Food Safety Knowledge, Attitudes, and Behaviors of Native American Families with Young Children: A Mixed Methods Study.

Children are at increased risk for foodborne illness due to underdeveloped immune system. Limited research has been reported on food safety knowledge of Native American families with children 10 years of age and younger. This study was conducted to determine the food safety knowledge, attitudes, and behaviors of the main food preparer in these families by collecting quantitative and qualitative data simultaneously in a mixed method approach.

A Qualitative Phenomenological Exploration of Teachers' Experience With Nutrition Education.

Nutrition education delivered by classroom teachers has become a popular intervention designed to combat childhood obesity. However, few qualitative studies have explored nutrition education with teachers The purpose of this study was to explore how elementary teachers describe their experience with nutrition education. A qualitative phenomenological approach was used.

Understanding fruit and vegetable intake of Native American children: A mixed methods study.

Native American children experience greater rates of obesity and risk for chronic diseases in comparison to their counterparts in other ethnic groups. Contributing to this risk may be inadequate consumption of fruits and vegetables. The objective of this study was to investigate the fruit and vegetable consumption of Native American children between the ages of 2 and 5 by using an exploratory sequential mixed methods research design.

Fruit and Vegetable Perceptions Among Caregivers of American Indian Toddlers and Community Stakeholders: a Qualitative Study.

American Indians experience higher rates of obesity than any other ethnic group living in the USA. This disparity begins to develop in early childhood, and the excess weight carried by American Indian children contributes to health conditions that can affect their quality of life by the time they enter preschool. These children consume less than recommended amounts of fruits and vegetables, a dietary pattern that may be related to the development of obesity and other health conditions.

Relationships between nutrition-related knowledge, self-efficacy, and behavior for fifth grade students attending Title I and non-Title I schools.

The Social Cognitive Theory (SCT) is a widely used theory for nutrition education programming. Better understanding the relationships between knowledge, self-efficacy, and behavior among children of various income levels can help to form and improve nutrition programs, particularly for socioeconomically disadvantaged youth. The purpose of this study was to determine the relationships between knowledge, self-efficacy, and behavior among fifth grade students attending Title I (≥40% of students receiving free or reduced school meals) and non-Title I schools (<40% of students receiving free or reduced school meals).

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

Children are at a higher risk for foodborne illness. The objective of this study was to explore food safety knowledge, beliefs and practices among Hispanic families with young children (≤10 years of age) living within a Midwestern state. A convergent mixed methods design collected qualitative and quantitative data in parallel.

Race/ethnicity and income in relation to the home food environment in US youth aged 6 to 19 years.

Background: The home food environment is complex and has the potential to influence dietary habit development in young people. Several factors may influence the home food environment, including income and race/ethnicity.

Objective: To examine the relationship of income and race/ethnicity with three home food environment factors (ie, food availability frequency, family meal patterns [frequency of family and home cooked meals], and family food expenditures).

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

Food preparers in families with young children are responsible for safe food preparation and handling to prevent foodborne illness. To explore the food safety perceptions, beliefs, and practices of primary food preparers in families with children 10 years of age and younger, a mixed methods convergent parallel design and constructs of the Health Belief Model were used. A random sampling of 72 primary food handlers (36.

Position of the American Dietetic Association: Food and water safety.

It is the position of the American Dietetic Association that the public has the right to a safe food and water supply. The Association supports collaboration among food and nutrition professionals, academics, representatives of the agricultural and food industries, and appropriate government agencies to ensure the safety of the food and water supply by providing education to the public and industry, promoting technological innovation and applications, and supporting further research. New food and water safety issues evolve as the environment changes.

Evaluation of the microbial quality of Tajik sambusa and control of Clostridium perfringens germination and outgrowth by buffered sodium citrate and potassium lactate.

Clostridium perfringens spore destruction, aerobic plate counts (APCs), and counts of Enterobacteriaceae, coliforms, and Escherichia coli during baking of sambusa (a traditional Tajik food) were evaluated. Control of germination and outgrowth of C. perfringens spores in sambusa during cooling at room or refrigerated temperatures was evaluated using organic acid salts (buffered sodium citrate [Ional] and 1 and 2% potassium lactate, wt/wt).

Microbial Evaluation of Vegetable Ingredients in Salad Bars .

Vegetable salad ingredients (lettuce, tomatoes, broccoli, and cauliflower) purchased from three grocery-store deli operations were analyzed for total plate count, coliforms, yeasts, and molds. The temperature of the vegetable ingredients was measured at the time of purchase and the pH was measured on all samples within one-half hour after purchase. In the second phase, fresh broccoli was processed into florets, inoculated with E.

Occurrence of Enterotoxigenic Strains of Staphylococcus aureus and Enterotoxin Production in Bakery Products.

Bakery items were surveyed for the presence of Staphylococcus aureus . Items analyzed were oatmeal raisin cookies, apple muffins, cream puffs, and long Johns. S.