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THE PHILIPPINE WOMEN’S

UNIVERSITY
Graduate Studies

Annotated
Bibliographies
Submitted to the Graduate Studies Committee on the Written
Comprehensive Examination (WCE), Schools of Food Science
and Technology, Tourism and Hospitality Management
PHILIPPINE WOMEN'S UNIVERSITY
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By
CLEMENTINO V. MABONG III

Master of Science in Hotel and Restaurant Management

11/03/2022
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MSHR 508A - ADVANCED MENU AND

FOOD SAFETY MANAGEMENT
MHR-01 SY2021-2022 1st Trimester

Table of Contents
The Dietary intake of people with dementia in acute hospital wards 4
The Evaluating the healthiness of chain-restaurant menu items using crowdsourcing: a new method 4
The study of Nature on a Plate: Linking Food and Tourism within the Ecosystem Services Framework 5
The Optimizing the Ingredients of Functional Foods 5
The study of Ordering Patterns Following the Implementation of a Healthier Children’s Restaurant
Menu: A Latent Class Analysis 5
The study of Policy recommendations for front-of-package, shelf, and menu labeling in Canada: Moving
towards consensus 6
The study of Prediction of Vegetarian Food Preferences for the Aging Society 6
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The study of Reducing Calories, Fat, Saturated Fat, and Sodium in Restaurant Menu Items: Effects on
Consumer Acceptance 7
The study of Regulating the Fast-Food Landscape: Canadian News Media Representation of the Healthy
Menu Choices Act 7
The Calorie Counter-Intuitive Effect of Restaurant Menu Calorie Labeling 8

1. The study “A Cluster-Randomized Trial to Promote Healthy

Menu Items for Children: The Kids’ Choice Restaurant
Program,” by Guadalupe X. Ayala, Iana A. Castro, Julie L. Pickrel, Shih-
Fan Lin, Christine B. Williams, Hala Madanat, Hee-Jin Jun, and Michelle
Zive aimed to adds to the body of research by reporting the results of a
trial focused on promoting the sale of healthy child menu items in
independently owned restaurants. The authors employed a mixed-
methods approach to obtain process and outcome evaluation data. The
results indicated that the interventions were implemented with moderate to
high fidelity depending on the component. The findings of the study
contribute to the literature on AFH consumption by studying the sales of
new healthy child menu items and existing child menu items in response
to two intervention approaches in independent restaurants. The authors
suggested that the inclusion of additional in-restaurant marketing and
employee training impacted the sales of healthy child menu items and
above changes observed when menu items were simply made available.

2. The study, “A randomized controlled trial of an online menu

planning intervention to improve childcare service
adherence to dietary guidelines: a study protocol” by Sze Lin
Yoong, Alice Grady, John Wiggers, Victoria Flood, Chris Rissel, Meghan
Finch, Andrew Searles, David Salajan, Ruby O’Rourke, Jaqueline Daly,
Karen Gilham, Fiona Stacey, Alison Fielding, Nicole Pond, Rebecca
Wyse, Kirsty Seward, Luke Wolfenden, aimed to assess the effectiveness
of a web-based menu planning intervention in increasing the mean
number of food groups on childcare service menus that comply with
dietary guidelines regarding food provision to children in care. The study
used a parallel-group randomized controlled trial design. The translation of
evidence-based dietary guidelines into childcare settings is recommended
to support healthy development in childhood and avert social, health, and
economic harms to the community. Also, the intervention is based on
previous theory-driven research identifying barriers to guideline
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implementation, evidence of effective practice change strategies, and use

of new technology within the childcare setting.

3. The study of Hao Bin Jack Lai, Shahrim Karim, Steven E. Krauss, and
Farah A. C. Ishak titled, “Can restaurant revenue management
work with menu analysis?” aimed to explore the potential of
integrating both approaches to improve strategy formulation. Menu
analysis and revenue management approaches contribute significantly in
helping restaurants improve profitability. Menu analysis research focuses
on optimizing profitability for menu items at the back of the house.
Revenue management attempts to optimize revenue that can be achieved
per available seat per hour in a restaurant at the front of the house. It is
known that the revenue of a restaurant is generated according to the
menu items listed, demonstrating the importance of a menu. The results
revealed that MA has developed over time to become more specific and
accurate in evaluating menu items. The authors suggested that it would be
beneficial to further explore the synergies of both approaches that can
contribute to better menu management. A practical framework integrating
both approaches would allow practitioners to formulate more effective
strategies and make decisions comprehensively towards the menu.

4. The study of Ong Ai Lee, Suliadi Firdaus Sufahani, Mohd Helmy Abd
Wahab, Syed Zulkarnain Syed Idrus, Sugiyarto Surono, and Asmala
Ahmad, titled, “Computerized integer programming method:
menu scheduling for critical illness patients” aimed to help the
breast cancer patient in choosing the best food in their meal of a whole
day. Also, it helps the patient about the way on how to use different
mathematical programming methods to prepare a proper and healthy
planning diet menu. The proponents employed two approaches in this
study: the integer programming and binary integer programming methods
and then compared in order to see which method is a more appropriate
one. The researchers tried to develop a 7 days menu in order to help the
public to prevent heart disease from occurring. In conclusion, to reduce
the number of people that die or relieve their pain while they are having
the treatment, having a simple menu planning for one day and seven days
is a very good start.
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5. The “Development of a symptom menu to facilitate Goal

Attainment Scaling in adults with Down syndrome-associated
Alzheimer’s disease: a qualitative study to identify
meaningful symptoms,” was the study of Kari Knox, Justin Stanley,
James A. Hendrix, Hampus Hillerstrom, Taylor Dunn, Jillian Achenbach,
Brian A. Chicoine, Florence Lai, Ira Lott, Sanja Stanojevic, Susan E.
Howlett, and Kenneth Rockwood. This study aimed to adapt the
SymptomGuide®- dementia symptom menu for use in adults living with
DS-AD. This work shows that input from both expert clinicians and
caregivers can be used to identify symptoms that are most meaningful
both to people living with DS-AD and to their caregivers. Also, this study
demonstrated that a comprehensive dementia symptom menu could be
developed specifically for adults living with DS-AD. The study revealed
that this menu will ultimately help facilitate the use of GAS, an
individualized patient-reported outcome measure, to monitor dementia
progression and the effectiveness of treatment in this population.

6. The Dietary intake of people with dementia in acute hospital

wards was the study of Helen Oldknow, Kevin Williamson, Elizabeth
Williams, et al. This paper aimed to evaluate the service and was to
understand the factors affecting meal provision on a dementia ward. Also,
it aimed to assess whether meals-based dietary intake met estimated
mean energy requirement and reference nutrient intake (RNI). The
proponents employed a mixed-method approach to this study. The results
revealed that the factors affecting the meal provision on the dementia
ward are the following: communication, time pressure, and the continuity
of service provision. Also, the authors found out that the meals provided
were nutritionally sound. Individuals’ nutritional status was improved
through staff supporting them with eating. Identifying that protected
mealtimes and a flexible breakfast period for patients were important to
support sound food provision. The study recommended that effective
communication between food providers and ward areas is important as
well as mealtimes should reflect patient needs.
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7. The Evaluating the healthiness of chain-restaurant menu

items using crowdsourcing: a new method , was the study of
Lenard I Lesser, Leslie Wu, Timothy B Matthiessen, and Harold S Luft
from the University of California San Francisco, San Francisco, CA, USA.
This paper aimed to develop a technology-based method for evaluating
the nutritional quality of chain-restaurant menus to increase efficiency and
lower the cost of large-scale data analysis of food items. The authors used
Modified Nutrient Profiling Index (MNPI) to assess the restaurant items
from the MenuStat database. The results of the study revealed that the
most common reasons for this were not providing: the serving size/weight,
and nutritional information, and both serving size and sugar quantity. Also,
the study showed that these methods, including crowdsourcing, can vastly
reduce the cost to analyze food items on chain-restaurant menus. The
authors recommended that Local advocates and officials can also use the
technique to analyze menu offerings in their community. Policymakers can
use the results to identify programs most successful in increasing the
healthiness of menu offerings.

8. The study of Nature on a Plate: Linking Food and Tourism

within the Ecosystem Services Framework was conducted by
Marta Derek from the Department of Tourism Geography and Recreation,
Faculty of Geography and Regional Studies, University of Warsaw. This
paper aimed to explore the links between local resources (the natural
environment) and the local food on offer; i.e., what parts of nature reach
the tourist’s plate. The study was based on a content analysis of
restaurant menus in the Great Masurian Lakes region, which is considered
to be one of the main nature-based tourism destinations in Poland. The
exploration of the links between local resources and local food was based
on a content analysis of restaurant menus. The study was divided into the
following steps: selecting establishments, collecting menus from them,
and analyzing these menus. The findings of this study highlight an
apparent trend that seeks to link the supply side of the ecosystem, with
human demand, via the tourist’s plate. Also, results revealed that the
area’s dissonant heritage adds another dimension to the relationship
between food, as a provisioning ES, and its cultural role.

9. Optimizing the Ingredients of Functional Foods was the study of

V M Kiselev, T F Kiseleva, E N Zubareva, A V Petropavlovskaya, L P
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Lipatova, and M A Afanasyev. It was designed to compensate for the lack

of some essential nutrients in foods, the body relies on the oversupply of
some foods. The research utilizes food combinatory and attempts to
optimize functional food ingredients, whereby it prioritizes nutrient scores
in terms of matching the nutritional norms for the target audience. This
research (food design) will help certain consumer categories avoid
diseases stemming from their environment. This paper presents the
results of an attempt to optimize the ingredients of two meals that differ in
consistency and purpose. The experiments showed that the methodology
was indeed usable, necessary, and feasible in the practice of providing
industrial workers with functional foods for therapeutic and prophylactic
purposes to address important social and economic issues. Also, results
revealed that the parity of needs of the parties involved in the distribution
of foods was indeed attained

10. The study of Ordering Patterns Following the

Implementation of a Healthier Children’s Restaurant Menu: A
Latent Class Analysis by Megan P. Mueller, Stephanie Anzman-
Frasca, Caitlin E. Blakeley, Sara C. Folta, Parke Wilde , and Christina D.
Economos aimed to identify ordering patterns following implementation of
a healthier children’s menu. The authors employed Latent class analysis
(LCA) in this study to uncover subgroups of individuals ordering meals
with similar characteristics, and it can inform interventions in this setting.
The results revealed that the best-fitting model contained six latent
classes representing different ordering patterns: “healthy meals” (27.0%),
“healthy meals, add-ons” (9.6%), “unhealthy sides” (9.2%), “healthy
substitutions” (30.9%), “healthy substitutions, add-ons” (1.0%), and
“unhealthy substitutions” (22.4%). In conclusion, the findings support
individual differences in ordering patterns after the implementation of
healthier menus and demonstrate that orders assigned to the six ordering
classes uncovered here differed in their associations with total meal
calories. Also, the authors suggest that menu changes that involve both
increases in the availability of healthy items (especially breakfast items)
and healthy modifications to existing items would be more likely to have
widespread reach, impacting all subgroups of children and having a
broader impact on the overall quality of children’s restaurant meals.

11. The study of Policy recommendations for front-of-package,

shelf, and menu labeling in Canada: Moving towards
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consensus by Kim D. Raine, Ph.D., RD, Alexa R. Ferdinands, BSc, RD,

Kayla Atkey, MSc, Erin Hobin, Ph.D., Bill Jeffery, LLB, Candace I.J.
Nykiforuk, Ph.D., Lana Vanderlee, Ph.D., Ellen Vogel, Ph.D., RD, Barbara
von Tigerstrom, LLB, Ph.D. that aimed to help consumers choose
healthful foods, nutrition labeling is one policy tool for communicating
relevant nutrition information. Also, this study examines the evidence,
opportunities, and challenges surrounding FOP, shelf, and menu labeling.
The reviews revealed that the impact of menu labeling on outcomes, such
as sales or intent to purchase, has reported relatively small impacts. Also,
the research findings on FOP and shelf labeling should be interpreted with
caution, given several limitations of available literature, including over-
reliance on self-reported data and a lack of real-world studies with time
constraints. In conclusion, the authors recommended emphasizing FOP,
shelf, and menu labeling as part of a standardized, coordinated, and multi-
pronged strategy supported by a robust, evidence-based nutrition profiling
system.

12. The study of Prediction of Vegetarian Food Preferences for

the Aging Society was conducted by Athakorn Kengpol from the King
Mongkut's University of Technology North Bangkok, of Bangkok, Thailand.
The author aimed to predict vegetarian food preferences from chronic
disease among the elderly by using a hybrid method that includes both an
artificial neural network (ANN) and particle swarm optimization (PSO),
called ANN-PSO. The proponent used the following methods and
separated them into three steps: data collection, data analysis, and
validation. The findings of the study revealed that elderly vegetarian food
preferences, Thai people consume streamed rice along with dished or
condiments. Also, most of the elderly choose to consume food that they
like, regardless of the benefits or properties of the ingredients on the menu
and their health. The results indicate that the application of PSO along
with ANN can accurately predict vegetarian preferences for the aging
society. The accurate vegetarian prediction model resulted in increasing
consumption of vegetarian food and allowed manufacturers to produce
meals or present menus tailored to the individual preferences of the
elderly.

13. The study of Reducing Calories, Fat, Saturated Fat, and

Sodium in Restaurant Menu Items: Effects on Consumer
Acceptance by Anjali A. Patel, Nanette V. Lopez, Harry T. Lawless,
Valentine Njike, Mariana Beleche, and David L. Katz. This paper aimed to
assess consumer acceptance of reductions of calories, fat, saturated fat,
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and sodium to current restaurant recipes. The authors used generalized

linear regression models to assess the differences in the mean scores of
participants’ responses to these variables between different menu items.
The reducing sodium in menu items may also contribute to an overall
reduction in daily sodium intake. Examining menu items that were not
acceptable to participants may also be warranted. The modifications to
relatively lower calorie and lower-fat menu items and the modified
versions of the white beans were also not acceptable to participants. In
conlusion, Reducing calories, fat, saturated fat, and sodium in restaurant
meals to an equally liked and acceptable level may be a strategy to
improve consumers’ dietary intake when eating in restaurants.

14. The study of Regulating the Fast-Food Landscape: Canadian

News Media Representation of the Healthy Menu Choices Act
by Elnaz Moghimi and Mary E Wiktorowicz. This paper aimed to clarify the
manner in which the news media portrayed the strengths and critiques of
the Act, and its impact on members of the community, including
consumers and stakeholders. The authors employed the mixed-method
approach. A quantitative content analysis was conducted in order to
explore the number of publications in national, major city or smaller city
news media, the types of articles published and article slant, as well as
trends in coverage across time. While in the qualitative approach, articles
were analyzed using thematic analysis procedures which determine,
examine and analyze patterns (themes) in the data in order to describe a
particular phenomenon. The results revealed that the positive implications
of the HMCA as an emerging trend were most reported in small city news
media, compared to large city and national sources. In conclusion, the
analysis demonstrates that the complex factors associated with food
choice were largely unrecognized by the media, including the limited
extent to which social, cultural, political and corporate determinants of
unhealthy choices were taken into account as the legislation was
developed.

15.The Calorie Counter-Intuitive Effect of Restaurant Menu

Calorie Labeling was a study of Laura McGeown. This study aimed to
enable Ontarians to become aware of the calorie content of foods and
beverages consumed outside the home, and make healthier dietary
choices while dining out. Considering the high mortality of EDs,
suboptimal treatment outcomes (Smith et al. 2018), and ineffectiveness of
calorie labelling (Cantu-Jungles et al. 2017; Long et al. 2015), it seems
neither ethical nor reasonable to retain the Healthy Menu Choices Act.
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The study revealed that psychologists, health care professionals, and

public health policy-makers arguably have an obligation to advocate
change when a policy is both ineffective in its objective and ostensibly
harmful to individuals’ health. Also, minimizing the extent that obesity
initiatives trigger, maintain, or exacerbate ED symptomatology is thus
imperative. In conclusion, the author recommended that it is needed to
derive theory-driven, empirically-established, and coordinated policies for
obesity and ED prevention supporting healthy eating for all individuals
while promoting a holistic view of physical and mental health.