Issues related to equipment and the Dietary Guidelines for Americans
1999
Nettles, M.F.
Equipment used for production of meals is a critical element in effective implementation of the Dietary Guidelines for Americans (DGAs). The purpose of this research project was to determine foodservice directors' opinions regarding the use and appropriateness of equipment in school foodservice. A questionnaire was mailed to a national systematic random sample of 4,000 school foodservice directors. Directors were asked to assess how appropriate 31 pieces of equipment are for storage, preparation, or service of meals in school foodservice. They also were asked to indicate their level of agreement with 37 recommendations regarding equipment use in schools. Fifty-six percent (2,245) of the directors returned the questionnaire. More than two-thirds of the respondents reported that they had worked as a foodservice director between five and 20 years, while 25 percent had been employed less than five years. Six equipment items were identified by 75 percent or more of the respondents as appropriate for school kitchens. The equipment item with the highest appropriateness rating was convection oven (96 percent). Additional analysis indicated statistical differences among district/respondent characteristics and the appropriateness of equipment for schools ratings. Seventy-five percent of the respondents agreed or strongly agreed to 11 of the 37 equipment use statements. The statement with the highest level of agreement was additional refrigerated space is needed when fresh fruits and vegetables are offered (89 percent). Results of this project indicate that directors' opinions about equipment use in kitchens reflect an increased awareness of preparing school meals that implement the nutrition principles of the DGAs.
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