Atte Vadén

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Standardized printed menu formats for all diets utilizing concepts of visual perception were evaluated in a machine-paced hospital tray-assembly process. Formats of existing menus differed among the various diets. On the redesigned menus, all menu items were arranged in basic groups which were assigned specific positions; groups were accentuated by white(More)
Job satisfaction and work values of hospital dietitians were studied and compared with those of non-professional hospital foodservice personnel. The instrument was distributed to dietitians in nine Midwestern states. Dietitians had higher job satisfaction than foodservice employees on four components: The work itself, supervision, earnings, and(More)
Since 1946, with the enactment of the National School Lunch Act, an important and integral part of the comprehensive school health program has been ensuring the nutritional needs of students are met. This article describes the history of the school nutrition program and how it has adapted to meet the needs of today's students. The modern menu is more(More)
Better knowledge of the eating patterns of children would allow nutritionists to target nutrition information more effectively. Twenty-four-hour dietary recalls were collected from 1,242 elementary students to investigate their eating patterns. Foods consumed were classified into categories on the basis of similar composition. Dietary quality was assessed(More)
Backgrounds. Research findings suggest that the mind can cause physical disease. To plan the best quality of care, general practitioner needs to understand an individual's health problems in physical, social, and psychological dimensions. This study sought to establish whether adverse life events occurring in childhood and adolescence are associated with(More)
Dietary recalls were used to assess the impact of the school lunch program on nutrient intakes of two groups of tenth and eleventh grade students: Those who were frequent participants in the school lunch program and those who infrequently or never participated. Both boys and girls who participated had better total diet and lunch ratings than did(More)
The purpose of this study was to develop and validate an instrument for measuring differences in professional attitudes of dietetics students and practitioners. Comparisons were made between junior and senior dietetics students, new and experienced (5 years or more) registered members of The American Dietetic Association (ADA), and registered ADA members(More)