Harper J M, Jansen G R, Shigetomi C T, Frey A L
J Am Diet Assoc. 1976 Jun;68(6):529-34.
A nutrient standard menu (NSM) planning method was developed for use in planning menus which provided one-third the Recommended Dietary Allowances for persons sixty years of age or older for nine indicator nutrients and calories, while restricting fat to less than 40 per cent of total calories. To eliminate manual calculations and make it easy for individuals untrained in dietetics or nutrition to use NSM planning, the nutrient composition of over a thousand commonly used menu items was listed in a menu planning manual in nutrient units which were one-tenth of the nutrient standard for the meal. Menus from third-party sources were monitored by selecting similar nutritionally analyzed menu items in the manual and adjusting the nutrient composition to conform to the portions actually served. Ten site managers of the Administration on Aging (AoA) evaluated the planning/monitoring method. The members of the group, on the average, were fifty-six years of age, had 1.6 years of education beyond high school, and had 4.6 years of foodservice experience. Approximately 83 per cent of the evaluators did not plan to monitor menus at their sites and had no formal training in dietetics or nutrition. Eighty-four per cent were able to plan menus satisfactorily after this brief introduction. The younger evaluators with more education grasped the concepts faster and were able to plan menus with greater accuracy. The data also indicated that previous experience in menu planning enhanced their ability to plan NSMs. Most felt the approach to be workable and applicable. Menu monitoring was more difficult for the evaluators. Seventy-five per cent were able to monitor menus satisfactorily, and all felt they could do so with more time. The data again showed that the younger individuals having more formal education were able to master the monitoring skills more easily.
开发了一种营养标准菜单（NSM）规划方法，用于规划为60岁及以上人群提供9种指标营养素和卡路里推荐膳食摄入量三分之一的菜单，同时将脂肪限制在总卡路里的40%以下。为了消除人工计算，并使未接受过饮食学或营养学培训的个人易于使用NSM规划，一千多种常用菜单项的营养成分以营养单位列在菜单规划手册中，这些营养单位是每餐营养标准的十分之一。通过在手册中选择类似的经过营养分析的菜单项并调整营养成分以符合实际供应的份量，对第三方来源的菜单进行监测。老年事务管理局（AoA）的10位现场经理对规划/监测方法进行了评估。该组成员平均年龄为56岁，高中以上学历1.6年，有4.6年餐饮服务经验。约83%的评估人员不打算在其场所监测菜单，也没有接受过饮食学或营养学的正规培训。在经过这一简短介绍后，84%的人能够令人满意地规划菜单。受教育程度较高的年轻评估人员掌握概念更快，能够更准确地规划菜单。数据还表明，以前的菜单规划经验增强了他们规划NSM的能力。大多数人认为这种方法可行且适用。菜单监测对评估人员来说更困难。75%的人能够令人满意地监测菜单，所有人都觉得如果有更多时间他们就能做到。数据再次表明，受教育程度较高的年轻人能够更容易地掌握监测技能。
