Date of Award:


Document Type:


Degree Name:

Master of Science (MS)


Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Food and Nutrition

Committee Chair(s)

Ruth Wheeler Hayden


Ruth Wheeler Hayden


The cost of fresh and dehydrated vegetables was studied in terms of initial cost and labor cost. Three institution kitchens were used: Logan Church of Jesus Christ of Latter-day Saints Hospital, Logan Senior High School, and the High Rise Cafeteria at Utah State University. Beans, celery, onions, peas, green peppers, diced potatoes, shredded potatoes, sliced potatoes, and whipped potatoes were included in the research.

Fresh vegetables were found to have lower initial cost. Labor costs were lower for dehydrated vegetables. In the preparation of 25 pounds of vegetables the total cost of dehydrated vegetables was less than that of fresh vegetables. This cost difference continued to increase as the amount of fresh vegetables used increased.

Quality scores indicated that the potato products, green peppers when served in a mixed dish, and onions when served in a mixed dish were the best accepted of the dehydrated products. Green beans were found to be an unacceptable product.