FOOD TUBE: COVERAGE OF FOOD SAFETY ISSUES THROUGH VIDEO

Food safety in restaurants is an increasing concern among consumers. A primary population segment working in foodservice is receiving food safety information through new media channels such as video social network websites. This research used content analysis to examine the purpose and messages of food safety-related videos posted to YouTube. A usable sample of 76 videos was identified using "food safety" in the YouTube search function. Results indicate that videos must be artfully developed to attract YouTube users while conveying a credible and educational message. Communicators must also monitor new media for competing messages being viewed by target audiences and devise strategies to counter such messages. This one-time snapshot of how food safety was portrayed on YouTube suggests that the intended purpose of videos, whether educational or entertainment, is not as relevant as the perceived purpose and the message being received by viewers.

PRACTICAL APPLICATIONS

Findings from this study inform food safety educators working with young adults about existing messages in emerging communications channels. Many youth are moving to new social networking and online resources for entertainment and education. These findings characterize food safety information youth can currently access on one such site. By knowing what complementary and competing messages exist, educators, food safety experts and communicators can more strategically develop messages for this medium, which, in turn, helps achieve their communication or educational objectives.     

Food safety practices among pregnant women and mothers in the women, infants, and children program, Miami, Florida

Pregnant women and infants are two groups at the highest risk of severe outcomes from foodborne illnesses. We surveyed adult clients of a Women, Infants, and Children (WIC) clinic serving predominately African Americans in inner-city Miami, Florida, to assess food safety practices. Eligible and consenting women completed a 23-item self-administered survey with questions concerning food handling practices around the Partnership for Food Safety Education's Fight BAC! campaign constructs of "clean", "separate" (not cross-contaminated), "cook", and "chill". Of 342 eligible clients, 299 (87.4%) consented to participate. In general, the clients' food safety practices were most problematic in the cook and chill constructs. Using a cooking thermometer, refrigerating foods within 2 h, and thawing them safely were the least commonly reported safe practices. Women who were pregnant with their first child had the lowest food safety practice scores. Of the 62 pregnant participants, 32 (51.6%) reported eating hot dogs or deli meats without first reheating them some of the time or more often, and 22 (35.5%) reported eating soft cheeses and blue-veined cheeses some of the time or more often, putting the women at risk of listeriosis. Although all women in the WIC program could benefit from food safety education, these findings indicate that women during their first pregnancy should especially be targeted for food safety education.     

Social and biocultural determinants of food selection

Health professionals concerned with improving the nutritional status of populations are facing numerous problems ranging from emaciation to overnutrition. This review article addresses the complexity, the relative significance and the interaction of factors leading to the nutritional profile of specific groups and individuals. When availability of food is threatened, the programs designed to reduce the incidence of malnutrition must balance the food supply with energy resources and population needs as well as encourage economic improvement of food distribution systems. For those persons having access to an abundant food supply, social forces and technological factors may affect food patterns, resulting in unbalanced diets associated with chronic diseases. Misinterpretation of reliable scientific findings is a major cause of abnormal nutrition behaviour. Overreaction to health messages may precipitate such conditions as anorexia nervosa or nutrient toxicity. Adverse food reactions, real or imagined, lead to restrictions in food selection. Excessive austerity in food use negates the pleasure of eating, a useful mechanism in food choice ensuring food diversity.     

Effects of a food supplementation program on the nutritional status of pregnant women in Bangladesh

BACKGROUND: The Government of Bangladesh implemented a comprehensive nutrition intervention in 1997 to reduce the rates of malnutrition among women and children. The pilot program, the Bangladesh Integrated Nutrition Program (BINP), adopted a multisectoral approach targeting women and children through food supplementation, home gardening, and health and nutrition education. OBJECTIVE: This paper estimates the effectiveness of BINP's food supplementation and nutrition education on the nutritional status of pregnant women. Methods. Three effectiveness measures were considered: target efficiency, improvements in the nutritional status of beneficiaries, and the persistence of nutritional effects. To isolate the effects of the intervention, the nutritional status of participants and nonparticipants was compared after controlling for various demographic and socioeconomic characteristics. Data were collected in 2000 from a random sample of 3262 households in a BINP intervention area. RESULTS: Thirty-nine percent of pregnant women were correctly targeted by the program's food supplementation activities. The nutrition program reduced the prevalence of thinness among participant pregnant women by about 3 percentage points per month of enrollment. The prevalence of thinness among program graduates was 62%, which was much higher than that of the matched (nonparticipant) group (35%). This finding is perplexing but it may simply imply that those who enrolled at the initial phase of the project were severely underweight and they fell back to their original status within a short period of time. CONCLUSIONS: The nutrition program was intended to improve the nutritional status of women in the longer run through the provision of nutrition education during the food supplementation phase. The prevalence of thinness or severe underweight in women who exited the program after completion of the enrollment period was found to be much higher than in women of similar age and socioeconomic status in the community. This apparent lack of persistence of program benefits requires careful re-evaluation of alternative mechanisms for improving the long-term nutritional status of women.     

Preschoolers' dietary behaviours: parents' perspectives.

PURPOSE: Preschoolers' dietary intake behaviours are described from the perspective of their parents. METHODS: A maximum variation sample of 71 parents of preschoolers participated in this qualitative study. Ten semi-structured focus group interviews were conducted. Two experienced moderators facilitated all focus groups, which were audio-recorded and transcribed verbatim. Strategies to ensure trustworthiness of the data were employed throughout the study. Two team members independently performed inductive content analysis. NVivo software was used to code the emerging themes. RESULTS: Parents identified food and food issues as key health-related behaviours among preschoolers. Parents discussed challenges to healthy eating, including time limitations and societal pressures, as well as methods for facilitating healthy food choices, including bribery, education, and being creative with food. CONCLUSIONS: Dietary intake is on the minds of preschoolers' parents. Unfortunately, some methods that parents currently use to promote healthy food choices may be more detrimental than beneficial for children in the long term. Parents' keen interest in their preschoolers' eating habits may make them particularly receptive to learning about and facilitating healthy choices in more behaviourally appropriate ways. Widespread educational messages about the benefits and detriments of various strategies to facilitate healthy eating among preschoolers therefore seem warranted.     

Time-course analysis of food cue processing: An eye-tracking investigation on context effects

BackgroundPrevious eye-tracking research has demonstrated that high-calorie food cues capture visual attention, particularly in individuals with overweight and weight concerns. The present experiment investigated whether this attentional bias can be influenced by context variables (i.e., the presence of pleasant low-calorie cues), and changes over time. This was studied via time-course analysis.MethodNinety women (mean age = 25 years) were presented with 60 picture pairs (à 6 s) that either showed a combination of high-calorie food + low-calorie food, high-calorie food + non-food, or low-calorie food + non-food. The women were assigned to one of three groups (n = 30): overweight with weight concerns (OW+), normal-weight with weight concerns (NW+), normal weight without weight concerns (NW-). The relative number of fixations on (high-calorie) food cues was examined across the course of the picture pair presentations for one-second intervals.ResultsHigh-calorie food was fixated more often than low-calorie food and non-food only during the first second of the picture pair presentation. Subsequently, all participants (independent of the group assignment) showed the tendency to gaze on low-calorie cues when these cues were combined with high-calorie cues.ConclusionThis study revealed timing-related context effects on visual food cue reactivity. While the early attentional bias to high-calorie cues could not be changed by context, this was possible during the later processing stage. Future studies need to examine whether the observed context effect can influence food choices and eating behavior.     

Messages about calcium and weight in Canadian women's magazines.

PURPOSE: Osteoporosis affects 1.4 million Canadians. Maximizing bone mass by age 30 may reduce this risk. Because calcium intake and body weight are both associated with bone mass, and many Canadian women report that they obtain nutrition information from magazines, we compared the frequency of calcium and body weight messages in Chatelaine and Flare, Canadian magazines for mature versus younger women, respectively. METHODS: Using keywords, we identified relevant advertisements and articles in all issues of Chatelaine and Flare for 2000 to 2001. Data were analyzed using paired t-tests and Wilcoxon signed-rank sum tests. RESULTS: Chatelaine had more calcium and weight messages per 100 pages than did Flare (significant only for calcium, p 相似文献   

Safe eats: an evaluation of the use of social media for food safety education

Many undergraduate students are cooking for the first time, and they need to learn safe food practices to reduce their risk of foodborne illness. Social media tools are being utilized to disseminate public health messages, but limited research has been conducted to examine the effectiveness of these tools for food safety education. The purpose of this study was to develop and evaluate a social media-based intervention for young adults to improve food safety attitudes, practices, and knowledge. Preliminary surveys were conducted and online focus groups were convened to guide design of this social media intervention. College students (710) were included in treatment and control groups. Results from pretests and posttests indicate that participation in the "Safe Eats" Facebook intervention leads to improvements in food safety attitudes, practices, and knowledge. Although students reported that they learned more from the intervention than from a traditional lecture, the combination of lecture and Facebook resulted in higher knowledge scores than those resulting from the intervention alone. Participants who spent more time on the Facebook page had greater improvements in food safety attitudes and practices.     

FEEDING HARD BODIES: FOOD AND MASCULINITIES IN MEN'S FITNESS MAGAZINES

Body image has become relevant to many men, as the flourishing of male fitness magazines and the consequent development of theoretical studies on the subject demonstrate. In this article, I will examine the close connections between food, masculinities, and body image in male fitness magazines, a booming sector of the fitness and wellness publishing industry. I will attempt a qualitative analysis of editorial features and advertising pages of the October 2002 issues of Men's Health, Men's Fitness, and Muscle and Fitness. I will also analyze Men's Health Guide to Women, a supplement to Men's Health published in the same month, designed as a sort of a how-to manual for men who want to increase their success with women. Since I will deal with communication and media, I will adopt a semiotic approach, emphasizing how the frequent references to food and eating, which clearly constitute a deep concern, actually construct a coherent discourse about masculinities, using words, images, and metaphors as signs within a complex code that needs to be deciphered.     

Health and seafood consumption patterns among women aged45–69 years. A Norwegian seafood consumption study

Main research question: the aim of the study was to investigate how perception about diet and health, eating habits and socioeconomic pattern influence choice of seafood. Materials and methods: a randomly drawn sample of Norwegian women aged 45–69 years answered a self-administrated mail questionnaire about eating habits, socioeconomic status, and questions related to health. There were 9407 women answered the questionnaire (response rate 52.5%). Findings: the mean level of seafood consumption was 2.7 times a week. Seafood consumption increased with (1) increasing belief in the idea that diet is important for health (2) using medicine for cardiovascular disease (3) other healthy eating habits (4) increasing age, (5) increasing household size, (6) decreasing family income, and (7) having residence in coastal areas. The growing consumption of fat fish is greater in central eastern Norway, while lean fish consumption is related to traditional food consumption. Processed fish consumption is related to consumption of other fast food. Conclusions and implications. seafood consumption is strongly related to consumption of three food groups: healthy food, fast food, and traditional food. The marginal benefit is high for health information and the marketing of seafood as healthy food, which fits into the current food lifestyle of consumption in all three food segments. Marketing implications are outlined.     

Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation?

The aim of this review is to describe the factors contributing to diminished food intake, resulting in nutritional deficiencies and associated health conditions in older adults and proposes food innovation strategies to mitigate these. Research has provided convincing evidence of a link between healthy eating patterns and healthy aging. There is a need to target new food product development (NPD) with functional health benefits specifically designed to address the particular food‐related needs of older consumers. When developing foods for older adults, consideration should be given to the increased requirements for specific macro‐ and micronutrients, especially protein, calcium, vitamin D, and vitamin B. Changes in chemosensory acuity, chewing difficulties, and reduced or poor swallowing ability should also be considered. To compensate for the diminished appetite and reduced intake, foods should be energy dense, nutritionally adequate, and, most importantly, palatable, when targeting this cohort. This paper describes the potential of new food product development to facilitate dietary modification and address health deficiencies in older adults.     

Does a relationship exist between body weight, concerns about weight, and smoking among adolescents? An integration of the literature with an emphasis on gender.

It has been speculated that body weight and concern about body weight are important factors in initiation of tobacco use among adolescents, particularly females. An examination of studies that have explored these relationships can provide important information on possible underlying mechanisms that could be used for prevention interventions. This review summarizes recent studies examining weight concerns and youth smoking, with a focus on gender differences. These studies were integrated with the few studies that have examined the relationship between actual body weight and smoking among adolescents. A total of 55 primary research articles met inclusion criteria for the review. Of these, 19 studies assessed the relationship between body weight and smoking, and 50 studies addressed weight concerns and smoking. Some evidence indicated a positive relationship between smoking and body weight among adolescents, although not all studies found a positive association. In terms of the relationship between weight concerns and adolescent smoking, the amount of evidence supporting a positive association differed depending on the dimension of weight concern considered, with the strongest evidence for dieting behaviors. For dieting behaviors, disordered eating symptoms, and some aspects of general weight concerns, the positive relationship with smoking was more consistent among female adolescents than among male adolescents. Possible explanations for these findings are discussed, and priorities for future research are identified.     

Gender identity and the rituals of food in a Jordanian community

This article is an ethnographic exploration of the way that young women use food to reconfigure their social relationships within a context of cultural change. Based on 16 months of fieldwork in southern Italy, I describe the symbolic power of food within this social context to underscore how women continually negotiate their social relations and identities through their daily food practices. I argue that the refusal of food enables individuals to disconnect from others and alter social relations, while sustained practices of refusing to eat (i.e., anorexia) become vehicles of self-transformation and meaning-making. Through an in-depth analysis of women's disordered eating experiences, I show how disordered eating practices are rooted in tensions and conflicts embedded in social relations rather than in ideals of beauty or phobias about fat. The findings advocate considering disordered eating behaviors from a perspective that emphasizes an individual's social position and relatedness to others.     

Nutritional status of workers from the viewpoint of their physical development

A total of 5665 workers of food and light industry were studied according to the investigation program on nutritional state during 1979-1983. Height, chest diameter, body mass and somatotype of each examinee (according to the Stremgren index) were determined. The contingent of workers studied was represented by age groups in decades from 18 to 70 years. While analyzing the nutritional state they were divided into 9 categories. The weight ranging from -10 to +9% of the optimal weight was considered to be normal. Men working in food industry showed increasing age groups having overweight beginning from 31-40 years of age. The percentage of women with overweight working in food industry was from 52.91 to 83.44. Obese women constituted a high percent. A similar nutritional state was recorded in women working in light industry: 90.38% had overweight at the age of 51-60 years. The analysis of the body mass among the eldest men and women, especially, (60-70 years) shows that those with lower body weight are more capable of working at the age of pension.     

Information needs of women at risk of breast cancer.

PURPOSE: Information needs and current information sources related to healthy eating, active living, and healthy body weight were examined in women attending breast cancer risk assessment clinics. METHODS: Convenience sampling was used to recruit 257 women over 20 years old. The women completed a self-administered survey (52.8% response rate) containing both closed- and open-ended questions. Most respondents were 49 or younger, were English-speaking, reported annual family incomes over $140,000, and resided in urban communities. RESULTS: Participants reported a need for general information concerning healthy eating, active living, and healthy body weight. For example, they wanted information on reading food labels (51.0%), healthy recipes (51.0%), activities for increasing overall fitness (52.5%), and achieving healthy body weights (48.6%). They also wanted information concerning the relationships between cancer risk and specific foods and nutrients, such as antioxidants (65.0%), supplements (60.7%), phytochemicals (47.5%), and omega-3 fatty acids (45.5%). Participants most often turned to magazines, friends, and family members when they wanted information on healthy eating, active living, and healthy body weight. CONCLUSIONS: These findings present an opportunity for dietitians to enhance their leadership role in creating and disseminating evidence-based information to meet the expressed needs of women who may be at increased risk for breast cancer.     

Media literacy: a critical role for dietetic practice.

The mass media, including broadcast, electronic, and print media, have become entrenched in Canadians' daily lives. Spending the majority of their leisure time with mass media puts Canadians at increased health risk. Our review of the research literature shows that television (TV) viewing and content are linked to potential consumer health risks due to developed health attitudes, beliefs, and behaviours. The associated health risks of children and youth are of particular concern. Excessive TV viewing has been associated with obesity development, increased energy consumption, reduced energy expenditure, negative body image development, and reduced concern with the concept of self-care. Media literacy, the ability to view critically and understand mediated messages, is a possible technique to mitigate these adverse effects. The enhanced inclusion of media literacy concepts in health education activities of dietetic practice is advocated. Dietitians could increase their understanding of research findings on the health-related effects of mass media use and the implications of including media literacy in daily practice. Such awareness would further augment available health promotion strategies.     

保健品食品化的科学理念

中医通过食品来调节生理状况,其健体延年的食疗方法,以历史悠久、内涵丰富、实用可靠而备受青睐。中医“药食同源”的理念在大豆上体现得最为集中。美国食品和药品管理局(FDA)将大豆列为“已确立功能的功能性食品”,充分说明了“寓医于食”理论的科学性。随着现代医学模式的转换,对疾病本质的认识不断加深,医学界注意到许多慢性退行性疾病可以通过饮食调理达到预防、治疗的目的。国际社会公认膳食营养因素的干预可以有效预防慢性非传染性疾病。2001年,WHO/FAO提出通过多消费蔬菜、水果和低热量的食物纠正高血压的DASH(Dietary Approaches to Stop Hypertension)计划。研究结果表明含有丰富蔬菜、水果的低热量食谱可以有效防治高血压病。21世纪现代营养学也提出了“功能食品”的概念,因此立足于两个文明结合的高度,提倡“保健品食品化”的科学理念,引导全民族科学、合理地进行食物消费,对提高全民健康素质具有重要意义。     

The foodservice industry: Eating out is more than just a meal

The prevalence of eating out of the home is increasing, as is the range of eating outlets and types of food. The foodservice industry is commonly classified into two sectors: firstly, the profit, private or commercial sector and secondly, the cost, public or welfare/institutional sector, both of which are integral and growing components of most economies.Eating and eating out involve more than simply matching meals with consumers and the ingestion of food, and includes a myriad of other factors, all of which can affect the eating out experience. When evaluating this, it is important that all factors are taken into account and not simply the food or meal. Together they have important implications, for example, in product development where, in addition to basic lab and sensory work, testing needs to be moved into a ‘realistic’ setting where consumption is to take place. Only then can a true understanding be gained, and the product properly evaluated.     

Cognitive-behavioural treatment for women who binge eat.

PURPOSE: A dietitian-administered, shortened form of the Apple and Agras cognitive-behavioural therapy (CBT) method was evaluated in a group setting to determine its effect on improving obese women's self-esteem and reducing binge-eating behaviours, depression, and negative body image. METHODS: Participants were recruited through newspaper and radio advertisements. Respondents who met study selection criteria were randomly assigned to either a CBT group (n=13) or a delayed group (D-CBT) (n=9). The treatment was administered over six weekly sessions to the CBT group, and then twice weekly over three weeks to the D-CBT group. Two measures of bingeing behaviour (severity and frequency), three measures of mood (depression, body image, and self-esteem), and body weight were assessed. RESULTS: The intervention did not result in any changes in body weight. There were statistically significant and clinically important changes after treatment (p<0.05) for all five measures. Binge-eating severity and frequency decreased, depression decreased, body image improved, and self-esteem improved. All changes were greater in the six-week treatment group. CONCLUSIONS: The dietitian-administered, group setting CBT program is effective for reducing binge eating and improving emotional state in obese women.     

The impact of the means of context evocation on consumers’ emotion associations towards eating occasions

The joint investigation of the product, the consumer, and the consumption context is necessary for furthering the understanding of eating occasions (snacks and main meals), including their construction and enjoyment. The study of people’s experience of eating occasions is less advanced than the understanding of acceptability, preference, and choice of individual food/beverage items and/or their combination in meals. The current research contributes to narrowing this gap by focusing on emotions as a dimension of eating experiences and enjoyment. Under evoked consumption contexts (breakfast, lunch, afternoon snack, dinner), the emotion associations for several products (potato crisps, chocolate brownie, and kiwifruit) were obtained from consumers (n = 399) using a questionnaire method. Emotion associations were explored in relation to: (1) the way in which the food stimulus was evaluated by participants (tasting food vs. seeing a food image); (2) the serving presentation of the food stimulus (image of food shown in isolation vs. image of food served on a plate with cutlery); and (3) the means in which the consumption context was evoked (written vs. written and pictorial). Consumers’ product emotion associations when tasting a food stimulus vs. seeing an image of the same food were highly similar. There was some evidence that more specific means of presenting the food stimuli (with tableware vs. without tableware) and consumption contexts (written and pictorially vs. written only) influenced perceived appropriateness of the product in the focal consumption context. This resulted, for example, in a higher frequency of use of negative emotion terms in the less appropriate consumption contexts. Overall, through the use of evoked consumption contexts this research has contributed new understanding of product-specific emotional associations during eating occasions from a methodological approach. In addition to the aforementioned results a more general finding was the apparent reliance by participants on past product experiences when completing the emotion questionnaire.