Nutritional quality of meals served by selected foodservices.
A review of the nutritional quality of foods served by selected types of foodservices reveals the lack of information in this area. The foodservice industry is growing rapidly with new technological innovations and management practices. However, little effort has been made toward the nutrient quality of foods served by important foodservice operations. Foodservice operations are discussed from the institutional and commercial point of view. Under the institutional type, foodservices in nursing homes, hospitals, schools, colleges, and universities are discussed. Fast foodservices are primarily focused under commercial type of foodservices. Other discussions are based on nutrient contents of foods prepared in quantities. Lack of data pertaining to nutrient content of foods served by foodservice operations is evident.
D002648:Child; D002664:Child Nutritional Physiological Phenomena; D003132:Commerce; D004041:Dietary Fats; D004044:Dietary Proteins; D002149:Energy Intake; D005227:Fatty Acids / Q000032:analysis; D005502:Food; D005504:Food Analysis; D005511:Food Handling; D005521:Food Service, Hospital / Q000592:standards; D005522:Food Services / Q000592:standards*; D006358:Hot Temperature; D006801:Humans; D008055:Lipids / Q000032:analysis; D008903:Minerals / Q000032:analysis; D009735:Nursing Homes; D009751:Nutritional Requirements; D009753:Nutritive Value; D012574:Schools; D014495:Universities; D014815:Vitamins / Q000032:analysis
D004041:Dietary Fats; D004044:Dietary Proteins; D005227:Fatty Acids; D008055:Lipids; D008903:Minerals; D014815:Vitamins