the use of a mobile kitchen during kitchen renovation

1
SUNDAY, OCTOBER 21 POSTER SESSION: FOOD I FOODSERVICE v AND MANAGEMENT/MEDICAL NUTRITION THERAPY TITLE: MEASURED ENERGY EXPENDITURE AND THE HARRIS BENEDICT EQUATION IN OBESE AND NON-OBESE INDIVIDUALS ENROLLED IN A WEIGHT MANAGEMENT PROGRAM AUTHORS: WF Lynch, RD, Beaufort Memorial Hospital, Beaufort, SC and Winthrop University, Rock Hill, SC; CB Ridlehuber, MA, EP, Beaufort Memorial Hospital, Beaufort, SC; PG Wolmen, EdD, RD, Winthrop University, Rock Hill, SC. LEARNING OUTCOME: To evaluate the ability of the Harris Benedict equation to predict resting energy expenditure (REE) in obese and non-obese individuals by comparing equation results to resting energy expenditure (REE) measured by indirect calorimetry. ABSTRACT TEXT: Resting energy expenditure (REE) was measured using indirect calorimetry in 22 adults, 2 males and 20 females. REE was predicted using the Harris Benedict equation. Eleven adults were classified as obese (BMt _>30) and eleven were classified as non-obese, normal and overweight (BMI = 18.5-29.9). A paired t-test was used to compare the differenco in means between measured resting energy expenditure (MREE) end predicted resting energy expenditure (PREE) in all subjects, obese and non-obese. The Harris Benedict equation more closely predicted the obese subjects' REE than the non-obese subjects' REE with mean differences of 162.91 + 87.13 end 258.64 +_97.09 (p< 0,05), respectively, The Harris Benedict equation overestimated the resting energy needs in all the subjects by approximately 16. 5% + 11.03. The mean overestimation in non-obese subjects was 22.4% + 11.25 and 10.6% + 6.26 in obese subjects using the Harris Benedict equation compared to indirect calorimety. The Harris Benedict equation overestimates energy needs in healthy obese and non-obese adults. The prediction equation is not a useful tool for esfmating caloric needs in healthy overweight and obese adults in weight management programs. TITLE: IMPACT OF FOUR DIFFERENT APPROACHES OF EDUCATION INTERVENTION ON WEIGHT REDUCTION AND CHANGES 1N KNOWLEDGE, ATHTUDE AND PRACTICES OF OBESE AND NON-OBESE PERSONS AUTIfl[OR(S): M.UMA REEDY, PROFESSORAND K.UMA DEVI, ASST.PROF Department of Foods and Nutrition,Colleg~ pf Home Science, ANGR Agricultural University, Saifabad Hydombad-500O04, India LEARNING OUTCOME: To increase awareness on the effective approaches and most discriminating KAP associated between obese and non-obese people. ABSTRACT TEXT: Obesity threatens to become the 21 't cantury's leading health problem. The growing trend in affluence in India, the prevalence of obesity is expected to increase in near future. Obese adult men and women in the age group of 30-60 years with body mass index of >=-30 kg/m2 were seleqted from Hyderabad city with matching non- obese group. The education intervention lasted for 6 months which dealt with diet, physical activity and associated health problems by 4 different approaches namely individual, family, group and self-learning approaches .A study on KAP was conducted before and after each intervention. Maximum impact on weight reduction was observed in individual and family approaches methods. Group approach method needs to be strengthened by more formal groups with a leader to monitor the group systematically. Serf learning approach was found to be less effective method. The results of KAP study before intervention indicated that diet related practices ,knowledge related to physiological aspects and diseases associated with obesity were the most discriminating factors between obese and non-obese people. Education intervention showed significant improvements on order of dietary practices, knowledge and physical activity, dietary practices, physiology and treatment aspects of obesity. Individual and family approaches showed mmfimum improvement in KA1P. TITLE: THE USE OF A MOBILE KITCHEN DURING KITCHEN RENOVATION AUTHOR(S): G. Ewalt, RD, LD., G. Wolf, B. Tbeede, and K. Nichols, OSF Saint Francis Medical Center, Peoria, IL LEARNING OUTCOME: Recognize how a mobile kitchen can be utilized during major kitchen renovation. ABSTRACT TEXT: TITLE: HOME-LIKE DINING IN A LONGTERM CARE FACILITY AUTHOR(S): L. Duane,MS,RD,CDN, Sea View Hospital Rehabilitation Center And Home,Staten Island, N.Y. LEARNING OUTCOME: How a change in decor and style of meal service can improve the palatabilityand appetites of residents. ABSTRACT TEXT: Renovation is needed in aging medical center kitchens to meet regulatory standards. Closing our kitchen for renovation posed major problems for production and meal distribution. Providing safe food in a timely manner was the focus during renovation. Considerations were cost, staffing and inclement weather. Our options were: 1) prepare food off-site at a school or country club 2) share an affiliated hospital's kitchen 3) rent a mobile kitchen. After reviewing options, it was decided to rent a mobile kitchen. Built in a semi-trailer, it included a reach-in refrigerator, fryer, grill, oven, prep area and a walk-in cooler. The mobile kitchen only accommodated two workers at a time; therefore, third shift was utilized for prep and baking. The remaining production staff prepared food in our tray assembly area. To begin the project, the tray assembly area was relocated. A toaster oven and an electric skillet were added to our tray assembly area for last minute special orders during trayline. A new patient menu was developed, offering only cold foods at supper to accommodate limited production capabilities. We utilized this menu to trial recipes that were later added to our "post-renovation" menu. The mobile kitchen was rented for a specific time period, facilitating timely completion of the renovation. Patient satisfaction scores during renovation showed no statistically significant changes, Cost/meal increased by $0.20 excluding the rental of the mobile kitchen. This increase is attributed to more ready-to-use products and disposables. A mobile kitchen is one way to survive the closing of a kitchen during renovation while serving safe food in a timely manner. The purpose was to improve the quality of lives for the residents in the area of meal service. The goal was to eliminate the tray from meal service, and to improve the atmosphere by making the room look more home-like. A committee was established which consisted of various disciplines from the health care team. The objective was to come up with ideas and recommendations to change the style of meal service and improve the dtcur. The committee decided to use linen tablecloths and napkins, china plates, silverware and stemware. Table numbers and place cards for identification were used. Each table had a floral centerpiece, and soothing music was played through out the meal. The tray and the tray delivery cart were eliminated and a steam table was set up in the dining room with the food. The food was then place on to a china plate and then served directly to the resident. Curtains, plants, and lattice work was added to the room. From these inexpensive improvements, we got many positive results. The residents felt like they were eating in a restaurant. The soothing music lifted their spirits, which improved their palatability and improved their appetite. There was a reduction in weight loss by 65% in the residents who experienced difficulty in maintaining their ideal body weight. They complained less about their meals and became more satisfied with the menu. Overall the staff and residents appeared happier. This proved how ddcor and atmosphere, and a change in the style of meal service can make the food more appealing and improve the palatability and appetites in long term care residents. A-20 / September 2001 Supplement Volume 101 Number 9

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Page 1: The use of a mobile kitchen during kitchen renovation

SUNDAY, OCTOBER 21

POSTER SESSION: FOOD I FOODSERVICE v AND MANAGEMENT/MEDICAL NUTRITION THERAPY

TITLE: MEASURED ENERGY EXPENDITURE AND THE HARRIS BENEDICT EQUATION IN OBESE AND NON-OBESE INDIVIDUALS ENROLLED IN A WEIGHT MANAGEMENT PROGRAM

AUTHORS: WF Lynch, RD, Beaufort Memorial Hospital, Beaufort, SC and Winthrop University, Rock Hill, SC; CB Ridlehuber, MA, EP, Beaufort Memorial Hospital, Beaufort, SC; PG Wolmen, EdD, RD, Winthrop University, Rock Hill, SC.

LEARNING OUTCOME: To evaluate the ability of the Harris Benedict equation to predict resting energy expenditure (REE) in obese and non-obese individuals by comparing equation results to resting energy expenditure (REE) measured by indirect calorimetry.

ABSTRACT TEXT:

Resting energy expenditure (REE) was measured using indirect calorimetry in 22 adults, 2 males and 20 females. REE was predicted using the Harris Benedict equation. Eleven adults were classified as obese (BMt _> 30) and eleven were classified as non-obese, normal and overweight (BMI = 18.5-29.9). A paired t-test was used to compare the differenco in means between measured resting energy expenditure (MREE) end predicted resting energy expenditure (PREE) in all subjects, obese and non-obese. The Harris Benedict equation more closely predicted the obese subjects' REE than the non-obese subjects' REE with mean differences o f 162.91 + 87.13 end 258.64 +_97.09 (p< 0,05), respectively, The Harris Benedict equation overestimated the resting energy needs in all the subjects by approximately 16. 5% + 11.03. The mean overestimation in non-obese subjects was 22.4% + 11.25 and 10.6% + 6.26 in obese subjects using the Harris Benedict equation compared to indirect calorimety. The Harris Benedict equation overestimates energy needs in healthy obese and non-obese adults. The prediction equation is not a useful tool for esfmating caloric needs in healthy overweight and obese adults in weight management programs.

TITLE: IMPACT OF FOUR DIFFERENT APPROACHES OF EDUCATION INTERVENTION ON WEIGHT REDUCTION AND CHANGES 1N KNOWLEDGE, ATHTUDE AND PRACTICES OF OBESE AND NON-OBESE PERSONS

AUTIfl[OR(S): M.UMA REEDY, PROFESSOR AND K.UMA DEVI, ASST.PROF Department o f Foods and Nutrition,Colleg~ p f Home Science, ANGR Agricultural University, Saifabad Hydombad-500O04, India

LEARNING OUTCOME: To increase awareness on the effective approaches and most discriminating KAP associated between obese and non-obese people.

ABSTRACT TEXT: Obesity threatens to become the 21 't cantury's leading

health problem. The growing trend in affluence in India, the prevalence of obesity is expected to increase in near future. Obese adult men and women in the age group of 30-60 years with body mass index of >=-30 kg/m2 were seleqted from Hyderabad city with matching non- obese group. The education intervention lasted for 6 months which dealt with diet, physical activity and associated health problems by 4 different approaches namely individual, family, group and self-learning approaches .A study on KAP was conducted before and after each intervention. Maximum impact on weight reduction was observed in individual and family approaches methods. Group approach method needs to be strengthened by more formal groups with a leader to monitor the group systematically. Serf learning approach was found to be less effective method. The results of KAP study before intervention indicated that diet related practices ,knowledge related to physiological aspects and diseases associated with obesity were the most discriminating factors between obese and non-obese people. Education intervention showed significant improvements on order of dietary practices, knowledge and physical activity, dietary practices, physiology and treatment aspects of obesity. Individual and family approaches showed mmfimum improvement in KA1P.

TITLE: THE USE OF A MOBILE KITCHEN DURING KITCHEN RENOVATION

AUTHOR(S):

G. Ewalt, RD, LD., G. Wolf, B. Tbeede, and K. Nichols, OSF Saint Francis Medical Center, Peoria, IL

LEARNING OUTCOME:

Recognize how a mobile kitchen can be utilized during major kitchen renovation.

ABSTRACT TEXT:

TITLE: HOME-LIKE DINING IN A LONGTERM CARE FACILITY

AUTHOR(S):

L. Duane,MS,RD,CDN, Sea View Hospital Rehabilitation Center And Home,Staten Island, N.Y.

LEARNING OUTCOME:

How a change in decor and style of meal service can improve the palatabilityand appetites of residents.

ABSTRACT TEXT:

Renovation is needed in aging medical center kitchens to meet regulatory standards. Closing our kitchen for renovation posed major problems for production and meal distribution. Providing safe food in a timely manner was the focus during renovation. Considerations were cost, staffing and inclement weather. Our options were: 1) prepare food off-site at a school or country club 2) share an affiliated hospital's kitchen 3) rent a mobile kitchen. After reviewing options, it was decided to rent a mobile kitchen. Built in a semi-trailer, it included a reach-in refrigerator, fryer, grill, oven, prep area and a walk-in cooler. The mobile kitchen only accommodated two workers at a time; therefore, third shift was utilized for prep and baking. The remaining production staff prepared food in our tray assembly area.

To begin the project, the tray assembly area was relocated. A toaster oven and an electric skillet were added to our tray assembly area for last minute special orders during trayline.

A new patient menu was developed, offering only cold foods at supper to accommodate limited production capabilities. We utilized this menu to trial recipes that were later added to our "post-renovation" menu.

The mobile kitchen was rented for a specific time period, facilitating timely completion of the renovation. Patient satisfaction scores during renovation showed no statistically significant changes, Cost/meal increased by $0.20 excluding the rental of the mobile kitchen. This increase is attributed to more ready-to-use products and disposables. A mobile kitchen is one way to survive the closing of a kitchen during renovation while serving safe food in a timely manner.

The purpose was to improve the quality of lives for the residents in the area of meal service. The goal was to eliminate the tray from meal service, and to improve the atmosphere by making the room look more home-like. A committee was established which consisted of various disciplines from the health care team. The objective was to come up with ideas and recommendations to change the style of meal service and improve the dtcur. The committee decided to use linen tablecloths and napkins, china plates, silverware and stemware. Table numbers and place cards for identification were used. Each table had a floral centerpiece, and soothing music was played through out the meal. The tray and the tray delivery cart were eliminated and a steam table was set up in the dining room with the food. The food was then place on to a china plate and then served directly to the resident. Curtains, plants, and lattice work was added to the room. From these inexpensive improvements, we got many positive results. The residents felt like they were eating in a restaurant. The soothing music lifted their spirits, which improved their palatability and improved their appetite. There was a reduction in weight loss by 65% in the residents who experienced difficulty in maintaining their ideal body weight. They complained less about their meals and became more satisfied with the menu. Overall the staff and residents appeared happier. This proved how ddcor and atmosphere, and a change in the style of meal service can make the food more appealing and improve the palatability and appetites in long term care residents.

A-20 / September 2001 Supp lemen t Volume 101 Number 9