Public Health Nutrition Experiences with the Louisiana State Depa

University of Tennessee, Knoxville TRACE: Tennessee Research and Creative Exchange Masters Theses Graduate School 12-1970 Public Health Nutrition Experiences with the Louisiana State Department of Health Mamie Brown Davis University of Tennessee, Knoxville Follow this and additional works at: https://trace.tennessee.edu/utk_gradthes Part of the Nutrition Commons Recommended Citation Davis, Mamie Brown, "Public Health Nutrition Experiences with the Louisiana State Department of Health " Master's Thesis, University of Tennessee, 1970 https://trace.tennessee.edu/utk_gradthes/3919 This Thesis is brought to you for free and open access by the Graduate School at TRACE: Tennessee Research and Creative Exchange It has been accepted for inclusion in Masters Theses by an authorized administrator of TRACE: Tennessee Research and Creative Exchange For more information, please contact trace@utk.edu To the Graduate Council: I am submitting herewith a thesis written by Mamie Brown Davis entitled "Public Health Nutrition Experiences with the Louisiana State Department of Health." I have examined the final electronic copy of this thesis for form and content and recommend that it be accepted in partial fulfillment of the requirements for the degree of Master of Science, with a major in Nutrition Mary Nelle Traylor, Major Professor We have read this thesis and recommend its acceptance: Mary Jo Hitchcock, Cyrus Mayshark Accepted for the Council: Carolyn R Hodges Vice Provost and Dean of the Graduate School (Original signatures are on file with official student records.) December l,.1970 To the Graduate Council: I am submitting herewith a thesis written by Mamie Brown Davis entitled "Public Health Nutrition Experiences with the Louisiana State Department of Health." I recommend that it be accepted for nine quarter hours of credit in partial fulfillment of the requirements for the degree of Master of Science, with a major in Nutrition We have read this thesis and recommend its acceptance: Accepted for the Council: � �d� i�Chancellor £or Graduate Studies and Research PUELIC HEALTH NUTRITION EXPERIENCES WITH THE LOUISIANA STATE DEPARTMENT OF HEALTH A Thesis Presented to the Graduate Council of The University of Tennessee In Partial Fu.lfillment of the Requirements for the Degree, Master of Science by Mamie Brown Davis December 1970 ACKNOWLEDGMENT The student wishes to express her sincere appreciation to Miss Mary Nelle.Traylor, her major p�fessor, for her underetand.ing and en­ couragement throughout the entire graduate program as well as her guid­ ance an� counsel in preparing this report Appreciation is extended to Miss Rose Ann Langham, Chief of Nu�rition Section, Louisiana State Department of Health, and Miss Judy ·spveeter, Training Coordinator, for planning and providing such a meaningful field experience The student is especially grateful to Mrs Lydia J Scianna, Dietary Consultation Coordinator, for her guidance and assistance in writing the guidelines Appreciation and gratitude is extended to all other staff members of the state depart­ ment of health who were generous in sharing their knowledge and ex­ perience wi�h the student Gratitude is extended to Dr Mary Jo Hitchcock, Department of Food Science I and Institution Administration, and Dr Cyrt.ts Ma.ysha.�k, Department of Health Education, for their support and assistance The student wishes to express her gratitude to the Florida De­ partment of Health and Rehabilitative Services for providing the opportunity for graduate work Special acknowledgments are extended to her husband, Moses Davis, Jr., and her son, Gregory T Davis, for their patience and understanding throughout tne graduate progratll M :B D ii Al3STRACT This report describes and analyzes the observations and experi:ences of the student nutritionist during ten weeks of field training with the The pur­ Nutrition Seotion in the Louisiana State Department of Health pose of the training was to supplement academic training in public health nutrition at the University of Tennessee and the previous background of the student.· The field experience was planned to increase her under­ standing of the function of the Institutional Nutrition Consultant as an integral part of the public health program in a state agency Info::cmation was obtained on the history, organization, and pro­ grams of the Louisiana State Department of Health through reading, con­ ferences, observation, and a planned orientation.1 Experiences were pro­ vided for the student to observe and participate in a variety of activi­ ties at the state, regional, and local levels Some emphasis was given to day care services including opportunities to glean info::cmation from several sources to aid her in writing guidelines for food service facilities in day care centers A questionnaire was designed to investi­ gate characteristics of day care centers in Louisiana The e:x:periencee provided the student with an overview of the total state health program and the role of nutrition in the program These experiences contributed to the development of skills and to professional growth General guidelines for pl� food service faoilities in day care centers were developed using data from the questionnaires and other sources iii TABLE OF.CONTENTS CHAPI1ER PAGE I II INTRODUCTION THE STATE OF LOUISIANA • Geography ·• • • • , � � Economy and Culture, Education and Pu.blic Welfare Population and Health Statistics III ' WUISIANA STATE DEPARTMENT OF HEALTH • History and Organization • • • IV Po:BLIC HEALTH NUTRITION PROGRAM History • • • , • • , 3 10 10 16 16 Organization, Staff, and Qualifications 17 Recruitment, Training, and Professional Development • 19 Teaching Materials , • 21 Assessment of Nutritional Needs • • • Louisiana nutrition survey Other studies • • • • • • • � Action That Evolved from Nutritional Studies 22 22 24 26 Coordination of the Nutrition Program Within the Agency • • • • • • • • • • • • • • Division of Maternal and Child Health • • Division of Nursing Tuberculosis Control Section • • 27 27 30 31 Co9rd.ination of the Nutrition Program with Other Agencies and Institutions iv 31 V CHAPrER IV PAGE (continued) Depar.tmen.t· of Hospitals ••• · • • State Department of Education••• Fa.uu.ly Planning, Incorporated, •• Supplemental Food Program.· •• Department of Public Welfare ' 32 32 34 34 35 Tulane University School of Public Health and Tropic�l Medicine••• , ••• Other schools and universities Dietary Consultation Program , •• Plans for service ••• Department of Hospitals, , 36 37 � 37 - Louisiana Hospital Television Network••••• Recruitment and training programs for food service personnel , ••• V DEVELOPMENT OF PROFESSIONAL SKILLS Licensure and ce;rtification•••••• ••••• Writing • In�service ed"U.cation Group work •••••••••• • Guidance and counseling••••• Guidelines for Planning ])ay Care Center Food Service.Facilities •••••• 39 40 42 ' 38 Personal Observations and Participation•• Consul ta.tion , • • 36 ' , 42 42 43 46 47 49 50 vi CHAPl'ER V PAGE (continued) Objectives Procedure 52 ' 52 54 Licensing standards 54 Questionna.i� 56 Guidelines • Receiving area 59 Storage 61 Production area 62 Sanitation 66 Small equipment � Dining area 68 Office • 69 Summary 69 70 Usability of the guidelines VI 68 SUMMARY AND EVALUATION BIELIOGRAPHY 71 , 73 77 APPENDIXES 78 Appendix A Job Specifications for Nutrit�o:n :PoSitione Appencµx B Newsletter Appe;fldix C Quest�onna.ire 91 Appendix D Lists of Suggested Equipment 94 VITA 89 111 CHA.PrER I :INTRODUCTION This report is based upon the student nutritionist's ten weeks of field experience with the Nutrition Section of the Louisiana State Department of Health The field_experience was planned by faculty adviso�s at the University �f Tenn•ssee in consultation with the nutrition staff of the Louisiana State Department of Health and the student • Guidance and supervision for the field experienoe were pro­ vided by the Chief of the Nutrition Section, the Training Coordinator, and the Dietary Consultation Coordinator The purpose of the field training was to augment the student's academic training and preceding work experience in public health nutrition Previousl1 the student was employed by the Florida Department of �ealth and Rehabilitative Services aa Institutional Nutrition Consultant, the position to which she antiaipates returning The objectives of the student field experience were: (1) to study the organization of the L�uisiana State Department of Health and the functions of the Bu.reaus and Divisions;- (2) to gain an understand­ ing of the nutrition program in relationsltip to public health programs at the local, re�ona.l, and state level; (3) to obtain additional in­ sight into the institutional nutrition program; (4) to acquire additional experience in working with day care centers, dependent children's homes, and other institutions; and{?) to develop an understanding of standards for day care centers which could be used as a basis for writing guide­ lines for the food service � SQ 91 1S 150 200 1 1 Movable-Major Equipment (continued) Refrigerators: Reach-in, 40-47 cubic feet, net capacity Shelving, metal, adjustable, locking casters, for walk-in refrigerator or freezer III 98 l SUGGESTEl PRODUCTICilf AREA- EQOIPMEN'I' � SQ 15 150 200 1 1 Vegetable and Salad Preparation Fixed Equipment Disposer , waste , institutional size with prerinse spray 3/4 horsepower Sink , two drainboards each , compartment 24x24.xl2 inches , one compartment Two compartment 1 Movable-Major Equipment Can , cover , 20-ga.llon capacity Dolly for can with cover Opener , can electric , heavy duty Blender , electric l· 1 1 1 1 1 1 1 1 1 1 1 2 1 Peeler , 15-pound capacity per minute with stand (optional ) Rack , tool Scale , portion , 25-pound capacity 1 Table , preparation , undershelf and 1 2 1 1 1 2 2 2 2 locking casters 30x72 inches Cooking and Ba.king Fixed Egui;E?ment Board , bulletin , 26x24 inches Dispenser : Paper towel Soap Cooking and Baking-{continued ) Extinguisher system for grease fires in hoods and ducts Grease trap or interceptor • • • 1 1 1 1 1 1 1 1 Hood and fan , ventilating, removable grease filters • • • • • • • • • • Kettle, steam jacketed, tilt types, swing­ ing water spout: floor or cantilevered mounted, 20-gallon capacity 40-gallon capacity • • • • • • Handwashing sink, spout outlet mounted inches above flood rim, foot, knee, or elbow control • • • • • , • 1 1 2 1 1 1 Mixer, food, floor mounted, 30 to 60 quart capacity, interchangeable hubs, and other attachments • • • • • • • • • • Oven, convection or conventional, single compartment{cavity ) each shelf to hold one 18x26 inch pans or two 12x20 inch pans separately, minimum height 20 inches with average of 10-11 shelves • • Range, burners, oven below • • • • • • Range, with oven, to 10 burners • • • 1 Stea.mer, compartment minimum capacity, 6- 12 x 20 x 1/2 inches or 4-12 x 20 x inches cafeteria pans per compartment • • 100 Cooking and Ba.king (continued) � SQ 1i 1 150 200 1 1 Table, cooks, sink lllldershelf: 36 x 60 inches 36 x 90 inches • • Movable-Major Equipment Extinguisher, fire , CO , portable Mixer, food, bench type, 20 quart bowl on portable stand ! • • • • 1 1 • 101 IV SUGGESTED SANITATION AREA -EQUIPMENT" � SQ 12 150 200 1 Dishwashing Fixed Equipment : Dishwa.shing machine, automatic floor model, 20 x 20 inch racks with booster heater, detergent dispenser, rack return conveyor, rinse injector and slash guard, wash and rinse the:cmometer: Conveyor type, single tank, 150 to 216 racks per hour capacity• • • • • Door type, automatic, single tank, 35 to 50 racks per hour capacity • • 1 1 1 1 1 1 l l 1 1 1 1 l Under counter dishma.chine with booster heater Dispenser: Paper towel • • Soap • • • • Disposer, waste, removable, adjustable flatware guards, preflush assembly, insti­ tutional size in soiled dish table 1/2 horsepower • • • Hood and fan, ventilating Handwashing sink, spout outlet, mounted inches above flood rim, foot knee, or elbow control • • • • • • • • • • • • • • • l 02 Dishwashing (continued) Tables, dish : Clean, rolled-rim edge, 10 ' x24"x30" Soiled, sink type, with two scrap Clean,' rolled-rim edge, 12 ' x24"x30" holes, 10 ' x24"x30" Soiled, sink type, with two scrap holes, 12 ' x24"x30" • SQ 1S 1 1 1 Can, plastic preferred, with cover, � 150 gQQ 1 1 1 2 1 2 1 1 1 1 1 Can with cover, 20-gallon capacity , 1 2 Dolly for can • 1 2 1 • 1 1 1 20-ga.llon capacity Dolly • Pot Washing Fixed Equipment Heater, booster attachment Sink, compartment, two 24"�4".Jµ4"�, ' plus one JO:"x24'!xl4�'.".with two: drainboa.r