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…

Defining neuromarketing: practices and professional challenges.

Science.gov (United States)

Fisher, Carl Erik; Chin, Lisa; Klitzman, Robert

2010-01-01

Neuromarketing has recently generated controversies concerning the involvement of medical professionals, and many key questions remain-ones that have potentially important implications for the field of psychiatry. Conflicting definitions of neuromarketing have been proposed, and little is known about the actual practices of companies, physicians, and scientists involved in its practice. This article reviews the history of neuromarketing and uses an exploratory survey of neuromarketing Web sites to illustrate ethical issues raised by this new field. Neuromarketing, as currently practiced, is heterogeneous, as companies are offering a variety of technologies. Many companies employ academicians and professionals, but few list their clients or fees. Media coverage of neuromarketing appears disproportionately high compared to the paucity of peer-reviewed reports in the field. Companies may be making premature claims about the power of neuroscience to predict consumer behavior. Overall, neuromarketing has important implications for academic-industrial partnerships, the responsible conduct of research, and the public understanding of the brain. We explore these themes to uncover issues relevant to professional ethics, research, and policy. Of particular relevance to psychiatry, neuromarketing may be seen as an extension of the search for quantification and certainty in previously indefinite aspects of human behavior.

Defining Neighbourhoods as a Measure of Exposure to the Food Environment

Directory of Open Access Journals (Sweden)

Anders K. Lyseen

2015-07-01

Full Text Available Neighbourhoods are frequently used as a measure for individuals’ exposure to the food environment. However, the definitions of neighbourhoods fluctuate and have not been applied consistently in previous studies. Neighbourhoods defined from a single fixed location fail to capture people’s complete exposure in multiple locations, but measuring behaviour using traditional methods can be challenging. This study compares the traditional methods of measuring exposure to the food environment to methods that use data from GPS tracking. For each of the 187 participants, 11 different neighbourhoods were created in which the exposure to supermarkets and fast food outlets were measured. ANOVA, Tukey’s Honestly Significant Difference (HSD test and t-tests were performed to compare the neighbourhoods. Significant differences were found between area sizes and the exposure to supermarkets and fast food outlets for different neighbourhood types. Second, significant differences in exposure to food outlets were found between the urban and rural neighbourhoods. Neighbourhoods are clearly a diffused and blurred concept that varies in meaning depending on each person’s perception and the conducted study. Complexity and heterogeneity of human mobility no longer appear to correspond to the use of residential neighbourhoods but rather emphasise the need for methods, concepts and measures of individual activity and exposure.

Using a Curricular Vision to Define Entrustable Professional Activities for Medical Student Assessment.

Science.gov (United States)

Hauer, Karen E; Boscardin, Christy; Fulton, Tracy B; Lucey, Catherine; Oza, Sandra; Teherani, Arianne

2015-09-01

The new UCSF Bridges Curriculum aims to prepare students to succeed in today's health care system while simultaneously improving it. Curriculum redesign requires assessment strategies that ensure that graduates achieve competence in enduring and emerging skills for clinical practice. To design entrustable professional activities (EPAs) for assessment in a new curriculum and gather evidence of content validity. University of California, San Francisco, School of Medicine. Nineteen medical educators participated; 14 completed both rounds of a Delphi survey. Authors describe 5 steps for defining EPAs that encompass a curricular vision including refining the vision, defining draft EPAs, developing EPAs and assessment strategies, defining competencies and milestones, and mapping milestones to EPAs. A Q-sort activity and Delphi survey involving local medical educators created consensus and prioritization for milestones for each EPA. For 4 EPAs, most milestones had content validity indices (CVIs) of at least 78 %. For 2 EPAs, 2 to 4 milestones did not achieve CVIs of 78 %. We demonstrate a stepwise procedure for developing EPAs that capture essential physician work activities defined by a curricular vision. Structured procedures for soliciting faculty feedback and mapping milestones to EPAs provide content validity.

Diverse Food Items Are Similarly Categorized by 8- to 13-Year-Old Children

Science.gov (United States)

Beltran, Alicia; Knight Sepulveda, Karina; Watson, Kathy; Baranowski, Tom; Baranowski, Janice; Islam, Noemi; Missaghian, Mariam

2008-01-01

Objective: Assess how 8- to 13-year-old children categorized and labeled food items for possible use as part of a food search strategy in a computerized 24-hour dietary recall. Design: A set of 62 cards with pictures and names of food items from 18 professionally defined food groups was sorted by each child into piles of similar food items.…

Defining the "Good Mother" and the "Professional Teacher": Parent-Teacher Relationships in an Affluent School District

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Landeros, Mary

2011-01-01

This article examines the challenges of parent-teacher relationships in an affluent school district, drawing on 30 in-depth interviews of mothers and elementary school teachers in the USA. Professional women who have put their careers on hold to care for their children are apt to define being a good mother in terms of the academic achievement of…

The challenge of defining risk-based metrics to improve food safety: inputs from the BASELINE project.

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Manfreda, Gerardo; De Cesare, Alessandra

2014-08-01

In 2002, the Regulation (EC) 178 of the European Parliament and of the Council states that, in order to achieve the general objective of a high level of protection of human health and life, food law shall be based on risk analysis. However, the Commission Regulation No 2073/2005 on microbiological criteria for foodstuffs requires that food business operators ensure that foodstuffs comply with the relevant microbiological criteria. Such criteria define the acceptability of a product, a batch of foodstuffs or a process, based on the absence, presence or number of micro-organisms, and/or on the quantity of their toxins/metabolites, per unit(s) of mass, volume, area or batch. The same Regulation describes a food safety criterion as a mean to define the acceptability of a product or a batch of foodstuff applicable to products placed on the market; moreover, it states a process hygiene criterion as a mean indicating the acceptable functioning of the production process. Both food safety criteria and process hygiene criteria are not based on risk analysis. On the contrary, the metrics formulated by the Codex Alimentarius Commission in 2004, named Food Safety Objective (FSO) and Performance Objective (PO), are risk-based and fit the indications of Regulation 178/2002. The main aims of this review are to illustrate the key differences between microbiological criteria and the risk-based metrics defined by the Codex Alimentarius Commission and to explore the opportunity and also the possibility to implement future European Regulations including PO and FSO as supporting parameters to microbiological criteria. This review clarifies also the implications of defining an appropriate level of human protection, how to establish FSO and PO and how to implement them in practice linked to each other through quantitative risk assessment models. The contents of this review should clarify the context for application of the results collected during the EU funded project named BASELINE (www

RATINGS OF THE HYGIENIC CONDITIONS AND VERIFICATION PROFESSIONAL COMPETENCE EMPLOYEE IN COMMON FOOD SERVICES

Directory of Open Access Journals (Sweden)

Lucia Zeleňáková

2012-02-01

Full Text Available The general food legislation is a key element in creating systems for food safety and food. Its observance, particularly the general hygiene requirements, a prerequisite for the introduction of the HACCP system, and thus the overall safety of food preparation. The level of hygiene in catering premises reflects the responsibility of their management to food safety and also demonstrates the willingness of management to gain the favor of customers. In providing common food services and catering services to the public is always a danger of contagion that can spread the food, but also finished products. To avoid this possibility, it is necessary to apply the rules of hygiene. Establishments which provide catering services must meet the requirements to ensure the health of boarders. The common food services are very strict controled and is our aim to provide pointers on how to minimize risk and liability. Very dangerous is also bacterial transfer rates between hands and other common surfaces involved in food preparation in the kitchen. In our work we were rating the hygienic conditions and also verificating professional competence employee in common food services by using the modern methods like 3MTM PetrifilmTM .

Can we define a tolerable level of risk in food allergy? Report from a EuroPrevall/UK Food Standards Agency workshop

DEFF Research Database (Denmark)

Madsen, Charlotte Bernhard; Hattersley, S.; Allen, K. J.

2012-01-01

and that it is essential to address the current lack of agreed action levels for cross‐contamination with allergens if food allergen management practice is to be improved. The discussions also indicated that it was difficult to define and quantify a tolerable level of risk, although both the clinical and the industry......There is an emerging consensus that, as with other risks in society, zero risk for food‐allergic people is not a realistic or attainable option. Food allergy challenge data and new risk assessment methods offer the opportunity to develop quantitative limits for unintended allergenic ingredients...... which can be used in risk‐based approaches. However, a prerequisite to their application is defining a tolerable level of risk. This requires a value judgement and is ultimately a ‘societal’ decision that has to involve all relevant stakeholders. The aim of the workshop was to bring together key...

21 CFR 357.280 - Professional labeling.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Professional labeling. 357.280 Section 357.280 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) DRUGS... Drug Products § 357.280 Professional labeling. The labeling provided to health professionals (but not...

21 CFR 333.280 - Professional labeling.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Professional labeling. 333.280 Section 333.280 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) DRUGS... Drug Products § 333.280 Professional labeling. The labeling provided to health professionals (but not...

21 CFR 357.180 - Professional labeling.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Professional labeling. 357.180 Section 357.180 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) DRUGS... Products § 357.180 Professional labeling. The labeling provided to health professionals (but not to the...

Can we define a tolerable level of risk in food allergy? Report from a EuroPrevall/UK Food Standards Agency workshop.

Science.gov (United States)

Madsen, C B; Hattersley, S; Allen, K J; Beyer, K; Chan, C-H; Godefroy, S B; Hodgson, R; Mills, E N C; Muñoz-Furlong, A; Schnadt, S; Ward, R; Wickman, M; Crevel, R

2012-01-01

There is an emerging consensus that, as with other risks in society, zero risk for food-allergic people is not a realistic or attainable option. Food allergy challenge data and new risk assessment methods offer the opportunity to develop quantitative limits for unintended allergenic ingredients which can be used in risk-based approaches. However, a prerequisite to their application is defining a tolerable level of risk. This requires a value judgement and is ultimately a 'societal' decision that has to involve all relevant stakeholders. The aim of the workshop was to bring together key representatives from the stakeholders (regulators, food industry, clinical researchers and patients), and for the first time ever discuss the definition of a tolerable level of risk with regard to allergic reactions to food. The discussions revealed a consensus that zero risk was not a realistic option and that it is essential to address the current lack of agreed action levels for cross-contamination with allergens if food allergen management practice is to be improved. The discussions also indicated that it was difficult to define and quantify a tolerable level of risk, although both the clinical and the industry groups tried to do so. A consensus emerged that doing nothing was not a viable option, and there was a strong desire to take action to improve the current situation. Two concrete actions were suggested: (1) Action levels should be derived from the data currently available. Different scenarios should be examined and further developed in an iterative process. On the basis of this work, a tolerable level of risk should be proposed. (2) 'One-dose' clinical trial with a low challenge dose should be performed in multiple centres to provide additional information about the general applicability of dose-distribution models and help validate the threshold levels derived. © 2011 Blackwell Publishing Ltd.

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

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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.

An exploration of knowledge, attitudes and advice given by health professionals to parents in Ireland about the introduction of solid foods. A pilot study

Directory of Open Access Journals (Sweden)

Sweeney Mary-Rose

2010-04-01

Full Text Available Abstract Background For the purposes of this paper "weaning is defined as the introduction of the first solid foods to infants". Global recommendations by the World Health Organisation (WHO recommend that all infants be exclusively breast-fed for the first six months of life. No global recommendations have been made for formula fed infants. In Europe it is recommended that weaning foods should be introduced between 18 weeks and 26 weeks regardless of whether infants are breast or formula fed. In the United Kingdom it is recommended that solids be introduced at around six-months for both breast and formula fed infants. In Ireland official guidelines recommend that breast fed infants should be introduced solids at 6 months of age while for formula fed infants the recommendation is for 4 months. The disparity between these global, European, UK and local recommendations may be a source of confusion for parents and health care professional based in Ireland. Emerging evidence suggests that babies in Ireland are given solid foods before the recommended age but there has been little investigation of the weaning advice provided by health professionals. Since community health professionals have routine parent interactions in the pre-weaning and early-weaning period and hence are in a unique position to positively influence parental weaning decisions, this study aimed to explore their knowledge, attitudes and advice practices about weaning. Methods A mixed-methods approach was used for the research, commencing with a multi-disciplinary focus group to guide and develop a questionnaire. Questionnaires were then distributed in a postal survey to General Practitioners (GPs (n 179, Practice Nurses (PNs (n 121, Public Health Nurses (PHNs (n 107 and Community Dieticians (CDs (n 8. Results The results indicate varying levels of knowledge of official weaning recommendations and a variety of advice practices. CDs and PHNs acknowledged a clear role in providing

An exploration of knowledge, attitudes and advice given by health professionals to parents in Ireland about the introduction of solid foods. A pilot study.

LENUS (Irish Health Repository)

Allcutt, Claire

2010-04-21

ABSTRACT: BACKGROUND: For the purposes of this paper "weaning is defined as the introduction of the first solid foods to infants". Global recommendations by the World Health Organisation (WHO) recommend that all infants be exclusively breast-fed for the first six months of life. No global recommendations have been made for formula fed infants. In Europe it is recommended that weaning foods should be introduced between 18 weeks and 26 weeks regardless of whether infants are breast or formula fed. In the United Kingdom it is recommended that solids be introduced at around six-months for both breast and formula fed infants. In Ireland official guidelines recommend that breast fed infants should be introduced solids at 6 months of age while for formula fed infants the recommendation is for 4 months. The disparity between these global, European, UK and local recommendations may be a source of confusion for parents and health care professional based in Ireland. Emerging evidence suggests that babies in Ireland are given solid foods before the recommended age but there has been little investigation of the weaning advice provided by health professionals. Since community health professionals have routine parent interactions in the pre-weaning and early-weaning period and hence are in a unique position to positively influence parental weaning decisions, this study aimed to explore their knowledge, attitudes and advice practices about weaning. METHODS: A mixed-methods approach was used for the research, commencing with a multi-disciplinary focus group to guide and develop a questionnaire. Questionnaires were then distributed in a postal survey to General Practitioners (GPs) (n 179), Practice Nurses (PNs) (n 121), Public Health Nurses (PHNs) (n 107) and Community Dieticians (CDs) (n 8). RESULTS: The results indicate varying levels of knowledge of official weaning recommendations and a variety of advice practices. CDs and PHNs acknowledged a clear role in providing weaning

Defining the patient safety attitudes and influencing factors of health professionals working at maternity hospitals.

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Tunçer Ünver, Gamze; Harmanci Seren, Arzu Kader

2018-02-27

To determine patient safety attitudes of midwives, nurses and physicians and to examine the difference or correlation in patient safety attitudes of midwives, nurses and physicians working in maternity hospitals. It has been suggested that it is necessary to define the factors affecting patient safety attitudes of health professionals working in maternity hospitals. A descriptive and correlational design was employed.The sample comprised 58 midwives, 134 nurses and 63 physicians (255) in two maternity hospitals in Istanbul, Turkey. The data were collected using an 'information form' and a 'Patient Safety Attitude Questionnaire'. The safety attitudes of participants were generally found to be negative. However, midwives had more positive patient safety attitudes and the age, unit, adequacy of patient safety training and the importance of patient safety were the most effective variables. As health professionals working in maternity hospitals generally have negative patient safety attitudes and because patient safety training provided better attitudes among the participants, these training programmes should be developed and implemented considering the differences among age groups and units. Health professionals have different views on the patient safety culture; therefore, training needs to involve everyone to create a shared vision for patient safety. © 2018 John Wiley & Sons Ltd.

Evaluation of a Validated Food Frequency Questionnaire for Self-Defined Vegans in the United States

Science.gov (United States)

Dyett, Patricia; Rajaram, Sujatha; Haddad, Ella H.; Sabate, Joan

2014-01-01

This study aimed to develop and validate a de novo food frequency questionnaire for self-defined vegans in the United States. Diet histories from pilot samples of vegans and a modified ‘Block Method’ using seven selected nutrients of concern in vegan diet patterns, were employed to generate the questionnaire food list. Food frequency responses of 100 vegans from 19 different U.S. states were obtained via completed mailed questionnaires and compared to multiple telephone-conducted diet recall interviews. Computerized diet analyses were performed. Correlation coefficients, t-tests, rank, cross-tabulations, and probability tests were used to validate and compare intake estimates and dietary reference intake (DRI) assessment trends between the two methods. A 369-item vegan-specific questionnaire was developed with 252 listed food frequency items. Calorie-adjusted correlation coefficients ranged from r = 0.374 to 0.600 (p vegans). This vegan-specific questionnaire can be a useful assessment tool for health screening initiatives in U.S. vegan communities. PMID:25006856

Evaluation of a validated food frequency questionnaire for self-defined vegans in the United States.

Science.gov (United States)

Dyett, Patricia; Rajaram, Sujatha; Haddad, Ella H; Sabate, Joan

2014-07-08

This study aimed to develop and validate a de novo food frequency questionnaire for self-defined vegans in the United States. Diet histories from pilot samples of vegans and a modified 'Block Method' using seven selected nutrients of concern in vegan diet patterns, were employed to generate the questionnaire food list. Food frequency responses of 100 vegans from 19 different U.S. states were obtained via completed mailed questionnaires and compared to multiple telephone-conducted diet recall interviews. Computerized diet analyses were performed. Correlation coefficients, t-tests, rank, cross-tabulations, and probability tests were used to validate and compare intake estimates and dietary reference intake (DRI) assessment trends between the two methods. A 369-item vegan-specific questionnaire was developed with 252 listed food frequency items. Calorie-adjusted correlation coefficients ranged from r = 0.374 to 0.600 (p vegans). This vegan-specific questionnaire can be a useful assessment tool for health screening initiatives in U.S. vegan communities.

Professional Networks among Rural School Food Service Directors Implementing the Healthy, Hunger-Free Kids Act

Science.gov (United States)

Lubker Cornish, Disa; Askelson, Natoshia M.; Golembiewski, Elizabeth H.

2015-01-01

Purpose/Objectives: This study was designed to explore the professional networks of rural school food service directors (FSD), the resources they use for implementing the Healthy, Hunger-free Kids Act of 2010 (HHFKA), and their needs for information and support to continue to implement successfully. Methods: Rural FSD participated in an in-depth…

Comparative Analysis of Ukrainian and Foreign Scholars' Views on Interpretation of Such Terms as Competency, Professional Competency, Professional Competency of Technicians in Food Technology

Science.gov (United States)

Yakovchuk, Olha

2017-01-01

The article deals with a comparative analysis of the content of such terms as competency, competence and professional competency of technicians in food technology. Special attention has been given to domestic and foreign scholars' research findings on the matter in order to consider the genesis of the term "competency" and its spreading…

Defining, illustrating and reflecting on logic analysis with an example from a professional development program.

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Tremblay, Marie-Claude; Brousselle, Astrid; Richard, Lucie; Beaudet, Nicole

2013-10-01

Program designers and evaluators should make a point of testing the validity of a program's intervention theory before investing either in implementation or in any type of evaluation. In this context, logic analysis can be a particularly useful option, since it can be used to test the plausibility of a program's intervention theory using scientific knowledge. Professional development in public health is one field among several that would truly benefit from logic analysis, as it appears to be generally lacking in theorization and evaluation. This article presents the application of this analysis method to an innovative public health professional development program, the Health Promotion Laboratory. More specifically, this paper aims to (1) define the logic analysis approach and differentiate it from similar evaluative methods; (2) illustrate the application of this method by a concrete example (logic analysis of a professional development program); and (3) reflect on the requirements of each phase of logic analysis, as well as on the advantages and disadvantages of such an evaluation method. Using logic analysis to evaluate the Health Promotion Laboratory showed that, generally speaking, the program's intervention theory appeared to have been well designed. By testing and critically discussing logic analysis, this article also contributes to further improving and clarifying the method. Copyright © 2013 Elsevier Ltd. All rights reserved.

The "natural" aversion: the FDA's reluctance to define a leading food-industry marketing claim, and the pressing need for a workable rule.

Science.gov (United States)

Farris, April L

2010-01-01

As of 2009, the "natural foods" industry has become a 22.3 billion dollar giant and "all-natural" is the second-leading marketing claim for all new food products. Even in such a flourishing market, the Food and Drug Administration (FDA) has never defined the term "natural" through rulemaking. FDA and the U.S. Department of Agriculture (USDA) have instead created separate, non-identical policy statements governing the use of the term "natural," and FDA has abandoned efforts to define "natural" through rulemaking in the face of more pressing priorities. In absence of any governing federal standard, consumer advocacy groups and warring food industries have attempted to define "natural" to fit their preferences through high-stakes litigation of state law claims, leaving courts free to apply diverging standards without the expertise of FDA. Recent case law from federal district courts and the Supreme Court leaves little hope that FDA's current policy statement will preempt state law causes of action. To prevent a potential patchwork of definitions varying by state, and to create a legitimate standard resting on informed scientific expertise rather than consumer whims, FDA should engage in rulemaking to define the term "natural." This paper concludes by sketching potential formulations for such a rule based on FDA's previous successful rule-making ventures and standards used by natural foods retailers.

21 CFR 349.80 - Professional labeling.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Professional labeling. 349.80 Section 349.80 Food... HUMAN USE OPHTHALMIC DRUG PRODUCTS FOR OVER-THE-COUNTER HUMAN USE Labeling § 349.80 Professional labeling. The labeling of any OTC ophthalmic demulcent drug product provided to health professionals (but...

21 CFR 355.60 - Professional labeling.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Professional labeling. 355.60 Section 355.60 Food... HUMAN USE ANTICARIES DRUG PRODUCTS FOR OVER-THE-COUNTER HUMAN USE Labeling § 355.60 Professional... health professionals (but not to the general public) may contain the following additional dosage...

21 CFR 341.90 - Professional labeling.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Professional labeling. 341.90 Section 341.90 Food... HUMAN USE Labeling § 341.90 Professional labeling. The labeling of the product provided to health professionals (but not to the general public) may contain the following additional dosage information for...

[The right to food in obesogenic environments: Reflections on the role of health professionals].

Science.gov (United States)

Piaggio, Laura Raquel

2016-01-01

Faced with the current obesity epidemic, this article problematizes the way the right to food is often circumscribed to situations of nutritional deficit. It is argued that the right to adequate food is violated in obesogenic environments and that protection of the right requires the establishment of measures to regulate advertising and marketing practices regarding ultra-processed products. The work suggests that the main barriers to the implementation of such measures are the strategies employed by Big Food; among these, strategies that have the scientific community as a target and/or means are highlighted. Certain basic underlying assumptions are identified in the discourse of health professionals that contribute to create a framework of legitimacy regarding the consumption of ultra-processed products. The adoption of an ethical position that is free of conflicts of interest is suggested, so as to advocate for needed regulatory measures of a statutory nature.

21 CFR 332.31 - Professional labeling.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Professional labeling. 332.31 Section 332.31 Food... HUMAN USE ANTIFLATULENT PRODUCTS FOR OVER-THE-COUNTER HUMAN USE Labeling § 332.31 Professional labeling. (a) The labeling of the product provided to health professionals (but not to the general public) may...

21 CFR 336.80 - Professional labeling.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Professional labeling. 336.80 Section 336.80 Food... HUMAN USE ANTIEMETIC DRUG PRODUCTS FOR OVER-THE-COUNTER HUMAN USE Labeling § 336.80 Professional labeling. The labeling provided to health professionals (but not to the general public) may contain the...

Modified international e-Delphi survey to define healthcare professional competencies for working with teenagers and young adults with cancer.

Science.gov (United States)

Taylor, Rachel M; Feltbower, Richard G; Aslam, Natasha; Raine, Rosalind; Whelan, Jeremy S; Gibson, Faith

2016-05-03

To provide international consensus on the competencies required by healthcare professionals in order to provide specialist care for teenagers and young adults (TYA) with cancer. Modified e-Delphi survey. International, multicentre study. Experts were defined as professionals having worked in TYA cancer care for more than 12 months. They were identified through publications and professional organisations. Round 1, developed from a previous qualitative study, included 87 closed-ended questions with responses on a nine-point Likert scale and further open-ended responses to identify other skills, knowledge and attitudes. Round 2 contained only items with no consensus in round 1 and suggestions of additional items of competency. Consensus was defined as a median score ranging from 7 to 9 and strength of agreement using mean absolute deviation of the median. A total of 179 registered to be members of the expert panel; valid responses were available from 158 (88%) in round 1 and 136/158 (86%) in round 2. The majority of participants were nurses (35%) or doctors (39%) from Europe (55%) or North America (35%). All 87 items in round 1 reached consensus with an additional 15 items identified for round 2, which also reached consensus. The strength of agreement was mostly high for statements. The areas of competence rated most important were agreed to be: 'Identify the impact of disease on young people's life' (skill), 'Know about side effects of treatment and how this might be different to those experienced by children or older adults' (knowledge), 'Honesty' (attitude) and 'Listen to young people's concerns' (aspect of communication). Given the high degree of consensus, this list of competencies should influence education curriculum, professional development and inform workforce planning. Variation in strength of agreement for some competencies between professional groups should be explored further in pursuit of effective multidisciplinary team working. Published by the BMJ

Defining Conditions for Optimal Inhibition of Food Intake in Rats by a Grape-Seed Derived Proanthocyanidin Extract.

Science.gov (United States)

Serrano, Joan; Casanova-Martí, Àngela; Blay, Mayte; Terra, Ximena; Ardévol, Anna; Pinent, Montserrat

2016-10-20

Food intake depends on homeostatic and non-homeostatic factors. In order to use grape seed proanthocyanidins (GSPE) as food intake limiting agents, it is important to define the key characteristics of their bioactivity within this complex function. We treated rats with acute and chronic treatments of GSPE at different doses to identify the importance of eating patterns and GSPE dose and the mechanistic aspects of GSPE. GSPE-induced food intake inhibition must be reproduced under non-stressful conditions and with a stable and synchronized feeding pattern. A minimum dose of around 350 mg GSPE/kg body weight (BW) is needed. GSPE components act by activating the Glucagon-like peptide-1 (GLP-1) receptor because their effect is blocked by Exendin 9-39. GSPE in turn acts on the hypothalamic center of food intake control probably because of increased GLP-1 production in the intestine. To conclude, GSPE inhibits food intake through GLP-1 signaling, but it needs to be dosed under optimal conditions to exert this effect.

Professionalization of Family Life Education: Defining the Field

Science.gov (United States)

Darling, Carol A.; Fleming, Wm. Michael; Cassidy, Dawn

2009-01-01

An online professional practice analysis of family life educators was conducted resulting in responses from 522 Certified Family Life Educators (CFLEs) and a comparison group of 369 noncertified family practitioners. This survey included questions about the characteristics of CFLEs, their work environments, and practice-related tasks within 10…

Position of the American Dietetic Association: functional foods.

Science.gov (United States)

Hasler, Clare M; Brown, Amy C

2009-04-01

All foods are functional at some physiological level, but it is the position of the American Dietetic Association (ADA) that functional foods that include whole foods and fortified, enriched, or enhanced foods have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels. ADA supports research to further define the health benefits and risks of individual functional foods and their physiologically active components. Health claims on food products, including functional foods, should be based on the significant scientific agreement standard of evidence and ADA supports label claims based on such strong scientific substantiation. Food and nutrition professionals will continue to work with the food industry, allied health professionals, the government, the scientific community, and the media to ensure that the public has accurate information regarding functional foods and thus should continue to educate themselves on this emerging area of food and nutrition science. Knowledge of the role of physiologically active food components, from plant, animal, and microbial food sources, has changed the role of diet in health. Functional foods have evolved as food and nutrition science has advanced beyond the treatment of deficiency syndromes to reduction of disease risk and health promotion. This position paper reviews the definition of functional foods, their regulation, and the scientific evidence supporting this evolving area of food and nutrition. Foods can no longer be evaluated only in terms of macronutrient and micronutrient content alone. Analyzing the content of other physiologically active components and evaluating their role in health promotion will be necessary. The availability of health-promoting functional foods in the US diet has the potential to help ensure a healthier population. However, each functional food should be evaluated on the basis of scientific evidence to ensure appropriate integration

What is the veterinary professional identity? Preliminary findings from web-based continuing professional development in veterinary professionalism.

Science.gov (United States)

Armitage-Chan, E; Maddison, J; May, S A

2016-03-26

Professionalism and professional skills are increasingly being incorporated into veterinary curricula; however, lack of clarity in defining veterinary professionalism presents a potential challenge for directing course outcomes that are of benefit to the veterinary professional. An online continuing education course in veterinary professionalism was designed to address a deficit in postgraduate support in this area; as part of this course, delegates of varying practice backgrounds participated in online discussions reflecting on the implications of professional skills for their clinical practice. The discussions surrounding the role of the veterinary professional and reflecting on strengths and weaknesses in professional skills were analysed using narrative methodology, which provided an understanding of the defining skills and attributes of the veterinary professional, from the perspectives of those involved (i.e. how vets understood their own career identity). The veterinary surgeon was understood to be an interprofessional team member, who makes clinical decisions in the face of competing stakeholder needs and works in a complex environment comprising multiple and diverse challenges (stress, high emotions, financial issues, work-life balance). It was identified that strategies for accepting fallibility, and those necessary for establishing reasonable expectations of professional behaviour and clinical ability, are poorly developed. British Veterinary Association.

How to define a pharmacological or a toxic food?

African Journals Online (AJOL)

Abdelaziz Ghanemi

2014-07-03

Jul 3, 2014 ... The active compounds that might be within the food and bev- erage1 we ... The dangers or benefits that active elements, contained within food ... inhibitory potential of selected Indian spices – possible food drug · interaction.

Defining and Analyzing Traceability Systems in Food Supply Chains

NARCIS (Netherlands)

Scholten, H.; Verdouw, C.N.; Beulens, A.J.M.; Vorst, van der J.G.A.J.

2016-01-01

Traceability is considered to be a vital issue for all stakeholders in food supply chains. The most important driver is the increasing societal need to guarantee food quality and provenance. Because consumers cannot know in detail what processing steps are executed in the production of food and what

Food irradiation: its role in food safety

International Nuclear Information System (INIS)

Qureshi, R. U.

1985-01-01

There are food safety criteria generally defined by international groups and specifically defined by individual countries. Food irradiation will be discussed in the light of food safety regulations. The merits and acceptability of food irradiation in promoting trade within and between countries will also be discussed. The need for public awareness and training of technical personnel will be highlighted

Food irradiation: its role in food safety

Energy Technology Data Exchange (ETDEWEB)

Qureshi, R U

1986-12-31

There are food safety criteria generally defined by international groups and specifically defined by individual countries. Food irradiation will be discussed in the light of food safety regulations. The merits and acceptability of food irradiation in promoting trade within and between countries will also be discussed. The need for public awareness and training of technical personnel will be highlighted

Comparative Analysis of Ukrainian and Foreign Scholars′ Views On Interpretation of Such Terms as Competency, Professional Competency, Professional Competency of Technicians in Food Technology

OpenAIRE

Yakovchuk Olha

2017-01-01

The article deals with a comparative analysis of the content of such terms as competency, competence and professional competency of technicians in food technology. Special attention has been given to domestic and foreign scholars′ research findings on the matter in order to consider the genesis of the term “competency” and its spreading within Ukrainian and foreign pedagogy. Based on the comparison of European standards and the educational and qualification-based specification of technicians ...

Athlete endorsements in food marketing.

Science.gov (United States)

Bragg, Marie A; Yanamadala, Swati; Roberto, Christina A; Harris, Jennifer L; Brownell, Kelly D

2013-11-01

This study quantified professional athletes' endorsement of food and beverages, evaluated the nutritional quality of endorsed products, and determined the number of television commercial exposures of athlete-endorsement commercials for children, adolescents, and adults. One hundred professional athletes were selected on the basis of Bloomberg Businessweek's 2010 Power 100 rankings, which ranks athletes according to their endorsement value and prominence in their sport. Endorsement information was gathered from the Power 100 list and the advertisement database AdScope. Endorsements were sorted into 11 endorsement categories (eg, food/beverages, sports apparel). The nutritional quality of the foods featured in athlete-endorsement advertisements was assessed by using a Nutrient Profiling Index, whereas beverages were evaluated on the basis of the percentage of calories from added sugar. Marketing data were collected from AdScope and Nielsen. Of 512 brands endorsed by 100 different athletes, sporting goods/apparel represented the largest category (28.3%), followed by food/beverages (23.8%) and consumer goods (10.9%). Professional athletes in this sample were associated with 44 different food or beverage brands during 2010. Seventy-nine percent of the 62 food products in athlete-endorsed advertisements were energy-dense and nutrient-poor, and 93.4% of the 46 advertised beverages had 100% of calories from added sugar. Peyton Manning (professional American football player) and LeBron James (professional basketball player) had the most endorsements for energy-dense, nutrient-poor products. Adolescents saw the most television commercials that featured athlete endorsements of food. Youth are exposed to professional athlete endorsements of food products that are energy-dense and nutrient-poor.

Evaluation of a Validated Food Frequency Questionnaire for Self-Defined Vegans in the United States

Directory of Open Access Journals (Sweden)

Patricia Dyett

2014-07-01

Full Text Available This study aimed to develop and validate a de novo food frequency questionnaire for self-defined vegans in the United States. Diet histories from pilot samples of vegans and a modified ‘Block Method’ using seven selected nutrients of concern in vegan diet patterns, were employed to generate the questionnaire food list. Food frequency responses of 100 vegans from 19 different U.S. states were obtained via completed mailed questionnaires and compared to multiple telephone-conducted diet recall interviews. Computerized diet analyses were performed. Correlation coefficients, t-tests, rank, cross-tabulations, and probability tests were used to validate and compare intake estimates and dietary reference intake (DRI assessment trends between the two methods. A 369-item vegan-specific questionnaire was developed with 252 listed food frequency items. Calorie-adjusted correlation coefficients ranged from r = 0.374 to 0.600 (p < 0.001 for all analyzed nutrients except calcium. Estimates, ranks, trends and higher-level participant percentile placements for Vitamin B12 were similar with both methods. Questionnaire intakes were higher than recalls for most other nutrients. Both methods demonstrated similar trends in DRI adequacy assessment (e.g., significantly inadequate vitamin D intake among vegans. This vegan-specific questionnaire can be a useful assessment tool for health screening initiatives in U.S. vegan communities.

Characteristics of Highly Talented International Business Professionals Defined: Qualitative Study among International Business Professionals

Science.gov (United States)

van Heugten, Petra; Heijne-Penninga, Marjolein; Paans, Wolter; Wolfensberger, Marca

2016-01-01

Purpose: The purpose of this paper is to explore the characteristics of talent in relation to international business to facilitate selection and development of talent in human resources (HR) and human resource development (HRD). Design/methodology/approach: A mixed method design was used: focus groups with business professionals to identify the…

Association between intake of less-healthy foods defined by the United Kingdom's nutrient profile model and cardiovascular disease: A population-based cohort study.

Directory of Open Access Journals (Sweden)

Oliver T Mytton

2018-01-01

Full Text Available In the United Kingdom, the Food Standards Agency-Ofcom nutrient profiling model (FSA-Ofcom model is used to define less-healthy foods that cannot be advertised to children. However, there has been limited investigation of whether less-healthy foods defined by this model are associated with prospective health outcomes. The objective of this study was to test whether consumption of less-healthy food as defined by the FSA-Ofcom model is associated with cardiovascular disease (CVD.We used data from the European Prospective Investigation of Cancer (EPIC-Norfolk cohort study in adults (n = 25,639 aged 40-79 years who completed a 7-day diet diary between 1993 and 1997. Incident CVD (primary outcome, cardiovascular mortality, and all-cause mortality (secondary outcomes were identified using record linkage to hospital admissions data and death certificates up to 31 March 2015. Each food and beverage item reported was coded and given a continuous score, using the FSA-Ofcom model, based on the consumption of energy; saturated fat; total sugar; sodium; nonsoluble fibre; protein; and fruits, vegetables, and nuts. Items were classified as less-healthy using Ofcom regulation thresholds. We used Cox proportional hazards regression to test for an association between consumption of less-healthy food and incident CVD. Sensitivity analyses explored whether the results differed based on the definition of the exposure. Analyses were adjusted for age, sex, behavioural risk factors, clinical risk factors, and socioeconomic status. Participants were followed up for a mean of 16.4 years. During follow-up, there were 4,965 incident cases of CVD (1,524 fatal within 30 days. In the unadjusted analyses, we observed an association between consumption of less-healthy food and incident CVD (test for linear trend over quintile groups, p < 0.01. After adjustment for covariates (sociodemographic, behavioural, and indices of cardiovascular risk, we found no association between

MODERN APPROACHES ON DEFINING FOOD QUALITY ON THE EU MARKET

Directory of Open Access Journals (Sweden)

Sebastian Chirimbu

2013-03-01

Full Text Available This paper seeks to prove that, on the EU food market, foodstuff quality presently has a very active complex dynamic dimension determined by the current consumer – agricultural and food industry relationship, apart from its technical dimension as derived from quality standards. This relationship comes as the result of the deep transformation that the food market has undergone in EU member states following the target-oriented action of the European Union aimed at solving the historical food-related issue of its members. Understanding the phenomena characteristic of the current food demand-supply relationship on the EU agricultural and food market and the way this market functions is very important for Romania’s integration in the European Union. This relevance derives both from economic aspects that these phenomena imply and social implications for everyday life.

Defining the end-point of mastication: A conceptual model.

Science.gov (United States)

Gray-Stuart, Eli M; Jones, Jim R; Bronlund, John E

2017-10-01

The great risks of swallowing are choking and aspiration of food into the lungs. Both are rare in normal functioning humans, which is remarkable given the diversity of foods and the estimated 10 million swallows performed in a lifetime. Nevertheless, it remains a major challenge to define the food properties that are necessary to ensure a safe swallow. Here, the mouth is viewed as a well-controlled processor where mechanical sensory assessment occurs throughout the occlusion-circulation cycle of mastication. Swallowing is a subsequent action. It is proposed here that, during mastication, temporal maps of interfacial property data are generated, which the central nervous system compares against a series of criteria in order to be sure that the bolus is safe to swallow. To determine these criteria, an engineering hazard analysis tool, alongside an understanding of fluid and particle mechanics, is used to deduce the mechanisms by which food may deposit or become stranded during swallowing. These mechanisms define the food properties that must be avoided. By inverting the thinking, from hazards to ensuring safety, six criteria arise which are necessary for a safe-to-swallow bolus. A new conceptual model is proposed to define when food is safe to swallow during mastication. This significantly advances earlier mouth models. The conceptual model proposed in this work provides a framework of decision-making to define when food is safe to swallow. This will be of interest to designers of dietary foods, foods for dysphagia sufferers and will aid the further development of mastication robots for preparation of artificial boluses for digestion research. It enables food designers to influence the swallow-point properties of their products. For example, a product may be designed to satisfy five of the criteria for a safe-to-swallow bolus, which means the sixth criterion and its attendant food properties define the swallow-point. Alongside other organoleptic factors, these

Moralizing Food Technology

DEFF Research Database (Denmark)

Coff, Christian Eyde

2015-01-01

Food technologies are common on many levels in society and used by both food professionals and consumers. Food technologies are not neutral. They inform and shape the behaviour of people. This paper presents a theoretical framework for analysing the mediating role of food technology and its influ...

Professional Socialization in Nursing.

Science.gov (United States)

Edens, Geraldine E.

Professional socialization is the process by which individuals acquire the specialized knowledge, skills, attitudes, values, norms, and interests needed to perform their professional roles acceptably. The following interacting domains of potential professional self-growth can be defined as outcomes of the socialization process: self-image, role…

History of safe use as applied to the safety assessment of novel foods and foods derived from genetically modified organisms.

Science.gov (United States)

Constable, A; Jonas, D; Cockburn, A; Davi, A; Edwards, G; Hepburn, P; Herouet-Guicheney, C; Knowles, M; Moseley, B; Oberdörfer, R; Samuels, F

2007-12-01

Very few traditional foods that are consumed have been subjected to systematic toxicological and nutritional assessment, yet because of their long history and customary preparation and use and absence of evidence of harm, they are generally regarded as safe to eat. This 'history of safe use' of traditional foods forms the benchmark for the comparative safety assessment of novel foods, and of foods derived from genetically modified organisms. However, the concept is hard to define, since it relates to an existing body of information which describes the safety profile of a food, rather than a precise checklist of criteria. The term should be regarded as a working concept used to assist the safety assessment of a food product. Important factors in establishing a history of safe use include: the period over which the traditional food has been consumed; the way in which it has been prepared and used and at what intake levels; its composition and the results of animal studies and observations from human exposure. This paper is aimed to assist food safety professionals in the safety evaluation and regulation of novel foods and foods derived from genetically modified organisms, by describing the practical application and use of the concept of 'history of safe use'.

Professional Development. Issue Brief

Science.gov (United States)

Keleher, Julia

2017-01-01

In this professional development research brief, the author sets forth the overarching considerations that should be kept in mind when conceptualizing professional development for educators working with neglected or delinquent youth (N or D). The brief begins by defining professional development and demonstrating why it is a critical support for…

Professional Development in Technology at High Achieving Schools

Science.gov (United States)

Ryan, Kevin D.

2017-01-01

This study analyzed educators' perception of professional development offered through schools in the area of technology implementation and tried to define its perceived effectiveness in meeting the professional development conceptual framework defined by Gardner, Baker, Vogt, and Hodel in "Four Approaches to Professional Development".…

42 CFR Appendix G to Part 5 - Criteria for Designation of Areas Having Shortages of Veterinary Professional(s)

Science.gov (United States)

2010-10-01

... of Veterinary Professional(s) G Appendix G to Part 5 Public Health PUBLIC HEALTH SERVICE, DEPARTMENT... Pt. 5, App. G Appendix G to Part 5—Criteria for Designation of Areas Having Shortages of Veterinary Professional(s) Part I—Geographic Areas A. Criteria for Food Animal Veterinary Shortage. A geographic area will...

Professional competence of social workers’: management methods

Directory of Open Access Journals (Sweden)

V. V. Dudaryov

2015-02-01

Full Text Available In the article the problem of social workers’ professional competence is actualized. It is proved that finding ways to optimize the specialists for social welfare system professional training is in line with common didactic problems of the high school pedagogies. The theoretical analysis of Ukrainian and foreign scientists’ works connected with the aspects of social workers’ professional competence is done. The definition of «competence» and «professional competence» is given. The main components of social workers’ professional competence are defined. These are: motivation (psychological readiness to professional activity; value and semantic (orientation, values, meanings; cognitive and professional (general culture, literacy, vocational education; action and professional (work with people at different social levels, work with information, achievement, etc.; auto­psychological (personal and professional reflection; regulatory (emotional and volitional self­regulation. The general structure and content criteria of social worker’s professional competence are under analysis. The characteristic of innovative forms and methods of social workers’ professional competence management (such as case­study, socio­psychological training is given. The causes for social workers’ successful training in high school are defined. The conclusions of the study are made and promising areas for future studies of the issues related to the subject under consideration are defined.

Work ability among hospital food service professionals: multiple associated variables require comprehensive intervention.

Science.gov (United States)

Fischer, Frida Marina; Martinez, Maria Carmen

2012-01-01

The work of hospital food service is characterized by demands that can be associated with work ability--WA. The aim of this study was to evaluate factors associated with WA among hospital food service professionals and recommend intervention measures. This is a cross sectional study carried out in 2009, conducted in a hospital of São Paulo, Brazil. Participants were 76 (96.2%) of the eligible. They filled out a questionnaire including socio-demographic data, life styles, working conditions and WA. Multivariate linear regression analyses were performed. Factors associated with WA were age (p = 0.051), over commitment (p = 0.011), effort-reward ratio (p = 0.002) and work injuries (p work injuries is consistent with the theoretical model that demonstrated that health status is the basis to maintain the WA. The association of effort-reward imbalance shows that issues related with work organization are relevant for these workers. The association of overcommittment suggests that workers recognize their responsibility with the therapeutic processes of patients. Results showed a number of features of different nature that should be taken into account when implementing measures to improve the WA, to be applied at different levels: individual, task and institutional.

Professionalism, professional certification and the achievement of excellence

International Nuclear Information System (INIS)

Michelsen, S.J.

1991-01-01

Since at least 1985, it seems that many of the articles and speeches directed to the contract management community have moved from a predominantly technical focus to one that is increasing philosophical. Philosophical in that the authors of such pieces attempt to define 'professionalism' and 'professional certification,' and, on occasion even attempt to loosely tie the traits and attributes of both to the achievement of 'excellence.' There is a profound but often misunderstood difference between the development of a professional worker and the establishment of professional qualification standards. In addition, the attainment of 'excellence' is not automatically the result of either. In this presentation these issues are addressed in the context of what contract managers should face and overcome

Academy of Nutrition and Dietetics: Standards of professional performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Sustainable, Resilient, and Healthy Food and Water Systems.

Science.gov (United States)

Tagtow, Angie; Robien, Kim; Bergquist, Erin; Bruening, Meg; Dierks, Lisa; Hartman, Barbara E; Robinson-O'Brien, Ramona; Steinitz, Tamara; Tahsin, Bettina; Underwood, Teri; Wilkins, Jennifer

2014-03-01

Sustainability is the ability of a system to be maintained over the long term. Resilience is the ability of a system to withstand disturbances and continue to function in a sustainable manner. Issues of sustainability and resilience apply to all aspects of nutrition and dietetics practice, can be practiced at both the program and systems level, and are broader than any one specific practice setting or individual intervention. Given an increasing need to apply principles of sustainability and resilience to nutrition and dietetics practice, as well as growing interest among the public and by Registered Dietitian Nutritionists of health issues related to food and water systems, the Hunger and Environmental Nutrition Dietetic Practice Group, with guidance from the Academy of Nutrition and Dietetics Quality Management Committee, has developed the Standards of Professional Performance as a tool for Registered Dietitian Nutritionists working in sustainable, resilient, and healthy food and water systems to assess their current skill levels and to identify areas for further professional development in this emerging practice area. This Standards of Professional Performance document covers six standards of professional performance: quality in practice, competence and accountability, provision of services, application of research, communication and application of knowledge, and utilization and management of resources. Within each standard, specific indicators provide measurable action statements that illustrate how sustainable, resilient, and healthy food and water systems principles can be applied to practice. The indicators describe three skill levels (competent, proficient, and expert) for Registered Dietitian Nutritionists working in sustainable, resilient, and healthy food and water systems. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Is advising food allergic patients to avoid food with precautionary allergen labelling out of date?

Science.gov (United States)

Zurzolo, Giovanni A; de Courten, Maximilian; Koplin, Jennifer; Mathai, Michael L; Allen, Katrina J

2016-06-01

Precautionary allergen labelling (PAL) continues to be used by the food manufacturing industry to alert the food allergic consumer that cross-contact may have occurred during the supply chain for ingredients or the manufacturing process. This review will summarize recent evidence regarding use and interpretation of precautionary labels by industry, healthcare professionals, and food allergic consumers. Consumers find precautionary labels difficult to interpret and often distrust them as disclaimers of product liability. It is unclear from a clinician's perspective how healthcare professionals should advise their patients regarding these statements. Recent studies suggest that consumers do not always read food labels and that these labels are difficult to interpret and are often distrusted by consumers as disclaimers of liability. There is evidence to suggest that this behaviour occurs in all countries assessed that use PAL. The healthcare professional remains confused about the interpretation and value of the current PAL system as it is unclear whether foods that contain no advisory labels are safe to consume. There is a need for improvement in the value and use of precautionary labelling for allergen risk assessment for allergic consumers. New studies have shown the confusion that currently exists in regard to PAL for the healthcare professional and the consumer alike. The studies have also highlighted certain gaps in the literature that, once addressed, will improve the uniformity of PAL and provide the healthcare professional with appropriate advice which they can in turn relay to the allergic consumer. Because of the global supply of food products there is a need for an international approach in improving PAL.

Culinary Education in Food and Cooking Research Societies Organized by Professional Cooks and Cookery Lovers in the Mid-Meiji Era, Report 1

OpenAIRE

今井, 美樹; Miki, IMAI; 昭和女子大学初等教育学科

2014-01-01

This study examines the magazine Hocho-Ambai(Wielding Your Kitchen Knives, all 37 issues published from 1886 to 1891)to explore the activities of societies of culinary education for food and cooking in the mid-Meiji era. The author, from the viewpoint of gender, reviewed, selected and analyzed articles describing the activities of the Society of Art of Cooking Research and the Society of Food Research organized by professional cooks and cookery lovers in the period. The following results were...

Criteria to define a more relevant reference sample of titanium dioxide in the context of food: a multiscale approach.

Science.gov (United States)

Dudefoi, William; Terrisse, Hélène; Richard-Plouet, Mireille; Gautron, Eric; Popa, Florin; Humbert, Bernard; Ropers, Marie-Hélène

2017-05-01

Titanium dioxide (TiO 2 ) is a transition metal oxide widely used as a white pigment in various applications, including food. Due to the classification of TiO 2 nanoparticles by the International Agency for Research on Cancer as potentially harmful for humans by inhalation, the presence of nanoparticles in food products needed to be confirmed by a set of independent studies. Seven samples of food-grade TiO 2 (E171) were extensively characterised for their size distribution, crystallinity and surface properties by the currently recommended methods. All investigated E171 samples contained a fraction of nanoparticles, however, below the threshold defining the labelling of nanomaterial. On the basis of these results and a statistical analysis, E171 food-grade TiO 2 totally differs from the reference material P25, confirming the few published data on this kind of particle. Therefore, the reference material P25 does not appear to be the most suitable model to study the fate of food-grade TiO 2 in the gastrointestinal tract. The criteria currently to obtain a representative food-grade sample of TiO 2 are the following: (1) crystalline-phase anatase, (2) a powder with an isoelectric point very close to 4.1, (3) a fraction of nanoparticles comprised between 15% and 45%, and (4) a low specific surface area around 10 m 2  g - 1 .

Integrating professional behavior development across a professional allied health curriculum.

Science.gov (United States)

Tsoumas, Linda J; Pelletier, Deborah

2007-01-01

Professional behaviors are an integral part of clinical practice in all allied health and medical fields. A systematic process for instruction, the education, and development of professional behaviors, cannot be taught in the same way that memorization of human anatomy or medical terminology is taught. One cannot expect professional behaviors to just appear in an individual upon graduation and entry into a health care field. Professional behavior development is an essential component of physical therapy professional education and is clearly defined through the guiding documents of the American Physical Therapy Association, which include 'A Normative Model of Physical Therapist Professional Education,' 'Evaluative Criteria for Accreditation of Education Programs for the Preparation of Physical Therapists,' and the 'Guide to Physical Therapist Practice.' Building a comprehensive and progressive curricular thread for professional behaviors can pose a challenge for a professional program and the core faculty. This paper will present a curricular model of weaving professional behaviors into a core entry-level professional curriculum using a specific curricular thread, activities for different levels of students, and assessment at each point in the path. This paper will demonstrate the potential for universal application of a professional behaviors.

Moralizing Food Technology

DEFF Research Database (Denmark)

Coff, Christian Eyde

2015-01-01

Food technologies are common on many levels in society and used by both food professionals and consumers. Food technologies are not neutral. They inform and shape the behaviour of people. This paper presents a theoretical framework for analysing the mediating role of food technology and its...... influence on food ethics. Post-phenomenology and the idea of a technologically mediated morality are central theoretical approaches. Four elements are included in the analytical framework: perception, interpretation, intentionality, and mediated morality. The framework is applied to two cases; food safety...

Food quality and the consumers

DEFF Research Database (Denmark)

Lassen, Jesper

1993-01-01

Executive Summary: 1. Consumers and professionals in the food sector will differ in the way they view food quality. Professionals have knowledge and resources to establish quality based on objective criteria. Consumers lack both, and they are typically concerned with many different products...... resources, of means of transportation, of time, of knowledge. Consumers' shopping behaviour is therefore an imperfect indicator of the quality consumers want, insufficient way of communicating consumer wishes to the food sector. 3. The fact that the food producer may be separated from the consumer...... certain attributes of food products or materials which may contradict consumer intentions. Economic pressure to reduce costs may lead to deteriorating quality. 5. While the information supplied by the market may be enough to give feed back on products launched based on the trial-and-error method...

Food Aid and Security: The Hunger Professionals' Dilemma

National Research Council Canada - National Science Library

Waters, Dale C

1995-01-01

.... Those providing aid to the starving are finding out that food alone is not enough. Without security -- without lasting political solutions -- food is just another weapon to sustain the conflicts and magnify the suffering...

Home economics: origin, development and professional working field

Directory of Open Access Journals (Sweden)

Ana Carla Menezes de Oliveira

2010-05-01

Full Text Available Home Economics is not only a set of practical knowledge housewives must possess to prepare food empirically, make and repair clothes, take care of their children and do domestic chores. The objective of this article is to discuss the area of Economics defined as Home Economics, focusing on its origin, evolution, the working field of its specialists and its prospects for the 21st century. Results show the need for scientific and professional knowledge of Home Economics in schools, families and society. The study of Home Economics is of great importance because both school and family are part of society and present very complex phenomena, therefore an adequate and efficient solution for those phenomena demand the knowledge of specialized scientific notions of Home Economics.

Professional nursing values: A concept analysis.

Science.gov (United States)

Schmidt, Bonnie J; McArthur, Erin C

2018-01-01

The aim of this concept analysis is to clarify the meaning of professional nursing values. In a time of increasing ethical dilemmas, it is essential that nurses internalize professional values to develop and maintain a professional identity. However, nursing organizations and researchers provide different conceptions of professional nursing values, leading to a lack of clarity as to the meaning and attributes of this construct. Walker and Avant's (2011) method was used to guide an analysis of this concept. Resources published from 1973 to 2016 were identified via electronic databases and hand-searching of reference lists. A review of the literature was completed and the data were analyzed to identify uses of the concept; the defining attributes of the concept; borderline, related, contrary, and illegitimate examples; antecedents and consequences; and empirical referents. Professional nursing values were defined as important professional nursing principles of human dignity, integrity, altruism, and justice that serve as a framework for standards, professional practice, and evaluation. Further research is needed in the development and testing of professional nursing values theory, and the reassessment of values instruments. Core professional values that are articulated may help unify the profession and demonstrate the value of nursing to the public. © 2017 Wiley Periodicals, Inc.

Standards and Professional Development

Science.gov (United States)

Zengler, Cynthia J.

2017-01-01

The purpose of this paper is to describe the professional development that has taken place in conjunction with Ohio adopting the College and Career Readiness (CCR) Standards. The professional development (PD) has changed over time to include not only training on the new standards and lesson plans but training on the concepts defined in the…

Novel foods and food allergies : an exploratory study of novel foods as allergy management strategy

NARCIS (Netherlands)

Putten, van M.C.

2009-01-01

Food allergy represents an increasing concern to society. It is defined as an inappropriate immunological reaction to normally harmless food components and affects 5-8% of children and 1-2% of adults. Since at the time of writing no cure for food allergy exists, food allergic consumers need to avoid

EAACI Food Allergy and Anaphylaxis Guidelines. Protecting consumers with food allergies

DEFF Research Database (Denmark)

Muraro, A; Hoffmann-Sommergruber, K; Holzhauser, T

2014-01-01

production. There is an urgent requirement for effective communication between health care professionals, patient organizations, food industry representatives and regulators to develop a better approach to protecting consumers with food allergies. This article is protected by copyright. All rights reserved....... and expectations of the food allergic consumer in that context. There is a general duty of care on the food industry and obligations in European Union legislation to reduce and manage the presence of allergens alongside other food hazards. Current evidence enables quantification of allergen reference doses used...

Food and beverage environment analysis and monitoring system: a reliability study in the school food and beverage environment.

Science.gov (United States)

Bullock, Sally Lawrence; Craypo, Lisa; Clark, Sarah E; Barry, Jason; Samuels, Sarah E

2010-07-01

States and school districts around the country are developing policies that set nutrition standards for competitive foods and beverages sold outside of the US Department of Agriculture's reimbursable school lunch program. However, few tools exist for monitoring the implementation of these new policies. The objective of this research was to develop a computerized assessment tool, the Food and Beverage Environment Analysis and Monitoring System (FoodBEAMS), to collect data on the competitive school food environment and to test the inter-rater reliability of the tool among research and nonresearch professionals. FoodBEAMS was used to collect data in spring 2007 on the competitive foods and beverages sold in 21 California high schools. Adherence of the foods and beverages to California's competitive food and beverage nutrition policies for schools (Senate Bills 12 and 965) was determined using the data collected by both research and nonresearch professionals. The inter-rater reliability between the data collectors was assessed using the intraclass correlation coefficient. Researcher vs researcher and researcher vs nonresearcher inter-rater reliability was high for both foods and beverages, with intraclass correlation coefficients ranging from .972 to .987. Results of this study provide evidence that FoodBEAMS is a promising tool for assessing and monitoring adherence to nutrition standards for competitive foods sold on school campuses and can be used reliably by both research and nonresearch professionals. Copyright 2010 American Dietetic Association. Published by Elsevier Inc. All rights reserved.

Teacher Professionalism: The Wrong Conversation.

Science.gov (United States)

Coulter, David; Orme, Liz

2000-01-01

Defining teachers as professionals in the same way that doctors or engineers are professionals is reductionist because such definition generally distorts the moral dimensions of teaching by using the wrong language (clients, customers), focusing on limited forms of knowledge, and ignoring the fundamental democratic character of education.…

Food for the ageing population

NARCIS (Netherlands)

Raats, M.M.; Groot, de C.P.G.M.; Staveren, van W.A.

2008-01-01

The world’s ageing population is increasing and food professionals will have to address the needs of older generations more closely in the future. This unique volume reviews the characteristics of the ageing population as food consumers, the role of nutrition in healthy ageing and the design of food

Food irradiation

International Nuclear Information System (INIS)

Mercader, J.P.; Emily Leong

1985-01-01

The paper discusses the need for effective and efficient technologies in improving the food handling system. It defines the basic premises for the development of food handling. The application of food irradiation technology is briefly discussed. The paper points out key considerations for the adoption of food irradiation technology in the ASEAN region (author)

Shaping professional identity for sustainability. Evidence in Finnish public catering.

Science.gov (United States)

Mikkola, Minna

2009-08-01

Catering for sustainability is often presented as a legitimate perspective for caterers to promote more equitable economic development locally and across distances through food procurement, integrated with environmental protection and concern for the welfare of customers and staff. Caterers are thus seen as agents responsible for sustainable food systems within their reach. This paper explores how public caterers use their position and productive intelligence in promoting a sustainable food system within the power field of their contextual networks. This article crystallises this 'agency for sustainability' as professional identity for sustainability, the shaping of which is analysed in Finnish public catering. The paper identifies eased and positive, troubled and critical as well as delimited and distancing approaches for sustainability, with respective views and efforts for sustainable food systems. The shaping of professional identity for sustainability could serve as co-operative platform for future contextual developments towards more sustainable food systems. Such progress could result in better alignment with political guidelines for sustainability and caterers' satisfaction due to their heightened professional position reaching beyond 'kitchen walls' to construct everyday sustainability.

Functional food acceptance in the food chain

DEFF Research Database (Denmark)

Krutulyte, Rasa

This thesis analyses consumer acceptance of functional foods and food manufacturers' decision to develop functional foods. The thesis sets up four key research questions: (1) How consumers accept functional foods enriched with omega-3? (2) How the intention of purchasing carrier ingredient...... another central issue of the paper. Results revealed that the general attitudes towards functional foods are related to the purchase intention with regard to functional foods described by their carrier/ingredient combinations. Consumers' attitudes towards specific carrier ingredient combinations define...... influence food manufacturers' decision making with regards to production of functional foods. Internal factors such as organisational characteristics, innovation characteristics, and external factors such as functional food ingredient suppliers' marketing efforts, collaboration between suppliers and food...

Food Safety

Science.gov (United States)

... Price Tag Read the Food Label Kitchen Timesavers Cooking for Your Family Tasty & Low-Cost Recipes Sample 2-Week Menus Resources for Professionals MyPlate Tip Sheets Print Materials Infographics 5 Ways ...

Defining antimicrobial stewardship competencies for undergraduate health professional education in the United Kingdom: A study protocol.

Science.gov (United States)

Courtenay, Molly; Castro-Sánchez, Enrique; Deslandes, Rhian; Hodson, Karen; Lim, Rosemary; Morris, Gary; Reeves, Scott; Weiss, Marjorie

2018-04-16

Multi-drug resistant infections have been identified as one of the greatest threats to human health. Healthcare professionals are involved in an array of patient care activities for which an understanding of antimicrobial stewardship is important. Although antimicrobial prescribing and stewardship competencies have been developed for healthcare professionals who adopt the role of a prescriber, competencies do not exist for other medicine-related stewardship activities. Undergraduate education provides an ideal opportunity to prepare healthcare professionals for these roles and activities. This report presents a protocol for a study designed to provide national consensus on antimicrobial stewardship competencies appropriate for undergraduate healthcare professional education. A modified Delphi process will be used in which a panel of Experts, comprising members from across the United Kingdom, with expertise in prescribing and medicines management with regard to the education and practice of healthcare professionals, and antimicrobial prescribing and stewardship, will be invited to take part in two survey rounds. The competencies developed will be applicable to all undergraduate healthcare professional education programmes. They will help to standardise curricula content and enhance the impact of antimicrobial stewardship education.

The Climate Change Challenge for Land Professionals

DEFF Research Database (Denmark)

Enemark, Stig

2014-01-01

“Climate change is the defining challenge of our time”. This statement by UN Secretary General Ban Ki Moon (2009) is still valid. The challenges of food shortage, environmental degradation and natural disasters are to a large extent caused by the overarching challenge of climate change, while...... the rapid urbanisation is a general trend that in itself has a significant impact on climate change. Measures for adaptation to climate change must be integrated into strategies for poverty reduction to ensure sustainable development and for meeting the Millennium Development Goals and beyond. Sustainable...... monitoring systems and systems for land administration and management should serve as a basis for climate change mitigation and adaptation as well as prevention and management of natural disasters. In facing the climate change challenge the role of land professionals is twofold: • Monitoring change...

29 CFR 541.300 - General rule for professional employees.

Science.gov (United States)

2010-07-01

... REGULATIONS DEFINING AND DELIMITING THE EXEMPTIONS FOR EXECUTIVE, ADMINISTRATIVE, PROFESSIONAL, COMPUTER AND OUTSIDE SALES EMPLOYEES Professional Employees § 541.300 General rule for professional employees. (a) The... 29 Labor 3 2010-07-01 2010-07-01 false General rule for professional employees. 541.300 Section...

Implementation of Real-World Experiential Learning in a Food Science Course Using a Food Industry-Integrated Approach

Science.gov (United States)

Hollis, Francine H.; Eren, Fulya

2016-01-01

Success skills have been ranked as the most important core competency for new food science professionals to have by food science graduates and their employers. It is imperative that food science instructors promote active learning in food science courses through experiential learning activities to enhance student success skills such as oral and…

Characterization of titanium dioxide nanoparticles in food products: Analytical methods to define nanoparticles

NARCIS (Netherlands)

Peters, R.J.B.; Bemmel, G. van; Herrera-Rivera, Z.; Helsper, H.P.F.G.; Marvin, H.J.P.; Weigel, S.; Tromp, P.C.; Oomen, A.G.; Rietveld, A.G.; Bouwmeester, H.

2014-01-01

Titanium dioxide (TiO2) is a common food additive used to enhance the white color, brightness, and sometimes flavor of a variety of food products. In this study 7 food grade TiO2 materials (E171), 24 food products, and 3 personal care products were investigated for their TiO 2 content and the

Characterization of Titanium Dioxide Nanoparticles in Food Products: Analytical Methods To Define Nanoparticles

NARCIS (Netherlands)

Peters, R.J.B.; Bemmel, van M.E.M.; Herrera-Rivera, Z.; Helsper, J.P.F.G.; Marvin, H.J.P.; Weigel, S.; Tromp, P.C.; Oomen, A.G.; Rietveld, A.G.; Bouwmeester, H.

2014-01-01

Titanium dioxide (TiO2) is a common food additive used to enhance the white color, brightness, and sometimes flavor of a variety of food products. In this study 7 food grade TiO2 materials (E171), 24 food products, and 3 personal care products were investigated for their TiO2 content and the

Motivation of Professional Choice as a Component of Professional Subjectness in Teachers

OpenAIRE

Budnikova S.P.,

2017-01-01

The paper addresses the issue of factors that define the choice of university and future profession in prospective students of the Tula State Lev Tolstoy Pedagogical University. The motives of professional choice are essential when it comes to analyzing the conditions of development of professional subjectness. Our study involved 62% of all first-year students and 85% of first-year students of pedagogical departments. We used our specially developed questionnaire “Motives of University Choice...

The Regulation of Food Science and Technology Professions in Europe

Directory of Open Access Journals (Sweden)

Rui Costa

2014-04-01

Full Text Available The regulation of a profession is justified when it improves consumer protection and public health. Higher education food science and technology (FST degrees, widely offered in many universities in Europe open to a wide range of jobs in the food sectors where the employees could cover different positions, roles and carry out diverse activities dealing with the food production and the quality and safety of the food products. This work reviews the state of the art of the FST regulated professions requiring higher education qualifications in the European countries. The research was carried out by collecting specific information on regulated professions by contacting unions, professional associations, public servant categories/professions, and by visiting national and EU websites.  The data collected for each regulated profession were: country, training/education required, date of implementation of regulation, professional training (if required, capability test (if required and acts required by law to be signed by a regulated professional. Only professions that required a higher education diploma were included in this search. Few countries were found to have a regulated profession in FST, in particular: Food Engineering (Turkey, Food Technologist (Greece, Iceland, Italy and Slovenia, and Oenologist (Italy, Portugal and Spain. FST regulated professions in Europe are thus scarce and have a rather limited history. The Food Technologist in Italy and the Food Engineer in Turkey were found to be the only completely regulated professions found in Europe. Food and professional regulation have been evolved over the years and raised the debate on the regulation of FST professions. Academia as well as other policymakers has to further contribute to this discussion to keep high the standards for quality of education and training of the qualified workforce and professionals in the food sector.

No association of defined variability in leptin, leptin receptor, adiponectin, proopiomelanocortin and ghrelin gene with food preferences in the Czech population.

Science.gov (United States)

Bienertova-Vasku, Julie; Bienert, Petr; Tomandl, Josef; Forejt, Martin; Vavrina, Martin; Kudelkova, Jana; Vasku, Anna

2008-02-01

Previously, it has been reported that mutations in the genes encoding for adipokines may be associated with impaired food intake and may serve as potential obesity biomarkers. The aim of this study was to investigate the possible associations of defined variability in leptin, leptin receptor, adiponectin, proopiomelanocortin and ghrelin genes with food preferences in the obese and non-obese Czech population and evaluate their potential as the obesity susceptibility genes. Using PCR followed by restriction analysis, we studied 185 volunteers. Basic anthropometrical characteristics associated to obesity were measured and the food intake was monitored using a 7-day record method. In the group of obese individuals, a subset of 34 morbidly obese patients was studied for plasma leptin and soluble leptin receptor levels. None of the examined polymorphisms was associated to anthropometrical or demographic characteristics of the study subjects. The Gln223Arg polymorphism within the leptin receptor gene was significantly associated with lower plasma leptin levels (the RR genotype being more frequent in patients with lower plasma leptin levels; P = 0.001). No associations of the examined polymorphisms with food preferences was observed. Based on our results, the examined polymorphisms in the adipokine genes do not seem to be the major risk factor for obesity development in the Czech population nor significantly affect food preferences.

Awareness of nutrition problems among Vietnamese health and education professionals.

Science.gov (United States)

Pham, Thi Hai Quynh; Worsley, Anthony; Lawrence, Mark; Marshall, Bernie

2017-10-01

Professionals who provide nutrition education and consulting to the public are encouraged to take into account the health, environmental and social contexts that influence health-related attitudes and behaviours in the population. This paper examined the awareness of shifts in population health outcomes associated with the nutrition transition in Vietnam among university nutrition lecturers, health professionals and school education professionals. Most of these professionals held accurate views of the current population health issues in Vietnam. However, they differed in their awareness of the seriousness of overweight and obesity. Although the majority indicated that the prevalence of obesity and non-communicable diseases (NCDs) had increased, nearly half believed that the government should complete its attempts to control undernutrition before trying to control obesity. More health professionals believed that food marketing was responsible for the growing prevalence of children's obesity, and more of them disapproved of the marketing of less healthy food to children. In contrast, the university nutrition lecturers were least aware of food marketing and the seriousness of obesity. Of the three groups, the university nutrition lecturers held less accurate perceptions of nutrition transition problems and their likely drivers. There is an urgent need for greater provision of public nutrition education for all three groups of professionals. © The Author 2016. Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

Strengthening the Ties That Bind: Integrating Undergraduate Liberal and Professional Study. Report of the Professional Preparation Network.

Science.gov (United States)

Stark, Joan S.; Lowther, Malcolm A.

The integration of undergraduate liberal and professional education is discussed in the following chapters: (1) "A Call to Action"; (2) "Binding Values, Changing Times and Curricular Balance"; (3) "Seizing Opportunities for Excellence"; (4) "Defining the Educated Professional"; (5) "Extending a Constructive Debate"; and (6) "A New Spirit of…

The Three C's of School Food Service.

Science.gov (United States)

Becker, Thelma L.

1986-01-01

Outlines (1) the changes that have occurred in school food service since the National School Lunch Act of 1946, (2) the choices in foods served and in new markets, and (3) an action plan for the challenges facing school food service professionals. (MLF)

Discourse analysis and personal/professional development

International Nuclear Information System (INIS)

Boyes, C.

2004-01-01

The article discusses discourse analysis and its relevance to personal and professional development, drawing on elements of social theory. Related terms such as text, discourse and genre are defined and social theoretical implications explored. Practical application of discourse analysis to CPD is illustrated. A case is developed for understanding contemporary practice and the construction of personal and professional identity through discourse. Understanding discourse is presented as an enabling structure for personal and professional development

Inconsistent Access to Food and Cardiometabolic Disease: The Effect of Food Insecurity

OpenAIRE

Castillo, Darleen C.; Ramsey, Natalie LM; Yu, Sophia SK; Ricks, Madia; Courville, Amber B.; Sumner, Anne E.

2012-01-01

Food insecurity is defined as limited or uncertain ability to acquire nutritionally adequate and safe foods in socially acceptable ways. The United States Department of Agriculture (USDA) has divided food insecurity into two categories: low food security and very low food security. Low food security is characterized by irregular access to food, binge eating when food is available, overconsumption of energy-dense foods, obesity, and even type 2 diabetes. This type of food insecurity occurs in ...

Sodium and Food Sources

Science.gov (United States)

... is processed food? The Dietary Guidelines for Americans define the term "processed food" includes "any raw agricultural ... of foods , ranging from the number 1 source—breads and rolls—to eggs and omelets, which are ...

Toward Understanding Business Student Professional Development Engagement

Science.gov (United States)

Blau, Gary; Blessley, Misty; Kunkle, Matthew; Schirmer, Michael; Regan, Laureen

2017-01-01

Professional development engagement (PDE) is defined as the level of perceived undergraduate engagement in professional development activities. An 11-item measure of PDE exhibited a good reliability. Using a complete data sample of 467 graduating business undergraduates, four variable sets (student background or precollege variables,…

Revitalization of food barns in supporting sustainable food security in Central Java

Science.gov (United States)

Riptanti, E. W.; Qonita, A.; Suprapti

2018-02-01

Rice barns have been developed in some areas in Central Java, but several problems seem to appear, leading to nonoptimal functions of nonactive food barns. The present article aims to examine revitalization of food barns through systematic, integrated, and sustainable empowerment. The research design is exploratory research to generate data that are in-depth qualitative and quantitative. Survey was applied in four regencies including Wonogiri, Purworejo, Temanggung, and Batang. Key informants comprise caretakers of food barns, village apparatus, public figures, and Food Security Office apparatus. The research results revealed that the food barns have not been managed in professional manners. Active roles of all members and caretakers, village government, and Food Security Agency are, therefore, required in revitalizing the food barns. In order to perform social functions well, the food barns should be profit-oriented to achieve sustainability.

Challenges and prospects of food science and technology education: Nepal's perspective

Science.gov (United States)

Gartaula, Ghanendra; Adhikari, Bhaskar Mani

2014-01-01

Food science and technology education has been running since four decades in Nepal. There is a very slow improvement in the profession. The job opportunities have always been threatened by insiders and outsiders. Academic institutions, government agencies, and food industries themselves are responsible for the quality of food science professionals. Novel and practical methods of teaching should be followed. The government and private organizations should facilitate the recruitment of food technologists. Constant prodding needs to be done for the establishment of a Council with more authority that could monitor all bodies associated with food science professionals. PMID:25493177

Challenges and prospects of food science and technology education: Nepal's perspective.

Science.gov (United States)

Gartaula, Ghanendra; Adhikari, Bhaskar Mani

2014-11-01

Food science and technology education has been running since four decades in Nepal. There is a very slow improvement in the profession. The job opportunities have always been threatened by insiders and outsiders. Academic institutions, government agencies, and food industries themselves are responsible for the quality of food science professionals. Novel and practical methods of teaching should be followed. The government and private organizations should facilitate the recruitment of food technologists. Constant prodding needs to be done for the establishment of a Council with more authority that could monitor all bodies associated with food science professionals.

The Investigation of Teachers' Metaphoric Perceptions about Professional Development

Science.gov (United States)

Yurtseven, Nihal

2017-01-01

Professional development is an ongoing process in which teachers review their teaching practices and learn how to respond to their students' needs. To make the professional development process more effective, we need to define the identity of a teacher correctly and clarify the perspective about teachers' professional development. The purpose of…

Discussion on school-enterprise cooperation talent cultivation model for restaurant food safety major

OpenAIRE

Yin-hua LI; Li-ping MA

2014-01-01

Restaurant food safety school aims to cultivate high-skilled talents with professional ethics and professional quality for various food and beverage industries. They not only grasp basic knowledge and comprehensive vocational ability of restaurant food safety management, nutrition guidance and food matching, management and administration of catering industry but also adapt to the development of modern hotel and catering industry. Based on continuous exploration and cooperative experience with...

Perspective: Organizational professionalism: relevant competencies and behaviors.

Science.gov (United States)

Egener, Barry; McDonald, Walter; Rosof, Bernard; Gullen, David

2012-05-01

The professionalism behaviors of physicians have been extensively discussed and defined; however, the professionalism behaviors of health care organizations have not been systemically categorized or described. Defining organizational professionalism is important because the behaviors of a health care organization may substantially impact the behaviors of physicians and others within the organization as well as other institutions and the larger community. In this article, the authors discuss the following competencies of organizational professionalism, derived from ethical values: service, respect, fairness, integrity, accountability, mindfulness, and self-motivation. How nonprofit health care organizations can translate these competencies into behaviors is described. For example, incorporating metrics of population health into assessments of corporate success may increase collaboration among regional health care organizations while also benefiting the community. The unique responsibilities of leadership to model these competencies, promote them in the community, and develop relevant organizational strategies are clarified. These obligations elevate the importance of the executive leadership's capacity for self-reflection and the governing boards' responsibility for mapping operational activities to organizational mission. Lastly, the authors consider how medical organizations are currently addressing professionalism challenges. In an environment made turbulent by regulatory change and financial constraints, achieving proficiency in professionalism competencies can assist nonprofit health care organizations to promote population health and the well-being of their workforces.

Gluten-Free Labeling of Foods

Science.gov (United States)

... issued a final rule defining “gluten-free” for food labeling, which will help consumers, especially those living with ... free” label on foods. Food Facts: Gluten and Food Labeling: FDA’s Regulation of “Gluten-Free” Claims Blog: A ...

An investigation of food choice behaviour and dietary intake of children, teenagers and adults with food allergies

OpenAIRE

Sommer, Isolde

2013-01-01

Food allergies in children, teenagers and adults are managed by eliminating the allergenic food from the diet. Healthcare professionals and policy makers have developed guidelines for the dietary management of food allergies, but as yet there has been no assessment of how individuals with food allergies are able to adapt their behaviour to them. In order to be able to improve the diet and nutrition of children, teenagers and adults with food allergies, and thereby to increase their quality of...

Grunnleggende ferdigheter for arbeidslivet? Bruk og betydning i restaurant- og matfagyrker: [Basic skills for working life? Use and importance in restaurant and food processing occupations

Directory of Open Access Journals (Sweden)

Halvor Spetalen

2017-08-01

Full Text Available A framework for basic skills is included in all subjects and curricula throughout the Norwegian school system. These basic skills are defined as reading, numeracy, and oral, written and digital skills. In this article, I question to what extent these basic skills are being used in professional practice within a selection of restaurant and food processing occupations. The empirical data in the article is based on a survey done autumn 2015 (Spetalen, Eben and Jahanlu, 2016. The report shows that basic skills are being used to various degrees. This variation is not only between different restaurant- and food processing trades, but also in relation to certified skilled workers and those with management responsibilities. Data from this survey indicate that managers and skilled professionals correlated significantly when using basic skills for work. Both mangers and skilled professionals make use of basic skills far more often than professionals without managerial responsibility and non-skilled workers, do. Influenced by Michael Young’s (2004 theory, this survey gives valuable input in developing new vocational curricula relating to a reformed structure in Norwegian vocational training, starting autumn 2019.

Defining Peer-to-Peer Accountability From the Nurse's Perspective.

Science.gov (United States)

Lockett, Jacqueline Jansen; Barkley, Leslie; Stichler, Jaynelle; Palomo, Jeanne; Kik, Bozena; Walker, Christopher; Donnelly, Janet; Willon, Judy; Sanborn, Julie; O'Byrne, Noeleen

2015-11-01

The aim of this study was to define and create a conceptual model for peer-to-peer accountability (P to PA). Many organizations cite the importance of peer accountability (PA) as essential in ensuring patient safety. Professionalism in nursing requires self-regulation of practice and PA. Although discussed in the literature, P to PA is not conceptually defined. A grounded theory study design with constant comparative data collection and analysis was used to explore nurses' definitions of P to PA and their perceptions of motivators and barriers to engaging in P to PA. Transcripts of digital recordings of all interviews were analyzed using line-by-line coding until identified themes emerged. P to PA was defined as the act of speaking up when one observes a peer not practicing to acceptable standards. A conceptual model illustrates the antecedents, attributes, and consequences of P to PA. P to PA is the professional responsibility of every nurse and healthcare provider and is essential for safe patient care. The conceptual definition facilitates actualization of P to PA in practice.

Food allergy

Directory of Open Access Journals (Sweden)

Youngshin Han

2012-05-01

Full Text Available Food allergy is an important public health problem affecting 5% of infants and children in Korea. Food allergy is defined as an immune response triggered by food proteins. Food allergy is highly associated with atopic dermatitis and is one of the most common triggers of potentially fatal anaphylaxis in the community. Sensitization to food allergens can occur in the gastrointestinal tract (class 1 food allergy or as a consequence of cross reactivity to structurally homologous inhalant allergens (class 2 food allergy. Allergenicity of food is largely determined by structural aspects, including cross-reactivity and reduced or enhanced allergenicity with cooking that convey allergenic characteristics to food. Management of food allergy currently focuses on dietary avoidance of the offending foods, prompt recognition and treatment of allergic reactions, and nutritional support. This review includes definitions and examines the prevalence and management of food allergies and the characteristics of food allergens.

Healthcare professionals and pharmacovigilance of pediatric adverse drug reactions: a 5-year analysis of Adverse Events Reporting System database of the Food and Drug Administration.

Science.gov (United States)

Bigi, Caterina; Tuccori, Marco; Bocci, Guido

2017-02-17

To analyze the Adverse Events Reporting System (AERS) database of the Food and Drug Administration (FDA), investigating the characteristics of pediatric adverse drug reactions (ADRs) and describing the effective participation of healthcare professionals in the reporting activity. Reports of ADRs were obtained from the FDA website. Only ADRs in pediatric subjects (divided by age, by country and by professional category) were included into the analysis. The drugs suspected as primary cause of the ADRs in pediatric subjects and their principal anatomic group according to the Anatomical Therapeutic Chemical classification system were considered. To classify the ADRs, the Medical Dictionary for Regularity Activities terminology was adopted. Between 2008 and 2012, FDA collected 113,077 ADRs in pediatric patients. Of the total pediatric ADR reports, those performed by medical doctors were 32%, followed by consumers (26%) and healthcare professionals (25%). Most of the ADR reports were related to the adolescent group (39%). Healthcare professionals resulted the category with the highest rate of ADR reports in neonates and infants. Drugs acting on nervous system and antineoplastic/immunomodulating agents were the most involved the pediatric ADR reports. Pyrexia, convulsion, vomiting and accidental overdose were the reactions more reported both from healthcare professionals and medical doctors. The present study describes the pediatric ADR reports of the FDA database through healthcare professional's perspective, describing the various aspects of pediatric pharmacovigilance.

Education, practical training and professional development for public health practitioners: a scoping review of the literature and insights for sustainable food system capacity-building.

Science.gov (United States)

Wegener, Jessica; Fong, Debbie; Rocha, Cecilia

2018-06-01

Noting the upstream positioning of sustainable food systems (SFS) to multiple global crises, the present review described examples of emerging and promising practices to support SFS-oriented education, practical training (PT) and continuing professional development (CPD) among trainees and public health practitioners (PHP). A secondary objective was to compile the evidence into practical considerations for educators, supervising practitioners and professional associations. A scoping review of the literature published between 2007 and 2017 was conducted in May 2017 using four databases: CINAHL, MEDLINE, Scopus and HSSA, along with bibliography hand-searching and expert consultation. Articles were screened for relevance and specificity by independent raters. Nineteen articles were included for analysis. Two-thirds of the articles related to dietitians and public health nutritionists. Emerging practices included curriculum-based considerations, incorporation of 'sustainability' within professional competencies and self-reflection related to SFS. Descriptions of SFS-related education, PT and CPD practices appeared largely in the literature from developed countries. Articles converged on the need for ecosystems, food systems and sustainability considerations within and across practice to support current and future practitioners. There is growing interest in SFS but guidance to support educators and preceptors is lacking. Updates to dietary guidelines to reflect issues of sustainability are a timely prompt to examine the education, training and development needs of trainees and PHP. Practical examples of emerging practices can empower PHP to promote SFS in all areas of practice. More research is needed to address identified gaps in the literature and to improve SFS-specific education, PT and CPD.

Stretching Your Food Dollar: A Learning Module.

Science.gov (United States)

Monroe, Sarah D.; And Others

This manual is designed to assist those helping professionals responsible for developing consumer education programs for older adults on the topic of food purchasing and costs. In a modular presentation format, the materials focus on the follwing areas of concern: (1) information on food buying; (2) planning the food budget; (3) shopping for good…

Discussion on school-enterprise cooperation talent cultivation model for restaurant food safety major

Directory of Open Access Journals (Sweden)

Yin-hua LI

2014-11-01

Full Text Available Restaurant food safety school aims to cultivate high-skilled talents with professional ethics and professional quality for various food and beverage industries. They not only grasp basic knowledge and comprehensive vocational ability of restaurant food safety management, nutrition guidance and food matching, management and administration of catering industry but also adapt to the development of modern hotel and catering industry. Based on continuous exploration and cooperative experience with enterprises, the author attempts to provide reference basis for the establishment of restaurant food safety major.

Genetically Modified (GM) Foods and Ethical Eating.

Science.gov (United States)

Dizon, Francis; Costa, Sarah; Rock, Cheryl; Harris, Amanda; Husk, Cierra; Mei, Jenny

2016-02-01

The ability to manipulate and customize the genetic code of living organisms has brought forth the production of genetically modified organisms (GMOs) and consumption of genetically modified (GM) foods. The potential for GM foods to improve the efficiency of food production, increase customer satisfaction, and provide potential health benefits has contributed to the rapid incorporation of GM foods into the American diet. However, GM foods and GMOs are also a topic of ethical debate. The use of GM foods and GM technology is surrounded by ethical concerns and situational judgment, and should ideally adhere to the ethical standards placed upon food and nutrition professionals, such as: beneficence, nonmaleficence, justice and autonomy. The future of GM foods involves many aspects and trends, including enhanced nutritional value in foods, strict labeling laws, and potential beneficial economic conditions in developing nations. This paper briefly reviews the origin and background of GM foods, while delving thoroughly into 3 areas: (1) GMO labeling, (2) ethical concerns, and (3) health and industry applications. This paper also examines the relationship between the various applications of GM foods and their corresponding ethical issues. Ethical concerns were evaluated in the context of the code of ethics developed by the Academy of Nutrition and Dietetics (AND) that govern the work of food and nutrition professionals. Overall, there is a need to stay vigilant about the many ethical implications of producing and consuming GM foods and GMOs. © 2015 Institute of Food Technologists®

Food allergy

OpenAIRE

Waserman Susan; Watson Wade

2011-01-01

Abstract Food allergy is defined as an adverse immunologic response to a dietary protein. Food-related reactions are associated with a broad array of signs and symptoms that may involve many bodily systems including the skin, gastrointestinal and respiratory tracts, and cardiovascular system. Food allergy is a leading cause of anaphylaxis and, therefore, referral to an allergist for appropriate and timely diagnosis and treatment is imperative. Diagnosis involves a careful history and diagnost...

The teaching media in the process of appropriation of professional content

Directory of Open Access Journals (Sweden)

Yudelsi Morales Paez

2018-01-01

Full Text Available This article refers to the need to improve the appropriation of the professional contents of the subject of Food Conservation in the third year students of Food Technology of CP Rigoberto Fuentes Pérez of Pinar del Río. An analysis of the background and conditions that led to its emergence is shown. By means of these antecedents it is possible to declare the need to improve this process of appropriation through the use of previously conceived teaching methods, which will greatly favour the solution to professional problems and a better professional performance during the work practice. The objective proposed for this article was directed to the elaboration of a deep diagnosis that will corroborate the detected social problem, based on the results of a group of instruments such as observation to classes, the documentary review, the interview to the professors, the survey and the pedagogical test. The research has as a methodological basis the dialectical-materialist method, with the use of methods of the theoretical, empirical and statistical techniques. The use of teaching aids where the situations observed by the students coincide with the practical activity is a process that is an essential way to increase knowledge, the creation of professional skills and the formation of values in the subsequent professional performance of the graduates of the Food Conservation specialty.

Methods of Forming Professional Competence of Students as Future Teachers

Science.gov (United States)

Omarov, Yessen B.; Toktarbayev, Darkhan Gabdyl-Samatovich; Rybin, Igor Vyacheslavovich; Saliyevaa, Aigul Zhanayevna; Zhumabekova, Fatima Niyazbekovna; Hamzina, Sholpan; Baitlessova, Nursulu; Sakenov, Janat

2016-01-01

The article presents an analysis of the problem of professional competence; a methodological basis of forming professional competence of college students as future teachers is established. The essence of professional competence is defined. The structure has been experimentally proved and developed; the contents, criteria and levels of professional…

Food systems in correctional settings

DEFF Research Database (Denmark)

Smoyer, Amy; Kjær Minke, Linda

management of food systems may improve outcomes for incarcerated people and help correctional administrators to maximize their health and safety. This report summarizes existing research on food systems in correctional settings and provides examples of food programmes in prison and remand facilities......Food is a central component of life in correctional institutions and plays a critical role in the physical and mental health of incarcerated people and the construction of prisoners' identities and relationships. An understanding of the role of food in correctional settings and the effective......, including a case study of food-related innovation in the Danish correctional system. It offers specific conclusions for policy-makers, administrators of correctional institutions and prison-food-service professionals, and makes proposals for future research....

Food Service Management

Science.gov (United States)

Rappole, C. L.; Louvier, S. A.

1985-01-01

A study to design a food service system using current technology to serve a small scale Space Station was conducted. The psychological, sociological and nutritional factors affecting feeding in microgravity conditions was investigated. The logistics of the food service system was defined.

Emergency Medicine Resident Perceptions of Medical Professionalism.

Science.gov (United States)

Jauregui, Joshua; Gatewood, Medley O; Ilgen, Jonathan S; Schaninger, Caitlin; Strote, Jared

2016-05-01

Medical professionalism is a core competency for emergency medicine (EM) trainees; but defining professionalism remains challenging, leading to difficulties creating objectives and performing assessment. Because professionalism is dynamic, culture-specific, and often taught by modeling, an exploration of trainees' perceptions can highlight their educational baseline and elucidate the importance they place on general conventional professionalism domains. To this end, our objective was to assess the relative value EM residents place on traditional components of professionalism. We performed a cross-sectional, multi-institutional survey of incoming and graduating EM residents at four programs. The survey was developed using the American Board of Internal Medicine's "Project Professionalism" and the Accreditation Council of Graduate Medical Education definition of professionalism competency. We identified 27 attributes within seven domains: clinical excellence, humanism, accountability, altruism, duty and service, honor and integrity, and respect for others. Residents were asked to rate each attribute on a 10-point scale. We analyzed data to assess variance across attributes as well as differences between residents at different training levels or different institutions. Of the 114 residents eligible, 100 (88%) completed the survey. The relative value assigned to different professional attributes varied considerably, with those in the altruism domain valued significantly lower and those in the "respect for others" and "honor and integrity" valued significantly higher (p<0.001). Significant differences were found between interns and seniors for five attributes primarily in the "duty and service" domain (p<0.05). Among different residencies, significant differences were found with attributes within the "altruism" and "duty and service" domains (p<0.05). Residents perceive differences in the relative importance of traditionally defined professional attributes and this may

Women's Leadership Development: A Study of Defining Moments

Science.gov (United States)

Dahlvig, Jolyn E.; Longman, Karen A.

2010-01-01

This article reports the findings of a grounded theory study of "defining moments" that were described as pivotal in the personal and professional journeys of women who had been identified as emerging leaders within Christian higher education. Analysis of transcripts from interviews with 16 participants in a Women's Leadership Development…

Contemporary Food Uses and Meanings from the Anthropology of Food in Latin-America and Spain

Directory of Open Access Journals (Sweden)

Julián López García

2017-02-01

Full Text Available In this article we propose a review of the anthropology of food in Spain and Latin America from a recent historical perspective. The article analyzes the origin of the anthropology of food in Spain and in Latin America and the difficulties for the establishment of this specialty in the context of the sociocultural anthropology to the present day, and includes an overview of current and emerging subjects. The article is organized mainly around three axes that group the subjects and trends of professionals who have worked in this field: food heritage between locality and globalization; hunger and food deficiencies; and food symbolism and meaning.

Personal and professional readiness university students as the goal and the result training

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Petro Koval

2017-02-01

Full Text Available The article is theoretically grounded personal and professional readiness of students of higher educational institutions for professional work. Identifies the components of personal and professional readiness and the characteristics of the component availability. Defined quality ensuring the success of professional activity of future professionals.Key words: Personality-professional readiness, professional orientation, personal potential, spirituality means of art.

Exploratory analysis of meal composition in Australia: meat and accompanying foods.

Science.gov (United States)

Sui, Zhixian; Raubenheimer, David; Rangan, Anna

2017-08-01

The study of meal patterns and overall diet in relation to health outcomes may be more important than focusing on single nutrients or food groups. The present study aimed to explore the composition of main meals and snacks in the Australian population and examine associations between meat/poultry/fish and other foods. The study utilised 24 h recalls. Meal composition was defined based on average intakes of food groups per meal disaggregated from all food sources. 2011-12 National Nutrition and Physical Activity Survey. Australian people (n12153) aged 2 years or above. Overall, breakfast was the smallest meal of the day, typically consisting of grains, dairy products and fruit. Lunch was the second largest meal, consisting mostly of grains, non-starchy vegetables and meat/poultry/fish. The largest meal was dinner, comprising meat/poultry/fish, vegetables (starchy and non-starchy), grains and often including discretionary beverages (children) or alcohol (adults). The main food groups consumed at snacking occasions were dairy, fruit, discretionary foods and beverages (including alcohol for adults). The most frequently consumed meat types were beef and chicken at dinner and ham at lunch. Non-starchy vegetables were accompanying foods for red meat, poultry and fish/seafood consumed in varying portion sizes, but did not accompany processed meat. The present study considered meat, poultry and fish as the meal centre and their accompaniments of other food groups at different eating occasions. These findings expand the background evidence for health professionals developing meal-based framework/guidelines and public health messages.

The effect of volunteer management professionalization level on volunteer work satisfaction

OpenAIRE

Peychlová, Štěpánka

2013-01-01

This text concentrates on volunteering in volunteer organizations. It examines the connection between volunteer management professionalization level and volunteer work satisfaction in these organizations. In the theoretical part is defined the concepts of volunteering, professionalization and satisfaction are defined and their particular aspects associated with the focus of the thesis are highlighted. The empirical part describes the construction of the research method and presents the analys...

Meaning contents of radiographers' professional identity as illustrated in a professional journal - A discourse analytical approach

International Nuclear Information System (INIS)

Niemi, Antti; Paasivaara, Leena

2007-01-01

Aim: The purpose of the present study is to describe and understand the meaning contents of radiographers' professional identity. Background: The conceptualisation of professional identity in terms of radiographers' perceptions of their role focuses on their preferred role-content and perception of the professional self. Professional identity defines values and beliefs that guide the radiographer's thinking, actions and interaction. Method: The present study employs the method of discourse analysis to gain a profound understanding of the cultural meaning contents related to the formation of the professional identity of radiographers. Material for the study was gathered from articles published in the professional journal of the Society of Radiographers in Finland between the years 1987 and 2003. Findings: Technical discourse emphasised the importance of responding to the changes in radiology in the 1990s. Safety discourse emerged as the second content of meaning describing the formation of professional identity. The third content of meaning in professional identity was professional discourse, a central aspect being to promote the esteem of one's profession and emphasise professional identity. Conclusions: The results suggest that the professional identity of a radiographer is dual in nature. On one hand, the professional identity of a radiographer is based on solid command of scientific-mechanic technology in a technical working environment; while on the other hand, it consists of mastering the humane, humanistic nursing work

Implications of WHO Guideline on Sugars for dental health professionals

DEFF Research Database (Denmark)

Moynihan, Paula; Makino, Yuka; Petersen, Poul Erik

2018-01-01

and vegetables, nuts, seeds, and wholegrain starch-rich foods; (iv) discourage the consumption of foods high in saturated fat and salt; and (v) discourage the consumption of all drinks containing free sugars. The dental health professional has an opportunity to support patients to reduce their intake of free...

Qualifications of Food Science and Technology/Engineering professionals at the entrance in the job market

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Virginia Giannou

2015-10-01

Full Text Available The qualifications of Food Science and Technology/Engineering (FST/E professionals were examined by a web-based survey conducted in 15 countries (14 EU and Turkey. The analysis of the responses showed that 65% of the respondents had a higher education (HE degree (BSc 29%, MSc 28%, and PhD 8%, and 20% carried out extracurricular training before entering in the job market. The main fields of study were Food Science and Technology/Engineering, followed by Agriculture, Nutrition and Health, Safety/Hygiene, and Chemical Engineering in all three levels of HE degrees. Differences in the level of degree between genders were not observed, although a higher percentage of female respondents (36% of all female respondents reported no higher qualification degree, compared to male respondents (33% of all male respondents. On the contrary, female respondents prevailed in extracurricular studies, compared to male ones. Gender, however, was a differentiating factor as far as the field of studies was concerned with female respondents prevailing in Nutrition and Health and male in Agriculture.A considerable percentage of the respondents acquired either a ΗΕ degree or had extracurricular training while working in the 1st job. Extracurricular training both before entering the job market and during work at the 1st workplace comprised mainly the topics Safety and Hygiene, Management, followed by Sensory Science, FST/E and Nutrition and Health. In addition, Marketing Science/Consumer Behaviour was also one of the main topics of company or other training during work at the 1st workplace.   

FOOD SECURITY

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Dorina Ardelean

2013-12-01

Full Text Available The assurance of food security at the individual level doesn’t implicitly provide for the one at family level as the concepts of hunger, malnutrition and food insecurity are the steps of the same process of access restricted to a sufficient supply of food. In order to achieve food security at the individual level the following is necessary: ensuring food availability (production, reserve stocks; redistribution of food availability within the country or out through international exchanges; effective access of the population to purchase food consumer goods, by ensuring its effective demand as required. Food security of families (FFS is required for assuring individual food security (IFS, but it is not sufficient because the food available may be unevenly distributed between family members. National food security (NFS corresponds to the possibilities that different countries have to ensure both FFS and IFS without sacrificing other important objectives. Under the name of GAS is defined the global food security which represents permanent access for the entire population of the globe to the necessary food for a healthy and active life.

Prioritisation of food-borne parasites in Europe, 2016.

NARCIS (Netherlands)

Bouwknegt, Martijn; Devleesschauwer, Brecht; Graham, Heather; Robertson, Lucy J; van der Giessen, Joke Wb; The Euro-Fbp Workshop Participants

Background and aimsPriority setting is a challenging task for public health professionals. To support health professionals with this and in following a recommendation from the Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO), 35 European

Characterization of titanium dioxide nanoparticles in food products: analytical methods to define nanoparticles.

Science.gov (United States)

Peters, Ruud J B; van Bemmel, Greet; Herrera-Rivera, Zahira; Helsper, Hans P F G; Marvin, Hans J P; Weigel, Stefan; Tromp, Peter C; Oomen, Agnes G; Rietveld, Anton G; Bouwmeester, Hans

2014-07-09

Titanium dioxide (TiO2) is a common food additive used to enhance the white color, brightness, and sometimes flavor of a variety of food products. In this study 7 food grade TiO2 materials (E171), 24 food products, and 3 personal care products were investigated for their TiO2 content and the number-based size distribution of TiO2 particles present in these products. Three principally different methods have been used to determine the number-based size distribution of TiO2 particles: electron microscopy, asymmetric flow field-flow fractionation combined with inductively coupled mass spectrometry, and single-particle inductively coupled mass spectrometry. The results show that all E171 materials have similar size distributions with primary particle sizes in the range of 60-300 nm. Depending on the analytical method used, 10-15% of the particles in these materials had sizes below 100 nm. In 24 of the 27 foods and personal care products detectable amounts of titanium were found ranging from 0.02 to 9.0 mg TiO2/g product. The number-based size distributions for TiO2 particles in the food and personal care products showed that 5-10% of the particles in these products had sizes below 100 nm, comparable to that found in the E171 materials. Comparable size distributions were found using the three principally different analytical methods. Although the applied methods are considered state of the art, they showed practical size limits for TiO2 particles in the range of 20-50 nm, which may introduce a significant bias in the size distribution because particles <20 nm are excluded. This shows the inability of current state of the art methods to support the European Union recommendation for the definition of nanomaterials.

Emergency Medicine Resident Perceptions of Medical Professionalism

Directory of Open Access Journals (Sweden)

Joshua Jauregui

2016-05-01

Full Text Available Introduction: Medical professionalism is a core competency for emergency medicine (EM trainees; but defining professionalism remains challenging, leading to difficulties creating objectives and performing assessment. Because professionalism is dynamic, culture-specific, and often taught by modeling, an exploration of trainees’ perceptions can highlight their educational baseline and elucidate the importance they place on general conventional professionalism domains. To this end, our objective was to assess the relative value EM residents place on traditional components of professionalism. Methods: We performed a cross-sectional, multi-institutional survey of incoming and graduating EM residents at four programs. The survey was developed using the American Board of Internal Medicine’s “Project Professionalism” and the Accreditation Council of Graduate Medical Education definition of professionalism competency. We identified 27 attributes within seven domains: clinical excellence, humanism, accountability, altruism, duty and service, honor and integrity, and respect for others. Residents were asked to rate each attribute on a 10-point scale. We analyzed data to assess variance across attributes as well as differences between residents at different training levels or different institutions. Results: Of the 114 residents eligible, 100 (88% completed the survey. The relative value assigned to different professional attributes varied considerably, with those in the altruism domain valued significantly lower and those in the “respect for others” and “honor and integrity” valued significantly higher (p<0.001. Significant differences were found between interns and seniors for five attributes primarily in the “duty and service” domain (p<0.05. Among different residencies, significant differences were found with attributes within the “altruism” and “duty and service” domains (p<0.05. Conclusion: Residents perceive differences in

Psychosocial and demographic variables associated with consumer intention to purchase sustainably produced foods as defined by the Midwest Food Alliance.

Science.gov (United States)

Robinson, Ramona; Smith, Chery

2002-01-01

To examine psychosocial and demographic variables associated with consumer intention to purchase sustainably produced foods using an expanded Theory of Planned Behavior. Consumers were approached at the store entrance and asked to complete a self-administered survey. Three metropolitan Minnesota grocery stores. Participants (n = 550) were adults who shopped at the store: the majority were white, female, and highly educated and earned >or= 50,000 dollars/year. Participation rates averaged 62%. The major domain investigated was consumer support for sustainably produced foods. Demographics, beliefs, attitudes, subjective norm, and self-identity and perceived behavioral control were evaluated as predictors of intention to purchase them. Descriptive statistics, independent t tests, one-way analysis of variance, Pearson product moment correlation coefficients, and stepwise multiple regression analyses (P Consumers were supportive of sustainably produced foods but not highly confident in their ability to purchase them. Independent predictors of intention to purchase them included attitudes, beliefs, perceived behavioral control, subjective norm, past buying behavior, and marital status. Beliefs, attitudes, and confidence level may influence intention to purchase sustainably produced foods. Nutrition educators could increase consumers' awareness of sustainably produced foods by understanding their beliefs, attitudes, and confidence levels.

Type and severity of pain during phonation in professional voice users and nonvocal professionals.

Science.gov (United States)

Van Lierde, Kristiane M; Dijckmans, Joke; Scheffel, Lara; Behlau, Mara

2012-09-01

The purpose of this study was to determine the presence, frequency, and intensity of pain during speaking in professional voice users and nonvocal professionals and to determine if the presence of pain is significantly related with the profile of the professional voice user. Based on the available literature, significantly more pain symptoms in professional voice users can be hypothesized. Sample survey. To characterize the presence, type, and degree of pain symptoms during speaking, a questionnaire was used. Pain severity was measured by means of a numerical rating scale. Fifty-five (176/320) percent of the nonvocal professionals and 84% (698/832) of the professional voice users mentioned the presence of one or more pain symptoms during speaking. Throat pain was mentioned as the most common pain in both the professional and nonvocal professional voice users. The professional voice users showed significantly more throat, neck, shoulder, headache, ear, and back pain. Moreover, the intensity of throat pain was significantly increased in the professional voice users. This study showed evidence that several types of pain are present with significantly greater frequency in professional voice users. Vocal screening strategies, diagnostic, and treatment protocols should include the assessment of the type and severity of pain. Currently, the voice clinic is working on improving the diagnostic protocol with the objective of defining the combination of tests, which best diagnose voice problems and related complaints and which evaluate progress in vocal characteristics and pain after rehabilitation. Copyright © 2012 The Voice Foundation. Published by Mosby, Inc. All rights reserved.

Food Pedagogies in Japan: From the Implementation of the Basic Law on Food Education to Fukushima

Science.gov (United States)

Reiher, Cornelia

2012-01-01

Japan's Basic Law on Food Education (Shokuiku kihonho) was enacted in June 2005 as a response to various concerns related to food and nutrition, such as food scandals, an increase in obesity and lifestyle-related diseases and an assumed loss of traditional food culture. The Law defines food education (shokuiku) rather vaguely as the acquisition of…

Daily Food Plan for Moms

Science.gov (United States)

... Price Tag Read the Food Label Kitchen Timesavers Cooking for Your Family Tasty & Low-Cost Recipes Sample 2-Week Menus Resources for Professionals MyPlate Tip Sheets Print Materials Infographics 5 Ways ...

A behavioral and systems view of professionalism.

Science.gov (United States)

Lesser, Cara S; Lucey, Catherine R; Egener, Barry; Braddock, Clarence H; Linas, Stuart L; Levinson, Wendy

2010-12-22

Professionalism may not be sufficient to drive the profound and far-reaching changes needed in the US health care system, but without it, the health care enterprise is lost. Formal statements defining professionalism have been abstract and principle based, without a clear description of what professional behaviors look like in practice. This article proposes a behavioral and systems view of professionalism that provides a practical approach for physicians and the organizations in which they work. A more behaviorally oriented definition makes the pursuit of professionalism in daily practice more accessible and attainable. Professionalism needs to evolve from being conceptualized as an innate character trait or virtue to sophisticated competencies that can and must be taught and refined over a lifetime of practice. Furthermore, professional behaviors are profoundly influenced by the organizational and environmental context of contemporary medical practice, and these external forces need to be harnessed to support--not inhibit--professionalism in practice. This perspective on professionalism provides an opportunity to improve the delivery of health care through education and system-level reform.

Meaning contents of radiographers' professional identity as illustrated in a professional journal - A discourse analytical approach

Energy Technology Data Exchange (ETDEWEB)

Niemi, Antti [University of Oulu, Department of Nursing Science and Health Administration, P.O. Box 5000, 90014 Oulu (Finland)], E-mail: antti.niemi@oulu.fi; Paasivaara, Leena [University of Oulu, Department of Nursing Science and Health Administration, P.O. Box 5000, 90014 Oulu (Finland)], E-mail: leena.paasivaara@oulu.fi

2007-11-15

Aim: The purpose of the present study is to describe and understand the meaning contents of radiographers' professional identity. Background: The conceptualisation of professional identity in terms of radiographers' perceptions of their role focuses on their preferred role-content and perception of the professional self. Professional identity defines values and beliefs that guide the radiographer's thinking, actions and interaction. Method: The present study employs the method of discourse analysis to gain a profound understanding of the cultural meaning contents related to the formation of the professional identity of radiographers. Material for the study was gathered from articles published in the professional journal of the Society of Radiographers in Finland between the years 1987 and 2003. Findings: Technical discourse emphasised the importance of responding to the changes in radiology in the 1990s. Safety discourse emerged as the second content of meaning describing the formation of professional identity. The third content of meaning in professional identity was professional discourse, a central aspect being to promote the esteem of one's profession and emphasise professional identity. Conclusions: The results suggest that the professional identity of a radiographer is dual in nature. On one hand, the professional identity of a radiographer is based on solid command of scientific-mechanic technology in a technical working environment; while on the other hand, it consists of mastering the humane, humanistic nursing work.

Speech-Language and Nutritional Sciences in hospital environment: analysis of terminology of food consistencies classification.

Science.gov (United States)

Amaral, Ana Cláudia Fernandes; Rodrigues, Lívia Azevedo; Furlan, Renata Maria Moreira Moraes; Vicente, Laélia Cristina Caseiro; Motta, Andréa Rodrigues

2015-01-01

To verify if there is an agreement between speech-language pathologists and nutritionists about the classification of food textures used in hospitals and their opinions about the possible consequences of differences in this classification. This is a descriptive, cross-sectional study with 30 speech-language pathologists and 30 nutritionists who worked in 14 hospitals of public and/or private network in Belo Horizonte, Brazil. The professionals answered a questionnaire, prepared by the researchers, and classified five different foods, with and without theoretical direction. The data were analyzed using Fisher's exact and Z -tests to compare ratios with a 5% significance level. Both speech-language therapists (100%) and nutritionists (90%) perceive divergence in the classification and, 86.2% and 100% of them, respectively, believe that this difference may affect the patients' recovery. Aspiration risk was the most mentioned problem. For the general classification of food textures, most of the professionals (88.5%) suggested four to six terms. As to the terminology used in the classification of food presented without theoretical direction, the professionals cited 49 terms and agreed only in the solid and liquid classifications. With theoretical direction, the professionals also agreed in the classification of thick and thin paste. Both the professionals recognized divergences in the classification of food textures and the consequent risk of damage to patient's recovery. The use of theoretical direction increased the agreement between these professionals.

Consumer Market for Functional Foods in South Brazil

Directory of Open Access Journals (Sweden)

Marcia Dutra de Barcellos

2011-12-01

Full Text Available This study aims at investigating the consumer market for functional foods (FF in Porto Alegre, South Brazil. Functional food is any healthy food claimed to have a health-promoting or disease-preventing property beyond the basic function of supplying nutrients. Health has been named as the most significant trend and innovation driver in the global food and drinks market. Brazil is one of the leading countries in food production and consumption, and the market for functional foods have been growing 10% per year, three times more than the market for conventional foods. Although this food category is considered mature in some developed markets (such as in Japan, in the Nordic countries and in the U.S, it is still unknown for many consumers, especially those located in developing countries. On the other hand, functional foods has been attracting the attention of multinationals and local food industries in Brazil, since innovation can significantly impact on their competitive advantages. Therefore, in this study, first we are going to identify the availability of functional food products in the local retail market, through observation techniques. Our aim is to confront consumers’ needs with local food companies’ market supply. Secondly, we investigate consumers’ motivations, attitudes and intention to buy functional foods, since the market demands a better understanding of this trend. A survey with 450 consumers was conducted and provided quantitative insights. Results indicate that the market for functional foods in Rio Grande do Sul is incipient, but it is developing fast. There are few local functional food products in the market, but those are attractive to consumers and indicate promising opportunities. The survey shows that interviewed consumers presented positive attitudes towards functional foods and enough purchasing power to buy it. Dieticians, nutritionists and other health professionals have high credibility and could help inform

Food Insecurity and Chronic Disease: Addressing Food Access as a Healthcare Issue.

Science.gov (United States)

Decker, Dominic; Flynn, Mary

2018-05-01

Food insecurity, or lack of access to nutritionally adequate food, affects millions of US households every year. Food insecure individuals face disproportionately higher rates of chronic diseases, like diabetes mellitus and HIV/AIDS, and therefore accrue more healthcare costs. This puts into motion a cycle of disease and expense that furthers disparities between food secure and insecure patients. Our aim is to provide an overview of food insecurity, define its link to chronic disease and offer practical solutions for addressing this growing problem. [Full article available at http://rimed.org/rimedicaljournal-2018-05.asp].

Knowledge and views of professors of nutrition about food irradiation

International Nuclear Information System (INIS)

Silva, Kelly Daiane; Braga, Vilma de Oliveira; Quintaes, Kesia Diego

2010-01-01

Food irradiation is an efficient technology that can be used in the conservation of foods. However, consumers' knowledge about irradiated foods has proved insufficient resulting in low acceptance of such foods. Considering that dietitians and nutritionists are the qualified health professionals to guide patients and consumers towards the ingestion and selection of foods, this study aims to evaluate the knowledge and views about radiated foods of professors of nutrition working in higher education institutions in the city of Belo Horizonte - MG, Brazil. A total of 86.4% out of the 66 participants had general knowledge about irradiated foods. However, 71.2% were not familiar with the process, 75.8% were totally unaware of the specific legislation, 21.2% were not sure of the purposes of irradiation, 12.1% considered irradiated foods radioactive, and 31.8% believed that food irradiation results in the reduction of the nutritional value of foods. Irradiated foods would not be rejected by professionals with Ph.D. degree, but they would be rejected by five masters and six experts questioned. The study concluded that the current higher education of future dietitians and nutritionists has been provided without the minimum necessary knowledge regarding irradiated foods corroborating the negative view of consumers about this kind of food. (author)

Defining and understanding the relationship between professional identity and interprofessional responsibility: implications for educating health and social care students.

Science.gov (United States)

Joynes, Viktoria C T

2018-03-01

This paper is concerned with exploring the relationship between perceptions of professional identities, interprofessional education (IPE) and collaborative practice. It seeks to introduce the concept of interprofessional responsibility as both a shift in the way in which to conceptualise the professional identity of Health and Social Care (H&SC) staff and as a new set of practices that help to inform the way in which students are prepared for collaborative working. The presented research, undertaken as part of a Ph.D. study, is based upon semi-structured interviews (n = 33) with H&SC staff who were recruited from both the United Kingdom (UK) Health Service and UK universities. Drawing upon thematic analysis of the data, the results of the research identified that previous conceptualisations of professional identity aligned to a whole profession do not relate to the way in which professionals perceive their identities. Senior professionals claimed to be more comfortable with their own professional identity, and with working across professional boundaries, than junior colleagues. Academic staff also identified that much IPE currently taught in universities serves the purpose of box-ticking rather than being delivered in meaningful way. It is proposed that the findings have implications for the way in which IPE is currently taught, and that adoption of the proposed concept of 'interprofessional responsibility' may help address some of the concerns these findings raise.

Food-Based Science Curriculum Increases 4th Graders Multidisciplinary Science Knowledge

Science.gov (United States)

Hovland, Jana A.; Carraway-Stage, Virginia G.; Cela, Artenida; Collins, Caitlin; Díaz, Sebastián R.; Collins, Angelo; Duffrin, Melani W.

2013-01-01

Health professionals and policymakers are asking educators to place more emphasis on food and nutrition education. Integrating these topics into science curricula using hand-on, food-based activities may strengthen students' understanding of science concepts. The Food, Math, and Science Teaching Enhancement Resource (FoodMASTER) Initiative is a…

Consumer Information in the food service industry vs. food retailing

OpenAIRE

Rogge, C.B.E.; Becker, Tilman C.

2008-01-01

In order to define consumer expectations over a traceability and information system for the entire food supply chain, the information behaviour of consumers in the food service industry has been subject to an analysis for the first time. In comparison to consumers in retailing, significant differences appear in information seeking behaviour as well as in the information desired.

Understanding the Relationship Between Food Variety, Food Intake, and Energy Balance.

Science.gov (United States)

Raynor, Hollie A; Vadiveloo, Maya

2018-03-01

In accordance with US dietary guidance, incorporating variety into the diet can align with energy balance, though greater food variety in some categories may make energy balance more challenging. Thus, experimental and epidemiologic evidence is summarized on the relationship between food variety, food and energy intake, and energy balance. Lab-based, experimental research consistently demonstrates that greater variety within foods or sensory characteristics of food increases food and energy intake within an eating occasion. Epidemiologic evidence is less consistent, potentially driven by differing methodologies, particularly in defining and measuring food variety. Moreover, the effect of variety on energy balance appears to be moderated by food energy density. Integrating insights from experimental and epidemiologic research are essential for strengthening food variety guidance including developing evidence-based definitions of food variety, understanding moderators of the relationship, and developing practical guidance interpretable to consumers.

"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. Copyright © 2014 Elsevier Ltd. All rights reserved.

Psychological and Educational Support in Professional Self-Determination in Students: Through the Lens of Professional Standard for Teachers

Directory of Open Access Journals (Sweden)

Antonova M.V.,

2016-07-01

Full Text Available The paper focuses on the importance of organized educational support for students in their professional self-determination. It reviews the list of professional competencies defined in the professional standard for teachers dealing with self-determination in students and analyses the basic requirements set for teacher education programmes. The system of professional self-determination for young people is described basing on the experience of the Republic of Mordovia, where career guidance in schools is regulated by the Regional Educational Module “Start into the Profession”. This module was developed according to the specifics of the given region and represents an integrated system of activities aimed at efficient career guidance for students living in rural and urban areas of the Republic of Mordovia.

Emergency Food Programs: Untapped Opportunities for Extension?

Science.gov (United States)

Mobley, Amy R.

2012-01-01

This article reports results from a questionnaire that assessed the frequency and type of nutrition questions asked at emergency food programs to determine if Extension professionals need to increase direct outreach efforts. Emergency food program workers (n = 460) were recruited via mail to complete a self-administered survey. More than one-third…

Medical foods for Alzheimer's disease.

Science.gov (United States)

Shah, Raj C

2011-06-01

Alzheimer's disease (AD) is a neurodegenerative condition associated with cognitive loss, behavioural changes, functional ability decline and caregiver burden. Given the worldwide public health impact of AD, novel interventions to reduce suffering experienced by AD patients need to be developed. Foods may offer a mechanism for intervention complementary to drugs, devices, biologicals and vaccines. Apart from foods with health claims (including dietary supplements), medical foods are also being explored as an intervention option. The purpose of this article is to describe how medical foods may complement other interventions for AD patients by: (i) defining what a medical food is; (ii) discussing whether AD is a condition amenable to medical food intervention; (iii) reviewing current clinical trial data on medical foods used in participants with AD; and (iv) highlighting steps needed to establish a more comprehensive framework for developing medical foods for AD. While medical foods may be defined differently in other countries, the US Orphan Drug Act of 1998 defined a medical food as a food formulated for enteral intake, taken under physician supervision, and intended to meet the distinctive nutritional requirements identified for a disease or condition. For AD to be amenable to medical food intervention, it must: (i) result in limited or impaired capacity to ingest, digest, absorb or metabolize ordinary foodstuff or certain nutrients; or (ii) have unique, medically determined nutrient requirements; and (iii) require dietary management that cannot be achieved by modification of the normal diet alone. While these criteria are most likely met in advanced AD, identifying unique nutritional requirements in early AD that cannot be met by normal diet modification requires a better understanding of AD pathophysiology. A PubMed search using the terms 'medical food' and 'Alzheimer', limited to clinical trials published in English with human participants with AD aged >65

EAACI food allergy and anaphylaxis guidelines: diagnosis and management of food allergy.

Science.gov (United States)

Muraro, A; Werfel, T; Hoffmann-Sommergruber, K; Roberts, G; Beyer, K; Bindslev-Jensen, C; Cardona, V; Dubois, A; duToit, G; Eigenmann, P; Fernandez Rivas, M; Halken, S; Hickstein, L; Høst, A; Knol, E; Lack, G; Marchisotto, M J; Niggemann, B; Nwaru, B I; Papadopoulos, N G; Poulsen, L K; Santos, A F; Skypala, I; Schoepfer, A; Van Ree, R; Venter, C; Worm, M; Vlieg-Boerstra, B; Panesar, S; de Silva, D; Soares-Weiser, K; Sheikh, A; Ballmer-Weber, B K; Nilsson, C; de Jong, N W; Akdis, C A

2014-08-01

Food allergy can result in considerable morbidity, impact negatively on quality of life, and prove costly in terms of medical care. These guidelines have been prepared by the European Academy of Allergy and Clinical Immunology's (EAACI) Guidelines for Food Allergy and Anaphylaxis Group, building on previous EAACI position papers on adverse reaction to foods and three recent systematic reviews on the epidemiology, diagnosis, and management of food allergy, and provide evidence-based recommendations for the diagnosis and management of food allergy. While the primary audience is allergists, this document is relevant for all other healthcare professionals, including primary care physicians, and pediatric and adult specialists, dieticians, pharmacists and paramedics. Our current understanding of the manifestations of food allergy, the role of diagnostic tests, and the effective management of patients of all ages with food allergy is presented. The acute management of non-life-threatening reactions is covered in these guidelines, but for guidance on the emergency management of anaphylaxis, readers are referred to the related EAACI Anaphylaxis Guidelines. © 2014 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

[Agrochemicals and human health: contributions of healthcare professionals].

Science.gov (United States)

de Siqueira, Soraia Lemos; Kruse, Maria Henriqueta Luce

2008-09-01

This paper focuses on the scientific production of health professionals, especially nurses, about agrochemicals and human health. The essay combines and presents information by means of literature review, with a view to acknowledge the contribution of each author and their use for the human health field. Thirty-two research articles, published in Brazilian journals, were located. The analysis of these articles highlights that healthcare professionals' contributions focus on human health, especially, workers' health and food quality. With a view to minimize the effects from agrochemicals on human and environmental health, the authors exposes action suggestions both for health professionals and for the institutions associated.

Teachers’ professional vision: exploring and clarifying the concept

Directory of Open Access Journals (Sweden)

Tomáš Janík

2012-06-01

Full Text Available This theoretical study introduces the concept of professional vision into Czech academic discourse as one of the potential concepts that can be used when contemplating (teacher professionalization. At the beginning the authors mention selected attempts to define characteristics of a profession and introduce their view of the issue of teacher professionality that is built on three dimensions – professional vision, professional knowledge and professional action. They further suggest the relationships among these dimensions in the model of pedagogical reasoning and action (Shulman, 1986 and the ALACT model of reflection (Korthagen, 2011.Professional vision in general and specifically in the teaching profession is discussedand its existing conceptualizations are described. Based on other theoretical and empirical studies connected to this issue, the authors then suggest their own approach to teachers’ professional vision. The relationship between professional vision and reflection on the spiral of pedagogical reasoning and action is elaborated on. In the end,the usability of the concept of professional vision in teacher education is discussed, specifically in the process of development of an e-learning (videoenvironment for(prospective teachers.

Understanding the health and wellbeing challenges of the food banking system: A qualitative study of food bank users, providers and referrers in London.

Science.gov (United States)

Thompson, C; Smith, D; Cummins, S

2018-05-16

In the UK, food poverty has been associated with conditions such as obesity, malnutrition, hypertension, iron deficiency, and impaired liver function. Food banks, the primary response to food poverty on the ground, typically rely on community referral and distribution systems that involve health and social care professionals and local authority public health teams. The perspectives of these key stakeholders remain underexplored. This paper reports on a qualitative study of the health and wellbeing challenges of food poverty and food banking in London. An ethnographic investigation of food bank staff and users was carried out alongside a series of healthcare stakeholder interviews. A total of 42 participants were interviewed. A Critical Grounded Theory (CGT) analysis revealed that contemporary lived experiences of food poverty are embedded within and symptomatic of extreme marginalisation, which in turn impacts upon health. Specifically, food poverty was conceptualised by participants to: firstly, be a barrier to providing adequate care and nutrition for young children; secondly, be exacerbated by lack of access to adequate fresh food, food storage and cooking facilities; and thirdly, amplify existing health and social problems. Further investigation of the local government structures and professional roles that both rely upon and serve to further embed the food banking system is necessary in order to understand the politics of changing welfare landscapes. Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.

Beyond Neighborhood Food Environments: Distance Traveled to Food Establishments in 5 US Cities, 2009-2011.

Science.gov (United States)

Liu, Jodi L; Han, Bing; Cohen, Deborah A

2015-08-06

Accurate conceptualizations of neighborhood environments are important in the design of policies and programs aiming to improve access to healthy food. Neighborhood environments are often defined by administrative units or buffers around points of interest. An individual may eat and shop for food within or outside these areas, which may not reflect accessibility of food establishments. This article examines the relevance of different definitions of food environments. We collected data on trips to food establishments using a 1-week food and travel diary and global positioning system devices. Spatial-temporal clustering methods were applied to identify homes and food establishments visited by study participants. We identified 513 visits to food establishments (sit-down restaurants, fast-food/convenience stores, malls or stores, groceries/supermarkets) by 135 participants in 5 US cities. The average distance between the food establishments and homes was 2.6 miles (standard deviation, 3.7 miles). Only 34% of the visited food establishments were within participants' neighborhood census tract. Buffers of 1 or 2 miles around the home covered 55% to 65% of visited food establishments. There was a significant difference in the mean distances to food establishments types (P = .008). On average, participants traveled the longest distances to restaurants and the shortest distances to groceries/supermarkets. Many definitions of the neighborhood food environment are misaligned with individual travel patterns, which may help explain the mixed findings in studies of neighborhood food environments. Neighborhood environments defined by actual travel activity may provide more insight on how the food environment influences dietary and food shopping choices.

Professional ethics in nursing: an integrative review.

Science.gov (United States)

Kangasniemi, Mari; Pakkanen, Piiku; Korhonen, Anne

2015-08-01

To conduct an integrative review and synthesize current primary studies of professional ethics in nursing. Professional ethics is a familiar concept in nursing and provides an ethical code for nursing practice. However, little is known about how professional ethics has been defined and studied in nursing science. Systematic literature searches from 1948-February 2013, using the CINAHL, PubMed and Scopus electronic databases to look at previously published peer-reviewed studies. A modified version of Cooper's five-stage integrative review was used to review and synthesize current knowledge. Fourteen papers were included in this research. According to our synthesis, professional ethics is described as an intra-professional approach to care ethics and professionals commit to it voluntarily. Professional ethics consist of values, duties, rights and responsibilities, regulated by national legislation and international agreements and detailed in professional codes. Professional ethics is well established in nursing, but is constantly changing due to internal and external factors affecting the profession. Despite the obvious importance of professional ethics, it has not been studied much in nursing science. Greater knowledge of professional ethics is needed to understand and support nurses' moral decision-making and to respond to the challenges of current changes in health care and society. © 2015 John Wiley & Sons Ltd.

Food for thought: Exploring how people think and talk about food online.

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Blackburn, Kate G; Yilmaz, Gamze; Boyd, Ryan L

2018-04-01

This exploratory study examined the ways in which people communicate about food online by analyzing food-related conversations on Reddit, a social news networking site. The Meaning Extraction Helper (MEH) was used to analyze 2 corpora and define central themes related to online food talk. In light of these themes, the researchers discuss socio-cultural components shaping the food conversations in our society in general as well as healthy versus unhealthy communities, and provided specific directions for future empirical research. Published by Elsevier Ltd.

Motivation of Professional Choice as a Component of Professional Subjectness in Teachers

Directory of Open Access Journals (Sweden)

Budnikova S.P.,

2017-11-01

Full Text Available The paper addresses the issue of factors that define the choice of university and future profession in prospective students of the Tula State Lev Tolstoy Pedagogical University. The motives of professional choice are essential when it comes to analyzing the conditions of development of professional subjectness. Our study involved 62% of all first-year students and 85% of first-year students of pedagogical departments. We used our specially developed questionnaire “Motives of University Choice” and a set of others, such as V.G. Katashev’s “Technique for Measuring Learning Motivation in Students” and K. Zamfir’s “Work Motivation Technique” (modified by A.A. Rean. The outcomes show that most students make choices basing on their emotional attitude to the professional sphere which is generally positive. Also, it was revealed that important inner and outer positive motives prevail in most future teachers. The paper states that it is necessary to find the universal criteria which could help predict successful self-actualisation in profession in individuals during their study at university and thus help reveal the mechanisms for managing this process. Finally, we suggest some possible forms promoting professional self-orientation at university.

A model for education and promoting food science and technology ...

African Journals Online (AJOL)

USER

2010-08-02

Aug 2, 2010 ... economics, hospitality management and nutrition/dietetics. FST operates at the .... strategy involved inviting food industry professionals to deliver talks and .... shared outcomes in this case is to see FST education and training alive ... in the concepts of food science and an awareness of food system will help ...

Nutrition and culture in professional football. A mixed method approach.

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Ono, Mutsumi; Kennedy, Eileen; Reeves, Sue; Cronin, Linda

2012-02-01

An adequate diet is essential for the optimal performance of professional football (soccer) players. Existing studies have shown that players fail to consume such a diet, without interrogating the reasons for this. The aim of this study was to explore the difficulties professional football players experience in consuming a diet for optimal performance. It utilized a mixed method approach, combining nutritional intake assessment with qualitative interviews, to ascertain both what was consumed and the wider cultural factors that affect consumption. The study found a high variability in individual intake which ranged widely from 2648 to 4606 kcal/day. In addition, the intake of carbohydrate was significantly lower than that recommended. The study revealed that the main food choices for carbohydrate and protein intake were pasta and chicken respectively. Interview results showed the importance of tradition within the world of professional football in structuring the players' approach to nutrition. In addition, the players' personal eating habits that derived from their class and national habitus restricted their food choice by conflicting with the dietary choices promoted within the professional football clubs. Copyright © 2011 Elsevier Ltd. All rights reserved.

Soft matter food physics—the physics of food and cooking

Science.gov (United States)

Vilgis, Thomas A.

2015-12-01

This review discusses the (soft matter) physics of food. Although food is generally not considered as a typical model system for fundamental (soft matter) physics, a number of basic principles can be found in the interplay between the basic components of foods, water, oil/fat, proteins and carbohydrates. The review starts with the introduction and behavior of food-relevant molecules and discusses food-relevant properties and applications from their fundamental (multiscale) behavior. Typical food aspects from ‘hard matter systems’, such as chocolates or crystalline fats, to ‘soft matter’ in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis. An important conclusion is the point that the macroscopic properties and the perception are defined by the molecular interplay on all length and time scales.

Soft matter food physics--the physics of food and cooking.

Science.gov (United States)

Vilgis, Thomas A

2015-12-01

This review discusses the (soft matter) physics of food. Although food is generally not considered as a typical model system for fundamental (soft matter) physics, a number of basic principles can be found in the interplay between the basic components of foods, water, oil/fat, proteins and carbohydrates. The review starts with the introduction and behavior of food-relevant molecules and discusses food-relevant properties and applications from their fundamental (multiscale) behavior. Typical food aspects from 'hard matter systems', such as chocolates or crystalline fats, to 'soft matter' in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis. An important conclusion is the point that the macroscopic properties and the perception are defined by the molecular interplay on all length and time scales.

Soft matter food physics—the physics of food and cooking

International Nuclear Information System (INIS)

Vilgis, Thomas A

2015-01-01

This review discusses the (soft matter) physics of food. Although food is generally not considered as a typical model system for fundamental (soft matter) physics, a number of basic principles can be found in the interplay between the basic components of foods, water, oil/fat, proteins and carbohydrates. The review starts with the introduction and behavior of food-relevant molecules and discusses food-relevant properties and applications from their fundamental (multiscale) behavior. Typical food aspects from ‘hard matter systems’, such as chocolates or crystalline fats, to ‘soft matter’ in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis. An important conclusion is the point that the macroscopic properties and the perception are defined by the molecular interplay on all length and time scales. (report on progress)

Radiation processing of food

International Nuclear Information System (INIS)

Saint-Lebe, L.; Raffi, J.

1983-06-01

The ionizing radiations available for food processing are defined, their mode of action and principal effects are described. Toxicological studies (animal tests, radiochemistry) concerning irradiated food are reviewed. The characteristics of the irradiation procedure and the prospects of its industrial development in France are presented [fr

Stakeholder perspectives on national policy for regulating the school food environment in Mexico.

Science.gov (United States)

Monterrosa, Eva C; Campirano, Fabricio; Tolentino Mayo, Lizbeth; Frongillo, Edward A; Hernández Cordero, Sonia; Kaufer-Horwitz, Martha; Rivera, Juan A

2015-02-01

In Mexico, the school environment has been promoting sale of unhealthy foods. There is little empirical evidence on multi-stakeholder perspectives around national school food policy to regulate this. We studied stakeholders' perspectives on the proposed regulation for school sale of unhealthy foods. Comments about the regulation were available from an open consultation process held in June 2010 before the approval and implementation of the regulation. To examine perspectives, we coded 597 comments for beliefs, expectations and demands in NVivo. We created matrices by actors: academics, parents, citizens, health professionals and food industry. For academics, citizens and health professionals, the primary issue regarding the regulation was obesity, while for parents it was health of children. Academics, citizens, health professionals and parents believed that government was responsible for health of citizens, expected that this regulation would improve eating habits and health (i.e. less obesity and chronic diseases), and demanded that unhealthy foods be removed from schools. Parents demanded immediate action for school food policy that would protect their children. Citizens and health professionals demanded nutrition education and healthy food environment. Food industry opposed the regulation because it would not solve obesity or improve diet and physical activity behaviours. Instead, industry would lose income and jobs. Food industry demanded policy aimed at families that included nutrition education and physical activity. There was substantial consensus in narratives and perspectives for most actor types, with the primary narrative being the food environment followed by shared responsibility. Food industry rejected both these narratives, espousing instead the narrative of personal responsibility. Consensus among most actor groups supports the potential success of implementation of the regulation in Mexican schools. With regard to addressing childhood obesity

Differentiating food allergies from food intolerances.

Science.gov (United States)

Guandalini, Stefano; Newland, Catherine

2011-10-01

Adverse reactions to foods are extremely common, and generally they are attributed to allergy. However, clinical manifestations of various degrees of severity related to ingestion of foods can arise as a result of a number of disorders, only some of which can be defined as allergic, implying an immune mechanism. Recent epidemiological data in North America showed that the prevalence of food allergy in children has increased. The most common food allergens in the United States include egg, milk, peanut, tree nuts, wheat, crustacean shellfish, and soy. This review examines the various forms of food intolerances (immunoglobulin E [IgE] and non-IgE mediated), including celiac disease and gluten sensitivity. Immune mediated reactions can be either IgE mediated or non-IgE mediated. Among the first group, Immediate GI hypersensitivity and oral allergy syndrome are the best described. Often, but not always, IgE-mediated food allergies are entities such as eosinophilic esophagitis and eosinophilic gastroenteropathy. Non IgE-mediated immune mediated food reactions include celiac disease and gluten sensitivity, two increasingly recognized disorders. Finally, non-immune mediated reactions encompass different categories such as disorders of digestion and absorption, inborn errors of metabolism, as well as pharmacological and toxic reactions.

Marketing Realities in Continuing Professional Education.

Science.gov (United States)

Craven, Ruth F.; DuHamel, Martha B.

2000-01-01

Describes tenets of continuing professional education marketing: identify target audience, define mission, assess community needs, identify competition, establish credibility, develop marketing plans, provide options, evaluate, and develop high-quality programs. Offers advice for pricing, cancellations, new courses, promotion expenses, direct…

Professional Competencies of Cuban Specialists in Intensive Care and Emergency Medicine.

Science.gov (United States)

Véliz-Martínez, Pedro L; Jorna-Calixto, Ana R; Oramas-González, René

2016-10-01

INTRODUCTION The quality of medical training and practice reflects the competency level of the professionals involved. The intensive care and emergency medicine specialty in Cuba has not defined its competencies. OBJECTIVE Identify the competencies required for specialty practice in intensive care and emergency medicine. METHODS The study was conducted from January 2014 to December 2015, using qualitative techniques; 48 professionals participated. We undertook functional occupational analysis, based on functions defined in a previous study. Three expert groups were utilized: the first used various group techniques; the second, the Delphi method; and the third, the Delphi method and a Likert questionnaire. RESULTS A total of 73 specific competencies were defined, grouped in 11 units: 44 in the patient care function, 16 in management, 7 in teaching and 6 in research. A competency map is provided. CONCLUSIONS The intensive care and emergency medicine specialty competencies identified will help improve professional standards, ensure health workforce quality, improve patient care and academic performance, and enable objective evaluation of specialists' competence and performance. KEYWORDS Clinical competency, competency-based education, professional education, intensive care, emergency medicine, urgent care, continuing medical education, curriculum, medical residency, Cuba.

20 CFR 10.806 - How are the maximum fees defined?

Science.gov (United States)

2010-04-01

... AMENDED Information for Medical Providers Medical Fee Schedule § 10.806 How are the maximum fees defined? For professional medical services, the Director shall maintain a schedule of maximum allowable fees.../Current Procedural Terminology (HCPCS/CPT) code which represents the relative skill, effort, risk and time...

Risk Management for Food Allergy

DEFF Research Database (Denmark)

Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. With more than 12 million Americans suffering from food allergies and little...... appropriate "safe" thresholds of ingredients, the food industry must take increasingly proactive steps to avoid direct or cross-contamination as well as ensuring that their products are appropriately labeled and identified for those at risk. This book covers a range of critical topics in this area, including...... indication of what is causing that number to continue to grow, food producers, packagers and distributors need to appropriately process, label and deliver their products to ensure the safety of customers with allergic conditions. By identifying risk factors during processing as well as determining...

Food Peptidomics

Directory of Open Access Journals (Sweden)

Piotr Minkiewicz

2008-01-01

Full Text Available The aim of this review is to discuss the definition of food peptidomics and highlight the role of this approach in food and nutrition sciences. Similar to living organisms, food peptidome may be defined as the whole peptide pool present in a food product or raw material. This definition also covers peptides obtained during technological processes and/or storage. The area of interest of food peptidomics covers research concerning the origin of peptidome, its dynamic changes during processing and/or storage, the influence of its presence, the composition and changes in the pool of peptides on the properties of food products or raw materials as well as the methods applied in research into this group of compounds. The area of interests of food peptidomics would include biological activity, functional properties, allergenicity, sensory properties and information on the product or resource authenticity and origin as well as its history and relationships. Research methods applied in food peptidomics, with special emphasis on computational methods, are also summarized.

Can we define a tolerable level of risk in food allergy? Report from a EuroPrevall/UK Food Standards Agency workshop.

NARCIS (Netherlands)

Madsen, C.B.; Hattersley, S.; Allen, K.J.; Beyer, K.; Chan, C.H.; Godefroy, S.B.; Hodgson, R.; Mills, E.N.; Munoz-Furlong, A.; Schnadt, S.; Ward, R.; Wickman, M.; Crevel, R. van

2012-01-01

BACKGROUND: There is an emerging consensus that, as with other risks in society, zero risk for food-allergic people is not a realistic or attainable option. Food allergy challenge data and new risk assessment methods offer the opportunity to develop quantitative limits for unintended allergenic

Differences in food environment perceptions and spatial attributes of food shopping between residents of low and high food access areas.

Science.gov (United States)

Sohi, Inderbir; Bell, Bethany A; Liu, Jihong; Battersby, Sarah E; Liese, Angela D

2014-01-01

To explore potential differences in food shopping behaviors and healthy food availability perceptions between residents living in areas with low and high food access. A cross-sectional telephone survey to assess food shopping behaviors and perceptions. Data from an 8-county food environment field census used to define the Centers for Disease Control and Prevention (CDC) healthier food retail tract and US Department of Agriculture Economic Research Service food desert measure. A total of 968 residents in 8 South Carolina counties. Residents' food shopping behaviors and healthy food availability perceptions. Linear and logistic regression. Compared with residents in high food access areas, residents in low food access areas traveled farther to their primary food store (US Department of Agriculture Economic Research Service: 8.8 vs 7.1 miles, P = .03; CDC: 9.2 vs 6.1 miles, P shopping miles per week (CDC: 28.0 vs 15.4 miles; P shopping access (P Behavior. Published by Elsevier Inc. All rights reserved.

The Professionalization of Hong Kong Teachers: Dilemma between Technical Rationality and Individual Autonomy

Science.gov (United States)

Mak, Grace C. L.

2003-01-01

This article studies the dilemma between professionalization and professionalism in the development of teaching into a bureaucratic organization in Hong Kong. Professionalization and bureaucratization are simultaneous processes. Teaching as an occupation has grown from a state of idiosyncrasy to a profession with defined boundaries. However,…

Sensors for everyday life environmental and food engineering

CERN Document Server

Postolache, Octavian; Jayasundera, Krishanthi; Swain, Akshya

2017-01-01

This book offers an up-to-date overview of the concepts, modeling, technical and technological details and practical applications of different types of sensors, and discusses the trends of next generation of sensors and systems for environmental and food engineering. This book is aimed at researchers, graduate students, academics and industry professionals working in the field of environmental and food engineering, environmental monitoring, precision agriculture and food quality control.

Suggestions for Realization Rather than Professionalization in Adult Basic Education.

Science.gov (United States)

Allen, Fred

1987-01-01

A literature review shows lack of consensus in defining adult education and rejection of the application of the traditional model of professionalism to adult basic education (ABE). Carl Rogers' concept of substituting realization for professionalization, as well as the literature of staff preservice and inservice training, can help practitioners…

How do people define moderation?

Science.gov (United States)

vanDellen, Michelle R; Isherwood, Jennifer C; Delose, Julie E

2016-06-01

Eating in moderation is considered to be sound and practical advice for weight maintenance or prevention of weight gain. However, the concept of moderation is ambiguous, and the effect of moderation messages on consumption has yet to be empirically examined. The present manuscript examines how people define moderate consumption. We expected that people would define moderate consumption in ways that justified their current or desired consumption rather than view moderation as an objective standard. In Studies 1 and 2, moderate consumption was perceived to involve greater quantities of an unhealthy food (chocolate chip cookies, gummy candies) than perceptions of how much one should consume. In Study 3, participants generally perceived themselves to eat in moderation and defined moderate consumption as greater than their personal consumption. Furthermore, definitions of moderate consumption were related to personal consumption behaviors. Results suggest that the endorsement of moderation messages allows for a wide range of interpretations of moderate consumption. Thus, we conclude that moderation messages are unlikely to be effective messages for helping people maintain or lose weight. Copyright © 2016 Elsevier Ltd. All rights reserved.

STUDENTS' SOCIAL AND PROFESSIONAL MOBILITY AS A PREREQUISITE OF DYNAMIC CAREER PROSPECTS

Directory of Open Access Journals (Sweden)

Evald F. Zeer

2014-01-01

Full Text Available The paper is devoted to the problems of students' social and professional mobility in the post-industrial society, given the dynamism and uncertainty of future career prospects, and variability and multidimensionality of individual career trajectories.The research is aimed at defining the phenomenon of social and professional mobility, determining factors of professional growth, and functional structural characteristics of mobility development.The scientific novelty involves the author's interpretation and conceptual analysis of students’ socio-professional mobility, and its contribution to the future professional growth. The author considers both the objective and subjective factors affecting the uncertainty of students' professional future: objective factors include socio-economic conditions of postindustrial society, systems of vocational education and guidance; subjective factors deal with the intrapersonal conflicts of professional self-determination, discrepancy of socio-professional orientation, and low auto-competency level.The research findings reveal the structure and characteristic features of students' social and professional mobility: psycho-physiological qualities, cognitive abilities, socio-professional experience and orientation, as well as the negative impact factors. Based on the content analysis and expert evaluation, the author singles out and defines the key characteristics of students’ mobility: adaptability, initiative, innovativeness, learning ability, behavioral flexibility, reflexivity and excessive activity.Practical significance: the research outcomes provide the ground for extrapolation of students' career prospects in vocational schools, career counseling and job placement centers.

A conjoint analysis to consumer choice in Brazil: Defining device attributes for recognizing customized foods characteristics.

Science.gov (United States)

Calegari, L P; Barbosa, J; Marodin, G A; Fettermann, D C

2018-07-01

the availability of information about food products may be an essential factor in the consumer's value perception in their purchasing decision. As the food product becomes personalized, the customization of this information becomes complex due to the possible combinations of product components. The use of smart technology in devices is one way to provide customers with customized food information. In the following research five attributes were identified in the composition of these devices: (A) portability; (B) precision; (C) diet customization; (D) food quality analysis; and (E) price. This study aims to identify the appropriate combination of possible functionalities or attributes that must be present in a device in order to detect the food composition of customized foods and their relation to market characteristics. One experiment used fractional factorial project to present the attributes in the form of scenarios following the Choice-Based Conjoint Analysis (CBCA) method. The data collection was done using survey methodology, through online questionnaire, with some 303 Brazilian respondents. So, the Logistic Regression was applied to data analysis. The moderating variables-gender, age, gluten restriction, lactose restriction and other restrictions-were also added to verify potential interactions with the primary attributes. From the results obtained, it was possible to observe higher significance for the primary attributes of diet personalization and quality food analyzes function. Our study contributes to the literature by enhancing the understanding about what the attributes should be in a technological device that has the purpose of recognizing food characteristics and is capable of generating information about customized food products. Furthermore, this device can enabler the production of mass customized food with the nutritional labels for each possible combination. Copyright © 2018 Elsevier Ltd. All rights reserved.

EAACI Food Allergy and Anaphylaxis Guidelines. Protecting consumers with food allergies: understanding food consumption, meeting regulations and identifying unmet needs.

Science.gov (United States)

Muraro, A; Hoffmann-Sommergruber, K; Holzhauser, T; Poulsen, L K; Gowland, M H; Akdis, C A; Mills, E N C; Papadopoulos, N; Roberts, G; Schnadt, S; van Ree, R; Sheikh, A; Vieths, S

2014-11-01

Individuals suffering from IgE-mediated food allergy usually have to practise life-long food allergen avoidance. This document aims to provide an overview of recent evidence-based recommendations for allergen risk assessment and management in the food industry and discusses unmet needs and expectations of the food allergic consumer in that context. There is a general duty of care on the food industry and obligations in European Union legislation to reduce and manage the presence of allergens alongside other food hazards. Current evidence enables quantification of allergen reference doses used to set-up reliable food safety management plans for some foods. However, further work is required to include a wider variety of foods and to understand the impact of the food matrix as well as additional factors which affect the progression and severity of symptoms as a function of dose. Major concerns have been raised by patients, carers and patient groups about the use of precautionary 'may contain' labelling to address the issue of unintended presence of allergens; these therefore need to be reconsidered. New and improved allergen detection methods should be evaluated for their application in food production. There is an urgent requirement for effective communication between healthcare professionals, patient organizations, food industry representatives and regulators to develop a better approach to protecting consumers with food allergies. © 2014 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

"Convenience Food."

Science.gov (United States)

Lemieux, Colette

1980-01-01

Defines the meaning of the American expression "convenience food," quoting definitions given by dictionaries and specialized publications. Discusses the problem of finding the exact equivalent of this expression in French, and recommends some acceptable translations. (MES)

Alternative Food Preservation Techniques, New Technology in Food Preparation and Appropriateness of Food Supply for the Permanently Manned Space Station

Science.gov (United States)

Whelan, R. H.

1985-01-01

Alternative food preservation techniques are defined as unique processes and combinations of currently used processes for food preservation. Food preservation is the extension of the useful shelf-life of normally perishable foods (from harvest to final consumption) by controlling micro-organisms, enzymes, chemical changes, changes in sensory characteristics and the prevention of subsequent recontamination. The resulting products must comply with all applicable food manufacturing practice regulations and be safe. Most of the foods currently used in both space and military feeding are stabilized either by dehydration or the use of a terminal sterilization process. Other available options would be formulation to reduce water activity, the refrigeration and freezing of perishable foods, chemical addition, and physical treatment (ionizing or nonionizing radiation or mechanical action). These alternatives are considered and proposals made.

Exploration of functional food consumption in older adults in relation to food matrices, bioactive ingredients, and health.

Science.gov (United States)

Vella, Meagan N; Stratton, Laura M; Sheeshka, Judy; Duncan, Alison M

2013-01-01

The functional food industry is expanding, yet research into consumer perceptions of functional foods is limited. Older adults could benefit from functional foods due to age-related food and health issues. This research gathered information about functional foods from community-dwelling older adults (n = 200) who completed a researcher-administered questionnaire about consumption, food matrices, bioactive ingredients, and health areas addressed through functional foods. Overall prevalence of functional food consumption was found to be 93.0%. Commonly consumed foods included yogurt with probiotics (56.0%), eggs with omega-3 fatty acids (37.0%), and bread with fiber (35.5%). Functional food matrices primarily consumed were yogurt (51.5%), bread (44.0%), and cereal (40.0%). The primary functional food bioactive consumed was dietary fiber (79.5%). Most participants (86.2%) indicated that they consume functional foods to improve health, and the major areas specified were osteoporosis/bone health (67.5%), heart disease (61.0%), and arthritis (55.0%). These results inform health professionals regarding the potential of functional foods to support health among older adults.

Economic Factors Impacting Food Allergen Management: Perspectives from the Food Industry.

Science.gov (United States)

Gupta, Ruchi S; Taylor, Steve L; Baumert, Joseph L; Kao, Lauren M; Schuster, Erik; Smith, Bridget M

2017-10-01

Food allergies affect up to 8% of children in the United States and may occasionally lead to severe life-threatening reactions. Because there is currently no cure for food allergies, strict avoidance of the allergen-containing foods is the only means of preventing an allergic reaction. Consumers rely on food manufacturers to reliably track and declare the presence of food allergens in products. Over the past 10 to 20 years, the food industry has increasingly adopted allergen control approaches in its processing facilities. However, the major industry costs related to food allergen management have not been fully described. The objective of this study was to characterize the factors that contribute to the economic impact of food allergen control practices on the food industry. A focus group (n = 100) was conducted with food industry professionals to identify key areas of cost for food allergen management. A survey based on the domains identified was then developed and disseminated to a convenience sample (n = 50) of quality control food industry specialists with knowledge of their company's food allergen management practices. Nearly all companies (92%) produced food products containing one or more of the top eight allergenic foods recognized by the U.S. Food and Drug Administration or sesame seeds. Cleaning procedures, employee training, and the potential for a recall due to allergen cross-contact were most frequently rated as the important factors in food allergen management. Recalls due to food allergen cross-contact, cleaning procedures, equipment and premises design, and employee training were ranked as the greatest allergen management expenses. Although 96% of companies had a food allergen control plan in place, nearly half (42%) had at least one food allergen-related recall within the past 5 years. The industry appears to endorse a willingness to unify precautionary allergen labeling to communicate a clear message more effectively to consumers.

EAACI Food Allergy and Anaphylaxis Guidelines

DEFF Research Database (Denmark)

Muraro, A; Werfel, T; Hoffmann-Sommergruber, K

2014-01-01

on previous EAACI position papers on adverse reaction to foods and three recent systematic reviews on the epidemiology, diagnosis, and management of food allergy, and provide evidence-based recommendations for the diagnosis and management of food allergy. While the primary audience is allergists......, this document is relevant for all other healthcare professionals, including primary care physicians, and pediatric and adult specialists, dieticians, pharmacists and paramedics. Our current understanding of the manifestations of food allergy, the role of diagnostic tests, and the effective management...... of patients of all ages with food allergy is presented. The acute management of non-life-threatening reactions is covered in these guidelines, but for guidance on the emergency management of anaphylaxis, readers are referred to the related EAACI Anaphylaxis Guidelines....

Public worry about specific food safety issues

NARCIS (Netherlands)

Miles, S.; Brennan, M.; Kuznesof, S.; Ness, M.; Ritson, C.; Frewer, L.J.

2004-01-01

Abstract: Consumers may encounter a number of potential food hazards through their food choice decisions and consumption behaviour. It is psychologically determined risk perceptions that drive acceptance of such potential food hazards, and define people's risk-taking or self-protective behaviours.

Knowledge, attitudes and practices evaluation on food hygiene and safety among perishable food handlers from a hypermarket in Portugal

OpenAIRE

Pereira, Ermelinda; Pires, Delphine Elisa; Ramalhosa, Elsa

2014-01-01

The main objective of this study was to evaluate in loco the practices followed by the food handlers in three sections of a hypermarket, namely, butcher’s, charcuterie and fishery, as well as their level of knowledge, attitudes and practices in food hygiene and safety through the application of questionnaires. At the end it was also intended to relate the results with the training and professional experience, as well as demographic characteristics, such as sex, age and education level of food...

Differences in Food Environment Perceptions and Spatial Attributes of Food Shopping between Residents of Low and High Food Access Areas

Science.gov (United States)

Sohi, Inderbir; Bell, Bethany A.; Liu, Jihong; Battersby, Sarah E.; Liese, Angela D.

2014-01-01

Objective To explore potential differences in food shopping behaviors and healthy food availability perceptions between residents living in areas with low and high food access. Design A cross-sectional telephone survey to assess food shopping behaviors and perceptions. Data from an eight-county food environment field census used to define the CDC (Centers for Disease Control and Prevention) healthier food retail tract and USDA ERS (United States Department of Agriculture Economic Research Service) food desert measure. Participants 968 residents in eight South Carolina counties. Main Outcome Measures Residents’ food shopping behaviors and healthy food availability perceptions. Analysis Linear and logistic regression. Results Compared to residents in high food access areas, residents in low food access areas traveled further to their primary food store (USDA ERS: 8.8 vs. 7.1 miles, p=0.03; CDC: 9.2 vs. 6.1 miles, pshopping miles per week; CDC 28.0 vs. 15.4 miles, pshopping access (p<0.001). Conclusions and Implications These findings lend support to ongoing community and policy interventions aimed at reducing food access disparities. PMID:24560861

Entrustable Professional Activities for Pathology: Recommendations From the College of American Pathologists Graduate Medical Education Committee.

Science.gov (United States)

McCloskey, Cindy B; Domen, Ronald E; Conran, Richard M; Hoffman, Robert D; Post, Miriam D; Brissette, Mark D; Gratzinger, Dita A; Raciti, Patricia M; Cohen, David A; Roberts, Cory A; Rojiani, Amyn M; Kong, Christina S; Peterson, Jo Elle G; Johnson, Kristen; Plath, Sue; Powell, Suzanne Zein-Eldin

2017-01-01

Competency-based medical education has evolved over the past decades to include the Accreditation Council for Graduate Medical Education Accreditation System of resident evaluation based on the Milestones project. Entrustable professional activities represent another means to determine learner proficiency and evaluate educational outcomes in the workplace and training environment. The objective of this project was to develop entrustable professional activities for pathology graduate medical education encompassing primary anatomic and clinical pathology residency training. The Graduate Medical Education Committee of the College of American Pathologists met over the course of 2 years to identify and define entrustable professional activities for pathology graduate medical education. Nineteen entrustable professional activities were developed, including 7 for anatomic pathology, 4 for clinical pathology, and 8 that apply to both disciplines with 5 of these concerning laboratory management. The content defined for each entrustable professional activity includes the entrustable professional activity title, a description of the knowledge and skills required for competent performance, mapping to relevant Accreditation Council for Graduate Medical Education Milestone subcompetencies, and general assessment methods. Many critical activities that define the practice of pathology fit well within the entrustable professional activity model. The entrustable professional activities outlined by the Graduate Medical Education Committee are meant to provide an initial framework for the development of entrustable professional activity-related assessment and curricular tools for pathology residency training.

Quantifying food waste in Hawaii's food supply chain.

Science.gov (United States)

Loke, Matthew K; Leung, PingSun

2015-12-01

Food waste highlights a considerable loss of resources invested in the food supply chain. While it receives a lot of attention in the global context, the assessment of food waste is deficient at the sub-national level, owing primarily to an absence of quality data. This article serves to explore that gap and aims to quantify the edible weight, economic value, and calorie equivalent of food waste in Hawaii. The estimates are based on available food supply data for Hawaii and the US Department of Agriculture's (USDA's) loss-adjusted food availability data for defined food groups at three stages of the food supply chain. At its highest aggregated level, we estimate Hawaii's food waste generation at 237,122 t or 26% of available food supply in 2010. This is equivalent to food waste of 161.5 kg per person, per annum. Additionally, this food waste is valued at US$1.025 billion annually or the equivalent of 502.6 billion calories. It is further evident that the occurrence of food waste by all three measures is highest at the consumer stage, followed by the distribution and retail stage, and is lowest at the post-harvest and packing stage. The findings suggest that any meaningful intervention to reduce food waste in Hawaii should target the consumer, and distribution and retail stages of the food supply chain. Interventions at the consumer stage should focus on the two protein groups, as well as fresh fruits and fresh vegetables. © The Author(s) 2015.

Not just another multi-professional course! Part 2: nuts and bolts of designing a transformed curriculum for multi-professional learning.

Science.gov (United States)

Mayers, Pat; Alperstein, Melanie; Duncan, Madeleine; Olckers, Lorna; Gibbs, Trevor

2006-03-01

Multi-professional education has traditionally aimed to develop health professionals who are able to collaborate effectively in comprehensive healthcare delivery. The respective professions learn about their differences in order to work together, rather than developing unity in their commitment to a shared vision of professionalism and service. In this, the second of two papers, the 'nuts and bolts' or practicalities of designing a transformed curriculum for a multi-professional course with a difference is described. Guidelines for the curriculum design process, which seeks to be innovative, grounded in theory and relevant to the learning of the students and the ultimately the health of the patients, include: valuing education; gaining buy-in; securing buy-out; defining of roles; seeking consensus; negotiating difference and expediting decisions. The phases of the design process are described, as well as the educational outcomes envisaged during the process. Reflections of the designers, in particular on what it means to be a multi-professional team, and a reconceptualization of multi-professional education are presented as challenges for educators of health professionals.

Theoretical Analysis of the Professional Competence's Formation and Development in the Light of Ukrainian and Foreign Scientists (In Terms of the Marketers' Professional Skills and Abilities)

Science.gov (United States)

Levkovych, Uliana

2014-01-01

This paper defines formation of the concept of "competence", attaches importance to the invariant of professional qualification, and explains core competencies of the marketer. The general and extensive use of the term "competence" in professional education and training has been indicated. It has been noted that recently the…

Defining Marketing Strategies For Vihreä Tekno Finland

OpenAIRE

Manzari, Mohammad

2016-01-01

The main objective of this thesis is to define marketing strategies for Vihreä Tekno, a company in Vantaa, Finland. The company runs several businesses such as providing IT services, website designing, business/loyalty cards, professional logo design, PC repairs and installations, mobile application development, translation services, cleaning services, advertising and distribution services, billing/invoicing systems and so forth. In this thesis, the author analyzed the company’s current s...

Professional Training in Organic Food Production: A Cross-Country Experience

Science.gov (United States)

Guiné, Raquel; Costa, Daniela; Correia, Paula; Costa, Cristina; Correia, Helena; Castro, Moises; Guerra, Luis; Seeds, Catherine; Coll, Collette; Radics, Laszlo; Arslan, Meahmet; Soylu, Soner; Tothova, Monika; Toth, Peter; Basile, Salvatore

2017-01-01

Purpose: The purpose of this paper is to characterize the agricultural activities and past experiences in professional training in the context of mobile learning in different countries (Portugal, Spain, Slovakia, Hungary, UK, Italy and Turkey). Design/methodology/approach: For the survey, a questionnaire was prepared in English and Portuguese and…

“Use salt and foods high in salt sparingly”: A food-based dietary ...

African Journals Online (AJOL)

Legislating the levels of salt in processed food is only one part of this national strategy. All health professionals and educators should also provide appropriate nutritional recommendations that will educate, motivate and enable consumers to change their nutritional behaviour to reduce salt intake to less than 5 g per day, ...

The theoretical justification of civil service professional space management

Directory of Open Access Journals (Sweden)

O. M. Terentiev

2014-04-01

Full Text Available The article develops the basic theoretical principles concerning the practical aspects of a civil service professional space. Development of the theoretical foundations of civil service professional space management provides for Public Administration new, more comprehensive methodological tools for adequately analysis and management of both social and professional processes in the public service, and ongoing process in the subspaces, fields and environments of all professions. Civil service professional space defines the main parameters and directions of public service, and professional environment of public authorities. As a space of common activity it requires special development and management. The author describes the content of functions for civil service professional space management, and provides appropriate practical recommendations. It is concluded that the civil service professional space should be the top point for analysis, forecasting, planning, implementation and decision-making in the civil service management in Ukraine.

Food and nutrition labelling: the past, present and the way forward ...

African Journals Online (AJOL)

There have been many developments in South Africa in terms of food and nutrition labelling in the last decade. Although the food industry, health professionals and consumers face many changes, challenges and opportunities with regard to food, and specifically to nutrition labelling, this is also the ideal time to promote the ...

The food metabolome

DEFF Research Database (Denmark)

Scalbert, Augustin; Brennan, Lorraine; Manach, Claudine

2014-01-01

to the diet. By its very nature it represents a considerable and still largely unexploited source of novel dietary biomarkers that could be used to measure dietary exposures with a high level of detail and precision. Most dietary biomarkers currently have been identified on the basis of our knowledge of food......The food metabolome is defined as the part of the human metabolome directly derived from the digestion and biotransformation of foods and their constituents. With >25,000 compounds known in various foods, the food metabolome is extremely complex, with a composition varying widely according...... by the recent identification of novel biomarkers of intakes for fruit, vegetables, beverages, meats, or complex diets. Moreover, examples also show how the scrutiny of the food metabolome can lead to the discovery of bioactive molecules and dietary factors associated with diseases. However, researchers still...

Consumer behaviour with regard to food innovation: Quality perception and decision-making

DEFF Research Database (Denmark)

Grunert, Klaus G.

2005-01-01

and ligeslation, quality management and control systems such as HACCP and TQM. The chapters of the first edition have been updated and extended. New chapters have been added, on consumer behaviour, corporate strategy, food safety and nutritional aspect of food innovation. Researchers and professionals in the food...

Values, Professional Ethics and Educational Administration.

Science.gov (United States)

Stanage, Sherman M.

1995-01-01

Presents a view of ethics and morality as they may relate to the field of professional education. Defines ethics (identifiable values of individuals) and morals (identifiable values of social and culture-specific groups) as distinguishable but not separate and mutually exclusive normative theories of human conduct. (MLF)

Food studies in French History

DEFF Research Database (Denmark)

Hedegaard, Liselotte

The overarching question of this paper is whether it is possible to identify concepts that define a specifically French tradition regarding food. Two themes seem central. The first theme is the relationship between food and place as it emerges in concepts such as authenticity and terroir....... The second theme is the "how" food is eaten and can be studied through concepts such as commensality, synchronisation and structure...

The benefits of defining "snacks".

Science.gov (United States)

Hess, Julie M; Slavin, Joanne L

2018-04-18

Whether eating a "snack" is considered a beneficial or detrimental behavior is largely based on how "snack" is defined. The term "snack food" tends to connote energy-dense, nutrient-poor foods high in nutrients to limit (sugar, sodium, and/or saturated fat) like cakes, cookies, chips and other salty snacks, and sugar-sweetened beverages. Eating a "snack food" is often conflated with eating a "snack," however, leading to an overall perception of snacks as a dietary negative. Yet the term "snack" can also refer simply to an eating occasion outside of breakfast, lunch, or dinner. With this definition, the evidence to support health benefits or detriments to eating a "snack" remains unclear, in part because relatively few well-designed studies that specifically focus on the impact of eating frequency on health have been conducted. Despite these inconsistencies and research gaps, in much of the nutrition literature, "snacking" is still referred to as detrimental to health. As discussed in this review, however, there are multiple factors that influence the health impacts of snacking, including the definition of "snack" itself, the motivation to snack, body mass index of snack eaters, and the food selected as a snack. Without a definition of "snack" and a body of research using methodologically rigorous protocols, determining the health impact of eating a "snack" will continue to elude the nutrition research community and prevent the development of evidence-based policies about snacking that support public health. Copyright © 2018 Elsevier Inc. All rights reserved.

Registered Nurses' views on their professional role.

Science.gov (United States)

Furåker, Carina

2008-11-01

The aim is to study Registered Nurses' opinions and reflections about their work tasks, competence and organization in acute hospital care. The definition of the role of nurses has changed over time and it is often discussed whether Registered Nurses have a professional status or not. A qualitative research design was used. Data were derived from written reflections on diaries and from focus group interviews. All respondents had difficulties in identifying the essence of their work. It can be argued that being 'a spider in the web' is an important aspect of the nursing profession. Registered Nurses tend to regard their professional role as vague. Managers must be considered key persons in defining the professional role of Registered Nurses. This study contributes to an understanding of the managers' and the importance of nursing education in Registered Nurses professional development.

Are functional foods redefining nutritional requirements?

Science.gov (United States)

Jones, Peter J; Varady, Krista A

2008-02-01

Functional foods are increasing in popularity owing to their ability to confer health and physiological benefits. Nevertheless, the notion that functional foods improve health when providing nutrients at levels above and beyond existing recommended intakes is inconsistent with the definition of requirement. This disparity highlights the need for an alternative definition of nutrient requirement. The present objective is to examine distinctions between optimization of health, as defined by what we currently deem as required intakes, versus adding physiological benefit using bioactive agents found in functional foods. Presently, requirement is defined as the lowest amount of intake of a nutrient that will maintain a defined level of nourishment for a specific indicator of adequacy. In contrast, functional foods are described as ingredients that are not necessary for body function, yet provide added physiological benefit that confer better overall health. Plant sterols are one example of such an ingredient. Plant sterols lower plasma cholesterol concentrations, and may thus be considered essential nutrients in physiological situations where circulating cholesterol concentrations are high. Similarly, intakes of omega-3 fats beyond existing requirement may confer additional health benefits such as hypolipidemic and anti-diabetic effects. These examples underscore the inconsistencies between what is defined as a nutrient requirement versus what is identified as a health benefit of a functional food. Such discrepancies emphasize the need for a more all-encompassing definition of a nutrient requirement; that is, one that moves beyond the prevention of overt deficiency to encompass improved health and disease risk reduction.

METHODOLOGICAL PECULIARITIES OF TEACHING FUTURE ECONOMISTS TO READ ENGLISH TEXTS RELATED TO PROFESSIONAL AREA

Directory of Open Access Journals (Sweden)

Ліліана Білогорка

2015-09-01

Full Text Available The role of reading competence in the structure of English professionally oriented communicative competence has been analysed; types of economics texts which should be used in teaching future economists – scientific economics texts, texts of professional economics activity, educational economics texts, texts of non-professional economics activity have been defined; the necessity of using not only authentic, but also semi-authentic and adapted texts in teaching future economists to read English texts related to professional area has been grounded; bachelor’s level requirements for students’ knowledge and skills in skimming, scanning reading and reading for detail have been defined; direct (cognitive and compensatory and indirect (metacognitive, affective and social learning strategies to enhance the quality of text reading have been specified in the article.

Responsibility for proving and defining in abstract algebra class

Science.gov (United States)

Fukawa-Connelly, Timothy

2016-07-01

There is considerable variety in inquiry-oriented instruction, but what is common is that students assume roles in mathematical activity that in a traditional, lecture-based class are either assumed by the teacher (or text) or are not visible at all in traditional math classrooms. This paper is a case study of the teaching of an inquiry-based undergraduate abstract algebra course. In particular, gives a theoretical account of the defining and proving processes. The study examines the intellectual responsibility for the processes of defining and proving that the professor devolved to the students. While the professor wanted the students to engage in all aspects of defining and proving, he was only successful at devolving responsibility for certain aspects and much more successful at devolving responsibility for proving than conjecturing or defining. This study suggests that even a well-intentioned instructor may not be able to devolve responsibility to students for some aspects of mathematical practice without using a research-based curriculum or further professional development.

Vitamin D in foods: an evolution of knowledge (chapter 60)

Science.gov (United States)

Accurate data for vitamin D in foods are essential to support epidemiological and clinical studies seeking to identify associations between total vitamin D “exposure” and health outcomes that require quantification of dietary intake, and also to inform health professionals about wise food choices fo...

Theoretical aspects of professional “self-image” of a person

Directory of Open Access Journals (Sweden)

Osyodlo V.I.

2013-09-01

Full Text Available The paper analyzes the features of professional “self-image” of a person as a cognitive component of professional self-concept in the structure of the professional identity of an individual as a conscious indicator of belonging to a specific profession, which is determined by personally significant professional activity and is expressed through professional distinguishing signs. An important aspect when considering the substantial characteristics of a professional “self-image” is the relation of the categories of “Self” and professional self-consciousness as a multi-level representations of a man about himself as a professional in the unity of three components: cognitive, affective and behavioral. We reveal the influence of professional standard content for the content of professional “self-image” and rise of their content association in the process of professional development and professional maturity of a subject. We present the author’s position on defining a vector of personal development in a professional environment as a result of harmonization of professional positions of “real self” and “ideal self”. Structurally professional “self-image” of a person is revealed through four interrelated components: socio-perceptual, cognitive, emotional and evaluative, and behavioral.

PRAXIOCENTRALISM IN THE PROFESSIONAL STANDARD OF THE TEACHER

Directory of Open Access Journals (Sweden)

L. Y. Monakhova

2017-01-01

Full Text Available Introduction. The main objective of the professional standard, systematizing the work function of a teacher, is to describe not personal qualities of teachers but the process and outcome of their activities. The logic of the development of the professional standard involves the analysis of teaching activities and evaluation of its results, which should possess the properties of measurability and diagnosability.The aim of the present publication is to identify praxiological foundations of the professional standard of the teacher via a comparative analysis of the requirements and fundamental concepts of praxeology – a General theory of successful activities developed by domestic and foreign authors and reflected in monographic and dissertation researches.Methodology and methods of research. Methodological basis of research is the ideas of system, activity and praxiological approaches.Results. The authors prove that pedagogical praxeology as the science and practice of effective organization of pedagogical activity is a new mechanism to describe the characteristics of pedagogical activity and formation of complex of professional portrait of the teacher. Pedagogical praxeology as the mechanism: establishes the framework of competences of the teacher; defines the requirements for structured content, conditions and quality of work of the teacher, their qualifications and competences in the field of professional activity; provides the necessary compliance awareness of teacher’s requirements; describes methods of assessing the development of competencies of teachers; promotes the involvement of the teacher in the task of improving the quality of education; serves as the basis for constructing a continuous trajectory of increasing level of professional training of each teacher.Scientific novelty. The content of professional standards from the standpoint of the praxiological approach is investigated; conceptual ideas of praxeology, defining role and

The sanitary conditions of food service establishments and food safety knowledge and practices of food handlers in bahir dar town.

Science.gov (United States)

Kibret, Mulugeta; Abera, Bayeh

2012-03-01

Lack of basic infrastructure, poor knowledge of hygiene and practices in food service establishments can contribute to outbreaks of foodborne illnesses. The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of food service establishments in Bahir Dar town. A cross-sectional study was conducted in Bahir Dar in May 2011 and data were collected using questionnaire and observation checklist on employees' knowledge of food hygiene and their practices as well on sanitary conditions of the food service establishments The median age of the food handlers was 22 years and among the 455 subjects 99 (21.8%) have had food hygiene training. Sixty six percent of the establishments had flush toilets whereas 5.9% of the establishment had no toilet. Only 149 (33.6%) of the establishments had a proper solid waste collection receptacle and there was statistically significant association between the sanitary conditions and license status of the establishments (p=0.01). Most of all, knowledge gap in food hygiene and handling practice was observed. In addition, there was statistically significant difference between trained (professional) handlers and non-trained handlers with regard to food hygiene practices (p<0.05). While more than 50% of the handlers prepare meals ahead of the peak selling time, more than 50% of the left over was poorly managed. This study revealed poor sanitary conditions and poor food hygiene practices of handlers. Educational programs targeted at improving the attitude of food handlers and licensing and regular inspections have been recommended.

Occupational food-related hand dermatoses seen over a 10-year period

DEFF Research Database (Denmark)

Vester, Lotte; Thyssen, Jacob P; Menné, Torkil

2012-01-01

. A suggestion for diagnostic criteria is presented. Frequent risk occupations were cooking in restaurants, baking, and kitchen work. Substantially more patients reacted in skin prick testing with fresh foods than with food extracts. Conclusion. Protein contact dermatitis is a frequent disorder among patients...... who professionally handle foods, and should be considered to be a distinct clinical entity. When diagnosing protein contact dermatitis and in other food-related skin prick testing procedures, it is important to include fresh foods....

Ethics and Professionalism in Pathology

Directory of Open Access Journals (Sweden)

R Baral

2016-03-01

Full Text Available Pathologists spend most of their professional lives beyond direct view of the public, mostly inside the four walls of the lab. It is the clinicians who face the wrath of the public when something goes wrong. However, with the growing awareness of the public into the decisive role played by the Pathologists in the definitive diagnosis of the disease, the pathologists will soon be the target of the aggrieved patients and relatives.1 The issue of ethics can be dealt when professionalism comes before profession. "Professionalism in medicine requires that physician serve the interests of the patient above his or her own selfinterest." Professionalism aspires to philanthropy, answerability, excellence, duty, service and respect for others. "Professionalism in Pathology is based on the same tenets, but has additional dimensions."The qualities of professionalism for pathologists include 1. Communication with the patients and the clinicians. A small phone call with the clinician will solve most of the clinical mysteries not written in the lab requisition forms; 2. Empathy and Compassion towards patients', colleagues', and laboratory personnel's culture, age, gender, and disabilities; 3. Demonstration of passion, respect and understanding towards the patients; 4. Adherence to guidelines and regulations of the regulatory and accrediting bodies; and 5.Profeciency and knowledge in one's work is valued by the patients more than the credentials, which also enables one to identify deficiencies in peer performance. The basic competencies of professionalism are vital to every pathology report, which in turn is the mirror of the ethics practiced by the pathologist. Evaluating oneself is perhaps the most important tool in maintaining professionalism in the practice of pathology. One colleague recently defined professionalism as “all the things one does when no one is watching,” thus placing personal integrity at the top of the list.

Food metabolomics: from farm to human.

Science.gov (United States)

Kim, Sooah; Kim, Jungyeon; Yun, Eun Ju; Kim, Kyoung Heon

2016-02-01

Metabolomics, one of the latest components in the suite of systems biology, has been used to understand the metabolism and physiology of living systems, including microorganisms, plants, animals and humans. Food metabolomics can be defined as the application of metabolomics in food systems, including food resources, food processing and diet for humans. The study of food metabolomics has increased gradually in the recent years, because food systems are directly related to nutrition and human health. This review describes the recent trends and applications of metabolomics to food systems, from farm to human, including food resource production, industrial food processing and food intake by humans. Copyright © 2015 Elsevier Ltd. All rights reserved.

Constructing nurses' professional identity through social identity theory.

Science.gov (United States)

Willetts, Georgina; Clarke, David

2014-04-01

The profession of nursing continues to struggle with defining and clarifying its professional identity. The definitive recognition of nursing as a profession was the moving of training from the hospital apprentice model to the tertiary sector. However, this is only part of the story of professional identity in nursing. Once training finishes and enculturation into the workplace commences, professional identity becomes a complicated social activity. This paper proposes social identity theory as a valuable research framework to assist with clarifying and describing the professional identity of nurses. The paper outlines the key elements of a profession and then goes on to describe the main concepts of social identity theory. Lastly, a connection is made between the usefulness of using social identity theory in researching professional identity in nursing, recognizing the contextual nature of the social activity of the profession within its workplace environment. © 2013 Wiley Publishing Asia Pty Ltd.

The question of caution in professional medium

International Nuclear Information System (INIS)

Godard, O.

2006-01-01

Contrived in Europe to tackle the environment protection policies and management of natural resources, the principle of caution has seen since 1990 its interest developed towards the fields of food safety and public health. The importance and the relevance of questions have lead the national institute of research and safety to constitute a working group to explore the problems and the potentialities that could be linked to the explicit introduction of this principle and this in the field of the prevention of professional risks. This work tackles several aspects of the question of caution in professional medium such history, concepts, evolution...as well as cases judged exemplary ones. (N.C.)

Healthcare Engineering Defined: A White Paper.

Science.gov (United States)

Chyu, Ming-Chien; Austin, Tony; Calisir, Fethi; Chanjaplammootil, Samuel; Davis, Mark J; Favela, Jesus; Gan, Heng; Gefen, Amit; Haddas, Ram; Hahn-Goldberg, Shoshana; Hornero, Roberto; Huang, Yu-Li; Jensen, Øystein; Jiang, Zhongwei; Katsanis, J S; Lee, Jeong-A; Lewis, Gladius; Lovell, Nigel H; Luebbers, Heinz-Theo; Morales, George G; Matis, Timothy; Matthews, Judith T; Mazur, Lukasz; Ng, Eddie Yin-Kwee; Oommen, K J; Ormand, Kevin; Rohde, Tarald; Sánchez-Morillo, Daniel; Sanz-Calcedo, Justo García; Sawan, Mohamad; Shen, Chwan-Li; Shieh, Jiann-Shing; Su, Chao-Ton; Sun, Lilly; Sun, Mingui; Sun, Yi; Tewolde, Senay N; Williams, Eric A; Yan, Chongjun; Zhang, Jiajie; Zhang, Yuan-Ting

2015-01-01

Engineering has been playing an important role in serving and advancing healthcare. The term "Healthcare Engineering" has been used by professional societies, universities, scientific authors, and the healthcare industry for decades. However, the definition of "Healthcare Engineering" remains ambiguous. The purpose of this position paper is to present a definition of Healthcare Engineering as an academic discipline, an area of research, a field of specialty, and a profession. Healthcare Engineering is defined in terms of what it is, who performs it, where it is performed, and how it is performed, including its purpose, scope, topics, synergy, education/training, contributions, and prospects.

U.S. Food Insecurity Status: Toward a Refined Definition

Science.gov (United States)

Coleman-Jensen, Alisha Judith

2010-01-01

United States Department of Agriculture defines food insecure as answering affirmatively to three or more food insecurity questions describing a household's ability to acquire enough food. Households indicating low levels of food insecurity (one or two affirmative responses) are considered food secure. This paper compares the characteristics of…

Food security: what the community wants. Learning through focus groups.

Science.gov (United States)

Hargrove, D; Dewolfe, J A; Thompson, L

1994-01-01

We used focus groups to learn the range of issues threatening food security of low income residents in our community. Five major themes emerged from the discussions: literacy, money, time, mental health and self-esteem, suggesting several approaches that could help ensure food security: 1) education, 2) sharing of resources, 3) coalition building, and 4) advocacy. Education programs have to be practical, allowing for demonstrations and hands-on learning while emphasizing skill building and problem solving. Incorporating a social aspect into learning may compensate for the social isolation and would capitalize on the impressive mutual support we witnessed. Strategies based on self-help and peer assistance may counteract low self-esteem and overcome suspicion of health professionals. A community-wide effort is needed to address the factors contributing to food insecurity. We envision the formation of a coalition of professionals, agencies, and low income people to develop a comprehensive strategy for achieving food security.

Defining culturally responsive teaching: The case of mathematics

Directory of Open Access Journals (Sweden)

Jenni L. Harding-DeKam

2014-12-01

Full Text Available Elementary classroom teachers in eight school districts across Colorado, United States, share the knowledge of their students’ home and community life, define culturally responsive mathematics based on the children they instruct, and give examples of how students learn math through culture in their classrooms. Findings from two interviews, classroom observations, and student artifacts reveal that teachers have an intimate cultural knowledge of the students in their classrooms, define culturally responsive mathematical practices consistent with research, use culturally responsive mathematics teaching for authentic learning, and express a need for additional professional development and curriculum support for culturally responsive mathematics instruction. Culturally responsive mathematics is important in elementary classrooms because it allows students to make personal connections to mathematics content.

The equationally-defined commutator a study in equational logic and algebra

CERN Document Server

Czelakowski, Janusz

2015-01-01

This monograph introduces and explores the notions of a commutator equation and the equationally-defined commutator from the perspective of abstract algebraic logic.  An account of the commutator operation associated with equational deductive systems is presented, with an emphasis placed on logical aspects of the commutator for equational systems determined by quasivarieties of algebras.  The author discusses the general properties of the equationally-defined commutator, various centralization relations for relative congruences, the additivity and correspondence properties of the equationally-defined commutator, and its behavior in finitely generated quasivarieties. Presenting new and original research not yet considered in the mathematical literature, The Equationally-Defined Commutator will be of interest to professional algebraists and logicians, as well as graduate students and other researchers interested in problems of modern algebraic logic.

Entrustable professional activity (EPA) reshapes the practice of specialist training.

Science.gov (United States)

Niemi-Murola, Leila

In addition to medical expertise, competence-based medical training comprises communication and collaboration skills, professionalism, and leadership skills. Continuous feedback is essential for learning and development, and feedback only from the medical specialist examination taken in the end of training does not ensure thorough specialist training. Entrustable professional activity (EPA) is a unit of professional practice, defined as tasks or responsibilities typical of the specialty. EPA translates competence-based training into manageable and meaningful entities and provides tools for the evaluation of medical competence.

Changes in Professionalism: The Case of Estonian Chefs

Directory of Open Access Journals (Sweden)

Anne Roosipold

2014-09-01

Full Text Available 800x600 The changes that have taken place in professional life have led to changes both in the occupations and social positions of practitioners. In this article, the authors analyse the implications of occupational changes on professionalisation and professional learning, using chefs in Estonia as an example. The article aims to interpret the theoretical framework of professionalism by exploring the beliefs and opinions of chefs and the assessments of their work. The methodological approach is qualitative, relying on semi-structured interviews with outstanding chefs and experts in the field of food science in Estonia. Based on this analysis, we conclude that the chefs are still experts in their field of cooking but new managerial and leadership roles have become more significant. We argue that professionalisation can lead to hybrid professionalism of chefs, which involves communication with the public, reliance on practical knowledge, nonformal learning and reflexive control over their work.

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.

[Nursing audit as a professional marketing strategy].

Science.gov (United States)

Costa, Maria Suêuda; Forte, Benedita Pessoa; Alves, Maria Dalva Santos; Viana, Jamille Forte; Oriá, Mônica Oliveira Batista

2004-01-01

This study relates an audit experience with an interdisciplinary team in public health services at Fortaleza-CE and aims to describe the functional dimension of these audit actions and the its importance for nursing; to define a model with a professional marketing strategy for the nurse. Theoretical bases of contemporary Administration were used to converge with the audit practice experiences. One proposes a new audit nursing strategy in favor of the professional significance, because the nurse currently conducts actions with a scientific marketing identity, but at the unconscious level.

Interconnecting Networks of Practice for Professional Learning

Directory of Open Access Journals (Sweden)

Julie Mackey

2011-03-01

Full Text Available The article explores the complementary connections between communities of practice and the ways in which individuals orchestrate their engagement with others to further their professional learning. It does so by reporting on part of a research project conducted in New Zealand on teachers’ online professional learning in a university graduate diploma program on ICT education. Evolving from social constructivist pedagogy for online professional development, the research describes how teachers create their own networks of practice as they blend online and offline interactions with fellow learners and workplace colleagues. Teachers’ perspectives of their professional learning activities challenge the way universities design formal online learning communities and highlight the potential for networked learning in the zones and intersections between professional practice and study.The article extends the concepts of Lave and Wenger’s (1991 communities of practice social theory of learning by considering the role participants play in determining their engagement and connections in and across boundaries between online learning communities and professional practice. It provides insights into the applicability of connectivist concepts for developing online pedagogies to promote socially networked learning and for emphasising the role of the learner in defining their learning pathways.

PROFESSIONAL ACCOUNTANTS’ PERSPECTIVE OF SKILLS REQUIRED TO PROGRESS TO MANAGEMENT POSITIONS

OpenAIRE

Fouché, J. P.; Kgapola, M. P.

2016-01-01

In South Africa, not only is the shortage in skills a general predicament, but so also is the shortage of professional accountants. The markets and business environments are changing almost every day and so do the skills sets required by professional accountants. The purpose of the study is to assist professional accountants in defining the skills required for management positions and to enable them to plan their careers better. A cross-sectional survey was used. The majority of participants ...

Risk management of allergenic food ingredients in hospitality

Directory of Open Access Journals (Sweden)

Popov-Raljić Jovanka

2017-01-01

Full Text Available Food allergens have appeared in the last two decades as a concealed form of threat which significantly endangers public health, and their labelling on food products, drinks, and non pre-packed gastro-products is clearly defined with legal regulations. In practice, the chemical risk management is faced with several unexpected problems. Some of them are declarations or statements about allergenic ingredients, where a nutritional allergen that the food contains is labelled with an unusual name, or similar products from different manufacturers where one is safe and the other contains allergens. A hospitality facility which deals with production and distribution of unpackaged foods should, in addition to a developed HACCP concept and standardized recipes for food preparation, prepare a detailed, precise, and clearly defined plan for management of chemical risks.

Professional Mobility as the Realization Factor of Teacher’s Innovative Activity

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S. A. Morozova

2015-02-01

Full Text Available The article deals with the teachers’ professional mobility as a factor of their readiness for innovative activity. Based on the analysis of psychological and pe- dagogic literature, the essence and structure of the given phenomenon are defined. The subject of the experimental research compiles the key qualities of profes- sional mobility and their development techniques for vocational training teachers. The aim of the study includes the identification of the key characteristics of the qualities in question. The main methodological idea is defined as follows: the professional mobility formation is the basis of teachers’ productive innovative activity. The research findings made it possible to identify the components of profes- sional mobility: innovative attitude, creativity, intellectual mobility, extra-normative ac- tivity and communication skills. The research results provide the basis for effective technologies selection for developing teachers’ professional mobility. 

Professional Mobility as the Realization Factor of Teacher’s Innovative Activity

Directory of Open Access Journals (Sweden)

S. A. Morozova

2012-01-01

Full Text Available The article deals with the teachers’ professional mobility as a factor of their readiness for innovative activity. Based on the analysis of psychological and pe- dagogic literature, the essence and structure of the given phenomenon are defined. The subject of the experimental research compiles the key qualities of profes- sional mobility and their development techniques for vocational training teachers. The aim of the study includes the identification of the key characteristics of the qualities in question. The main methodological idea is defined as follows: the professional mobility formation is the basis of teachers’ productive innovative activity. The research findings made it possible to identify the components of profes- sional mobility: innovative attitude, creativity, intellectual mobility, extra-normative ac- tivity and communication skills. The research results provide the basis for effective technologies selection for developing teachers’ professional mobility. 

Do GIS-derived measures of fast food retailers convey perceived fast food opportunities? Implications for food environment assessment

Science.gov (United States)

Barnes, Timothy L.; Colabianchi, Natalie; Freedman, Darcy A.; Bell, Bethany A.; Liese, Angela D.

2018-01-01

Purpose Geographic information systems (GISs) have been used to define fast food availability, with higher availability perhaps promoting poorer quality diets. Alternative measures involve perceptions; however, few studies have examined associations between GIS-derived and perceived measures of the food environment. Methods Telephone surveys of 705 participants within an eight-county region in South Carolina were analyzed using logistic regression to examine relationships between geographic presence of and distance to various types of food retailers and perceived fast food availability. Results The mean distance to the nearest fast food restaurant was 6.1 miles, with 16% of participants having a fast food restaurant within 1 mile of home. The geographic presence of and distance to all food retailer types were significantly associated with perceived availability of fast food in unadjusted models. After adjustment, only the presence of a fast food restaurant or pharmacy was significantly associated with greater odds of higher perceived availability of fast food. Greater odds of lower perceived availability of fast food were observed with the presence of a dollar store and increasing distance to the nearest supermarket or pharmacy. Conclusions Measures of fast food availability, whether objective or perceived, may not be interchangeable. Researchers should carefully decide on the appropriate measurement tool—GIS-derived or perceived—in food environment studies. PMID:27617371

Do GIS-derived measures of fast food retailers convey perceived fast food opportunities? Implications for food environment assessment.

Science.gov (United States)

Barnes, Timothy L; Colabianchi, Natalie; Freedman, Darcy A; Bell, Bethany A; Liese, Angela D

2017-01-01

Geographic information systems (GISs) have been used to define fast food availability, with higher availability perhaps promoting poorer quality diets. Alternative measures involve perceptions; however, few studies have examined associations between GIS-derived and perceived measures of the food environment. Telephone surveys of 705 participants within an eight-county region in South Carolina were analyzed using logistic regression to examine relationships between geographic presence of and distance to various types of food retailers and perceived fast food availability. The mean distance to the nearest fast food restaurant was 6.1 miles, with 16% of participants having a fast food restaurant within 1 mile of home. The geographic presence of and distance to all food retailer types were significantly associated with perceived availability of fast food in unadjusted models. After adjustment, only the presence of a fast food restaurant or pharmacy was significantly associated with greater odds of higher perceived availability of fast food. Greater odds of lower perceived availability of fast food were observed with the presence of a dollar store and increasing distance to the nearest supermarket or pharmacy. Measures of fast food availability, whether objective or perceived, may not be interchangeable. Researchers should carefully decide on the appropriate measurement tool-GIS-derived or perceived-in food environment studies. Copyright © 2016 Elsevier Inc. All rights reserved.

Professional Training of Economists at Polish Universities

Science.gov (United States)

Ogienko, Olena

2016-01-01

Polish experience in professional training of economists at university has been generalized. Structural, content and procedural peculiarities of the training have been defined. It has been proved that key factors for reforming economic education in Poland are globalization, internationalization, integration, technologization and informatization.…

A Spiral Plan for Delivery and Evaluation of Continuous Professional Development.

Science.gov (United States)

Mack, Paul J.

This paper presents a model that can be used in many settings where there is a need to chart and evaluate continuous professional learning. Every use begins with assessing needs and defining goals for professional growth in context. Vertical movement along a spiral, with continuous support and coaching, indicates expanded capacity and maturation.…

Ensuring food security

Directory of Open Access Journals (Sweden)

Valeriy Valentinovich Patsiorkovskiy

2011-12-01

Full Text Available This paper is devoted to the questions of further development of agricultural and food policy in the Russian Federation. The subject of in-depth consideration is the problem related to ensuring food safety. A critical review and analysis of major regulations in the field of food safety is made, including in the implementation of sanitary and epidemiological surveillance. The necessity of the expansion of measures to improve the statistics of food poisoning is grounded. The basic reasons for the spread of management practices of production and sale of food products that pose a threat to human life are revealed. The factors of unhindered penetration of local markets in the cities and the surrounding countrysides with counterfeiting, smuggling and production of global junk food manufacturers and consumer goods are defined. A systematic view is put on the problems of food production in the private farms, ways to limit direct access to the market of food and food raw materials, which production was not controlled and who have not passed state registration, are suggested. One of these problems is creation of independent industrial structures that link production and sales of small-scale sector goods.

Cultural similarities and differences in medical professionalism: a multi-region study.

Science.gov (United States)

Chandratilake, Madawa; McAleer, Sean; Gibson, John

2012-03-01

Over the last two decades, many medical educators have sought to define professionalism. Initial attempts to do so were focused on defining professionalism in a manner that allowed for universal agreement. This quest was later transformed into an effort to 'understand professionalism' as many researchers realised that professionalism is a social construct and is culture-sensitive. The determination of cultural differences in the understanding of professionalism, however, has been subject to very little research, possibly because of the practical difficulties of doing so. In this multi-region study, we illustrate the universal and culture-specific aspects of medical professionalism as it is perceived by medical practitioners. Forty-six professional attributes were identified by reviewing the literature. A total of 584 medical practitioners, representing the UK, Europe, North America and Asia, participated in a survey in which they indicated the importance of each of these attributes. We determined the 'essentialness' of each attribute in different geographic regions using the content validity index, supplemented with kappa statistics. With acceptable levels of consensus, all regional groups identified 29 attributes as 'essential', thereby indicating the universality of these professional attributes, and six attributes as non-essential. The essentialness of the rest varied by regional group. This study has helped to identify regional similarities and dissimilarities in understandings of professionalism, most of which can be explained by cultural differences in line with the theories of cultural dimensions and cultural value. However, certain dissonances among regions may well be attributable to socio-economic factors. Some of the responses appear to be counter-cultural and demonstrate practitioners' keenness to overcome cultural barriers in order to provide better patient care. © Blackwell Publishing Ltd 2012.

Gourmet Foods. Course of Study.

Science.gov (United States)

Marshall, Martha; And Others

Four units are included in this curriculum guide for a semester elective credit course in gourmet foods for high school juniors and seniors: (1) Introudction to the Course, and the Development of "A Gourmet," intended to facilitate defining and participating in planning the course program and goals, (2) "Basic Food Preparation for…

Obesity as a Socially Defined Disease: Philosophical Considerations and Implications for Policy and Care.

Science.gov (United States)

Hofmann, Bjørn

2016-03-01

Obesity has generated significant worries amongst health policy makers and has obtained increased attention in health care. Obesity is unanimously defined as a disease in the health care and health policy literature. However, there are pragmatic and not principled reasons for this. This warrants an analysis of obesity according to standard conceptions of disease in the literature of philosophy of medicine. According to theories and definitions of disease referring to (abnormal functioning of) internal processes, obesity is not a disease. Obesity undoubtedly can result in disease, making it a risk factor for disease, but not a disease per se. According to several social conceptions of disease, however, obesity clearly is a disease. Obesity can conflict with aesthetic, moral, or other social norms. Making obesity a "social disease" may very well be a wise health policy, assuring and improving population health, especially if we address the social determinants of obesity, such as the food supply and marketing system. However, applying biomedical solutions to social problems may also have severe side effects. It can result in medicalization and enhance stigmatization and discrimination of persons based on appearance or behavior. Approaching social problems with biomedical means may also serve commercial and professionals' interests more than the health and welfare of individuals; it may make quick fix medical solutions halt more sustainable structural solutions. This urges health insurers, health care professionals, and health policy makers to be cautious. Especially if we want to help and respect persons that we classify and treat as obese.

Social and environmental determinants, household food insecurity

OpenAIRE

Graça, Pedro; Gregório, Maria João

2015-01-01

Food security is defined as a situation that exists when “all people, at all times, have physical and economic access to sufficient, safe and nutritious food to maintain a healthy and active life. It is a multilevel concept, which includes four main dimensions: availability related to food supply; accessibility in order to ensure the physical and economic access to food; adequacy to meet nutritional needs in quantity and quality while respecting individual food preferences and cultural issues...

FUTURE SHIP ENGINEERS’ TRAINING BY MEANS OF PROFESSIONALLY ORIENTED DISCIPLINES

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Уляна Ляшенко

2015-12-01

Full Text Available The article represents the problem of future ship engineers’ training by means of professionally oriented disciplines. This paper focuses on the effectiveness of future specialists’ training in case of implementation the author’s methods in the educational process of teaching (based on competence, person-oriented, module-rating, technological, activity, communicative approaches in accordance with cognitive-enriching, reproductive-activity and professional-creative stages. Leading principles of teaching(scientific approach, systematic and sequence approach, accessibility, conscious approach and activity, connection with life, individual approach and corresponding pedagogical conditions (implementation of holistic integrated approach while teaching professionally oriented disciplines; positive motivation of cadets’ professional interest through the contents, forms and means of educational activity of marine engineers’ professional training are defined; functioning mechanisms of interdisciplinary integration in the process of studying professionally oriented disciplines are disclosed. The author of the article grounds the purposefulness of implementation of the mentioned author’s methods in educational process as it will make the process of ship engineers’ professional training more effective and will allow to use the acquired professional knowledge and in the future professional activity.

Specialities of professional etiquette and business protocol in France

OpenAIRE

Veselá, Jana

2008-01-01

This theses describes specialities of professional etiquette and business protocol in France. The aim of this theses is to provide comlete view of rules of behaviour in business relations with French business partners primarily because of the fact that France has become, during last 15 years, an importat business partner of the Czech Republic. The first chapter defines terms professional etiquette and business protocol in general and chracterizes basic French qualities. The second chapter is ...

Towards a practical definition of professional behaviour.

Science.gov (United States)

Rogers, Wendy; Ballantyne, Angela

2010-04-01

Professionalism remains a challenging part of the medical curriculum to define, teach and evaluate. We suggest that one way to meet these challenges is to clarify the definition of professionalism and distinguish this from medical ethics. Our analysis is two staged. First, we reviewed influential definitions of professionalism and separated elements relating to (a) ethico-legal competencies, (b) clinical competence and (c) professionalism. In reference to professionalism, we then distinguished between aspirational virtues/values and specific behaviours. From these, we develop a working definition of medical professional behaviour consisting of six domains of behaviour: responsibility; relationships with and respect for patients; probity and honesty; self awareness and capacity for reflection; collaboration and team work; and care of colleagues. Second, we tested this working definition against empirical data concerning disciplinary action against practising doctors using (a) sources in the literature and (b) an original analysis of complaints received by the Medical Board of South Australia. Our empirical analysis supports the relevance of four of the six potential domains: responsibility; relationships with and respect for patients; probity and honesty; self awareness and capacity for reflection. There are additional reasons for retaining 'collaboration and team work' in the medical professional behaviour curriculum but 'care of colleagues' may be better addressed in the ethico-legal curriculum. Our definition of professional behaviour is consistent with the theoretical literature, captures behaviours that predict future complaints against practitioners and is consistent with current complaints about professionalism in South Australian practitioners. This definition can further the teaching and assessing of professional behaviour in medical schools.

Food systems transformations, ultra-processed food markets and the nutrition transition in Asia.

Science.gov (United States)

Baker, Phillip; Friel, Sharon

2016-12-03

Attracted by their high economic growth rates, young and growing populations, and increasingly open markets, transnational food and beverage corporations (TFBCs) are targeting Asian markets with vigour. Simultaneously the consumption of ultra-processed foods high in fat, salt and glycaemic load is increasing in the region. Evidence demonstrates that TFBCs can leverage their market power to shape food systems in ways that alter the availability, price, nutritional quality, desirability and ultimately consumption of such foods. This paper describes recent changes in Asian food systems driven by TFBCs in the retail, manufacturing and food service sectors and considers the implications for population nutrition. Market data for each sector was sourced from Euromonitor International for four lower-middle income, three upper-middle income and five high-income Asian countries. Descriptive statistics were used to describe trends in ultra-processed food consumption (2000-2013), packaged food retail distribution channels (1999-2013), 'market transnationalization' defined as the market share held by TFBCs relative to domestic firms (2004-2013), and 'market concentration' defined as the market share and thus market power held by the four leading firms (2004-2013) in each market. Ultra-processed food sales has increased rapidly in most middle-income countries. Carbonated soft drinks was the leading product category, in which Coca-Cola and PepsiCo had a regional oligopoly. Supermarkets, hypermarkets and convenience stores were becoming increasingly dominant as distribution channels for packaged foods throughout the region. Market concentration was increasing in the grocery retail sector in all countries. Food service sales are increasing in all countries led by McDonalds and Yum! Brands. However, in all three sectors TFBCs face strong competition from Asian firms. Overall, the findings suggest that market forces are likely to be significant but variable drivers of Asia

Theoretical Aspects of the Building Professional Competences of the Hospitality Industry Specialists

OpenAIRE

Silicka, Inese; Ļubkina, Velta

2015-01-01

The theoretical aspects of the concept of the professional competences of future hospitality industry specialists are examined and analysed in the paper. The study is carried out within the framework of development of the doctoral thesis “Interrelation of the professional competence theories and the practice in the hospitality industry”. The components and constituent elements of the professional competences of the hospitality industry specialists are defined in the research; the concepts “pr...

Food Components and Supplements

DEFF Research Database (Denmark)

Parlesak, Alexandr

2012-01-01

The major part of food consists of chemical compounds that can be used for energy production, biological synthesis, or maintenance of metabolic processes by the host. These components are defined as nutrients, and can be categorized into macronutrients (proteins, carbohydrates, triglycerides......, and alcohol), minerals, and micronutrients. The latter category comprises 13 vitamins and a hand full of trace elements. Many micronutrients are used as food supplements and are ingested at doses exceeding the amounts that can be consumed along with food by a factor of 10–100. Both macro- and micronutrients...... can interact with enzyme systems related to xenobiotic metabolism either by regulation of their expression or direct interference with their enzymatic activity. During food consumption, we consume a wide range of xenobiotics along with the consumable food, either as an original part of the food (e...

A guide to defining the competence required of a consultant in clinical chemistry and laboratory medicine.

Science.gov (United States)

Beastall, Graham; Kenny, Desmond; Laitinen, Paivi; ten Kate, Joop

2005-01-01

A definition has been agreed for the most senior professional (consultant) in clinical chemistry and laboratory medicine. A model job description for a consultant has been determined, which is intended to act as a toolkit to assist employing authorities and professional bodies to define the role of individual consultant posts. A total of 86 competences for a consultant have been designated and expressed in the form of simple generic proficiency standards. These competences have been allocated to six broad areas: clinical [13]; scientific [15]; technical [12]; communication [12]; management and leadership [20]; professional autonomy and accountability [14]. The competences are intended to be illustrative rather than definitive and to enable the duties of any consultant post to be defined. Assessment of competence is likely to entail consideration of qualifications, registration status, continuing professional development and performance review. The project is intended as a guide to European societies of clinical chemistry and laboratory medicine. The guide should be capable of local interpretation to encourage a greater degree of commonality in the role of the consultant whilst protecting national identity. The guide should stimulate international understanding and collaboration and contribute to an overall improvement in the quality of practice.

Advancing Military Professionalism in Africa

Science.gov (United States)

2014-07-01

professional military. It simultaneously undermines a military’s commitment to protect the country and its citizens. Plato noted some 2,400 years ago...stepping down from his post as Senior Advisor to the President on Defence and Security.42 He procured not only spoiled food rations for the Ugandan... Plato , The Republic, tr. G.M.A. Grube (Hacket, 1992), 417b and 434a-b. 17 “Above the State: The Officers’ Republic in Egypt,” Carnegie Middle East Center

Healthcare Engineering Defined: A White Paper

Directory of Open Access Journals (Sweden)

Ming-Chien Chyu

2015-01-01

Full Text Available Engineering has been playing an important role in serving and advancing healthcare. The term “Healthcare Engineering” has been used by professional societies, universities, scientific authors, and the healthcare industry for decades. However, the definition of “Healthcare Engineering” remains ambiguous. The purpose of this position paper is to present a definition of Healthcare Engineering as an academic discipline, an area of research, a field of specialty, and a profession. Healthcare Engineering is defined in terms of what it is, who performs it, where it is performed, and how it is performed, including its purpose, scope, topics, synergy, education/training, contributions, and prospects.

[Indicators of communication and degree of professional integration in healthcare].

Science.gov (United States)

Mola, Ernesto; Maggio, Anna; Vantaggiato, Lucia

2009-01-01

According to the chronic care model, improving the management of chronic illness requires efficient communication between health care professionals and the creation of a web of integrated healthcare The aim of this study was to identify an efficient methodology for evaluating the degree of professional integration through indicators related to communication between healthcare professionals. The following types of indicators were identified:-structure indicators to evaluate the presence of prerequisites necessary for implementing the procedures -functional indicators to quantitatively evaluate the use of communications instruments-performance indicators Defining specific indicators may be an appropriate methodology for evaluating the degree of integration and communication between health professionals, available for a bargaining system of incentives.

Fast food purchasing and access to fast food restaurants: a multilevel analysis of VicLANES

Science.gov (United States)

Thornton, Lukar E; Bentley, Rebecca J; Kavanagh, Anne M

2009-01-01

Background While previous research on fast food access and purchasing has not found evidence of an association, these studies have had methodological problems including aggregation error, lack of specificity between the exposures and outcomes, and lack of adjustment for potential confounding. In this paper we attempt to address these methodological problems using data from the Victorian Lifestyle and Neighbourhood Environments Study (VicLANES) – a cross-sectional multilevel study conducted within metropolitan Melbourne, Australia in 2003. Methods The VicLANES data used in this analysis included 2547 participants from 49 census collector districts in metropolitan Melbourne, Australia. The outcome of interest was the total frequency of fast food purchased for consumption at home within the previous month (never, monthly and weekly) from five major fast food chains (Red Rooster, McDonalds, Kentucky Fried Chicken, Hungry Jacks and Pizza Hut). Three measures of fast food access were created: density and variety, defined as the number of fast food restaurants and the number of different fast food chains within 3 kilometres of road network distance respectively, and proximity defined as the road network distance to the closest fast food restaurant. Multilevel multinomial models were used to estimate the associations between fast food restaurant access and purchasing with never purchased as the reference category. Models were adjusted for confounders including determinants of demand (attitudes and tastes that influence food purchasing decisions) as well as individual and area socio-economic characteristics. Results Purchasing fast food on a monthly basis was related to the variety of fast food restaurants (odds ratio 1.13; 95% confidence interval 1.02 – 1.25) after adjusting for individual and area characteristics. Density and proximity were not found to be significant predictors of fast food purchasing after adjustment for individual socio-economic predictors

Fast food purchasing and access to fast food restaurants: a multilevel analysis of VicLANES.

Science.gov (United States)

Thornton, Lukar E; Bentley, Rebecca J; Kavanagh, Anne M

2009-05-27

While previous research on fast food access and purchasing has not found evidence of an association, these studies have had methodological problems including aggregation error, lack of specificity between the exposures and outcomes, and lack of adjustment for potential confounding. In this paper we attempt to address these methodological problems using data from the Victorian Lifestyle and Neighbourhood Environments Study (VicLANES) - a cross-sectional multilevel study conducted within metropolitan Melbourne, Australia in 2003. The VicLANES data used in this analysis included 2547 participants from 49 census collector districts in metropolitan Melbourne, Australia. The outcome of interest was the total frequency of fast food purchased for consumption at home within the previous month (never, monthly and weekly) from five major fast food chains (Red Rooster, McDonalds, Kentucky Fried Chicken, Hungry Jacks and Pizza Hut). Three measures of fast food access were created: density and variety, defined as the number of fast food restaurants and the number of different fast food chains within 3 kilometres of road network distance respectively, and proximity defined as the road network distance to the closest fast food restaurant.Multilevel multinomial models were used to estimate the associations between fast food restaurant access and purchasing with never purchased as the reference category. Models were adjusted for confounders including determinants of demand (attitudes and tastes that influence food purchasing decisions) as well as individual and area socio-economic characteristics. Purchasing fast food on a monthly basis was related to the variety of fast food restaurants (odds ratio 1.13; 95% confidence interval 1.02 - 1.25) after adjusting for individual and area characteristics. Density and proximity were not found to be significant predictors of fast food purchasing after adjustment for individual socio-economic predictors. Although we found an independent

Fast food purchasing and access to fast food restaurants: a multilevel analysis of VicLANES

Directory of Open Access Journals (Sweden)

Kavanagh Anne M

2009-05-01

Full Text Available Abstract Background While previous research on fast food access and purchasing has not found evidence of an association, these studies have had methodological problems including aggregation error, lack of specificity between the exposures and outcomes, and lack of adjustment for potential confounding. In this paper we attempt to address these methodological problems using data from the Victorian Lifestyle and Neighbourhood Environments Study (VicLANES – a cross-sectional multilevel study conducted within metropolitan Melbourne, Australia in 2003. Methods The VicLANES data used in this analysis included 2547 participants from 49 census collector districts in metropolitan Melbourne, Australia. The outcome of interest was the total frequency of fast food purchased for consumption at home within the previous month (never, monthly and weekly from five major fast food chains (Red Rooster, McDonalds, Kentucky Fried Chicken, Hungry Jacks and Pizza Hut. Three measures of fast food access were created: density and variety, defined as the number of fast food restaurants and the number of different fast food chains within 3 kilometres of road network distance respectively, and proximity defined as the road network distance to the closest fast food restaurant. Multilevel multinomial models were used to estimate the associations between fast food restaurant access and purchasing with never purchased as the reference category. Models were adjusted for confounders including determinants of demand (attitudes and tastes that influence food purchasing decisions as well as individual and area socio-economic characteristics. Results Purchasing fast food on a monthly basis was related to the variety of fast food restaurants (odds ratio 1.13; 95% confidence interval 1.02 – 1.25 after adjusting for individual and area characteristics. Density and proximity were not found to be significant predictors of fast food purchasing after adjustment for individual socio

Measuring potential access to food stores and food-service places in rural areas in the U.S.

Science.gov (United States)

Sharkey, Joseph R

2009-04-01

Geographic access to healthy food resources remains a major focus of research that examines the contribution of the built environment to healthful eating. Methods used to define and measure spatial accessibility can significantly affect the results. Considering the implications for marketing, policy, and programs, adequate measurement of the food environment is important. Little of the published work on food access has focused on rural areas, where the burden of nutrition-related disease is greater. This article seeks to expand our understanding of the challenges to measurement of potential spatial access to food resources in rural areas in the U.S. Key challenges to the accurate measurement of the food environment in rural areas include: (1) defining the rural food environment while recognizing that market factors may be changing; (2) describing characteristics that may differentiate similar types of food stores and food-service places; and (3) determining location coordinates for food stores and food-service places. In order to enhance measurements in rural areas, "ground-truthed" methodology, which includes on-site observation and collection of GPS data, should become the standard for rural areas. Measurement must also recognize the emergence of new and changing store formats. Efforts should be made to determine accessibility, in terms of both proximity to a single location and variety of multiple locations within a specified buffer, from origins other than the home, and consider multipurpose trips and trip chaining. The measurement of food access will be critical for community-based approaches to meet dietary needs. Researchers must be willing to take the steps necessary for rigorous measurement of a dynamic food environment.

YouTube and food allergy: An appraisal of the educational quality of information.

Science.gov (United States)

Reddy, Keerthi; Kearns, Mary; Alvarez-Arango, Santiago; Carrillo-Martin, Ismael; Cuervo-Pardo, Nathaly; Cuervo-Pardo, Lyda; Dimov, Ves; Lang, David M; Lopez-Alvarez, Sonia; Schroer, Brian; Mohan, Kaushik; Dula, Mark; Zheng, Simin; Kozinetz, Claudia; Gonzalez-Estrada, Alexei

2018-03-07

Food allergy affects an estimated 8% of children and 3% of adults in the United States. Food-allergic individuals increasingly use the web for medical information. We sought to determine the educational quality of food allergy YouTube videos. We performed a YouTube search using keywords "food allergy" and "food allergies". The 300 most viewed videos were included and analyzed for characteristics, source, and content. Source was further classified as healthcare provider, alternative medicine provider, patient, company, media, and professional society. A scoring system (FA-DQS) was created to evaluate quality (-10 to +34 points). Negative points were assigned for misleading information. Eight reviewers scored each video independently. Three hundred videos were analyzed, with a median of 6351.50 views, 19 likes, and 1 dislike. More video presenters were female (54.3%). The most common type of video source was alternative medicine provider (26.3%). Alternative treatments included the following: water fast, juicing, Ayurveda, apple cider, yoga, visualization, and sea moss. Controversial diagnostics included kinesiology, IgG testing, and pulse test. Almost half of the videos depicted a non-IgE-mediated reaction (49.0%).Videos by professional societies had the highest FA-DQS (7.27). Scores for videos by professional societies were significantly different from other sources (P quality, evidence-based, educational videos on food allergy. © 2018 EAACI and John Wiley and Sons A/S. Published by John Wiley and Sons Ltd.

Beyond nutrient-based food indices: a data mining approach to search for a quantitative holistic index reflecting the degree of food processing and including physicochemical properties.

Science.gov (United States)

Fardet, Anthony; Lakhssassi, Sanaé; Briffaz, Aurélien

2018-01-24

Processing has major impacts on both the structure and composition of food and hence on nutritional value. In particular, high consumption of ultra-processed foods (UPFs) is associated with increased risks of obesity and diabetes. Unfortunately, existing food indices only focus on food nutritional content while failing to consider either food structure or the degree of processing. The objectives of this study were thus to link non-nutrient food characteristics (texture, water activity (a w ), glycemic and satiety potentials (FF), and shelf life) to the degree of processing; search for associations between these characteristics with nutritional composition; search for a holistic quantitative technological index; and determine quantitative rules for a food to be defined as UPF using data mining. Among the 280 most widely consumed foods by the elderly in France, 139 solid/semi-solid foods were selected for textural and a w measurements, and classified according to three degrees of processing. Our results showed that minimally-processed foods were less hyperglycemic, more satiating, had better nutrient profile, higher a w , shorter shelf life, lower maximum stress, and higher energy at break than UPFs. Based on 72 food variables, multivariate analyses differentiated foods according to their degree of processing. Then technological indices including food nutritional composition, a w , FF and textural parameters were tested against technological groups. Finally, a LIM score (nutrients to limit) ≥8 per 100 kcal and a number of ingredients/additives >4 are relevant, but not sufficient, rules to define UPFs. We therefore suggest that food health potential should be first defined by its degree of processing.

[Medical professionalism-on social responsibilities viewed from historical perspective].

Science.gov (United States)

Kim, Jang Han

2015-03-01

What is medical professionalism and does it matter to the patients? Medical professionals take responsibility for their judgements and the consequences that ensue. Traditionally medical professionalism is defined as a set of values, behaviors, and relationships which support the trust the public has in doctors. The public is well aware that absence of professionalism is harmful to their interests. However, the exercise of medical professionalism is endangered by the political and cultural environment. The values of professionalism have been changed throughout the medical history and the meaning of it was also changed according to social theories. Traditional medical professionalism was based on the virtue of autonomy, self-regulation and competency etc. However, in the new millenium era, the meaning of professionalism has changed under the concept of responsibility which includes the classical virtues. The meaning of professionalism nowadays is only based on the structure and conflicting theories which cannot solve all the issues surrounding professionalism in medical practice. The conditions of medical practice are critical determinants for the future of professionalism. The interaction between doctor and patient is central to the medical care, and medical professionalism has roots in almost every aspect of medical care. I argue that doctors have responsibility to act according to the values which have been determined by the medical profession, history and surrounding society. The new millennium medical professionalism which based on the responsibility could initiate a public dialogue about the role of the doctor in creating a fairer society.

Professional accountant’s perspective of skills required to move into management position

OpenAIRE

Kgapola, Mmaledimo Prudence

2015-01-01

In South Africa skills shortage is a predicament and so is the shortage of professional accountants. Another issue at hand is how educational institutions do not provide studies to equip students with the necessary skills to obtain entry level employment after they graduate. The markets and business environments changing almost every day and so do the skills set required by professional accountants. The purpose of the study is to assist professional accountants in defining the skills required...

Irradiation and the food industry in France

International Nuclear Information System (INIS)

Boisseau, P.

1994-01-01

Part of a special section on food irradiation. The historical development in France of some industrial applications of food irradiation resulting from efficient technology transfer to the food industry is discussed. The 4 basic steps in successfully marketing any technology transfer, including irradiated foods, are that research must define conditions of the product's application, legislation must specify conditions of its application, consumers must accept the product, and appropriate processing capacity must exist

Personal Digital Branding as a Professional Asset in the Digital Age.

Science.gov (United States)

Kleppinger, Courtney A; Cain, Jeff

2015-08-25

In recent years, society's rapid adoption of social media has made the boundary between professional and private life nearly indistinguishable. The literature provides guidance on how to demonstrate professionalism via social media platforms. Social media policies within health professions education tend to be legalistic in nature, serving primarily to highlight behaviors students should avoid. One missing element in social media literature is the concept of online invisibility. In this paper, we define personal digital branding, discuss the professional implications of choosing to abstain from social media use, and urge educators to recognize that the personal digital branding may be an emerging asset for young professionals in the twenty-first century.

Measuring Return on Investment for Professional Development Activities: Implications for Practice.

Science.gov (United States)

Opperman, Cathleen; Liebig, Debra; Bowling, Judith; Johnson, Carol Susan; Harper, Mary

2016-01-01

What is the return on investment (ROI) for the time and resources spent for professional development activities? This is Part 2 of a two-part series to report findings and demonstrate how financial analysis of educational activities can drive decision-making. The resources consumed for professional development activities need to be identified and quantified to be able to determine the worth of such activities. This article defines terms and formulas for financial analysis for nursing professional development practitioners to use in analysis of their own programs. Three fictitious examples of common nursing professional development learning activities are provided with financial analysis. This article presents the "how to" for the busy practitioner.

Determinants and Coping Strategies of Household Food Insecurity ...

African Journals Online (AJOL)

are Direct Calorie Intake (DCI), Food Energy Intake (FEI) and Cost of Basic Need. (CBN) approach. In the direct calorie intake method, food poverty line is defined as the minimum calorie requirement for survival. Hence, this method ..... physical labor than human capital. Thus, household head age and food security status.

The Prevalence of food hypersensitivity in young adults

DEFF Research Database (Denmark)

Østerballe, Morten; Mørtz, Charlotte G; Hansen, Tine Kjær

2009-01-01

by questionnaire, skin prick test (SPT) and histamin release (HR) followed by oral challenge to the most common allergenic foods. FHS was divided into primary and secondary FHS. Primary FHS was defined as being independent of pollen sensitization, whereas secondary FHS was defined as reactions to pollen related......Osterballe M, Mortz CG, Hansen TK, Andersen KE, Bindslev-Jensen C. The Prevalence of food hypersensitivity in young adults. Pediatr Allergy Immunol 2009. (c) 2009 The Authors Journal compilation (c) 2009 John Wiley & Sons A/SA rising prevalence of food hypersensitivity (FHS) and severe allergic...... reactions to foods have been reported in the last decade. However, little is known on the prevalence in young adults. This study estimated the prevalence of FHS to the most common allergenic foods in an unselected population of young adults. We investigated a cohort of 1272 young adults 22 years of age...

Professional Training of Economists in the USA

Science.gov (United States)

Rudnitska, Kateryna

2014-01-01

The article deals with the peculiarities of American professional undergraduate and graduate training in economics. The analysis of documents, scientific and educational literature demonstrates the diversity of the US training courses and combinations of disciplines in economics. It has been defined that leading position of the USA in the world…

Exploration of Successful Secondary Principals' Professional Development Experiences Framed within Transformational Leadership Theory

Science.gov (United States)

Minix-Wilkins, Roxanne M.

2015-01-01

The purpose of this phenomenological study was to explore the professional development experiences of successful secondary principals framed within the practices of the transformational leadership theory. At this stage in the research, professional development will be generally defined as all of the types of training that the administrator…

Food Allergy Sensitization and Presentation in Siblings of Food Allergic Children.

Science.gov (United States)

Gupta, Ruchi S; Walkner, Madeline M; Greenhawt, Matthew; Lau, Claudia H; Caruso, Deanna; Wang, Xiaobin; Pongracic, Jacqueline A; Smith, Bridget

2016-01-01

Many parents of food allergic children have concerns about the development of food allergies in their other children. We sought to determine prevalence of food sensitization and clinical food allergy among siblings of food allergic children. Two thousand eight hundred and thirty-four children were enrolled in the Chicago Family Cohort Food Allergy study. One thousand one hundred and twenty children (ages 0-21 years) with a food allergy (defined by a reported reaction history and evidence of food-specific IgE or skin prick test) and at least 1 biological sibling were included in this study. Among siblings of children with food allergy, 33.4% had no sensitization and no clinical symptoms to food. Fifty-three percent had a positive food serum-specific IgE or skin prick test, but no reported symptoms of food allergy. Only 13.6% of siblings were both sensitized and clinically reactive to the same food. Milk allergy was the most common allergy among siblings (5.9%), followed by egg allergy (4.4%) and peanut allergy (3.7%). In a large cohort of food allergic families, only a small proportion of siblings were both sensitized and clinically reactive to a food. Sensitization without reactivity was common among siblings. Testing for food allergy in siblings without a history of clinical reactivity appears to be unjustified. Screening may lead to negative consequences related to potential misdiagnosis and unnecessary avoidance of a food. More data are needed to determine the absolute risk of food allergy development in siblings of food allergic children. Copyright © 2016 American Academy of Allergy, Asthma & Immunology. All rights reserved.

Could targeted food taxes improve health?

Science.gov (United States)

Mytton, Oliver; Gray, Alastair; Rayner, Mike; Rutter, Harry

2007-08-01

To examine the effects on nutrition, health and expenditure of extending value added tax (VAT) to a wider range of foods in the UK. A model based on consumption data and elasticity values was constructed to predict the effects of extending VAT to certain categories of food. The resulting changes in demand, expenditure, nutrition and health were estimated. Three different tax regimens were examined: (1) taxing the principal sources of dietary saturated fat; (2) taxing foods defined as unhealthy by the SSCg3d nutrient scoring system; and (3) taxing foods in order to obtain the best health outcome. Consumption patterns and elasticity data were taken from the National Food Survey of Great Britain. The health effects of changing salt and fat intake were from previous meta-analyses. (1) Taxing only the principal sources of dietary saturated fat is unlikely to reduce the incidence of cardiovascular disease because the reduction in saturated fat is offset by a rise in salt consumption. (2) Taxing unhealthy foods, defined by SSCg3d score, might avert around 2,300 deaths per annum, primarily by reducing salt intake. (3) Taxing a wider range of foods could avert up to 3,200 cardiovascular deaths in the UK per annum (a 1.7% reduction). Taxing foodstuffs can have unpredictable health effects if cross-elasticities of demand are ignored. A carefully targeted fat tax could produce modest but meaningful changes in food consumption and a reduction in cardiovascular disease.

Analysis of U.S. Food and Drug Administration food allergen recalls after implementation of the food allergen labeling and consumer protection act.

Science.gov (United States)

Gendel, Steven M; Zhu, Jianmei

2013-11-01

To avoid potentially life-threatening reactions, food allergic consumers rely on information on food labels to help them avoid exposure to a food or ingredient that could trigger a reaction. To help consumers in the United States obtain the information that they need, the Food Allergen Labeling and Consumer Protection Act of 2004 defined a major food allergen as being one of eight foods or food groups and any ingredient that contains protein from one of these foods or food groups. A food that contains an undeclared major food allergen is misbranded under the U.S. Food, Drug, and Cosmetic Act and is subject to recall. Food allergen labeling problems are the most common cause of recalls for U.S. Food and Drug Administration (FDA)-regulated food products. To help understand why food allergen recalls continue to occur at a high rate, information on each food allergen recall that occurred in fiscal years 2007 through 2012 was obtained from the FDA recall database. This information was analyzed to identify the food, allergen, root cause, and mode of discovery for each food allergen recall. Bakery products were the most frequently recalled food type, and milk was the most frequently undeclared major food allergen. Use of the wrong package or label was the most frequent problem leading to food allergen recalls. These data are the first reported that indicate the importance of label and package controls as public health measures.

INTRODUCTION OF COMPLEMENTARY FOODS AND FOOD ALLERGIES: NEW STUDIES AND MODERN CLINICAL GUIDELINES

Directory of Open Access Journals (Sweden)

Leyla S. Namazova-Baranova

2017-01-01

Full Text Available The article is devoted  to the issues  of introducing  complementary  foods  as prevention  of atopy  and diet therapy in children with food allergy. Food sensibilization,  as a rule, is the initial link of allergy manifestations.  It represents  the first step of the so-called atopic  march,  followed  by  possible  development  of more  severe,  including  respiratory,  manifestations.  Considering  the  fact  that allergic diseases  are currently one of the most common pathologies with a growing tendency,  the correct choice of foods and the timely introduction of complementary foods are relevant, especially for children with hereditary tainted allergies. These products should be as safe as possible, should not cause sensibilization and at the same time should provide the child with the necessary macroand micronutrients. The publication provides an overview of the most relevant studies conducted in this field as well as a modern approach based on evidence-based  medicine and presented in the clinical guidelines on food allergy in children developed and approved by the professional association «Union of Pediatricians of Russia».

Food innovation and entrepreneurship in higher education: a case study

OpenAIRE

Susana C. Fonseca; Rita Pinheiro; Carla Barbosa; Alberta Araújo; Manuela Vaz-Velho; Rui Alves

2015-01-01

Food innovation and entrepreneurship are important topics in graduate food studies. Students should be challenged to promote an innovative attitude towards their future career in the food industry sector, as professionals working in a small and medium-sized enterprise, or in a large multinational company, or even as entrepreneurs with their own working projects. The present case study shows a curricular unit of a master course that intends to integrate the knowledge on new and sustainable tec...

Food and consumers: Where are we heading?

Science.gov (United States)

Worsley, A

2000-09-01

The translation of recent advances in nutrition sciences into enhanced population health and well-being depends on the development of a deeper understanding of human food consumption patterns and the factors which influence them. Food consumption patterns are dynamic and are influenced by complex, interrelated biological, social, cultural and psychological processes. These are evident in recent attempts to discriminate nutrition and health-related dietary patterns in terms of consumer lifestyles and belief systems. Consumers' pursuit of health and well-being through food consumption will be illustrated through reference to recent Australian studies. Some of the effects of societal changes associated with globalization: gender, work and family roles; materialism; information technology; and increasing longevity, on food consumption trends will be explored. Finally, the implications of these developments for the activities of health professionals, food companies and other agencies will be raised.

The convenience food market in Great Britain: convenience food lifestyle (CFL) segments.

Science.gov (United States)

Buckley, Marie; Cowan, Cathal; McCarthy, Mary

2007-11-01

Convenience foods enable the consumer to save time and effort in food activities, related to shopping, meal preparation and cooking, consumption and post-meal activities. The objective of this paper is to report on the attitudes and reported behaviour of food consumers in Great Britain based on a review of their convenience food lifestyle (CFLs). The paper also reports the development and application of a segmentation technique that can supply information on consumer attitudes towards convenience foods. The convenience food market in Great Britain is examined and the key drivers of growth in this market are highlighted. A survey was applied to a nationally representative sample of 1000 consumers (defined as the persons primarily responsible for food shopping and cooking in the household) in Great Britain in 2002. Segmentation analysis, based on the identification of 20 convenience lifestyle factors, identified four CFL segments of consumers: the 'food connoisseurs' (26%), the 'home meal preparers' (25%), the 'kitchen evaders' (16%) and the 'convenience-seeking grazers' (33%). In particular, the 'kitchen evaders' and the 'convenience-seeking grazers' are identified as convenience-seeking segments. Implications for food producers, in particular, convenience food manufacturers are discussed. The study provides an understanding of the lifestyles of food consumers in Great Britain, and provides food manufacturers with an insight into what motivates individuals to purchase convenience foods.

Legal framework for food fortification

DEFF Research Database (Denmark)

Dijkhuizen, Marjoleine Amma; Wieringa, Frank Tammo; Soekarjo, Damayanti D

2013-01-01

Food fortification is a cost-effective, powerful, and sustainable strategy to combat micronutrient deficiency, with the potential to reach large sections of the population with minimal cost and effort. However, the implementation of food fortification on a systematic and large scale, for instance...... the potential success of food fortification strategies. The lessons from these experiences show that a mandatory approach to fortification, with costing, monitoring and enforcement, and social marketing clearly defined and well embedded in the legal framework and in the implementation structures, is the best...

Model of distant improvement of professional skill of the Ukrainian coaches

Directory of Open Access Journals (Sweden)

Petrova O.A.

2012-03-01

Full Text Available In article the conceptual model of organization and introduction of distant improvement of professional skill of coaches is developed and analyzed. Advantages of its introduction to coaches training, teachers and higher educational institutions which carry out a professional training for physical training and sports sphere are defined. It is developed the budgetary program project of distant improvement of professional skill of coaches on an example of National university of physical education and sports of Ukraine that consists of three stages: daily organizationally-adjusting session, independent telecommuting and daily final session with attestation.

Health inequalities, physician citizens and professional medical associations: an Australian case study

Directory of Open Access Journals (Sweden)

Naccarella Lucio

2007-08-01

Full Text Available Abstract Background As socioeconomic health inequalities persist and widen, the health effects of adversity are a constant presence in the daily work of physicians. Gruen and colleagues suggest that, in responding to important population health issues such as this, defining those areas of professional obligation in contrast to professional aspiration should be on the basis of evidence and feasibility. Drawing this line between obligation and aspiration is a part of the work of professional medical colleges and associations, and in doing so they must respond to members as well as a range of other interest groups. Our aim was to explore the usefulness of Gruen's model of physician responsibility in defining how professional medical colleges and associations should lead the profession in responding to socioeconomic health inequalities. Methods We report a case study of how the Royal Australian College of General Practitioners is responding to the issue of health inequalities through its work. We undertook a consultation (80 interviews with stakeholders internal and external to the College and two focus groups with general practitioners and program and policy review of core programs of College interest and responsibility: general practitioner training and setting of practice standards, as well as its work in public advocacy. Results Some strategies within each of these College program areas were seen as legitimate professional obligations in responding to socioeconomic health inequality. However, other strategies, while potentially professional obligations within Gruen's model, were nevertheless contested. The key difference between these lay in different moral orientations. Actions where agreement existed were based on an ethos of care and compassion. Actions that were contested were based on an ethos of justice and human rights. Conclusion Colleges and professional medical associations have a role in explicitly leading a debate about values

Curriculum evaluation of ethical reasoning and professional responsibility.

Science.gov (United States)

Christie, Carole R; Bowen, Denise M; Paarmann, Carlene S

2003-01-01

This exploratory study evaluated curricular content and evaluation mechanisms related to ethics and professionalism in the baccalaureate dental hygiene program at Idaho State University. Competency-based education requires enhanced student preparation in ethical reasoning, critical thinking, and decision-making. Graduates must integrate concepts, beliefs, principles, and values to fulfill ethical and professional responsibilities. Methods included 1) development of five supporting competencies defining ethics and professionalism to provide a framework for curricular evaluation; 2) assessment of all course content and evaluation methods for each supporting competency; 3) evaluation of students' clinical performance based on professional judgment grades; and 4) survey of junior (n=30) and senior (n=27) students' attitudes about dental hygiene practice related to ethics and professionalism. Results revealed that most courses include content and evaluation related to at least one supporting competency; however, authentic evaluation is weak. Clinical instructors rarely relate evaluations to ethical principles or values. Surveys showed significant differences between junior and senior students' attitudes about ethics and professionalism in six of thirty-four areas (the six were laws and regulations; communication and interpersonal skills; problem solving; professional activities/programs; integrity; and safe work environment). This article shares one approach for evaluating curricular content and evaluation methods designed to develop student competence in ethical reasoning and professionalism. Based upon the study's findings, recommendations are made for curricular enhancement via authentic evaluation and faculty training.

Evaluation of Food Allergy in Children by Skin Prick Tests with Commercial Extracts and Fresh Foods, Specific IgE and, Open Oral Food Challenge-Our Five Years Experience in Food Allergy Work-up.

Science.gov (United States)

Zivanovic, Mirjana; Atanasković-Marković, Marina; Medjo, Biljana; Gavrović-Jankulović, Marija; Smiljanić, Katarina; Tmušić, Vladimir; Djurić, Vojislav

2017-04-01

IgE- mediated food allergy affects 6-8% of children. Our study aimed to define the correlations between the results obtained with skin prick tests (SPTs) using commercial extracts and fresh foods, and the correlations between these result and those obtained with specific IgE (sIgE) and/ or challenge. Children aged from 2 months to 6 years were recruited prospectively. Overall 571 children were positive to one food. In all children we performed  SPT using commercial extracts of suspected food and fresh foods and sIgE. If SPT and sIgE test results did not correspond to the history, we performed open oral food challenge. Sensitivity of SPT with commercial extracts for all tested food was poor (3-35%), while  sensitivity of fresh food skin prick tests (FFSPT) was excellent (50-100%), and showed correlation with open oral food challenge (pfood extracts are more effective in detecting sensitization and with levels of sIgE greater than class 3 could predict clinical reactivity, without the need for potentially hazardous food challenges.

FOOD NEGLECT AND INFANT DEVELOPMENT.

Science.gov (United States)

Helton, Jesse J; Cross, Theodore P; Vaughn, Michael G; Gochez-Kerr, Tatiana

2018-03-01

The impact of food insecurity on child development in the general U.S. population is well-established, yet little is known about the harm of food neglect relative to other types of maltreatment. Due to the harmful physiological impact of inadequate nutrients and the social impact of food-related stress, it was hypothesized that food neglect would be more likely to impair infant cognitive and language development than physical abuse, sexual abuse, and other forms of neglect. Families of infants (N = 1,951) investigated by Child Protective Services were studied using the second cohort of the National Survey of Child and Adolescent Well-Being (NSCAW II; NSCAW Research Group, 2002). Results from multivariable logistic regression models that controlled for likely confounding variables showed that the odds of impairment in cognition and language were significantly greater when food neglect was the most serious form of maltreatment. Considering that both food insecurity and child neglect are associated with poverty and parental mental health problems, it will be important for child welfare and mental health professionals to work collaboratively to better the health of these vulnerable children. © 2018 Michigan Association for Infant Mental Health.

The role of CT in professionalism: accreditation, certification and the welfare of our children.

Science.gov (United States)

Frush, Donald P

2011-09-01

Defining, measuring and promoting professionalism in medicine, including radiology, has been increasingly emphasized by organizations such as ACGME, the ACR and ABR. It is clear that we as imaging experts have as an ultimate responsibility the welfare of our patients. This is the essence of professionalism, and major societies such as the ACR, ABR and RSNA are embracing professionalism through ongoing safety and training efforts. Some of those efforts in accreditation of equipment and certification of medical professionals will be discussed.

Grey Area Novel Foods: An Investigation into Criteria with Clear Boundaries

NARCIS (Netherlands)

Sprong, C.; Bosch, van den R.; Iburg, S.; Moes, de K.; Paans, E.; Sutherland Borja, S.; Velde, van der H.; Kranen, van H.; Loveren, van H.; Meulen, van der B.M.J.; Verhagen, H.

2014-01-01

In the European Union novel foods are defined by the Novel Foods Regulation as food products and food ingredients that have not been consumed to a significant degree in the European Union before May 1997. However, there are new foods for some reason not considered as novel foods, although it may not

Training Psychiatry Residents in Professionalism in the Digital World.

Science.gov (United States)

John, Nadyah Janine; Shelton, P G; Lang, Michael C; Ingersoll, Jennifer

2017-06-01

Professionalism is an abstract concept which makes it difficult to define, assess and teach. An additional layer of complexity is added when discussing professionalism in the context of digital technology, the internet and social media - the digital world. Current physicians-in-training (residents and fellows) are digital natives having been raised in a digital, media saturated world. Consequently, their use of digital technology and social media has been unconstrained - a reflection of it being integral to their social construct and identity. Cultivating the professional identity and therefore professionalism is the charge of residency training programs. Residents have shown negative and hostile attitudes to formalized professionalism curricula in training. Approaches to these curricula need to consider the learning style of Millennials and incorporate more active learning techniques that utilize technology. Reviewing landmark position papers, guidelines and scholarly work can therefore be augmented with use of vignettes and technology that are available to residency training programs for use with their Millennial learners.

Understanding engineering professionalism: a reflection on the rights of engineers.

Science.gov (United States)

Stieb, James A

2011-03-01

Engineering societies such as the National Society of Professional Engineers (NSPE) and associated entities have defined engineering and professionalism in such a way as to require the benefit of humanity (NSPE 2009a, Engineering Education Resource Document. NSPE Position Statements. Governmental Relations). This requirement has been an unnecessary and unfortunate "add-on." The trend of the profession to favor the idea of requiring the benefit of humanity for professionalism violates an engineer's rights. It applies political pressure that dissuades from inquiry, approaches to new knowledge and technologies, and the presentation, publication, and use of designs and research findings. Moreover, a more politically neutral definition of engineering and/or professionalism devoid of required service or benefit to mankind does not violate adherence to strong ethical standards.

Organizations of food redistribution and rescue.

Science.gov (United States)

Mousa, T Y; Freeland-Graves, J H

2017-11-01

Food insecurity affects 13.4% of the USA population, despite the fact that 30-40% of all food is deposited in a landfill. Food rescue nutrition is the process of redistribution of surplus food to the impoverished. The aim of this study is to document the extent of involvement of organizations in food rescue nutrition. In this cross-sectional study, a survey about organizations involved in food rescue nutrition was developed, validated, and then tested. Directors of 100 organizations involved in food rescue nutrition from eight Southwestern States in the USA participated in this research. These organizations provided an average of 2 million kg of food to more than 40,000 clients each month. Food assistance programs had an average of eight workers and 3081 volunteers. In addition to food, these organizations provided other services such as clothing, clinical, and childcare. The agencies encountered several challenges, including lack of resources that resulted in reducing food portions and turning away clients. The extent of involvement of community-based programs in food rescue nutrition was strong in eight Southwestern states in the USA. Organizations involved in food redistribution helped alleviate food insecurity in their clients. Sustainability of these charitable networks was dependent on availability of resources and sufficient volunteers. Health professionals should encourage these organizations by providing support through donations of time, money, and/or food. Copyright © 2017 The Royal Society for Public Health. Published by Elsevier Ltd. All rights reserved.

21 CFR 101.10 - Nutrition labeling of restaurant foods.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Nutrition labeling of restaurant foods. 101.10... restaurant foods. Nutrition labeling in accordance with § 101.9 shall be provided upon request for any restaurant food or meal for which a nutrient content claim (as defined in § 101.13 or in subpart D of this...

Food experiences and eating patterns of visually impaired and blind people.

Science.gov (United States)

Bilyk, Marie Claire; Sontrop, Jessica M; Chapman, Gwen E; Barr, Susan I; Mamer, Linda

2009-01-01

The number of visually impaired and blind Canadians will rise dramatically as our population ages, and yet little is known about the impact of blindness on the experience of food and eating. In this qualitative study, the food experiences and eating patterns of visually impaired and blind people were examined. Influencing factors were also explored. In 2000, nine blind or severely visually impaired subjects were recruited through blindness-related organizations in British Columbia. Participants completed individual semi-structured, in-depth interviews. These were transcribed verbatim, coded, and analyzed to explicate participants' experiences. Participants experienced blindness-related obstacles when shopping for food, preparing food, and eating in restaurants. Inaccessible materials and environments left participants with a diet lacking in variety and limited access to physical activity. Seven participants were overweight or obese, a finding that may be related to limited physical activity and higher-than-average restaurant use. This is the first study in which the experience of food and eating is described from the perspective of visually impaired Canadians. Nutrition and blindness professionals must work together to reduce the food-related obstacles faced by visually impaired and blind people. Professionals must address both individual skill development and social and structural inequities.

Influence of Professional Associations on Regional Policy in Education: International Experience

Directory of Open Access Journals (Sweden)

Svetlana Tezikova

2013-08-01

Full Text Available On the basis of the organizational development analisys, as well as literature review and author’s participation in the European and American professional associations the main ideas to establish the ratio between regional government bodies and non-profit organisations are proposed. The historical-pedagogical review of teachers’associations permitted to define organizational conditions for teacher professional developmen and they are represented in the article.

ESSENCE OF THE PROBLEM OF ENSURING FOOD SECURITY

OpenAIRE

Lalayan G. G.

2013-01-01

In this article we have revealed the essence of the problem of ensuring food security in detail. The components of economic safety at macroeconomic level are described, defining conditions of ensuring national food security are shown

Food irradiation: Public opinion surveys

International Nuclear Information System (INIS)

Kerr, S.D.

1987-01-01

The Canadian government are discussing the legislation, regulations and practical protocol necessary for the commercialization of food irradiation. Food industry marketing, public relations and media expertise will be needed to successfully introduce this new processing choice to retailers and consumers. Consumer research to date including consumer opinion studies and market trials conducted in the Netherlands, United States, South Africa and Canada will be explored for signposts to successful approaches to the introduction of irradiated foods to retailers and consumers. Research has indicated that the terms used to describe irradiation and information designed to reduce consumer fears will be important marketing tools. Marketers will be challenged to promote old foods, which look the same to consumers, in a new light. Simple like or dislike or intention to buy surveys will not be effective tools. Consumer fears must be identified and effectively handled to support a receptive climate for irradiated food products. A cooperative government, industry, health professional, consumer association and retailer effort will be necessary for the successful introduction of irradiated foods into the marketplace. Grocery Products Manufacturers of Canada is a national trade association of more than 150 major companies engaged in the manufacture of food, non-alcoholic beverages and array of other national-brand consumer items sold through retail outlets

Nurse leader resilience: career defining moments.

Science.gov (United States)

Cline, Susan

2015-01-01

Resilience is an essential component of effective nursing leadership. It is defined as the ability to survive and thrive in the face of adversity. Resilience can be developed and internalized as a measure to improve retention and reduce burnout. Nurse leaders at all levels should develop these competencies to survive and thrive in an increasingly complex health care environment. Building positive relationships, maintaining positivity, developing emotional insight, creating work-life balance, and reflecting on successes and challenges are effective strategies for resilience building. Nurse leaders have a professional obligation to develop resilience in themselves, the teams they supervise, and the organization as a whole. Additional benefits include reduced turnover, reduced cost, and improved quality outcomes through organizational mindfulness.

Elm Street School:A Case Study of Professional Development Expenditures

Directory of Open Access Journals (Sweden)

H. Alix Gallagher

2002-05-01

Full Text Available This article addresses the question of how much is spent on teachers' professional development.  A review of the literature finds two problems that have frequently led to inaccurate estimates of professional development spending: 1 the accounting codes that are used in many studies provide little description of spending, and 2 studies generally focus on district or state expenditures for professional development, but do not collect data on school-level spending.  These problems are compounded by the fact that studies define professional development spending differently, and thus it is difficult to compare findings across studies.  In an effort to begin to address this problem, this study utilizes a detailed cost structure to analyze both district and school site expenditures on professional development across cost categories.  The study found that school-level expenditures were a significant source of professional development for teachers.  This has implications for the methodologies used to estimate current professional development expenditures and what level of expenditures would be necessary to generate dramatic improvements in student achievement.

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

DEFF Research Database (Denmark)

and oils and fats-containing foods in the food and pet food industries. Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food. Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins. Directed mainly toward......Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods...... for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats...

Processed foods: contributions to nutrition.

Science.gov (United States)

Weaver, Connie M; Dwyer, Johanna; Fulgoni, Victor L; King, Janet C; Leveille, Gilbert A; MacDonald, Ruth S; Ordovas, Jose; Schnakenberg, David

2014-06-01

Both fresh and processed foods make up vital parts of the food supply. Processed food contributes to both food security (ensuring that sufficient food is available) and nutrition security (ensuring that food quality meets human nutrient needs). This ASN scientific statement focuses on one aspect of processed foods: their nutritional impacts. Specifically, this scientific statement 1) provides an introduction to how processed foods contribute to the health of populations, 2) analyzes the contribution of processed foods to "nutrients to encourage" and "constituents to limit" in the American diet as recommended by the Dietary Guidelines for Americans, 3) identifies the responsibilities of various stakeholders in improving the American diet, and 4) reviews emerging technologies and the research needed for a better understanding of the role of processed foods in a healthy diet. Analyses of the NHANES 2003-2008 show that processed foods provide both nutrients to encourage and constituents to limit as specified in the 2010 Dietary Guidelines for Americans. Of the nutrients to encourage, processed foods contributed 55% of dietary fiber, 48% of calcium, 43% of potassium, 34% of vitamin D, 64% of iron, 65% of folate, and 46% of vitamin B-12. Of the constituents to limit, processed foods contributed 57% of energy, 52% of saturated fat, 75% of added sugars, and 57% of sodium. Diets are more likely to meet food guidance recommendations if nutrient-dense foods, either processed or not, are selected. Nutrition and food science professionals, the food industry, and other stakeholders can help to improve the diets of Americans by providing a nutritious food supply that is safe, enjoyable, affordable, and sustainable by communicating effectively and accurately with each other and by working together to improve the overall knowledge of consumers. © 2014 American Society for Nutrition.

Self-Control and Impulsiveness in Nondieting Adult Human Females: Effects of Visual Food Cues and Food Deprivation

Science.gov (United States)

Forzano, Lori-Ann B.; Chelonis, John J.; Casey, Caitlin; Forward, Marion; Stachowiak, Jacqueline A.; Wood, Jennifer

2010-01-01

Self-control can be defined as the choice of a larger, more delayed reinforcer over a smaller, less delayed reinforcer, and impulsiveness as the opposite. Previous research suggests that exposure to visual food cues affects adult humans' self-control. Previous research also suggests that food deprivation decreases adult humans' self-control. The…

PERSONAL AND PROFESSIONAL MOBILITY: THE CONJUGACY PROBLEM

Directory of Open Access Journals (Sweden)

Tamara B. Sergeeva

2015-01-01

Full Text Available RETRACTED ARTICLEThe purpose of the paper is to develop a theoretical model conjugation of personal and professional mobility on the high school teachers’ example. Specific research problems of the study are to analyze the correlation properties of the mobile identity and mobile professional; the possibilities of forming professional mobility of teachers in the absence or underdevelopment of personal preconditions for mobility; search the features that can compensate this deficiency.Methods. The study is based on a theoretical analysis of different methodological approaches to the description of the personal and professional mobility. Also there were used the results of non-formal interview which was aimed at identifying the characteristics of the mobile professional teacher of high school.Results and scientific novelty. The concepts of «personal mobility» and «professional mobility» are clarified. Personal mobility is defined in the work as an integrative personal qualities, based on the individual properties (activity, plasticity, flexibility, adaptability, high energy source and manifests itself in the behavior and activities of the entity in the form of commitment, independence, openness to new experience, creativity and motivation for self-development, speed decisionmaking. Professional mobility is interpreted as a strategy to adapt to the changing conditions of professional activity, which is a special case of the general personal life strategy.Psychological readiness for pedagogical activity is considered as a link between the personal and professional mobility. Nine types of teacher's professional mobility, emerging as a result of different levels of personal mobility combined with the severity of psychological readiness for pedagogical activity are described.Practical significance. The analysis of the conjugacy problem of personal and professional mobility creates an informational basis for prolonged work on the formation of

Factors defining the mentoring competencies of clinical midwives: An exploratory quantitative research study in Japan.

Science.gov (United States)

Hishinuma, Yuri; Horiuchi, Shigeko; Yanai, Haruo

2016-01-01

Clinical education is an extremely important process in cultivating healthcare professionals, and the quality of educators has a major impact on the quality of future practitioners. Although practicing clinical midwives contribute to the education of pre-registered midwives and those qualified within the past year (new midwives), the factors defining the educational competencies of clinical midwives have not been clarified. The purpose of this study was to explore the factors that define the mentoring competencies of clinical midwives involved in educating new midwives. An exploratory quantitative research study. Questionnaires were distributed to 694 midwives who had previously conducted educational activities with new midwives at the 63 facilities whose administrator or nurse manager in charge of all staff, including midwives, consented to participate. Of the 694 midwives, 464 (66.9%) returned the questionnaire and 451 (65.1%) valid responses were analyzed. Exploratory factor analyses were performed on the following three concepts: [competency as a professional], [competency as an educator], and [personal characteristics]. [Competency as a professional] consisted of two factors: and ; [competency as an educator] consisted of four factors: , , and ; and [personal characteristics consisted of three factors: exercising leadership> , and . These three concepts were defined by a total of nine sub-concepts (factors), and 41 items were extracted with a reliability coefficient (Cronbach's α) of 0.944 CONCLUSIONS: "Mentoring competencies of clinical midwives (MCCM)" are defined by three concepts and nine sub-concepts, which can be evaluated by 41 items regarding the behavior, thoughts, and characteristics that clinical midwives exhibit when they educate new midwives in clinical settings. Copyright © 2015 Elsevier Ltd. All rights reserved.

Novel natural food antimicrobials.

Science.gov (United States)

Juneja, Vijay K; Dwivedi, Hari P; Yan, Xianghe

2012-01-01

Naturally occurring antimicrobial compounds could be applied as food preservatives to protect food quality and extend the shelf life of foods and beverages. These compounds are naturally produced and isolated from various sources, including plants, animals and microorganisms, in which they constitute part of host defense systems. Many naturally occurring compounds, such as nisin, plant essential oils, and natamycin, have been widely studied and are reported to be effective in their potential role as antimicrobial agents against spoilage and pathogenic microorganisms. Although some of these natural antimicrobials are commercially available and applied in food processing, their efficacy, consumer acceptance and regulation are not well defined. This manuscript reviews natural antimicrobial compounds with reference to their applications in food when applied individually or in combination with other hurdles. It also reviews the mechanism of action of selected natural antimicrobials, factors affecting their antimicrobial activities, and future prospects for use of natural antimicrobials in the food industry.

The commercial food landscape: outdoor food advertising around primary schools in Australia.

Science.gov (United States)

Kelly, Bridget; Cretikos, Michelle; Rogers, Kris; King, Lesley

2008-12-01

Food marketing is linked to childhood obesity through its influence on children's food preferences, purchase requests and food consumption. We aimed to describe the volume and nature of outdoor food advertisements and factors associated with outdoor food advertising in the area surrounding Australian primary schools. Forty primary schools in Sydney and Wollongong were selected using random sampling within population density and socio-economic strata. The area within a 500 m radius of each school was scanned and advertisements coded according to pre-defined criteria, including: food or non-food product advertisement, distance from the school, size and location. Food advertisements were further categorised as core foods, non-core foods and miscellaneous drinks (tea and coffee). The number of advertisements identified was 9,151, of which 2,286 (25%) were for food. The number of non-core food advertisements was 1,834, this accounted for 80% of food advertisements. Soft drinks and alcoholic beverages were the food products most commonly advertised around primary schools (24% and 22% of food advertisements, respectively). Non-core food products were twice as likely to be advertised close to a primary school (95 non-core food advertisements per km(2) within 250 m vs. 46 advertisements per km(2) within 250-500 m). The density of non-core food advertisements within 500 m of primary schools, and the potential for repeated exposure of children to soft drink and alcoholic beverage advertisements in particular, highlights the need for outdoor food marketing policy intervention. Outdoor advertising is an important food marketing tool that should be considered in future debates on regulation of food marketing to children.

Food-Induced Acute Pancreatitis.

Science.gov (United States)

Manohar, Murli; Verma, Alok K; Upparahalli Venkateshaiah, Sathisha; Goyal, Hemant; Mishra, Anil

2017-12-01

Food allergy, a commonly increasing problem worldwide, defined as an adverse immune response to food. A variety of immune-related effector cells such as mast cells, eosinophils, neutrophils, and T cells are involved in food-related allergic responses categorized as IgE mediated, non-IgE mediated, and mixed (IgE and non-IgE) depending upon underlying immunological mechanisms. The dietary antigens mainly target the gastrointestinal tract including pancreas that gets inflamed due to food allergy and leads acute pancreatitis. Reports indicate several food proteins induce pancreatitis; however, detailed underlying mechanism of food-induced pancreatitis is unexplored. The aim of the review is to understand and update the current scenario of food-induced pancreatitis. A comprehensive literature search of relevant research articles has been performed through PubMed, and articles were chosen based on their relevance to food allergen-mediated pancreatitis. Several cases in the literature indicate that acute pancreatitis has been provoked after the consumption of mustard, milk, egg, banana, fish, and kiwi fruits. Food-induced pancreatitis is an ignored and unexplored area of research. The review highlights the significance of food in the development of pancreatitis and draws the attention of physicians and scientists to consider food allergies as a possible cause for initiation of pancreatitis pathogenesis.

Don't We Care?: The Ethics and Emotional Labour of Early Years Professionalism

Science.gov (United States)

Taggart, Geoff

2011-01-01

This paper argues that early childhood education and care (ECEC) has a legitimate aspiration to be a "caring profession" like others such as nursing or social work, defined by a moral purpose. For example, practitioners often draw on an ethic of care as evidence of their professionalism. However, the discourse of professionalism in…

Personal Digital Branding as a Professional Asset in the Digital Age

Science.gov (United States)

Kleppinger, Courtney A.

2015-01-01

In recent years, society’s rapid adoption of social media has made the boundary between professional and private life nearly indistinguishable. The literature provides guidance on how to demonstrate professionalism via social media platforms. Social media policies within health professions education tend to be legalistic in nature, serving primarily to highlight behaviors students should avoid. One missing element in social media literature is the concept of online invisibility. In this paper, we define personal digital branding, discuss the professional implications of choosing to abstain from social media use, and urge educators to recognize that the personal digital branding may be an emerging asset for young professionals in the twenty-first century. PMID:26430266

Professional courtesy--current practices and attitudes.

Science.gov (United States)

Levy, M A; Arnold, R M; Fine, M J; Kapoor, W N

1993-11-25

Physicians have long provided care free of charge or at a reduced rate as a professional courtesy to other physicians and their families. We conducted a stratified national mail survey to assess the extent to which this practice has changed in recent years. Using the American Medical Association's 1991 master list of physicians, we selected a random sample of 4800 practicing physicians from 12 direct-care specialties. These physicians were asked about their current policy and opinions regarding professional courtesy. Of the 2224 respondents, 2127 (96 percent) offered professional courtesy, defined as providing free or discounted health care to physicians and their families. Psychiatrists were less likely to offer professional courtesy than physicians in any of the other specialties (80 percent vs. 91 to 99 percent, P courtesy included billing only the insurance company (75 percent), providing care at no charge (49 percent), and giving a partial discount (23 percent). Twenty-three percent of the respondents reported that they had changed their policy regarding professional courtesy since starting to practice. Among those who had changed their policy, the most common changes were to increase the practice of billing only the insurance company (67 percent) and to provide care at no charge less often (58 percent). The majority of physicians responding to the survey thought that professional courtesy solidified bonds between physicians (79 percent) and was sound business practice (62 percent); 12 percent believed that it was too expensive to offer free or discounted care as a professional courtesy, and 14 percent thought that the practice had negative effects on the physician-patient interaction. Our survey of physicians involved in direct patient care indicates that, with the exception of psychiatrists, almost all American physicians offer free or discounted care as a professional courtesy and support the practice.

Modern Trends in Continuous Professional Development of Foreign Language Teachers (On the Basis of the British Council Research)

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Sadovets, Olesia

2017-01-01

Research conducted by the British Council concerning modern continuous professional development of teachers has been analyzed. The issue concerning foreign language teachers' professional development has been considered. Productive approach to this process that gives a teacher the opportunities to define aspects of their professional activities…

EuroFIR Guideline on calculation of nutrient content of foods for food business operators.

Science.gov (United States)

Machackova, Marie; Giertlova, Anna; Porubska, Janka; Roe, Mark; Ramos, Carlos; Finglas, Paul

2018-01-01

This paper presents a Guideline for calculating nutrient content of foods by calculation methods for food business operators and presents data on compliance between calculated values and analytically determined values. In the EU, calculation methods are legally valid to determine the nutrient values of foods for nutrition labelling (Regulation (EU) No 1169/2011). However, neither a specific calculation method nor rules for use of retention factors are defined. EuroFIR AISBL (European Food Information Resource) has introduced a Recipe Calculation Guideline based on the EuroFIR harmonized procedure for recipe calculation. The aim is to provide food businesses with a step-by-step tool for calculating nutrient content of foods for the purpose of nutrition declaration. The development of this Guideline and use in the Czech Republic is described and future application to other Member States is discussed. Limitations of calculation methods and the importance of high quality food composition data are discussed. Copyright © 2017. Published by Elsevier Ltd.

Social media: The next frontier for professional development in radiography

International Nuclear Information System (INIS)

Lawson, Celeste; Cowling, Cynthia

2015-01-01

Background: Radiographers are required to undertake professional development in order to maintain registration. Professional development activities can be passive and isolate the practitioner. Social media is an interactive, collaborative, instant form of communication, which potentially addresses these concerns. Objectives: To establish whether the inherent challenges of social media use reduce its feasibility as a platform for professional development in radiography. Methods: A systematic review was undertaken using the PRISMA Guidelines. Academic databases were searched using pre-defined search terms, limits and inclusion criteria. Results: Zero reviewable papers were identified in the field of radiography globally. The search was expanded to “healthcare” and 810 papers were identified. After inclusion criteria and limits were applied, 12 papers were reviewed. Conclusions: Professional development using social media includes higher education, collaboration and networking. Managed with consideration to the inherent risks, social media provides a new means of inclusive professional development. - Highlights: • Professional development in radiography can draw on the benefits of social media. • Benefits of the social media platform are education, collaboration and networking. • Social media can reduce geographic and professional isolation. • Practitioners can share case studies and contribute professional opinions

Cross-cultural similarities and differences in shopping for food

DEFF Research Database (Denmark)

Brunsø, Karen; Grunert, Klaus G.

1998-01-01

This study deals with a concept called food-related life style. We define the concept of food-related life style as a mental construct explaining behaviour in relation to the product class 'foods', and describe the concept as a system of cognitive categories, scripts, and their associations, whic...

Reducing food losses by intelligent food logistics.

Science.gov (United States)

Jedermann, Reiner; Nicometo, Mike; Uysal, Ismail; Lang, Walter

2014-06-13

The need to feed an ever-increasing world population makes it obligatory to reduce the millions of tons of avoidable perishable waste along the food supply chain. A considerable share of these losses is caused by non-optimal cold chain processes and management. This Theme Issue focuses on technologies, models and applications to monitor changes in the product shelf life, defined as the time remaining until the quality of a food product drops below an acceptance limit, and to plan successive chain processes and logistics accordingly to uncover and prevent invisible or latent losses in product quality, especially following the first-expired-first-out strategy for optimized matching between the remaining shelf life and the expected transport duration. This introductory article summarizes the key findings of this Theme Issue, which brings together research study results from around the world to promote intelligent food logistics. The articles include three case studies on the cold chain for berries, bananas and meat and an overview of different post-harvest treatments. Further contributions focus on the required technical solutions, such as the wireless sensor and communication system for remote quality supervision, gas sensors to detect ethylene as an indicator of unwanted ripening and volatile components to indicate mould infections. The final section of this introduction discusses how improvements in food quality can be targeted by strategic changes in the food chain.

Development of a Professional Certification in Cancer Patient Education.

Science.gov (United States)

Papadakos, Janet; D'souza, Anna; Masse, Adeline; Boyko, Susan; Clarke, Susan; Giuliani, Meredith; MacKinnon, Keira; McBain, Sarah; McCallum, Meg; MacVinnie, Jan; Papadakos, Tina

2018-04-19

Patient educators come into the field from diverse professional backgrounds and often lack training in how to teach and develop patient education resources since no formal patient education professional certification program exists. A professional certification program for patient educators would further define the professional scope of practice and reduce variability in performance. The purpose of this study was to (1) determine the level of interest among Canadian cancer patient educators in a patient education professional certification program and (2) determine the competencies to be included in the professional certification program. A 12-item survey was designed by executive members of the Canadian Chapter of the Cancer Patient Education Network. The survey included a list of competencies associated with patient education, and a 4-point Likert scale ranging from "slightly important" to "very important" was used to determine the rank of each competency. The survey was sent to 53 patient educators across Canada. Ninety-two percent of the patient educators are interested in a professional certification program. Patient educators indicated that competencies related to developing patient resources, collaboration, plain language expertise, and health literacy were of most importance. Patient educators support the development of a patient education professional certification program and endorsed the competencies proposed. This information provides the foundation for the creation of a professional certification program for cancer patient educators.

Organic food quality: a framework for concept, definition and evaluation from the European perspective.

Science.gov (United States)

Kahl, Johannes; Baars, Ton; Bügel, Susanne; Busscher, Nicolaas; Huber, Machteld; Kusche, Daniel; Rembiałkowska, Ewa; Schmid, Otto; Seidel, Kathrin; Taupier-Letage, Bruno; Velimirov, Alberta; Załecka, Aneta

2012-11-01

Consumers buy organic food because they believe in the high quality of the product. Furthermore, the EU legal regulatory framework for organic food and farming defines high quality of the products as an important goal of production. A major challenge is the need to define food quality concepts and methods for determination. A background is described which allows embedding of the quality definitions as well as evaluation methods into a conceptual framework connected to the vision and mission of organic agriculture and food production. Organic food quality is defined through specific aspects and criteria. For evaluation each criterion has to be described by indicators. The determination of indicators should be through parameters, where parameters are described by methods. Conversely, the conceptual framework is described according to underlying principles and starting definitions are given, but further work has do be done on the detailed scientific description of the indicators. Furthermore, parameters have to be defined for the evaluation of suitability of these indicators for organic food production. Copyright © 2012 Society of Chemical Industry.

The DSM and Professional Practice: Research, Clinical, and Institutional Perspectives.

Science.gov (United States)

Halpin, Michael

2016-06-01

How mental illnesses are defined has significant ramifications, given the substantial social and individual repercussions of these conditions. Using actor-network theory, I analyze how mental health professionals use the Diagnostic and Statistical Manual of Mental Disorders (DSM) in their work. Drawing on observations of a neuropsychological laboratory and interviews with 27 professionals (i.e., psychiatrists, psychologists), I investigate how the DSM is used in research, clinical, and institutional work. In research, the DSM influences study design and exclusion/inclusion criteria. In the clinic, the DSM influences how disorders are conceptualized and diagnosed. Institutionally, the DSM aligns the patient-professional encounter to insurance and pharmaceutical interests. I conclude that the DSM operates as multiple, context-specific taxonomies that pervasively influence professional practices, such that all possible actions must orient to DSM criteria, with professionals both a source and an object of institutionalized gaze. © American Sociological Association 2016.

K-12 School Food Service Staff Training Interventions: A Review of the Literature

Science.gov (United States)

Stephens, Lacy; Shanks, Carmen Byker

2015-01-01

Background: School food service professionals are vital to implementing national nutrition standards in school meal programs. Appropriate and effective training for these professionals may be one key to producing healthful meals that students are excited to eat and also meet United States Department of Agriculture (USDA) nutrient guidelines. A…

Competitiveness of Small Farms and Innovative Food Supply Chains: The Role of Food Hubs in Creating Sustainable Regional and Local Food Systems

Directory of Open Access Journals (Sweden)

Giaime Berti

2016-07-01

Full Text Available Over the last decades, the economic, social and environmental sustainability of the conventional agri-food system has and continues to be contested within both academic and public institutions. For small farms, the unsustainability of the food system is even more serious; farms’ declining share of profit and the cost-price squeeze of commodity production has increased barriers to market access with the inevitable effect of agricultural abandonment. One way forward to respond to the existing conventional agri-food systems and to create a competitive or survival strategy for small family farms is the re-construction of regional and local agri-food systems, aligning with Kramer and Porter’s concept of shared value strategy. Through a critical literature review, this paper presents “regional and local food hubs” as innovative organizational arrangements capable of bridging structural holes in the agri-food markets between small producers and the consumers—individuals and families as well as big buyers. Food hubs respond to a supply chain (or supply network organizational strategy aiming at re-territorialising the agri-food systems through the construction of what in the economic literature are defined as values-based food supply chains.

Social networks of professionals in health care organizations: a review.

Science.gov (United States)

Tasselli, Stefano

2014-12-01

In this article, we provide an overview of social network research in health care, with a focus on social interactions between professionals in organizations. We begin by introducing key concepts defining the social network approach, including network density, centrality, and brokerage. We then review past and current research on the antecedents of health care professionals' social networks-including demographic attributes, professional groups, and organizational arrangements-and their consequences-including satisfaction at work, leadership, behaviors, knowledge transfer, diffusion of innovation, and performance. Finally, we examine future directions for social network research in health care, focusing on micro-macro linkages and network dynamics. © The Author(s) 2014.

Community context of food justice: reflections on a free local produce program in a New Orleans food desert

Directory of Open Access Journals (Sweden)

Laura McKinney

2017-05-01

Full Text Available Food justice discourse has emerged partly in response to the critique of alternative food networks during the last decade, but its justice conceptualization tends to be too narrowly focused on food-related injustices rather than broader social injustices that shape food access and food sovereignty, a gap we address. Our analysis of a semi-experimental free local food program we administered in a New Orleans food desert demonstrates that several community context factors shape the residents’ access to a local food market in this neighborhood: fragmented social ties, digital and generational divides, perpetual infrastructural failure, and the location of the market within the neighborhood. We argue that food justice discourse needs to incorporate social and cultural community contexts in its operationalization of food access and sovereignty, especially regarding how the latter concept is defined and executed in practice.

Using Food as a Tool to Teach Science to 3rd Grade Students in Appalachian Ohio

Science.gov (United States)

Duffrin, Melani W.; Hovland, Jana; Carraway-Stage, Virginia; McLeod, Sara; Duffrin, Christopher; Phillips, Sharon; Rivera, David; Saum, Diana; Johanson, George; Graham, Annette; Lee, Tammy; Bosse, Michael; Berryman, Darlene

2010-01-01

The Food, Math, and Science Teaching Enhancement Resource (FoodMASTER) Initiative is a compilation of programs aimed at using food as a tool to teach mathematics and science. In 2007 to 2008, a foods curriculum developed by professionals in nutrition and education was implemented in 10 3rd-grade classrooms in Appalachian Ohio; teachers in these…

[Academic production on food labeling in Brazil].

Science.gov (United States)

Câmara, Maria Clara Coelho; Marinho, Carmem Luisa Cabral; Guilam, Maria Cristina; Braga, Ana Maria Cheble Bahia

2008-01-01

To review and discuss academic production (theses and dissertations) on the topic of labeling of prepackaged foods in Brazil. A search of the database maintained by the Coordination for the Development of Higher Education Professionals (CAPES), one of the two Brazilian government research funding and support agencies, was conducted on the following keywords: "rotulagem" (labeling), "rotulagem nutricional" (food labeling) and "rótulo de alimentos" (food labels). The search covered the years 1987 (earliest year available) to 2004. We identified 49 studies on this topic. Content analysis identified three major themes: the extent to which food labels meet specific legal requirements (57.2%); the degree to which consumers understand the information on labels (22.4%); and the labeling of transgenic or genetically-modified foods (20.4%). Food labeling is a frequent topic and is adequately covered by the Brazilian academic production. In most of the studies, ineffective law enforcement appears to be the main factor in the lack of compliance with and disrespect for the food labeling rules and regulations in Brazil.

Nutritional sustainability of pet foods.

Science.gov (United States)

Swanson, Kelly S; Carter, Rebecca A; Yount, Tracy P; Aretz, Jan; Buff, Preston R

2013-03-01

Sustainable practices meet the needs of the present without compromising the ability of future generations to meet their needs. Applying these concepts to food and feed production, nutritional sustainability is the ability of a food system to provide sufficient energy and essential nutrients required to maintain good health in a population without compromising the ability of future generations to meet their nutritional needs. Ecological, social, and economic aspects must be balanced to support the sustainability of the overall food system. The nutritional sustainability of a food system can be influenced by several factors, including the ingredient selection, nutrient composition, digestibility, and consumption rates of a diet. Carbon and water footprints vary greatly among plant- and animal-based ingredients, production strategy, and geographical location. Because the pet food industry is based largely on by-products and is tightly interlinked with livestock production and the human food system, however, it is quite unique with regard to sustainability. Often based on consumer demand rather than nutritional requirements, many commercial pet foods are formulated to provide nutrients in excess of current minimum recommendations, use ingredients that compete directly with the human food system, or are overconsumed by pets, resulting in food wastage and obesity. Pet food professionals have the opportunity to address these challenges and influence the sustainability of pet ownership through product design, manufacturing processes, public education, and policy change. A coordinated effort across the industry that includes ingredient buyers, formulators, and nutritionists may result in a more sustainable pet food system.

Recommendations for Training in Pediatric Psychology: Defining Core Competencies Across Training Levels

Science.gov (United States)

Janicke, David M.; McQuaid, Elizabeth L.; Mullins, Larry L.; Robins, Paul M.; Wu, Yelena P.

2014-01-01

Objective As a field, pediatric psychology has focused considerable efforts on the education and training of students and practitioners. Alongside a broader movement toward competency attainment in professional psychology and within the health professions, the Society of Pediatric Psychology commissioned a Task Force to establish core competencies in pediatric psychology and address the need for contemporary training recommendations. Methods The Task Force adapted the framework proposed by the Competency Benchmarks Work Group on preparing psychologists for health service practice and defined competencies applicable across training levels ranging from initial practicum training to entry into the professional workforce in pediatric psychology. Results Competencies within 6 cluster areas, including science, professionalism, interpersonal, application, education, and systems, and 1 crosscutting cluster, crosscutting knowledge competencies in pediatric psychology, are presented in this report. Conclusions Recommendations for the use of, and the further refinement of, these suggested competencies are discussed. PMID:24719239

Food intake rate and delivery strategy in aquaculture

Institute of Scientific and Technical Information of China (English)

2008-01-01

In aquaculture, it is important to estimate in advance how much food cultured animals would take. The rate of food consumption by cultured animals to available food amount is defined as the food intake rate (FIR) in this paper. To some extents, FIR reflects the quality of food, the health of cultured animals and the delivery efficiency. In practice, it is difficult to estimate in advance the accurate quantity of food that cultured animal needs. Usually, food is provided more than the need by animals, causing excess food that may pollute water and environment. Our experiments in past years show that FIR at 80% is recommended.

Pain assessment and management in the NICU: analysis of an educational intervention for health professionals

Directory of Open Access Journals (Sweden)

Carmen L.G. de Aymar

2014-06-01

Full Text Available OBJECTIVE: to study the perception of a Neonatal Intensive Care team on pain assessment and management before and after an educational intervention created and implemented in the unit. METHODS: intervention study developed as action research, in three phases. In Phase 1, a quantitative study was performed to identify how professionals perceive pain management in the unit. In Phase 2, an educational intervention was carried out, using the Operational Group (OG, which defined strategies to be adopted to seek improvements in pain assessment and management. In Phase 3, the initial questionnaire was reapplied to assess professionals' perceptions about the subject after the intervention. All professionals directly working in newborn care were included. RESULTS: the perception of professionals about pain management and assessment in the unit showed a statistically significant difference between the two phases of research, highlighting the increase in frequency of reference for evaluation and use of some method of pain relief procedures for most analyzed procedures. Participation in training (one of the strategies defined by the operational group was reported by 86.4% of the professionals. They reported the use of scales for pain assessment, established by the protocol adopted in the service after the intervention, with a frequency of 94.4%. Changes in pain assessment and management were perceived by 79.6% of the participants. CONCLUSION: the professionals involved in the educational intervention observed changes in pain management in the unit and related them to the strategies defined and implemented by the OG.

5282 Volume 11 No. 6 October 2011 SIZE REDUCTIONOF FOOD ...

African Journals Online (AJOL)

SDLRC4

2011-10-06

Oct 6, 2011 ... In addition to the audit,36 ... principle of attrition using a disc attrition mill [1]. ... Food safety is defined as an assurance that food will not cause harm to ..... Barrie D The provision of food and catering services in hospitals.

Professionalism: good for patients and health care organizations.

Science.gov (United States)

Brennan, Michael D; Monson, Verna

2014-05-01

Professionalism is an indispensable element in the compact between the medical profession and society that is based on trust and putting the needs of patients above all other considerations. The resurgence of interest in professionalism dates back to the 1980s when health maintenance organizations were formed and proprietary influences in health care increased. Since then, a rich and comprehensive literature has emerged in defining professionalism, including desirable individual attributes and behaviors and how they may be taught, promoted, and assessed. More recently, scholarship has shifted from individual to organizational professionalism. This literature addresses the role that health care organizations can play to establish environments that are conducive to the consistent expression of professionalism by individuals and health care teams. We reviewed interdisciplinary empirical studies from health care effectiveness and outcomes, organizational sciences, positive psychology, and social psychology, finding evidence that organizational and individual professionalism is associated with a wide range of benefits to patients and the organization. We identify actionable organizational strategies and approaches that, if adopted, can foster and promote combined organizational and individual professionalism. In doing so, trust in the medical profession and its institutions can be enhanced, which in turn will reconfirm a commitment to the social compact. Copyright © 2014 Mayo Foundation for Medical Education and Research. Published by Elsevier Inc. All rights reserved.

Personal branding: building your pathway to professional success.

Science.gov (United States)

Philbrick, Jodi L; Cleveland, Ana D

2015-01-01

Personal branding is an introspective process by which you define yourself professionally, and it can serve as your pathway to professional success. There are six steps to building your personal brand: (1) taking an introspective look, (2) understanding the brand that may already exist, (3) developing your personal brand mantra, (4) crafting your physical footprint, (5) creating your digital footprint, and (6) communicating your message. Your personal brand is a promise of value and performance, and it is necessary to meet the expectations of your audience. Effective brand management is a key component to maintaining a positive brand reputation.

From a Reductionist to a Holistic Approach in Preventive Nutrition to Define New and More Ethical Paradigms.

Science.gov (United States)

Fardet, Anthony; Rock, Edmond

2015-10-28

This concept paper intends to define four new paradigms for improving nutrition research. First, the consequences of applying a reductionist versus a holistic approach to nutrition science will be discussed. The need for a more focused preventive nutrition approach, as opposed to a curative one, will then be presented on the basis of the 'healthy core metabolism' concept. This will lead us to propose a new classification of food products based on processing for future epidemiological studies. As a result of applying the holistic approach, health food potential will be redefined based on both food structure and nutrient density. These new paradigms should help define a more ethical preventive nutrition for humans to improve public recommendations while preserving the environment.

"Lesson Study" as Professional Culture in Japanese Schools: An Historical Perspective on Elementary Classroom Practices

Science.gov (United States)

Arani, Mohammad Reza Sarkar; Keisuke, Fukaya; Lassegard, James P.

2010-01-01

This research examines "lesson study" as a traditional model of creating professional knowledge in schools. "Lesson study," typically defined as teachers' classroom based collaborative research, has a long history in Japan as a shared professional culture with potential for enhancing learning, enriching classroom activities and…

Peer review, basic research, and engineering: Defining a role for QA professionals in basic research environments

Energy Technology Data Exchange (ETDEWEB)

Bodnarczuk, M.

1989-02-01

Within the context of doing basic research, this paper seeks to answer four major questions: (1) What is the authority structure of science. (2) What is peer review. (3) Where is the interface between basic physics research and standard engineering. and (4) Given the conclusions to the first three questions, what is the role of the QA professional in a basic research environment like Fermilab. 23 refs.

Interaction of Carbamazepine with Herbs, Dietary Supplements, and Food: A Systematic Review

Directory of Open Access Journals (Sweden)

Sophia Yui Kau Fong

2013-01-01

Full Text Available Background. Carbamazepine (CBZ is a first-line antiepileptic drug which may be prone to drug interactions. Systematic review of herb- and food-drug interactions on CBZ is warranted to provide guidance for medical professionals when prescribing CBZ. Method. A systematic review was conducted on six English databases and four Chinese databases. Results. 196 out of 3179 articles fulfilled inclusion criteria, of which 74 articles were reviewed and 33 herbal products/dietary supplement/food interacting with CBZ were identified. No fatal or severe interactions were documented. The majority of the interactions were pharmacokinetic-based (80%. Traditional Chinese medicine accounted for most of the interactions (n=17, followed by food (n=10, dietary supplements (n=3, and other herbs/botanicals (n=3. Coadministration of 11 and 12 of the studied herbal products/dietary supplement/food significantly decreased or increased the plasma concentrations of CBZ. Regarding pharmacodynamic interaction, Xiao-yao-san, melatonin, and alcohol increased the side effects of CBZ while caffeine lowered the antiepileptic efficacy of CBZ. Conclusion. This review provides a comprehensive summary of the documented interactions between CBZ and herbal products/food/dietary supplements which assists healthcare professionals to identify potential herb-drug and food-drug interactions, thereby preventing potential adverse events and improving patients’ therapeutic outcomes when prescribing CBZ.

Food choice decision-making by women with gestational diabetes.

Science.gov (United States)

Hui, Amy Leung; Sevenhuysen, Gustaaf; Harvey, Dexter; Salamon, Elizabeth

2014-02-01

To enhance the dietary education presented to women with gestational diabetes (GDM) by exploring the reasons and experiences that women with GDM reported in making their food-choice decisions after receipt of dietary education from a healthcare professional. Food Choice Map (FCM) semi-structured in-depth interviews were conducted with 30 women with GDM living in the Winnipeg area during their pregnancies. Verbatim transcripts were generated from the interviews. A constant comparative method was used to generate common themes to answer research inquiries. Personal food preferences, hunger and cravings were the main factors affecting food choice decision-making in women with GDM. Although the information from healthcare professionals was 1 factor that affected food choice decision-making for most of the participants, more than half of the women, including all the women who were on insulin, reported difficulties in quick adaptation to dietary management in a limited time period. Information from other sources such as family members, friends, and internet were used to cope with the adaptation. These difficulties led to a sense of decreased control of GDM and were accompanied by frustration, especially for women taking insulin. Food choice decision-making varied for this group of women with GDM. Knowledge and information aided in making healthy food choices and in portion control. However, balancing individual needs and blood glucose control in a short time period was felt to be difficult and created frustration. The findings suggested that dietary consultation needs to be personalized and to be time sensitive to promote confidence in self-control. Copyright © 2014 Canadian Diabetes Association. Published by Elsevier Inc. All rights reserved.

Profile of currently employed European Food Scientists and Technologists: Education, experience and skills

Directory of Open Access Journals (Sweden)

Katherine Flynn

2013-10-01

Full Text Available The food & drink (F&D sector in Europe ranks low in innovation and the European F&D industry has been losing importance in the global market. The food professionals, i.e., food scientists and technologists (FSTs, may not be meeting the varied demands of the sector. Here, we identify education, experience and skills of current FSTs and compare  geographic regions and employment areas. Between 2009 and 2012, 287 questionnaires representing over 4000 FSTs were collected from employers in 16 countries. Analyses showed that more than 80% of FSTs have a university degree; but only in Industry in the Central European region are most degrees in food science/technology. More than half of FSTs, and almost 60% in the South, have less than 10 years’ experience. The most common FST job title is Quality Manager, but with several variations based on region and employment area. Among skills, the most common is Communicating; found in over 90% of FSTs in all regions and employment areas. Food Safety is the most common of the food sector-specific skills, present in more than 75% of FSTs, yet there are differences in food sector skills based on employment area. Overall, these data suggest similarities among currently employed food professionals throughout Europe; they are young and highly educated, but also differences, especially in their food sector-specific skills. An understanding of the current FST should contribute to the improvement of FST training and thus benefit the European food sector.

Professional and Moral Stability Development of Prospective Specialists in the Context of Educational Modernization

Directory of Open Access Journals (Sweden)

I. B. Svezhentseva

2012-01-01

Full Text Available The paper analyzes the specificity of the prospective specialists’ professional and moral stability development in the context of educational system modernization; the essence, components, criteria and levels of the above characteristic being defined along with its development prospects in the course of vocational training. The essence of professional moral stability is defined as the integrative quality and inherent characteristic of professionalism, guaranteeing personal self-realization of a prospective specialist in professional activity. According to the theoretical concepts of activity and personal development, the structure of professional moral stability is identified including the following components: cognitive, emotionally-moral, motivationally-stimulating, and functionally- practical. The research outcome and the data interpretation allowed the author to single out the pedagogic conditions increasing the effectiveness of profession- ally-moral stability development. The functional development model of the quality in question was devised, based on the leading concepts of subjective- functional, person-oriented, acmeological and culturalogical approaches. The research outcome includes developing the informational didactic materials: the vocational teachers’ course – «Introduction to Vocational Training», and the optional students’ course – «Moral Qualities Development of Vo- cational Training Students». 

DEVELOPMENT OF CRITERIA FOR EVALUATION OF THE FORMATION OF PROFESSIONALLY SIGNIFICANT LEADERSHIP QUALITIES AMONG STUDENTS OF PEDAGOGICAL COLLEGE

Directory of Open Access Journals (Sweden)

N. V. Kubarkova

2016-01-01

Full Text Available The aim of the article is to give a theoretical justification of the criteria, indicators and measuring instruments for diagnostics of professionally significant leadership qualities of a teacher.Methods. Research material is presented from positions of the system and activity approaches. The first one allowed to develop the structure of professionally significant leadership qualities of a teacher, which includes twelve individual abilities and traits. The second one, abilities and individual features, their manifestation and development are considered from the standpoint of systemogenesis of professional activity. From these positions defined criteria basis for the diagnosis of professionally significant leadership qualities of a teacher. Methods of content analysis and content-logical intersections are used while defining the concept of «professionally significant leadership qualities of a teacher» and elaboration of its component composition. The method of concept analysis is used to determine criteria and indicators for diagnostics of professionally significant leadership qualities of a teacher.Results. The criteria and indicators, diagnostic tools for the detection of the formation of professionally significant leadership qualities of students of pedagogical college; the characteristic of used methods are given. Scientific novelty. The article provides a definition of the concept «professionally significant qualities of leadership of the teacher» is defined by the author; essence of such qualities is revealed.Practical significance. Described in this article approaches to definition of criteria and indicators may be of interest to researchers, graduate students, undergraduates. Listed diagnostic tools can be used in the performance appraisal of teachers for evaluating their leadership qualities.

Guidelines for the Diagnosis and Management of Food Allergy in the United States

Science.gov (United States)

Boyce, Joshua A.; Assa'ad, Amal; Burks, A. Wesley; Jones, Stacie M.; Sampson, Hugh A.; Wood, Robert A.; Plaut, Marshall; Cooper, Susan F.; Fenton, Matthew J.; Arshad, S. Hasan; Bahna, Sami L.; Beck, Lisa A.; Byrd-Bredbenner, Carol; Camargo, Carlos A.; Eichenfield, Lawrence; Furuta, Glenn T.; Hanifin, Jon M.; Jones, Carol; Kraft, Monica; Levy, Bruce D.; Lieberman, Phil; Luccioli, Stefano; McCall, Kathleen M.; Schneider, Lynda C.; Simon, Ronald A.; Simons, F. Estelle R.; Teach, Stephen J.; Yawn, Barbara P.; Schwaninger, Julie M.

2014-01-01

Food allergy is an important public health problem that affects children and adults and may be increasing in prevalence. Despite the risk of severe allergic reactions and even death, there is no current treatment for food allergy: the disease can only be managed by allergen avoidance or treatment of symptoms. The diagnosis and management of food allergy also may vary from one clinical practice setting to another. Finally, because patients frequently confuse nonallergic food reactions, such as food intolerance, with food allergies, there is an unfounded belief among the public that food allergy prevalence is higher than it truly is. In response to these concerns, the National Institute of Allergy and Infectious Diseases, working with 34 professional organizations, federal agencies, and patient advocacy groups, led the development of clinical guidelines for the diagnosis and management of food allergy. These Guidelines are intended for use by a wide variety of health care professionals, including family practice physicians, clinical specialists, and nurse practitioners. The Guidelines include a consensus definition for food allergy, discuss comorbid conditions often associated with food allergy, and focus on both IgE-mediated and non-IgE-mediated reactions to food. Topics addressed include the epidemiology, natural history, diagnosis, and management of food allergy, as well as the management of severe symptoms and anaphylaxis. These Guidelines provide 43 concise clinical recommendations and additional guidance on points of current controversy in patient management. They also identify gaps in the current scientific knowledge to be addressed through future research. PMID:21134576

Deterrents to Women's Participation in Continuing Professional Development

Science.gov (United States)

Chuang, Szu-Fang

2015-01-01

This study was designed to explore and define key factors that deter women from participating in continuing professional development (CPD) in the workplace. Four dimensions of deterrents that are caused by women's social roles, gender inequality and gender dimensions are discussed: family and time constraints, cost and work constraints, lack of…

Professional communications of Russian technical and engineering specialists: empirical analysis

Directory of Open Access Journals (Sweden)

R N Abramov

2016-12-01

Full Text Available Sociology of professions focus on the role of interpersonal and intergroup communications in the professional communities as an element of professional culture. The article considers forms and features of professional communications of Russian engineers and technicians in the context of their professional culture defined as the constellation of ideology, values, beliefs, language, and forms of activity typical for the community, which rarely becomes an object of Russian sociologists’ studies. The author shows that interpersonal professional communications on the various aspects of professional activity is an important element of professional culture. The article is based on the results of online survey of Russian engineers and expert interviews with Russian technical specialists - they were questioned on the ways of updating their professional knowledge and on the role of various channels of communication in this process. At the beginning of the article, the author provides an overview of approaches to the study of professional culture in Russia and abroad, and underlines the significant role of the Internet and the declining role of literature as a source of new knowledge for the engineering and technical staff. The results of the study also revealed an important role of informal and direct communications in the transfer of professional knowledge within the engineering community, while organizational environment has a relatively low impact on the updating of professional knowledge, which can be explained by the lack of management attention to the professional development of specialists.

Innovative conditions of professionally applied training for maritime-students.

Directory of Open Access Journals (Sweden)

Podlesny A.I.

2011-01-01

Full Text Available The author considers organizational and methodological terms of implementation of professional and applied physical training for maritime students subject to their motivation to physical self-perfection. The purpose of the research is to define organizational and pedagogical terms for professional and applied physical training of maritime students to improve their physical condition and special physical attainment. The applied methods were: anthropometric metrology, functional probes, tonometry, pulsometry, motion tests and mathematical analysis. 70 students of 17-18 years participated in the research. It was determined that organizational and pedagogical terms directed on acceleration of making necessary for students to self-improve physically, positively impact on development of special physical state that are fundamental for professional activities of maritime students.

Higher Prices, Fewer Choices: Shopping for Food in Rural America.

Science.gov (United States)

Morris, Patricia McGrath

The Food Stamp Program is the U.S. government's primary program to prevent the rural poor from going hungry. Food stamp allotments are set each year based on the cost of the "Thrifty Food Plan" (TFP), a minimally adequate diet defined by the U.S. Department of Agriculture (USDA), which sets costs by examining average food prices in urban…

[Mediterranean diet: not only food].

Science.gov (United States)

da Vico, Letizia; Agostini, Susanna; Brazzo, Silvia; Biffi, Barbara; Masini, Maria Luisa

2012-09-01

The proposal of a Mediterranean way of life is much more than advise how to eat. The Mediterranean Diet, a model of Sustainable Diet, is an example of how to combine personal choices, economic, social and cultural rights, protective of human health and the ecosystem. There is in fact fundamental interdependence between dietary requirements, nutritional recommendations, production and consumption of food. In literature studies and nutritional and epidemiological monitoring activities at national and international level have found a lack of adherence to this lifestyle, due to the spread of the economy, lifestyles of the Western type and globalization of the production and consumption. To encourage the spread of a culture and a constant practice of the Mediterranean Diet, there are some tools that are presented in this article. The Mediterranean Diet Pyramid in addition to the recommendations on the frequency and portions of food, focuses on the choice of how to cook and eat food. The "Double Food Pyramid" encourages conscious food choices based on "healthy eating and sustainability. All the nutrition professionals and dietitians in particular should be constantly striving to encourage the adoption of a sustainable and balanced nutrition.

Professional midwifery in Guatemala: A qualitative exploration of perceptions, attitudes and expectations among stakeholders.

Science.gov (United States)

Summer, Anna; Guendelman, Sylvia; Kestler, Edgar; Walker, Dilys

2017-07-01

Despite recommendations that women give birth with a skilled birth attendant (SBA), 70% of births in Guatemala occur outside health facilities with informally trained traditional birth attendants (TBAs). To increase SBA in rural, indigenous communities, a professional midwifery school accredited by the government is scheduled to open in 2017. Drawing from Filby's model on barriers to the successful integration of professional midwifery into health systems, this paper aims to identify threats - and facilitators-toward professional midwifery's re-introduction in Guatemala. To elucidate perceptions, attitudes and expectations towards professional midwifery, qualitative, in-depth interviews were conducted with 32 physicians, nurses, and TBAs in six health centers and with key decision makers and professional midwives (PMs) in Guatemala City. We conducted open and axial coding in Atlas.ti and performed normative comparisons of participants' attitudes, perceptions, and expectations with the National Vision for professional midwifery and relative comparisons within and across disciplinary subgroups. Unprompted, physicians, nurses and TBAs were unable to correctly define professional midwifery. Yet, when professional midwifery was defined for them, they expressed willingness to work with PMs, seeing them as a needed human resource, instrumental in providing intercultural care and strengthening facility relationships with TBAs. Some stakeholders anticipated resistance toward PMs due to provider turf issues. Notable differences in expectations among all groups included ideas for supervision of and by the PMs and the PM's role in monitoring women and conducting births in communities alongside TBAs. Facilitators to professional midwifery's success include national political will, stakeholders' uniformity of vision, and the potential for improved intercultural care. Barriers are mostly professional in nature, including impediments to autonomous practice by PMs, hierarchical

Research Integrity and Research Ethics in Professional Codes of Ethics: Survey of Terminology Used by Professional Organizations across Research Disciplines

Science.gov (United States)

Komić, Dubravka; Marušić, Stjepan Ljudevit; Marušić, Ana

2015-01-01

Professional codes of ethics are social contracts among members of a professional group, which aim to instigate, encourage and nurture ethical behaviour and prevent professional misconduct, including research and publication. Despite the existence of codes of ethics, research misconduct remains a serious problem. A survey of codes of ethics from 795 professional organizations from the Illinois Institute of Technology’s Codes of Ethics Collection showed that 182 of them (23%) used research integrity and research ethics terminology in their codes, with differences across disciplines: while the terminology was common in professional organizations in social sciences (82%), mental health (71%), sciences (61%), other organizations had no statements (construction trades, fraternal social organizations, real estate) or a few of them (management, media, engineering). A subsample of 158 professional organizations we judged to be directly involved in research significantly more often had statements on research integrity/ethics terminology than the whole sample: an average of 10.4% of organizations with a statement (95% CI = 10.4-23-5%) on any of the 27 research integrity/ethics terms compared to 3.3% (95% CI = 2.1–4.6%), respectively (Pethics concepts used prescriptive language in describing the standard of practice. Professional organizations should define research integrity and research ethics issues in their ethics codes and collaborate within and across disciplines to adequately address responsible conduct of research and meet contemporary needs of their communities. PMID:26192805

The Role of Extension Specialists in Helping Entrepreneurs Develop Successful Food-Based Businesses.

Science.gov (United States)

Holcomb, Rodney; Muske, Glenn

2000-01-01

Three areas in which extension specialists can assist food industry entrepreneurs include (1) awareness of the components of a business plan, (2) pro forma financial analysis, and (3) legal issues affecting the food industry. In addition to specialized expertise, extension professionals can help with making contacts, objectively review business…

Consumers' practical understanding of healthy food choices: a fake food experiment.

Science.gov (United States)

Mötteli, Sonja; Keller, Carmen; Siegrist, Michael; Barbey, Jana; Bucher, Tamara

2016-08-01

Little is known about laypeople's practical understanding of a healthy diet, although this is important to successfully promote healthy eating. The present study is the first to experimentally examine how consumers define healthy and balanced food choices for an entire day compared with normal choices and compared with dietary guidelines. We used an extensive fake food buffet (FFB) with 179 foods commonly consumed in the Swiss diet. The FFB is a validated method to investigate food choice behaviour in a well-controlled laboratory setting. People from the general population in Switzerland (n 187; 51·9 % females), aged between 18 and 65 years, were randomly assigned to one of two conditions. In the control group, the participants were instructed to serve themselves foods they would eat on a normal day, whereas in the 'healthy' group they were instructed to choose foods representing a healthy diet. Participants chose significantly more healthy foods, with 4·5 g more dietary fibre, 2 % more protein and 2 % less SFA in the 'healthy' group compared with the control group. However, in both experimental conditions, participants served themselves foods containing twice as much sugar and salt than recommended by dietary guidelines. The results suggest that laypeople lack knowledge about the recommended portion sizes and the amounts of critical nutrients in processed food, which has important implications for communicating dietary guidelines. Furthermore, the energy of the food served was substantially correlated with the energy needs of the participants, demonstrating the potential of the fake food buffet method.

The gamma contamination food factor

International Nuclear Information System (INIS)

Kukoc, A.H.; Anicin, I.V.; Adzic, P.R.

1992-01-01

We suggest that radioactive food contamination, as determined solely by a quantitative gamma-ray spectroscopic measurement, may, apart from the total activity per unit mass, be for quick reference conveniently characterized by another single figure which we call the ''Gamma Contamination Food Factor'' (GCFF). This factor may be defined as the ratio of the total specific activity of gamma-ray-emitting radionuclides in the food sample (except that of 40 K) to the specific activity of 40 K either in the sample itself or in an ''average man''. We discuss briefly the meaning and advantages of these definitions. (author)

Professional comportment: the missing element in nursing practice.

Science.gov (United States)

Clickner, Deborah A; Shirey, Maria R

2013-01-01

The aim of this concept analysis of professional comportment is to elucidate the dimension of nursing practice that fosters cooperation, collaboration, effective communication, and team cohesion among nurses. Professional comportment is a concept that has not been developed or analyzed, and its integration into nursing practice is unclear and not specified. The body of knowledge concentrating on the spectrum of professional comportment, civility, and lateral violence is presently incomplete. Analyzing and developing the concept of professional comportment will satisfy a gap in the literature. A concept analysis of professional comportment will clarify for the nurse the power of words, behaviors, and communication needed to achieve effective communication and civility. The Walker and Avant framework for concept analysis was used to analyze the concept of professional comportment. An electronic review of the literature through the Cumulative Index to Nursing and Allied Health Literature, Health Sources, Medical Complete, and ProQuest was conducted. This review rendered approximately 300 articles, of which 85 were reviewed. Eighteen articles informed comportment as a definition and are utilized in this analysis. The individual nurse is the level of focus in the analysis, not the organizational culture. Comportment is defined as a dignified manner or conduct. Professional comportment is critical in determining a nurse's effectiveness in relating, communicating, and collaborating with colleagues and members of the healthcare team. In the absence of professional comportment, a culture of incivility, nurse aggression, and compromised patient safety will emerge. Self-regulation and individual accountability are sequelae to professional comportment. The personal assimilation of professional comportment promotes mutual respect, harmony, commitment, and collaboration. The nurse, patient, and healthcare team are the beneficiaries of a nurse who demonstrates professional

Radiation Safety Professional Certification Process in a Multi-Disciplinary Association

International Nuclear Information System (INIS)

Wilson, G.; Jones, P.; Ilson, R.

2004-01-01

There is no one set of criteria that defines the radiation safety professional in Canada. The many varied positions, from university and medical to industry and mining, define different qualifications to manage radiation safety programs. The national regulatory body has to assess many different qualifications when determining if an individual is acceptable to be approved for the role of radiation safety officer under any given licence. Some professional organizations specify education requirements and work experience as a prerequisite to certification. The education component specifies a degree of some type but does not identify specific courses or competencies within that degree. This could result in individuals with varying levels of radiation safety experience and training. The Canadian Radiation Protection Association (CRPA), responding to a need identified by the membership of the association, has initiated a process where the varying levels of knowledge of radiation safety can be addressed for radiation safety professionals. By identifying a core level set of radiation safety competencies, the basic level of radiation safety officer for smaller organizations can be met. By adding specialty areas, education can be pursued to define the more complex needs of larger organizations. This competency based process meets the needs of licensees who do not require highly trained health physicists in order to meet the licensing requirements and at the same time provides a stepping stone for those who wish to pursue a more specialized health physics option. (Author) 8 refs

Starter Cultures: Uses in the Food Industry

DEFF Research Database (Denmark)

Hansen, Egon Bech

2014-01-01

Starter cultures are preparations of microorganisms serving as inoculants for the production of fermented foods. The production of cheese, yogurt, fermented milk, wine, sauerkraut, hams, and sausages occurs through the use of starter cultures that are consistent, predictable, and safe. The cultures...... provide the food products with a multitude of properties. Acidification of the food matrix is a primary property in a large number of food fermentations. Acidification activity often will be used to define packaging size and the unit of activity, whereas other characteristics differentiate a culture from...

Professional socialisation: an influence on professional ...

African Journals Online (AJOL)

Professional socialisation refers to the acquisition of values, attitudes, skills and knowledge pertaining to a profession. This article reviews the definition and conceptualisation of professional socialisation through anticipatory and formal professional socialisation processes. It describes the core elements of professional ...

Research Integrity and Research Ethics in Professional Codes of Ethics: Survey of Terminology Used by Professional Organizations across Research Disciplines.

Science.gov (United States)

Komić, Dubravka; Marušić, Stjepan Ljudevit; Marušić, Ana

2015-01-01

Professional codes of ethics are social contracts among members of a professional group, which aim to instigate, encourage and nurture ethical behaviour and prevent professional misconduct, including research and publication. Despite the existence of codes of ethics, research misconduct remains a serious problem. A survey of codes of ethics from 795 professional organizations from the Illinois Institute of Technology's Codes of Ethics Collection showed that 182 of them (23%) used research integrity and research ethics terminology in their codes, with differences across disciplines: while the terminology was common in professional organizations in social sciences (82%), mental health (71%), sciences (61%), other organizations had no statements (construction trades, fraternal social organizations, real estate) or a few of them (management, media, engineering). A subsample of 158 professional organizations we judged to be directly involved in research significantly more often had statements on research integrity/ethics terminology than the whole sample: an average of 10.4% of organizations with a statement (95% CI = 10.4-23-5%) on any of the 27 research integrity/ethics terms compared to 3.3% (95% CI = 2.1-4.6%), respectively (Porganizations should define research integrity and research ethics issues in their ethics codes and collaborate within and across disciplines to adequately address responsible conduct of research and meet contemporary needs of their communities.

Artificial sweeteners and mixture of food additives cause to break oral tolerance and induce food allergy in murine oral tolerance model for food allergy.

Science.gov (United States)

Yamashita, H; Matsuhara, H; Miotani, S; Sako, Y; Matsui, T; Tanaka, H; Inagaki, N

2017-09-01

Processed foods are part of daily life. Almost all processed foods contain food additives such as sweeteners, preservatives and colourants. From childhood, it is difficult to avoid consuming food additives. It is thought that oral tolerance for food antigens is acquired during early life. If tolerance fails, adverse immune responses to food proteins may occur. We hypothesized that food additives prevent acquisition of oral tolerance and aimed to verify the safety of food additives. We induced experimental oral tolerance in mice for ovalbumin (OVA), a food antigen, by previous oral treatment with OVA before sensitization with OVA injections. Food additives were administered at the induction of oral tolerance, and food allergy was induced by repeated administration of OVA. Symptoms of food allergy were defined as a change in body temperature and allergic diarrhoea. Saccharin sodium and a mixture of food additives inhibited acquisition of oral tolerance. Hypothermia and allergic diarrhoea with elevation of OVA-specific IgE were induced in the murine model of oral tolerance. Analyses of antigen-presenting cells in mesenteric lymph nodes showed that food additives affected their manner of migration. Additionally, food additives decreased the proportion of CD25 hi regulatory T cells among CD4 + T cells in the mesenteric lymph nodes. A large amount of food additives may prevent acquisition of oral tolerance. Intake of food additives in early life may increase the risk of food allergies. © 2017 John Wiley & Sons Ltd.

Food insecurity: A concept analysis

Science.gov (United States)

Schroeder, Krista; Smaldone, Arlene

2015-01-01

Aim To report an analysis of the concept of food insecurity, in order to 1) propose a theoretical model of food insecurity useful to nursing and 2) discuss its implications for nursing practice, nursing research, and health promotion. Background Forty eight million Americans are food insecure. As food insecurity is associated with multiple negative health effects, nursing intervention is warranted. Design Concept Analysis Data sources A literature search was conducted in May 2014 in Scopus and MEDLINE using the exploded term “food insecur*.” No year limit was placed. Government websites and popular media were searched to ensure a full understanding of the concept. Review Methods Iterative analysis, using the Walker and Avant method Results Food insecurity is defined by uncertain ability or inability to procure food, inability to procure enough food, being unable to live a healthy life, and feeling unsatisfied. A proposed theoretical model of food insecurity, adapted from the Socio-Ecological Model, identifies three layers of food insecurity (individual, community, society), with potential for nursing impact at each level. Conclusion Nurses must work to fight food insecurity. There exists a potential for nursing impact that is currently unrealized. Nursing impact can be guided by a new conceptual model, Food Insecurity within the Nursing Paradigm. PMID:25612146

Cow's milk protein allergy and other food hypersensitivities in infants.

Science.gov (United States)

Venter, Carina

2009-01-01

Food hypersensitivity (FHS) is the umbrella term used to describe both food allergy, which involves the immune system, and food intolerances, which do not. It is therefore important that the diagnosis is made by a specialist health care professional such as a paediatrician or allergist. Some experienced dietitians and health visitors may be able to assist in making a diagnosis. The diagnostic work-up includes a medical history and blood tests/skin tests (where applicable). A food and symptom diary followed by a special test diet to identify the foods causing the infant's symptoms may also be needed. Once a diagnosis is made, dietary advice should be given to eliminate or reduce the intake of the offending foods. For cow's milk hypersensitivity in infants, this will include choosing the most appropriate specialised infant formula.

Overcoming institutional challenges through continuous professionalism improvement: the University of Washington experience.

Science.gov (United States)

Fryer-Edwards, Kelly; Van Eaton, Erik; Goldstein, Erika A; Kimball, Harry R; Veith, Richard C; Pellegrini, Carlos A; Ramsey, Paul G

2007-11-01

The University of Washington (UW) School of Medicine is in the midst of an emerging ecology of professionalism. This initiative builds on prior work focusing on professionalism at the student level and moves toward the complete integration of a culture of professionalism within the UW medical community of including staff, faculty, residents, and students. The platform for initiating professionalism as institutional culture is the Committee on Continuous Professionalism Improvement, established in November 2006. This article reviews three approaches to organizational development used within and outside medicine and highlights features that are useful for enhancing an institutional culture of professionalism: organizational culture, safety culture, and appreciative inquiry. UW Medicine has defined professional development as a continuous process, built on concrete expectations, using mechanisms to facilitate learning from missteps and highlighting strengths. To this end, the school of medicine is working toward improvements in feedback, evaluation, and reward structures at all levels (student, resident, faculty, and staff) as well as creating opportunities for community dialogues on professionalism issues within the institution. Throughout all the Continuous Professionalism Improvement activities, a two-pronged approach to cultivating a culture of professionalism is taken: celebration of excellence and attention to accountability.

Social contract theory as a foundation of the social responsibilities of health professionals.

Science.gov (United States)

Welie, Jos V M

2012-08-01

This paper seeks to define and delimit the scope of the social responsibilities of health professionals in reference to the concept of a social contract. While drawing on both historical data and current empirical information, this paper will primarily proceed analytically and examine the theoretical feasibility of deriving social responsibilities from the phenomenon of professionalism via the concept of a social contract.

Complicating food security: Definitions, discourses, commitments

Directory of Open Access Journals (Sweden)

William Ramp

2014-12-01

Full Text Available Food security is now commonly seen as one of the defining global issues of the century, intertwined with population and consumption shifts, climate change, environmental degradation, water scarcity, and the geopolitics attending globalization. Some analysts suggest that food security threats are so urgent that philosophical scruples must be set aside in order to concentrate all resources on developing and implementing radical strategies to avert a looming civilizational crisis. This article suggests that definitions of food security invoke commitments and have consequences, and that continued critical and conceptual attention to the language employed in food security research and policy is warranted.

Patterns of food consumption among vegetarians and non-vegetarians.

Science.gov (United States)

Orlich, Michael J; Jaceldo-Siegl, Karen; Sabaté, Joan; Fan, Jing; Singh, Pramil N; Fraser, Gary E

2014-11-28

Vegetarian dietary patterns have been reported to be associated with a number of favourable health outcomes in epidemiological studies, including the Adventist Health Study 2 (AHS-2). Such dietary patterns may vary and need further characterisation regarding foods consumed. The aims of the present study were to characterise and compare the food consumption patterns of several vegetarian and non-vegetarian diets. Dietary intake was measured using an FFQ among more than 89 000 members of the AHS-2 cohort. Vegetarian dietary patterns were defined a priori, based on the absence of certain animal foods in the diet. Foods were categorised into fifty-eight minor food groups comprising seventeen major food groups. The adjusted mean consumption of each food group for the vegetarian dietary patterns was compared with that for the non-vegetarian dietary pattern. Mean consumption was found to differ significantly across the dietary patterns for all food groups. Increased consumption of many plant foods including fruits, vegetables, avocados, non-fried potatoes, whole grains, legumes, soya foods, nuts and seeds was observed among vegetarians. Conversely, reduced consumption of meats, dairy products, eggs, refined grains, added fats, sweets, snack foods and non-water beverages was observed among vegetarians. Thus, although vegetarian dietary patterns in the AHS-2 have been defined based on the absence of animal foods in the diet, they differ greatly with respect to the consumption of many other food groups. These differences in food consumption patterns may be important in helping to explain the association of vegetarian diets with several important health outcomes.

An investigation into the challenges facing the future provision of continuing professional development for allied health professionals in a changing healthcare environment

International Nuclear Information System (INIS)

Gibbs, Vivien

2011-01-01

This paper outlines current challenges facing healthcare providers and education providers in trying to ensure Allied Health Professionals (AHPs) are fit for practice, in a climate driven by financial constraints and service improvement directives from the Department of Health (DH). Research was undertaken in 2009 to investigate the current provision of Continuing Professional Development (CPD) in the southwest region of England. The purpose was to define exactly what problems existed with this provision, and to propose changes which could be implemented in order to ensure that the provision meets the needs of stakeholders in future years.

Health foods and foods with health claims in Japan

International Nuclear Information System (INIS)

Ohama, Hirobumi; Ikeda, Hideko; Moriyama, Hiroyoshi

2006-01-01

The terms 'nutraceuticals' and 'dietary or food supplements' are not very popular in Japan as compared to most of other countries. However, the concept of 'functional foods', which benefits the structure and function of the human body, is known as a result of research studies initiated on the health benefits of foods in 1984. The Ministry of Education organized a national research and development project to evaluate the functionalities of various foods. Researchers from diverse scientific fields succeeded to define new functions of food, successfully incorporating the previously recognized functions of nutrition, sensory/satisfaction and physiological effects of ingredients in foods. Some of the food manufacturers and distributors unfortunately capitalized on such food functionalities to promote 'health foods' by claiming drug-like effects and violating laws. In 1991, the Ministry of Health and Welfare (MHW) now as the Ministry of Health, Labor and Welfare (MHLW) introduced a 'foods for specified health uses' (FOSHU) system, for the control of such exaggerated and misleading claims. The other reason for such enforcement is due to an increase in the population of elderly people and lifestyle-related diseases that include obesity, diabetes mellitus, high blood pressure, cerebro- and cardiovascular diseases and cancer. In 2001, a new regulatory system, 'foods with health claims' (FHC) with a 'foods with nutrient function claims' (FNFC) system and newly established FOSHU was introduced. In addition, MHLW has changed the existing FOSHU, FNFC and other systems in 2005. Such changes include the new subsystems of FOSHU such as (1) standardized FOSHU (2) qualified FOSHU and (3) disease risk reduction claims for FOSHU. In the present chapter, two guidelines that require good manufacturing practice (GMP) and self-investigative systems for ensuring the safety of raw materials used for products in the dosage forms such as capsules, tablets, etc. have been discussed. Furthermore

Professional responsibilities of the economics teachers

Directory of Open Access Journals (Sweden)

Daliana Ecaterina TASCOVICI

2011-12-01

Full Text Available The present paper’s aim is to present the professional responsibilities belonging to teachers of economics. Firstly, we mentioned the mixed investigations addressed to the teachers activities: pedagogical, psychological, social and axiological. Secondly we define the expectancies concerning the teachers’ knowledge, abilities and attitudes in the present day’s environment learning. In order to establish these issues, we identified the needs of the education system. Here we present the actual points of view, advised pedagogical opinions, stages of the research in this field. Within the last part of the paper, we established the responsibilities for the teachers; expectancies under the form of enunciations for the following five activity domains: instruction, evaluation, learning environment, human relations and professional engagement, at the same time taking into account the three dimensions: knowledge, abilities and attitudes.

Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?

Science.gov (United States)

Poti, Jennifer M; Mendez, Michelle A; Ng, Shu Wen; Popkin, Barry M

2015-06-01

"Processed foods" are defined as any foods other than raw agricultural commodities and can be categorized by the extent of changes occurring in foods as a result of processing. Conclusions about the association between the degree of food processing and nutritional quality are discrepant. We aimed to determine 2000-2012 trends in the contribution of processed and convenience food categories to purchases by US households and to compare saturated fat, sugar, and sodium content of purchases across levels of processing and convenience. We analyzed purchases of consumer packaged goods for 157,142 households from the 2000-2012 Homescan Panel. We explicitly defined categories for classifying products by degree of industrial processing and separately by convenience of preparation. We classified >1.2 million products through use of barcode-specific descriptions and ingredient lists. Median saturated fat, sugar, and sodium content and the likelihood that purchases exceeded maximum daily intake recommendations for these components were compared across levels of processing or convenience by using quantile and logistic regression. More than three-fourths of energy in purchases by US households came from moderately (15.9%) and highly processed (61.0%) foods and beverages in 2012 (939 kcal/d per capita). Trends between 2000 and 2012 were stable. When classifying foods by convenience, ready-to-eat (68.1%) and ready-to-heat (15.2%) products supplied the majority of energy in purchases. The adjusted proportion of household-level food purchases exceeding 10% kcal from saturated fat, 15% kcal from sugar, and 2400 mg sodium/2000 kcal simultaneously was significantly higher for highly processed (60.4%) and ready-to-eat (27.1%) food purchases than for purchases of less-processed foods (5.6%) or foods requiring cooking/preparation (4.9%). Highly processed food purchases are a dominant, unshifting part of US purchasing patterns, but highly processed foods may have higher saturated fat

MGIMO Educational Standards: Goal and Contents of Professional Language Training of IR Economics Students

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Alla A. Kizima

2015-01-01

Full Text Available The article gives a methodological analysis of MGIMO-University own education standards and programmes. The relevance of the article is explained by the necessity to define the goals and contents of professional language training of IR economics students at MGIMO-University after a transfer to own education standards. The researcher used competence-based and cultural studies approaches with reference to the didactic principles of accessibility, systematic, consistency, necessity and sufficiency. The author used a set of methods including the method of theoretical analysis, the method of synthesis and systematization, summative method. The article addresses the difference in the training of IR economists and economists in other spheres of economics, underlines the importance of professional language training of IR economics students, analyses the specifics of professional language training of IR economists from the standpoint of competence-based approach by comparing the competences presented in the Federal State Education Standards of Higher Education and MGIMO own education standards. The author gives a definition of goal and contents of professional language training of IR economics students as well as didactic principles of contents choice that define the effectiveness of training. In conclusion the author points out that the contents of professional language training of IR economics students based on MGIMO own education standards are approached as the system of professional knowledge, skills and competence leading to successful intercultural communication.

Practical ontologies for information professionals

CERN Document Server

AUTHOR|(CDS)2071712

2016-01-01

Practical Ontologies for Information Professionals provides an introduction to ontologies and their development, an essential tool for fighting back against information overload. The development of robust and widely used ontologies is an increasingly important tool in the fight against information overload. The publishing and sharing of explicit explanations for a wide variety of conceptualizations, in a machine readable format, has the power to both improve information retrieval and identify new knowledge. This new book provides an accessible introduction to the following: * What is an ontology? Defining the concept and why it is increasingly important to the information professional * Ontologies and the semantic web * Existing ontologies, such as SKOS, OWL, FOAF, schema.org, and the DBpedia Ontology * Adopting and building ontologies, showing how to avoid repetition of work and how to build a simple ontology with Protege * Interrogating semantic web ontologies * The future of ontologies and the role of the ...

‘Obesogenic’ School Food Environments? An Urban Case Study in the Netherlands

NARCIS (Netherlands)

Timmermans, Joris; Dijkstra, Coosje; Kamphuis, Carlijn; Huitink, Marlijn; van der Zee, Egbert; Poelman, Maartje

(1) Background: This study aimed to explore and define socio-economic (SES) differences in urban school food environments in The Netherlands. (2) Methods: Retail food outlets, ready-to-eat products, in-store food promotions and food advertisements in public space were determined within 400 m walking

Ballistic food transport in toucans.

Science.gov (United States)

Baussart, Sabine; Korsoun, Leonid; Libourel, Paul-Antoine; Bels, Vincent

2009-08-01

The basic mechanism of food transport in tetrapods is lingual-based. Neognathous birds use this mechanism for exploiting a large diversity of food resources, whereas paleognathous birds use cranioinertial mechanism with or without tongue involvement. Food transport in two neognathous species of toucans (Ramphastos toco and R. vitellinus) is defined as ballistic transport mechanism. Only one transport cycle is used for moving the food from the tip of the beak to the pharynx. The food is projected between jaws with similar initial velocity in both species. At the time of release, the angle between trajectory of food position and horizontal is higher in R. vitellinus with a shorter beak than in R. toco. The tongue never makes contact with the food nor is it used to expand the buccal cavity. Tongue movement is associated with throat expansion, permitting the food to reach the entrance of the esophagus at the end of the ballistic trajectory. Selection of large food items in the diet may explain the evolutionary trend of using ballistic transport in the feeding behavior of toucans, which plays a key role in ecology of tropical forest. 2009 Wiley-Liss, Inc.

Overcoming Food Security Challenges within an Energy/Water/Food Nexus (EWFN Approach

Directory of Open Access Journals (Sweden)

Valeria De Laurentiis

2016-01-01

Full Text Available The challenge of feeding nine billion people by 2050, in a context of constrained resources and growing environmental pressures posed by current food production methods on one side, and changing lifestyles and consequent shifts in dietary patterns on the other, exacerbated by the effects of climate change, has been defined as one of the biggest challenges of the 21st century. The first step to achieve food security is to find a balance between the growing demand for food, and the limited production capacity. In order to do this three main pathways have been identified: employing sustainable production methods in agriculture, changing diets, and reducing waste in all stages of the food chain. The application of an energy, water and food nexus (EWFN approach, which takes into account the interactions and connections between these three resources, and the synergies and trade-offs that arise from the way they are managed, is a prerequisite for the correct application of these pathways. This work discusses how Life Cycle Assessment (LCA might be applicable for creating the evidence-base to foster such desired shifts in food production and consumption patterns.

Core Professionalism Education in Surgery: A Systematic Review

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Akile Sarıoğlu Büke

2018-03-01

Full Text Available Background: Professionalism education is one of the major elements of surgical residency education. Aims: To evaluate the studies on core professionalism education programs in surgical professionalism education. Study Design: Systematic review. Methods: This systematic literature review was performed to analyze core professionalism programs for surgical residency education published in English with at least three of the following features: program developmental model/instructional design method, aims and competencies, methods of teaching, methods of assessment, and program evaluation model or method. A total of 27083 articles were retrieved using EBSCOHOST, PubMed, Science Direct, Web of Science, and manual search. Results: Eight articles met the selection criteria. The instructional design method was presented in only one article, which described the Analysis, Design, Development, Implementation, and Evaluation model. Six articles were based on the Accreditation Council for Graduate Medical Education criterion, although there was significant variability in content. The most common teaching method was role modeling with scenario- and case-based learning. A wide range of assessment methods for evaluating professionalism education were reported. The Kirkpatrick model was reported in one article as a method for program evaluation. Conclusion: It is suggested that for a core surgical professionalism education program, developmental/instructional design model, aims and competencies, content, teaching methods, assessment methods, and program evaluation methods/models should be well defined, and the content should be comparable.

Core Professionalism Education in Surgery: A Systematic Review.

Science.gov (United States)

Sarıoğlu Büke, Akile; Karabilgin Öztürkçü, Özlem Sürel; Yılmaz, Yusuf; Sayek, İskender

2018-03-15

Professionalism education is one of the major elements of surgical residency education. To evaluate the studies on core professionalism education programs in surgical professionalism education. Systematic review. This systematic literature review was performed to analyze core professionalism programs for surgical residency education published in English with at least three of the following features: program developmental model/instructional design method, aims and competencies, methods of teaching, methods of assessment, and program evaluation model or method. A total of 27083 articles were retrieved using EBSCOHOST, PubMed, Science Direct, Web of Science, and manual search. Eight articles met the selection criteria. The instructional design method was presented in only one article, which described the Analysis, Design, Development, Implementation, and Evaluation model. Six articles were based on the Accreditation Council for Graduate Medical Education criterion, although there was significant variability in content. The most common teaching method was role modeling with scenario- and case-based learning. A wide range of assessment methods for evaluating professionalism education were reported. The Kirkpatrick model was reported in one article as a method for program evaluation. It is suggested that for a core surgical professionalism education program, developmental/instructional design model, aims and competencies, content, teaching methods, assessment methods, and program evaluation methods/models should be well defined, and the content should be comparable.

Early Sport Specialization: Effectiveness and Risk of Injury in Professional Baseball Players.

Science.gov (United States)

Wilhelm, Andrew; Choi, Changryol; Deitch, John

2017-09-01

The rate of early sport specialization in professional baseball players is unknown. To report the incidence and age of sport specialization in current professional baseball players and the impact of early specialization on the frequency of serious injuries sustained during the players' careers. We also queried participants about when serious injuries occurred, the players' current position on the field, and their opinions regarding the need for young athletes to specialize early to play at the professional level. Descriptive epidemiological study. A total of 102 current professional baseball players anonymously completed a 7-question written survey. Early sport specialization was defined as "single-sport participation prior to high school." Injury was defined as "a serious injury or surgery that required the player to refrain from sports (baseball) for an entire year." Chi-square tests were used to investigate the risk of injury in those who specialized early in baseball versus those who did not. Independent-sample t tests were used to compare injury rates based on current player position. Fifty (48%) baseball players specialized early. The mean age at initiation of sport specialization was 8.91 years (SD, 3.7 years). Those who specialized early reported more serious injuries (mean, 0.54; SD, 0.838) during their professional baseball career than those who did not (mean, 0.23; SD, 0.425) ( P = .044). Finally, 63.4% of the queried players believed that early sport specialization was not required to play professional baseball. Our study demonstrated a statistically significant higher rate of serious injury during a baseball player's professional career in those players who specialized early. Most current professional baseball players surveyed believed that sport specialization was not required prior to high school to master the skills needed to play at the professional level. Our findings demonstrate an increased incidence of serious injuries in professional baseball

Online Knowledge Communities: Meeting places for continuing professional development.

NARCIS (Netherlands)

de Vries, Sjoerd A.; van Weert, Tom J.; Munro, Robert K.

2003-01-01

This paper describes the concept of Online Knowledge Communities (okc) as meeting places for continuing professional development (cpd). An okc is defined as a social network of members, who are online and are organized by making use of an online knowledge center. The okc has a particular group

Altruism: Should it be Included as an Attribute of Medical Professionalism?

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Joanne Harris

2018-03-01

Next steps: For many, the future of the medical profession lies in abandoning altruism as part of its defining qualities and adopting a new ethical definition of professionalism that fits with the complexities of modern society

Aligning qualitative and quantitative approaches in professional translation quality assessment

OpenAIRE

Martínez Mateo, Roberto

2016-01-01

Translation Quality Assessment in professional translation is a long-debated issue that is still unsettled today, partly, due to the wide range of possible approaches. Given the elusive nature of the quality concept, first, it must be defined from a multifaceted and all-embracing viewpoint. Simultaneously and from a textual perspective, the quality notion must be defined as a notion of relative (and not absolute) adequacy with respect to a framework previously agreed by parties at...

LEARNING MATERIALS SELECTION FOR DIFFERENTIATED INSTRUCTION OF ENGLISH FOR SPECIFIC PURPOSES OF FUTURE PROFESSIONALS IN THE FIELD OF INFORMATION TECHNOLOGY

Directory of Open Access Journals (Sweden)

Oksana Synekop

2017-09-01

Full Text Available In conditions of differentiation the learning materials selection will optimize the training English for Specific Purposes of the future professionals in the field of information technology at university level. The purpose of the article is to define the basic unit of learning material, the factors of influence on the learning material selection, principles, criteria and the procedure of learning material selection in this paper. Reviewing the scientific achievements in the learning material selection in teaching English has become a basis for defining the factors of influence, principles and criteria in the research. The basic unit of learning material (learning English text for professional purposes is outlined. The factors of influence and principles (correspondence of learning materials to professional interests and needs of information technology students; necessary ability and accessibility; regarding the linguistic and stylistic necessity and sufficiency; availability of Internet sources information of the learning material selection are defined. Also, the qualitative criteria (authenticity; professional significance, relevance and informativeness; conformity of foreign language level and intellectual development of students; variety of genres and forms of speech, their sufficient filling by linguistic material; coherence, integrity, consistency, semantic completeness; topic conformity; situation conformity; unlimited access, reliability and exemplarity of Internet sources and the quantitative criteria (the amount of material of the learning material selection are highlighted. The process of English for Specific Purposes material selection (defining the disciplines of different cycles; defining spheres and related topics; outlining situations, communicative roles and intentions of professional communication; specifying the sources of selection; evaluating the texts; analysis of the knowledge, skills and sub-skills required for the

Assessing the Potential and Limitations of Leveraging Food Sovereignty to Improve Human Health.

Science.gov (United States)

Jones, Andrew D; Fink Shapiro, Lilly; Wilson, Mark L

2015-01-01

Food sovereignty has been defined as "the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems." Human health is an implied component of this definition through the principle of healthy food. In fact, improved human health is commonly cited as a benefit of transforming food production away from the dominant practices of industrial agriculture. Yet, does the use of "ecologically sound and sustainable methods" of food production necessarily translate into better human health outcomes? Does greater choice in defining an agricultural or food system create gains in health and well-being? We elucidate the conceptual linkages between food sovereignty and human health, critically examine the empirical evidence supporting or refuting these linkages, and identify research gaps and key priorities for the food sovereignty-human health research agenda. Five domains of food sovereignty are discussed including: (1) use of agroecological management practices for food production, (2) the localization of food production and consumption, (3) promotion of social justice and equity, (4) valuation of traditional knowledge, and (5) the transformation of economic and political institutions and structures to support self-determination. We find that although there are many plausible linkages between food sovereignty and human health, the empirical evidence in support of the hypothesis that increasing food sovereignty yields improvements to human health is weak. We propose that a concerted effort to generate new empirical evidence on the health implications of these domains of food sovereignty is urgently needed, and suggest areas of research that may be crucial for addressing the gaps in the evidence base.

X-train: teaching professionals remotely.

Science.gov (United States)

Santerre, Charles R

2005-05-01

Increased popularity of the Internet, along with the development of new software applications have dramatically improved our ability to create and deliver online continuing education trainings to professionals in the areas of nutrition and food safety. In addition, these technological advances permit effective and affordable measurement of training outcomes, i.e., changes in knowledge, attitude, and behavior, that result from these educational efforts. Impact assessment of engagement programs is becoming increasing important for demonstrating the value of training activities to stakeholders. A novel software program, called X-Train, takes advantage of technological advances (databases, computer graphics, Web-based interfaces, and network speed) for delivering high-quality trainings to teachers and health care professionals. X-Train automatically collects outcome data, and generates and sends certificates of completion and communicates with participants through electronic messages. X-Train can be used as a collaborative tool whereby experts from various academic institutions are brought together to develop Web-based trainings. Finally, X-Train uses a unique approach that encourages cooperative extension specialists and educators to promote these educational opportunities within their state or county.

Nutritional Sustainability of Pet Foods12

Science.gov (United States)

Swanson, Kelly S.; Carter, Rebecca A.; Yount, Tracy P.; Aretz, Jan; Buff, Preston R.

2013-01-01

Sustainable practices meet the needs of the present without compromising the ability of future generations to meet their needs. Applying these concepts to food and feed production, nutritional sustainability is the ability of a food system to provide sufficient energy and essential nutrients required to maintain good health in a population without compromising the ability of future generations to meet their nutritional needs. Ecological, social, and economic aspects must be balanced to support the sustainability of the overall food system. The nutritional sustainability of a food system can be influenced by several factors, including the ingredient selection, nutrient composition, digestibility, and consumption rates of a diet. Carbon and water footprints vary greatly among plant- and animal-based ingredients, production strategy, and geographical location. Because the pet food industry is based largely on by-products and is tightly interlinked with livestock production and the human food system, however, it is quite unique with regard to sustainability. Often based on consumer demand rather than nutritional requirements, many commercial pet foods are formulated to provide nutrients in excess of current minimum recommendations, use ingredients that compete directly with the human food system, or are overconsumed by pets, resulting in food wastage and obesity. Pet food professionals have the opportunity to address these challenges and influence the sustainability of pet ownership through product design, manufacturing processes, public education, and policy change. A coordinated effort across the industry that includes ingredient buyers, formulators, and nutritionists may result in a more sustainable pet food system. PMID:23493530

[The experience of the Permanent Workshop on Health and Nutrition Education - OPEAS: training of professionals for the promotion of healthy nutrition in schools].

Science.gov (United States)

Juzwiak, Claudia Ridel; de Castro, Paula Morcelli; Batista, Sylvia Helena Souza da Silva

2013-04-01

This article analyzes the experience of the Permanent Workshop on Nutrition and Health Education, which provides ongoing education on health and nutrition for school nutritionists and educators. In 2009, nutritionists, principals/management assistants, pedagogical coordinators, teachers and nutrition undergraduates attended 10 workshops, which were based on Freire and Pichon-Rivière´s framework theories. Data analysis was performed using the Discourse of the Collective Subject method. At the beginning of their participation in the OPEAS, the relationship between educators and nutritionists was distant and few interdisciplinary activities were conducted. Communication among the school team, collaborative work with involvement of the whole school community, inclusion of food and nutrition education in the curricula, and provision of food as the central pedagogical tool were considered central to the promotion of healthy nutrition. In the final evaluation four central ideas were highlighted defining OPEAS as being important for knowledge acquisition, a setting for reflection, an opportunity for integration and a platform for putting ideas into practice. Ongoing education should be implemented with school professionals aiming to foster actions to promote healthy nutrition at school.

THE PROBLEMS OF PROFESSIONAL PUBLIC ACCREDITATION OF ADDITIONAL PROFESSIONAL EDUCATION PROGRAMS AND THE PROSPECTS OF ITS IMPLEMENTATION

Directory of Open Access Journals (Sweden)

Tatyana V. Matveeva

2015-01-01

additional professional education objects in the new economic paradigm are indentified. Scientific novelty. The research findings include the following conclusions: the main tendencies in the development of accreditation procedures for assessing the quality of educational services in system of additional professional education in modern Russia are revealed; the fundamentals of professional public accreditation of additional professional education programs organization are justified; the gaps in the legal regulation of accreditation of additional educational programs are identified, and the necessity of professional public accreditation for improvement the competitiveness of additional educational programs is justified. Practical significance. Proposed and developed evaluation system of educational programs provides objectivity, credibility and transparency of the evaluation procedures; defines guidelines for accreditation institutions, expert committees, education authorities, managers and employees of educational institutions implementing programs of additional professional education. Systematic experience in evaluation of additional professional education institutions can be used in the career development system of senior executives. 

Modulation of leptin resistance by food compounds.

Science.gov (United States)

Aragonès, Gerard; Ardid-Ruiz, Andrea; Ibars, Maria; Suárez, Manuel; Bladé, Cinta

2016-08-01

Leptin is mainly secreted by white adipose tissue and regulates energy homeostasis by inhibiting food intake and stimulating energy expenditure through its action in neuronal circuits in the brain, particularly in the hypothalamus. However, hyperleptinemia coexists with the loss of responsiveness to leptin in common obese conditions. This phenomenon has been defined as leptin resistance and the restoration of leptin sensitivity is considered to be a useful strategy to treat obesity. This review summarizes the existing literature on potentially valuable nutrients and food components to reverse leptin resistance. Notably, several food compounds, such as teasaponins, resveratrol, celastrol, caffeine, and taurine among others, are able to restore the leptin signaling in neurons by overexpressing anorexigenic peptides (proopiomelanocortin) and/or repressing orexigenic peptides (neuropeptide Y/agouti-related peptide), thus decreasing food intake. Additionally, some nutrients, such as vitamins A and D, can improve leptin transport through the blood-brain barrier. Therefore, food components can improve leptin resistance by acting at different levels of the leptin pathway; moreover, some compounds are able to target more than one feature of leptin resistance. However, systematic studies are necessary to define the actual effectiveness of each compound. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Consumer Choice between Food Safety and Food Quality: The Case of Farm-Raised Atlantic Salmon

Science.gov (United States)

Haghiri, Morteza

2016-01-01

Since the food incidence of polychlorinated biphenyls in farm-raised Atlantic salmon, its market demand has drastically changed as a result of consumers mistrust in both the quality and safety of the product. Policymakers have been trying to find ways to ensure consumers that farm-raised Atlantic salmon is safe. One of the suggested policies is the implementation of integrated traceability methods and quality control systems. This article examines consumer choice between food safety and food quality to purchase certified farm-raised Atlantic salmon, defined as a product that has passed through various stages of traceability systems in the province of Newfoundland and Labrador, Canada. PMID:28231118

Biodegradable PLA composites with different fillers for food packaging application

OpenAIRE

Marra, Antonella

2015-01-01

The food packaging initially born as a "container" of food for the sale of quantities defined in adequate conditions of hygiene, then had to perform the function of "protection" of the food in respect of environment. Today, in fact, the most important function of the packaging, when it comes to preservation technology, is to prevent deterioration of the food, to extend the duration of use of a food and to maintain and /or to increase its quality and integrity. So the main purpose of food pa...

7 CFR 250.59 - Storage and inventory management of donated foods.

Science.gov (United States)

2010-01-01

... 7 Agriculture 4 2010-01-01 2010-01-01 false Storage and inventory management of donated foods. 250... management of donated foods. (a) General requirements. Distributing agencies, subdistributing agencies, and... management system, as defined in this part, unless the distributing agency requires donated foods to be...

Food Sanitation and Safety Self-Assessment Instrument for School Nutrition Programs.

Science.gov (United States)

California State Dept. of Education, Sacramento.

Like food-service establishments, child nutrition programs are responsible for preserving the quality and wholesomeness of food. Proper food-handling practices prevent contamination and job-related accidents. Application of the evaluation instrument presented in this document to individual programs helps to define proper practices, assess the…

Definably compact groups definable in real closed fields. I

OpenAIRE

Barriga, Eliana

2017-01-01

We study definably compact definably connected groups definable in a sufficiently saturated real closed field $R$. We introduce the notion of group-generic point for $\\bigvee$-definable groups and show the existence of group-generic points for definably compact groups definable in a sufficiently saturated o-minimal expansion of a real closed field. We use this notion along with some properties of generic sets to prove that for every definably compact definably connected group $G$ definable in...

Viewpoint: the elephant in medical professionalism's kitchen.

Science.gov (United States)

Hafferty, Fred

2006-10-01

The rise of the corporation within health care during the 1980s and early 1990s was met by organized medicine with a deluge of editorials, articles, and books that identified a singular enemy--commercialism--and depicted it as corrosive of, and antithetical to, medical professionalism. Medicine's ire proved prognostic as scores of highly publicized corporate-medical scandals began to crater the landscape of a rapidly emerging "medical marketplace." Medicine's main weapon in this counteroffensive was a renewed call to medical professionalism. Numerous organizations hosted conferences and underwrote initiatives to define, measure, and ultimately inculcate professionalism as a core medical competency. Nonetheless, an examination of medicine's overall response to the threat of commercialism reveals inconsistencies and schisms between these praiseworthy efforts and a parallel absence of action at the community practitioner and peer-review levels. The most recent salvo in this war on commercialism is a policy proposal by influential medical leaders who call for an end to the market incentives linking academic health centers and medical schools with industry. These forthright proposals nevertheless appear once again not to address the heartbeat of professional social control: community-based peer review, including a vigorous and proactive role by state medical boards. The author concludes by examining the implications of a professionalism bereft of peer review and explores the societal-level responsibilities of organized medicine to protect, nurture, and expand the role of the physician to maintain the values and ideals of professionalism against the countervailing social forces of the free market and bureaucracy.

Ensuring food safety in food donations: Case study of the Belgian donation/acceptation chain.

Science.gov (United States)

De Boeck, E; Jacxsens, L; Goubert, H; Uyttendaele, M

2017-10-01

national level are taking action to clarify and provide some flexibility in food hygiene regulation and initiatives on EU level to facilitate food donation in the combat of food losses are pending. As from the side of the acceptors, it is recommended to professionalize the acceptation chain in Belgium and seek for a more harmonized approach and concerted action. Copyright © 2017 Elsevier Ltd. All rights reserved.

The opportunity cost of animal based diets exceeds all food losses.

Science.gov (United States)

Shepon, Alon; Eshel, Gidon; Noor, Elad; Milo, Ron

2018-04-10

Food loss is widely recognized as undermining food security and environmental sustainability. However, consumption of resource-intensive food items instead of more efficient, equally nutritious alternatives can also be considered as an effective food loss. Here we define and quantify these opportunity food losses as the food loss associated with consuming resource-intensive animal-based items instead of plant-based alternatives which are nutritionally comparable, e.g., in terms of protein content. We consider replacements that minimize cropland use for each of the main US animal-based food categories. We find that although the characteristic conventional retail-to-consumer food losses are ≈30% for plant and animal products, the opportunity food losses of beef, pork, dairy, poultry, and eggs are 96%, 90%, 75%, 50%, and 40%, respectively. This arises because plant-based replacement diets can produce 20-fold and twofold more nutritionally similar food per cropland than beef and eggs, the most and least resource-intensive animal categories, respectively. Although conventional and opportunity food losses are both targets for improvement, the high opportunity food losses highlight the large potential savings beyond conventionally defined food losses. Concurrently replacing all animal-based items in the US diet with plant-based alternatives will add enough food to feed, in full, 350 million additional people, well above the expected benefits of eliminating all supply chain food waste. These results highlight the importance of dietary shifts to improving food availability and security. Copyright © 2018 the Author(s). Published by PNAS.

Window of opportunity--positioning food and nutrition policy within a sustainability agenda.

Science.gov (United States)

Yeatman, Heather

2008-04-01

Public health professionals have an opportunity to refocus national attention on food and nutrition policy, within a sustainability agenda. A broadly based national Food and Nutrition Policy was developed in 1992. However, its implementation has been selective and primarily based within the health sector. Other major policy areas, for example; industry, agriculture and trade, have dominated Australian nutrition and health policy. A broad, whole-of-government commitment to a comprehensive food and nutrition policy that engages with the community is required to achieve outcomes in terms of public health, a sustainable environment and viable food production for future generations.

[New approach for managing microbial risks in food].

Science.gov (United States)

Augustin, Jean-Christophe

2015-01-01

The aim of the food legislation is to ensure the protection of human health. Traditionally, the food legislation requires food business operators to apply good hygiene practices and specific procedures to control foodborne pathogens. These regulations allowed reaching a high level of health protection. The improvement of the system will require risk-based approaches. Firstly, risk assessment should allow the identification of high-risk situations where resources should be allocated for a better targeting of risk management. Then, management measures should be adapted to the health objective. In this approach, the appropriate level of protection is converted intofood safety and performance objectives on the food chain, i.e., maximum microbial contamination to fulfil the acceptable risk level. When objectives are defined, the food business operators and competent authorities can identify control options to comply with the objectives and establish microbiological criteria to verify compliance with these objectives. This approach, described for approximately 10 years, operative thanks to the development of quantitative risk assessment techniques, is still difficult to use in practical terms since it requires a commitment of competent authorities to define the acceptable risk and needs also the implementation of sometimes complex risk models.

构建动物、食品类专业平台课程体系的实践与思考%Practice and Thinking on Builting Animal, Food Professional Platform Curriculum

Institute of Scientific and Technical Information of China (English)

陆叙元; 向天勇; 刘锐; 张建群

2011-01-01

This paper discusses the necessity of building professional platform for curriculm, proposed building a professional platform for the professional curriculum, the principles of versatility and flexibility, according to Jiaxing Vocational Technical College, animal and specialty foods group to carry out detection technology to build the main line professional practice and exploration platform course, and through reflection, made the suggestions in the teaching environment of the workplace, modular teaching program, teaching the process of integration, such as classroom teachers, team-oriented implementation.%本文论述了构建专业平台课程体系的必要性，提出了构建专业平台课程体系的专业性、通用性和灵活性原则，根据嘉兴职业技术学院动物、食品类专业群，以检测技术为主线开展了构建专业平台课程的实践与探索，并通过思考，提出在教学环境职场化、教学项目模块化、教学过程一体化、课堂教师团队化等实施建议。

How Do You Define an Internship?

Science.gov (United States)

Wilson, C. E.; Keane, C.

2017-12-01

According to the American Geosciences Institute's Geoscience Student Exit Survey, internship participation rates over the past four years have been low, particularly among bachelor's and doctoral graduates. In 2016, 65% of bachelor's graduates, 44% of master's graduates, and 57% of doctoral graduates did not participate in an internship while working on their degree. When asked if they submitted applications for internship opportunities, 42% of bachelor's graduates, 23% of master's graduates, and 46% of doctoral graduates claimed to not submit any applications. These statistics have raised concern at AGI because internships provide experiences that help develop critical professional skills and industry connections that can lead to jobs after graduation. However, when internships are discussed among various representatives in geoscience industries, there are disagreements in how an internship experience is defined. For example, opinions differ on whether REUs or other research experiences count as an internship. Clear definitions of internship opportunities may help academic faculty and advisors direct students towards these opportunities and help develop a collection of resources for finding future internships. This presentation will present some of the recent statistics on internship participation among geoscience graduates and present a series of questions to ascertain defining features of internships among AGU attendees and where help is needed to increase participation in internships among current geoscience students.

Measurement of Food Safety Culture using Survey and Maturity Profiling Tools

OpenAIRE

Jespersen, Lone; Griffiths, Mansel; Maclaurin, Tanya; Chapman, Ben; Wallace, Carol A.

2016-01-01

Organizational culture is defined by dimensions and characteristics that can be used to measure food safety culture in food manufacturing through a food safety maturity model. Maturity models from quality, health care, and information technology have been used since early 1970 and this work presents a novel food safety culture maturity model with five capability areas and food safety pinpointed behaviours specific to functions and levels in a food manufacturing company. A survey tool linked t...

Applying a food processing-based classification system to a food guide: a qualitative analysis of the Brazilian experience.

Science.gov (United States)

Davies, Vanessa Fernandes; Moubarac, Jean-Claude; Medeiros, Kharla Janinny; Jaime, Patricia Constante

2018-01-01

The present paper aimed to identify the stakeholders, as well as their arguments and recommendations, in the debate on the application of a food processing-based classification system to the new Brazilian Food Guide. Qualitative approach; an analysis was made of documents resulting from the consultation conducted for the development of the new Brazilian Food Guide, which uses the NOVA classification for its dietary recommendations. A thematic matrix was constructed and the resulting themes represented the main points for discussion raised during the consultation. Brazil. Actors from academia, government and associations/unions/professional bodies/organizations related to the area of nutrition and food security; non-profit institutions linked to consumer interests and civil society organizations; organizations, associations and food unions linked to the food industry; and individuals. Four themes were identified: (i) conflicting paradigms; (ii) different perceptions about the role and need of individuals; (iii) we want more from the new food guide; and (iv) a sustainable guide. There was extensive participation from different sectors of society. The debate generated by the consultation revealed two main conflicting opinions: a view aligned with the interests of the food industry and a view of healthy eating which serves the interests of the population. The first group was against the adoption of a food processing-based classification system in a public policy such as the new Brazilian Food Guide. The second group, although mostly agreeing with the new food guide, argued that it failed to address some important issues related to the food and nutrition agenda in Brazil.

Home Food Preservation among Families with Young Children

Science.gov (United States)

Lorenz, Lorraine J.; Sawicki, Marjorie A.; Elliott, Michael; White, Melissa

2016-01-01

The purpose of this study was to determine preservation practices, perceived barriers, and likelihood of parents with young children to home preserve food in the future. Implications of this research relate to family and consumer sciences professionals who endeavor to improve fruit and vegetable intake and provide resources to families and…

Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?1234

Science.gov (United States)

Mendez, Michelle A

2015-01-01

Background: “Processed foods” are defined as any foods other than raw agricultural commodities and can be categorized by the extent of changes occurring in foods as a result of processing. Conclusions about the association between the degree of food processing and nutritional quality are discrepant. Objective: We aimed to determine 2000–2012 trends in the contribution of processed and convenience food categories to purchases by US households and to compare saturated fat, sugar, and sodium content of purchases across levels of processing and convenience. Design: We analyzed purchases of consumer packaged goods for 157,142 households from the 2000–2012 Homescan Panel. We explicitly defined categories for classifying products by degree of industrial processing and separately by convenience of preparation. We classified >1.2 million products through use of barcode-specific descriptions and ingredient lists. Median saturated fat, sugar, and sodium content and the likelihood that purchases exceeded maximum daily intake recommendations for these components were compared across levels of processing or convenience by using quantile and logistic regression. Results: More than three-fourths of energy in purchases by US households came from moderately (15.9%) and highly processed (61.0%) foods and beverages in 2012 (939 kcal/d per capita). Trends between 2000 and 2012 were stable. When classifying foods by convenience, ready-to-eat (68.1%) and ready-to-heat (15.2%) products supplied the majority of energy in purchases. The adjusted proportion of household-level food purchases exceeding 10% kcal from saturated fat, 15% kcal from sugar, and 2400 mg sodium/2000 kcal simultaneously was significantly higher for highly processed (60.4%) and ready-to-eat (27.1%) food purchases than for purchases of less-processed foods (5.6%) or foods requiring cooking/preparation (4.9%). Conclusions: Highly processed food purchases are a dominant, unshifting part of US purchasing patterns

Faculty Motivation Toward Professional Improvement: A Study of Two-Year College Faculty.

Science.gov (United States)

Corwin, Luene Holmes

Faculty from 16 food service and hotel technology programs in New York two-year colleges were surveyed to determine the components of faculty decisions concerning participation in professional improvement activities aimed at updating knowledge, to explore the function and relationship of the components of a composite expectancy model which…

Current status of the EPR method to detect irradiated food

International Nuclear Information System (INIS)

Desrosiers, M.F.

1996-01-01

This review gives a brief outline of the principles of the EPR detection method for irradiated foods by food type. For each food type, the scope, limitations and status of the method are given. The extensive reference list aims to include all which define the method, as well as some rarely cited works of historical importance. (author)

'Let me through, I'm a Doctor!' : Professional Socialization in the Transition from Education to Work

OpenAIRE

Lindberg, Ola

2012-01-01

Based on four articles, this compilation thesis analyses the demonstrated com-petence defining a medical doctor, to the extent to which he or she acquires a high status and high level of employability in professional practice. Overall, the thesis aimed to describe and analyse professional socialization during doctors' transition from education to work. Questions addressed included how higher education should be understood as preparation for professional practice, how ideals of the future prof...

The Bowie State University Professional Development Schools Network Partnership

Science.gov (United States)

Garin, Eva; Taylor, Traki; Madden, Maggie; Beiter, Judy; Davis, Julius; Farmer, Cynthia; Nowlin, Dawn

2015-01-01

The Bowie State University PDS Network Partnership is one of the 2015 Exemplary PDS Partnerships recognized by the National Association for Professional Development Schools. This partnership is built on a series of signature programs that define and support our partnership work. This article describes each of those signature programs that make our…

Collaborative Professional Learning: Contributing to the Growth of Leadership, Professional Identity and Professionalism

Science.gov (United States)

Colmer, Kaye

2017-01-01

This article contributes to understanding of professionalism in early childhood education and argues that in working to implement a mandated curriculum framework, professional identity and professionalism can be enhanced. While primarily focused on examining the nature of leadership practice during professional development and learning to…

Improving the Supply Chain and Food Quality of Professionally Prepared Meals

DEFF Research Database (Denmark)

Adler-Nissen, Jens; Akkerman, R.; Frosch, Stina

2013-01-01

of the meal production in order to transfer labour-intensive operations from the kitchens to the industry; 2) Systemic use of a new concept: thawing during distribution, which improves shelf-life and reduces waste; 3) Supply chain modelling to improve delivery schedules and reduce environmental impact......An increasing share of the daily meals served in Europe is prepared out-of-home by professionals in foodservice. The quality of such meals is highly debated. This paper presents and discusses obstacles to improving quality in a cost-effective way and suggests solutions: 1) Modularisation...

TEACH FOOD – Developing a teacher’s community of practice

DEFF Research Database (Denmark)

Duedahl-Olesen, Lene; Vigre, Håkan; Andersson, Pernille Hammar

2017-01-01

and enhance the development of community of practice, i.e. a Professional Learning Community (PLC) focusing on optimizing the learning outcome of the students. To achieve this, a 1½ residential seminar for all teachers was arranged. In the first seminar 76% of the teachers and the head of institute...... of TEACH FOOD. These activities illustrate the extended willingness to discuss teaching and learning as well as share experiences from teaching at DTU FOOD exemplifying the growing PLC....

Investigating the food environment in Hatfield and Hillcrest, Tshwane

CSIR Research Space (South Africa)

Lubisi, Sibusiso X

2015-08-01

Full Text Available or hours of work), information (eg: knowing what to eat and where to buy) and economical (ie: poverty). Currently, there are no clear measures to define a food desert or a neighbourhood that lacks access to healthy foods, and there are many complications...

In search of wellness: allied health professionals' understandings of wellness in childhood disability services.

Science.gov (United States)

Breen, Lauren J; Wildy, Helen; Saggers, Sherry; Millsteed, Jeannine; Raghavendra, Parimala

2011-01-01

Wellness approaches are not routine in childhood disability services, despite theoretical and empirical support and an increasing demand for them from health consumers and disability activists. We aimed to investigate how health professionals define or understand wellness and its practice in the context of childhood disability. A qualitative, interpretive approach was taken. Semi-structured interviews were conducted with 23 health professionals (allied health therapists and managers) providing early intervention and ongoing therapy within four Australian childhood health and disability services. Years of experience providing services to children with disabilities and their families ranged from 6 months to 30 years (M=9.41, SD=9.04). The data revealed a noteworthy impediment to incorporating wellness into practice - the difficulties in the allied health professionals reaching consensus in defining wellness. There appeared to be distinct differences between the four services, while there appeared to be no appreciable difference based on the individual professional's years of experience or allied health discipline. The effect of organisational culture should be considered in efforts to embed wellness in childhood health and disability services in order to address client well-being, empowerment, choice, independence and rights to meaningful and productive lives. © 2011 Informa UK, Ltd.

Recommendations for training in pediatric psychology: defining core competencies across training levels.

Science.gov (United States)

Palermo, Tonya M; Janicke, David M; McQuaid, Elizabeth L; Mullins, Larry L; Robins, Paul M; Wu, Yelena P