TITLE: SERVICE LEARNING PROJECTS FOR DIETETICGRADUATE STUDENTS

AUTHOR(S): Carolyn M. Bednar, Ph.D., R.D., L.D., TexasWoman’s University

LEARNING OUTCOME: To describe a service learning projectfor graduate students in dietetics.

TEXT: Dietetic students in a graduate level class on foodservicesystems management were asked to develop plans for servicelearning projects related to topics of plate waste and customersatisfaction. Students worked in groups of 3 or 4 to planobjectives and methods for each project. Four projects wereconducted using sites at an elementary school, university diningoperation, nursing care center, and assisted living facility. Foreach project, students conducted visual observation of platewaste on 3 or more days to determine whether 0, 20, 40, 60, 80,or 100% of food items on individual trays were consumed.University students were also surveyed orally to determine thereasons for food waste. Data were summarized and group oraland written reports presented to the class. Results regardingconsumption of menu items were communicated to foodservicedirectors at these facilities. This service learning assignmentprovided opportunities for dietetic students to communicate andcollaborate in a problem-solving situation and to assess whatthey had learned. The projects also provided a useful volunteerservice for directors of foodservice organizations in thecommunity.

FUNDING DISCLOSURE:

TITLE: CALCIUM-FORTIFIED FLOUR TORTILLAS: EVALUATIONOF PHYSICAL AND SENSORY PROPERTIES

AUTHOR(S): J.E. Romanchik-Cerpovicz, PhD, RD, J. Kivett, BS, H.Ullman, BS, D. Herrmann, BS; Georgia Southern University,Statesboro, GA

LEARNING OUTCOME: To examine the physical and sensoryproperties of flour tortillas fortified with calcium citrate.

TEXT: Lactose intolerance predominates the world’s population andmay contribute to inadequate calcium intake since dairy products are amajor dietary calcium source. Establishing means to help individualsobtain adequate calcium from non-lactose containing food products isimportant. This study evaluated the effects of fortification of flourtortillas with calcium citrate. Calcium-fortified tortillas contained 202.9mg elemental calcium per 100g edible portion, a more than 7.4 foldincrease over non-fortified tortillas. Moisture content, rollability, andsensory acceptability of calcium-fortified tortillas (CT) were compared toflour tortillas prepared without the addition of calcium (PT) and to acommercially available plain flour tortilla (ST). Moisture contents(22.7�0.9% (CT), 24.9�1.2% (PT), and 27.4�0.4% (ST)) differed amongall tortillas (p�0.05; n�3 for each type of tortilla). The rollabilities of 3different samples of each type of tortilla were consistently similar(rollability � 1.0, using the objective scale of Friend et al., 1992).Sensory attributes were measured using a hedonic scale (9�likeextremely, 1�dislike extremely) by 55 semitrained panelists. Scoreswere obtained for appearance (CT�6.78�1.61, PT�6.31�1.56,ST�6.84�1.72), texture (CT�6.96�1.58, 6.58�1.63, ST�6.82�1.57),flavor (CT�6.87�1.60, PT�6.34�1.57, ST�6.31�1.94), aftertaste(CT�6.38�1.43, PT�6.07�1.86, ST�5.93�2.16), and overallacceptability (CT�7.16�1.39*, PT�6.38�1.58*, ST�6.49�1.84(*p�0.05)). In summary, all sensory attributes of each type of tortillawere liked and panelists rated CT similarly or better than PT or ST onall characteristics. This study shows that calcium-fortified flour tortillasare an acceptable means by which to obtain calcium from a non-lactosecontaining food. Future studies may include increasing the amount ofcalcium in each tortilla.

FUNDING DISCLOSURE: N/A

TITLE: PHYSICAL AND SENSORY MEASURES INDICATEMODERATE FAT REPLACEMENT IN FROZEN DAIRY DESSERT ISFEASIBLE USING OKRA GUM AS A MILK-FAT INGREDIENTSUBSTITUTE

AUTHOR(S): A.J. Costantino, BS, J.E. Romanchik-Cerpovicz, PhD, RD;Georgia Southern University, Statesboro, GA

LEARNING OUTCOME: To evaluate the effect of gradual milk-fatreplacement in chocolate frozen dairy dessert using okra gum.

TEXT: Okra gum, an acceptable fat replacer in cookies, may be feasible asa fat replacer in other products. This study determined the effects of usingokra gum as a replacer for 25, 50, 75, and 100% milk-fat in frozen dairydessert. Fresh okra (seeds removed) was boiled in distilled water (5 min;closed container) to obtain gum. Viscosity of okra gum was 46.6�0.6 Zahnseconds through a 44ml capacity, 0.27 cm orifice diameter viscosimeter(25°oC, n�3). Viscosities of dessert mixtures (25°C) increased significantlyas replacement of milk-fat with okra gum increased (p�0.001). Themelting points of 0, 25, 50, 75, and 100% milk-fat replacement frozendessert samples were similar (100ml, n�3, 25°C). Melting rates amongproducts varied, ranging from 1.7-2.1%min�1, and slowed significantly asmilk-fat replacement increased (p�0.05). Sensory attributes weremeasured using a hedonic scale (9�like extremely, 1�dislike extremely)by 56 consumers. All attributes were liked moderately (mean ratings�5.0-7.6). Ratings for color, smell, texture, flavor, and overall acceptability of25, 50, 75, and 100% milk-fat replacement products were similar to the 0%control (CTL). Aftertaste of 100% milk-fat replacement product(5.02�1.84) was liked significantly less than CTL (6.48�1.76;p�0.001).Willingness to purchase these products may be linked to productaftertaste, since consumers were significantly less willing to purchase100% milk-fat replacement dessert with okra gum than CTL (p�0.05).This study shows that moderate milk-fat replacement (25, 50, or 75%) infrozen dairy dessert is feasible using okra gum, thereby providingacceptable and reduced-fat alternatives for individuals on fat-restricteddiets.

FUNDING DISCLOSURE: N/A

TITLE: COMPETITIVE FOODS AVAILABLE IN PENNSYLVANIAPUBLIC HIGH SCHOOLS

AUTHOR(S): C.K. Probart, PhD, RD, E.T. McDonnell, MS, RD, J.E.Weirich, MEd, C.J. Orlofsky, T.J. Hartman, PhD, RD, MPH, L. Bailey-Davis, MA, RD, V. Prabhakher, MS, RD; The Pennsylvania StateUniversity; The Pennsylvania Department of Health

LEARNING OUTCOME: Participants will describe the competitive foodsenvironment and financial contributions of competitive foods sales inPennsylvania public high schools.

TEXT: Background: Health professionals, community members, themedia and others are focusing attention on school nutrition environmentsfor a potential role in the cause and solutions to the issue of childhoodobesity. Meals offered through the National School Lunch Program mustmeet nutrient standards, and adherence to these standards is monitored.Competitive foods offered outside of the school meals programs, are onlyminimally regulated and are often low in nutrient density. This studyexamined the types and extent of competitive foods available in publichigh schools in Pennsylvania.

Methods: We developed pilot- tested, and distributed surveys to schoolfoodservice directors in a random sample of 271 high schools in Pennsylvania.

Results: Two hundred twenty-eight surveys were returned for a responserate of 84%. A la carte sales provide almost $700/day to school foodserviceprograms, almost 85% of which receive no financial support from their schooldistricts. The top-selling a la carte items are “hamburgers, pizza, andsandwiches.” Ninety-four percent of respondents indicated having vendingmachines accessible to students. The item most commonly offered in vendingmachines is bottled water (71.5%). While food items are less often availablethrough school stores and club fundraisers, candy is the item most commonlyoffered through these sources.

Conclusions: Competitive foods are widely available in high schools.Although many of the items available are low in nutritional value, wefound several of the top-selling a la carte options to be “nutritious” andbottled water is the item most often identified as available throughvending machines.

FUNDING DISCLOSURE: This project was supported by thePennsylvania Department of Health through Grant/CooperativeAgreement Number U58/CCU319314 from the Centers for Disease Controland Prevention (CDC).

MONDAY, OCTOBER 4

POSTER SESSION: PROFESSIONAL SKILLS/EDUCATION/MANAGEMENT/FOOD SERVICE/CULINARY

A-44 / August 2004 Suppl 2—Abstracts Volume 104 Number 8