OBJECTIVE Many colleges are removing trays from their dining facilities in hope of reducing waste. How does not having a tray impact food choice? DESIGN A field study was conducted in a university cafeteria (n 417) on two evenings with identical menus, one with tray service and one without. SETTING A dining hall of a large north-eastern university, USA. SUBJECTS Undergraduate students. ...

Purpose/Objectives Children do not consume the recommended amount of fruits and vegetables (FV). Salad bars in schools increase FV consumption in children, but their effect may be strengthened by modifying their placement and reinforcing their impact by using appropriate health promoting practices. The objective of the study was to determine associations between format and placement of salad ba...

We show in this report that traces of juices released from salad leaves as they become damaged can significantly enhance colonization of salad leaves by Salmonella enterica Salad juices in water increased Salmonella growth by 110% over the level seen with the unsupplemented control and in host-like serum-based media by more than 2,400-fold over control levels. In serum-based media, salad juices...

The proximate composition, rheology and sensory properties of corn-cocoyam salad cream prepared from varied percentage of corn starch (Cs) and cocoyam starch (Cy) (100Cs, 75Cs: 25Cy, 50Cs:50cy, 25Cs:75Cy and 100Cy) were determined and compared with that of commercial Heinz salad cream. Varied quantities of corn-cocoyam starch in salad cream did not affect the moisture and protein contents of th...

The objective of this study was to determine the effect of a price reduction on salad bar purchases in a corporate cafeteria. We reduced the price of salad bar purchases by 50% during March 2012 and analyzed sales data by month for February through June 2012. We also conducted an anonymous survey. Salad bar sales by weight more than tripled during the price reduction and returned to baseline af...

This study investigated and modeled the behavior of Listeria monocytogenes in egg salad and pasta salad as affected by mayonnaise pH (3.8, 4.2, 4.6, and 5.0) and storage temperature (4, 8, and 12 degrees C). At each storage temperature, L. monocytogenes was able to grow in both salads regardless of the mayonnaise pH. The lag-phase durations (LPD) of L. monocytogenes in egg salad ranged from 33 ...

Few school-age youth consume the recommended amounts of fruits and vegetables, and increasing fruit and vegetable intake in children and adolescents is an important public health goal to maintain long-term good health and to decrease risk of chronic disease and obesity. School salad bars are an important tool to promote fruit and vegetable consumption among schoolchildren. Studies show that int...

Optical oxygen sensors were used to ascertain the level of oxygen consumed by individual salad leaves for optimised packaging of ready-to-eat (RTE) Italian salad mixes during refrigerated storage. Seven commonly found leaves in Italian salad mixes were individually assessed for oxygen utilisation in packs. Each leaf showed varying levels of respiration throughout storage. Using the information ...