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2 results on '"SOCIETIES"'

1. Use of a Participatory Planning Process As a Way to Build Community Food Security

Author

McCULLUM, CHRISTINE, PELLETIER, DAVID, BARR, DONALD, and WILKINS, JENNIFER

Subjects
*FOOD, *FOOD safety, *FOOD science, *PUBLIC health, *EXPERIMENTAL design, *DIETETICS, *SOCIETIES
Abstract

The purpose of this study was to determine the multiple meanings of community food security among stakeholders with diverse interests and to assess the degree to which these stakeholders could find common ground around community food security during a participatory planning process called a search conference. The conceptual framework of citizen politics guided all aspects of the research design. In-depth, qualitative interviews were conducted with 44 participants purposefully recruited to attend a 2 1/2-day search conference. Open-ended questionnaires were distributed to all participants during the search conference, and a document review was performed. Prior to the search conference, 4 community food security groups emerged: anti-hunger advocates (n=12), agricultural visionaries (n=12), food traditionalists (n=10), and agricultural entrepreneurs (n=8). Participants were able to find common ground around 6 community food security action agendas: distribution of surplus food, education, family and community values, food processing and marketing, legislative initiatives and action, and new agriculture. Other salient community food security issues emerged, but they were not included on any of the action agendas. Formal training in facilitation, negotiation, conflict resolution, and how to influence the public policy-making process will enable dietetics professionals to effectively collaborate with community-based groups that have a stake in food security issues. J Am Diet Assoc. 2002;102:962-967. [Copyright &y& Elsevier]

Published
2002
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2. Position of the American Dietetic Association: Food and water safety

Author

Julie A. Albrecht and Debe Nagy-Nero

Subjects
Consumer Advocacy, Government, Nutrition and Dietetics, business.industry, Dietetics, digestive, oral, and skin physiology, Food safety risk analysis, Public policy, Food Contamination, Food safety, United States, Disease Outbreaks, Food packaging, Agriculture, Consumer Product Safety, Food, Risk Factors, Water Supply, Critical control point, Hazard analysis and critical control points, Medicine, Marketing, business, Societies, Food Science
Abstract

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. Food and nutrition professionals should collaborate with food and agriculture industries and members of the medical community in a joint effort to address these issues. Recent food- and waterborne illnesses have occurred in new settings and/or unique foods not traditionally associated with foodborne illness outbreaks. New issues associated with food safety and security that have emerged support the need for continued education and research. Government programs have developed powerful tools such as FoodNet and PulseNet to detect food- and waterborne illness outbreaks in the United States. These government programs have provided the data to enhance public policy and educational programs such as FightBac! Mandatory and voluntary adoption of Hazard Analysis Critical Control Points in the foodservice and processing industries have contributed to a decrease in foodborne illness outbreaks from traditional foods and some microorganisms usually associated with foodborne illnesses. Food and nutrition professionals are positioned to provide food and water safety education in community, clinical settings, and foodservice operations and food industries. With an aging population and an increased number of people at risk due to medical conditions for food- and waterborne illness, food and nutrition professionals should be involved in collaborative food and water safety issues in educational, research, and policy agenda settings. As the food and nutrition experts, food and nutrition professionals must assume a major role in food and water safety education and research.

Published
2009

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