PAPERS PRESENTED
*Indicates paper submitted for peer review before presentations
**Indicates invited paper

Sawyer, C.A. 1993 Continuous quality improvement in hospital foodservice. Foodservice Division Symposium, IFT, Chicago, IL, July.**

Fraser, A.M., Sawyer, C.A., Andrews, S.L., and Youatt, J.P. 1992. Method for classifying foods with a similar microbiological risk. Presentation at the Annual meeting of IAMFES, Toronto, Canada, July 28, 1992.*

Sawyer, C. 1992. Operation Risk: The Food Safety Game. Presentations (2) at the 1992 Annual Meeting of the CAFE (Computer Applications in Foodservice Education) Society, Rochester, New York. June 4-6, 1992.**

Sawyer, C.A. and Andrews, S.A. 1992. Hypermedia demonstration. MSU Hypermedia Users Group (Dr. C. Heater), MSU Campus, E. Lansing, MI. Mar. 6, 1992.**

Sawyer, C.A., Chin, W.Y., Andrews, S. and Youatt, J. 1992. School Foodservice Personnal in Michigan: Attitude Toward and Knowledge of Safe Food Handling. Presentation at the American School Food Service Assoc., Annual National Conference, Minneapolis, MN. July 19-22, 1992.*

Youatt, J., Andrews, S., Sawyer, C., Fraser, A., and Murphy, A. 1992. Food safety risk behaviors of third grade students. 1992 Annual Meeting of SNE, Washington, DC. June 14-18, 1992.*

Sawyer, C., Andrews, S. and Youatt, J. 1991. Food Handling: What Kids in Michigan Know, Think and Do. HNF 800 Seminar, 10/29/91. Dept. of Food Science and Human Nutrition, Michigan State Univ., East Lansing, MI.

Lin, W. and Sawyer, C.A. 1991. Bacterial Survival and Thermal Responses of Bentonite-Glycerol-BHI Broth Dispersions, a Simulation Model for Beef and/or Turkey Loaves in a Microwave Field. American Institute of Chemical Engineers, Chicago, March 11-13.**

Sawyer, C.A. and Bielawski, J. 1991. Nutrition Counseling for a Medically Indigent Population. Ingham County Task Force on Hunger, Diet and Nutrition, Lansing, MI. 1/17/91.**

Sawyer, C.A. 1990. Fat Substitutes for Fat Fighters. East Lansing Old Peoples' Organization, EL Recreation Center, E.L., MI. Aug. 21, Noon to 2:30 p.m.**

Sawyer, C.A. 1990. Six P's of Microwave Reheating. SW Sanitarians Seminar, W.K. Kellogg Biological Station, MI, Oct. 11.**

Sawyer, C.A. and Tseng, P. 1989. Artificial Intelligence Applications: Labor Scheduling in University Foodservice. 10th CBORD Users' Group Conference, J.W. Marriott Executive Education Center, Statler Inn, Cornell University, Ithaca, NY. August 10.*

Sawyer, C.A. 1989. CBORD User profile. Meeting of the CAFE (Computer Applications in Foodservice Education) Society, 10th CBORD Users' Group Conference, August 11, J.W. Marriott Executive Education Center, Statler Inn, Cornell University, Ithaca, NY.

Sawyer, C.A. 1989. Retail Food-Foodservice Interface: Food Safety. Annual Meeting of the Michigan Environmental Health Assoc. (MEHA), Harley Hotel, Lansing, MI. September 26.**

Sawyer, C.A. 1989. Safe Food Handling Practices: The Retail FoodFoodservice Interface: Food Industry Group, 45th ASTD (Amer. Soc. for Training and Development) Conference and Exposition, Boston, MA. June 48.**

Sawyer, C.A. 1989. The Software Solution. Nebraska Dietetic Association, Interstate Holiday Inn, Grand Island, Nebraska. April 27.**

Lin, W.S. and Sawyer, C.A. 1989. Bacterial Survival and Thermal Responses of Bentonite-Glycerol-BHI Broth Dispersions: A Simulation Model for Beef and/or Turkey Loaves in a Microwave Field. IAMFES Annual Meeting, Kansas City, MO. August.*

Sawyer, C.A. 1989. Nutrition and Restaurant Menus. Women Unlimited, MSU Union, MSU. March 10.

Sawyer, C.A. 1988. What Constitutes Potentially Hazardous Food, Annual Meeting of MEHA Seminar, Harley Hotel, September 21-22, Lansing, MI.*

Bielawski, J. and Sawyer, C.A. 1988. Community Kitchen Study. INFORMATION EXCHANGE sponsored by Ingham County, MI. October 19.**

Fraser, A. and Sawyer, C.A. 1988. Effectiveness of Cold-Serving Units in Foodservice Operations as Determined by Time-Temperature Patterns and Counts of Mesophilic and Psychrotrophic Bacteria. IAMFES,*

Burch, N.L. and Sawyer, C.A. 1988. HACCP Analysis of Convenience Store Operations: Microbial Evaluation of Roast Beef Sandwiches. IAMFES, 75th Annual Meeting, Orlando, Florida, August 2-4.*

Sawyer, C.A. 1987. HACCP for Cook/chill Commissarys. Workshop presented to representatives of UK's National Health Service, Dayton,, OH. Nov. 13.**

Sawyer, C.A. 1987. Algorithims used to relate nutrient to recipe files. 1987 Annual Meeting of Computer Applications in Food Service Society, Ithaca, NY. Nov. 20.**

Sawyer, C.A. 1987. Catering Operations: Reheating by Conduction, Convection and Microwave Radiation. Seminar presented to the faculty of the Dept. of Catering Studies, Huddersfield Polytechnic, Huddersfield, HDl 3DH, England. Feb. 25.**

Sawyer, C.A. 1987. Catering Reheat Systems: Comparison of Nutrition Retention in Foods. Presented to the graduate faculty and students in the Dept. of Food Science, Leeds, Univ., Leeds, England. March 16.**

Sawyer, C.A. 1987. Clinical Nutrition: A Challenging Technology for the Food Processing Industry. Presented at a workshop for caterers, food manufacturers and equipment manufacturers entitled, "The Future of Catering Technology", Wakefield, England. March 6-7.**

Sawyer, C.A. 1987. HACCP in Catering. Presentation to B.Sc. faculty, researchers and students, Dept. of Catering Studies and Catering Research Unit, Huddersfield Polytechnic, Huddersfield, HDl 3DH, England. Jan. 22.**

Sawyer, C.A. 1987. Formal vs. Informal Food Control Programs. Presented at a workshop for caterers, food manufacturers and equipment manufacturers entitled, "The Future of Catering Technology", Wakefield, England. March 6-7.**

Sawyer, C.A. 1986. Computers in foodservice. Presentation to HND faculty and students, Dept. of Catering Studies, Huddersfield Polytechnic, Huddersfield HDl 3DH, England. Nov. 15.**

Burch, N.B. and Sawyer, C.A. 1986. Hospital Foodservice Requirements: Special Diet Convenience Foods. Presented at the 69th Annual Meeting of the American Public Assoc., Las Vegas, Nevada. Oct. 27-31.*/**

Donnenwerth, S. and Sawyer, C.A. 1986. Foodservice Systems: Sensory and Microbial Qualities for Precooked Chili and Soup Stored Chilled or Frozen for 30 days in Two Types of Casings. Presented at the 69th Annual Meeting of the American Public Assoc., Las Vegas, Nevada. Oct. 27-31.*

Sawyer, C.A. 1986. Foodservice Computer Software, A Structural Acquisitions Approval, Lansing Dietetic Assoc., Lansing, MI. January 22.**

Sawyer, C.A. and Lin, W.S. 1986. Comparison: Survival of Staphylococcus aureus, Escherichia cold and Aerobic Bacteria in Turkey and Beef Loaves After Microwave Processing. N-C 120 Meeting, Natick, R.D. & E Lab., Natick, MA. Mar. 17.**

Sawyer, C.A. 1985. Cook/Chill Foodservice Systems: Implications for Duality of Menu Items from Time-Temperature Changes in Foods During Preparation, Initial Cooking, Chilling, Chilled Storage, Portioning and Meal Assembly. Presentation at the Teleconference on Cook/Freeze Production Technology, Sponsored by The Canadian Dietetic Association. Dept. of Food, Nutrition, Consumer and Family Studies, Ryerson Polytechnical Institute, 350 Victoria St., Toronto, Ontario M5B2K3, Canada. Nov. 13.**

Burch, N.B. and Sawyer, C.A. 1985. Special Diet Convenience Foods: The Manufacturer's Perspective. Paper presented at the American Society of Hospital Foodservice Administrators, Michigan Chapter. Northern Michigan Hospital, Petosky, MI. October 4.**

Lin, W. and Sawyer, C.A. 1985. Microwave Cooking: Survival of StaPhYlococcus aureus, Escherichia cold and Aerobic Bacteria in Beef Loaves. Paper presented at the 20th Annual Symposium of the International Microwave Institute, Hotel Continental, Chicago, IL. August 26-28.*

Sawyer, C.A. 1985. Progress Report: Computer Applications in Foodservice Education. Sixth Annual CBORD User's Conference, Ramada, Inn, Ithaca, NY. June 17-20.**

Sawyer, C.A. 1985. New Products in Foodservice: Therapeutic Diet Items. Paper presented at the 45th Annual Meeting of the Institute of Food Technologists, Atlanta, GA. June 9 to 12.*/**

Sawyer, C.A. 1985 Configuration for academic use of CBORD's Menu Management System at Michigan State University, Poster Session, Michigan Dietetic Assoc., Kalamazoo, MI. May.**

Sawyer, C.A. 1984. Quality Circles: A teaching tool in Foodservice Management Courses. Poster Session, Michigan Dietetic Assoc. Flint, MI.*

Sawyer, C.A. 1983. Duration and extent of post-heat temperature rise for various foods heat processed in hot air and microwave ovens. Paper presented at the 1983 International Microwave Power Institute Symposium, Philadelphia, PA. July 19-21.*

Sawyer, C.A. 1983. Food Science in the Foodservice Industry - Introduction and Summation. 2 day IFT Foodservice Division Short Course, New Orleans, LA. June 21-22.*

Sawyer, C.A. 1983. Nutritional value of imitation and substitute dairy products. American Diary Association, Lansing, MI. May 5.**

Biglari, S.A. and Sawyer, C.A. 1983. Freeze/cook Foodservice system: Effect on food quality of wrapping food with polyvinylidene chloride copolymer during microwave cooking. Paper presented at the 43rd Annual Meeting of the Institute of Food Technologists, New Orleans, LA. June 1922.*

Corgiat, J. and Sawyer, C.A. 1983. Survival of Staphylococcus aureus in sole fillets thawed by five methods in a simulated hospital cook/chill Foodservice system. Paper presented at the 43rd Annual Meeting of the Institute of Food Technologists, New Orleans, LA. June 19-22.*

Corgiat, J. E. and Dahl -Sawyer, C.A. 1982. Cook/freeze systems: Comparison of physical and sensory qualities of fish thawed by five methods. Paper presented at the 42nd Annual Meeting of the Institute of Food Technologists, Las Vegas, NV. June 22-25.*

DeVitto, A.K. and Dahl-Sawyer, C.A. 1982. Foodservice Systems: Nutritional and microbiological evaluation of on-site methods for growing and storing and serving alfalfa sprouts. Paper presented at the 42nd Annual Meeting of the Institute of Food Technologist, Las Vegas, NV. June 22-25.*

Sawyer, C.A. 1982. Effect on sensory quality of wrapping chicken, ham and pork with Saran Wrap during microwave cooking. Paper presented at the 17th Annual International Microwave Power Institute Symposium, San Diego, CA. July 25-30.*

Sawyer, C.A. and Naidu, Y. 1982. Hospital cook/chill Foodservice systems: Sensory quality of food after three reheat methods. Paper presented at the 17th Annual International Microwave Power Institute Symposium, San Diego, CA. July 25-30.*

Dahl, C.A. and Naidu, Y.M. 1981. Cook/chill Foodservice systems: Internal end temperature and relative microbiological quality of beef loaf, potatoes and peas reheated by conduction, convection and microwave radiation. Paper presented at the Annual Meeting of the Institute of Food Technologists, Atlanta, GA. June 7-10.*

Dahl, C.A. and Huang, P.D. 1981. Cook/chill foodserivce systems: Thiamin and ascorbic acid retention in beef loaf, potatoes and peas reheated by conduction, convection and microwave radiation. Paper presented at the Annual Meeting of the Institute of Food Technologists, Atlanta, GA. June 7-10.*

Dahl, C.A. 1981. Effect of meal assembly, meal distribution and meal service on sensory quality of food in hospital patient feeding systems. Expert Panel of Scientists, Symposium on Hospital Patient Feeding Systems, National Research Council, Minneapolis, MN. Oct. 19-21.**

Potes-Park, E., Corgiat, J., Wenberg, B., and Dahl, C.A. 1981. Trends in Foodservice Systems Management Curriculum. Paper presented at the Graduate Research Section, Annual Meeting of the American Dietetic Association, Philadelphia, PA. Sept. 21-25.*

Wenberg, B.G. and Dahl, C.A. 1981. Trends in Management Education. Paper presented at the 11th Biennial Conference, Foodservice Systems Management Education Council, University of Oklahoma, Norman, OK. March 19.*

Dahl, C.A. and Marth, E.H. 1980. Cook/chill Foodservice system with a microwave oven: Survival of Stretococcus faecium on beef loaf and potatoes after microwave heating. Annual Meeting of the International Association of Milk, Food and Environmental Sanitarians, Inc., Milwaukee, WI. July 27-31.*

Dahl, C.A. and Matthews, M.E. and Marth, E.H. 1980. Injured aerobic bacteria on beef loaf and green beans during food produce flow of a hospital cook/chill Foodservice system using a microwave oven. Presented at the 40th Annual Meeting of the Institute of Food Technologists, New Orleans, LA. June 8-11.*

Dahl, C.A., and Matthews, M.E. 1980. Microbiological and nutritional quality of precooked portioned food after microwave-heating in cook/chill Foodservice systems. Presented at the Annual Microwave power Symposium, International Microwave Power Institute, University of Iowa, Iowa City, IA. May 6-9.*

Dahl, C.A. 1980. Energy conservation for Foodservice operations. Presented at "Focus on Foodservice for the 80's" Michigan Department of Corrections, Office of Facility Services, Lansing, MI. January 15.*

Dahl, C.A. and Matthews, M.E. 1979. Hospital cook/chill Foodservice systems with microwave ovens: Temperature, yield, moisture and fat content of four foods after microwave-heating. Presented at the 62nd Annual Meeting of the American Dietetic Association. Las Vegas, NV. October 22-26.*

Dahl, C.A. and M.E. Matthews. 1979. Cook/chill Foodservice systems with microwave ovens: Thiamin content in portions of beef loaf after microwave heating. Presented at the 39th Annual Meeting of the Institute of Food Technologist, St. Louis, MO. June 10-13.*

Dahl, C.A. 1979. Foodservice Administration: A Philosophy for Research. Presented at: (1) Department of Food, Nutrition and Institution Administration, University of Maryland, College Park, MD. March 20; and (2) Department of Food and Nutrition, University of Wisconsin-Stout, Menominee, WI. April 23.**

Dahl, C.A. and Matthews, M.E. 1978. Foodservice system: Microbiological quality of precooked portioned food after varying time of microwaveheating. Presented at the 1978 Symposium of the International Microwave Power Institute, Ottawa, Ontario, Canada. June 28-30.*

Dahl, C.A. and Matthews, M.E. 1978. Hospital cook/chill Foodservice systems: Yield and moisture content of beef loaf throughout processing. Abstracts, Sixty-first Annual Meeting of the American Dietetic Association, Sept. 25-29, 1978. New Orleans, LA. p. 38-39.*

Dahl, C.A. 1978. Cook/chill Foodservice systems: Time-temperature characteristics, yield and thiamin retention of beef loaf portions after microwave heating. Presentation made at the Madison District Dietetic Association, Madison, WI. June 6.*

Dahl, C.A. and Matthews, M.E. 1978. Foodservice systems: Microbiological quality of precooked portioned food after varying time of microwave heating. Abstract. IMPI Digest-Microwave Power Symposium 1978, International Microwave Power Institute, Ottawa, Canada. P. 101.*

Dahl, C.A. 1977. Financing research: Microbiological and physical qualities of beef loaf after varying end point temperature of initial cooking in a simulated cook/chill Foodservice system. Paper presented Eta Chapter Meeting of Omicron, Nu, Madison, WI. Sept. 27.*

Dahl, C.A. 1977. Microbiological and physical qualities of beef loaf after varying end point temperature of initial cooking in a simulated cook/chill Foodservice system. Paper presented at Sigma Delta Epsilon Graduate Women in Science Inc. Grand Chapter Meeting, Madison, WI. June 16-18.*

Dahl, C.A. and Matthews, M.E. 1977. Temperature, time and yield of beef loaf portions subject to microwave heating. Conference Program of 1977 International Microwave Power Institute Symposium, Minneapolis, MN. May 24-27.*


POSTER SESSIONS
*Peer reviewed
**Invited presentation

Chin, W.Y., Sawyer, C., Andrews, S., and Youatt, J. 1992. Safe Food Handling: Attitude, Knowledge and School. Practices of Third Grade Teachers in Michigan Schools. Poster at the MHEA Annual Meeting, Lansing, MI. Mar. 3, 1992.*

Chin, W.Y. and Sawyer C. 1992. School foodservice personnel: Attitude and knowledge of safe food handling. Poster session at the Annual Meeting of the MI Dietetic Assoc., Traverse City, MI. May 15, 1992.*

Fraser, A., Sawyer, C., Andrews, S. and Youatt, J. 1992. Safe Food Handling: Knowledge and Practice of Third Grade Children in Relation to Microwave Ovens. Poster at MHEA Ammual Meeting, Lansing, MI. Mar. 2, 1992.*

Li, K.T., Sawyer, C., Andrews, S., and Youatt, J. 1992. Health information providers: Attitude toward and knowledge of safe food handling. Poster at MHEA Annual Meeting, Lansing, MI Mar. 2, 1992.*

Li,K.T. and Sawyer, C.A. 1992. Public health nutritionists: Attitude Toward and Knowledge of Safe Food Handling. Poster session at the Annual Meeting of the MI Dietetic Assoc., Traverse City, MI. May 15, 1992.*

Lin, W.S. and Sawyer, C.A. 1989. Comparison of bacterial survival and thermal responses between beef and turkey loaves after microwave processing. IFT, Chicago, IL. June.*

Sawyer, C.A. 1988. Relation of Nutrient to Recipe Databases in Foodservice Software. 13th Nutrient Database Conference, Framingham State College, Framingham, MA June 6-8.*

Sawyer, C.A. 1988. Databases in Foodservice. CAFE Society, Purdue University, W. Lafayette, IN. June 1-4.*

Sawyer, C.A. 1988. Job Position-Relation to Computer Responsibility. CAFE Society, Purdue University, Lafayette, IN. June 1-4.*

Sawyer, C.A., Johnson, J., Tomashik, S. Al-Rayes, C., and Smith, K. 1988. Comparison of Nutrient, Ingredient and Recipe Databases in Foodservice. Annual Meeting of Michigan Dietetic Assoc., Grand Rapids, MI. May 6.*

Sawyer, C.A., and Ruediger, J. 1988. Foodservice Position/Software System Responsibilities. Annual Meeting of the Michigan Dietetic Assoc. Grand Rapids, MI. May 6.*

Wu, D., Dahl, D., Sawyer, C.A. and Song, W. 1987. Hunger, Profile of Ingham County Food Bank Users. Meeting of the Michigan Dietetic Assoc., Grand Rapids, MI. May 1.*

Wu, D., Dahl, D., Sawyer, C.A. and Song, W. 1987. Ingham County: Profile of Food Bank Users. Anti-Hunger Conference, Michigan Coalition on Food and Nutrition, Kellogg Center, E. Lansing MI June 4 and 5.**

Sawyer, C.A., Fraser, A. and Scholten, E. 1985. Quality Circles: A Teaching Tool in Foodservice Management. Meeting of the Michigan Dietetic Assoc., Kalamazoo, MI. May 10.*

PRESENTATIONS:

Fraser, A., Murphy, A., Andrews, S., Sawyer, C., and Youatt, J. 1992. Demonstration of Hypermedia to Grade School Children. Health Fair, Rayla School, Haslett, MI. April 30, 1992, 5-7 pm.

Sawyer, C.A. and Fraser, A. 1991. Safe Food Handling/Tips for Healthy Habits. International Health Council, MSU, East Lansing, MI. Dec. 3

Sawyer, C.A. 1991. Nutrition for Directors of Summer Camps. New Director Institute, Evangelical Lutheran Church in America, Chicago, IL. Feb. 26

Sawyer, C.A. 1991. Nutrition Consulting with Medically Indigent People. Ingham County Task Force on Hunger, Diet and Nutrition, Ingham Co. Health Dept., Lansing, MI. Jan 17

CONFERENCES ORGANIZED:

Youatt, J., Andrews, S. and Sawyer, C.A. [1993] Operation RISK National Satellite Workshop, MSU, E. Lansing, MI, April 20, 1993.

Youatt, J., Andrews, S. and Sawyer, C. (conference organizers). 1992. Increasing research participation with ethnic minority families. Funded through a leadership, equity, action and diversity grant through the College of Human Ecology, Michigan State University. Kellogg Center, Michigan State University, East Lansing, MI. January 24, 1992.

Sawyer, C.A. 1985. Food Science and Nutrition Topics for District Managers.One week conference at MSU for 35 attendees. Denny's Restaurants, Los Angeles, CA

Sawyer, C.A. 1983. Food Science in the Foodservice Industry. IFT Foodservice Division Shortcourse, 1983 IFT Annual Meeting, New Orleans, LA June 23-24.

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