A survey of food service managers of washington state boarding homes for the elderly.
Menus provided by food service managers of boarding homes for the elderly in Washington State were analyzed for nutrient content and frequency with which disease preventive foods were offered. Nutrition knowledge and flexibility of attitudes were measured among the food service managers. Forty-three homes responded. More than half of menus provided by homes exceeded Recommended Dietary Goals for saturated fat, sodium and cholesterol by 33%. Over 60% of menus were deficient (less than 67%) compared to the RDA for zinc, copper and magnesium. Nutrition knowledge and attitude scores of food service managers were not significantly correlated to the frequency with which disease preventive foods were served. Future opportunities for nutrition education should aim at increasing the ability of food service managers to transfer nutrition knowledge into menu planning skills.
Goren
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S
Silverstein
L J
LJ
Gonzáles
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N
D000288:Administrative Personnel; D000368:Aged; D003625:Data Collection; D004045:Dietary Services / Q000592:standards*; D005260:Female; D007722:Health Knowledge, Attitudes, Practice; D006707:Homes for the Aged; D006801:Humans; D008297:Male; D008875:Middle Aged; D009735:Nursing Homes; D052756:Nutritional Sciences / Q000193:education; D009753:Nutritive Value; D014861:Washington