Journal articles: 'Menu-Style'

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Kemble, Kimberlee A. "Dynamically adjusting speech menu presentation style." Journal of the Acoustical Society of America 115, no. 5 (2004): 1874. http://dx.doi.org/10.1121/1.1757183.

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Wadden, Krista, Bernice Wolf, and Alain Mayhew. "Traditional Versus Room Service Menu Styles For Pediatric Patients." Canadian Journal of Dietetic Practice and Research 67, no. 2 (July 2006): 92–94. http://dx.doi.org/10.3148/67.2.2006.92.

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Purpose: To compare patient satisfaction with a room service (RS) menu style versus a traditional menu (TM) in a Canadian pediatric hospital. Methods: A sample of 20 subjects (Group A) was surveyed before implementation of the RS menu and a second sample of 20 subjects (Group B) was surveyed after implementation. Results: All subjects in Group B rated overall satisfaction with meals as greatly exceeding or exceeding expectations after implementing the new menu style. Also, 65% of Group B subjects rated quality of food as greatly exceeding or exceeding their expectations after the intervention. Conclusions: To improve meal satisfaction for pediatric oncology and hemodialysis patients, the RS menu style is a worthwhile option.

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Fang, Chin-Yi. "From the Total-Factor Framework to Food Cost Performance Disaggregation—Developing an Innovative Model to Enhance Menu Performance." Sustainability 12, no. 22 (November 17, 2020): 9552. http://dx.doi.org/10.3390/su12229552.

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The menu serves as a form of advertisement and has also been recognized as an important marketing communication tool between restaurant and consumer. Extant literature have assessed the menu item performance by using the multi-factor efficiency index. However, there is a paucity of literature focusing on the efficiency disaggregation in order to improve the performance of individual food, labor, and other resources. The aim of this study was to determine the input targets for each menu item by comparing the efficiency frontier established by all menu items in two types of restaurant chains. In order to achieve this goal, the study sought to establish the food and labor cost performance assessment model utilizing the total-factor framework combined with a slack-based measure (SBM) of efficiency in data envelopment analysis (DEA) (SBM-DEA). Resource-saving target ratios (RSTR) for panel data with 35 menu items in these two different cultural type of restaurant chains including Chinese-style and Japanese-style restaurants for twelve months were assessed in a total-factor framework. The four-quadrant analysis based on efficiency and unit profit offered different strategies to the restaurateur being studied. The empirical findings indicated that the average total-factor food cost efficiency (TFFCE) was better than the total-factor labor cost efficiency (TFLCE) in these two types of restaurants. The TFFCE (80%) and TFLCE (61%) of the Chinese-style restaurant were better than those (TFFCE (76%) and TFLCE (50%)) of the Japanese-style restaurant in the observant periods. Even though the Chinese-style restaurant had a better resource efficiency, the restaurateur was still able to improve at least 20% in terms of food cost efficiency and 39% of labor cost efficiency, respectively. Managerial discussion and future study are also discussed.

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Bushey, Robert R., Kurt M. Joseph, and John M. Martin. "Design Approach Does Affect Customer Behavior: “Action-Objects” Increase “Cut-Throughs”." Proceedings of the Human Factors and Ergonomics Society Annual Meeting 46, no. 4 (September 2002): 578–82. http://dx.doi.org/10.1177/154193120204600402.

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This paper investigates the impact of touch-tone IVR design styles on user behavior. The design of the touch-tone IVR systems is a critical component of delivering customer service. A well-designed system allows the customers to accomplish their goals and sets a positive tone to their interaction with the organization. Four design styles were considered: Action-Specific Object, Action-General Object, Specific Object, and General Object. Three user behaviors were considered: Cut-Through, Full Menu, and Beyond Full Menu. A usability study was conducted to quantify the impact of design styles on user behavior. Results indicate that design style does impact user behavior. The Action-Specific Object style produced the most Cut-Through behaviors and the fewest Beyond Full Menu behaviors compared to the other design styles. The results from this paper suggest that the interface design style should match the customer's mental model.

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Zhang, Shi Liao, Yi Tao Wang, and Feng Zhang. "Research on Designing and Organizing Menu System for Shipborne Command and Control System." Applied Mechanics and Materials 687-691 (November 2014): 48–51. http://dx.doi.org/10.4028/www.scientific.net/amm.687-691.48.

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In the shipborne C2 system which is very complex, menu is also the most important style of human-computer interaction ( HCI for short). For how to design and organize an efficient menu system, this paper presents a solution based on matching degree model relating to battlefield situation, tactical and technical performance, war condition and C2 series. At last, through an example, this paper draws some conclusions and proposes some requirements.

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Li, Dan, and Shuang Liang. "Study on the Menu-Style Design Method of Rural Courtyard Landscape." Art and Design Review 08, no. 03 (2020): 199–207. http://dx.doi.org/10.4236/adr.2020.83015.

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Chou, Sheng Fang, and Chin Yi Fang. "Exploring surplus-based menu analysis in Chinese-style fast food restaurants." International Journal of Hospitality Management 33 (June 2013): 263–72. http://dx.doi.org/10.1016/j.ijhm.2012.08.010.

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Virzi, Robert A., Paul Resnick, and Don Ottens. "Skip and Scan Telephone Menus: User Performance as a Function of Experience." Proceedings of the Human Factors Society Annual Meeting 36, no. 3 (October 1992): 211–15. http://dx.doi.org/10.1518/107118192786751763.

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We present the results of a laboratory study comparing three styles of audio menus. One of these styles is the technique predominantly employed in interactive voice response (IVR) systems today. Two alternatives to this Standard technique were evaluated in this study. One of these alternatives was first proposed in Resnick and Virzi (1992), which they called Skip and Scan menus. This new style was hypothesized to be superior to Standard menus for intermediate users, but was expected to show limitations for one-time callers and expert users. The third menu alternative we evaluated combines elements of the Standard and Skip and Scan menus and was hypothesized to be superior in a broad range of usage conditions. Performance was measured over 36 tasks and two IVR applications. In all but the first few trials, the Skip and Scan menu style reported in Resnick and Virzi led to performance equal to or better than the other two menu styles. Standard menus showed a performance benefit for the first few trials of the first application only: this benefit was not present in the second application. There were no differences among the techniques in the trials simulating expert behavior.

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Linassi, Rossano, Anete Alberton, and Sidnei Vieira Marinho. "Menu engineering and activity-based costing." International Journal of Contemporary Hospitality Management 28, no. 7 (July 11, 2016): 1417–40. http://dx.doi.org/10.1108/ijchm-09-2014-0438.

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Purpose This paper aims to examine whether using menu engineering (ME) together with activity-based costing (ABC) for menu analysis provides new insights into true menu profitability. The traditional ME approach only uses food costs to determine the contribution margin (CM) of individual menu items. This combined approach uses both food and traceable operating costs to estimate CMs more accurately. Design/methodology/approach An improved ME model was developed and tested in an oriental restaurant in Brazil. Direct observation of restaurant activities allowed most costs to be traced (not simply allocated) to individual menu items. Findings The results revealed small differences in the rankings between the traditional approach and ABC/ME, demonstrating that the integration of ABC with ME made it to possible to identify increased food-costs and lower CMs for all groups of menu items. The results also show that ABC methods are applicable to an oriental-style restaurant. Research limitations/implications Just one restaurant and only 80 per cent of the menu were examined in this study. Future research should apply the model used here to other restaurant types located in different geographical areas to validate the approach. Practical implications The results suggest that ME can be improved upon by first assessing variable costs using ABC methods. Originality/value This paper combines two different analytic techniques (ME and ABC) into a new approach that reveals the true picture of profit and loss for a menu from a restaurant in Brazil.

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Meldrum, Liesel A., and Noreen D. Willows. "Food Insecurity in University Students Receiving Financial Aid." Canadian Journal of Dietetic Practice and Research 67, no. 1 (March 2006): 43–46. http://dx.doi.org/10.3148/67.1.2006.43.

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Purpose: To evaluate the adequacy of loans funding and the risk for food insecurity in students living away from home and receiving loans at the University of Alberta. Methods: A nutritious seven-day menu was developed. The menu was priced for skilled and unskilled shoppers at a grocery store near to campus and a discount-style grocery store further away. Results: The menu was more costly for males, unskilled shoppers and those students who shopped near to campus. The menu cost was as high as $296/month and often exceeded the $196 allocated by the Canada Student Loans Program for food each month. Conclusions: Based on the findings from this study, students reliant on financial assistance likely have insufficient money for a nutritionally adequate diet and are at risk for food insecurity. Shopping skills and budgeting, while important, would be insufficient to alleviate food insecurity for many students who require financial aid. Increased funding for food in student loans is necessary.

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Salkanovic, Alen, Matija Stojkovic, and Sandi Ljubic. "The Effect of Dwell Time on Swipe-based Pie-Menu Navigation Efficiency." International Journal of Online and Biomedical Engineering (iJOE) 16, no. 15 (December 15, 2020): 4. http://dx.doi.org/10.3991/ijoe.v16i15.17763.

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In this paper we present and analyze pie-menu implementation for touchscreen mobile devices which supports swipe-based navigation through deep hierarchical menu configurations. We propose a solution that synergistically encompasses important design features for a given context: radial menu visualization, semi-transparency, manual repositioning, occlusion awareness, and marking menu concept. From the menu navigation efficiency standpoint, dwell time represents one of the most influential factors in such a design. Reducing the time needed to automatically activate submenus could potentially provide faster navigation through the pie-menu hierarchy; however, short dwell times could make swipe-based interaction more error-prone, as unintentional item selections are then more probable. Therefore, we specifically investigate the effect of dwell time on navigation efficiency when using the proposed solution. A remotely administered experiment involving 36 participants was carried out in order to empirically evaluate different dwell time values. The interaction style, i.e. the way of holding a smartphone device, was also taken into account as an independent variable. We present the results of this empirical research, additionally tackling the interaction workload, usability attributes, and overall design considerations of the proposed solution. According to the obtained results, we argue that highly adaptable pie-menus could provide interaction benefits in the mobile touchscreen domain.

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Leson, S. M., S. Bailes, and R. Learn. "The Evaluation of a Restaurant Style Menu in a Skilled Nursing Facility." Journal of the American Dietetic Association 108, no. 9 (September 2008): A86. http://dx.doi.org/10.1016/j.jada.2008.06.231.

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Lee, Andy, and Min Gyung Kim. "Effective electronic menu presentation: From the cognitive style and mental imagery perspectives." International Journal of Hospitality Management 87 (May 2020): 102377. http://dx.doi.org/10.1016/j.ijhm.2019.102377.

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Leukfeldt, Eric Rutger, and Thomas J. Holt. "Cybercrime on the menu? Examining cafeteria-style offending among financially motivated cybercriminals." Computers in Human Behavior 126 (January 2022): 106979. http://dx.doi.org/10.1016/j.chb.2021.106979.

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Garrido, Guadalupe, Anthony L. Webster, and Manuel Chamorro. "Nutritional Adequacy of Different Menu Settings in Elite Spanish Adolescent Soccer Players." International Journal of Sport Nutrition and Exercise Metabolism 17, no. 5 (October 2007): 421–32. http://dx.doi.org/10.1123/ijsnem.17.5.421.

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The article describes a study that evaluated the adequacy of 2 different menu settings in a group of elite adolescent Spanish soccer players. Five-day food intake was assessed on 2 occasions, while athletes were consuming a flexible “buffet-style” diet (B; n = 33) and a fixed “menu-style” diet (M; n = 29). For all principal meals of the day food weighing was performed, and snacks were recorded by self-report. M provided significantly higher total energy and carbohydrate intakes than B. Breakfast and snacks both provided more energy in M. Calories obtained from fat were excessive in both settings. Calcium and vitamin D were below recommendations in B but not in M. Fiber, magnesium, folate, vitamin A, and vitamin E intake fell below recommended values in both settings. M provided significantly greater quantities of magnesium and vitamins D and E. Both feeding options were far from optimal in satisfying current scientifically based recommendations for active adolescents.

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Wu, Helen W., and Roland Sturm. "What's on the menu? A review of the energy and nutritional content of US chain restaurant menus." Public Health Nutrition 16, no. 1 (May 11, 2012): 87–96. http://dx.doi.org/10.1017/s136898001200122x.

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AbstractObjectiveThe present study aimed to (i) describe the availability of nutrition information in major chain restaurants, (ii) document the energy and nutrient levels of menu items, (iii) evaluate relationships with restaurant characteristics, menu labelling and trans fat laws, and nutrition information accessibility, and (iv) compare energy and nutrient levels against industry-sponsored and government-issued nutrition criteria.DesignDescriptive statistics and multivariate regression analysis of the energy, total fat, saturated fat, trans fat, sodium, carbohydrate and protein levels of 28 433 regular and 1833 children's menu items.SettingEnergy and nutrition information provided on restaurant websites or upon request, and secondary databases on restaurant characteristics.SubjectsThe top 400 US chain restaurants by sales, based on the 2009 list of the Restaurants & Institutions magazine.ResultsComplete nutrition information was reported for 245 (61 %) restaurants. Appetizers had more energy, fat and sodium than all other item types. Children's menu specialty beverages had more fat, saturated fat and carbohydrates than comparable regular menu beverages. The majority of main entrées fell below one-third of the US Department of Agriculture's estimated daily energy needs, but as few as 3 % were also within limits for sodium, fat and saturated fat. Main entrées had significantly more energy, fat and saturated fat in family-style restaurants than in fast-food restaurants. Restaurants that made nutrition information easily accessible on websites had significantly lower energy, fat and sodium contents across menu offerings than those providing information only upon request.ConclusionsThe paper provides a comprehensive view of chain restaurant menu nutrition prior to nationwide labelling laws. It offers baseline data to evaluate how restaurants respond after laws are implemented.

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Σπυρόπουλος, Τρύφων. "Σχολικός εκφοβισμός: αναζητώντας μια εναλλακτική «κάθαρση»." Πανελλήνιο Συνέδριο Επιστημών Εκπαίδευσης 2014, no. 2 (May 6, 2016): 703. http://dx.doi.org/10.12681/edusc.416.

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Ο θεσμός της εκπαίδευσης αποτελεί δυναμικό πεδίο αγαθών προθέσεων για την ψυχοπνευματική εξέλιξη των παιδιών αλλά και αποσταθεροποιητικών παραγόντων για την ψυχική τους υγεία. Ένα από τα φαινόμενα που έχουν εισχωρήσει δυναμικά στο επιστημονικό καλειδοσκόπιο είναι και ο σχολικός εκφοβισμός (bullying). Η επιστημονική έρευνα και μελέτη αποσκοπεί να αναδείξει τα χαρακτηριστικά του φαινόμενου, τις προεκτάσεις, τις εννοιολογικές διαφοροποιήσεις. Τα στελέχη και οι επαγγελματίες της εκπαίδευσης αφενός οφείλουν να είναι ενήμεροι για τα σχετικά επιστημονικά πορίσματα και αφετέρου να εξειδικεύουν την ειδική γνώση σε δράσεις αντιμετώπισης του φαινομένου. Οι μαχόμενοι εκπαιδευτικοί, ίσως, οφείλουν να προεκτείνουν την ηθική τους ευθύνη σε ριζοσπαστικότερες πρακτικές σε αντίθεση με τη δεδομένη επίλυση προβλημάτων-συγκρούσεων στο πλαίσιο της ενημέρωσης και του διαλόγου. Η προτεινόμενη πρακτική για την αντιμετώπιση του σχολικού εκφοβισμού αποτελεί το Θέατρο Φόρουμ-Θέατρο Καταπιεσμένου όπου το βίωμα της καταπίεσης φωτίζεται στις συνθήκες που γεννάται, ενώ αποδομείται, ταυτόχρονα, ως ψυχολογικό ζητούμενο και πολιτικό υπονοούμενο. <menu id="menuid"></menu><menu id="menuid"></menu>

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Chen, Lan. "Change of Housing Decoration Mode is Promoted by Industrialization Thought." Applied Mechanics and Materials 174-177 (May 2012): 1990–93. http://dx.doi.org/10.4028/www.scientific.net/amm.174-177.1990.

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This paper gives new ideas for an industrialized mode of housing decoration industry, focuses on its disordered, out-dated and unprofessional current situation. With the client involved menu-style design, industrialized production and integrated supply chain management, the decoration mode has achieved shortened decoration period, lowered cost, reliable quality, beautiful scene, and most importantly, client satisfaction.

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Shi, Ya Bei, Yan Ren, and Ji Chang Wang. "Research on Mechanical Manufacturing with Programming of PMC Axis Control Module for Multi-Function Vertical Grinder." Advanced Materials Research 910 (March 2014): 362–65. http://dx.doi.org/10.4028/www.scientific.net/amr.910.362.

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The multi-function vertical grinder MK8080a can be used for grinding through modular function. It provides to user the menu-driven style and workpiece process parameter interface. Secondary development based on CNC system, it can meet the individual needs of the multi-function vertical grinder. Programming of PMC axis control module for multi-function vertical grinder under FANUC108i-MB is introduced in this paper.

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Frank, Tara, Tracy Caldwell, Fabien Ca, Tamara Alam, and Melissa Fuster. "A Quantitative Assessment of Changes in the Consumer Nutrition Environments of New York City Hispanic Caribbean Restaurants During the COVID-19 Pandemic." Current Developments in Nutrition 5, Supplement_2 (June 2021): 220. http://dx.doi.org/10.1093/cdn/nzab029_021.

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Abstract Objectives (1) Examine changes in healthy food availability among Hispanic Caribbean restaurants (HCR) in response to COVID-19. (2) Assess the association between changes and restaurant type. Methods A random sample of HCRs (n = 89) offering Cuban, Dominican, Puerto Rican cuisine, were examined in Summer 2019 (T1) using the NEMS-HCR, an adapted version of the Nutrition Environment Measures Survey for Restaurants (NEMS-R) and reassessed after the onset of COVID-19 in January 2021 (T2, n = 76) using online menus. We examined menu changes between T1 and T2 data sets in the NEMS-HCR overall healthy food availability (HFA) score, and specific variables: the number of healthy main dish salads (HMDS) and the menu proportion of nonfried foods (NFF) on the menu. We then examined changes by restaurant type (sit-down vs. counter-style) using repeated measures ANOVA. Results Between T1 and T2, 7 HRCs permanently closed, 1 closed for the season, and 5 were excluded due to lack of online menus. Mean proportion of NFF significantly decreased from 71.7% ± 17.5 (T1) to 66.1% ± 17.8 (T2) (P = 0.002). Changes in HFA scores (4.5 ± 2.0 to 4.1 ± 2.2) and HMDS (1.7 ± 2.8 to 1.8 ± 3.0) were not statistically significant (P = 0.06 and P = 0.65, respectively). Repeated measures ANOVA indicated no correlation between the decrease in availability of NFF between T1 and T2 and restaurant type (P = 0.29). Conclusions Restaurants can play a significant role in the mitigation of diet-related diseases such as cardiovascular disease and diabetes by providing customers with healthy menu offerings. Our study showed a decrease in healthier menu options, particularly non-fried entrees, contributing to our understanding of how restaurants may need to adapt for their own survival in times of crisis such as a pandemic or disaster. Because unfavorable menu options can contribute to the rising incidence of diet-related chronic diseases within the community, more research is needed to understand how restaurants respond to crises in order to better support the preservation of HFA within their menu selections, and the effects of these changes in customers’ diets. Funding Sources CUNY PSC Award and NIH National Heart, Lung, and Blood Institute

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Colby, John J., John P. Elder, Gussie Peterson, Patricia M. Knisley, and Richard A. Carleton. "Promoting the Selection of Healthy Food Through Menu Item Description in a Family-Style Restaurant." American Journal of Preventive Medicine 3, no. 3 (May 1987): 171–77. http://dx.doi.org/10.1016/s0749-3797(18)31273-x.

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Fang, Chin‐Yi, Pao‐Yu (Jessie) Peng, and Wei‐Ta (Woody) Pan. "Does using anà la carteor combo set menu affect the performance of ateppanyaki‐style restaurant?" International Journal of Contemporary Hospitality Management 25, no. 4 (May 24, 2013): 491–509. http://dx.doi.org/10.1108/09596111311322899.

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Magnini, Vincent P., and Seontaik Kim. "The influences of restaurant menu font style, background color, and physical weight on consumers’ perceptions." International Journal of Hospitality Management 53 (February 2016): 42–48. http://dx.doi.org/10.1016/j.ijhm.2015.11.001.

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Kusumo, Suryo Hadi, Muthia Sakti, and Dwi Aryanti Ramadhani. "Perlindungan Konsumen terhadap Penamaan Menu Kopi Kekinian yang Menggunakan Nama Varian Khamr." Kanun Jurnal Ilmu Hukum 22, no. 3 (December 15, 2020): 477–92. http://dx.doi.org/10.24815/kanun.v22i3.16774.

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Penelitian ini bertujuan untuk menganalisa perlindungan konsumen terkait dengan penamaan menu kopi. Sertifikasi halal dalam sistem hukum di Indonesia mempunyai kedudukan yang sentral, karena termaktub dalam Undang-Undang No. 33 tahun 2014 tentang Jaminan Produk Halal. Perkembangan industri kopi dewasa ini erat dengan style anak muda. Tren tersebut berdampak pada menjamurnya usaha-usaha yang menyajikan beragam jenis kopi di masyarakat. Dalam penamaannya, pelaku usaha kopi kekinian banyak yang mencantumkan nama varian khamr. Kenyataanya, sebagian besar penamaan varian khamr justru hanya sebatas strategi pemasaran. Pelaku usaha kopi banyak menggunakan penamaan menu kopi menggunakan nama varian khamr lalu menyatakan atau mengklaim bahwa produknya halal. Dengan menggunakan metode penelitian empiris normatif, maka diketahui bahwa Majelis Ulama Indonesia telah memberlakukan regulasi mengenai sertifikasi halal yang didalamnya mengatur menge-nai penamaan sebuah produk. Penamaan tersebut meliputi menu kopi kekinian yang mencantumkan nama varian khamr yang bersebrangan dengan Fatwa DSN MUI No. 4 Tahun 2003 tentang Sertifikasi Fatwa Halal. Dampak dari penggunaan nama varian khamr pada menu kopi salah satunya adalah pelaku usaha tidak dapat melakukan sertifikasi halal produknya untuk mendapatkan sertifikat halal. Consumers Protection of Labeling Coffee That Uses A Variant of Khamr This study aims to analyze consumer protection related to the naming of coffee menus. Halal certification in Indonesia's legal system is important as stipulated in Law Number 33 of 2014 concerning Guarantee of Halal Products. Nowadays, the progressive development of coffee industry is closely related to the style of the youth. It’s give an impact on the increasing number of businesses that serve various kind of coffee. Some of modern coffee shops use the name of the khamr variant. ‘Labeling khamr variant is just for marketing strategy, but its claimedas halal product. This is a normative and empirical researchs. It shows that the Indonesian Ulama Council (MUI) has enacted a regulation regarding halal certification. This regulation also explained about the labeling of any kind of coffee which any vanriants of khamr, that is contradicetive ro Fatwa DSN MUI nomor 4/2003 On Halal Fatwa Certificarion. So, its is impossible to get halal certificate for any kind of coffe with labeling the khamr variant.

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Greene, Sharon L., John D. Gould, Stephen J. Boies, Marwan Rasamny, and Antonia Meluson. "Entry and Selection-Based Methods of Human-Computer Interaction." Human Factors: The Journal of the Human Factors and Ergonomics Society 34, no. 1 (February 1992): 97–113. http://dx.doi.org/10.1177/001872089203400110.

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The merits of entry and selection interaction methods were compared using an airline flight reservation scenario with a relatively small data base. For both experienced and inexperienced users, the most effective method was entry combined with autocompletion (i.e., string completion). Users took the least amount of time to carry out tasks with this method and also preferred it over both entry without autocompletion and selection from either a one-item menu or an N-item menu. Entry with autocompletion was not affected by increases in the underlying data base size. Both the entry with autocompletion methods and the selection method were not affected by the spelling difficulty level involved in making a reservation, but the unaided entry methods were. The results are discussed in the context of the Interactive Transaction System (ITS) project, which is a user-interface management system that separates the content of the user interface from the style of the interface.

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Waysima, Waysima, Ujang Sumarwan, Ali Khomsan, and Fransiska R. Zakaria. "SIKAP AFEKTIF IBU TERHADAP IKAN LAUT NYATA MENINGKATKAN APRESIASI ANAK MENGONSUMSI IKAN LAUT." Jurnal Gizi dan Pangan 5, no. 3 (November 14, 2010): 197. http://dx.doi.org/10.25182/jgp.2010.5.3.197-204.

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The relationship of mother’s attitude towards specific food consumption is known to influence children’s attitude and eating behavior. Fish consumption is critical towards children development, such as brain development and overall physical health. The objectives of this research were to elaborate the determinants of children’s appreciation for consuming fish or attitude towards consuming fish. This cross-sectional study was conducted in two different locations in Central Java in a coastal and in a non-coastal area. There are 248 students from the fifth and sixth grades of elementary schools participating as subjects, which is the same as that of their mothers. Observations and interviews were carried out using standardized questionnaires to describe the mother and children relationship that determined children’s appreciation for consuming fish by using path analysis. The results showed that location of residence namely coastal area, family collective eating pattern, mother’s affective attitude towards fish and mother’s higher education significantly improved children appreciation for consuming fish. However, cognitive attitude and conduct to make fish available in family menu did not contribute significantly to children appreciation for consuming fish. It can be concluded that even though mother understands the benefits of fish and makes fish available in family menu, when children unable to feel her preference towards fish, children will not appreciate to consume. Therefore, mother’s preference towards fish needs special considerations, since it positively influence children’s appreciation for consuming fish, which will contribute importantly to children’s well-being.

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Gavrieli, Anna, Sophie Attwood, Paul Stillman, Eleanor Putnam-Farr, Jonathan Wise, Jane Upritchard, Chavanne Hanson, and Michiel Bakker. "The Impact of Appealing Dish Names on Plant-Based Food Choices in Corporate Cafes: A Field Study." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1302. http://dx.doi.org/10.1093/cdn/nzaa059_019.

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Abstract Objectives Companies are looking to support their employees with healthier and more sustainable food options. Here, we test if appealing dish names could influence food choices at corporate cafes. We hypothesized that menu items accompanied by appealing food names would be selected more compared to when accompanied by basic names. Methods The study had a quasi experimental design and was conducted in buffetera-style cafes in four corporate offices across the world (Sydney, Chicago, Singapore & Sao Paulo) where food is complementary. The seated head count at these offices is ∼850–2500 employees. Three plant-based menu items including entrees, side dishes, composed salads and/or soups were tested at each site. Appealing names were generated through a creative workshop and emphasized the dish ingredients, origin, flavor and/or the eating experience. Each menu item appeared 4 to 6 times across repeated menu cycles, 4 weeks apart one from another, with the dish name alternating between basic and appealing across dish repetitions. For each dish, we weighed the overall food take and divided it by the plate count to estimate food taken per plate in the cafe. Data was analysed using the lme4 package in R and are presented as median (Q1, Q3). Results Overall, appealing dish names increased the food amount taken per plate by 35% when compared to the basic dish names [23.5 (12.7, 40.7) vs. 17.3 (10.7, 37.6) g/plate, respectively] with the effect being marginally significant [b = 2.90, SE = 1.6, t(46.25) = 1.80, P = 0.078]. Conclusions The findings indicate that making dish names more appealing has the potential to cause an uplift in the dishes; making this a promising strategy to shift food choices towards more plant-based options. This relatively easy change could help foodservice providers to support more sustainable and healthier food choices. Funding Sources The study was funded by Google Inc.

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Mohd Nor, Zafirah, Abdul Rashid Abdullah, Rosita Jamaluddin, and Hazrina Ghazali. "BOARDING SCHOOL HEALTHY EATING POLICY IMPLEMENTATION OPINIONS OF SCHOOL TEACHERS: A QUALITATIVE STUDY." International Journal of Modern Education 3, no. 9 (June 15, 2021): 50–65. http://dx.doi.org/10.35631/ijmoe.39005.

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The collaboration between the Malaysian education and health ministry introduced a school healthy eating policy, where there was a requirement for food and drinks provided within the boarding schools to conform to standards based on macronutrients and energy content. The aim of the present study was to explore the experience of implementing a school healthy eating policy to inform the compliance of such policies being implemented into practices in the boarding school foodservice setting. A qualitative approach was used, with in-depth interviews exploring informants' involvement in, experiences of, factors affecting, and perceived outcomes of policy implementation. Interviews were conducted with fifteen teachers involves in administering the implementation of the school's healthy eating policy. Results were analyzed using a thematic analysis approach. Perceived challenges to implementation of school healthy eating policy included: students’ eating preferences, students’ eating style, unchanged menu cycle selections, and unhealthy choices of canteen menu. Teachers’ recommendations for successful implementation of policy to be well-practiced in real situations included: enhancement in nutritional education, revise menu, create a conducive healthy eating environment and limit the hours to the canteen. Participants identified that successful policy implementation hinged on the provision of resources and support by the government to the school stakeholders. Implementing a healthy eating policy within the boarding school setting benefits from dedicated resourcing, investment in relationship building with various stakeholders, and introducing changes gradually with a long-term approach.

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Kolstad, Shelley. "Book Review - Sexuality, Disability and the Law: Beyond the Last Frontier?" QUT Law Review 16, no. 3 (December 13, 2016): 127. http://dx.doi.org/10.5204/qutlr.v16i3.691.

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Crisp white yachts moored upon a blue sea, verdant green mangroves framing Trinity Inlet in the distance; the sublime vision greeting me each time I glanced away from ‘Sexuality, Disability, and the Law: Beyond the Last Frontier?’ to reflect. Squally tropical breezes insisted on playing havoc with the menu, sending the salt shaker skidding across the harbour-side café table at which I was seated, drinking coffee. To reflect means to think carefully and deeply, and I found myself compelled to stop reading and think about the issues raised in this book often. In some ways I felt it was the least I could do. Paradise was my fortunate reality and a kind of Hell was otherwise being exposed on the pages of the text before me. ‘Professor Perlin, you are an agent of the devil!’ Is there a more hostile environment on Earth than that of the anxious, fearful mind? My own reaction did not include ‘praying for [Perlin’s] soul,’ upon becoming cognisant of what this book was asking me to consider. But I realise now that even thinking, ‘it’s none of my business, is it?’ although honestly well intentioned, might actually be a morally lazy synonym for ‘not my problem,’ or even worse: ‘I don’t care.’ <div><div> </div></div>

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Rüütmann, Tiia, and Hants Kipper. "Teaching Strategies for Direct and Indirect Instruction in Teaching Engineering." International Journal of Engineering Pedagogy (iJEP) 1, no. 3 (October 10, 2011): 37. http://dx.doi.org/10.3991/ijep.v1i3.1805.

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It is important to select the proper instructional strategy for a specific learning outcome in teaching engineering. There are two broad types of learning outcomes: facts, rules and action sequences (on lower levels of complexity in the cognitive, affective and psychomotor domains), and concepts, patterns and abstractions (on higher level of complexity in the above named domains). Facts, rules and action sequences are taught using instructional strategies of direct instruction. Concepts, patterns and abstractions are taught using strategies of indirect instruction. Strategies of both types of learning may be combined, providing a menu of teaching strategies that help students solve problems, think critically and work cooperatively. This article presents teaching strategies suitable for direct and indirect instruction used in teaching engineering.

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Keegan, Ella, Eva Kemps, Ivanka Prichard, Janet Polivy, C. Peter Herman, and Marika Tiggemann. "The effect of the spatial positioning of a healthy food cue on food choice from a pictorial-style menu." Eating Behaviors 34 (August 2019): 101313. http://dx.doi.org/10.1016/j.eatbeh.2019.101313.

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Amirudin, Muhammad Muslih, Herpendi Herpendi, Veri Julianto, and Eka Wahyu Sholeha. "Pengembangan Sistem Informasi Manajemen Praktik Kerja Lapangan Penerapan Semua Program Studi Politeknik Negeri Tanah Laut." Jurnal Sains dan Informatika 6, no. 2 (December 1, 2020): 203–12. http://dx.doi.org/10.34128/jsi.v6i2.258.

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Program Praktik Kerja Lapangan (PKL) diterapkan pada Politeknik Negeri Tanah Laut yang sebelumnya telah dibangun sistem pengelolaan proses kegiatan PKL yaitu Sistem Informasi Manajemen Praktik Kerja Lapangan (SIMPKL), dapat di akses pada laman https://simpkl.politala.ac.id. Hasil observasi penulis yang dilaksanakan pada saat menggunakan sistem tersebut, terdapat beberapa kekurangan yang ada pada SIMPKL. Adapun kekurangannya yaitu belum dilakukannya dinamisasi sistem berupa persentase penilaian akhir, batas waktu seminar, batas waktu pendaftaran seminar, batas waktu revisi, batas waktu pemberkasan, perbaikan tampilan modal pada jadwal seminar, muat ulang halaman secara otomatis setelah penginputan jadwal seminar, menu mahasiswa belum lulus PKL, menu mahasiswa selesai PKL, serta penambahan fitur user yaitu peserta seminar tidak perlu membawa kertas form melihat seminar, penulis menyarankan untuk langsung login pada sistem, yang diverifikasi oleh pembimbing. Kemudian perlu diterapkannya pada semua program studi yang ada di Politeknik Negeri Tanah Laut, karena saat ini masih diterapkan dalam program studi teknologi informasi. Solusi dari permasalahan yang telah dipaparkan penulis membangun Pengembangan Sistem Informasi Manajemen Praktik Kerja Lapagan untuk Penerapan Semua Program Studi pada Politeknik Negeri Tanah Laut dibangun menggunakan bahasa pemrograman Hypertext Markup Language (HTML), framework Codeigniter (CI) dan Hypertext Preprocesor (PHP), metode perancangan menggunakan Unified Modelling Language (UML) yang dirancang menggunakan Microsoft Visio, perancangan user interface menggunakan Cascading Style Sheet (CSS), JavaScript dan Balsamiq Mockup 3 sedangkan basis data yang digunakan adalah MySQLi.

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OlsonRD, D., CS S. Kroeker, K. Olson, B. Griffin, L. Foster, W. Elliot, D. Juth, E. Grimlie, and J. Rogers. "“Your Way Cafe,”tm a New Pediatric Restaurant Style Hospital Menu–a Partnership Between Clinical Dietetics and an Executive Chef." Journal of the American Dietetic Association 96, no. 9 (September 1996): A46. http://dx.doi.org/10.1016/s0002-8223(96)00473-7.

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Li, Xue Bing. "The UG Parametric Design of Vertical Horizontal Circular Vibration Drier Chassis." Applied Mechanics and Materials 620 (August 2014): 89–92. http://dx.doi.org/10.4028/www.scientific.net/amm.620.89.

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Vibration chassis is the point parts of vertical horizontal circular vibration drier, the paper used UG software to conduct parametric design. The paper established parts template, parts library and UG style menu of the vibration chassis. The paper also used UG further development module and the corresponding C++ program in Visual C++ development environment to control and transmit the parameters. The paper established parametric design based on the combination of the two factors. When the users input parameters, they could get more complete design project after a short time of operation in this designing software. The software could reduce or even avoid a large number of manual tedious and boring modification processes. It also could reduce calculation and workload for the designer and has higher practical application value.

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LEE, Seung Ju, and Aeri PARK. "Quantitative Risk Assessment for Korean Style Menu Items: A Case Stydy on the Exposure Assessment of Saengchae (A Korean Radish Salad)." Japan Journal of Food Engineering 9, no. 1 (March 15, 2008): 9–20. http://dx.doi.org/10.11301/jsfe2000.9.9.

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Kujala, Tuomo, and Pertti Saariluoma. "Effects of menu structure and touch screen scrolling style on the variability of glance durations during in-vehicle visual search tasks." Ergonomics 54, no. 8 (August 2011): 716–32. http://dx.doi.org/10.1080/00140139.2011.592601.

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Guzek, Pęska, and Głąbska. "Role of Food Neophobia and Allergen Content in Food Choices for a Polish Cohort of Young Women." Nutrients 11, no. 11 (November 1, 2019): 2622. http://dx.doi.org/10.3390/nu11112622.

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Young women are vulnerable to a number of factors which influence their food choices, including beliefs about food products, or information about nutritional value, while information, that product is free from specific component generates consumer perceptions of its healthfulness. Among the factors which may influence such perception, there is food neophobia (FN). The aim of this study was to determine the influence of FN and information about allergens on the food product choices in the Polish cohort of young women, in the choice experiment when given a model restaurant menu. The web-based choice experiment, in a group of 600 women, aged 18–30 years, with no food allergies diagnosed, was conducted using a mock Italian-style restaurant menu. For 2 starters, 2 soups, 3 main courses and 3 desserts that were included, the allergen content, neophobic potential and perceived lack of healthiness, for a Polish population, were defined. Each respondent randomly received the version containing only a description of dishes, or a description accompanied by the allergens listed. The FN was assessed using the Food Neophobia Scale (FNS). The type of menu (with or without allergens listed) did not influence the choices of dishes. The highest FN level was observed for the women being inhabitants of villages (median of 32). The respondents characterized by a high level of FN less commonly chose dishes characterized by neophobic potential as a starter (Carpaccio), main course (Risotto ai frutti di mare) and dessert (Zabaglione). At the same time, the highest FN level was observed for respondents who chose dishes with no neophobic potential (median of 34.5). However, for allergen content and perceived lack of healthiness, no association with FN was observed, so it may be stated that for neophobic respondents, only neophobic potential is a factor limiting the choice of dishes. It may be concluded that food neophobia in young women may limit the consumption of dishes with unknown food products, and the influence is observed independently of other features of a dish, such as allergen content or perceived healthiness. The problem may appear especially for inhabitants of villages, who are characterized by the highest level of FN.

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Wahyulestari, Mas Roro Diah, and Damayanti Wardyaningrum. "Sosialisasi pada Ibu tentang Pengenalan Aneka Varian Pangan Berbahan Dasar Susu untuk Anak Usia Dini melalui Komunikasi Interaktif." JURNAL Al-AZHAR INDONESIA SERI HUMANIORA 1, no. 4 (January 28, 2014): 230. http://dx.doi.org/10.36722/sh.v1i4.81.

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Sosialisasi aneka pangan berbahan susu kepada anak-anak dan ibu dilatarbelakangi karena rendahnya konsumsi susu di lingkungan peternak sapi perah di wilayah Lembang Jawa Barat. Sosialisasi untuk kelompok anak dilakukan dengan melakukan aktivitas mengenalkan berbagai macam jenis pangan berbahan dasar susu, mengenalkan istilah pangan dan gizi yang terkait dengan susu melalui aktivitas menggambar, bernyanyi, dan aneka permainan. Sosialisasi untuk kelompok ibu dilakukan dengan memberikan penjelasan tentang gizi secara umum, demo mengolah aneka varian pangan berbahan dasar susu dan pembagian menu makanan berbahan dasar susu, serta tanya jawab tentang gizi keluarga.AbstractThe socialization of varians of meals from dairy base on the lack of consumption in dairy product. Especially in family member of dairy farmer in Lembang West Java. Some activities in socialization for the children are building awarnes from some kind of dairy meals. Recognizing some knowledge regarding the dairy and nutrition for the children with doing some activities like reading, singing and drawing. For mother some activities in socializations are sharing information of nutrition and cooking demonstration of some kind of meals made from dairy product. At the end of activities, mother received dairy meals receipt book that they could use for preparing some meals for their family member.

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Ingrassia, Christopher Michael. "Revitalizing Keno: A Call for Pattern-Based Proposition Bets." Journal of Gambling Business and Economics 13, no. 2 (December 11, 2020): 3–14. http://dx.doi.org/10.5750/jgbe.v13i2.1806.

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Keno is a renowned game of chance offered by both lotteries and casinos throughout the world. The premise of the game is simple: a set of numbers is drawn at random and players are paid for selecting all or most of those numbers in advance. The mathematical foundation governing the odds and payouts for these basic wagers is elementary. More sophisticated bets, however, have associated probabilities which cannot be easily calculated by applying a manageable series of formulas. As a result, keno’s wagering menu has remained stagnant since the game’s widespread inception. Namely, proposition bets, now commonplace in virtually every other form of gaming, have never been developed for keno to any large degree. This is both unfortunate and surprising because keno is ideally suited for such an expansion. Unlike most other lottery-style games, keno highlights all drawn numbers on a rectangular grid, creating random visual patterns at the conclusion of each drawing. Creative new wagers based on these patterns are rigorously derived herein. These new additions should greatly enhance the game for both gamblers and enterprising gaming operators alike.

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Muttaqi, Uzlifa Khanifatul. "Desaign of Converter Hijri Calendar to Ad Calendar for Determaning Islamic Great Days Using Matlab." Journal Of Natural Sciences And Mathematics Research 2, no. 1 (August 23, 2017): 109. http://dx.doi.org/10.21580/jnsmr.2016.1.1.1643.

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<div style="text-align: justify;">This research is motivated by the importance of knowing an Islamic great day calendar on AD calendar. It was intended to answer the question: How to design converter Hijri calendar to AD calendar for determining Islamic great days using Matlab? The research used ‘design’ method, because it was one of activities to translate the result of analysis to software form and also used to develop an existing application. This application made by a Matlab software. Matlab was a conversion tool to determine Islamic great days. Data of this research was obtained from questionnaire. And all the questionnaire datum was used to design application. The technique of feasibility analysis application was obtained from a validation. It was using black-box method. The result showed that the application was made by three ways: First, making an appearance in GUI Matlab appropriate with interface design application. Second, entering the script in each menu of application. Third, entering JD formula in application that were already functioning. ©2016 JNSMR UIN Walisongo. All rights reserved.</div>

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Ewalt, G. E., D. Shriner Lavin, J. Paczak, B. High, G. Wolf, and C. Crowley. "Implementation of a Restaurant Style Menu and Bedside Ordering to Improve Patient Satisfaction and Better Serve the Pediatric Inpatients at OSF Saint Francis Medical Center." Journal of the American Dietetic Association 107, no. 8 (August 2007): A74. http://dx.doi.org/10.1016/j.jada.2007.05.184.

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Chenard, Catherine A., Linda M. Rubenstein, Linda G. Snetselaar, and Terry L. Wahls. "Nutrient Composition Comparison between the Low Saturated Fat Swank Diet for Multiple Sclerosis and Healthy U.S.-Style Eating Pattern." Nutrients 11, no. 3 (March 13, 2019): 616. http://dx.doi.org/10.3390/nu11030616.

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Multiple sclerosis (MS) is an incurable degenerative disease that attacks the central nervous system. Roy Swank proposed a low saturated fat diet to treat MS around 1950 and showed delayed disease progression in his patients. However, there is insufficient evidence to recommend this diet for MS and default dietary recommendations are the Dietary Guidelines for Americans (DGA). This study assessed the nutritional adequacy of seven-day menus developed by Swank and their compliance with the DGA; menus were modeled for comparison with the DGA Healthy US-Style Eating Pattern (HEP) for males and females 31–50 years. Swank recommended dietary supplements corrected menu shortfalls in vitamins D, E, calcium, folate and iron but not dietary fiber, potassium and choline. Healthy Eating Index-2015 score for Swank menus (93.2/100) indicated good compliance with the DGA. Nutritional adequacy of the Swank modeled diet was similar to HEP for 17 vitamins and minerals (Mean Adequacy Ratios ≥94%) with similar shortfall nutrients except magnesium (HEP males) and dietary fiber (Swank males). Alternate Healthy Eating Index-2010 scores for Swank male (90/110) and female (88/110) model diets were similar to HEP. Swank menus have similar nutritional adequacy as HEP. Inclusion of foods high in dietary fiber, potassium and choline may be advised as well as selection of foods to reduce sodium below the Tolerable Upper Intake Level.

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Altaş, Aysu, and Funda Varnacı Uzun. "Food preferences of university students: A study on Aksaray University studentsÜniversite öğrencilerinin yemek tercihleri: Aksaray Üniversitesi öğrencileri üzerine bir çalışma." Journal of Human Sciences 14, no. 4 (December 22, 2017): 4435. http://dx.doi.org/10.14687/jhs.v14i4.5113.

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Recent changes in life style, income and consumption habits have affected Turkey just like the whole world and caused an important part of citizens to frequently eat out within the scope of their budgets. Fast life style of today’s people, on the other hand, has steered individuals into foods that are generally prepared fast. This condition has caused restaurants that provide fast food and institutional catering service especially within the food service sector to develop rapidly. Increase of the interest in fast food enterprises that do not allow customers to think much and that provide a fast catering service with a limited menu has relatively detracted people who eat out from going to restaurants that provide pot food service and caused people to generally forget these foods, younger generations to know them less and catering enterprises to involve them less on their menu. Considering from these points of view; this study tries to examine the opinions of students studying in faculties of Aksaray University about this subject and investigates their food preferences and changes of these preferences according to gender, economic status, residing place and eating out frequencies. Within the scope of the study, questionnaires were applied to 387 people and the acquired data were analyzed and findings were interpreted. According to the data acquired from the study, it might be suggested that majority of students eat out once a week and prefer cheap restaurants that provide fast food service. Some relevant suggestions are made at the end of the study.Extended English abstract is in the end of Full Text PDF (TURKISH) file.ÖzetSon yıllarda yaşam biçiminde, gelirde ve tüketim alışkanlıklarında görülen değişimler, tüm dünyada olduğu gibi Türkiye’de de etkili olmuş ve ülke vatandaşlarının önemli bir kısmı bütçeleri çerçevesinde sıklıkla evleri dışında yemek yemeye başlamıştır. Günümüz insanının sahip olduğu hızlı yaşam biçimiyse, bireyleri genellikle kısa sürede hazırlanan yemeklere yöneltmiştir. Bu durum, özellikle gıda servis sektörü içinde fast food ve toplu yemek servisi veren restoranların hızla gelişmesine neden olmuştur. Müşteriye fazla düşünme zamanı bırakmayan, kısıtlı bir mönüyle, hızlı bir şekilde yiyecek-içecek hizmeti sunan fast food işletmelerine olan ilginin artması; dışarıda yemek yiyen kişileri sulu yemek hizmeti sunan mekânlardan nispeten uzaklaştırmış ve tencere yemeklerinin genellikle unutulmasına, yeni nesiller tarafından daha az tanınmasına, bu yemeklerin yiyecek-içecek işletmelerinin mönülerinde daha az yer bulmasına sebep olmuştur. Söz konusu bakış açılarından hareketle hazırlanan bu çalışmada Aksaray Üniversitesi’nde öğrenim gören fakülte öğrencilerinin konu hakkındaki bakış açıları irdelenmeye çalışılmış ve onların yemek tercihleri ile bu tercihlerin cinsiyet, gelir, ikamet yeri ve dışarıda yeme sıklığına göre değişimi araştırılmıştır. Çalışma kapsamında 387 kişiye anket uygulanmış, elde edilen veriler analiz edilmiş ve bulgular yorumlanmıştır. Çalışmadan elde edilen veriler doğrultusunda öğrencilerin çoğunluğunun haftada bir kez dışarıda yemek yediği, hızlı servis yapan ve ucuz olan mekânları tercih ettiği söylenebilir. Çalışmanın sonunda ise konuyla ilgili bazı önerilere yer verilmiştir.

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Hidayat, Putra Rahmat, Syafruddin Ritonga, and Agung Suharyanto. "Strategi Pemasaran Brothers Café dalam Membangun Brand Image Bagi Pengunjung Di Kota Medan." Jurnal Ilmu Pemerintahan, Administrasi Publik, dan Ilmu Komunikasi (JIPIKOM) 2, no. 1 (April 26, 2020): 33–37. http://dx.doi.org/10.31289/jipikom.v2i1.151.

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The purpose of this study was to determine the marketing communication strategy undertaken by Brothers Cafe in building brand image for visitors in Medan and its supporting factors and obstacles. The research method is a descriptive qualitative data collection technique with methods of observation, interviews, library research, and documentation. The results of marketing communication strategy research conducted by Brothers Cafe to build brand image, present European-style concepts with a western theme, present a unique menu with an international standard, conduct event programs on holidays, utilize social media such as Instagram and others, work with communities and companies Other companies and factors that support marketing communication strategies in building brand image for visitors in Medan are promotional activities in building brand image for visitors, including locations in office centers, and office buildings, providing facilities, comfortable decoration, presence Special discount for customers who become members. The inhibiting factors of the Brothers cafe marketing communication strategy in building brand image for visitors in Medan are issues such as adulteration, nutritional problems, halal and haram, everyone's tastes are completely different, operational costs rise at any time, sufficient business competition strict. The conclusion obtained by the marketing communication strategy that Brothers cafe did in building brand image for visitors in Medan through promotional activities.

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Kuperberg, Karen, Diana Mager, and Susan Dello. "Transformation to Room Service Food Delivery In a Pediatric Health Care Facility." Canadian Journal of Dietetic Practice and Research 70, no. 4 (December 2009): 200–203. http://dx.doi.org/10.3148/70.4.2009.200.

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Patient food service is an important component in the nutritional management of hospitalized children. The previous meal delivery system at The Hospital for Sick Children in Toronto was a cold-plating re-thermalized system. Issues related to this model included order lead time, the reheating process, menu selection, and service style. Research into other systems led us toward room service, an innovative and flexible mode of meal delivery. Transformation to room service occurred over one year, and included implementation of a new computer system, kitchen renovation, redesign of menus and a new meal delivery system called Meal Train, and changes to human resource allocations. Throughout the transformation, consultations were held with key stakeholders, including the children’s council, the family advisory, the nursing council, and a multidisciplinary committee involving nursing staff, dietitians, patient service aides, infection control personnel, occupational health employees, patient representatives, and food services staff. Now, Meal Train is running smoothly, and meal days and food costs have been reduced. Others considering a project like this must know their clients’ needs and be willing to think outside the box. They should familiarize themselves with current information on systems and equipment, consult with key stakeholders within their organization, and then create the system that will work for them.

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Sudarsono, Joko, Budiyanti Wiboworini, Yulia Lanti Retno Dewi, Dwi Rahayu, Amelya Augusthina Ayusari, Widardo Widardo, Kusmadewi Eka Damayanti, Risalina Myrtha, Sutartinah Sri Handayani, and Kisrini Kisrini. "Modifikasi Model Edukasi di Masa Pandemi untuk Menjaga Ketaatan Diet dan Minum Obat Pasien Diabetes Melitus." AgriHealth: Journal of Agri-food, Nutrition and Public Health 2, no. 1 (May 28, 2021): 17. http://dx.doi.org/10.20961/agrihealth.v2i1.48804.

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Indonesian Red Cross (PMI) as a partner has a clinic for patients with chronic diseases with regular inspections and education. Diabetes mellitus is one of the most common disease in PMI clinic, with main problems are diet style and medicine compliance. The pandemic has caused the clinic activities stopped; so it is necessary to modify the patients’ educational methods. Limitations in face-to-face education during pandemic, could be overcome by digital-based education. Community service activities were carried out through the identification of partner problems; collecting data on patients or patients' families with WhatsApp numbers, making scripts followed by making videos; distributing the video via Google Drive and Youtube and ended with a discussion session via WhatsApp group. The education contents include menus preparation and managing macronutrient intake and public education in medicine compliance. Changes in knowledge was measured from the results of the pretest and posttest related to the material. The results showed an increase in knowledge of good menu preparation to meet the needs of both macronutrients and micronutrients as well as knowledge of the correct use of diabetes drugs by 20%. These results indicated that the use of video and digital education through WhatsApp group can be an alternative of patients education during pandemic.

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Supandi, Supandi. "Performance Perguruan Tinggi Berbasis Pesantren Dalam Dalam Meraih Simpatik Masyarakat." KABILAH : Journal of Social Community 2, no. 2 (March 28, 2018): 360–83. http://dx.doi.org/10.35127/kbl.v2i2.3142.

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Abstrak: Sinergi perguruan tinggi dengan pesantren merupakan fenomena yang unik dan selalu menjadi bahan pembicaraan yang selalu menarik untuk menjadi topik diskusi. Pendidikan tinggi Islam yang tinggal di ranah pesantren, menjadi salah satu alternatif varian menu bagi masyarakat dalam menentukan pilihan untuk mendidik generasi muda tanpa perlu meninggalkan gaya pesantren, namun bisa berinovasi dan berkreasi hingga perguruan tinggi, akademisi, sekolah menengah, institut dan bahkan universitas). Tujuannya adalah untuk mencetak ilmuwan Islam, ahli di berbagai bidang Islam dan lainnya. Seiring dengan perkembangan ini, pendidikan tinggi ada di semua pesantren, menghadapi berbagai masalah sosial, profesionalisme akademis dan bahkan pengelolaan kelembagaan. Fenomena ini harus segera diatasi dan menemukan cara alternatif untuk memecahkan masalah. Salah satu tawarannya adalah menciptakan dan berinovasi sistem administrasi akademik, transformasi pesantren dan manajemen perguruan tinggi, meningkatkan sinergi pendidikan tinggi, dan merekonstruksi pemahaman politik pendidikan di kinerja pesantren. Upaya ini merupakan syarat mutlak bagi kemajuan dan kepercayaan masyarakat dalam melaksanakan regulasi pendidikan. Kata Kunci: Pendidikan Tinggi, Pesantren and Masyarakat Abstract: The synergy of universities with pesantren is a unique phenomenon and always become the subject of conversation that is always interesting to be a topic of discussion. Islamic high education that resided in the sphere of boarding school, became one of the alternative variants menu for the community in determining the choice to educate the younger generation with no need to leave the style of pesantren, but can innovate and create to college, (academic, high schools, institute and even university). The goal is to print Islamic scientists, experts in various areas of Islam and soon. Along with these developments, higher education is within the all of pesantren, facing various social problems, academic professionalism and even institutional management. This phenomenon must be readily addressed and find an alternative way to solve the problem. One of the offer is to create and innovate academic administration system, transformation of pesantren and college management, increase synergy of higher education, and reconstruct the political understanding of education in pesantren performance. These efforts are an absolute requirement for the progress and confidence of the people in carrying out the regulation of education. Keywords: Higher Education, Pesantren and Society

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Inoue, Hiroko, Ryosuke Sasaki, Izumi Aiso, and Toshiko Kuwano. "Short-term intake of a Japanese-style healthy lunch menu contributes to prevention and/or improvement in metabolic syndrome among middle-aged men: a non-randomized controlled trial." Lipids in Health and Disease 13, no. 1 (2014): 57. http://dx.doi.org/10.1186/1476-511x-13-57.

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Anwar, Citra Rosalyn. "Fast Food: Gaya Hidup dan Promosi Makanan Siap Saji." ETNOSIA : Jurnal Etnografi Indonesia 1, no. 2 (April 4, 2017): 54. http://dx.doi.org/10.31947/etnosia.v1i2.1615.

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As the capital city of South Sulawesi, Makassar’s economy has developed significantly. This is accompanied by mushrooming of food industry, such as catering, cafetaria and restaurant, including fast food restaurant, which can be seen from the increase number of such industry in many corners of the city. This article deals with how fast food restaurant has changed people’s life style and how such restaurant is promoted in various ways by different agents. Fast food restaurants have well developed—particularly in terms of variation of menu, taste, restaurant facilities, and services—and this has attracted many, including family and fast become ‘comfort food’ for its customers. People’s eating habit has changed, fast food reataurant is one of the pioneers of such change, from making fast food restaurant just as a dining area to become a place where people can eat and relax. Fast food restaurant was promoted not only by the restauran itself in various ways (i.e. advertisements, meal packages, payment methods in cooperation with certain banks, internal services, etc.), but also by the family from mother to children (and other members of the family and visa versa) through various occasion (i.e. eating out on the weekend, birthday party, arisan, etc.). The health information which concerning nutrition of fast food is poorly understood by the family. Despite the fact that nutrition and health aspects of fast food are considered, they are not really the primary matter of concern, reflecting the lack of awareness regarding nutricious and healthy food.

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Schwark, Nele, Victor Tiberius, and Manuela Fabro. "How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate." Foods 9, no. 10 (September 26, 2020): 1369. http://dx.doi.org/10.3390/foods9101369.

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Haute cuisine, the cooking style for fine dining at gourmet restaurants, has changed over the last decades and can be expected to evolve in the upcoming years. To engage in foresight, the purpose of this study is to identify a plausible future trend scenario for the haute cuisine sector within the next five to ten years, based on today’s chefs’ views. To achieve this goal, an international, two-stage Delphi study was conducted. The derived scenario suggests that the coronavirus disease 2019 (COVID-19) pandemic will lead to significant restaurant bankruptcies and will raise creativity and innovation among the remaining ones. It is expected that haute cuisine tourism will grow and that menu prices will differ for customer segments. More haute cuisine restaurants will open in Asia and America. Local food will remain a major trend and will be complemented by insect as well as plant-based proteins and sophisticated nonalcoholic food pairings. Restaurant design and the use of scents will become more relevant. Also, private dining and fine dining at home will become more important. The scenario also includes negative projections. These findings can serve as a research agenda for future research in haute cuisine, including the extension of the innovation lens towards the restaurant and the business model. Practical implications include the necessity for haute cuisine restaurants to innovate to cope with increasing competition in several regions. Customers should be seen as co-creators of the value of haute cuisine.

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Journal articles on the topic 'Menu-Style'

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