Age-related changes in the gut microflora appear to involve a reduction in numbers of beneficial bacteria such as lactobacilli and bifidobacteria, and an increase in numbers of potentially harmful species. Such changes are generally perceived as unhealthy, and have been linked to increased frailty, gastrointestinal disorders and infections. This has prompted investigations into probiotic benefits for this age group. This paper reviews probiotics in general, with particular focus on the latest research relevant to elderly people, e.g. trials examining functional bowel problems (constipation and irritable bowel syndrome), stimulation of the immune system and improved resistance to winter infections, norovirus, antibiotic-associated diarrhoea and Clostridium difficile . A growing body of research indicates that certain probiotics may help to maintain the health of elderly people, suggesting both health and cost-saving benefits in offering fermented dairy products to patients or residents in hospital wards, as well as nursing and care homes.
At present, research shows that pregnant women are not consuming enough long-chain (LC) ω-3 polyunsaturated fatty acid (PUFA) from their diet alone. Therefore, functional foods and supplements may be an alternative way for women to attain LC ω-3 PUFA guidelines in pregnancy. A review of the literature has identified that there are a limited number of studies investigating the use of functional foods/supplements in pregnancy. However, those that have been undertaken do appear to indicate that their consumption may be beneficial to both mother and child. Further research is now needed to reinforce preliminary findings from these studies.
Serving functional (health-improving) meals in restaurants is a novel concept that requires complex product development to optimise taste and texture and minimise the impact of preparation on nutritional functionality. This can be facilitated through the latest technological advances such as the wide range of novel ingredients, equipment and preparation techniques including developments in molecular gastronomy. From a business perspective, functional meals present an opportunity for differentiation; from a consumer perspective, it offers an alternative to highly processed industrial functional foods such as those found on supermarket shelves. Technological complexity and legislative requirements are the main obstacles for future developments.
The effects of incorporating soy flour (at 20% level) and additives on fat uptake, shelf stability and keeping quality of a traditional deep-fried snack prepared with rice and black gram was studied. The additives used for experimental products were citric acid (0.5%), pectin (0.5%) and potassium sulphate (1.0%) along with soy flour. Incorporation of soy decreased fat absorption to a significant extent in the products (22.6% as against 28.2% in control). This effect was further enhanced with pectin. Free fatty acids and peroxide values increased on storage gradually. However, the increase was lesser in products with soy. Products stored in metallized foil were better than the products stored in low density polyethylene. All the products were acceptable throughout the storage period. Incorporation of soy and potassium sulphate resulted in reduced fat uptake and improved sensory and keeping quality of product.
We determined the optimum amount of ground flaxseed substitution for flour in bakery products and evaluated the effect of flaxseed on sensory and nutritional qualities of those bakery products using a consumer panel ( n = 45). Flaxseed was added to yeast breads at 15, 25 and 30% and to muffins at 33, 50 and 66% substitution levels for flour on a weight for weight basis. Breads containing 30% and muffins containing 50% flaxseed were rated better than their counterparts regarding overall acceptability scores. Linolenic acid, fiber and folate contents were improved by 28 g, 16 g and 387-µg dietary folate equivalents (DFE), respectively, in 30% flaxseed bread compared to control. In 50% flaxseed muffins compared to control, linolenic acid, fiber and folate contents were improved by 21 g, 17 g and 341-µg DFE, respectively. Flaxseed at 30–50% substitution for flour greatly enhanced the nutritional qualities of some nutrients without affecting the overall acceptability of bakery products.
This paper discusses how the production principles of Lean Manufacturing (Lean) can be applied in a large-scale meal production. Lean principles are briefly presented, followed by a field study of how a kitchen at a Danish hospital has implemented Lean in the daily production. In the kitchen, the main purposes of implementing Lean were to rationalise internal procedures and to increase production efficiency following a change from cook-serve production to cook-chill, and a reduction in the number of employees. It was also important that product quality and working environment should not be negatively affected by the rationalisation of production procedures. The field study shows that Lean principles can be applied in meal production and can result in increased production efficiency and systematic improvement of product quality without negative effects on the working environment. The results show that Lean can be applied and used to manage the production of meals in the kitchen.
Mould/yeast growth on Korean braised lotus root cuts, a primary quality deterioration factor for shelf life determination, was monitored during storage at constant temperatures and was modelled as a function of temperature to estimate microbial spoilage under constant and/or dynamic storage conditions expected in a foodservice system. With help of a bootstrapping method to generate many resampled data sets of microbial plate counts, 1000 parameter sets for Baranyi's model in the form of differential equations were estimated. The temperature dependence of the primary model parameters was provided together with their confidence limits. When the temperature-dependent parameters were incorporated into the differential equations for microbial growth, prediction of mould/yeast count change under constant and fluctuating temperature conditions could be provided with a confidence band close to the experimental data as a useful tool for the shelf life control.
The purpose of this study was to determine the prevalence and reasons for sweet potato use in child nutrition programs in the Southeastern United States. A survey of school foodservice directors collected data including frequency and type of potato menu items, purchasing issues and factors that might influence use of potatoes. Respondents ( n = 117) indicated significantly more white-potato menu items were offered and generated significantly less waste than sweet potato menu items ( P < 0.05). Full-time equivalent enrollment influenced willingness to purchase either frozen or dried sweet potatoes. Directors in schools with higher enrollments appeared more willing to purchase these forms of sweet potatoes. Having more recipes acceptable to children, controlling cost and meeting nutrition guidelines were the most frequently cited reasons for willingness to use more white and sweet potatoes. Modification of existing recipes and developing new recipes from international cuisines are two means of incorporating more sweet potatoes into children's diets.
The World Health Organization estimates that up to 30% of individuals in developed countries become ill from food or water each year. Up to 70% of these illnesses are estimated to be linked to food prepared at foodservice establishments. Consumer confidence in the safety of food prepared in restaurants is fragile, varying significantly from year to year, with many consumers attributing foodborne illness to foodservice. One of the key drivers of restaurant choice is consumer perception of the hygiene of a restaurant. Restaurant hygiene information is something consumers desire, and when available, may use to make dining decisions.
This study was an examination of the reliability and validity of a modified DINESERV instrument to fit the needs of specific establishments. A questionnaire was administered to a convenience sample of 504 customers in an American-style restaurant ( n = 226) in Taiwan and a casual Italian restaurant ( n = 278) in the US. Four dimensions, titled ‘Product/Service’, ‘Reliability’, ‘Greeter’ and ‘Physical Environment’, were identified by exploratory factor analysis. Empirically, these four dimensions of service quality in foodservice operations also were supported by the structural equation model developed in this study.
Assumptions are often made about the generalisabilty of experiences, particularly perceptual experiences. Individual differences in experiences, we suggest, are of fundamental interest to the foodservice and general hospitality industries, and may be analysed at many levels. Using as background a small-scale study of odour similarity and pleasantness ratings and drawn from the perspective of traditional psychological research, this paper considers olfactory experiences, an area of particular significance when considering food-related activities, both from the perspective of sensory analysis and the general foodservice industry. Some common, implicit psychological assumptions are questioned, particularly those indicated by the general failure to specify a response model in interpretation of individual reports of sensory and perceptual experiences. A variety of attributes contributes to the overall experience of food, and understanding of fundamental psychological processes could help foodservice academics and professionals elucidate the issues underlying the ultimate biopsychosocial experience, food.
The Five Aspects Meal Model (FAMM) is a structured approach towards explaining what makes up an entire meal experience. One aspect in particular, the management control system, has a clear potential of being developed to increase the practical impact of the model. Scholars suggest that the management control system aspect works backstage, where matters of computer work, handling statistics, marketing, work organization and dealing with labour law constitute the essence of management control. Management control, however, is widely treated in other fields of research predominantly as a means for influencing behaviour and implementing strategy. The paper discusses the concept of management control and suggests an extended view on the management control system aspect of the FAMM. The upshot is that the management control system aspect could be viewed as a means to influence all the other four aspects through behavioural control of decision-making.
Decline in nutritional status during hospitalisation highlights the importance of achieving high-quality foodservice. This research aimed to explore patient satisfaction with hospital foodservices from on-site and off-site cook-chill production systems. Two cross-sectional surveys of hospital inpatients were conducted in an acute medical and a subacute rehabilitation ward before and after a change to off-site cook-chill production. The survey used a validated instrument (Acute Care Hospital Foodservice Patient Satisfaction Questionnaire). Sixty-six patients in 2006 and 51 patients in 2007 recorded unchanged results across factors of food quality, staffing service quality, meal service quality and physical environment quality. Satisfaction with foodservice was rated ‘good’ or ‘very good’ by the majority of patients in both surveys. The research instrument was able to deconstruct various issues relating to patients' satisfaction and six individual items correlated with overall satisfaction with foodservice. To maximise patient satisfaction, further research into these, and additional dimensions of foodservice quality is needed to determine how improvements may be achieved.
School-meal programmes in Germany are of growing public interest and are gaining in importance, not least because of their ability to influence pupils' eating habits and thereby establish sustainable nutrition patterns. It is in this context that it is important to understand adolescents' perceptions of school food in order to enable policymakers, schools and school-meal providers to fulfil their nutritional requirements. Therefore, the aim of this study is to create a theoretical model to measure students' satisfaction and to identify the underlying dimensions. The results show that the main predictors of customer satisfaction are service, quality of food and atmosphere, which underlines and reinforces the importance of service quality. Other factors, such as canteen organisation and the foods' nutritional value, influence satisfaction indirectly. Finally, a higher satisfaction level leads to a higher willingness to participate in school-meal programmes.
Research in the area of foodservice systems is limited. This paper provides details of the current prevalence, characteristics and popularity of different foodservice systems in Australian hospitals. The results from 90 hospitals show that the traditional cook-fresh system is still popular in Australian hospitals, with cook-chill and hybrid systems to a lesser extent. The trend of shifting away from in-house production and using external suppliers is also growing.
The influence of infusion time, temperature and water characteristics on catechins, gallic acid, theophylline and caffeine levels of Azorean green tea infusions was evaluated in two samples of green tea presenting different compositions to optimise brewing practices and maximise levels of compounds with functional properties in infusions. Additionally, the compounds under study were quantified in commercial canned green tea drinks and levels compared with composition of home-made infusions. An enhancement of epigallocatechin gallate, epigallocatechin and epicatechin gallate levels, the catechins with higher antioxidant activity, was observed as water pH decreased and infusion time increased. No correlations were found between the levels of gallic acid, theophylline and caffeine of tea infusions, and water pH. The industry of canned green tea drinks produces beverages with a composition of catechins and other bioactive compounds similar to that of home-made acidified green tea with 10-min infusion.
The purpose of this study was to expand the research in university foodservices and cross-cultural service quality perceptions initiated by Ruetzler by investigating whether differences existed between students at a southeastern and a southwestern university. Using factor analysis and multivariate analysis of variance tests, significant differences were revealed based on culture in three factors among the southeastern students; however, no differences existed among the southwestern students. When the two universities were compared with each other, significant differences were discovered in two factors. This study confirmed that the six factors resulting from Ruetzler's research were transferable to a larger university in a different geographical location. However, broad assumptions that specific cultural preferences at one university would remain the same at another university should not be made. As international student populations continue to grow, administrators and foodservice providers should consider this segment when operating, evaluating and making decisions regarding campus foodservice outlets.
Nutrient profiling is a method of ranking the healthiness of foods based on their nutrient composition. Many existing systems have been developed for regulatory purposes, such as the assessment of the suitability of foods to bear health claims or to be advertised to children, but increasingly profiling is being used to educate consumers via front-of-pack labelling. Most of the existing models have been developed for individual foods in retail settings, not for whole meals available in foodservices. To be effective and justifiable, nutrient profiling models must be science-based, transparent and demonstrate that they are comprehensible and useful to consumers. A case study of a new Heart Foundation Tick programme in Australian foodservices is presented. This paper also reviews existing international profiling systems and discusses some of the issues and challenges for application in meal services, such as compliance with standards, ensuring food safety and credible and effective means of communication.
This study discusses specific marketing strategies for two broad groups of consumers with radically different approaches to food selection. For over three decades strategies aimed at improving food choices assumed that providing nutritional information would change eating behaviors. We show that this strategy is only effective for consumers, a largely female group, already highly interested in the nutrient density and subsequent healthfulness of their food choices. In contrast, the nutritional information strategy does not change the food choices for those who have low interest in their food's nutrition, a group that is overwhelmingly male. These gender differences when making food choices are an opportunity for foodservice providers to implement a ‘dual-track’ marketing strategy that can expand their customer base and increase their revenue while still meeting emerging nutrition mandates. In addition, this new approach will help address the nation's obesity epidemic.
While farmers' markets are a colourful addition to urban shopping, they are periodic, relatively expensive and provide for a very limited range of consumer requirements. In fact, they are the antithesis of supermarket ubiquity, price sensitivity, wide product/service range and extended opening hours. So, despite their small role in total food retail sales, why are they a growing presence and what do farmers' markets say about the consumer needs that supermarkets do not satisfy? This article reports the findings of a questionnaire-based survey of 391 farmers' market customers in five Scottish towns during 2006. Customers were seeking high quality food products, even if that meant premium prices, and put a particular value on direct transactions with the producer. Although these data have a specific geographic context, they have resonance for the growing schism between producer and customer in the UK and other countries.
