Document Type

Thesis

Degree

Master of Science (MS)

Major/Program

Hospitality Management

First Advisor's Name

Bonny R. Prentiss

First Advisor's Committee Title

Committee Chair

Keywords

Vegetables, Nutrition, Hospitals, Food service

Date of Defense

6-1975

Abstract

Attempts to modify dietary habits of individuals in order to improve their nutrition do not seem to have met with success. Patterns established by individuals appear to continue throughout their lifetime. Diet patterns are influenced by society, families, and peer groups.

From pre-school through adolescence environmental factors of influence are ever present. Influences may be the result of hereditary attitudes passed from generation to generation. However, the need for diet improvement seems primary. Research to discover methods or systems to affect such habits is needed from the science of nutrition.

The continued failure of man to produce food for the subsistence of all mankind and the power of population overshadows the power of food production. The resulting problems of food shortages, malnutrition, starvation and disease compound the previously stated problems of attempted dietary change.

The cost of developing animal protein exceeds the cost of cultivating plants. Therefore, nutritionists have encouraged decreasing consumption of animal protein and increasing consumption of plants to balance this factor. By this method they have helped to keep the cost of a nutritionally balanced meal within everyone’s reach. By increasing consumption of plant life, some diets could be improved.

This increased plant consumption would also decrease the need for animal consumption. Synergistic combinations of vegetables have been found to be as nutritious as animal sources.

With these thoughts in mind this research explores one technique which might be utilized in a hospital environment to accomplish one end--the increase in plant or vegetable consumption.

Identifier

FI14061508

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