The Experts below are selected from a list of 73080 Experts worldwide ranked by ideXlab platform
Alicia J Cohen - One of the best experts on this subject based on the ideXlab platform.
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childhood Food involvement protection against Food insecurity in young adulthood
American Journal of Preventive Medicine, 2020Co-Authors: Julia A Wolfson, Noura Insolera, Alicia J CohenAbstract:Introduction Food insecurity during young adulthood affects physical health, mental health, and academic performance. However, little is known about parental and behavioral factors during childhood that may contribute to risk of Food insecurity during young adulthood. Methods Data were obtained from the Panel Study of Income Dynamics’ Child Development Supplement (1997–2017). In 2018–2019, a balanced panel was constructed of individuals who were aged 0–12 years in 1997 (n=1,049) and were living independently as of 2015. Simple and multivariable logistic regression analyses were used to examine the effect of parental nutritional knowledge, childhood Food Preparation, and Food shopping involvement on Food insecurity in 2015–2017, adjusting for individual- and family-level factors. Results Children whose parents had medium (OR=0.39, 95% CI=0.17, 0.93) or high (OR=0.38, 95% CI=0.19, 0.76) nutritional knowledge, compared with low nutritional knowledge, had lower odds of being Food insecure when they reached young adulthood. In fully adjusted models, high levels of time spent preparing Food during childhood were associated with lower odds of Food insecurity in young adulthood (OR=0.47, 95% CI=0.26, 0.84) compared with individuals who spent no time in Food Preparation. Time spent Food shopping during childhood did not predict Food insecurity in young adulthood. Conclusions Spending time in Food Preparation during childhood and high parental nutritional knowledge each have a protective effect against Food insecurity during young adulthood. Greater investment in teaching cooking skills during childhood may be beneficial, particularly for individuals at high risk for Food insecurity.
Chris Feudtner - One of the best experts on this subject based on the ideXlab platform.
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quantifying parental preferences for interventions designed to improve home Food Preparation and home Food environments during early childhood
Appetite, 2016Co-Authors: Senbagam Virudachalam, Paul J Chung, Jennifer Faerber, Timothy M Pian, Karen Thomas, Chris FeudtnerAbstract:Though preparing healthy Food at home is a critical health promotion habit, few interventions have aimed to improve parental cooking skills and behaviors. We sought to understand parents' preferences and priorities regarding interventions to improve home Food Preparation practices and home Food environments during early childhood. We administered a discrete choice experiment using maximum difference scaling. Eighty English-speaking parents of healthy 1-4 year-old children rated the relative importance of potential attributes of interventions to improve home Food Preparation practices and home Food environments. We performed latent class analysis to identify subgroups of parents with similar preferences and tested for differences between the subgroups. Participants were mostly white or black 21-45 year-old women whose prevalence of overweight/obesity mirrored the general population. Latent class analysis revealed three distinct groups of parental preferences for intervention content: a healthy cooking group, focused on nutrition and cooking healthier Food; a child persuasion group, focused on convincing toddlers to eat home-cooked Food; and a creative cooking group, focused on cooking without recipes, meal planning, and time-saving strategies. Younger, lower income, 1-parent households comprised the healthy cooking group, while older, higher income, 2-parent households comprised the creative cooking group (p < 0.05). The child persuasion group was more varied with regard to age, income, and household structure but cooked dinner regularly, unlike the other two groups (p < 0.05). Discrete choice experiments using maximum difference scaling can be employed to design and tailor interventions to change health behaviors. Segmenting a diverse target population by needs and preferences enables the tailoring and optimization of future interventions to improve parental home Food Preparation practices. Such interventions are important for creating healthier home Food environments and preventing obesity starting from early childhood.
Maarten Nauta - One of the best experts on this subject based on the ideXlab platform.
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Food safety in the domestic environment an interdisciplinary investigation of microbial hazards during Food Preparation
Risk Analysis, 2007Co-Authors: A R H Fischer, Esther Van Asselt, Aarieke E I De Jong, L J Frewer, Robert De Jonge, Maarten NautaAbstract:It has been established that, to a considerable extent, the domestic hygiene practices adopted by consumers can result in a greater or lesser microbial load in prepared meals. In the research presented here, an interdisciplinary study is reported in which interviews, observations of consumers preparing a recipe, and microbial contamination of the finished meals were compared. The results suggest that, while most consumers are knowledgeable about the importance of cross-contamination and heating in preventing the occurrence of Foodborne illness, this knowledge is not necessarily translated into behavior. The adoption of habitual cooking practices may also be important. Potentially risky behaviors were, indeed, observed in the domestic Food Preparation environment. Eighteen of the participants made errors in Food Preparation that could potentially result in cross-contamination, and seven participants allowed raw meat juices to come in contact with the final meal. Using a tracer microorganism the log reduction as a result of consumer Preparation was estimated at an average of log 4.1 cfu/salad. When combining these findings, it was found that cross-contamination errors were a good predictor for log reduction. Procedural Food safety knowledge (i.e., knowledge proffered after general open questions) was a better predictor of efficacious bacterial reduction than declarative Food safety knowledge (i.e., knowledge proffered after formal questioning). This suggests that motivation to prepare safe Food was a better indicator of actual behavior than knowledge about Food safety per se.
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cross contamination during Food Preparation a mechanistic model applied to chicken borne campylobacter
Risk Analysis, 2007Co-Authors: Sido D Mylius, Maarten Nauta, A H HavelaarAbstract:We develop a model for bacterial cross-contamination during Food Preparation in the domestic kitchen and apply this to the case of Campylobacter-contaminated chicken breast. Building blocks of the model are the routines performed during Food Preparation, with their associated probabilities of bacterial transfer between Food items and kitchen utensils. The model is used in a quantitative microbiological risk assessment (QMRA) of Campylobacter in the Netherlands. Using parameter values from the literature and performing elementary sensitivity analyses, we show that cross-contamination can contribute significantly to the risk of Campylobacter infection and find that cleaning frequency of kitchen utensils and thoroughness of rinsing of raw Food items after Preparation has more impact on cross-contamination than previously emphasized. Furthermore, we argue that especially more behavioral data on hygiene during Food Preparation is needed for a comprehensive Campylobacter risk assessment.
Lisa L. Loseto - One of the best experts on this subject based on the ideXlab platform.
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inuvialuit traditional ecological knowledge of beluga whale delphinapterus leucas under changing climatic conditions in tuktoyaktuk nt
Arctic Science, 2018Co-Authors: Devin Waugh, Tristan Pearce, Sonja K Ostertag, Verna Pokiak, Peter Collings, Lisa L. LosetoAbstract:This paper documents Inuvialuit traditional ecological knowledge of beluga, including ecology and behavior, hunting techniques, and Food Preparation under changing climatic conditions in Tuktoyaktuk, NT. Beluga whale (Delphinapterus leucas) is an important Food source for Inuvialuit in the western Canadian Arctic, a region that is experiencing dramatic climate change. Data were collected using semi-directed interviews with 17 Inuvialuit beluga harvesters and participant observation. The research found that Inuvialuit beluga harvesters possess detailed rational knowledge of beluga, particularly regarding hunting techniques and Food Preparation, both which are guided by a moral code about how to behave with respect to beluga. In terms of beluga ecology and behavior, Inuvialuit knowledge is limited to anecdotal reasoning drawing on generalized observations of beluga and the accounts of others. Inuvialuit are experiencing the effects of climate change, but seem to be coping thus far in the context of beluga h...
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inuvialuit traditional ecological knowledge of beluga whale delphinapterus leucas under changing climatic conditions in tuktoyaktuk nt1
Arctic Science, 2018Co-Authors: Devin Waugh, Tristan Pearce, Sonja K Ostertag, Verna Pokiak, Peter Collings, Lisa L. LosetoAbstract:This paper documents Inuvialuit traditional ecological knowledge of beluga, including ecology and behavior, hunting techniques, and Food Preparation under changing climatic conditions in Tuktoyaktuk, NT. Beluga whale (Delphinapterus leucas) is an important Food source for Inuvialuit in the western Canadian Arctic, a region that is experiencing dramatic climate change. Data were collected using semi-directed interviews with 17 Inuvialuit beluga harvesters and participant observation. The research found that Inuvialuit beluga harvesters possess detailed rational knowledge of beluga, particularly regarding hunting techniques and Food Preparation, both which are guided by a moral code about how to behave with respect to beluga. In terms of beluga ecology and behavior, Inuvialuit knowledge is limited to anecdotal reasoning drawing on generalized observations of beluga and the accounts of others. Inuvialuit are experiencing the effects of climate change, but seem to be coping thus far in the context of beluga h...
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inuvialuit traditional ecological knowledge of beluga whale delphinapterus leucas under changing climatic conditions in tuktoyaktuk nt1
Arctic Science, 2018Co-Authors: Devin Waugh, Tristan Pearce, Sonja K Ostertag, Verna Pokiak, Peter Collings, Lisa L. LosetoAbstract:This paper documents Inuvialuit traditional ecological knowledge of beluga, including ecology and behavior, hunting techniques, and Food Preparation under changing climatic conditions in Tuktoyaktu...
Wojciech Kolanowski - One of the best experts on this subject based on the ideXlab platform.
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street Food vendors hygienic practices in some asian and eu countries a survey
Food Control, 2018Co-Authors: Joanna Trafialek, Eleftherios H Drosinos, Waclaw Laskowski, Katarzyna Jakubowskagawlik, Periklis Tzamalis, Noppol Leksawasdi, Suthat Surawang, Wojciech KolanowskiAbstract:Abstract The aim of this study was to assess street Food vendors’ hygienic practices in four Asian and the EU countries according to the Codex code of practice general principles on Food hygiene and other relevant documents and observations and to provide information that may clarify certain misconceptions on hygienic practices related to street Food. The materials were 440 street Food vendors in China, Thailand, Greece and Poland. Specially designed questionnaire allowed fast data collection. Many non-compliances in the hygienic practices was found. Hygiene requirements in section of hygiene of equipment and Food Preparation and serving were better implemented than in personal hygiene. In surveyed EU countries, hygiene of equipment and Food Preparation generally showed higher conformity than in Asian countries. However, the most complete implementation of the principles of personal hygiene was shown for Thailand. The level of fulfillment of the hygienic requirements was most strongly influenced by the type of street Food vendor, both in the section of personal hygiene and hygiene of equipment and Food Preparation and serving. The results of this work should not discourage to eat street Food, but to support the reasonable choice of eating-places, according to basic Food hygiene knowledge, to minimize Food poisoning risk.
