skip to main content
Idioma:
Tipo de recurso Mostra resultados com: Mostra resultados com: Índice

Pleasure of eating

R P Avegliano Rosa Maria Godoy Serpa da Fonseca; Maria Aparecida Loureiro de Oliveira

Journal of the American Dietetic Association New York v. 109, n. 9, supplement 1, sep. 2009

New York 2009

Localização: EE - Escola de Enfermagem    (FONSECA, R. M. G. S. da doc 38 ) e outros locais(Acessar)

  • Título:
    Pleasure of eating
  • Autor: R P Avegliano
  • Rosa Maria Godoy Serpa da Fonseca; Maria Aparecida Loureiro de Oliveira
  • Assuntos: ALIMENTOS; ALIMENTAÇÃO; QUALIDADE DE VIDA; QUALIDADE DOS ALIMENTOS; HÁBITOS ALIMENTARES; PREFERÊNCIAS ALIMENTARES; NUTRIÇÃO
  • É parte de: Journal of the American Dietetic Association New York v. 109, n. 9, supplement 1, sep. 2009
  • Descrição: LEARNINGOUTCOME: To recognize eating, not only as an essential physiological activity, but also as a source of pleasure. Eating is an essential physiological activity which is a source of pleasure throughout life and a meal, as a social event, is something important. The foodservice department staff of the University of São Paulo, Brazil, serves 6,000 meals/day to the local community (students, teachers and employees). This department staff searched for new innovative ways of providing enjoyment to the current university cafeteria customers. The staff developed the project “The pleasure of eating”, with the objective of providing satisfaction through the enjoyment from the food served. The focus of this project was to make the meals served by the university foodservice as similar as possible to the way the consumers used to eat in their own homes. The staff wanted to do everything they could to ensure consumers would eat more enjoyable meals. Along the time, no considerable changes had been made concerning eating utensils; for example, the six compartment institutional service tray, made from stainless steel, had been used for 20 years
    METHODS:The pilot project lasted 15 week days. The institutional service trays were replaced by colorful plastic rectangular serving trays, with plates and bowls. Food service consumers were given a questionnaire about the changes; dietitians talked to the community during the meal distribution. The survey comprised 1,360 questionnaires, distributed in the entrance of the cafeteria, to collect information; only 956 were returned. RESULTS/CONCLUSIONS:The results showed 61% of consumers' innovation approval. Therefore, the definitive project was implanted. FUNDING DISCLOSURE:University of São Paulo
  • Editor: New York
  • Data de criação/publicação: 2009
  • Formato: Poster 73, Página A67.
  • Idioma: Inglês
Links
Voltar para lista de resultados

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.