The Resource Food Service Delivery Systems Used in Providing Nutrition Services to the Elderly
Food Service Delivery Systems Used in Providing Nutrition Services to the Elderly
Resource Information
The item Food Service Delivery Systems Used in Providing Nutrition Services to the Elderly represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Bowdoin College Library.This item is available to borrow from 1 library branch.
Resource Information
The item Food Service Delivery Systems Used in Providing Nutrition Services to the Elderly represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Bowdoin College Library.
This item is available to borrow from 1 library branch.
- Summary
- This data collection contains information gathered from January through April 1981 on nutrition projects serving the elderly in the United States. The sample represents nutrition projects funded through Title IIIC of the Older Americans Act of 1965. This sample, which was stratified according to the rural or urban character of the project and its predominant delivery system (a total of 10 categories), represented approximately 10 percent of all nutrition projects in operation at the time. The specific objectives of the study were (1) to develop reliable descriptive information with respect to cost, nutritional quality, and microbiological content of the meals, (2) to analyze cost, nutritional, microbiological, and environmental data, in order to determine the range of costs and the factors that influenced total cost per meal, costs of various elements of nutrition service (e.g., labor costs, administrative and service costs, and building and equipment costs), and the costs of meal functions (e.g., meal preparation, meal delivery to congregate sites, congregate service or home-delivery, and supportive activities), and (3) to develop conclusions regarding the relative advantages and disadvantages of each meal service delivery system in different settings, to describe the implications of these conclusions for Administration on Aging program policy, and to suggest criteria by which providers might choose the most appropriate delivery systems for their projects. Data include project characteristics, sample site characteristics, meals served, number of meals served and prepared during the two-day test period, participant/visitor contributions during test period, background information on delivery systems, project-level labor and administrative costs, meal site labor and administrative costs, central kitchen labor and administrative costs, and capital expenses
- Note
-
- 1981
- 8347
- Label
- Food Service Delivery Systems Used in Providing Nutrition Services to the Elderly
- Title
- Food Service Delivery Systems Used in Providing Nutrition Services to the Elderly
- Summary
- This data collection contains information gathered from January through April 1981 on nutrition projects serving the elderly in the United States. The sample represents nutrition projects funded through Title IIIC of the Older Americans Act of 1965. This sample, which was stratified according to the rural or urban character of the project and its predominant delivery system (a total of 10 categories), represented approximately 10 percent of all nutrition projects in operation at the time. The specific objectives of the study were (1) to develop reliable descriptive information with respect to cost, nutritional quality, and microbiological content of the meals, (2) to analyze cost, nutritional, microbiological, and environmental data, in order to determine the range of costs and the factors that influenced total cost per meal, costs of various elements of nutrition service (e.g., labor costs, administrative and service costs, and building and equipment costs), and the costs of meal functions (e.g., meal preparation, meal delivery to congregate sites, congregate service or home-delivery, and supportive activities), and (3) to develop conclusions regarding the relative advantages and disadvantages of each meal service delivery system in different settings, to describe the implications of these conclusions for Administration on Aging program policy, and to suggest criteria by which providers might choose the most appropriate delivery systems for their projects. Data include project characteristics, sample site characteristics, meals served, number of meals served and prepared during the two-day test period, participant/visitor contributions during test period, background information on delivery systems, project-level labor and administrative costs, meal site labor and administrative costs, central kitchen labor and administrative costs, and capital expenses
- http://library.link/vocab/creatorName
-
- Kirschner Associates, Inc
- Inter-university Consortium for Political and Social Research [distributor]
- Label
- Food Service Delivery Systems Used in Providing Nutrition Services to the Elderly
- Note
-
- 1981
- 8347
- Control code
- ICPSR08347.v1
- Governing access note
- Access restricted to subscribing institutions
- Label
- Food Service Delivery Systems Used in Providing Nutrition Services to the Elderly
- Note
-
- 1981
- 8347
- Control code
- ICPSR08347.v1
- Governing access note
- Access restricted to subscribing institutions
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.bowdoin.edu/portal/Food-Service-Delivery-Systems-Used-in-Providing/r7AoZQv9ivk/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.bowdoin.edu/portal/Food-Service-Delivery-Systems-Used-in-Providing/r7AoZQv9ivk/">Food Service Delivery Systems Used in Providing Nutrition Services to the Elderly</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.bowdoin.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="https://link.bowdoin.edu/">Bowdoin College Library</a></span></span></span></span></div>
