Guidelines for energy conservation
Jernigan, B.S.
Journal of the American Dietetic Association 79(4): 459-462
1981
ISSN/ISBN: 0002-8223 PMID: 7288055 Document Number: 177783
Dietary departments account for much of a health care facility's total energy use. Energy expenditures for kitchen equipment operation and for food service area lighting, heating, ventilating, and air conditioning are high. Energy conservation measures in 4 areas may help contain costs without diminishing food quality: 1) reducing peak electrical demand; 2) revising cycle menus; 3) maintaining equipment; 4) training employees. Dietitians should conduct energy analysis usage tours and determine where energy could be saved. A workable energy conservation plan organizes conservation measures in a checklist; items on the checklist cover administration, food production, and equipment (e.g., cold and frozen food storage units, ovens, deep fat fryers, steam cookers and dishwashers). Dietitians also can obtain conservation information from energy experts. (nm)