Soneff R, McGeachy F, Davison K, McCargar L, Thérien G
School of Family and Nutritional Sciences, University of British Columbia, Vancouver, Canada.
J Am Diet Assoc. 1994 Aug;94(8):869-73. doi: 10.1016/0002-8223(94)92366-3.
Community-based adult-care facilities (ACFs) with fewer than 25 beds provide homes for persons with disabilities who cannot live independently. The staff in these facilities are not required to have any formal foodservice training, yet they provide meals for the residents. The objective of this study was to evaluate the quality of foodservices before and after a foodservice training program.
Forty-six ACFs from six health-unit areas throughout the province of British Columbia were enrolled in the study, which involved a pretest-posttest design over a 5-month period. The health units were randomly assigned to one of three programs.
The ACFs received either a training workshop plus foodservice manual developed specifically for ACFs, the manual only, or no intervention.
Facilities were audited on performance in food purchasing, menu planning, food safety, and food storage. These areas were rated according to established minimum government regulations and other foodservice standards. Differences between the two audit scores (postintervention score minus preintervention score) were analyzed for each program section. Group comparisons were done using analysis of covariance procedures, with the initial score being the covariable.
No treatment effect was found on performance for food purchasing and food storage. Training via workshop plus manual resulted in a significant improvement in audit scores for menu planning and food safety compared with training via the manual alone.
Dietitians should consider providing foodservice training workshops for similar types of facilities. The benefits of providing a manual alone are negligible.
床位少于25张的社区成人护理机构（ACF）为无法独立生活的残疾人提供住所。这些机构的工作人员无需接受任何正规的餐饮服务培训，但他们要为居民提供膳食。本研究的目的是评估餐饮服务培训项目前后的餐饮服务质量。
来自不列颠哥伦比亚省六个卫生单位地区的46家ACF参与了该研究，该研究采用了为期5个月的前测-后测设计。卫生单位被随机分配到三个项目之一。
ACF要么接受一个培训工作坊以及专门为ACF编写的餐饮服务手册，要么只接受手册，要么不接受任何干预。
对各机构在食品采购、菜单规划、食品安全和食品储存方面的表现进行审核。这些方面根据既定的政府最低法规和其他餐饮服务标准进行评分。对每个项目部分的两次审核得分（干预后得分减去干预前得分）之间的差异进行分析。使用协方差分析程序进行组间比较，初始得分为协变量。
在食品采购和食品储存方面未发现治疗效果。与仅通过手册进行培训相比，通过工作坊加手册进行培训使菜单规划和食品安全的审核得分有显著提高。
营养师应考虑为类似类型的机构提供餐饮服务培训工作坊。仅提供手册的益处微乎其微。
