The Hazard Analysis and Critical Control Point (HACCP) system for
studying the food preparation process was conducted in four households in an
environmentally poor urban neighborhood of Guayaquil, Ecuador. The analysis
consisted of observing all of the steps in the food preparation process, measuring
food temperatures at each step, and...
With increasing numbers ofpeople entering the geriatric years, long-term care facilities need to maximize nutrition services with decreasing malnutrition problem due to poor food intake. This research determines extent ofuse and perceived effectiveness of food intake enhancement strategies in long-term care. Obstacles to implementing strategies and training to teach staff...
This study involved the development and implementation of a model for
providing structured on-the-job training (SOJT) in a healthcare foodservice
operation. The model was developed to provide a structured method for
conducting SOJT Events, the process when an incumbent employee trainer
teaches another employee to perform his/her job. The model...
Trained male cyclists (6 in study 1, 5 in study 2) cycled to exhaustion (EXH) at
75% of VO₂ max twice; once in the non-supplemented (NS) state and once in the vitamin
B-6 (B-6)(20 mg PN) supplemented (S) state. The diet contained 2.3 mg B-6 in study 1
and 1.9...