Woman’s touch in food planning

Press, 30 May 1985, Page 8

Woman’s touch in food planning

JACQUELINE STEINCAMP

talks to

three Christchurch women in the forefront of modern dietary trends. Today: Julian Jensen, a former president of the New Zealand Dietetic Association, and former chief dietitian, Canterbury Hospital Board, is now providing a consultancy service for architects and institutions.

Dietitians have more choices these days than planning hospital meals and working out special diets for patients. Some are never happier than when they are actually designing kitchens and food service areas . . . tailoring them to specific needs . . . liaising with architects, engineers, and decorators. Julian Jensen, chief dietitian to the Canterbury Hospital Board, from 1977 to 1979, has chosen this path, specialising as an independent food service design and management consultant. She is probably the first to do so in New Zealand. Dietitians and home science graduates overseas are increasingly moving into design and management. It is a development that is likely to be applauded by every cook or kitchen hand who ever cursed an impractical male architect — as well as by those who eat the final product.

“I see a real need for independent consultants, because more hospital dietitians just have not got the time, and architects have no-one to turn to,” Mrs Jensen says. “People who are having kitchens designed are not skilled. They often do what they have done before, and there have been so many developments in equipment and cooking approaches that are affecting the whole concept of food preparation.” Julian Jensen is certainly well qualified to consult on other people’s kitchens. She was involved in the design and detailing of $B-SIOM worth of hospital kitchens for the hospital board. Added to her extensive practical experience, she has a master’s degree in institutional management from Kansas State University, a college with a world reputation for leadership in dietary management. As well as a kitchen design consultancy, she is

offering an advisory service on policies and problems relating to the organisation and management of food services. This is aimed particularly at hospitals, nursing and rest homes, children’s homes, boarding school hostels, and student halls of residence. Mrs Jensen finds that matrons and managers of most institutions usually have little experience in food service and menu planning. They are also inclined to under-estimate the importance of proper training for kitchen staff.

She thinks that menu planning can be a real problem for management, particularly when kitchen staff are untrained. “There is a need for a taste, colour, and texture balance; a nutritional

balance; and menus that enable convenient and streamlined use of kitchen equipment.”

Mrs Jensen zeroes in on what she sees are the two main shortcomings of institutional cooking for young people and for the elderly. “For the young, it is lack of fresh fruit and too much stodge. For the elderly, it is often too little roughage.”

She recounts a recent nutritional project at the Princess Margaret Hospital Rehabilitation Unit. Half the aged patients were given bran on their porridge, and half had porridge without bran. Those without bran all needed laxatives. Julian Jensen has a direct, middle-of-the-road approach to nutrition. She is adamant that people can purchase all the ingredients

for a well-balanced diet from their supermarket, greengrocer, butcher, fishmonger, and dairy. She sees no need for food supplements for healthy people. Julian Jensen has given solid service to her own profession. She is a past president of the New Zealand Dietetic Association; is the Christchurch branch president, and editor of the association’s national journal; and a past member of the Dietitians’ Board.

Mrs Jensen has a parttime position with the Christchurch Polytechnic, taking courses for food service supervisors and cooks. These include quantity cookery, a food service supervisors’ seminar, and nutrition lectures to chefs and nurses. She also talks to commun-

ity groups. She says that the issues people raise during nutrition courses in the community often make her go back to do additional research. “Fluoride in water and aluminium cooking utensils are two issues that are often raised. Nothing I have read makes me think that there are any real problems there.” She also has a contract with the Department of Health to take classes on nutrition and cookery at the national marae in Pages Road.

In addition, she is involved with the Department’s S.O.S. smoking-cessa-tion programmes, and talks about nutrition to each group. Can institutions afford Julian Jensen’s services in these days of escalating costs?

“I honestly think if they got some professional advice, it would save them money. Any money they spend would” be regained in improved service and better quality menus,” she declared.