions in Ontario, Canada. Descriptive results are presented for the proportion of restaurants presenting nutrition information by location (e.g., brochure), format (e.g., use of symbols), and then by type of restaurant (e.g., quick take-away, full-service). Overall, 96.0% (n = 48) of the restaurants had at least some nutrition information available in the restaurant. However, no restaurant listed calorie information for all items on menu boards or menus, and only 14.0% (n = 7) of the restaurants posted calorie information and 26.0% (n = 13) of restaurants posted other nutrients (e.g., total fat) for at least some items on menus boards or menus. The majority of the fast-food chain restaurants included in our study provided at least some nutrition information in restaurants; however, very few restaurants made nutrition information readily available for consumers on menu boards and menus.

Restaurant Food Allergy Practices - Six Selected Sites, United States, 2014.

PubMed

Radke, Taylor J; Brown, Laura G; Faw, Brenda; Hedeen, Nicole; Matis, Bailey; Perez, Priscela; Viveiros, Brendalee; Ripley, Danny

2017-04-21

Food allergies affect an estimated 15 million persons in the United States (1), and are responsible for approximately 30,000 emergency department visits and 150-200 deaths each year (2). Nearly half of reported fatal food allergy reactions over a 13-year period were caused by food from a restaurant or other food service establishment (3). To ascertain the prevalence of food allergy training, training topics, and practices related to food allergies, CDC's Environmental Health Specialists Network (EHS-Net), a collaborative forum of federal agencies and state and local health departments with six sites, interviewed personnel at 278 restaurants. Fewer than half of the 277 restaurant managers (44.4%), 211 food workers (40.8%), and 156 servers (33.3%) interviewed reported receiving food allergy training. Among those who reported receiving training, topics commonly included the major food allergens and what to do if a customer has a food allergy. Although most restaurants had ingredient lists for at least some menu items, few had separate equipment or areas designated for the preparation of allergen-free food. Restaurants can reduce the risk for allergic reactions among patrons by providing food allergy training for personnel and ingredient lists for all menu items and by dedicating equipment and areas specifically for preparing allergen-free food.

A Menu of Activities in Different Intelligence Areas to Differentiate Instruction for Upper Elementary Students Related to the Book "Because of Winn-Dixie"

ERIC Educational Resources Information Center

Elser, Caroline F.; Rule, Audrey C.

2008-01-01

Today's elementary classrooms are becoming more diverse, requiring teachers to provide effective instruction to children with a wide range of academic performance, ability, background, and interest. This work focuses on the development of a menu of differentiated instructional activities for teaching literacy to upper elementary students. The…

Menu Labeling as a Potential Strategy for Combating the Obesity Epidemic: A Health Impact Assessment

PubMed Central

Jarosz, Christopher J.; Simon, Paul; Fielding, Jonathan E.

2009-01-01

Objectives. We conducted a health impact assessment to quantify the potential impact of a state menu-labeling law on population weight gain in Los Angeles County, California. Methods. We utilized published and unpublished data to model consumer response to point-of-purchase calorie postings at large chain restaurants in Los Angeles County. We conducted sensitivity analyses to account for uncertainty in consumer response and in the total annual revenue, market share, and average meal price of large chain restaurants in the county. Results. Assuming that 10% of the restaurant patrons would order reduced-calorie meals in response to calorie postings, resulting in an average reduction of 100 calories per meal, we estimated that menu labeling would avert 40.6% of the 6.75 million pound average annual weight gain in the county population aged 5 years and older. Substantially larger impacts would be realized if higher percentages of patrons ordered reduced-calorie meals or if average per-meal calorie reductions increased. Conclusions. Our findings suggest that mandated menu labeling could have a sizable salutary impact on the obesity epidemic, even with only modest changes in consumer behavior. PMID:19608944

Efficacy and consumer preferences for different approaches to calorie labeling on menus.

PubMed

Pang, Jocelyn; Hammond, David

2013-01-01

To evaluate the efficacy and consumer preferences of calorie labeling on menus. Between-group experiment. Participants were randomized to view menu items according to 1 of 4 experimental conditions: no calorie information, calorie-only information, calorie plus health statement (HS), and calorie plus the Physical Activity Scale. Participants selected a snack and then rated menus from all conditions on the level of understanding and perceived effectiveness. University of Waterloo, Canada. A total of 213 undergraduate university students recruited from classrooms. The calorie amount of menu selection and ratings of understandability and perceived effectiveness. Linear regression models and chi-square tests. Participants who selected items from menus without calorie information selected snacks with higher calorie amounts than participants in the calorie-only condition (P = .002) and the calorie plus HS condition (P = .001). The calorie plus HS menu was perceived as most understandable and the calorie plus calorie plus Physical Activity Scale menu was perceived as most effective in helping to promote healthy eating. Calorie labeling on menus may assist consumers in making healthier choices, with consumer preference for menus that include contextual health statements. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Restaurants With Calories Displayed On Menus Had Lower Calorie Counts Compared To Restaurants Without Such Labels

PubMed Central

Bleich, Sara N.; Wolfson, Julia A.; Jarlenski, Marian P.; Block, Jason P.

2016-01-01

Beginning in December 2016, calorie labeling on menus will be mandatory for US chain restaurants and many other establishments that serve food, such as ice cream shops and movie theaters. But before the federal mandate kicks in, several large chain restaurants have begun to voluntarily display information about the calories in the items on their menus. This increased transparency may be associated with lower overall calorie content of offered items. This study used data for the period 2012–14 from the MenuStat project, a data set of menu items at sixty-six of the largest US restaurant chains. We compared differences in calorie counts of food items between restaurants that voluntarily implemented national menu labeling and those that did not. We found that the mean per item calorie content in all years was lower for restaurants that voluntarily posted information about calories (the differences were 139 calories in 2012, 136 in 2013, and 139 in 2014). New menu items introduced in 2013 and 2014 showed a similar pattern. Calorie labeling may have important effects on the food served in restaurants by compelling the introduction of lower-calorie items. PMID:26526245

Restaurants With Calories Displayed On Menus Had Lower Calorie Counts Compared To Restaurants Without Such Labels.

PubMed

Bleich, Sara N; Wolfson, Julia A; Jarlenski, Marian P; Block, Jason P

2015-11-01

Beginning in December 2016, calorie labeling on menus will be mandatory for US chain restaurants and many other establishments that serve food, such as ice cream shops and movie theaters. But before the federal mandate kicks in, several large chain restaurants have begun to voluntarily display information about the calories in the items on their menus. This increased transparency may be associated with lower overall calorie content of offered items. This study used data for the period 2012-14 from the MenuStat project, a data set of menu items at sixty-six of the largest US restaurant chains. We compared differences in calorie counts of food items between restaurants that voluntarily implemented national menu labeling and those that did not. We found that the mean per item calorie content in all years was lower for restaurants that voluntarily posted information about calories (the differences were 139 calories in 2012, 136 in 2013, and 139 in 2014). New menu items introduced in 2013 and 2014 showed a similar pattern. Calorie labeling may have important effects on the food served in restaurants by compelling the introduction of lower-calorie items. Project HOPE—The People-to-People Health Foundation, Inc.

Evaluating the healthiness of chain-restaurant menu items using crowdsourcing: a new method.

PubMed

Lesser, Lenard I; Wu, Leslie; Matthiessen, Timothy B; Luft, Harold S

2017-01-01

To develop a technology-based method for evaluating the nutritional quality of chain-restaurant menus to increase the efficiency and lower the cost of large-scale data analysis of food items. Using a Modified Nutrient Profiling Index (MNPI), we assessed chain-restaurant items from the MenuStat database with a process involving three steps: (i) testing 'extreme' scores; (ii) crowdsourcing to analyse fruit, nut and vegetable (FNV) amounts; and (iii) analysis of the ambiguous items by a registered dietitian. In applying the approach to assess 22 422 foods, only 3566 could not be scored automatically based on MenuStat data and required further evaluation to determine healthiness. Items for which there was low agreement between trusted crowd workers, or where the FNV amount was estimated to be >40 %, were sent to a registered dietitian. Crowdsourcing was able to evaluate 3199, leaving only 367 to be reviewed by the registered dietitian. Overall, 7 % of items were categorized as healthy. The healthiest category was soups (26 % healthy), while desserts were the least healthy (2 % healthy). An algorithm incorporating crowdsourcing and a dietitian can quickly and efficiently analyse restaurant menus, allowing public health researchers to analyse the healthiness of menu items.

The effect of menu labeling with calories and exercise equivalents on food selection and consumption.

PubMed

Platkin, Charles; Yeh, Ming-Chin; Hirsch, Kimberly; Wiewel, Ellen Weiss; Lin, Chang-Yun; Tung, Ho-Jui; Castellanos, Victoria H

2014-01-01

Better techniques are needed to help consumers make lower calorie food choices. This pilot study examined the effect of menu labeling with caloric information and exercise equivalents (EE) on food selection. Participants, 62 females, ages 18-34, recruited for this study, ordered a fast food meal with menus that contained the names of the food (Lunch 1 (L1), control meal). One week later (Lunch 2 (L2), experiment meal), participants ordered a meal from one of three menus with the same items as the previous week: no calorie information, calorie information only, or calorie information and EE. There were no absolute differences between groups in calories ordered from L1 to L2. However, it is noteworthy that calorie only and calorie plus exercise equivalents ordered about 16% (206 kcal) and 14% (162 kcal) fewer calories from Lunch 1 to Lunch 2, respectively; whereas, the no information group ordered only 2% (25 kcal) fewer. Menu labeling alone may be insufficient to reduce calories; however, further research is needed in finding the most effective ways of presenting the menu labels for general public.

Improving the nutritional quality of charitable meals for homeless and vulnerable adults. A case study of food provision by a food aid organisation in the UK.

PubMed

Pelham-Burn, Sophie E; Frost, Catherine J; Russell, Jean M; Barker, Margo E

2014-11-01

The prevalence of homelessness in the UK is rising, and demand for food aid through charitable meal services has increased. Charitable services make a substantial contribution to the food and nutrient intake of vulnerable people, and thus offer a platform for dietary improvement. This study examined food provision by a large charitable organisation in a major UK city. It had several objectives: Firstly to quantify nutritional composition of breakfast and lunch meals, secondly to understand factors that influence the composition of menus and meals, and thirdly to determine whether, within the context of these influences, improvements to the menu would be possible and whether these would be acceptable to clients. Mixed methods of ethnography, semi-structured interviews, quantitative nutrient analysis, recipe adaptation and taste tests were employed. The research team worked as volunteers in the organisation for a 3-week period and interviews were held with the kitchen staff. Food choice was recorded for 189 clients at breakfast and 251 clients at lunch over a 5-day period and nutrient content of these meals was estimated. Meals were weighted towards fat and sugar energy. Energy, potassium, calcium, vitamin C, vitamin A, zinc and magnesium content of meals were below Dietary Reference Value (DRV) targets for at least 20% of breakfast and lunch meals. Such inadequacies may be addressed by the addition of simple foods to the breakfast menu and adaptation of lunchtime recipes. Twelve lunchtime dishes were proposed and eight of these were seemingly acceptable to clients in taste testing. Barriers to provision of healthier meals include budget, food donations and acceptability of meals. Copyright © 2014 Elsevier Ltd. All rights reserved.

Food-Wine Pairing Suggestions as a Risk Reduction Strategy: Reducing Risk and Increasing Wine by the Glass Sales in the Context of a Swiss Restaurant.

PubMed

Terrier, Lohyd; Jaquinet, Anne-Laure

2016-08-01

This study tests the effect of a pairing suggestion for food with wine by the glass directly placed on the menu. We made the assumption that these suggestions can, by reducing social and financial risk, increase wine by the glass sales. One hundred and fifty-nine customers of a Swiss restaurant participated in this experiment. For 82 customers, a food and wine by the glass suggestion was directly placed on the menu while the 77 others were given a normal menu (without a pairing suggestion). Results show that this type of suggestion significantly increases wine sold by the glass. Practical applications of this strategy are discussed. © The Author(s) 2016.

CAFÉ: a multicomponent audit and feedback intervention to improve implementation of healthy food policy in primary school canteens: a randomised controlled trial.

PubMed

Yoong, Sze Lin; Nathan, Nicole; Wolfenden, Luke; Wiggers, John; Reilly, Kathryn; Oldmeadow, Christopher; Wyse, Rebecca; Sutherland, Rachel; Delaney, Tessa; Butler, Peter; Janssen, Lisa; Preece, Sarah; Williams, Christopher M

2016-12-05

The implementation of nutrition policies in schools has been recommended as a strategy to improve child dietary intake. Internationally, research suggests that the majority of schools do not implement these policies. In New South Wales (NSW), Australia, the NSW Healthy School Canteen Policy requires that school canteens prohibit the sale of 'red' foods (i.e. foods that are typically nutrient poor and high in energy, such as confectionary and deep-fried foods) and 'banned'drinks (i.e. soft drinks); and that the majority of items on the menu are 'green' (i.e. foods that are good sources of nutrients, such fruits, vegetables and lean meats). This study examined the impact of a multicomponent audit and feedback intervention on schools' implementation of the NSW Healthy School Canteen Policy. A secondary aim was to assess the impact of the intervention on menu composition. This study was a parallel group randomised controlled trial with 72 rural and remote primary schools (36 interventions, 36 controls) located in one region within NSW, Australia. Intervention schools received an initial face to face contact and up to four cycles of audit and feedback (consisting of a menu audit, written feedback report and telephone feedback) over a 12-month period. The primary trial outcomes were the proportion of schools with a canteen menu that had: i) no 'red' foods or 'banned' drinks; and ii) >50% 'green' items, as assessed via standardised menu audits undertaken by trained dietitians. For each primary outcome, between-group differences were assessed using Fisher's exact test under an intention to treat approach. There was insufficient evidence to conclude the intervention had a positive impact on the proportion of intervention schools with no 'red' or 'banned' items on their menu (RR = 2.8; 95% CI: 0.9 to 8.9; p = 0.0895), or on the proportion of intervention schools with more than 50% 'green' items (RR = 1.5; 95% CI: 0.7 to 3.2; p = 0.2568). These findings remained non-significant in the multiple imputation analyses. Intervention schools were significantly more likely to have a lower percentage of 'red' items (p-value: 0.007) and a higher percentage of 'green' items on the menu (p-value: 0.014). This remained statistically significant in the multiple imputation analyses for 'red items' (p-value: 0.0081) but not for 'green' items (p-value: 0.0910). While there was insufficient statistical evidence to suggest that this multicomponent audit and feedback intervention was effective in improving primary schools' compliance with a healthy canteen policy, the intervention demonstrated some positive impact in reducing the availability of 'red' items on the menu. This trial was prospectively registered with the Australian New Zealand Clinical Trials Registry ( ACTRN12613000543785 ). Registered 15th May 2013.

Birth centres and the national maternity services review: response to consumer demand or compromise?

PubMed

Dahlen, H; Jackson, M; Schmied, V; Tracy, S; Priddis, H

2011-12-01

In February 2009 the Improving Maternity Services in Australia - The Report of the Maternity Services Review (MSR) was released and recommended improving women's access to and availability of birth centres. It was unclear if this was in response to an overwhelming request for birth centres in the submissions received by the commonwealth or a compromise for excluding homebirth from the maternity service reforms. The aim of this paper was to examine what was said in the submissions to the MSR about birth centres. Data for this study comprised 832 submissions to the MSR that are publicly available on the Commonwealth of Australia Department of Health and Ageing website. All 832 submissions were downloaded, and read for any mention of the words 'birth centre', 'birth center'. Content analysis was used to categorise and report the data. Of the 832 submissions to the MSR 197 (24%) mentioned birth centres while 470 (60%) of the submissions mentioned homebirth. Only 31 (4%) of the submissions to the Maternity Review mentioned birth centres without mentioning home birth also. Most of the submissions emphasised that 'everything should be on the menu' when it came to place of birth and care provider. Reasons for choosing a birth centre were identified as: 'the best compromise available, 'the right and natural way' and 'the birth centre as safe'. Women had certain requirements of a birth centre that included: 'continuity of carer', 'midwife led', 'a sanctum from medicalised care', 'resources to cope with demand', 'close to home', and 'flexible guidelines and admission criteria'. Women weighed up a series of requirements when deciding whether to give birth in a birth centre. The recommendation by the MSR to expand birth centres and ignore home birth is at odds with the strong view expressed that 'everything should be on the menu'. The requirements women described of birth centre care are also at odds with current trends. If there is to be an expansion of birth centres, service providers need to make sure that women's views are central to the design. Women will not cease having homebirths due to expanded birth centre options. Copyright © 2010 Australian College of Midwives. Published by Elsevier Ltd. All rights reserved.

Design on an Enhanced Interactive Satellite Communications System Analysis Program

DTIC Science & Technology

1991-09-01

openStack message is sent from the stack up the hierarchy to HyperCard. When the stack opens, the first card in the stack is displayed and an openCard... openStack global orbitPage,groundPage.commPage,beginmuRe,c.dBker2d.d2r,we global earth-e.NoiseTIV.Losses put false into orbitPage put false into groundPage...menultem 2 of menu "Options" to D end openStack function FreqToWave freq global c put c)(freq* 109) into wave return wave end FreqToWave function log

Mikado: A graphic program

NASA Astrophysics Data System (ADS)

Secretan, Y.

A discussion of the modular program Mikado is presented. Mikado was developed with the goal of creating a flexible graphic tool to display and help analyze the results of finite element fluid flow computations. Mikado works on unstructured meshes, with elements of mixed geometric type, but also offers the possibility of using structured meshes. The program can be operated by both menu and mouse (interactive), or by command file (batch). Mikado is written in FORTRAN, except for a few system dependent subroutines which are in C. It runs presently on Silicon Graphics' workstations and could be easily ported to the IBM-RISC System/6000 family of workstations.

NPLOT: an Interactive Plotting Program for NASTRAN Finite Element Models

NASA Technical Reports Server (NTRS)

Jones, G. K.; Mcentire, K. J.

1985-01-01

The NPLOT (NASTRAN Plot) is an interactive computer graphics program for plotting undeformed and deformed NASTRAN finite element models. Developed at NASA's Goddard Space Flight Center, the program provides flexible element selection and grid point, ASET and SPC degree of freedom labelling. It is easy to use and provides a combination menu and command driven user interface. NPLOT also provides very fast hidden line and haloed line algorithms. The hidden line algorithm in NPLOT proved to be both very accurate and several times faster than other existing hidden line algorithms. A fast spatial bucket sort and horizon edge computation are used to achieve this high level of performance. The hidden line and the haloed line algorithms are the primary features that make NPLOT different from other plotting programs.

Over-expression of FT1 in plum (Prunus domestica) results in phenotypes compatible with spaceflight: a potential new candidate crop for bioregenerative life support systems

USDA-ARS?s Scientific Manuscript database

Tree fruits (e.g., apples, plums, cherries) are appealing constituents of a crew menu for long-duration exploration missions (i.e., Mars), both in terms of their nutritive and menu diversity contributions. Although appealing, tree fruit species have long been precluded as candidate crops for use in...

A Survey of Hospitals Using a Restaurant Menu Approach in Patient Tray Feeding

DTIC Science & Technology

1982-01-01

UIKED ’ LKSUS ITAK m0 1101091IO01 WACE WITH MOONED OTAMOIC( acvcmis iu MTAK hIAKlED WITH NMIOOM ANRD Cl OK N Y POTAMOIKM omCne LL 4EAL LON WITH ’IEGETAKE...the patient because away from the hospital, he would be required to select items from a regular menu. Methods of marking order sheets varied

Speech pathology as the MasterChef: Getting the right ingredients and stirring the pot.

PubMed

Enderby, Pam

2017-06-01

The purpose of this paper is to consider the many influences that have an impact on appropriate speech-language pathology service delivery. The competitive cooking and entertainment television program, MasterChef, is used as an analogy to consider the ingredients, blend and approach required to improve speech-language pathology services. Speech-language pathologists (SLPs) enter the profession with the aim of assisting those with communication and swallowing disorders to have a better quality of life. Thus, we should be restless to continue to improve our services in order to achieve the best influence and outcomes by changing our recipes and ingredients. However, having good technical skills as a SLP is not sufficient in ensuring that the services are the best they can be. We have to consider available resources, customers and service users, who it is that judges our services, whether we are as good as we could or should be, what can help us improve our services, what the appetite is for our services, and how we incorporate evidence-based practice. This paper considers the value of understanding and using information on incidence and prevalence, evidence-based practice and outcome measurement. Blending technical, clinical and academic abilities with personal skills will result in an award-winning menu.

JCE Online 99

NASA Astrophysics Data System (ADS)

Holmes, Jon L.

1999-04-01

As I write this, JCE Online is in the middle of being redesigned to make it a more usable resource. By the time you read this, the typical online page for articles of this Journal will look like Figure 1. The page has five main features:

• the page heading with the global menu bar
• the left-hand navigation bar
• the page menu bar near the top of the page and repeated near the bottom
• the main content region in the middle of the page
• the right-hand column of local navigation links

Simulation of gamma-ray spectra for a variety of user-specified detector designs

NASA Technical Reports Server (NTRS)

Rester, A. C., Jr.

1994-01-01

The gamma-ray spectrum simulation program BSIMUL was designed to allow the operator to follow the path of a gamma-ray through a detector, shield and collimator whose dimensions are entered by the operator. It can also be used to simulate spectra that would be generated by a detector. Several improvements have been made to the program within the last few months. The detector, shield and collimator dimensions can now be entered through an interactive menu whose options are discussed below. In addition, spectra containing more than one gamma-ray energy can now be generated with the menu - for isotopes listed in the program. Adding isotopes to the main routine is also quite easy. Subroutines have been added to enable the operator to specify the material and dimensions of a collimator. This report details the progress made in simulating gamma-ray spectra for a variety of user-specified detector designs. In addition, a short discussion of work done in the related areas of pulse shape analysis and the spectral analysis is included. The pulse shape analysis and spectral analysis work is being performed pursuant to the requirements of contract F-94-C-0006, for the Advanced Research Projects Agency and the U.S. Air Force.

To twist or poke? A method for identifying usability issues with the rotary controller and touch screen for control of in-vehicle information systems.

PubMed

Harvey, Catherine; Stanton, Neville A; Pickering, Carl A; McDonald, Mike; Zheng, Pengjun

2011-07-01

In-vehicle information systems (IVIS) can be controlled by the user via direct or indirect input devices. In order to develop the next generation of usable IVIS, designers need to be able to evaluate and understand the usability issues associated with these two input types. The aim of this study was to investigate the effectiveness of a set of empirical usability evaluation methods for identifying important usability issues and distinguishing between the IVIS input devices. A number of usability issues were identified and their causal factors have been explored. These were related to the input type, the structure of the menu/tasks and hardware issues. In particular, the translation between inputs and on-screen actions and a lack of visual feedback for menu navigation resulted in lower levels of usability for the indirect device. This information will be useful in informing the design of new IVIS, with improved usability. STATEMENT OF RELEVANCE: This paper examines the use of empirical methods for distinguishing between direct and indirect IVIS input devices and identifying usability issues. Results have shown that the characteristics of indirect input devices produce more serious usability issues, compared with direct devices and can have a negative effect on the driver-vehicle interaction.

Toward Optimization of Gaze-Controlled Human-Computer Interaction: Application to Hindi Virtual Keyboard for Stroke Patients.

PubMed

Meena, Yogesh Kumar; Cecotti, Hubert; Wong-Lin, Kongfatt; Dutta, Ashish; Prasad, Girijesh

2018-04-01

Virtual keyboard applications and alternative communication devices provide new means of communication to assist disabled people. To date, virtual keyboard optimization schemes based on script-specific information, along with multimodal input access facility, are limited. In this paper, we propose a novel method for optimizing the position of the displayed items for gaze-controlled tree-based menu selection systems by considering a combination of letter frequency and command selection time. The optimized graphical user interface layout has been designed for a Hindi language virtual keyboard based on a menu wherein 10 commands provide access to type 88 different characters, along with additional text editing commands. The system can be controlled in two different modes: eye-tracking alone and eye-tracking with an access soft-switch. Five different keyboard layouts have been presented and evaluated with ten healthy participants. Furthermore, the two best performing keyboard layouts have been evaluated with eye-tracking alone on ten stroke patients. The overall performance analysis demonstrated significantly superior typing performance, high usability (87% SUS score), and low workload (NASA TLX with 17 scores) for the letter frequency and time-based organization with script specific arrangement design. This paper represents the first optimized gaze-controlled Hindi virtual keyboard, which can be extended to other languages.

Toward Innovative, Cost-Effective, and Systemic Solutions to Improve Outcomes and Well-Being of Military Families Affected by Autism Spectrum Disorder

PubMed Central

Klin, Ami; Wetherby, Amy M.; Woods, Juliann; Saulnier, Celine; Stapel-Wax, Jennifer; Klaiman, Cheryl; Jones, Warren; Rubin, Emily; Scahill, Lawrence; Call, Nathan; Bearss, Karen; Gunter, Chris; Courtemanche, Charles J.; Lemieux, Anthony; Cox, James C.; Mandell, David S.; Van Decar, James P.; Miller, Ronald A.; Shireman, Cherri L.

2015-01-01

The burdens faced by military families who have a child with autism are unique. The usual challenges of securing diagnostic, treatment, and educational services are compounded by life circumstances that include the anxieties of war, frequent relocation and separation, and a demand structure that emphasizes mission readiness and service. Recently established military autism-specific health care benefits set the stage for community-viable and cost-effective solutions that can achieve better outcomes for children and greater well-being for families. Here we argue for implementation of evidence-based solutions focused on reducing age of diagnosis and improving access to early intervention, as well as establishment of a tiered menu of services, individualized to the child and family, that fit with the military ethos and system of health care. Absence of this new model of care could compromise the utility and sustainability of the autism-specific benefit. PMID:25745376

Container-based sanitation: assessing costs and effectiveness of excreta management in Cap Haitien, Haiti

PubMed Central

Tilmans, Sebastien; Russel, Kory; Sklar, Rachel; Page, Leah; Kramer, Sasha

2015-01-01

Container-based sanitation (CBS) – in which wastes are captured in sealable containers that are then transported to treatment facilities – is an alternative sanitation option in urban areas where on-site sanitation and sewerage are infeasible. This paper presents the results of a pilot household CBS service in Cap Haitien, Haiti. We quantify the excreta generated weekly in a dense urban slum,(1) the proportion safely removed via container-based public and household toilets, and the costs associated with these systems. The CBS service yielded an approximately 3.5-fold decrease in the unmanaged share of faeces produced, and nearly eliminated the reported use of open defecation and “flying toilets” among service recipients. The costs of this pilot small-scale service were higher than those of large-scale waterborne sewerage, but economies of scale have the potential to reduce CBS costs over time. The paper concludes with a discussion of planning and policy implications of incorporating CBS into the menu of sanitation options for rapidly growing cities. PMID:26097288

Feasibility and efficacy of menu planning combined with individual counselling to improve health outcomes and dietary adherence in people with type 2 diabetes: a pilot study.

PubMed

Soria-Contreras, Diana C; Bell, Rhonda C; McCargar, Linda J; Chan, Catherine B

2014-10-01

The purpose of this study was to test the feasibility and efficacy of implementing a 4-week menu plan combined with individual counselling among people with type 2 diabetes. A 12-week pilot study with a pretest and post-test design was conducted among 15 participants with type 2 diabetes. The menu plan incorporated the overall recommendations of the Canadian Diabetes Association nutrition therapy guidelines and considered factors such as the accessibility, availability and acceptability of foods. Change in glycated hemoglobin (A1C) was the primary outcome, and secondary outcomes were changes in serum lipid, anthropometric and dietary measures. Mean (±SD) age of the participants was 59.3±9.9 years, and duration of diabetes was 8.1±8.3 years. After the program, A1C decreased by 1.0%±0.86% (p<0.05). There were significant reductions (p<0.05) in weight, body mass index, waist circumference and fat mass and increased high-density lipoprotein cholesterol. No significant changes were observed in dietary measures except for perceived dietary adherence score, which increased significantly (p<0.05). Participants reported using the menu plan an average of 5.0±1.9 days a week and attended, on average, 4 of 6 counselling sessions. Menu planning and individual counselling were demonstrated to be feasible and effective for diabetes management, and they represent a simple and practical approach to implement the nutritional recommendations for diabetes in Canada. Copyright © 2014 Canadian Diabetes Association. Published by Elsevier Inc. All rights reserved.

Delicious Low GL space foods by using Low GI materials -IH and Vacuum cooking -

NASA Astrophysics Data System (ADS)

Katayama, Naomi; Nagasaka, Sanako; Murasaki, Masahiro; Space Agriculture Task Force, J.

Enough life-support systems are necessary to stay in space for a long term. The management of the meal for astronauts is in particular very important. When an astronaut gets sick in outer space, it means death. To astronauts, the delicious good balance space foods are essential for their work. This study was aimed at making balance space foods menu for the healthy space-life. The kitchen utensil has a limit in the space environment. And a method to warm is only heater without fire. Therefore purpose of this study, we make the space foods which make by using vacuum cooking device and the IH heater We made space foods menu to referred to Japanese nutrition standard in 2010. We made space foods menu which are using "brown rice, wheat, soy bean, sweet potato and green-vegetable" and " loach and insects which are silkworm pupa, snail, mud snail, turmait, fly, grasshopper, bee". We use ten health adults as subjects. Ten subjects performed the sensory test of the questionnaire method. There was the sensuality examination in the item of "taste, a fragrance, color, the quantity" and acquired a mark at ten points of perfect scores.. We could make the space foods which we devised with vacuum cooking and IH deliciously. As a result of sensuality examination, the eight points in ten points of perfect scores was appeared. This result showed, our space food menu is delicious. We can store these space foods with a refrigerator for 20 days by making vacuum cooking. This thing is at all important result so that a save is enabled when surplus food was done in future by performing vacuum cooking. We want to make delicious space foods menu with vacuum cooking and IH heater more in future.

Trends in Nutrient Content of Children's Menu Items in U.S. Chain Restaurants

PubMed Central

Moran, Alyssa J.; Block, Jason P.; Goshev, Simo G.; Bleich, Sara N.; Roberto, Christina A.

2017-01-01

Introduction Restaurant food is widely consumed by children and is associated with poor diet quality. Although many restaurants have made voluntary commitments to improve the nutritional quality of children's menus, it is unclear whether this has led to meaningful changes. Methods Nutrients in children's menu items (n=4,016) from 45 chain restaurants were extracted from the nutrition information database MenuStat. Bootstrapped mixed linear models estimated changes in mean calories, saturated fat, and sodium in children's menu items between 2012 and 2013, 2014, and 2015. Changes in nutrient content of these items over time were compared among restaurants participating in the Kids LiveWell initiative and non-participating restaurants. Types of available children's beverages were also examined. Data were analyzed in 2016. Results There was a significant increase in mean beverage calories from 2012 to 2013 (6, 95% CI=0.8, 10.6) and from 2012 to 2014 (11, 95% CI=3.7, 18.3), but no change between 2012 and 2015, and no differences in nutrient content of other items over time. Restaurants participating in Kids LiveWell reduced entrée calories between 2012 and 2013 (−24, 95% CI= −40.4, −7.2) and between 2012 and 2014 (−40, 95% CI= −68.1, −11.4) and increased side dish calories between 2012 and 2015 (49, 95% CI=4.6, 92.7) versus non-participating restaurants. Sugar-sweetened beverages consistently constituted 80% of children's beverages, with soda declining and flavored milks increasing between 2012 and 2015. Conclusions Results suggest little progress toward improving nutrition in children's menu items. Efforts are needed to engage restaurants in offering healthful children's meals. PMID:28089130

Trends in Nutrient Content of Children's Menu Items in U.S. Chain Restaurants.

PubMed

Moran, Alyssa J; Block, Jason P; Goshev, Simo G; Bleich, Sara N; Roberto, Christina A

2017-03-01

Restaurant food is widely consumed by children and is associated with poor diet quality. Although many restaurants have made voluntary commitments to improve the nutritional quality of children's menus, it is unclear whether this has led to meaningful changes. Nutrients in children's menu items (n=4,016) from 45 chain restaurants were extracted from the nutrition information database MenuStat. Bootstrapped mixed linear models estimated changes in mean calories, saturated fat, and sodium in children's menu items between 2012 and 2013, 2014, and 2015. Changes in nutrient content of these items over time were compared among restaurants participating in the Kids LiveWell initiative and non-participating restaurants. Types of available children's beverages were also examined. Data were analyzed in 2016. There was a significant increase in mean beverage calories from 2012 to 2013 (6, 95% CI=0.8, 10.6) and from 2012 to 2014 (11, 95% CI=3.7, 18.3), but no change between 2012 and 2015, and no differences in nutrient content of other items over time. Restaurants participating in Kids LiveWell reduced entrée calories between 2012 and 2013 (-24, 95% CI= -40.4, -7.2) and between 2012 and 2014 (-40, 95% CI= -68.1, -11.4) and increased side dish calories between 2012 and 2015 (49, 95% CI=4.6, 92.7) versus non-participating restaurants. Sugar-sweetened beverages consistently constituted 80% of children's beverages, with soda declining and flavored milks increasing between 2012 and 2015. Results suggest little progress toward improving nutrition in children's menu items. Efforts are needed to engage restaurants in offering healthful children's meals. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

dLOGIS: Disaster Logistics Information System

NASA Astrophysics Data System (ADS)

Koesuma, Sorja; Riantana, Rio; Siswanto, Budi; Aji Purnomo, Fendi; Lelono, Sarjoko

2017-11-01

There are three timing of disaster mitigation which is pre-disaster, emergency response and post-disaster. All of those is important in disaster mitigation, but emergency response is important when we are talking about time. Emergency response has limited time when we should give help. Rapid assessment of kind of logistic, the number of survivors, number children and old people, their gender and also for difable person. It should be done in emergency response time. Therefore we make a mobile application for logistics management system. The name of application is dLOGIS, i.e. Disaster Logistics Information System. The application is based on Android system for mobile phone. Otherwise there is also website version. The website version is for maintenance, data input and registration. So the people or government can use it directly when there is a disaster. After login in dLOGIS, there is five main menus. The first main menu shows disaster information, refugees conditions, logistics needed, available logistics stock and already accepted logistics. In the second menu is used for entering survivors data. The field coordinator can enter survivors data based on the rapid assessment in disaster location. The third menu is used for entering kind of logistic. Number and kind of logistics are based on the BNPB needed standard for the survivor. The fourth menu displays the logistics stock available in field coordinator. And the last menu displays the logistics help that already accepted and sent by donation. By using this application when a disaster happened, field coordinator or local government can use maintenance distribution of logistics base on their needs. Also for donor people who will give help to survivor, they can give logistics with the corresponding of survivor needs.

How major restaurant chains plan their menus: the role of profit, demand, and health.

PubMed

Glanz, Karen; Resnicow, Ken; Seymour, Jennifer; Hoy, Kathy; Stewart, Hayden; Lyons, Mark; Goldberg, Jeanne

2007-05-01

Increased away-from-home eating is associated with lower diet quality, and may contribute to the increasing prevalence of overweight and obesity. Healthier food choices in restaurants may help mitigate the rise in obesity and improve diet quality. This study sought to understand the views of executives at major U.S. restaurant chains regarding the process, motivation for, and challenges of offering healthier options on their menus. The Healthy Menu Study used in-depth structured telephone interviews with 41 senior menu development and marketing executives at leading casual dining and fast-food restaurant chains. The interview guide covered menu trends, influences on introduction and continuation of new menu items, and barriers to adding healthy foods. Data analysis included tabulation of responses, identification of themes, and examination of subgroup differences. Growing sales and increasing profits are the most important considerations, mentioned by 61% of respondents; health and nutrition were noted as important by 21%. Restaurants may try to avoid losing groups with a "health seeker" by offering healthier foods (low in fat and calories, more fruits and vegetables) (27% of chains), but operators believe demand for healthier foods is not widespread. Additional obstacles to including healthier menu items are short shelf life of produce (46%), increased preparation time, low sales, and high labor costs. Not surprisingly, profit margins are the primary determinants of why restaurants do or do not add and continue to serve healthier food options. Without an increase in consumer demand, it is unlikely the restaurant industry will increase their offering of healthy food choices. Insight into the restaurant industry perspective is important for developing promising strategies to encourage healthier eating patterns.

ARIES NDA Robot operators` manual

DOE Office of Scientific and Technical Information (OSTI.GOV)

Scheer, N.L.; Nelson, D.C.

1998-05-01

The ARIES NDA Robot is an automation device for servicing the material movements for a suite of Non-destructive assay (NDA) instruments. This suite of instruments includes a calorimeter, a gamma isotopic system, a segmented gamma scanner (SGS), and a neutron coincidence counter (NCC). Objects moved by the robot include sample cans, standard cans, and instrument plugs. The robot computer has an RS-232 connection with the NDA Host computer, which coordinates robot movements and instrument measurements. The instruments are expected to perform measurements under the direction of the Host without operator intervention. This user`s manual describes system startup, using the mainmore » menu, manual operation, and error recovery.« less

Calorie postings in chain restaurants in a low-income urban neighborhood: measuring practical utility and policy compliance.

PubMed

Cohn, Elizabeth Gross; Larson, Elaine L; Araujo, Christina; Sawyer, Vanessa; Williams, Olajide

2012-08-01

Current strategies for combating obesity include recent federal legislation mandating calorie count postings in chain restaurants. This study describes the current practice of menu board calorie postings in a low-income urban neighborhood, identifies the extent to which current practice complies with existing policy, and evaluates the practical utility of menu boards to consumers. We conclude that although most postings were legally compliant, they did not demonstrate utility. Menu postings for individual servings are easily understood, but complex math skills are needed to interpret meals designed to serve more than one person. In some items, calories doubled depending on flavor and the calorie posting did not give enough information to make healthier selections. We identified specific strategies to improve practical utility and provide recommendations for policy implementation.

Legal and Public Health Considerations Affecting the Success, Reach, and Impact of Menu-Labeling Laws

PubMed Central

Pomeranz, Jennifer L.; Brownell, Kelly D.

2008-01-01

Because the rate of consumption of away-from-home meals has increased dramatically, the distinction between requiring nutrition information for packaged but not restaurant products is no longer reasonable. Public health necessitates that nutrition labels must be included with restaurant menus as a strategy to educate consumers and address the escalation of obesity. Menu-labeling laws are being considered at the local, state, and federal levels, but the restaurant industry opposes such action. We discuss the public health rationale and set forth the government’s legal authority for the enactment of menu-labeling laws. We further aim to educate the public health community of the potential legal challenges to such laws, and we set forth methods for governments to survive these challenges by drafting laws according to current legal standards. PMID:18633081

Legal and public health considerations affecting the success, reach, and impact of menu-labeling laws.

PubMed

Pomeranz, Jennifer L; Brownell, Kelly D

2008-09-01

Because the rate of consumption of away-from-home meals has increased dramatically, the distinction between requiring nutrition information for packaged but not restaurant products is no longer reasonable. Public health necessitates that nutrition labels must be included with restaurant menus as a strategy to educate consumers and address the escalation of obesity. Menu-labeling laws are being considered at the local, state, and federal levels, but the restaurant industry opposes such action. We discuss the public health rationale and set forth the government's legal authority for the enactment of menu-labeling laws. We further aim to educate the public health community of the potential legal challenges to such laws, and we set forth methods for governments to survive these challenges by drafting laws according to current legal standards.

Foods served in child care facilities participating in the Child and Adult Care Food Program: Menu match and agreement with the new meal patterns and best practices

USDA-ARS?s Scientific Manuscript database

Our objective was to assess the agreement of posted menus with foods served to 3- to 5-year-old children attending federal Child and Adult Care Food Program (CACFP)-enrolled facilities, and the degree to which the facilities met the new meal patterns and best practices. On-site observations and menu...

Innovations in Defense Acquisition: Asymmetric Information and Incentive Contract Design

DTIC Science & Technology

2009-12-15

selection. As the fixed price increases, consumers who eat the least will be the most likely to stop patronizing the restaurant . Therefore, increasing...mechanism (MBA Professional Report). Monterey, CA: Naval Postgraduate School. Riordan, M.H., & Sappington, D.E.M. (1987). Awarding monopoly franchises ...options from which a contractor can choose. The options provided by the TRIM read like a restaurant menu. Each option on the menu has three

Play, Make, Know, Keep up, Watch, Dream, and Teach: A Kids-eye View of Climate Change

NASA Astrophysics Data System (ADS)

Fisher, D. K.; Leon, N.; Fitzpatrick, A. J.; Jackson, R.; Greene, M. P.

2012-12-01

No matter the subject, the best way of dealing with doubters or deniers is to present the scientific evidence in a clear, concise, non-threatening, and compelling way. NASA's Climate Kids website--written for upper-elementary age kids and their teachers and parent--explains the basic science behind the evidence that Earth's climate is changing much more rapidly than can be accounted for by natural cycles, and that human activity is responsible. Climate science is complex, and most non-scientists are in what, for some, is the uncomfortable position of accepting scientists at their word. For young children, this is not the best approach to learning. They need to learn to think critically and evaluate the evidence for themselves. Climate Kids debuted in January 2011. It was redesigned and reorganized this year. From the beginning, educator feedback has been very positive. Teachers are grateful to have these difficult concepts simplified, yet still comprehensively covered to present the compelling evidence for anthropogenic global warming and its current and predicted effects. Climate Kids explains the "big questions" of climate science simply and clearly, giving teachers a valuable resource to supplement the science units they normally teach. The site extends science lessons in a very specific way, presenting understandable, real-world examples of scientific evidence of the changes happening on our planet. The new site design organizes content by topic and by type of presentation. Topics are shown in a left-side menu. They are Weather & Climate, Air, Ocean, Fresh Water, Carbon Travels (carbon cycle), Energy, Plants & Animals, and Technology. Presentation types are shown in a top menu. They are Play games, Make stuff (hands-on activities), Know your world (answers to big questions), Catch the latest (climate-related news), Watch videos, Dream of a career (profiles of individuals in green careers), and Teach climate science (resources for educators and parents). So, for example, if a child is interested in the ocean, she can select it and get an "Ocean" menu, with links to the interactive "Planet Health Report" (including sea ice extent and sea level rise stats), the interactive "Climate Time Machine" (including sea level and sea ice history), "Big Questions" discussion of the ocean (heat storage, CO2 absorption and sea creature health, salinity, currents, sea ice), "Oceans of Climate Change" video, and an animated cartoon story about threatened phytoplankton. Thus, each menu topic is carried in a variety of vehicles. Even if a visitor to Climate Kids just wants to play games, he just might learn something about the importance of recycling ("Recycle This!"), how solar and wind energy can power a city ("Power Up"), how and why to save energy in daily activities ("Leaps and Flutters" and "Go Green"), endangered and threatened species ("Migration Concentration" and "Animal Jeanie"), and more. The site is well-indexed and has a search capability that creates customized menus on the fly. NASA's Climate Kids fills a niche for free, non-commercial, reliable, inspiring, and understandable information on the science of climate change for children in grades 4-6.

Mandatory menu labeling in one fast-food chain in King County, Washington.

PubMed

Finkelstein, Eric A; Strombotne, Kiersten L; Chan, Nadine L; Krieger, James

2011-02-01

As part of a comprehensive effort to stem the rise in obesity, King County, Washington, enforced a mandatory menu-labeling regulation requiring all restaurant chains with 15 or more locations to disclose calorie information at the point of purchase beginning in January 2009. The purpose of this study is to quantify the impact of the King County regulation on transactions and purchasing behavior at one Mexican fast-food chain with locations within and adjacent to King County. To examine the effect of the King County regulation, a difference-in-difference approach was used to compare total transactions and average calories per transaction between seven King County restaurants and seven control locations focusing on two time periods: one period immediately following the law until the posting of drive-through menu boards (January 2009 to July 2009) and a second period following the drive-through postings (August 2009 through January 2010). Analyses were conducted in 2010. No impact of the regulation on purchasing behavior was found. Trends in transactions and calories per transaction did not vary between control and intervention locations after the law was enacted. In this setting, mandatory menu labeling did not promote healthier food-purchasing behavior. Copyright © 2011 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Marketing nutrition in restaurants: a survey of current practices and attitudes.

PubMed

Sneed, J; Burkhalter, J P

1991-04-01

This study sought to determine attitudes toward nutrition, nutrition marketing practices, the relationship between attitudes toward nutrition and nutrition marketing practices, and nutrition training practices in restaurants. A written questionnaire was mailed to 200 research and development (R & D) directors in restaurant companies included in Restaurants & Institutions' list of top 400 foodservice organizations ranked by sales. Seventy (35%) responded. Most R & D directors did not think they were responsible for improving the health of their consumers. A positive relationship existed between attitudes toward nutrition and nutrition marketing practices (P = .013). Forty-four reported that they marketed nutrition and planned to add nutritious menu items in the future. Forty-six reported that nutritious meal options represented 0 to 10% of total sales. Nutrition information was provided to consumers by 27 restaurant companies but such information often had to be requested. The American Heart Association was a popular source of nutrition and menu-planning information. Twelve companies employed a registered dietitian, and 14 used registered dietitians as consultants. Nutrition-related training for restaurant employees was limited. These findings indicate that dietitians have opportunities to market their skills in developing nutritious menu items and providing staff training. Also, dietitians should encourage consumers (especially those with special dietary needs) to let restaurant managers know their menu and nutrition information needs.

Calorie labeling in a rural middle school influences food selection: findings from community-based participatory research.

PubMed

Hunsberger, Monica; McGinnis, Paul; Smith, Jamie; Beamer, Beth Ann; O'Malley, Jean

2015-01-01

Calorie labeling at the point-of-purchase in chain restaurants has been shown to reduce energy intake. To investigate the impact of point-of-purchase calorie information at one rural middle school. With a community-based participatory research framework a mixed method approach was used to evaluate the impact of point-of-purchase calorie information. Students in grades 6-8, dining at the school cafeteria January and February 2010, participated for 17 school days each month; in January a menu was offered in the usual manner without calorie labels; the same menu was prepared in February with the addition of calorie labels at point-of-purchase. Gross calories served per student were measured each day allowing for matched comparison by menu. In March/April of 2010, 32 students who ate in the cafeteria 3 or more times per week were interviewed regarding their views on menu labeling. Calorie consumption decreased by an average of 47 calories/day; fat intake reduced by 2.1 grams/day. Five main themes were consistent throughout the interviews. Point-of-purchase calorie labels can play a role in reducing the number of calories consumed by middle school age children at the lunch. The majority of students interviewed found the calorie labels helped them choose healthier food.

Reducing sodium across the board: a pilot program in Schenectady County independent restaurants.

PubMed

Schuldt, June; Levings, Jessica Lee; Kahn-Marshall, Jennifer; Hunt, Glynnis; Mugavero, Kristy; Gunn, Janelle Peralez

2014-01-01

Excess sodium intake can lead to increased blood pressure. Restaurant foods contribute nearly a quarter of the sodium consumed in the American diet. The objective of the pilot project was to develop and implement in collaboration with independent restaurants a tool, the Restaurant Assessment Tool and Evaluation (RATE), to assess efforts to reduce sodium in independent restaurants and measure changes over time in food preparation categories, including menu, cooking techniques, and products. Twelve independent restaurants in Schenectady County, New York, voluntarily participated. From initial assessment to a 6-month follow-up assessment using the RATE, 11 restaurants showed improvement in the cooking category, 9 showed improvement in the menu category, and 7 showed improvement in the product category. Menu analysis conducted by the Schenectady County Health Department staff suggested that reported sodium-reduction strategies might have affected approximately 25% of the restaurant menu items. The findings from this project suggest that a facilitated assessment, such as the RATE, can provide a useful platform for independent restaurant owners and public health practitioners to discuss and encourage sodium reduction. The RATE also provides opportunities to build and strengthen relationships between public health care practitioners and independent restaurant owners, which may help sustain the positive changes made.

Consumer Awareness of Fast-Food Calorie Information in New York City After Implementation of a Menu Labeling Regulation

PubMed Central

Huang, Christina Y.; Bassett, Mary T.; Silver, Lynn D.

2010-01-01

Objectives. We assessed consumer awareness of menu calorie information at fast-food chains after the introduction of New York City's health code regulation requiring these chains to display food-item calories on menus and menu boards. Methods. At 45 restaurants representing the 15 largest fast-food chains in the city, we conducted cross-sectional surveys 3 months before and 3 months after enforcement began. At both time points, customers were asked if they had seen calorie information and, if so, whether it had affected their purchase. Data were weighted to the number of city locations for each chain. Results. We collected 1188 surveys pre-enforcement and 1229 surveys postenforcement. Before enforcement, 25% of customers reported seeing calorie information; postenforcement, this figure rose to 64% (P < .001; 38% and 72%, weighted). Among customers who saw calorie information postenforcement, 27% said they used the information, which represents a 2-fold increase in the percentage of customers making calorie-informed choices (10% vs 20%, weighted; P < .001). Conclusions. Posting calorie information on menu boards increases the number of people who see and use this information. Since enforcement of New York's calorie labeling regulation began, approximately 1 million New York adults have seen calorie information each day. PMID:20966367

Five Years Later: Awareness Of New York City's Calorie Labels Declined, With No Changes In Calories Purchased.

PubMed

Cantor, Jonathan; Torres, Alejandro; Abrams, Courtney; Elbel, Brian

2015-11-01

To follow up on a previous study that examined how the mandated displaying of calorie information on menu boards in fast-food restaurants in New York City influenced consumers' behavior, we analyzed itemized cash register receipts and survey responses from 7,699 consumers at four fast-food chains. Using a difference-in-differences study design, we found that consumers exposed to menu labeling immediately after the mandate took effect in 2008 and at three points in 2013-14 reported seeing and using the information more often than their counterparts at fast-food restaurants without menu labeling. In each successive period of data collection, the percentage of respondents noticing and using the information declined, while remaining above the prelabeling baseline. There were no statistically significant changes over time in levels of calories or other nutrients purchased or in the frequency of visits to fast-food restaurants. Menu labeling at fast-food chain restaurants, which the Affordable Care Act requires to be implemented nationwide in 2016, remains an unproven strategy for improving the nutritional quality of consumer food choices at the population level. Additional policy efforts that go beyond labeling and possibly alter labeling to increase its impact must be considered. Project HOPE—The People-to-People Health Foundation, Inc.

Consumer awareness of fast-food calorie information in New York City after implementation of a menu labeling regulation.

PubMed

Dumanovsky, Tamara; Huang, Christina Y; Bassett, Mary T; Silver, Lynn D

2010-12-01

We assessed consumer awareness of menu calorie information at fast-food chains after the introduction of New York City's health code regulation requiring these chains to display food-item calories on menus and menu boards. At 45 restaurants representing the 15 largest fast-food chains in the city, we conducted cross-sectional surveys 3 months before and 3 months after enforcement began. At both time points, customers were asked if they had seen calorie information and, if so, whether it had affected their purchase. Data were weighted to the number of city locations for each chain. We collected 1188 surveys pre-enforcement and 1229 surveys postenforcement. Before enforcement, 25% of customers reported seeing calorie information; postenforcement, this figure rose to 64% (P < .001; 38% and 72%, weighted). Among customers who saw calorie information postenforcement, 27% said they used the information, which represents a 2-fold increase in the percentage of customers making calorie-informed choices (10% vs 20%, weighted; P < .001). Posting calorie information on menu boards increases the number of people who see and use this information. Since enforcement of New York's calorie labeling regulation began, approximately 1 million New York adults have seen calorie information each day.

Analysis of Interactive Conflict Resolution Tool Usage in a Mixed Equipage Environment

NASA Technical Reports Server (NTRS)

Homola, Jeffrey; Morey, Susan; Cabrall, Christopher; Martin, Lynne; Mercer, Joey; Prevot, Thomas

2013-01-01

A human-in-the-loop simulation was conducted that examined separation assurance concepts in varying levels of traffic density with mixtures of aircraft equipage and automation. This paper's analysis focuses on one of the experimental conditions in which traffic levels were approximately fifty percent higher than today, and approximately fifty percent of the traffic within the test area were equipped with data communications (data comm) capabilities. The other fifty percent of the aircraft required control by voice much like today. Within this environment, the air traffic controller participants were provided access to tools and automation designed to support the primary task of separation assurance that are currently unavailable. Two tools were selected for analysis in this paper: 1) a pre-probed altitude fly-out menu that provided instant feedback of conflict probe results for a range of altitudes, and 2) an interactive auto resolver that provided on-demand access to an automation-generated conflict resolution trajectory. Although encouraged, use of the support tools was not required; the participants were free to use the tools as they saw fit, and they were also free to accept, reject, or modify the resolutions offered by the automation. This mode of interaction provided a unique opportunity to examine exactly when and how these tools were used, as well as how acceptable the resolutions were. Results showed that the participants used the pre-probed altitude fly-out menu in 14% of conflict cases and preferred to use it in a strategic timeframe on data comm equipped and level flight aircraft. The interactive auto resolver was also used in a primarily strategic timeframe on 22% of conflicts and that their preference was to use it on conflicts involving data comm equipped aircraft as well. Of the 258 resolutions displayed, 46% were implemented and 54% were not. The auto resolver was rated highly by participants in terms of confidence and preference. Factors such as aircraft equipage, ownership, and location of predicted separation loss appeared to play a role in the decision of controllers to accept or reject the auto resolver's resolutions.

Healthier Children's Meals in Restaurants: An Exploratory Study to Inform Approaches That Are Acceptable Across Stakeholders.

PubMed

Anzman-Frasca, Stephanie; Folta, Sara C; Glenn, Meaghan E; Jones-Mueller, Anita; Lynskey, Vanessa M; Patel, Anjali A; Tse, Lisa L; Lopez, Nanette V

2017-04-01

Assess parents', children's, and restaurant executives' perspectives on children's meals in restaurants. Cross-sectional. Parents and children completed predominantly quantitative surveys at 4 quick- and full-service restaurant locations. Telephone interviews were conducted with executives representing additional restaurants. Parents (n = 59) and their first- through fourth-grade children (n = 58); executives (n = 4). Parent/child perspectives on child meal selection and toy incentives in restaurants; executives' views on kids' meals and barriers to supplying healthier kids' meals. Frequencies, thematic analysis. A total of 63% of children ordered from children's menus, 8% of whom ordered healthier kids' meals. Half of parents reported that children determined their own orders. Taste was the most common reason for children's meal choices. Most (76%) children reported visiting the restaurant previously; 64% of them placed their usual order. Parents' views on toy incentives were mixed. Themes from executive interviews highlighted factors driving children's menu offerings, including children's habits and preferences and the need to use preexisting pantry items. Executives described menu changes as driven by profitability, consumer demand, regulation, and corporate social responsibility. Findings can inform the development of restaurant interventions that are effective in promoting healthier eating and are acceptable to parents, children, and restaurant personnel. Copyright © 2016 Society for Nutrition Education and Behavior. All rights reserved.

The Influence of Cognitive Status on Elder Food Choice and Meal Service Satisfaction.

PubMed

Crogan, Neva L; Short, Robert; Dupler, Alice E; Heaton, Grace

2015-11-01

This article describes the testing of a new nursing home food delivery system that empowers elders to choose the foods they want to eat and gives them an active voice in menu development. Using a 2-group, repeated measures design, 61 elderly residents from 2 eastern Washington nursing homes were recruited to participate in a 6-month study. Outcome measures included food and meal service satisfaction, body weight, serum prealbumin, and food intake. Serum prealbumin levels and body weight increased post intervention for treatment group residents. Mini-Mental Status Examination (MMSE) scores were not associated with the changes in serum prealbumin, body weight, or food intake. The MMSE scores did not influence the resident's ability to actively participate in the rate the food process or choose the foods they liked and preferred to eat. Cognitive impaired older adults experienced weight gain similarly to higher functioning elderly individuals. © The Author(s) 2012.

Research on an expert system for database operation of simulation-emulation math models. Volume 2, Phase 1: Results

NASA Technical Reports Server (NTRS)

Kawamura, K.; Beale, G. O.; Schaffer, J. D.; Hsieh, B. J.; Padalkar, S.; Rodriguez-Moscoso, J. J.

1985-01-01

A reference manual is provided for NESS, a simulation expert system. This manual gives user information regarding starting and operating NASA expert simulation system (NESS). This expert system provides an intelligent interface to a generic simulation program for spacecraft attitude control problems. A menu of the functions the system can perform is provided. Control repeated returns to this menu after executing each user request.

Using a visual plate waste study to monitor menu performance.

PubMed

Connors, Priscilla L; Rozell, Sarah B

2004-01-01

Two visual plate waste studies were conducted in 1-week phases over a 1-year period in an acute care hospital. A total of 383 trays were evaluated in the first phase and 467 in the second. Food items were ranked for consumption from a low (1) to high (6) score, with a score of 4.0 set as the benchmark denoting a minimum level of acceptable consumption. In the first phase two entrees, four starches, all of the vegetables, sliced white bread, and skim milk scored below the benchmark. As a result six menu items were replaced and one was modified. In the second phase all entrees scored at or above 4.0, as did seven vegetables, and a dinner roll that replaced sliced white bread. Skim milk continued to score below the benchmark. A visual plate waste study assists in benchmarking performance, planning menu changes, and assessing effectiveness.

The MELISSA food data base: space food preparation and process optimization

NASA Astrophysics Data System (ADS)

Creuly, Catherine; Poughon, Laurent; Pons, A.; Farges, Berangere; Dussap, Claude-Gilles

Life Support Systems have to deal with air, water and food requirement for a crew, waste management and also to the crew's habitability and safety constraints. Food can be provided from stocks (open loops) or produced during the space flight or on an extraterrestrial base (what implies usually a closed loop system). Finally it is admitted that only biological processes can fulfil the food requirement of life support system. Today, only a strictly vegetarian source range is considered, and this is limited to a very small number of crops compared to the variety available on Earth. Despite these constraints, a successful diet should have enough variety in terms of ingredients and recipes and sufficiently high acceptability in terms of acceptance ratings for individual dishes to remain interesting and palatable over a several months period and an adequate level of nutrients commensurate with the space nutritional requirements. In addition to the nutritional aspects, others parameters have to be considered for the pertinent selection of the dishes as energy consumption (for food production and transformation), quantity of generated waste, preparation time, food processes. This work concerns a global approach called MELISSA Food Database to facilitate the cre-ation and the management of these menus associated to the nutritional, mass, energy and time constraints. The MELISSA Food Database is composed of a database (MySQL based) con-taining multiple information among others crew composition, menu, dishes, recipes, plant and nutritional data and of a web interface (PHP based) to interactively access the database and manage its content. In its current version a crew is defined and a 10 days menu scenario can be created using dishes that could be cooked from a set of limited fresh plant assumed to be produced in the life support system. The nutritional covering, waste produced, mass, time and energy requirements are calculated allowing evaluation of the menu scenario and its interactions with the life support system and filled with the information on food processes and equipment suitable for use in Advanced Life Support System. The MELISSA database is available on the server of the University Blaise Pascal (Clermont Université) with an authorized access at the address http://marseating.univ-bpclermont.fr. In the future, the challenge is to complete this database with specific data related to the MELISSA project. Plants chambers in the pilot plant located in Universitat Aut`noma de Barcelona will give nutritional and process data on crops cultivation.

Dietary Advice for Airline Travel.

PubMed

Leggat; Nowak

1997-03-01

In addition to their regular meal service, most of the major domestic and international airlines offer special meals. It should be noted that regular meal services on international flights often give a choice of meals, even in economy class, and often include a salad and or fruit dish, which could be consumed by most people. More airlines also seem to be moving towards having at least one more culturally appropriate meal on the menu, particularly for relevant flight sectors. However, these meals may be inappropriate for some passengers, and there is a need for this special meals service. Meals services on airlines have improved greatly in recent years, particularly with the employment of consultant dietitians to the catering staff of airlines and advances in chef training. Special meal services are designed to cater to the most common variations of meals required by most passengers for medical, religious, or other reasons. The special requirements for these meals are described elsewhere.1 It is important to realize that the meals are designed and the ingredients interpreted by that airline, and may not necessarily reflect what the traveler might eat at home. So it is important to advise travelers not to have high expectations of this special meal service. This paper aims to provide some basic practical advice for selection of special diets for airline travelers.

Computer control of a microgravity mammalian cell bioreactor

NASA Technical Reports Server (NTRS)

Hall, William A.

1987-01-01

The initial steps taken in developing a completely menu driven and totally automated computer control system for a bioreactor are discussed. This bioreactor is an electro-mechanical cell growth system cell requiring vigorous control of slowly changing parameters, many of which are so dynamically interactive that computer control is a necessity. The process computer will have two main functions. First, it will provide continuous environmental control utilizing low signal level transducers as inputs and high powered control devices such as solenoids and motors as outputs. Secondly, it will provide continuous environmental monitoring, including mass data storage and periodic data dumps to a supervisory computer.

The Transportable Applications Environment - An interactive design-to-production development system

NASA Technical Reports Server (NTRS)

Perkins, Dorothy C.; Howell, David R.; Szczur, Martha R.

1988-01-01

An account is given of the design philosophy and architecture of the Transportable Applications Environment (TAE), an executive program binding a system of applications programs into a single, easily operable whole. TAE simplifies the job of a system developer by furnishing a stable framework for system-building; it also integrates system activities, and cooperates with the host operating system in order to perform such functions as task-scheduling and I/O. The initial TAE human/computer interface supported command and menu interfaces, data displays, parameter-prompting, error-reporting, and online help. Recent extensions support graphics workstations with a window-based, modeless user interface.

An Empirical Evaluation of Air Force Field Feeding with Recommendations for a New System

DTIC Science & Technology

1984-06-01

however, lack of temperature control results in generally poor quality. Cooking eggs to order is difficult, if not impossible; browning meats is...from or Short Order Menu Two Juices Two Entrees -Hot and Cold Cereal Two Potatoes or Substitutes Eggs to Order Two Vegetables *One Breakfast Meat Three...designed to meet the requirement. 6. The menu to be served must be considered. A complete breakfast with eggs to order including omelets requires specific

Housing Operations Management System (HOMES). Volume 1. Executive Summary

DTIC Science & Technology

1984-08-01

output products become available. One of these products is the Reimburs - able Order and Contract Ledger. By entering a Reimbursable Order (RO) Number or...Development Products Menu 108 G8 HOMES Budget Execution Menu 109 G9 Budget Execution Flow 110 G1O Commitments and Obligations Ledger il1 Gil Reimbursable ...are in a specified percentage range liquidated. Figure ClI shows the format of the Reimbursable Order and Contract Ledger. Figure 012 shows the

Navy Occupational Health Information Management System (NOHIMS). Environmental Exposure Module. Users’ Manual

DTIC Science & Technology

1987-01-16

menus , controls user and device access to the system, manages the security features associated with menus , devices, and users, provides...in the files, or the number of files in the system. 2-2 3.0 MODULE INPUT PROCESSES 3.1 Summary of Input Processes The EE module contains many menu ...Output Processes The EE module contains many menu options which enable the user to obtain needed information from the module. These options can be

Restaurant menu labeling use among adults--17 states, 2012.

PubMed

Lee-Kwan, Seung Hee; Pan, Liping; Maynard, Leah; Kumar, Gayathri; Park, Sohyun

2014-07-11

Many persons underestimate the calories in restaurant foods. Increased attention has been given to menu labeling (ML) as a way to provide consumers with point-of-purchase information that can help them reduce calorie intake and make healthier dietary choices. In 2010, a federal law was passed requiring restaurants with 20 or more establishments to display calorie information on menus and menu boards.* The regulations to implement this federal law have not been finalized, but some states and local jurisdictions have implemented their own ML policies, and many restaurants have already begun providing ML. To assess fast food and chain restaurant ML use by state and by demographic subgroup, CDC examined self-reported ML use by adults in 17 states that used the Sugar-Sweetened Beverages and Menu Labeling optional module in the 2012 Behavioral Risk Factor Surveillance System (BRFSS) survey. Based on approximately 97% of adult BRFSS respondents who noticed ML information at restaurants, the estimated overall proportion of ML users in the 17 states was 57.3% (range = 48.7% in Montana to 61.3% in New York). The prevalence of ML use was higher among women than men for all states; the patterns varied by age group and race/ethnicity across states. States and public health professionals can use these findings to track the use of ML and to develop targeted interventions to increase awareness and use of ML among nonusers.

Sweet potato in a vegetarian menu plan for NASA's Advanced Life Support Program.

PubMed

Wilson, C D; Pace, R D; Bromfield, E; Jones, G; Lu, J Y

1998-01-01

Sweet potato has been selected as one of the crops for NASA's Advanced Life Support Program. Sweet potato primarily provides carbohydrate--an important energy source, beta-carotene, and ascorbic acid to a space diet. This study focuses on menus incorporating two sets of sweet potato recipes developed at Tuskegee University. One set includes recipes for 10 vegetarian products containing fom 6% to 20% sweet potato on a dry weight basis (pancakes, waffles, tortillas, bread, pie, pound cake, pasta, vegetable patties, doughnuts, and pretzels) that have been formulated, subjected to sensory evaluation, and determined to be acceptable. These recipes and the other set of recipes, not tested organoleptically, were substituted in a 10-day vegetarian menu plan developed by the American Institute of Biological Sciences (AIBS) Kennedy Space Center Biomass Processing Technical Panel. At least one recipe containing sweet potato was included in each meal. An analysis of the nutritional quality of this menu compared to the original AIBS menu found improved beta-carotene content (p<0.05). All other nutrients, except vitamin B6, and calories were equal and in some instances greater than those listed for NASA's Controlled Ecological Life Support Systems RDA. These results suggest that sweet potato products can be used successfully in menus developed for space with the added benefit of increased nutrient value and dietary variety.

Restaurant menu labeling: impact of nutrition information on entree sales and patron attitudes.

PubMed

Albright, C L; Flora, J A; Fortmann, S P

1990-01-01

This study examined changes in sales of low fat/low cholesterol foods targeted in a restaurant menu labeling program. Sales of labeled items were tracked before and after the program was introduced, and a subsample of patrons were surveyed for information on visibility and comprehension of the menu labels. Two of the four restaurants had significant increases in the sales of targeted foods following labeling. Comparisons between patrons dining in restaurants which had an increase in sales (I--increase restaurants) to those dining in restaurants which had no overall shift in sales (NI--no increase restaurants) revealed no differences in patron awareness or comprehension of the menu labels. There were age and gender differences between I and NI restaurants, with I restaurants having proportionally more males, and a younger clientele. Taste was the primary reason given by patrons for their entree choice, regardless of whether or not it was labeled. In all four restaurants women and older patrons were more aware of the program and more responsive to its recommendations. These findings suggest that environmental strategies may be an effective method of encouraging dietary changes in the general population, but patron characteristics such as age and gender may influence receptivity to this type of intervention. Future studies aimed at developing effective point of purchase education programs should evaluate these patron characteristics and include more powerful behavior change strategies.

Making an informed choice in the catering environment: what do consumers want to know?

PubMed

Mackison, D; Wrieden, W L; Anderson, A S

2009-12-01

Eating outside the home is common in the UK, but it remains difficult for consumers to make informed choices based on menu information. The present study examines the reported preferences for the provision of nutrition (salt, fat and energy) and ingredient information in six types of UK catering outlets. Participants completed a short postal survey, assessing their frequency of dining at specific catering establishments as well as their desire to see nutrition and ingredient information. The responses from 786 adults aged >or=18 years (of whom 65% claimed to be 'motivated to eat a healthy diet') indicated that over 40% reported eating at a catering outlet at least once a week. Over half said that they would wish to see information on ingredients and the salt content of menu items at all venues. Preference for information on energy and fat content was less popular and varied in the range 42-56% for energy and 47-59% for fat. It is notable that 43% of respondents said they would welcome information on energy content of menu items in restaurants. A significant proportion of consumers wish to see information on the ingredients and nutrition composition on menu items for sale in UK catering outlets. Such information is likely to raise an awareness and understanding of healthy food choices and assist the population in making informed choices about healthy eating.

Potential Effect of Physical Activity Calorie Equivalent (PACE) Labeling on Adult Fast Food Ordering and Exercise.

PubMed

Antonelli, Ray; Viera, Anthony J

2015-01-01

Numeric calorie content labels show limited efficacy in reducing the number of calories ordered from fast food meals. Physical activity calorie equivalent (PACE) labels are an alternative that may reduce the number of calories ordered in fast food meals while encouraging patrons to exercise. A total of 1000 adults from 47 US states were randomly assigned via internet survey to one of four generic fast food menus: no label, calories only, calories + minutes, or calories + miles necessary to walk to burn off the calories. After completing hypothetical orders participants were asked to rate the likelihood of calorie-only and PACE labels to influence (1) food choice and (2) physical activity. Respondents (n = 823) ordered a median of 1580 calories from the no-label menu, 1200 from the calories-only menu, 1140 from the calories + minutes menu, and 1210 from the calories + miles menu (p = 0.0001). 40% of respondents reported that PACE labels were "very likely" to influence food item choice vs. 28% for calorie-only labels (p<0.0001). 64% of participants reported that PACE labels were "somewhat likely" or "very likely" to influence their level of physical activity vs. 49% for calorie-only labels (p<0.0001). PACE labels may be helpful in reducing the number of calories ordered in fast food meals and may have the added benefit of encouraging exercise.

Looking at the label and beyond: the effects of calorie labels, health consciousness, and demographics on caloric intake in restaurants.

PubMed

Ellison, Brenna; Lusk, Jayson L; Davis, David

2013-02-08

Recent legislation has required calorie labels on restaurant menus as a means of improving Americans' health. Despite the growing research in this area, no consensus has been reached on the effectiveness of menu labels. This suggests the possibility of heterogeneity in responses to caloric labels across people with different attitudes and demographics. The purpose of this study was to explore the potential relationships between caloric intake and diners' socio-economic characteristics and attitudes in a restaurant field experiment that systematically varied the caloric information printed on the menus. We conducted a field experiment in a full service restaurant where patrons were randomly assigned to one of three menu treatments which varied the amount of caloric information printed on the menus (none, numeric, or symbolic calorie label). At the conclusion of their meals, diners were asked to complete a brief survey regarding their socio-economic characteristics, attitudes, and meal selections. Using regression analysis, we estimated the number of entrée and extra calories ordered by diners as a function of demographic and attitudinal variables. Additionally, irrespective of the menu treatment to which a subject was assigned, our study identified which types of people are likely to be low-, medium-, and high-calorie diners. Results showed that calorie labels have the greatest impact on those who are least health conscious. Additionally, using a symbolic calorie label can further reduce the caloric intake of even the most health conscious patrons. Finally, calorie labels were more likely to influence the selection of the main entrée as opposed to supplemental items such as drinks and desserts. If numeric calorie labels are implemented (as currently proposed), they are most likely to influence consumers who are less health conscious - probably one of the key targets of this legislation. Unfortunately, numeric labels did little for those consumers who were already more knowledgeable about health and nutrition. To reach a broader group of diners, a symbolic calorie label may be preferred as it reduced caloric intake across all levels of health consciousness.

Looking at the label and beyond: the effects of calorie labels, health consciousness, and demographics on caloric intake in restaurants

PubMed Central

2013-01-01

Background Recent legislation has required calorie labels on restaurant menus as a means of improving Americans’ health. Despite the growing research in this area, no consensus has been reached on the effectiveness of menu labels. This suggests the possibility of heterogeneity in responses to caloric labels across people with different attitudes and demographics. The purpose of this study was to explore the potential relationships between caloric intake and diners’ socio-economic characteristics and attitudes in a restaurant field experiment that systematically varied the caloric information printed on the menus. Methods We conducted a field experiment in a full service restaurant where patrons were randomly assigned to one of three menu treatments which varied the amount of caloric information printed on the menus (none, numeric, or symbolic calorie label). At the conclusion of their meals, diners were asked to complete a brief survey regarding their socio-economic characteristics, attitudes, and meal selections. Using regression analysis, we estimated the number of entrée and extra calories ordered by diners as a function of demographic and attitudinal variables. Additionally, irrespective of the menu treatment to which a subject was assigned, our study identified which types of people are likely to be low-, medium-, and high-calorie diners. Results Results showed that calorie labels have the greatest impact on those who are least health conscious. Additionally, using a symbolic calorie label can further reduce the caloric intake of even the most health conscious patrons. Finally, calorie labels were more likely to influence the selection of the main entrée as opposed to supplemental items such as drinks and desserts. Conclusions If numeric calorie labels are implemented (as currently proposed), they are most likely to influence consumers who are less health conscious – probably one of the key targets of this legislation. Unfortunately, numeric labels did little for those consumers who were already more knowledgeable about health and nutrition. To reach a broader group of diners, a symbolic calorie label may be preferred as it reduced caloric intake across all levels of health consciousness. PMID:23394433