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Author: Loretta W. Hoover
Publisher:
ISBN:
Category : Computers
Languages : en
Pages : 58
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Book Description
Abstract: References related to computer applications in nutrition, dietetics, and foodservice management are cited in this bibliography. Citations were identified using bibliographic searches, reference lists, and journal indices; most articles were taken from journals and conference proceedings that are readily available to interested persons. Citations are ordered chronologically (1958-1985) and listed alphabetically within each yearly period. Each reference is assigned a series of "context codes" that indicate major topics and possible applications in health care, nutrition education and research, business/industry, and school foodservice. Content description categories and topics include 1) patient care--diet orders, nutritional assessment, dietary analysis, patient interviewing, patient education, 2) food systems management--food cost accounting, food production control, purchasing, inventory, menu planning, personnel management, training, forecasting, 3) food systems design, evaluation, and overview, and 4) dietary surveys, dietetic education, and public health research
Author: Loretta W. Hoover
Publisher:
ISBN:
Category : Computers
Languages : en
Pages : 58
Get Book Here
Book Description
Abstract: References related to computer applications in nutrition, dietetics, and foodservice management are cited in this bibliography. Citations were identified using bibliographic searches, reference lists, and journal indices; most articles were taken from journals and conference proceedings that are readily available to interested persons. Citations are ordered chronologically (1958-1985) and listed alphabetically within each yearly period. Each reference is assigned a series of "context codes" that indicate major topics and possible applications in health care, nutrition education and research, business/industry, and school foodservice. Content description categories and topics include 1) patient care--diet orders, nutritional assessment, dietary analysis, patient interviewing, patient education, 2) food systems management--food cost accounting, food production control, purchasing, inventory, menu planning, personnel management, training, forecasting, 3) food systems design, evaluation, and overview, and 4) dietary surveys, dietetic education, and public health research
Author: John Orta
Publisher: Routledge
ISBN: 1135802971
Category : Medical
Languages : en
Pages : 211
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Book Description
First Published in 1988. Routledge is an imprint of Taylor & Francis, an informa company.
Author: Nancy Hudson
Publisher:
ISBN: 9781626614062
Category : Dietetics
Languages : en
Pages : 622
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Book Description
A book that moves well beyond the view of dietetics management as primarily in foodservice, Management Practice in Dietetics deals with management in all areas of dietetics, and provides clear, relevant examples of management principles and the ways they can be applied. The book demonstrates how leadership in dietetics and nutrition fits into the management structure of organizations. Students will become familiar with management tools such as decision-making, communication, and marketing. They will develop knowledge and skills related to human resources management, and acquire basic skills in finance.
Author: Sari Edelstein
Publisher: Jones & Bartlett Learning
ISBN: 9780763740641
Category : Business & Economics
Languages : en
Pages : 568
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Book Description
Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.
Author: Elaine R. Monsen
Publisher: American Dietetic Associati
ISBN: 0880914157
Category : Health & Fitness
Languages : en
Pages : 489
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Book Description
A comprehensive guide for survey planning, study and questionnaire design, and execution and presentation of research. Topics include evidence-based practice, appetite assessment, estimating sample size, economic analysis, using DRIs to assess intake and creating consumer research nutrition messages. This book is invaluable for practicing professionals and students.
Author: Food and Nutrition Information Center (U.S.).
Publisher:
ISBN:
Category :
Languages : en
Pages : 180
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 616
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Book Description
Author: Rebecca Thompson
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 62
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 500
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Book Description
Author: Josephine Martin
Publisher: Jones & Bartlett Learning
ISBN: 9780763733902
Category : Education
Languages : en
Pages : 892
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Book Description
This valuable resource for dietetic educators, community health and public health professionals is also an essential tool for school districts and state departments of education. With chapters prepared by recognized child nutrition practitioners and academic leaders, this publication addresses the strategic needs of child nutrition programs today. The Second Edition has been fully updated to reflect changes in legislation and school nutrition programs. This resource addressses the latest issues in the school nutrition environment such as a school's responsibility to curb student obesity, school board policy and the sale of non-nutritious foods, and the need for collaboration to balance healthy eating and physical activity. Managing Child Nutrition Programs, Second Edition offers updated competency statements for school nutrition directors, managers and food service assistants.
