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The U.S. Dept. of Agriculture recommends use of food thermometers to safely cook small cuts of meat, yet most consumers do not use them. Consumers lack knowledge about how and why to use food thermometers with small cuts of meat. Opportunities exist for family and consumer science classes to provide education about thermometers to adolescents, who may disseminate this information to parents. The most successful nutrition programs are based on behavior-change theories compared with standard interventions. A teaching kit for high school students was developed, based on the Health Belief and Transtheoretical Models, covering the "how's" and "why's" of using food thermometers. After participating in the lessons, students' knowledge about the reasons for using a thermometer and their self-confidence in using thermometers increased. In addition, students were more ready to use a thermometer with small cuts of meat after completing the intervention.

Assessed college students' use of nonvitamin, nonmineral (NVNM) dietary supplements. Student surveys indicated that nearly half of the respondents took NVNM supplements, most frequently echinacea, ginseng, and St. John's wort. Over 80 percent had acceptable body mass index values. Users and nonusers of NVNM supplements did not differ significantly by age, ethnicity, gender, perceived dietary adequacy, or exercise patterns. (SM)

Objective To develop and evaluate the efficacy of an online continuing education course for professionals who provide food safety information to high-risk populations. Design A 2-credit graduate-level class was converted into six web-based modules (overview of foodborne illness, immunology, pregnancy, human immunodeficiency virus, cancer and transplants, and lifecycle) and offered to nutrition and health professionals. Participants had 8 weeks to complete the modules, pre and post questionnaires, and course evaluation. Those who successfully completed the protocol received six continuing education units from one of three professional associations. Change in knowledge was measured using pre and post questionnaires. Course efficacy was evaluated using a post-course questionnaire. Subjects/setting A convenience sample of 140 registered dietitians/dietetic technicians registered, nurses, and extension educators were recruited through professional conferences and electronic mailing lists to take the course. Statistical analyses Analysis of variance was used to evaluate differences in knowledge scores for all groups across five main effects (attempt, module, profession, age, and education). Course evaluation responses were used to assess course effectiveness. Results For each module, knowledge scores increased significantly (P<0.001) from pre to post questionnaire. Overall, knowledge scores increased from 67.3% before the modules to 91.9% afterwards. Course evaluation responses were favorable, and participants indicated that course objectives were met. Conclusions Online continuing education courses, such as "Food Safety Issues for High Risk Populations," seem to be a convenient, effective option for dietetics professionals, nurses, and extension educators seeking knowledge about food safety issues of high-risk populations. Online learning is a promising delivery approach for the continuing education of health professionals.

To link to full-text access for this article, visit this link: http://dx.doi.org/10.1016/j.jada.2005.10.036 Byline: Masami T. Takeuchi, Miriam Edlefsen, Sandra M. McCurdy, Virginia N. Hillers Abstract: Consumers' readiness to use a food thermometer when cooking small cuts of meat was assessed using Prochaska's Transtheoretical Model of Behavior Change. Face, content, and concurrent validity were assessed by peer review, cognitive interviews, and mail surveys. The self-administered mail survey was sent to two groups of Washington and Idaho residents: 1,000 randomly selected consumers (41% return rate), and 231 employees and volunteers of Cooperative Extension involved in food and nutrition education (60% return rate). Two-stage classification questions were compared with a behavior question about thermometer use, and validated using Cronbach's if-item-deleted option for [alpha]. Concurrent validity was assessed using cross-tabulation I.sup.2 test. The detailed classification question more accurately classified respondents in both Consumer and Extension groups. Cronbach's [alpha] of the detailed question with the behavior question showed a consistency level of [alpha]=.73 compared to [alpha]=.35 for the simple question format. As expected, Consumer and Extension groups differed significantly in their stages of change (P<0.0001), verifying concurrent validity. We recommend use of the detailed classification question when staging persons related to food thermometer use. The process used for development and testing can be used to refine instruments for use in other types of interventions.

Individuals with human immunodeficiency virus (HIV)/acquired immunodeficiency syndrome have an increased risk of contracting foodborne illnesses and need to take special precautions regarding food safety. We implemented a five-step model to assess the needs of people with HIV, develop education materials targeted to their needs, and evaluate acceptance of the materials. Needs assessment focus groups (n = 8) with HIV-infected people (n = 65) and interviews with health care providers (n = 18) were conducted to determine motivators and barriers to adopting food safety recommendations. Education materials were developed using needs assessment data, literature on foodborne illnesses, and the Health Belief Model. Acceptability of materials was evaluated by focus groups (n = 4) with HIV-infected people (n = 32) and a survey of health care providers (n = 25). Needs assessment focus group participants expressed resistance to and confusion about many recommendations. Prototype materials were designed to address barriers and motivators. HIV-infected people who reviewed the prototype materials in evaluation focus groups expressed positive attitudes about the materials, and most indicated willingness to follow recommendations. Health care providers were interested in distributing the education materials to their clients. Carefully listening to HIV-infected people and their health care providers, as well as detailed investigation of the literature on foodborne illnesses, contributed to acceptance of the education materials. J Am Diet Assoc. 2005;105:1597-1604.

To link to full-text access for this article, visit this link: http://dx.doi.org/10.1016/j.jada.2004.08.030 Byline: Lydia C. Medeiros, Virginia N. Hillers, Gang Chen, Verna Bergmann, Patricia Kendall, Mary Schroeder Abstract: The objective of this study was to design and develop food safety knowledge and attitude scales based on food-handling guidelines developed by a national panel of food safety experts.

Objective The objective of this study was to design and develop food safety knowledge and attitude scales based on food-handling guidelines developed by a national panel of food safety experts. Design Knowledge (n = 43) and attitude (n = 49) questions were developed and pilot-tested with a variety of consumer groups. Final questions were selected based on item analysis and on validity and reliability statistical tests. Subjects/Setting Knowledge questions were tested in Washington State with participants in low-income nutrition education programs (pretest/posttest n = 58, test/retest n = 19) and college students (pretest/posttest n = 34). Attitude questions were tested in Ohio with nutrition education program participants (n = 30) and college students (non-nutrition majors n = 138, nutrition majors n = 57). Statistical Analyses Performed Item analysis, paired sample t tests, Pearson's correlation coefficients, and Cronbach's [alpha] were used. Results Reliability and validity tests of individual items and the question sets were used to reduce the scales to 18 knowledge questions and 10 attitude questions. The knowledge and attitude scales covered topics ranked as important by a national panel of experts and met most validity and reliability standards. The 18-item knowledge questionnaire had instructional sensitivity (mean score increase of more than three points after instruction), internal reliability (Cronbach's [alpha] > .75), and produced similar results in test-retest without intervention (coefficient of stability = .81). Knowledge of correct procedures for hand washing and avoiding cross-contamination was widespread before instruction. Knowledge was limited regarding avoiding food preparation while ill, cooking hamburgers, high-risk foods, and whether cooked rice and potatoes could be stored at room temperature. The 10-item attitude scale had an appropriate range of responses (item difficulty) and produced similar results in test-retest (P[less than or equal to].01). Internal consistency ranged from [alpha] = .63 to .89. Students anticipating a career where food safety is valued had higher attitude scale scores than participants of extension education programs. Conclusions Uses for the knowledge questionnaire include assessment of subject matter knowledge before instruction and knowledge gain after instruction. The attitude scale assesses an outcome variable that may predict food safety behavior. J Am Diet Assoc. 2004;104:1671-1677.

This study used a Web-based Delphi process with a group of nationally recognized food safety experts to identify food-handling behaviors of special importance in reducing the risk of foodborne illness among pregnant women, infants and young children, elderly people, and people with compromised immune systems because of disease or pharmacologic therapy. Behaviors were related to 13 pathogens. Top-rated behaviors for pregnant women were associated with Listeria monocytogenes, Toxoplasma gondii, and Salmonella species. Top-rated behaviors for infants and young children, elderly people, and immune-compromised people were associated with a number of different pathogens. The results should help dietetics professionals and community health educators focus their efforts on those behaviors of special importance to the population being targeted. J Am Diet Assoc. 2003;103:1646-1649.

Uses of biotechnology in agriculture are widespread in the United States. In 1999, more than half of the U.S. soybean crop was genetically modified to be resistant to the herbicide [...]

L. C. Medeiros is an associate professor, G. Chen is a research associate, and S. DiMascola is an instructional designer with The Ohio State University, Columbus. P. Kendall is a [...]

Companies developing biotechnology-produced foods have extensive financial investments in research and are eager to get their products approved. Critics of biotechnology feel that insufficient attention is being paid to the risks to ecological systems and health. In this climate of competing interests, debates about approval of biotechnology-produced foods have become heated in many countries. The Netherlands, which has a history of consumer involvement in food and nutrition policy making, incorporates consumer interests into the regulation of foods produced with biotechnology. The open, consensus style of decision making used in The Netherlands is recommended for policy making in other countries.

Consumers with high concern about nutritional benefits from fruits and vegetables and health risks from pesticide residue lack faith in the regulation and beneficial uses of pesticides. They show high perceived susceptibility to cancer, and engage in residue-reducing behavior. Consumers having low concern for nutritional values and pesticide risk trust pesticide benefits and regulation, but can show low consumption of fruits and vegetables. They have low environmental and health concerns, and hence engage in less residue-reducing behavior. Implications for nutrition educators are provided.

Consumption of fruits and vegetables is suggested to be beneficial in cancer prevention. However, surveys indicate that a large percentage of the population does not consume the recommended intake of fruits and vegetables. A mail survey was conducted in 1990 to examine attitudes toward nutrition and reported fruit and vegetable intake among randomly sampled Washington state residents (n = 1069; age range = 20-88 years). Individuals in low-income and low-education categories and males had significantly higher scores measuring barriers to fruit and vegetable intake compared to the highest income and education groups or females. All respondents had high nutrition concern despite income or education level. Nutrition behavior scores were significantly higher for individuals with high income. Results of the multiple regression analysis indicated that 16% of the variance in fruit and vegetable intake was accounted for by attitude variables. Barriers to fruit and vegetable intake were the largest component of variability in actual fruit and vegetable consumption. Results suggest a relationship between attitudes about barriers to fruit and vegetable intake and nutrition behaviors. Additionally, males and individuals with limited education and lower income may benefit from education directed toward reducing barriers to fruit and vegetable intake.

Although consumers express concerns about the health effects of pesticide residues, consumption of organic food is minimal. A survey was conducted to investigate the role of concerns about the health and environmental effects of pesticides on consumer preference for organically produced food, and the implications for nutrition educators and the organic food market. Members of a food cooperative that stocks organic foods and residents from the same geographical region were randomly selected to receive a mail questionnaire. Compared to the general population, members of the food cooperative had stronger attitudes and concerns about food and environmental issues, and a higher preference for and more frequent consumption of organic food. Pesticide residue concern was highly correlated with the food-related environmental concern variables and was a significant explanatory variable for organic food preference in both groups. However, environmental concerns were not significant explanatory variables for either group. In both study groups, a positive attitude toward cooking and shopping was correlated with food-related environmental concerns and was a significant explanatory variable for organic food preference. The results support the hypothesis that concern about pesticide residues is a significant factor in preference for organic food. However, the connections between food choices and environmental effects are unclear to many consumers.

Pasteurization of milk has resulted in a dramatic decrease in milk and milk product borne diseases in the past 50 years (1). However, cheeses made from unpasteurized, raw milk continue [...]

Healthy People 2000: National Health Promotion and Disease Prevention Objectives (1) emphasized that improving diet and nutrition, reducing tobacco use, and controlling weight are important components of health promotion in [...]

A survey to establish the level of consumer concern regarding the level of pesticide residues in fruit and vegetables found that respondents with low trust levels believe that regulation is inadequate to ensure their personal health. The study of 2,000 Washington state residents shows that trust is an important constituent of pesticide-related concerns. An examination of food safety issues could lead to methods which may decrease consumer concern and increase trust, while looking at trust may help identify which food safety and information sources consumers see as trustworthy.

Persons with compromised immunity are at increased risk for serious foodborne infections that cause life-threatening complications. Health care providers should be able to explain this risk to patients and provide sound information on how to make safe food selection and preparation choices. 'Food Safety Issues for High Risk Populations,' an on-line continuing education course targeting nutrition and health educators, was developed by researchers at Colorado State, Ohio State, and Washington State universities. The course included 6 modules: introduction; immunology; pregnancy; HIV infection; cancer and transplants; and the life cycle. Modules included PowerPoint slides in PDF and Flash formats, audio, written scripts, and reference links. Outcomes were measured using pre- and postquestionnaires and a course evaluation. For each module, multiple-choice knowledge questions were developed and evaluated for content validity by course developers; the top 15 items were tested for reliability using the test-retest method. Ten items, per module, with strong test-retest correlations were selected as the final questions. Registered dietitians, nurses, and Extension educators were recruited through association listservs to pilot the course in fall 2004. Of the 141 who preregistered, 106 (75%) completed all modules. Participants who successfully passed the course received 6 credit hours from 1 of 3 professional associations. For each module, knowledge scores increased significantly (P < .001) from pre- to postquestionnaire. Overall, knowledge score increased from 67.3% pre to 91.9% post. Reported mean time spent per module was 48.2 minutes. On course evaluations, most participants indicated that all objectives were reasonably met. The project was funded by USDA-CSREES-NIFSI #2001-51110-11364.

Organ and stem cell transplant patients are at risk for foodborne illness due to disease and medically induced immunosuppression. The food safety knowledge and informational needs of these groups have not been documented in the literature. The objectives of this study were to assess transplant patients' food safety knowledge and perceptions, to probe the likelihood of practicing safe food handling behavior, and to test an educational strategy for future food safety interventions aimed at transplant patients. Subjects were organ or stem cell transplant patients, or their family care providers. Research was conducted in inpatient or outpatient facilities at a large, Midwestem United States comprehensive cancer and transplant center. Differences in survey data between the organ and stem cell transplant groups were determined by Student's t tests. Ethnographic methods were used to analyze qualitative focus groups and interview data for themes. Organ transplant patients had less motivation to follow food safety recommendations than did stem cell transplant patients, and they were more likely to consume risky foods. Stem cell transplant patients overall had a better understanding of their susceptibility to foodborne illness and had better prepared themselves with the knowledge and behavior changes needed to protect their health. Educational materials aimed at communicating food safety information for transplant patients were evaluated by patients and judged acceptable. This study found that organ transplant and stem cell transplant patients are distinct patient populations, with differing perceptions regarding the seriousness of foodborne illness and willingness to adopt preventative food handling practices. Population differences should be accounted for in food safety educational strategies. [ABSTRACT FROM AUTHOR]

By Michael F Jacobson, Phd, Lisa Y Lefferts, MS, and Anne. Witte Garland. Los Angeles, Calif.- Living Planet Press; 199 1. Softcover Pp 234. Price $9.95. ISBN 1-879,926-01-9 Is the [...]