The Experts below are selected from a list of 27 Experts worldwide ranked by ideXlab platform
Bianca Fuchs-neuhold - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of minimum standards for Communal Catering in Styrian nursing homes
European Journal of Public Health, 2019Co-Authors: C Lampl, A L Aufschnaiter, M Hatz, W. Gunzer, Bianca Fuchs-neuholdAbstract:Abstract Background Nutritional standards in community Catering facilities are essential for adequate quality of care. As part of the initiative GEMEINSAM G'SUND GENIESSEN of the Health Fund Styria, minimum standards for nursing homes were published. The aim was to investigate the current situation of the implementation of selected minimum standards for food and drink supply in Styrian nursing homes to create appropriate measures for healthy living for elderly people. Methodology Of 81 defined minimum standards, two thirds were examined in the study (n = 54; 66.6 %). To get detailed insights into the current degree of implementation, the project team worked with a mixed- methods-basis, consisting of an online survey (n = 94; 41.4% of all Styrian nursing homes), 46 guideline interviews and 169 weeks of menu analysis. Results Of the 54 minimum standards analysed, 34 were fulfilled (63.0%), nine were rather fulfilled (16.6%), five were rather not fulfilled (9.2%), four standards could not be fulfilled (7.4%) and two standards could not be investigated (3.7%). Nursing homes prefer seasonal and regional products, but pay less attention to the use of fair trade products or organic food. In addition, the food choice is determined by the preferences and acceptance of the residents, which are the main reasons for the low use of whole grain products and the rare offer of vegetarian dishes. With regard to the design of the menus, almost all plans are age-appropriate and attractively presented, but rarely meet the standard with regard to recommended labelling (e.g. alcohol aromas). Challenges in the daily practise are finding a way between the self-determination of the residents, the arranged diets as wells as meeting the minimum standards. Conclusions Results indicate that minimum standards in nursing homes are taken into account. In order to achieve a comprehensive implementation, further development of the standards as well as information and awareness-building interventions are needed. Key messages Challenges in the daily practise are finding a way between the self-determination of the residents, the arranged diets as wells as meeting the minimum standards. The range of vegetarian dishes, dishes with legumes and wholemeal products should be focused in the future. In addition, the provision of tools (age-and target-group- specific-menus) is recommended.
C Lampl - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of minimum standards for Communal Catering in Styrian nursing homes
European Journal of Public Health, 2019Co-Authors: C Lampl, A L Aufschnaiter, M Hatz, W. Gunzer, Bianca Fuchs-neuholdAbstract:Abstract Background Nutritional standards in community Catering facilities are essential for adequate quality of care. As part of the initiative GEMEINSAM G'SUND GENIESSEN of the Health Fund Styria, minimum standards for nursing homes were published. The aim was to investigate the current situation of the implementation of selected minimum standards for food and drink supply in Styrian nursing homes to create appropriate measures for healthy living for elderly people. Methodology Of 81 defined minimum standards, two thirds were examined in the study (n = 54; 66.6 %). To get detailed insights into the current degree of implementation, the project team worked with a mixed- methods-basis, consisting of an online survey (n = 94; 41.4% of all Styrian nursing homes), 46 guideline interviews and 169 weeks of menu analysis. Results Of the 54 minimum standards analysed, 34 were fulfilled (63.0%), nine were rather fulfilled (16.6%), five were rather not fulfilled (9.2%), four standards could not be fulfilled (7.4%) and two standards could not be investigated (3.7%). Nursing homes prefer seasonal and regional products, but pay less attention to the use of fair trade products or organic food. In addition, the food choice is determined by the preferences and acceptance of the residents, which are the main reasons for the low use of whole grain products and the rare offer of vegetarian dishes. With regard to the design of the menus, almost all plans are age-appropriate and attractively presented, but rarely meet the standard with regard to recommended labelling (e.g. alcohol aromas). Challenges in the daily practise are finding a way between the self-determination of the residents, the arranged diets as wells as meeting the minimum standards. Conclusions Results indicate that minimum standards in nursing homes are taken into account. In order to achieve a comprehensive implementation, further development of the standards as well as information and awareness-building interventions are needed. Key messages Challenges in the daily practise are finding a way between the self-determination of the residents, the arranged diets as wells as meeting the minimum standards. The range of vegetarian dishes, dishes with legumes and wholemeal products should be focused in the future. In addition, the provision of tools (age-and target-group- specific-menus) is recommended.
Benjamin Hennchen - One of the best experts on this subject based on the ideXlab platform.
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Knowing the kitchen: Applying practice theory to issues of food waste in the food service sector
Journal of Cleaner Production, 2019Co-Authors: Benjamin HennchenAbstract:Abstract In recent years, the global issue of food waste has become increasingly important in public debate, as food waste is responsible for a variety of negative impacts on the environment. A considerable amount of food waste is produced within the food service sector, but current research has identified a high potential for reducing this waste. The following study explores this potential by examining professional kitchens in ten restaurant businesses and seven Communal Catering establishments. Data were primarily gathered through 17 semistructured interviews with restaurant owners, chefs, kitchen managers and representatives from the local authority. Additionally, I conducted five participatory observations. In contrast to current research that predominantly offers explanations from a behavioristic perspective, a social practice approach is proposed to benefit from a more comprehensive understanding of professionals' kitchen work. Two analytical categories of “meaningful knowledge” and “materiality of knowledge” are developed for the purpose of studying professionals’ knowledge as an integral part of social practice. The findings indicate that knowing how to provide and portion appropriate amounts of food depends on economic requirements, professional ethics and the need to satisfy customers. Furthermore, knowledge is inscribed into socialized bodies and working tools and is shaped by systems of anticipation, the local environment and operating infrastructures. Based on the results, the study discusses to what extent practice theory can contribute to thinking differently about taking action on the issue of food waste and initiating changes within the prevalent systems of food service.
Karin Kaiblinger - One of the best experts on this subject based on the ideXlab platform.
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Climate Friendly Communal Catering
2014Co-Authors: Rosemarie Zehetgruber, Karin KaiblingerAbstract:A third of the ecological footprint and a fifth of all greenhouse gas emissions are food-related. The Austrian province of Niederosterreich (NO, Lower Austria) has enshrined climate protection in its constitution. For the NO Landhauskuche, which provides daily meals to 1500 public employees, we conceived and implemented the so called "climate change focus": after conducting staff trainings, switching to regional ecological food suppliers, and optimising recipes, the percentage of ecological components has risen to 65% (even to 100% for meat, poultry, potatoes and seasonal vegetables). Produce/ingredients coming from within a 150 km radius are preferred. The serving size for meat was reduced, fish comes exclusively from Austrian lakes and rivers. All drinks (except tap water) are offered only in refillable bottles. Coffee, tea, bananas, orange juice and chocolate bars come to 100% from "fair trade" sources. They use no more frozen or processed food in menu 1. Acceptance among the customers was aided by employing an offensive communications strategy and by involving trade-union representatives already at an early stage of the project.
A L Aufschnaiter - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of minimum standards for Communal Catering in Styrian nursing homes
European Journal of Public Health, 2019Co-Authors: C Lampl, A L Aufschnaiter, M Hatz, W. Gunzer, Bianca Fuchs-neuholdAbstract:Abstract Background Nutritional standards in community Catering facilities are essential for adequate quality of care. As part of the initiative GEMEINSAM G'SUND GENIESSEN of the Health Fund Styria, minimum standards for nursing homes were published. The aim was to investigate the current situation of the implementation of selected minimum standards for food and drink supply in Styrian nursing homes to create appropriate measures for healthy living for elderly people. Methodology Of 81 defined minimum standards, two thirds were examined in the study (n = 54; 66.6 %). To get detailed insights into the current degree of implementation, the project team worked with a mixed- methods-basis, consisting of an online survey (n = 94; 41.4% of all Styrian nursing homes), 46 guideline interviews and 169 weeks of menu analysis. Results Of the 54 minimum standards analysed, 34 were fulfilled (63.0%), nine were rather fulfilled (16.6%), five were rather not fulfilled (9.2%), four standards could not be fulfilled (7.4%) and two standards could not be investigated (3.7%). Nursing homes prefer seasonal and regional products, but pay less attention to the use of fair trade products or organic food. In addition, the food choice is determined by the preferences and acceptance of the residents, which are the main reasons for the low use of whole grain products and the rare offer of vegetarian dishes. With regard to the design of the menus, almost all plans are age-appropriate and attractively presented, but rarely meet the standard with regard to recommended labelling (e.g. alcohol aromas). Challenges in the daily practise are finding a way between the self-determination of the residents, the arranged diets as wells as meeting the minimum standards. Conclusions Results indicate that minimum standards in nursing homes are taken into account. In order to achieve a comprehensive implementation, further development of the standards as well as information and awareness-building interventions are needed. Key messages Challenges in the daily practise are finding a way between the self-determination of the residents, the arranged diets as wells as meeting the minimum standards. The range of vegetarian dishes, dishes with legumes and wholemeal products should be focused in the future. In addition, the provision of tools (age-and target-group- specific-menus) is recommended.