Journal of nutrition education最新文献_第8页

Food Safety Education: What Should We Be Teaching To Consumers? 食品安全教育:我们应该教给消费者什么?

Journal of nutrition education Pub Date : 2001-03-01 DOI: 10.1016/S1499-4046(06)60174-7

Lydia C. Medeiros , Virginia N. Hillers , Patricia A. Kendall , April Mason

{"title":"Food Safety Education: What Should We Be Teaching To Consumers?","authors":"Lydia C. Medeiros , Virginia N. Hillers , Patricia A. Kendall , April Mason","doi":"10.1016/S1499-4046(06)60174-7","DOIUrl":"10.1016/S1499-4046(06)60174-7","url":null,"abstract":"<div><p>Food safety education is most effective when messages are targeted toward changing behaviors most likely to result in foodborne illness. The five major control factors for pathogens are personal hygiene, adequate cooking, avoiding cross-contamination, keeping food at safe temperatures, and avoiding foods from unsafe sources. Pathogens associated with poor personal hygiene have the highest incidence and costs. Inadequate cooking and cross-contamination have lower incidence. Keeping food at safe temperatures and unsafe food sources have the lowest incidence, although costs per case are sometimes very high. We recommend that consumer food safety educators primarily focus on hand washing, adequate cooking, and avoiding cross-contamination. Secondary messages should focus on keeping food at safe temperatures and avoiding food from an unsafe source. Evaluation tools are needed to evaluate self-reported behavior changes. The evaluation questions must focus on salient behaviors that are most likely to result in foodborne illnesses and must withstand rigorous standards of reliability and validity.</p></div>","PeriodicalId":81679,"journal":{"name":"Journal of nutrition education","volume":"33 2","pages":"Pages 108-113"},"PeriodicalIF":0.0,"publicationDate":"2001-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S1499-4046(06)60174-7","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"56587195","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 217

A College Nutrition Science Course As An Intervention To Prevent Weight Gain In Female College Freshmen 大学营养科学课程对预防大一女生体重增加的干预作用

Journal of nutrition education Pub Date : 2001-03-01 DOI: 10.1016/S1499-4046(06)60172-3

Oksana Matvienko, Douglas S. Lewis, Elisabeth Schafer

{"title":"A College Nutrition Science Course As An Intervention To Prevent Weight Gain In Female College Freshmen","authors":"Oksana Matvienko, Douglas S. Lewis, Elisabeth Schafer","doi":"10.1016/S1499-4046(06)60172-3","DOIUrl":"10.1016/S1499-4046(06)60172-3","url":null,"abstract":"<div><p>The objective of this study was to test the hypothesis that a nutrition course that stresses fundamental principles of human physiology, energy metabolism, and genetics helps prevent weight gain during the first 16 months of college life. A randomized control trial was conducted from January 1997 to May 1998 using volunteers. Forty female college freshmen participated in the intervention (college course, n = 21) and control (no course, n = 19) groups. The intervention was a one-semester nutrition science college course. Body weight, nutrient intakes, and knowledge were measured at baseline, the end of the intervention (4 months from baseline), and 1 year later (16 months from baseline). Statistical analysis was conducted using a repeated-measure analysis of variance. Higher Body Mass Index (BMI) students (BMI > 24) in the intervention group (n = 11) reported lower fat (p = .04), protein (p =.03), and carbohydrate (p = .008) intakes compared with the higher BMI students in the control group (n = 6). Dietary changes reported by the higher BMI intervention students were associated with the maintenance of baseline body weight for 1 year in contrast with the higher BMI control students who gained 9.2 ± 6.8 kg (p = .012). The findings suggest that nutrition education emphasizing human physiology and energy metabolism is an effective strategy to prevent weight gain in at-risk college students.</p></div>","PeriodicalId":81679,"journal":{"name":"Journal of nutrition education","volume":"33 2","pages":"Pages 95-101"},"PeriodicalIF":0.0,"publicationDate":"2001-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S1499-4046(06)60172-3","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"56587164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 172

Students Write “Company” Annual Report On Nutrition Well-Being 学生撰写“公司”年度营养健康报告

Journal of nutrition education Pub Date : 2001-03-01 DOI: 10.1016/S1499-4046(06)60177-2

Martha S. Brown Ph.D., R.D., C.F.C.S.

引用次数: 2

President's Message 总统的消息

Journal of nutrition education Pub Date : 2001-03-01 DOI: 10.1016/S1499-4046(06)60167-X

Joann Heppes

引用次数: 0

Adolescents' Perspectives and Food Choice Behaviors in Terms of the Environmental Impacts of Food Production Practices: Application of a Psychosocial Model 从食品生产实践的环境影响看青少年的视角和食物选择行为:一个社会心理模型的应用

Journal of nutrition education Pub Date : 2001-03-01 DOI: 10.1016/S1499-4046(06)60170-X

Madeline Monaco Bissonnette, Isobel R. Contento

{"title":"Adolescents' Perspectives and Food Choice Behaviors in Terms of the Environmental Impacts of Food Production Practices: Application of a Psychosocial Model","authors":"Madeline Monaco Bissonnette, Isobel R. Contento","doi":"10.1016/S1499-4046(06)60170-X","DOIUrl":"10.1016/S1499-4046(06)60170-X","url":null,"abstract":"<div><p>The objective of this study was to investigate adolescents' perspectives about the environmental impacts of food production practices and whether these perspectives are related to their food choice. Food choice was operationalized as consumption and purchase of organic foods and locally grown foods. A survey questionnaire was administered to a convenience sample of adolescents and analyzed for descriptive information and relationships among variables. Subjects were 651 ethnically diverse, urban and suburban high school senior students in a major metropolitan area. Variables of an Expanded Theory of Planned Behavior were measured including beliefs, attitudes, perceived social influences, motivation to comply, perceived behavioral control, self-identity, perceived responsibility, behavioral intention, and behavior. Descriptive statistics, Pearson correlation coefficients, and stepwise multiple regression analyses were used. Surveyed adolescents did not have strong or consistent beliefs or attitudes about the environmental impact of food production practices. Cognitive-motivational processes were at work, however, since their perspectives were significantly correlated with behavioral intentions and food choice behaviors. Behavioral intention was best accounted for by attitudes and perceived social influences (and perceived responsibility for organic food), and behavior was best accounted for by behavioral intentions, beliefs, and perceived social influences (and self-identity for local food). There is a need to make salient to adolescents the environmental impact of food production practices through both cognitive and experiential approaches.</p></div>","PeriodicalId":81679,"journal":{"name":"Journal of nutrition education","volume":"33 2","pages":"Pages 72-82"},"PeriodicalIF":0.0,"publicationDate":"2001-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S1499-4046(06)60170-X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"56587144","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 235

Building A Healthy Me! Stacking Up Choices For Good Nutrition 打造健康的我!为好的营养积累选择

Journal of nutrition education Pub Date : 2001-03-01 DOI: 10.1016/S1499-4046(06)60176-0

Tammy M. Anderson M.S. , Larissa Herz-Braun R.D., C.H.E.S.

引用次数: 0

Professional and Consumer Publications, Programs, Audiovisuals, and Software 采购产品专业和消费者出版物，程序，视听和软件

Journal of nutrition education Pub Date : 2001-03-01 DOI: 10.1016/S1499-4046(06)60178-4

引用次数: 0

Stages of Change Tools to Increase Fruit and Vegetable Consumption in High School Students 改变工具的阶段，以增加水果和蔬菜消费的高中学生

Journal of nutrition education Pub Date : 2001-01-01 DOI: 10.1016/S1499-4046(06)60012-2

Colleen Brinley R.D. , Cindie Barrar B.S. , Nancy Cotugna Dr.P.H., R.D., C.D.N.

引用次数: 10

President's Message 总统的消息

Journal of nutrition education Pub Date : 2001-01-01 DOI: 10.1016/S1499-4046(06)60001-8

Joann Heppes (2000–2001 SNE President)

引用次数: 0

Content Analysis of the Use of Fantasy, Challenge, and Curiosity in School-Based Nutrition Education Programs 幻想、挑战和好奇心在学校营养教育课程中的应用内容分析

Journal of nutrition education Pub Date : 2001-01-01 DOI: 10.1016/S1499-4046(06)60004-3

Donna Matheson , Kristina Spranger

{"title":"Content Analysis of the Use of Fantasy, Challenge, and Curiosity in School-Based Nutrition Education Programs","authors":"Donna Matheson , Kristina Spranger","doi":"10.1016/S1499-4046(06)60004-3","DOIUrl":"10.1016/S1499-4046(06)60004-3","url":null,"abstract":"<div><p>The objective of this research was to document the extent to which elements of fantasy, curiosity, and challenge are used in existing nutrition education materials. A content analysis of 30 nutrition education curricula designed for elementary and middle-school grades was conducted. Print curricula, computer software, videotapes, and puppet shows were included in the sample. The use of challenge, curiosity, and fantasy, as defined in the Theory of Intrinsically Motivating Instruction (TIMI), was assessed in each curriculum. Approximately half of the curricula included elements of challenge, curiosity, or fantasy. All of the nonprint curricula and 30% of the print curricula incorporated these characteristics. Curiosity was most frequently used in these curricula, followed by fantasy and then challenge. The TIMI provided a useful theory to examine the instructional approaches frequently used in school-based nutrition education programs. Nutritionists may apply concepts from the TIMI to the design of future curricula so that these programs are interesting and entertaining for their target audience.</p></div>","PeriodicalId":81679,"journal":{"name":"Journal of nutrition education","volume":"33 1","pages":"Pages 10-16"},"PeriodicalIF":0.0,"publicationDate":"2001-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S1499-4046(06)60004-3","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"56586245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 19