Entr?e Popularity Affects Nutrient Intake among School-agedChildren Eating School Breakfasts

Carol W. Shanklin,Min Y. An,Seunghee Wie 대한지역사회영양학회 2006 Journal of community nutrition Vol.8 No.2

Qualitative Investigation of Assisted Living Residents’ Foodservice Experience

이경은,CW Shanklin,HC Huang 대한지역사회영양학회 2004 Journal of community nutrition Vol.6 No.1

Nutrient Contributions of the Five Meal Components in School Lunch:Entree, Milk, Vegetable/Fruit, Bread/Grain, and Miscellaneous

S Wie,CW Shanklin 대한지역사회영양학회 2006 Journal of community nutrition Vol.8 No.1

[ $Entr{\acute{e}}e$ ] Popularity Affects Nutrient Intake among School-Aged Children Eating School Breakfasts

An Min-Y.,Shanklin Carol W.,Wie Seung-Hee The Korean Society of Community Nutrition 2006 Journal of community nutrition Vol.8 No.2

The purposes of this study were to investigate the effects of the popularity of menu items in nutrient consumption of school-aged children participating in a School Breakfast Program. The weighed plate waste method was used to determine the nutrient intake of students. The nutrient intake was evaluated based on the popularity of the menu item, gender, and grades. The average intakes of all nutrients except energy, fiber, and sodium were well within the goals. Actual nutrient intake varied based upon the popularity of $entr{\acute{e}}es$ and the popularity of menu items was a main effect in nutrient content of meals. When the most popular $entr{\acute{e}}es$ were served, school-aged children's energy intake and School Breakfast Program participation rate increased. Saturated fat and sodium intakes also were higher than the goal when the most popular $entr{\acute{e}}es$ were served. The significant main effect was grades for total fat (p < 0.05) and calcium (p < 0.05), which was qualified by the two-way interaction between gender and grades for saturated fat (p < 0.05), protein (p<0.1), iron (p<0.01), vitamin C (p<0.01) and carbohydrates (p<0.001). Gender itself was not a significant main effect. Based on the findings, the suggestions for educating school-aged children on more healthful breakfast food choices and reformulating recipes for the popular $entr{\acute{e}}es$ are made. (J Community Nutrition 8(2): 102-106, 2006)

Nutrient Contributions of the Five Meal Components in School Lunch: $Entr{\'{e}}e$, Milk, Vegetable/Fruit, Bread/Grain, and Miscellaneous

Wie Seung-Hee,Shanklin Carol W. The Korean Society of Community Nutrition 2006 Journal of community nutrition Vol.8 No.1

This retrospective study was designed to evaluate the nutrient contributions of the five meal components of school lunch menus planned for elementary students in two school districts (District A and B) in the Midwestern state of the United States. The 4-week cycle menu was planned for two time periods (Period 1 and Period 2) following guidelines for NuMenus and general menu planning principles. Menu components of planned and served menus for two time periods were analyzed using $Nutri-Kids^{TM}$. No significant differences in the nutrient content of between Periods 1 and 2 were found for District A. District B served significantly more vitamin A and total fat in Period 1 and significantly more calories, iron, vitamin A, protein, and total fat in Period 2 than was planned. The major nutrients provided by the entree component included protein, calories, cholesterol, total fat, saturated fat, and sodium. Milk was an important source of calcium and provided approximately one-third of the total protein and vitamin A in the meal. The vegetable/fruit component was the major source of vitamins A and C. The grain/bread component provided approximately 20% of the carbohydrates among five meal components. The miscellaneous component affected the sodium and fat content of the menus. Menu planners can use the results of this study to enhance their knowledge of the nutrient contributions of each meal component and as inputs for planning menus that meet children's nutritional requirements.

Use of N-alkanes to Estimate Intake and Digestibility by Beef Steers

Premaratne, S.,Fontenot, J.P.,Shanklin, R.K. Asian Australasian Association of Animal Productio 2005 Animal Bioscience Vol.18 No.11

The objective of the study was to evaluate the use of n-alkanes to estimate DM intake and digestibility by beef cattle. Six steers were blocked (3 blocks, 2 animals/block) according to the body weight (279${\pm}$19 kg) and randomly allotted within blocks to two diets (3 steers/diet). A second trial was conducted with the same animals (321${\pm}$18 kg) after 36 days (d), using a switch back design. The diets consisted of two types of chopped sun-cured hay, alfalfa (Medicago sativa L) hay, or fescue (Festuca arundinacea Schreb) and alfalfa mixture, which were fed in equal amounts to steers. Animals were dosed with $C_{32}$ and $C_{36}$ alkanes, employing an intra-ruminal controlled-release device at the beginning of each trial. Hay intake per animal was measured from d 6 to 12 and sub samples were taken for chemical analysis. Rectal samples of feces were taken from each animal once/daily from d 8 to 14, freeze dried, and ground prior to alkane analysis. Alkanes were extracted from ground hay and feces. Feed intake was calculated from the dose rate of $C_{32}$ alkane and, the herbage and fecal concentrations of adjacent odd ($C_{33}$ or $C_{31}$) and even ($C_{32}$) chain length alkanes. Crude Protein, NDF, ADF, ash concentrations and In vitro dry matter digestibility (IVDMD) were 17.7, 42.2, 28.4, 7.9 and 71.7 for alfalfa, and 12.4, 56.5, 30.4, 6.9 and 69.1% for fescue/alfalfa mixture, respectively. For both diets, intake estimated from $C_{33}$:$C_{32}$ ratio was not different from the measured intake, but intake estimated from $C_{31}$:$C_{32}$ ratio was lower (p<0.05), than the measured intake for both diets. The average estimated forage intake from $C_{33}$:$C_{32}$ ratio was 4.86 and 0.69% below than the measured intake for alfalfa and, fescue/alfalfa mixed diets, respectively. The respective estimates with $C_{31}$:$C_{32}$ ratio were 9.59 and 11.33% below than the measured intake. According to these results, alkane $C_{33}$:$C_{32}$ ratio is better than alkane $C_{31}$:$C_{32}$ ratio for the estimation of intake by beef steers.

Importance of relationship quality and communication on foodservice for the elderly

Sunhee Seo,Ki Joon Back,Carol W. Shanklin 한국영양학회 2011 Nutrition Research and Practice Vol.5 No.1

In order to promote foodservice for the elderly, foodservice managers in Continuing Care Retirement Communities (CCRCs) must identify the main factors to enhance the satisfaction and behavioral intentions with food service. The purpose of this study was to investigate the relationships between relationship quality (consisting of trust, commitment, and satisfaction) and communication in the formation of elderly’s behavioral intentions with food services at CCRCs. A survey was administered to residents in two CCRCs and a total of 327 residents participated. A tested structural equation model exhibited good model fit and explanatory power of the study construct. Satisfaction directly influenced word-of-mouth and service quality has an influence on commitment. Commitment was a significant determinant of behavioral intentions to eat more often in the dining room. Also, communication showed positive association with trust. The results provided strong evidence for the importance of satisfaction and communication as a consequence of relationship marketing efforts. Suggestions for future research to better understand the elderly’ behavioral intention judgments were given.

Importance of relationship quality and communication on foodservice for the elderly

Seo, Sun-Hee,Back, Ki-Joon,Carol, W. Shanklin The Korean Nutrition Society 2011 Nutrition Research and Practice Vol. No.

In order to promote foodservice for the elderly, foodservice managers in Continuing Care Retirement Communities (CCRCs) must identify the main factors to enhance the satisfaction and behavioral intentions with food service. The purpose of this study was to investigate the relationships between relationship quality (consisting of trust, commitment, and satisfaction) and communication in the formation of elderly's behavioral intentions with food services at CCRCs. A survey was administered to residents in two CCRCs and a total of 327 residents participated. A tested structural equation model exhibited good model fit and explanatory power of the study construct. Satisfaction directly influenced word-of-mouth and service quality has an influence on commitment. Commitment was a significant determinant of behavioral intentions to eat more often in the dining room. Also, communication showed positive association with trust. The results provided strong evidence for the importance of satisfaction and communication as a consequence of relationship marketing efforts. Suggestions for future research to better understand the elderly' behavioral intention judgments were given.