WorldWideScience

Sample records for food handling practices

  1. Identification of unique food handling practices that could represent food safety risks for minority consumers.

    Science.gov (United States)

    Henley, Shauna C; Stein, Susan E; Quinlan, Jennifer J

    2012-11-01

    Foodborne illness caused by Salmonella and Campylobacter is a concern for consumers, and there is evidence that minority racial-ethnic populations experience greater rates of illness because of these pathogens. The limited body of research concerning food safety knowledge and practices among minority consumers has focused more on general food safety knowledge than on culturally specific food handling practices. The purpose of the research reported here was to explore food handling behaviors of minority racial-ethnic consumers through in-depth discussions in focus group settings. In this way, we hoped to identify potential unique, previously unidentified food handling practices among these consumers. Nine focus groups were held in Philadelphia, PA. Three focus groups were conducted with African American consumers, three with Hispanic consumers, and three with Asian consumers. In all, 56 consumers participated. Data were recorded, transcribed, and analyzed for unique and potentially unsafe food handling behaviors. Potentially unsafe food handling practices identified among all three groups included extended time to transport food from retail to home and washing of raw poultry. Culturally unique behaviors within groups included (i) using hot water (Asian, Hispanic) or acidic solutions (African American, Hispanic) to clean raw poultry, (ii) purchasing live poultry (Asian, Hispanic), (iii) cooking poultry overnight (African American), and (iv) preparing bite-size pieces of meat prior to cooking (Asian, Hispanic). To have focus groups include a limited number of participants and nonrandom sampling means that these themes and trends cannot be extrapolated to represent food mishandling among these populations in general. Results presented here allow modification of an existing food safety survey to identify the prevalence of these food handling practices among consumers of different demographics.

  2. Microbiological Safety and Food Handling Practices of Seed Sprout Products in the Australian State of Victoria.

    Science.gov (United States)

    Symes, Sally; Goldsmith, Paul; Haines, Heather

    2015-07-01

    Seed sprouts have been implicated as vehicles for numerous foodborne outbreaks worldwide. Seed sprouts pose a unique food safety concern because of the ease of microbiological seed contamination, the inherent ability of the sprouting process to support microbial growth, and their consumption either raw or lightly cooked. To examine seed sprout safety in the Australian state of Victoria, a survey was conducted to detect specific microbes in seed sprout samples and to investigate food handling practices relating to seed sprouts. A total of 298 seed sprout samples were collected from across 33 local council areas. Escherichia coli was detected in 14.8%, Listeria spp. in 12.3%, and Listeria monocytogenes in 1.3% of samples analyzed. Salmonella spp. were not detected in any of the samples. A range of seed sprout handling practices were identified as potential food safety issues in some food businesses, including temperature control, washing practices, length of storage, and storage in proximity to unpackaged ready-to-eat potentially hazardous foods.

  3. Evaluation of the Implementation of Good Handling Practices in Food and Beverage Areas of Hotels.

    Science.gov (United States)

    Serafim, A L; Hecktheuer, L H R; Stangarlin-Fiori, L; Medeiros, L B; Martello, L; Machado, C E

    2015-11-01

    Because of the major international-level events that have recently been held in Brazil, concerns about the sensory and hygienic-sanitary conditions of food have increased. The objective of this study was to evaluate the implementation of good handling practices in food and beverage areas of hotels, with and without outsourced professional intervention. We evaluated 19 food and beverage areas in hotels in Porto Alegre, Rio do Sul, Brazil, using a checklist that was developed by a municipal surveillance team based on existing laws for good handling practices. The evaluation was done by a skilled professional in the food safety area on two occasions, at the beginning of the study (January to May 2013) and at the end (July to November 2014), and the establishments were classified as good, regular, or poor. After the baseline evaluation, an action plan listing the noncompliance found at each location was given to those responsible for the establishments, and a period of 1 year 6 months was stipulated for improvements to be made. In the repeat evaluation, those responsible for the establishments were asked whether they had hired an outsourced professional to assist them in the improvements. The hotels showed improvement during the repeat evaluation, but a significant increase in the percentage of overall adequacy was seen only in the food and beverages areas of the 12 hotels that used the intervention of an outsourced professional. The better percentage of adequacy in establishments with outsourced professional intervention underlines the importance of an external and impartial view of routine activities in the implementation of good handling practices.

  4. Predicting intentions to adopt safe home food handling practices. Applying the theory of planned behavior.

    Science.gov (United States)

    Shapiro, Michael A; Porticella, Norman; Jiang, L Crystal; Gravani, Robert B

    2011-02-01

    While most home cooks know about safe home food handling procedures, compliance is generally low and has not been much improved by campaigns. Foodborne disease is a common cause of illness, hospitalization and even death, and many of these illnesses are caused by unsafe home food practices. Using the theory of planned behavior as a model, survey data were analyzed. Perceived behavioral control was the strongest predictor of behavioral intentions for both hand washing and food thermometer use. Subjective norm was the next strongest predictor for thermometer use, while attitude towards the behavior was the next strongest predictor for hand washing. This is consistent with earlier focus group results for thermometer use and suggests some possible strategies for designing future home food safety messages.

  5. Varying influences of motivation factors on employees' likelihood to perform safe food handling practices because of demographic differences.

    Science.gov (United States)

    Ellis, Jason D; Arendt, Susan W; Strohbehn, Catherine H; Meyer, Janell; Paez, Paola

    2010-11-01

    Food safety training has been the primary avenue for ensuring food workers are performing proper food handling practices and thus, serving safe food. Yet, knowledge of safe food handling practices does not necessarily result in actual performance of these practices. This research identified participating food service employees' level of agreement with four factors of motivation (internal motivations, communication, reward-punishment, and resources) and determined if respondents with different demographic characteristics reported different motivating factors. Data were collected from 311 food service employees who did not have any supervisory responsibilities. Intrinsic motivation agreement scores were consistently the highest of all four motivational factors evaluated and did not differ across any of the demographic characteristics considered. In contrast, motivation agreement scores for communication, reward-punishment, and resources did differ based on respondents' gender, age, place of employment, job status, food service experience, completion of food handler course, or possession of a food safety certification. In general, respondents agreed that these motivation factors influenced their likelihood to perform various safe food handling procedures. This research begins to illustrate how employees' demographic characteristics influence their responses to various motivators, helping to clarify the complex situation of ensuring safe food in retail establishments. Future research into why employee willingness to perform varies more for extrinsic motivation than for intrinsic motivation could assist food service managers in structuring employee development programs and the work environment, in a manner that aids in improving external motivation (communication, reward-punishment, and resources) and capitalizing on internal motivation.

  6. Storage and Handling of Commercially Packaged Foods

    OpenAIRE

    Villalba, Abigail; Boyer, Renee Raiden; Bazemore, Sherry

    2005-01-01

    Proper selection of foods at the grocery store and appropriate storage and handling practices at home are necessary to maintain the quality and safety of commercially processed foods and perishable foods. This brochure offers some guidelines to follow when buying, handling, and storing packaged foods.

  7. SAFE HANDLING OF FOODS

    Science.gov (United States)

    Microbial food-borne illnesses pose a significant health problem in Japan. In 1996 the world's largest outbreak of Escherichia coli food illness occurred in Japan. Since then, new regulatory measures were established, including strict hygiene practices in meat and food processi...

  8. Practices of Handling

    DEFF Research Database (Denmark)

    Ræbild, Ulla

    meanings seem to merge in the fashion design process, thus opening up for an embodied engagement with matter that entails direction giving, organizational management and negotiation. By seeing processes of handling as a key fashion methodological practice, it is possible to divert the discourse away from...... a dichotomized idea of design as combined, alternating or parallel processes of thinking and doing. In other words, the notion of handling is not about reflection in or on action, as brought to the fore by Schön (1984), but about reflection as action. Below the methodological macro level of handling, the paper...

  9. Basics for Handling Food Safely

    Science.gov (United States)

    ... 888-MPHotline (1-888-674-6854) Basics for Safe Food Handling dishes in bowls of ice or use ... 9 months Do not freeze 2 Basics for Safe Food Handling Product Refrigerator Freezer (40 °F) (0 °F) ...

  10. KNOWLEDGE OF HAND WASHING AND FOOD HANDLING PRACTICES OF THE STREET FOOD VENDORS OF AGARTALA, A NORTH EASTERN CITY OF INDIA .

    Directory of Open Access Journals (Sweden)

    Taranga

    2013-10-01

    Full Text Available ABSTRACT: OBJECTIVES: To assess the knowledge o f hand washing and food handling practices of the street food vendors. STUDY DESIGN: Community based cross - sectional study conducted in Agartala municipal area. METHODS: Structured interview schedule was administered to 234 street food vendors selected by probability proportionate to size sampling technique during 1 st July to 31 st August 2011. Microsoft Excel and Epi - info version - 6 were used for data entry and analysis and p ≤ 0.05 was considered significant. RESULTS: One hundred and seventeen vendors (50% were aged between 30 – 40 years and 98.29% were males. Forty eight (20.5% vendors were illiterate and 40.2% vendors were from rural areas. One hundred and five vendors (44.9% with primary and 78 (32.1% with secondary level education knew that unclean hands and dishes can transmit diseases while serving roadside foods. 58.3%, 6 1.9%, and 69.23% of the vendors were illiterate, primary and secondary educated respectively. Majority of them were not using soap for washing hands. 87.5%, 58.09%, 74.3% and 50% of the illiterate, primary educated, secondary educated, and senior secondary educated vendors did not use detergent for washing dishes before and after each serving. One hundred and sixty five (70.5% vendors stored unsold food for the next day, while 29.1% of the vendors discarded the left - over food. CONCLUSIONS: Basic food safet y knowledge and practice of hygiene and sanitation by the street food vendors was found to be inadequate. Issuing of food license to them should be subjected to fulfillment the above conditions or they should be trained regarding safe food handling.

  11. Development of Safe Food Handling Guidelines for Korean Consumers.

    Science.gov (United States)

    Kang, Hee-Jin; Lee, Min-Woo; Hwang, In-Kyeong; Kim, Jeong-Weon

    2015-08-01

    The purpose of this study was to develop guidelines for Korean consumers with regard to safe food handling practices at home by identifying current food handling issues. Korean consumers' behaviors regarding their safe food handling were identified via survey questionnaires that included items on individual hygiene practices, prepreparation steps when cooking, the cooking process, and the storage of leftover foods. The subjects were 417 Korean parents with elementary school children living in Seoul and Gyeonggi Province in the central area of Korea. The survey results revealed gaps between the knowledge or practices of Korean consumers and scientific evidence pertaining to safe food handling practices. Based on these findings, a leaflet on safe food handling guidelines was developed in accordance with Korean food culture. These guidelines suggest personal hygiene practices as well as fundamental principles and procedures for safe food handling from the stage of food purchase to that of keeping leftover dishes. A pilot application study with 50 consumers revealed that the guidelines effectively improved Korean consumers' safe food handling practices, suggesting that they can serve as practical educational material suitable for Korean consumers.

  12. 21 CFR 1250.35 - Health of persons handling food.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Health of persons handling food. 1250.35 Section 1250.35 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED... SANITATION Food Service Sanitation on Land and Air Conveyances, and Vessels § 1250.35 Health of...

  13. Assessing and Addressing Safe Food Handling Knowledge, Attitudes, and Behaviors of College Undergraduates

    Science.gov (United States)

    Stein, Susan E.; Dirks, Brian P.; Quinlan, Jennifer J.

    2010-01-01

    The authors determined the food safety knowledge, attitudes, and behaviors of undergraduates (n = 1122) on an urban college campus using a previously piloted survey tool. Data obtained found that while students reported high levels of confidence in their ability to engage in safe food handling practices, their knowledge and self-reported behaviors…

  14. Food handling and mastication in the carp (Cyprinus carpio L.)

    NARCIS (Netherlands)

    Sibbing, F.A.

    1984-01-01

    The process of food handling in the common carp ( Cyprinus carpio L.) and its structures associated with feeding are analyzed. The aim of this study is to explain the relation between the the architecture of the head and its functions in food processing and to determine the specializations for some

  15. Handling of bulk solids theory and practice

    CERN Document Server

    Shamlou, P A

    1990-01-01

    Handling of Bulk Solids provides a comprehensive discussion of the field of solids flow and handling in the process industries. Presentation of the subject follows classical lines of separate discussions for each topic, so each chapter is self-contained and can be read on its own. Topics discussed include bulk solids flow and handling properties; pressure profiles in bulk solids storage vessels; the design of storage silos for reliable discharge of bulk materials; gravity flow of particulate materials from storage vessels; pneumatic transportation of bulk solids; and the hazards of solid-mater

  16. Trends in U.S. consumers' safe handling and consumption of food and their risk perceptions, 1988 through 2010.

    Science.gov (United States)

    Fein, Sara B; Lando, Amy M; Levy, Alan S; Teisl, Mario F; Noblet, Caroline

    2011-09-01

    Although survey results measuring the safety of consumers' food handling and risky food consumption practices have been published for over 20 years, evaluation of trends is impossible because the designs of published studies are not comparable. The Food Safety Surveys used comparable methods to interview U.S. adults by telephone in 1988, 1993, 2001, 2006, and 2010 about food handling (i.e., cross-contamination prevention) and risky consumption practices (eating raw or undercooked foods from animals) and perceived risk from foodborne illness. Sample sizes ranged from 1,620 to 4,547. Responses were analyzed descriptively, and four indices measuring meat, chicken, and egg cross-contamination, fish cross-contamination, risky consumption, and risk perceptions were analyzed using generalized linear models. The extent of media coverage of food safety issues was also examined. We found a substantial improvement in food handling and consumption practices and an increase in perceived risk from foodborne illness between 1993 and 1998. All indices were stable or declined between 1998 and 2006. Between 2006 and 2010, the two safe food handling practice indices increased significantly, but risk perceptions did not change, and safe consumption declined. Women had safer food handling and consumption practices than men. The oldest and youngest respondents and those with the highest education had the least safe food handling behaviors. Changes in safety of practices over the survey years are consistent with the change in the number of media stories about food safety in the periods between surveys. This finding suggests that increased media attention to food safety issues may raise awareness of food safety hazards and increase vigilance in food handling by consumers.

  17. Handling Practices of Fresh Leafy Greens in Restaurants: Receiving and Training†

    Science.gov (United States)

    COLEMAN, ERIK; DELEA, KRISTIN; EVERSTINE, KAREN; REIMANN, DAVID; RIPLEY, DANNY

    2015-01-01

    Multiple foodborne illness outbreaks have been associated with the consumption of fresh produce. Investigations have indicated that microbial contamination throughout the farm-to-fork continuum often contributed to these outbreaks. Researchers have hypothesized that handling practices for leafy greens in restaurants may support contamination by and proliferation and amplification of pathogens that cause foodborne illness outbreaks. However, limited data are available on how workers handle leafy greens in restaurants. The purpose of this study was to collect descriptive data on handling practices of leafy greens in restaurants, including restaurant characteristics, types of leafy greens used, produce receipt, and food safety training and certification. As a federal collaborative partner with the Environmental Health Specialists Network (EHS-Net) of the Centers for Disease Control and Prevention, the U.S. Food and Drug Administration (FDA) recommended that EHS-Net participants survey handling practices for leafy greens in restaurants. The recommendations in the FDA’s Guide to Minimize Microbial Food Safety Hazards of Leafy Greens are significant to this study for comparison of the results. The survey revealed that appropriate handling procedures assist in the mitigation of other unsafe handling practices for leafy greens. These results are significant because the FDA guidance for the safe handling of leafy greens was not available until 2009, after the survey had been completed. The information provided from this study can be used to promote additional efforts that will assist in developing interventions to prevent future foodborne illness outbreaks associated with leafy greens. PMID:24290691

  18. Food Safety Posters for Safe Handling of Leafy Greens

    Science.gov (United States)

    Rajagopal, Lakshman; Arendt, Susan W.; Shaw, Angela M.; Strohbehn, Catherine H.; Sauer, Kevin L.

    2016-01-01

    This article describes food safety educational tools depicting safe handling of leafy greens that are available as downloadable posters to Extension educators and practitioners (www.extension.iastate.edu). Nine visual-based minimal-text colored posters in English, Chinese, and Spanish were developed for use when formally or informally educating…

  19. Food Consumption and Handling Survey for Quantitative Microbiological Consumer Phase Risk Assessments.

    Science.gov (United States)

    Chardon, Jurgen; Swart, Arno

    2016-07-01

    In the consumer phase of a typical quantitative microbiological risk assessment (QMRA), mathematical equations identify data gaps. To acquire useful data we designed a food consumption and food handling survey (2,226 respondents) for QMRA applications that is especially aimed at obtaining quantitative data. For a broad spectrum of food products, the survey covered the following topics: processing status at retail, consumer storage, preparation, and consumption. Questions were designed to facilitate distribution fitting. In the statistical analysis, special attention was given to the selection of the most adequate distribution to describe the data. Bootstrap procedures were used to describe uncertainty. The final result was a coherent quantitative consumer phase food survey and parameter estimates for food handling and consumption practices in The Netherlands, including variation over individuals and uncertainty estimates.

  20. Food safety practices among Norwegian consumers.

    Science.gov (United States)

    Røssvoll, Elin Halbach; Lavik, Randi; Ueland, Øydis; Jacobsen, Eivind; Hagtvedt, Therese; Langsrud, Solveig

    2013-11-01

    An informed consumer can compensate for several potential food safety violations or contaminations that may occur earlier in the food production chain. However, a consumer can also destroy the work of others in the chain by poor food handling practices, e.g., by storing chilled ready-to-eat foods at abusive temperatures. To target risk-reducing strategies, consumer groups with high-risk behavior should be identified. The aim of this study was to identify demographic characteristics associated with high-risk food handling practices among Norwegian consumers. More than 2,000 randomly selected Norwegian consumers were surveyed, and the results were analyzed with a risk-based grading system, awarding demerit points for self-reported food safety violations. The violations were categorized into groups, and an ordinary multiple linear regression analysis was run on the summarized demerit score for each group and for the entire survey group as a whole. Young and elderly men were identified as the least informed consumer groups with the most unsafe practices regarding food safety. Single persons reported poorer practices than those in a relationship. People with higher education reported poorer practices than those with lower or no education, and those living in the capital of Norway (Oslo) reported following more unsafe food practices than people living elsewhere in Norway. Men reported poorer food safety practices than women in all categories with two exceptions: parboiling raw vegetables before consumption and knowledge of refrigerator temperature. These findings suggest that risk-reducing measures should target men, and a strategy is needed to change their behavior and attitudes.

  1. Discovery and development of educational strategies to encourage safe food handling behaviors in cancer patients.

    Science.gov (United States)

    Medeiros, Lydia C; Chen, Gang; Hillers, Virginia N; Kendall, Patricia A

    2008-08-01

    Foodborne infections pose a threat to cancer patients who are immunocompromised because of disease or medical therapy. Comprehensive food safety education can raise cancer patients' awareness of risk for foodborne infections and encourage risk-reducing behavior. The objectives of this study were to assess food safety informational needs of cancer patients and to determine factors that may influence prospective educational interventions that foster risk-reducing behaviors. Focus groups with cancer patients were formed, and interviews with health professionals working with cancer patients were conducted. Findings were used to develop three educational resource prototypes for cancer patients. Information from two additional focus groups and interviews with cancer patients was used to evaluate the prototypes before revision and finalization. There was a general awareness among focus group participants that chemotherapy increased their susceptibility to foodborne illness and infections. Participants had a basic knowledge of safe food handling practices but did not necessarily link their awareness of increased susceptibility for infection with their routine food handling practices. When informed of specific high-risk foods, there was skepticism about compliance due to disbelief of the risk, personal preferences for the high-risk food, and lack of information about how to use the recommendation. Most of the health care providers agreed that food safety information should be provided by dietitians, physicians, and nurses, but physicians stated they had little time to do so. Cancer patients expressed positive attitudes toward the educational resource prototypes and willingness to follow the food safety recommendations provided.

  2. Barriers and Facilitators to Safe Food Handling among Consumers: A Systematic Review and Thematic Synthesis of Qualitative Research Studies.

    Science.gov (United States)

    Young, Ian; Waddell, Lisa

    2016-01-01

    Foodborne illness has a substantial health and economic burden on society, and most cases are believed to be due to unsafe food handling practices at home. Several qualitative research studies have been conducted to investigate consumers' perspectives, opinions, and experiences with safe food handling at home, and these studies provide insights into the underlying barriers and facilitators affecting their safe food handling behaviours. We conducted a systematic review of previously published qualitative studies in this area to synthesize the main across-study themes and to develop recommendations for future consumer interventions and research. The review was conducted using the following steps: comprehensive search strategy; relevance screening of abstracts; relevance confirmation of articles; study quality assessment; thematic synthesis of the results; and quality-of-evidence assessment. A total of 39 relevant articles reporting on 37 unique qualitative studies were identified. Twenty-one barriers and 10 facilitators to safe food handling were identified, grouped across six descriptive themes: confidence and perceived risk; knowledge-behaviour gap; habits and heuristics; practical and lifestyle constraints; food preferences; and societal and social influences. Our overall confidence that each barrier and facilitator represents the phenomenon of interest was rated as high (n = 11), moderate (11), and low (9). Overarching analytical themes included: 1) safe food handling behaviours occur as part of a complex interaction of everyday consumer practices and habituation; 2) most consumers are not concerned about food safety and are generally not motivated to change their behaviours based on new knowledge about food safety risks; and 3) consumers are amenable to changing their safe food handling habits through relevant social pressures. Key implications and recommendations for research, policy and practice are discussed.

  3. 76 FR 20509 - Irradiation in the Production, Processing, and Handling of Food

    Science.gov (United States)

    2011-04-13

    ... Production, Processing, and Handling of Food AGENCY: Food and Drug Administration, HHS. ACTION: Final rule... amend the regulations in part 179, Irradiation in the Production, Processing, and Handling of Food (21... in other previous rulemakings regarding the irradiation of food (see, e.g., 53 FR 53176 at...

  4. Knowledge and Attitudes towards Handling Eggs in the Home: An Unexplored Food Safety Issue?

    Science.gov (United States)

    Whiley, Harriet; Clarke, Beverley; Ross, Kirstin

    2017-01-01

    Foodborne illness is a global public health issue, with food handling in the home identified as an underestimated source. In Australia, there has been a significant increase in the incidence of salmonellosis with the majority of outbreaks linked to eggs. This study investigated Australian eggs consumer attitudes, behaviours and risk perceptions associated with the handling of raw eggs in the home. It was identified that 67% of participants chose free range eggs, 11% kept poultry, 7% did not have any preference, 7% cage eggs, 4% barn eggs, 2% organic eggs and 1% pasteurized eggs. The majority of participants (91%) reported they stored eggs in the fridge. It was identified that there is an underestimation of “risky behaviour” associated with the consumption of raw eggs in the home, as 84% of participants indicated that they did not consume raw eggs, but subsequently 86% indicated that they had eaten mixture/batter containing raw eggs. Participants’ responses relating to food safety were also examined in relation to their profession and gender. Safer food handling practices were identified by Environmental Health Officers (EHO) and Food handlers compared to all other professions (p 0.05) their responses. PMID:28067811

  5. Knowledge and Attitudes towards Handling Eggs in the Home: An Unexplored Food Safety Issue?

    Directory of Open Access Journals (Sweden)

    Harriet Whiley

    2017-01-01

    Full Text Available Foodborne illness is a global public health issue, with food handling in the home identified as an underestimated source. In Australia, there has been a significant increase in the incidence of salmonellosis with the majority of outbreaks linked to eggs. This study investigated Australian eggs consumer attitudes, behaviours and risk perceptions associated with the handling of raw eggs in the home. It was identified that 67% of participants chose free range eggs, 11% kept poultry, 7% did not have any preference, 7% cage eggs, 4% barn eggs, 2% organic eggs and 1% pasteurized eggs. The majority of participants (91% reported they stored eggs in the fridge. It was identified that there is an underestimation of “risky behaviour” associated with the consumption of raw eggs in the home, as 84% of participants indicated that they did not consume raw eggs, but subsequently 86% indicated that they had eaten mixture/batter containing raw eggs. Participants’ responses relating to food safety were also examined in relation to their profession and gender. Safer food handling practices were identified by Environmental Health Officers (EHO and Food handlers compared to all other professions (p < 0.05. However, the gender of participants did not significantly affect (p > 0.05 their responses.

  6. Observational trial of safe food handling behavior during food preparation using the example of Campylobacter spp.

    Science.gov (United States)

    Hoelzl, C; Mayerhofer, U; Steininger, M; Brüller, W; Hofstädter, D; Aldrian, U

    2013-03-01

    Campylobacter infections are one of the most prominent worldwide food-related diseases. The primary cause of these infections is reported to be improper food handling, in particular cross-contamination during domestic preparation of raw chicken products. In the present study, food handling behaviors in Austria were surveyed and monitored, with special emphasis on Campylobacter cross-contamination. Forty participants (25 mothers or fathers with at least one child ≤10 years of age and 15 elderly persons ≥60 years of age) were observed during the preparation of a chicken salad (chicken slices plus lettuce, tomato, and cucumber) using a direct structured observational scoring system. The raw chicken carcasses and the vegetable part of the salad were analyzed for Campylobacter. A questionnaire concerning knowledge, attitudes, and interests related to food safety issues was filled out by the participants. Only 57% of formerly identified important hygiene measures were used by the participants. Deficits were found in effective hand washing after contact with raw chicken meat, but proper changing and cleaning of the cutting board was noted. Campylobacter was present in 80% of raw chicken carcasses, albeit the contamination rate was generally lower than the limit of quantification (10 CFU/g). In the vegetable part of the prepared product, no Campylobacter was found. This finding could be due to the rather low Campylobacter contamination rate in the raw materials and the participants' use of some important food handling behaviors to prevent cross-contamination. However, if the initial contamination had been higher, the monitored deficits in safe food handling could lead to quantifiable risks, as indicated in other published studies. The results of the observational trial and the questionnaire indicated knowledge gaps in the food safety sector, suggesting that further education of the population is needed to prevent the onset of foodborne diseases.

  7. Novel Additive Manufacturing Pneumatic Actuators and Mechanisms for Food Handling Grippers

    Directory of Open Access Journals (Sweden)

    Carlos Blanes

    2014-07-01

    Full Text Available Conventional pneumatic grippers are widely used in industrial pick and place robot processes for rigid objects. They are simple, robust and fast, but their design, motion and features are limited, and they do not fulfil the final purpose. Food products have a wide variety of shapes and textures and are susceptible to damaged. Robot grippers for food handling should adapt to this wide range of dimensions and must be fast, cheap, reasonably reliable, and with cheap and reasonable maintenance costs. They should not damage the product and must meet hygienic conditions. The additive manufacturing (AM process is able to manufacture parts without significant restrictions, and is Polyamide approved as food contact material by FDA. This paper presents that, taking the best of plastic flexibility, AM allows the implementation of novel actuators, original compliant mechanisms and practical grippers that are cheap, light, fast, small and easily adaptable to specific food products. However, if they are not carefully designed, the results can present problems, such as permanent deformations, low deformation limits, and low operation speed. We present possible solutions for the use of AM to design proper robot grippers for food handling. Some successful results, such as AM actuators based on deformable air chambers, AM compliant mechanisms, and grippers developed in a single part will be introduced and discussed.

  8. Food safety knowledge and practices of young adults.

    Science.gov (United States)

    Green, Eric J; Knechtges, Paul L

    2015-06-01

    The objective of the study described in this article was to ascertain the food safety knowledge and practices of undergraduate students attending a major American university. The study participants were undergraduate college students (mean age 18.9 +/- 1.14 SD) enrolled in a required health course. The students were invited to take a validated food safety knowledge questionnaire as part of a health risk behavior online survey. The 786 respondents indicated their food is most often prepared at on-campus dining facilities and the majority of the students (72%) felt they were "unlikely or "very unlikely" at risk of foodborne disease. The mean food safety knowledge score of the participants was 10.23 (43%) +/- 4.13 SD (25%-60%), indicating the study population overall has poor knowledge of safe food practices. As a result, food safety educational initiatives and awareness campaigns should be developed to better inform young adults about safe food handling practices and habits.

  9. Food safety knowledge, practices and beliefs of primary food preparers in families with young children. A mixed methods study.

    Science.gov (United States)

    Meysenburg, Rebecca; Albrecht, Julie A; Litchfield, Ruth; Ritter-Gooder, Paula K

    2014-02-01

    Food preparers in families with young children are responsible for safe food preparation and handling to prevent foodborne illness. To explore the food safety perceptions, beliefs, and practices of primary food preparers in families with children 10 years of age and younger, a mixed methods convergent parallel design and constructs of the Health Belief Model were used. A random sampling of 72 primary food handlers (36.2±8.6 years of age, 88% female) within young families in urban and rural areas of two Midwestern states completed a knowledge survey and participated in ten focus groups. Quantitative data were analyzed using SPSS. Transcribed interviews were analyzed for codes and common themes. Forty-four percent scored less than the average knowledge score of 73%. Participants believe children are susceptible to foodborne illness but perceive its severity to be low with gastrointestinal discomfort as the primary outcome. Using safe food handling practices and avoiding inconveniences were benefits of preventing foodborne illness. Childcare duties, time and knowledge were barriers to practicing food safety. Confidence in preventing foodborne illness was high, especially when personal control over food handling is present. The low knowledge scores and reported practices revealed a false sense of confidence despite parental concern to protect their child from harm. Food safety messages that emphasize the susceptibility and severity of foodborne illness in children are needed to reach this audience for adoption of safe food handling practices.

  10. Air-handling energy efficiency and design practices

    Energy Technology Data Exchange (ETDEWEB)

    Nilsson, Lars J.

    1993-12-31

    With good design practices and life-cycle cost optimization, specific fan power for individual fans will be between 0.5 and 1kW/m{sup 3}/s. Data from nearly 1000 audited fans in Sweden show that the average measured SFPI weighted by drawn motor power is 1.5 kW/m{sup 3}/s and the situation appears to be similar in other countries. Contract forms used by Swedish builders, and consultants` design practices are analyzed here to search for an explanation to the low performance of installed systems. Identified as two major barriers to efficient system design are the lack of performance specifications when procuring systems and the incentive structure in the building sector. As a consequence, duct design methods, rules of thumb, and vendor recommendations are not leading to system optimization. The broad minima in life cycle costs over a range of air-handling unit sizes show that potential economic welfare losses from efficiency standards are likely to be smaller than the losses that result from today`s design practices. 73 refs, 4 figs, 3 tabs

  11. Food Handling Behaviors Observed in Consumers When Cooking Poultry and Eggs.

    Science.gov (United States)

    Maughan, Curtis; Chambers Iv, Edgar; Godwin, Sandria; Chambers, Delores; Cates, Sheryl; Koppel, Kadri

    2016-06-01

    Previous research has shown that many consumers do not follow recommended food safety practices for cooking poultry and eggs, which can lead to exposure to Salmonella and Campylobacter. Past research has been done primarily through surveys and interviews, rather than observations. The objective of this project was to determine through observations whether consumers follow food safety guidelines. Consumers (n = 101) divided among three locations (Manhattan, KS; Kansas City, MO area; and Nashville, TN) were observed as they prepared a baked whole chicken breast, a pan-fried ground turkey patty, a fried egg, and scrambled eggs. The end point temperature for the cooked products was taken (outside the view of consumers) within 30 s after the consumers indicated they were finished cooking. Thermometer use while cooking was low, although marginally higher than that of some previous studies: only 37% of consumers used a thermometer for chicken breasts and only 22% for turkey patties. No one used a thermometer for fried or scrambled eggs. Only 77% of the chicken and 69% of the turkey was cooked to a safe temperature (165°F [74°C]), and 77% of scrambled and 49% of fried eggs reached a safe temperature (160°F [71°C]). Safe hand washing was noted in only 40% of respondents after handling the chicken breast and 44% after handling the ground turkey patty. This value decreased to 15% after handling raw eggs for fried eggs and to 17% for scrambled eggs. These results show that there is a high prevalence of unsafe behaviors (undercooking and poor hand washing technique) when cooking poultry and eggs and a great need for improvement in consumer behavior with poultry and eggs.

  12. Electrostatic application of antimicrobial sprays to sanitize food handling and processing surfaces for enhanced food safety

    Energy Technology Data Exchange (ETDEWEB)

    Lyons, Shawn M; Harrison, Mark A [Food Science and Technology Department, University of Georgia, Athens, GA, 30602-2610 (United States); Law, S Edward, E-mail: edlaw@engr.uga.edu [Biological and Agricultural Engineering Department, Applied Electrostatics Laboratory www.ael.engr.uga.edu, University of Georgia, Athens, GA, 30602-4435 (United States)

    2011-06-23

    Human illnesses and deaths caused by foodborne pathogens (e.g., Salmonella enterica, Listeria monocytogenes, Escherichia coli O157:H7, etc.) are of increasing concern globally in maintaining safe food supplies. At various stages of the food production, processing and supply chain antimicrobial agents are required to sanitize contact surfaces. Additionally, during outbreaks of contagious pathogenic microorganisms (e.g., H1N1 influenza), public health requires timely decontamination of extensive surfaces within public schools, mass transit systems, etc. Prior publications verify effectiveness of air-assisted, induction-charged (AAIC) electrostatic spraying of various chemical and biological agents to protect on-farm production of food crops...typically doubling droplet deposition efficiency with concomitant increases in biological control efficacy. Within a biosafety facility this present work evaluated the AAIC electrostatic-spraying process for application of antimicrobial liquids onto various pathogen-inoculated food processing and handling surfaces as a food safety intervention strategy. Fluoroanalysis of AAIC electrostatic sprays (-7.2 mC/kg charge-to-mass ratio) showed significantly greater (p<0.05) mass of tracer active ingredient (A.I.) deposited onto target surfaces at various orientations as compared both to a similar uncharged spray nozzle (0 mC/kg) and to a conventional hydraulic-atomizing nozzle. Per unit mass of A.I. dispensed toward targets, for example, A.I. mass deposited by AAIC electrostatic sprays onto difficult to coat backsides was 6.1-times greater than for similar uncharged sprays and 29.0-times greater than for conventional hydraulic-nozzle sprays. Even at the 56% reduction in peracetic acid sanitizer A.I. dispensed by AAIC electrostatic spray applications, they achieved equal or greater CFU population reductions of Salmonella on most target orientations and materials as compared to uncharged sprays and conventional full-rate hydraulic

  13. Electrostatic application of antimicrobial sprays to sanitize food handling and processing surfaces for enhanced food safety

    Science.gov (United States)

    Lyons, Shawn M.; Harrison, Mark A.; Law, S. Edward

    2011-06-01

    Human illnesses and deaths caused by foodborne pathogens (e.g., Salmonella enterica, Listeria monocytogenes, Escherichia coli O157:H7, etc.) are of increasing concern globally in maintaining safe food supplies. At various stages of the food production, processing and supply chain antimicrobial agents are required to sanitize contact surfaces. Additionally, during outbreaks of contagious pathogenic microorganisms (e.g., H1N1 influenza), public health requires timely decontamination of extensive surfaces within public schools, mass transit systems, etc. Prior publications verify effectiveness of air-assisted, induction-charged (AAIC) electrostatic spraying of various chemical and biological agents to protect on-farm production of food crops...typically doubling droplet deposition efficiency with concomitant increases in biological control efficacy. Within a biosafety facility this present work evaluated the AAIC electrostatic-spraying process for application of antimicrobial liquids onto various pathogen-inoculated food processing and handling surfaces as a food safety intervention strategy. Fluoroanalysis of AAIC electrostatic sprays (-7.2 mC/kg charge-to-mass ratio) showed significantly greater (p<0.05) mass of tracer active ingredient (A.I.) deposited onto target surfaces at various orientations as compared both to a similar uncharged spray nozzle (0 mC/kg) and to a conventional hydraulic-atomizing nozzle. Per unit mass of A.I. dispensed toward targets, for example, A.I. mass deposited by AAIC electrostatic sprays onto difficult to coat backsides was 6.1-times greater than for similar uncharged sprays and 29.0-times greater than for conventional hydraulic-nozzle sprays. Even at the 56% reduction in peracetic acid sanitizer A.I. dispensed by AAIC electrostatic spray applications, they achieved equal or greater CFU population reductions of Salmonella on most target orientations and materials as compared to uncharged sprays and conventional full-rate hydraulic

  14. Online complaint handling practices: Company strategies and their effects upon post-complaint satisfaction

    OpenAIRE

    Schwab, Pierre-Nicolas

    2015-01-01

    The present study aimed to examine (1) the nature of firms’ complaint-handling practices in an online double-deviation context, and (2) the relationship between complaint-handling practices on the one hand and customer post-complaint satisfaction on the other. Predictions were derived from justice theory and existing research and practice concerning the attributes of effective organizational complaint-handling. 523 naturally occurring exchanges between complainants and 179 firms were coded an...

  15. A practical guide to handling laser diode beams

    CERN Document Server

    Sun, Haiyin

    2015-01-01

    This book offers the reader a practical guide to the control and characterization of laser diode beams.  Laser diodes are the most widely used lasers, accounting for 50% of the global laser market.  Correct handling of laser diode beams is the key to the successful use of laser diodes, and this requires an in-depth understanding of their unique properties. Following a short introduction to the working principles of laser diodes, the book describes the basics of laser diode beams and beam propagation, including Zemax modeling of a Gaussian beam propagating through a lens.  The core of the book is concerned with laser diode beam manipulations: collimating and focusing, circularization and astigmatism correction, coupling into a single mode optical fiber, diffractive optics and beam shaping, and manipulation of multi transverse mode beams.  The final chapter of the book covers beam characterization methods, describing the measurement of spatial and spectral properties, including wavelength and linewidth meas...

  16. Positioning Food Cultures: 'Alternative' Food as Distinctive Consumer Practice.

    Science.gov (United States)

    Paddock, Jessica

    2016-12-01

    Many sociological studies to date have explored the role of food in marking distinctions between groups. Less well understood is how 'alternative' means of food consumption become figured in such relations. Drawing on accounts of food practice derived from 20 in-depth interviews and a two-year period of participant observation, this article considers the role of class culture in the practice of alternative food consumption. As participants speak their position, expressions of class arise through discussions of food practice. Having explored how food plays a part in marking boundaries of distinction between foods 'for us' and 'for them', we are reminded that in reproducing certain ideas about proper eating, we confine our imagining of alternative food futures to a limited politics of the possible. The article highlights implications for future development of equitable alternatives to conventional foodways.

  17. [Experimental design and data handling in food microbiology].

    Science.gov (United States)

    Carbonell, E A

    1993-02-01

    A discussion on the problems associated with designing experiments in Food Microbiology research is presented. After defining what is meant by Design of an Experiment, a series of questions are raised that, once answered, will help in properly designing the experiment. It is emphasized the chain research-design-model-analysis-design and the danger in blindly using well-known designs and canned programs.

  18. Maternal feeding practices associated with food neophobia.

    Science.gov (United States)

    Tan, Cin Cin; Holub, Shayla C

    2012-10-01

    The current study examined the associations between children's and mother's food neophobia and parental feeding practices. Eighty-five mothers of 3- to 12-year old children (M=5.7 years; 52% girls) completed a questionnaire online about food neophobia and feeding practices. Mothers with children high in food neophobia used more restriction for health and less monitoring. Mothers with food neophobic children and mothers who were themselves food neophobic also reported that they do not make healthy foods readily available for their children. Mothers high in food neophobia also used more restriction for weight. This study is a starting point for understanding the link between neophobia and feeding practices, but future longitudinal work is needed in order to determine direction of effects. However, interventions could be created to help parents understand the importance of feeding practices for promoting children's food acceptance.

  19. Asymmetry in food handling behavior of a tree-dwelling rodent (Sciurus vulgaris.

    Directory of Open Access Journals (Sweden)

    Nuria Polo-Cavia

    Full Text Available Asymmetry in motor patterns is present in a wide variety of animals. Many lateralized behaviors seem to depend on brain asymmetry, as it is the case of different tasks associated to food handling by several bird and mammal species. Here, we analyzed asymmetry in handling behavior of pine cones by red squirrels (Sciurus vulgaris. Red squirrels devote most of their daily activity to feeding, thus this species constitutes an appropriate model for studying asymmetry in food processing. We aimed to explore 1 the potential lateralization in handling of pine cones by squirrels, 2 the dominant pattern for this behavior (left- vs. right-handed, and 3 whether this pattern varies among populations and depending on the pine tree species available. Results revealed that red squirrels handle pine cones in an asymmetrical way, and that direction of asymmetry varies among populations and seems to be determined more by local influences rather than by the pine tree species.

  20. Knowledge and Attitudes towards Handling Eggs in the Home: An Unexplored Food Safety Issue?

    OpenAIRE

    Harriet Whiley; Beverley Clarke; Kirstin Ross

    2017-01-01

    Foodborne illness is a global public health issue, with food handling in the home identified as an underestimated source. In Australia, there has been a significant increase in the incidence of salmonellosis with the majority of outbreaks linked to eggs. This study investigated Australian eggs consumer attitudes, behaviours and risk perceptions associated with the handling of raw eggs in the home. It was identified that 67% of participants chose free range eggs, 11% kept poultry, 7% did not h...

  1. 78 FR 27303 - Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food; Electron...

    Science.gov (United States)

    2013-05-10

    ...) in part 579 Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food (21...--IRRADIATION IN THE PRODUCTION, PROCESSING, AND HANDLING OF ANIMAL FEED AND PET FOOD 0 1. The authority... / Friday, May 10, 2013 / Rules and Regulations#0;#0; ] DEPARTMENT OF HEALTH AND HUMAN SERVICES Food...

  2. Food labeling: safe handling statements: labeling of shell eggs. Final rule.

    Science.gov (United States)

    2007-08-20

    The Food and Drug Administration (FDA) is amending its food labeling regulations to permit the egg industry to place the safe handling statement for shell eggs on the inside lid of egg cartons if the statement "Keep Refrigerated" appears on the principal display panel (PDP) or information panel. This final rule will provide the industry greater flexibility in the placement of safe handling instructions on egg cartons, while continuing to provide consumers with this important information. This action is in response to numerous requests from the egg industry.

  3. Practice-specific risk perceptions and self-reported food safety practices.

    Science.gov (United States)

    Levy, Alan S; Choinière, Conrad J; Fein, Sara B

    2008-06-01

    The relationship between risk perception and risk avoidance is typically analyzed using self-reported measures. However, in domains such as driving or food handling, the validity of responses about usual behavior is threatened because people think about the situations in which they are self-aware, such as when they encounter a hazard. Indeed, researchers have often noted a divergence between what people say about their behavior and how they actually behave. Thus, in order to draw conclusions about risk perceptions and risk avoidance from survey data, it is important to identify particular cognitive elements, such as those measured by questions about risk and safety knowledge, risk perceptions, or information search behavior, which may be effective antecedents of self-reported safety behavior. It is also important to identify and correct for potential sources of bias that may exist in the data. The authors analyze the Food and Drug Administration's 1998 Food Safety Survey to determine whether there are consistent cognitive antecedents for three types of safe food practices: preparation, eating, and cooling of foods. An assessment of measurement biases shows that endogeneity of food choices affects reports of food preparation. In addition, response bias affects reports of cooling practices as evidenced by its relation to knowledge and information search, a pattern of cognitive effects unique to cooling practices. After correcting for these biases, results show that practice-specific risk perceptions are the primary cognitive antecedents of safe food behavior, which has implications for the design of effective education messages about food safety.

  4. Different ways to handle topography in practical geoid determination

    DEFF Research Database (Denmark)

    Dahl, O.C.; Forsberg, René

    1999-01-01

    In this paper two different methods of how to handle topography in geoid determination is investigated. First method employs the Residual Terrain Model (RTM) remove-restore technique and yields the quasigeoid, whereas the second method is the classical Helmert condensation method, yielding the ge...

  5. How to handle topography in practical geoid determination: three examples

    DEFF Research Database (Denmark)

    Omang, O.C.D.; Forsberg, René

    2000-01-01

    Three different methods of handling topography in geoid determination were investigated. The first two methods employ the residual terrain model (RTM) remove-restore technique, yielding the quasi-geoid, whereas the third method uses the classical Helmert condensation method, yielding the geoid. A...

  6. School Food Practices of Prospective Teachers

    Science.gov (United States)

    Rossiter, Melissa; Glanville, Theresa; Taylor, Jennifer; Blum, Ilya

    2007-01-01

    Background: Schoolteachers can affect students' eating habits in several ways: through nutrition knowledge, positive role modeling, and avoidance of unhealthy classroom food practices. In this study, the knowledge, attitudes, and eating behaviors of prospective teachers as determinants of intended classroom food practices and the school…

  7. Food Preparation, Practices, and Safety In The Hmong Community

    Directory of Open Access Journals (Sweden)

    Miguel A. Pérez

    2007-01-01

    Full Text Available Foodborne illnesses are syndromes that are acquired as a result of eating foods that contain sufficient quantities of poisonous substances or pathogens. Cultural practices place the Hmongat an increased risk for food borne illnesses resulting from improper food handling, preparation, and storage. The risk for illness is further complicated by the fact that the Hmong have verylimited knowledge about food-borne disease and they find themselves in a situation in which they cannot control the space in the house available for food preparation. Data for this qualitative study were collected from 25 Hmong individuals aged 18 and over residing in Fresno, California. Participants in this study did not appear to understand the direct relationship between bacteria and food borne illnesses. Similarly, study participants were more likely to reportreliance on traditional medicine to address foodborne illnesses. Results from this study indicate a need to reach the Hmong community with culturally appropriate messages relating to food preparation and practice. Messages must acknowledge the role of food in cultural celebrations, while seeking to decrease the risk for foodborne illnesses.

  8. Food sanitation practices in restaurants of Ramallah and Al-Bireh district of Palestine.

    Science.gov (United States)

    Al-Khatib, I A; Al-Mitwalli, S M

    2009-01-01

    Safe handling of food in restaurants is a basic element in the reduction of foodborne illness. We investigated knowledge and practices about food safety by food-handlers in restaurants in Ramallah and Al-Bireh district of Palestine. A high proportion of workers in the restaurants had no previous experience in other restaurants and 63.4% had received no training on food sanitation and safety. Most of the restaurants in the refugee camps, villages and towns had only 1 worker. Restaurants lacked basic conditions for food sanitation and safety, such as hot water in most and cleaning materials in some. Many workers had poor personal hygiene practices. Training is needed for restaurant owners and staff to improve food handling practices and standards.

  9. Microbiological risk assessment models for partitioning and mixing during food handling.

    Science.gov (United States)

    Nauta, Maarten J

    2005-04-15

    To describe the transmission dynamics of a pathogen over a food pathway in quantitative microbiological risk assessment (QMRA), several types of processes need to be modelled. Next to microbial processes like bacterial growth and inactivation, four food handling processes can be identified. Among these are partitioning and mixing of the food product. With these processes, the (sizes of) units of food product are modified and the pathogenic cells are reallocated over the units, so that the prevalence of contaminated units and the number of cells per unit may change. Usually, simple models of these processes are applied in QMRA food chain models. These models assume independence of units, random homogeneous distribution of cells (for partitioning) and equal contribution of units (for mixing), which is often not realistic in food and food handling processes. In this paper, these assumptions are abandoned. The use of multivariate distributions is proposed to include the effect of dependence between units: the Multinomial distribution for partitioning and the Dirichlet distribution for mixing. Effects of cell clustering and/or unequal sizes of units formed by partitioning or contributing to mixing are incorporated. Some algorithms are derived that are easily implemented in spreadsheet models that simulate food production and preparation. Some examples show the effect of more realistic modelling by implementation of these algorithms on the prevalence and the probability distribution of the number of pathogens per unit of food product. In general, cell clustering will result in lower prevalences, but higher levels of contamination in contaminated food units. With the methods presented, these effects can be quantified. Difficulties in estimating the model parameters and the impact of implementation of the proposed methods on risk estimates in QMRA are discussed.

  10. Environmental Implications of Dynamic Policies on Food Consumption and Waste Handling in the European Union

    Directory of Open Access Journals (Sweden)

    Michael Martin

    2016-03-01

    Full Text Available This study will review the environmental implications of dynamic policy objectives and instruments outlined in the European Union 7th Framework Programme (EU-FP7 Project DYNAmic policy MIXes for absolute decoupling of EU resource use from economic growth (DYNAMIX to address reductions in food consumption, food waste and a change in waste handling systems. The environmental implications of reductions in protein intake, food waste reductions, food waste management and donations are addressed using a life cycle approach to find the greenhouse gas (GHG emissions, land use and water consumption. Data are provided from the Statistics Division of the Food and Agriculture Organization (FAOSTAT food balance sheets for the European Union (EU with a base year of 2010 and life cycle inventory (LCI data from a meta-study of available GHG, land use and water consumption data for major food products. The implications are reviewed using a number of scenarios for the years 2030 and 2050 assuming policy instruments are fully effective. Results indicate that reductions in animal-based protein consumption significantly reduce environmental impacts, followed thereafter by reductions in food waste (assuming this also reduces food consumption. Despite the positive implications the policy mixes may have for targets for decoupling, they are not enough to meet GHG emissions targets for the EU outlined in the DYNAMIX project, although land and water use have no significant change compared to 2010 levels.

  11. Effective ways to handle medical practice workplace stress.

    Science.gov (United States)

    Hills, Laura Sachs

    2010-01-01

    It may seem to you that there is little or nothing that you can do about the stressors you face in your medical practice. There is always so much to do. Working with patients who are anxious or frightened, short-staffing, emergencies, a crowded appointment schedule-all of this can make for a stressful work environment. Fortunately, there is quite a bit that the medical practice employee can do to reduce and manage his or her own stress. This article defines workplace stress and explains the difference between a workplace stressor and a challenge. It identifies the most common sources of workplace stress and how employees who work in a medical practice can use journaling to pinpoint their own particular stressors and stress responses. It describes the relationship between stress and health, and lists common physical and emotional responses to stress. Finally, this article provides recent statistics about workplace stress and offers 25 specific techniques and strategies that medical practice personnel can use to reduce and manage their own workplace stress.

  12. Poultry-handling Practices during Avian Influenza Outbreak, Thailand

    OpenAIRE

    Sonja J Olsen; Laosiritaworn, Yongjua; Pattanasin, Sarika; Prapasiri, Prabda; Scott F Dowell

    2005-01-01

    With poultry outbreaks of avian influenza H5N1 continuing in Thailand, preventing human infection remains a priority. We surveyed residents of rural Thailand regarding avian influenza knowledge, attitudes, and practices. Results suggest that public education campaigns have been effective in reaching those at greatest risk, although some high-risk behavior continues.

  13. Modern power station practice mechanical boilers, fuel-, and ash-handling plant

    CERN Document Server

    Sherry, A; Cruddace, AE

    2014-01-01

    Modern Power Station Practice, Second Edition, Volume 2: Mechanical (Boilers, Fuel-, and Ash-Handling Plant) focuses on the design, manufacture and operation of boiler units and fuel-and ash-handling plants.This book is organized into five main topics-furnace and combustion equipment, steam and water circuits, ancillary plant and fittings, dust extraction and draught plant, and fuel-and ash-handling plant.In these topics, this text specifically discusses the influence of nature of coal on choice of firing equipment; oil-burner arrangements, ignition and control; disposition of the heating surf

  14. [Epidemiologic aspects of a new approach to monitoring hygienic food handling using the hazard analysis critical control points (HACCP) system].

    Science.gov (United States)

    Matyás, Z

    1992-10-01

    The hitherto used traditional control of food hygiene focused on assessment whether the controlled sanitary and technological practice is consistent with requirements of regulations sometimes comprises also details of minor importance. To put it briefly, in the course of the production process are many check-up points, but only some or possibly only one is a critical control point. Moreover, by periodic supervision the hygienist is able to record the hygienic and technological state typical only for the time of control. Microbiological examination of final products can reveal only negative sequelae of microbial processes; it does not provide information on the conditions of contamination nor ensure protection against it. For these and other reasons the conclusion is reached that the hitherto used traditional approach of the hygiene supervision is not quite effective and must be replaced by a more active approach focused on the control of factors threatening the wholesomeness already during the production process. The new approach to supervision of food hygiene is the HACCP system (hazard analysis critical control points). The system works rationally as it is based on analysis of systematically assembled data on the causes and conditions which evoked the illness of the consumers by food products or meals. HACCP can be described as prompt, as health or quality problems are revealed immediately after their genesis during production or processing and are eliminated immediately. The system is also comprehensive as it comprises not only the basic technological process incl. processing or modification of ingredients but takes into account also the handling of the given food product after termination of production and in particular final culinar processing. The system can be applied to all pathogenic agents transmitted by foods to man from bacteria and their toxins, viruses, parasites, moulds and mycotoxins, biotoxins but also contaminants and radionuclides. The system

  15. Consumer knowledge, storage, and handling practices regarding Listeria in frankfurters and deli meats: results of a Web-based survey.

    Science.gov (United States)

    Cates, Sheryl C; Morales, Roberta A; Karns, Shawn A; Jaykus, Lee-Ann; Kosa, Katherine M; Teneyck, Toby; Moore, Christina M; Cowen, Peter

    2006-07-01

    Proper storage and handling of refrigerated ready-to-eat foods can help reduce the risk of listeriosis. A national Web-based survey was conducted to measure consumer awareness and knowledge of Listeria and to estimate the prevalence of the U.S. Department of Agriculture-recommended consumer storage and handling practices for frankfurters and deli meats. The demographic characteristics of consumers who are unaware of Listeria and who do not follow the recommended storage guidelines were also assessed. In addition, predictive models were developed to determine which consumers engage in risky storage practices. Less than half of the consumers surveyed were aware of Listeria, and most of those aware were unable to identify associated food vehicles. Awareness was lower among adults 60 years of age and older, an at-risk population for listeriosis, and individuals with relatively less education and lower incomes. Most households safely stored and prepared frankfurters. Most households stored unopened packages of vacuum-packed deli meats in the refrigerator within the U.S. Department of Agriculture-recommended storage guidelines (deli meats and freshly sliced deli meats for longer than the recommended time (< or =5 days). Men, more-educated individuals, and individuals living in metropolitan areas were more likely to engage in risky storage practices. This study identified the need to develop targeted educational initiatives on listeriosis prevention.

  16. Regulation and practice of workers' protection from chemical exposures during container handling

    DEFF Research Database (Denmark)

    Nørgaard Fløe Pedersen, Randi; Jepsen, Jørgen Riis; Ádám, Balázs

    2014-01-01

    Background: Fumigation of freight containers to prevent spread of pests and off-gassing of freight are sources of volatile chemicals that may constitute significant health risks when released. The aim of the study was to investigate the regulation and practice of container handling in Denmark...... with focus on preventive measures to reduce risk of chemical exposure. Methods: A comprehensive systematic search of scientific literature, legislation and recommendations related to safe work with transport containers from international and Danish regulatory bodies was performed. The practice of handling...... instructions relate to container handling, the provided information is not sufficiently detailed to conduct safe practice in many aspects. In accordance with the scientific literature, the interviewees estimate that there is a high frequency (5 to 50%) of containers with hazardous chemical exposure...

  17. Effect of handling and processing on pesticide residues in food- a review.

    Science.gov (United States)

    Bajwa, Usha; Sandhu, Kulwant Singh

    2014-02-01

    pesticide. There is diversified information available in literature on the effect of preparation, processing and subsequent handling and storage of foods on pesticide residues which has been compiled in this article.

  18. Sheep pre-slaughter handling practices and their effect on meat quality

    Directory of Open Access Journals (Sweden)

    Francisco Gerardo Ríos-Rincón

    2013-06-01

    Full Text Available Aspects related to ovine production systems in Mexico were revisited, as well as the relationship between the transport and the ante-mortem handling with ovine welfare and pre slaughter operations. Animals stress evaluation is fundamental importance for this process, where the observation of animal behavior is basic to determinate and understands the scope of this biological phenomenon. Finally, we make reference to two of the main meat quality attributes that can be affected as consequence of non-appropriated handling practice and operations that implies the un-knowledge of animal conduct. The conclusion is that the handling practices previous to slaughter of ovine specie had a considerable influence on carcass quality. In Mexico is important to focus the cattle research on the productive systems improvement in consideration to animal welfare in the different productive process steps.

  19. Observational study of food safety practices in retail deli departments.

    Science.gov (United States)

    Lubran, M B; Pouillot, R; Bohm, S; Calvey, E M; Meng, J; Dennis, S

    2010-10-01

    In order to improve the safety of refrigerated ready-to-eat food products prepared at retail deli departments, a better understanding of current practices in these establishments is needed. Food employees in deli departments at six chain and three independent retail establishments in Maryland and Virginia were observed, using notational analysis, as they prepared deli products for sale. The frequency of contact with objects and deli products before sale, hand washing and glove changing during preparation, and equipment, utensil, and surface cleaning and sanitizing was determined. Compliance with the U.S. Food and Drug Administration's 2005 model Food Code recommendations, which must be adopted by the individual state and local jurisdictions that are responsible for directly regulating retail establishments, was also assessed. Observations indicated there were a large number of actions for which hand washing was recommended at independent and chain stores (273 recommended of 1,098 total actions and 439 recommended of 3,073 total actions, respectively). Moreover, 67% (295 of 439) of the actions for which hand washing was recommended at the chain stores and 86% (235 of 273) of those at the independent stores resulted from employees touching non-food contact surfaces prior to handling ready-to-eat food. Compliance with hand washing recommendations was generally low and varied depending on store type with independent stores exhibiting lower compliance than chain stores (5 instances of compliance for 273 recommended actions and 73 instances of compliance for 439 recommended actions, respectively). Potential risk mitigation measures that may reduce the frequency of hand washing actions needed during ready-to-eat food preparation in retail deli departments are discussed. More research is needed to determine the impact of such measures on food safety.

  20. Use of Health Belief Model Variables To Examine Self-Reported Food Handling Behaviors in a Sample of U.S. Adults Attending a Tailgate Event.

    Science.gov (United States)

    Hanson, Jennifer A; Hughes, Susan M; Liu, Pei

    2015-12-01

    Unsafe food handling behaviors are common among consumers, and, given the venue, individuals attending a tailgating event may be at risk for foodborne illness. The objective of this study was to measure the association between Health Belief Model variables and self-reported usual food handling behaviors in a convenience sample of men and women at a tailgate event. Participants (n = 128) completed validated subscales for self-reported food handling behaviors (i.e., cross-contamination, sanitation), perceived threat of foodborne illness (i.e., perceived severity, perceived susceptibility), and safe food handling cues to action (i.e., media cues, educational cues). Perceived severity of foodborne illness was associated with safer behaviors related to sanitation (r = 0.40; P < 0.001) and cross-contamination (r = 0.33; P = 0.001). Perceived severity of foodborne illness was also associated with exposure to safe food handling media cues (r = 0.20; P = 0.027) but not with safe food handling educational cues. A large proportion of participants reported that they never or seldom (i) read newspaper or magazine articles about foodborne illness (65.6%); (ii) read brochures about safe ways to handle food (61.7%); (iii) see store displays that explain ways to handle food (51.6%); or (iv) read the "safe handling instructions" on packages of raw meat and poultry (46.9%). Perceived severity of foodborne illness was positively related to both dimensions of safe food handling as well as with safe food handling media cues. Except for the weak correlation between media cues and perceived severity, the relationships between safe food handling cues and perceived threat, as well as between safe food handling cues and behaviors, were nonsignificant. This finding may be due, in part, to the participants' overall low exposure to safe food handling cues. The overall results of this study reinforce the postulate that perceived severity of foodborne illness may influence food handling behaviors.

  1. Effect of postharvest handling practices on phytochemical concentrations and bioactive potential in wild blueberry fruit

    Science.gov (United States)

    In this study, we quantified anthocyanin (ANC), proanthocyanidin (PAC), and chlorogenic acid (CA) concentrations in wild blueberry fruit (WBB) exposed to a variety of postharvest handling practices relevant to consumers and to industry. Additionally, we analyzed the bioactive potential of WBB subjec...

  2. Food Leftover Practices among Consumers in Selected Countries in Europe, South and North America

    Directory of Open Access Journals (Sweden)

    Kadri Koppel

    2016-09-01

    Full Text Available Foodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior for handling food leftovers has been studied, however little work on comparisons among countries has been published. The objective of this study was to investigate home food leftover practices of people from North American, South American, and European countries. Surveys were conducted with approximately 100 or more consumers in Argentina, Colombia, the United States, Estonia, Italy, Russia, and Spain. The participants responded to questions related to the length of time different types of food leftovers; such as meat, fresh salads, or restaurant dishes would be kept refrigerated or would be left at room temperature before refrigeration. Researchers also investigated how consumers would determine if the food was still safe for consumption. Potentially risky behaviors were observed in all seven countries. For instance, 55.8% of Estonians, 25% of Russians and 25.8% of Argentinean participants left food out at room temperature for several hours before storing in the refrigerator. Furthermore, 25%–29% of Colombian, Estonian, and Spanish consumers would look, smell, and taste leftovers to determine its probable safety. Correct handling of leftovers is an important aspect of consumer food safety. Although the surveys cannot be representative of all consumers in each country, they do provide an initial overview of comparative practices for handling leftovers among different countries. This provides government and educators with information on potential universal and unique consumer food safety issues related to handling leftover foods among various countries.

  3. A survey on knowledge and self-reported formula handling practices of parents and child care workers in Palermo, Italy

    Directory of Open Access Journals (Sweden)

    Mammina Caterina

    2009-12-01

    Full Text Available Abstract Background Powdered infant formula (PIF is not a sterile product, but this information appears to be poorly diffused among child caregivers. Parents and child care workers may behave in an unsafe manner when handling PIF. Methods This study involved parents and child care workers in the 24 municipal child care centres of Palermo. Knowledge and self-reported practices about PIF handling were investigated by a structured questionnaire. A Likert scale was used to measure the strength of the respondent's feelings. Association of knowledge and self-reported practices with demographic variables was also evaluated. Results 42.4% of parents and 71.0% of child care workers filled in the questionnaire. Significant differences were found between parents and child care workers for age and education. 73.2% of parents and 84.4% of child care workers were confident in sterility of PIF. Generally, adherence to safe procedures when reconstituting and handling PIF was more frequently reported by child care workers who, according to the existing legislation, are regularly subjected to a periodic training on food safety principles and practices. Age and education significantly influenced the answers to the questionnaire of both parents and child care workers. Conclusion The results of the study reveal that parents and child care workers are generally unaware that powdered formulas may contain viable microorganisms. However, child care workers consistently chose safer options than parents when answering the questions about adherence to hygienic practices. At present it seems unfeasible to produce sterile PIF, but the risk of growth of hazardous organisms in formula at the time of administration should be minimized by promoting safer behaviours among caregivers to infants in both institutional settings and home.

  4. Food storage and disposal: consumer practices and knowledge

    NARCIS (Netherlands)

    Terpstra, P.M.J.; Steenbekkers, L.P.A.; Maertelaere, de N.C.M.; Nijhuis, S.

    2005-01-01

    Purpose - Consumer food handling behaviour is important in preventing food borne disease and this paper proposes examining consumer behaviour and knowledge concerning food storage and disposal. Design/methodology/approach - Interviews and observations were used to investigate the storage methods and

  5. The neutropenic diet reviewed: moving toward a safe food handling approach.

    Science.gov (United States)

    Fox, Nicole; Freifeld, Alison G

    2012-06-01

    For decades, the concept of a neutropenic diet has implied a strict limitation of foods allowed for consumption, as a presumptive means of reducing the risk of infection in cancer patients. The rationale was to limit the introduction of potentially harmful bacteria into the gastrointestinal tract by the restriction of certain foods that might harbor those organisms. However, this concept has not been substantiated with direct proof, and no universal definition of the neutropenic diet exists. Exactly which foods are restricted varies greatly by institution, but most notable is the restriction of fresh fruits and vegetables. Research evaluating potential benefits of a neutropenic diet is very limited, but the diet is still prescribed in many institutions with the hope that it will prevent foodborne infection and/or bacteremia in neutropenic patients. Review of the pathophysiology of foodborne illness and pertinent studies about the neutropenic diet lead to the conclusion that there is no clear benefit from the longstanding dietary restrictions that may be imposed during neutropenia. Instead, we propose adoption of standard safe food handling methods to allow for a more liberalized diet in the neutropenic patient.

  6. Handling Diversity of Visions and Priorities in Food Chain Sustainability Assessment

    Directory of Open Access Journals (Sweden)

    Francesca Galli

    2016-03-01

    Full Text Available Food chain sustainability assessment is challenging on several grounds. Handling knowledge and information on sustainability performance and coping with the diversity of visions around “what counts as sustainable food” are two key issues addressed by this study. By developing a comparative case study on local, regional and global wheat-to-bread chains, and confronting the multidimensionality of sustainability, this work focuses on the differing visions and perspectives of stakeholders. We integrate qualitative and quantitative data, stakeholder consultation and multi-criteria analysis to align the visions and the multiple meanings of sustainability. Because of the complexity and the dynamicity of the food system, the multidimensionality of the sustainability concept and its pliability to stakeholders priorities, sustainability is an object of competition for firms in the agro-food sector and has major implications in the governance of food chains. Results identify key propositions in relation to: (i the value of combining science-led evidence with socio-cultural values; (ii multidimensional sustainability assessment as a self diagnosis tool; and (iii the need to identify shared assessment criteria by communities of reference.

  7. 78 FR 34565 - Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food; Electron...

    Science.gov (United States)

    2013-06-10

    ... HUMAN SERVICES Food and Drug Administration 21 CFR Part 579 Irradiation in the Production, Processing... THE PRODUCTION, PROCESSING, AND HANDLING OF ANIMAL FEED AND PET FOOD 0 1. The authority citation for... generated from machine sources at energy levels not to exceed 10 million electron volts (MeV); (3)...

  8. Reliability of the Rasch Food Safety Practices scale.

    Science.gov (United States)

    Fischer, Arnout R H; Frewer, Lynn J

    2009-10-01

    A reduced version of the Rasch Food Safety Practices scale [Fischer, A. R. H., Frewer, L. J., & Nauta, M. J. (2006). Towards improving food safety in the domestic environment: a multi-item Rasch scale for the measurement of the safety efficacy of domestic food handling practices. Risk Analysis, 26(5), 1323-1338] was investigated to establish its reliability and robustness. A second set of survey data were collected using the reduced Rasch scale. We discuss the reliability and robustness of the original Rasch scale in terms of the second analysis. In general, the results of the reduced scale provided results that were very similar to those obtained in the original study. In both studies the goodness of fit of the different items was stable. The range of the difficulty parameters was smaller in this study than in the previous one, which may be attributed to methodological causes. The high level of similarity of the key parameters shows that the Rasch scale is reliable and robust.

  9. Food safety knowledge and practices of abattoir and butchery shops and the microbial profile of meat in Mekelle City, Ethiopia

    OpenAIRE

    Mekonnen Haileselassie; Habtamu Taddele; Kelali Adhana; Shewit Kalayou

    2013-01-01

    Objective: To assess the food safety knowledge and practices in meat handling, and to determine microbial load and pathogenic organisms in meat at Mekelle city. Methods: A descriptive survey design was used to answer questions concerning the current status of food hygiene and sanitation practiced in the abattoir and butcher shops. Workers from the abattoir and butcher shops were interviewed through a structured questionnaire to assess their food safety knowledge. Bacterial load was assesse...

  10. Milk postharvest handling practices across the supply chain in Eastern Ethiopia

    Directory of Open Access Journals (Sweden)

    Tadele Amentie

    2016-06-01

    Full Text Available Objective: This study was conducted to assess hygienic cow milk handling practices of milk producers, traders (informal collectors, transporters and vendors and consumers across the milk supply chain in the Eastern Ethiopia. Materials and methods: A total of 160 milk producers in Babile district were selected using multistage stratified sampling technique. Moreover, a total of 54 milk collectors and transporters (5, 40, 9 from Jigjiga, Harar and Dire Dawa town, respectively, 152 vendors (40 from Bable, Harar and Dire Dawa town and 32 from Jigjiga town and 160 consumers (40 from each town were selected using snowball sampling technique. Data from the selected actors were collected using focus group discussion, questionnaire survey and observations. Results: The study revealed that the majority of milk handling operations in the study area is carried out by females. The majority of respondent milk producers (87.5-92.5%, collectors and transporters (88.9-100%, vendors (77.5-90.7% and some consumers (37.5-47.5% performing milk handling operations were illiterate. Most of the observed actors in the study area perform malpractices (such as failure to stop milk handling while showing disease symptoms, improper hand washing and handling of risk factors while working with milk. Majority of respondent milk producers (87.5-97.5%, all traders and some consumers (12.5-32.5% use plastic containers for milk handling. Milk handling equipments were commonly washed using warm water, detergent and sand; however, in most case they were not properly protected from risk factors after washing. Majority of respondent milk producers (55-65%, collectors and transporters (60-66.7%, and some vendors (0-50% and consumers (0-55% use water from non-tap sources for hygienic practices. Conclusion: In general; the findings indicated that milk handling practices performed across the supply chain in the study area were unhygienic and therefore suggested the need for improving

  11. Handling practice changes before and later slaughter to reduce the presence of DFD meat in beef

    Directory of Open Access Journals (Sweden)

    Cristina Pérez-Linares

    2011-12-01

    Full Text Available In the production chain, animals are exposed to a series of factors and commercial practices that result in stress. These factors are mainly climatic variations, transport, handling, pre-slaughter waiting, stunning and slaughter. Any negative effect is in function of the type, duration and intensity of the stressing factors before slaughter and the individual susceptibility of animals. These pre-slaughter adverse effects have impact not only on animal welfare, but they also have clear repercussion in meat quality and economic profit of livestock producers. The presence of DFD meat is an issue that affects the quality and economic aspects and this can be minimized through giving major importance to animal welfare, implying changes in animal handling before slaughter. Personal involved in animal handling must be capacitated besides preventive maintenance to equipment in order to improve production.

  12. Standard Practice for Sampling Airborne Particulate Contamination in Cleanrooms for Handling Aerospace Fluids

    CERN Document Server

    American Society for Testing and Materials. Philadelphia

    2006-01-01

    1.1 This practice covers a procedure for sampling airborne particulate matter larger than 5 m in size. The method is designed to be used in specific areas, commonly called cleanrooms in the aerospace industry, where aerospace fluids are handled. Note 1 Practice F 50 is an alternative procedure. This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

  13. Predictors of adherence to safe handling practices for antineoplastic drugs: A survey of hospital nurses.

    Science.gov (United States)

    Silver, Sharon R; Steege, Andrea L; Boiano, James M

    2016-01-01

    Despite growing awareness of the hazards of exposure to antineoplastic drugs (ADs), surveys continue to find incomplete adherence to recommended safe handling guidelines. A 2011 survey of healthcare workers presents an opportunity to examine factors associated with adherence among 1094 hospital nurses who administered ADs. Data for these hypothesis-generating analyses were taken from an anonymous, web-based survey of healthcare workers. Regression modeling was used to examine associations between a number of predictors (engineering controls, work practices, nurse perceptions, and nurse and hospital characteristics) and three outcomes reported by nurses: use of personal protective equipment (PPE); activities performed with gloves previously worn to administer ADs; and spills of ADs. Adherence to safe handling guidelines was not universal, and AD spills were reported by 9.5% of nurses during the week prior to the survey. Familiarity with safe handling guidelines and training in safe handling were associated with more reported PPE use. Nurse-perceived availability of PPE was associated with more reported PPE use and lower odds of reported spills. Use of closed system drug-transfer devices and luer-lock fittings also decreased the odds of self-reported AD spills, while more frequent AD administration increased the risk. AD administration frequency was also associated with performing more activities with gloves previously worn to administer ADs, and nurse perception of having adequate time for taking safety precautions with fewer such activities. The results suggest that training and familiarity with guidelines for safe handling of ADs, adequate time to adhere to guidelines, and availability of PPE and certain engineering controls are key to ensuring adherence to safe handling practices. Further assessment of training components and engineering controls would be useful for tailoring interventions targeting these areas.

  14. Postharvest Handling Practices and Treatment Methods for Tomato Handlers in Developing Countries: A Mini Review

    Directory of Open Access Journals (Sweden)

    Isaac Kojo Arah

    2016-01-01

    Full Text Available Tomato production has increased in recent years due to the economic and nutritional importance of the crop. This increase is made possible by the numerous research advances made along the entire value chain. However, scientific research has been focussed mainly on production whilst neglecting postharvest issues. Tomato producers have therefore enjoyed good harvests in recent times, though the good harvests of those from developing countries do not translate into profit as most are lost after harvest. From this study, it was revealed that the postharvest quality and shelf life of the fruit in part will depend on some postharvest handling practices and treatments carried out after harvest. Handling practices like harvesting, precooling, cleaning and disinfecting, sorting and grading, packaging, storing, and transportation played an important role in maintaining quality and extending shelf life. Using appropriate postharvest treatments like refrigeration, heat treatment, modified atmosphere packaging (MAP, and 1-methylcyclopropene (1-MCP and calcium chloride (CaCl2 application was also vital. It was concluded by this study that the quality of the harvested fruit can be maintained and shelf life extended by using appropriate postharvest handling practices and treatment methods. Failure to adhere to these practices will result in a high amount of loss.

  15. Influence of Handling Practices on Material Recovery from Residential Solid Waste

    Directory of Open Access Journals (Sweden)

    Jairo F. Pereira

    2010-07-01

    Full Text Available Material recovery from municipal solid waste (MSW is becoming widely adopted in several developing countries. Residential solid waste is one of the most important components of MSW and the handling practices of the MSW by the generators have a major impact on the quality and quantity of the materials for recovery. This article analyzes the generation and composition of residential solid waste and the handling practices by users in three municipalities in Colombia that have a solid waste management plant (SWMP. The findings show that, although there are significant amounts of useful materials, their handling of the materials as “garbage”, the low recognition of recovery work, and the inadequate storage and source management practices, affect material recovery and the operation of SWMPs. These results may be taken as a reference for this type of municipality, because the solid waste management system and the type of operation of the SWMPs analyzed is similar to all of the SWMPs in the country as well as in other countries in the region.

  16. Food allergy: a practice parameter update-2014.

    Science.gov (United States)

    Sampson, Hugh A; Aceves, Seema; Bock, S Allan; James, John; Jones, Stacie; Lang, David; Nadeau, Kari; Nowak-Wegrzyn, Anna; Oppenheimer, John; Perry, Tamara T; Randolph, Christopher; Sicherer, Scott H; Simon, Ronald A; Vickery, Brian P; Wood, Robert; Bernstein, David; Blessing-Moore, Joann; Khan, David; Lang, David; Nicklas, Richard; Oppenheimer, John; Portnoy, Jay; Randolph, Christopher; Schuller, Diane; Spector, Sheldon; Tilles, Stephen A; Wallace, Dana; Sampson, Hugh A; Aceves, Seema; Bock, S Allan; James, John; Jones, Stacie; Lang, David; Nadeau, Kari; Nowak-Wegrzyn, Anna; Oppenheimer, John; Perry, Tamara T; Randolph, Christopher; Sicherer, Scott H; Simon, Ronald A; Vickery, Brian P; Wood, Robert

    2014-11-01

    This parameter was developed by the Joint Task Force on Practice Parameters, representing the American Academy of Allergy, Asthma & Immunology (AAAAI); the American College of Allergy, Asthma & Immunology (ACAAI); and the Joint Council of Allergy, Asthma & Immunology (JCAAI). The AAAAI and the ACAAI have jointly accepted responsibility for establishing "Food Allergy: A practice parameter update-2014." This is a complete and comprehensive document at the current time. The medical environment is a changing one, and not all recommendations will be appropriate for all patients. Because this document incorporated the efforts of many participants, no single individual, including those who served on the Joint Task Force, is authorized to provide an official AAAAI or ACAAI interpretation of these practice parameters. Any request for information about or an interpretation of these practice parameters by the AAAAI or ACAAI should be directed to the Executive Offices of the AAAAI, ACAAI, and JCAAI. These parameters are not designed for use by pharmaceutical companies in drug promotion.

  17. Interpretation of food risks by mothers of kindergarten children in St.Petersburg, Russia, and their strategies of risk handling

    NARCIS (Netherlands)

    Gromasheva, O.

    2012-01-01

    This study discusses different types of food risks and different strategies of risk handling as conceived by mothers of kindergarten children in Russia. The research includes an analysis of Internet forum discussions and semi-structured interviews; it mainly used data from well-educated, middle-clas

  18. Myths and facts about Minnesota's new safe patient handling statute and your dental practice.

    Science.gov (United States)

    Shuman, Stephen; Simonson, Peggy; Tschida, Breca; Owen, Mary; Ofstehage, John; Glasrud, Patricia

    2011-01-01

    With the passage of a safe patient handling statute in 2009, Minnesota became one of a growing number of states requiring health care providers to become more aware and accountable about providing appropriate assistance during the movement of patients in clinical care settings. The Minnesota Department of Labor and Industry and the Minnesota Dental Association have been working together to ensure that Minnesota's SPH regulations are as practical as possible for dental providers while still achieving the objectives of the statute. A template Safe Patient Handling Program for Clinics has been developed with substantial input from MDA's ESNA Committee and is now available on the DLI website: www.dli.mn.gov/WSC/SPHlegislation.asp. All Minnesota dental practices should use this template to develop their own safe patient handling program as soon as possible. Additional background information and resources related to Minnesota's SPH regulations are also available on the DLI website. MDA and DLI are currently also developing a hazard assessment tool for dental practices to assess their specific risks associated with patient movement. This hazard assessment will, in turn, guide decisions about what type of safe patient handling equipment and staff training will be necessary for total compliance with the new statute. MDA, in cooperation with DLI, will continue to keep dental professionals informed about when these materials will be available. Additionally, MDA is working to ensure appropriate training options will be available for compliance with SPH regulations. The University of Minnesota's School of Dentistry's Oral Health Services for Older Adults Program and Department of Continuing Dental Education have been regularly providing such training in conjunction with the school's "Miniresidency in Nursing Home and Long-term Care for the Dental Team," and efforts are now underway at the dental school to create stand-alone training options for Minnesota's dental professionals

  19. Knowledge and practice of confidential data handling in the Welsh Deanery: a brief report.

    Science.gov (United States)

    Jackson, L E; Lim, M W

    2011-01-01

    Recent large-scale personal data loss incidents highlighted the need for public bodies to more securely handle confidential data. We surveyed trainees from all specialties in the Welsh Deanery for their knowledge and practice. All registered trainees were invited to participate in an online anonymised survey. There were 880 completed and non-duplicated responses (52.9% response rate). Responses were analysed using Microsoft Access. Over 40% (388/880 (44.1%)) did not use formal guidelines on storage or disposal of confidential data. The majority appeared to dispose of confidential paper documents securely, that is, using shredders and white shredder bags. However, there were significant numbers of unmarked responses. Clinical documents, such as theatre lists, were taken home by 281/880 (31.9%) of trainees. The majority secured their computers (569/871 (65.3%)) by either not keeping patient identifiable data on them or using encryption. However, 302/871 (34.7%) did not adequately secure their computers. The surgical and anaesthetic specialties were least aware of formal confidentiality guidelines (95/178 (53.4%)) and 52/102 (51.0%) respectively) and least secured their computers (106/178 (59.6%) and 63/102 (61.8%) respectively). Education is needed to improve knowledge and practice of confidential data handling. This may be delivered through workshops during induction programmes or as part of European Computer Driving Licence (ECDL) modules. Training is especially indicated for the surgical and anaesthetic specialties.

  20. Best practices for washing and handling of the bag Kangaroo enteral feeding

    OpenAIRE

    2016-01-01

    Introduction. Enteral nutrition is a valuable tool in the therapy of hospitalized, especially in intensive care units, and patients for their diseases lose their ability to ingest food patients.Method. The methodology pointing evidence-based clinical practice (PCBE) dealing with the study and analysis of primary and original research of high scientific quality, locating findings that respond to the clinical question posed was applied.Results. No study directly answer the question, however, se...

  1. Food for talk: discursive identities, food choice and eating practices

    NARCIS (Netherlands)

    Sneijder, P.W.J.

    2006-01-01

    This thesis focuses on the construction and use of identities in food interaction. Insights from discursive psychology and conversation analysis are drawn upon to examine the interactional functions of identities in online food talk.Discursive psychology (DP) explores how psychological themes

  2. 76 FR 50740 - Draft Guidance for Industry and Food and Drug Administration Staff; Procedures for Handling...

    Science.gov (United States)

    2011-08-16

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration... and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is... Federal Food, Drug, and Cosmetic Act (the FD&C Act), procedural information on how to fulfill section...

  3. 77 FR 71316 - Irradiation in the Production, Processing and Handling of Food

    Science.gov (United States)

    2012-11-30

    ... CONTACT: Lane A. Highbarger, Center for Food Safety and Applied Nutrition (HFS-255), Food and Drug...) of the Federal Food, Drug, and Cosmetic Act X. References I. Background In a notice published in the...). Under section 201(s) of the Federal Food, Drug, and Cosmetic Act (the FD&C Act) (21 U.S.C. 321(s)),...

  4. Food Practices and School Connectedness: A Whole-School Approach

    Science.gov (United States)

    Neely, Eva; Walton, Mat; Stephens, Christine

    2016-01-01

    Purpose: The health-promoting schools (HPSs) framework has emerged as a promising model for promoting school connectedness in the school setting. The purpose of this paper is to explore the potential for food practices to promote school connectedness within a HPSs framework. Design/methodology/approach: This study explores food practices within a…

  5. A mixed methods study of food safety knowledge, practices and beliefs in Hispanic families with young children.

    Science.gov (United States)

    Stenger, Kristen M; Ritter-Gooder, Paula K; Perry, Christina; Albrecht, Julie A

    2014-12-01

    Children are at a higher risk for foodborne illness. The objective of this study was to explore food safety knowledge, beliefs and practices among Hispanic families with young children (≤10 years of age) living within a Midwestern state. A convergent mixed methods design collected qualitative and quantitative data in parallel. Food safety knowledge surveys were administered (n = 90) prior to exploration of beliefs and practices among six focus groups (n = 52) conducted by bilingual interpreters in community sites in five cities/towns. Descriptive statistics determined knowledge scores and thematic coding unveiled beliefs and practices. Data sets were merged to assess concordance. Participants were female (96%), 35.7 (±7.6) years of age, from Mexico (69%), with the majority having a low education level. Food safety knowledge was low (56% ± 11). Focus group themes were: Ethnic dishes popular, Relating food to illness, Fresh food in home country, Food safety practices, and Face to face learning. Mixed method analysis revealed high self confidence in preparing food safely with low safe food handling knowledge and the presence of some cultural beliefs. On-site Spanish classes and materials were preferred venues for food safety education. Bilingual food safety messaging targeting common ethnic foods and cultural beliefs and practices is indicated to lower the risk of foodborne illness in Hispanic families with young children.

  6. Can current dietary exposure models handle aggregated intake from different foods? A simulation study for the case of two foods

    NARCIS (Netherlands)

    Slob, W.; Boer, de W.J.; Voet, van der H.

    2010-01-01

    Current dietary exposure models provide estimates of long-term intake distributions using short-term food consumption survey data, by statistically modeling the aggregated intakes from different foods consumed on the same day for each participant of the survey. Food consumption behaviour in a popula

  7. Can current dietary exposure models handle aggregated intake from different foods? A simulation study for the case of two foods.

    NARCIS (Netherlands)

    Slob, W.; de Boer, W.J.; van der Voet, H.

    2010-01-01

    Current dietary exposure models provide estimates of long-term intake distributions using short-term food consumption survey data, by statistically modeling the aggregated intakes from different foods consumed on the same day for each participant of the survey. Food consumption behaviour in a popula

  8. Food suppliers' perceptions and practical implementation of food safety regulations in Taiwan

    Directory of Open Access Journals (Sweden)

    Wen-Hwa Ko

    2015-12-01

    Full Text Available The relationships between the perceptions and practical implementation of food safety regulations by food suppliers in Taiwan were evaluated. A questionnaire survey was used to identify individuals who were full-time employees of the food supply industry with at least 3 months of experience. Dimensions of perceptions of food safety regulations were classified using the constructs of attitude of employees and corporate concern attitude for food safety regulation. The behavior dimension was classified into employee behavior and corporate practice. Food suppliers with training in food safety were significantly better than those without training with respect to the constructs of perception dimension of employee attitude, and the constructs of employee behavior and corporate practice associated with the behavior dimension. Older employees were superior in perception and practice. Employee attitude, employee behavior, and corporate practice were significantly correlated with each other. Satisfaction with governmental management was not significantly related to corporate practice. The corporate implementation of food safety regulations by suppliers was affected by employees' attitudes and behaviors. Furthermore, employees' attitudes and behaviors explain 35.3% of corporate practice. Employee behavior mediates employees' attitudes and corporate practices. The results of this study may serve as a reference for governmental supervision and provide training guidelines for workers in the food supply industry.

  9. Keeping Kids Safe: A Guide for Safe Food Handling & Sanitation for Child Care Providers.

    Science.gov (United States)

    Food Safety and Inspection Service (USDA), Washington, DC.

    Because children under age 5 are susceptible to food-borne illnesses and children in diapers present special sanitation and health problems, food safety and sanitation are emerging as important issues for child care providers. This booklet is designed to give providers and parents a quick and easy reference for food safety and sanitation. The…

  10. 77 FR 71312 - Irradiation in the Production, Processing and Handling of Food

    Science.gov (United States)

    2012-11-30

    ... FURTHER INFORMATION CONTACT: Lane A. Highbarger, Center for Food Safety and Applied Nutrition (HFS-255.... Section 301(ll) of the Federal Food, Drug, and Cosmetic Act X. References I. Background In a notice... irradiation of meat (Ref. 1). Under section 201(s) of the Federal Food, Drug, and Cosmetic Act (FD&C Act)...

  11. 77 FR 34212 - Irradiation in the Production, Processing, and Handling of Food

    Science.gov (United States)

    2012-06-11

    ... Nutrition (HFS-265), Food and Drug Administration, 5100 Paint Branch Pkwy., College Park, MD 20740-3835, 240... section 201(s) of the Federal Food, Drug, and Cosmetic Act (the FD&C Act) (21 U.S.C. 321(s)). While a... for inspection at the Center for Food Safety and Applied Nutrition by appointment with the...

  12. Sustainable food planning: evolving theory and practice

    NARCIS (Netherlands)

    Viljoen, A.; Wiskerke, J.S.C.

    2012-01-01

    Half the world’s population is now urbanised and cities are assuming a larger role in debates about the security and sustainability of the global food system. Hence, planning for sustainable food production and consumption is becoming an increasingly important issue for planners, policymakers, desig

  13. Microwave Cooking Practices in Minnesota Food Service Establishments.

    Science.gov (United States)

    Hedeen, Nicole; Reimann, David; Everstine, Karen

    2016-03-01

    Uneven cooking due to consumer use of microwave ovens to cook food products that have been prepared but are not ready to eat has been a documented risk factor in several foodborne disease outbreaks. However, the use of microwave ovens in restaurants and other food service establishments has not been well documented. The aim of this study was to describe the types of food service establishments that use microwave ovens, how these ovens are used, types of foods heated or cooked in these ovens, types of microwave ovens used in food service establishments, and the level of compliance with U.S. Food and Drug Administration (FDA) guidelines. From 2008 to 2009, the Minnesota Department of Health collected data from a convenience sample of 60 food establishments within the state. Facility types included fast-food restaurants, sit-down restaurants, school food service, nursing homes, hotels and motels, and daycare centers. Food preparation practices were classified as prep-serve, cookserve, or complex. Minnesota environmental health specialists administered a study questionnaire to managers during routine inspections. Establishments included in this study reported using microwave ovens primarily to warm commercial ready-to-eat products (67%) and to warm foods for palatability (50%). No minimum temperatures are required for these processes because these foods do not require pathogen destruction. However, food establishments using complex preparation practices more often reported using microwave ovens for multiple processes and for processes that require pathogen destruction. For establishments that did report microwave oven use for food requiring pathogen destruction, the majority of managers reported following most FDA recommendations for cooking and reheating for hot-holding potentially hazardous foods, but many did not report letting food stand for 2 min after cooking. Additional training on stand time after microwave cooking could be beneficial because of low reporting

  14. Special Handling for Ready-to-Eat, Refrigerated Foods: Reducing the Risks of Foodborne Listeria

    Science.gov (United States)

    ... especially important in preventing listeriosis. Step 1 – CLEAN ( Wash hands and surfaces often ) Wash hands with warm water and soap for 20 seconds ... using the bathroom, changing diapers, or handling pets. Wash cutting ... use a small produce brush to remove surface dirt Wipe up spills in ...

  15. FOOD NEOPHOBIA - IMPORTANCE IN CLINICAL PRACTICE

    Directory of Open Access Journals (Sweden)

    Ana Isabel Silva

    2017-01-01

    Conclusions: The gustatory preferences are very stable and can follow up lifelong and we should pay particular attention to children and parents in the “taste education” process. By giving the child some favourite foods with new foods and to stay calm for temporary neophobias, may be the key to the development of taste preferences. The negative reinforcement, such pressures, should be avoided, and the positive reinforcement should be implemented.

  16. Microbiological challenge testing for Listeria monocytogenes in ready-to-eat food: a practical approach

    Directory of Open Access Journals (Sweden)

    Carlo Spanu

    2014-12-01

    Full Text Available Food business operators (FBOs are the primary responsible for the safety of food they place on the market. The definition and validation of the product’s shelf-life is an essential part for ensuring microbiological safety of food and health of consumers. In the frame of the Regulation (EC No 2073/2005 on microbiological criteria for foodstuffs, FBOs shall conduct shelf-life studies in order to assure that their food does not exceed the food safety criteria throughout the defined shelf-life. In particular this is required for ready-to-eat (RTE food that supports the growth of Listeria monocytogenes. Among other studies, FBOs can rely on the conclusion drawn by microbiological challenge tests. A microbiological challenge test consists in the artificial contamination of a food with a pathogen microorganism and aims at simulating its behaviour during processing and distribution under the foreseen storage and handling conditions. A number of documents published by international health authorities and research institutions describes how to conduct challenge studies. The authors reviewed the existing literature and described the methodology for implementing such laboratory studies. All the main aspects for the conduction of L. monocytogenes microbiological challenge tests were considered, from the selection of the strains, preparation and choice of the inoculum level and method of contamination, to the experimental design and data interpretation. The objective of the present document is to provide an exhaustive and practical guideline for laboratories that want to implement L. monocytogenes challenge testing on RTE food.

  17. Microbiological Challenge Testing for Listeria Monocytogenes in Ready-to-Eat Food: A Practical Approach

    Science.gov (United States)

    Scarano, Christian; Ibba, Michela; Pala, Carlo; Spanu, Vincenzo; De Santis, Enrico Pietro Luigi

    2014-01-01

    Food business operators (FBOs) are the primary responsible for the safety of food they place on the market. The definition and validation of the product’s shelf-life is an essential part for ensuring microbiological safety of food and health of consumers. In the frame of the Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs, FBOs shall conduct shelf-life studies in order to assure that their food does not exceed the food safety criteria throughout the defined shelf-life. In particular this is required for ready-to-eat (RTE) food that supports the growth of Listeria monocytogenes. Among other studies, FBOs can rely on the conclusion drawn by microbiological challenge tests. A microbiological challenge test consists in the artificial contamination of a food with a pathogen microorganism and aims at simulating its behaviour during processing and distribution under the foreseen storage and handling conditions. A number of documents published by international health authorities and research institutions describes how to conduct challenge studies. The authors reviewed the existing literature and described the methodology for implementing such laboratory studies. All the main aspects for the conduction of L. monocytogenes microbiological challenge tests were considered, from the selection of the strains, preparation and choice of the inoculum level and method of contamination, to the experimental design and data interpretation. The objective of the present document is to provide an exhaustive and practical guideline for laboratories that want to implement L. monocytogenes challenge testing on RTE food. PMID:27800369

  18. Looking at practice: revealing the knowledge demands of teaching data handling in the primary classroom

    Science.gov (United States)

    Leavy, Aisling

    2015-09-01

    In the evolving field of mathematics education, there is the need to maintain the relationship between what is presented in college level preparation courses and the skills required to teach mathematics in classrooms. This research examines the knowledge demands placed on 73 pre-service primary teachers as they use lesson study to plan and teach data handling in primary classrooms. Pre-service teachers are observed as they plan, teach and re-teach data lessons in classrooms. Problems of practice are identified and categorized using the Ball, Thames and Phelps (2008) subdomains of common content knowledge (CCK), specialized content knowledge (SCK), knowledge of content and students (KCS) and knowledge of content and teaching (KCT). The results provide insights into the specific knowledge demands placed on early career teachers when teaching data and statistics and identifies foci area that can be addressed in teacher preparation programs. The results illustrate that development of understandings in one knowledge subdomain can motivate and impact learning in another subdomain. These interrelationships were found to exist both within and between the domains of content and pedagogical content knowledge.

  19. Practical approaches to handle the singularities of a wrist-partitioned space manipulator

    Science.gov (United States)

    Xu, Wenfu; Liang, Bin; Xu, Yangsheng

    2011-01-01

    Space robotic systems are expected to play an increasingly important role in the future. However, the control methods based on the inverse kinematics are affected by singularities. In this paper, practical approaches are proposed to solve the problems of a wrist-partitioned space manipulator. For spacecraft-referenced end-point motion control, we presented the singularity separation plus damped reciprocal (SSPDR) method, which separates the singularity parameters from the inverse of the Jacobian, and replaces their reciprocals using the damped reciprocals. For another control strategy, i.e. inertially referenced end-point motion control, including spacecraft attitude-controlled mode and free-floating mode, the linear momentum equation is used to eliminate three independent variables. With modifying some expressions, the SSPDR method is utilized to solve the singularities of spacecraft attitude-controlled space robot. When the space robot is free-floating, the singularities, i.e. the so-called dynamic singularities, cannot be predicted according to its kinematic structure. Combining with the measured angular velocity of the base, the dynamic singularity handling problem is transformed into real-time kinematic singularity avoiding problem, which can be solved by the SSPDR method. Since the SVD decomposition, the estimation of the minimum singularity value, and the calculation of the generalized Jacobian matrix are not required, the algorithm has lower computation load. Another advantage is that, only the accuracy of part velocity components is reduced by adding the damped coefficients. Simulation results verify the proposed approaches.

  20. Semi-automatic handling of meteorological ground measurements using WeatherProg: prospects and practical implications

    Science.gov (United States)

    Langella, Giuliano; Basile, Angelo; Bonfante, Antonello; De Mascellis, Roberto; Manna, Piero; Terribile, Fabio

    2016-04-01

    WeatherProg is a computer program for the semi-automatic handling of data measured at ground stations within a climatic network. The program performs a set of tasks ranging from gathering raw point-based sensors measurements to the production of digital climatic maps. Originally the program was developed as the baseline asynchronous engine for the weather records management within the SOILCONSWEB Project (LIFE08 ENV/IT/000408), in which daily and hourly data where used to run water balance in the soil-plant-atmosphere continuum or pest simulation models. WeatherProg can be configured to automatically perform the following main operations: 1) data retrieval; 2) data decoding and ingestion into a database (e.g. SQL based); 3) data checking to recognize missing and anomalous values (using a set of differently combined checks including logical, climatological, spatial, temporal and persistence checks); 4) infilling of data flagged as missing or anomalous (deterministic or statistical methods); 5) spatial interpolation based on alternative/comparative methods such as inverse distance weighting, iterative regression kriging, and a weighted least squares regression (based on physiography), using an approach similar to PRISM. 6) data ingestion into a geodatabase (e.g. PostgreSQL+PostGIS or rasdaman). There is an increasing demand for digital climatic maps both for research and development (there is a gap between the major of scientific modelling approaches that requires digital climate maps and the gauged measurements) and for practical applications (e.g. the need to improve the management of weather records which in turn raises the support provided to farmers). The demand is particularly burdensome considering the requirement to handle climatic data at the daily (e.g. in the soil hydrological modelling) or even at the hourly time step (e.g. risk modelling in phytopathology). The key advantage of WeatherProg is the ability to perform all the required operations and

  1. Belgian and Spanish consumption data and consumer handling practices for fresh fruits and vegetables useful for further microbiological and chemical exposure assessment.

    Science.gov (United States)

    Jacxsens, L; Ibañez, I Castro; Gómez-López, V M; Fernandes, J Araujo; Allende, A; Uyttendaele, M; Huybrechts, I

    2015-04-01

    A consumer survey was organized in Spain and Belgium to obtain consumption data and to gain insight into consumer handling practices for fresh vegetables consumed raw or minimally processed (i.e., heads of leafy greens, bell peppers, tomatoes, fresh herbs, and precut and packed leafy greens) and fruits to be consumed without peeling (i.e., apples, grapes, strawberries, raspberries, other berries, fresh juices, and precut mixed fruit). This information can be used for microbiological and/or chemical food safety research. After extensive cleanup of rough databases for missing and extreme values and age correction, information from 583 respondents from Spain and 1,605 respondents from Belgium (18 to 65 years of age) was retained. Daily intake (grams per day) was calculated taking into account frequency and seasonality of consumption, and distributions were obtained that can be used in quantitative risk assessment for chemical hazards with chronic effects on human health. Data also were recalculated to obtain discrete distributions of consumption per portion and the corresponding frequency of consumption, which can be used in acute microbiological risk assessment or outbreak investigations. The ranked median daily consumption of fruits and vegetables was similar in Spain and Belgium: apple > strawberry > grapes > strawberries and raspberries; and tomatoes > leafy greens > bell peppers > fresh herbs. However, vegetable consumption was higher (in terms of both portion and frequency of consumption) in Spain than in Belgium, whereas the opposite was found for fruit consumption. Regarding consumer handling practices related to storage time and method, Belgian consumers less frequently stored their fresh produce in a refrigerator and did so for shorter times compared with Spanish consumers. Washing practices for lettuce heads and packed leafy greens also were different. The survey revealed differences between these two countries in consumption and consumer handling practices

  2. Generic Planning and Control of Automated Material Handling Systems: Practical Requirements Versus Existing Theory

    NARCIS (Netherlands)

    Haneyah, Sameh; Zijm, Henk; Schutten, Marco; Schuur, Peter

    2011-01-01

    This paper discusses the problem of generic planning and control of Automated Material Handling Systems (AMHSs). The paper illustrates the relevance of this research direction, and then addresses three different market sectors where AMHSs are used. These market sectors are: baggage handling, distrib

  3. Food Safety Practices in the Egg Products Industry.

    Science.gov (United States)

    Viator, Catherine L; Cates, Sheryl C; Karns, Shawn A; Muth, Mary K; Noyes, Gary

    2016-07-01

    We conducted a national census survey of egg product plants (n = 57) to obtain information on the technological and food safety practices of the egg products industry and to assess changes in these practices from 2004 to 2014. The questionnaire asked about operational and sanitation practices, microbiological testing practices, food safety training for employees, other food safety issues, and plant characteristics. The findings suggest that improvements were made in the industry's use of food safety technologies and practices between 2004 and 2014. The percentage of plants using advanced pasteurization technology and an integrated, computerized processing system increased by almost 30 percentage points. Over 90% of plants voluntarily use a written hazard analysis and critical control point (HACCP) plan to address food safety for at least one production step. Further, 90% of plants have management employees who are trained in a written HACCP plan. Most plants (93%) conduct voluntary microbiological testing. The percentage of plants conducting this testing on egg products before pasteurization has increased by almost 30 percentage points since 2004. The survey findings identify strengths and weaknesses in egg product plants' food safety practices and can be used to guide regulatory policymaking and to conduct required regulatory impact analysis of potential regulations.

  4. Recipe Modification Improves Food Safety Practices during Cooking of Poultry.

    Science.gov (United States)

    Maughan, Curtis; Godwin, Sandria; Chambers, Delores; Chambers Iv, Edgar

    2016-08-01

    Many consumers do not practice proper food safety behaviors when preparing food in the home. Several approaches have been taken to improve food safety behaviors among consumers, but there still is a deficit in actual practice of these behaviors. The objective of this study was to assess whether the introduction of food safety instructions in recipes for chicken breasts and ground turkey patties would improve consumers' food safety behaviors during preparation. In total, 155 consumers in two locations (Manhattan, KS, and Nashville, TN) were asked to prepare a baked chicken breast and a ground turkey patty following recipes that either did or did not contain food safety instructions. They were observed to track hand washing and thermometer use. Participants who received recipes with food safety instructions (n = 73) demonstrated significantly improved food safety preparation behaviors compared with those who did not have food safety instructions in the recipe (n = 82). In addition, the majority of consumers stated that they thought the recipes with instructions were easy to use and that they would be likely to use similar recipes at home. This study demonstrates that recipes could be a good source of food safety information for consumers and that they have the potential to improve behaviors to reduce foodborne illness.

  5. Food and nutrition security: challenges of post-harvest handling in Kenya.

    Science.gov (United States)

    Kimiywe, J

    2015-11-01

    Presently, close to 1 billion people suffer from hunger and food insecurity. Statistics in Kenya indicates that over 10 million people suffer from chronic food insecurity and poor nutrition, 2-4 million people require emergency food assistance at any given time with nearly 30 % of Kenya's children being undernourished, 35 % stunted while micro-nutrient deficiency is wide spread. Key among the challenges contributing to inadequate foods include lack of certified seeds, seasonal production (rain-fed), high post-harvest losses and wastages, poor transportation, low value additions which reduce their market competitiveness. The present paper examines some of the underlying causes for high food wastage experience in Kenya and the associated challenges in addressing these problems. The paper also provides an overview of some of the basic solutions that have been recommended by various stakeholders. However, in spite of the recent efforts made to mitigate food wastage, there is still an urgent need to address these gaps through participatory, innovative community based interventions that will create resilience to climate change and enhance livelihoods of smallholder farmers in diverse ecosystems.

  6. Patterns of Food Parenting Practices and Children’s Intake of Energy-Dense Snack Foods

    OpenAIRE

    Dorus W. M. Gevers; Kremers, Stef P. J.; Vries, Nanne K de; Patricia Van Assema

    2015-01-01

    Most previous studies of parental influences on children’s diets included just a single or a few types of food parenting practices, while parents actually employ multiple types of practices. Our objective was to investigate the clustering of parents regarding food parenting practices and to characterize the clusters in terms of background characteristics and children’s intake of energy-dense snack foods. A sample of Dutch parents of children aged 4–12 was recruited by a research agency to fil...

  7. Food security practice in Kansas schools and health care facilities.

    Science.gov (United States)

    Yoon, Eunju; Shanklin, Carol W

    2007-02-01

    This pilot study investigated perceived importance and frequency of specific preventive measures, and food and nutrition professionals' and foodservice directors' willingness to develop a food defense management plan. A mail questionnaire was developed based on the US Department of Agriculture document, Biosecurity Checklist for School Foodservice Programs--Developing a Biosecurity Management Plan. The survey was sent to food and nutrition professionals and foodservice operators in 151 acute care hospitals, 181 long-term-care facilities, and 450 school foodservice operations. Chemical use and storage was perceived as the most important practice to protect an operation and was the practice implemented most frequently. Results of the study indicate training programs on food security are needed to increase food and nutrition professionals' motivation to implement preventive measures.

  8. Mitigating the risk of food handling in the home-delivered meal program.

    Science.gov (United States)

    Namkung, Young; Ismail, Joseph A; Almanza, Barbara A; Nelson, Douglas C

    2007-02-01

    The purpose of this cross-sectional study was to examine the length of time between packing and delivery of home-delivered meals, and the extent of foodborne illness risk to the elderly. Procedures to mitigate that risk were also evaluated. Researchers surveyed 95 drivers from home-delivered meal preparation sites in six states across the United States to determine the average length of time that passed during packing, loading, leaving, and delivery. The efficiency of various risk mitigation methods were evaluated and used to adjust the actual delivery time. Total average delivery time from packing to last delivery was 1.92 hours. This study suggests that the risk associated with the actual 1.92 hours of total delivery time could be mitigated to represent approximately 1.55 hours of effective time with proper packing and holding conditions. This methodology proposes a single measure for evaluating the effectiveness of various handling procedures associated with distributing home-delivered meals, which can be utilized to evaluate overall risk when combined with in-house preparation and client-handling behaviors.

  9. Practical Tips for the Safe Handling of Micro-organisms in Schools

    Science.gov (United States)

    Holt, G.

    1974-01-01

    Outlines safe laboratory procedures for the handling of micro-organisms including aseptic technique, manipulation of cultures, and treatment of contaminated equipment. Identifies the principal hazard as the microbial aerosol, explains its possible effects, and describes the appropriate precautions. (GS)

  10. A survey of food allergen control practices in the U.S. food industry.

    Science.gov (United States)

    Gendel, Steven M; Khan, Nazleen; Yajnik, Monali

    2013-02-01

    Despite awareness of the importance of food allergy as a public health issue, recalls and adverse reactions linked to undeclared allergens in foods continue to occur with high frequency. To reduce the overall incidence of such problems and to ensure that food-allergic consumers have the information they need to prevent adverse reactions, it is important to understand which allergen control practices are currently used by the food industry. Therefore, the U.S. Food and Drug Administration carried out directed inspections of registered food facilities in 2010 to obtain a broader understanding of industry allergen control practices in the United States. The results of these inspections show that allergen awareness and the use of allergen controls have increased greatly in the last decade, but that small facilities lag in implementing allergen controls.

  11. Food Safety Perceptions and Practices among Smallholder Pork Value Chain Actors in Hung Yen Province, Vietnam.

    Science.gov (United States)

    Dang-Xuan, Sinh; Nguyen-Viet, Hung; Meeyam, Tongkorn; Fries, Reinhard; Nguyen-Thanh, Huong; Pham-Duc, Phuc; Lam, Steven; Grace, Delia; Unger, Fred

    2016-09-01

    Pork safety is an important public health concern in Vietnam and is a shared responsibility among many actors along the pork value chain. We examined the knowledge, perceptions, and practices regarding food safety, disease, and health risk among selected pork value chain actors (slaughterhouse owners and workers, people living around slaughterhouses, pork sellers, consumers, and veterinary and public health staff) in three districts in Hung Yen Province, Vietnam. We randomly selected 52 pork value chain actors to be surveyed through questionnaires, observation checklists, key informant interviews, and focus group discussions. Most slaughterhouse workers acquired knowledge and experience of food safety through "learning by doing" rather than from training by a veterinary or public health professional. Both slaughterhouse worker and pork seller groups had some accurate perceptions about pig diseases and foodborne diseases; however, misperceptions of risk and, especially, of zoonoses were present. Furthermore, while workers and sellers often use cloths to dry the meat and clean equipment, they did not think this was a risk for meat contamination. Moreover, when sellers wear protective equipment, such as gloves, masks, or hats, consumers perceive that the sellers may have health issues they are trying to conceal and so consumers avoid buying from them. The perceived freshness of pork, along with trust in the seller and in the pork production process, were strong indicators of consumer preference. And yet, pork value chain actors tend to trust their own individual food safety practices more, rather than the practices of other actors along the chain. Veterinary and public health staff emphasized the gap between regulations and food safety practices. Education and training on food safety risks and proper handling are priorities, along with integrated and intensive efforts to improve food safety among pork value chain actors.

  12. Food governance transformation : aligning food security with sustainable farming practices in developing communities

    NARCIS (Netherlands)

    Otsuki, K.

    2014-01-01

    Conventional approaches used to improve farming practices and access to food in developing communities are underpinned by policy, technology, and the science of modernization. The focus has been on securing a sufficient quantity of food derived from extensive monocultures. This quantity focus is que

  13. Toward practical definitions of quality for food science.

    Science.gov (United States)

    Bremner, H A

    2000-01-01

    A new practical approach to developing workable definitions of quality is presented to overcome the numerous semantic and conceptual difficulties that are common with the use of the word quality in food science. This approach links the concept of quality, through a general definition, by adding the missing link of specific definitions related to measurable attributes and properties determined by standard methods to provide values that can be used to evaluate foods or to set specifications. It is compatible with control, assurance, HACCP, regulatory, TQM, and other normal uses of the both the word quality, and the concept quality, in food science and technology.

  14. Toward practical definitions of quality for food science

    DEFF Research Database (Denmark)

    Bremner, Allan

    2000-01-01

    A new practical approach to developing workable definitions of quality is presented to overcome the numerous semantic and conceptual difficulties that an common with the use of the word quality in food science. This approach links the concept of quality, through a general definition, by adding...... quality, and the concept quality, in food science and technology....... the missing link of specific definitions related to measurable attributes and properties determined by standard methods to provide values that can be used to evaluate foods or to set specifications. It is compatible with control, assurance, HACCP, regulatory, TQM, and other normal uses of the both the word...

  15. Standard Practice for Handling, Transporting, and Installing Nonvolatile Residue (NVR) Sample Plates Used in Environmentally Controlled Areas for Spacecraft

    CERN Document Server

    American Society for Testing and Materials. Philadelphia

    2007-01-01

    1.1 This practice covers the handling, transporting, and installing of sample plates used for the gravimetric determination of nonvolatile residue (NVR) within and between facilities. 1.2 The values stated in SI units are to be regarded as the standard. 1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

  16. Role of courtyard counselling meeting in improving household food safety knowledge and practices in Munshiganj district of Bangladesh.

    Science.gov (United States)

    Riaz, Baizid Khoorshid; Alim, Md Abdul; Islam, Anm Shamsul; Amin, Km Bayzid; Sarker, Mohammad Abul Bashar; Hasan, Khaled; Ashad-Uz-Zaman, Md Noor; Selim, Shahjada; Quaiyum, Salman; Haque, Emdadul; Monir Hossain, Shah; Ryder, John; Khanam, Rokeya

    2016-12-01

    Unsafe food is linked to the deaths of an estimated two million people annually. Food containing harmful agents is responsible for more than 200 diseases ranging from diarrhoea to cancers. A one-sample pilot intervention study was conducted to evaluate the role of courtyard counselling meetings as the means of intervention for improving food safety knowledge and practices among household food handlers in a district of Bangladesh. The study was conducted in three phases: a baseline survey, the intervention and an end-line survey between April and November 2015 where 194 food handlers took part. Data were collected through observations and face-to-face interviews. The mean age of the respondents was 38.8 (±12.4) years, all of whom were females. Hand washing before eating, and washing utensils with soap were significantly improved at the end-line in comparison to the baseline (57% vs. 40% and 83% vs. 69%, respectively). Hand washing with soap was increased by 4%. The mean score of food handling practices was significantly increased after the intervention (20.5 vs. 22.1; Pfood and the necessity of thorough cooking were significantly increased after the intervention (88% from 64% and 34% from 21%, respectively). Mean scores of knowledge and practice on food safety were significantly increased by 1.9 and 1.6, respectively after the one month intervention. Thus this food safety education in rural communities should be scaled up and, indeed, strengthened using the courtyard counselling meetings in Bangladesh.

  17. Analysis of the Supply Chain and Logistics Practices of Warqe Food Products in Ethiopia

    Directory of Open Access Journals (Sweden)

    Ashenafi Chaka

    2016-07-01

    Full Text Available Warqe (Enset is a multipurpose perennial plant, domesticated and grown as a food crop only in Ethiopia. Kocho, bulla, and amicho are food products of warqe. This study analysed the supply chain and logistics practices of warqe foods. Supply chain management concept was used to analyse the warqe-based food chain. Eight supply chain actors were identified. It was observed that the supply chain of warqe foods and the relationship between chain actors was very complex, long and overlapping. The major constraints identified in the chain were poor information flow, poor transportation system, using perishable packaging, lack of cooperation between actors, a poor infrastructure such as road and warehouse services, and poor policies concerning the warqe market. There is a need for cooperation and coordination between the chain actors to create an effective information sharing system. Shared warehouses need to be built near producers and market places. Transportation, packaging and handling need to be improved. Research is required to develop an integrated, efficient and effective logistics for warqe supply and marketing chain.

  18. Food Preferences, Beliefs and Practices of Southeast Asian Refugee Adolescents.

    Science.gov (United States)

    Story, Mary; Harris, Linda J.

    1988-01-01

    Results from a study of 207 Southeast Asian refugee high school students indicate that these students have maintained strong ties to their native foods and traditional meal patterns. Cambodian, Vietnamese, and Hmong students showed varying degrees of nutritional awareness. Implications of beliefs, preferences, and practices for nutrition education…

  19. Food Buying Practices of Mexican Americans in East Los Angeles.

    Science.gov (United States)

    Lewis, Jane S.; And Others

    As part of a pilot study of the nutritional status of Mexican American preschool children attending Head Start in East Los Angeles in the spring of 1969, questions were asked concerning their families' buying and food practices. This paper reports on the information obtained from the 21 questionnaires which were returned. Answers to the following…

  20. Nutritional Beliefs and Food Practices of Mexican-American Mothers.

    Science.gov (United States)

    Bowden, Shirley

    In the locale of Hanford, California, this 1968 nutritional study was made to explore and evaluate the nutritional beliefs and food practices of Mexican American mothers among low-income agricultural working families. Some 35 mothers whose children attended the Hanford Child Day-Care Center were interviewed at home to determine family…

  1. Food protein-induced enterocolitis syndrome, from practice to theory.

    Science.gov (United States)

    Miceli Sopo, Stefano; Greco, Monica; Monaco, Serena; Tripodi, Salvatore; Calvani, Mauro

    2013-08-01

    Food protein-induced enterocolitis syndrome (FPIES) is an allergic disease, probably non-IgE-mediated, with expression predominantly in the GI tract. The most characteristic symptom is repeated, debilitating vomiting. It occurs 2-6 h after ingestion of culprit food and is usually accompanied by pallor and lethargy. There may be diarrhea, and in 10-20% of cases, severe hypotension. These symptoms resolve completely within a few hours. The food most frequently involved is cow's milk, followed by rice, but many other foods may be involved. The prognosis is generally good in a few years. In this review the authors try to cope, with the help of some case histories, with the practical clinical aspects of FPIES. The authors also try to provide a management approach based on current knowledge, and finally, to point out the aspects of FPIES that are still controversial.

  2. Sample handling in surface sensitive chemical and biological sensing: a practical review of basic fluidics and analyte transport.

    Science.gov (United States)

    Orgovan, Norbert; Patko, Daniel; Hos, Csaba; Kurunczi, Sándor; Szabó, Bálint; Ramsden, Jeremy J; Horvath, Robert

    2014-09-01

    This paper gives an overview of the advantages and associated caveats of the most common sample handling methods in surface-sensitive chemical and biological sensing. We summarize the basic theoretical and practical considerations one faces when designing and assembling the fluidic part of the sensor devices. The influence of analyte size, the use of closed and flow-through cuvettes, the importance of flow rate, tubing length and diameter, bubble traps, pressure-driven pumping, cuvette dead volumes, and sample injection systems are all discussed. Typical application areas of particular arrangements are also highlighted, such as the monitoring of cellular adhesion, biomolecule adsorption-desorption and ligand-receptor affinity binding. Our work is a practical review in the sense that for every sample handling arrangement considered we present our own experimental data and critically review our experience with the given arrangement. In the experimental part we focus on sample handling in optical waveguide lightmode spectroscopy (OWLS) measurements, but the present study is equally applicable for other biosensing technologies in which an analyte in solution is captured at a surface and its presence is monitored. Explicit attention is given to features that are expected to play an increasingly decisive role in determining the reliability of (bio)chemical sensing measurements, such as analyte transport to the sensor surface; the distorting influence of dead volumes in the fluidic system; and the appropriate sample handling of cell suspensions (e.g. their quasi-simultaneous deposition). At the appropriate places, biological aspects closely related to fluidics (e.g. cellular mechanotransduction, competitive adsorption, blood flow in veins) are also discussed, particularly with regard to their models used in biosensing.

  3. Assessment of Food Safety Knowledge, Attitude, Self-Reported Practices, and Microbiological Hand Hygiene of Food Handlers

    Science.gov (United States)

    Lee, Hui Key; Abdul Halim, Hishamuddin; Thong, Kwai Lin; Chai, Lay Ching

    2017-01-01

    Institutional foodborne illness outbreaks continue to hit the headlines in the country, indicating the failure of food handlers to adhere to safe practices during food preparation. Thus, this study aimed to compare the knowledge, attitude, and self-reported practices (KAP) of food safety assessment and microbiological assessment of food handlers’ hands as an indicator of hygiene practices in food premises. This study involved 85 food handlers working in a university located in Kuala Lumpur, Malaysia. The food safety KAP among food handlers (n = 67) was assessed using a questionnaire; while the hand swabs (n = 85) were tested for the total aerobic count, coliforms, and Escherichia coli, Staphylococcus aureus, Salmonella, Vibrio cholerae and Vibrio parahaemolyticus. The food handlers had moderate levels of food safety knowledge (61.7%) with good attitude (51.9/60) and self-reported practices (53.2/60). It is noteworthy that the good self-reported practices were not reflected in the microbiological assessment of food handlers’ hands, in which 65% of the food handlers examined had a total aerobic count ≥20 CFU/cm2 and Salmonella was detected on 48% of the food handlers’ hands. In conclusion, the suggestion of this study was that the food handlers had adequate food safety knowledge, but perceived knowledge failed to be translated into practices at work.

  4. Food safety in hospital: knowledge, attitudes and practices of nursing staff of two hospitals in Sicily, Italy

    Directory of Open Access Journals (Sweden)

    La Guardia Maurizio

    2007-04-01

    Full Text Available Abstract Background Food hygiene in hospital poses peculiar problems, particularly given the presence of patients who could be more vulnerable than healthy subjects to microbiological and nutritional risks. Moreover, in nosocomial outbreaks of infectious intestinal disease, the mortality risk has been proved to be significantly higher than the community outbreaks and highest for foodborne outbreaks. On the other hand, the common involvement in the role of food handlers of nurses or domestic staff, not specifically trained about food hygiene and HACCP, may represent a further cause of concern. The purpose of this study was to evaluate knowledge, attitudes, and practices concerning food safety of the nursing staff of two hospitals in Palermo, Italy. Association with some demographic and work-related determinants was also investigated. Methods The survey was conducted, by using a semi-structured questionnaire, in March-November 2005 in an acute general hospital and a paediatric hospital, where nursing staff is routinely involved in food service functions. Results Overall, 401 nurses (279, 37.1%, of the General Hospital and 122, 53.5%, of the Paediatric Hospital, respectively answered. Among the respondents there was a generalized lack of knowledge about etiologic agents and food vehicles associated to foodborne diseases and proper temperatures of storage of hot and cold ready to eat foods. A general positive attitude towards temperature control and using clothing and gloves, when handling food, was shared by the respondents nurses, but questions about cross-contamination, refreezing and handling unwrapped food with cuts or abrasions on hands were frequently answered incorrectly. The practice section performed better, though sharing of utensils for raw and uncooked foods and thawing of frozen foods at room temperatures proved to be widely frequent among the respondents. Age, gender, educational level and length of service were inconsistently

  5. Patterns of Food Parenting Practices and Children’s Intake of Energy-Dense Snack Foods

    Directory of Open Access Journals (Sweden)

    Dorus W. M. Gevers

    2015-05-01

    Full Text Available Most previous studies of parental influences on children’s diets included just a single or a few types of food parenting practices, while parents actually employ multiple types of practices. Our objective was to investigate the clustering of parents regarding food parenting practices and to characterize the clusters in terms of background characteristics and children’s intake of energy-dense snack foods. A sample of Dutch parents of children aged 4–12 was recruited by a research agency to fill out an online questionnaire. A hierarchical cluster analysis (n = 888 was performed, followed by k-means clustering. ANOVAs, ANCOVAs and chi-square tests were used to investigate associations between cluster membership, parental and child background characteristics, as well as children’s intake of energy-dense snack foods. Four distinct patterns were discovered: “high covert control and rewarding”, “low covert control and non-rewarding”, “high involvement and supportive” and “low involvement and indulgent”. The “high involvement and supportive” cluster was found to be most favorable in terms of children’s intake. Several background factors characterized cluster membership. This study expands the current knowledge about parental influences on children’s diets. Interventions should focus on increasing parental involvement in food parenting.

  6. Patterns of Food Parenting Practices and Children's Intake of Energy-Dense Snack Foods.

    Science.gov (United States)

    Gevers, Dorus W M; Kremers, Stef P J; de Vries, Nanne K; van Assema, Patricia

    2015-05-27

    Most previous studies of parental influences on children's diets included just a single or a few types of food parenting practices, while parents actually employ multiple types of practices. Our objective was to investigate the clustering of parents regarding food parenting practices and to characterize the clusters in terms of background characteristics and children's intake of energy-dense snack foods. A sample of Dutch parents of children aged 4-12 was recruited by a research agency to fill out an online questionnaire. A hierarchical cluster analysis (n = 888) was performed, followed by k-means clustering. ANOVAs, ANCOVAs and chi-square tests were used to investigate associations between cluster membership, parental and child background characteristics, as well as children's intake of energy-dense snack foods. Four distinct patterns were discovered: "high covert control and rewarding", "low covert control and non-rewarding", "high involvement and supportive" and "low involvement and indulgent". The "high involvement and supportive" cluster was found to be most favorable in terms of children's intake. Several background factors characterized cluster membership. This study expands the current knowledge about parental influences on children's diets. Interventions should focus on increasing parental involvement in food parenting.

  7. The Use of General Practice Computer Systems for Data Handling and Clinical Audit - A Survey of General Practices in Leicestershire

    Directory of Open Access Journals (Sweden)

    Farooqi A

    1998-11-01

    Conclusion: Despite considerable investment in GP computer systems there is evidence of both under-utilisation and inefficient use. Most practices identified a number of training needs. This suggests that lack of training is a barrier to the effective use of computers. Health authorities and general practices need urgently to develop strategies to improve computer skills.

  8. MEMS product engineering handling the diversity of an emerging technology best practices for cooperative development

    CERN Document Server

    Ortloff, Dirk; Hahn, Kai; Bieniek, Tomasz; Janczyk, Grzegorz; Bruck, Rainer

    2014-01-01

    This book provides the methodological background to directing cooperative product engineering projects in a micro and nanotechnology setting. The methodology is based on well-established methods like PRINCE2 and StageGate, which are supplemented by best practices that can be individually tailored to the actual nature and size of the project at hand. This book is intended for everyone who takes an active role in either practical product engineering or in teaching it. This includes project and product management staff and program management offices in companies working on innovation projects, those active in innovation, as well as professors and students in engineering and management.

  9. The role of order of practice in learning to handle an upper-limb prosthesis

    NARCIS (Netherlands)

    Bouwsema, Hanneke; van der Sluis, Corry K.; Bongers, Raoul M.

    2008-01-01

    Objective: To determine which Order of presentation of practice tasks had the highest effect oil using an upper-limb prosthetic simulator. Design: A cohort analytic Study. Setting: University laboratory. Participants: Healthy, able-bodied participants (N=72) randomly assigned to I Of 8 groups, each

  10. USDA food and nutrient databases provide the infrastructure for food and nutrition research, policy, and practice.

    Science.gov (United States)

    Ahuja, Jaspreet K C; Moshfegh, Alanna J; Holden, Joanne M; Harris, Ellen

    2013-02-01

    The USDA food and nutrient databases provide the basic infrastructure for food and nutrition research, nutrition monitoring, policy, and dietary practice. They have had a long history that goes back to 1892 and are unique, as they are the only databases available in the public domain that perform these functions. There are 4 major food and nutrient databases released by the Beltsville Human Nutrition Research Center (BHNRC), part of the USDA's Agricultural Research Service. These include the USDA National Nutrient Database for Standard Reference, the Dietary Supplement Ingredient Database, the Food and Nutrient Database for Dietary Studies, and the USDA Food Patterns Equivalents Database. The users of the databases are diverse and include federal agencies, the food industry, health professionals, restaurants, software application developers, academia and research organizations, international organizations, and foreign governments, among others. Many of these users have partnered with BHNRC to leverage funds and/or scientific expertise to work toward common goals. The use of the databases has increased tremendously in the past few years, especially the breadth of uses. These new uses of the data are bound to increase with the increased availability of technology and public health emphasis on diet-related measures such as sodium and energy reduction. Hence, continued improvement of the databases is important, so that they can better address these challenges and provide reliable and accurate data.

  11. Physical activity and food environment assessments: implications for practice.

    Science.gov (United States)

    Eyler, Amy A; Blanck, Heidi M; Gittelsohn, Joel; Karpyn, Allison; McKenzie, Thomas L; Partington, Susan; Slater, Sandy J; Winters, Meghan

    2015-05-01

    There is growing interest in the use of physical activity and nutrition environmental measures by both researchers and practitioners. Built environment assessment methods and tools range from simple to complex and encompass perceived, observed, and geographic data collection. Even though challenges in tool selection and use may exist for non-researchers, there are opportunities to incorporate these measures into practice. The aims of this paper are to (1) describe examples of built environment assessment methods and tools in the practice context; (2) present case studies that outline successful approaches for the use of built environment assessment tools and data among practitioners; and (3) make recommendations for both research and practice. As part of the Built Environment Assessment Training Think Tank meeting in July 2013, experts who work with community partners gathered to provide input on conceptualizing recommendations for collecting and analyzing built environment data in practice and research. The methods were summarized in terms of perceived environment measures, observational measures, and geographic measures for physical activity and food environment assessment. Challenges are outlined and case study examples of successful use of assessments in practice are described. Built environment assessment tools and measures are important outside the research setting. There is a need for improved collaboration between research and practice in forming partnerships for developing tools, collecting and analyzing data, and using the results to work toward positive environmental changes.

  12. Handling e-waste in developed and developing countries: Initiatives, practices, and consequences

    Energy Technology Data Exchange (ETDEWEB)

    Sthiannopkao, Suthipong, E-mail: suthisuthi@gmail.com [Department of Environmental Engineering, College of Engineering, Dong-A University, 37 Nakdong-Daero 550 beon-gil Saha-gu, Busan (Korea, Republic of); Wong, Ming Hung [Croucher Institute for Environmental Sciences, Hong Kong Baptist University, Hong Kong (China)

    2013-10-01

    Discarded electronic goods contain a range of toxic materials requiring special handling. Developed countries have conventions, directives, and laws to regulate their disposal, most based on extended producer responsibility. Manufacturers take back items collected by retailers and local governments for safe destruction or recovery of materials. Compliance, however, is difficult to assure, and frequently runs against economic incentives. The expense of proper disposal leads to the shipment of large amounts of e-waste to China, India, Pakistan, Nigeria, and other developing countries. Shipment is often through middlemen, and under tariff classifications that make quantities difficult to assess. There, despite the intents of national regulations and hazardous waste laws, most e-waste is treated as general refuse, or crudely processed, often by burning or acid baths, with recovery of only a few materials of value. As dioxins, furans, and heavy metals are released, harm to the environment, workers, and area residents is inevitable. The faster growth of e-waste generated in the developing than in the developed world presages continued expansion of a pervasive and inexpensive informal processing sector, efficient in its own way, but inherently hazard-ridden. - Highlights: ► Much e-waste, expensive to process safely, illegally goes to developing countries. ► E-waste processing in developing countries pollutes with heavy metals and dioxins. ► Well-conceived developing world waste regulations lack enforceability. ► Crude e-waste processing cannot recover several rare materials. ► The amount of e-waste unsafely processed will continue to grow.

  13. Citizenship as practice: Handling communication problems in encounters between persons with dementia and social workers.

    Science.gov (United States)

    Jh, Österholm; L-C, Hydén

    2016-11-01

    The overall aim of the study was to investigate if and how persons with dementia were able to take part in negotiations for formal support, as cases of citizenship as practice The transcripts used for analysis were from 11 assessment meetings conducted in Sweden, in which the formal applicant was a person with dementia. The findings suggest that the actual participation of persons with dementia in assessment meetings varies. Communication problems were found in the meetings to different degrees and were dealt with differently and with various consequences. For those persons with dementia contributing at the same levels as the other participants, there was an attempt at mutual understanding. For those making fewer contributions, the other interlocutors took over the initiative and thus affected the practice of citizenship by persons with dementia in a negative way. The practice of citizenship is situation based and varies depending on all participants. When the person with dementia is able to participate in the conversation, social workers can facilitate for them to overcome communication problems by giving them more time and signaling acceptance. If the person with dementia has great problems in participating, the other participants can find different strategies to at least involve her or him in the conversation.

  14. Food safety knowledge and practices of abattoir and butchery shops and the microbial profile of meat in Mekelle City, Ethiopia

    Institute of Scientific and Technical Information of China (English)

    Mekonnen Haileselassie; Habtamu Taddele; Kelali Adhana; Shewit Kalayou

    2013-01-01

    Objective: To assess the food safety knowledge and practices in meat handling, and to determine microbial load and pathogenic organisms in meat at Mekelle city. Methods: A descriptive survey design was used to answer questions concerning the current status of food hygiene and sanitation practiced in the abattoir and butcher shops. Workers from the abattoir and butcher shops were interviewed through a structured questionnaire to assess their food safety knowledge. Bacterial load was assessed by serial dilution method and the major bacterial pathogens were isolated by using standard procedures. Results: 15.4% of the abattoir workers had no health certificate and there was no hot water, sterilizer and cooling facility in the abattoir. 11.3% of the butchers didn't use protective clothes. There was a food safety knowledge gap within the abattoir and butcher shop workers. The mean values of bacterial load of abattoir meat, butcher shops and street meat sale was found to be 1.1×105, 5.6×105 and 4.3×106 cfu/g, respectively. The major bacterial pathogens isolated were Escherichia coli, Staphylococcus aureus and Bacillus cereus. Conclusions: The study revealed that there is a reasonable gap on food safety knowledge by abattoir and butcher shop workers. The microbial profile was also higher compared to standards set by World Health Organization. Due attention should be given by the government to improve the food safety knowledge and the quality standard of meat sold in the city.

  15. Older Adult Consumer Knowledge, Attitudes, and Self-Reported Storage Practices of Ready-to-Eat Food Products and Risks Associated with Listeriosis.

    Science.gov (United States)

    Evans, Ellen W; Redmond, Elizabeth C

    2016-02-01

    Consumer implementation of recommended food safety practices, specifically relating to time and temperature control of ready-to-eat (RTE) food products associated with listeriosis are crucial. This is particularly the case for at-risk consumers such as older adults, given the increased listeriosis incidence reported internationally among adults aged ≥60 years. However, data detailing older adults' cognitive risk factors associated with listeriosis are lacking. Combining data about knowledge, self-reported practices, and attitudes can achieve a cumulative multilayered in-depth understanding of consumer food safety behavior and cognition. This study aims to ascertain older adults' cognition and behavior in relation to domestic food handling and storage practices that may increase the risks associated with L. monocytogenes. Older adults (≥60 years) (n = 100) participated in an interview and questionnaire to determine knowledge, self-reported practices, and attitudes toward recommended practices. Although the majority (79%) had positive attitudes toward refrigeration, 84% were unaware of recommended temperatures (5°C) and 65% self-reported "never" checking their refrigerator temperature. Although most (72%) knew that "use-by" dates indicate food safety and 62% reported "always" taking note, neutral attitudes were held, with 67% believing it was safe to eat food beyond use-by dates and 57% reporting doing so. Attitudes toward consuming foods within the recommended 2 days of opening were neutral, with 55% aware of recommendations and , 84% reporting that they consume RTE foods beyond recommendations. Although knowledgeable of some key practices, older adults self-reported potentially unsafe practices when storing RTE foods at home, which may increase risks associated with L. monocytogenes. This study has determined that older adults' food safety cognition may affect their behaviors; understanding consumer food safety cognition is essential for developing targeted

  16. Fecal contamination of drinking water in Kericho District, Western Kenya: role of source and household water handling and hygiene practices.

    Science.gov (United States)

    Too, Johana Kiplagat; Kipkemboi Sang, Willy; Ng'ang'a, Zipporah; Ngayo, Musa Otieno

    2016-08-01

    Inadequate protection of water sources, and poor household hygienic and handling practices have exacerbated fecal water contamination in Kenya. This study evaluated the rate and correlates of thermotolerant coliform (TTC) household water contamination in Kericho District, Western Kenya. Culture and multiplex polymerase chain reaction (PCR) techniques were used to characterize TTCs. The disk diffusion method was used for antibiotic susceptibility profiling of pathogenic Escherichia coli. Out of the 103 households surveyed, 48 (46.6%) had TTC contaminated drinking water (TTC levels of >10 cfu/100 mL). Five of these households were contaminated with pathogenic E. coli, including 40% enteroaggregative E. coli, 40% enterotoxigenic E. coli, and 20% enteropathogenic E. coli. All these pathogenic E. coli strains were multidrug resistant to sulfamethoxazole/trimethoprim, ampicillin, tetracycline and ampicillin/sulbactam. Rural household locality, drinking water hand contact, water storage container cleaning practice, hand washing before water withdrawal, water source total coliforms water. Significant proportions of household drinking water in Kericho District are contaminated with TTCs including with pathogenic multidrug-resistant E. coli. Source and household hygiene and practices contribute significantly to drinking water contamination.

  17. Sustainability of Wastewater Treatment and Excess Sludge Handling Practices in the Federated States of Micronesia

    Directory of Open Access Journals (Sweden)

    Joseph D. Rouse

    2013-09-01

    Full Text Available A survey of wastewater treatment facilities in the Federated States of Micronesia revealed a lack of fully functional treatment systems and conditions that potentially could lead to adverse environmental impacts and public health concerns. Due to inadequate facilities, the amount and composition of wastewater entering the plants as well as the degree of treatment being achieved is largely unknown. In some cases raw sewage is being discharged directly into the ocean and waste sludge is regularly taken by local residents for agricultural purposes without adequate treatment. In addition, the need to establish best management practices for placement and maintenance of septic tanks is urgent. Furthermore, development of eco-friendly solutions is needed to more effectively treat wastewater from industrial and agricultural sources in an effort to abate current pollution problems. Comparisons of treatment methods being used and problems encountered at different locations in the islands would provide valuable information to aid in the development of sustainable treatment practices throughout Micronesia.

  18. Product development practice in medium-sized food processing companies

    DEFF Research Database (Denmark)

    Harmsen, Hanne

    Market orientation has in numerous empirical NPD-studies been identified as critical for success. However, this study reveals a severe gap between the normative implications regarding market orientation and current product development practice in number of Danish food-processing companies. Through...... an action-research project it is attempted to increase the level of market orientation. Results show that market orientation can be improved, but that the change process is difficult and time-con and improvements rather incremental. Implications of results include a questining of the possibility...

  19. Food Defense Best Practices Reported by Public School Food Authorities in Seven Northern U.S. States

    Science.gov (United States)

    Klitzke, Carol J.; Strohbehn, Catherine H.

    2015-01-01

    Purpose/Objectives: This study reported food defense planning, training and best practices implemented in public schools in Montana, Wyoming, South Dakota, North Dakota, Iowa, Minnesota, and Wisconsin. Methods: An internet-administered survey was sent to 1,501 school food authorities or food service directors (FSDs) in public schools. Survey items…

  20. The Personnel Model of Food Professional Practice Based on ERP Simulating Experience Platform

    Directory of Open Access Journals (Sweden)

    Juanjuan Liang

    2015-09-01

    Full Text Available This study has clear understanding on features of experiencing education which is based on ERP on account of the ERP simulation with sand table experiment. Then we established strategic position to applied personnel majoring in food professional practice on account of ERP, so as to establish the practicing platform of experiments, practical practice as well as practice for students majoring in food professional practice, to improve the application ability of students. We put forward practicing discovery on model of applied personnel majoring in food professional practice.

  1. Practical handling of AIO admixtures – Guidelines on Parenteral Nutrition, Chapter 10

    Directory of Open Access Journals (Sweden)

    Stanga, Z.

    2009-11-01

    Full Text Available All-in-one admixtures (AIO-admixtures provide safe, effective and low-risk PN (parenteral nutrition for practically all indications and applications. Water, energy (carbohydrates and lipids, amino acids, vitamins and trace elements are infused together with PN either as industrially-manufactured AIO admixtures provided as two- or three-chamber bags (shelf life usually more than 12 months completed with electrolytes and micronutrients where appropriate or as individually compounded ready-to-use AIO admixtures (compounding, usually prepared by a pharmacy on either a daily or weekly basis and stored at 2–8°C. Physico-chemical and microbial stability of an AIO admixture is essential for the safety and effectiveness of patient-specific PN, and its assurance requires specialist pharmaceutical knowledge. The stability should be documented for an application period of 24 (–48 hours. It is advisable to offer a limited selection of different PN regimes in each hospital. For reasons of drug and medication safety, PN admixtures prepared for individual patients must be correctly labelled and specifications for storage conditions must also be followed during transport. Monitoring is required where applicable. Micronutrients are usually administered separately to AIO admixtures. In case compatibility and stability have been well documented trace elements and/or combination preparations including water-soluble or water-soluble/fat soluble vitamin supplements can be added to PN admixtures under strict aseptic conditions. AIO admixtures are usually not used as vehicles for drugs (incompatibilities.

  2. Perceived parental food controlling practices are related to obesogenic or leptogenic child life style behaviors

    NARCIS (Netherlands)

    Strien, T. van; Niekerk, R.E. van; Ouwens, M.A.

    2009-01-01

    To better understand whether the parental food controlling practices pressure and restriction to eat are obesity preventing or obesity promoting, this study examined whether these parenting practices are related to other (food or non-food) areas that are generally regarded as obesogenic or leptogeni

  3. Robust ASPNET Exception Handling

    CERN Document Server

    Dumond, Lee

    2009-01-01

    This Wrox Blox will teach you how to unravel the mysteries of exception handling in ASP.NET.   First, you'll get a thorough introduction to structured exception handling in the .NET Framework, learn about the Exception class, the related C# language constructs, and how exceptions propagate up the call stack. Then, you'll delve into a variety of practical topics such as: when, where, and how to properly throw, catch, and handle exceptions in your code; how to employ "defensive programming" techniques to avoid triggering the most common CLR exceptions; adopting exception handling "best practices

  4. Hygienic Practices among Food Vendors in Educational Institutions in Ghana: The Case of Konongo.

    Science.gov (United States)

    Monney, Isaac; Agyei, Dominic; Owusu, Wellington

    2013-07-09

    With the booming street food industry in the developing world there is an urgent need to ensure food vendors adhere to hygienic practices to protect public health. This study assessed the adherence to food hygiene practices by food vendors in educational institutions in Konongo, Ghana. Structured questionnaires, extensive observation and interviews were used for the study involving 60 food vendors from 20 basic schools. Attributable to the influence of school authorities and the level of in-training of food vendors, the study points out that food vendors in educational institutions generally adhered to good food hygiene practices, namely, regular medical examination (93%), protection of food from flies and dust (55%); proper serving of food (100%); good hand hygiene (63%); and the use of personal protective clothing (52%). The training of food vendors on food hygiene, instead of the level of education had a significant association (p < 0.05) with crucial food hygiene practices such as medical examination, hand hygiene and protection of food from flies and dust. Further, regulatory bodies legally mandated to efficiently monitor the activities of food vendors lacked the adequate capacity to do so. The study proposes that efforts should be geared towards developing training programmes for food vendors as well as capacity building of the stakeholders.

  5. 76 FR 51308 - Retail Food Store Advertising and Marketing Practices Rule

    Science.gov (United States)

    2011-08-18

    ... CFR Part 424 Retail Food Store Advertising and Marketing Practices Rule AGENCY: Federal Trade... impact of the FTC's rule for ``Retail Food Store Advertising and Marketing Practices'' (``Unavailability... Store Advertising and Marketing Practices: Statement of Basis and Purpose: The Rule, 36 FR 8777 (May...

  6. Validation of a Pre- and Post-Evaluation Process: A Tool for Adult Training in Food Handling

    Science.gov (United States)

    Mastrantonio, Guido; Dulout, Mariana; González, María Lourdes; Zeinsteger, Pedro

    2014-01-01

    Education in food safety is a well-recognized health intervention, which allows the prevention of a wide range of diseases. Among the strategies of control and prevention of foodborne diseases, it is indicated that food safety education has the double advantage of having low costs and high potential effectiveness, as long as it is carried out with…

  7. Early feeding practices and development of food allergies.

    Science.gov (United States)

    Lack, Gideon; Penagos, Martin

    2011-01-01

    Despite increasing efforts to prevent food allergies in children, IgE-mediated food allergies continue to rise in westernized countries. Previous preventive strategies such as prolonged exclusive breastfeeding and delayed weaning onto solid foods have more recently been called into question. The present review discusses possible risk factors and theories for the development of food allergy. An alternative hypothesis is proposed, suggesting that early cutaneous exposure to food protein through a disrupted skin barrier leads to allergic sensitization and that early oral exposure of food allergen induces tolerance. Novel interventional strategies to prevent the development of food allergies are also discussed.

  8. Evaluation of Prerequisite Programs Implementation and Hygiene Practices at Social Food Services through Audits and Microbiological Surveillance.

    Science.gov (United States)

    Garayoa, Roncesvalles; Yánez, Nathaly; Díez-Leturia, María; Bes-Rastrollo, Maira; Vitas, Ana Isabel

    2016-04-01

    Prerequisite programs are considered the most efficient tool for a successful implementation of self-control systems to ensure food safety. The main objective of this study was to evaluate the implementation of these programs in 15 catering services located in Navarra and the Basque Country (regions in northern Spain), through on-site audits and microbiological analyses. The implementation of the prerequisite program was incomplete in 60% of the sample. The unobserved temperature control during both the storage and preparation of meals in 20% of the kitchens reveals misunderstanding in the importance of checking these critical control points. A high level of food safety and hygiene (absence of pathogens) was observed in the analyzed meals, while 27.8% of the tested surfaces exceeded the established limit for total mesophilic aerobic microorganisms (≤100 CFU/25 cm²). The group of hand-contact surfaces (oven door handles and aprons) showed the highest level of total mesophilic aerobic microorganisms and Enterobacteriaceae, and the differences observed with respect to the food-contact surfaces (work and distribution utensils) were statistically significant (P food workers' hands, lower levels of microorganisms were observed in the handlers wearing gloves (that is, for Staphylococcus spp we identified 43 CFU/cm2 on average compared with 4 CFU/cm2 (P food handlers, through specific activities such as informal meetings and theoretical-practical sessions adapted to the characteristics of each establishment.

  9. Food safety knowledge and practice by the stages of change model in school children.

    Science.gov (United States)

    Kang, Nam-E; Kim, Ju Hyeon; Kim, Young Soon; Ha, Ae Wha

    2010-12-01

    In this study, 342 grade 4-6 elementary school students in Gyeonggi-do were recruited to determine their readiness to change food safety behavior and to compare their food safety knowledge and practices by the stages of change. The subjects were divided into three stages of change; the percentage of stage 1 (precontemplation) was 10.1%, the percentage of stage 2 (contemplation and preparation) was 62.4%, and that of stage 3 (action and maintenance) was 27.5%. Food safety knowledge scores in stage 3 (4.55) or stage 2 (4.50) children were significantly higher than those in stage 1 children (4.17) (P food safety behavior items "hand washing practice" and "avoidance of harmful food" were significantly different among the three groups (P food safety knowledge and practice. Age was significantly and negatively correlated with the total food safety behavior score (r = -0.142, P food safety (P < 0.01).

  10. Use of concept mapping to explore the influence of food security on food buying practices.

    Science.gov (United States)

    Walker, Renee E; Kawachi, Ichiro

    2012-05-01

    Paradoxically, individuals with food insecurity have been observed to have higher rates of obesity compared with their counterparts with food security. The factors influencing food purchasing behaviors in households with food security vs food insecurity are poorly understood. Using the mixed methods approach of concept mapping, we examined the perceptions and preferences driving the food purchasing behaviors of households with food security vs food insecurity. Twenty-six men and women with food security and 41 men and women with food insecurity from four neighborhoods in Boston, MA, completed the concept mapping process during 2010. Prevalence of overweight and obesity was greater among participants with food insecurity (80.5%) compared with those with food security (61.5%). Participants identified 163 unique factors that influenced their food purchasing behavior. Using multivariate analyses, these factors were grouped into eight unique concepts or clusters that reflected their perceptions of factors hindering healthy eating. Average cluster ratings were similar between participants with food security and food insecurity, suggesting that similar food purchasing behaviors are employed and are perceived similarly in how they hinder or promote healthy eating. The use of emergency food assistance programs may play a role in minimizing the burden of food insecurity while providing access to foods with varying degrees of nutritional quality that may be associated with increased risk of overweight and obesity observed in individuals and households with food insecurity.

  11. Vector Potential of Blattella germanica (L.) (Dictyoptera: Blattidae) for Medically Important Bacteria at Food Handling Establishments in Jimma Town, Southwest Ethiopia

    Science.gov (United States)

    Belayneh, Fanuel; Kibru, Gebre

    2016-01-01

    Cockroaches have been regarded as possible vectors of human enteropathogens. Their presence and crawl particularly in food handling establishments could be risky for human health. Therefore, this study was done to determine the vector potential of cockroach for medically important bacterial pathogens in restaurants and cafeterias. A cross-sectional study was conducted on cockroaches from restaurants and cafeterias in Jimma town from May to September 2014. Standard taxonomic keys and microbiological techniques were applied for species identification and isolation. Data was analyzed in SPSS version 16.0. All cockroaches trapped were the German cockroach, Blattella germanica (L.) (Dictyoptera: Blattidae). Escherichia coli was the most frequently isolated followed by Salmonella species (serogroups B, D, E, C1, and NG), Bacillus cereus, and Shigella flexneri. Wide varieties of bacteria of medical relevance were also identified. Of which, Klebsiella spp. 49(40.8%), Bacillus spp., and Staphylococcus saprophyticus were predominant. Blattella germanica (L.) (Dictyoptera: Blattidae) could serve as a potential vector for the dissemination of foodborne pathogens such as Salmonella spp., Shigella flexneri, E. coli, S. aureus, and B. cereus and these bacteria could be a major threat to public health. Therefore, environmental sanitation and standard hygiene need to be applied in the food handling establishments in that locality. PMID:27294115

  12. Vector Potential of Blattella germanica (L. (Dictyoptera: Blattidae for Medically Important Bacteria at Food Handling Establishments in Jimma Town, Southwest Ethiopia

    Directory of Open Access Journals (Sweden)

    Fithamlak Solomon

    2016-01-01

    Full Text Available Cockroaches have been regarded as possible vectors of human enteropathogens. Their presence and crawl particularly in food handling establishments could be risky for human health. Therefore, this study was done to determine the vector potential of cockroach for medically important bacterial pathogens in restaurants and cafeterias. A cross-sectional study was conducted on cockroaches from restaurants and cafeterias in Jimma town from May to September 2014. Standard taxonomic keys and microbiological techniques were applied for species identification and isolation. Data was analyzed in SPSS version 16.0. All cockroaches trapped were the German cockroach, Blattella germanica (L. (Dictyoptera: Blattidae. Escherichia coli was the most frequently isolated followed by Salmonella species (serogroups B, D, E, C1, and NG, Bacillus cereus, and Shigella flexneri. Wide varieties of bacteria of medical relevance were also identified. Of which, Klebsiella spp. 49(40.8%, Bacillus spp., and Staphylococcus saprophyticus were predominant. Blattella germanica (L. (Dictyoptera: Blattidae could serve as a potential vector for the dissemination of foodborne pathogens such as Salmonella spp., Shigella flexneri, E. coli, S. aureus, and B. cereus and these bacteria could be a major threat to public health. Therefore, environmental sanitation and standard hygiene need to be applied in the food handling establishments in that locality.

  13. [Topical issues of food allergy diagnosis in pediatric practice].

    Science.gov (United States)

    Makarova, S G; Namazova-Baranova, L S; Vishneva, E A; Gevorkyan, A K; Alekseeva, A A; Petrovskaya, M I

    2015-01-01

    Food allergy (FA) in children, especially in infancy, is still a significant public health problem. The severity and prognosis of disease progression associated with FA considerably depends on the correct and early diagnostics of this pathology, as well as on the following management of a child. At the same time delayed elimination diet administration, unreasonable or overlong dietary intervention might have become abuse management of a patient and have a negative impact on the development of a child and reduce the quality of life. The article summarizes the current practical approaches to the diagnosis of FA based on evidence-based medicine and adopted European and Russian national consensus documents, as well as on our own experience of management of patients with this pathology. FA diagnosis in a child usually includes clinical laboratory tests and clarification of clinical and anamnestic data. Unfortunately, it is a fact that preference is given to laboratory methods for diagnosis based on specific IgE determination or skin samples. However, the basis for cause-significant allergen identifying is detecting detailed medical history and clinical picture of a disease which still appears to be the most reliable tool for FA diagnosis.

  14. Wild Food Summit: Anishinaabe Relearning Traditional Gathering Practices

    Science.gov (United States)

    Sorensen, Barbara Ellen

    2011-01-01

    Wild Food Summits is a program initiated by Steve Dahlberg, the White Earth Tribal & Community College Extension director. Dahlberg began Wild Food Summits to teach people about identifying and gathering wild greens, mushrooms, and other edible plant life. The whole community comes together to cook and eat the foods. The tribal college has…

  15. Natural Ingredients and Foods: A Practical Approach for Qualification

    NARCIS (Netherlands)

    Heeres, H.L.; Jong, G.A.H. de; Hübner, F.; Wassink, G.

    2013-01-01

    The term “natural” in food labelling is increasingly used by producers to indicate that their products are “natural”. The use of this term is not well regulated in many countries, leading to confusion among consumers as well as food producers and legislators and to a lack of guidance for food produc

  16. Food safety knowledge and hygiene practices among veterinary medicine students at Trakia University, Bulgaria.

    Science.gov (United States)

    Stratev, Deyan; Odeyemi, Olumide A; Pavlov, Alexander; Kyuchukova, Ralica; Fatehi, Foad; Bamidele, Florence A

    2017-02-07

    The results from the first survey on food safety knowledge, attitudes and hygiene practices (KAP) among veterinary medicine students in Bulgaria are reported in this study. It was designed and conducted from September to December 2015 using structured questionnaires on food safety knowledge, attitudes and practices. Data were collected from 100 undergraduate veterinary medicine students from the Trakia University, Bulgaria. It was observed that the age and the gender did not affect food safety knowledge, attitudes and practices. There was no significant difference (p>0.05) on food safety knowledge and practices among students based on the years of study. A high level of food safety knowledge was observed among the participants (85.06%), however, the practice of food safety was above average (65.28%) while attitude toward food safety was high (70%). Although there was a significant awareness of food safety knowledge among respondents, there is a need for improvement on food safety practices, interventions on food safety and foodborne diseases.

  17. A Focus Group Study of Child Nutrition Professionals' Attitudes about Food Allergies and Current Training Practices

    Science.gov (United States)

    Lee, Yee Ming; Kwon, Junehee; Sauer, Kevin

    2014-01-01

    Purpose/Objectives: The purpose of this study was to explore child nutrition professionals' (CNPs) attitudes about food allergies, current practices of food allergy training, and operational issues related to food allergy training in school foodservice operations. Methods: Three focus groups were conducted with 21 CNPs with managerial…

  18. An outbreak of foodborne diarrheal illness among soldiers in mina during Hajj: The role of consumer food handling behaviors

    Directory of Open Access Journals (Sweden)

    Abdulla S Al-Joudi

    2007-01-01

    Results: A total of 50 Saudi Male Soldiers were interviewed. Out of these, 16 (39% had developed gastroenteritis, most commonly manifested by diarrhea (100%, and abdominal colic (87.5%. The mean incubation period was 12.6 ± 4.9 hours and the epidemic curve suggested a common point source outbreak. Out of three served meals, lunch was found to have a statistically significant association with illness (p=0.0230. Out of five food items served, rice was the only food item found to have a statistically significant association with illness (p=0.0230. No food remnants were found for sampling. All results of stool cultures of all diarrhea patients, and rectal swabs from all food handlers were inconclusive. Conclusions: This outbreak was most likely caused by eating contaminated rice served at lunch on 3 rd January. The most likely organisms were Bacillus cereus, and/or Clostridium perfringens. Consuming food that was kept at an unsafe temperature wihout being reheated was the most probable important factor leading to this outbreak.

  19. Traditional foods and practices of Spanish-speaking Latina mothers influence the home food environment: implications for future interventions.

    Science.gov (United States)

    Evans, Alexandra; Chow, Sherman; Jennings, Rose; Dave, Jayna; Scoblick, Kathryn; Sterba, Katherine Regan; Loyo, Jennifer

    2011-07-01

    This study aimed to obtain in-depth information from low-income, Spanish-speaking Latino families with young children to guide the development of culturally appropriate nutrition interventions. Focus groups were used to assess parent's knowledge about healthful eating, the home food environment, perceived influences on children's eating habits, food purchasing practices, and commonly used strategies to promote healthful eating among their children. Thirty-four Latino parents (33 women; 27 born in Mexico; 21 food-insecure) of preschool-aged children participated in four focus group discussions conducted in Spanish by a trained moderator. The focus groups were audiotaped, transcribed, translated, and coded by independent raters. Results suggest that in general, parents were very knowledgeable about healthful eating and cited both parents and school as significant factors influencing children's eating habits; at home, most families had more traditional Mexican foods available than American foods; cost and familiarity with foods were the most influential factors affecting food purchasing; many parents had rules regarding sugar intake; and parents cited role modeling, reinforcement, and creative food preparation as ways to encourage children's healthful eating habits. Finally, parents generated ideas on how to best assist Latino families through interventions. Parents indicated that future interventions should be community based and teach skills to purchase and prepare meals that include low-cost and traditional Mexican ingredients, using hands-on activities. In addition, interventions could encourage and reinforce healthy food-related practices that Latino families bring from their native countries.

  20. Food Safety Education Using an Interactive Multimedia Kiosk in a WIC Setting: Correlates of Client Satisfaction and Practical Issues

    Science.gov (United States)

    Trepka, Mary Jo; Newman, Frederick L.; Huffman, Fatma G.; Dixon, Zisca

    2010-01-01

    Objective: To assess acceptability of food safety education delivered by interactive multimedia (IMM) in a Supplemental Nutrition Program for Women, Infants and Children Program (WIC) clinic. Methods: Female clients or caregivers (n = 176) completed the food-handling survey; then an IMM food safety education program on a computer kiosk.…

  1. Developing a Multicomponent Model of Nutritious Food Access and Related Implications for Community and Policy Practice

    Science.gov (United States)

    FREEDMAN, DARCY A.; BLAKE, CHRISTINE E.; LIESE, ANGELA D.

    2014-01-01

    Access to nutritious foods is limited in disenfranchised communities in the United States. Policies are beginning to focus on improving nutritious food access in these contexts; yet, few theories are available to guide this work. We developed a conceptual model of nutritious food access based on the qualitative responses of food consumers in 2 different regions of the American South. Five domains (economic, service delivery, spatial–temporal, social, and personal) and related dimensions of nutritious food access were identified. The conceptual model provides practical guidance to researchers, policy makers, and practitioners working to improve nutritious food access in communities. PMID:24563605

  2. Developing a Multicomponent Model of Nutritious Food Access and Related Implications for Community and Policy Practice.

    Science.gov (United States)

    Freedman, Darcy A; Blake, Christine E; Liese, Angela D

    2013-01-01

    Access to nutritious foods is limited in disenfranchised communities in the United States. Policies are beginning to focus on improving nutritious food access in these contexts; yet, few theories are available to guide this work. We developed a conceptual model of nutritious food access based on the qualitative responses of food consumers in 2 different regions of the American South. Five domains (economic, service delivery, spatial-temporal, social, and personal) and related dimensions of nutritious food access were identified. The conceptual model provides practical guidance to researchers, policy makers, and practitioners working to improve nutritious food access in communities.

  3. Gender relations and couple negotiations of British men's food practice changes after prostate cancer.

    Science.gov (United States)

    Mróz, Lawrence W; Robertson, Steven

    2015-01-01

    Nutrition plays an important role in the health of men diagnosed with prostate cancer and dietary interventions can therefore be a significant part of prostate cancer survivorship supportive care. Family food provision, however, involves complex social interactions, which shape how men engage with their diets and dietary interventions. The role that gender plays in shaping prostate cancer couples' food practices and men's diets after a prostate cancer diagnosis is thought to be important but is little understood. This study explored couples' accounts of nutrition information seeking and diet change to gain a better understanding of how gender relations shaped men's food practices after prostate cancer diagnosis. Qualitative health interviews with men and their partners were conducted and analysed using interpretive descriptive methods. Findings demonstrated how couples navigated food change journeys that involved seeking information, deciding what changes were warranted and implementing and regulating diet changes. Two overarching themes that illustrated couples' food negotiations were called 'Seeking information and deciding on food changes' and 'Monitoring food changes'. Additional sub-themes described who led food changes, women's filtering of information, and moderation or 'treats'. Throughout these food change journeys, interactions between men and women were at play, demonstrating how gender relations and dynamics acted to shape couples' food negotiations and men's food practices. Findings reveal that attention to gender relations and the men's family food dynamics should inform diet interventions for men with prostate cancer in order to improve uptake.

  4. How parental dietary behavior and food parenting practices affect children's dietary behavior. Interacting sources of influence?

    Science.gov (United States)

    Larsen, Junilla K; Hermans, Roel C J; Sleddens, Ester F C; Engels, Rutger C M E; Fisher, Jennifer O; Kremers, Stef P J

    2015-06-01

    Until now, the literatures on the effects of food parenting practices and parents' own dietary behavior on children's dietary behavior have largely been independent from one another. Integrating findings across these areas could provide insight on simultaneous and interacting influences on children's food intake. In this narrative review, we provide a conceptual model that bridges the gap between both literatures and consists of three main hypotheses. First, parental dietary behavior and food parenting practices are important interactive sources of influence on children's dietary behavior and Body Mass Index (BMI). Second, parental influences are importantly mediated by changes in the child's home food environment. Third, parenting context (i.e., parenting styles and differential parental treatment) moderates effects of food parenting practices, whereas child characteristics (i.e., temperament and appetitive traits) mainly moderate effects of the home food environment. Future studies testing (parts of) this conceptual model are needed to inform effective parent-child overweight preventive interventions.

  5. Food quality management : a technological and managerial principles and practices

    NARCIS (Netherlands)

    Luning, P.A.; Marcelis, W.J.

    2009-01-01

    This book describes Food Quality Management in one integrated concept. Firstly, all relevant aspects of food quality management are brought into one model, which forms the framework for this book. Secondly, the authors introduce the techno-managerial approach. This approach starts from the idea that

  6. [Summary of the Dutch College of General Practitioners' practice guideline on food hypersensitivity].

    Science.gov (United States)

    Luning-Koster, Marleen N; Lucassen, Peter L B J; Boukes, Froukje S; Goudswaard, A N Lex

    2011-01-01

    October 2010 the Dutch College of General Practitioners issued a revised version of their previous practice guideline of 1995 on food hypersensitivity in infants. If patients suspect either themselves or their child of having a food allergy, this is usually not demonstrated in subsequent investigation. Wrongly prescribed elimination diets may have adverse effects. Examination of serum specific IgE levels has no place in the diagnosis of food allergy in general practice. An open elimination challenge is especially suitable in order to exclude a food allergy. A sure diagnosis of food allergy can only be made by a double-blind placebo-controlled food challenge. There are no proven effective measures that can prevent food allergy.

  7. Microbial Quality, Nutritional Knowledge and Food Hygienic Practices among Street Food Vendors

    Science.gov (United States)

    Gowri, B.; Vasantha Devi, K. P.; Sivakumar, M.

    2011-01-01

    Since all categories of people from different socio-economic sectors purchase street foods; the street foods should not only be cheap but also hygienic and rich in nutrition. The investigators with their nutrition knowledge had an urge to study the nutrition knowledge of the vendors, whether the foods prepared are nutritionally sound or not?, are…

  8. 76 FR 9027 - Draft Guidance for Industry and Food and Drug Administration Staff on Best Practices for...

    Science.gov (United States)

    2011-02-16

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff on Best Practices for Conducting and Reporting Pharmacoepidemiologic Safety Studies Using Electronic Healthcare Data Sets; Availability AGENCY: Food and Drug Administration, HHS. ACTION:...

  9. 78 FR 28228 - Guidance for Industry and Food and Drug Administration Staff on Best Practices for Conducting and...

    Science.gov (United States)

    2013-05-14

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff on Best Practices for Conducting and Reporting Pharmacoepidemiologic Safety Studies Using Electronic Healthcare Data; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The...

  10. Food Poisoning

    Science.gov (United States)

    ... digest foods, such as soda crackers, toast, gelatin, bananas and rice. Stop eating if your nausea returns. ... food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/the-big-thaw-safe-defrosting- ...

  11. Practical Curriculum Design Based on Food Motoring System of PLC

    Directory of Open Access Journals (Sweden)

    Jie Yang

    2015-03-01

    Full Text Available The study designed a kind of stepping food motoring control system based on PLC and touch screen, complete the secondary design and renovation based on PLC technology. According to the trend that the PLC new technology is widely and deeply applied into modern food industrial production, combining students electrician, maintenance electrician basic skill training needs to make a reformation of the food motoring system of student training curriculum. This system has simple structure, stable performance, economic value, outstanding using effect, remarkable specific design example and expected effect.

  12. Food Safety for People with Cancer

    Science.gov (United States)

    ... to top In the Know: Becoming a Better Shopper Follow these safe food-handling practices while you ... gov or submit your inquiries by completing the online form . Call the USDA Meat and Poultry Hotline ...

  13. Food safety knowledge, attitudes and practices of mothers: findings from focus group studies in South India.

    Science.gov (United States)

    Subba Rao, G M; Sudershan, R V; Rao, Pratima; Vishnu Vardhana Rao, M; Polasa, Kalpagam

    2007-09-01

    In India, most of the diarrhoeal deaths among children (food and water contamination. Mothers are usually the final line of defence against food borne illnesses. Thus, the role of mothers in ensuring food safety at homes is well accepted. There are hardly any studies in India to understand their knowledge, attitudes and practices on food safety. The present study was an attempt in this direction. A total of 32 Focus Group Discussions were carried out with mothers of children food safety awareness and practices are good among mothers perhaps due to the Indian food ethos passed on to them through generations. Home cooked foods are considered to be safer than prepared foods bought from outside. Many mothers were aware of the common food adulterants but do not bother to complain or take action. There is a need to create enabling environment with improved access to potable water, sanitation and cooking fuel. Spreading awareness about checking food labels and reporting to the health authorities in case of food poisoning or adulteration is also the need of the hour. The Anganwadi Centres can be the focal points for imparting food safety education to the mothers.

  14. What do Andy Warhol, pecorino and wasabi have in common? Food practices in Ljubljana and Maribor

    Directory of Open Access Journals (Sweden)

    Tanja Kamin

    2012-12-01

    Full Text Available The authors present an analysis of food practices based on the research project »Media consumption, class and cultural stratification«. A cluster analysis of data obtained from a random sample of the adult population in Ljubljana and Maribor, the two biggest cities in Slovenia, revealed four food cultures: Aspiring traditionalists (27% of the sample, Struggling traditionalists (32%, Health conscious and socially responsible hedonists (29% and Traditionalists, adapted to urban trends (12%. The findings support previous research which recognises significant associations between food practices, socio-demographic factors (particularly education, values and cultural consumption. The data show that food practices in Ljubljana and Maribor are still primarily traditionalistic, as are several other practices of everyday life.

  15. Isolation and identification of some unknown substances in disposable nitrile-butadiene rubber gloves used for food handling.

    Science.gov (United States)

    Mutsuga, M; Wakui, C; Kawamura, Y; Maitani, T

    2002-11-01

    In Japan, disposable gloves made from nitrile-butadiene rubber (NBR) are frequently used in contact with foods. In a previous paper, we investigated substances migrating from various gloves made of polyvinyl chloride, polyethylene, natural rubber and NBR. Zinc di-n-butyldithiocarbamate (ZDBC), diethyldithiocarbamate (ZDEC) used as vulcanization accelerators, di(2-ethylhexyl)phthalate (DEHP) used as a plasticizer and many unknown compounds that migrated from NBR gloves into n-heptane were detected by GC/MS. In this paper, six unknown compounds were obtained from one kind of NBR glove by n-hexane extraction and each was isolated by silica gel chromatography. From the results of NMR and mass spectral analysis of the six unknown compounds, their structures are proposed as 1,4-dione-2,5-bis(1,1-dimethylpropyl)cyclohexadiene (1), 2-(1,1-dimethylethyl)-4-(1,1,3,3-tetra methylbutyl)phenol (2), 2,6-bis(1,1-dimethylethyl)-4-(1,1,3,3-tetramethylbutyl)phenol (3), 2,4-bis(1,1,3,3-tetramethylbutyl)phenol (4), 2-(1,1-dimethylethyl)4,6-bis(1,1,3,3-tetramethylbutyl)phenol (5) and 2,4,6-tris(1,1,3,3-tetramethylbutyl)phenol (6). Compound 1 was observed in five of the seven kinds of NBR gloves, and compounds 2-4 and 6, which are not listed in Chemical Abstract (CA), were present in four kinds of gloves.

  16. [Summary of the Dutch College of General Practitioners' practice guideline on food hypersensitivity

    NARCIS (Netherlands)

    Luning-Koster, M.N.; Lucassen, P.L.B.J.; Boukes, F.S.; Goudswaard, A.

    2011-01-01

    October 2010 the Dutch College of General Practitioners issued a revised version of their previous practice guideline of 1995 on food hypersensitivity in infants. If patients suspect either themselves or their child of having a food allergy, this is usually not demonstrated in subsequent investigati

  17. Food and Nutrition Practices and Education Needs in Florida's Adult Family Care Homes

    Science.gov (United States)

    Dahl, Wendy J.; Ford, Amanda L.; Gal, Nancy J.

    2014-01-01

    A statewide survey was carried out to determine food and nutrition practices and education needs of Florida's adult family care homes (AFCHs). The 30-item survey included questions on food and nutrition education, supplement use, and menu planning. Infrequent use of menus and nutrition supplements was reported. A strong need was indicated for…

  18. Food expenditures, cariogenic dietary practices and childhood dental caries in southern Brazil.

    Science.gov (United States)

    Feldens, C A; Rodrigues, P H; Rauber, F; Chaffee, B W; Vitolo, M R

    2013-01-01

    Family expenditures on food for children may represent an important barrier to the adoption of healthy feeding practices in populations of low socioeconomic status. The aim of this study was to explore the relationship between cariogenic feeding practices, expenditures on food for children and dental caries. This cross-sectional study included 329 four-year-old children from São Leopoldo in southern Brazil. Cariogenic dietary practices were assessed at 4 years of age using two 24-hour recalls conducted with the children's mothers. Expenditures on food for children were estimated based on all reported food items and the respective amounts ingested. Early childhood caries and severe early childhood caries were assessed by clinical examination at 4 years of age. Cariogenic dietary habits were not associated with lower food expenditures. On the contrary, in multivariable regression analysis, the intake of chocolate (p = 0.007), soft drinks (p = 0.027) and a higher number of meals and snacks per day (p food for children. No statistically significant differences were observed in food expenditures or in the proportion of household income spent on feeding children between caries-free children, those with early childhood caries and those with severe early childhood caries. In conclusion, keeping children free of dental caries does not necessarily increase food expenditures or the proportion of household income spent on feeding children in low-socioeconomic status populations. Some cariogenic dietary practices were associated with greater expenditures on child feeding.

  19. Food and Nutrition Practices and Education Needs in Florida's Adult Family Care Homes

    Science.gov (United States)

    Dahl, Wendy J.; Ford, Amanda L.; Gal, Nancy J.

    2014-01-01

    A statewide survey was carried out to determine food and nutrition practices and education needs of Florida's adult family care homes (AFCHs). The 30-item survey included questions on food and nutrition education, supplement use, and menu planning. Infrequent use of menus and nutrition supplements was reported. A strong need was indicated for…

  20. Hygienic Practice and Knowledge of food borne diseases in Home Kitchen Handlers

    OpenAIRE

    2015-01-01

    Background: Food borne illness cases may occur due to improperly prepared or mishandled food, unhygienic sanitation and cleaning practice at home by home kitchen handlers. Objective: To explore the knowledge and practice of literate female of Indore city who are dealing with Home kitchen every day. Methodology: A Cross-Sectional study among 160 participants according to their profession (Health sector workers, Non-health sector workers, House Makers and Students) were selected randomly and in...

  1. Food safety knowledge, attitude, and practice toward compliance with abattoir laws among the abattoir workers in Malaysia

    Directory of Open Access Journals (Sweden)

    Abdullahi A

    2016-04-01

    Full Text Available Auwalu Abdullahi,1–3 Azmi Hassan,1 Norizhar Kadarman,2 Ahmadu Saleh,4 Yusha’u Shu’aibu Baraya,5 Pei Lin Lua,61Institute for Community Development and Quality of Life  (i-CODE, Universiti Sultan Zainal Abidin (UniSZA, Kampus Gong Badak, Kuala Terengganu, Terengganu, Malaysia; 2Faculty of Medicine, Department of Community Medicine, Universiti Sultan Zainal Abidin (UniSZA, Kampus Kota, Jalan Sultan Mahmud, Kuala Terengganu, Terengganu, Malaysia; 3Department of Animal Health and Husbandry, Audu Bako College of Agriculture, Dambatta, Kano, Nigeria; 4School of Animal Science, Faculty of Bio-resources and Food Industry, Universiti Sultan Zainal Abidin (UniSZA, Terengganu, Malaysia; 5Department of Chemical Pathology, School of Medical Sciences, Universiti Sains Malaysia (USM, Malaysia; 6Community Health Research Cluster, Faculty of Health Sciences, Universiti Sultan Zainal Abidin (UniSZA, Kampus Gong Badak, Kuala Terengganu, Terengganu, Malaysia Purpose: Foodborne diseases are common in the developing countries due to the predominant poor food handling and sanitation practices, particularly as a result of inadequate food safety laws, weak regulatory structures, and inadequate funding as well as a lack of appropriate education for food-handlers. The most frequently involved foods in disease outbreaks are of animal origin. However, in spite of the adequate legislation and laws governing the abattoir operation in Malaysia, compliance with food safety requirements during meat processing and waste disposal is inadequate. Therefore, the present study was designed to assess the food safety knowledge, attitude, and practice toward compliance with abattoir laws among the workers in Terengganu, Malaysia. Materials and methods: A cross-sectional survey was conducted using simple random sampling technique in the six districts of Terengganu: two districts were used for the pilot study and the remaining four were used for the main study. One hundred sixty

  2. Balancing food values: Making sustainable choices within cooking practices

    NARCIS (Netherlands)

    De Jong, A.; Kuijer, S.C.; Rydell, T.

    2013-01-01

    Within user-centred design and topics such as persuasive design, pleasurable products, and design for sustainable behaviour, there is a danger of over-determining, pacifying or reducing people’s diversity. Taking the case of sustainable food, we have looked into the social aspects of cooking at home

  3. Impact of Food Allergies on School Nursing Practice

    Science.gov (United States)

    Weiss, Christopher; Munoz-Furlong, Anne; Furlong, Terence J.; Arbit, Julie

    2004-01-01

    Food allergies affect 11 million Americans, including 6-8% of children. The rate of peanut allergies in children doubled from 1997 to 2002. There is no cure; therefore, strict avoidance of the allergen is the only way to avoid a reaction. Fatalities are associated with delays in or lack of epinephrine administration. Severe reactions, called…

  4. Analysis of School Food Safety Programs Based on HACCP Principles

    Science.gov (United States)

    Roberts, Kevin R.; Sauer, Kevin; Sneed, Jeannie; Kwon, Junehee; Olds, David; Cole, Kerri; Shanklin, Carol

    2014-01-01

    Purpose/Objectives: The purpose of this study was to determine how school districts have implemented food safety programs based on HACCP principles. Specific objectives included: (1) Evaluate how schools are implementing components of food safety programs; and (2) Determine foodservice employees food-handling practices related to food safety.…

  5. Baseline Practices for the Application of Genomic Data Supporting Regulatory Food Safety.

    Science.gov (United States)

    Lambert, Dominic; Pightling, Arthur; Griffiths, Emma; Van Domselaar, Gary; Evans, Peter; Berthelet, Sharon; Craig, Duncan; Chandry, P Scott; Stones, Robert; Brinkman, Fiona; Angers-Loustau, Alexandre; Kreysa, Joachim; Tong, Weida; Blais, Burton

    2017-01-19

    The application of new data streams generated from next-generation sequencing (NGS) has been demonstrated for food microbiology, pathogen identification, and illness outbreak detection. The establishment of best practices for data integrity, reproducibility, and traceability will ensure reliable, auditable, and transparent processes underlying food microbiology risk management decisions. We outline general principles to guide the use of NGS data in support of microbiological food safety. Regulatory authorities across intra- and international jurisdictions can leverage this effort to promote the reliability, consistency, and transparency of processes used in the derivation of genomic information for regulatory food safety purposes, and to facilitate interactions and the transfer of information in the interest of public health.

  6. Survey of food-hygiene practices at home and childhood diarrhoea in Hanoi, Viet Nam.

    Science.gov (United States)

    Takanashi, Kumiko; Chonan, Yuko; Quyen, Dao To; Khan, Nguyen Cong; Poudel, Krishna C; Jimba, Masamine

    2009-10-01

    A cross-sectional study was conducted to investigate the potential factors of food-hygiene practices of mothers on the prevalence of diarrhoea among their children. Mothers who had children aged 6 months-5 years were recruited in a hamlet in Viet Nam. The food-hygiene practices included hand-washing, method of washing utensils, separation of utensils for raw and cooked food, and the location where foods were prepared for cooking. A face-to-face interview was conducted, and data on 206 mothers were analyzed. The risk of diarrhoea was significantly higher among children whose mothers prepared food for cooking somewhere other than the table (typically on the ground) compared to children whose mothers prepared food on the table (adjusted odds ratio = 2.85, 95% confidence interval 1.11-7.28). The results indicate that food-hygiene practices of mothers, such as avoiding preparing food for cooking on the ground, has a potential impact in preventing diarrhoea among children in Viet Nam.

  7. Fundamental constructs in food parenting practices: a content map to guide future research.

    Science.gov (United States)

    Vaughn, Amber E; Ward, Dianne S; Fisher, Jennifer O; Faith, Myles S; Hughes, Sheryl O; Kremers, Stef P J; Musher-Eizenman, Dara R; O'Connor, Teresia M; Patrick, Heather; Power, Thomas G

    2016-02-01

    Although research shows that "food parenting practices" can impact children's diet and eating habits, current understanding of the impact of specific practices has been limited by inconsistencies in terminology and definitions. This article represents a critical appraisal of food parenting practices, including clear terminology and definitions, by a working group of content experts. The result of this effort was the development of a content map for future research that presents 3 overarching, higher-order food parenting constructs--coercive control, structure, and autonomy support--as well as specific practice subconstructs. Coercive control includes restriction, pressure to eat, threats and bribes, and using food to control negative emotions. Structure includes rules and limits, limited/guided choices, monitoring, meal- and snacktime routines, modeling, food availability and accessibility, food preparation, and unstructured practices. Autonomy support includes nutrition education, child involvement, encouragement, praise, reasoning, and negotiation. Literature on each construct is reviewed, and directions for future research are offered. Clear terminology and definitions should facilitate cross-study comparisons and minimize conflicting findings resulting from previous discrepancies in construct operationalization.

  8. A comparison of food policy and practice reporting between credentialed and noncredentialed Ohio school foodservice directors.

    Science.gov (United States)

    Mincher, Jeanine L; Symons, Cynthia W; Thompson, Amy

    2012-12-01

    With rising childhood obesity rates and the increasing complexity of the school food environment, practitioners working in school nutrition need adequate preparation for their responsibilities. School foodservice directors (SFSDs) vary widely in their academic preparation, and there are no established standards for individuals in this occupation. Credentialing provides a way in which baseline knowledge of SFSDs can be established; however, little is known about the influence of such credentials on food-related policies and practices in public schools. Our cross-sectional study compared the reported food policies and practices between credentialed and noncredentialed SFSDs within all districts (N=364) of the Ohio public school system during the 2009-2010 school year. Using a Likert-type format, policy and practice scores were measured by asking participants to respond to statements adapted from the School Health Index assessment tool. Differences in the policy and practice scores reported by SFSDs holding a food-related credential and those not holding a credential were determined by t test. Results indicated that respondents with a food-related credential were more likely to report both comprehensive food-related policies (14.51 vs 13.39; range=0 to 21) and practices (33.86 vs 32.50; range=0 to 39). These findings support the value of credentialing SFSDs. However, further research is required to establish which credential provides the optimal match in the provision of high quality nutrition care to schoolchildren.

  9. Food beliefs and practices during pregnancy in Ghana: implications for maternal health interventions.

    Science.gov (United States)

    de-Graft Aikins, Ama

    2014-01-01

    Ghanaian women's food beliefs and practices during pregnancy and the scope for developing more effective maternal health interventions were explored in this study. Thirty-five multiethnic Ghanaian women between the ages of 29 and 75 were interviewed about pregnancy food beliefs and practices. I show that, based on the data analysis, their knowledge about food was drawn from lifeworlds (family and friends), educational settings, health professionals, mass media, and body-self knowledge (unique pregnancy experiences). Core lay ideas converged with expert knowledge on maternal health nutrition. Multiple external factors (e.g., economics, cultural representations of motherhood) and internal factors (e.g., the unpredictable demands of the pregnant body) influenced pregnancy food practices. I suggest and discuss a need for culturally situated multilevel interventions.

  10. Hygienic Practice and Knowledge of food borne diseases in Home Kitchen Handlers

    Directory of Open Access Journals (Sweden)

    Ashfaq Modiwala, Rajshekhar R Wavare

    2015-01-01

    Full Text Available Background: Food borne illness cases may occur due to improperly prepared or mishandled food, unhygienic sanitation and cleaning practice at home by home kitchen handlers. Objective: To explore the knowledge and practice of literate female of Indore city who are dealing with Home kitchen every day. Methodology: A Cross-Sectional study among 160 participants according to their profession (Health sector workers, Non-health sector workers, House Makers and Students were selected randomly and interviewed using self administered questionnaire. Result: It shows that the mean percentage score for the good knowledge and hygienic practice was 79.44% and 71.15%. Knowledge practice scores was significantly (p < 0.0006 different by the levels of education and for Hygienic practice a significant difference (p <0.05 was observed between Health and Non-Health sector worker. Conclusion: Knowledge and Practice among kitchen handlers was significantly (p= 0.0202 higher in Health sector workers than other sectors.

  11. Identifying Key Risk Behaviors Regarding Personal Hygiene and Food Safety Practices of Food Handlers Working in Eating Establishments Located Within a Hospital Campus in Kolkata

    Directory of Open Access Journals (Sweden)

    Prianka Mukhopadhyay*, Gautam Kr. Joardar, Kanad Bag, Amrita Samanta, Sonali Sain and Sesadri Koley

    2012-01-01

    Full Text Available Background: Hospital canteens cater to a large population group and personal hygiene and food safety practices of food handlers assume immense importance to prevent food borne disease outbreaks. Objectives: To assess the self-reported behaviour of food handlers on personal hygiene and food safety practices and to find out their morbidity profile. Methods: An observational study was conducted by interviewing 67 consenting food handlers working in different eateries inside a hospital campus, using a pretested, predesigned schedule. Results: Majority (46.3% of food handlers were educated upto primary level. Only 14.9% foodhandlers received preplacement training and 10.5%, preplacement medical checkup. Though practices of hand washing after going to toilet (95.5% and before preparing food (79.1% was reported to be quite high but for most other practices, hygiene was found to be low. Cuts/injuries on hands was reported as the most common morbidity in 44.8% but 11.9% continued work without any treatment. Conclusion: Preplacement training and in-service education on personal / food hygiene should be provided to all food handlers. Periodic medical checkups and routine sanitary inspection can improve their adherence to personal hygiene and food safety practices and prevent outbreak of food borne illnesses

  12. Food Safety Knowledge and Beliefs of Middle School Children: Implications for Food Safety Educators

    Science.gov (United States)

    Byrd-Bredbenner, Carol; Abbot, Jaclyn Maurer; Quick, Virginia

    2010-01-01

    To create effective educational interventions that address the food safety informational needs of youth, a greater understanding of their knowledge and skills is needed. The purposes of this study were to explore, via focus groups, the food-handling responsibilities of middle school youth and obstacles they face in practicing safe food handling…

  13. "Our" food versus "my" food. Investigating the relation between childhood shared food practices and adult prosocial behavior in Belgium.

    Science.gov (United States)

    De Backer, Charlotte J S; Fisher, Maryanne L; Poels, Karolien; Ponnet, Koen

    2015-01-01

    This study focuses on the connection between prosocial behavior, defined as acting in ways that benefit others, and shared meals, defined as meals that consist of food(s) shared with others. In contrast to individual meals, where consumers eat their own food and perhaps take a sample of someone else's dish as a taste, shared meals are essentially about sharing all the food with all individuals. Consequently, these meals create situations where consumers are confronted with issues of fairness and respect. One should not be greedy and consume most of a dish; instead, rules of polite food sharing need to be obeyed. It is therefore proposed that those who have often engaged in shared meals during childhood will have a more prosocial personality, as compared to those who less often took part in shared meals during childhood. To test this hypothesis, data about frequency of shared meals during childhood and altruistic personality in early adulthood were collected using a cross-sectional survey in Belgium (n = 487). Results confirm that higher levels of shared meal consumption correspond to higher scores on the self-report altruism scale among students.

  14. Retail food environments in Canada: Maximizing the impact of research, policy and practice.

    Science.gov (United States)

    Minaker, Leia M

    2016-06-09

    Retail food environments are gaining national and international attention as important determinants of population dietary intake. Communities across Canada are beginning to discuss and implement programs and policies to create supportive retail food environments. Three considerations should drive the selection of food environment assessment methods: relevance (What is the problem, and how is it related to dietary outcomes?); resources (What human, time and financial resources are required to undertake an assessment?); and response (How will policy-makers find meaning out of and act on the information gained through the food environment assessment?). Ultimately, food environment assessments should be conducted in the context of stakeholder buy-in and multi-sectoral partnerships, since food environment solutions require multi-sectoral action. Partnerships between public health actors and the food and beverage industry can be challenging, especially when mandates are not aligned. Clarifying the motivations, expectations and roles of all stakeholders takes time but is important if the impact of food environment research, policy and practice is to be maximized. The articles contained in this special supplementary issue describe ongoing food environments research across Canada and fill some of the important gaps in the current body of Canadian food environments literature.

  15. Food webs: a ladder for picking strawberries or a practical tool for practical problems?

    Science.gov (United States)

    Memmott, Jane

    2009-06-27

    While food webs have provided a rich vein of research material over the last 50 years, they have largely been the subject matter of the pure ecologist working in natural habitats. While there are some notable exceptions to this trend, there are, as I explain in this paper, many applied questions that could be answered using a food web approach. The paper is divided into two halves. The first half provides a brief review of six areas where food webs have begun to be used as an applied tool: restoration ecology, alien species, biological control, conservation ecology, habitat management and global warming. The second half outlines five areas in which a food web approach could prove very rewarding: urban ecology, agroecology, habitat fragmentation, cross-habitat food webs and ecosystem services.

  16. Eat this, not that! Parental demographic correlates of food-related parenting practices.

    Science.gov (United States)

    Loth, Katie A; MacLehose, Richard F; Fulkerson, Jayne A; Crow, Scott; Neumark-Sztainer, Dianne

    2013-01-01

    To understand how parents of adolescents attempt to regulate their children's eating behaviors, the prevalence of specific food-related parenting practices (restriction, pressure-to-eat) by sociodemographic characteristics (parent gender, race/ethnicity, education level, employment status, and household income) were examined within a population-based sample of parents (n=3709) of adolescents. Linear regression models were fit to estimate the association between parent sociodemographic characteristics and parental report of food restriction and pressure-to-eat. Overall, findings suggest that use of controlling food-related parenting practices, such as pressuring children to eat and restricting children's intake, is common among parents of adolescents, particularly among parents in racial/ethnic minority subgroups, parents with less than a high school education, and parents with a low household income. Results indicate that that social or cultural traditions, as well as parental access to economic resources, may contribute to a parent's decision to utilize specific food-related parenting practices. Given that previous research has found that restriction and pressure-to-eat food-related parenting practices can negatively impact children's current and future dietary intake, differences in use of these practices by sociodemographic characteristics may contribute, in part, to the disparities that exist in the prevalence of overweight and obesity among adolescents by their race/ethnicity and socioeconomic status.

  17. Risk factors in street food practices in developing countries: A review

    Directory of Open Access Journals (Sweden)

    Buliyaminu Adegbemiro Alimi

    2016-09-01

    Full Text Available Street food trading solves major social and economic problems in developing countries through the provision of ready-made meals at relatively inexpensive prices and employment for teeming rural and urban populace along its value chain. However, due to informal nature of the enterprise, the activities of the practitioners are not regulated. This gives ample room for unwholesome practices. The results are the risks such activities pose to the health and safety of practitioners along the value chain. This review paper, a summary of literature reports on risk factors in street food trade in developing countries and recommended safety intervention, is written with the hope of providing global baseline for intervention to ensure safe food practices. Adoption of safety approaches that permeates the entire chain of street food business from good agricultural practices through hazard analysis critical control points strategy to good hygiene practices by farmers, vendors and consumers would significantly reduce risks in street food consumption. Above all, active collaboration of all stakeholders toward the strengthening and proper enforcement of public health policies to ensure safe practices and engender safer and healthier society is recommended.

  18. Knowledge, Attitude and Practice between Medical and Non-Medical Sciences Students about Food Labeling

    Directory of Open Access Journals (Sweden)

    Aida Malek Mahdavi

    2012-12-01

    Full Text Available Background: Considering the significant role of consumers’ awareness about food labels in making healthy food choices, this study was designed to assess the knowledge, attitude and prac-tice of university students about food labeling.Methods: In this cross-sectional study, 332 students aged 18-25 yr in five different academic ma-jors (including Nutrition, Public Health, Health Services Administration, Paramedical and En-gineering were asked to complete an approved questionnaire contained fifteen questions. The chi-square test was applied to examine the differences across various major groups.Results: 89.2% of the students believed that food labels had effect on nutritional awareness. 77.4% were agreed with the usefulness of the food labels and 79.2% did not feel that nutrition claims on food label were truthful. For 84% of students, the expiry date and storage conditions information were the most important informational cues to appear on the food labels. From 47.6% of students who reported the use of nutrition facts label in their often or always shopping; only 32.3% used the information on labels to fit the food into their daily diet. Surprisingly, fatty acids were the least noteworthy items (1.9% on nutrition facts labels. Regarding students’ major, there was significant difference in their knowledge, attitude and practice about truth of the nutri-tion claims, using food labels and importance of health claims (P<0.05.Conclusion: Food labels were more useful tools for students and had an effect on their nutri-tional awareness. Designing and implementation of the educational programs in order to increase the level of knowledge about food labels is suggested.

  19. Metabolomic Technologies for Improving the Quality of Food: Practice and Promise.

    Science.gov (United States)

    Johanningsmeier, Suzanne D; Harris, G Keith; Klevorn, Claire M

    2016-01-01

    It is now well documented that the diet has a significant impact on human health and well-being. However, the complete set of small molecule metabolites present in foods that make up the human diet and the role of food production systems in altering this food metabolome are still largely unknown. Metabolomic platforms that rely on nuclear magnetic resonance (NMR) and mass spectrometry (MS) analytical technologies are being employed to study the impact of agricultural practices, processing, and storage on the global chemical composition of food; to identify novel bioactive compounds; and for authentication and region-of-origin classifications. This review provides an overview of the current terminology, analytical methods, and compounds associated with metabolomic studies, and provides insight into the application of metabolomics to generate new knowledge that enables us to produce, preserve, and distribute high-quality foods for health promotion.

  20. Anthropology as an inspiration to food studies: building theory and practice

    Directory of Open Access Journals (Sweden)

    Agnieszka Siewicz

    2011-12-01

    Full Text Available The aim of this paper is to show the role of anthropological inquiry in the development of a new, interdisciplinary approach to food in culture - namely: food studies. Early anthropologists, for example, Bronislaw Malinowski and Edward Evans-Pritchard, stressed the social meaning of food while analyzing the outcome of their fieldwork. When the functional approach had been replaced by structuralism, the symbolic meaning of food was given priority. Therefore, Claude Lévi-Strauss constructed his famous culinary triangle to show the connection between culture and nature in human thought; however, the triangle was not based on his own fieldwork, but rather many examples from other works were used to support this theoretical approach. This paper shows that without the theoretical and practical contribution of these three anthropologists, the flourishing of food studies as a new discipline would have been seriously delayed.

  1. Oral Immunotherapy for Treatment of Immunoglobulin E-Mediated Food Allergy: The Transition to Clinical Practice.

    Science.gov (United States)

    Pajno, Giovanni B; Cox, Linda; Caminiti, Lucia; Ramistella, Vincenzo; Crisafulli, Giuseppe

    2014-06-01

    Today, there is neither an effective nor an active treatment for food allergy. Allergy immunotherapy has been proposed as an attractive strategy to actively treat food allergy. Oral immunotherapy (OIT), also known as oral desensitization, is a method of inducing the body's immune system to tolerate a food that causes an allergic overreaction. It has been studied for the use in treatment of immunoglobulin E-mediated food allergy to the most common foods, including milk, egg, and peanut. OIT has been able to desensitize subjects to varying degrees. However, many questions remain unanswered, including efficient formulation, optimal dosing, and induction protocol to achieve full tolerance, transition of OIT to clinical practice, and maximal safety profile. This review focuses on the use of OIT as a new and active treatment for food allergy. The possibility of transition of OIT to clinical practice represents, in this field, the next pivotal step with the goal of improving the quality of life of patients with food allergy and their families.

  2. Knowledge, attitudes, and poultry-handling practices of poultry workers in relation to avian influenza in India

    Directory of Open Access Journals (Sweden)

    Sudhir C Kumar

    2013-01-01

    Full Text Available Avian influenza (AI is a viral disease of domestic and wild birds. The recent pandemics caused by highly pathogenic AIA (H5N1 in domestic poultry is currently rated phase 3 by the World Health Organization on the pandemic alert scale. Materials and Methods: A pretested and semistructured survey instrument was administered to both live bird market and poultry farm workers in two most populous cities in Karnataka in South India to collect data on demographics, knowledge, attitude, and practices among them. Results: The mean age was similar among both population groups (31.5 years. There was a higher level of biosecurity practices adopted in poultry farms compared with those adopted in live bird market. Knowledge regarding AI was acceptable but poorly correlated with actual biosecurity practices. Discussion: Live bird market and poultry farm workers have been identified as the weakest link in the prevention and control of the spread of AI in the two most populous cities studied in Karnataka. Conclusion: Risk reduction models of behavior change targeting these groups are important toward the control and prevention of AI spread.

  3. A Study of impact of Education on Awareness, Personal Hygiene and Practices of food handlers of a Tertiary Care Hospital in Kashmir, India

    Directory of Open Access Journals (Sweden)

    Hina

    2013-05-01

    Full Text Available Background Each year 9.4 million people suffer from food borne diseases throughout the world; everyday cases related to food borne diseases are recorded in all countries from the most to the least developed ones. A major risk of food contamination lies with the food handlers.Several food borne disease outbreaks have been reported to have been associated with poor personal hygiene of people handling food stuffs. Method A questionnaire was structured for the purpose of data collection to find out effect of educational background on personal hygiene, awareness regarding transmission of food borne infections and routine practices among food handler of the food establishments of a super speciality teaching hospital of Kashmir. Results Out of 121 respondents (33.05 percent cooks, 42.97 percent stewards and 23.97 percent dishwashers, 90.90 percent were males and 9.10 percent females. Majority (90.90 percent have educational background below high school level (group B and the rest (9.10% have education above 10th standard (group A. Soap was used by majority(90.9% of group A in comparison to group B(59.1% before entering kitchen.72.7% of group A employees change their shoes and use kitchen slippers in the kitchen, whereas only 31.8% of group B employees do so and the rest(68.2% do not change the foot wear before entering the kitchen.While 81.8% of group A employees responded that diarrhoeal diseases spread by contaminated food,majority of group B(62.7% responded other reasons.81.8% of group A feel it necessary to chlorinate or filter visibly clean water, whereas only 52.7% of group B feel so. Conclusion Food handlers of any food establishment, in particular hospital kitchen should have high standard of educational background to have enough awareness regarding food borne diseases and importance of personal hygiene to prevent transmission of diseases. Because of poor educational background, the food handlers in our study didn’t know the importance of use

  4. [A guide to good practice for information security in the handling of personal health data by health personnel in ambulatory care facilities].

    Science.gov (United States)

    Sánchez-Henarejos, Ana; Fernández-Alemán, José Luis; Toval, Ambrosio; Hernández-Hernández, Isabel; Sánchez-García, Ana Belén; Carrillo de Gea, Juan Manuel

    2014-04-01

    The appearance of electronic health records has led to the need to strengthen the security of personal health data in order to ensure privacy. Despite the large number of technical security measures and recommendations that exist to protect the security of health data, there is an increase in violations of the privacy of patients' personal data in healthcare organizations, which is in many cases caused by the mistakes or oversights of healthcare professionals. In this paper, we present a guide to good practice for information security in the handling of personal health data by health personnel, drawn from recommendations, regulations and national and international standards. The material presented in this paper can be used in the security audit of health professionals, or as a part of continuing education programs in ambulatory care facilities.

  5. Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry.

    Science.gov (United States)

    Selhub, Eva M; Logan, Alan C; Bested, Alison C

    2014-01-15

    The purposeful application of fermentation in food and beverage preparation, as a means to provide palatability, nutritional value, preservative, and medicinal properties, is an ancient practice. Fermented foods and beverages continue to make a significant contribution to the overall patterns of traditional dietary practices. As our knowledge of the human microbiome increases, including its connection to mental health (for example, anxiety and depression), it is becoming increasingly clear that there are untold connections between our resident microbes and many aspects of physiology. Of relevance to this research are new findings concerning the ways in which fermentation alters dietary items pre-consumption, and in turn, the ways in which fermentation-enriched chemicals (for example, lactoferrin, bioactive peptides) and newly formed phytochemicals (for example, unique flavonoids) may act upon our own intestinal microbiota profile. Here, we argue that the consumption of fermented foods may be particularly relevant to the emerging research linking traditional dietary practices and positive mental health. The extent to which traditional dietary items may mitigate inflammation and oxidative stress may be controlled, at least to some degree, by microbiota. It is our contention that properly controlled fermentation may often amplify the specific nutrient and phytochemical content of foods, the ultimate value of which may associated with mental health; furthermore, we also argue that the microbes (for example, Lactobacillus and Bifidobacteria species) associated with fermented foods may also influence brain health via direct and indirect pathways.

  6. Are food restriction and pressure-to-eat parenting practices associated with adolescent disordered eating behaviors?

    Science.gov (United States)

    Loth, Katie A.; MacLehose, Richard F.; Fulkerson, Jayne A.; Crow, Scott; Neumark-Sztainer, Dianne

    2014-01-01

    Objective To examine associations between parental pressure-to-eat and food restriction and adolescent disordered eating behaviors, within a sample of parent-adolescent pairs. Method Adolescents (N=2231) and their parents (N=3431) participated in two, coordinated, population-based studies designed to examine factors associated with weight and weight-related behaviors in adolescents. Results Overall, higher levels of pressure-to-eat or food restriction was significantly and positively associated with use of disordered eating behaviors among boys. For every one unit increase [Scale Range: 1-(low control) to 4 – (high control)] in mothers’ food restriction, boys were twice as likely to engage in extreme weight control behaviors (p≤0.01). Examination of the association between food-related parenting practices and disordered eating behaviors among girls revealed fewer significant associations. However, analyses did reveal that for every one unit increase in mothers’ food restriction, girls were 1.33 times more likely to engage in extreme weight control behaviors (p=0.04). Discussion Study findings provide evidence of an association between controlling food-related parenting practices and adolescent disordered eating behaviors, particularly in boys. Future longitudinal research is needed to establish directionality of observed associations. PMID:24105668

  7. Food parenting practices and child dietary behavior. Prospective relations and the moderating role of general parenting.

    Science.gov (United States)

    Sleddens, Ester F C; Kremers, Stef P J; Stafleu, Annette; Dagnelie, Pieter C; De Vries, Nanne K; Thijs, Carel

    2014-08-01

    Research on parenting practices has focused on individual behaviors while largely failing to consider the context of their use, i.e., general parenting. We examined the extent to which food parenting practices predict children's dietary behavior (classified as unhealthy: snacking, sugar-sweetened beverage; and healthy: water and fruit intake). Furthermore, we tested the moderating role of general parenting on this relationship. Within the KOALA Birth Cohort Study, in the Netherlands, questionnaire data were collected at 6 and 8 years (N = 1654). Correlations were computed to assess the association between food parenting practices and general parenting (i.e., nurturance, behavioral control, structure, coercive control, and overprotection). Linear regression models were fitted to assess whether food parenting practices predict dietary behavior. Instrumental and emotional feeding, and pressure to eat were found to have associations with undesirable child dietary behavior (increased unhealthy intake/decreased healthy intake), whereas associations were in the desirable direction for covert control, encouragement and restriction. Moderation analyses were performed by evaluating interactions with general parenting. The associations of encouragement and covert control with desirable child dietary behaviors were found to be stronger for children who were reared in a positive parenting context. Future research should assess the influence of contextual parenting factors moderating the relationships between food parenting and child dietary behavior as the basis for the development of more effective family-based interventions.

  8. Trichinella diagnostics and control: Mandatory and best practices for ensuring food safety

    DEFF Research Database (Denmark)

    Gajadhar, A. A.; Pozio, E.; Gamble, H. R.

    2009-01-01

    Because of its role in human disease, there are increasing global requirements for reliable diagnostic and control methods for Trichinella in food animals to ensure meat safety and to facilitate trade. Consequently, there is a need for standardization of methods, programs, and best practices used...

  9. Food and Eating Practices during the Transition from Secondary School to New Social Contexts

    Science.gov (United States)

    Wills, Wendy J.

    2005-01-01

    This paper examines how the new social contexts experienced by young people after leaving school are related to everyday food practices and eating habits. Findings from in-depth interviews with 31 young people aged 16-24 years studying at a college of further education in South East England are used to explore the role of new social spaces and…

  10. Low-Income Mothers' Food Practices with Young Children: A Qualitative Longitudinal Study

    Science.gov (United States)

    Harden, Jeni; Dickson, Adele

    2015-01-01

    Objective: Young children living in socioeconomically deprived areas of Scotland have an increased risk of becoming overweight or obese. To enhance understanding of the wider contexts within which family food practices are developed, this study examined the experiences of low-income mothers with young children. Design: Qualitative longitudinal…

  11. Identifying and Clarifying Values and Reason Statements that Promote Effective Food Parenting Practices, Using Intensive Interviews

    Science.gov (United States)

    Beltran, Alicia; Hingle, Melanie D.; Knesek, Jessica; O'Connor, Teresia; Baranowski, Janice; Thompson, Debbe; Baranowski, Tom

    2011-01-01

    Objective: Generate and test parents' understanding of values and associated reason statements to encourage effective food parenting practices. Methods: This study was cross-sectional. Sixteen parents from different ethnic groups (African American, white, and Hispanic) living with their 3- to 5-year-old child were recruited. Interested parents…

  12. Food Defense Practices of School Districts in Northern U.S. States

    Science.gov (United States)

    Klitzke, Carol J.

    2013-01-01

    This study assessed implementation of food defense practices in public schools in Montana, Wyoming, South Dakota, North Dakota, Iowa, Minnesota, and Wisconsin. The first phase involved a qualitative multi-site case study: one-day visits were made to five school districts in the states of Iowa, South Dakota, Minnesota, and Wisconsin. A principal,…

  13. How parental dietary behavior and food parenting practices affect children's dietary behavior: Interacting sources of influence?

    NARCIS (Netherlands)

    Larsen, J.K.; Hermans, R.C.J.; Sleddens, E.F.C.; Engels, R.C.M.E.; Fisher, J.O.; Kremers, S.P.J.

    2015-01-01

    Until now, the literatures on the effects of food parenting practices and parents' own dietary behavior on children's dietary behavior have largely been independent from one another. Integrating findings across these areas could provide insight on simultaneous and interacting influences on children'

  14. Food-Safety Practices in the Domestic Kitchen: Demographic, Personality, and Experiential Determinants

    NARCIS (Netherlands)

    Fischer, A.R.H.; Frewer, L.J.

    2008-01-01

    The impact of consumer behavior in determining the safety of foods prepared at home has focused so far on the role of isolated consumer practices. In addition, demographic factors have been applied primarily to explain differences between individuals. In this paper, the use of psychological factors

  15. Relationship between Parental Feeding Practices and Neural Responses to Food Cues in Adolescents

    Science.gov (United States)

    Chambers, Alison; Blissett, Jacqueline; Chechlacz, Magdalena; Barrett, Timothy; Higgs, Suzanne; Nouwen, Arie

    2016-01-01

    Social context, specifically within the family, influences adolescent eating behaviours and thus their health. Little is known about the specific mechanisms underlying the effects of parental feeding practices on eating. We explored relationships between parental feeding practices and adolescent eating habits and brain activity in response to viewing food images. Fifty- seven adolescents (15 with type 2 diabetes mellitus, 21 obese and 21 healthy weight controls) underwent fMRI scanning whilst viewing images of food or matched control images. Participants completed the Kids Child Feeding Questionnaire, the Childrens’ Dutch Eating Behaviour Questionnaire (DEBQ) and took part in an observed meal. Parents completed the Comprehensive Feeding Practices Questionniare and the DEBQ. We were particularly interested in brain activity in response to food cues that was modulated by different feeding and eating styles. Healthy-weight participants increased activation (compared to the other groups) to food in proportion to the level of parental restriction in visual areas of the brain such as right lateral occipital cortex (LOC), right temporal occipital cortex, left occipital fusiform gyrus, left lateral and superior LOC. Adolescents with type 2 diabetes mellitus had higher activation (compared to the other groups) with increased parental restrictive feeding in areas relating to emotional control, attention and decision-making, such as posterior cingulate, precuneus, frontal operculum and right middle frontal gyrus. Participants with type 2 diabetes mellitus also showed higher activation (compared to the other groups) in the left anterior intraparietal sulcus and angular gyrus when they also reported higher self restraint. Parental restriction did not modulate food responses in obese participants, but there was increased activity in visual (visual cortex, left LOC, left occipital fusiform gyrus) and reward related brain areas (thalamus and parietal operculum) in response to

  16. The consumer-producer relationship on local food systems: analysis of practices and narratives

    Directory of Open Access Journals (Sweden)

    Eleni Papaoikonomou

    2015-07-01

    Full Text Available Local food systems have gained popularity over the last years. Previous research discusses the counter hegemonic potential of these initiatives placing emphasis on the reconnection of the producer and consumer of food and against the anonymous and disconnected production model offered by industrial agriculture. However, such romantic discourses do not always apply according to empirical evidence. In this paper we carry out an empirical comparison between two local food systems: the Community Supported Agriculture in Manhattan, New York and the the Responsible Consumption Cooperatives in Catalonia, Spain. Using a qualitative methodology we explore practices and narratives that surround the consumer-producer relationship, also defined by the orientation and raison d’être of the local food system.

  17. Kitchen safety in hospitals: practices and knowledge of food handlers in istanbul, Turkey.

    Science.gov (United States)

    Ercan, Aydan; Kiziltan, Gul

    2014-10-01

    This study was designed to identify the practices and knowledge of food handlers about workplace safety in hospital kitchens (four on-premises and eight off-premises) in Istanbul. A kitchen safety knowledge questionnaire was administered and a kitchen safety checklist was completed by dietitians. The mean total scores of the on-premise and off-premise hospital kitchens were 32.7 ± 8.73 and 37.0 ± 9.87, respectively. The mean scores for the items about machinery tools, electricity, gas, and fire were lower in off-premise than on-premise hospital kitchen workers. The kitchen safety knowledge questionnaire had five subsections; 43.7% of the food handlers achieved a perfect score. Significant differences were found in the knowledge of food handlers working in both settings about preventing slips and falls (p kitchen safety knowledge of the food handlers (p < .05).

  18. Retrospective reports of parental feeding practices and emotional eating in adulthood: The role of food preoccupation.

    Science.gov (United States)

    Tan, Cin Cin; Ruhl, Holly; Chow, Chong Man; Ellis, Lillian

    2016-10-01

    The current study examined the role of food preoccupation as a potential mediator of the associations between parental feeding behaviors during childhood (i.e., restriction for weight, restriction for health, emotion regulation) and emotional eating in adulthood. Participants (N = 97, Mage = 20.3 years) recalled their parents' feeding behaviors during early and middle childhood and reported on current experiences of food preoccupation and emotional eating. Findings revealed that recalled parental feeding behaviors (restriction for weight, restriction for health, emotion regulation) and food preoccupation were positively associated with later emotional eating (correlations ranged from 0.21 to 0.55). In addition, recalled restriction for weight and emotion regulation feeding were positively associated with food preoccupation, r = 0.23 and 0.38, respectively. Further, food preoccupation mediated the association between emotion regulation feeding and later emotional eating (CI95% = 0.10 to 0.44). These findings indicate that parental feeding practices in childhood are related to food preoccupation, and that food preoccupation mediates the association between emotion regulation feeding in childhood and emotional eating in adulthood.

  19. How the Organic Food System Supports Sustainable Diets and Translates These into Practice.

    Science.gov (United States)

    Strassner, Carola; Cavoski, Ivana; Di Cagno, Raffaella; Kahl, Johannes; Kesse-Guyot, Emmanuelle; Lairon, Denis; Lampkin, Nicolas; Løes, Anne-Kristin; Matt, Darja; Niggli, Urs; Paoletti, Flavio; Pehme, Sirli; Rembiałkowska, Ewa; Schader, Christian; Stolze, Matthias

    2015-01-01

    Organic production and consumption provide a delineated food system that can be explored for its potential contribution to sustainable diets. While organic agriculture improves the sustainability performance on the production side, critical reflections are made on how organic consumption patterns, understood as the practice of people consuming significant amounts of organic produce, may also be taken as an example for sustainable food consumption. The consumption patterns of regular organic consumers seem to be close to the sustainable diet concept of FAO. Certain organic-related measures might therefore be useful in the sustainability assessment of diets, e.g., organic production and organic consumption. Since diets play a central role in shaping food systems and food systems shape diets, the role of organic consumption emerges as an essential topic to be addressed. This role may be based on four important organic achievements: organic agriculture and food production has a definition, well-established principles, public standards, and useful metrics. By 2015, data for organic production and consumption are recorded annually from more than 160 countries, and regulations are in force in more than 80 countries or regions. The organic food system puts the land (agri-cultura) back into the diet; it is the land from which the diet in toto is shaped. Therefore, the organic food system provides essential components of a sustainable diet.

  20. Handling Metalloproteinases.

    Science.gov (United States)

    Fridrich, Sven; Karmilin, Konstantin; Stöcker, Walter

    2016-02-02

    Substrate cleavage by metalloproteinases involves nucleophilic attack on the scissile peptide bond by a water molecule that is polarized by a catalytic metal, usually a zinc ion, and a general base, usually the carboxyl group of a glutamic acid side chain. The zinc ion is most often complexed by imidazole nitrogens of histidine side chains. This arrangement suggests that the physiological pH optimum of most metalloproteinases is in the neutral range. In addition to their catalytic metal ion, many metalloproteinases contain additional transition metal or alkaline earth ions, which are structurally important or modulate the catalytic activity. As a consequence, these enzymes are generally sensitive to metal chelators. Moreover, the catalytic metal can be displaced by adventitious metal ions from buffers or biological fluids, which may fundamentally alter the catalytic function. Therefore, handling, purification, and assaying of metalloproteinases require specific precautions to warrant their stability.

  1. A Focus Group Study of Child Nutrition Professionals' Attitudes about Food Allergies and Current Training Practices

    Science.gov (United States)

    Lee, Yee Ming; Kwon, Junehee; Sauer, Kevin

    2014-01-01

    Purpose/Objectives: The purpose of this study was to explore child nutrition professionals' (CNPs) attitudes about food allergies, current practices of food allergy training, and operational issues related to food allergy training in school foodservice operations. Methods: Three focus groups were conducted with 21 CNPs with managerial…

  2. CoP in focus : community of practice on metropolitan food clusters, resource use efficiency and climate adaptation

    NARCIS (Netherlands)

    Kranendonk, R.P.; Hoechstetter, S.; Castillo, A.; Smeets, P.J.A.M.; Mansfeld, van M.J.M.; Eetgerink, F.; Cserhaty, M.; Kalas, N.; Schneider, U.

    2014-01-01

    This Pathfinder project develops a focused EU Community of Practice (CoP) on development of Agro food-clusters that focuses on innovation of high tech, large scale, industrialized and sustainable agriculture and food production for Metropoles. The Metropolitan food clusters significantly contribute

  3. Best Practices for Serving Students with Special Food and/or Nutrition Needs in School Nutrition Programs

    Science.gov (United States)

    Castillo, Alexandra; Carr, Deborah; Nettles, Mary Frances

    2010-01-01

    Purpose/Objectives: The purpose of this research project was to identify goals and establish best practices for school nutrition (SN) programs that serve students with special food and/or nutrition needs based on the four practice categories identified in previous National Food Service Management Institute, Applied Research Division (NFSMI, ARD)…

  4. Focus Group Studies on Food Safety Knowledge, Perceptions, and Practices of School-Going Adolescent Girls in South India

    Science.gov (United States)

    Gavaravarapu, Subba Rao M.; Vemula, Sudershan R.; Rao, Pratima; Mendu, Vishnu Vardhana Rao; Polasa, Kalpagam

    2009-01-01

    Objective: To understand food safety knowledge, perceptions, and practices of adolescent girls. Design: Focus group discussions (FGDs) with 32 groups selected using stratified random sampling. Setting: Four South Indian states. Participants: Adolescent girls (10-19 years). Phenomena of Interest: Food safety knowledge, perceptions, and practices.…

  5. Association of food-hygiene practices and diarrhea prevalence among Indonesian young children from low socioeconomic urban areas

    NARCIS (Netherlands)

    Agustina, R.; Sari, T.P.; Satroamidjojo, S.; Bovee-Oudenhoven, I.M.J.; Feskens, E.J.M.; Kok, F.J.

    2013-01-01

    Background: Information on the part that poor food-hygiene practices play a role in the development of diarrhea in low socioeconomic urban communities is lacking. This study was therefore aimed at assessing the contribution of food-hygiene practice to the prevalence of diarrhea among Indonesian chil

  6. Investigation of Food Acceptability and Feeding Practices for Lipid Nutrient Supplements and Blended Flours Used to Treat Moderate Malnutrition

    Science.gov (United States)

    Wang, Richard J.; Trehan, Indi; LaGrone, Lacey N.; Weisz, Ariana J.; Thakwalakwa, Chrissie M.; Maleta, Kenneth M.; Manary, Mark J.

    2013-01-01

    Objective: To examine acceptability and feeding practices associated with different supplementary food items and identify practices associated with weight gain. Methods: Caregivers (n = 409) whose children had been enrolled in a trial comparing a fortified corn-soy blended flour (CSB++), soy ready-to-use supplementary food (RUSF), and soy/whey…

  7. Best Practices for Integrating the Romanian Small Farmers into the Agri-Food Chain

    Directory of Open Access Journals (Sweden)

    Dan Boboc

    2017-02-01

    Full Text Available In the modern market economy, agri-food chains were imposed and strengthened due to unprecedented evolving recorded by supply and demand of food in recent decades, dynamic driven by market fragmentation, on the one hand, and specific processes of consumption and consumer emancipation, on the other hand. The objective of the paper aims to bring to the fore the best practices for support the Romanian small farmers to facilitate their access to the market, which is often dominated by large distribution networks. Reality has shown that financial support is not enough, even if farmers use modern and efficient technological systems, and that it is a need for an efficient integration of small producers in the agri-food sector. To highlight the best practices that can be used by Romanian small farmers were used information derived from: literature study on problems regarding the food sector; analysis of studies conducted by the consulting companies specialised in this field; analysing the consequences of recent legislation concerning the marketing of food products, namely its implementation in our country, especially in terms of small agricultural producers and their access to the Romanian market.

  8. Consumers' purchase of organic food products. A matter of convenience and reflexive practices.

    Science.gov (United States)

    Hjelmar, Ulf

    2011-04-01

    The aim of this study was to gain insight into the purchase of organic food products by consumers and to explore the main factors driving this process. This paper uses evidence from 16 in-depth interviews with consumers in Denmark carried out in 2008-2009. On the basis of the analysis two broad concepts are suggested: convenience behaviours and reflexive practices. Convenience behaviours are characteristic of pragmatic organic consumers. This type of shopping behaviour requires organic foods to be available in the local supermarket, they have to be clearly visible (preferably with an eco-label), and the price differential vis-à-vis conventional products have to be minimal. The analysis also showed that politically/ethically minded consumers have reflexive practices when purchasing organic food products: health considerations, ethical considerations (animal welfare), political considerations (environmentalism) and quality considerations (taste) play an important part for these consumers. Reflexive shopping practices can be sparked by life events (e.g. having children), "shocking" news about conventional food products and similar events, and news capable of creating a "cognitive dissonance" among consumers. The Danish case illustrates that the government needs to actively implement reforms and promote activities which make organic products a convenient choice for the pragmatic oriented consumer if their market share is to increase substantially.

  9. Awareness of food nutritive value and eating practices among Nigerian bank workers

    Science.gov (United States)

    Eze, Ngozi M.; Maduabum, Felicia O.; Onyeke, Nkechi G.; Anyaegunam, Ngozi J.; Ayogu, Chinwe A.; Ezeanwu, Bibian Amaka; Eseadi, Chiedu

    2017-01-01

    Abstract Adequate nutrition is an important aspect of a healthy lifestyle for all individuals, including bank staff. The objective of this study was to investigate the awareness of food nutritive value and eating practices among bank workers in Lagos State, Nigeria. The study adopted a cross-sectional descriptive survey design. A purposive sample of 250 bank workers took part in the study. Means and Student t tests were employed for data analysis. Results showed that bank workers were aware of the nutritive value of foods, and that eating practices commonly adopted included skipping breakfast, eating breakfast at work, buying food at work from the bank canteen, eating in between meals, buying snacks as lunch, and consuming soft drinks daily, among others. There were no significant differences between male and female bank workers in mean responses on food nutritive value or in eating practices adopted. Good eating habits will help bank workers not only to improve their nutritional well-being, but also to prevent nutrition-related diseases. The implications for nutritional counseling and education are discussed in the context of these findings. PMID:28272248

  10. International cooperation for food and nutrition security: Systematization of the participatory, contextualized, and intersectoral educational practices

    Directory of Open Access Journals (Sweden)

    Luciene BURLANDY

    Full Text Available ABSTRACT The present study systematized the experience gained with the project Construindo capacidades em segurança alimentar e nutricional no Brasil, Canadá e Angola (2004-2010, Building food and nutrition security skills in Brazil, Canada, and Angola, whose objective was to qualify actions that promote food and nutrition security in the three countries using different educational practices. The activities were organized in the following subprojects: (a online distance learning courses; (b workshops to train managers, government technicians, representatives of civil society organizations, and social subjects who offered to act as a link between communities; and (c local pilot projects. The present study reports this experience. The educational practices implemented in the municipalities of Araçuaí (MG, Juazeiro (BA, and Fortaleza (CE were analyzed based on systematized information in the project reports and activity records (texts and photographs. The analytical reference was based on the concept of food and nutrition education, guided by the fundamentals of Popular Education and Paulo Freire; on the concept of food and nutrition security; and on the following analytical dimensions: participation, contextualization of educational practices, and intersectoriality. The results evidenced how educational practices contributed to the construction of shared concepts of food and nutrition security from an intersectoral and participatory perspective that values the peculiarities of diet in different socioeconomic and cultural contexts, and highlights daily situations and local traditions. They also expose the limits and potentialities of an experience of this magnitude, conducted from an interdisciplinarity perspective and using participatory methods.

  11. Concepts, tools/methods, and practices of water-energy-food NEXUS

    Science.gov (United States)

    Endo, A.; Tsurita, I.; Orencio, P. M.; Taniguchi, M.

    2014-12-01

    The needs to consider the NEXUS on food and water were emphasized in international dialogues and publications around the end of the 20th century. In fact, in 1983, the United Nations University already launched a Food-Energy Nexus Programme to fill the gaps between the issues of food and energy. The term "NEXUS" to link water, food, and trade was also used in the World Bank during 1990s. The idea of NEXUS is likely to have further developed under the discussion of "virtual water" and "water footprints". With experiencing several international discussions such as Kyoto World Water Forum 2003, scholars and practitioners around the globe acknowledged the need to include energy for the pillars of NEXUS. Finally, the importance of three NEXUS pillars, "water, energy, and food" was officially announced in the BONN 2011 NEXUS Conference, which is a turning point of NEXUS idea in the international community , in order to contribute to the United Nations Conference on Sustainable Development (Rio+20) in 2012 that highlighted the concept of "green economy". The concept of NEXUS is becoming a requisite to achieve sustainable development due to the global concerns embedded in society, economy, and environment. The concept stresses to promote the cooperation with the sectors such as water, energy, food, and climate change since these complex global issues are dependent and inter-connected, which can no longer be solved by the sectorial approaches. The NEXUS practices are currently shared among different stakeholders through various modes including literatures, conferences, workshops, and research projects. However, since the NEXUS practices are not led by a particular organization, its concept, theory, policy, tools, methods, and applications are diverse and incoherent. In terms of tools/methods, the potential of integrated modeling approach is introduced to avoid pressures and to promote interactions among water, energy and food. This paper explores the concepts, tools

  12. Rights for resilience: food sovereignty, power, and resilience in development practice

    Directory of Open Access Journals (Sweden)

    Marygold Walsh-Dilley

    2016-03-01

    Full Text Available Even as resilience thinking becomes evermore popular as part of strategic programming among development and humanitarian organizations, uncertainty about how to define, operationalize, measure, and evaluate resilience for development goals prevails. As a result, many organizations and institutions have undertaken individual, collective, and simultaneous efforts toward clarification and definition. This has opened up a unique opportunity for a rethinking of development practices. The emergent consensus about what resilience means within development practice will have important consequences both for development practitioners and the communities in which they work. Incorporating resilience thinking into development practice has the potential to radically transform this arena in favor of social and environmental justice, but it could also flounder as a way to dress old ideas in new clothes or, at worst, to further exploit, disempower, and marginalize the world's most vulnerable populations. We seek to make an intervention into the definitional debates surrounding resilience that supports the former and helps prevent the latter. We argue that resilience thinking as it has been developed in social-ecological systems and allied literatures has a lot in common with the concept of food sovereignty and that paying attention to some of the lessons and claims of food sovereignty movements could contribute toward building a consensus around resilience that supports social and environmental justice. In particular, the food sovereignty movement relies on a strategy that elevates rights. We suggest that a rights-based approach to resilience-oriented development practice could contribute to its application in just and equitable ways.

  13. 7 CFR 205.205 - Crop rotation practice standard.

    Science.gov (United States)

    2010-01-01

    ....205 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) ORGANIC FOODS PRODUCTION ACT PROVISIONS NATIONAL ORGANIC PROGRAM Organic Production and Handling Requirements §...

  14. Garden as Education: Learning the ‘Old Ways’ of Traditional Mediterranean Food Practices

    Directory of Open Access Journals (Sweden)

    Fiona Harrisson

    2016-09-01

    Full Text Available A former red-brick housing commission house in the bay-side suburbs ofMelbourne has been transformed by Mark Dymiotis to replicate traditional villageMediterranean practices of his heritage. For many years, people have come into thegarden through the Council of Adult Education and the Open Garden scheme tolearn wine making and bread baking and other traditional Greek–Mediterraneaneveryday food practices. Mark draws on his own heritage and the knowledge ofolder people, the migrants who brought these practices to this land, about whichhe has been researching, writing and teaching for over 20 years. The garden is aplatform for teaching about healthy and aff ordable everyday dietary practices

  15. Governance of the table: Regulation of food and eating practices in residential care for young people

    Directory of Open Access Journals (Sweden)

    Byrne Deirdre

    2016-08-01

    Full Text Available This paper explores how food and eating practices are governed in residential care for young people and who or what governs the table in residential care centres. The governance of everyday food and eating practices in residential care is multifaceted and conducted on multiple levels by external and internal authority and regulation. This paper draws on Coveney’s 2008 theory on ‘the government of the table’ that builds on the Foucauldian perspective of governmentality to explore the interplay between internal and external regulation, which in turn highlights the tensions between institutional and homely aspects of residential care. The approach taken involves an exploratory, sequential mixed-methods design of focused ethnography in five centres, a survey of ninety-two social care practitioners working in the field and a review of Health Information and Quality Authority inspection reports.

  16. 7 CFR 205.201 - Organic production and handling system plan.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Organic production and handling system plan. 205.201... MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) ORGANIC FOODS PRODUCTION ACT PROVISIONS NATIONAL ORGANIC PROGRAM Organic Production and...

  17. How the organic food system supports sustainable diets and translates these into practice

    Directory of Open Access Journals (Sweden)

    Carola eStrassner

    2015-06-01

    Full Text Available Organic production and consumption provide a delineated food system that can be explored for its potential contribution to sustainable diets. While organic agriculture improves the sustainability performance on the production side, critical reflections are made on how organic consumption patterns, understood as the practice of people consuming significant amounts of organic produce, may also be taken as an example for sustainable food consumption. The consumption patterns of regular organic consumers seem to be close to the sustainable diet concept of FAO. Certain organic-related measures might therefore be useful in the sustainability assessment of diets, e.g. organic production and organic consumption. Since diets play a central role in shaping food systems and food systems shape diets, the role of organic consumption emerges as an essential topic to be addressed. This role may be based on four important organic achievements: organic agriculture and food production has a definition, well-established principles, public standards and useful metrics. By 2015 data for organic production and consumption is recorded annually from more than 160 countries, and regulations are in force in more than 80 countries or regions. The organic fo

  18. Food consumption by young children: a function of parental feeding goals and practices.

    Science.gov (United States)

    Kiefner-Burmeister, Allison E; Hoffmann, Debra A; Meers, Molly R; Koball, Afton M; Musher-Eizenman, Dara R

    2014-03-01

    Staggering health implications are associated with poor child diet. Given the importance of parents in impacting children's eating outcomes, the current study examined a theoretical framework in which both parental feeding goals and practices impact specific healthy and unhealthy child eating behaviors. Participants were 171 mothers of 3-6year old children who were diverse both socioeconomically and with regard to BMI. Mothers completed questionnaires via Mechanical Turk, an online workforce through Amazon.com. Structural Equation Modeling showed an adequate model fit in which Negative Feeding Practices (e.g., using food as a reward) mediated the relationship between Health-Related Feeding Goals (i.e., feeding children with health-oriented goals in mind) and Negative Eating Behaviors (e.g., consumption of candy and snacks). However, Negative Feeding Practices did not mediate the relationship between Health-Related Feeding Goals and Positive Eating Behaviors (i.e., fruits and vegetables). These findings suggest the important role of habitual food parenting practices in children's eating and have implications for parental health education programs.

  19. Intervention effects on kindergarten and first-grade teachers' classroom food practices and food-related beliefs in American Indian reservation schools.

    Science.gov (United States)

    Arcan, Chrisa; Hannan, Peter J; Himes, John H; Fulkerson, Jayne A; Rock, Bonnie Holy; Smyth, Mary; Story, Mary

    2013-08-01

    Prevalence of obesity among American Indian children is higher than the general US population. The school environment and teachers play important roles in helping students develop healthy eating habits. The aim of this prospective study was to examine teachers' classroom and school food practices and beliefs and the effect of teacher training on these practices and beliefs. Data were used from the Bright Start study, a group-randomized, school-based trial that took place on the Pine Ridge American Indian reservation (fall 2005 to spring 2008). Kindergarten and first-grade teachers (n=75) from 14 schools completed a survey at the beginning and end of the school year. Thirty-seven survey items were evaluated using mixed-model analysis of variance to examine the intervention effect for each teacher-practice and belief item (adjusting for teacher type and school as random effect). At baseline, some teachers reported classroom and school food practices and beliefs that supported health and some that did not. The intervention was significantly associated with lower classroom use of candy as a treat (P=0.0005) and fast-food rewards (P=0.008); more intervention teachers disagreed that fast food should be offered as school lunch alternatives (P=0.019), that it would be acceptable to sell unhealthy foods as part of school fundraising (P=0.006), and that it would not make sense to limit students' food choices in school (P=0.035). School-based interventions involving teacher training can result in positive changes in teachers' classroom food practices and beliefs about the influence of the school food environment in schools serving American Indian children on reservations.

  20. Assessment of food, nutrition, and physical activity practices in Oklahoma child-care centers.

    Science.gov (United States)

    Sisson, Susan B; Campbell, Janis E; May, Kellie B; Brittain, Danielle R; Monroe, Lisa A; Guss, Shannon H; Ladner, Jennifer L

    2012-08-01

    The purpose of the current study was to determine the obesogenic practices in all-day child-care centers caring for preschool-aged children. This study used a cross-sectional, self-reported survey mailed to centers across Oklahoma (n=314). Frequency of responses and χ(2) were calculated comparing region and star rating. Items where the majority of centers frequently report best practices include: daily fruits served (76%), daily nonfried vegetables served (71%), rarely/never served sugary drinks (92%), rarely/never used food to encourage good behaviors (88%), staff join children at table most of the time (81%), staff rarely eat different foods in view of children (69%), visible self-serve or request availability of water (93%), regular informal communication about healthy eating (86%), opportunities for outdoor play (95%), not withholding activity for punishment (91%), accessible play equipment (59% to 80% for different types of equipment), and minimization of extended sitting time (78%). Practices where centers can improve include increasing variety of vegetables (18%), reducing frequency of high-fat meats served (74% serve more than once per week), increasing high-fiber and whole-grain foods (35% offer daily), serving style of "seconds" (28% help kids determine whether they are still hungry), nonfood holiday celebrations (44% use nonfood treats), having toys and books that encourage healthy eating (27%) and physical activity (25%) in all rooms in the center, a standard nutrition (21%) and physical education (50%) curriculum, and following a written physical activity policy (43%). Practitioners can use these data to develop benchmarks and interventions, as this was the first study to assess statewide obesogenic practices in child care.

  1. Survey of food safety practices on small to medium-sized farms and in farmers markets.

    Science.gov (United States)

    Harrison, Judy A; Gaskin, Julia W; Harrison, Mark A; Cannon, Jennifer L; Boyer, Renee R; Zehnder, Geoffrey W

    2013-11-01

    As produce consumption has increased, so have foodborne disease outbreaks associated with fresh produce. Little research has addressed food safety practices used on small to medium-sized farms selling locally or in farmers markets. This study evaluated current food safety practices used by farmers on small to medium-sized farms and managers of farmers markets in Georgia, Virginia, and South Carolina based on responses to surveys. Surveys were developed, pretested, and revised before implementation with target audiences and were implemented via mail and the Web to maximize participation, with reminders sent to nonrespondents. Data were collected from 226 farmers and 45 market managers. Frequencies and percentages were calculated for all response variables. Responses from farmers indicated that more than 56% of them use manures. Of those who use manures, 34% use raw or mixtures of raw and composted manure, and over 26% wait fewer than 90 days between application of raw manure and harvest. Over 27% use water sources that have not been tested for safety for irrigation, and 16% use such water sources for washing produce. Over 43% do not sanitize surfaces that touch produce at the farm. Only 33% of farmers always clean transport containers between uses. Responses from market managers indicated that over 42% have no food safety standards in place for the market. Only 2 to 11% ask farmers specific questions about conditions on the farm that could affect product safety. Less than 25% of managers sanitize market surfaces. Only 11% always clean market containers between uses. Over 75% of markets offer no sanitation training to workers or vendors. While farmers and market managers are using many good practices, the results indicate that some practices being used may put consumers at risk of foodborne illness. Consequently, there is a need for training for both farmers and market managers.

  2. Technological Implications of Supply Chain Practices in Agri-Food Sector: A Review

    Directory of Open Access Journals (Sweden)

    Rahul Mor

    2015-08-01

    Full Text Available Today, the global business environment compels enterprises to consider rest of the world in their competitive strategy analysis where firms ignore external factors such as economic trends, competitive positions or technology advancement in other countries. While going truly global with supply chain management, a company develops product in the United States, produce in India and trade in Europe, and they have changed the traditional operation management & logistical activities. This change in trade and the modernization of transport infrastructures have elevated the importance of flow management to new levels. Manufacturers and researchers have noticed many problems concerning supply chain activities, and usually either a system or subcomponent in supply chains is discussed in the literature, but they fails to answer the rational (why, what, how behind them. This paper addresses a review of the principles, bottlenecks and strategies of supply chain practices for organizations with an emphasis on the implications of Indian agri-food sector. Findings of this review reveal that the human & environmental issues, improved product visibility, food safety/quality and the associated economic benefits in sustainable agri-food supply chains can be achieved through innovation, collaboration, elimination of uncertainties and introducing global SCM practices into green & lean initiatives.

  3. Handle with Care

    Institute of Scientific and Technical Information of China (English)

    InesaPleskacheuskaya

    2004-01-01

    THE Chinese people are justly proud of their food,martial arts and traditional medicine,regarding them as China's national treasure.Millions overseas enjoy Chinese cuisine,and also practice Chinese martial arts for physical fitness as traditional Chinese medicine(TCM) is concerned ,many have heard of it ,but few put it to the test.

  4. Identifying practical solutions to meet America's fiber needs: proceedings from the Food & Fiber Summit.

    Science.gov (United States)

    Mobley, Amy R; Jones, Julie Miller; Rodriguez, Judith; Slavin, Joanne; Zelman, Kathleen M

    2014-07-08

    Fiber continues to be singled out as a nutrient of public health concern. Adequate intakes of fiber are associated with reduced risk for cardiovascular disease, cancer, diabetes, certain gastrointestinal disorders and obesity. Despite ongoing efforts to promote adequate fiber through increased vegetable, fruit and whole-grain intakes, average fiber consumption has remained flat at approximately half of the recommended daily amounts. Research indicates that consumers report increasingly attempting to add fiber-containing foods, but there is confusion around fiber in whole grains. The persistent and alarmingly low intakes of fiber prompted the "Food & Fiber Summit," which assembled nutrition researchers, educators and communicators to explore fiber's role in public health, current fiber consumption trends and consumer awareness data with the objective of generating opportunities and solutions to help close the fiber gap. The summit outcomes highlight the need to address consumer confusion and improve the understanding of sources of fiber, to recognize the benefits of various types of fibers and to influence future dietary guidance to provide prominence and clarity around meeting daily fiber recommendations through a variety of foods and fiber types. Potential opportunities to increase fiber intake were identified, with emphasis on meal occasions and food categories that offer practical solutions for closing the fiber gap.

  5. Fed up with the right to food? : The Netherlands' policies and practices regarding the human right to adequate food

    NARCIS (Netherlands)

    Hospes, O.; Meulen, van der B.M.J.

    2009-01-01

    There is no one in this world who would deny the importance of access to adequate food for every human being. In fact, access to food has been declared a human right in 1948 with the Universal Declaration of Human Rights. In spite of the right to food to be more than half a century old, many are not

  6. Food Avoidance and Food Modification Practices due to Oral Health Problems Linked to the Dietary Quality of Older Adults

    Science.gov (United States)

    Savoca, Margaret R.; Arcury, Thomas A.; Leng, Xiaoyan; Chen, Haiying; Bell, Ronny A.; Anderson, Andrea M.; Kohrman, Teresa; Gilbert, Gregg H.; Quandt, Sara A.

    2011-01-01

    OBJECTIVES 1) quantify the association between food avoidance and modification due to oral health problems; 2) quantify the relationship between these nutritional self-management strategies and dietary quality; and 3) determine foods associated with these self-management strategies. DESIGN Cross-sectional SETTING Rural North Carolina PARTICIPANTS Six hundred thirty-five community-dwelling adults aged 60 years and older. MEASUREMENTS Demographic and food frequency data and oral health assessments were obtained during home visits. Avoidance (none, 1–2 foods, 3–14 foods) and modification (0–3 foods, 4–5 foods) was assessed for foods representing oral health challenges. Food frequency data were converted into Healthy Eating Index-2005 (HEI-2005) scores. Linear regression models tested the significance of associations between HEI-2005 measures and food avoidance and modification. RESULTS Thirty-five percent of the sample avoided 3–14 foods and 28% modified 4–5 foods. After adjusting for age, sex, ethnicity, poverty, education, and tooth loss, the total HEI-2005 score was lower (Pfood modification by persons having eating difficulties due to oral health conditions are needed. PMID:20533966

  7. Food safety and risk communication: cases history and best practice (in avian flu

    Directory of Open Access Journals (Sweden)

    Piermarco Aroldi

    2007-03-01

    Full Text Available The paper discusses the role of institutional communication in the case of health risks and emergencies. The article is divided in three sections. The first section examines the most recent theories on risk and on its communicational aspect; the second analyses a recent state of emergency crisis, specifically the panic which stemmed from the perceived danger of an avian flu pandemic in Italy; and finally an example of best practice in the form of a food safety handbook designed and edited by the Italian Ministry of Rural Affairs, which was based on the skills and knowledge acquired during the avian flu emergency.

  8. Food choices and practices during pregnancy of immigrant and Aboriginal women in Canada: a study protocol

    Directory of Open Access Journals (Sweden)

    Higginbottom Gina MA

    2011-12-01

    Full Text Available Abstract Background Facilitating the provision of appropriate health care for immigrant and Aboriginal populations in Canada is critical for maximizing health potential and well-being. Numerous reports describe heightened risks of poor maternal and birth outcomes for immigrant and Aboriginal women. Many of these outcomes may relate to food consumption/practices and thus may be obviated through provision of resources which suit the women's ethnocultural preferences. This project aims to understand ethnocultural food and health practices of Aboriginal and immigrant women, and how these intersect with respect to the legacy of Aboriginal colonialism and to the social contexts of cultural adaptation and adjustment of immigrants. The findings will inform the development of visual tools for health promotion by practitioners. Methods/Design This four-phase study employs a case study design allowing for multiple means of data collection and different units of analysis. Phase 1 consists of a scoping review of the literature. Phases 2 and 3 incorporate pictorial representations of food choices (photovoice in Phase 2 with semi-structured photo-elicited interviews (in Phase 3. The findings from Phases 1-3 and consultations with key stakeholders will generate key understandings for Phase 4, the production of culturally appropriate visual tools. For the scoping review, an emerging methodological framework will be utilized in addition to systematic review guidelines. A research librarian will assist with the search strategy and retrieval of literature. For Phases 2 and 3, recruitment of 20-24 women will be facilitated by team member affiliations at perinatal clinics in one of the city's most diverse neighbourhoods. The interviews will reveal culturally normative practices surrounding maternal food choices and consumption, including how women negotiate these practices within their own worldview and experiences. A structured and comprehensive integrated knowledge

  9. Allergist-reported trends in the practice of food allergen oral immunotherapy.

    Science.gov (United States)

    Greenhawt, Matthew J; Vickery, Brian P

    2015-01-01

    Food allergen oral immunotherapy (OIT) is an experimental, immune-modifying therapy that may induce clinical desensitization in some patients. OIT is still in early phase clinical research, but some providers may offer OIT as a clinical service. To understand the current practices of allergists who perform OIT, an online survey was sent by e-mail to members of the American Academy of Allergy Asthma & Immunology. Among 442 respondents, 61 reported participating in using OIT (13.8%), including 28 in nonacademic settings. Informed consent for OIT was obtained by 91.3%, institutional review board approval by 47.7% and Investigational New Drug approval by 38.1%. Compared with nonacademic participants, more academic participants used peanut OIT, obtained institutional review board and Investigational New Drug (P Food and Drug Administration approval or a standardized product (increased odds), and a high regard for better safety data (decreased odds) were associated with considering offering OIT as a service. Significant differences exist with OITs that occur in academic versus nonacademic settings. Further assessment is needed regarding the different motivations and practice styles among providers who offer OIT and those who are considering doing so.

  10. How practice contributes to trolley food waste. A qualitative study among staff involved in serving meals to hospital patients.

    Science.gov (United States)

    Ofei, K T; Holst, M; Rasmussen, H H; Mikkelsen, B E

    2014-12-01

    This study investigated the generation of trolley food waste at the ward level in a hospital in order to provide recommendations for how practice could be changed to reduce food waste. Three separate focus group discussions were held with four nurses, four dietitians and four service assistants engaged in food service. Furthermore, single qualitative interviews were conducted with a nurse, a dietitian and two service assistants. Observations of procedures around trolley food serving were carried out during lunch and supper for a total of 10 weekdays in two different wards. All unserved food items discarded as waste were weighed after each service. Analysis of interview and observation data revealed five key themes. The findings indicate that trolley food waste generation is a practice embedded within the limitations related to the procedures of meal ordering. This includes portion size choices and delivery, communication, tools for menu information, portioning and monitoring of food waste, as well as the use of unserved food. Considering positive changes to these can be a way forward to develop strategies to reduce trolley food waste at the ward level.

  11. Building a framework for theory-based ethnographies for studying intergenerational family food practices.

    Science.gov (United States)

    Visser, Sanne Siete; Hutter, Inge; Haisma, Hinke

    2016-02-01

    The growing rates of (childhood) obesity worldwide are a source concern for health professionals, policy-makers, and researchers. The increasing prevalence of associated diseases-such as diabetes, cardiovascular diseases, and psychological problems-shows the impact of obesity on people's health, already from a young age. In turn, these problems have obvious consequences for the health care system, including higher costs. However, the treatment of obesity has proven to be difficult, which makes prevention an important goal. In this study, we focus on food practices, one of the determinants of obesity. In recent years, it has become increasingly clear that interventions designed to encourage healthy eating of children and their families are not having the desired impact, especially among groups with a lower socioeconomic background (SEB). To understand why interventions fail to have an impact, we need to study the embedded social and cultural constructions of families. We argue that we need more than just decision-making theories to understand this cultural embeddedness, and to determine what cultural and social factors influence the decision-making process. By allowing families to explain their cultural background, their capabilities, and their opportunities, we will gain new insights into how families choose what they eat from a complex set of food choices. We have thus chosen to build a framework based on Sen's capability approach and the theory of cultural schemas. This framework, together with a holistic ethnographic research approach, can help us better understand what drives the food choices made in families. The framework is built to serve as a starting point for ethnographic research on food choice in families, and could contribute to the development of interventions that are embedded in the cultural realities of the targeted groups.

  12. Ethnic differences in the home food environment and parental food practices among families of low income Hispanic and African-American preschoolers

    Science.gov (United States)

    The family and home environment are important in shaping the dietary patterns of children, yet research among low-income, minority groups is limited. We examined ethnic differences in the home food environment and parental practices among 706 low-income African-American and Hispanic families of pre...

  13. Ethnic differences in the home food environment and parental food practices among families of low-income Hispanic and African-American preschoolers

    Science.gov (United States)

    The family and home environment are important in shaping the dietary patterns of children, yet research among low-income, minority groups is limited. We examined ethnic differences in the home food environment and parental practices among 706 low-income, African-American and Hispanic families of pre...

  14. Practices And Opinions On In-Center Food Consumption Across 1,223 Facilities In The United States

    OpenAIRE

    Deborah Benner; Marcia Davis; Maria Stasios; Mary Burgess

    2012-01-01

    In the United States, the practices and opinions of healthcare providers regarding eating on dialysis are unknown. The purpose of this study was to understand healthcare provider opinions and in-center hemodialysis patient practices regarding eating while at the dialysis center. In June 2011, over 1200 registered dietitians within a large dialysis organization in the US were surveyed on current practices and opinions of patient food consumption during dialysis treatment using an online survey...

  15. 7 CFR 205.204 - Seeds and planting stock practice standard.

    Science.gov (United States)

    2010-01-01

    ... MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) ORGANIC FOODS PRODUCTION ACT PROVISIONS NATIONAL ORGANIC PROGRAM Organic Production and Handling... and planting stock may be used to produce an organic crop when an equivalent organically...

  16. 7 CFR 205.207 - Wild-crop harvesting practice standard.

    Science.gov (United States)

    2010-01-01

    ... MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) ORGANIC FOODS PRODUCTION ACT PROVISIONS NATIONAL ORGANIC PROGRAM Organic Production and Handling..., labeled, or represented as organic must be harvested from a designated area that has had no...

  17. 7 CFR 205.272 - Commingling and contact with prohibited substance prevention practice standard.

    Science.gov (United States)

    2010-01-01

    ... Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) ORGANIC FOODS PRODUCTION ACT PROVISIONS NATIONAL ORGANIC PROGRAM Organic Production and Handling Requirements § 205.272 Commingling and contact with prohibited...

  18. Staphylococcus aureus and Staphylococcal Food-Borne Disease: An Ongoing Challenge in Public Health

    OpenAIRE

    2014-01-01

    Staphylococcal food-borne disease (SFD) is one of the most common food-borne diseases worldwide resulting from the contamination of food by preformed S. aureus enterotoxins. It is one of the most common causes of reported food-borne diseases in the United States. Although several Staphylococcal enterotoxins (SEs) have been identified, SEA, a highly heat-stable SE, is the most common cause of SFD worldwide. Outbreak investigations have found that improper food handling practices in the retail ...

  19. Food Safety Practices Assessment Tool: An Innovative Way to Test Food Safety Skills among Individuals with Special Needs

    Science.gov (United States)

    Carbone, Elena T.; Scarpati, Stanley E.; Pivarnik, Lori F.

    2013-01-01

    This article describes an innovative assessment tool designed to evaluate the effectiveness of a food safety skills curriculum for learners receiving special education services. As schools respond to the increased demand for training students with special needs about food safety, the need for effective curricula and tools is also increasing. A…

  20. Food Avoidance and Food Modification Practices of Older Rural Adults: Association with Oral Health Status and Implications for Service Provision

    Science.gov (United States)

    Quandt, Sara A.; Chen, Haiying; Bell, Ronny A.; Savoca, Margaret R.; Anderson, Andrea M.; Leng, Xiaoyan; Kohrman, Teresa; Gilbert, Gregg H.; Arcury, Thomas A.

    2010-01-01

    Purpose: Dietary variation is important for health maintenance and disease prevention among older adults. However, oral health deficits impair ability to bite and chew foods. This study examines the association between oral health and foods avoided or modified in a multiethnic rural population of older adults. It considers implications for…

  1. Pedagogies That Explore Food Practices: Resetting the Table for Improved Eco-Justice

    Science.gov (United States)

    Harris, Carol E.; Barter, Barbara G.

    2015-01-01

    As health threats appear with increasing regularity in our food systems and other food crises loom worldwide, we look to rural areas to provide local and nutritious foods. Educationally, we seek approaches to food studies that engage students and their communities and, ultimately, lead to positive action. Yet food studies receive only generic…

  2. Ergonomics: safe patient handling and mobility.

    Science.gov (United States)

    Hallmark, Beth; Mechan, Patricia; Shores, Lynne

    2015-03-01

    This article reviews and investigates the issues surrounding ergonomics, with a specific focus on safe patient handling and mobility. The health care worker of today faces many challenges, one of which is related to the safety of patients. Safe patient handling and mobility is on the forefront of the movement to improve patient safety. This article reviews the risks associated with patient handling and mobility, and informs the reader of current evidence-based practice relevant to this area of care.

  3. Nutrient intake and food habits of soccer players: analyzing the correlates of eating practice.

    Science.gov (United States)

    García-Rovés, Pablo M; García-Zapico, Pedro; Patterson, Angeles M; Iglesias-Gutiérrez, Eduardo

    2014-07-18

    Despite the impact and popularity of soccer, and the growing field of soccer-related scientific research, little attention has been devoted to the nutritional intake and eating habits of soccer players. Moreover, the few studies that have addressed this issue suggest that the nutritional intake of soccer players is inadequate, underscoring the need for better adherence to nutritional recommendations and the development and implementation of nutrition education programs. The objective of these programs would be to promote healthy eating habits for male and female soccer players of all ages to optimize performance and provide health benefits that last beyond the end of a player's career. To date, no well-designed nutrition education program has been implemented for soccer players. The design and implementation of such an intervention requires a priori knowledge of nutritional intake and other correlates of food selection, such as food preferences and the influence of field position on nutrient intake, as well as detailed analysis of nutritional intake on match days, on which little data is available. Our aim is to provide an up-to-date overview of the nutritional intake, eating habits, and correlates of eating practice of soccer players.

  4. Parental beliefs and practices regarding early introduction of solid foods to their children.

    Science.gov (United States)

    Crocetti, Michael; Dudas, Robert; Krugman, Scott

    2004-01-01

    This study was a cross-sectional survey of primary female caregivers during their child's 4-month well-child visit. Our objectives were to document current caregiver awareness of infant feeding guidelines, and calculate the frequency of and reasons for early introduction of solid foods. Questionnaires were completed for 102 children. Forty-five respondents (44%) introduced solids at less than 4 months of age. Hispanic caregivers, OR 0.2 (0.07-0.9), and those who breastfed (partial or exclusive), OR 0.4 (0.2-0.9), were less likely to introduce cereal at less than 4 months of age. Among caregivers who introduced solids at less than 4 months, 36 (80%) stated that the child was not satisfied with formula or breast milk alone and 24 (53%) stated that solids helped the child sleep better at night. Thirty-four caregivers (76%) who started solids at less than 4 months were aware of guidelines regarding proper infant feeding practices. Despite knowledge of infant feeding guidelines, female caregivers frequently introduce solids at less than 4 months of age. Early targeted anticipatory guidance is needed to address the most common reasons caregivers begin solid foods before the recommended age.

  5. Promising practices in food security and nutrition assistance to vulnerable households in the Tonle Sap Region, Cambodia

    OpenAIRE

    2015-01-01

    The CGIAR Research Program on Aquatic Agricultural Systems (AAS) seeks to reduce poverty and improve food security for many small-scale fishers and farmers who are dependent on aquatic agriculture systems by partnering with local, national and international partners to achieve large-scale development impact. This study on promising practices in food security and nutrition assistance to vulnerable households in the Tonle Sap region forms part of the preliminary research that informs AAS work i...

  6. The influence of maternal infant feeding practices and beliefs on the expression of food neophobia in toddlers.

    Science.gov (United States)

    Cassells, Erin L; Magarey, Anthea M; Daniels, Lynne A; Mallan, Kimberley M

    2014-11-01

    Food neophobia is a highly heritable trait characterized by the rejection of foods that are novel or unknown and potentially limits dietary variety, with lower intake and preference particularly for fruits and vegetables. Understanding non-genetic (environmental) factors that may influence the expression of food neophobia is essential to improving children's consumption of fruits and vegetables and encouraging the adoption of healthier diets. The aim of this study was to examine whether maternal infant feeding beliefs (at 4 months) were associated with the expression of food neophobia in toddlers and whether controlling feeding practices mediated this relationship. Participants were 244 first-time mothers (M=30.4, SD=5.1 years) allocated to the control group of the NOURISH randomized controlled trial. The relationships between infant feeding beliefs (Infant Feeding Questionnaire) at 4 months and controlling child feeding practices (Child Feeding Questionnaire) and food neophobia (Child Food Neophobia Scale) at 24 months were tested using correlational and multiple linear regression models (adjusted for significant covariates). Higher maternal Concern about infant under-eating and becoming underweight at 4 months was associated with higher child food neophobia at 2 years. Similarly, lower Awareness of infant hunger and satiety cues was associated with higher child food neophobia. Both associations were significantly mediated by mothers' use of Pressure to eat. Intervening early to promote positive feeding practices to mothers may help reduce the use of controlling practices as children develop. Further research that can further elucidate the bi-directional nature of the mother-child feeding relationship is still required.

  7. Evaluating the green practice of food service supply chain management based on fuzzy DEMATEL-ANP model

    Science.gov (United States)

    Li, Xiaoying; Zhu, Qinghua

    2017-01-01

    The question on how to evaluate a company's green practice has recently become a key strategic consideration for the food service supply chain management. This paper proposed a novel hybrid model that combines a fuzzy Decision Making Trial And Evaluation Laboratory(DEMATEL) and Analysis Network Process(ANP) methods, which developed the green restaurant criteria and demonstrated the complicated relations among various criteria to help the food service operation to better analyze the real-world situation and determine the different weight value of the criteria .The analysis of the evaluation of green practices will help the food service operation to be clear about the key measures of green practice to improve supply chain management.

  8. Food as a reward in the classroom: school district policies are associated with practices in US public elementary schools.

    Science.gov (United States)

    Turner, Lindsey; Chriqui, Jamie F; Chaloupka, Frank J

    2012-09-01

    The use of food as a reward for good student behavior or academic performance is discouraged by many national organizations, yet this practice continues to occur in schools. Our multiyear cross-sectional study examined the use of food as a reward in elementary schools and evaluated the association between district policies and school practices. School data were gathered during the 2007-2008, 2008-2009, and 2009-2010 school years via mail-back surveys (N=2,069) from respondents at nationally representative samples of US public elementary schools (1,525 unique schools, 544 of which also participated for a second year). During every year, the corresponding district policy for each school was gathered and coded for provisions pertaining to the use of food as a reward. School practices did not change over time and as of the 2009-2010 school year, respondents in 42.1% and 40.7% of schools, respectively, indicated that food was not used as a reward for academic performance or for good student behavior. In multivariate logistic regression analyses controlling for school characteristics and year, having a district policy that prohibited the use of food as a reward was significantly associated with school respondents reporting that food was not used as a reward for academic performance (P<0.05) or for good student behavior (P<0.05). School-level respondents in the West and the Midwest were less likely to report that food was not used as a reward than were respondents in the South and Northeast. As of 2009-2010, only 11.9% of the districts in our study prohibited the use of food as a reward. Strengthening district policies may reduce the use of food rewards in elementary schools.

  9. Being a 'good mother': Dietary governmentality in the family food practices of three ethnocultural groups in Canada.

    Science.gov (United States)

    Ristovski-Slijepcevic, Svetlana; Chapman, Gwen E; Beagan, Brenda L

    2010-09-01

    In this qualitative study with three ethnocultural groups in two regions of Canada, we explore how official dietary guidelines provide particular standards concerning 'healthy eating' that marginalize other understandings of the relationship between food and health. In families where parents and youth held shared ways of understanding healthy eating, the role of 'good mother' was constructed so as to include healthy eating expertise. Mothers expressed a perceived need to be personally responsible for providing skills and knowledge about healthy eating as well as guarding children against negative nutritional influences. Governing of family eating practices to conform to official nutritional advice occurred through information provision, monitoring in shopping and meal preparation, restricting and guiding food purchases, and directly translating expert knowledges into family food practices. In families where parents and youth held differing understandings of healthy eating, primarily families from ethnocultural minority groups, mothers often did not employ the particular western-originating strategies of conveying healthy eating information, or mentoring healthy meal preparation, nor did they regulate or restrict children's food consumption. Western dietary guidelines entered into the family primarily through the youth, emphasizing the nutritional properties of food, often devaluing 'traditional' knowledge about healthy eating. These processes exemplify techniques of governmentality which simultaneously exercise control over people's behaviour through normalizing some family food practices and marginalizing others.

  10. Implementing Good Practices Programs to Encourage Production of High-Quality, Safer Produce in Mississippi

    Science.gov (United States)

    Mahmoud, Barakat S. M.; Stafne, Eric T.; Coker, Christine H.; Bachman, Gary R.; Bell, Nicole

    2016-01-01

    Fifty-four growers/producers attended four 1-day good agricultural practices (GAP) and good handling practices (GHP) workshops at four locations in Mississippi. Pre- and post workshop survey data indicated that the participants' food safety knowledge increased by 15%. Furthermore, the workshops helped producers develop their own food safety plans.…

  11. Vegan Killjoys at the Table—Contesting Happiness and Negotiating Relationships with Food Practices

    Directory of Open Access Journals (Sweden)

    Richard Twine

    2014-11-01

    Full Text Available This article reports upon research on vegan transition, which I bring into dialogue with Sara Ahmed’s figure of the killjoy. Ahmed’s work on affect and the feminist killjoy is found to be apt for considering contemporary vegans and their transgression of normative scripts of happiness and commensality in a dominant meat and dairy consuming culture. The decentring of joy and happiness is also found to be integral to the critical deconstructive work of the vegan killjoy. Ahmed’s ideas further complement the frame of practice theory that I draw upon to understand the process of transition especially in the sense of opposing the meanings of dominant practices. Although food and veganism are not commented upon by Ahmed, the vegan subject constitutes, I argue, a potent further example of what she terms an “affect alien” who must willfully struggle against a dominant affective order and community. Drawing upon interviews with 40 vegans based in the UK, I illustrate examples of contestation and negotiation by vegans and those close to them. The article finds in the figure of the killjoy not only a frame by which to partly understand the negotiation of relationships between vegans and non-vegans but also an opportunity for further intersectional labour between veganism and feminism.

  12. Management of Sodium-reduced Meals at Worksite Cafeterias: Perceptions, Practices, Barriers, and Needs among Food Service Personnel

    OpenAIRE

    Lee, Jounghee; Park, Sohyun

    2015-01-01

    Objectives The sodium content of meals provided at worksite cafeterias is greater than the sodium content of restaurant meals and home meals. The objective of this study was to assess the relationships between sodium-reduction practices, barriers, and perceptions among food service personnel. Methods We implemented a cross-sectional study by collecting data on perceptions, practices, barriers, and needs regarding sodium-reduced meals at 17 worksite cafeterias in South Korea. We implemented Ch...

  13. Food and eating as social practice--understanding eating patterns as social phenomena and implications for public health.

    Science.gov (United States)

    Delormier, Treena; Frohlich, Katherine L; Potvin, Louise

    2009-03-01

    Globally, public health agencies recognise obesity trends among populations as a priority. Explanations for population obesity patterns are linked to obesogenic environments and societal trends which encourage patterns of overeating and little physical activity. However, obesity prevention and nutrition intervention focus predominantly on changing individual level eating behaviours. Disappointingly, behaviour-based nutrition education approaches to changing population eating patterns have met with limited success. Sociological perspectives propose that underlying social relations can help explain collective food and eating patterns, and suggest an analysis of the sociocultural context for understanding population eating patterns. We propose a theoretical framework for the examination of eating patterns as social phenomena. Giddens' structuration theory, in particular his concept of social practices understood as an interplay of 'agency' and 'social structure' (rules and resources), is used to study food choice patterns. We discuss the application of these concepts for understanding routine food choice practices of families, elaborating how rules and resources configure the enabling or constraining conditions under which actors make food choices. The framework assists in characterising how social structural properties are integral to food choice practices, and could direct attention to these when considering nutrition interventions aimed at changing population eating patterns.

  14. [Permanence of the piamontese culture on food practices in third generation descendants in Piamonte (Province of Santa Fe, Argentina)].

    Science.gov (United States)

    Andreatta, María M; Muñoz, Sonia E; Navarro, Alicia

    2004-01-01

    This paper describes the influence of the piemontese culture on food practices of students living in Piamonte, Santa Fe, Argentina. Food practices of 96 students with Piamontese ancestry (PA) (n = 57) and without Piamontese ancestry (No-PA) (n = 39) were studied along 2002 using a self-administered questionnare. Data were analysed by Chi square test, Fisher's exact test, multiple correspondance analysis and logistic regression. Consumption of bagna cauda (p < 0.05) and polenta (p < 0.1) were higher among PA. Differences on the elaboration of polenta and pasta were found: PA add them cheese (p < 0.05) and cream (p < 0.05) whereas no-PA make use of meat (p < 0.05) and tomato sauce (p < 0.05), respectively. The frequency of consumption of traditional Piamontese meals and the role of the mother in the purchase, the elaboration and the serving of the food were similar on both groups. In conclusion, food practices of Piamontese's descendants recall the food culture of their ancestry with some reasonable adaptations to the local context.

  15. Traditional foods and practices of Spanish-speaking latina mothers influence the home food environment: Implications for future interventions

    Science.gov (United States)

    The goal of this study was to obtain in-depth information from low income, Spanish-speaking Latino families with young children to guide the development of culturally appropriate nutrition interventions. Focus groups were used to assess parent’s knowledge about healthful eating, the home food enviro...

  16. The Influence of the Secondary School Setting on the Food Practices of Young Teenagers from Disadvantaged Backgrounds in Scotland

    Science.gov (United States)

    Wills, W.; Backett-Milburn, K.; Gregory, S.; Lawton, J.

    2005-01-01

    In this paper, we explore the secondary school environment as an important context for understanding young teenagers eating habits and food practices. We draw on data collected during semi-structured interviews with 36 young teenagers (aged 13/14 years) living in disadvantaged circumstances in Scotland. We found that the systems inherent in school…

  17. Association between Travel Times and Food Procurement Practices among Female Supplemental Nutrition Assistance Program Participants in Eastern North Carolina

    Science.gov (United States)

    Jilcott, Stephanie B.; Moore, Justin B.; Wall-Bassett, Elizabeth D.; Liu, Haiyong; Saelens, Brian E.

    2011-01-01

    Objective: To examine associations between self-reported vehicular travel behaviors, perceived stress, food procurement practices, and body mass index among female Supplemental Nutrition Assistance Program (SNAP) participants. Analysis: The authors used correlation and regression analyses to examine cross-sectional associations between travel time…

  18. Feeding style differences in food parenting practices associated with fruit and vegetable intake in children fromlow-income families

    Science.gov (United States)

    The objective of this study was to examine the moderating effects of feeding styles on the relationship between food parenting practices and fruit and vegetable intake in low-income families with preschool-aged children. Focus group meetings with Head Start parents were conducted by using the nomina...

  19. Towards sustainable food systems: the concept of agroecology and how it questions current research practices. A review

    Directory of Open Access Journals (Sweden)

    Hatt, S.

    2016-01-01

    Full Text Available Introduction. Multiple environmental and socio-economic indicators show that our current agriculture and the organization of the food system need to be revised. Agroecology has been proposed as a promising concept for achieving greater sustainability. This paper offers an overview and discussion of the concept based on existing literature and case studies, and explores the way it questions our current research approaches and education paradigms. Literature. In order to improve the sustainability of agriculture, the use of external and chemical inputs needs to be minimized. Agroecological farming practices seek to optimize ecological processes, thus minimizing the need for external inputs by providing an array of ecosystem services. Implementing such practices challenges the current structure of the food system, which has been criticized for its lack of social relevance and economic viability. An agroecological approach includes all stakeholders, from field to fork, in the discussion, design and development of future food systems. This inclusion of various disciplines and stakeholders raises issues about scientists and their research practices, as well as about the education of the next generation of scientists. Conclusions. Agroecology is based on the concept that agricultural practices and food systems cannot be dissociated because they belong to the same natural and socio-economic context. Clearly, agroecology is not a silver-bullet, but its principles can serve as avenues for rethinking the current approaches towards achieving greater sustainability. Adapting research approaches in line with indicators that promote inter- and transdisciplinary research is essential if progress is to be made.

  20. Knowledge, Attitude, and Practice regarding Food, and Waterborne Outbreak after Massive Diarrhea Outbreak in Yazd Province, Iran, Summer 2013.

    Science.gov (United States)

    Cheraghi, Zahra; Okhovat, Batul; Doosti Irani, Amin; Talaei, Mojgan; Ahmadnezhad, Elham; Gooya, Mohammad Mehdi; Soroush, Mahmood; Masoumi Asl, Hossein; Holakouie-Naieni, Kourosh

    2014-01-01

    Objective. This Study was conducted after a diarrhea outbreak that occurred in Yazd Province, Iran. The aim of the study was to compare knowledge, attitude, practice, and other risk factors of the affected communities regarding diarrhea outbreak (the cities of Zarch, Meybod, and Ardakan) to nonaffected communities (the cities of Yazd and Taft). Methods. A knowledge, attitude, and practice (KAP) survey study was conducted from August to September 2013 enrolling 505 subjects who were referred to health centers anonymously during the epidemic. The questionnaire included the following four parts: (a) general characteristics such as gender, education level, source of health information obtaining; (b) 12 questions on knowledge (Min = 0, Max = 36); (c) 10 questions on attitude (Min = 0, Max = 50); and (d) nine questions on practice (Min = 0, Max = 27). Results. The overall mean score of knowledge, attitude, and practice was 28.17 (SD = 4.58), 37.07 (SD = 4.39), and 21.31 (SD = 3.81), respectively. Practice on food- and waterborne outbreaks was significantly higher in females (P = 0.001) and in nonaffected communities (P = 0.031). Conclusions. Nonaffected communities had a considerably better practice score. With the increase in the score of knowledge about food- and waterborne outbreaks, the score of practice increased slightly.

  1. JUNK FOOD CONSUMPTION PATTERN AND OBESITY AMONG SCHOOL GOING CHILDREN IN AN URBAN FIELD PRACTICE AREA: A CROSS SECTIONAL STUDY

    Directory of Open Access Journals (Sweden)

    Vidya

    2015-03-01

    Full Text Available BACKGROUND: Junk food simply means an empty calorie food; it lacks in micronutrients such as vitamins, minerals, or amino acids, and fibre but has high energy (calories. During school - age years, children begin to establish habits for eating and exercise that stick w ith them for their entire lives. If children establish healthy habits, their risk for developing many chronic diseases will be greatly decreased. The family, friends, schools, and community resources in a child’s environment reinforce lifestyle habits rega rding diet and activity. OBJECTIVES: To study the fast food consumptions pattern and fast food preferences among the school going children (9 - 13yrs and some of the determinants related to fast food consumption . STUDY SETTING: Department of Community Medic ine in an Urban field practice area of Rajarajeswari Medical College & Hospital, Bangalore. STUDY DESIGN: Cross - sectional study. STUDY DURATION: Three months duration ( Oct – Dec 2014. STUDY POPULATION: school students studying in V th standard to X th standar d. SAMPLE SIZE : The selected school had a strength of 200 students. Hence complete enumeration of the students was considered for this study. DATA COLLECTION : by using pre - structured questionnaire by interview method. The variables included were socio - demographic profile, measurement of height, weight and questions related to junk food consumption and its patterns. DATA ANALYSIS: using statistics software SPSS 20. Mean and standard deviation was calculated for anthropometric measurements. Test of significance for proportions was done by Chi - square test. RESULTS: Among 200 study subjects, 107 were male (53.5% and 93 females (46.5%. Majority of the students wer e in the age group of 12 - 15 years ( 66% and 9 - 11 years ( 34%. Snacks (41%, Fast food (25.50%, soft drinks (17.50% and candies (16% were the favourite junk foods among the study subjects. Taste and time factors, watching television while consuming

  2. Food and physical activity environments: an energy balance approach for research and practice.

    Science.gov (United States)

    Economos, Christina D; Hatfield, Daniel P; King, Abby C; Ayala, Guadalupe X; Pentz, Mary Ann

    2015-05-01

    Increases in the prevalence of overweight and obesity are a function of chronic, population-level energy imbalance, whereby energy intakes exceed energy expenditures. Although sometimes viewed in isolation, energy intakes and expenditures in fact exist in a dynamic interplay: energy intakes may influence energy expenditures and vice versa. Obesogenic environments that promote positive energy balance play a central role in the obesity epidemic, and reducing obesity prevalence will require re-engineering environments to promote both healthy eating and physical activity. There may be untapped synergies in addressing both sides of the energy balance equation in environmentally focused obesity interventions, yet food/beverage and physical activity environments are often addressed separately. The field needs design, evaluation, and analytic methods that support this approach. This paper provides a rationale for an energy balance approach and reviews and describes research and practitioner work that has taken this approach to obesity prevention at the environmental and policy levels. Future directions in research, practice, and policy include moving obesity prevention toward a systems approach that brings both nutrition and physical activity into interdisciplinary training, funding mechanisms, and clinical and policy recommendations/guidelines.

  3. Toward Determining Best Practices for Recruiting Future Leaders in Food Science and Technology

    Science.gov (United States)

    Stevenson, Clinton D.

    2016-01-01

    There is a shortage of qualified food scientists in the workforce that has adverse consequences for the quality and safety of our food supply. The Institute of Food Technologists and other institutions have initiated and continue to initiate outreach programs; however, an analysis of the effectiveness of these efforts has not yet come to fruition.…

  4. Consumer perceptions of the effectiveness of food risk management practices: A cross-cultural study

    NARCIS (Netherlands)

    Houghton, J.R.; Kleef, van E.; Rowe, G.; Frewer, L.J.

    2006-01-01

    Consumer perceptions of food hazards and how the associated risks are managed are likely to be an important determinant of consumer confidence in food safety. While there is a body of research that examines public perceptions of various types of food hazards, less attention has been directed to unde

  5. Limited Evidence That Competitive Food and Beverage Practices Affect Adolescent Consumption Behaviors

    Science.gov (United States)

    Vericker, Tracy C.

    2013-01-01

    Childhood obesity is emerging as a considerable public health problem with no clear antidote. The school food environment is a potential intervention point for policy makers, with competitive food and beverage regulation as a possible policy lever. This research examines the link between competitive food and beverage availability in school and…

  6. Consumer contribution to food contamination in Brazil: modelling the food safety risk in the home

    Directory of Open Access Journals (Sweden)

    Sergio Paulo Olinto da Motta

    2014-06-01

    Full Text Available Foodborne diseases are among the most widespread public health issues, killing about 2.2 million people annually, and costing hundreds of billions of US dollars for governments, companies, families and consumers (WHO, 2007. In Brazil, foodborne diseases acquired in the home account for 55% of notified outbreaks (BRASIL, 2012. Several studies have investigated aspects of consumer behaviour concerning food poisoning, mapping practices in the home, but it remains a challenge to obtain a full picture of the consumer contribution to food contamination (REDMOND and GRIFFITH, 2003. This study aimed to assess the risks of food contamination in the home. A questionnaire containing 140 questions concerning food safety knowledge, handling practices, personal hygiene and basic health care, covering the stages when the food is under the control of the consumer, was developed and used to gather data for analysis. Appropriate scores were attributed to the questions (consequences to food safety and answers (likelihood of food contamination. A risk estimate algorithm and an appropriate risk ranking scale were used to assess the results. From August 2011 to March 2012, survey questionnaires were collected from 2,775 consumers in Brazil across 19 out of 27 state capitals. The study found risky practices with the potential to lead to food poisoning occurrences in the domestic environment in the following handling steps: food transportation, food preparation, cooking and the handling of leftovers. The personal hygiene, age, formal education, family income and basic health care habits represented the factors most related to the risky practices of consumers, which could orientate food safety educational campaigns for the Brazilian population.

  7. Assessment of Land Management Practices in Food Crops Production among Small Scale Farmers in Kwara State, Nigeria

    Directory of Open Access Journals (Sweden)

    Abdulazeez, Muhammad-Lawal

    2014-06-01

    Full Text Available The study carried out an assessment of agricultural land management practices in food crops production among small scale farmers in Kwara Sate, Nigeria. Specifically, the study determined the socio economic characteristics of crop farmers in Kwara State; ascertained the cropping patterns common among them; highlighted the soil conservation methods adopted by the farmers; examined the relationship between selected socio-economic characteristics of the farmers and their adoption of major agricultural land management practices; and investigated the constraints to adoption of sustainable agricultural practices among crop farmers in Kwara State, Nigeria A three stage random sampling technique was used in selecting a total of one hundred and forty four small scale food crops farmers. Descriptive statistics, binary logistic regression model and four point Likert-type scale were used to analyse the data for the study. The study revealed that food crops production in Kwara State is dominated by middle aged men who are poorly educated and have poor access to agricultural extension services. Half of the respondents (48.60% adopted cereal-based cropping systems. 48.6% of the farmers adopted a minimum of three management practices. Crop rotation was mostly adopted by all the farmers while irrigation was the least adopted by only 29.3% of the respondents. Furthermore, the study revealed that farm size, age, education status, number of contacts with extension agents, household size and number of farm plots of the respondents were the significant factors affecting their adoption of land management practices. The study also revealed that the major constraints to the use of sustainable crop management practices among the farmers included inadequate supply of fertilizer, inadequacy of labour and credit, poor knowledge of improved agricultural practices, poor transportation, low produce prices and high cost of production. The study recommended the need for training

  8. Gewoon et'n : An ethnographic study of intergenerational perspectives on food practices, overweight, and obesity in Eastern Groningen, the Netherlands

    NARCIS (Netherlands)

    Visser, Sanne Siete

    2016-01-01

    The choice of food and food practices is often associated with people's health. These choices are, however, also reflections of people's homes, of traditions, and are often shaped throughout generations. In this dissertation I move away from a focus on only healthy food and move towards an approach

  9. What Bacteria Are Living in My Food?: An Open-Ended Practical Series Involving Identification of Unknown Foodborne Bacteria Using Molecular Techniques

    Science.gov (United States)

    Prasad, Prascilla; Turner, Mark S.

    2011-01-01

    This open-ended practical series titled "Molecular Identification of Unknown Food Bacteria" which extended over a 6-week period was designed with the aims of giving students an opportunity to gain an understanding of naturally occurring food bacteria and skills in contemporary molecular methods using real food samples. The students first isolated…

  10. Ethnic differences in the home food environment and parental food practices among families of low-income Hispanic and African-American preschoolers.

    Science.gov (United States)

    Skala, Katherine; Chuang, Ru-Jye; Evans, Alexandra; Hedberg, Ann-Marie; Dave, Jayna; Sharma, Shreela

    2012-12-01

    The family and home environment are important in shaping the dietary patterns of children, yet research among low-income, minority groups is limited. We examined ethnic differences in the home food environment and parental practices among 706 low-income, African-American and Hispanic families of preschoolers. Questionnaires measured the access and availability of various foods in the home, parental practices, and meal consumption behaviors. Mixed model logistic regression and ANCOVA were used to assess ethnic differences. Unhealthy foods were available for both groups. Hispanic families were more likely to have fresh vegetables (AOR = 2.9, P ≤ 0.001), fruit (AOR = 2.0, P = 0.004), and soda available (AOR = 1.40, P = 0.001) compared to African-Americans. African-Americans families were more likely to restrict (AOR = 0.63, P ≤ 0.001) and reward with dessert (AOR = 0.69, P ≤ 0.001). Hispanic families consumed more family meals together (P = 0.003) and less meals in front of the television (P ≤ 0.006). Health promotion interventions should consider the behavioral differences between ethnicities.

  11. The Domestic Foodscapes of Young Low-Income Women in Montreal: Cooking Practices in the Context of an Increasingly Processed Food Supply

    Science.gov (United States)

    Engler-Stringer, Rachel

    2010-01-01

    Over the course of the past century, the quantity of prepackaged, pre-prepared foods available in the North American context has increased dramatically. This study examines the shifts in food practices that are taking place through an exploration of the day-to-day cooking practices of a group of young, low-income women in Montreal and considers…

  12. Current situation of food irradiation practice in U.S.A

    Energy Technology Data Exchange (ETDEWEB)

    Furuta, Masakazu [Osaka Prefectural Univ., Sakai (Japan). Research Inst. for Advanced Science and Technology

    1996-12-31

    It is essential that private food companies adopt the process and retail stores sell irradiated food products in order to popularize food irradiation among consumers. FOOD TECHnology Inc. (former Vindicator Inc.), which is founded in Florida 1992 for the purpose of decontamination of fruit flies infected in Oranges using {sup 60}Co gamma-irradiation, and Carrot Top, which has been selling irradiated foods since 1992, are well known to be actively involved in PA activity of irradiated foods. Carrot Top is now strongly interested in selling tropical fruits from Hawaii, which has been prohibited to ship from Hawaii to the mainland without decontamination treatment by US government because of fruit fly infestation. They got a temporal permit for the shipment of those fruits with irradiation at Chicago. FOOD TECHnology Inc. irradiates chicken, tomatoes, strawberries and mushrooms. Foods for hospitalized patients and astronauts are also irradiated at FOOD TECHnology Inc.. All food supply for the `Space Shuttle` program has been provided. Recently they began to irradiate frozen shrimps and salmons. Carrot Top says that irradiated food items gain popularity among their customers although they changed the information transfer method from news letter to news paper advertisement as well as minimizing the description in the store. They noted that the goods sold well whether or not they are irradiated if they are fresh, good-looking and reasonable in price. FOOD TECHnology also commented that food industries has become more friendly towards food irradiation and they petitioned FDA for clearance of beef irradiation to decontaminate E. coli 0157:H7, but the private companies still hesitated to pick up this process therefore we need more efforts of PR. (J.P.N.)

  13. Determination of te spontaneous ignition temperature of bulk materials. Simple to handle possibility for the practice; Bestimmung der Selbstentzuendungstemperatur von Schuettguetern. Einfach handhabbarer Weg fuer die Praxis

    Energy Technology Data Exchange (ETDEWEB)

    Kimpel, Sebastian; Horn, Joerg; Franke, Juergen [consilab Gesellschaft fuer Anlagensicherheit mbH, Frankfurt am Main (Germany)

    2012-06-15

    Bulk materials are widely used in industry. Bulk materials come up not only in mining (coal), in agriculture (flour) and food industry (coffee), but also in the pharmaceutical industry for example in the production of specialty chemicals and pigments. Mass-produced goods in tonnages are produced, processed, transported and stored. Due to the poor heat transfer in the bulks the relatively large storage volumes are especially critical in view of a possible self-ignition.

  14. Looking beyond borders: integrating best practices in benefit-risk analysis into the field of food and nutrition.

    Science.gov (United States)

    Tijhuis, M J; Pohjola, M V; Gunnlaugsdóttir, H; Kalogeras, N; Leino, O; Luteijn, J M; Magnússon, S H; Odekerken-Schröder, G; Poto, M; Tuomisto, J T; Ueland, O; White, B C; Holm, F; Verhagen, H

    2012-01-01

    An integrated benefit-risk analysis aims to give guidance in decision situations where benefits do not clearly prevail over risks, and explicit weighing of benefits and risks is thus indicated. The BEPRARIBEAN project aims to advance benefit-risk analysis in the area of food and nutrition by learning from other fields. This paper constitutes the final stage of the project, in which commonalities and differences in benefit-risk analysis are identified between the Food and Nutrition field and other fields, namely Medicines, Food Microbiology, Environmental Health, Economics and Marketing-Finance, and Consumer Perception. From this, ways forward are characterized for benefit-risk analysis in Food and Nutrition. Integrated benefit-risk analysis in Food and Nutrition may advance in the following ways: Increased engagement and communication between assessors, managers, and stakeholders; more pragmatic problem-oriented framing of assessment; accepting some risk; pre- and post-market analysis; explicit communication of the assessment purpose, input and output; more human (dose-response) data and more efficient use of human data; segmenting populations based on physiology; explicit consideration of value judgments in assessment; integration of multiple benefits and risks from multiple domains; explicit recognition of the impact of consumer beliefs, opinions, views, perceptions, and attitudes on behaviour; and segmenting populations based on behaviour; the opportunities proposed here do not provide ultimate solutions; rather, they define a collection of issues to be taken account of in developing methods, tools, practices and policies, as well as refining the regulatory context, for benefit-risk analysis in Food and Nutrition and other fields. Thus, these opportunities will now need to be explored further and incorporated into benefit-risk practice and policy. If accepted, incorporation of these opportunities will also involve a paradigm shift in Food and Nutrition benefit

  15. Organic Food in the Diet: Exposure and Health Implications.

    Science.gov (United States)

    Brantsæter, Anne Lise; Ydersbond, Trond A; Hoppin, Jane A; Haugen, Margaretha; Meltzer, Helle Margrete

    2017-03-20

    The market for organic food products is growing rapidly worldwide. Such foods meet certified organic standards for production, handling, processing, and marketing. Most notably, the use of synthetic fertilizers, pesticides, and genetic modification is not allowed. One major reason for the increased demand is the perception that organic food is more environmentally friendly and healthier than conventionally produced food. This review provides an update on market data and consumer preferences for organic food and summarizes the scientific evidence for compositional differences and health benefits of organic compared with conventionally produced food. Studies indicate some differences in favor of organic food, including indications of beneficial health effects. Organic foods convey lower pesticide residue exposure than do conventionally produced foods, but the impact of this on human health is not clear. Comparisons are complicated by organic food consumption being strongly correlated with several indicators of a healthy lifestyle and by conventional agriculture "best practices" often being quite close to those of organic.

  16. Practical discrimination of good and bad cooked food using metal oxide semiconductor odour sensor

    OpenAIRE

    2013-01-01

    An increasing concentration of ammonia in cooked food is in direct proportion to the extent of decay. This fact is used to design an electronic nose (e-nose) based on metal oxide semiconductor odour sensor circuit capable of discriminating good and bad cooked food. On the basis of the data produced by the e-nose circuit, a feedforward multilayer neural network is designed and trained to recognize varying concentrations of ammonia in the food. Test results o...

  17. Practices And Opinions On In-Center Food Consumption Across 1,223 Facilities In The United States

    Directory of Open Access Journals (Sweden)

    Deborah Benner

    2012-06-01

    The top reasons for facility practices that allowed eating during dialysis were: prevention of hypoglycemia on dialysis, improved kcal intake on dialysis days, and the opportunity to provide counseling on food products currently chosen by the patient. The top reasons for facility practices not permitting eating during dialysis included: potential adverse events associated with hypotension, GI symptoms, choking, infection, pest control, and spills. Further analyses are warranted to determine whether there is a correlation between allowing patients to eat during dialysis treatment and an improvement in the nutritional status of the patients.

  18. Nutrition, Health, and Food Security Practices, Concerns, and Perceived Barriers of Latino Farm/Industry Workers in Virginia

    OpenAIRE

    Essa, Jumanah S.

    2001-01-01

    Nutrition, Health, and Food Security Practices, Concerns, and Perceived Barriers of Latino Farm/Industry Workers in Virginia Jumanah S. Essa ABSTRACT Farm and industry workers are a growing population in the United States (U.S.) and are critical to the success of the agriculture industry. In 1993, the Migrant Legal Services estimated that there were 42,000 migrant and seasonal farm workers in the state of Virginia (Wilson, 1998). These workers are essential in the state's producti...

  19. A Practical Guide for Estimating Dietary Fat and Fiber Using Limited Food Frequency Data.

    Science.gov (United States)

    Neale, Anne Victoria; And Others

    1992-01-01

    A methodology is presented for estimating daily intake of dietary fat and fiber based on limited food frequency data. The procedure, which relies on National Food Consumption Survey data and daily consumption rates, can provide baseline estimates of dietary patterns for health promotion policymakers. (SLD)

  20. Household food insecurity, mother′s feeding practices, and the early childhood′s iron status

    Directory of Open Access Journals (Sweden)

    Nahid Salarkia

    2015-01-01

    Conclusions: We found no association between household food insecurity and the occurrence of anemia in the 6-24 months children. However, these findings do not rule out the possibility of other micronutrient deficiencies among the food-insecure household children.

  1. Menu Planning, Food Consumption, and Sanitation Practices in Day Care Facilities.

    Science.gov (United States)

    Kuratko, Connye N.; Martin, Ruth E.; Lan, William Y.; Chappell, James A.; Ahmad, Mahassen

    2000-01-01

    In 102 day care centers, data were collected on nutritional content of menus, compliance with guidelines, children's food consumption, and safety/sanitation. Although menus exceeded recommended daily allowances, quantities of food were below recommendations. No menu components were consumed by more than 65% of children. Sanitation problems were…

  2. Consumer perceptions of best practice in food risk communication and management: implications for risk analysis policy

    NARCIS (Netherlands)

    Cope, S.F.; Frewer, L.J.; Houghton, J.R.; Rowe, G.; Fischer, A.R.H.; Jonge, de J.

    2010-01-01

    As a consequence of recent food safety incidents, consumer trust in European food safety management has diminished. A risk governance framework that formally institutes stakeholder (including consumer) consultation and dialogue through a transparent and accountable process has been proposed, with du

  3. Position of the American Dietetic Association: food and nutrition professionals can implement practices to conserve natural resources and support ecological sustainability.

    Science.gov (United States)

    Harmon, Alison H; Gerald, Bonnie L

    2007-06-01

    It is the position of the American Dietetic Association to encourage environmentally responsible practices that conserve natural resources, minimize the quantity of waste generated, and support the ecological sustainability of the food system-the process of food production, transformation, distribution, access, and consumption. Registered dietitians and dietetic technicians, registered, play various roles in the food system and work in settings where efforts to conserve can have significant effects. Natural resources that provide the foundation for the food system include biodiversity, soil, land, energy, water, and air. A food system that degrades or depletes its resource base is not sustainable. Making wise food purchases and food management decisions entails understanding the external costs of food production and foodservice and how these external costs affect food system sustainability. This position paper provides information, specific action-oriented strategies, and resources to guide registered dietitians and dietetic technicians, registered, in food decision making and professional practice. Food and nutrition professionals also can participate in policy making at the local, state, and national levels, and can support policies that encourage the development of local sustainable food systems. Our actions today have global consequences. Conserving and protecting resources will contribute to the sustainability of the global food system now and in the future.

  4. Reducing mouse anxiety during handling: effect of experience with handling tunnels.

    Science.gov (United States)

    Gouveia, Kelly; Hurst, Jane L

    2013-01-01

    Handling stress is a well-recognised source of variation in animal studies that can also compromise the welfare of research animals. To reduce background variation and maximise welfare, methods that minimise handling stress should be developed and used wherever possible. Recent evidence has shown that handling mice by a familiar tunnel that is present in their home cage can minimise anxiety compared with standard tail handling. As yet, it is unclear whether a tunnel is required in each home cage to improve response to handling. We investigated the influence of prior experience with home tunnels among two common strains of laboratory mice: ICR(CD-1) and C57BL/6. We compared willingness to approach the handler and anxiety in an elevated plus maze test among mice picked up by the tail, by a home cage tunnel or by an external tunnel shared between cages. Willingness to interact with the handler was much greater for mice handled by a tunnel, even when this was unfamiliar, compared to mice picked up by the tail. Once habituated to handling, C57BL/6 mice were most interactive towards a familiar home tunnel, whereas the ICR strain showed strong interaction with all tunnel handling regardless of any experience of a home cage tunnel. Mice handled by a home cage or external tunnel showed less anxiety in an elevated plus maze than those picked up by the tail. This study shows that using a tunnel for routine handling reduces anxiety among mice compared to tail handling regardless of prior familiarity with tunnels. However, as home cage tunnels can further improve response to handling in some mice, we recommend that mice are handled with a tunnel provided in their home cage where possible as a simple practical method to minimise handling stress.

  5. Meta-analysis of food safety training on hand hygiene knowledge and attitudes among food handlers.

    Science.gov (United States)

    Soon, Jan Mei; Baines, Richard; Seaman, Phillip

    2012-04-01

    Research has shown that traditional food safety training programs and strategies to promote hand hygiene increases knowledge of the subject. However, very few studies have been conducted to evaluate the impact of food safety training on food handlers' attitudes about good hand hygiene practices. The objective of this meta-analytical study was to assess the extent to which food safety training or intervention strategies increased knowledge of and attitudes about hand hygiene. A systematic review of food safety training articles was conducted. Additional studies were identified from abstracts from food safety conferences and food science education conferences. Search terms included combinations of "food safety," "food hygiene," "training," "education," "hand washing," "hand hygiene," "knowledge," "attitudes," "practices," "behavior," and "food handlers." Only before- and after-training approaches and cohort studies with training (intervention group) and without training (control group) in hand hygiene knowledge and including attitudes in food handlers were evaluated. All pooled analyses were based on a random effects model. Meta-analysis values for nine food safety training and intervention studies on hand hygiene knowledge among food handlers were significantly higher than those of the control (without training), with an effect size (Hedges' g) of 1.284 (95% confidence interval [CI] ∼ 0.830 to 1.738). Meta-analysis of five food safety training and intervention studies in which hand hygiene attitudes and self-reported practices were monitored produced a summary effect size of 0.683 (95% CI ∼ 0.523 to 0.843). Food safety training increased knowledge and improved attitudes about hand hygiene practices. Refresher training and long-term reinforcement of good food handling behaviors may also be beneficial for sustaining good hand washing practices.

  6. CHR -- Character Handling Routines

    Science.gov (United States)

    Charles, A. C.; Rees, P. C. T.; Chipperfield, A. J.; Jenness, T.

    This document describes the Character Handling Routine library, CHR, and its use. The CHR library augments the limited character handling facilities provided by the Fortran 77 standard. It offers a range of character handling facilities: from formatting Fortran data types into text strings and the reverse, to higher level functions such as wild card matching, string sorting, paragraph reformatting and justification. The library may be used simply for building text strings for interactive applications or as a basis for more complex text processing applications.

  7. Corrupt practices negatively influenced food security and live expectancy in developing countries.

    Science.gov (United States)

    Uchendu, Florence Ngozi; Abolarin, Thaddeus Olatunbosun

    2015-01-01

    Malnutrition is a global public health problem more prevalent in developing countries than in developed countries. Indicators of malnutrition include household food security and life expectancy. Corruption might be one of socio-political problems fuelling malnutrition in developing countries. The aim of this paper is to compare influence of corruption on food security, live expectancy (LE) and population in developed and developing countries. Thirty two least corrupt countries (LCC) and most corrupt countries (MCC) representing developed and developing countries were systematically selected using Corruption Perceptions Index (CPI). Countries' data on population, food security index (FSI) and LE scores were obtained from Global food security index (GFSI) and Population reference bureau. T-test, Multivariate (Wilks' Lambda), Pearson product moment analysis were performed to determine relationship between CPI, FSI, LE, and population in LCC and MCC at p developing countries.

  8. Detection of foodborne pathogens by qPCR: A practical approach for food industry applications

    Directory of Open Access Journals (Sweden)

    María-José Chapela

    2015-12-01

    Full Text Available Microbiological analysis of food is an integrated part of microbial safety management in the food chain. Monitoring and controlling foodborne pathogens are traditionally carried out by conventional microbiological methods based on culture-dependent approaches in control laboratories and private companies. However, polymerase chain reaction (PCR has revolutionized microbiological analysis allowing detection of pathogenic microorganisms in food, without the necessity of classical isolation and identification. However, at present, PCR and quantitative polymerase chain reaction (qPCR are essential analytical tools for researchers working in the field of foodborne pathogens. This manuscript reviews recently described qPCR methods applied for foodborne bacteria detection, serving as economical, safe, and reliable alternatives for application in the food industry and control laboratories. Multiplex qPCR, which allows the simultaneous detection of more than one pathogen in one single reaction, saving considerable effort, time, and money, is emphasized in the article.

  9. Communication practices in engineering, manufacturing, and research for food and water safety

    CERN Document Server

    2015-01-01

    This book demonstrates some of the ways in which communication and developing technologies can improve global food and water safety by providing a historical background on outbreaks and public resistance, as well as generating interest in youth and potential professionals in the field : History of muckraking in the food industry ; Case study on groundwater regulation ; Interviews with members of the beef industry and livestock market owners.

  10. Handling Pyrophoric Reagents

    Energy Technology Data Exchange (ETDEWEB)

    Alnajjar, Mikhail S.; Haynie, Todd O.

    2009-08-14

    Pyrophoric reagents are extremely hazardous. Special handling techniques are required to prevent contact with air and the resulting fire. This document provides several methods for working with pyrophoric reagents outside of an inert atmosphere.

  11. School Meal Programs: Few Instances of Foodborne Outbreaks Reported, but Opportunities Exist To Enhance Outbreak Data and Food Safety Practices. Report to Congressional Requesters.

    Science.gov (United States)

    Dyckman, Lawrence J.

    This report details a study by the United States General Accounting Office (GAO) of food safety in public schools. The study examined: (1) the frequency and causes of reported food-borne illness outbreaks associated with the federal school-meal programs; and (2) the practices that federal, state, and local governments, as well as other food…

  12. Practical implications of developments in legislation on food irradiation in the European Union

    Energy Technology Data Exchange (ETDEWEB)

    Neyssen, Peter J.G. E-mail: info@gammaster.fr

    2000-03-01

    Food irradiation legislation is very different in most member-states of the EU. For many years there was the desire by many interested groups to harmonise this legislation. As the member-states had a different view on irradiated foods, often based on their existing regulation, it took many years and revised drafts to come to a harmonised regulation acceptable to the majority. The background on the development of this EU-legislation and the final draft is discussed. Some information is also given on the possible influence of WTO (SPS- and TBT-agreements) and Codex Alimentarius on this EU-legislation. (author)

  13. On-The-Job Training: A Practical Guide for Food Service Supervisors.

    Science.gov (United States)

    Hospital Research and Educational Trust, Chicago, IL.

    The on-the-job training guide was developed to assist food service supervisors in preparing, presenting, and evaluating a Job Instruction Training (JIT) lesson, a method which employs step-by-step learning of job-related tasks. Part 1, preparing for a JIT lesson, discusses the checklist of duties, the job description, the skills inventory, the…

  14. Normalizing ideological food choice and eating practices: identity work in online discussions on veganism

    NARCIS (Netherlands)

    Sneijder, P.W.J.; Molder, te H.F.M.

    2009-01-01

    In this paper we use discursive psychology to explore the relation between ideologically based food choice and identity in an online forum on veganism. The discursive psychological perspective underlines the notion of identities being part of social actions performed in talk, and thus designed and d

  15. Food safety and ecologization: practical solutions to problems at the regional level in current economic conditions

    Directory of Open Access Journals (Sweden)

    Lysochenko Alla, A.

    2015-03-01

    Full Text Available Ensuring food security and greening both at the level of the country, and at the level of regions are main objectives of modern agroeconomic policy. The state support creates favorable conditions for dynamic development of agrarian and industrial complex, raises investment opportunities and competitiveness of agricultural producers. A realization of the actions directed on assistance to the enterprises making import-substituting production of the regional agro-industrial complex is actual in modern economic conditions. The solution of this problem consists of investment projects implementation and production expansion of the operating enterprises. Considering new economic conditions, the ensuring financial stability of agricultural producers, availability of the food to needy segments of the population, production of valeologically safe food, and also increase efficiency of use of natural resources and conditions along with preservation of quality of environment at the local, regional and global levels are particularly acute challenges. State regulation of development of an agrofood complex of Russia remains a necessary condition for its reproduction functioning, and the social and economic policy has to provide economic availability of the food to all groups of the population that causes need of standard and legal fixing of mechanisms offood security achievement at the regional level.

  16. Best On-Farm Food Safety Practices: Risks Associated with Rat Lungworm and Human Eosinophilic Meningitis

    Science.gov (United States)

    Recent cases of eosinophilic meningitis in Hawai’i have drawn attention to a food-borne parasitic infection that occurs in Hawai‘i, the Pacific Islands, southern and eastern Asia, and elsewhere. In late 2008, the Hawai‘i Department of Health reported that four people on the island of Hawai‘i had bee...

  17. TRANSPORT/HANDLING REQUESTS

    CERN Multimedia

    Groupe ST/HM

    2002-01-01

    A new EDH document entitled 'Transport/Handling Request' will be in operation as of Monday, 11th February 2002, when the corresponding icon will be accessible from the EDH desktop, together with the application instructions. This EDH form will replace the paper-format transport/handling request form for all activities involving the transport of equipment and materials. However, the paper form will still be used for all vehicle-hire requests. The introduction of the EDH transport/handling request form is accompanied by the establishment of the following time limits for the various services concerned: 24 hours for the removal of office items, 48 hours for the transport of heavy items (of up to 6 metric tons and of standard road width), 5 working days for a crane operation, extra-heavy transport operation or complete removal, 5 working days for all transport operations relating to LHC installation. ST/HM Group, Logistics Section Tel: 72672 - 72202

  18. Food Engineering Practice Teaching of Vocational Colleges Professional Problems and Countermeasures%高职院校粮食工程专业实践教学探究

    Institute of Scientific and Technical Information of China (English)

    韩淑云

    2016-01-01

    分析高职高专粮食工程专业的教学现状,结合粮食工程专业的人才培养目标和教学实际,对粮食工程专业实践教学存在问题进行分析并提出解决思路。%This paper analyzes the status quo of teaching vocational food engineering, food engineering combined with professional training objectives and teaching practical, problem of food engineering practice teaching profession to analyze and propose solutions to ideas.

  19. Withholding Food and Water from Vegetative Patients in Military Hospitals: Constitutional and Practical Concerns

    Science.gov (United States)

    1990-04-01

    followed about a century later by a " trend toward liberalization.’’ 60 He concluded that during much of American history "abortion was viewed with less...adult. 248 In the area of withdrawing food and water, an unmistakeable trend of deference to families already is evident, even though different courts...Missouri Supreme Court effectively treats the gastronomy tube like the dinner tray, while most other authorities treat it like a respirator," the Supreme

  20. 'I don't think I ever had food poisoning'. A practice-based approach to understanding foodborne disease that originates in the home.

    Science.gov (United States)

    Wills, Wendy J; Meah, Angela; Dickinson, Angela M; Short, Frances

    2015-02-01

    Food stored, prepared, cooked and eaten at home contributes to foodborne disease which, globally, presents a significant public health burden. The aim of the study reported here was to investigate, analyse and interpret domestic kitchen practices in order to provide fresh insight about how the domestic setting might influence food safety. Using current theories of practice meant the research, which drew on qualitative and ethnographic methods, could investigate people and material things in the domestic kitchen setting whilst taking account of people's actions, values, experiences and beliefs. Data from 20 UK households revealed the extent to which kitchens are used for a range of non-food related activities and the ways that foodwork extends beyond the boundaries of the kitchen. The youngest children, the oldest adults and the family pets all had agency in the kitchen, which has implications for preventing foodborne disease. What was observed, filmed and photographed was not a single practice but a series of entangled encounters and actions embedded and repeated, often inconsistently, by the individuals involved. Households derived logics and principles about foodwork that represented rules of thumb about 'how things are done' that included using the senses and experiential knowledge when judging whether food is safe to eat. Overall, food safety was subsumed within the practice of 'being' a household and living everyday life in the kitchen. Current theories of practice are an effective way of understanding foodborne disease and offer a novel approach to exploring food safety in the home.

  1. The impact of kitchen and food service preparation practices on the volatile aroma profile in ripe tomatoes: Effects of refrigeration and blanching

    Science.gov (United States)

    Both refrigeration and blanching of red stage tomatoes are common practices in Japan home kitchens and in food service operations. However, little is reported on the impact of such practices on aroma profiles in tomato fruits. In this study, ‘FL 47’ tomatoes at red stage were dipped in 50 °C hot wat...

  2. Improving coal handling effectiveness

    Energy Technology Data Exchange (ETDEWEB)

    Walker, S.

    2003-10-01

    Appropriate coal handling systems are essential for successful coal utilisation. The paper looks at some of the options available, including crushers and hammer mills, wear-resistant liners for chutes and wagons, and dewatering systems. These are individual components within larger systems such as stockyard stacking and reclaiming installations. 5 photos.

  3. Handling Sparse Data by Successive Abstraction

    CERN Document Server

    Samuelsson, C

    1996-01-01

    A general, practical method for handling sparse data that avoids held-out data and iterative reestimation is derived from first principles. It has been tested on a part-of-speech tagging task and outperformed (deleted) interpolation with context-independent weights, even when the latter used a globally optimal parameter setting determined a posteriori.

  4. Sharing food, sharing taste? Consumption practices, gender relations and individuality in Czech families

    Directory of Open Access Journals (Sweden)

    Haldis Haukanes

    2008-03-01

    Full Text Available A la lumière des théories sociologiques et anthropologiques de la famille et de la parenté, cet article pose la question de la préparation et de la consommation de nourriture dans les familles tchèques de différentes générations, et ce, aussi bien en milieu rural qu’urbain. Sur la base d’une enquête qualitative (entretiens ainsi que de données d’observation, l’article interroge le rôle que joue réellement le partage alimentaire dans la vie quotidienne des familles étudiées, ainsi que dans la construction de liens entre les membres de la famille, en particulier concernant les relations entre hommes et femmes. Ensuite, l’article se focalise sur la famille en tant qu’«unité de consommation», ainsi que sur son développement dans le temps. Comment se construit le régime alimentaire familial et jusqu’où se développent, entre les membres de la famille, des préférences alimentaires partagées? Sur la base des modèles émergeants relatifs aux pratiques alimentaires, le débat est ouvert quant aux rôles entre hommes et femmes ainsi que sur les thèmes relatifs au traditionalisme et au pouvoir. L’argument principal est que la formation de relations au sein même de la famille dépend moins du partage de nourriture que du rôle joué par les femmes dans la préparation et la distribution des repas, compte tenu des désirs de chacun des membres de la famille.In the context of sociological and anthropological theories about family and kinship, this article discusses the preparation and consumption of food in Czech families of different generations, both urban and rural. Based on a qualitative interview study and participant observation, the article begins by investigating the role played by the sharing of food in everyday family life and in the shaping of relations, including gender relations, between family members. Next, the article focuses on the family as a consumption unit and on its development over time. What

  5. Food consumption, a health risk? Norms and medical practice in the Middle Ages.

    Science.gov (United States)

    Nicoud, Marilyn

    2008-07-01

    The health regimen was a medical genre developed in Western Europe as of the 13th century and is one of the main sources attesting the interest that professionals working on health devoted to the dangers incurred in eating. This medical genre, part of an ancient tradition, was well known by the elites of the time. The surviving texts reveal themselves to be extremely attentive to contemporary food consumption and provided their readers with the necessary recommendations in order to enable them to take care of their health.

  6. Effects of handling on fear reactions in young Icelandic horses

    DEFF Research Database (Denmark)

    Marsbøll, Anna Feldberg; Christensen, Janne Winther

    2015-01-01

    Reasons for performing the study Inclusion of objective temperament tests at practical horse breeding evaluations is of increased interest. It has been debated whether such tests may involve human handling, since there may be considerable differences in horses' handling experience. Objectives...... of fearfulness. Known handlers may ‘mask’ behavioural responses of horses in fear tests and thus handling by a known handler during testing may not be appropriate for objective evaluation of fearfulness in a practical situation....... To investigate the effect of a short-term standardised handling procedure on reactions of young horses in 2 types of fear tests (including and excluding human handling). Study design An experimental study with 3-year-old Icelandic horses (n = 24). Methods Handled horses (n = 12) were trained according...

  7. Manual handling the deceased child in a children's hospice.

    Science.gov (United States)

    Pike, Anne M

    2004-09-01

    The introduction of the Manual Handling Operation Regulations 1992 has forced organizations to review all manual handling carried out in the work-place. Safe manual handling is now a legislative requirement to enable the workforce to carry out their jobs in a safe and structured environment. This project looked in detail at the manual handling that was being carried out when caring for a child after they have died. It was undertaken at CHASE Children's Hospice in the period up until December 2002, with a telephone survey investigating practice at six other children's hospices. It aimed to identify incorrect procedures and, by applying the theory of ergonomics, identify changes that needed to occur in practice, making recommendations for environmental changes. The study led to the production of a policy for handling the children, devising child-specific handling guidelines, reducing the number of times the children are moved after they have died and providing appropriate equipment.

  8. Handle with Care

    Science.gov (United States)

    Merrill, Margaret C.

    2006-01-01

    The Centers for Disease Control estimates that every year 76 million Americans get some kind of food poisoning, more than 300,000 are hospitalized, and approximately 5,000 people die. A 2004 analysis by the Center for Science in the Public Interest indicates that contaminated produce is responsible for the greatest number of food-borne illnesses.…

  9. THEORETICAL AND PRACTICAL ACHIEVEMENTS IN THE IODINE FORTIFICATION OF THE FOOD PRODUCTS

    Directory of Open Access Journals (Sweden)

    Rodica Sturza

    2010-04-01

    Full Text Available The main objective of this study was the investigation of the principles of food fortification with iodine. It was researched the opportunity of molecular iodine incorporation in vegetable oil, physical and chemical properties of iodized vegetable oil and other food products fortified with iodized oil. By physical and chemical methods it was established the presence of iodine-triglyceride compounds in iodized oil, formed by fixing the molecular iodine at the double bound of the unsaturated fatty acids. The results of the investigations of the physical-chemical, microbiological and organoleptic properties, the oxidation stability of iodine fortified products compared to the control samples, indicate the absence of sensitive difference during the maturation and storage processes. The iodine bioavailability in fortified lipid products has been investigated in vitro and in vivo conditions. It was established, that the recovery percent of iodine represents 57-92�0(in vitro. In vivo researches have proved that iodized lipid products are influencing the metabolic processes by accumulation of iodine in animal’s body, as a result of an efficient digestion and a high iodine bioavailability from the present complexes.

  10. 《绿色食品》实践教学改革研究%Practical Teaching Reform of Green Food

    Institute of Scientific and Technical Information of China (English)

    彭湘莲; 付红军

    2012-01-01

    《绿色食品》是一门实践性很强的课程,为提高实践教学质量,从教学观念、教学方法、教学内容及课程考核方式等方面,对《绿色食品》实践教学改革进行了探讨,从而使学生将绿色食品理论知识运用于实践,学会合理开发和利用绿色食品,成为绿色食品方面专业人才,促进绿色食品产业的健康有序发展。%Green food is a very practical course. In order to improve the quality of practical teaching, this paper explores the practical teaching reform of Green Food from the teaching concepts, teaching methods, teaching contents and curriculum assessment methods, so that students put theoretical knowledge of green food into practice, learn to rationally develop and utilize green food, become green food professionals, promote the healthy and orderly development of green food industry.

  11. Solid waste handling

    Energy Technology Data Exchange (ETDEWEB)

    Parazin, R.J.

    1995-05-31

    This study presents estimates of the solid radioactive waste quantities that will be generated in the Separations, Low-Level Waste Vitrification and High-Level Waste Vitrification facilities, collectively called the Tank Waste Remediation System Treatment Complex, over the life of these facilities. This study then considers previous estimates from other 200 Area generators and compares alternative methods of handling (segregation, packaging, assaying, shipping, etc.).

  12. Uranium hexafluoride handling. Proceedings

    Energy Technology Data Exchange (ETDEWEB)

    1991-12-31

    The United States Department of Energy, Oak Ridge Field Office, and Martin Marietta Energy Systems, Inc., are co-sponsoring this Second International Conference on Uranium Hexafluoride Handling. The conference is offered as a forum for the exchange of information and concepts regarding the technical and regulatory issues and the safety aspects which relate to the handling of uranium hexafluoride. Through the papers presented here, we attempt not only to share technological advances and lessons learned, but also to demonstrate that we are concerned about the health and safety of our workers and the public, and are good stewards of the environment in which we all work and live. These proceedings are a compilation of the work of many experts in that phase of world-wide industry which comprises the nuclear fuel cycle. Their experience spans the entire range over which uranium hexafluoride is involved in the fuel cycle, from the production of UF{sub 6} from the naturally-occurring oxide to its re-conversion to oxide for reactor fuels. The papers furnish insights into the chemical, physical, and nuclear properties of uranium hexafluoride as they influence its transport, storage, and the design and operation of plant-scale facilities for production, processing, and conversion to oxide. The papers demonstrate, in an industry often cited for its excellent safety record, continuing efforts to further improve safety in all areas of handling uranium hexafluoride. Selected papers were processed separately for inclusion in the Energy Science and Technology Database.

  13. Food, farm and environment development and sustainability: from theory to practice

    Directory of Open Access Journals (Sweden)

    Andrea Segrè

    2011-02-01

    Full Text Available International cooperation for development has always been looked at with scepticism since it exists. In fact, the different assistance projects which are carried out to help developing countries bring benefits more to the donor countries than to the receiving ones, triggering a process of economic development in the former. The “investments” of the various projects come back multiplied. FAO themselves, instead of using their resources on real projects helping to reduce world famine, waste away billion dollars to pay salaries, benefits, transfers and general expenses.While in underdeveloped countries million people die for famine, in the rich countries tons of food are destroyed because they aren’t considered marketable anymore. This is a huge waste of resources besides being a serious damage to the environment and an unsustainable system on the long term.

  14. Data Handling and Parameter Estimation

    DEFF Research Database (Denmark)

    Sin, Gürkan; Gernaey, Krist

    2016-01-01

    a set of tools and the techniques necessary to estimate the kinetic and stoichiometric parameters for wastewater treatment processes using data obtained from experimental batch activity tests. These methods and tools are mainly intended for practical applications, i.e. by consultants...... literature that are mostly based on the ActivatedSludge Model (ASM) framework and their appropriate extensions (Henze et al., 2000).The chapter presents an overview of the most commonly used methods in the estimation of parameters from experimental batch data, namely: (i) data handling and validation, (ii......). Models have also been used as an integral part of the comprehensive analysis and interpretation of data obtained from a range of experimental methods from the laboratory, as well as pilot-scale studies to characterise and study wastewater treatment plants. In this regard, models help to properly explain...

  15. [The handling of acute life-threatening choking in geriatric and nursing home patients].

    Science.gov (United States)

    van Poelgeest, A; Melis, R J F; Ritmeijer, C; Olde Rikkert, M G M

    2006-09-01

    It is unknown how often choking occurs in geriatric wards and in nursing homes and what the treatment and outcomes are in regular practice. A questionnaire was sent to Dutch geriatricians (N = 130), nursing home physicians (N = 130), and trainees for these disciplines (N = 215), in order to gain information about the experience, practice and competence of physicians in choking in geriatric and nursing home patients. We also analysed to what extent geriatric and nursing home wards were prepared for accurate handling of choking. The response rate was 30%. More than half of the responders had experienced an episode of food choking at least once in the past five years. The mortality rate in the reported cases was high (30%). The majority of the patients who died of choking had not received the Heimlich-manoeuvre. Physicians who had attended resuscitation training long ago felt as competent to manage a choking episode as physicians that had recently attended resuscitation training. Of all geriatric wards and nursing homes, the majority lacked a guideline on how to handle in acute food choking. Geriatric wards and nursing homes do not seem to be well prepared for acute food choking in several aspects. Despite methodological shortcomings of this study, the results underline the necessity of clarification of the terms used, and development and implementation of guidelines for this important problem.

  16. An assessment of food safety needs of restaurants in Owerri, Imo State, Nigeria.

    Science.gov (United States)

    Onyeneho, Sylvester N; Hedberg, Craig W

    2013-08-02

    One hundred and forty five head chefs and catering managers of restaurants in Owerri, Nigeria were surveyed to establish their knowledge of food safety hazards and control measures. Face-to-face interviews were conducted and data collected on their knowledge of risk perception, food handling practices, temperature control, foodborne pathogens, and personal hygiene. Ninety-two percent reported that they cleaned and sanitized food equipment and contact surfaces while 37% engaged in cross-contamination practices. Forty-nine percent reported that they would allow a sick person to handle food. Only 70% reported that they always washed their hands while 6% said that they continued cooking after cracking raw eggs. All respondents said that they washed their hands after handling raw meat, chicken or fish. About 35% lacked knowledge of ideal refrigeration temperature while 6% could not adjust refrigerator temperature. Only 40%, 28%, and 21% had knowledge of Salmonella, E. coli, and Hepatitis A, respectively while 8% and 3% had knowledge of Listeria and Vibrio respectively, as pathogens. Open markets and private bore holes supplied most of their foods and water, respectively. Pearson's Correlation Coefficient analysis revealed almost perfect linear relationship between education and knowledge of pathogens (r = 0.999), cooking school attendance and food safety knowledge (r = 0.992), and class of restaurant and food safety knowledge (r = 0.878). The lack of current knowledge of food safety among restaurant staff highlights increased risk associated with fast foods and restaurants in Owerri.

  17. Knowledge, attitude, and practices concerning presence of molds in foods among members of the general public in Malawi.

    Science.gov (United States)

    Matumba, Limbikani; Monjerezi, Maurice; Kankwamba, Henry; Njoroge, Samuel M C; Ndilowe, Peter; Kabuli, Hilda; Kambewa, Daimon; Njapau, Henry

    2016-02-01

    This study assessed knowledge, attitude, and practices (KAP) of the public in Malawi on issues related to molds in foodstuffs. A survey involving structured questionnaire was conducted with 805 respondents from seven districts of Malawi. Descriptive statistics, t tests, and analyses of variance were calculated. A majority of respondents recognized that molds were dangerous to human health (88%); however, about 50% of respondents were not informed that mold toxins are thermally stable and that they are not destroyable by normal cooking processes. About 33% of the respondents asserted that they buy moldy maize, while approximately 20% of respondents reported that they consume moldy fruits having discarded moldy fraction. There were significant differences in knowledge scores among different demographic groups. Females had significantly (p public's knowledge about health risks associated with spoilage molds in food and prevention and management options.

  18. Practical use of herb mixture preparations as functional foods for hemato-immunomodulation and cancer therapy assistance

    Energy Technology Data Exchange (ETDEWEB)

    Jo, Sung Kee; Jung, U Hee; Park, Hae Ran and others

    2006-01-15

    This research project was intended to verify biological efficacy and to develop optimal manufacturing process of a novel herbal preparation (HemoHIM), and finally to practicalize it as a functional food for hemato-immunomodulation and cancer therapy assistance. HemoHIM alleviated the suppression of immune and hematopoietic functions in irradiated or anticancer drug(cyclophosphamide)-treated mice, enhanced the anticancer immune activity, and reduced the biological damage by oxidative stress. From these results, the optical application condition of HemoHIM was established. Then, the biologically active components, polysaccharide fraction for immune and hematopoiesis, and 5 antioxidant compounds, were isolated and identified. Based on these results, the standards for the active component contents were established and the optimal manufacturing process was developed. The contents of heavy metals and pesticides were analyzed by US FDA and the pilot product was shown to contain no heavy metals and pesticides. Also the pilot product showed no biological toxicity in the animal toxicity test including the long-term administration, teratogenicity, and local toxicity test. These results confirmed the safety of HemoHIM as a food. Finally, the human efficacy was evaluated. In result, the pilot product alleviated the suppression of immune cell numbers in cancer patients who received the radiation or chemotherapy, and enhanced the immune cell numbers and functions in the immune-depressed sub-healthy volunteers. Based on these results, KAERI and Kolmar Korea, Co. founded the joint venture company, SunBioTech Co. and two herbal preparation products (HemoHIM and HemoTonic) were partially commercialized. This herbal preparation is expected to be applied as a heath functional food for immune and hematopoiesis modulation, and also as a general medicine for the alleviation of immune and hematopoiesis suppression during cancer treatments in the future through further study.

  19. Consumption of fresh fruit juice: how a healthy food practice caused a national outbreak of Salmonella Panama gastroenteritis.

    Science.gov (United States)

    Noël, Harold; Hofhuis, Agnetha; De Jonge, Rob; Heuvelink, Annet E; De Jong, Aarieke; Heck, Max E O C; De Jager, Carolien; van Pelt, Wilfrid

    2010-04-01

    In spring 2008, 15 Salmonella Panama laboratory-confirmed cases were reported within 2 weeks, twice the average annual number of reported cases of this infrequent serotype in The Netherlands. To identify the source responsible for this national outbreak, we carried out an epidemiological, microbiological, and trace-back investigation. In total, 33 cases were reported, and a matched case-control study (23 cases/24 controls) identified consumption of fresh (unpasteurized) fruit juice purchased from a large retailer (X) as the only significant risk factor for illness (matched odds ratio: 7.4, 95% confidence interval: 1.5-37.2). Though the bacterium could not be isolated from fruit juice, the minimal pH value for growth of the causative strain of the outbreak (3.4) was compatible with survival in fruit juice from X. The outbreak strain showed acid resistance and adaptive properties that may explain how it could have caused infection through fresh orange juice. To our knowledge, this is the first documented outbreak related to fresh fruit juice consumption in western Europe since 1922. A growing number of consumers who are seeking healthy food practices are exposed to the infectious risks related to unpasteurized fresh fruit juice. Labeling regulations should be adapted to properly indicate to the consumers that unpasteurized fresh fruit juices remain vulnerable to microbial contamination. Frequent microbiological screening and strict compliance with food safety procedures should reduce the infectious hazards of fresh fruit juices.

  20. Sustainable, alternative farming practices as a means to simultaneously secure food production and reduce air pollution in East Asia

    Science.gov (United States)

    Tai, A. P. K.; Fung, K. M.; Yong, T.; Liu, X.

    2015-12-01

    Proper agricultural land management is essential for securing food supply and minimizing damage to the environment. Among available farming practices, relay strip intercropping and fertilizer application are commonly used, but to study their wider environmental implications and possible feedbacks we require an Earth system modeling framework. In this study, the effectiveness of a maize-soybean relay strip intercropping system and fertilizer reduction is investigated using a multi-model method. The DNDC (DeNitrification-DeComposition) model is used to simulate agricultural activities and their impacts on the environment through nitrogen emissions and changes in soil chemical composition. Crop yield, soil nutrient content and nitrogen emissions to the atmosphere in major agricultural regions of China are predicted under various cultivation scenarios. The GEOS-Chem global chemical transport model is then used to estimate the effects on downwind particle and ozone air pollution. We show that relay strip intercropping and optimal fertilization not only improve crop productivity, but also retain soil nutrients, reduce ammonia emission and mitigate downwind air pollution. By cutting 25% fertilization inputs but cultivating maize and soybean together in a relay strip intercropping system used with field studies, total crop production was improved slightly by 4.4% compared to monoculture with conventional amount of fertilizers. NH3 volatilization decreases by 29%, equivalent to saving the pollution-induced health damage costs by about US$2.5 billion per year. The possible feedback effects from atmospheric nitrogen deposition onto the croplands are also investigated. We show that careful management and better quantitative understanding of alternative farming practices hold huge potential in simultaneously addressing different global change issues including the food crisis, air pollution and climate change, and calls for greater collaboration between scientists, farmers and

  1. Exploring the concepts of food sovereignty and social capital in relation to The organic principles, practices and policies

    DEFF Research Database (Denmark)

    Vaarst, Mette

    Food sovereignty is a concept based on an idea of food security (a varied diet with diversified, nutritious and culturally appropriate food) for everybody including the right of people, communities and nations to define their own food and agriculture, to protect and regulate domestic agricultural...... on agro-ecological methods. Social and learning networks for farmers, processors and small businesses for collective action and common learning can be important pathways to organic farming and food systems with food sovereignty....

  2. Normalizing ideological food choice and eating practices. Identity work in online discussions on veganism.

    Science.gov (United States)

    Sneijder, Petra; te Molder, Hedwig

    2009-06-01

    In this paper we use discursive psychology to explore the relation between ideologically based food choice and identity in an online forum on veganism. The discursive psychological perspective underlines the notion of identities being part of social actions performed in talk, and thus designed and deployed for different interactional purposes. It is demonstrated that participants draw on specific discursive devices to (1) define vegan meals as ordinary and easy to prepare and (2) construct methods of preventing vitamin deficiency, such as taking supplements, as routine procedures. In 'doing being ordinary', participants systematically resist the notion that being a vegan is complicated--in other words, that it is both difficult to compose a meal and to protect your health. In this way, 'ordinariness' helps to construct and protect veganism as an ideology. We point out similarities and differences with other studies on eating or healthy lifestyles and argue, more broadly, that identities and their category-bound features are part and parcel of participants' highly flexible negotiation package.

  3. Cooper-Harper Experience Report for Spacecraft Handling Qualities Applications

    Science.gov (United States)

    Bailey, Randall E.; Jackson, E. Bruce; Bilimoria, Karl D.; Mueller, Eric R.; Frost, Chad R.; Alderete, Thomas S.

    2009-01-01

    A synopsis of experience from the fixed-wing and rotary-wing aircraft communities in handling qualities development and the use of the Cooper-Harper pilot rating scale is presented as background for spacecraft handling qualities research, development, test, and evaluation (RDT&E). In addition, handling qualities experiences and lessons-learned from previous United States (US) spacecraft developments are reviewed. This report is intended to provide a central location for references, best practices, and lessons-learned to guide current and future spacecraft handling qualities RDT&E.

  4. Food for Work Program and its Implications on Food Security: A Critical Review with a Practical Example from the Amhara Region, Ethiopia

    Directory of Open Access Journals (Sweden)

    Ashenafi Gedamu

    2006-10-01

    Full Text Available A systematic evaluation of food-for-work (FFW programs in Ethiopia is seriously lacking. Most of the few available reports indicate that these programs have reached very few achievements in terms of food security and reduction of poverty at large. As expressed by Holden et al. (2005, FFW programs are commonly aimed to produce or maintain potentially valuable public goods necessary to stimulate productivity and thus income growth. Natural resources management, like rural road construction, erosion control and afforestation of degraded lands can be mentioned as valuable measures which could stimulate productivity and agricultural growth. The poverty reduction and food security impact of food or cash for work activities are larger if they offer not only seasonal job opportunities to the rural community but also long term employment possibilities. This is more likely if the projects are regionally dispersed and combined with basic education. In the Ethiopian context, it was always questionable if the continuous boom in food aid (regardless of cash or food for work purposes was the solution for the long standing food insecurity and poverty crises in the country. The study discusses the efficiency of FFW programs that aimed to reduce rural poverty and ensure food security on the one hand, and the impact of the food aid on resource and time allocation of the participating households for own food production on the other. The study is based on a field research conducted at a FFW program project, in the Amhara region, Ethiopia run by the German Agency for Technical Cooperation (GTZ with the view of improving food security in the Amhara region, Ethiopia. A household theoretical model is used to analyze the sample data, whether FFW program may indeed reduce household food insecurity and/or has some crowding-out effects on labour allocation of participating households for own field production.

  5. Influence of gender roles and rising food prices on poor, pregnant women’s eating and food provisioning practices in Dhaka, Bangladesh

    OpenAIRE

    2013-01-01

    Background Maternal malnutrition in Bangladesh is a persistent health issue and is the product of a number of complex factors, including adherence to food 'taboos’ and a patriarchal gender order that limits women’s mobility and decision-making. The recent global food price crisis is also negatively impacting poor pregnant women’s access to food. It is believed that those who are most acutely affected by rising food prices are the urban poor. While there is an abundance of useful quantitative ...

  6. 《食品感官鉴评》实践教学的研究与改革%Research and reform of food sensory evaluation practice teaching

    Institute of Scientific and Technical Information of China (English)

    豆成林

    2014-01-01

    This paper discusses the characteristics and present situation of the food sensory evaluation practice teaching . We make interpretations and propose reform measures in the aspects of standardizing laboratory building , training practice teaching staff , improving the connotation of food sensory practical teaching , standardizing teaching process and practice teaching methods .%本文阐述了食品感官鉴评课程实践教学的特点和现状,就规范实验室的建设、实践教学人员的培训、实践教学内涵的提升、教学过程的实施及教学方法的科学与规范等做了诠释,并提出相应的改革措施。

  7. Food use in middle and high school fundraising: does policy support healthful practice? Results from a survey of Minnesota school principals.

    Science.gov (United States)

    Kubik, Martha Y; Lytle, Leslie A; Farbakhsh, Kian; Moe, Stacey; Samuelson, Anne

    2009-07-01

    This descriptive, cross-sectional study aimed to examine classroom, school-wide, and club/sports teams fundraising policies and practices of middle and high schools; concordance between policy and practice; and associations between healthful policy/practice scores and selected school characteristics. In 2006, principals/designees of middle (n=45) and high (n=71) schools in the St Paul/Minneapolis, MN, metropolitan area completed a self-administered mailed survey. Schools were attended by a convenience sample of students (n=349) participating in a longitudinal measurement study of children and their environments to assess obesity-related factors. Descriptive statistics, chi(2) tests, and multivariate linear regression were used to examine variables and associations of interest. Across schools, 50% had policies addressing the nutrient quality of food and drink items used in fundraising or disallowed food use for fundraising. About one third used chocolate, candy, and high-fat baked goods for classroom and school-wide fundraising; 60% sold these items for club/sports teams fundraising. More middle than high schools reported healthful fundraising policies or practices, as well as greater concordance between policies and practices. For all fundraising activities, high schools had significantly lower healthful policy/practice scores than middle schools (P<0.01). For school-wide fundraising, scores were significantly lower for public than private schools (P=0.02). Policies to regulate food used for fundraising were common and most supported healthful practice, particularly in middle schools. However, use of foods high in fat and added sugars remains a prevalent fundraising practice, especially in high schools and for club/sports teams, and requires additional attention.

  8. The role of market forces and food safety institutions in the adoption of sustainable farming practices: The case of the fresh tomato export sector in Morocco and Turkey

    OpenAIRE

    Codron, Jean Marie; Adanacioglu, Hakan; Aubert, Magali; Bouhsina, Zouhair; El Mekki, Abdelkader Ait; Rousset, Sylvain; Tozanli, Selma; Yercan, Murat

    2014-01-01

    Fresh produce growers are the main source of food contamination by chemical pesticides. In their choice of farming practices, producers are influenced by market forces as well as public and private safety regulations – or “macro-drivers” – as opposed to farm-level micro-drivers. Growers respond to their business and regulatory environment by implementing integrated pest management (IPM) and other good agricultural practices (GAP), where profitable through certification schemes. Our paper atte...

  9. "Is It Okay to Eat a Dog in Korea...like China?" Assumptions of National Food-Eating Practices in Intercultural Interaction

    Science.gov (United States)

    Brandt, Adam; Jenks, Christopher

    2011-01-01

    There is a small body of research which shows how intercultural communication is constituted in and through talk-in-interaction, and can be made relevant or irrelevant by interactants on a moment-by-moment basis. Our paper builds on this literature by investigating how cultural assumptions of national food-eating practices are deployed, contested…

  10. Envisioning Agricultural Sustainability from Field to Plate: Comparing Producer and Consumer Attitudes and Practices toward "Environmentally Friendly" Food and Farming in Washington State, USA

    Science.gov (United States)

    Selfa, Theresa; Jussaume, Raymond A., Jr.; Winter, Michael

    2008-01-01

    A substantial body of sociological research has examined the relationship between farmers' environmental attitudes and their conservation behaviors, but little research has compared the attitudes of producers and consumers toward the environment with their behaviors or practices in support of sustainable agri-food systems. This paper addresses…

  11. Food and Personal Hygiene Perceptions and Practices among Caregivers Whose Children Have Diarrhea: A Qualitative Study of Urban Mothers in Tangerang, Indonesia

    Science.gov (United States)

    Usfar, Avita A.; Iswarawanti, Dwi N.; Davelyna, Devy; Dillon, Drupadi

    2010-01-01

    Objective: To examine caregivers' perceptions and practices related to food and personal hygiene and its association with diarrhea in children 6 to 36 months of age who suffered recurrent diarrhea. Design: This qualitative study, conducted in March and April 2006, used both in-depth interviews and direct observation data. Setting: Urban Tangerang,…

  12. Household food insecurity, maternal nutritional status, and infant feeding practices among HIV-infected Ugandan women receiving combination antiretroviral therapy.

    Science.gov (United States)

    Young, Sera L; Plenty, Albert H J; Luwedde, Flavia A; Natamba, Barnabas K; Natureeba, Paul; Achan, Jane; Mwesigwa, Julia; Ruel, Theodore D; Ades, Veronica; Osterbauer, Beth; Clark, Tamara D; Dorsey, Grant; Charlebois, Edwin D; Kamya, Moses; Havlir, Diane V; Cohan, Deborah L

    2014-11-01

    Household food insecurity (HHFI) may be a barrier to both optimal maternal nutritional status and infant feeding practices, but few studies have tested this relationship quantitatively, and never among HIV-infected individuals. We therefore described the prevalence of HHFI and explored if it was associated with poorer maternal nutritional status, shorter duration of exclusive breastfeeding (EBF) and fewer animal-source complementary foods. We assessed these outcomes using bivariate and multivariate analyses among 178 HIV-infected pregnant and breastfeeding (BF) women receiving combination antiretroviral therapy in the PROMOTE trial (NCT00993031), a prospective, longitudinal cohort study in Tororo, Uganda. HHFI was common; the prevalence of severe, moderate, and little to no household hunger was 7.3, 39.9, and 52.8 %, respectively. Poor maternal nutritional status was common and women in households experiencing moderate to severe household hunger (MSHH) had statistically significantly lower body mass index (BMIs) at enrollment (21.3 vs. 22.5, p < 0.01) and prior to delivery (22.6 vs. 23.8, p < 0.01). BMI across time during pregnancy, but not gestational weight gain, was significantly lower for MSHH [adjusted beta (95 % CI) -0.79 (-1.56, -0.02), p = 0.04; -2.06 (-4.31, 0.19), p = 0.07], respectively. The prevalence (95 % CI) of EBF at 6 months was 67.2 % (59.7-73.5 %), and the proportion of women BF at 12 months was 80.4 % (73.3-85.7 %). MSHH was not associated with prevalence of EBF at 6 months or BF at 12 months. However, among those women still EBF at 4 months (81.4 % of population), those experiencing MSHH were significantly more likely to cease EBF between 4 and 6 months (aHR 2.38, 95 % CI 1.02-5.58). The prevalence of HHFI, maternal malnutrition, and suboptimal infant feeding practices are high and the causal relationships among these phenomena must be further explored.

  13. Ensuring Food Security Through Enhancing Microbiological Food Safety

    Science.gov (United States)

    Mikš-Krajnik, Marta; Yuk, Hyun-Gyun; Kumar, Amit; Yang, Yishan; Zheng, Qianwang; Kim, Min-Jeong; Ghate, Vinayak; Yuan, Wenqian; Pang, Xinyi

    2015-10-01

    Food safety and food security are interrelated concepts with a profound impact on the quality of human life. Food security describes the overall availability of food at different levels from global to individual household. While, food safety focuses on handling, preparation and storage of foods in order to prevent foodborne illnesses. This review focuses on innovative thermal and non-thermal technologies in the area of food processing as the means to ensure food security through improving food safety with emphasis on the reduction and control of microbiological risks. The antimicrobial efficiency and mechanism of new technologies to extend the shelf life of food product were also discussed.

  14. Food Safety and the Implementation of Quality System in Food

    OpenAIRE

    Noveria Sjafrina; Alvi Yani

    2013-01-01

    One of the goals the development of the food sector in Indonesia is food secured the release of which is characterized by the type of food that are harmful to health. In some way of avoiding the kind of food that is harmful to health, strengthen institutional food sector, and increase the number of food industry comply with regulations. Implementation of Good Handling Pratice (GHP) and Good Manufacturing Pratice (GMP) and Hazard Analysis Critical Control Point (HACCP) are a responsibility and...

  15. New transport and handling contract

    CERN Multimedia

    SC Department

    2008-01-01

    A new transport and handling contract entered into force on 1.10.2008. As with the previous contract, the user interface is the internal transport/handling request form on EDH: https://edh.cern.ch/Document/TransportRequest/ To ensure that you receive the best possible service, we invite you to complete the various fields as accurately as possible and to include a mobile telephone number on which we can reach you. You can follow the progress of your request (schedule, completion) in the EDH request routing information. We remind you that the following deadlines apply: 48 hours for the transport of heavy goods (up to 8 tonnes) or simple handling operations 5 working days for crane operations, transport of extra-heavy goods, complex handling operations and combined transport and handling operations in the tunnel. For all enquiries, the number to contact remains unchanged: 72202. Heavy Handling Section TS-HE-HH 72672 - 160319

  16. The NOURISH randomised control trial: Positive feeding practices and food preferences in early childhood - a primary prevention program for childhood obesity

    Directory of Open Access Journals (Sweden)

    Farrell Ann

    2009-10-01

    Full Text Available Abstract Background Primary prevention of childhood overweight is an international priority. In Australia 20-25% of 2-8 year olds are already overweight. These children are at substantially increased the risk of becoming overweight adults, with attendant increased risk of morbidity and mortality. Early feeding practices determine infant exposure to food (type, amount, frequency and include responses (eg coercion to infant feeding behaviour (eg. food refusal. There is correlational evidence linking parenting style and early feeding practices to child eating behaviour and weight status. A focus on early feeding is consistent with the national focus on early childhood as the foundation for life-long health and well being. The NOURISH trial aims to implement and evaluate a community-based intervention to promote early feeding practices that will foster healthy food preferences and intake and preserve the innate capacity to self-regulate food intake in young children. Methods/Design This randomised controlled trial (RCT aims to recruit 820 first-time mothers and their healthy term infants. A consecutive sample of eligible mothers will be approached postnatally at major maternity hospitals in Brisbane and Adelaide. Initial consent will be for re-contact for full enrolment when the infants are 4-7 months old. Individual mother- infant dyads will be randomised to usual care or the intervention. The intervention will provide anticipatory guidance via two modules of six fortnightly parent education and peer support group sessions, each followed by six months of regular maintenance contact. The modules will commence when the infants are aged 4-7 and 13-16 months to coincide with establishment of solid feeding, and autonomy and independence, respectively. Outcome measures will be assessed at baseline, with follow up at nine and 18 months. These will include infant intake (type and amount of foods, food preferences, feeding behaviour and growth and self

  17. Consumer-reported handling of raw poultry products at home: results from a national survey.

    Science.gov (United States)

    Kosa, Katherine M; Cates, Sheryl C; Bradley, Samantha; Chambers, Edgar; Godwin, Sandria

    2015-01-01

    Salmonella and Campylobacter cause an estimated combined total of 1.8 million foodborne infections each year in the United States. Most cases of salmonellosis and campylobacteriosis are associated with eating raw or undercooked poultry or with cross-contamination. Between 1998 and 2008, 20% of Salmonella and 16% of Campylobacter foodborne disease outbreaks were associated with food prepared inside the home. A nationally representative Web survey of U.S. adult grocery shoppers (n = 1,504) was conducted to estimate the percentage of consumers who follow recommended food safety practices when handling raw poultry at home. The survey results identified areas of low adherence to current recommended food safety practices: not washing raw poultry before cooking, proper refrigerator storage of raw poultry, use of a food thermometer to determine doneness, and proper thawing of raw poultry in cold water. Nearly 70% of consumers reported washing or rinsing raw poultry before cooking it, a potentially unsafe practice because "splashing" of contaminated water may lead to the transfer of pathogens to other foods and other kitchen surfaces. Only 17.5% of consumers reported correctly storing raw poultry in the refrigerator. Sixty-two percent of consumers own a food thermometer, and of these, 26% or fewer reported using one to check the internal temperature of smaller cuts of poultry and ground poultry. Only 11% of consumers who thaw raw poultry in cold water reported doing so correctly. The study results, coupled with other research findings, will inform the development of science-based consumer education materials that can help reduce foodborne illness from Salmonella and Campylobacter.

  18. 7 CFR 205.270 - Organic handling requirements.

    Science.gov (United States)

    2010-01-01

    ..., Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) ORGANIC FOODS PRODUCTION ACT..., heating, drying, mixing, grinding, churning, separating, distilling, extracting, slaughtering, cutting... packaging, canning, jarring, or otherwise enclosing food in a container may be used to process...

  19. Trends in Modern Exception Handling

    Directory of Open Access Journals (Sweden)

    Marcin Kuta

    2003-01-01

    Full Text Available Exception handling is nowadays a necessary component of error proof information systems. The paper presents overview of techniques and models of exception handling, problems connected with them and potential solutions. The aspects of implementation of propagation mechanisms and exception handling, their effect on semantics and general program efficiency are also taken into account. Presented mechanisms were adopted to modern programming languages. Considering design area, formal methods and formal verification of program properties we can notice exception handling mechanisms are weakly present what makes a field for future research.

  20. 食品质量与安全专业实践教学体系的构建与实践%Establishment and Practice of Practical Teaching System of Food Quality and Safety Specialty

    Institute of Scientific and Technical Information of China (English)

    闫师杰; 刘金福; 张平平; 何新益

    2013-01-01

      围绕食品质量与安全专业人才培养目标,阐述了构建食品质量与安全专业实践教学的目标体系,并详细论述了实践教学体系的内容,即认知实习实践、基本专业技能实践和综合创新技能实践,并介绍了实践教学体系实践和运行情况。%Focusing on the talent training goal of food quality and safety professional, the target system of practical teaching about food quality and safety specialty were expounded, the content of practice teaching system, namely, cognitive practice, basic professional skills practice, comprehensive and innovative skills practice were discussed in detail. At last, the practice and operation of practical teaching system were introduced in this paper.

  1. CLINICAL WASTE HANDLING AND OBSTACLES IN MALAYSIA

    Directory of Open Access Journals (Sweden)

    Shaidatul Shida Razali

    2010-12-01

    Full Text Available As in many other developing countries, the generation of clinical waste in Malaysia has increased significantly over the last few decades. Even though the serious impact of the clinical waste on human beings and the environment is significant, only minor attention is directed to its proper handling and legal aspects. This study seeks to examine the management of clinical waste in Selangor’s government hospitals as well as problems that arise from the current practice of clinical waste management. A depth interview with the responsible concession who handles the clinical waste management in those hospitals also has been taken. In general, it was found that the consortium’s administration was reasonably aware of the importance of clinical waste management. However, significant voids were presented that need to be addressed in future including efficient segregation, better handling and transfer means, as well as the need for training and awareness programs for the personnel. Other obstacles faced by consortiums were to handle the clinical waste including the operational costs. Waste minimizing and recycling, as well as the alternative treatment methods for incineration are regarded to be major challenges in the future.

  2. Handling S/MAR vectors.

    Science.gov (United States)

    Hagedorn, Claudia; Baiker, Armin; Postberg, Jan; Ehrhardt, Anja; Lipps, Hans J

    2012-06-01

    Nonviral episomal vectors represent attractive alternatives to currently used virus-based expression systems. In the late 1990s, it was shown that a plasmid containing an expression cassette linked to a scaffold/matrix attached region (S/MAR) replicates as a low copy number episome in all cell lines tested, as well as primary cells, and can be used for the genetic modification of higher animals. Once established in the cell, the S/MAR vector replicates early during S-phase and, in the absence of selection, is stably retained in the cells for an unlimited period of time. This vector can therefore be regarded as a minimal model system for studying the epigenetic regulation of replication and functional nuclear architecture. In theory, this construct represents an almost "ideal" expression system for gene therapy. In practice, S/MAR-based vectors stably modify mammalian cells with efficiencies far below those of virus-based constructs. Consequently, they have not yet found application in gene therapy trials. Furthermore, S/MAR vector systems are not trivial to handle and several critical technical issues have to be considered when modifying these vectors for various applications.

  3. Influence of family size, household food security status, and child care practices on the nutritional status of under-five children in Ile-Ife, Nigeria.

    Science.gov (United States)

    Ajao, K O; Ojofeitimi, E O; Adebayo, A A; Fatusi, A O; Afolabi, O T

    2010-12-01

    Fertility pattern and reproductive behaviours affect infant death in Nigeria. Household food insecurity and poor care practices also place children at risk of morbidity and mortality. The objectives of this study were to assess the influence of family size, household food security status, and child care practices on the nutritional status of under-five children in Ile-Ife, Nigeria. The study employed a descriptive cross-sectional design. A semi-structured questionnaire was used to collect data from 423 mothers of under-five children and their children in the households selected through multistage sampling methods. Food-insecure households were five times more likely than secure households to have wasted children (crude OR = 5.707, 95 percent CI = 1.31-24.85). Children with less educated mothers were significantly more likely to be stunted. The prevalence of food insecurity among households in Ile-Ife was high. Households with food insecurity and less educated mothers were more likely to have malnourished children.

  4. SOS! Ayuda para Padres: Una Guia Practica para Manejar Problemas de Conducta Comunes y Corrientes. (SOS! Help for Parents: A Practical Guide for Handling Common Everyday Behavior Problems.) Leader's Guide.

    Science.gov (United States)

    Clark, Lynn

    This Spanish-language version of "SOS" provides parents with guidance for handling a variety of common behavior problems based on the behavior approach to child rearing and discipline. This approach suggests that good and bad behavior are both learned and can be changed, and proposes specific methods, skills, procedures, and strategies…

  5. African American Food Practices

    Science.gov (United States)

    In addition to the early diagnosis of diabetes, disease management is important for control and subsequently prevention of complications arising from poorly controlled diabetes in all individuals. An important and effective aspect of treating diabetes is providing culturally relevant self-management...

  6. Traditional and alternative community food security interventions in Montréal, Québec: different practices, different people.

    Science.gov (United States)

    Roncarolo, Federico; Adam, Caroline; Bisset, Sherri; Potvin, Louise

    2015-04-01

    Food insecurity is steadily increasing in developed countries. Traditional interventions adopted to tackle food insecurity, like food banks, address the urgent need for food. By contrast, alternative interventions, such as community gardens and kitchens, are oriented towards social integration and the development of mutual aid networks. The objective of this paper is to examine whether the populations served by traditional and alternative interventions in food security differ according to measures of vulnerability. We studied newly registered participants to food security interventions. Participants were selected from a random sample of food security community organizations in a two-stage cluster sampling frame. The categorizing variable was participation in a community organization providing either traditional interventions or alternative interventions. Seven measures of vulnerability were used: food security; perceived health; civic participation; perceived social support of the primary network, social isolation, income and education. Regression multilevel models were used to assess associations. 711 participants in traditional interventions and 113 in alternative interventions were enrolled in the study. Between group differences were found with respect to food insecurity, health status perception, civic participation, education and income, but not with respect to social isolation or perceived social support from primary social network. Traditional and alternative food security interventions seem to reach different populations. Participants in traditional interventions were found to have less access to resources, compared to those in alternative interventions. Thus, new participants in traditional interventions may have higher levers of vulnerability than those in alternative interventions.

  7. Fermentation--a traditional anti-diarrhoeal practice lost? The use of fermented foods in urban and rural Kenya.

    Science.gov (United States)

    Watson, F E; Ngesa, A; Onyang'o, J; Alnwick, D; Tomkins, A M

    1996-03-01

    Whereas modern dietary advice emphasizes the importance of freshly preparing food, many African communities leave food to ferment. Fermentation of cereals is a traditional method of reducing the microbial contamination of porridges. Beliefs and consumption patterns of fermented food were examined among mothers of children aged under five and health workers in a rural and urban community in Kenya. The majority (83%) of rural mothers reported that their families regularly consumed fermented food and over half (66%) gave their young children fermented food. In the urban area, fewer mothers (56%) reported that their families ate fermented food and only (40%) gave their children some kind of fermented food. Several reasons for the declining uses of fermented food were given including education by health workers that fermented foods were bad, declining production and availability, and substitution of traditional foods by commercial products such as soft drinks. Health educators need to consider that mothers may be missing out on a potentially useful means of preventing diarrhoea in their children.

  8. Application of hazard analysis and critical control point methodology and risk-based grading to consumer food safety surveys.

    Science.gov (United States)

    Røssvoll, Elin Halbach; Ueland, Øydis; Hagtvedt, Therese; Jacobsen, Eivind; Lavik, Randi; Langsrud, Solveig

    2012-09-01

    Traditionally, consumer food safety survey responses have been classified as either "right" or "wrong" and food handling practices that are associated with high risk of infection have been treated in the same way as practices with lower risks. In this study, a risk-based method for consumer food safety surveys has been developed, and HACCP (hazard analysis and critical control point) methodology was used for selecting relevant questions. We conducted a nationally representative Web-based survey (n = 2,008), and to fit the self-reported answers we adjusted a risk-based grading system originally developed for observational studies. The results of the survey were analyzed both with the traditional "right" and "wrong" classification and with the risk-based grading system. The results using the two methods were very different. Only 5 of the 10 most frequent food handling violations were among the 10 practices associated with the highest risk. These 10 practices dealt with different aspects of heat treatment (lacking or insufficient), whereas the majority of the most frequent violations involved storing food at room temperature for too long. Use of the risk-based grading system for survey responses gave a more realistic picture of risks associated with domestic food handling practices. The method highlighted important violations and minor errors, which are performed by most people and are not associated with significant risk. Surveys built on a HACCP-based approach with risk-based grading will contribute to a better understanding of domestic food handling practices and will be of great value for targeted information and educational activities.

  9. Assessment of Issue Handling Efficiency

    NARCIS (Netherlands)

    Luijten, B.; Visser, J.; Zaidman, A.

    2013-01-01

    We mined the issue database of GNOME to assess how issues are handled. How many issues are submitted and resolved? Does the backlog grow or decrease? How fast are issues resolved? Does issue resolution speed increase or decrease over time? In which subproject are issues handled most efficiently? To

  10. Managing allergens in food

    NARCIS (Netherlands)

    Mills, C.; Wichers, H.J.; Hoffmann-Sommergruber, K.

    2007-01-01

    Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labelling t

  11. Introduction to the Microbiological Spoilage of Foods and Beverages

    Science.gov (United States)

    Sperber, William H.

    Though direct evidence of ancient food-handling practices is difficult to obtain and examine, it seems safe to assume that over the span of several million years, prehistoric humans struggled to maintain an adequate food supply. Their daily food needed to be hunted or harvested and consumed before it spoiled and became unfit to eat. Freshly killed animals, for example, could not have been kept for very long periods of time. Moreover, many early humans were nomadic, continually searching for food. We can imagine that, with an unreliable food supply, their lives must have often been literally "feast or famine." Yet, our ancestors gradually learned by accident, or by trial and error, simple techniques that could extend the storage time of their food (Block, 1991). Their brain capacity was similar to that of modern humans; therefore, some of them were likely early scientists and technologists. They would have learned that primitive cereal grains, nuts and berries, etc. could be stored in covered vessels to keep them dry and safer from mold spoilage. Animal products could be kept in cool places or dried and smoked over a fire, as the controlled use of fire by humans is thought to have begun about 400,000 years ago. Quite likely, naturally desiccated or fermented foods were also noticed and produced routinely to provide a more stable supply of edible food. Along with the development of agricultural practices for crop and animal production, the "simple" food-handling practices developed during the relatively countless millennia of prehistory paved the way for human civilizations.

  12. Staphylococcus aureus and staphylococcal food-borne disease: an ongoing challenge in public health.

    Science.gov (United States)

    Kadariya, Jhalka; Smith, Tara C; Thapaliya, Dipendra

    2014-01-01

    Staphylococcal food-borne disease (SFD) is one of the most common food-borne diseases worldwide resulting from the contamination of food by preformed S. aureus enterotoxins. It is one of the most common causes of reported food-borne diseases in the United States. Although several Staphylococcal enterotoxins (SEs) have been identified, SEA, a highly heat-stable SE, is the most common cause of SFD worldwide. Outbreak investigations have found that improper food handling practices in the retail industry account for the majority of SFD outbreaks. However, several studies have documented prevalence of S. aureus in many food products including raw retail meat indicating that consumers are at potential risk of S. aureus colonization and subsequent infection. Presence of pathogens in food products imposes potential hazard for consumers and causes grave economic loss and loss in human productivity via food-borne disease. Symptoms of SFD include nausea, vomiting, and abdominal cramps with or without diarrhea. Preventive measures include safe food handling and processing practice, maintaining cold chain, adequate cleaning and disinfection of equipment, prevention of cross-contamination in home and kitchen, and prevention of contamination from farm to fork. This paper provides a brief overview of SFD, contributing factors, risk that it imposes to the consumers, current research gaps, and preventive measures.

  13. The Development of Training Model Based on Theory of Planned Behavior and Willingness to Behave Higienic Practices for The Food Handler at Foodcourt Baseball in Unesa Surabaya

    Directory of Open Access Journals (Sweden)

    Sri Handajani

    2015-01-01

    Full Text Available Training is not always change the personal behavior. According to the theory of planned behavior (Ajzen, 2005, the behavior intention is influence by three factors including the attitude, the subjective norms and the perceived behavior control (PBC. Willingness is the independent concept of the presumption behavior and influenced by intention as well. The aim of  this study was to develop training model based on the theory of planned behavior and and willingness to higienic behavior for the food handler at foodcourt Baseball in Unesa Surabaya and implementation analysis of the development of training model. The development of the training model is using preliminary investigation phase, design phase and implementation. Partial Least Square (PLS was performed. The effectiveness of training model was analyzed by using t test with two paired samples (paired t - test. The result of food handlers hygienic behavioral analisys showed: PBC had contributed the most to the intentions through the willingness to behave hygienic practices, compared to the contribution of the attitude, subjective norm and PBC directly against the intention. These results could be used to develop a model of training for food handlers at the venue. The training was significantly effective (paired t test, p <0,05 in increasing the knowledge, practicing the hygienic behavior, attitude, subjective norm, PBC, intention and willingness of hygienic behavior of food handlers. The practicality of evaluation model was obtained by instructor assessment activities in very good result (88,42, 96% of trainees could participate well, and 89% of trainees responded well to the training. This training model was effectively proven to be used in increasing the intention of hygienic behavior of food handlers.

  14. The influence of flexible management practices on the sharing of experiential knowledge in the workplace: a case study of food service helpers.

    Science.gov (United States)

    Ledoux, Elise; Cloutier, Esther; Fournier, Pierre-Sébastien

    2012-01-01

    Previous studies have shown that the job knowledge and prudent knowledge of experienced workers constitute a wealth that needs to be shared in workplaces to promote worker integration, job retention and occupational health and safety. It appears, however, that certain management practices undermine this knowledge sharing process. This case study of food service helpers in institutional food service departments is part of a research project aimed at comparing the impact of different work organization methods on knowledge sharing in the workplace on the basis of case studies carried out in several organizations. The results of this case study reveal that by destabilizing and weakening the work teams, flexible management practices create an environment that is not conducive to experiential knowledge sharing.

  15. Level of knowledge, attitude and practice of night market food outlet operators in Kuala Lumpur regarding the usage of repeatedly heated cooking oil.

    Science.gov (United States)

    Azman, A; Mohd Shahrul, S; Chan, S X; Noorhazliza, A P; Khairunnisak, M; Nur Azlina, M F; Qodriyah, H M S; Kamisah, Y; Jaarin, K

    2012-02-01

    Consumption of repeatedly heated oil can be detrimental to health. The objective of this study was to determine the level of knowledge, attitude and practice of night market food outlet operators in Kuala Lumpur regarding the usage of repeatedly heated cooking oil. The quality of cooking oil was also investigated. A cross-sectional study involving pretested questionnaire was undertaken in April 2009. The questionnaire was designed as a tool to collect data from the respondents (n=100) by face-to-face interview. The results showed that majority of respondents had only moderate (53.0%) or low (18.0%) level of knowledge regarding this issue. Most respondents (67.0%) agreed that it is not a good practice. The majority (69.0%) agreed that the usage of repeatedly heated cooking oil is detrimental to health. Despite that, most respondents (63.0%) admitted that they had used cooking oil repeatedly. Most (62.0%) of the cooking oil samples taken from the night market food outlets were considered fit for human consumption. In conclusion, the level of knowledge of night market food outlet operators in Kuala Lumpur regarding this issue needs to be improved in order to ensure the safety of fried food purchased from such establishments.

  16. Assessment of caregiver’s knowledge, complementary feeding practices, and adequacy of nutrient intake from homemade foods for children of 6-23 months in food insecure woredas of Wolayita zone, Ethiopia

    Directory of Open Access Journals (Sweden)

    Motuma A Abeshu

    2016-08-01

    Full Text Available Complementary feeding should fill the gap in energy and nutrients between estimated daily needs and amount obtained from breastfeeding from 6 month onwards. Homemade complementary foods, however, are often reported for inadequacy in key nutrients despite reports of adequacy for energy and proteins. The aim of this study was to assess caregiver’s complementary feeding knowledge, feeding practices, and to evaluate adequacy daily intakes from homemade complementary foods for children of 6 – 23 months in food insecure woredas of Wolayita zone, Ethiopia.A cross sectional study assessing mothers/caregiver’s knowledge and complementary feeding practice, adequacy of daily energy and selected micronutrient intakes using weighed food record method. Multi-stage cluster sampling method was also used to select 68 households.Caregivers had good complementary feeding knowledge. Sixty (88.2% children started complementary feeding at 6 months and 48 (70.6% were fed 3 or more times per day. Daily energy intake however was significantly lower (P<0.05 than estimated daily needs, with only 151.25, 253.77 and 364.76 (kcal/dayfor 6–8, 9–11 and 12–23 months, respectively. Similarly, Ca and Zn intakes (mg/day were below the daily requirements (p=0.000, with value of 37.76, 0.96; 18.83, 1.21; 30.13, 1.96; for the 6-8, 9-11 and 12-23 months, respectively. Significant shortfall in daily intake of Fe (p=0.000 was observed among the 6-8 and 9-11months (3.25, 4.17mg/day, respectively, even accounting for high bioavailability.The complementary foods were energy dense. Daily energy, Ca, Zn and Fe (except 12 – 23 months intake, however, was lower than estimated daily requirements.

  17. Assessment of Caregiver's Knowledge, Complementary Feeding Practices, and Adequacy of Nutrient Intake from Homemade Foods for Children of 6-23 Months in Food Insecure Woredas of Wolayita Zone, Ethiopia.

    Science.gov (United States)

    Abeshu, Motuma Adimasu; Adish, Abdulaziz; Haki, Gulelat D; Lelisa, Azeb; Geleta, Bekesho

    2016-01-01

    Complementary feeding should fill the gap in energy and nutrients between estimated daily needs and amount obtained from breastfeeding from 6-month onward. However, homemade complementary foods are often reported for inadequacy in key nutrients despite reports of adequacy for energy and proteins. The aim of this study was to assess caregiver's complementary feeding knowledge, feeding practices, and to evaluate adequacy daily intakes from homemade complementary foods for children of 6-23 months in food insecure woredas of Wolayita zone, Ethiopia. A cross-sectional study assessing mothers/caregiver's knowledge and complementary feeding practice, adequacy of daily energy, and selected micronutrient intakes using weighed food record method. Multi-stage cluster sampling method was also used to select 68 households. Caregivers had good complementary feeding knowledge. Sixty (88.2%) children started complementary feeding at 6 months and 48 (70.6%) were fed three or more times per day. Daily energy intake, however, was significantly lower (p < 0.05) than estimated daily needs, with only 151.25, 253.77, and 364.76 (kcal/day) for 6-8, 9-11, and 12-23 months, respectively. Similarly, Ca and Zn intakes (milligrams per day) were below the daily requirements (p = 0.000), with value of 37.76, 0.96; 18.83, 1.21; 30.13, 1.96; for the 6-8, 9-11, and 12-23 months, respectively. Significant shortfall in daily intake of Fe (p = 0.000) was observed among the 6-8 and 9-11 months (3.25 and 4.17 mg/day, respectively), even accounting for high bioavailability. The complementary foods were energy dense. Daily energy, Ca, Zn, and Fe (except 12-23 months) intake, however, was lower than estimated daily requirements.

  18. Lunchtime Food and Drink Purchasing: Young People's Practices, Preferences and Power within and beyond the School Gate

    Science.gov (United States)

    Wills, W. J.; Danesi, G.; Kapetanaki, A. B.

    2016-01-01

    This paper highlights factors that influence young people aged 13-15 years when purchasing food or drink within or beyond the school catering service. The paper draws from a qualitative study of secondary schools in Scotland, which varied in terms of relative socio-economic deprivation and density of food and drink businesses within a 10-min walk.…

  19. 食品分析实践教学改革研究%The Exploration on the Practice Teaching Reform of Food Analysis

    Institute of Scientific and Technical Information of China (English)

    王昕

    2012-01-01

    Practice teaching is the key of training applied professional and technical talent. In order to improve the teaching quality of food department in higher vocational schools and realize the target of training talents,the article analyzes the existing problems of the practice teaching process of food analysis. And it made certain analysis and investigation on the practice teaching reform of food analysis from the teaching contents, teaching methods and assessment method on students.%实践教学是培养应用型专业技术人才的关键,为了提高高职食品专业教学质量,实现人才培养目标,文章针对食品分析实践教学过程中存在的问题,从教学内容、教学方法和学生考核方式上对食品分析实践教学改革进行了一定的分析和探讨.

  20. Food Safety-Related Aspects of Parasites in Foods.

    Science.gov (United States)

    Watthanakulpanich, Dorn

    2015-01-01

    As natural foods derive from soil or water environments, they may contain the infective stages of parasites endemic to these environments. Infective stages may enter the human food supply via infected animal hosts so there is a need for increased awareness of the impact of parasites on the food supply. Safe handling of food and good kitchen hygiene can prevent or reduce the risk posed by contaminated foodstuffs. In addition, parasites cannot cause a health problem in any thoroughly cooked foods.

  1. Microbiological criteria for good manufacturing practice (GMP)

    Energy Technology Data Exchange (ETDEWEB)

    Farkas, J. (Inst. of Preservation and Livestock Products Technology, Univ. of Horticulture and Food Industry, Budapest (Hungary)); Zukal, E. (Inst. of Preservation and Livestock Products Technology, Univ. of Horticulture and Food Industry, Budapest (Hungary))

    1992-01-01

    Good manufacturing practice (GMP) consist of an effective manufacturing operation and an effective application of food control. GMP is best supported by the Hazard Analysis Critical Control Point system (HACCP) of the preventive quality assurance, which requires that food irradiation as any food processing technology should be used only with foods of an acceptable quality and adequate handling and storage procedures should precede and follow the processing. The paper concentrates on the first element of the HACCP system for an irradiation plant: the incoming product control, i.e. whether GMP of foods to be irradiated can be assessed by establishing microbiological criteria for their previous good manufacturing practice. In this regard, it summarizes considerations and findings of a ''Consultation on Microbiological Criteria for Foods to be Further Processed Including by Irradiation'' held in 1989 by the International Consultative Group on Food irradiation at the Headquarters of the World Health Organization, Geneva. Difficulties in establishing reference values and defining good manufacturing practices will be pointed out. (orig.)

  2. Science, practice, and human errors in controlling Clostridium botulinum in heat-preserved food in hermetic containers.

    Science.gov (United States)

    Pflug, Irving J

    2010-05-01

    The incidence of botulism in canned food in the last century is reviewed along with the background science; a few conclusions are reached based on analysis of published data. There are two primary aspects to botulism control: the design of an adequate process and the delivery of the adequate process to containers of food. The probability that the designed process will not be adequate to control Clostridium botulinum is very small, probably less than 1.0 x 10(-6), based on containers of food, whereas the failure of the operator of the processing equipment to deliver the specified process to containers of food may be of the order of 1 in 40, to 1 in 100, based on processing units (retort loads). In the commercial food canning industry, failure to deliver the process will probably be of the order of 1.0 x 10(-4) to 1.0 x 10(-6) when U.S. Food and Drug Administration (FDA) regulations are followed. Botulism incidents have occurred in food canning plants that have not followed the FDA regulations. It is possible but very rare to have botulism result from postprocessing contamination. It may thus be concluded that botulism incidents in canned food are primarily the result of human failure in the delivery of the designed or specified process to containers of food that, in turn, result in the survival, outgrowth, and toxin production of C. botulinum spores. Therefore, efforts in C. botulinum control should be concentrated on reducing human errors in the delivery of the specified process to containers of food.

  3. Conducting food Chemistry experiments on the basis of the practical applications%以实际应用为基础开展食品化学实验

    Institute of Scientific and Technical Information of China (English)

    王可兴

    2014-01-01

    食品化学实验是食品科学专业必修课程,对大学生职业化教育起重要作用。近年来,随着社会对人才培养要求的不断提高,食品化学实验课程改革已是社会发展的必然。以创新食品化学实验为起点,结合多年教学经验,提出以实际应用为基础展开食品化学实验的观点,拓宽食品化学实验课程的创新之路。%Food chemical experiments as a compulsory course play an important role in college student professional education. Food Chemistry experiments innovation is the inevitable outcome with social development. Based on the innovation of food Chemistry experiments and combined with teaching experience for many years, the view conducting food Chemistry experiments on the basis of the practical applications was point out and expected to widen the road of innovation in food Chemistry experiment courses.

  4. Tritium handling in vacuum systems

    Energy Technology Data Exchange (ETDEWEB)

    Gill, J.T. [Monsanto Research Corp., Miamisburg, OH (United States). Mound Facility; Coffin, D.O. [Los Alamos National Lab., NM (United States)

    1986-10-01

    This report provides a course in Tritium handling in vacuum systems. Topics presented are: Properties of Tritium; Tritium compatibility of materials; Tritium-compatible vacuum equipment; and Tritium waste treatment.

  5. Towards integrated microliquid handling systems

    NARCIS (Netherlands)

    Elwenspoek, M.; Lammerink, T.S.J.; Miyake, R.; Fluitman, J.H.J.

    1994-01-01

    In this paper we describe components for integrated microliquid handling systems such as fluid injection analysis, and first results of planar integration of components. The components discussed are channels, passive and active valves, actuators for micropumps, micromixers, microflow sensors, optica

  6. Lunar Materials Handling System Project

    Data.gov (United States)

    National Aeronautics and Space Administration — The Lunar Materials Handling System (LMHS) is a method for transfer of bulk materials and products into and out of process equipment in support of lunar and Mars in...

  7. Order Handling in Convergent Environments

    CERN Document Server

    Vrtanoski, Jordan

    2012-01-01

    The rapid development of IT&T technology had big impact on the traditional telecommunications market, transforming it from monopolistic market to highly competitive high-tech market where new services are required to be created frequently. This paper aims to describe a design approach that puts order management process (as part of enterprise application integration) in function of rapid service creation. In the text we will present a framework for collaborative order handling supporting convergent services. The design splits the order handling processes in convergent environments in three business process groups: order capture, order management and order fulfillment. The paper establishes abstract framework for order handling and provides design guidelines for transaction handling implementation based on the checkpoint and inverse command strategy. The proposed design approach is based in a convergent telecommunication environment. Same principles are applicable in solving problems of collaboration in fun...

  8. Lunar Materials Handling System Project

    Data.gov (United States)

    National Aeronautics and Space Administration — The Lunar Materials Handling System (LMHS) is a method for transfer of lunar soil into and out of process equipment in support of in situ resource utilization...

  9. Solidex 88: solids handling conference

    Energy Technology Data Exchange (ETDEWEB)

    1988-01-01

    Papers are presented under the session headings: BMHB (British Materials Handling Board) - tackling user problems; feeding pneumatic conveying systems - matching the hardware to the product; and solutions to some operational problems.

  10. Civilsamfundets ABC: H for Handling

    DEFF Research Database (Denmark)

    Lund, Anker Brink; Meyer, Gitte

    2015-01-01

    Hvad er civilsamfundet? Anker Brink Lund og Gitte Meyer fra CBS Center for Civil Society Studies gennemgår civilsamfundet bogstav for bogstav. Vi er nået til H for Handling.......Hvad er civilsamfundet? Anker Brink Lund og Gitte Meyer fra CBS Center for Civil Society Studies gennemgår civilsamfundet bogstav for bogstav. Vi er nået til H for Handling....

  11. Grain Handling and Storage Safety

    OpenAIRE

    Webster, Jill, Ph.D.

    2005-01-01

    Agricultural Health and Safety Fact Sheet AHS-02 Grain Handling and Storage Safety Jill Webster Ph.D., S. Christian Mariger, Graduate Assistant Agricultural Systems Technology and Education There are several hazards that should be considered when working with grain. Storage structures, handling equipment, and the grain itself have all caused serious injuries and deaths. Storage structures (bins, silos, and granaries), like all confined spaces, have significant hazards associated with them. Be...

  12. Poor nutrition status and associated feeding practices among HIV-positive children in a food secure region in Tanzania: a call for tailored nutrition training.

    Directory of Open Access Journals (Sweden)

    Bruno F Sunguya

    Full Text Available METHODS: We conducted this mixed-method study among 748 children aged 6 months-14 years attending 9 of a total of 32 care and treatment centers in Tanga region, Tanzania. We collected quantitative data using a standard questionnaire and qualitative data through seven focus group discussions (FGDs. RESULTS: HIV-positive children had high magnitudes of undernutrition. Stunting, underweight, wasting, and thinness were prevalent among 61.9%, 38.7%, 26.0%, and 21.1% of HIV-positive children, respectively. They also had poor feeding practices: 88.1% were fed at a frequency below the recommendations, and 62.3% had a low level of dietary diversity. Lower feeding frequency was associated with stunting (β = 0.11, p = 0.016; underweight (β = 0.12, p = 0.029; and thinness (β = 0.11, p = 0.026. Lower feeding frequency was associated with low wealth index (β = 0.06, p<0.001, food insecurity (β =  -0.05, p<0.001, and caregiver's education. In the FGDs, participants discussed the causal relationships among the key associations; undernutrition was mainly due to low feeding frequency and dietary diversity. Such poor feeding practices resulted from poor nutrition knowledge, food insecurity, low income, and poverty. CONCLUSION: Feeding practices and nutrition status were poor among HIV-positive children even in food rich areas. Improving feeding frequency may help to ameliorate undernutrition. To improve it, tailored interventions should target children of poor households, the food insecure, and caregivers who have received only a low level of education.

  13. Practice on Teaching Reform of Food Analysis Course of Food Science and Engineering Specialty%食品科学与工程专业《食品分析》课程教学改革的实践

    Institute of Scientific and Technical Information of China (English)

    王晓英

    2012-01-01

    针对食品科学与工程专业食品分析课程特点,从教学内容、教学方法和考核方式等方面对该课程的教学进行了改革。通过改革,对提高教学质量和学生对本课程的学习兴趣,以及对培养学生的动手能力、创新能力和综合素质有一定的借鉴意义。%Taking Food Science and Engineering specialty for example, according to the characteristics of Food Analysis course, teaching is supposed to be reformed in teaching content, teaching methods, and assessment meth- ods. This reform can improve teaching quality, students' interest in this course, students' practical ability, creativity and overall qualities.

  14. JUNK FOOD CONSUMPTION PATTERN AND OBESITY AMONG SCHOOL GOING CHILDREN IN AN URBAN FIELD PRACTICE AREA: A CROSS SECTIONAL STUDY

    OpenAIRE

    Vidya; Damayanthi; Sharada; Shashikala

    2015-01-01

    BACKGROUND: Junk food simply means an empty calorie food; it lacks in micronutrients such as vitamins, minerals, or amino acids, and fibre but has high energy (calories). During school - age years, children begin to establish habits for eating and exercise that stick w ith them for their entire lives. If children establish healthy habits, their risk for developing many chronic diseases will be greatly decreased. The family, friends, ...

  15. 16 CFR 460.14 - How retailers must handle fact sheets.

    Science.gov (United States)

    2010-01-01

    ... 16 Commercial Practices 1 2010-01-01 2010-01-01 false How retailers must handle fact sheets. 460.14 Section 460.14 Commercial Practices FEDERAL TRADE COMMISSION TRADE REGULATION RULES LABELING AND ADVERTISING OF HOME INSULATION § 460.14 How retailers must handle fact sheets. If you sell insulation to...

  16. 16 CFR 460.15 - How installers must handle fact sheets.

    Science.gov (United States)

    2010-01-01

    ... 16 Commercial Practices 1 2010-01-01 2010-01-01 false How installers must handle fact sheets. 460.15 Section 460.15 Commercial Practices FEDERAL TRADE COMMISSION TRADE REGULATION RULES LABELING AND ADVERTISING OF HOME INSULATION § 460.15 How installers must handle fact sheets. If you are an installer,...

  17. Keeping Food Alive: Surplus Food Management

    OpenAIRE

    Sedef Sert; Paola Garrone; Marco Melacini

    2014-01-01

    This paper is motivated by the paradoxical reality of food waste in a world of food insecurity, which is an important issue even for developed countries. Today, in Europe,nearly 43.6 million people are estimated to be food insecure, while European countries are reported to generate 179 kg per capita of food waste every year. Previous empirical studies highlight the potential of surplus food management, i.e. managerial processes and practices that strike a balance between social, environmental...

  18. Síndrome HaNDL / HaNDL Syndrome / Síndrome HaNDL

    Directory of Open Access Journals (Sweden)

    Camilo Ernesto Barros-Gutiérrez, MD., Esp.

    2015-03-01

    Full Text Available Introducción: El Síndrome HaNDL (Headache and neurologic deficits with cerebroespinal fluid lymphocytosis por sus siglas en inglés, es una patología que cursa con cefalea, focalización neurológica y linfocitosis en el líquido cefalorraquídeo. Objetivo: este artículo busca presentar un caso de Síndrome de HaNDL, puesto que esta condición nosológica implica un reto diagnóstico. Resultados y conclusiones: Se presenta el caso de un paciente con diagnóstico de síndrome de HaNDL los hallazgos al examen físico y del líquido cefalorraquídeo. [Barros-Gutiérrez CE, Silva-Monsalve E, Gualtero-Trujillo S. Síndrome HaNDL. MedUNAB 2015; 17(3: xx-xx]. Introduction: The syndrome of transient Headache and Neurological Deficits with cerebrospinal fluid Lymphocytosis, is a pathology that presents cephalalgia, neurological focalization and lymphocytes in the cerebrospinal fluid. Objective: This article presents a HaNDL Syndrome case, since this nosological condition implies a diagnostic challenge. Results and conclusions: A case of a patient with HaNDL syndrome diagnosis, physical examination findings and cerebrospinal fluid are presented. [Barros-Gutiérrez CE, Silva-Monsalve E, Gualtero-Trujillo S. HaNDL Syndrome. MedUNAB 2015; 17(3: xx-xx]. Introdução: A síndrome de HaNDL (Headache and neurologic déficits with cerebrospinal fluid lymphocytosis por sua sigla em inglês é uma doença que causa dor de cabeça, foco neurológico e linfocitose no líquido cefalorraquidiano. Objetivo: Este artigo tem como objetivo apresentar um caso de Síndrome de HaNDL, uma vez que esta condição nosológica envolve um desafio diagnóstico. Resultados e conclusões: Apresenta-se o caso de um paciente diagnosticado com a síndrome de HaNDL, o encontrado no exame físico e o líquido cefalorraquidiano. [Barros-Gutiérrez CE, Silva-Monsalve E, Gualtero-Trujillo S. Síndrome HaNDL. MedUNAB 2015; 17(3: xx-xx].

  19. Food Groups Recipes

    OpenAIRE

    2012-01-01

    15 pages In 2011, My Plate replaced the Food Pyramid as a visual representation for the USDA Dietary Guidelines. This publication, a group of recipes based on this new division of food groups, reflects the effort of the USDA and other groups to translate science-based research into everyday practice for Americans. Fifteen recipes (3 from each food group) show ways to use foods from each food group. They are complete with basic nutritional analyses and food group amounts.

  20. Food-based solutions for vitamin D deficiency: putting policy into practice and the key role for research.

    Science.gov (United States)

    Hayes, Aoife; Cashman, Kevin D

    2017-02-01

    Recent re-evaluations of dietary reference values (DRV) for vitamin D have established intake requirements between 10 and 20 µg/d. National nutrition surveys indicate that habitual mean intakes of vitamin D in the population are typically in the range 3-7 µg/d. As vitamin D supplementation will not be effective at a population level because the uptake is generally low, creative food-based solutions are needed to bridge the gap between current intakes and these new requirement values. The overarching aim of this review is to highlight how food-based solutions can have an important role in bridging this gap and counteracting vitamin D inadequacy in Europe and elsewhere. The present review initially briefly overviews very recent new European DRV for vitamin D and, while not in agreement on requirement estimates, how they point very clearly to the need for food-based solutions. The review discusses the need for traditional fortification of foods in the dairy and other sectors, and finally overviews recent advances in the area of biofortification of food with vitamin D. In conclusion, increasing vitamin D intakes across the population distribution is important from a public health perspective to reduce the high degree of inadequacy of vitamin D intake in Europe. Fortification, including biofortification, of a wider range of foods, which accommodate diversity, is likely to have the potential to increase vitamin D intakes across the population distribution. Research has had, and will continue to have, a key role in terms of developing food-based solutions and tackling vitamin D deficiency.

  1. Supermarket and Grocery Store–Based Interventions to Promote Healthful Food Choices and Eating Practices: A Systematic Review

    Science.gov (United States)

    Meinen, Amy M.; Nitzke, Susan A.; Martinez-Donate, Ana P.

    2013-01-01

    Introduction Increasingly high rates of obesity have heightened interest among researchers and practitioners in identifying evidence-based interventions to increase access to healthful foods and beverages. Because most food purchasing decisions are made in food stores, such settings are optimal for interventions aimed at influencing these decisions. The objective of this review was to synthesize the evidence on supermarket and grocery store interventions to promote healthful food choices. Methods We searched PubMed through July 2012 to identify original research articles evaluating supermarket and grocery store interventions that promoted healthful food choices. We categorized each intervention by type of intervention strategy and extracted and summarized data on each intervention. We developed a scoring system for evaluating each intervention and assigned points for study design, effectiveness, reach, and availability of evidence. We averaged points for each intervention category and compared the strength of the evidence for each category. Results We identified 58 articles and characterized 33 interventions. We found 7 strategies used alone or in combination. The most frequently used strategy was the combination of point-of-purchase and promotion and advertising (15 interventions); evidence for this category was scored as sufficient. On average, of 3 points possible, the intervention categories scored 2.6 for study design, 1.1 for effectiveness, 0.3 for reach, and 2 for availability of evidence. Three categories showed sufficient evidence; 4 showed insufficient evidence; none showed strong evidence. Conclusion More rigorous testing of interventions aimed at improving food and beverage choices in food stores, including their effect on diet and health outcomes, is needed. PMID:23578398

  2. Knowledge, attitudes and practices of sweet food and beverage consumption and its association with dental caries among schoolchildren in Jazan, Saudi Arabia.

    Science.gov (United States)

    Quadri, F A; Hendriyani, H; Pramono, A; Jafer, M

    2015-09-08

    The prevalence of dental decay is expected to rise in many developing countries due to the growing consumption of sugars. This study aimed to assess knowledge, attitudes and practices of sweet food and beverage consumption among schoolchildren in Jazan, Saudi Arabia and to determine the relationship with dental caries. In a cross-sectional, descriptive study 853 children aged 6-15 years (520 boys and 333 girls) were assessed by questionnaire and clinical examinations. Caries prevalence (≥ 1 dft/DMFT) was high (91.3%). While knowledge was generally good, 83.5% boys and 85.8% girls had poor attitudes to sweet foods and > 90% frequently consumed sweet foods/beverages. Multiple regression analysis showed that children whose mothers were less educated (OR 2.46; 95% CI: 1.15-5.28) and children with poor dietary attitudes and practices (OR 4.05; 95% CI: 2.33-7.03 and OR 7.80; 95% CI: 4.50-13.52 respectively) were more likely to have dental caries. Well-directed health promotion programmes are needed in Jazan.

  3. The 'Food Polymer Science' Approach to the Practice of Industrial R&D, Leading to Patent Estates Based on Fundamental Starch Science and Technology.

    Science.gov (United States)

    Slade, Louise; Levine, Harry

    2016-09-22

    This paper reviews the application of the 'Food Polymer Science' approach to the practice of industrial R&D, leading to patent estates based on fundamental starch science and technology . The areas of patents and patented technologies reviewed here include: a) soft-from-the-freezer ice creams and freezer-storage-stable frozen bread dough products, based on 'cryostabilization technology' of frozen foods, utilizing commercial starch hydrolysis products (SHPs); b) glassy-matrix encapsulation technology for flavors and other volatiles, based on structure-function relationships for commercial SHPs; c) production of stabilized whole-grain wheat flours for biscuit products, based on the application of 'solvent retention capacity' technology to develop flours with reduced damaged starch; d) production of improved-quality, low-moisture cookies and crackers, based on pentosanase enzyme technology; e) production of 'baked-not-fried', chip-like, starch-based snack products, based on the use of commercial modified-starch ingredients with selected functionality; f) accelerated staling of a starch-based food product from baked bread crumb, based on the kinetics of starch retrogradation, treated as a crystallization process for a partially crystalline glassy polymer system; g) a process for producing an enzyme-resistant starch, for use as a reduced-calorie flour replacer in a wide range of grain-based food products, including cookies, extruded expanded snacks, and breakfast cereals.

  4. Reducing the risk of heart disease among Indian Australians: knowledge, attitudes, and beliefs regarding food practices – a focus group study

    Directory of Open Access Journals (Sweden)

    Ritin Fernandez

    2015-06-01

    Full Text Available Background: Australia has a growing number of Asian Indian immigrants. Unfortunately, this population has an increased risk for coronary heart disease (CHD. Dietary adherence is an important strategy in reducing risk for CHD. This study aimed to gain greater understanding of the knowledge, attitudes and beliefs relating to food practices in Asian Indian Australians. Methods: Two focus groups with six participants in each were recruited using a convenience sampling technique. Verbatim transcriptions were made and thematic content analysis undertaken. Results: Four main themes that emerged from the data included: migration as a pervasive factor for diet and health; importance of food in maintaining the social fabric; knowledge and understanding of health and diet; and elements of effective interventions. Discussion: Diet is a complex constructed factor in how people express themselves individually, in families and communities. There are many interconnected factors influencing diet choice that goes beyond culture and religion to include migration and acculturation. Conclusions: Food and associated behaviors are an important aspect of the social fabric. Entrenched and inherent knowledge, attitudes, beliefs and traditions frame individuals’ point of reference around food and recommendations for an optimal diet.

  5. Work activity in food service: The significance of customer relations, tipping practices and gender for preventing musculoskeletal disorders.

    Science.gov (United States)

    Laperrière, Ève; Messing, Karen; Bourbonnais, Renée

    2017-01-01

    Some evidence shows that food servers are exposed to an elevated risk of musculoskeletal disorders and injuries, and that their work activity varies by gender. Interviews of servers and observations of food service in Québec, Canada, were carried out in three restaurants and a questionnaire was administered to 64 workers from 44 other restaurants. The relationship with the customer has specific effects on work activity and transforms the physical, emotional and cognitive work. Strategies intended to speed service or otherwise related to the customer relationship can involve health risks. Women reported more direct food service (p managing the server-customer relationship could be important in preventing musculoskeletal disorders in this population and that women are at particular risk.

  6. Investigation on knowledge, attitude and practice about food safety among students in Qingdao%青岛市学生食品安全知信行调查

    Institute of Scientific and Technical Information of China (English)

    王建新; 孙健平; 高汝钦; 逄增昌; 靳晓梅; 孔东池

    2013-01-01

    目的 了解青岛市学生食品安全知识、态度、行为,为进一步在学生中开展健康教育和行为干预提供理论依据.方法 整群随机抽取青岛市12所学校的915名学生进行问卷调查.结果 学生食品安全知识平均得分为(10.21±3.63)分,小学生得分最低(9.05±3.27),大学生最高(11.53±3.20),不同文化程度间差异有统计学意义(P<0.05);食品安全行为平均得分为(4.75±1.48)分,小学生得分最高(5.31±1.31),大学生最低(3.88±1.47),不同文化程度间差异有统计学意义(P<0.05).41.0%的学生认为我国食品安全现状较差.电视新闻(81.2%)、报纸杂志(53.7%)和网络(47.7%)是学生获取食品安全知识的主要途径.结论 青岛市学生的食品安全知识知晓率和行为形成率较低,应大力开展食品安全健康教育.%Objective To investigate knowledge, attitude and practice about food safety among students in Qingdao, and to provide scientific information for further health education and practice intervention to students. Methods A questionnaire survey was conducted among 915 students drawn from 12 schools in Qingdao by cluster random sampling. Their knowledge about food safety, attitude and practice were investigated. Results The average score of food safety among these students was ( 10. 21 ±3.63), the score of pupils was the lowest (9. 05 ± 3. 27) and it of college students was the highest (11.53 ±3. 20) , higher grade students got higher scores, difference had statistics significance( P < 0.05 ). The average score of health behavior was (4. 75 ± 1. 48 ) , the score of pupils was the highest (5.31 ±1.31) and it of college students was the highest(3. 88 ± 1.47) , higher grade students got lower scores, difference had statistics significance( P <0. 05 ). About 41. 0% of the students considered that food safety situation in China was poor and worried about it. Students acquired food safety knowledge mainly through television ( 81. 2

  7. Implementing Student-Centered Learning Practices in a Large Enrollment, Introductory Food Science and Human Nutrition Course

    Science.gov (United States)

    Korte, Debra; Reitz, Nicholas; Schmidt, Shelly J.

    2016-01-01

    Informed by the latest research on how people learn, effective teachers address both aspects of the teaching-learning equation--they engage students in the course material by implementing best teaching practices and they prepare students for learning by sharing best learning practices. The purpose of this study was to evaluate the impact of…

  8. Food Service Worker. Supplemental Individualized Student Modules.

    Science.gov (United States)

    Hasty, Liswa E.; Bridwell, Terry B.

    Developed to supplement the food service worker modules published in 1977, this handbook provides fourteen additional individualized student modules. The topics included are as follow: (1) personal grooming; (2) safe handling of food and eating utensils; (3) setting up tables; (4) handling customers; (5) menus; (6) taking and placing the order;…

  9. Glove Changing When Handling Money: Observational and Microbiological Analysis.

    Science.gov (United States)

    Basch, Corey H; Wahrman, Miryam Z; Shah, Jay; Guerra, Laura A; MacDonald, Zerlina; Marte, Myladys; Basch, Charles E

    2016-04-01

    The purpose of this study was to determine the rate of glove changing by mobile food vendors after monetary transactions, and the presence of bacterial contamination on a sample of dollar bills obtained from 25 food vendors near five hospitals in Manhattan, New York City. During 495 monetary transactions observed there were only seven glove changes performed by the workers. Eleven of 34 food workers wore no gloves at all while handling money and food. Nineteen of 25 one-dollar bills collected (76 %) had 400 to 42,000 total bacterial colony-forming units. Colonies were of varied morphology and size. Of these 19 samples, 13 were selected (based on level of growth), and tested for the presence of coliform bacteria, which was found in 10 of the 13 samples. Effective strategies to monitor and increase glove wearing and changing habits of mobile food vendors are needed to reduce risk of foodborne illness.

  10. Food Safety and the Implementation of Quality System in Food

    Directory of Open Access Journals (Sweden)

    Noveria Sjafrina

    2013-01-01

    Full Text Available One of the goals the development of the food sector in Indonesia is food secured the release of which is characterized by the type of food that are harmful to health. In some way of avoiding the kind of food that is harmful to health, strengthen institutional food sector, and increase the number of food industry comply with regulations. Implementation of Good Handling Pratice (GHP and Good Manufacturing Pratice (GMP and Hazard Analysis Critical Control Point (HACCP are a responsibility and awareness of manufacturers and distributors. Some of the food safety regulations have been issued by the government of Indonesia such as Law. 18 on Food in 2012 to provide protection to consumers and food producers will be healthy, safe and lawful. Development of quality systems and food safety and implementation quality system in the food industry are a shared responsibility between government, industry includes producers of raw materials, food industry and distributors, and consumers.

  11. The handling of chemical data

    CERN Document Server

    Lark, P D; Bosworth, R C L

    1968-01-01

    The Handling of Chemical Data deals with how measurements, such as those arrived at from chemical experimentation, are handled. The book discusses the different kinds of measurements and their specific dimensional characteristics by starting with the origin and presentation of chemical data. The text explains the units, fixed points, and relationships found between scales, the concept of dimensions, the presentation of quantitative data (whether in a tabular or graphical form), and some uses of empirical equations. The book also explains the relationship between two variables, and how equatio

  12. How Retailers Handle Complaint Management

    DEFF Research Database (Denmark)

    Hansen, Torben; Wilke, Ricky; Zaichkowsky, Judy

    2009-01-01

    as to the links between CM and redress of consumers’ complaints. The results suggest that retailers who attach large negative consequences to consumer dissatisfaction are more likely than other retailers to develop a positive strategic view on customer complaining, but at the same time an increase in perceived......This article fills a gap in the literature by providing insight about the handling of complaint management (CM) across a large cross section of retailers in the grocery, furniture, electronic and auto sectors. Determinants of retailers’ CM handling are investigated and insight is gained...... negative consequences of customer dissatisfaction leads to a more negative view on interacting with complaining customers....

  13. Assessment of Caregiver’s Knowledge, Complementary Feeding Practices, and Adequacy of Nutrient Intake from Homemade Foods for Children of 6–23 Months in Food Insecure Woredas of Wolayita Zone, Ethiopia

    Science.gov (United States)

    Abeshu, Motuma Adimasu; Adish, Abdulaziz; Haki, Gulelat D.; Lelisa, Azeb; Geleta, Bekesho

    2016-01-01

    Complementary feeding should fill the gap in energy and nutrients between estimated daily needs and amount obtained from breastfeeding from 6-month onward. However, homemade complementary foods are often reported for inadequacy in key nutrients despite reports of adequacy for energy and proteins. The aim of this study was to assess caregiver’s complementary feeding knowledge, feeding practices, and to evaluate adequacy daily intakes from homemade complementary foods for children of 6–23 months in food insecure woredas of Wolayita zone, Ethiopia. A cross-sectional study assessing mothers/caregiver’s knowledge and complementary feeding practice, adequacy of daily energy, and selected micronutrient intakes using weighed food record method. Multi-stage cluster sampling method was also used to select 68 households. Caregivers had good complementary feeding knowledge. Sixty (88.2%) children started complementary feeding at 6 months and 48 (70.6%) were fed three or more times per day. Daily energy intake, however, was significantly lower (p < 0.05) than estimated daily needs, with only 151.25, 253.77, and 364.76 (kcal/day) for 6–8, 9–11, and 12–23 months, respectively. Similarly, Ca and Zn intakes (milligrams per day) were below the daily requirements (p = 0.000), with value of 37.76, 0.96; 18.83, 1.21; 30.13, 1.96; for the 6–8, 9–11, and 12–23 months, respectively. Significant shortfall in daily intake of Fe (p = 0.000) was observed among the 6–8 and 9–11 months (3.25 and 4.17 mg/day, respectively), even accounting for high bioavailability. The complementary foods were energy dense. Daily energy, Ca, Zn, and Fe (except 12–23 months) intake, however, was lower than estimated daily requirements. PMID:27574604

  14. 食品化学教学方法改革与实践%Teaching Reform and Practice in Course of Food Chemistry

    Institute of Scientific and Technical Information of China (English)

    谢爱英; 周玲; 汪学荣; 刘安荣

    2011-01-01

    介绍了在食品化学教学改革中采用的4种方法即研讨式教学法、自助式教学法、案例教学法和试错教学法,并提出食品化学教学改革的方向。%Four methods in practice of chemistry were introduced,including inquiry,self-help,example of case and try out method,then teaching reform direction of food chemistry course was put forward.

  15. Environmental and social benefits of improved handling and disposal of black wastewater in Greenland

    DEFF Research Database (Denmark)

    Gunnarsdottir, Ragnhildur; Jenssen, Petter Deinboll; Nyborg, Ingrid L.P.

    2010-01-01

    be harmful to the image of Greenland as being a clean country with an unspoiled nature that is important since tourism is a fast-growing industry. The nature in arctic areas is more vulnerable to environmental contaminants because of low temperatures, lack of nutrients and extreme seasonal variations...... chemicals including medicine residues. Such compounds may accumulate in the food chain, can act as endocrine disruptors, and are shown to promote formation of bacteria resistant to antibiotics. In addition to the environmental and health issues the current practice of wastewater handling in Greenland can...... or agriculture in South Greenland. The potential for removal or breakdown of medicine residues or other organic chemicals is also larger in an intense thermophilic composting process than in traditional wastewater treatment. This paper focuses on the social and environmental consequences of the current...

  16. The Dφ Data Handling System

    Institute of Scientific and Technical Information of China (English)

    V.White; D.Adams; 等

    2001-01-01

    In this paper we highlight strategies and choices that make the Dφ Data Handling system markedly different from many other experiments' systems,We emphasize how far the Dφ system has come in innovating and implementing a Dφ-specific Data Grid system.We discuss experiences during the first months of detector commissioning and give some future plans for the system.

  17. Seven Ways to Handle Pressure

    Institute of Scientific and Technical Information of China (English)

    李冬

    2007-01-01

    1.Take care of your body.Exercise, eat healthily,and get plenty of sleep.You’ll handle stress much better. 2.Take down your thoughts.Recording your thoughts in a diary will help you choose your feelings and relieve~* stress. 3.Talk about it.If possible,find someone

  18. Food Safety in Home Kitchens: A Synthesis of the Literature

    Directory of Open Access Journals (Sweden)

    Virginia Quick

    2013-09-01

    Full Text Available Although foodborne illness is preventable, more than 56,000 people per year become ill in the U.S., creating high economic costs, loss of productivity and reduced quality of life for many. Experts agree that the home is the primary location where foodborne outbreaks occur; however, many consumers do not believe the home to be a risky place. Health care professionals need to be aware of consumers’ food safety attitudes and behaviors in the home and deliver tailored food safety interventions that are theory-based. Thus, the purpose of this paper is to synthesize/summarize the food safety literature by examining the following: consumers’ perceptions and attitudes towards food safety and their susceptibility to foodborne illness in the home, work, and school; common risky food safety practices and barriers to handling food safely; and the application of theory-based food safety interventions. Findings will help healthcare professionals become more aware of consumers’ food safety attitudes and behaviors and serve to inform future food safety interventions.

  19. Food safety in home kitchens: a synthesis of the literature.

    Science.gov (United States)

    Byrd-Bredbenner, Carol; Berning, Jacqueline; Martin-Biggers, Jennifer; Quick, Virginia

    2013-09-02

    Although foodborne illness is preventable, more than 56,000 people per year become ill in the U.S., creating high economic costs, loss of productivity and reduced quality of life for many. Experts agree that the home is the primary location where foodborne outbreaks occur; however, many consumers do not believe the home to be a risky place. Health care professionals need to be aware of consumers' food safety attitudes and behaviors in the home and deliver tailored food safety interventions that are theory-based. Thus, the purpose of this paper is to synthesize/summarize the food safety literature by examining the following: consumers' perceptions and attitudes towards food safety and their susceptibility to foodborne illness in the home, work, and school; common risky food safety practices and barriers to handling food safely; and the application of theory-based food safety interventions. Findings will help healthcare professionals become more aware of consumers' food safety attitudes and behaviors and serve to inform future food safety interventions.

  20. 大学生食品安全防范知识行为现状%Accordance of knowledge and practice for food safety in the college students

    Institute of Scientific and Technical Information of China (English)

    莫宝庆; 肖黎

    2013-01-01

    目的 了解南京市高校学生食品安全防范知识行为现状,为促进大学生食品安全行为的形成提供依据.方法 随机整群抽取南京某高校881名在校大学生,采用匿名问卷调查方法,对食品安全防范知识、食品购买和消费行为进行调查,并检验认知与行为之间的协调性.结果 认为街头食品不安全的学生中,仍有相当比例经常在外购买食品(57.1%)或用餐(92.0%);男生在摊点购买食品、小餐馆用餐的比例明显高于女生,在小摊处用餐的比例明显低于女生,差异均有统计学意义(P值均<0.05).认为油炸食品不安全的学生中,有相当部分的学生经常购买油条(17.7%)、薯片(29.1%)和方便面(42.7%),男生高于女生,差异均有统计学意义(P值均<0.05).男生用餐考虑安全的比例(70.0%)高于女生(62.0%),差异有统计学意义(P<0.05).认为食品久存不安全的学生中,一次性大量购买食品的比例也较高(60.9%),且57.1%的学生放置食品3d以上.结论 大学生食品安全防范知识行为不能很好地协调,会出现与认知相反的行为.%Objective To learn the accordance of knowledge and practice for food safety in the college students of Nanjing.Methods A total of 881 college students were randomly selected with cluster sampling.Their knowledge for food safety and behavior of food purchasing and consumption were anonymously investigated with questionnaire,and the accordance between them was analyzed.Results There were certain students who bought food(57.1%) or had meal(92.0%) outside the campus or supermarkets among the students who knew that the street food was not safe.Compared with the females,the rate for purchasing food in the booth or dining in the private house was higher in the males,while it was lower for dining in the booth.There were also certain students who bought deep-fried dough sticks(17.7%),fried potato chips(29.1%) or instant noodles(42.7

  1. Empowering Students to Handle Conflicts through the Use of Drama

    Science.gov (United States)

    Malm, Birgitte; Lofgren, Horst

    2007-01-01

    DRACON (DRAma for CONflict management) is an interdisciplinary and comparative action research project aimed at improving conflict handling among adolescent schoolchildren through the use of educational drama. The main purpose of our research has been to develop an integrated programme using conflict management as the theory and practice, and…

  2. The effect of handle angle on MAWL, wrist posture, RPE, and heart rate.

    Science.gov (United States)

    Wang, M J; Chung, H C; Chen, H C

    2000-01-01

    In manual material handling tasks, the handle serves as the interface between the human operator and the box (the materials). Handle angle design can affect both wrist posture and lifting ability. This study was designed to evaluate the effect of handle angle on maximal acceptable weight of lifting (MAWL), perceived whole-body exertion, whole-body workload, wrist posture, and perceived wrist exertion. The results indicate that handle angle had a significant effect on wrist posture and wrist rating of perceived exertion (RPE). A box with a 0 degrees handle angle induced the greatest ulnar deviation and the highest wrist RPE. A 75 degrees handle angle induced the greatest radial deviation and a relatively high wrist RPE. A 30 degrees handle angle resulted in the greatest MAWL and the lowest level of wrist RPE. Overall, these findings suggest that 30 degrees and 45 degrees handle angles can provide favorable coupling conditions for the cutout-type handhold container handle. Actual or practical applications include the ergonomic design of container handles for manual material handling tasks industry.

  3. Maternal Feeding Styles and Food Parenting Practices as Predictors of Longitudinal Changes in Weight Status in Hispanic Preschoolers from Low-Income Families

    Directory of Open Access Journals (Sweden)

    Sheryl O. Hughes

    2016-01-01

    Full Text Available Objective. The aim was to investigate the influence of feeding styles and food parenting practices on low-income children’s weight status over time. Method. Participants were 129 Latina parents and their Head Start children participating in a longitudinal study. Children were assessed at baseline (4 to 5 years old and again eighteen months later. At each time point, parents completed questionnaires and height and weight measures were taken on the child. Results. The indulgent feeding style (parent-report at baseline was associated with increased child BMI z-score eighteen months later compared to other feeding styles. Authoritative, authoritarian, and uninvolved feeding styles were not significantly associated with increased child BMI z-score. Child BMI z-score at Time 1 (strongest and maternal acculturation were positive predictors of child BMI z-score at Time 2. Maternal use of restriction positively predicted and maternal monitoring negatively predicted Time 2 BMI z-score, but only when accounting for feeding styles. Conclusion. This is the first study to investigate the impact of feeding styles on child weight status over time. Results suggest that indulgent feeding predicts later increases in children’s weight status. The interplay between feeding styles and food parenting practices in influencing child weight status needs to be further explored.

  4. Maternal Feeding Styles and Food Parenting Practices as Predictors of Longitudinal Changes in Weight Status in Hispanic Preschoolers from Low-Income Families.

    Science.gov (United States)

    Hughes, Sheryl O; Power, Thomas G; O'Connor, Teresia M; Orlet Fisher, Jennifer; Chen, Tzu-An

    2016-01-01

    Objective. The aim was to investigate the influence of feeding styles and food parenting practices on low-income children's weight status over time. Method. Participants were 129 Latina parents and their Head Start children participating in a longitudinal study. Children were assessed at baseline (4 to 5 years old) and again eighteen months later. At each time point, parents completed questionnaires and height and weight measures were taken on the child. Results. The indulgent feeding style (parent-report at baseline) was associated with increased child BMI z-score eighteen months later compared to other feeding styles. Authoritative, authoritarian, and uninvolved feeding styles were not significantly associated with increased child BMI z-score. Child BMI z-score at Time 1 (strongest) and maternal acculturation were positive predictors of child BMI z-score at Time 2. Maternal use of restriction positively predicted and maternal monitoring negatively predicted Time 2 BMI z-score, but only when accounting for feeding styles. Conclusion. This is the first study to investigate the impact of feeding styles on child weight status over time. Results suggest that indulgent feeding predicts later increases in children's weight status. The interplay between feeding styles and food parenting practices in influencing child weight status needs to be further explored.

  5. Impacts of Strategic Learning Practices on Employees’ Commitment in Small and Medium-Sized Enterprises (SMEs Engaged in Agriculture and Protein Food Production Sectors in Guilan Province

    Directory of Open Access Journals (Sweden)

    Elham Sedighi Pashaki

    2016-03-01

    Full Text Available The survival of the firms depends on the adoption of techniques and methods for encouraging learning among people. On other hand, it is necessary to have an attitude for interaction and endeavour in order for the learning to be built and conserved. Therefore, committed people in organizations have always been emphasized as a driving force of the extension and creation of learning. The aim of this study was to examine the impact of strategic learning practices on employees’ commitment in small and medium-sized sized enterprises (SMEs engaged in agriculture and protein food production sectors in Guilan Province. The statistical society was composed of 650 key people of SMEs in agriculture and food sector in Guilan Province. Stratified sampling method was applied. Tseng’s standard questionnaire was used as main tool for data collection. The research is a practical study in terms of objective and a correlation-based descriptive studied in terms of data collection methodology. Descriptive statistics were used for data analysis and stepwise regression was used for inferential statistics. In inferential section, Pearson’s coefficient of correlation was used to examine the relationships between strategic learning methods and people’s commitment. Furthermore, stepwise regression was used to examine the impact of various aspects of strategic learning methods on people’s commitment. SPSS Software Package was applied for statistical analyses. It was found that strategic learning practices were significantly correlated with employees commitment. Based on the regression results, create system, strategic leadership and empower people were ranked as the first, second and third strongest factors influencing employees’ commitment, respectively.

  6. Error handling strategies in multiphase inverse modeling

    Energy Technology Data Exchange (ETDEWEB)

    Finsterle, S.; Zhang, Y.

    2010-12-01

    Parameter estimation by inverse modeling involves the repeated evaluation of a function of residuals. These residuals represent both errors in the model and errors in the data. In practical applications of inverse modeling of multiphase flow and transport, the error structure of the final residuals often significantly deviates from the statistical assumptions that underlie standard maximum likelihood estimation using the least-squares method. Large random or systematic errors are likely to lead to convergence problems, biased parameter estimates, misleading uncertainty measures, or poor predictive capabilities of the calibrated model. The multiphase inverse modeling code iTOUGH2 supports strategies that identify and mitigate the impact of systematic or non-normal error structures. We discuss these approaches and provide an overview of the error handling features implemented in iTOUGH2.

  7. Keeping up appearances: perceptions of street food safety in urban Kumasi, Ghana.

    Science.gov (United States)

    Rheinländer, Thilde; Olsen, Mette; Bakang, John Abubakar; Takyi, Harriet; Konradsen, Flemming; Samuelsen, Helle

    2008-11-01

    The growing street food sector in low-income countries offers easy access to inexpensive food as well as new job opportunities for urban residents. While this development is positive in many ways, it also presents new public health challenges for the urban population. Safe food hygiene is difficult to practice at street level, and outbreaks of diarrheal diseases have been linked to street food. This study investigates local perceptions of food safety among street food vendors and their consumers in Kumasi, Ghana in order to identify the most important aspects to be included in future public health interventions concerning street food safety. This qualitative study includes data from a triangulation of various qualitative methods. Observations at several markets and street food vending sites in Kumasi were performed. Fourteen street food vendors were chosen for in-depth studies, and extensive participant observations and several interviews were carried out with case vendors. In addition, street interviews and Focus Group Discussions were carried out with street food customers. The study found that although vendors and consumers demonstrated basic knowledge of food safety, the criteria did not emphasize basic hygiene practices such as hand washing, cleaning of utensils, washing of raw vegetables, and quality of ingredients. Instead, four main food selection criteria could be identified and were related to (1) aesthetic appearance of food and food stand, (2) appearance of the food vendor, (3) interpersonal trust in the vendor, and (4) consumers often chose to prioritize price and accessibility of food--not putting much stress on food safety. Hence, consumers relied on risk avoidance strategies by assessing neatness, appearance, and trustworthiness of vendor. Vendors were also found to emphasize appearance while vending and to ignore core food safety practices while preparing food. These findings are discussed in this paper using social and anthropological theoretical

  8. Orion Entry Handling Qualities Assessments

    Science.gov (United States)

    Bihari, B.; Tiggers, M.; Strahan, A.; Gonzalez, R.; Sullivan, K.; Stephens, J. P.; Hart, J.; Law, H., III; Bilimoria, K.; Bailey, R.

    2011-01-01

    The Orion Command Module (CM) is a capsule designed to bring crew back from the International Space Station (ISS), the moon and beyond. The atmospheric entry portion of the flight is deigned to be flown in autopilot mode for nominal situations. However, there exists the possibility for the crew to take over manual control in off-nominal situations. In these instances, the spacecraft must meet specific handling qualities criteria. To address these criteria two separate assessments of the Orion CM s entry Handling Qualities (HQ) were conducted at NASA s Johnson Space Center (JSC) using the Cooper-Harper scale (Cooper & Harper, 1969). These assessments were conducted in the summers of 2008 and 2010 using the Advanced NASA Technology Architecture for Exploration Studies (ANTARES) six degree of freedom, high fidelity Guidance, Navigation, and Control (GN&C) simulation. This paper will address the specifics of the handling qualities criteria, the vehicle configuration, the scenarios flown, the simulation background and setup, crew interfaces and displays, piloting techniques, ratings and crew comments, pre- and post-fight briefings, lessons learned and changes made to improve the overall system performance. The data collection tools, methods, data reduction and output reports will also be discussed. The objective of the 2008 entry HQ assessment was to evaluate the handling qualities of the CM during a lunar skip return. A lunar skip entry case was selected because it was considered the most demanding of all bank control scenarios. Even though skip entry is not planned to be flown manually, it was hypothesized that if a pilot could fly the harder skip entry case, then they could also fly a simpler loads managed or ballistic (constant bank rate command) entry scenario. In addition, with the evaluation set-up of multiple tasks within the entry case, handling qualities ratings collected in the evaluation could be used to assess other scenarios such as the constant bank angle

  9. A qualitative systematic review of maternal infant feeding practices in transitioning from milk feeds to family foods.

    Science.gov (United States)

    Harrison, Michelle; Brodribb, Wendy; Hepworth, Julie

    2016-10-03

    Evidence supports the establishment of healthy feeding practices early in life to promote lifelong healthy eating patterns protective against chronic disease such as obesity. Current early childhood obesity prevention interventions are built on extant understandings of how feeding practices relate to infant's cues of hunger and satiety. Further insights regarding factors that influence feeding behaviors in early life may improve program designs and outcomes. Four electronic databases were searched for peer-reviewed qualitative studies published between 2000 to 2014 with transitional infant feeding practice rationale from developed countries. Reporting transparency and potential bias was assessed using the Consolidated Criteria for Reporting Qualitative Research quality checklist. Thematic synthesis of 23 manuscripts identified three themes (and six sub-themes): Theme 1. Infant (physical cues and behavioural cues) focuses on the perceived signs of readiness to start solids and the feeding to influence growth and "health happiness." Theme 2. Mother (coping strategies and knowledge and skills) focuses on the early survival of the infant and the family and the feeding to satisfy hunger and influence infant contentment, and sleep. Theme 3. Community (pressure and inconsistent advice) highlights the importance of generational feeding and how conflicting feeding advice led many mothers to adopt valued familial or culturally established practices. Overall, mothers were pivotal to feeding decisions. Satisfying infant's needs to reach "good mothering" status as measured by societal expectations was highly valued but lacked consideration of nutrition, obesity, and long term health. Maternal interpretation of healthy infant feeding and successful parenting need attention when developing strategies to support new families.

  10. The Effects of Total Quality Management Practices on Performance within a Company for Frozen Food in the Republic of Macedonia

    Directory of Open Access Journals (Sweden)

    Elizabeta Mitreva

    2016-08-01

    Full Text Available The subject of this paper is designing and implementation of the TQM philosophy within a frozen food company which deals with processing, manufacturing, distribution and sale of products from snails which is exclusively for export. Analysing the business processes within the company for snail processing using the TQM methodology it was proven that the performance has been significantly improved. The results of this research have shown that the TQM implementation at this company has not only contributed to the quality improvement of the snail processing products but also to the increase of productivity and optimization of the quality costs. In future the implementation of this methodology in this company will provide contentment not only to the consumers but also to the suppliers, employers and the community.

  11. Should We Stop Looking for a Better Scoring Algorithm for Handling Implicit Association Test Data? Test of the Role of Errors, Extreme Latencies Treatment, Scoring Formula, and Practice Trials on Reliability and Validity.

    Directory of Open Access Journals (Sweden)

    Juliette Richetin

    Full Text Available Since the development of D scores for the Implicit Association Test, few studies have examined whether there is a better scoring method. In this contribution, we tested the effect of four relevant parameters for IAT data that are the treatment of extreme latencies, the error treatment, the method for computing the IAT difference, and the distinction between practice and test critical trials. For some options of these different parameters, we included robust statistic methods that can provide viable alternative metrics to existing scoring algorithms, especially given the specificity of reaction time data. We thus elaborated 420 algorithms that result from the combination of all the different options and test the main effect of the four parameters with robust statistical analyses as well as their interaction with the type of IAT (i.e., with or without built-in penalty included in the IAT procedure. From the results, we can elaborate some recommendations. A treatment of extreme latencies is preferable but only if it consists in replacing rather than eliminating them. Errors contain important information and should not be discarded. The D score seems to be still a good way to compute the difference although the G score could be a good alternative, and finally it seems better to not compute the IAT difference separately for practice and test critical trials. From this recommendation, we propose to improve the traditional D scores with small yet effective modifications.

  12. 7 CFR 983.14 - Handle.

    Science.gov (United States)

    2010-01-01

    ... NEW MEXICO Definitions § 983.14 Handle. Handle means to engage in: (a) Receiving pistachios; (b... of interstate or foreign commerce; and/or (d) Placing pistachios into the current of commerce...

  13. HMSRP Hawaiian Monk Seal Handling Data

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — This data set contains records for all handling and measurement of Hawaiian monk seals since 1981. Live seals are handled and measured during a variety of events...

  14. 7 CFR 1205.312 - Handle.

    Science.gov (United States)

    2010-01-01

    ... AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE COTTON RESEARCH AND PROMOTION Cotton Research and Promotion Order Definitions § 1205.312 Handle. Handle means to harvest, gin, warehouse, compress, purchase, market, transport, or otherwise acquire ownership or control of cotton....

  15. 7 CFR 1207.307 - Handle.

    Science.gov (United States)

    2010-01-01

    ... Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE POTATO RESEARCH AND PROMOTION PLAN Potato Research and Promotion Plan Definitions § 1207.307 Handle. Handle means to grade, pack,...

  16. 城乡居民食品安全知信行对比研究%Contrast study on knowledge, attitude and practice of foods security among residents

    Institute of Scientific and Technical Information of China (English)

    李建富; 邢广杰; 贾建平; 吕全军

    2011-01-01

    Objective To investigate the status of knowledge (K), attitude (A) and practice ( P) of foods security among residents in Kaifeng city, and to provide the reference for health education and practice intervention about foods security. Methods With the cluster random sampling method, questionnaire investigation were conducted 489 residents in six communities and 365 country dwellers in two administration village. Results Awareness rate and diet habit correct rate of foods security a-mong residents in Kaifeng city were statistical significance (P <0. 01). Foods security knowledge and attitude were statistical significance ( P < 0. 01). Pool, knife and chopping block in family kitchen did not meet foods security amount request. The problems on refrigerator utilization and utensils mixed use were existed. Conclutions All kinds of health education styles should be applied to foods security for residents, especially for country dweller,which could reduce difference in residents.%目的 了解开封市城乡居民食品安全的知识(k)、态度(A)和相关卫生行为(P)的情况,为食品安全健康教育和行为干预提供依据.方法 采用整群抽样的方法抽取开封市顺河回族区6个社区和2个行政村,对489名城市居民和365名农村居民开展问卷调查.结果 开封市城乡居民食品安全知识知晓率及饮食习惯正确率差异有统计学意义(P<0.01),居民食品安全知识和态度差异有统计学意义(P<0.01),居民家庭厨房内水池,刀、砧板不能满足食品卫生安全的数量要求,差异有统计学意义(P<0.01);城乡居民存在冰箱使用、食品用具混用等较多卫生问题.结论 应采用多种形式对居民,特别是农村居民开展食品卫生和安全知识教育,进行行为干预,改变其不良卫生行为习惯,养成良好的卫生行为,缩小城乡居民食品安全知信行的差距.

  17. Using vignettes to tap into moral reasoning in public health policy: practical advice and design principles from a study on food advertising to children.

    Science.gov (United States)

    Mah, Catherine L; Taylor, Emily; Hoang, Sylvia; Cook, Brian

    2014-10-01

    In this article, we describe a process for designing and applying vignettes in public health policy research and practice. We developed this methodology for a study on moral reasoning underpinning policy debate on food advertising to children. Using vignettes prompted policy actors who were relatively entrenched in particular ways of speaking professionally about a controversial and ethically challenging issue to converse in a more authentic and reflective way. Vignettes hold benefits and complexities. They can focus attention on moral conflicts, draw out different types of evidence to support moral reasoning, and enable simultaneous consideration of real and ideal worlds. We suggest a process and recommendations on design features for crafting vignettes for public health policy.

  18. Brand Specialty Construction and Practice of Food Science and Engineering%食品科学与工程品牌专业建设与实践

    Institute of Scientific and Technical Information of China (English)

    胡志和

    2012-01-01

    结合社会需求和人才培养目标,按照天津市品牌专业建设要求,通过制定人才培养方案、优化主干课程内容、构建实践教学体系、建设高水平师资队伍,实施食品科学与工程品牌专业建设。%Combined the social needs with the talent training objective, according to the brand specialty construction requirements for Tianjin colleges and universities, the brand specialty construction of Food Science and Engineering was put into effect by means of formulating the scheme for talent training, optimizing the main course contents, constructing the practice teaching system and establishing the teacher group of high level.

  19. Feedstock storage, handling and processing

    Energy Technology Data Exchange (ETDEWEB)

    Egg, R.P.; Coble, C.G.; Engler, C.R. (Texas A and M Univ., College Station, TX (United States). Dept. of Agricultural Engineering); Lewis, D.H. (Texas A and M Univ., College Station, TX (United States). Dept. of Veterinary Microbiology and Parasitology)

    1993-01-01

    This paper is a review of the technology and research covering components of a methane from biomass system between the field and the digester. It deals primarily with sorghum as a feedstock and focuses on research conducted by the Texas Agricultural Experiment Station. Subjects included in this paper are harvesting, hay storage, ansiling, materials handling, pumping and hydraulic characteristics, hydraulic conductivity, pressure/density relationship, and biological pretreatment. This paper is not a comprehensive design manual; however, design equations and coefficients for sorghum are presented, where available, along with references describing the development and application of design models. (author)

  20. Survey on knowledge,attitude,practice of food safety among students in two middle schools of Xicheng Dis-trict of Beijing%北京市西城区2所中学学生食品安全知识、态度、行为调查分析

    Institute of Scientific and Technical Information of China (English)

    蔡昌晶; 张颖; 蔡籦阳; 孙睿; 宋志强; 陈瑜; 王景江; 康杰

    2015-01-01

    目的:了解北京市西城区2所中学学生食品安全相关知识、态度、行为,为开展学校食品安全教育提供依据。方法采用方便抽样的方法抽取西城区2所中学学生1862人,填写食品安全知识、态度、行为调查问卷进行调查。结果食品安全知识的知晓率不高,初、高中年级存在统计学差异(χ2=78.597,P <0.01)。62.6%的学生关注食品安全问题,69.3%的学生认为目前食品安全现状比较不安全或不安全。发生食品安全事件后,67.3%的学生更相信政府公告的说法。结论西城区2所中学学生的食品安全知识知晓率较低,主要是对食品安全法律法规、政府行政管理措施、消费者个人权益等内容缺乏了解。学生具有良好的食品安全行为习惯,对食品安全问题有一定的关注度,对我国食品安全现状主要持负性评价。需要加强学校食品安全教育,进行正确的引导。%Objective To make a survey on KAP of food safety among students of two middle schools of Xicheng District of Beijing,to provide the evidence of education of food safety in the school.Methods A convenience sampling method was used to select 1862 students in two schools of Xicheng District,to complete questionnaires about KAP of food safety.Results The awareness rate of food safety is lower.A statistically significant difference was found between junior and senior grade (χ2 =78.597,P <0.01).62.6% of the students focus on food safety.69.3% of the students think that safe state of food is not better or worse.While the occurrence of food safety events,67.3% of the students are easier to believe the government’s claim.Conclusion The awareness rate of food safety is lower among students in two middle schools.The lack of understanding is mainly food laws and regulations, government administrative measures, and consumers ’ rights.Students had good food handling practices and kept some attention

  1. 7 CFR 58.443 - Whey handling.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Whey handling. 58.443 Section 58.443 Agriculture... Procedures § 58.443 Whey handling. (a) Adequate sanitary facilities shall be provided for the handling of whey. If outside, necessary precautions shall be taken to minimize flies, insects and development...

  2. Personal Food System Mapping

    Science.gov (United States)

    Wilsey, David; Dover, Sally

    2014-01-01

    Personal food system mapping is a practical means to engage community participants and educators in individualized and shared learning about food systems, decisions, and behaviors. Moreover, it is a useful approach for introducing the food system concept, which is somewhat abstract. We developed the approach to capture diversity of personal food…

  3. The hazard analysis and critical control point system in food safety.

    Science.gov (United States)

    Herrera, Anavella Gaitan

    2004-01-01

    The Hazard Analysis and Critical Control Point (HACCP) system is a preventive method of ensuring food safety. Its objectives are the identification of consumer safety hazards that can occur in the production line and the establishment of a control process to guarantee a safer product for the consumer; it is based on the identification of potential hazards to food safety and on measures aimed at preventing these hazards. HACCP is the system of choice in the management of food safety. The principles of HACCP are applicable to all phases of food production, including basic husbandry practices, food preparation and handling, food processing, food service, distribution systems, and consumer handling and use. The HACCP system is involved in every aspect of food safety production (according to the UN Food and Agriculture Organization [FAO] and the International Commission on Microbiological Specifications for Foods [ICMSF]). The most basic concept underlying the HACCP system is that of prevention rather than inspection. The control of processes and conditions comprises the critical control point (CCP) element. HACCP is simply a methodical, flexible, and systematic application of the appropriate science and technology for planning, controlling, and documenting the safe production of foods. The successful application of HACCP requires the full commitment and involvement of management and the workforce, using a multidisciplinary approach that should include, as appropriate, expertise in agronomy, veterinary health, microbiology, public health, food technology, environmental health, chemistry, engineering, and so on according to the particular situation. Application of the HACCP system is compatible with the implementation of total quality management (TQM) systems such as the ISO 9000 series.

  4. Early handling reduces vulnerability of rats to activity-based anorexia.

    Science.gov (United States)

    Carrera, O; Gutiérrez, E; Boakes, R A

    2006-11-01

    Resistance to restricted feeding with and without wheel access was tested in rats handled (H) for 20 days since birth. Weight loss produced by 1.5-hr restricted food access was less in H than in non-handled (NH) males when tested aged 41 days. At this age combining food restriction with access to a running wheel (a procedure commonly known as activity-based anorexia, ABA) produced very rapid weight loss and no effect of handling was detected. When 75-day females were tested in the same way, under the ABA procedure H rats took longer than NH controls to reach the removal criterion. Simply restricting food access in these females produced variable weight loss, without detection of any handling effect. No differences in food intake or running were detected between H and NH rats in either males or females. In conclusion, handling seems to have a direct effect on rats' later response to either food deprivation alone or to an ABA procedure.

  5. Practice and Exploration on Bilingual Teaching in Food Chemistry Course%食品化学课程双语教学改革的实践与探讨

    Institute of Scientific and Technical Information of China (English)

    朱洪梅; 赵猛

    2012-01-01

    This article described the necessity for bilingual education in food chemistry, explored major problems impacting bilingual teaching in food chemistry,put forward a number of reform measures combined with bilingual teaching practice of food chemistry.%介绍了食品化学双语教学的必要性,探讨食品化学双语教学中尚存在主要问题,并结合食品化学课程双语教学实践,提出了一些改革举措。

  6. Institutional reconfigurations in the agro-food markets: the construction of the Code of Practices of Brazilian wine Geographical Indications

    Directory of Open Access Journals (Sweden)

    Paulo Andre Nierdele

    2016-12-01

    Full Text Available This paper analyzes the changes carried out by the organization of the Geographical Indications (GIs in the Brazilian wine sector. Initially, it discusses the role of grades and standards in the market governance. Then, based on research conducted in five Brazilian wine regions, it analyzes the construction of the GI Code of Practices. The results show that despite the institutional weaknesses that characterize the use of this intellectual property tool in Brazil, there is coherence in the rules established for the different contexts studied. This is consequence of a sectoral coordination process, which is characterized by the construction of a GI system that combines organizational and technological change with the re-valorization of socio-cultural attributes of the territories.

  7. Reflexões metodológicas para o estudo das práticas alimentares Methodological approaches on the studies of food practices

    Directory of Open Access Journals (Sweden)

    Jean-Pierre Poulain

    2003-12-01

    Full Text Available A alimentação humana, envolvendo aspectos psicológicos, fisiológicos e socioculturais, é um fenômeno de grande complexidade e, em assim sendo, o estudo das práticas alimentares tem suscitado o desenvolvimento de instrumentos e métodos no interior de várias disciplinas. Neste artigo, que apresenta a alimentação humana sob abordagem da Sociologia e da Antropologia, definem-se as diferentes dimensões do espaço social alimentar, desde o registro do consumo alimentar até os processos de diferenciação social envolvendo as formas de cozinhar, as formas de consumir e a temporalidade. Analisam-se os diferentes tipos de dados que podem ser utilizados, tomando-se o cuidado de distinguir os dados comportamentais (que podem ser obtidos tanto pela observação quanto pela declaração dos dados de representação. Apresentam-se, em seguida, os diferentes instrumentos de coleta e as vias de entrada no fenômeno alimentar. Esses instrumentos metodológicos, construídos no interior de um quadro teórico-sociológico, são propostos aos pesquisadores da área, objetivando a construção de uma possível visão comum, que proporcione uma abordagem pluridisciplinar do fato alimentar.Human nutrition is a very complex phenomenon as it invites at the same time the physiology, the psychology and the socio-cultural. That's also why food practice measures have caused the development of tools and methodologies within several disciplines. This article presents the approach of sociology and anthropology. It defines first of all the different dimensions of the social food space; from the eatable order to the process of social differentiation via the culinary, the consumption forms and the temporality. It analyses in detail the data types which can be used taking care in distinguishing the behavioural data that can be obtained either by observation or by declaration from the representation data. It presents the different collect tools and the ways of entry in

  8. Future food.

    Science.gov (United States)

    Wahlqvist, Mark L

    2016-12-01

    Food systems have changed markedly with human settlement and agriculture, industrialisation, trade, migration and now the digital age. Throughout these transitions, there has been a progressive population explosion and net ecosystem loss and degradation. Climate change now gathers pace, exacerbated by ecological dysfunction. Our health status has been challenged by a developing people-environment mismatch. We have regarded ecological conquest and innovative technology as solutions, but have not understood how ecologically dependent and integrated we are. We are ecological creatures interfaced by our sensoriness, microbiomes, shared regulatory (endocrine) mechanisms, immune system, biorhythms and nutritional pathways. Many of us are 'nature-deprived'. We now suffer what might be termed ecological health disorders (EHD). If there were less of us, nature's resilience might cope, but more than 9 billion people by 2050 is probably an intolerable demand on the planet. Future food must increasingly take into account the pressures on ecosystem-dependent food systems, with foods probably less biodiverse, although eating in this way allows optimal health; energy dysequilibrium with less physical activity and foods inappropriately energy dense; and less socially-conducive food habits. 'Personalised Nutrition', with extensive and resource-demanding nutrigenomic, metabolomic and microbiomic data may provide partial health solutions in clinical settings, but not be justified for ethical, risk management or sustainability reasons in public health. The globally prevalent multidimensional malnutritional problems of food insecurity, quality and equity require local, regional and global action to prevent further ecosystem degradation as well as to educate, provide sustainable livelihoods and encourage respectful social discourse and practice about the role of food.

  9. Food irradiation and habitual consumption of food; A irradiacao de alimentos e os habitos alimentares atuais

    Energy Technology Data Exchange (ETDEWEB)

    Omi, Nelson M. [Instituto de Pesquisas Energeticas e Nucleares (IPEN), Sao Paulo, SP (Brazil)]. E-mail: nminoru@ipen.br

    2005-07-01

    In the last years, an increasing amount of people is consuming more fruits, vegetables, seeds and sprouts, with the health effects of food in mind. Otherwise, the accepted shelf food safety found in some countries led to a growing trust in the product's hygienic quality, that leads to behaviors like opening a package and immediately consume the contents. Besides the well disseminated knowledge of good cooking practices, the lack of time, found mainly in big cities, may take to the dinning tables food with an increasing potential of pathogenic organisms contamination. For instance, the alfalfa, beam, clover and radish sprouts caused many reported Salmonella and E. coli outbreaks in countries like the USA, United Kingdom, Japan, Sweden, Finland, Canada and Denmark. Many of the likely source of contaminations were the contamination of the seeds before sprouting. To control these contaminations, the irradiation doses over 1 kGy is effective and the association of irradiation and chemical treatments is being studied. The bacteriological control performance of the irradiation becomes this technique one of the most applied to dry herbs and spices witch, without adequate treatment, could be important sources of foodborne outbreaks. Good production, handling, packing and distribution practices may, with the use of ionizing radiation to reach the desired bacteriological inactivation or decontamination level, significantly contribute to the necessary food safety, allowing it to be safely ready to eat. (author)

  10. Thesis Handling in University Libraries

    Science.gov (United States)

    Patterson, Kelly; And Others

    1977-01-01

    Libraries of ninety universities granting doctorates were surveyed regarding binding, cataloging, classification, storage and checking of format practices for theses and dissertations. Recommended processing practice involves full descriptive and subject cataloging with author input on the latter point, and the elimination of all but the most…

  11. Optimizing water management practices for enhancing rice production and mitigating greenhouse gas emissions in Asia: The food-water-climate nexus approach

    Science.gov (United States)

    Zhang, B.; Tian, H.; Lu, C.; Yang, J.; Ren, W.

    2015-12-01

    Rice fields, supporting over half of the global population, consumed around 30% of the freshwater used for global crop growth and identified as one of the major methane (CH4) sources. Asia, in where 90% of rice is consumed, took over 90% of the total CH4 emission from the global rice field. With the increasing water scarcity and rapidly growth population, it is urgent to address how to simultaneously maintain or even increase food production, reduce water consumption, and benefit climate. In this study, we used a process-based model (Dynamic Land Ecosystem Model), which has the capability to simultaneously simulate the carbon, water, and nitrogen fluxes and storages within the terrestrial ecosystem, and also the exchanges of greenhouse gases between terrestrial ecosystems and the atmosphere, to quantify the magnitude, spatial and temporal variation of rice production and CH4 emissions under different water management practices. Simulated results have been evaluated against field observations, inventory-based and atmospheric inversion estimates. By implementing a set of experimental simulations, the results could provide insights for reasonable implementation of optimum water management practices, which is also crucial for policy maker to make trade-off decisions to increase yield and reduce GHG emissions through effective mitigation strategies.

  12. 赣州市大学生食品安全知识态度行为调查%Investigation on the knowledge-attitude-practice abuot food safety among college students in ganzhou

    Institute of Scientific and Technical Information of China (English)

    刘小华; 占华剑; 李舒梅; 邱伟

    2012-01-01

    OBJECTIVE To investigate knowledge -attitude -practice ( KAP) about food safety among college students in Ganzhou, and to provide bases for food safety education. METHODS A questionnaire survey was conducted among 1800 college students drawn from three colleges in Ganzhou by cluster sampling. Their KAP about food safety were investigated. RESULTS The scores and witting degree of knowledge about food safety were very low. There was statistical difference among specialties and genders respectively but not among grades in knowledge about food safely. In attitude about food safety, the college students were active, but unsure about the current situation of food safety. In practice about food safety, the main sources of information about food safety were broadcast television and network. Some students still had some bad habits of food consumption. CONCLUSION It is necessary to carry out food safely education among college students, which help them to obtain more food safely knowledge, get rid of bad habits in their practice, and improve their consciousness of safety food.%目的 调查赣州市大学生食品安全知识态度行为现况,为大学生食品安全教育提供依据.方法 采取整群随机抽样法,利用自制问卷表对赣州市3所高校1 800名大学生进行食品安全知识态度行为调查.结果 赣州市大学生食品安全知识得分和知晓率较低,不同专业、性别大学生食品安全知识存在统计学差异,不同年级学生食品安全知识无统计学差异.大学生对食品安全态度较为积极,但对当前食品安全形势缺乏信心.在食品安全行为方面,广播电视及网络是大学生获得食品安全知识重要途径,也存在一些不良食品消费习惯.结论 高校应加强对大学生的食品安全教育,使他们获得更多食品安全知识,改变不良的行为习惯,提高其食品安全意识.

  13. Overview on Hydrate Coring, Handling and Analysis

    Energy Technology Data Exchange (ETDEWEB)

    Jon Burger; Deepak Gupta; Patrick Jacobs; John Shillinglaw

    2003-06-30

    Gas hydrates are crystalline, ice-like compounds of gas and water molecules that are formed under certain thermodynamic conditions. Hydrate deposits occur naturally within ocean sediments just below the sea floor at temperatures and pressures existing below about 500 meters water depth. Gas hydrate is also stable in conjunction with the permafrost in the Arctic. Most marine gas hydrate is formed of microbially generated gas. It binds huge amounts of methane into the sediments. Worldwide, gas hydrate is estimated to hold about 1016 kg of organic carbon in the form of methane (Kvenvolden et al., 1993). Gas hydrate is one of the fossil fuel resources that is yet untapped, but may play a major role in meeting the energy challenge of this century. In June 2002, Westport Technology Center was requested by the Department of Energy (DOE) to prepare a ''Best Practices Manual on Gas Hydrate Coring, Handling and Analysis'' under Award No. DE-FC26-02NT41327. The scope of the task was specifically targeted for coring sediments with hydrates in Alaska, the Gulf of Mexico (GOM) and from the present Ocean Drilling Program (ODP) drillship. The specific subjects under this scope were defined in 3 stages as follows: Stage 1: Collect information on coring sediments with hydrates, core handling, core preservation, sample transportation, analysis of the core, and long term preservation. Stage 2: Provide copies of the first draft to a list of experts and stakeholders designated by DOE. Stage 3: Produce a second draft of the manual with benefit of input from external review for delivery. The manual provides an overview of existing information available in the published literature and reports on coring, analysis, preservation and transport of gas hydrates for laboratory analysis as of June 2003. The manual was delivered as draft version 3 to the DOE Project Manager for distribution in July 2003. This Final Report is provided for records purposes.

  14. Safety Enhancements for TRU Waste Handling - 12258

    Energy Technology Data Exchange (ETDEWEB)

    Cannon, Curt N. [Perma-Fix Northwest Richland, Inc., Richland, WA 99354 (United States)

    2012-07-01

    For years, proper Health Physics practices and 'As Low As Reasonably Achievable' (ALARA) principles have fostered the use of glove boxes or other methods of handling (without direct contact) high activities of radioactive material. The physical limitations of using glove boxes on certain containers have resulted in high-activity wastes being held in storage awaiting a path forward. Highly contaminated glove boxes and other remote handling equipment no longer in use have also been added to the growing list of items held for storage with no efficient method of preparation for proper disposal without creating exposure risks to personnel. This is especially true for wastes containing alpha-emitting radionuclides such as Plutonium and Americium that pose significant health risks to personnel if these Transuranic (TRU) wastes are not controlled effectively. Like any good safety program or root cause investigation PFNW has found that the identification of the cause of a negative change, if stopped, can result in a near miss and lessons learned. If this is done in the world of safety, it is considered a success story and is to be shared with others to protect the workers. PFNW believes that the tools, equipment and resources have improved over the past number of years but that the use of them has not progressed at the same rate. If we use our tools to timely identify the effect on the work environment and immediately following or possibly even simultaneously identify the cause or some of the causal factors, we may have the ability to continue to work rather than succumb to the start and stop-work mentality trap that is not beneficial in waste minimization, production efficiency or ALARA. (authors)

  15. Transfer Area Mechanical Handling Calculation

    Energy Technology Data Exchange (ETDEWEB)

    B. Dianda

    2004-06-23

    This calculation is intended to support the License Application (LA) submittal of December 2004, in accordance with the directive given by DOE correspondence received on the 27th of January 2004 entitled: ''Authorization for Bechtel SAX Company L.L. C. to Include a Bare Fuel Handling Facility and Increased Aging Capacity in the License Application, Contract Number DE-AC28-01R W12101'' (Arthur, W.J., I11 2004). This correspondence was appended by further Correspondence received on the 19th of February 2004 entitled: ''Technical Direction to Bechtel SAIC Company L.L. C. for Surface Facility Improvements, Contract Number DE-AC28-OIRW12101; TDL No. 04-024'' (BSC 2004a). These documents give the authorization for a Fuel Handling Facility to be included in the baseline. The purpose of this calculation is to establish preliminary bounding equipment envelopes and weights for the Fuel Handling Facility (FHF) transfer areas equipment. This calculation provides preliminary information only to support development of facility layouts and preliminary load calculations. The limitations of this preliminary calculation lie within the assumptions of section 5 , as this calculation is part of an evolutionary design process. It is intended that this calculation is superseded as the design advances to reflect information necessary to support License Application. The design choices outlined within this calculation represent a demonstration of feasibility and may or may not be included in the completed design. This calculation provides preliminary weight, dimensional envelope, and equipment position in building for the purposes of defining interface variables. This calculation identifies and sizes major equipment and assemblies that dictate overall equipment dimensions and facility interfaces. Sizing of components is based on the selection of commercially available products, where applicable. This is not a specific recommendation for the future use

  16. Impact of traditional practices on food safety: a case of acute toxoplasmosis related to the consumption of contaminated raw pork sausage in Italy.

    Science.gov (United States)

    Vitale, Maria; Tumino, Giovanni; Partanna, Samanta; La Chiusa, Stella; Mancuso, Giorgio; Giglia, Maria La; Presti, Vincenzo Di Marco Lo

    2014-04-01

    A case of acute toxoplasmosis in an adolescent girl, almost certainly related to the consumption of raw sausage, is described. The girl suffered of fever and weakness and presented a swollen lymph node in the submandibular region. Serology analysis was positive for Toxoplasma gondii and excluded other infections. Further analysis, with avidity test and immunoblot, confirmed the acute toxoplasmosis. She reported that about a month before the appearance of the symptoms, she had eaten a piece of raw sausage while it was being prepared by her father. We analyzed sausage samples prepared from this same batch that had been frozen for later consumption, and they demonstrated evidence of T. gondii DNA when using a specific nested PCR assay. The sausage was prepared from the meat of a pig that had been backyard raised and slaughtered at home, a traditional practice in rural communities in many countries. The tasting of fresh prepared raw sausage is a common practice throughout Italy, and it could be a major cause for toxoplasmosis as suggested by the results of a questionnaire administered in the province of Palermo, Sicily. Contact with cats and, to a lesser extent, raw salad consumption were also referred to as presumptive causes for the symptomatic cases. Two additional cases of acute toxoplasmosis reported during questionnaire administration were alleged to have been caused by the consumption of fresh sausage made with the meat of a pig raised in the yard. Traditional practices in animal farming, and the processing of meat from animals raised in the backyard or meat from wild game animals, might have a big impact on food safety.

  17. Food irradiation makes progress

    Energy Technology Data Exchange (ETDEWEB)

    Kooij, J. van (Joint FAO/IAEA Div. of Isotope and Radiation Applications of Atomic Energy for Food and Agricultural Development, Vienna (Austria))

    1984-06-01

    In the past fifteen years, food irradiation processing policies and programmes have been developed both by a number of individual countries, and through projects supported by FAO, IAEA and WHO. These aim at achieving general acceptance and practical implementation of food irradiation through rigorous investigations of its wholesomeness, technological and economic feasibility, and efforts to achieve the unimpeded movement of irradiated foods in international trade. Food irradiation processing has many uses.

  18. Food for Thought: A Critical Overview of Current Practical and Conceptual Challenges in Trace Element Analysis in Natural Waters

    Directory of Open Access Journals (Sweden)

    Montserrat Filella

    2013-07-01

    Full Text Available The practical and conceptual challenges faced by the analysis of trace elements present in natural waters are not merely, as is often thought, an endless race towards lower detection limits or to the development of techniques allowing the determination of any possible chemical species formed by all chemical elements. Rather, as discussed in this paper, they include the development of (i robust, cheap, and reliable methods that could also be used by laypeople (the experience gained in the development of field kits for As is discussed as an example from which similar developments for other elements may be drawn; (ii more environmentally-friendly methods (the current guiding criteria probably being too simplistic; and (iii methods making it possible to follow diel concentration changes and sharp concentration variations caused by the probable increase of heavy rainfall events. This paper also claims that neither the measurement of total concentrations (reliable methods are lacking for many elements of the periodic table of trace elements, as illustrated through the cases of Bi, Te, and Sb, nor chemical speciation analysis, are as mature as often thought. In particular, chemical speciation studies demand the development of a better, comprehensive conceptual framework. A trial is carried out to lay the basis of such a framework.

  19. Handling reality: three paths to understanding the knowledge society

    Directory of Open Access Journals (Sweden)

    Daniel Muriel

    2009-11-01

    Full Text Available The "knowledge society" hypothesis is a useful heuristic for understanding contemporary society after the crisis of modernity that arose in the second half of the 20th century.  I shall examine the ways in which reality can be handled (reality handlings, that is, all those material-semiotic practices  through which we try to influence the world that surrounds us. I shall focus especially on the epistemological problems of current scientific and political practices.  I conclude with three specific, but not mutually exclusive avenues that might (or might not help us fully articulate the idea of the "knowledge society": the modern-sociological, the actantial-articulative, and the genealogical.  

  20. MPI Debugging with Handle Introspection

    DEFF Research Database (Denmark)

    Brock-Nannestad, Laust; DelSignore, John; Squyres, Jeffrey M.;

    The Message Passing Interface, MPI, is the standard programming model for high performance computing clusters. However, debugging applications on large scale clusters is difficult. The widely used Message Queue Dumping interface enables inspection of message queue state but there is no general...... interface for extracting information from MPI objects such as communicators. A developer can debug the MPI library as if it was part of the application, but this exposes an unneeded level of detail. The Tools Working Group in the MPI Forum has proposed a specification for MPI Handle Introspection....... It defines a standard interface that lets debuggers extract information from MPI objects. Extracted information is then presented to the developer, in a human readable format. The interface is designed to be independent of MPI implementations and debuggers. In this paper, we describe our support...

  1. Exploration on improving the undergraduate overall capacity by project practice of food safety case%利用食品安全案例项目实践提升大学生综合能力的探索

    Institute of Scientific and Technical Information of China (English)

    黄光荣; 金露; 陈文伟; 关荣发; 贾振宝

    2012-01-01

    食品安全事件的不断出现,激发了食品相关专业大学生对食品安全的高度关注。为提高食品专业大学生的食品质量安全与控制方面综合能力,提出了以食品安全典型案例项目实践式的课外综合能力培养模式,初步取得了较好效果,为食品专业大学生食品安全综合能力培养提供一条借鉴途径。%Recently, food safety incidents were appeared ceaselessly and it stimulated the food undergraduate to give high attention to food safety. In order to improve the food undergraduate's overall capacity of food quality controlling and safety, this paper gave one kind of outside class overall capacity training model based on project practice of food safety case. This training model gave good effects on undergraduate's overall capacity and provided one of references about improving the food undergraduate's overall capacity of food quality controlling and safety.

  2. Food Safety Instruction Improves Knowledge and Behavior Risk and Protection Factors for Foodborne Illnesses in Pregnant Populations.

    Science.gov (United States)

    Kendall, Patricia; Scharff, Robert; Baker, Susan; LeJeune, Jeffrey; Sofos, John; Medeiros, Lydia

    2017-02-21

    Objective This study compared knowledge and food-handling behavior after pathogen-specific (experimental treatment) versus basic food safety instruction (active control) presented during nutrition education classes for low-income English- and Spanish-language pregnant women. Methods Subjects (n = 550) were randomly assigned to treatment groups in two different locations in the United States. Food safety instruction was part of an 8-lesson curriculum. Food safety knowledge and behavior were measured pre/post intervention. Descriptive data were analyzed by Chi-Square or ANOVA; changes after intervention were analyzed by regression analysis. Results Knowledge improved after intervention in the pathogen-specific treatment group compared to active control, especially among Spanish-language women. Behavior change after intervention for the pathogen-specific treatment group improved for thermometer usage, refrigeration and consumption of foods at high risk for safety; however, all other improvements in behavior were accounted for by intervention regardless of treatment group. As expected, higher pre-instruction behavioral competency limited potential gain in behavior post-instruction due to a ceiling effect. This effect was more dominant among English-language women. Improvements were also linked to formal education completed, a partner at home, and other children in the home. Conclusions for Practice This study demonstrated that pathogen-specific food safety instruction leads to enhance knowledge and food handling behaviors that may improve the public health of pregnant women and their unborn children, especially among Spanish-language women. More importantly, food safety instruction, even at the most basic level, benefited pregnant women's food safety knowledge and food-handling behavior after intervention.

  3. Health physics considerations in UF{sub 6} handling

    Energy Technology Data Exchange (ETDEWEB)

    Bailey, J.C. [Norway Assoicates, Inc., Oak Ridge, TN (United States)

    1991-12-31

    Uranium is a radioactive substance that emits alpha particles and very small amounts of gamma radiation. Its daughter products emit beta and gamma radiation. In uranium handling operations these are the radiations one must consider. This presentation will review the characteristics of the radiations, the isotopes from which they originate, the growth and decay of the uranium daughter products, and some specific health physics practices dictated by these factors.

  4. A Review of Constraint-Handling Techniques for Evolution Strategies

    OpenAIRE

    Oliver Kramer

    2010-01-01

    Evolution strategies are successful global optimization methods. In many practical numerical problems constraints are not explicitly given. Evolution strategies have to incorporate techniques to optimize in restricted solution spaces. Famous constraint-handling techniques are penalty and multiobjective approaches. Past work has shown that in particular an ill-conditioned alignment between the coordinate system of Gaussian mutation and the constraint boundaries leads to premature convergence. ...

  5. Natural toxicants in foods.

    Science.gov (United States)

    Coon, J M

    1975-09-01

    Food constitutes the most complex part of our chemical environment. Naturally occurring substances in food, such as goitrogens and estrogens, are toxicants. However, there is a difference of degree between toxicity and hazard, and the hazard to man in normal good health from naturally occurring toxicants in food is usually slight, because of (a) the small concentrations and (b) antagonistic interactions between toxicants which provide "safety in numbers." Hazard from foods may indeed exist under some circumstances, such as the presence of abnormal contaminants, ingestion of abnormal amounts, or abnormal susceptibility existing in some disease states. However, the major hazards of the dinner table can ordinarily be ascribed to careless food handling, unbalanced or fad diets, or overeating.

  6. Sonic ingredients in television food programmes

    Directory of Open Access Journals (Sweden)

    Charlotte Rørdam Larsen

    2013-12-01

    Full Text Available The main focus of this article is the use, significance, and role of sound in food and food travel programmes, exemplified by cooking programmes broadcast on Danish television – public service and commercial channels. The aim is to demonstrate how sound and music in this kind of programme plays an important part mediating both the cooking and the kitchen as wellordered and well organized. The use of music represents flow, but refers also to locality, globality and identity, and is often linked to the notions of nostalgia, tradition and authenticity, and contributes to an aesthetization of food programmes as it forms part of the performance and presentation of meals. The early kitchen programmes emphasized on information, as a kind of living cooking books as the idea was to enlighten the housewives and their practices by challenging their common sense choices introducing a more French inspired kitchen. In relation to such kitchen programmes todays cooking programmes seem to appeal to a broader sensibility as they present us to the possibilities of modern life, and the chefs’ multisensuorious performances underlines this – often induced by the sound. It is through the sounds in food programmes that an authentic experience of taste and smell is mediated to the viewer: both through the lustful, approving sounds made by presenters and through the cooks’ handling of raw materials. What looks delicious, also smells and tastes delicious – mediated through sound.

  7. Informed Food Choice

    DEFF Research Database (Denmark)

    Coff, Christian

    2014-01-01

    of informed food choice. An informed food choice is an enlightened food choice made by the individual based on the information made available. Food choices are made when shopping for food or when eating/drinking, and information is believed to give clarity to the options by increasing market transparency......, supporting rationality (the best choice), consumers’ self-governance (autonomy) and life coherence (integrity). On a practical level, informed food choice remains an ideal to strive for, as information on food often is inadequate.......Food production and consumption influence health, the environment, social structures, etc. For this reason consumers are increasingly interested in information about these effects. Disclosure of information about the consequences of food production and consumption is essential for the idea...

  8. Informed food choice

    DEFF Research Database (Denmark)

    Coff, Christian Eyde

    2014-01-01

    Food production and consumption influence health, the environment, social structures, etc. For this reason consumers are increasingly interested in information about these effects. Disclosure of information about the consequences of food production and consumption is essential for the idea...... of informed food choice. An informed food choice is an enlightened food choice made by the individual based on the information made available. Food choices are made when shopping for food or when eating/drinking, and information is believed to give clarity to the options by increasing market transparency......, supporting rationality (the best choice), consumers’ self-governance (autonomy) and life coherence (integrity). On a practical level, informed food choice remains an ideal to strive for, as information on food often is inadequate....

  9. Food Mapping: A Psychogeographical Method for Raising Food Consciousness

    Science.gov (United States)

    Wight, R. Alan; Killham, Jennifer

    2014-01-01

    Food mapping is a new, participatory, interdisciplinary pedagogical approach to learning about our modern food systems. This method is inspired by the Situationist International's practice of the "dérive" and draws from the discourses of critical geography, the food movement's research on food deserts, and participatory action…

  10. Fasting modifies Aroclor 1254 impact on plasma cortisol, glucose and lactate responses to a handling disturbance in Arctic charr

    Science.gov (United States)

    Jorgensen, E.H.; Vijayan, M.M.; Aluru, N.; Maule, A.G.

    2002-01-01

    Integrated effects of polychlorinated biphenyl (PCB) and nutritional status on responses to handling disturbance were investigated in the Arctic charr (Salvelinus alpinus). The fish were orally contaminated with Aroclor 1254 and held either with or without food for 5 months before they were subjected to a 10-min handling disturbance. Food-deprived fish were given 0, 1, 10 or 100 mg PCB kg-1 and the fed fish 0 or 100 mg PCB kg-1. Plasma cortisol, glucose and lactate levels were measured at 0 (pre-handling), 1, 3, 6 and 23 h after the handling disturbance. Food-deprived control fish had elevated plasma cortisol levels compared with fed fish before handling. These basal cortisol levels were suppressed by PCB in food-deprived fish, and elevated by PCB in fed fish. The immediate cortisol and glucose responses to handling disturbance were suppressed by PCB in a dose-dependent way in food-deprived fish. Although these responses were also lowered by PCB in the fed fish, the effect was much less pronounced than in food-deprived fish. There were only minor effects on plasma lactate responses. Our findings suggest that the stress responses of the Arctic charr are compromised by PCB and that the long-term fasting, typical of high-latitude fish, makes these species particularly sensitive to organochlorines such as PCB. ?? 2002 Elsevier Science Inc. All rights reserved.

  11. 新乡医学院学生食品安全知识态度行为分析%Knowledge attitude and practice of food safety among undergraduates in Xinxiang Medical University

    Institute of Scientific and Technical Information of China (English)

    田玉慧; 杜玮; 卜勇军; 张国富; 刘晓婷; 孙翔; 宋旭; 卢少峰

    2011-01-01

    Objective To find out the state of the knowledge, attitude and practice of food safety between different level, major,grade and sex, and to explore the main factors affecting the food safety practice among medical college students. Methods By using cluster random sampling method, 1 506 students were recruited from clinical medicinedeparment and medical English department. All the participants were surveyed with a self-designed questionnaire about the food safety knowledge, attitude and practice, and the data were statistically analyzed. Results The scores of knowledge, attitude and practice of food safety had no significant difference between different levels ( P >0.05 ) . The scores of knowledge, attitude and practice of food safety was significant different between different genders and different majors ( P < 0. 01 ) ; The scores of knowledge, attitude of food safety was significant different between different grades ( P <0.01 ) , but the scores of practice of food safety had no significant difference( P >0.05 ). The results of multiple regression analysis showed that the main factors affecting the food safety practice for medical college students were the attitude, knowledge of food safety, major and gender( P <0.05 or P <0. 01 ). Conclusion It is not only necessary to carry out food safety knowledge education among the medical college students through the class-lecture, campus network and broadcast of college, but that is more important to increase the right attitude education about food safety so as to cultivate good practice of food safety.%目的 了解医学院校不同专业、年级和性别大学生的食品安全知识、态度及行为,探讨影响医学院大学生食品安全行为的主要因素.方法 自制食品安全知识、态度和行为的调查问卷,采用随机整群抽样的方法,抽取新乡医学院校临床专业和医学英语专业共1 506名大学生进行问卷调查及统计学分析.结果 不同层次大学生食

  12. Enclosure for handling high activity materials

    Energy Technology Data Exchange (ETDEWEB)

    Jimeno de Osso, F.

    1977-07-01

    One of the most important problems that are met at the laboratories producing and handling radioisotopes is that of designing, building and operating enclosures suitable for the safe handling of active substances. With this purpose in mind, an enclosure has been designed and built for handling moderately high activities under a shielding made of 150 mm thick lead. In this report a description is given of those aspects that may be of interest to people working in this field. (Author)

  13. Scheduling of outbound luggage handling at airports

    DEFF Research Database (Denmark)

    Barth, Torben C.; Pisinger, David

    2012-01-01

    This article considers the outbound luggage handling problem at airports. The problem is to assign handling facilities to outbound flights and decide about the handling start time. This dynamic, near real-time assignment problem is part of the daily airport operations. Quality, efficiency......). Another solution method is a decomposition approach. The problem is divided into different subproblems and solved in iterative steps. The different solution approaches are tested on real world data from Frankfurt Airport....

  14. Implementation of a programme to market a complementary food supplement (Ying Yang Bao) and impacts on anaemia and feeding practices in Shanxi, China.

    Science.gov (United States)

    Sun, Jing; Dai, Yaohua; Zhang, Shuaiming; Huang, Jian; Yang, Zhenyu; Huo, Junsheng; Chen, Chunming

    2011-10-01

    In China, a full fat soy powder mixed with multiple micronutrient powders (Ying Yang Bao (YYB)) was developed, and the efficacy of YYB was shown in controlling anaemia and improving child growth and development. However, prior to 2008, there was no sustainable way to provide YYB to vulnerable populations, except through free distribution by the government. This study was to test the concept of public-private partnership (PPP) to deliver YYB and to evaluate the effectiveness of marketing YYB through PPP. Programme activities included development of a complementary food supplement (CFS) national standard, product concept test, product development and marketing, behavior change communication, monitoring and evaluation. Baseline and end-line surveys were used to evaluate product awareness, purchasing and the impacts of the project on anaemia and feeding practices. A Chinese CFS standard was approved. Caregivers and their 6- to-24-month-old children participated in the baseline (n=226) and the end-line survey (n=221). A concept test at the baseline survey showed that 78% of caregivers were willing to buy YYB at 0.1 USD. After developing the product and implementing the intervention for 8 months, 59.6% of surveyed caregivers purchased YYB. While not significant, the prevalence of anaemia was marginally lower at the end line (28.8%) than at the baseline (36.2%). For those purchasing YYB, the risk of anaemia was significantly reduced by 87% of odds (Pmarketing are identified as a prerequisite for marketing YYB or other nutritious CFS. Public and private advocacy and marketing could successfully increase awareness of YYB and access and use through market channels. The YYB project may be effective for reducing anaemia and improving feeding practices.

  15. Ergonomic handle for an arthroscopic cutter.

    Science.gov (United States)

    Tuijthof; van Engelen; Herder; Goossens; Snijders; van Dijk

    2003-03-01

    From an analysis of the routinely performed meniscectomy procedures, it was concluded that a punch with a side-ways steerable tip would improve the reachability of meniscal tissue. This potentially leads to a safer and more efficient meniscectomy. Furthermore, the current scissors handles of arthroscopic punches are ergonomically not sufficient. An ergonomic handle is designed with one lever that enables opening and closing of the instrument tip, and side-ways steering of the instrument tip. The design of the handle complies with ergonomic guidelines that were found in the literature. A model of the instrument tip was added to the new handle for comparison with conventional handles. Experiments were performed with a knee joint model, using objective and subjective criteria. The results show that the concept of a side-ways steerable punch is promising, since faster task times are achieved without increasing the risk of damaging healthy tissue. The current design of the ergonomic handle incorporates two degrees of freedom in an intuitive way, the handle is more comfortable to hold, and easy to control. The external memory capabilities of the new handle could be improved. Further development of this handle and the addition of a sufficient instrument tip and force transmission are recommended.

  16. Enlightenment of the theory study and practice explore for the food safety index%食品安全指数的理论研究与实践探索及其启示

    Institute of Scientific and Technical Information of China (English)

    孙春伟

    2013-01-01

    食品安全指数,是反映食品安全基本情况的数字信息,可以为国家食品安全的决策与治理提供科学的依据,也可以为公众提供食品消费的指引.全国统一的食品安全指数,还没有形成.实践上,已经有地方政府推出了食品安全指数,取得了一定的经验.理论上的有关研究十分缺乏,对于食品安全指数建设的基本问题,还需要加强研究,以促进我国食品安全指数的建立.%Food safety index is the digital information which can reflect the basic situation of food safety. It can provide a scientific basis for decision-making and governance of the national food safety and can also provide guidelines for public consumption. Unified national food safety index has not been formed yet. In practice, some local governments have launched the food safety index which has achieved a certain degree of experience. Recently,the theoretical research is so scarce that the basic problem of food safety index construction still needs to be strengthen in order to promote the establishment of China's food safety index.

  17. Tritium handling experience at Atomic Energy of Canada Limited

    Energy Technology Data Exchange (ETDEWEB)

    Suppiah, S.; McCrimmon, K.; Lalonde, S.; Ryland, D.; Boniface, H.; Muirhead, C.; Castillo, I. [Atomic Energy of Canad Limited - AECL, Chalk River Laboratories, Chalk River, ON (Canada)

    2015-03-15

    Canada has been a leader in tritium handling technologies as a result of the successful CANDU reactor technology used for power production. Over the last 50 to 60 years, capabilities have been established in tritium handling and tritium management in CANDU stations, tritium removal processes for heavy and light water, tritium measurement and monitoring, and understanding the effects of tritium on the environment. This paper outlines details of tritium-related work currently being carried out at Atomic Energy of Canada Limited (AECL). It concerns the CECE (Combined Electrolysis and Catalytic Exchange) process for detritiation, tritium-compatible electrolysers, tritium permeation studies, and tritium powered batteries. It is worth noting that AECL offers a Tritium Safe-Handling Course to national and international participants, the course is a mixture of classroom sessions and hands-on practical exercises. The expertise and facilities available at AECL is ready to address technological needs of nuclear fusion and next-generation nuclear fission reactors related to tritium handling and related issues.

  18. Neonatal handling affects learning, reversal learning and antioxidant enzymes activities in a sex-specific manner in rats.

    Science.gov (United States)

    Noschang, Cristie; Krolow, Rachel; Arcego, Danusa Mar; Toniazzo, Ana Paula; Huffell, Ana Paula; Dalmaz, Carla

    2012-06-01

    Early life experiences have profound influences on behavior and neurochemical parameters in adult life. The aim of this study is to verify neonatal handling-induced sex specific differences on learning and reversal learning as well as oxidative stress parameters in the prefrontal cortex and striatum of adult rats. Litters of rats were non-handled or handled (10 min/day, days 1-10 after birth). In adulthood, learning and reversal learning were evaluated using a Y maze associated with palatable food in male and female rats. Morris water maze reversal learning was verified in males. Oxidative stress parameters were evaluated in both genders. Male neonatal handled animals had a worse performance in the Y maze reversal learning compared to non-handled ones and no difference was observed in the water maze reversal learning task. Regarding females, neonatal handled rats had a better performance during the Y maze learning phase compared to non-handled ones. In addition, neonatal handled female animals showed a decreased SOD/CAT ratio in the PFC compared to non-handled females. We conclude that neonatal handling effects on learning and memory in adult rats are sex and task specific. The sex specific differences are also observed in the evaluation of antioxidant enzymes activities with neonatal handling affecting only females.

  19. [The "Bolsa Família" family grant scheme: the interface between professional practice and the human right to adequate food and nutrition].

    Science.gov (United States)

    Ramos, Camila Irigonhé; Cuervo, Maria Rita Macedo

    2012-08-01

    The Human Right to Adequate Nutrition must be ensured through the public policies included in SAN, namely the Food and Nutritional Security campaign. Besides the income transfer geared to ensuring access to basic social rights, the "Bolsa Família" Program (PBF) is included in this context. This study seeks to analyze the operational aspects of the PBF and also ascertain whether or not the health professionals see the program as a core element of the SAN public policy. With this in mind, semi-structured interviews were conducted with primary healthcare workers involved directly both with the PBF and with the families who receive this benefit. By the end of the study, it was possible to perceive the importance of training health professionals who work in this area, because when one dissociates the social reality in which the beneficiaries live from the program objectives, this can lead to the simple mechanization of these practices. In this respect, it should be stressed that health professionals need to understand the proposals of the program as political and social strategies which, in addition to providing immediate relief, strive to overcome the problems related to poverty and hunger.

  20. Exploring the association between household food insecurity, parental self-efficacy, and fruit and vegetable parenting practices among parents of 5- to 8-year-old overweight children

    Science.gov (United States)

    Food insecurity may negatively impact children’s nutritional status by affecting parenting quality. Because parents have a strong influence on their children’s eating and food choices, examining the effects of food insecurity on parenting may provide important insights into obesity prevention effort...

  1. Food Poisoning

    Science.gov (United States)

    ... de los dientes Video: Getting an X-ray Food Poisoning KidsHealth > For Kids > Food Poisoning Print A ... find out how to avoid it. What Is Food Poisoning? Food poisoning comes from eating foods that ...

  2. Food Safety Attitude of Culinary Arts Based Students in Public and Private Higher Learning Institutions (IPT)

    Science.gov (United States)

    Patah, Mohd Onn Rashdi Abd; Issa, Zuraini Mat; Nor, Khamis Mohammad

    2009-01-01

    Food safety issue is not new in Malaysia as problems such as unsafe food handling, doubtful food preparation, food poisoning outbreaks in schools and education institutions and spreading of infectious food borne illness has been discussed by the public more often than before. The purpose of this study is to examine the food safety knowledge and…

  3. 7 CFR 800.61 - Prohibited grain handling practices.

    Science.gov (United States)

    2010-01-01

    ... Official United States Standards for Grain. (3) Add water to grain for purposes other than milling, malting... by the Official United States Standards for Grain, may be blended to adjust quality. Broken corn or... material or dockage has been added to the broken corn or broken kernels. (2) Insect and fungi...

  4. Introduction to radiation protection practical knowledge for handling radioactive sources

    CERN Document Server

    Grupen, Claus

    2010-01-01

    The book presents an accessible account of the sources of ionising radiation and the methods of radiation protection. The basics of nuclear physics which are directly related to radiation protection are briefly discussed. The book describes the units of radiation protection, the measurement techniques, biological effects of radiation, environmental radiation, and many applications of radiation. For each chapter there is a problem section with full solutions. A detailed glossary and many useful information in appendixes complete the book. The author has addressed the issue of internationality to make sure that the text and, in particular, the complicated regulations can be easily interpreted not only in Europe and the United States but also in other countries. The subject of radiation protection requires a certain amount of mathematics. For those who have forgotten the basic rules of calculus a short refresher course in the form of a mathematical appendix is added.

  5. Implications of the School Leadership for Handling Practical Administrative Problems

    Science.gov (United States)

    Thamarasseri, Ismail

    2015-01-01

    Leadership is the process of influencing others to get the work done. It involves motivating, influencing, and directing individuals towards the attainment of long term organizational goals. A leader remains in the limelight. The success or failure of an organizational endeavour is attributed upon its leader. School leadership includes any…

  6. A practice theoretical perspective on everyday dealings with environmental challenges of food consumption Une perspective théorique des pratiques alimentaires quotidiennes liées à la durabilité de la consommation

    Directory of Open Access Journals (Sweden)

    Bente Halkier

    2009-09-01

    Full Text Available Expectations concerning the contribution of ordinary consumers to solving a broad array of societal problems have risen. This is particularly prevalent in issues such as environmental sustainability and food consumption, where ordinary food routines are being challenged through mediatised discourses on the environmental responsibilities of food consumers. In this article, in order to discuss the potential of ordinary food consumers in contributing to sustainability, we start from a theoretical stance and discuss how two different understandings of food consumption lead to different possibilities of "environmentalising" food consumption. Discussion is based on three Danish empirical qualitative research projects about food practices. We argue that it is difficult to judge which position offers more openings for sustainability: to consider environmentalised food consumption as part of broader food practices, or rather as a part of practices themselves? This is related to the interdependency of social actors and the dynamics of food.Les attentes portant sur la contribution des consommateurs ordinaires pour résoudre un vaste éventail de problèmes de société ne cessent de croître. Cela se constate particulièrement en matière de développement durable et de consommation alimentaire, car les habitudes ordinaires se trouvent bousculées par les discours médiatisés concernant les responsabilités des mangeurs en matière d’environnement. Dans cet article, nous partons d’une position théorique et discutons la manière dont deux modes de consommation alimentaire mènent à différentes manières d’ « environnementaliser » la consommation alimentaire. La discussion se fonde sur trois recherches empiriques qualitatives danoises. Nous avançons qu’il est difficile de juger quelle posture permet davantage de durabilité: doit-on considérer la notion de consommation alimentaire « respectueuse de l’environnement » comme un

  7. Trends in Bone Morphogenetic Protein Usage since the U.S. Food and Drug Administration Advisory in 2008: What Happens to Physician Practices When the Food and Drug Administration Issues an Advisory?

    Science.gov (United States)

    Mckie, Janay; Qureshi, Sheeraz; Iatridis, James; Egorova, Natalia; Cho, Samuel; Hecht, Andrew

    2014-06-01

    Study Design Retrospective cross-sectional study of spinal procedures from 2002 to 2010 using the Nationwide Inpatient Sample database. Objective To determine the patterns of bone morphogenetic protein (BMP) usage in fusion surgery before and after the U.S. Food and Drug Administration (FDA) 2008 advisory for the anterior cervical spine to understand how advisories affect U.S. physician practices. Methods Procedures were identified through International Classification of Diseases, Ninth Revision procedure codes and were plotted over time based on fusion procedure type, site, and area of fusion. U.S. national trends were approximated by polynomial regression analysis. Results The majority of the data trends of BMP usage reflect a second-order polynomial model. BMP usage in anterior cervical spine fusion procedures plateaued during the fourth quarter of 2007. The most apparent change in trend was noted in BMP usage pre- and postadvisory in the analysis of anterior cervical spine fusions. BMP percentage of use decreased in this area by 5% from the time of the FDA advisory to the fourth quarter of 2010. Conclusions The decrease in BMP usage in anterior cervical spinal fusion procedures coincided with the timing of the FDA advisory. The fact that BMP continued to be used in cervical spine fusion procedures, even at lower rates, despite the advisory, may reflect the availability of new clinical information that could lessen complications (i.e., lower BMP dose, perioperative steroids, BMP containment). Furthermore, factors like the natural ceiling effect of use or demand for new technology, complications, prohibitive institutional costs, access to information, and insurance compensation may have all contributed to the BMP usage trends observed.

  8. Food Safety Knowledge, Attitudes, and Behaviors of Native American Families with Young Children: A Mixed Methods Study.

    Science.gov (United States)

    Vlasin-Marty, Kara; Ritter-Gooder, Paula; Albrecht, Julie A

    2016-12-01

    Children are at increased risk for foodborne illness due to underdeveloped immune system. Limited research has been reported on food safety knowledge of Native American families with children 10 years of age and younger. This study was conducted to determine the food safety knowledge, attitudes, and behaviors of the main food preparer in these families by collecting quantitative and qualitative data simultaneously in a mixed method approach. A food safety knowledge survey created using FightBAC!(™) concepts was administered prior to focus groups discussions held in Native American communities using a script based upon the Health Belief Model. Quantitative data were analyzed using SPSS. Qualitative data were coded by three reviewers independently and then compared jointly for themes. Over three fourths of participants (n = 102) were female with an average age of 38.3 years. Over one half of participants were unemployed (54 %), lived on reservations (54 %), and 86 % had a high school degree or higher level of education. The following four themes emerged from the eight focus groups (n = 66): food can make one sick, I am not in control when others handle food, I know how to safely prepare foods for my family, and I do not have time or best equipment (for food safety). Mixed method analysis revealed that participants were aware of the severity and susceptibility for foodborne illness but were confident in preparing foods safely for their family. A food safety education program for Native American food preparers with young children is needed to prevent foodborne illness (FBI) in this population and promote safe food handling practice.

  9. Food safety training needs at evacuation shelters operated by faith-based organizations.

    Science.gov (United States)

    Kwon, Junehee; Zottarelli, Lisa; Kwon, Sockju; Lee, Yee Ming; Ryu, Dojin

    2013-09-01

    The authors conducted a survey to identify food safety training needs at evacuation shelters operated by faith-based organizations (FBOs) in four hurricane-prone states. Five thousand randomly selected FBO leaders were asked questions about their food safety attitudes and food handling practices at evacuation shelters. Descriptive statistics and multivariate analysis of variance were calculated to summarize and prioritize the responses. Results from 138 leaders revealed that on average, 590 +/- 4,787 evacuees were served for 36 +/- 72 days at FBO-operated shelters. Only 19.6% felt they were well prepared for the shelter. Only 5.8% had professional food preparation staff and many accepted hot (47.8%) and cold (37%) prepared food donations. Some lacked adequate refrigerator (18.8%) or freezer (16.7%) spaces, but 40% kept hot food leftovers for later use. The majority did not provide food safety training before opening the shelters (73.2%), yet 76.9% said they will provide food to evacuation shelters again. The results show a need for food safety training and specific strategies for training at FBOs.

  10. Research on Event Handling Models of Java

    Institute of Scientific and Technical Information of China (English)

    WU Yue; WU Jing; ZHOU Ming-tian

    2004-01-01

    A new event-handling paradigm and its application model are proposed. The working mechanism and principle of event listener model is given in detail. Finally, the launching event mechanisms,the choosing event handling models and the dispatching mechanism are illustrated.

  11. 7 CFR 1219.11 - Handle.

    Science.gov (United States)

    2010-01-01

    ... AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE HASS AVOCADO PROMOTION, RESEARCH, AND INFORMATION Hass Avocado Promotion, Research, and Information Order Definitions § 1219.11 Handle. Handle means to pack, process, transport, purchase, or in any other way to place or cause Hass...

  12. 29 CFR 1917.18 - Log handling.

    Science.gov (United States)

    2010-07-01

    ... 29 Labor 7 2010-07-01 2010-07-01 false Log handling. 1917.18 Section 1917.18 Labor Regulations...) MARINE TERMINALS Marine Terminal Operations § 1917.18 Log handling. (a) The employer shall ensure that structures (bunks) used to contain logs have rounded corners and rounded structural parts to avoid...

  13. 9 CFR 3.19 - Handling.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Handling. 3.19 Section 3.19 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE ANIMAL WELFARE STANDARDS Specifications for the Humane Handling, Care, Treatment, and Transportation of Dogs...

  14. 9 CFR 3.41 - Handling.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Handling. 3.41 Section 3.41 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE ANIMAL WELFARE STANDARDS Specifications for the Humane Handling, Care, Treatment, and Transportation of...

  15. 9 CFR 3.92 - Handling.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Handling. 3.92 Section 3.92 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE ANIMAL WELFARE STANDARDS Specifications for the Humane Handling, Care, Treatment, and Transportation of...

  16. 9 CFR 3.66 - Handling.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Handling. 3.66 Section 3.66 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE ANIMAL WELFARE STANDARDS Specifications for the Humane Handling, Care, Treatment and Transportation of...

  17. Feasibility of Upper Port Plug tube handling

    NARCIS (Netherlands)

    Koning, J.F.; Elzendoorn, B.S.Q.; Ronden, D.M.S.; Klinkhamer, J.F.F.; Biel, W.; Krasikov, Y.; Walker, C.I.

    2011-01-01

    Central, retractable tubes are proposed in several Upper Port Plugs (UPPs) designs for ITER, to enable fast exchange of specific components of diagnostics housed in these UPPs. This paper investigates into possible designs to enable the efficient handling of tubes. The feasibility of tube handling i

  18. Reducing Mouse Anxiety during Handling: Effect of Experience with Handling Tunnels

    OpenAIRE

    Kelly Gouveia; Hurst, Jane L.

    2013-01-01

    Handling stress is a well-recognised source of variation in animal studies that can also compromise the welfare of research animals. To reduce background variation and maximise welfare, methods that minimise handling stress should be developed and used wherever possible. Recent evidence has shown that handling mice by a familiar tunnel that is present in their home cage can minimise anxiety compared with standard tail handling. As yet, it is unclear whether a tunnel is required in each home c...

  19. [Agricultural products handling: methods of feasibility evaluation].

    Science.gov (United States)

    Scott, G J; Herrera, J E

    1993-06-01

    Post-harvest problems are important constraints to the expansion of production of food in many Latin American countries. Besides problems of bulkiness, perishability and seasonal production patterns, the necessity of reducing transportation costs, increasing rural employment, and finding new markets for processed products, requires the development of processing technologies. Possible processed products include a vast range of alternatives. Given limited time and resources, it is not always feasible to carry out detailed studies. Hence a practical, low-cost methodology is needed to evaluate the available options. This paper presents a series of methods to evaluate different processing possibilities. It describes in detail each method including a rapid initial assessment, market and consumer research, farm-oriented research, costs and returns analysis and finally, some marketing and promotion strategies.

  20. Oxygen Handling and Cooling Options in High Temperature Electrolysis Plants

    Energy Technology Data Exchange (ETDEWEB)

    Manohar S. Sohal; J. Stephen Herring

    2008-07-01

    Idaho National Laboratory is working on a project to generate hydrogen by high temperature electrolysis (HTE). In such an HTE system, safety precautions need to be taken to handle high temperature oxygen at ~830°C. This report is aimed at addressing oxygen handling in a HTE plant.. Though oxygen itself is not flammable, most engineering material, including many gases and liquids, will burn in the presence of oxygen under some favorable physicochemical conditions. At present, an absolute set of rules does not exist that can cover all aspects of oxygen system design, material selection, and operating practices to avoid subtle hazards related to oxygen. Because most materials, including metals, will burn in an oxygen-enriched environment, hazards are always present when using oxygen. Most materials will ignite in an oxygen-enriched environment at a temperature lower than that in air, and once ignited, combustion rates are greater in the oxygen-enriched environment. Even many metals, if ignited, burn violently in an oxygen-enriched environment. However, these hazards do not preclude the operations and systems involving oxygen. Oxygen can be safely handled and used if all the materials in a system are not flammable in the end-use environment or if ignition sources are identified and controlled. In fact, the incidence of oxygen system fires is reported to be low with a probability of about one in a million. This report is a practical guideline and tutorial for the safe operation and handling of gaseous oxygen in high temperature electrolysis system. The intent is to provide safe, practical guidance that permits the accomplishment of experimental operations at INL, while being restrictive enough to prevent personnel endangerment and to provide reasonable facility protection. Adequate guidelines are provided to govern various aspects of oxygen handling associated with high temperature electrolysis system to generate hydrogen. The intent here is to present acceptable