Reduced-portion entrées in a worksite and restaurant setting: impact on food consumption and waste.

OBJECTIVE: Large portion sizes in restaurants have been identified as a public health risk. The purpose of the present study was to determine whether customers in two different food-service operator segments (non-commercial worksite cafeteria and commercial upscale restaurant) would select reduced-portion menu items and the impact of selecting reduced-portion menu items on energy and nutrient intakes and plate waste. DESIGN: Consumption and plate waste data were collected for 5 weeks before and 7 weeks after introduction of five reduced-size entrées in a worksite lunch cafeteria and for 3 weeks before and 4 weeks after introduction of five reduced-size dinner entrées in a restaurant setting. Full-size entrées were available throughout the entire study periods. SETTING: A worksite cafeteria and a commercial upscale restaurant in a large US Midwestern metropolitan area. SUBJECTS: Adult worksite employees and restaurant patrons. RESULTS: Reduced-size entrées accounted for 5·3-12·8 % and 18·8-31·3 % of total entrées selected in the worksite and restaurant settings, respectively. Food waste, energy intake and intakes of total fat, saturated fat, cholesterol, Na, fibre, Ca, K and Fe were significantly lower when both full- and reduced-size entrées were served in the worksite setting and in the restaurant setting compared with when only full-size entrées were served. CONCLUSIONS: A relatively small proportion of reduced-size entrées were selected but still resulted in reductions in overall energy and nutrient intakes. These outcomes could serve as the foundation for future studies to determine strategies to enhance acceptance of reduced-portion menu items in restaurant settings.

Cultivating an entrepreneurial mindset.

Now as never before, familiar challenges require bold, novel approaches. Registered dietitians will benefit by cultivating an entrepreneurial mindset that involves being comfortable with uncertainty, learning to take calculated risks, and daring to just try it. An entrepreneur is someone who takes risks to create something new, usually in business. But the entrepreneurial mindset is available to anyone prepared to rely only on their own abilities for their economic security and expect no opportunity without first creating value for others.

[Multiplicity, heterogeneity, and coordination: the production of food and nutritional care based on inter-consultation support practices]. / Multiplicidade, heterogeneidade e coordenação: a produção do cuidado em alimentação e nutrição a partir das práticas de apoio matricial.

This ethnographic study aimed to understand the production process in food and nutritional care in the setting of primary healthcare, based on inter-consultation support practices. Fieldwork was conducted in two family health units and their respective territories, together with the team from the Expanded Center for Family Health and Basic Care. References for the data analysis were Deleuze and Guattari, Túlio Batista Franco, and researchers associated with Actor-Network Theory such as Annemarie Mol and John Law. The study found that the production of food and nutritional care emerged from links between multiple actors in dynamic and interconnected networks. The practices of care proved to be strongly linked to food's modes of insertion in the daily routines of health professionals and users, revealing paradoxes in the relations of mutual support and expansion of access to food in the territories. Comprising the material heterogeneity in the mediation of interactions, food has an outstanding capacity to spawn connections. Sharing meals mobilized subjectivities through the use of emotional and sensory modes of knowing, learning, and providing care. Experiencing inherent tensions, the relations between micro and macro policy, inter-consultation supporters, together with the other actors, coordinated the networks for the production of food and nutritional care in an open, dynamic, provisional, profuse, and shared process. This understanding can contribute to more active and conscientious positions that move towards shared responsibility in the struggle for the implementation and execution of public policies that guarantee the population's food and nutritional security.

Multiplicidade, heterogeneidade e coordenação: a produção do cuidado em alimentação e nutrição a partir das práticas de apoio matricial / Multiplicity, heterogeneity, and coordination: the production of food and nutritional care based on inter-consultation support practices / Multiplicidad, heterogeneidad y coordinación: la producción del cuidado en alimentación y nutrición a partir de las prácticas de apoyo matricial

Resumo: Este estudo etnográfico buscou compreender o processo de produção do cuidado em alimentação e nutrição no âmbito da atenção primária à saúde, com base nas práticas de apoio matricial. O trabalho de campo foi realizado em duas unidades de saúde da família e seus respectivos territórios, junto à equipe do Núcleo Ampliado de Saúde da Família e Atenção Básica. Os dados foram analisados em interlocução com Deleuze e Guattari, Túlio Batista Franco e pesquisadores vinculados à Teoria Ator-Rede como Annemarie Mol e John Law. A investigação identificou que a produção do cuidado em alimentação e nutrição emerge de articulações entre múltiplos atores em redes dinâmicas e interligadas. As práticas de cuidado estão fortemente ligadas aos modos de inserção da alimentação no cotidiano de profissionais e usuários, expondo paradoxos nas relações de apoio mútuo e ampliação do acesso a alimentos nos territórios. Compondo a heterogeneidade material na mediação das interações, a comida destacava-se pela potência em provocar conexões. A comensalidade mobilizava subjetividades pelo uso de modos emocionais e sensoriais de conhecer, aprender e cuidar. Vivenciando tensões inerentes às relações entre micropolítica e macropolítica, as apoiadoras matriciais, em conjunto com os demais atores, coordenavam as redes para a produção do cuidado em alimentação e nutrição em um processo aberto, dinâmico, provisório, profuso e compartilhado. Tal compreensão pode contribuir para posicionamentos mais ativos e conscientes, que avançam no sentido da corresponsabilidade na luta pela implantação e execução de políticas públicas que oportunizem a garantia da Segurança Alimentar e Nutricional à população.

Abstract: This ethnographic study aimed to understand the production process in food and nutritional care in the setting of primary healthcare, based on inter-consultation support practices. Fieldwork was conducted in two family health units and their respective territories, together with the team from the Expanded Center for Family Health and Basic Care. References for the data analysis were Deleuze and Guattari, Túlio Batista Franco, and researchers associated with Actor-Network Theory such as Annemarie Mol and John Law. The study found that the production of food and nutritional care emerged from links between multiple actors in dynamic and interconnected networks. The practices of care proved to be strongly linked to food's modes of insertion in the daily routines of health professionals and users, revealing paradoxes in the relations of mutual support and expansion of access to food in the territories. Comprising the material heterogeneity in the mediation of interactions, food has an outstanding capacity to spawn connections. Sharing meals mobilized subjectivities through the use of emotional and sensory modes of knowing, learning, and providing care. Experiencing inherent tensions, the relations between micro and macro policy, inter-consultation supporters, together with the other actors, coordinated the networks for the production of food and nutritional care in an open, dynamic, provisional, profuse, and shared process. This understanding can contribute to more active and conscientious positions that move towards shared responsibility in the struggle for the implementation and execution of public policies that guarantee the population's food and nutritional security.

Resumen: Este estudio etnográfico tuvo como objetivo comprender el proceso de producción del cuidado en alimentación y nutrición en el ámbito de la atención primaria de la salud, a partir de las prácticas de apoyo matricial. El trabajo de campo se realizó en dos unidades de salud de la familia y sus respectivos territorios, junto al equipo del Núcleo Ampliado de Salud de la Familia y Atención Básica. Los datos se analizaron en interlocución con Deleuze y Guattari, Túlio Batista Franco e investigadores vinculados a la Teoría del Actor-Red como Annemarie Mol y John Law. La investigación identificó que la producción del cuidado en alimentación y nutrición emergía del entrelazamiento de múltiples actores en redes dinámicas e interrelacionadas. Las prácticas de cuidado se mostraron fuertemente vinculadas a los modos de inserción de la alimentación en el día a día de profesionales y usuarios, exponiendo paradojas en las relaciones de apoyo mutuo y ampliación del acceso a alimentos en los territorios. Componiendo la heterogeneidad material en la mediación de las interacciones, la comida se destacaba por la potencia en provocar conexiones. La comensalidad movilizaba subjetividades por el uso de modos emocionales y sensoriales de conocer, aprender y cuidar. Viviendo tensiones inherentes a las relaciones entre micropolítica y macropolítica, los apoyos matriciales, en conjunto con los demás actores, coordinaban las redes para la producción del cuidado en alimentación y nutrición en un proceso abierto, dinámico, provisional, profuso y compartido. Tal comprensión puede contribuir a posiciones más activas y conscientes, que avanzan en el sentido de la corresponsabilidad en la lucha por la implementación y ejecución de políticas públicas que tengan como oportunidad la garantía de la Seguridad Alimentaria y Nutricional para la población.

Importância da ficha técnica em UANs: produção e custos de preparações /refeições / Importance of technical in UANs: production and costs preparations/meals

Objetivo ­ Descrever a importância das fichas técnicas de preparação com base na literatura e avaliar o receituário padrão utilizado em uma unidade de Pindamonhangaba. Em Unidades de Alimentação e Nutrição (UANs) os processos técnicos e operacionais devem ser controlados para que se obtenha o melhor custo beneficio do produto. A ficha técnica de preparação é um instrumento gerencial de apoio operacional que auxilia o nutricionista na padronização, no controle de produção das preparações que constam no cardápio e/ou relação de itens de venda, no caso de indústria de alimentos. Métodos ­ A pesquisa foi desenvolvida em quatro etapas, sendo a primeira pelo levantamento bibliográfico, seguida da elaboração do check-list baseado na literatura, posteriormente foram avaliadas as fichas técnicas aplicando o check-list destacando-se o percentual de adequação. A última etapa se caracterizou pela tabulação dos dados. Resultados ­ A pesquisa bibliográfica demonstrou resultados favoráveis com a utilização da ficha técnica de preparo, tanto para a produção como para o setor administrativo. Nenhuma das fichas técnicas apresentou um percentual de adequação maior que 50% sendo consideradas como inadequadas e todas as fichas técnicas de preparo apresentaram pelo menos duas inadequações. Conclusão ­ A ficha técnica de preparo é um instrumento fundamental para o controle dos processos de produção e de custos, seu uso garante padronização e a qualidade das refeições, sendo um material útil para auxiliar o Nutricionista no gerenciamento de unidades de alimentação e nutrição, desde que estejam de acordo com as recomendações feitas por diversos autores.

Objective ­ To describe the importance of preparation of data sheets based on the literature and evaluate the standard recipes used in a unit of Pindamonhangaba. In Food and Nutrition Units (institutional foodservice) the technical and operational processes must be controlled in order to obtain the best cost benefit of the product. The technical cards is a management tool for operational support that helps the nutritionist in standardization, control production of preparations listed on the menu and / or list of sale items, in the case of the food industry. This study aimed. Methods ­ The study was conducted in four stages, the first by the literature, followed by elaboration of the check-list based on the literature, were then evaluated the datasheets applying the check-list highlighting the percentage of adequacy. The last stage was characterized by tabulating the data. Results ­ The literature has shown favorable results with the use of the technical file preparation, both for production and for the administrative sector. No datasheets presented a percentage higher than 50% adjustment being considered as inadequate and all the preparation of technical files had at least two mismatches. Conclusion ­ The preparation of technical specifications is a key instrument for controlling production costs and processes, its use ensures standardization and quality of meals, being a useful material to assist the nutritionist in managing food and nutrition services, provided they are according to the recommendations made by various authors.