Making Meals For An AllerGeneration: Using the systems-practice framework to understand food allergen management practices at college catering operations in New Zealand
|dc.contributor.author||Verstappen, Jennie Louise|
|dc.identifier.citation||Verstappen, J. L. (2017). Making Meals For An AllerGeneration: Using the systems-practice framework to understand food allergen management practices at college catering operations in New Zealand (Thesis, Master of Dietetics). University of Otago. Retrieved from http://hdl.handle.net/10523/7161||en|
|dc.description.abstract||Background: The likelihood of children in this generation having food allergies is far greater than any generation past and many allergies persist beyond childhood. Food-allergic adolescents and young adults attending university face a high risk of severe allergic reactions or food-induced death eating away from home, thus safe dining options are required. Scant literature investigates allergen management practices in a college foodservice setting. Objective: The thesis seeks to understand factors affecting allergen management practices at college foodservices in New Zealand, using the newly developed systems-practice theory as a framework to explore practices throughout the foodservice system and how foodservice personnel influence these. Design: This study uses an ethnographic, qualitative approach. Three catered residential colleges affiliated with a major university in New Zealand, all of which contract to the same external provider, are selected as research sites. The data collection techniques are document analyses, observations, focus groups with foodservice staff, and interviews with foodservice managers. The systems-practice theory is used as a framework for data collection and organising results. Thematic analysis is used to analyse results. Results: Five major factors influence allergen management practices at college foodservices: attitude of foodservice staff; information provided by residents about dietary requirements; communication between residents and foodservice staff; systems for allergen management; and size of the college. Conclusion: The use of the systems-practice theory as a framework in this qualitative research allowed for deep insights into allergen management practices. Detailed dietary information, effective communication with residents, sufficient resources, clarification of responsibilities, and thorough systems are required for staff to perform safe allergen management practices. Above all, it did not matter how effective allergen management practice systems were, success of implementation was predominantly determined by staff attitude. Recommendations: Foodservice managers are advised to identify motivators and address barriers of staff attitudes towards allergen management practices to promote successful implementation. Systems-practice theory as a framework is recommended for the investigation of other types of practice within foodservice, and further investigation of allergen management practices in wider dietetic practice.|
|dc.publisher||University of Otago|
|dc.rights||All items in OUR Archive are provided for private study and research purposes and are protected by copyright with all rights reserved unless otherwise indicated.|
|dc.subject||university hall catering|
|dc.subject||allergen management practices|
|dc.title||Making Meals For An AllerGeneration: Using the systems-practice framework to understand food allergen management practices at college catering operations in New Zealand|
|thesis.degree.name||Master of Dietetics|
|thesis.degree.grantor||University of Otago|
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