Written messages improve edible food waste behaviors in a university dining facility.

Background: Sustainability and going green have become popular trends among foodservice organizations. Despite this interest, foodservice operations still produce large amounts of edible food waste and contribute significantly to waste management problems.

Objective: The purpose of this operational study was to determine how to introduce food waste behavior change into a dining facility using a simple message-type intervention that requires little sustained administrative support and can provide optimum effect.

Importance of relationship quality and communication on foodservice for the elderly.

In order to promote foodservice for the elderly, foodservice managers in Continuing Care Retirement Communities (CCRCs) must identify the main factors to enhance the satisfaction and behavioral intentions with food service. The purpose of this study was to investigate the relationships between relationship quality (consisting of trust, commitment, and satisfaction) and communication in the formation of elderly's behavioral intentions with food services at CCRCs. A survey was administered to residents in two CCRCs and a total of 327 residents participated.

Foodservice employees benefit from interventions targeting barriers to food safety.

The number of foodborne illnesses traced to improper food handling in restaurants indicates a need for research to improve food safety in these establishments. Therefore, this 2-year longitudinal study investigated the effectiveness of traditional ServSafe (National Restaurant Association Educational Foundation, Chicago, IL) food-safety training and a Theory of Planned Behavior intervention program targeting employees' perceived barriers and attitudes toward important food-safety behaviors. The effectiveness of the training and intervention was measured by knowledge scores and observed behavioral compliance rates related to food-safety practices.

Restaurant employees' perceptions of barriers to three food safety practices.

Limited research has been conducted to assess employees' perceptions of barriers to implementing food safety practices. Focus groups were conducted with two groups of restaurant employees to identify perceived barriers to implementing three food safety practices: handwashing, using thermometers, and cleaning work surfaces. Ten focus groups were conducted with 34 employees who did not receive training (Group A).

Identifying specific beliefs to target to improve restaurant employees' intentions for performing three important food safety behaviors.

Current national food safety training programs appear ineffective at improving food safety practices in foodservice operations, given the substantial number of Americans affected by foodborne illnesses after eating in restaurants each year. The Theory of Planned Behavior (TpB) was used to identify important beliefs that may be targeted to improve foodservice employees' intentions for three food safety behaviors that have the most substantial affect on public health: hand washing, using thermometers, and proper handling of food contact surfaces. In a cross-sectional design, foodservice employees (n=190) across three midwestern states completed a survey assessing TpB components and knowledge for the three food safety behaviors.

An integrated model to measure service management and physical constraints' effect on food consumption in assisted-living facilities.

Objective: The United States is experiencing remarkable growth in the elderly population, which provides both opportunities and challenges for assisted-living facilities. The objective of this study was to explore how service management influences residents' actual food consumption in assisted-living facilities. Physical factors influencing residents' service evaluation and food consumption also were investigated.

Food security practice in Kansas schools and health care facilities.

This pilot study investigated perceived importance and frequency of specific preventive measures, and food and nutrition professionals' and foodservice directors' willingness to develop a food defense management plan. A mail questionnaire was developed based on the US Department of Agriculture document, Biosecurity Checklist for School Foodservice Programs--Developing a Biosecurity Management Plan. The survey was sent to food and nutrition professionals and foodservice operators in 151 acute care hospitals, 181 long-term-care facilities, and 450 school foodservice operations.

Bilateral external iliac artery catheter-induced vasospasm during angiography--a case report.

The occurrence of catheter-induced vasospasm of small-caliber arteries during cardiac angiography is well documented. In contrast, little documentation of catheter-induced vasospasm in large-caliber arteries exists. This case presents reproducible catheter-induced vasospasm with bilateral asymptomatic occlusion of the femoral and iliac arteries.

Evaluating career values of dietetic students. A model for other allied health professions.

Increased job opportunities in health professions make recruitment of students imperative. Effective recruitment requires a knowledge of what students value when making career decisions. This study of dietetic (n = 514) and other college students (n = 352) showed that achievement and economic security were the most important factors in their career selection regardless of major or race.

A decision tree for selecting the most cost-effective waste disposal strategy in foodservice operations.

The purposes of this study were to determine costs of disposal strategies for wastes generated in foodservice operations and to develop a decision tree to determine the most cost-effective disposal strategy for foodservice operations. Four cases, including the central food processing center (CFPC) in a school district, a continuing-care retirement center (CCRC), a university dining center (UDC), and a commercial chain restaurant (CCR), were studied to determine the most cost-effective disposal strategy. Annual costs for the current and projected strategies were determined for each case.

Minority interns' experiences during their dietetics education and their recommendations for increasing diversity in dietetics: findings from structured interviews.

Diversity among racial minorities and males has remained limited in the dietetics field. Structured interviews with eleven minority interns were conducted to assess their experiences throughout their dietetics education and to examine their perceptions of the dietetics profession. General themes were reported.

Benzylidene analogs of anabaseine display partial agonist and antagonist properties at the mouse 5-hydroxytryptamine(3A) receptor.

The nicotinic receptor drug candidate, 3-(2,4-dimethoxybenzylidene)-anabaseine (also known as GTS-21; DMXBA), its hydroxy metabolites, and some related analogs were evaluated with the two-electrode voltage-clamp technique in mouse 5-hydroxytryptamine (5-HT)(3A) receptors expressed in Xenopus oocytes. Although DMXBA lacked partial agonist activity, its hydroxy-benzylidene metabolites and related analogs were partial agonists, displaying the following rank order of potency (EC(50)) and apparent efficacy: 5-HT, 0.9 +/- 0.

Solid waste management practices in U.S. Army medical treatment facilities.

U.S. Army medical treatment facilities (MTFs) will be challenged to reduce waste as the Army internalizes as environmental ethic and privatizes solid waste management.

Factors other than environmental issues influence resource allocation decisions of school foodservice directors.

Objective: To identify resource allocation decisions and policies and procedures used by school foodservice directors that were based on the concepts of pollution prevention, product stewardship, and sustainable development.

Design: A questionnaire about operational characteristics (including equipment and production systems, menu selection and service style) and environmental issues was mailed to school foodservice directors.

Subjects/setting: Subjects were school foodservice directors in major cities who were members of the American School Food Service Association.