Sensory-Informed Evaluation Method for Use With Peer Educators of Nutrition Education Programs.

Objective: Determine acceptance of unfamiliar recipes and investigate the practicality of a hybrid (remote and in-office) method of evaluating recipes.

Methods: Peer educators from the University of Georgia's Expanded Food and Nutrition Education Program and Supplemental Nutrition Assistance Program-Education programs used a hybrid home-use test method to evaluate 8 recipes before and after preparation and tasting. We collected perceived and actual measures of recipe acceptance.

Effects of Sodium Chloride or Calcium Chloride Concentration on the Growth and Survival of Escherichia coli O157:H7 in Model Vegetable Fermentations.

NaCl and CaCl concentrations affected LAB and STEC strains differently. Growth rates at 6% NaCl were reduced for STEC more than LAB in vegetable broth. Extent of growth was reduced for STEC versus LAB for most vegetable fermentations.

Listeria monocytogenes survival in refrigerator dill pickles.

Listeria monocytogenes can survive and grow in refrigerated foods with pH values of approximately 4.0 to 5.0 and salt concentrations of 3 to 4%.

Health characteristics of elderly residents in personal care homes. Dementia, possible early dementia, and no dementia.

Personal care homes are becoming an integral part of the gerontological health care environment. This exploratory descriptive study compares the health characteristics of elderly personal care home residents without dementia or cognitive impairment, residents with possible early dementia, and residents with dementia. Results indicate a number of residents with possible early dementia, but without a diagnosis of dementia, may be residing in personal care homes.