Wholesomeness of irradiated food

NASA Astrophysics Data System (ADS)

Ehlermann, Dieter A. E.

2016-12-01

Just with the emergence of the idea to treat food by ionizing radiation, the concerns were voiced whether it would be safe to consume such food. Now, we look back on more than hundred years of research into the 'wholesomeness', a terminology developed during those efforts. This review will cover the many questions which had been raised, explaining the most relevant ones in some detail; it will also give place to the concerns and elucidate their scientific relevance and background. There has never been any other method of food processing studied in such depth and in such detail as food irradiation. The conclusion based on science is: Consumption of any food treated at any high dose is safe, as long as the food remains palatable. This conclusion has been adopted by WHO, also by international and national bodies. Finally, this finding has also been adopted by Codex Alimentarius in 2003, the international standard for food. However, this conclusion has not been adopted and included at its full extent in most national regulations. As the literature about wholesomeness of irradiated food is abundant, this review will use only a few, most relevant references, which will guide the reader to further reading.

Status of food irradiation in the world

NASA Astrophysics Data System (ADS)

Kume, Tamikazu; Furuta, Masakazu; Todoriki, Setsuko; Uenoyama, Naoki; Kobayashi, Yasuhiko

2009-03-01

The status of food irradiation in the world in 2005 was investigated using published data, a questionnaire survey and direct visits. The results showed that the quantity of irradiated foods in the world in 2005 was 405,000 ton and comprised 1,86,000 ton (46%) for disinfection of spices and dry vegetables, 82,000 ton (20%) for disinfestation of grains and fruits, 32,000 ton (8%) for disinfection of meat and fish, 88,000 ton (22%) for sprout inhibition of garlic and potato, and 17,000 ton (4%) of other food items that included health foods, mushroom, honey, etc. Commercial food irradiation is increasing significantly in Asia, but decreasing in EU.

21 CFR 179.25 - General provisions for food irradiation.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false General provisions for food irradiation. 179.25... (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD Radiation and Radiation Sources § 179.25 General provisions for food irradiation. For the purposes of § 179.26, current good...

Application of gamma irradiation for inhibition of food allergy

NASA Astrophysics Data System (ADS)

Byun, Myung-Woo; Lee, Ju-Woon; Yook, Hong-Sun; Jo, Cheorun; Kim, Hee-Yun

2002-03-01

This study was carried out to evaluate the application of food irradiation technology as a method for reducing food allergy. Milk β-lactoglobulin, chicken egg albumin, and shrimp tropomyosin were used as model food allergens for experiments on allergenic and molecular properties by gamma irradiation. The amount of intact allergens in an irradiated solution was reduced by gamma irradiation depending upon the dose. These results showed that epitopes on the allergens were structurally altered by radiation treatment and that the irradiation technology can be applied to reduce allergenicity of allergic foods.

Food irradiation: Technology transfer in Asia, practical experiences

NASA Astrophysics Data System (ADS)

Kunstadt, Peter; Eng, P.

1993-10-01

Nordion International Inc., in cooperation with the Thai Office of Atomic Energy for Peace (OAEP) and the Canadian International Development Agency (CIDA) recently completed a unique food irradiation technology transfer project in Thailand. This complete food irradiation technology transfer project included the design and construction of an automatic multipurpose irradiation facility as well as the services of construction and installation management and experts in facility operation, maintenance and training. This paper provides an insight into the many events that led to the succesful conclusion of the world's first complete food irradiation technology transfer project.

Status of food irradiation in the United States

NASA Astrophysics Data System (ADS)

Derr, Donald D.; Engel, Ronald E.

1993-07-01

The time immediately preceding the 8th International Meeting on Radiation Processing in September 1992 has been a landmark period for food irradiation in the United States. U.S. regulatory officials, industry and media representatives, and some consumer organizations share the opinion that radiation processing may be part of the solution to microbiological contamination of products of animal origin. Several new regulations being developed by U.S. regulatory agencies and being petitioned by industry groups are outlined. Renewed interest on the part of the U.S. Army in using irradiated foods in many of their nations is reviewed. The first commercial facility designed for food irradiation and two demonstration food irradiation facilities began operations early in 1992. The progress of these facilities is discussed. The North American Free Trade Agreement (NAFTA) and the Uruguay round of GATT negotiations may significantly lower barriers that impede international agricultural trade. International agreement on appropriate control and inspection procedures would eliminate unnecessary differences and improve mutual trust thus facilitating international trade in irradiated foods. The harmonization of radiation process practices, dosimetry standards, and other issues plays a very important role in meeting the provisions of trade agreeements. It is vitally important to address these issues early in the commercialization of food irradiation throughout the trading world. Some comments in that area are provided. Much has been done already to harmonize regulations and facilitate trade; but there is still much to be done. Regardless of how these issues are resolved, they will have a significant impact on the use of radiation processing for foods and the trade of irradiated foods all over the world.

Environmental application of cesium-137 irradiation technology: Sludges and foods

NASA Astrophysics Data System (ADS)

Sivinski, Jacek S.

Several activities have been undertaken to investigate and implement the use of the military byproduct cesium-137 in ways which benefit mankind. Gamma radiation from cesium-137 has been shown to be effective in reducing pathogens in sewage sludge to levels where reuse of the material in public areas meets current regulatory criteria for protection of public health. Food irradiation at doses of 10 kGy or less have been found by international expert committees to be wholesome and safe for human consumption. Cesium-137 can be used as a means of enhancing particular properties of various food commodities by means of sterilization, insect disinfestation, delayed senescence and ripening, and sprout inhibition. This paper discusses the U.S. Department of Energy Beneficial Uses Program research and engineering history, as well as current activities and future plans, relating to both sewage sludge and food irradiation.

Food irradiation: regulatory aspects in the Asia and Pacific region

NASA Astrophysics Data System (ADS)

Luckman, Gary James

2002-03-01

Irradiation treatment of food is becoming an increasingly accepted processing option for countries in the Asia Pacific region wishing to meet growing sanitary and phytosanitary requirements in international trade. There remain however, large differences between the regulatory requirements in the countries in this region. This paper gives an outline on existing food irradiation regulations in the separate countries of the Asia Pacific region. New developments such as the recent decision by the Australia New Zealand Food Authority to start assessing applications for food irradiation treatment are discussed. Australia's intention to regulate the export of food treated by irradiation will also be outlined. Details of the decision to harmonise food irradiation regulations by 13 countries in the Asia Pacific region based on conformance with Codex requirements is outlined. The likelihood of other Asia Pacific countries enacting similar harmonisation of their regulations will be examined. Future development such as certification of irradiation as a sanitary treatment for food are discussed. The expected result of these initiatives is a likely increase in irradiated foods traded within the Asia Pacific region.

Health protection and food preservation by gamma irradiation

NASA Technical Reports Server (NTRS)

1976-01-01

Results of several major studies on food systems for space missions beginning with Apollo 12 through Apollo-Soyuz and investigations of the application of irradiation to food for manned space flight are reported. The study of flight food systems involved the application of radurization (pasteurizing levels) doses of gamma irradiation to flour and bread supplied by Pepperidge Farms in advance of the missions. All flights from Apollo 12 through 17 carried irradiated fresh bread. On Apollo 17, cooperation with Natick Laboratories permitted the introduction of a ham sandwich using irradiated bread and irradiated sterile ham. Investigations centered on irradiated bread were conducted during the course of these missions. Studies were applied to the concept of improving fresh bread from the point of view of mold inhibition. The studies considered how irradiation could best be applied at what levels and on a variety of bread types. Throughout the studies of the application of gamma irradiation the emphasis was placed upon using low levels of irradiation in the pasteurizing or radurizing doses--under a Megarad. The primary goal was to determine if a public health benefit could be demonstrated using radurization along with food preservation and food quality improvements. The public health benefit would be parallel to that of pasteurization of milk as a concept. Publications are included providing the details of these observations, one dealing with the flour characteristics and the other dealing with the influence on fresh bread types. These demonstrate the major findings noted during the period of the studies examining bread.

RESULTS OF THE CANADIAN PILOT SCALE POTATO IRRADIATION PROGRAM

DOE Office of Scientific and Technical Information (OSTI.GOV)

None

1963-04-01

ABS>A potato irradiation program using a Mobile Cobalt-60 Irradiator was carried out in four provinces of Eastern Canada during the 1961-82 season in cooperation with twenty-six members of the potato industry. A total of 400 tons of potatoes was irradiated over a four months' period extending from October to February. Regular observations on both control and irradiated potatoes were conducted during storage by the Fruit and Vegetable Division of the Canada Department of Agriculture until final shipment to consumer markets or processing plants. The dose of 8,000 rads used in the program provided excellent control of sprouting in all storagesmore » regardless of variety, storage temperature, date of irradiation, method of storage or length of storage. When good material suitable for long term storage was irradiated and not mishandled during treatment, there was no effect on the rate of breakdown during storage. Irradiated potatoes were successfully processed into potato chips, instant mashed potato flakes, frozen french fries and pre-peeled fresh boilers. Irradiated potatoes were sold to Canadian consumers in the form of table stock and processed products. No complaints of any kind were received or reported regarding the acceptability of the irradiated potatoes. There was no unfavorable public reaction to the first irradiated food offered for sale in Canada. The results of the potato irradiation program have created a favorable climate for the future of potato irradiation in Canada. The operation of full scale irradiation facilities is envisaged within the next two years. (auth)« less

Automated detection of irradiated food with the comet assay.

PubMed

Verbeek, F; Koppen, G; Schaeken, B; Verschaeve, L

2008-01-01

Food irradiation is the process of exposing food to ionising radiation in order to disinfect, sanitise, sterilise and preserve food or to provide insect disinfestation. Irradiated food should be adequately labelled according to international and national guidelines. In many countries, there are furthermore restrictions to the product-specific maximal dose that can be administered. Therefore, there is a need for methods that allow detection of irradiated food, as well as for methods that provide a reliable dose estimate. In recent years, the comet assay was proposed as a simple, rapid and inexpensive method to fulfil these goals, but further research is required to explore the full potential of this method. In this paper we describe the use of an automated image analysing system to measure DNA comets which allow the discrimination between irradiated and non-irradiated food as well as the set-up of standard dose-response curves, and hence a sufficiently accurate dose estimation.

Food Irradiation Research and Technology

USDA-ARS?s Scientific Manuscript database

Food Irradiation is a safe and effective U.S. Food and Drug Administration (FDA) approved process that can be used to disinfest or delay the maturation of fruits and vegetables, improve the microbiological safety of shellfish, eggs, raw meat and poultry, spices, and seeds used for sprouting. FDA ap...

Food irradiation research and technology

USDA-ARS?s Scientific Manuscript database

Food Irradiation is a safe and effective U.S. Food and Drug Administration (FDA) approved process that can be used to disinfest or delay the maturation of fruits and vegetables, improve the microbiological safety of shellfish, eggs, raw meat and poultry, spices, and seeds used for sprouting. FDA ap...

Regulations on consume and commercialization of food irradiation in Mexico

NASA Astrophysics Data System (ADS)

Bustos Ramírez, Ma. Emilia; Jiménez Pérez, Jesús

1995-02-01

A Mexican standard for food irradiation is ready for final publication after the authority received and reviewed public comments of the project published in April 1994. The standard establish the radiation doses for different classes of food, based on ICGFI recommendations. Also included are controls for sampling, packaging, labelling, transportation, process inspection and accordance with international regulations. The results of the economical analysis of cost-benefit of the application of the standard show that the net present value is positive. The method of calculation is presented explaining the assumptions considered for the estimation of the total annual savings and surveillance costs. A final version of the research program report on radiation quarantine treatment of Mexican mangoes will be used for the petition to APHIS for the amendment of quarantine procedures to permit importation into the USA of irradiated products.

Shelf-stable food through high dose irradiation

NASA Astrophysics Data System (ADS)

Plaček, V.; Svobodová, V.; Bartoníček, B.; Rosmus, J.; Čamra, M.

2004-09-01

Irradiation of food with high doses (radappertization) is a way, how to prepare shelf-stable ready-to-eat food. The radappertization process requires that the food be heated at first to an internal temperature of at least 75°C to inactivate autolytic enzyme, which could cause the spoilage during storage without refrigeration. In order to prevent radiation induced changes in sensory properties (off flavors, odors, undesirable color change, etc.) the food was vacuum packed and irradiated in frozen state at -30°C or less to a minimum dose of 35 kGy. Such products have characteristics of fresh food prepared for eating even if they are stored for long time under tropical conditions. The wholesomeness (safety for consumption) has been confirmed during 40 years of testing. Within the NRI Řež 10 kinds of shelf-stable meat products have been prepared. The meat was cooked, vacuum packed in SiO x-containing pouch, freezed in liquid nitrogen and irradiated with electron beam accelerator. The microbial, chemical, and organoleptic properties have been tested.

High-dose irradiated food: Current progress, applications, and prospects

NASA Astrophysics Data System (ADS)

Feliciano, Chitho P.

2018-03-01

Food irradiation as an established and mature technology has gained more attention in the food industry for ensuring food safety and quality. Primarily used for phytosanitary applications, its use has been expanded for developing various food products for varied purposes (e.g. ready-to-eat & ready-to-cook foods, hospital diets, etc.). This paper summarized and analyzed the recent progress and application of high-dose irradiation and discussed its prospects in the field of food product development, its safety and quality.

Irradiated foods: current trends and technologies

USDA-ARS?s Scientific Manuscript database

Additional demands on keeping food safe and palatable through longer distribution chains have led industry executives to reconsider irradiation and other technologies as viable processing alternatives for many foods. Other intervention technologies (precision thermal, UV, and novel sanitizer formula...

Food irradiation: Special solutions for the immuno-compromised

NASA Astrophysics Data System (ADS)

Mohácsi-Farkas, Csilla

2016-12-01

Safety of food is particularly important for immuno-compromised patients, because these people are vulnerable to all sorts of infectious complications and foodborne pathogens as well, and even organisms normally considered non-pathogenic may cause problems. According to the guidelines published by the FDA, immunocompromised patients have to avoid high-risk foods, and advised to consume only pasteurized juice, milk or cheese, and well-cooked eggs, poultry, meat and fish. In the frame of an IAEA CRP the objective was to develop, in collaborations with the healthcare community, the use of irradiation to increase the variety, availability and acceptability of foods for immunocompromised, for example irradiated fresh produce (fruits, vegetables, salads) and ready-to-eat meals. Further aim was to widen the acceptance of irradiated foods by the healthcare and regulatory communities.

Flat Ge-doped optical fibres for food irradiation dosimetry

DOE Office of Scientific and Technical Information (OSTI.GOV)

Noor, N. Mohd; Jusoh, M. A.; Razis, A. F. Abdull

Exposing food to radiation can improve hygiene quality, germination control, retard sprouting, and enhance physical attributes of the food product. To provide for food safety, radiation dosimetry in irradiated food is required. Herein, fabricated germanium doped (Ge-doped) optical fibres have been used. The fibres have been irradiated using a gamma source irradiator, doses in the range 1 kGy to 10 kGy being delivered. Using Ge-doped optical fibres of variable size, type and dopant concentration, study has been made of linearity, reproducibility, and fading. The thermoluminescence (TL) yield of the fibres were obtained and compared. The fibres exhibit a linear dosemore » response over the investigated range of doses, with mean reproducibility to within 2.69 % to 8.77 %, exceeding the dose range of all commercial dosimeters used in evaluating high doses for the food irradiation industry. TL fading of the Ge-doped flat fibres has been found to be < 13%.« less

Flat Ge-doped optical fibres for food irradiation dosimetry

NASA Astrophysics Data System (ADS)

Noor, N. Mohd; Jusoh, M. A.; Razis, A. F. Abdull; Alawiah, A.; Bradley, D. A.

2015-04-01

Exposing food to radiation can improve hygiene quality, germination control, retard sprouting, and enhance physical attributes of the food product. To provide for food safety, radiation dosimetry in irradiated food is required. Herein, fabricated germanium doped (Ge-doped) optical fibres have been used. The fibres have been irradiated using a gamma source irradiator, doses in the range 1 kGy to 10 kGy being delivered. Using Ge-doped optical fibres of variable size, type and dopant concentration, study has been made of linearity, reproducibility, and fading. The thermoluminescence (TL) yield of the fibres were obtained and compared. The fibres exhibit a linear dose response over the investigated range of doses, with mean reproducibility to within 2.69 % to 8.77 %, exceeding the dose range of all commercial dosimeters used in evaluating high doses for the food irradiation industry. TL fading of the Ge-doped flat fibres has been found to be < 13%.

Food Irradiation Update and Cost Analysis

DTIC Science & Technology

1991-11-01

Natick). Significant contributions were made by Dr. Irwin Taub and Mr. Christopher Rees of the Technology Acquisition Division, Food Engineering...stability. 5 Food Irradiation Update C-ost Analysis I. Introduction In the book The Physioloqy of Taste (1825), one of the pioneers of gastronomy ...review of the utility that radiation preserved foods might offer the military food service system. To date, this technology has seen limited use in the

Progress and future tasks in food irradiation

DOE Office of Scientific and Technical Information (OSTI.GOV)

None

1973-09-01

Progress in the use of atomic energy for preserving food was reviewed at recent meetings of the Second International Symposium on Food Irradiation in India. The technical feasibility of radiation control was discussed with regard to the inhibition of sprouting in yams by gamma radiation; combined radiation and chemical treatment of potatoes and onions to prevent sprouting; effects of radiation on starch preparations and seasonings; radiation preservation of fish; radiation effects on bacteria; and control of insect pests. The importance of assessing the economic feasibility on the basis of practical, large-scale tests is emphasized. With regard to wholesomeness reports weremore » given of acute and chronic toxicity tests with irradiated wheat, shrimp, whole diets, beef, strawberries, mushrooms, and chicken. No harmful effects were observed following large-scale animal testing of irradiated complete diets. A summary of tasks ahead includes an assessment of economic benefits of food irradiation; criteria of public health acceptance; education of the public; and internationsl collaboration with the FAO and IAEA. (HLW)« less

Population survey of attitudes and beliefs regarding organic, genetically modified, and irradiated foods.

PubMed

Gwira Baumblatt, Jane A; Carpenter, L Rand; Wiedeman, Caleb; Dunn, John R; Schaffner, William; Jones, Timothy F

2017-03-01

Sales of organic foods are increasing due to public demand, while genetically modified (GM) and irradiated foods are often viewed with suspicion. The aim of this research was to examine consumer attitudes toward organic, GM and irradiated foods to direct educational efforts regarding their consumption Methods: A telephone survey of 1838 residents in Tennessee, USA was conducted regarding organic, GM, and irradiated foods. Approximately half of respondents (50.4%) purchased organic food during the previous 6 months ('consumers'). The most common beliefs about organic foods by consumers were higher cost (92%), and fewer pesticides (89%). Consumers were more likely than non-consumers to believe organic food tasted better (prevalence ratio 3.6; 95% confidence interval 3.02-4.23). A minority of respondents were familiar with GM foods (33%) and irradiated foods (22%). Organic food consumption is common in Tennessee, but knowledge about GM and irradiated foods is less common. Consumer health education should emphasize the benefits of these food options, and the safety of GM and irradiated foods.

ATF Neutron Irradiation Program Irradiation Vehicle Design Concepts

DOE Office of Scientific and Technical Information (OSTI.GOV)

Geringer, J. W.; Katoh, Yutai; Howard, Richard H.

The Japan Atomic Energy Agency (JAEA) under the Civil Nuclear Energy Working Group (CNWG) is engaged in a cooperative research effort with the U.S. Department of Energy (DOE) to explore issues related to nuclear energy, including research on accident-tolerant fuels and materials for use in light water reactors. This work develops a draft technical plan for a neutron irradiation program on the candidate accident-tolerant fuel cladding materials and elements using the High Flux Isotope Reactor (HFIR). The research program requires the design of a detailed experiment, development of test vehicles, irradiation of test specimens, possible post irradiation examination and characterizationmore » of irradiated materials and the shipment of irradiated materials to Japan. This report discusses the conceptual design, the development and irradiation of the test vehicles.« less

Food Irradiation: Is It Safe and Wholesome?

ERIC Educational Resources Information Center

Rebus, Shirley

1990-01-01

Addresses some of the major issues of food irradiation with respect to safety and wholesomeness, including formation of radiolytic products, effects on nutrients, prevention of food-borne illness, development of radiation-resistant bacteria, and formation of afaltoxins. (Author)

Safety evaluation of irradiated foods in China: A condensed report

DOE Office of Scientific and Technical Information (OSTI.GOV)

Yin, D.

1989-03-01

Eight trials, with 439 human volunteers who consumed irradiated foods including rice, potatoes, mushrooms, peanuts, and Chinese sausages, as well as diets composed of multiple irradiated foods (irradiated at dosages of 0.2 to 8 kGy) that accounted for 60-66% of the entire diet, were carried out for 2-3 months according to a unified protocol. No adverse effects on body weight, blood pressure, ECG, hematology, blood enzyme activities, serum lipids or blood or urine 17-hydroxycortisol contents and no chromosomal aberration of peripheral blood lymphocytes were found. It is especially worthwhile to note that there was no change in the polyploidy aftermore » consumption of irradiated diets. On the basis of these results and a comprehensive analysis of the physical and chemical characteristics of irradiated foods, temporary hygienic standards for irradiated rice, potatoes, onions, garlic, Chinese sausages, peanuts, and mushrooms were promulgated by the Chinese Ministry of Public Health.« less

Food Irradiation-A Technology at a Turning Point.

ERIC Educational Resources Information Center

Zurer, Pamela S.

1986-01-01

Food irradiation has been studied for years, but now with new Food and Drug Administration (FDA) approval of low-dose radiation, it may become a popular method to retard food spoilage. Radiolytic products, feeding studies, and nuclear issues are among the areas addressed. (JN)

Economics of food irradiation

NASA Astrophysics Data System (ADS)

Kunstadt, Peter; Eng, P.; Steeves, Colyn; Beaulieu, Daniel; Eng, P.

1993-07-01

The number of products being radiation processed worldwide is constantly increasing and today includes such diverse items as medical disposables, fruits and vegetables, spices, meats, seafoods and waste products. This range of products to be processed has resulted in a wide range of irradiator designs and capital and operating cost requirements. This paper discusses the economics of low dose food irradiation applications and the effects of various parameters on unit processing costs. It provides a model for calculating specific unit processing costs by correlating known capital costs with annual operating costs and annual throughputs. It is intended to provide the reader with a general knowledge of how unit processing costs are derived.

Food irradiation and airline catering.

PubMed

Preston, F S

1988-04-01

Food poisoning from contaminated airline food can produce serious consequences for airline crew and passengers and can hazard flight. While irradiation of certain foodstuffs has been practised in a number of countries for some years, application of the process has not been made to complete meals. This paper considers the advantages, technical considerations, costs and possible application to airline meals. In addition, the need to educate the public in the advantages of the process in the wake of incidents such as Chernobyl is discussed.

Food Safety for Healthy Missouri Families: Evaluation of Program Effectiveness.

ERIC Educational Resources Information Center

Comer, Marcus M.

2002-01-01

The food safety knowledge of 22 inner-city Missouri youth from low-income families was assessed before and after a 4-week summer program. Posttest results showed dramatic changes in beliefs. However, topics such as irradiation, eating raw cookie dough, and safety of produce in grocery stores showed little change. (SK)

Particular applications of food irradiation fresh produce

NASA Astrophysics Data System (ADS)

Prakash, Anuradha

2016-12-01

On fresh fruits and vegetables, irradiation at low and medium dose levels can effectively reduce microbial counts which can enhance safety, inhibit sprouting to extend shelf-life, and eliminate or sterilize insect pests which can serve to facilitate trade between countries. At the dose levels used for these purposes, the impact on quality is negligible. Despite the fact that regulations in many countries allow the use of irradiation for fresh produce, the technology remains under-utilized, even in the light of an increase in produce related disease outbreaks and the economic benefits of extended shelf life and reduced food waste. Putative concerns about consumer acceptance particularly for produce that is labeled as irradiated have deterred many companies from using irradiation and retailers to carry irradiated produce. This section highlights the commercial use of irradiation for fresh produce, other than phytosanitary irradiation which is covered in supplementary sections.

Experimental electron beam irradiation of food and the induction of radioactivity.

PubMed

Findlay, D J; Parsons, T V; Sene, M R

1992-05-01

Samples of chicken, prawns, cheeses and spices were irradiated on the Harwell electron linear accelerator HELIOS at 20 MeV to assess mechanisms for the induction of radioactivity. The induced radioactivity was measured using a lead shielded Ge(Li) gamma-ray spectrometer, and the results were compared with activities calculated on the basis of photoneutron and photoproton reactions induced by real and virtual photons. In general, there was good agreement. Bounds were also placed on the induction of radioactivity by capture of neutrons produced in the food samples themselves. Further, the data were used to assess the effects of a gross malfunction of an electron beam irradiation facility; after 1 day, the specific activity of food samples irradiated to 10 kGy at 20 MeV was approximately 0.01 Bq g-1. In addition, food samples were also irradiated at 10 MeV, and irradiated and control samples were analysed for microbiological burden. Reductions in the microbiological burden of the food samples by factors consistent with those found in previous measurements were found.

Economics of food irradiation: Comparison between electron accelerators and cobalt-60

NASA Astrophysics Data System (ADS)

Morrison, R. M.

The Codex Alimentarius Commission's proposed international standard permits three types of ionizing radiation to be used on foods: gamma rays from radioactive cobalt-60 or cesium-137, high energy electrons, and x-rays. The latter two types of radiation are produced by electron accelerators powered by electricity. Unlike gamma rays and x-rays which can penetrate pallet loads of foods, electrons of the allowed energy levels only penetrate 1 to 3 inches when irradiated from one side. Thus, electrons are limited to treating the surface of foods or foods in thin packages or a shallow stream of grains, powders, or liquids. Average costs per kilogram (kg) of irradiating selected foods are similar for the electron accelerator and cobalt-60 irradiators analyzed in this study, but initial investment costs generally vary by U.S. $1 million. Irradiation treatment costs range from 1 to 15 U.S. cents per kg for the foods and annual volumes examined with larger volumes having lower treatment costs. Cobalt-60 is less expensive than electrons when annual volumes are below 23 million kgs. For radiation source requirements above the equivalent of about 1 million curies of cobalt-60, electrons become more economical. The largest differences in costs occur with the papaya irradiators where using x-rays to penetrate the fruit is more expensive than using cobalt-60.

Chemical and biological techniques for identifying irradiated foods and food constituents-carbonyls and 2-deoxygluconic acid

DOE Office of Scientific and Technical Information (OSTI.GOV)

Schubert, J.; Esterbauer, H.

1973-01-01

From international colloquium: the identification of irradiated foodstuffs; Karlsruhe, Germany (24 Oct 1973). New microbiological and chemical procedures are described for the detection, concentration, and identification of compounds produced in irradiated foods. The microbiological method employs an equation, by which inhibition of cell growth is expressed in a simple, economic, and consistent manner for identification of different classes of growth inhibitors using a single growth index, namely, concentration of substance at which time needed for log phase cells to double is ten times the controls. The chemical procedure permits carbonyl compounds to be spectrophotometrically determined in the presence of carbohydratesmore » without prior separation. The G(carbonyl) yields have been measured in irradiated hexoses and disaccharide solutions in the presence and absence of OH scavengers (KI and formate) and e/sub aq/ scavengers (N/sub 2/O). It has been demonstrated that the cytotoxic carbonyls produced upon carbohydrate irradiation are dicarbonyl sugars which convert to alpha , BETA -unsaturated carbonyl sugars by enolization or dehydration upon heating. Carbonyl yields in various irradiated foods are reported (e.g., strawberries: G = 2.2 and beef, G = 0.8). Both the carbonyl and microbiological techniques are uniquely applicable to the identification of non- volative compounds produced in irradiated foods. By anion exchange, we can rapidly separate enolizable carbonyls and 2-deoxygluconic acid from neutrnl sugars and obtain concentration factors of 50-fold and greater, thus enabling us to differentiate irradiated from nonirradiated foods at low radiation doses (approximately 1 Krad). (GE)« less

21 CFR 179.45 - Packaging materials for use during the irradiation of prepackaged foods.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Packaging materials for use during the irradiation... OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) IRRADIATION IN THE... materials for use during the irradiation of prepackaged foods. The packaging materials identified in this...

21 CFR 179.45 - Packaging materials for use during the irradiation of prepackaged foods.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Packaging materials for use during the irradiation... OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) IRRADIATION IN THE... materials for use during the irradiation of prepackaged foods. The packaging materials identified in this...

21 CFR 179.45 - Packaging materials for use during the irradiation of prepackaged foods.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Packaging materials for use during the irradiation... OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) IRRADIATION IN THE... materials for use during the irradiation of prepackaged foods. The packaging materials identified in this...

21 CFR 179.45 - Packaging materials for use during the irradiation of prepackaged foods.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Packaging materials for use during the irradiation... OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) IRRADIATION IN THE... materials for use during the irradiation of prepackaged foods. The packaging materials identified in this...

76 FR 20509 - Irradiation in the Production, Processing, and Handling of Food

Federal Register 2010, 2011, 2012, 2013, 2014

2011-04-13

.... FDA-1998-F-0072] (Formerly 98F-0165) Irradiation in the Production, Processing, and Handling of Food..., Irradiation in the Production, Processing, and Handling of Food (21 CFR part 179), to provide for the safe use... irradiation of fresh shell eggs for the reduction of Salmonella at doses not to exceed 3.0 kiloGray (kGy...

Training Manual on Food Irradiation Technology and Techniques.

ERIC Educational Resources Information Center

United Nations Food and Agriculture Organization, Rome (Italy).

This training manual consists of two parts. The first covers general information and outlines various applications of food irradiation technology. The second section details laboratory exercises used to demonstrate the principles of radiation processing and the effects of radiation treatment on certain types of food. The chapters outline…

Food irradiation: after 35 years, have we made progress. A government perspective.

PubMed

Young, Alvin L

2003-01-01

The use of irradiation to improve the safety, protect the nutritional benefits, and preserve the quality of fresh and processed foods is a well established and proven technology. Over the past 35 years, the United States Government has invested in the science to confirm safety and in the technology to show application. The United States Department of Agriculture (USDA) and the Food and Drug Administration have approved sources of ionizing radiation for the treatment of foods, and their application to most meats, fruits, vegetables, and spices. Despite the value of this technology to the food industry and to the health and welfare of the public, only minimal application of this technology occurs. This underscores the importance of increasing the public's understanding of radiation risks relative to other hazards. Accordingly, in 1995, the Committee on Interagency Radiation Research and Policy Coordination of the Executive Office of the President made recommendations for the creation of a centralized National Radiation Information Center that would work closely with Federal departments and agencies in responding to public queries about radiation issues and Federal programs. This article updates a commentary published in 1996 (Young 1996). In the past six years, some progress has been made, including the establishment of a government operated Food Irradiation Information Center, and the completion of final rule making by USDA, thus permitting the safe treatment of meats and poultry. Despite these actions, little progress has been made on the public acceptance of this technology. The need for an informed public and for a better understanding of risks, i.e., risk communication, is noted.

21 CFR 179.45 - Packaging materials for use during the irradiation of prepackaged foods.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Packaging materials for use during the irradiation... OF HEALTH AND HUMAN SERVICES (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF... irradiation of prepackaged foods. The packaging materials identified in this section may be safely subjected...

Food irradiation development in Pakistan

NASA Astrophysics Data System (ADS)

Khan, I.

The large scale trials were held to extend the storage life of potatoes, onions and dry fruits by gamma radiation. It was concluded that radiation preservation of potatoes and onions was much cheaper as compared to conventional methods. A dose of 1 kGy can control the insects in dry fruits and nuts. The consumers' acceptability and market testing performed during the last four years are also conducive to the commercialization of the technology in this country. The Government of Pakistan has accorded clearance for the irradiation of some food items like potatoes, onions, garlic and spices for human consumption. The Pakistan Radiation Services (PARAS), the commercial irradiator (200 Kci) at Lahore, has already started functioning in April, 1987. It is planned to start large scale sterilization of spices by gamma radiation in PARAS shortly.

Construction and validation of a psychometric scale to measure awareness on consumption of irradiated foods.

PubMed

Rusin, Tiago; Araújo, Wilma Maria Coelho; Faiad, Cristiane; Vital, Helio de Carvalho

2017-01-01

Although food irradiation has been used to ensure food safety, most consumers are unaware of the basic concepts of irradiation, misinterpreting information and demonstrating a negative attitude toward food items treated with ionizing radiation. This research is aimed at developing a tool to assess the awareness on the consumption of irradiated food. The sample was composed by employees from different social classes and school levels of Brazilian universities, who reflect the end-users of the irradiated foods, representative of the views of lay consumers. The total number of respondents was 614. In order to assess the Awareness Scale on Consumption of Irradiated Foods (ASCIF), an instrument has been developed and submitted to semantic tests and judge's validation. The instrument, that included 32 items, contemplated four construct factors: concepts (6 items), awareness (10 items), labeling (7 items) and safety of Irradiated foods (9 items). The data were collected by electronic means, through the site . By using exploratory factorial analysis (EFA) 4 factors have been found. They summarize the 31 items included. These factors account for 64.32% of the variance of the items and the internal consistency of the factors has been deemed good. An Exploratory Structural Equation Modeling (ESEM) was conducted to evaluate the factor structure of the instrument. The proposed instrument has been found to meet consistency criteria as an efficient tool for indicating assessing potential challenges and opportunities for the irradiated food markets.

Construction and validation of a psychometric scale to measure awareness on consumption of irradiated foods

PubMed Central

2017-01-01

Although food irradiation has been used to ensure food safety, most consumers are unaware of the basic concepts of irradiation, misinterpreting information and demonstrating a negative attitude toward food items treated with ionizing radiation. This research is aimed at developing a tool to assess the awareness on the consumption of irradiated food. The sample was composed by employees from different social classes and school levels of Brazilian universities, who reflect the end-users of the irradiated foods, representative of the views of lay consumers. The total number of respondents was 614. In order to assess the Awareness Scale on Consumption of Irradiated Foods (ASCIF), an instrument has been developed and submitted to semantic tests and judge’s validation. The instrument, that included 32 items, contemplated four construct factors: concepts (6 items), awareness (10 items), labeling (7 items) and safety of Irradiated foods (9 items). The data were collected by electronic means, through the site . By using exploratory factorial analysis (EFA) 4 factors have been found. They summarize the 31 items included. These factors account for 64.32% of the variance of the items and the internal consistency of the factors has been deemed good. An Exploratory Structural Equation Modeling (ESEM) was conducted to evaluate the factor structure of the instrument. The proposed instrument has been found to meet consistency criteria as an efficient tool for indicating assessing potential challenges and opportunities for the irradiated food markets. PMID:29220375

ATF Neutron Irradiation Program Technical Plan

DOE Office of Scientific and Technical Information (OSTI.GOV)

Geringer, J. W.; Katoh, Yutai

The Japan Atomic Energy Agency (JAEA) under the Civil Nuclear Energy Working Group (CNWG) is engaged in a cooperative research effort with the U.S. Department of Energy (DOE) to explore issues related to nuclear energy, including research on accident-tolerant fuels and materials for use in light water reactors. This work develops a draft technical plan for a neutron irradiation program on the candidate accident-tolerant fuel cladding materials and elements using the High Flux Isotope Reactor (HFIR). The research program requires the design of a detailed experiment, development of test vehicles, irradiation of test specimens, possible post-irradiation examination and characterization ofmore » irradiated materials and the shipment of irradiated materials to JAEA in Japan. This report discusses the technical plan of the experimental study.« less

Food Irradiation Using Electron Beams and X-Rays

NASA Astrophysics Data System (ADS)

Miller, Bruce

2003-04-01

In this presentation we will discuss the technology of food irradiation using electron accelerators. Food irradiation has generally come to describe the use of ionizing radiation to decrease the population of, or prevent the growth of, undesirable biological organisms in food. The many beneficial applications include insect disinfestation, sprouting inhibition, delayed ripening, and the enhanced safety and sterilization of fresh and frozen meat products, seafood, and eggs. With special regard to food safety, bacteria such as Salmonella enteridis, Listeria monocytogenes, Campylobacter jejuni and Escherichia coli serotype O157:H7 are the primary causes of food poisoning in industrialized countries. Ionizing doses in the range of only 1-5 kilogray (kGy) can virtually eliminate these organisms from food, without affecting the food's sensory and nutritional qualities, and without inducing radioactivity. The key elements of an accelerator-based irradiation facility include the accelerator system, a scanning system, and a material handling system that moves the product through the beam in a precisely controlled manner. Extensive radiation shielding is necessary to reduce the external dose to acceptable levels, and a safety system is necessary to prevent accidental exposure of personnel during accelerator operation. Parameters that affect the dose distribution must be continuously monitored and controlled with process control software. The choice of electron beam vs x-ray depends on the areal density (density times thickness) of the product and the anticipated mass throughput. To eliminate nuclear activation concerns, the maximum kinetic energy of the accelerator is limited by regulation to 10 MeV for electron beams, and 5 MeV for x-rays. From penetration considerations, the largest areal density that can be treated by double-sided electron irradiation at 10 MeV is about 8.8 g/cm2. Products having greater areal densities must be processed using more penetrating x-rays. The

The specifics of dosimetry for food irradiation applications

NASA Astrophysics Data System (ADS)

Kuntz, Florent; Strasser, Alain

2016-12-01

Dose measurement applied to food irradiation is obviously a very important and critical aspect of this process. It is described in many standards and guides. The application of appropriate dosimetry tools is explained. This helps to ensure traceability of this measurement and number of dosimeters available on the market are well studied even though theirs response should be characterized while used in routine processing conditions. When employed in low energy radiation fields, these dosimeters may exhibit specific response compared to the usual Cobalt 60 source irradiation. Traceable calibration or correction factor assessment of this energy dependency is mandatory. It is to mention that the absorbed dose is measured in the dosimeter itself and unfortunately not in/on the food product. However, existing dosimetry systems fulfill all relevant requirements.

A Review of the Quality and Safety of Irradiated Food.

DTIC Science & Technology

1987-01-01

Construction or Planned.................16 Figure 4: Changes in the Levels of Certain Vitamins in Different Meats Irradiated at High Doses..........24...In the twenty year5 prior to this action, irradiation had been approved for wheat, wheat products, and white potatoes but the process wa- * never used...restriu-t the ujse of . this process or require some type ol labeling. Conumri %>:~ concern about the safety and quality of irradiated food - ha

78 FR 27303 - Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food; Electron...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-05-10

...-0178] Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food; Electron Beam and X-Ray Sources for Irradiation of Poultry Feed and Poultry Feed Ingredients AGENCY: Food and... amending the regulations for irradiation of animal feed and pet food to provide for the safe use of...

77 FR 27586 - Irradiation in the Production, Processing and Handling of Food

Federal Register 2010, 2011, 2012, 2013, 2014

2012-05-11

.... FDA-1999-F-0021; formerly 1999F-2673] Irradiation in the Production, Processing and Handling of Food... petition (FAP 9M4673) submitted by Caudill Seed Co., Inc., to amend the regulations in part 179 Irradiation... irradiation of seeds for sprouting to control microbial pathogens in alfalfa and other sprouting seeds at an...

Petitioning process for irradiated foods and animal feeds in North America

NASA Astrophysics Data System (ADS)

Marcotte, Michelle; Kunstadt, Peter

1993-07-01

The lack of sufficient regulatory approvals continues to delay the commercial application of food irradiation in several countries. Often, the regulatory approval process itself appears too challenging and approvals are not even requested. We believe that petitions can be successful and want to encourage interested parties to submit good quality approval petitions to the regulatory authorities. The objective of this paper is to review petition requirements so that researchers and companies in other countries will be able to prepare petitions requesting approval for the import and sale of irradiated foods into North America.

Conclusions from the last five years of experiments in the field of food irradiation in Hungary

NASA Astrophysics Data System (ADS)

Kálmán, B.

For the beginning of the eighties Hungary was ready to introduce the radiation technology in the food industry and the authority of the country decided to establish a joint venture to use this technology in large scale. AGROSTER Co started to irradiate food packaging material and some type of spices for the meat industry. The policy of the AGROSTER was to increase the irradiated food items very slowly from one year to another and the same time using a good, marketing to convince of the all interested persons about the benefit of the food irradiation technology in Hungary. A gamma irradiator is used by this company which was built for application research since this plant was very useful in this initial stage in spite of the low source efficiency. It can be said the used step by step strategy of AGROSTER was very success because in the last year the radiation capacity of its gamma facility was used as much as possible to irradiate food items and the government of Hungary recognized the benefit of this technology and gives financial assistance to establish a large commercial gamma irradiator in Budapest.

Techno-commercial aspects of food irradiation in India

NASA Astrophysics Data System (ADS)

Sharma, Arun; Madhusoodanan, P.

2012-08-01

Research and development work has been carried out at Food Technology Division of Bhabha Atomic Research Center for more than past fifty years. After establishing potential commercial applications, a lot of time and efforts were spent on proving the wholesomeness and nutritional adequacy of irradiated foods. The first approval from health authorities came in 1994 for processing potato, onion and spices. Additional commodities were approved in 1998 and 2001, bringing the list of commodities to more than 20. Two technology demonstration plants were set up by the government, one for high dose applications like microbial decontamination of spices and dry vegetables in 2000, and another for low dose applications, like sprout inhibition and insect disinfestation, in 2003. In 2004, irradiation was approved as a quarantine measure. This enabled export of mango to USA after a gap of 18 years in 2007. More than a dozen plants have now been set up by private entrepreneurs in the country.

Irradiation of northwest agricultural products

NASA Astrophysics Data System (ADS)

Eakin, D. E.; Tingey, G. I.

1985-02-01

Irradiation of food for disinfestation and preservation is increasing in importance because of increasing restrictions on various chemical treatments. Irradiation treatment is of particular interest in the Northwest because of a growing supply of agricultural products and the need to develop new export markets. Several products have, or could potentially have, significant export markets if stringent insect ocntrol procedures are developed and followed. Due to the recognized potential benefits of irradiation, this program was conducted to evaluate the benefits of using irradiation on Northwest agricultural products. Commodities currently included in the program are cherries, apples, asparagus, spices, hay, and hides.

Food Assistance Programs and Child Health

ERIC Educational Resources Information Center

Gundersen, Craig

2015-01-01

Food assistance programs--including the Supplemental Nutrition Assistance Program (SNAP, or food stamps), the National School Lunch Program, and the School Breakfast Program--have been remarkably successful at their core mission: reducing food insecurity among low-income children. Moreover, writes Craig Gundersen, SNAP in particular has also been…

Effect of γ-irradiation on commercial polypropylene based mono and multi-layered retortable food packaging materials

NASA Astrophysics Data System (ADS)

George, Johnsy; Kumar, R.; Sajeevkumar, V. A.; Sabapathy, S. N.; Vaijapurkar, S. G.; Kumar, D.; Kchawahha, A.; Bawa, A. S.

2007-07-01

Irradiation processing of food in the prepackaged form may affect chemical and physical properties of the plastic packaging materials. The effect of γ-irradiation doses (2.5-10.0 kGy) on polypropylene (PP)-based retortable food packaging materials, were investigated using Fourier transform infrared (FTIR) spectroscopic analysis, which revealed the changes happening to these materials after irradiation. The mechanical properties decreased with irradiation while oxygen transmission rate (OTR) was not affected significantly. Colour measurement indicated that Nylon 6 containing multilayer films became yellowish after irradiation. Thermal characterization revealed the changes in percentage crystallinity.

Combination irradiation treatments for food safety and phytosanitary uses

USDA-ARS?s Scientific Manuscript database

Combination of irradiation treatment with other preservation techniques is of potential importance in enhancing the effectiveness and reducing the energy or dose requirement for destroying food borne illness and spoilage organisms while retaining or improving product quality. Phytosanitary irradiati...

Analysis of food irradiation education for elementary, middle, and high school students for three years in South Korea

PubMed Central

Choi, Yoonseok; Kim, Jaerok

2016-01-01

BACKGROUND/OBJECTIVES The current South Korean government policy on food irradiation technology should be reformed based on an in-depth investigation of the communications aspect, because the issue is no longer of a technological nature, given the proven safety and efficacy of the processes. SUBJECTS/METHODS The target population of the education program consisted of elementary, middle, and high school students attending 310 schools in South Korea (2013: 63 schools, 2014: 104 schools, 2015: 143 schools). Data subjected to analysis were 13,327 pre-education and 12,641 post-education questionnaires received from 7,582 elementary, 2,671 middle, and 3,249 high school students who participated in the education program from May 2012 to April 2015 (n = 12,831), after the exclusion of inadequately filled-in questionnaires. RESULTS Analysis of the three-year educational effect trend was conducted by comparing levels of variables before and after food radiation education. The analysis yielded the finding that the post-education levels were significantly higher for all variables. That is, for interest in education, perception (necessity, safety, subjective knowledge, and information acquisition), objective knowledge, and attitude, with the sole exception of objective knowledge in 2013. CONCLUSIONS Given that post-education levels of perception, knowledge, and attitude concerning irradiated foods increased considerably compared to pre-education levels, behavior change should be induced by providing continuous education to enhance, these primary variables. PMID:27087909

Analysis of food irradiation education for elementary, middle, and high school students for three years in South Korea.

PubMed

Choi, Yoonseok; Kim, Jaerok; Han, Eunok

2016-04-01

The current South Korean government policy on food irradiation technology should be reformed based on an in-depth investigation of the communications aspect, because the issue is no longer of a technological nature, given the proven safety and efficacy of the processes. The target population of the education program consisted of elementary, middle, and high school students attending 310 schools in South Korea (2013: 63 schools, 2014: 104 schools, 2015: 143 schools). Data subjected to analysis were 13,327 pre-education and 12,641 post-education questionnaires received from 7,582 elementary, 2,671 middle, and 3,249 high school students who participated in the education program from May 2012 to April 2015 (n = 12,831), after the exclusion of inadequately filled-in questionnaires. Analysis of the three-year educational effect trend was conducted by comparing levels of variables before and after food radiation education. The analysis yielded the finding that the post-education levels were significantly higher for all variables. That is, for interest in education, perception (necessity, safety, subjective knowledge, and information acquisition), objective knowledge, and attitude, with the sole exception of objective knowledge in 2013. Given that post-education levels of perception, knowledge, and attitude concerning irradiated foods increased considerably compared to pre-education levels, behavior change should be induced by providing continuous education to enhance, these primary variables.

An Experimental Guide for Personnel Training Requirements of Technicians in Future Food Irradiation Technology Industries. Final Report.

ERIC Educational Resources Information Center

Stiles, Philip G.

With increasing requirements for food free from microbiological health hazards plus extended shelf life of refrigerated and nonrefrigerated foods, many persons will need fundamental training in irradiation techniques and methods of handling irradiated food. Special training needs and criteria for training were defined by conducting interviews with…

The Relationship between Attitudes, Knowledge, and Demographic Variables of High School Teachers Regarding Food Irradiation

ERIC Educational Resources Information Center

Thompson, B. M.; Ribera, K. P.; Wingenbach, G. J.; Vestal, T. A.

2007-01-01

The purpose of this study was to use a validated instrument to determine the attitudes and knowledge of high school teachers regarding food irradiation, and to determine the correlations among their knowledge and attitudes and certain demographic variables. Knowledge and attitudes about food irradiation were measured in selected high school family…

Methods for routine control of irradiated food: Determination of the irradiation status of shellfish by thermoluminescence analysis

NASA Astrophysics Data System (ADS)

Schreiber, G. A.; Hoffmann, A.; Helle, N.; Bögl, K. W.

1994-06-01

In some countries, clearance has been given for treating certain types of shellfish by ionizing radiation in order to increase the shelf-life and to reduce health hazards which might be caused by contaminating microorganisms. In the present study, thermoluminescence (TL) analysis was used to examine the irradiation status of shellfish products purchased from local suppliers. For analysis minerals were isolated from the guts of the animals. Although on none of the examined products an irradiation treatment prior to analysis could be shown, the results obtained on non-irradiated and irradiated products have revealed that irradiation within the commercially used dose range can clearly be detected. Already first glow TL intensities of minerald indicated irradiation treatments. Normalized TL signals of non-irradiated and irradiated samples were clearly separated. By calculation of differences of TL intensities and TL signals between non-irradiated and irradiated samples in dependency of integration temperature an optimized integration area for glow curves was determined. The result of this study agree well with results obtained by two large-scale intercomparisons between food control laboratories to detect irradiation treatment of spices and herbal products as well as of fruit and vegetables by TL analysis of contaminating minerals.

Knowledge and Attitudes of Selected Home Economists toward Irradiation in Food Preservation.

ERIC Educational Resources Information Center

Johnson, Faye C. Stucy

1990-01-01

A survey of the knowledge and attitudes of 485 California home economists toward the use of irradiation to preserve food revealed that they lacked the knowledge although they had a positive attitude toward it. An interactive teleconference on irradiation increased positive attitudes and improved knowledge. (JOW)

Hybrid Food Preservation Program Improves Food Preservation and Food Safety Knowledge

ERIC Educational Resources Information Center

Francis, Sarah L.

2014-01-01

The growing trend in home food preservation raises concerns about whether the resulting food products will be safe to eat. The increased public demand for food preservation information led to the development of the comprehensive food preservation program, Preserve the Taste of Summer (PTTS). PTTS is a comprehensive hybrid food preservation program…

77 FR 71312 - Irradiation in the Production, Processing and Handling of Food

Federal Register 2010, 2011, 2012, 2013, 2014

2012-11-30

... consumption, the Agency must identify the various effects that may result from irradiating the food and assess..., and fish) were irradiated under such conditions, there would be no deleterious effect on the total... foodborne pathogens and extend shelf-life. \\1\\ For the purpose of this final rule, refrigeration temperature...

Using education on irradiated foods to change behavior of Korean elementary, middle, and high school students

PubMed Central

Kim, Jaerok; Choi, Yoonseok

2014-01-01

BACKGROUND/OBJECTIVES Educational interventions targeted food selection perception, knowledge, attitude, and behavior. Education regarding irradiated food was intended to change food selection behavior specific to it. SUBJECTS AND METHODS There were 43 elementary students (35.0%), 45 middle school students (36.6%), and 35 high school students (28.5%). The first step was research design. Educational targets were selected and informed consent was obtained in step two. An initial survey was conducted as step three. Step four was a 45 minute-long theoretical educational intervention. Step five concluded with a survey and experiment on food selection behavior. RESULTS As a result of conducting a 45 minute-long education on the principles, actual state of usage, and pros and cons of irradiated food for elementary, middle, and high-school students in Korea, perception, knowledge, attitude, and behavior regarding the irradiated food was significantly higher after the education than before the education (P < 0.000). CONCLUSIONS The behavior of irradiated food selection shows high correlation with all variables of perception, knowledge, and attitude, and it is necessary to provide information of each level of change in perception, knowledge, and attitude in order to derive proper behavior change, which is the ultimate goal of the education. PMID:25324942

Inactivation of Enterobacter sakazakii, Bacillus cereus, and Salmonella typhimurium in powdered weaning food by electron-beam irradiation

NASA Astrophysics Data System (ADS)

Hong, Yun-Hee; Park, Ji-Yong; Park, Jong-Hyun; Chung, Myong-Soo; Kwon, Ki-Sung; Chung, Kyungsook; Won, Misun; Song, Kyung-Bin

2008-09-01

Inactivation of Enterobacter sakazakii, Bacillus cereus, and Salmonella typhimurium were evaluated in powdered weaning food using electron-beam irradiation. E. sakazakii, B. cereus, and S. typhimurium were eliminated by irradiation at 16, 8, and 8 kGy, respectively. The D10-vlaues of E. sakazakii, B. cereus, and S. typhimurium inoculated on powdered weaning food were 4.83, 1.22, and 0.98 kGy, respectively. The results suggest that electron-beam irradiation should inhibit the growth of pathogenic bacteria on baby food without impairing qualities.

Evaluating a food bank recipe-tasting program.

PubMed

Keller-Olaman, Susan J; Edwards, Vicki; Elliott, Susan J

2005-01-01

Food banks mitigate immediate food insecurity, but their ability to promote healthy nutrition is constrained by how often recipients may visit and the range of foods available. In a descriptive study, a formative evaluation was completed of a combined heart-healthy recipe-tasting and education program that aims to promote healthy eating knowledge and skills in a group of food bank recipients in Hamilton, Ontario. Fifty-five adults were surveyed about food bank attendance, program awareness, perceived enhancement of knowledge and skills, and suggestions for program improvement. Most participants (73%) were positive about the program, and 91% wanted the program to continue. In addition, 78% would prepare the recipes sampled. In contrast, program awareness and planning food bank visits to coincide with the program were generally low. Food banks are potential sites for effective nutrition promotion programs. To reach more recipients, more frequent implementation and seeking the use of a designated room are suggested for the current program. The findings also suggest that the sampling approach to promoting healthy eating to food bank recipients deserves further study. For example, monitoring the selection of featured recipe ingredients would be a useful indicator of behaviour.

Heavy-Section Steel Irradiation Program

DOE Office of Scientific and Technical Information (OSTI.GOV)

Rosseel, T.M.

2000-04-01

Maintaining the integrity of the reactor pressure vessel (RPV) in a light-water-cooled nuclear power plant is crucial in preventing and controlling severe accidents that have the potential for major contamination release. Because the RPV is the only key safety-related component of the plant for which a redundant backup system does not exist, it is imperative to fully understand the degree of irradiation-induced degradation of the RPV's fracture resistance that occurs during service. For this reason, the Heavy-Section Steel Irradiation (HSSI) Program has been established.

Irradiation in the production, processing and handling of food. Final rule.

PubMed

2012-11-30

The Food and Drug Administration (FDA) is amending the food additive regulations to increase the maximum dose of ionizing radiation permitted in the treatment of poultry products, to include specific language intended to clarify the poultry products covered by the regulations, and to remove the limitation that any packaging used during irradiation of poultry shall not exclude oxygen. This action is in response to a petition filed by the U.S. Department of Agriculture, Food Safety and Inspection Service (USDA/FSIS).

Selection of specimen types for irradiation surveillance programs

DOE Office of Scientific and Technical Information (OSTI.GOV)

Varga, T.; Njo, D.H.

1981-10-01

Recent trends in coping with embrittlement problems in reactor pressure vessels (RPVs) show two main directions of development: (1) improvement of the vessel materials and (2) limitations of fluence over the design life of the RPV. For several reasons, however, adequate irradiation surveillance programs are still considered to be necessary in the future, despite possible improvements resulting from such research activities. Since the introduction of linear elastic fracture mechanics (LEFM) and elastic-plastic fracture mechanics, (EPFM), irradiation surveillance programs show a trend towards direct measurement of fracture toughness, in addition to relying on the conventional nil-ductility transition temperature (NDTT) shift asmore » a relative measure of embrittlement. Some basic considerations concerning the selection of specimen types for irradiation surveillance programs and some technical aspects of currently used speciment types are discussed.« less

Food irradiation dosimetry by opti-chromic technique

NASA Astrophysics Data System (ADS)

Zhan-Jun, Liu; Radak, B. B.; McLaughlin, W. L.

The measurement of gamma-radiation quantities, e.g., absorbed dose in materials such as water, plastics, foodstuffs, is a convenient means of quality assurance in radiation processing. A new dosimetry system, called the "Opti-Chromic" dosimeter, is commercially available in large batches for use as a routine measurement system in the absorbed dose range 10 to 2x10 4 Gy. This dose range covers most food irradiation applications. A statistical evaluation was made of the reproducibility of this dosimeter for measuring doses appropriate for the disinfestation and shelf-life extension of many foods, namely 10 to 2x10 3 Gy. In addition, the small dosimeters were used to map absorbed dose distributions in boxes of foods having four different bulk densities (grapefruit, lemons, peanuts, and wheat bran). It is demonstrated that the dosimeters are rugged and stable enough to be used over a wide temperature and humidity range, and, in fact, can be placed in such environments as the inside of citrus fruits without adverse effects on their ability to give satisfactory dose assessment.

Detection of Irradiation Treatment of Foods Using DNA `Comet Assay'

NASA Astrophysics Data System (ADS)

Khan, Hasan M.; Delincée, Henry

1998-06-01

Microgel electrophoresis of single cells (DNA comet assay) has been investigated to detect irradiation treatment of some food samples. These samples of fresh and frozen rainbow trout, red lentil, gram and sliced almonds were irradiated to 1 or 2 kGy using 10 MeV electron beam from a linear accelerator. Rainbow trout samples yielded good results with samples irradiated to 1 or 2 kGy showing fragmentation of DNA and, therefore, longer comets with no intact cells. Unirradiated samples showed shorter comets with a significant number of intact cells. For rainbow trout stored in a freezer for 11 days the irradiated samples can still be discerned by electrophoresis from unirradiated samples, however, the unirradiated trouts also showed some longer comets besides some intact cells. Radiation treatment of red lentils can also be detected by this method, i.e. no intact cells in 1 or 2 kGy irradiated samples and shorter comets and some intact cells in unirradiated samples. However, the results for gram and sliced almond samples were not satisfactory since some intact DNA cells were observed in irradiated samples as well. Probably, incomplete lysis has led to these deviating results.

Research trends with food irradiation in Japan (in Japanese)

DOE Office of Scientific and Technical Information (OSTI.GOV)

Sato, T.

Potatoes and onions are irradiated to prevent their germination for 8 months after harvest. Twenty-seven tons of potatoes were exposed to /sup 60/Co gamma irradiation at a dose rate of 7 x 10/sup 4/ R/hr. Potatoes irradiated with a dose of 7 to 15 Krads were stored for 8 months at room temperature, and were suitable market produce. Sapporo yellow onions, produced in Hokkaido and which passed the year-end for storage, were mainly studied. It was possible to prevent germination of the onions if irradiated at a dose of 3 to 10 Krads within the dormant period. Concerning rice, itmore » was suggested that prevention of the main harmful insects of rice, such as rice weevil, Sordidus zeamais and Sordidus oryzal, was possible by sterilization and inactivation through irradiation at a dose of 15 Krads. The sterilization dose for harmful insects of wheat was 5 to 7 Krads. Theoff flavor in the wheat was recognized immediately after irradiation at a dose of 20 Krads, but after three months wheat did not show off flavor even with 50 Krads irradiation. As a result, the volume of bread was larger in irradiated bread rather than in nonirradiated bread. Vienna sausage without preservatives was irradiated in 500 Krads under the condition of being kept in cold storage at 10 deg C. Its decomposition was delayed one week. The proper dose for boiled fishpaste was determined to be 300 Krads, and its preservation period was prolonged from 7 to 10 days to 21 days by irradiation. In mandarin oranges, off flavor was caused by a dose level of 50 Krads of /sup 60/Co gamma radiation. Therefore, irradiation of mandarin oranges has to depend on electron irnadiation, but problems remain regarding the irradiation technique. In a study of the safety of irradiated food, potato irradiation was permitted by the Ministry of Health and Welfare at a dose of 15 Knads in August of 1972. Lastly, the condition of potato irradiation in the producing and consuming districts and economic problems are discussed

7 CFR 273.25 - Simplified Food Stamp Program.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 4 2014-01-01 2014-01-01 false Simplified Food Stamp Program. 273.25 Section 273.25 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE FOOD STAMP AND FOOD DISTRIBUTION PROGRAM CERTIFICATION OF ELIGIBLE HOUSEHOLDS Program Alternatives...

7 CFR 273.25 - Simplified Food Stamp Program.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 4 2012-01-01 2012-01-01 false Simplified Food Stamp Program. 273.25 Section 273.25 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE FOOD STAMP AND FOOD DISTRIBUTION PROGRAM CERTIFICATION OF ELIGIBLE HOUSEHOLDS Program Alternatives...

7 CFR 273.25 - Simplified Food Stamp Program.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 4 2011-01-01 2011-01-01 false Simplified Food Stamp Program. 273.25 Section 273.25 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE FOOD STAMP AND FOOD DISTRIBUTION PROGRAM CERTIFICATION OF ELIGIBLE HOUSEHOLDS Program Alternatives...

7 CFR 273.25 - Simplified Food Stamp Program.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 4 2013-01-01 2013-01-01 false Simplified Food Stamp Program. 273.25 Section 273.25 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE FOOD STAMP AND FOOD DISTRIBUTION PROGRAM CERTIFICATION OF ELIGIBLE HOUSEHOLDS Program Alternatives...

Effect of gamma irradiation on rice and its food products

NASA Astrophysics Data System (ADS)

Sung, Wen-Chieh

2005-07-01

Two milled indica rice varieties were exposed to gamma radiation with doses ranging from 0 to 1.0 kGy. The effects of gamma irradiation on rice flour pasting properties and the qualities of its food product, rice curd, were compared to the effects of storage. A dose of 1 kGy can decrease the flour paste viscosity and tenderize the texture of the rice curd to similar levels as those obtained after 12 months of storage. It was thus shown that gamma irradiation could shorten the indica rice aging time and improve the processing stability and quality of rice products.

Should Canadian health promoters support a food stamp-style program to address food insecurity?

PubMed

Power, Elaine M; Little, Margaret H; Collins, Patricia A

2015-03-01

Food insecurity is an urgent public health problem in Canada, affecting 4 million Canadians in 2012, including 1.15 million children, and associated with significant health concerns. With little political will to address this significant policy issue, it has been suggested that perhaps it is time for Canada to try a food stamp-style program. Such a program could reduce rates of food insecurity and improve the nutritional health of low-income Canadians. In this article, we explore the history of the US food stamp program; the key impetus of which was to support farmers and agricultural interests, not to look after the needs of people living in poverty. Though the US program has moved away from its roots, its history has had a lasting legacy, cementing an understanding of the problem as one of lack of food, not lack of income. While the contemporary food stamp program, now called Supplemental Nutrition Assistance Program (SNAP), reduces rates of poverty and food insecurity, food insecurity rates in the USA are significantly higher than those in Canada, suggesting a food stamp-style program per se will not eliminate the problem of food insecurity. Moreover, a food stamp-style program is inherently paternalistic and would create harm by reducing the autonomy of participants and generating stigma, which in itself has adverse health effects. Consequently, it is ethically problematic for health promoters to advocate for such a program, even if it could improve diet quality. © The Author 2014. Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

[Status of the development of electron spin resonance measurement for the detection of irradiated food].

PubMed

Helle, N; Linke, B; Mager, M; Schreiber, G; Bögl, K W

1992-09-01

Electron spin resonance spectroscopy can be used for the detection of irradiation of various groups of foodstuffs. The results of ESR-measurements on irradiated meat and fish and fresh fruit, as well as dried fruit, spices and nuts as performed by the food irradiation laboratory of the German Federal Health Office are summarized in this report. For the detection of irradiated meat and fish, we examined the bones. Using the results from 10 different animal bones, we were able to develop an official method according to the German law section 35 LMBG. A similar routine method for fish will be established in 1992 (at the moment, an intercomparison with German food control laboratories is in progress). Irradiated dried fruit can be identified easily, because unirradiated samples give no ESR-spectra, while irradiated fruit show a partially resolved spectrum, which is caused by radiation induced sugar radicals. Interestingly, the structure of the resulting spectra is not identical for all irradiated species of fruit. We found three different types of ESR-spectra for irradiated dried fruit. Irradiated nutshells show an ESR-spectrum which reveals two additional lines (from cellulose-radicals) beside the main signal, while unirradiated samples show only the main signal. An official method for identifying irradiated nuts will be proposed in 1992. Irradiation specific ESR-signals of the cellulose radical were not only found for nutshells but also for fresh fruit and some spices, while most of the irradiated spices and herbs could not be identified by ESR-measurements.

Observed Food Safety Practices in the Summer Food Service Program

ERIC Educational Resources Information Center

Patten, Emily Vaterlaus; Alcorn, Michelle; Watkins, Tracee; Cole, Kerri; Paez, Paola

2017-01-01

Purpose/Objectives: The purpose of this exploratory, observational study was three-fold: 1) Determine current food safety practices at Summer Food Service Program (SFSP) sites; 2) Identify types of food served at the sites and collect associated temperatures; and 3) Establish recommendations for food safety training in the SFSP.…

Seafood Products: Food Service Program Guide.

ERIC Educational Resources Information Center

Webb, Anita H.; And Others

The nine lessons and supplementary activities included in this seafood food service program guide are intended for use in secondary and postsecondary occupational home economics food service programs. Material covers nutrition, therapeutic diets, harvesting methods, quality assessment, fish cuts and forms, inspection, dressing, storage,…

[A critical evaluation of food programs in Argentina].

PubMed

Abeyá Gilardon, Enrique O

2016-01-01

Argentina has an over 60-year history of food programs which have received few to no evaluations, even considering the highly important epidemiological and social changes that have occurred in the target population. In this article, nationwide State-run food programs with the objective of contributing to the food security of the families in greatest need are reviewed, the nutritional situation of the target population is reassessed, and arguments for analyzing current programs using a typology based in the components of food security are proposed. A general review of the conceptions, content and reach of food programs should be carried out, in order for these programs to cease to act as mere social assistance and instead be transformed in bearers of the right to better food and nutrition.

TECHNICAL SCOPE OF GAS-COOLED REACTOR FUEL ELEMENT IRRADIATION PROGRAM

DOE Office of Scientific and Technical Information (OSTI.GOV)

None

A set of 55 experiments hss been outiined to provide a minimum irradiation program for selection of UO/sub 2/, pellet geometry and fabricntion techniques, and canning technology. These experiments fall into three catagories: prototype: untts in which radial dimension and heat fluxes sre close to proposed design values, but irradiation times are long; reduced-size prototype for accelerated tests in which most variables will be studied; and miniaurized pellet irradiation to obtain high burnup for fission gas release studies. Reactor space has been found generally available and several installations are now examining their capabilities to participate in the program. A tentativemore » schedule has been drawn to illustrate the feasibility of the program. (auth)« less

Use of gamma-irradiation technology in combination with edible coating to produce shelf-stable foods

NASA Astrophysics Data System (ADS)

Ouattara, B.; Sabato, S. F.; Lacroix, M.

2002-03-01

This research was undertaken to determine the effectiveness of low-dose gamma-irradiation combined with edible coatings to produce shelf-stable foods. Three types of commercially distributed food products were investigated: precooked shrimps, ready to cook pizzas, and fresh strawberries. Samples were coated with various formulations of protein-based solutions and irradiated at total doses between 0 and 3 kGy. Samples were stored at 4°C and evaluated periodically for microbial growth. Sensorial analysis was also performed using a nine-point hedonic scale to evaluate the organoleptic characteristics (odor, taste and appearance). The results showed significant ( p⩽0.05) combined effect of gamma-irradiation and coating on microbial growth (APCs and Pseudomonas putida). The shelf-life extension periods ranged from 3 to 10 days for shrimps and from 7 to 20 days for pizzas, compared to uncoated/unirradiated products. No significant ( p>0.05) detrimental effect of gamma-irradiation on sensorial characteristics (odor, taste, appearance) was observed. In strawberries, coating with irradiated protein solutions resulted in significant reduction of the percentage of mold contamination.

Potential Use of Gamma-Irradiated Ethnic Ready-to-Eat Foods to Improve the Nutritional Status of Landslide Victims

PubMed Central

Koenari, Zubaidah Irawati; Siagian, Carmen M.; Simanungkalit, Bona; Nilatany, Asti; Pratama, Indra Mustika; Lasmawati, Deudeu; Nurcahya, Cecep M.

2016-01-01

The safety and high quality of ethnic ready-to-eat foods as a source of nourishment and food supplies chain to the remote areas become particularly important. Consuming healthy and balanced nutritional foods means eating better quality foods in proper quantities. Such foods can be developed through a preservation technique by using ionizing radiation. Although implementation of the technology for certain foodstuffs has been implemented in some countries, application of the process to a complete set of meals for selected target groups is still very limited. The various recipes of ready-to-eat food rations based on soy bean, fish, red meat, and poultry, were first developed in collaboration with medium-sized food enterprises prior to quality assessments. The products were individually packed and sealed either in a laminate pouch of Nylon-PE or polyester-aluminum foil-LLDPE and exposed to ionizing radiation at 8 kGy or 45 kGy, respectively, under cryogenic conditions throughout the process, to protect the essential dietary nutrients against free radical attack, and to reduce the undesirable chemical migration from packing material to the food and oxidative changes within the food matrix containing fats. The irradiated foods were stored at room temperature without impairing the overall quality. The high quality of irradiated ethnic foods, i.e., bacem tofu, pepes gold fish, rendang beef, semur beef, and semur chicken, have been administered through an intervention study on adult groups as landslide victims in Cikadu, Pemalang for 30 days continuously at breakfast time: 7.00–9.00 A.M. The results showed that body mass index (BMI) (kg/m2), skin fold caliper (SFC) (mm), hemoglobin (g/dL), and total lymphocyte counts (%) of the targeted respondents did not tend to increase (at p ≥ 0.05) after consuming the irradiated foods, while the albumin content (g/dL) showed a significant increase in blood serum (at p ≤ 0.05). Sensory attributes, such as general appearance

Potential Use of Gamma-Irradiated Ethnic Ready-to-Eat Foods to Improve the Nutritional Status of Landslide Victims.

PubMed

Koenari, Zubaidah Irawati; Siagian, Carmen M; Simanungkalit, Bona; Nilatany, Asti; Pratama, Indra Mustika; Lasmawati, Deudeu; Nurcahya, Cecep M

2016-07-26

The safety and high quality of ethnic ready-to-eat foods as a source of nourishment and food supplies chain to the remote areas become particularly important. Consuming healthy and balanced nutritional foods means eating better quality foods in proper quantities. Such foods can be developed through a preservation technique by using ionizing radiation. Although implementation of the technology for certain foodstuffs has been implemented in some countries, application of the process to a complete set of meals for selected target groups is still very limited. The various recipes of ready-to-eat food rations based on soy bean, fish, red meat, and poultry, were first developed in collaboration with medium-sized food enterprises prior to quality assessments. The products were individually packed and sealed either in a laminate pouch of Nylon-PE or polyester-aluminum foil-LLDPE and exposed to ionizing radiation at 8 kGy or 45 kGy, respectively, under cryogenic conditions throughout the process, to protect the essential dietary nutrients against free radical attack, and to reduce the undesirable chemical migration from packing material to the food and oxidative changes within the food matrix containing fats. The irradiated foods were stored at room temperature without impairing the overall quality. The high quality of irradiated ethnic foods, i.e., bacem tofu, pepes gold fish, rendang beef, semur beef, and semur chicken, have been administered through an intervention study on adult groups as landslide victims in Cikadu, Pemalang for 30 days continuously at breakfast time: 7.00-9.00 A.M. The results showed that body mass index (BMI) (kg/m²), skin fold caliper (SFC) (mm), hemoglobin (g/dL), and total lymphocyte counts (%) of the targeted respondents did not tend to increase (at p ≥ 0.05) after consuming the irradiated foods, while the albumin content (g/dL) showed a significant increase in blood serum (at p ≤ 0.05). Sensory attributes, such as general appearance

Fuels irradiation testing for the SP-100 program

NASA Technical Reports Server (NTRS)

Makenas, Bruce J.; Hales, Janell W.; Ward, Alva L.

1991-01-01

An SP-100 fuel pin irradiation testing program is well on the way to providing data for performance correlations and demonstrating the lifetime and safety of the fuel system of the compact lithium-cooled reactor. Key SP-100 fuel performance issues addressed are the need for low fuel swelling and low fission gas release to minimize cladding strain, and the need for barrier integrity to prevent fuel/cladding chemical interaction. This paper provides a description of the irradiation test program that addresses these key issues and summarizes recent results of posttest examinations including data obtained at 6 atom percent goal burnup.

78 FR 34565 - Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food; Electron...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-06-10

.... FDA-2012-F-0178] Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food; Electron Beam and X-Ray Sources for Irradiation of Poultry Feed and Poultry Feed Ingredients; Correction... Administration (FDA) is correcting a document amending the regulations for irradiation of animal feed and pet...

7 CFR 250.62 - Summer Food Service Program (SFSP).

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 4 2013-01-01 2013-01-01 false Summer Food Service Program (SFSP). 250.62 Section 250... Program (NSLP) and Other Child Nutrition Programs § 250.62 Summer Food Service Program (SFSP). (a... meals to needy children primarily in the summer months, in their nonprofit food service programs...

7 CFR 250.62 - Summer Food Service Program (SFSP).

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 4 2012-01-01 2012-01-01 false Summer Food Service Program (SFSP). 250.62 Section 250... Program (NSLP) and Other Child Nutrition Programs § 250.62 Summer Food Service Program (SFSP). (a... meals to needy children primarily in the summer months, in their nonprofit food service programs...

7 CFR 250.62 - Summer Food Service Program (SFSP).

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 4 2011-01-01 2011-01-01 false Summer Food Service Program (SFSP). 250.62 Section 250... Program (NSLP) and Other Child Nutrition Programs § 250.62 Summer Food Service Program (SFSP). (a... meals to needy children primarily in the summer months, in their nonprofit food service programs...

7 CFR 273.25 - Simplified Food Stamp Program.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 4 2010-01-01 2010-01-01 false Simplified Food Stamp Program. 273.25 Section 273.25 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE FOOD STAMP AND FOOD DISTRIBUTION PROGRAM CERTIFICATION OF ELIGIBLE HOUSEHOLDS § 273.25 Simplified...

Food irradiation in the United States: irradiation as a phytosanitary treatment for fresh fruits and vegetables and for the control of microorganisms in meat and poultry

NASA Astrophysics Data System (ADS)

Ross, Ralph T.; Engeljohn, Dan

2000-03-01

Recently there has been a renewed focus on food irradiation in the United States (US) for the disinfestation of fresh fruits and vegetables to eliminate pests from imported agricultural commodities that could threaten the economic viability of American agriculture and for the control of bacterium E. coli 0157:H7 in beef, a pathogen that threatens the safety of the US domestic food supply. In January 1999 USDA/APHIS published in the Federal Register a rule which authorized irradiation as a guarantee treatment for papayas for movement from Hawaii to the US mainland. This treatment was never used for a number of reasons. However, in December, 1993, the US Environmental Protection Agency (EPA) published its final rule to terminate production and consumption of methyl bromide, the only remaining broad spectrum fumigant for disinfesting agricultural commodities for pests of quarantine significance on imported and exported commodities. With increased global trade pressures and the possible loss of methyl bromide as a fumigant for regulatory pests treatment made it imperative that practical treatment options be explored including irradiation. In May 1996, USDA/APHIS published a Notice of Policy which sets forth a policy statement that share positions and policies of USDA concerning the use of irradiation as a phytosanitary treatment. Subsequently in July, 1997, USDA/APHIS amended its Hawaiian regulation by increasing the dose required for papayas intended for interstate movement and by allowing carambolas and litchis also to move interstate as well. Fruits from Hawaii to the US mainland are currently being irradiated and distributed in commerce throughout the US Irradiation treatments now afford movement of many exotic fruits to the US mainland that could not be done earlier due to the lack of available treatment methods. To help combat this potential public health problem, the US Food and Drug Administration (FDA) approved treating red meat products. This process has been

Development of freeze-dried miyeokguk, Korean seaweed soup, as space food sterilized by irradiation

NASA Astrophysics Data System (ADS)

Song, Beom-Seok; Park, Jin-Gyu; Kim, Jae-Hun; Choi, Jong-Il; Ahn, Dong-Hyun; Hao, Chen; Lee, Ju-Woon

2012-08-01

The purpose of this study was to evaluate microbial populations, Hunter's color values (L*, a*, b*) and the sensory quality of freeze-dried miyeokguk, Korean seaweed soup, in order to use it as space food. Microorganisms were not detected in non-irradiated freeze-dried miyeokguk within the detection limit of 1.00 log CFU/g. However, the microbial population in rehydrated miyeokguk was 7.01 log CFU/g after incubation at 35 °C for 48 h, indicating that freeze-dried miyeokguk was not sterilized by heat treatment during the preparation process. Bacteria in the freeze-dried miyeokguk were tentatively identified as Bacillus cereus, B. subtilis, Enterobacter hormaechei, and Ancinetobacter genomosp. using the 16S rDNA sequencing. In samples that were gamma-irradiated above 10 kGy, it was confirmed that all microorganisms were inactivated. Hunter's color values of the samples irradiated at doses less than 10 kGy were not significantly altered from their baseline appearance (p>0.05). Sensory evaluation showed that preference scores in all sensory properties decreased when freeze-dried miyeokguk was irradiated at doses greater than 10 kGy. Therefore, the results of this study suggest that gamma irradiation at 10 kGy is sufficient to sterilize freeze-dried miyeokguk without significant deterioration in the sensory quality, and thus, the freeze-dried and irradiated miyeokguk at 10 kGy fulfills the microbiological requirements as space food.

Packaging food for radiation processing

NASA Astrophysics Data System (ADS)

Komolprasert, Vanee

2016-12-01

Irradiation can play an important role in reducing pathogens that cause food borne illness. Food processors and food safety experts prefer that food be irradiated after packaging to prevent post-irradiation contamination. Food irradiation has been studied for the last century. However, the implementation of irradiation on prepackaged food still faces challenges on how to assess the suitability and safety of these packaging materials used during irradiation. Irradiation is known to induce chemical changes to the food packaging materials resulting in the formation of breakdown products, so called radiolysis products (RP), which may migrate into foods and affect the safety of the irradiated foods. Therefore, the safety of the food packaging material (both polymers and adjuvants) must be determined to ensure safety of irradiated packaged food. Evaluating the safety of food packaging materials presents technical challenges because of the range of possible chemicals generated by ionizing radiation. These challenges and the U.S. regulations on food irradiation are discussed in this article.

Prerequisite programs and food hygiene in hospitals: food safety knowledge and practices of food service staff in Ankara, Turkey.

PubMed

Bas, Murat; Temel, Mehtap Akçil; Ersun, Azmi Safak; Kivanç, Gökhan

2005-04-01

Our objective was to determine food safety practices related to prerequisite program implementation in hospital food services in Turkey. Staff often lack basic food hygiene knowledge. Problems of implementing HACCP and prerequisite programs in hospitals include lack of food hygiene management training, lack of financial resources, and inadequate equipment and environment.

Particular applications of food irradiation: Meat, fish and others

NASA Astrophysics Data System (ADS)

Ehlermann, Dieter A. E.

2016-12-01

It is surprising what all can be achieved by radiation processing of food; this chapter narrates a number of less obvious applications mostly hidden to the consumer. Also the labelling regulations differing world-wide are responsible for leaving the consumer uninformed. Several of the early proposals could not reach technological maturity or are commercially not competitive. Still considerable energy is spent in research for such applications. Other applications are serving a certain niche, companies mostly are reluctant to release reliable information about their activities. Labelling regulation vary world-wide significantly. Hence, the market place does not really give the full picture of irradiated food available to the consumer. Despite those restrictions, this report intends to give a full picture of the actual situation for meat, fish and others and of unique uses.

European research and the Hungarian school of food irradiation

NASA Astrophysics Data System (ADS)

Lakner, Zoltán; Soós, Sándor; Vida, Zsófia; Farkas, Csilla

2016-12-01

In second half of the 20th century the research of application of irradiation to food preservation become a new and prospective field of food science and technology. This activity has been supported and developed in a parallel way in both halves of the that-time world, divided by the iron-curtain. Under these conditions, fulfilling a specific "bridge-role", some highly innovative scientists, first of all Professor József Farkas has been able to achieve considerable results in this new field of science. Based on citation analysis and science mapping it can be proven, that his path-breaking research has been exercise a fertilising effect on development of a wide range of fields of science, and considerably contributed to proliferation of this science and technology in numerous countries of the world.

7 CFR 250.65 - Food Distribution Program on Indian reservations.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 4 2011-01-01 2011-01-01 false Food Distribution Program on Indian reservations. 250... Household Programs § 250.65 Food Distribution Program on Indian reservations. (a) Distribution. Distributing agencies which operate a food distribution program on Indian reservations shall comply with the provisions...

7 CFR 250.65 - Food Distribution Program on Indian reservations.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 4 2010-01-01 2010-01-01 false Food Distribution Program on Indian reservations. 250... Household Programs § 250.65 Food Distribution Program on Indian reservations. (a) Distribution. Distributing agencies which operate a food distribution program on Indian reservations shall comply with the provisions...

Emergency Food Programs: Untapped Opportunities for Extension?

ERIC Educational Resources Information Center

Mobley, Amy R.

2012-01-01

This article reports results from a questionnaire that assessed the frequency and type of nutrition questions asked at emergency food programs to determine if Extension professionals need to increase direct outreach efforts. Emergency food program workers (n = 460) were recruited via mail to complete a self-administered survey. More than one-third…

Bacteriological quality and food safety in a Brazilian school food program.

PubMed

Nagla Chaves Trindade, Samara; Silva Pinheiro, Julia; Gonçalves de Almeida, Héllen; Carvalho Pereira, Keyla; de Souza Costa Sobrinho, Paulo

2014-01-01

Food safety is a critical issue in school food program. This study was conducted to assess the bacteriological quality and food safety practices of a municipal school food program (MSFP) in Jequitinhonha Valley, Brazil. A checklist based on good manufacturing practices (GMP) for food service was used to evaluate food safety practices. Samples from foods, food contact surfaces, the hands of food handlers, the water supply and the air were collected to assess bacteriological quality in establishments that comprise the MSFP. Nine (81.8%) establishments were classified as poor quality and two (18.2%) as medium quality. Neither Salmonella nor Listeria monocytogenes were detected in food samples. Coliforms, Escherichia coli and Staphylococcus aureus were detected in 36 (52.9%), 1 (1.5%) and 22 (32.4%) of the food samples and in 24 (40.7%), 2 (3.3%) and 13 (22.0%) of the food contact surfaces, respectively. The counts of coliforms and Staphylococcus aureus ranged from 1 to 5.0 and 1 to 5.1 log CFU/g of food, respectively. The mean aerobic mesophilic bacteria count was 3.1 log CFU/100 cm2 of surface area. Coliforms, E. coli and S. aureus were detected on the hands of 33 (73.3%), 1 (2.2%) and 36 (80%) food handlers, respectively. With regard to air quality, all the establishments had an average aerobic mesophilic count above 1.6 log CFU/cm2/week. The results indicate the need to modify the GMP used in food service in MSFP in relation to food safety, particularly because children served in these establishments are often the most socially vulnerable.

Implementation of irradiation of pork for trichina control

DOE Office of Scientific and Technical Information (OSTI.GOV)

Engel, R.E.; Post, A.R.; Post, R.C.

1988-07-01

This article describes the attempts to develop adequate regulatory framework for the use of ionizing radiations in the preservation of food. To be successful, a uniform set of guidelines are needed for the selection, calibration, and application of dosimetry systems; clearance of packaging materials; labeling information; and consumer education programs are essential. The primary regulatory agency that food processors must satisfy is the US FDA. In 1985, in response to an industry petition, the FDA amended its food additive regulations to permit the use of gamma radiation sources to irradiate fresh, non-heat processed pork cuts or carcasses to control Trichinellaspiralis.more » The regulation permits irradiation of only fresh pork within a dose range of 0.3 to 1 kGy.« less

Drug-food interaction counseling programs in teaching hospitals.

PubMed

Wix, A R; Doering, P L; Hatton, R C

1992-04-01

The results of a survey to characterize drug-food interaction counseling programs in teaching hospitals and solicit opinions on these programs from pharmacists and dietitians are reported. A questionnaire was mailed to the pharmacy director and the director of dietary services at teaching hospitals nationwide. The questionnaire contained 33 questions relating to hospital characteristics, drug-food interaction counseling programs, and the standard calling for such programs issued by the Joint Commission on Accreditation of Healthcare Organizations. Of 792 questionnaires mailed, 425 were returned (response rate, 53.7). A majority of the pharmacists and dietitians (51.2%) did not consider their drug-food interaction counseling program to be formal; some had no program. The pharmacy department was involved more in program development than in the daily operation of such programs. The most frequent methods of identifying patients for counseling were using lists of patients' drugs and using physicians' orders. A mean of only five drugs were targeted per program. Slightly over half the respondents rated the Joint Commission standard less effective than other standards in its ability to improve patient care. A majority of teaching hospitals did not have formal drug-food interaction counseling programs. Pharmacists and dietitians did not view these programs as greatly beneficial and did not believe that the Joint Commission has clearly delineated the requirements for meeting its standard.

FOOD IRRADIATION REACTOR

DOEpatents

Leyse, C.F.; Putnam, G.E.

1961-05-01

An irradiation apparatus is described. It comprises a pressure vessel, a neutronic reactor active portion having a substantially greater height than diameter in the pressure vessel, an annular tank surrounding and spaced from the pressure vessel containing an aqueous indium/sup 1//sup 1//sup 5/ sulfate solution of approximately 600 grams per liter concentration, means for circulating separate coolants through the active portion and the space between the annular tank and the pressure vessel, radiator means adapted to receive the materials to be irradiated, and means for flowing the indium/sup 1//sup 1//sup 5/ sulfate solution through the radiator means.

Farm-to-school programs: perspectives of school food service professionals.

PubMed

Izumi, Betty T; Alaimo, Katherine; Hamm, Michael W

2010-01-01

This qualitative study used a case study approach to explore the potential of farm-to-school programs to simultaneously improve children's diets and provide farmers with viable market opportunities. Semistructured interviews were the primary data collection strategy. Seven farm-to-school programs in the Upper Midwest and Northeast regions of the United States. Seven school food service professionals, 7 farmers, and 4 food distributors recruited from 7 farm-to-school programs. Interviews probed why farmers, school food service professionals, and food distributors participate in farm-to-school programs and how they characterize the opportunities and challenges to local school food procurement. Data were analyzed using thematic coding and data displays. School food service professionals described 3 motivators for buying locally grown food for their cafeterias: (1) "The students like it," (2) "The price is right," and (3) "We're helping our local farmer." Students' preference for locally grown food was related to food quality, influence of school staff, and relationships with farmers. Buying food directly from farmers and wholesalers was associated with lower prices and flexible specifications, and the "local feel." Understanding school food service professionals' motivations for buying locally grown food is critical to the sustainability of farm-to-school programs. Copyright 2010 Society for Nutrition Education. Published by Elsevier Inc. All rights reserved.

Microbiological and biochemical characteristics of ground beef as affected by gamma irradiation, food additives and edible coating film

NASA Astrophysics Data System (ADS)

Ouattara, B.; Giroux, M.; Yefsah, R.; Smoragiewicz, W.; Saucier, L.; Borsa, J.; Lacroix, M.

2002-03-01

The current interest in "minimally processed foods" has attracted the attention for combination of mild treatments to improve food safety and shelf-life extention. The present study was conducted to evaluate the combined effect of gamma irradiation and incorporation of naturally occurring antimicrobial compounds on microbial and biochemistry characteristics of ground beef. Ground beef patties (23% fat ) were purchased from a local grocery store (IGA, Laval, Que., Canada) and divided into 3 separate treatment groups: (i) control (ground beef without additive), (ii) ground beef with 0.5% (w/w) ascorbic acid, and (iii) ground beef with 0.5% ascorbic acid and coated with a protein-based coating containing selected spices. Samples were irradiated at 0, 1, 2, and 3 kGy final dose at the CIC. Samples were stored at 4°C and evaluated periodically for microbial growth, total thiobarbituric reactive substances (TBARS) and free sulfydryl content. At the end of the storage period, Enterobacteriaceae, Lactic acid bacteria, Pseudomonas and Brochothrix thermosphacta were enumerated. Regardless of the treatment group, irradiation significantly ( p⩽0.05) reduced the total aerobic plate counts (APC). Irradiation doses of 1, 2, and 3 kGy produced immediate reduction of 2, 3, and 4 log units of APCs, respectively. Also, shelf-life periods were higher for ground beef samples containing food additives. Lactic acid bacteria and Brochothrix thermosphacta were more resistant to irradiation than Enterobacteriaceae and Pseudomonas. Concentration of TBARS and free sulfydryl concentrations were stabilized during post-irradiation storage for samples containing ascorbic acid and coated with the protein-based coating containing spices.

Analysis of School Food Safety Programs Based on HACCP Principles

ERIC Educational Resources Information Center

Roberts, Kevin R.; Sauer, Kevin; Sneed, Jeannie; Kwon, Junehee; Olds, David; Cole, Kerri; Shanklin, Carol

2014-01-01

Purpose/Objectives: The purpose of this study was to determine how school districts have implemented food safety programs based on HACCP principles. Specific objectives included: (1) Evaluate how schools are implementing components of food safety programs; and (2) Determine foodservice employees food-handling practices related to food safety.…

Detection of low amount of irradiated ingredients in non-irradiated precooked meals

NASA Astrophysics Data System (ADS)

Marchioni, Eric; Horvatovich, Peter; Ndiaye, Bara; Miesch, Michel; Hasselmann, Claude

2002-03-01

The application of the European Standards for the detection of irradiated food by thermoluminescence of silicates, electron-spin resonance spectroscopy of bones or gas chromatography-mass spectrometry of 2-alkylcyclobutanones does not allow the detection of irradiated ingredients included in small quantity in the matrix of a food which has not been irradiated, but which could be subjected to various processing technologies such as cooking, freezing or storage. The use of an enzymatic food hydrolysis carried out at moderated temperature, for the extraction of the food-contaminating silicate minerals and bone fragments, followed by a purification of the extracts by a high-density aqueous solution of sodium polytungstate, allows a simultaneous detection of weak inclusions (0.1% m:m) of irradiated spices and mechanically deboned turkey meat (MRM) included in various precooked foods. Moreover, the use of a supercritical fluid extraction procedure for the 2-alkylcyclobutanones or an additional purification step of the lipid extracts made it possible to lower the detection limit of the 2-alkylcyclobutanones radiation-induced from triglycerides. Using gas chromatography-mass spectrometry, down to 0.5% (m:m) of irradiated MRM included in non-irradiated chicken quenelles could be detected.

Food and beverage advertising during children's television programming.

PubMed

Scully, P; Macken, A; Leddin, D; Cullen, W; Dunne, C; Gorman, C O

2015-03-01

Increasing prevalence of overweight and obese children in developed countries poses a substantial threat to long-term health. One well-described factor is the amount of time spent watching television, with exposure to food advertising a known influence on food preferences and consumption patterns. Following recent formulation of new rules regarding advertising of food during children's programming, we sought to examine the advertising content in children-specific television broadcasts on Irish television. Advertisement content analysis for 5 weekdays of children-specific television broadcasting from 0700 to 1700 hours on Irish television was performed. Data were coded and transferred to SPSS for analyses. Food and beverage advertisements were coded based on type of product, nutritional content, intended age group and outcome. 322 advertisements were broadcast during the recording period. 31 % (n = 101) of advertisements related to food or beverage products with 66.3 % (n = 68) of food advertisements being for foods that should be eaten in moderation. The most frequently recorded food advertisement was for fast food products (27.3 %, n = 24), followed by sweets/candy (21.6 %, n = 19) and dairy products (17.0 %, n = 15). The most frequently recorded beverage advertisement was for natural orange juices (46.2 %, n = 6). 54.7 % (n = 176) of advertisements were adult specific with 27.3 % (n = 88) being children specific. All food and beverage advertisements were associated with a positive outcome (n = 322). These results demonstrate that food and beverages depicted in advertisements during children's programming are predominantly unhealthy foods with high salt and sugar contents. The findings from this study again highlight the ongoing need for new rules regarding food advertising in children's programming.

Nutrition education program for food bank clients: A pilot study

USDA-ARS?s Scientific Manuscript database

Many low income families depend on foods from food banks. The objective of the study was to determine program content and examine feasibility of a pilot nutrition education program for food bank clients. Formative research was conducted with staff at a local food bank and its pantries and adult clie...

7 CFR 250.63 - Commodity Supplemental Food Program.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 4 2011-01-01 2011-01-01 false Commodity Supplemental Food Program. 250.63 Section 250.63 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE GENERAL REGULATIONS AND POLICIES-FOOD DISTRIBUTION DONATION OF FOODS FOR USE IN THE...

7 CFR 250.63 - Commodity Supplemental Food Program.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 4 2012-01-01 2012-01-01 false Commodity Supplemental Food Program. 250.63 Section 250.63 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE GENERAL REGULATIONS AND POLICIES-FOOD DISTRIBUTION DONATION OF FOODS FOR USE IN THE...

7 CFR 250.63 - Commodity Supplemental Food Program.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 4 2010-01-01 2010-01-01 false Commodity Supplemental Food Program. 250.63 Section 250.63 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE GENERAL REGULATIONS AND POLICIES-FOOD DISTRIBUTION DONATION OF FOODS FOR USE IN THE...

7 CFR 250.63 - Commodity Supplemental Food Program.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 4 2014-01-01 2014-01-01 false Commodity Supplemental Food Program. 250.63 Section 250.63 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE GENERAL REGULATIONS AND POLICIES-FOOD DISTRIBUTION DONATION OF FOODS FOR USE IN THE...

7 CFR 250.63 - Commodity Supplemental Food Program.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 4 2013-01-01 2013-01-01 false Commodity Supplemental Food Program. 250.63 Section 250.63 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE GENERAL REGULATIONS AND POLICIES-FOOD DISTRIBUTION DONATION OF FOODS FOR USE IN THE...

Association between food assistance program participation and overweight

PubMed Central

Chaparro, M Pia; Bernabe-Ortiz, Antonio; Harrison, Gail G

2014-01-01

OBJECTIVE The objective of this study was to investigate the association between food assistance program participation and overweight/obesity according to poverty level. METHODS A cross-sectional analysis of data from 46,217 non-pregnant and non-lactating women in Lima, Peru was conducted; these data were obtained from nationally representative surveys from the years 2003, 2004, 2006, and 2008-2010. The dependent variable was overweight/obesity, and the independent variable was food assistance program participation. Poisson regression was used to stratify the data by family socioeconomic level, area of residence (Lima versus the rest of the country; urban versus rural), and survey year (2003-2006 versus 2008-2010). The models were adjusted for age, education level, urbanization, and survey year. RESULTS Food assistance program participation was associated with an increased risk of overweight/obesity in women living in homes without poverty indicators [prevalence ratio (PR) = 1.29; 95% confidence interval (CI) 1.06;1.57]. When stratified by area of residence, similar associations were observed for women living in Lima and urban areas; no associations were found between food assistance program participation and overweight/obesity among women living outside of Lima or in rural areas, regardless of the poverty status. CONCLUSIONS Food assistance program participation was associated with overweight/obesity in non-poor women. Additional studies are required in countries facing both aspects of malnutrition. PMID:26039391

Association between food assistance program participation and overweight.

PubMed

Chaparro, M Pia; Bernabe-Ortiz, Antonio; Harrison, Gail G

2014-12-01

OBJECTIVE The objective of this study was to investigate the association between food assistance program participation and overweight/obesity according to poverty level. METHODS A cross-sectional analysis of data from 46,217 non-pregnant and non-lactating women in Lima, Peru was conducted; these data were obtained from nationally representative surveys from the years 2003, 2004, 2006, and 2008-2010. The dependent variable was overweight/obesity, and the independent variable was food assistance program participation. Poisson regression was used to stratify the data by family socioeconomic level, area of residence (Lima versus the rest of the country; urban versus rural), and survey year (2003-2006 versus 2008-2010). The models were adjusted for age, education level, urbanization, and survey year. RESULTS Food assistance program participation was associated with an increased risk of overweight/obesity in women living in homes without poverty indicators [prevalence ratio (PR) = 1.29; 95% confidence interval (CI) 1.06;1.57]. When stratified by area of residence, similar associations were observed for women living in Lima and urban areas; no associations were found between food assistance program participation and overweight/obesity among women living outside of Lima or in rural areas, regardless of the poverty status. CONCLUSIONS Food assistance program participation was associated with overweight/obesity in non-poor women. Additional studies are required in countries facing both aspects of malnutrition.

Food Allergy Training for Schools and Restaurants (The Food Allergy Community Program): Protocol to Evaluate the Effectiveness of a Web-Based Program.

PubMed

Pádua, Inês; Moreira, André; Moreira, Pedro; Barros, Renata

2018-06-12

Food allergy is a growing public health concern. The literature suggests that a significant number of reactions occur in community services, such as schools and restaurants. Therefore, suitable training and education for education and catering professionals using viable and practical tools is needed. The objective of this study is to evaluate the effectiveness of a Web-based food allergy training program for professionals working in schools and restaurants, designed to improve knowledge and good practices in the community. Free learning programs which contain educational animated videos about food allergy were developed for professionals working at schools and restaurants. The learning programs comprise of nine 5-minute videos, developed in video animation format using GoAnimate, with a total course length of 45-60 minutes. The courses for professionals at both schools and restaurants include contents about food allergy epidemiology, clinical manifestations, diagnosis and treatment, dietary avoidance, emergencies, labelling, and accidental exposure prevention. Additionally, specific topics for work practices at schools and restaurants were provided. Food allergy knowledge survey tools were developed to access the knowledge and management skills about food allergy of school and restaurant staff, at baseline and at the end of the food allergy program. The courses will be provided on the e-learning platform of the University of Porto and professionals from catering and education sectors will be invited to participate. Data collection will take place between September 2017 and October 2017, corresponding to a 2-month intervention. Final results will be disseminated in scientific journals and presented at national and international conferences. The Food Allergy Community Program intervention may improve school and restaurant professionals' commitment and skills to deal with food allergy in the community. Furthermore, this e-intervention program will provide an

Commercial Foods. Florida Vocational Program Guide.

ERIC Educational Resources Information Center

University of South Florida, Tampa. Dept. of Adult and Vocational Education.

This guide identifies considerations in the organization, operation, and evaluation of secondary and postsecondary vocational education programs. It contains both a vocational program guide and Career Merit Achievement Plan (Career MAP) for commercial foods. The guide contains the following sections: occupational description; program…

Consumer acceptance of irradiated poultry.

PubMed

Hashim, I B; Resurreccion, A V; McWatters, K H

1995-08-01

A simulated supermarket setting (SSS) test was conducted to determine whether consumers (n = 126) would purchase irradiated poultry products, and the effects of marketing strategies on consumer purchase of irradiated poultry products. Consumer preference for irradiated poultry was likewise determined using a home-use test. A slide program was the most effective educational strategy in changing consumers' purchase behavior. The number of participants who purchased irradiated boneless, skinless breasts and irradiated thighs after the educational program increased significantly from 59.5 and 61.9% to 83.3 and 85.7% for the breasts and thighs, respectively. Using a label or poster did not increase the number of participants who bought irradiated poultry products. About 84% of the participants consider it either "somewhat necessary" or "very necessary" to irradiate raw chicken and would like all chicken that was served in restaurants or fast food places to be irradiated. Fifty-eight percent of the participants would always buy irradiated chicken if available, and an additional 27% would buy it sometimes. About 44% of the participants were willing to pay the same price for irradiated chicken as for nonirradiated. About 42% of participants were willing to pay 5% or more than what they were currently paying for nonirradiated chicken. Seventy-three percent or more of consumers who participated in the home-use test (n = 74) gave the color, appearance, and aroma of the raw poultry products a minimum rating of 7 (= like moderately). After consumers participated in a home-use test, 84 and 88% selected irradiated thighs and breasts, respectively, over nonirradiated in a second SSS test.

WORK INSTRUCTION PROGRAMS FOR THE FOOD SERVICE INDUSTRY.

ERIC Educational Resources Information Center

KONZ, STEPHAN A.; MIDDLETON, RAYMONA

A PROJECT WAS INITIATED TO DEVELOP EFFICIENT WORK METHODS FOR 100 COMMON TASKS IN THE FOOD SERVICE INDUSTRY AND THEN TO PREPARE PROGRAMED LEARNING "PACKAGES" FOR EACH OF THESE TASKS FOR TRAINING POTENTIAL EMPLOYEES AND EMPLOYEES WITH LOWER LEVELS OF EDUCATION TO HOLD USEFUL JOBS. THE CONCEPT OF PROGRAMED LEARNING PACKAGES FOR FOOD SERVICING WAS…

Irradiated ready-to-eat spinach leaves: How information influences awareness towards irradiation treatment and consumer's purchase intention

NASA Astrophysics Data System (ADS)

Finten, G.; Garrido, J. I.; Agüero, M. V.; Jagus, R. J.

2017-01-01

This article aims to clarify and supply further information on food irradiation acceptance, with particular focus on Argentina and irradiated ready-to-eat (RTE) spinach leaves through an open web-online survey. Results showed that half of respondents did not know food irradiation, but the other half demonstrated uncertainty despite they declared they had knowledge about it; thus, confirming little awareness towards this technology. Respondents who believed in the misleading myth about food irradiation represented 39%, while roughly the same number was doubtful. On the other hand, after supplying informative material, respondents were positively influenced and an increase in acceptance by 90% was found. Finally, 42% of respondents were willing to consume/purchase irradiated RTE spinach leaves, and 35% remained doubtful. Respondents who did not exclude to accept irradiated spinach could be considered potential consumers if intensive campaigns about the benefits of food irradiation were carried out by reliable actors. If the Argentinean RTE market grew, following the world consumption trend towards these products, irradiated spinach leaves could be successfully introduced by making better efforts to inform consumers about food irradiation.

EVALUATION OF SHELF LIFE OF IRRADIATED FOOD. Progress Report No. 6 for November 1, 1957-January 31, 1958

DOE Office of Scientific and Technical Information (OSTI.GOV)

Brody, A.L.

1959-10-31

Results are reported from a study of the refrigerated shelf life of a number of irradiated foods. Data are included on shrimp, asparagus, snap beans, strawberries, sour cherries, blueberries, and lima beans. Surface irradiation did not retard ripening or cause significant organoleptic changes on hard ripe Elberta peaches, Kiefer or Bartlett pears, or Wealthy apples. The skin color of Double Red Delicious apples was adversely affected by refrigerated storage subsequent to irradiation. (C.H.)

The impact of a school food aid program on household food insecurity.

PubMed

Petralias, Athanassios; Papadimitriou, Eleni; Riza, Elena; Karagas, Margaret R; Zagouras, Alexia B A; Linos, Athena

2016-04-01

We had a unique opportunity to establish the extent of food insecurity and the potential impact of a large-scale school-based nutritional program, in low-socioeconomic status districts of Greece, during the current economic crisis. Around 162 schools with 25 349 students participated during the 2012-2013 school year. Each student received a daily healthy meal designed by nutrition specialists. Food insecurity levels, measured using the Food Security Survey Module were assessed at baseline and after a 1-8-month intervention period. Pre-post intervention responses were matched at an individual level. Around 64.2% of children's households experienced food insecurity at baseline. This percentage decreased to 59.1% post-intervention,P< 0.001. On an individual level, food insecurity score diminished by 6.5%,P< 0.001. After adjustment for various socioeconomic factors, for each additional month of participation, the odds of reducing the food insecurity score increased by 6.3% (OR = 1.06, 95% CI: 1.02-1.11). Those experiencing food insecurity with hunger at baseline were more likely to improve food insecurity score than those who did not (OR = 3.51, 95%CI: 2.92-4.21). Children and families residing in low socioeconomic areas of Greece, experience high levels of food insecurity. Our findings suggest that participation in a school-based food aid program may reduce food insecurity for children and their families in a developed country in times of economic hardship. © The Author 2016. Published by Oxford University Press on behalf of the European Public Health Association.

The impact of a school food aid program on household food insecurity

PubMed Central

Petralias, Athanassios; Papadimitriou, Eleni; Riza, Elena; Karagas, Margaret R.; Zagouras, Alexia B.A.

2016-01-01

Background: We had a unique opportunity to establish the extent of food insecurity and the potential impact of a large-scale school-based nutritional program, in low-socioeconomic status districts of Greece, during the current economic crisis. Methods: Around 162 schools with 25 349 students participated during the 2012–2013 school year. Each student received a daily healthy meal designed by nutrition specialists. Food insecurity levels, measured using the Food Security Survey Module were assessed at baseline and after a 1–8-month intervention period. Pre–post intervention responses were matched at an individual level. Results: Around 64.2% of children’s households experienced food insecurity at baseline. This percentage decreased to 59.1% post-intervention, P < 0.001. On an individual level, food insecurity score diminished by 6.5%, P < 0.001. After adjustment for various socioeconomic factors, for each additional month of participation, the odds of reducing the food insecurity score increased by 6.3% (OR = 1.06, 95% CI: 1.02–1.11). Those experiencing food insecurity with hunger at baseline were more likely to improve food insecurity score than those who did not (OR = 3.51, 95%CI: 2.92–4.21). Conclusion: Children and families residing in low socioeconomic areas of Greece, experience high levels of food insecurity. Our findings suggest that participation in a school-based food aid program may reduce food insecurity for children and their families in a developed country in times of economic hardship. PMID:26873860

Rural income transfer programs and rural household food security in Ethiopia.

PubMed

Uraguchi, Zenebe B

2012-01-01

Based on household food security surveys conducted in Ethiopia, this study seeks to understand the roles and limitations of income transfer projects as determinants of households’ food security. By covering the Food-For-Work Programs (FFWPs) and the Productive Safety Net Programs (PSNPs), the study shows that these programs served as temporary safety nets for food availability, but they were limited in boosting the dietary diversity of households and their coping strategies. Households which participated in the programs increased their supply of food as a temporary buffer to seasonal asset depletion. However, participation in the programs was marred by inclusion error (food-secure households were included) and exclusion error (food-insecure households were excluded). Income transfer projects alone were not robust determinants of household food security. Rather, socio-demographic variables of education and family size as well as agricultural input of land size were found to be significant in accounting for changes in households’ food security. The programs in the research sites were funded through foreign aid, and the findings of the study imply the need to reexamine the approaches adopted by bilateral donors in allocating aid to Ethiopia. At the same time the study underscores the need to improve domestic policy framework in terms of engendering rural local institutional participation in project management.

76 FR 23272 - FY 2011 Emergency Food Assistance Annual Program Statement

Federal Register 2010, 2011, 2012, 2013, 2014

2011-04-26

... Emergency Food Assistance Annual Program Statement Pursuant to the Food for Peace Act of 2008 and the Foreign Assistance Act of 1961 (FAA), notice is hereby given that the FY 2011 Emergency Food Assistance... to review, the FY 2011 Emergency Food Assistance Annual Program Statement is available via the Food...

76 FR 34541 - Child and Adult Care Food Program Improving Management and Program Integrity

Federal Register 2010, 2011, 2012, 2013, 2014

2011-06-13

... Vol. 76 Monday, No. 113 June 13, 2011 Part IV Department of Agriculture Food and Nutrition Service 7 CFR Parts 210, 215, 220 et al. Child and Adult Care Food Program Improving Management and Program... Regulations#0;#0; [[Page 34542

Food Stamp and School Lunch Programs Alleviate Food Insecurity in Rural America. Fact Sheet

ERIC Educational Resources Information Center

Smith, Kristin; Savage, Sarah

2007-01-01

The Food Stamp and the National School Lunch Programs play a vital role in helping poor, rural Americans obtain a more nutritious diet and alleviate food insecurity and hunger. This fact sheet looks at the extent to which rural America depends on these programs and describes characteristics of beneficiaries of these federal nutrition assistance…

[Radioactivity and food].

PubMed

Olszyna-Marzys, A E

1990-03-01

Two topics relating to radioactivity and food are discussed: food irradiation for preservation purposes, and food contamination from radioactive substances. Food irradiation involves the use of electromagnetic energy (x and gamma rays) emitted by radioactive substances or produced by machine in order to destroy the insects and microorganisms present and prevent germination. The sanitary and economic advantages of treating food in this way are discussed. Numerous studies have confirmed that under strictly controlled conditions no undesirable changes take place in food that has been irradiated nor is radioactivity induced. Reference is made to the accident at the Chernobyl nuclear power station, which aroused public concern about irradiated food. The events surrounding the accident are reviewed, and its consequences with regard to contamination of different foods with radioactive substances, particularly iodine-131 and cesium-137, are described. Also discussed are the steps that have been taken by different international organizations to set limits on acceptable radioactivity in food.

Application of Microwave Irradiation and Heat to Improve Gliadin Detection and Ricin ELISA Throughput with Food Samples.

PubMed

Garber, Eric A E; Thole, Joseph

2015-06-11

The utility of microwave irradiation to accelerate the onset of equilibrium and improve ELISA performance was examined using ELISAs for the detection of the plant toxin ricin and gliadin. The ricin ELISA normally requires several one hour incubations at 37 °C, a total assay time of approximately five hours, and employs a complex buffer containing PBS, Tween-20®, and non-fat milk. Different energy levels and pulse designs were compared to the use of abbreviated incubation times at 37 °C for the detection of ricin in food. The use of microwave irradiation had no significant advantage over the application of heat using an oven incubator and performed worse with some foods. In contrast, a gliadin ELISA that relied on 30 min incubation steps at room temperature and a salt-based buffer performed better upon irradiation but also displayed improvement upon incubating the microtiter plate at 37 °C. Whether microwave irradiation was advantageous compared to incubation in an oven was inconclusive. However, by abbreviating the incubation time of the ricin ELISA, it was possible to cut the assay time to less than 2 hours and still display LOD values < 10 ppb and recoveries of 78%-98%.

Heavy-section steel irradiation program. Semiannual progress report, October 1996--March 1997

DOE Office of Scientific and Technical Information (OSTI.GOV)

Rosseel, T.M.

1998-02-01

Maintaining the integrity of the reactor pressure vessel (RPV) in a light-water-cooled nuclear power plant is crucial in preventing and controlling severe accidents that have the potential for major contamination release. Because the RPV is the only key safety-related component of the plant for which a redundant backup system does not exist, it is imperative to fully understand the degree of irradiation-induced degradation of the RPV`s fracture resistance that occurs during service. For this reason, the Heavy-Section Steel Irradiation (HSSI) Program has been established. Its primary goal is to provide a thorough, quantitative assessment of the effects of neutron irradiationmore » on the material behavior and, in particular, the fracture toughness properties of typical pressure-vessel steels as they relate to light-water RPV integrity. Effects of specimen size; material chemistry; product form and microstructure; irradiation fluence, flux, temperature, and spectrum; and postirradiation annealing are being examined on a wide range of fracture properties. The HSSI Program is arranged into eight tasks: (1) program management, (2) irradiation effects in engineering materials, (3) annealing, (4) microstructural analysis of radiation effects, (5) in-service irradiated and aged material evaluations, (6) fracture toughness curve shift method, (7) special technical assistance, and (8) foreign research interactions. The work is performed by the Oak Ridge National Laboratory.« less

Korean space food development: Ready-to-eat Kimchi, a traditional Korean fermented vegetable, sterilized with high-dose gamma irradiation

NASA Astrophysics Data System (ADS)

Song, Beom-Seok; Park, Jin-Gyu; Park, Jae-Nam; Han, In-Jun; Kim, Jae-Hun; Choi, Jong-Il; Byun, Myung-Woo; Lee, Ju-Woon

2009-07-01

Addition of calcium lactate and vitamin C, a mild heating, deep-freezing, and gamma irradiation at 25 kGy were conducted to prepare Kimchi as a ready-to-eat space food. It was confirmed that the space food was sterilized by an irradiation at 25 kGy through incubation at 37 °C for 30 days. The hardness of the Space Kimchi (SK) was lower than the untreated Kimchi (CON), but higher than the irradiated Kimchi (IR). Also, this result was supported by the scanning electron microscopic observation. Sensory attributes of the SK were similar to CON, and maintained during preservation at 35 °C for 30 days. According to the Ames test, Kimchi sterilized with a high-dose irradiation exerted no mutagenic activity in the bacterial strains of Salmonella typhimurium. And, the SK was certificated for use in space flight conditions during 30 days by the Russian Institute of Biomedical Problems.

Canada's northern food subsidy Nutrition North Canada: a comprehensive program evaluation.

PubMed

Galloway, Tracey

2017-01-01

Nutrition North Canada (NNC) is a retail subsidy program implemented in 2012 and designed to reduce the cost of nutritious food for residents living in Canada's remote, northern communities. The present study evaluates the extent to which NNC provides access to perishable, nutritious food for residents of remote northern communities. Program documents, including fiscal and food cost reports for the period 2011-2015, retailer compliance reports, audits of the program, and the program's performance measurement strategy are examined for evidence that the subsidy is meeting its objectives in a manner both comprehensive and equitable across regions and communities. NNC lacks price caps or other means of ensuring food is affordable and equitably priced in communities. Gaps in food cost reporting constrain the program's accountability. From 2011-15, no adjustments were made to community eligibility, subsidy rates, or the list of eligible foods in response to information provided by community members, critics, the Auditor General of Canada, and the program's own Advisory Board. Measures to increase program accountability, such as increasing subsidy information on point-of-sale receipts, make NNC more visible but do nothing to address underlying accountability issues Conclusions: The current structure and regulatory framework of NNC are insufficient to ensure the program meets its goal. Both the volume and cost of nutritious food delivered to communities is highly variable and dependent on factors such as retailers' pricing practices, over which the program has no control. It may be necessary to consider alternative forms of policy in order to produce sustainable improvements to food security in remote, northern communities.

Participant Satisfaction with a Food Benefit Program with Restrictions and Incentives.

PubMed

Rydell, Sarah A; Turner, Rachael M; Lasswell, Tessa A; French, Simone A; Oakes, J Michael; Elbel, Brian; Harnack, Lisa J

2018-02-01

Policy makers are considering changes to the Supplemental Nutrition Assistance Program (SNAP). Proposed changes include financially incentivizing the purchase of healthier foods and prohibiting the use of funds for purchasing foods high in added sugars. SNAP participant perspectives may be useful in understanding the consequences of these proposed changes. To determine whether food restrictions and/or incentives are acceptable to food benefit program participants. Data were collected as part of an experimental trial in which lower-income adults were randomly assigned to one of four financial food benefit conditions: (1) Incentive: 30% financial incentive on eligible fruits and vegetables purchased using food benefits; (2) Restriction: not allowed to buy sugar-sweetened beverages, sweet baked goods, or candies with food benefits; (3) Incentive plus Restriction; or (4) Control: no incentive/restriction. Participants completed closed- and open-ended questions about their perceptions on completion of the 12-week program. Adults eligible or nearly eligible for SNAP were recruited between 2013 and 2015 by means of events or flyers in the Minneapolis/St Paul, MN, metropolitan area. Of the 279 individuals who completed baseline measures, 265 completed follow-up measures and are included in these analyses. χ 2 analyses were conducted to assess differences in program satisfaction. Responses to open-ended questions were qualitatively analyzed using principles of content analysis. There were no statistically significant or meaningful differences between experimental groups in satisfaction with the program elements evaluated in the study. Most participants in all conditions found the food program helpful in buying nutritious foods (94.1% to 98.5%) and in buying the kinds of foods they wanted (85.9% to 95.6%). Qualitative data suggested that most were supportive of restrictions, although a few were dissatisfied. Participants were uniformly supportive of incentives. Findings

The Summer Food Service Program and the Ongoing Hunger Crisis in Mississippi.

PubMed

Cobern, Jade A; Shell, Kathryn J; Henderson, Everett R; Beech, Bettina M; Batlivala, Sarosh P

2015-10-01

Food insecurity is simply defined as uncertain access to adequate food. Nearly 50 million Americans, 16 million of whom are children, are food insecure. Mississippi has 21% food insecure citizens, and has the most food insecure county in the nation. Our state's school system's National Breakfast and Lunch Programs help combat food insecurity, but a gap still exists. This gap widens during the summer. In this paper, we describe the Mississippi Summer Food Service Program. While the program has had success in our state, it still faces challenges. Organized action by physicians in Mississippi and the Mississippi State Medical Association could significantly increase participation in these programs that are vital to our state.

Improving food choices among Supplemental Nutrition Assistance Program recipients.

PubMed

You, Wen; Mitchell, Paul D; Nayga, Rodolfo M

2012-07-01

We used a principal-agent framework to examine the feasibility of two proposed modifications to the Supplemental Nutrition Assistance Program with the goal of encouraging healthier food choices among program participants. Specifically, we analyzed two types of contract: a restricted contract and an incentive contract. The restricted contract did not allow the purchase of unhealthy foods with program benefits, but compensated participants by increasing total benefits. The incentive contract provided increased benefits that varied according to the percentage of healthy foods purchased with program benefits. The theoretical results revealed the mechanisms for the two alternative contracts, the conditions under which each would be effective, and the key empirical questions to be examined for future policy analysis. Copyright © 2011 John Wiley & Sons, Ltd.

US Food assistance programs and trends in children's weight.

PubMed

Ver Ploeg, Michele; Mancino, Lisa; Lin, Biing-Hwan; Guthrie, Joanne

2008-01-01

OBJECTIVES. High rates of overweight and obesity among low-income children have led some to question whether participation in US domestic food assistance programs contributes to this health problem. We use multiple years of data to examine trends in children's body weight and participation in the Food Stamp Program (FSP) or Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). Specifically, we assess whether a consistent relationship between program participation and body weight exists over time. METHODS. Data from multiple waves of the National Health and Nutrition Examination Surveys (NHANES) are used to examine the relationship between children's body weight and food assistance programs between 1976 and 2002. Linear regression models are used to estimate BMI and logit models are used to predict the probabilities of at-risk of overweight and overweight. Food assistance program participants (either FSP or WIC participants depending on age) are compared with income eligible non-participants and higher income children. RESULTS. Results show no systematic relationship over time between FSP participation and weight status for school-aged children (age 5-17). For children aged 2-4, no differences in weight status between WIC participants and eligible non-participants were found. However, recent data show some differences between WIC participants and higher income children. CONCLUSIONS. Our analysis does not find evidence of a consistent relationship between childhood obesity and participation in the FSP or WIC programs.

Food Safety Program in Asian Countries.

PubMed

Yamaguchi, Ryuji; Hwang, Lucy Sun

2015-01-01

By using the ILSI network in Asia, we are holding a session focused on food safety programs in several Asian areas. In view of the external environment, it is expected to impact the global food system in the near future, including the rapid increase in food demand and in public health services due to population growth, as well as the threats to biosecurity and food safety due to the rapid globalization of the food trade. Facilitating effective information sharing holds promise for the activation of the food industry. At this session, Prof. Hwang shares the current situation of Food Safety and Sanitation Regulations in Taiwan. Dr. Liu provides a talk on the role of risk assessment in food regulatory control focused on aluminum-containing food additives in China. After the JECFA evaluation of aluminum-containing food additives in 2011, each country has carried out risk assessment based on dietary intake surveys. Ms. Chan reports on the activities of a working group on Food Standards Harmonization in ASEAN. She also explains that the ILSI Southeast Asia Region has actively supported the various ASEAN Working Groups in utilizing science to harmonize food standards. Prof. Park provides current research activities in Korea focused on the effect of climate change on food safety. Climate change is generally seen as having a negative impact on food security, particularly in developing countries. We use these four presentations as a springboard to vigorous discussion on issues related to Food Safety in Asia.

7 CFR 250.62 - Summer Food Service Program (SFSP).

Code of Federal Regulations, 2010 CFR

2010-01-01

... management company. A service institution may use donated foods in a contract with a food service management... inventory management, and use of donated foods in NSLP, also apply to SFSP. ... 7 Agriculture 4 2010-01-01 2010-01-01 false Summer Food Service Program (SFSP). 250.62 Section 250...

7 CFR 250.62 - Summer Food Service Program (SFSP).

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 4 2014-01-01 2014-01-01 false Summer Food Service Program (SFSP). 250.62 Section 250.62 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE GENERAL REGULATIONS AND POLICIES-FOOD DISTRIBUTION DONATION OF FOODS FOR USE IN THE...

Food Security and Weight Status in Children: Interactions With Food Assistance Programs.

PubMed

Nguyen, Binh T; Ford, Christopher N; Yaroch, Amy L; Shuval, Kerem; Drope, Jeffrey

2017-02-01

It is unclear whether Supplemental Nutrition Assistance Program (SNAP) or National School Lunch Program (NSLP) participation modifies the relationship between food insecurity and obesity in children. Data were included for 4,719 children aged 9-17 years who participated in the National Health and Nutrition Survey between 2003-2004 and 2011-2012. Linear regression was used to examine the relationship between household food security (full, marginal, low, and very low) and BMI percentile. Adjusted models were also stratified by SNAP and NSLP participation. There was no significant overall relationship between household food security and BMI percentile. In SNAP non-participants, there was no apparent overall relationship between BMI percentile and household food security. However, BMI percentile in children from households with low food security was significantly higher than that of children from fully food-secure households (risk difference [RD]=5.95, 95% CI=1.11, 10.80). Among SNAP participants, there was no significant relationship between household food security and BMI percentile. By NSLP participation category, there was a non-significant trend toward increasing BMI percentile with decreasing household food security in those reporting two or fewer (RD=1.75, 95% CI= -0.79, 4.29) and two to three (RD=1.07; 95% CI= -1.74, 3.89) lunches/week. There was no apparent relationship between household food security and BMI percentile in those reporting four or more lunches/week. Although the overall relationship between household food security and weight status in school-aged children was not statistically significant, there was some evidence that the relationship may differ by SNAP or NSLP participation, suggesting the need for more research. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

2010 Impacts: The Expanded Food and Nutrition Education Program (EFNEP)

ERIC Educational Resources Information Center

National Institute of Food and Agriculture, 2011

2011-01-01

Since 1969, the Expanded Food and Nutrition Education Program (EFNEP) has improved the diets and food-related behaviors of program participants. Each year EFNEP enrolls more than half a million new program participants. In 2010, EFNEP reached 137,814 adults and 463,530 youth directly and nearly 400,000 family members indirectly. This paper…

Food Production Worker. Dietetic Support Personnel Training Program.

ERIC Educational Resources Information Center

Barker, Ellen; And Others

This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials (15 units) for use in training future food production workers. Covered in the first part of the guide are nutrition in food production and diet therapy. The second part of the guide deals with sanitation and safety in food production.…

State Plan for Summer Food Service Program--1978. School Food Service.

ERIC Educational Resources Information Center

Kansas State Dept. of Education, Topeka.

This plan presents required state and federal information for the administration and procedures for the 1978 Summer Food Service Program in Kansas. In 1977, the program increased its availability to low income children through a 41 percent increase of the sponsors and a 54 percent increase of sites where the children were served breakfast, lunch,…

Evaluating local food programs: the case of Select Nova Scotia.

PubMed

Knight, Andrew J

2013-02-01

This study evaluated the effectiveness of the buy local food program Select Nova Scotia; a government program with the goal to increase awareness and consumption of Nova Scotia produced and processed agri-food products by Nova Scotians and visitors. The evaluation methodology was based on prior evaluation resources and local food consumer research. Data were gathered through a web panel survey; 877 respondents completed the survey in June 2010. The results suggest that the program is reaching a wider audience than just those predisposed to local food initiatives. In addition, awareness of Select Nova was related to perceptions of local benefits and barriers, as well as purchase motivation and behavior. Respondents who were aware of Select Nova Scotia rated societal benefits as more important and viewed location and price as less of a barrier; they were also more likely to be highly motivated to purchase local foods. This study also informs results found in previous consumer research studies and identifies marketing opportunities to enhance the effectiveness of local food programs. The results suggest that societal benefits might be used as a way to differentiate products with similar attributes. Copyright © 2012 Elsevier Ltd. All rights reserved.

Heavy-section steel technology and irradiation programs-retrospective and prospective views

DOE Office of Scientific and Technical Information (OSTI.GOV)

Nanstad, Randy K; Bass, Bennett Richard; Rosseel, Thomas M

In 1965, the Atomic Energy Commission (AEC), at the advice of the Advisory Committee on Reactor Safeguards (ACRS), initiated the process that resulted in the establishment of the Heavy Section Steel Technology (HSST) Program at Oak Ridge National Laboratory (ORNL). Dr. Spencer H. Bush of Battelle Northwest Laboratory, the man being honored by this symposium, representing the ACRS, was one of the Staff Advisors for the program and helped to guide its technical direction. In 1989, the Heavy-Section Steel Irradiation (HSSI) Program, formerly the HSST task on irradiation effects, was formed as a separate program, and this year the HSST/HSSImore » Programs, sponsored by the U.S. Nuclear Regulatory Commission (USNRC), celebrate 40 years of continuous research oriented toward the safety of light-water nuclear reactor pressure vessels. This paper presents a summary of results from those programs with a view to future activities. The HSST Program was established in 1967 and initially included extensive investigations of heavy-section low-alloy steel plates, forgings, and welds, including metallurgical studies, mechanical properties, fracture toughness (quasi-static and dynamic), fatigue crack-growth, and crack arrest toughness. Also included were irradiation effects studies, thermal shock analyses, testing of thick-section tensile and fracture specimens, and non-destructive testing. In the subsequent decades, the HSST Program conducted extensive large-scale experiments with intermediate-size vessels (with varying size flaws) pressurized to failure, similar experiments under conditions of thermal shock and even pressurized thermal shock (PTS), wide-plate crack arrest tests, and biaxial tests with cruciform-shaped specimens. Extensive analytical and numerical studies accompanied these experiments, including the development of computer codes such as the recent Fracture Analysis of Vessels Oak Ridge (FAVOR) code currently being used for PTS evaluations. In the absence of

The Supplemental Nutrition Assistance Program: Analysis of Program Administration and Food Law Definitions.

PubMed

Pomeranz, Jennifer L; Chriqui, Jamie F

2015-09-01

Under the current version of the Supplemental Nutrition Assistance Program (SNAP), participants can purchase virtually any food or beverage (collectively, food). Research indicates that SNAP recipients may have worse dietary quality than income-eligible nonparticipants. Policymakers have urged the U.S. Department of Agriculture (USDA) to pilot SNAP purchasing restrictions intended to support a healthier diet, and state legislators have proposed similar bills. The USDA rejected these invitations, stating that it would be administratively and logistically difficult to differentiate among products, amid other concerns. However, the USDA's Dietary Guidelines for Americans and the Supplemental Nutrition Program for Women, Infants, and Children (WIC) do just that. Further, state governments define and differentiate among foods and beverages for tax purposes. This paper reviews several factors intended to inform future policy decisions: the science indicating that SNAP recipients have poorer diet quality than income-eligible nonparticipants; the public's support for revising the SNAP program; federal, state, and city legislators' formal proposals to amend SNAP based on nutrition criteria and the USDA's public position in opposition to these proposals; state bills to amend eligible foods purchasable with SNAP benefits; state retail food tax laws; and the retail administration and program requirements for both WIC and SNAP. The paper finds that the government has a clear ability to align SNAP benefits with nutrition science and operationalize this into law. Copyright © 2015 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Food Sanitation and Safety Self-Assessment Instrument for School Nutrition Programs.

ERIC Educational Resources Information Center

California State Dept. of Education, Sacramento.

Like food-service establishments, child nutrition programs are responsible for preserving the quality and wholesomeness of food. Proper food-handling practices prevent contamination and job-related accidents. Application of the evaluation instrument presented in this document to individual programs helps to define proper practices, assess the…

Comparison of Soviet and US space food and nutrition programs

NASA Technical Reports Server (NTRS)

Ahmed, Selina

1989-01-01

The Soviet Space Food and Nutrition programs are compared with those of the U.S. The Soviets established the first Space Food programs in 1961, when one of the Soviet Cosmonauts experienced eating in zero gravity. This study indicates that some major differences exist between the two space food and nutrition programs regarding dietary habits. The major differences are in recommended nutrient intake and dietary patterns between the cosmonauts and astronauts. The intake of protein, carbohydrates and fats are significantly higher in cosmonaut diets compared to astronauts. Certain mineral elements such as phosphorus, sodium and iron are also significantly higher in the cosmonauts' diets. Cosmonauts also experience intake of certain unconventional food and plant extracts to resist stress and increase stamina.

Self-Reported Changes in Food Safety Behaviors among Foodservice Employees: Impact of a Retail Food Safety Education Program

ERIC Educational Resources Information Center

Anding, Jenna D.; Boleman, Chris; Thompson, Britta

2007-01-01

A food safety education program developed for retail food establishments was evaluated to assess the extent to which participants were practicing selected behaviors linked to reducing the risk of foodborne disease both before and after the program. Scores from the state health department's Certified Food Manager (CFM) exam also were examined.…

Analysis of 2-alkylcyclobutanones in cashew nut, nutmeg, apricot kernel, and pine nut samples: re-evaluating the uniqueness of 2-alkylcyclobutanones for irradiated food identification.

PubMed

Leung, Elvis M K; Tang, Phyllis N Y; Ye, Yuran; Chan, Wan

2013-10-16

2-Alkylcyclobutanones (2-ACBs) have long been considered as unique radiolytic products that can be used as indicators for irradiated food identification. A recent report on the natural existence of 2-ACB in non-irradiated nutmeg and cashew nut samples aroused worldwide concern because it contradicts the general belief that 2-ACBs are specific to irradiated food. The goal of this study is to test the natural existence of 2-ACBs in nut samples using our newly developed liquid chromatography-tandem mass spectrometry (LC-MS/MS) method with enhanced analytical sensitivity and selectivity ( Ye , Y. ; Liu , H. ; Horvatovich , P. ; Chan , W. Liquid chromatography-electrospray ionization tandem mass spectrometric analysis of 2-alkylcyclobutanones in irradiated chicken by precolumn derivatization with hydroxylamine . J. Agric. Food Chem. 2013 , 61 , 5758 - 5763 ). The validated method was applied to identify 2-dodecylcyclobutanone (2-DCB) and 2-tetradecylcyclobutanone (2-TCB) in nutmeg, cashew nut, pine nut, and apricot kernel samples (n = 22) of different origins. Our study reveals that 2-DCB and 2-TCB either do not exist naturally or exist at concentrations below the detection limit of the existing method. Thus, 2-DCB and 2-TCB are still valid to be used as biomarkers for identifying irradiated food.

Impact of the National Food Supplementary Program for Children on Household Food Security and Maternal Weight Status in Iran.

PubMed

Ghodsi, Delaram; Omidvar, Nasrin; Eini-Zinab, Hassan; Rashidian, Arash; Raghfar, Hossein

2016-01-01

Food aid programs are strategies that aim to improve nutritional status and to tackle food insecurity. This study aimed to evaluate the effect of a National Food Supplementary Program for Children on households' food security. The study sample included 359 mothers of children aged 6-72 months under the coverage of the program in two provinces of Iran. Demographic and socioeconomic characteristics of the households and percentage of supplementary food items consumed by target child were assessed by a questionnaire and checklist. Data on household food security were collected by locally adapted Household Food Insecurity Access Scale at the baseline of the study and 6 months thereafter. At the baseline, only 4.7% of families were food secure, while 43.5% were severely food insecure, and these proportions were changed to 7.9% and 38%, respectively ( P < 0.001), at the end of the study. Odds of having worse food insecurity in households with medium and high wealth index was 65% and 87% lower than those with low wealth index, respectively (odds ratio [OR] = 0.35, 95% confidence interval [CI]: 0.2-0.61, and OR = 0.23, 95% CI: 0.12-0.43). Food sharing was common among more than 95% of the studied households. Mean maternal body mass index (BMI) increased significantly after 6 months ( P < 0.001). However, there was no significant association between mother's BMI and household food security in the baseline and at the end of the study ( P > 0.05). Findings show that the food supplementary program for children can also improve the household food security status. Further research is needed to assess other factors that affect the effectiveness of this kind of programs.

Irradiation of ready-to-eat foods at USDA'S Eastern Regional Reasearch Center-2003 update

NASA Astrophysics Data System (ADS)

Sommers, Christopher; Fan, Xuetong; Niemira, Brendan; Rajkowski, Kathleen

2004-09-01

Ionizing radiation is a safe and effective method for eliminating bacterial pathogens from food products and disinfestation of fruits and vegetables. Since 1980 research has been conducted at USDA's Eastern Regional Research Center pertaining to the elimination of food-borne pathogens from meat, poultry, fruit and vegetable products. Recent work has focused on elimination of pathogens such as Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes from ready-to-eat (RTE) food products including hot dogs, bologna, lettuce, cilantro, sprouts and seeds, and frozen vegetables. The ionizing radiation dose required to eliminate those pathogens from RTE foods has been found to be commodity, formulation and temperature dependent. The need to eliminate bacterial pathogens from RTE food products must always be balanced with the maintenance of product quality. In addition to determining the effective ionizing radiation doses required for pathogen elimination the effects of irradiation on product chemistry, nutritional value and organoleptic quality have also been determined. A review of the studies conducted at USDA's Eastern Regional Research Center in 2002 and 2003 is presented in this article.

32 CFR 199.23 - Special Supplemental Food Program.

Code of Federal Regulations, 2013 CFR

2013-07-01

... health care during critical times of growth and development, in order to prevent the occurrence of health..., integrated health care network. (26) Supplemental foods. Foods containing nutrients determined by nutritional... (CONTINUED) MISCELLANEOUS CIVILIAN HEALTH AND MEDICAL PROGRAM OF THE UNIFORMED SERVICES (CHAMPUS) § 199.23...

32 CFR 199.23 - Special Supplemental Food Program.

Code of Federal Regulations, 2012 CFR

2012-07-01

... health care during critical times of growth and development, in order to prevent the occurrence of health..., integrated health care network. (26) Supplemental foods. Foods containing nutrients determined by nutritional... (CONTINUED) MISCELLANEOUS CIVILIAN HEALTH AND MEDICAL PROGRAM OF THE UNIFORMED SERVICES (CHAMPUS) § 199.23...

32 CFR 199.23 - Special Supplemental Food Program.

Code of Federal Regulations, 2014 CFR

2014-07-01

... health care during critical times of growth and development, in order to prevent the occurrence of health..., integrated health care network. (26) Supplemental foods. Foods containing nutrients determined by nutritional... (CONTINUED) MISCELLANEOUS CIVILIAN HEALTH AND MEDICAL PROGRAM OF THE UNIFORMED SERVICES (CHAMPUS) § 199.23...

32 CFR 199.23 - Special Supplemental Food Program.

Code of Federal Regulations, 2011 CFR

2011-07-01

... health care during critical times of growth and development, in order to prevent the occurrence of health..., integrated health care network. (26) Supplemental foods. Foods containing nutrients determined by nutritional... (CONTINUED) MISCELLANEOUS CIVILIAN HEALTH AND MEDICAL PROGRAM OF THE UNIFORMED SERVICES (CHAMPUS) § 199.23...

Food in the Schools, Part I. Options in Education, Program #75.

ERIC Educational Resources Information Center

George Washington Univ., Washington, DC. Inst. for Educational Leadership.

This document presents the program transcripts of a weekly series broadcast by member stations of National Public Radio. The program focuses on food in the schools. It addresses the following issues: plate waste in Chicago and Dallas; banning junk food and vending machines; the results of a vending machine junk food ban in West Virginia;…

7 CFR 250.61 - Child and Adult Care Food Program (CACFP).

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 4 2013-01-01 2013-01-01 false Child and Adult Care Food Program (CACFP). 250.61... National School Lunch Program (NSLP) and Other Child Nutrition Programs § 250.61 Child and Adult Care Food... CACFP to distributing agencies, which provide them to child care and adult care institutions...

7 CFR 250.61 - Child and Adult Care Food Program (CACFP).

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 4 2012-01-01 2012-01-01 false Child and Adult Care Food Program (CACFP). 250.61... National School Lunch Program (NSLP) and Other Child Nutrition Programs § 250.61 Child and Adult Care Food... CACFP to distributing agencies, which provide them to child care and adult care institutions...

7 CFR 250.61 - Child and Adult Care Food Program (CACFP).

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 4 2011-01-01 2011-01-01 false Child and Adult Care Food Program (CACFP). 250.61... National School Lunch Program (NSLP) and Other Child Nutrition Programs § 250.61 Child and Adult Care Food... CACFP to distributing agencies, which provide them to child care and adult care institutions...

7 CFR 250.61 - Child and Adult Care Food Program (CACFP).

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 4 2014-01-01 2014-01-01 false Child and Adult Care Food Program (CACFP). 250.61... National School Lunch Program (NSLP) and Other Child Nutrition Programs § 250.61 Child and Adult Care Food... CACFP to distributing agencies, which provide them to child care and adult care institutions...

Food commodity pipeline management in transitional settings: challenges and lessons learned from the first USAID food development program in South Sudan

PubMed Central

Tappis, Hannah; Doocy, Shannon; Amoako, Stephen

2013-01-01

ABSTRACT Despite decades of support for international food assistance programs by the U.S. Agency for International Development (USAID) Office of Food for Peace, relatively little is known about the commodity pipeline and management issues these programs face in post-conflict and politically volatile settings. Based on an audit of the program's commodity tracking system and interviews with 13 key program staff, this case study documents the experiences of organizations implementing the first USAID-funded non-emergency (development) food assistance program approved for Sudan and South Sudan. Key challenges and lessons learned in this experience about food commodity procurement, transport, and management may help improve the design and implementation of future development food assistance programs in a variety of complex, food-insecure settings around the world. Specifically, expanding shipping routes in complex political situations may facilitate reliable and timely commodity delivery. In addition, greater flexibility to procure commodities locally, rather than shipping U.S.-procured commodities, may avoid unnecessary shipping delays and reduce costs. PMID:25276532

Radioactivity and food (in Spanish)

DOE Office of Scientific and Technical Information (OSTI.GOV)

Olszyna-Marzys, A.E.

1990-03-01

Two topics relating to radioactivity and food are discussed: food irradiation for preservation purposes, and food contamination from radioactive substances. Food irradiation involves the use of electromagnetic energy (x and gamma rays) emitted by radioactive substances or produced by machine in order to destroy the insects and microorganisms present and prevent germination. The sanitary and economic advantages of treating food in this way are discussed. Numerous studies have confirmed that under strictly controlled conditions no undesirable changes take place in food that has been irradiated nor is radioactivity induced. Reference is made to the accident at the Chernobyl nuclear powermore » station, which aroused public concern about irradiated food. The events surrounding the accident are reviewed, and its consequences with regard to contamination of different foods with radioactive substances, particularly iodine-131 and cesium-137, are described. Also discussed are the steps that have been taken by different international organizations to set limits on acceptable radioactivity in food.15 references.« less

Food irradiation for phytosanitary and quarantine treatment

USDA-ARS?s Scientific Manuscript database

Irradiation at doses less than 1 kGy is an effective phytosanitary measure with minimal adverse effects on the quality of most fresh produce. There are internationally recognized guidelines for the use of irradiation as a phytosanitary measure and for the conduct of trade in irradiated fresh produce...

The modifying effects of Food Stamp Program participation on the relation between food insecurity and weight change in women.

PubMed

Jones, Sonya J; Frongillo, Edward A

2006-04-01

Food insecurity has been associated with overweight status in women. A number of hypotheses have been proposed to explain this association, some of which assume that household food insecurity is a cause of overweight. Similar to food insecurity, Food Stamp Program (FSP) participation has been associated with overweight status in women. One longitudinal study has also found a small effect of program participation on obesity status in women. Modeling FSP participation without accounting for the effect of need to participate in the program, as estimated by household food insecurity status, may lead to confounded findings. To estimate the direction and timing of the relation between food insecurity, this study reports on recently available longitudinal data from the Panel Study of Income Dynamics. The major finding of this paper is that persistent food insecurity was associated with a smaller weight change, controlling for other income and health-related risk factors for weight change. Among persistently food-insecure women, full participation in the FSP offset the weight change. There were no significant associations between change in food insecurity status and weight change in these data.

Tennessee's Extension Food and Nutrition Education Program.

ERIC Educational Resources Information Center

Tennessee Univ., Knoxville. Agricultural Extension Service.

The Extension Food and Nutrition Education program was set up by the University of Tennessee Agricultural Extension Service to assist low-income families in improving their diets. Carrying out the program on a one-to-one basis are 365 assistants who are taught the basics of nutrition by trained home economics extension agents. These assistants…

Content Analysis of Food Advertising in Iranian Children's Television Programs

PubMed Central

Amini, Maryam; Omidvar, Nasrin; Yeatman, Heather; Shariat-Jafari, Shadab; Eslami-Amirabadi, Maryam; Zahedirad, Malihe

2014-01-01

Background: Advertisements can influence children's health related behaviors. Television advertisements are the main avenues directing commercials at children in Iran. This study aimed to explore the content of food advertisement during children's television programs in 2007-8 and to compare it with those reported in 2000. Methods: All advertisements broadcasted before, during, and after children's programs aired on two major Iran national television networks were videotaped for a period of 4 weeks during 2007-8. For each advertisement, type of product(s) and mode of presentation (s) were coded. Results: A total of 229 television advertisements were broadcasted. Food commercials were the most frequent group (31%) across the two channels. Among the food products advertised, calorie dense foods, including chocolate, soft drinks, extruded cereals, ice cream, cookies and candies were the most frequent. The appeal mainly used in television food advertisements was “stimulation of hunger/thirst” (38.5%). The advertisements were mostly presented as animations (54%) and the messages used were mainly directed to good taste. Conclusion: Although the total number of food advertisements during children's television programs has decreased but the consumption of high fat, high sugar, low nutrient dense foods continues to be promoted. Policies to address the issue should be scrutinized. PMID:25400894

Content Analysis of Food Advertising in Iranian Children's Television Programs.

PubMed

Amini, Maryam; Omidvar, Nasrin; Yeatman, Heather; Shariat-Jafari, Shadab; Eslami-Amirabadi, Maryam; Zahedirad, Malihe

2014-10-01

Advertisements can influence children's health related behaviors. Television advertisements are the main avenues directing commercials at children in Iran. This study aimed to explore the content of food advertisement during children's television programs in 2007-8 and to compare it with those reported in 2000. All advertisements broadcasted before, during, and after children's programs aired on two major Iran national television networks were videotaped for a period of 4 weeks during 2007-8. For each advertisement, type of product(s) and mode of presentation (s) were coded. A total of 229 television advertisements were broadcasted. Food commercials were the most frequent group (31%) across the two channels. Among the food products advertised, calorie dense foods, including chocolate, soft drinks, extruded cereals, ice cream, cookies and candies were the most frequent. The appeal mainly used in television food advertisements was "stimulation of hunger/thirst" (38.5%). The advertisements were mostly presented as animations (54%) and the messages used were mainly directed to good taste. Although the total number of food advertisements during children's television programs has decreased but the consumption of high fat, high sugar, low nutrient dense foods continues to be promoted. Policies to address the issue should be scrutinized.

Summer Food Service Program. Nourishing News. Volume 3, Issue 8

ERIC Educational Resources Information Center

Idaho State Department of Education, 2009

2009-01-01

The primary goal of the Summer Food Service Program (SFSP) is to provide nutritious meals to children in low-income areas when school is not in session. This issue of "Nourishing News" focuses on SFSPs. The articles contained in this issue are: (1) Is Your Summer Food Program Financially Fit? (Jean Zaske); (2) Keeping the…

Prices of unhealthy foods, Food Stamp Program participation, and body weight status among U.S. low-income women.

PubMed

Zhang, Qi; Chen, Zhuo; Diawara, Norou; Wang, Youfa

2011-06-01

This paper examines the interactive effect between the price of unhealthy foods and Food Stamp Program participation on body weight status among low-income women in the United States. We merged the panel data of the National Longitudinal Survey of Youth 1979 cohort in 1985-2002 and the Cost of Living Index data compiled by the American Chamber of Commerce Researchers Association by using geographic identifiers. Using the merged data, we used panel econometric models to examine the impact of unhealthy food prices on the food stamp-eligible U.S. population. Our results indicate that higher prices for unhealthy food can partially offset the positive association between Food Stamp Program participation and bodyweight among low-income women.

Food Buying Guide for Child Nutrition Programs. Revised.

ERIC Educational Resources Information Center

Davis, Dorothy W.; And Others

This guide is based on the latest federal regulations and meal pattern requirements for the National School Lunch and Breakfast Programs. It considers current food production and marketing techniques, packaging methods, grading standards, and changing food habits in the American population. The guide gives average yield information on over 600…

Evaluation of the US Army Institute of Public Health Destination Monitoring Program, a food safety surveillance program.

PubMed

Rapp-Santos, Kamala; Havas, Karyn; Vest, Kelly

2015-01-01

The Destination Monitoring Program, operated by the US Army Public Health Command (APHC), is one component that supports the APHC Veterinary Service's mission to ensure safety and quality of food procured for the Department of Defense (DoD). This program relies on retail product testing to ensure compliance of production facilities and distributors that supply food to the DoD. This program was assessed to determine the validity and timeliness by specifically evaluating whether sample size of items collected was adequate, if food samples collected were representative of risk, and whether the program returns results in a timely manner. Data was collected from the US Army Veterinary Services Lotus Notes database, including all food samples collected and submitted from APHC Region-North for the purposes of destination monitoring from January 1, 2013 to December 31, 2013. For most food items, only one sample was submitted for testing. The ability to correctly identify a contaminated food lot may be limited by reliance on test results from only one sample, as the level of confidence in a negative test result is low. The food groups most frequently sampled by APHC correlated with the commodities that were implicated in foodborne illness in the United States. Food items to be submitted were equally distributed among districts and branches, but sections within large branches submitted relatively few food samples compared to sections within smaller branches and districts. Finally, laboratory results were not available for about half the food items prior to their respective expiration dates.

Assessing Foods Offered in the Food Distribution Program on Indian Reservations (FDPIR) Using Healthy Eating Index-2010

PubMed Central

Shanks, Carmen Byker; Smith, Teresa; Ahmed, Selena; Hunts, Holly

2017-01-01

Objective To assess the nutritional quality of food packages offered in the Food Distribution Program on Indian Reservations (FDPIR) program using Healthy Eating Index-2010 (HEI-2010). Design Data were collected from the list of the food products provided by the United States Department of Agriculture’s Food and Nutrition Handbook 501 for FDPIR. Nutritional quality was measured through a cross-sectional analysis of five randomly selected food packages offered through FDPIR. HEI-2010 component and total scores were calculated for each food package. Analysis of variance and t-tests assessed significant differences between food packages and HEI-2010 maximum scores, respectively. Setting This study took place in the United States. Subjects Study units included food products offered through FDPIR. Results The mean total HEI-2010 score for the combined FDPIR food packages was significantly lower than the total HEI-2010 maximum score of 100 (66.38, SD=11.60; p<0.01). Mean scores for total fruit (3.52, SD=0.73; p<0.05), total vegetables (2.58, SD=0.15; p<0.001), greens and beans (0.92, SD=1.00; p<0.001), dairy (5.12, SD=0.63; p<0.001), total protein foods (4.14, SD=0.56; p<0.05), and refined grains (3.04, SD=2.90; p<0.001) were all significantly lower than the maximum values. Conclusions The FDPIR food package HEI-2010 score was notably higher than other federal food assistance and nutrition programs. Study findings highlight opportunities for the FDPIR to modify its offerings to best support lifestyles towards prevention of diet-related chronic disease. PMID:26298513

75 FR 41795 - Food Distribution Program: Value of Donated Foods From July 1, 2010 Through June 30, 2011

Federal Register 2010, 2011, 2012, 2013, 2014

2010-07-19

... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Food Distribution Program: Value of Donated Foods From July 1, 2010 Through June 30, 2011 AGENCY: Food and Nutrition Service, USDA. ACTION: Notice. SUMMARY: This notice announces the national average value of donated foods or, where applicable, cash in...

78 FR 45178 - Food Distribution Program: Value of Donated Foods From July 1, 2013 Through June 30, 2014

Federal Register 2010, 2011, 2012, 2013, 2014

2013-07-26

... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Food Distribution Program: Value of Donated Foods From July 1, 2013 Through June 30, 2014 AGENCY: Food and Nutrition Service, USDA. ACTION: Notice. SUMMARY: This notice announces the national average value of donated foods or, where applicable, cash in...

76 FR 43256 - Food Distribution Program: Value of Donated Foods From July 1, 2011 Through June 30, 2012

Federal Register 2010, 2011, 2012, 2013, 2014

2011-07-20

... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Food Distribution Program: Value of Donated Foods From July 1, 2011 Through June 30, 2012 AGENCY: Food and Nutrition Service, USDA. ACTION: Notice. SUMMARY: This notice announces the national average value of donated foods or, where applicable, cash in...

77 FR 43231 - Food Distribution Program: Value of Donated Foods From July 1, 2012 Through June 30, 2013

Federal Register 2010, 2011, 2012, 2013, 2014

2012-07-24

... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Food Distribution Program: Value of Donated Foods From July 1, 2012 Through June 30, 2013 AGENCY: Food and Nutrition Service, USDA. ACTION: Notice. SUMMARY: This notice announces the national average value of donated foods or, where applicable, cash in...

Healthy options: a community-based program to address food insecurity.

PubMed

Dailey, Amy B; Hess, Audrey; Horton, Camille; Constantian, Emily; Monani, Salma; Wargo, Betsy; Davidson, Kim; Gaskin, Kathy

2015-01-01

The objectives of this study are to better understand the lived experience of food insecurity in our community and to examine the impact of a community-based program developed to increase access to local, healthy foods. Participants were given monthly vouchers to spend at local farmers' markets and invited to engage in a variety of community activities. Using a community-based participatory research framework, mixed methods were employed. Survey results suggest that most respondents were satisfied with the program and many increased their fruit and vegetable consumption. However, over 40% of respondents reported a higher level of stress over having enough money to buy nutritious meals at the end of the program. Photovoice results suggest that the program fostered cross-cultural exchanges, and offered opportunities for social networking. Building on the many positive outcomes of the program, community partners are committed to using this research to further develop policy-level solutions to food insecurity.

Position of the American Dietetic Association: child and adolescent food and nutrition programs.

PubMed

Stang, Jamie; Taft Bayerl, Cynthia; Flatt, Michelle M

2006-09-01

It is the position of the American Dietetic Association that all children and adolescents, regardless of age, sex, socioeconomic status, racial diversity, ethnic diversity, linguistic diversity, or health status, should have access to food and nutrition programs that ensure the availability of a safe and adequate food supply that promotes optimal physical, cognitive, social, and emotional growth and development. Appropriate food and nutrition programs include food assistance and meal programs, nutrition education initiatives, and nutrition screening and assessment followed by appropriate nutrition intervention and anticipatory guidance to promote optimal nutrition status. Food and nutrition programs create a safety net that ensures that children and adolescents at risk for poor nutritional intakes have access to a safe, adequate, and nutritious food supply and nutrition screening, assessment, and intervention. It is important that continued funding be provided for these programs, which consistently have been shown to have a positive impact on child and adolescent health and well-being. Food and nutrition programs serve as a means to prevent or reduce hunger and food insecurity, but also as a vehicle for nutrition education and promotion of physical activity designed to prevent or reduce overweight and prevent chronic disease. It is the role of the registered dietitian to support adequate and sustained funding for food and nutrition programs, universal health care reimbursement for nutrition services, and the use of research and surveillance programs to evaluate and improve these programs. In addition, the registered dietitian and dietetic technician, registered, are responsible for serving as a nutrition resource to all groups and individuals providing services to children and adolescents, acting as an advocate for the establishment of child-care, school, and community settings conducive to the development of good nutrition habits.

Prices of unhealthy foods, Food Stamp Program participation, and body weight status among U.S. low-income women†

PubMed Central

Zhang, Qi; Chen, Zhuo; Diawara, Norou; Wang, Youfa

2014-01-01

This paper examines the interactive effect between the price of unhealthy foods and Food Stamp Program participation on body weight status among low-income women in the United States. We merged the panel data of the National Longitudinal Survey of Youth 1979 cohort in 1985–2002 and the Cost of Living Index data compiled by the American Chamber of Commerce Researchers Association by using geographic identifiers. Using the merged data, we used panel econometric models to examine the impact of unhealthy food prices on the food stamp-eligible U.S. population. Our results indicate that higher prices for unhealthy food can partially offset the positive association between Food Stamp Program participation and bodyweight among low-income women. PMID:25177147

78 FR 52899 - Supplemental Nutrition Assistance Program (SNAP) Enhancing Retail Food Store Eligibility...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-08-27

... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Supplemental Nutrition Assistance Program (SNAP) Enhancing Retail Food Store Eligibility--Listening Sessions AGENCY: Food and Nutrition Service... for Information (RFI) published by FNS regarding Supplemental Nutrition Assistance Program (SNAP...

Food Production and Services. Florida Vocational Program Guide.

ERIC Educational Resources Information Center

Florida State Univ., Tallahassee. Center for Instructional Development and Services.

This vocational program guide is intended to assist local administrators, regional coordinating councils, teachers, and others throughout Florida in offering vocational education training in food service and production in school districts, area vocational centers, and community colleges. The following topics are covered: program content and…

Food Safety in the National School Lunch Program. USDA Food and Nutrition Service

ERIC Educational Resources Information Center

US Department of Agriculture, 2010

2010-01-01

Schools that serve meals under the National School Lunch Program (NSLP) and School Breakfast Program (SBP) are required to maintain proper sanitation and health standards in conformance with all applicable State and local laws and regulations. In addition, schools are required to obtain two school food safety inspections per school year, which are…

Food preservation using ionizing radiation.

PubMed

Andrews, L S; Ahmedna, M; Grodner, R M; Liuzzo, J A; Murano, P S; Murano, E A; Rao, R M; Shane, S; Wilson, P W

1998-01-01

Irradiation processing has been researched extensively and is now in use worldwide for many food commodities. Irradiation has been successfully used to reduce pathogenic bacteria, eliminate parasites, decrease postharvest sprouting, and extend the shelf life of fresh perishable foods. Although food irradiation is widely accepted in world food markets, U.S. markets have been slower to accept the idea of irradiated food products. For fruits and vegetables, irradiation is not a cure for shelf life problems; cost and quality problems damage preclude its general use. It appears that the most likely use of irradiation in fruits and vegetables is as an insect control in those commodities for which there is no effective alternative method. For grains such as rice and wheat, irradiation has been used primarily to control insect infestation when insects have been shown to develop resistance to the traditional fumigation methods. Treatment of spices with irradiation doses of 10 kGy has proved to extend shelf life without causing significant changes in sensory or chemical quality. Higher doses that effectively sterilize spices, however, may cause undesirable chemical and sensorial changes. For meat, especially red meat, irradiation is considered a viable alternative in the effort to improve the safety of meat products. With time, the authors believe that economic realities and the technical superiority of irradiation for specific poultry products will lead to public acceptance of the process. Irradiation of seafood products is still being considered for approval by the USFDA, although it is currently used in Asian and European markets, especially for shrimp. It is our belief that scientifically based research in food irradiation and the positive results thereof will also prove economical in the twenty-first century. As we move to a more peaceful world with reduced threat of nuclear holocaust, these valid opinions will prevail and will overshadow the distortions and

Activity computer program for calculating ion irradiation activation

NASA Astrophysics Data System (ADS)

Palmer, Ben; Connolly, Brian; Read, Mark

2017-07-01

A computer program, Activity, was developed to predict the activity and gamma lines of materials irradiated with an ion beam. It uses the TENDL (Koning and Rochman, 2012) [1] proton reaction cross section database, the Stopping and Range of Ions in Matter (SRIM) (Biersack et al., 2010) code, a Nuclear Data Services (NDS) radioactive decay database (Sonzogni, 2006) [2] and an ENDF gamma decay database (Herman and Chadwick, 2006) [3]. An extended version of Bateman's equation is used to calculate the activity at time t, and this equation is solved analytically, with the option to also solve by numeric inverse Laplace Transform as a failsafe. The program outputs the expected activity and gamma lines of the activated material.

Canada’s northern food subsidy Nutrition North Canada: a comprehensive program evaluation

PubMed Central

Galloway, Tracey

2017-01-01

ABSTRACT Background: Nutrition North Canada (NNC) is a retail subsidy program implemented in 2012 and designed to reduce the cost of nutritious food for residents living in Canada’s remote, northern communities. The present study evaluates the extent to which NNC provides access to perishable, nutritious food for residents of remote northern communities. Design: Program documents, including fiscal and food cost reports for the period 2011–2015, retailer compliance reports, audits of the program, and the program’s performance measurement strategy are examined for evidence that the subsidy is meeting its objectives in a manner both comprehensive and equitable across regions and communities. Results: NNC lacks price caps or other means of ensuring food is affordable and equitably priced in communities. Gaps in food cost reporting constrain the program’s accountability. From 2011–15, no adjustments were made to community eligibility, subsidy rates, or the list of eligible foods in response to information provided by community members, critics, the Auditor General of Canada, and the program’s own Advisory Board. Measures to increase program accountability, such as increasing subsidy information on point-of-sale receipts, make NNC more visible but do nothing to address underlying accountability issues Conclusions: The current structure and regulatory framework of NNC are insufficient to ensure the program meets its goal. Both the volume and cost of nutritious food delivered to communities is highly variable and dependent on factors such as retailers’ pricing practices, over which the program has no control. It may be necessary to consider alternative forms of policy in order to produce sustainable improvements to food security in remote, northern communities. PMID:28151097

Use of gamma-irradiation technology in the manufacture of biopolymer-based packaging films for shelf-stable foods

NASA Astrophysics Data System (ADS)

Parra, Duclerc F.; Rodrigues, Juliana A. F. R.; Lugão, Ademar B.

2005-07-01

Gamma irradiation is an alternative method for the manufacture of sterilized packaging with increased storage stability and microbiological safety. Biopolymer-based packaging films are a potential solution to many environmental problems that have emerged from the production and accumulation of significant amounts of synthetic polymeric waste. This work was undertaken to verify the effectiveness of low-dose gamma-irradiation in obtaining biopolymer-based packaging films for shelf-stable foods. PHB polyester poly(3-hydroxybutyrate) is an interesting biodegradable polymer that has been intensely investigated as cast and sheet films, with applications in the food industry and medicine. The films obtained are, however, typically brittle, and many scientists have attempted to reduce this brittleness by blending PHB with other polymers. In the present work, PHB was blended with PEG (polyethyleneglycol) to obtain films by the casting method that were then irradiated at a dose rate of 5.72 kGy/h with a 60Co source. Samples were melted at 200 °C and quenched to 0 °C in order to evaluate film crystallinity levels by differential scanning calorimetry (DSC). DSC analyses were performed with the samples (10 mg) under N2 atmosphere, heating from -50 to 200 °C (10 °C min-1), cooling from 200 to -50 °C (10 °C min-1); and heating from -50 to 200 °C (10 °C min-1). The thermal and mechanical resistances of the films after irradiation at low doses (5, 10, 20 kGy) are discussed. Water vapour transmission decreased with increasing irradiation dose, indicating that the films' performance as water vapour barrier had improved. Critical loss of the mechanical properties was observed at 40 kGy.

Food expenditure share analysis of household: Case study of food reserved garden area program in Bone Bolango regency of Gorontalo province

NASA Astrophysics Data System (ADS)

Buri, N.; Mantau, Z.

2018-05-01

The share of food expenditure is one of food security indicator in communities. It also can be used as an indicator of the success of rural development. The aim of this research was to find the share of food expenditure of farm households before and after the program of Food Reserved Garden Area (KRPL/FRGA) in Suwawa and Tilongkabila districtat Bone Bolango Regency of Gorontalo Province. Analysis method used share of food expenditure method. The method measure the ratio of food expenditure and total expenditure of household for a month. Statistical test used a non-parametric method, especially The Wilcoxon Test (two paired samples test). The results found that KRPL program in Ulanta Village of Suwawa district did not significantly affect the share of food expenditure of farm household. While in the South Tunggulo village of Tilongkabila district, FRGA program significantly affected the share of food expenditure.

Food protection activities of the Pan American Health Organization.

PubMed

1994-03-01

One of the most widespread health problems in the Caribbean and Latin America is contaminated food and foodborne illness. The Pan American Health Organization (PAHO) has been a major force in activities to strengthen food protection. The program within the regional Program of Technical Cooperation is administered by the Veterinary Public Health program and under the guidance of the Pan American Institute for Food protection and Zoonoses in Buenos Aires, Argentina. A food action plan for 1986-90 was established at the 1986 Pan American Sanitary Conference, and extended to cover 1991-95. Program activities during the 1990s covered cholera, epidemiologic surveillance, street food vendors, shellfish poisoning, meat, national programs, information systems, air catering, food irradiation, and tourism. The action plan for 1991-95 promoted greater political support and cooperation within and between related sectors and institutions, management, and education. The aims were to organize national integrated programs, to strengthen laboratory services, to strengthen inspection services, to establish epidemiologic surveillance systems, and to promote food protection through community participation. Program activities included the initiatives of the Veterinary Public Health Program in 1991 to distribute literature on the transmission of cholera by foods. Studies were conducted in Bolivia, Colombia, and Peru on food contamination. Microbiologists received training on standard methods for detecting Vibrio cholerae in foods. A working group of experts from 10 countries examined the issues and produced a guide for investigating the incidence of foodborne disease. PAHO has contributed to the formation of an Inter-American Network for Epidemiologic Surveillance of Foodborne Diseases. PAHO has worked to improve hygienic practices among street food vendors. Seminars on paralytic shellfish poisoning were conducted in 1990; the outcome was a network working to strengthen national

Food processors requirements met by radiation processing

NASA Astrophysics Data System (ADS)

Durante, Raymond W.

2002-03-01

Processing food using irradiation provides significant advantages to food producers by destroying harmful pathogens and extending shelf life without any detectable physical or chemical changes. It is expected that through increased public education, food irradiation will emerge as a viable commercial industry. Food production in most countries involves state of the art manufacturing, packaging, labeling, and shipping techniques that provides maximum efficiency and profit. In the United States, food sales are extremely competitive and profit margins small. Most food producers have heavily invested in equipment and are hesitant to modify their equipment. Meat and poultry producers in particular utilize sophisticated production machinery that processes enormous volumes of product on a continuous basis. It is incumbent on the food irradiation equipment suppliers to develop equipment that can easily merge with existing processes without requiring major changes to either the final food product or the process utilized to produce that product. Before a food producer can include irradiation as part of their food production process, they must be certain the available equipment meets their needs. This paper will examine several major requirements of food processors that will most likely have to be provided by the supplier of the irradiation equipment.

Nutrient density score of typical Indonesian foods and dietary formulation using linear programming.

PubMed

Jati, Ignasius Radix A P; Vadivel, Vellingiri; Nöhr, Donatus; Biesalski, Hans Konrad

2012-12-01

The present research aimed to analyse the nutrient density (ND), nutrient adequacy score (NAS) and energy density (ED) of Indonesian foods and to formulate a balanced diet using linear programming. Data on typical Indonesian diets were obtained from the Indonesian Socio-Economic Survey 2008. ND was investigated for 122 Indonesian foods. NAS was calculated for single nutrients such as Fe, Zn and vitamin A. Correlation analysis was performed between ND and ED, as well as between monthly expenditure class and food consumption pattern in Indonesia. Linear programming calculations were performed using the software POM-QM for Windows version 3. Republic of Indonesia, 2008. Public households (n 68 800). Vegetables had the highest ND of the food groups, followed by animal-based foods, fruits and staple foods. Based on NAS, the top ten food items for each food group were identified. Most of the staple foods had high ED and contributed towards daily energy fulfillment, followed by animal-based foods, vegetables and fruits. Commodities with high ND tended to have low ED. Linear programming could be used to formulate a balanced diet. In contrast to staple foods, purchases of fruit, vegetables and animal-based foods increased with the rise of monthly expenditure. People should select food items based on ND and NAS to alleviate micronutrient deficiencies in Indonesia. Dietary formulation calculated using linear programming to achieve RDA levels for micronutrients could be recommended for different age groups of the Indonesian population.

Household food insecurity and dietary intake among Mexican-American women participating in federal food assistance programs

USDA-ARS?s Scientific Manuscript database

This study explored the association between food insecurity and dietary intake among Mexican-American women after controlling for sociocultural and economic factors including participation in federal food assistance programs. A cross-sectional design was used. Demographics, anthropometrics, accultur...

Low Dose Food Irradiation at Natick

DTIC Science & Technology

1977-06-01

bread, cakes, and cookies made with this irradiated flour have consistently received excellent ratings by taste panelists and other consumers at Natick...activity, titratable acidity, pH, ash, protein, and moisture content), dough and baking characteristics (bread scores, rheological and alpha-amylase...on the vitamin content in the irradiated flour or in the bread made from the 1 3See footnote 5 15 flour (Tables 10,11). Farinographs, dough

Summer Food Service Program for Children. 1991 Sponsor's Handbook. (Revised Edition).

ERIC Educational Resources Information Center

Food and Nutrition Service (USDA), Washington, DC.

This handbook is a reference for sponsors of food service programs for children during school vacation periods. It is not applicable to academic year operations. Issues relating to planning a food service program are discussed. These include sponsor eligibility, the determination of the need of recipient children, requirements of kinds and amounts…

Possible role of organic peroxides in the detection of irradiated food

NASA Astrophysics Data System (ADS)

Shengchu, Qi; Jilan, Wu; Yan, Zhu

1993-07-01

In order to determine the level of organic peroxides induced by autooxidation, random sampling of pork has been performed with ˜ 300 analytical data. The organic peroxide content in unirradiated pork has been estimated as (5.4±3.0)X10 -5mol.kg -1. The dependence of yield of peroxide in pork, minced meat and braised chicken on absorbed dose has been investigated. For killing trichinae 0.5˜1 kGy is used, the quantity of peroxide in pork will be 2X10 -4mol.kg -1 (or 4X10 -4 mol.kg -1 for 1 kGy), which is 3.7˜7.4 times greater than the background. If 3 kGy is used to eliminate Samonella, the quantity of peroxides in pork will be 1.3X10 -3mol.kg -1., which approaches 24 times greater than the average value of background. When minced meat was irradiated in the presence of air, a chain reaction takes place with G (organic peroxides) value 30.2. Radiation processing dose of braised chicken for shelf-life extension is ˜ 9kGy, organic peroxide content in braised chicken fat is 32.5X10 -4mol.kg -1, which is about 14.7 times greater than average value (2.2X10 -4mol.kg -1) in unirradiated one. Applying peroxide method to qualitatively detect the irradiated food containing fat is satisfactory. Recombining with measuring ESR signal of irradiated bone will cause the method of detection more accurate and perfect.

Supplemental nutrition assistance program participation and child food security.

PubMed

Mabli, James; Worthington, Julie

2014-04-01

This article investigates the association between Supplemental Nutrition Assistance Program (SNAP) participation and child food security by using data from the largest national survey of the food security of SNAP participants to date. The analysis used a survey of nearly 3000 households with children and a quasi-experimental research design that consisted of 2 sets of comparisons. Using a cross-sectional sample, we compared information collected from SNAP households within days of program entry with information collected from a contemporaneous sample of SNAP households that had participated for ∼6 months. Next, by using a longitudinal sample, we compared baseline information collected from new-entrant SNAP households with information from those same households 6 months later. Multivariate logistic regression analysis was used to estimate associations between SNAP and child food security. SNAP participation was associated with an approximately one-third decrease in the odds of children being food insecure in both samples. In the cross-sectional analysis only, SNAP was also associated with a decrease in the odds of children experiencing severe food insecurity (designated very low food security). Findings were qualitatively robust to different empirical specifications. After controlling for other possible confounders, we found children in households that had participated in SNAP for 6 months experienced improvements in food security. On the basis of these findings, we conclude SNAP serves a vital role in improving the health and well-being of low-income children by increasing food security. Future research is needed to determine whether specific groups of children experience differential improvements in food security.

Institutional Effectiveness Assessment Process, 1992-93. Executive Summary. Hospitality and Service Occupations Division, Food Sciences Department, Food Production Program, Food Production Management Program, Pastry and Specialty Baking Program.

ERIC Educational Resources Information Center

South Seattle Community Coll., Washington.

In the 1992-93 academic year, the Hospitality and Food Sciences Department at South Seattle Community College conducted surveys of current and former students and local foodservice employers to determine the level of satisfaction with Department programs. Specifically, the surveys focused on four key outcomes: determining the extent to which…

Functional Foods Programs Serve as a Vehicle to Provide Nutrition Education to Groups

ERIC Educational Resources Information Center

Cirignano, Sherri M.

2011-01-01

An increase in consumer interest in functional foods provides an opportunity for FCS educators to use this topic in Extension programming to promote current nutrition recommendations. The Functional Foods for Life Educational Programs (FFL) are a curriculum of six evidence-based mini-seminars that highlight specific functional foods that have the…

Determination of radiolysis products in gamma-irradiated multilayer barrier food packaging films containing a middle layer of recycled LDPE

NASA Astrophysics Data System (ADS)

Chytiri, Stavroula; Goulas, Antonios E.; Badeka, Anastasia; Riganakos, Kyriakos A.; Petridis, Dimitrios; Kontominas, Michael G.

2008-09-01

Volatile and non-volatile radiolysis products and sensory changes of five-layer food packaging films have been determined after gamma irradiation (5-60 kGy). Barrier films were based on polyamide (PA) and low-density polyethylene (LDPE). Each film contained a middle buried layer of recycled LDPE or 100% virgin LDPE (control samples). Data showed that a large number of radiolysis products were produced such as hydrocarbons, alcohols, carbonyl compounds, carboxylic acid. These compounds were detected in the food simulant after contact with all films even at the lower absorbed doses of 5 and 10 kGy. The type and concentration of radiolysis products increased progressively with radiation dose, while no new compounds were detected as a result of the presence of recycled LDPE. In addition, irradiation dose appears to influence the sensory properties of table water in contact with films.

A new multipurpose gamma-irradiation facility

NASA Astrophysics Data System (ADS)

Huebner, G.

In the past 3 yr much work has been done in the G.D.R. on food irradiation. The experiments have shown that this treatment gives favourable results in many products such as spices, onions, potatoes, chicken, animal feeds, fodder yeast, drugs and vaccines. Economic aspects of food irradiation require the effective use of an irradiation plant and cobalt-60. Therefore, a new multipurpose irradiation facility was developed, applicable as an onion irradiator with a capacity of about 15 ton/h and for the simultaneous irradiation of different products (spices, animal feed, chicken, etc.) in closed product ☐es with a size of 1.2 m x 1.0 m x 1.2 m. A microcomputer controls the transport of product ☐es around the gamma sources.

76 FR 44573 - Child and Adult Care Food Program: National Average Payment Rates, Day Care Home Food Service...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-07-26

... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Child and Adult Care Food Program: National Average Payment Rates, Day Care Home Food Service Payment Rates, and Administrative Reimbursement Rates for Sponsoring Organizations of Day Care Homes for the Period July 1, 2011 Through June 30, 2012...

78 FR 45176 - Child and Adult Care Food Program: National Average Payment Rates, Day Care Home Food Service...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-07-26

... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Child and Adult Care Food Program: National Average Payment Rates, Day Care Home Food Service Payment Rates, and Administrative Reimbursement Rates for Sponsoring Organizations of Day Care Homes for the Period July 1, 2013 Through June 30, 2014...

76 FR 43254 - Child and Adult Care Food Program: National Average Payment Rates, Day Care Home Food Service...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-07-20

... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Child and Adult Care Food Program: National Average Payment Rates, Day Care Home Food Service Payment Rates, and Administrative Reimbursement Rates for Sponsoring Organizations of Day Care Homes for the Period July 1, 2011 Through June 30, 2012...

Emergency Food Assistance in Northern Syria: An Evaluation of Transfer Programs in Idleb Governorate.

PubMed

Doocy, Shannon; Tappis, Hannah; Lyles, Emily; Witiw, Joseph; Aken, Vicki

2017-06-01

The war in Syria has left millions struggling to survive amidst violent conflict, pervasive unemployment, and food insecurity. Although international assistance funding is also at an all-time high, it is insufficient to meet the needs of conflict-affected populations, and there is increasing pressure on humanitarian stakeholders to find more efficient, effective ways to provide assistance. To evaluate 3 different assistance programs (in-kind food commodities, food vouchers, and unrestricted vouchers) in Idleb Governorate of Syria from December 2014 and March 2015. The evaluation used repeated survey data from beneficiary households to determine whether assistance was successful in maintaining food security at the household level. Shopkeeper surveys and program monitoring data were used to assess the impact on markets at the district/governorate levels and compare the cost-efficiency and cost-effectiveness of transfer modalities. Both in-kind food assistance and voucher programs showed positive effects on household food security and economic measures in Idleb; however, no intervention was successful in improving all outcomes measured. Food transfers were more likely to improve food access and food security than vouchers and unrestricted vouchers. Voucher programs were found to be more cost-efficient than in-kind food assistance, and more cost-effective for increasing household food consumption. Continuation of multiple types of transfer programs, including both in-kind assistance and vouchers, will allow humanitarian actors to remain responsive to evolving access and security considerations, local needs, and market dynamics.

Early participation in a prenatal food supplementation program ameliorates the negative association of food insecurity with quality of maternal-infant interaction.

PubMed

Frith, Amy L; Naved, Ruchira T; Persson, Lars Ake; Rasmussen, Kathleen M; Frongillo, Edward A

2012-06-01

Food insecurity is detrimental to child development, yet little is known about the combined influence of food insecurity and nutritional interventions on child development in low-income countries. We proposed that women assigned to an early invitation time to start a prenatal food supplementation program could reduce the negative influence of food insecurity on maternal-infant interaction. A cohort of 180 mother-infant dyads were studied (born between May and October 2003) from among 3267 in the randomized controlled trial Maternal Infant Nutritional Interventions Matlab, which was conducted in Matlab, Bangladesh. At 8 wk gestation, women were randomly assigned an invitation time to start receiving food supplements (2.5 MJ/d; 6 d/wk) either early (~9 wk gestation; early-invitation group) or at the usual start time (~20 wk gestation; usual-invitation group) for the government program. Maternal-infant interaction was observed in homes with the use of the Nursing Child Assessment Satellite Training Feeding Scale, and food-insecurity status was obtained from questionnaires completed when infants were 3.4-4.0 mo old. By using a general linear model for maternal-infant interaction, we found a significant interaction (P = 0.012) between invitation time to start a prenatal food supplementation program and food insecurity. Those in the usual-invitation group with higher food insecurity scores (i.e., more food insecure) had a lower quality of maternal-infant interaction, but this relationship was ameliorated among those in the early-invitation group. Food insecurity limits the ability of mothers and infants to interact well, but an early invitation time to start a prenatal food supplementation program can support mother-infant interaction among those who are food insecure.

A Cash-back Rebate Program for Healthy Food Purchases in South Africa: Selection and Program Effects in Self-reported Diet Patterns.

PubMed

An, Ruopeng; Sturm, Roland

2017-03-01

A South African insurer launched a rebate program for healthy food purchases for its members, but only available in program-designated supermarkets. To eliminate selection bias in program enrollment, we estimated the impact of subsidies in nudging the population towards a healthier diet using an instrumental variable approach. Data came from a health behavior questionnaire administered among members in the health promotion program. Individual and supermarket addresses were geocoded and differential distances from home to program-designated supermarkets versus competing supermarkets were calculated. Bivariate probit and linear instrumental variable models were performed to control for likely unobserved selection biases, employing differential distances as a predictor of program enrollment. For regular fast-food, processed meat, and salty food consumption, approximately two-thirds of the difference between participants and nonparticipants was attributable to the intervention and one-third to selection effects. For fruit/ vegetable and fried food consumption, merely one-eighth of the difference was selection. The rebate reduced regular consumption of fast food by 15% and foods high in salt/sugar and fried foods by 22%- 26%, and increased fruit/vegetable consumption by 21% (0.66 serving/day). Large population interventions are an essential complement to laboratory experiments, but selection biases require explicit attention in evaluation studies conducted in naturalistic settings.

Fish and food preservation by radiation in Bangladesh

DOE Office of Scientific and Technical Information (OSTI.GOV)

Hossain, M.M.

1985-01-01

Bangladesh Atomic Energy Commission (BAEC) has been engaged for the last two decades in research and development activities in food irradiation and has been actively participating in research projects under the Regional Project in Food Irradiation (RPFI) of the RCA countries since its inception. The Institute of Food and Radiation Biology (IFRB) of the Commission has been using since 1979 a 50,000 curie Cobalt-60 gamma source (Gamma beam-650) for R and D and pilot-scale studies on food irradiation. The present status of food irradiation and its prospects of commercial introduction in Bangladesh are described.

Evaluation of Food Protection and Defense Outreach Education Programs

ERIC Educational Resources Information Center

Shutske, John M.; Pierquet, Jennifer; Michel, Laura; Rasmussen, Ruth; Olson, Debra

2008-01-01

This analysis documents the outcomes and impacts from a series of food protection and defense educational programs conducted over a 3-y period for private and public sector food system professionals. Several measures were used to determine the professions of participants; their improvements in skills and abilities that resulted from workshops; the…

[A cost-benefit analysis of a Mexican food-support program].

PubMed

Ventura-Alfaro, Carmelita E; Gutiérrez-Reyes, Juan P; Bertozzi-Kenefick, Stefano M; Caldés-Gómez, Natalia

2011-06-01

Objective Presenting an estimate of a Mexican food-support program (FSP) program's cost transfer ratio (CTR) from start-up (2003) to May 2005. Methods The program's activities were listed by constructing a time allocation matrix to ascertain how much time was spent on each of the program's activities by the personnel so involved. Another cost matrix was also constructed which was completed with information from the program's accountancy records. The program's total cost, activity cost and the value of given FSP transfers were thus estimated. Results Food delivery CRT for 2003, 2004 and 2005 was 0.150, 0.218, 0.230, respectively; cash CTR was 0.132in 2004 and 0.105 in 2005. Conclusion Comparing CTR values according to transfer type is a good way to promote discussion related to this topic; however, the decision for making a transfer does not depend exclusively on efficiency but on both mechanisms' effectiveness.

Monitoring pathogens from irradiated agriculture products

NASA Astrophysics Data System (ADS)

Butterweck, Joseph S.

The final food and environmental safety assessment of agriculture product irradiation can only be determined by product history. Product history will be used for future research and development, regulations, commercial practices and implementation of agriculture and food irradiation on a regional basis. The commercial irradiator treats large varieties and amounts of products that are used in various environments. It, in time, will generate a large data base of product history. Field product monitoring begins when food irradiation progresses from the pilot/demonstration phase to the commercial phase. At that time, it is important that there be in place a monitoring system to collect and analyze field data. The systems managers, public health authorities and exotic disease specialists will use this information to assess the reduction of food pathogens on the populace and the environment. The common sources of monitoring data are as follows: 1) Host Monitoring a) Medical Diagnosis b) Autopsy c) Serology Surveys 2) Environmental Monitoring a) Sentinel b) Pest Surveys/Microbial Counts c) Sanitary Inspections 3) Food Industries Quality Assurance Monitoring a) End Product Inspection b) Complaints c) Continual Use of the Product

Status of Post Irradiation Examination of FCAB and FCAT Irradiation Capsules

DOE Office of Scientific and Technical Information (OSTI.GOV)

Field, Kevin G.; Yamamoto, Yukinori; Howard, Richard H.

A series of irradiation programs are ongoing to address the need for determining the radiation tolerance of FeCrAl alloys. These irradiation programs, deemed the FCAT and FCAB irradiation programs, use the High Flux Isotope Reactor (HFIR) to irradiate second generation wrought FeCrAl alloys and early-generation powder-metallurgy (PM) oxide dispersion-strengthened (ODS) FeCrAl alloys. Irradiations have been or are being performed at temperatures of 200°C, 330°C, and 550°C from doses of 1.8 dpa up to 16 dpa. Preliminary post-irradiation examination (PIE) on low dose (<2 dpa) irradiation capsules of tensile specimens has been performed. Analysis of co-irradiated SiC thermometry have shown reasonablemore » matching between the nominal irradiation temperatures and the target irradiation temperatures. Room temperature tensile tests have shown typical radiation-induced hardening and embrittlement at irradiations of 200°C and 330°C, but a propensity for softening when irradiated to 550°C for the wrought alloys. The PM-ODS FeCrAl specimens showed less hardening compared to the wrought alloys. Future PIE includes high temperature tensile tests on the low dose irradiation capsules as well as the determination of reference fracture toughness transition temperature, T o, in alloys irradiated to 7 dpa and higher.« less

7 CFR 240.3 - Cash in lieu of donated foods for program schools.

Code of Federal Regulations, 2010 CFR

2010-01-01

... shall make an estimate of the value of agricultural commodities and other foods that will be delivered... the value of the foods then programmed for each State for the school year and the required value and... 7 Agriculture 4 2010-01-01 2010-01-01 false Cash in lieu of donated foods for program schools. 240...

7 CFR 240.3 - Cash in lieu of donated foods for program schools.

Code of Federal Regulations, 2011 CFR

2011-01-01

... shall make an estimate of the value of agricultural commodities and other foods that will be delivered... the value of the foods then programmed for each State for the school year and the required value and... 7 Agriculture 4 2011-01-01 2011-01-01 false Cash in lieu of donated foods for program schools. 240...

Food Service Perspectives on National School Lunch Program Implementation.

PubMed

Tabak, Rachel G; Moreland-Russell, Sarah

2015-09-01

Explore barriers and facilitators to implementation of the new National School Lunch Program (NSLP) policy guidelines. Interviews with eight food service directors using an interview guide informed by the Consolidated Framework for Implementation Research. Food service personnel; parents, teachers, school staff; and students were important stakeholders. Characteristics of the new NSLP policy guidelines were reported to create increased demands; resources alleviated some barriers. Directors reported increased food and labor costs, food sourcing challenges, decreased student participation, and organizational constraints as barriers to implementation. Creativity in menu planning facilitated success. Factors within the food service department, characteristics of implementing individuals and the new NSLP policy guidelines, and stakeholder involvement in the implementation process relate to successful implementation.

An introduction of internationalisation in food science doctoral program: a case study of Bogor Agricultural University, Indonesia.

PubMed

Hunaefi, D

2010-01-01

The Department of Food Science and Technology- Bogor Agricultural University (DFST-IPB), Indonesia is one of the oldest Departments of its kind in Indonesia. The Department has been founded since 1964 under the Faculty of Agricultural Engineering and Technology. The Department has a core competence in the area of food science and technology, particularly in the development of food chemistry, food microbiology, food process engineering, food analysis, food quality and safety. The Department offers educational programs: Undergraduate Program in Food Technology and Master as well as Doctorate Program in Food Science. The Master and Doctorate Program are enrolled by 35 students annually. Globalisation as a global phenomenon has been influencing DFST doctoral program as internationalization in response to globalization is a common feature in majority universities. Facing this challenge, DFST Doctorate Program's has made some efforts to provide students with international atmosphere, including having international guest lecturers, inviting prospective international students, and initiating join program with international universities. In addition, research focusing in tropical food and collaboration with international universities may need to be improved to widen the network, increase publication and place DFST doctorate program visible in the international forum. This paper is intended to reveal the perceived challenges of globalization for food science doctoral program (DFST-IPB) and to what extent and in what form internationalization has been achieved. However, it should be noted that this article is selective rather than comprehensive in reflecting on the internationalization process of food science doctoral program (DFST-IPB).

Consumer acceptance of irradiated chicken and produce in the U.S.A.

NASA Astrophysics Data System (ADS)

Cottee, Jim; Kunstadt, Peter; Fraser, Frank

1995-02-01

There is a demonstrated dichotomy between perceived consumer acceptance of irradiated foods, and the consumers' choice of food in grocery stores. Indeed the perception has been that most consumers were against irradiated foods and that massive educational campaigns would be needed to change their minds. Meanwhile, some initial sales of irradiated foods have been unexpectedly brisk when supported by limited, point-of-sale information. There is strong agreement between recent studies, with respect to consumers willing to buy irradiated foods once the benefits are explained. A large segment of approximately 50% of all respondents indicate that they would buy irradiated foods. Consumers have also shown that they put a great deal of trust in their grocers and in regulatory bodies.

Radiation disinfestation of food and agricultural products

DOE Office of Scientific and Technical Information (OSTI.GOV)

Moy, J.H.

1985-01-01

This book presents the papers given at a conference on the radiodisinfestation of food and crops. Topics considered at the conference included food irradiation's impact of the US Agency for International Development, FDA regulations, irradiation as a quarantine treatment, quality attributes of irradiated fruits, low-dose irradiation, cesium 137 as a radiation source, radiosterilization, economic feasibility, marketing, consumer acceptance, and the packaging of irradiated products.

The online professional master of science in food safety degree program at Michigan State University: an innovative graduate education in food safety.

PubMed

Mather, Edward C; McNiel, Pattie A

2006-01-01

A market-research study conducted in 2000 indicated a need for a degree program in food safety that would cover all aspects of the food system, from production to consumption. Despite this, such a program was not enthusiastically supported by employers, who feared losing their valued employees while they were enrolled in traditional on-campus graduate programs. A terminal professional degree was successfully created, offered, and modified over the succeeding five years. The innovative, non-traditional online program was developed to include a core curriculum and leadership training, with elective courses providing flexibility in specific areas of student interest or need. The resulting Professional Master of Science in Food Safety degree program provides a transdisciplinary approach for the protection of an increasingly complex food system and the improvement of public health. Enrollment in the program steadily increased in the first three years of delivery, with particular interest from industry and government employees. The curriculum provides a platform of subject material from which certificate programs, short-courses, seminars, workshops, and executive training programs may be delivered, not only to veterinarians but also to related food and health specialists. The program has fulfilled a need for adult learners to continue as working professionals in the workforce. The benefit to the employer and to society is an individual with enhanced knowledge and networking and leadership skills.

78 FR 79567 - National School Lunch Program and School Breakfast Program: Nutrition Standards for All Foods...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-12-31

... Program: Nutrition Standards for All Foods Sold in Schools as Required by the Healthy, Hunger-Free Kids... All Foods Sold in Schools as required by the Healthy, Hunger-Free Kids Act of 2010 was published on...

Food-safety educational goals for dietetics and hospitality students.

PubMed

Scheule, B

2000-08-01

To identify food-safety educational goals for dietetics and hospitality management students. Written questionnaires were used to identify educational goals and the most important food safety competencies for entry-level dietitians and foodservice managers. The sample included all directors of didactic programs in dietetics approved by the American Dietetic Association and baccalaureate-degree hospitality programs with membership in the Council on Hotel, Restaurant, and Institutional Education. Fifty-one percent of the directors responded. Descriptive statistics were calculated. chi 2 analysis and independent t tests were used to compare educators' responses for discrete and continuous variables, respectively. Exploratory factor analysis grouped statements about food safety competence. Internal consistency of factors was measured using Cronbach alpha. Thirty-four percent of dietetics programs and 70% of hospitality programs required or offered food safety certification. Dietetics educators reported multiple courses with food safety information, whereas hospitality educators identified 1 or 2 courses. In general, the educators rated food-safety competencies as very important or essential. Concepts related to Hazard Analysis and Critical Control Points (HAACP), irradiation, and pasteurization were rated less highly, compared with other items. Competencies related to reasons for outbreaks of foodborne illness were rated as most important. Food safety certification of dietitians and an increased emphasis on HAACP at the undergraduate level or during the practice component are suggested. Research is recommended to assess the level of food-safety competence expected by employers of entry-level dietitians and foodservice managers.

Commercial Foods and Culinary Arts. Florida Vocational Program Guide.

ERIC Educational Resources Information Center

University of South Florida, Tampa. Dept. of Adult and Vocational Education.

This guide identifies considerations in the organization, operation, and evaluation of secondary and postsecondary vocational education programs. It contains both a vocational program guide and Career Merit Achievement Plan (Career MAP) for commercial foods and culinary arts. The guide contains the following sections: occupational description;…

Expanding children's food experiences: the impact of a school-based kitchen garden program.

PubMed

Gibbs, Lisa; Staiger, Petra K; Johnson, Britt; Block, Karen; Macfarlane, Susie; Gold, Lisa; Kulas, Jenny; Townsend, Mardie; Long, Caroline; Ukoumunne, Obioha

2013-03-01

Evaluate achievement of the Stephanie Alexander Kitchen Garden Program in increasing child appreciation of diverse, healthy foods. Comparative 2-year study. Six program and 6 comparison primary schools in rural and metropolitan Victoria, Australia, matched for socioeconomic status and size. A total of 764 children in grades 3 to 6 (8-12 years of age) and 562 parents recruited. Retention rates at follow-up included 85% children and 75% parents. Each week of the school year, children spent 45 to 60 minutes in a garden class and 90 minutes in a kitchen class. Program impact on children's willingness to try new foods, capacity to describe foods, and healthy eating. Qualitative data analyzed using inductive thematic analysis. Quantitative data analyzed using random-effects linear regressions adjusted for school clustering. Child and parent qualitative and quantitative measures (if never tried before, odds ratio 2.0; confidence interval, 1.06-3.58) showed increases in children's reported willingness to try new foods. No differences in articulation of food descriptions (program vs comparison groups). Qualitative evidence showed that the program extended its influence to healthy eating, but this was not reflected in the quantitative evidence. Findings indicate program success in achieving its primary objective, meriting further program research. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Dissemination of Technology to Evaluate Healthy Food Incentive Programs.

PubMed

Freedman, Darcy A; Hunt, Alan R; Merritt, Katie; Shon, En-Jung; Pike, Stephanie N

2017-03-01

Federal policy supports increased implementation of monetary incentive interventions for chronic disease prevention among low-income populations. This study describes how a Prevention Research Center, working with a dissemination partner, developed and distributed technology to support nationwide implementation and evaluation of healthy food incentive programming focused on Supplemental Nutrition Assistance Program recipients. FM Tracks, an iOS-based application and website, was developed to standardize evaluation methods for healthy food incentive program implementation at direct-to-consumer markets. This evaluation examined diffusion and adoption of the technology over 9 months (July 2015-March 2016). Data were analyzed in 2016. FM Tracks was disseminated to 273 markets affiliated with 37 regional networks in 18 states and Washington, DC. All markets adopted the sales transaction data collection feature, with nearly all recording at least one Supplemental Nutrition Assistance Program (99.3%) and healthy food incentive (97.1%) transaction. A total of 43,493 sales transactions were recorded. By the ninth month of technology dissemination, markets were entering individual sales transactions using the application (34.5%) and website (29.9%) and aggregated transactions via website (35.6%) at similar rates. Use of optional evaluation features like recording a customer ID with individual transactions increased successively with a low of 22.2% during the first month to a high of 69.2% in the ninth month. Systematic and widely used evaluation technology creates possibilities for pragmatic research embedded within ongoing, real-world implementation of food access interventions. Technology dissemination requires supportive technical assistance and continuous refinement that can be advanced through academic-practitioner partnerships. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Food advertising during children's television programming on broadcast and cable channels.

PubMed

Stitt, Carmen; Kunkel, Dale

2008-11-01

The rise in the number of overweight and obese children in the United States is recognized as a serious health threat. Among the factors contributing to this increase is the preponderance of food marketing on television targeted at children. Previous content analysis studies have identified patterns of food product types that are commonly associated with unhealthy diets, but few have attempted to independently evaluate the nutritional quality of advertised foods. This study identifies the nature and extent of food marketing messages presented during children's television programs, while also classifying the products advertised using a U.S. Department of Health and Human Services consumer food rating scheme. The findings indicate that food advertising accounts for nearly half of all commercial messages on children's programs. An average hour includes 11 food ads that account for 4:25 of total ad time. Broadcast channels deliver more food advertising than cable channels, although the types of food products marketed on both channels are highly similar. The overwhelming majority of foods ads directed to children are for high-calorie, low nutrient food products that should not be part of a regular diet. These data provide a baseline for evaluating anticipated future industry efforts at reform, such as attempts to comply with a recent Institute of Medicine (2006) policy recommendation that food marketing to children should be balanced between more healthy and less healthy food products within two years time.

Food Service Perspectives on National School Lunch Program Implementation

PubMed Central

Tabak, Rachel G.; Moreland-Russell, Sarah

2015-01-01

Objectives Explore barriers and facilitators to implementation of the new National School Lunch Program (NSLP) policy guidelines. Methods Interviews with eight food service directors using an interview guide informed by the Consolidated Framework for Implementation Research. Results Food service personnel; parents, teachers, school staff; and students were important stakeholders. Characteristics of the new NSLP policy guidelines were reported to create increased demands; resources alleviated some barriers. Directors reported increased food and labor costs, food sourcing challenges, decreased student participation, and organizational constraints as barriers to implementation. Creativity in menu planning facilitated success. Conclusions Factors within the food service department, characteristics of implementing individuals and the new NSLP policy guidelines, and stakeholder involvement in the implementation process relate to successful implementation. PMID:26417607

New Opportunities: A Status Report on the Summer Food Service Program for Children.

ERIC Educational Resources Information Center

Food Research and Action Center, Washington, DC.

During the school year, the School Lunch Program provides one-third to one-half of the nutrients low-income children consume every day. However, the rate of participation by eligible children in the Summer Food Service Program is only 15.5 percent of the target population. Created by Congress in 1968, the Summer Food Service Program is designed to…

Program Evaluation: Food Stamps and Commodity Distribution in Rural Areas of Central Pennsylvania.

ERIC Educational Resources Information Center

Madden J. Patrick; Yoder, Marion D.

Since one primary goal of the Commodity Distribution (CD) Program and the Food Stamp (FS) Program is to improve diets of low-income families, this 1969-70 study focused on whether the adequacy of a low-income family's dietary intake was improved by their participation in a food-assistance program. As stated, the adequacy of a family's dietary…

Phytosanitary irradiation - Development and application

NASA Astrophysics Data System (ADS)

Hallman, Guy J.; Loaharanu, Paisan

2016-12-01

Phytosanitary irradiation, the use of ionizing radiation to disinfest traded agricultural commodities of regulated pests, is a growing use of food irradiation that has great continued potential for increase in commercial application. In 2015 approximately 25,000 t of fresh fruits and vegetables were irradiated globally for phytosanitary purposes. Phytosanitary irradiation has resulted in a paradigm shift in phytosanitation in that the final burden of proof of efficacy of the treatment has shifted from no live pests upon inspection at a port of entry (as for all previous phytosanitary treatments) to total dependence on certification that the treatment for target pests is based on adequate science and is commercially conducted and protected from post-treatment infestation. In this regard phytosanitary irradiation is managed more like a hazard analysis and critical control point (HACCP) approach more consistent with food safety than phytosanitation. Thus, phytosanitary irradiation offers a more complete and rigorous methodology for safeguarding than other phytosanitary measures. The role of different organizations in achieving commercial application of phytosanitary irradiation is discussed as well as future issues and applications, including new generic doses.

Community food environments and healthy food access among older adults: A review of the evidence for the Senior Farmers' Market Nutrition Program (SFMNP).

PubMed

O'Dare Wilson, Kellie

2017-04-01

Although an array of federal, state, and local programs exist that target food insecurity and the specific nutritional needs of seniors, food insecurity among older adults in the United States remains a persistent problem, particularly in minority and rural populations. Food insecurity is highly predictive of inadequate fresh fruit and vegetable (FFV) consumption in particular. The Senior Farmers' Market Nutrition Program (SFMNP) is a community-based program to help seniors purchase FFVs at farmer's markets in their neighborhoods. The SFMNP continues to grow; however, little is known about the effectiveness of the program. The purposes of this article are to (1) highlight the importance of community and neighborhood based food insecurity programs, specifically emphasizing the importance of FFV access for seniors, (2) review the current state of the evidence on the SFMNP, and (3) provide recommendations for researchers and policy-makers wishing to continue to advance the knowledge base in neighborhood-based food security among older adults.

Food Service and Foods and Beverages Available at School: Results from the School Health Policies and Programs Study 2000.

ERIC Educational Resources Information Center

Wechsler, Howell; Brener, Nancy D.; Kuester, Sarah; Miller, Clare

2001-01-01

Presents School Health Policies and Programs Study 2000 findings about state- and district-level policies and practices regarding various school food service issues, e.g., organization and staffing, food service and child nutrition requirements and recommendations, menu planning and food preparation, and collaboration. Also addressed are food…

75 FR 3197 - Summer Food Service Program; 2010 Reimbursement Rates

Federal Register 2010, 2011, 2012, 2013, 2014

2010-01-20

..., reimbursement has been based solely on a ``meals times rates'' calculation, without comparison to actual or... public of the annual adjustments to the reimbursement rates for meals served in the Summer Food Service... to the reimbursement rates for meals served in the Summer Food Service Program (SFSP). As required...

Community food program use in Inuvik, Northwest Territories

PubMed Central

2013-01-01

Background Community food programs (CFPs) provide an important safety-net for highly food insecure community members in the larger settlements of the Canadian Arctic. This study identifies who is using CFPs and why, drawing upon a case study from Inuvik, Northwest Territories. This work is compared with a similar study from Iqaluit, Nunavut, allowing the development of an Arctic-wide understanding of CFP use – a neglected topic in the northern food security literature. Methods Photovoice workshops (n=7), a modified USDA food security survey and open ended interviews with CFP users (n=54) in Inuvik. Results Users of CFPs in Inuvik are more likely to be housing insecure, female, middle aged (35–64), unemployed, Aboriginal, and lack a high school education. Participants are primarily chronic users, and depend on CFPs for regular food access. Conclusions This work indicates the presence of chronically food insecure groups who have not benefited from the economic development and job opportunities offered in larger regional centers of the Canadian Arctic, and for whom traditional kinship-based food sharing networks have been unable to fully meet their dietary needs. While CFPs do not address the underlying causes of food insecurity, they provide an important service for communities undergoing rapid change, and need greater focus in food policy herein. PMID:24139485

Problems Analysis on Increasing Rice Production Through Food Estate Program in Bulungan Regency, North Kalimantan

NASA Astrophysics Data System (ADS)

Setyo, P.; Elly, J.

2018-05-01

To increase rice production in the Province of North Kalimantan, the provincial government has launched a Food Estate Program. The program is also a central government program in relation to government policies on food security. One of the food estate development areas is the Delta Kayan Food Estate of 50,000 hectares in Bulungan Regency, where about 30,000 hectares area is a tidal land with a very fertile alluvial soil type. This policy study aims to identify and analyze problems of increasing rice production through food estate development in North Kalimantan Province and formulate priority programs as recommendations for policy making in increasing rice production. The study has identified a number of problems of increasing rice production, such as land tenure, land suitability, water system, infrastructure, accessibility of production factors, institutional, and capacity of human resources. The Analytic Hierarchy Process was applied to develop priority programs, resulting in the three most important programs being water management, improving access to production factors, and improving the capacity of human resources. Action plans related to priority programs have also been identified.

A 10-Year Review of the Food Science Summer Scholars Program: A Model for Research Training and for Recruiting Undergraduate Students into Graduate Programs and Careers in Food Science

ERIC Educational Resources Information Center

Roberts, Angela J.; Robbins, Janette; McLandsborough, Lynne; Wiedmann, Martin

2010-01-01

A pressing problem facing regulatory agencies, academia, and the food industry is a shortage of qualified food science graduates, particularly those with advanced degrees (that is, M.S. or Ph.D.). In 2000, the Cornell Institute of Food Science established the annual Food Science Summer Scholars Program as an experiential summer research program…

76 FR 5328 - Summer Food Service Program; 2011 Reimbursement Rates

Federal Register 2010, 2011, 2012, 2013, 2014

2011-01-31

.... Since January 1, 2008, reimbursement has been based solely on a ``meals times rates'' calculation... public of the annual adjustments to the reimbursement rates for meals served in the Summer Food Service... reimbursement rates for meals served in the Summer Food Service Program (SFSP). In accordance with sections 12(f...

Seasonal Difference in National School Lunch Program Participation and Its Impacts on Household Food Security.

PubMed

Huang, Jin; Kim, Youngmi; Barnidge, Ellen

2016-11-20

The National School Lunch Program (NSLP) is one of the most important food assistance programs in the United States to ensure children's food security and healthy development. Previous studies have offered mixed results and challenges in estimating the effects of program participation. This study assesses NSLP's effect on household food security using data from the Survey of Income and Program Participation (SIPP). SIPP collects information on food security that covers four reference months, including both summer (June, July, August) and nonsummer months. The number of summer months in these four reference months varies by SIPP rotation group. These unique features allow this study to address the potential selection bias in the research of NSLP and food security by examining a seasonal difference in program participation. The analysis found that one more summer month in the reference period increases the difference in low food security rates by about 1.5 percentage points between recipients and nonrecipients eligible for free or reduced-price lunch. Findings have important social work and health policy implications for increasing food security among low-income households with children. © 2016 National Association of Social Workers.

Rheological changes in irradiated chicken eggs

NASA Astrophysics Data System (ADS)

Ferreira, Lúcia F. S.; Del Mastro, Nélida L.

1998-06-01

Pathogenic bacteria may cause foodborne illnesses. Humans may introduce pathogens into foods during production, processing, distribution and or preparation. Some of these microorganisms are able to survive conventional preservation treatments. Heat pasteurization, which is a well established and satisfactory means of decontamination/disinfection of liquid foods, cannot efficiently achieve a similar objective for solid foods. Extensive work carried out worldwide has shown that irradiation is efficient in eradicating foodborne pathogens like Salmonella spp. that can contaminate poultry products. In this work Co-60 gamma irradiation was applied to samples of industrial powder white, yolk and whole egg at doses between 0 and 25 kGy. Samples were rehydrated and the viscosity measured in a Brookfield viscosimeter, model DV III at 5, 15 and 25°C. The rheological behaviour among the various kinds of samples were markedly different. Irradiation with doses up to 5 kGy, known to reduced bacterial contamination to non-detectable levels, showed almost no variation of viscosity of irradiated egg white samples. On the other hand, whole or yolk egg samples showed some changes in rheological properties depending on the dose level, showing the predominance of whether polimerization or degradation as a result of the irradiation. Additionally, irradiation of yolk egg powder reduced yolk color as a function of the irradiation exposure implemented. The importance of these results are discussed in terms of possible industrial applications.

Quality-control materials in the USDA National Food and Nutrient Analysis Program (NFNAP).

PubMed

Phillips, Katherine M; Patterson, Kristine Y; Rasor, Amy S; Exler, Jacob; Haytowitz, David B; Holden, Joanne M; Pehrsson, Pamela R

2006-03-01

The US Department of Agriculture (USDA) Nutrient Data Laboratory (NDL) develops and maintains the USDA National Nutrient Databank System (NDBS). Data are released from the NDBS for scientific and public use through the USDA National Nutrient Database for Standard Reference (SR) ( http://www.ars.usda.gov/ba/bhnrc/ndl ). In 1997 the NDL initiated the National Food and Nutrient Analysis Program (NFNAP) to update and expand its food-composition data. The program included: 1) nationwide probability-based sampling of foods; 2) central processing and archiving of food samples; 3) analysis of food components at commercial, government, and university laboratories; 4) incorporation of new analytical data into the NDBS; and 5) dissemination of these data to the scientific community. A key feature and strength of the NFNAP was a rigorous quality-control program that enabled independent verification of the accuracy and precision of analytical results. Custom-made food-control composites and/or commercially available certified reference materials were sent to the laboratories, blinded, with the samples. Data for these materials were essential to ongoing monitoring of analytical work, to identify and resolve suspected analytical problems, to ensure the accuracy and precision of results for the NFNAP food samples.

Food irradiation—US regulatory considerations

NASA Astrophysics Data System (ADS)

Morehouse, Kim M.

2002-03-01

The use of ionizing radiation in food processing has received increased interest as a means of reducing the level of foodborne pathogens. This overview discusses the regulatory issues connected with the use of this technology in the United States. Several recent changes in the FDA's review process are discussed. These include the current policy that utilizes an expedited review process for petitions seeking approval of additives and technologies intended to reduce pathogen levels in food, and the recent USDA rule that eliminates the need for a separate rulemaking process by USDA for irradiation of meat and poultry. Recently promulgated rules and pending petitions before the FDA associated with the use of ionizing radiation for the treatment of foods are also discussed along with the current FDA labeling requirements for irradiated foods and the 1999 advanced notice of proposed rule on labeling. Another issue that is presented is the current status of the approval of packaging materials intended for food contact during irradiation treatment of foods.

View of food tray to be used in Skylab program

NASA Technical Reports Server (NTRS)

1972-01-01

A close-up view of a food tray which is scheduled to be used in the Skylab program. Several packages of space food lie beside the tray. The food in the tray is ready to eat. Out of tray, starting from bottom left: grape drink, beef pot roast, chicken and rice, beef sandwiches and sugar cookie cubes, In tray, from back left: orange drink, strawberries, asparagus, prime rib, dinner roll and butterscotch pudding in the center.

Developing a Contemporary Dairy Foods Extension Program: A Training and Technical Resource Needs Assessment of Pennsylvania Dairy Foods Processors

ERIC Educational Resources Information Center

Syrko, Joseph; Kaylegian, Kerry E.

2015-01-01

Growth in the dairy industry and the passage of the Food Safety Modernization Act have renewed interest in dairy foods processing extension positions. A needs assessment survey was sent to Pennsylvania dairy processors and raw milk providers to guide priorities for a dairy foods extension program. The successful development and delivery of…

Career Preparation Program Curriculum Guide for: Hospitality/Tourism Industry (Food Services).

ERIC Educational Resources Information Center

British Columbia Dept. of Education, Victoria. Curriculum Development Branch.

This curriculum outline provides secondary and postsecondary instructors with detailed information on student learning outcomes for completion of the food services program requirements in the hospitality/tourism industry. A program overview discusses the aims of education; secondary school philosophy; and career preparation programs and their…

Whole Grains and Food Fun in an After-School Program

ERIC Educational Resources Information Center

Gilboy, Mary Beth

2009-01-01

Programs in community-based, after-school settings are ideal to teach children about healthy eating. Objectives: After completing this Whole Grains & Food Fun lesson, children will be able to: (1) list at least two benefits of eating more whole grains, (2) demonstrate skills involved in child-friendly, basic food preparation, and (3) choose a…

Impact of irradiation on the safety and quality of poultry and meat products: a review.

PubMed

O'Bryan, Corliss A; Crandall, Philip G; Ricke, Steven C; Olson, Dennis G

2008-05-01

For more than 100 years research on food irradiation has demonstrated that radiation will make food safer and improve the shelf life of irradiated foods. Using the current food safety technology, we may have reached the point of diminishing returns even though recent figures from the CDC show a significant drop in the number of foodborne illnesses. However, too many people continue to get sick and die from eating contaminated food. New and under utilized technologies such as food irradiation need to be re-examined to achieve new levels of safety for the food supply. Effects of irradiation on the safety and quality of meat and poultry are discussed. Irradiation control of the principle microbial pathogens including viruses, the differences among at-risk sub-populations, factors affecting the diminished rate of improvement in food safety and published D values for irradiating raw meat and poultry are presented. Currently permitted levels of irradiation are probably not sufficient to control pathogenic viruses. Typical gram-negative spoilage organisms are very sensitive to irradiation. Their destruction leads to a significant increase in the acceptable shelf life. In addition, the destruction of these normal spoilage organisms did not provide a competitive growth advantage for irradiation injured food pathogens. Another of the main focuses of this review is a detailed compilation of the effects of most of the food additives that have been proposed to minimize the negative quality effect of irradiation. Most of the antimicrobials and antioxidants used singly or in combination produced an increased lethality of irradiation and a decrease in oxidation by-products. Combinations of dosage, temperature, dietary and direct additives, storage temperature and packaging atmosphere can produce meats that the average consumer will find indistinguishable from non-irradiated meats. A discussion of the production of unique radiological by-products is also included.

Target salt 2025: a global overview of national programs to encourage the food industry to reduce salt in foods.

PubMed

Webster, Jacqui; Trieu, Kathy; Dunford, Elizabeth; Hawkes, Corinna

2014-08-21

Reducing population salt intake has been identified as a priority intervention to reduce non-communicable diseases. Member States of the World Health Organization have agreed to a global target of a 30% reduction in salt intake by 2025. In countries where most salt consumed is from processed foods, programs to engage the food industry to reduce salt in products are being developed. This paper provides a comprehensive overview of national initiatives to encourage the food industry to reduce salt. A systematic review of the literature was supplemented by key informant questionnaires to inform categorization of the initiatives. Fifty nine food industry salt reduction programs were identified. Thirty eight countries had targets for salt levels in foods and nine countries had introduced legislation for some products. South Africa and Argentina have both introduced legislation limiting salt levels across a broad range of foods. Seventeen countries reported reductions in salt levels in foods-the majority in bread. While these trends represent progress, many countries have yet to initiate work in this area, others are at early stages of implementation and further monitoring is required to assess progress towards achieving the global target.

Eating Better for Less: A National Discount Program for Healthy Food Purchases in South Africa

PubMed Central

An, Ruopeng; Patel, Deepak; Segal, Darren; Sturm, Roland

2012-01-01

Background Improving diet quality is a key health promotion strategy. The HealthyFood program provides up to a 25% discount on selected food items to about 260,000 households across South Africa. Objectives Examine whether reducing prices for healthy food purchases leads to changes in self-reported measures of food consumption and weight status. Methods Repeated surveys of about 350,000 HealthyFood participants and nonparticipants. Results Program participation is associated with more consumption of fruits/vegetables and wholegrain foods, and less consumption of high sugar/salt foods, fried foods, processed meats, and fast-food. There is no strong evidence that participation reduces obesity. Conclusions A substantial price intervention might be effective in improving diets. PMID:22943101

McGovern-Dole International Food for Education and Child Nutrition Program. Fact Sheet

ERIC Educational Resources Information Center

US Department of Agriculture, 2009

2009-01-01

The McGovern-Dole International Food for Education and Child Nutrition Program (McGovern-Dole program) helps support education, child development, and food security for some of the world's poorest children. It provides for donations of U.S. agricultural products, as well as financial and technical assistance, for school feeding and maternal and…

76 FR 3080 - Agency Information Collection Activities: Proposed Collection; Comment Request-Food Programs...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-01-19

... diet, and nutrition education in a manner that supports American agriculture and inspires public... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Agency Information Collection Activities: Proposed Collection; Comment Request--Food Programs Reporting System AGENCY: Food and Nutrition Service...

Nutritional content of food and beverage products in television advertisements seen on children's programming.

PubMed

Powell, Lisa M; Schermbeck, Rebecca M; Chaloupka, Frank J

2013-12-01

Given the high rates of childhood obesity, assessing the nutritional content of food and beverage products in television (TV) advertisements to which children are exposed is important. TV ratings data for children 2-5 and 6-11 years of age were used to examine the nutritional content of food and beverage products in advertisements seen by children on all programming and children's programming (≥35% child-audience share). Nutritional content was assessed based on the federal Interagency Working Group (IWG) recommended nutrients to limit (NTL), including saturated fat, trans fat, sugar, and sodium. A total of 46.2% of 2- to 5-year-olds' and 43.5% of 6- to 11-year-olds' total exposure to food and beverage TV advertising was for ads seen on children's programming. Among children 2-5 and 6-11 years, respectively, 84.1 and 84.4% of ads seen on all programming and 95.8 and 97.3% seen on children's programming were for products high in NTL, and 97.8 and 98.1% of Children's Food and Beverage Advertising Initiative (CFBAI) company-member ads seen on children's programming were for products high in NTL, compared to 80.5 and 89.9% of non-CFBAI product ads. Most food and beverage products in TV ads seen by children do not meet the IWG nutrition recommendations and less than one half of such ads are covered by self-regulation. Products advertised on children's versus general-audience programming and by CFBAI- versus non-CFBAI-member companies are particularly of low nutritional quality, suggesting that self-regulation has not successfully protected children from exposure to advertising for unhealthy foods and that continued monitoring is required.

Nine out of 10 food advertisements shown during Saturday morning children's television programming are for foods high in fat, sodium, or added sugars, or low in nutrients.

PubMed

Batada, Ameena; Seitz, Maia Dock; Wootan, Margo G; Story, Mary

2008-04-01

A 2005 review by the Institute of Medicine of the National Academies concluded that food marketing influences children's food preferences, consumption, and health. Given the powerful influence of marketing on children's diets, this cross-sectional study examined the types of foods, the nutritional quality of those foods, and the marketing techniques and messages used in food advertising during Saturday morning children's television programming. During 27.5 hours of programming in May 2005, 49% of advertisements shown were for food (281 food advertisements out of 572 total advertisements). The most commonly advertised food categories were ready-to-eat breakfast cereal and cereal bars (27% of all food advertisements), restaurants (19% of food advertisements), and snack foods (18% of food advertisements). Ninety-one percent of food advertisements were for foods or beverages high in fat, sodium, or added sugars or were low in nutrients. Cartoon characters were used in 74% of food advertisements, and toy or other giveaways were used in 26% of food advertisements. About half of food advertisements contained health/nutrition or physical activity messages and 86% of food advertisements contained emotional appeals. This study provides food and nutrition professionals with information about the amount and types of food children are encouraged to eat during Saturday morning television programming. The findings can help food and nutrition professionals counsel children about healthful eating and/or develop programs or policies to balance those advertisements with healthful eating messages.

Effect of food characteristics, storage conditions, and electron beam irradiation on active agent release from polyamide-coated LDPE films.

PubMed

Han, J; Castell-Perez, M E; Moreira, R G

2008-03-01

We investigated the effect of electron beam irradiation, storage conditions, and model food pH on the release characteristics of trans-cinnamaldehyde incorporated into polyamide-coated low-density polyethylene (LDPE) films. Active agent release rate on irradiated films (up to 20.0 kGy) decreased by 69% compared with the nonirradiated controls, from 0.252 to 0.086 microg/mL/h. Storage temperature (4, 21, and 35 degrees C) and pH (4, 7, and 10) of the food simulant solutions (10% aqueous ethanol) affected the release rate of trans-cinnamaldehyde. As expected, antimicrobial release rate decreased to 0.013 microg/mL/h at the refrigerated temperature (4 degrees C) compared to the higher temperatures (0.029 and 0.035 microg/mL/h at 21 and 35 degrees C). The fastest release rate occurred when exposed to the acidic food simulant solution (pH 4). In aqueous solution, trans-cinnamaldehyde was highly unstable to ionizing radiation, with loss in concentration from 24.50 to 1.36 microg/mL after exposure to 2.0 kGy. Fourier transform infrared (FTIR) analysis revealed that exposure to ionizing radiation up to 10.0 kGy did not affect the structural conformation of LDPE/polyamide films and the trans-cinnamaldehyde in the films, though it induced changes in the functional group of trans-cinnamaldehyde when dose increased up to 20.0 kGy. Studies with a radiation-stable compound (naphthalene) showed that ionizing radiation induced the crosslinking in polymer networks of LDPE/polyamide film and caused slow and gradual release of the compound. This study demonstrated that irradiation serves as a controlling factor for release of active compounds, with potential applications in the development of antimicrobial packaging systems.

21 CFR 179.26 - Ionizing radiation for the treatment of food.

Code of Federal Regulations, 2014 CFR

2014-04-01

... SERVICES (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD Radiation and Radiation... irradiation” in addition to information required by other regulations. The logo shall be placed prominently... that discloses that a food has been intentionally subject to irradiation. (2) For irradiated foods not...

Improvement of the ESR detection of irradiated food containing cellulose employing a simple extraction method

NASA Astrophysics Data System (ADS)

Delincée, Henry; Soika, Christiane

2002-03-01

Fruit may be irradiated at rather low doses, below 1 kGy in combination treatments or for quarantine purposes. To improve the ESR detection sensitivity of irradiated fruit de Jesus et al. (Int. J. Food Sci. Technol. 34 (1999) 173.) proposed extracting the fruit pulp with 80% ethanol and measuring the residue with ESR using low power (0.25 mW) for detection of 'cellulosic' radicals. An improvement in ESR sensitivity using the extraction procedure could be confirmed in this paper for strawberries and papayas. In most cases, a radiation dose of 0.5 kGy could be detected in both fruits even after 2-3 weeks storage. In addition, some herbs and spices were also tested, but only for a few of them the ESR detection of the 'cellulosic' signal was improved by previous alcoholic extraction. As an alternative to ESR measurements, other detection methods like DNA Comet Assay and thermoluminescence were also tested.

78 FR 9529 - National School Lunch Program and School Breakfast Program: Nutrition Standards for All Foods...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-02-08

...This rule proposes to amend the National School Lunch Program and School Breakfast Program regulations consistent with amendments made in the Healthy, Hunger-Free Kids Act of 2010 (HHFKA). The HHFKA requires that the Secretary promulgate proposed regulations to establish nutrition standards for foods sold in schools other than those foods provided under the Child Nutrition Act of 1966 (CNA) and the Richard B. Russell National School Lunch Act (NSLA). The HHFKA amends the CNA, requiring that such standards shall be consistent with the most recent Dietary Guidelines for Americans and that the Secretary shall consider authoritative scientific recommendations for nutrition standards; existing school nutrition standards, including voluntary standards for beverages and snack foods; current State and local standards; the practical application of the nutrition standards; and special exemptions for infrequent school-sponsored fundraisers (other than fundraising through vending machines, school stores, snack bars, a la carte sales and any other exclusions determined by the Secretary). The HHFKA also amended the NSLA to require that schools participating in the National School Lunch Program make potable water available to children at no charge in the place where lunches are served during the meal service. These proposed changes are intended to improve the health and well-being of the Nation's children, increase consumption of healthful foods during the school day and create an environment that reinforces the development of healthy eating habits.

Heavy-section steel irradiation program. Progress report, April 1996--September 1996

DOE Office of Scientific and Technical Information (OSTI.GOV)

Corwin, W.R.

1997-09-01

The Heavy-Section Steel Irradiation Program was established to quantitatively assess the effects of neutron irradiation on the material behavior of typical reactor pressure vessel (RPV) steels. During this period, fracture mechanics testing of specimens of the irradiated low upper shelf (LUS) weld were completed and analyses performed. Heat treatment of five RPV plate materials was initiated to examine phosphorus segregation effects on the fracture toughness of the heat affected zone of welds. Initial results show that all five materials exhibited very large prior austenite grain sizes as a consequence of the initial heat treatment. Irradiated and annealed specimens of LUSmore » weld material were tested and analyzed. Four sets of Charpy V-notch (CVN) specimens were aged at various temperatures and tested to examine the reason for overrecovery of upper shelf energy that has been observed. Molecular dynamics cascade simulations were extended to 40 keV and have provided information representative of most of the fast neutron spectrum. Investigations of the correlation between microstructural changes and hardness changes in irradiated model alloys was also completed. Preliminary planning for test specimen machining for the Japan Power Development Reactor was completed. A database of Charpy impact and fracture toughness data for RPV materials that have been tested in the unirradiated and irradiated conditions is being assembled and analyzed. Weld metal appears to have similar CVN and fracture toughness transition temperature shifts, whereas the fracture toughness shifts are greater than CVN shifts for base metals. Draft subcontractor reports on precracked cylindrical tensile specimens were completed, reviewed, and are being revised. Testing on precracked CVN specimens, both quasi-static and dynamic, was evaluated. Additionally, testing of compact specimens was initiated as an experimental comparison of constraint limitations. 16 figs., 2 tabs.« less

Reducing Food Insecurity and Improving Fruit and Vegetable Intake Among Farmers' Market Incentive Program Participants.

PubMed

Savoie-Roskos, Mateja; Durward, Carrie; Jeweks, Melanie; LeBlanc, Heidi

2016-01-01

To determine whether participation in a farmers' market incentive pilot program had an impact on food security and fruit and vegetable (F&V) intake of participants. Participants in the Supplemental Nutrition Assistance Program were eligible to receive a dollar-per-dollar match up to $10/wk in farmers' market incentives. The researchers used a pretest-posttest design to measure F&V intake and food security status of 54 adult participants before and after receiving farmers' market incentives. The 6-item Behavior Risk Factor Surveillance System questionnaire and US Household Food Security Survey Module were used to measure F&V intake and food security, respectively. Wilcoxon signed-rank test was used to compare scores of F&V intake. After receiving incentives, fewer individuals reported experiencing food insecurity-related behaviors. A significantly increased intake (P < .05) was found among selected vegetables. Participation in a farmers' market incentive program was positively related to greater food security and intake of select vegetables among participants in the Supplemental Nutrition Assistance Program. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

The School Breakfast Program strengthens household food security among low-income households with elementary school children.

PubMed

Bartfeld, Judith S; Ahn, Hong-Min

2011-03-01

The School Breakfast Program is an important component of the nutritional safety net and has been linked to positive changes in meal patterns and nutritional outcomes. By offering a breakfast, which for low-income children is available either at no cost or reduced price, the program also has the potential to increase household food security. This study examined the relationship between availability of the School Breakfast Program and household food security among low-income third-grade students by using data from the Early Childhood Longitudinal Survey-Kindergarten Cohort. The primary sample included 3010 students. Availability of school breakfast was assessed by surveys of school administrators. Food security was assessed by parents' reports by using the standard 18-item food security scale and considering 2 different food security thresholds. A probit model was estimated to measure the relationship between school breakfast availability and household food security while controlling for a range of other characteristics. Access to school breakfast reduced the risk of marginal food insecurity but not the risk of food insecurity at the standard threshold. That is, the program appeared beneficial in offsetting food-related concerns among at-risk families, although not necessarily in alleviating food insecurity once hardships had crossed the food insecurity threshold. Increasing the availability of school breakfast may be an effective strategy to maintain food security among low-income households with elementary school children.

21 CFR 179.26 - Ionizing radiation for the treatment of food.

Code of Federal Regulations, 2012 CFR

2012-04-01

... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND... “Treated by irradiation” in addition to information required by other regulations. The logo shall be placed... statement that discloses that a food has been intentionally subject to irradiation. (2) For irradiated foods...

21 CFR 179.26 - Ionizing radiation for the treatment of food.

Code of Federal Regulations, 2010 CFR

2010-04-01

... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND... “Treated by irradiation” in addition to information required by other regulations. The logo shall be placed... statement that discloses that a food has been intentionally subject to irradiation. (2) For irradiated foods...

21 CFR 179.26 - Ionizing radiation for the treatment of food.

Code of Federal Regulations, 2011 CFR

2011-04-01

... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND... “Treated by irradiation” in addition to information required by other regulations. The logo shall be placed... statement that discloses that a food has been intentionally subject to irradiation. (2) For irradiated foods...

21 CFR 179.26 - Ionizing radiation for the treatment of food.

Code of Federal Regulations, 2013 CFR

2013-04-01

... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND... “Treated by irradiation” in addition to information required by other regulations. The logo shall be placed... statement that discloses that a food has been intentionally subject to irradiation. (2) For irradiated foods...

Various approaches in EPR identification of gamma-irradiated plant foodstuffs: A review.

PubMed

Aleksieva, Katerina I; Yordanov, Nicola D

2018-03-01

Irradiation of food in the world is becoming a preferred method for their sterilization and extending their shelf life. For the purpose of trade with regard to the rights of consumers is necessary marking of irradiated foodstuffs, and the use of appropriate methods for unambiguous identification of radiation treatment. One-third of the current standards of the European Union to identify irradiated foods use the method of the Electron Paramagnetic Resonance (EPR) spectroscopy. On the other hand the current standards for irradiated foods of plant origin have some weaknesses that led to the development of new methodologies for the identification of irradiated food. New approaches for EPR identification of radiation treatment of herbs and spices when the specific signal is absent or disappeared after irradiation are discussed. Direct EPR measurements of dried fruits and vegetables and different pretreatments for fresh samples are reviewed. Copyright © 2017 Elsevier Ltd. All rights reserved.

USDA's National Food and Nutrient Analysis Program (NFNAP) Produces High-Quality Data for USDA Food Composition Databases: Two Decades of Collaboration

USDA-ARS?s Scientific Manuscript database

For nearly 20 years, the National Food and Nutrient Analysis Program (NFNAP) has expanded and improved the quantity and quality of data in US Department of Agriculture’s (USDA) food composition databases through the collection and analysis of nationally representative food samples. This manuscript d...

Target Salt 2025: A Global Overview of National Programs to Encourage the Food Industry to Reduce Salt in Foods

PubMed Central

Webster, Jacqui; Trieu, Kathy; Dunford, Elizabeth; Hawkes, Corinna

2014-01-01

Reducing population salt intake has been identified as a priority intervention to reduce non-communicable diseases. Member States of the World Health Organization have agreed to a global target of a 30% reduction in salt intake by 2025. In countries where most salt consumed is from processed foods, programs to engage the food industry to reduce salt in products are being developed. This paper provides a comprehensive overview of national initiatives to encourage the food industry to reduce salt. A systematic review of the literature was supplemented by key informant questionnaires to inform categorization of the initiatives. Fifty nine food industry salt reduction programs were identified. Thirty eight countries had targets for salt levels in foods and nine countries had introduced legislation for some products. South Africa and Argentina have both introduced legislation limiting salt levels across a broad range of foods. Seventeen countries reported reductions in salt levels in foods—the majority in bread. While these trends represent progress, many countries have yet to initiate work in this area, others are at early stages of implementation and further monitoring is required to assess progress towards achieving the global target. PMID:25195640

A Summary of the United States Food and Drug Administrations’ Food Safety Program for Imported Seafood; One Country’s Approach

PubMed Central

Koonse, Brett

2016-01-01

It is well known that the vast majority of seafood is captured or farmed in emerging countries and exported to developed countries. This has resulted in seafood being the number one traded food commodity in the world. Food safety is essential to this trade. Exporting countries should understand the regulatory food safety programs of the countries they ship to in order to comply with their applicable laws and regulations to avoid violations and disruptions in trade. The United States (U.S.) imports more seafood than any individual country in the world but the European Union (E.U.) countries, as a block, import significantly more. Each importing country has its own programs and systems in place to ensure the safety of imported seafood. However, most countries that export seafood have regulatory programs in place that comply with the import requirements of the E.U. The purpose of this paper is to describe the United States Food and Drug Administration’s (USFDA) imported seafood safety program. The primary audience for the information is foreign government regulators, seafood exporters, and U.S. importers. It can also give consumers confidence that f U.S. seafood is safe no matter which country it originates from. PMID:28231127

Nutritional Content of Food and Beverage Products in Television Advertisements Seen on Children's Programming

PubMed Central

Schermbeck, Rebecca M.; Chaloupka, Frank J.

2013-01-01

Abstract Background: Given the high rates of childhood obesity, assessing the nutritional content of food and beverage products in television (TV) advertisements to which children are exposed is important. Methods: TV ratings data for children 2–5 and 6–11 years of age were used to examine the nutritional content of food and beverage products in advertisements seen by children on all programming and children's programming (≥35% child-audience share). Nutritional content was assessed based on the federal Interagency Working Group (IWG) recommended nutrients to limit (NTL), including saturated fat, trans fat, sugar, and sodium. Results: A total of 46.2% of 2- to 5-year-olds' and 43.5% of 6- to 11-year-olds' total exposure to food and beverage TV advertising was for ads seen on children's programming. Among children 2–5 and 6–11 years, respectively, 84.1 and 84.4% of ads seen on all programming and 95.8 and 97.3% seen on children's programming were for products high in NTL, and 97.8 and 98.1% of Children's Food and Beverage Advertising Initiative (CFBAI) company-member ads seen on children's programming were for products high in NTL, compared to 80.5 and 89.9% of non-CFBAI product ads. Conclusions: Most food and beverage products in TV ads seen by children do not meet the IWG nutrition recommendations and less than one half of such ads are covered by self-regulation. Products advertised on children's versus general-audience programming and by CFBAI- versus non-CFBAI-member companies are particularly of low nutritional quality, suggesting that self-regulation has not successfully protected children from exposure to advertising for unhealthy foods and that continued monitoring is required. PMID:24206260

SHPPS 2006: School Health Policies and Programs Study--Food Safety

ERIC Educational Resources Information Center

Centers for Disease Control and Prevention, 2007

2007-01-01

The School Health Policies and Programs Study (SHPPS) is a national survey periodically conducted to assess school health policies and programs at the state, district, school, and classroom levels. This brief reports study results in the area of food safety, covering the following topics: (1) Health Education; (2) Health Services; and (3)…

77 FR 29352 - Agency Information Collection Activities; Proposed Collection; Comment Request; Irradiation in...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-05-17

...] Agency Information Collection Activities; Proposed Collection; Comment Request; Irradiation in the... information collection provisions of FDA's requirements for food irradiation processors. DATES: Submit either... of information technology. Irradiation in the Production, Processing, and Handling of Food--21 CFR...

Creating healthful home food environments: Results of a study with participants in the Expanded Food and Nutrition Education Program

USDA-ARS?s Scientific Manuscript database

Our objective was to evaluate a modified curriculum for the 6-session Texas Expanded Food and Nutrition Education Program (EFNEP), promoting healthful home food environments and parenting skills related to obesity prevention. We used a two-group randomized control trial: intervention versus usual EF...

Statistical Techniques to Analyze Pesticide Data Program Food Residue Observations.

PubMed

Szarka, Arpad Z; Hayworth, Carol G; Ramanarayanan, Tharacad S; Joseph, Robert S I

2018-06-26

The U.S. EPA conducts dietary-risk assessments to ensure that levels of pesticides on food in the U.S. food supply are safe. Often these assessments utilize conservative residue estimates, maximum residue levels (MRLs), and a high-end estimate derived from registrant-generated field-trial data sets. A more realistic estimate of consumers' pesticide exposure from food may be obtained by utilizing residues from food-monitoring programs, such as the Pesticide Data Program (PDP) of the U.S. Department of Agriculture. A substantial portion of food-residue concentrations in PDP monitoring programs are below the limits of detection (left-censored), which makes the comparison of regulatory-field-trial and PDP residue levels difficult. In this paper, we present a novel adaption of established statistical techniques, the Kaplan-Meier estimator (K-M), the robust regression on ordered statistic (ROS), and the maximum-likelihood estimator (MLE), to quantify the pesticide-residue concentrations in the presence of heavily censored data sets. The examined statistical approaches include the most commonly used parametric and nonparametric methods for handling left-censored data that have been used in the fields of medical and environmental sciences. This work presents a case study in which data of thiamethoxam residue on bell pepper generated from registrant field trials were compared with PDP-monitoring residue values. The results from the statistical techniques were evaluated and compared with commonly used simple substitution methods for the determination of summary statistics. It was found that the maximum-likelihood estimator (MLE) is the most appropriate statistical method to analyze this residue data set. Using the MLE technique, the data analyses showed that the median and mean PDP bell pepper residue levels were approximately 19 and 7 times lower, respectively, than the corresponding statistics of the field-trial residues.

Effects of Subsidies and Prohibitions on Nutrition in a Food Benefit Program

PubMed Central

Harnack, Lisa; Oakes, J. Michael; Elbel, Brian; Beatty, Timothy; Rydell, Sarah; French, Simone

2018-01-01

IMPORTANCE Strategies to improve the nutritional status of those participating in the Supplemental Nutrition Assistance Program (SNAP) are of interest to policymakers. OBJECTIVE To evaluate whether the proposed policy of incentivizing the purchase of fruits and vegetables and prohibiting the purchase of less nutritious foods in a food benefit program improves the nutritional quality of participants’ diets. DESIGN, SETTING, AND PARTICIPANTS Lower income participants (n = 279) not currently enrolled in SNAP were randomized to 1 of 4 experimental financial food benefit conditions: (1) incentive (30% financial incentive for fruits and vegetables purchased using food benefits); (2) restriction (not allowed to buy sugar sweetened beverages, sweet baked goods, or candies with food benefits); (3) incentive plus restriction (30% financial incentive on fruits and vegetables and restriction of purchase of sugar sweetened beverages, sweet baked goods, or candy with food benefits); or (4) control (no incentive or restrictions on foods purchased with food benefits). Participants in all conditions were given a study-specific debit card where funds were added every 4 weeks for a 12-week period. Outcome measures were collected at baseline and in the final 4 weeks of the experimental period. MAIN OUTCOMES AND MEASURES Primary outcomes (from 24-hour dietary recalls) included intake of energy, discretionary calories, and overall diet quality. RESULTS A number of favorable changes were observed in the incentive plus restriction condition that were significantly different from changes in the control condition. These included (1) reduced intake of energy (−96 kcal/d, standard error [SE], 59.9); (2) reduced intake of discretionary calories (−64 kcal/d, SE 26.3); (3) reduced intake of sugar sweetened beverages, sweet baked goods, and candies (−0.6 servings/d, SE 0.2); (4) increased intake of solid fruit (0.2 servings/d, SE 0.1); and (5) improved Healthy Eating Index score (4

The Expanded Food and Nutrition Education Program (EFNEP)

ERIC Educational Resources Information Center

National Institute of Food and Agriculture, 2010

2010-01-01

Obesity, poor health, and limited physical activity are major health concerns. The Expanded Food and Nutrition Education Program (EFNEP) improves the health and well-being of limited resource families and youth. Additionally, EFNEP leads to public savings. Research shows that better health is associated with reduced health care costs, less…

Mediate gamma radiation effects on some packaged food items

NASA Astrophysics Data System (ADS)

Inamura, Patricia Y.; Uehara, Vanessa B.; Teixeira, Christian A. H. M.; del Mastro, Nelida L.

2012-08-01

For most of prepackaged foods a 10 kGy radiation dose is considered the maximum dose needed; however, the commercially available and practically accepted packaging materials must be suitable for such application. This work describes the application of ionizing radiation on several packaged food items, using 5 dehydrated food items, 5 ready-to-eat meals and 5 ready-to-eat food items irradiated in a 60Co gamma source with a 3 kGy dose. The quality evaluation of the irradiated samples was performed 2 and 8 months after irradiation. Microbiological analysis (bacteria, fungus and yeast load) was performed. The sensory characteristics were established for appearance, aroma, texture and flavor attributes were also established. From these data, the acceptability of all irradiated items was obtained. All ready-to-eat food items assayed like manioc flour, some pâtés and blocks of raw brown sugar and most of ready-to-eat meals like sausages and chicken with legumes were considered acceptable for microbial and sensory characteristics. On the other hand, the dehydrated food items chosen for this study, such as dehydrated bacon potatoes or pea soups were not accepted by the sensory analysis. A careful dose choice and special irradiation conditions must be used in order to achieve sensory acceptability needed for the commercialization of specific irradiated food items.

Implementation of a food insecurity screening and referral program in student-run free clinics in San Diego, California.

PubMed

Smith, Sunny; Malinak, David; Chang, Jinnie; Perez, Maria; Perez, Sandra; Settlecowski, Erica; Rodriggs, Timothy; Hsu, Ming; Abrew, Alexandra; Aedo, Sofia

2017-03-01

Food insecurity is associated with many poor health outcomes yet is not routinely addressed in clinical settings. The purpose of this study was to implement a food insecurity screening and referral program in Student-run Free Clinics (SRFC) and to document the prevalence of food insecurity screening in this low-income patient population. All patients seen in three SRFC sites affiliated with one institution in San Diego, California were screened for food insecurity using the 6-item United States Department of Agriculture (USDA) Food Security Survey between January and July 2015 and referred to appropriate resources. The percentage of patients who were food insecure was calculated. The screening rate was 92.5% (430/463 patients), 74.0% (318/430) were food insecure, including 30.7% (132/430) with very low food security. A food insecurity registry and referral tracking system revealed that by January 2016, 201 participants were receiving monthly boxes of food onsite, 66 used an off-site food pantry, and 64 were enrolled in the Supplemental Nutrition Assistance Program (SNAP). It is possible to implement a food insecurity screening and referral program into SRFCs. The prevalence of food insecurity in this population was remarkably high yet remained largely unknown until this program was implemented. Other health care settings, particularly those with underserved patient populations, should consider implementing food insecurity screening and referral programs.

[Poverty profile regarding households participating in a food assistance program].

PubMed

Álvarez-Uribe, Martha C; Aguirre-Acevedo, Daniel C

2012-06-01

This study was aimed at establishing subgroups having specific socioeconomic characteristics by using latent class analysis as a method for segmenting target population members of the MANA-ICBF supplementary food program in the Antioquia department of Colombia and determine their differences regarding poverty and health conditions in efficiently addressing pertinent resources, programs and policies. The target population consisted of 200,000 children and their households involved in the MANA food assistance program; a representative sample by region was used. Latent class analysis was used, as were the expectation-maximization and Newton Raphson algorithms for identifying the appropriate number of classes. The final model classified the households into four clusters or classes, differing according to well-defined socio-demographic conditions affecting children's health. Some homes had a greater depth of poverty, therefore lowering the families' quality of life and affecting the health of the children in this age group.

Levels of 2-dodecylcyclobutanone in ground beef patties irradiated by low-energy X-ray and gamma rays.

PubMed

Hijaz, Faraj M; Smith, J Scott

2010-01-01

Food irradiation improves food safety and maintains food quality by controlling microorganisms and extending shelf life. However, acceptance and commercial adoption of food irradiation is still low. Consumer groups such as Public Citizen and the Food and Water Watch have opposed irradiation because of the formation of 2-alkylcyclobutanones (2-ACBs) in irradiated, lipid-containing foods. The objectives of this study were to measure and to compare the level of 2-dodecylcyclobutanone (2-DCB) in ground beef irradiated by low-energy X-rays and gamma rays. Beef patties were irradiated by low-energy X-rays and gamma rays (Cs-137) at 3 targeted absorbed doses of 1.5, 3.0, and 5.0 kGy. The samples were extracted with n-hexane using a Soxhlet apparatus, and the 2-DCB concentration was determined with gas chromatography-mass spectrometry. The 2-DCB concentration increased linearly (P < 0.05) with irradiation dose for gamma-ray and low-energy X-ray irradiated patties. There was no significant difference in 2-DCB concentration between gamma-ray and low-energy X-ray irradiated patties (P > 0.05) at all targeted doses. © 2010 Institute of Food Technologists®

A content analysis of food references in television programming specifically targeting viewing audiences aged 11 to 14 years.

PubMed

Roseman, Mary G; Poor, Morgan; Stephenson, Tammy J

2014-01-01

Examine food in cable television programming specifically targeting 11- to 14-year-olds ("tweens"). Content analysis of food-related scenes (FRS)-in which food was shown, mentioned, and/or consumed-in 880 minutes of programming was conducted. Five days of afternoon/early evening television programs on the Disney Channel. Food references were compared with USDA MyPlate and classified according to modified Ratio of Recommended to Restricted Food Components. The authors found 331 FRS, averaging 16.6 scenes/h. Preponderance of FRS was physiological needs (40.7%), followed by display (10%), party (8.5%), social event (8%), and retail store (6.6%). Snacks dominated 41% of FRS, and breakfast, lunch, and dinner were much lower in frequency. Half of FRS was visual only, followed by verbal only. Food references were not congruent with MyPlate recommendations; 42% of food items did not fit into MyPlate food groups. Only 24% of food items were fruit or vegetables, which is considerably less than recommended by MyPlate guidelines. Using modified Ratio of Recommended to Restricted Food Components, 66% of food items scored < 1.0, signifying less nutritious. Tween television programming regularly includes non-nutritious food, which likely influences tweens' attitudes and behaviors. Television programming may consider past approaches to tobacco smoking and health messages on television. More attention is warranted regarding television programming by nutrition educators, researchers, health professionals, and industry specialists. Copyright © 2014 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

High doses of gamma radiation suppress allergic effect induced by food lectin

NASA Astrophysics Data System (ADS)

Vaz, Antônio F. M.; Souza, Marthyna P.; Vieira, Leucio D.; Aguiar, Jaciana S.; Silva, Teresinha G.; Medeiros, Paloma L.; Melo, Ana M. M. A.; Silva-Lucca, Rosemeire A.; Santana, Lucimeire A.; Oliva, Maria L. V.; Perez, Katia R.; Cuccovia, Iolanda M.; Coelho, Luana C. B. B.; Correia, Maria T. S.

2013-04-01

One of the most promising areas for the development of functional foods lies in the development of effective methods to reduce or eliminate food allergenicity, but few reports have summarized information concerning the progress made with food irradiation. In this study, we investigated the relationship between allergenicity and molecular structure of a food allergen after gamma irradiation and evaluate the profile of the allergic response to irradiated allergens. Cramoll, a lectin isolated from a bean and used as a food allergen, was irradiated and the possible structural changes were accompanied by spectrofluorimetry, circular dichroism and microcalorimetry. Subsequently, sensitized animals subjected to intragastric administration of non-irradiated and irradiated Cramoll were treated for 7 days. Then, body weight, leukocytes, cytokine profiles and histological parameters were also determined. Cramoll showed complete inhibition of intrinsic activity after high radiation doses. Changes in fluorescence and CD spectra with a simultaneous collapse of the tertiary structure followed by a pronounced decrease of native secondary structure were observed after irradiation. After oral challenge, sensitized mice demonstrate an association between Cramoll intake, body weight loss, eosinophilia, lymphocytic infiltrate in the gut and Eotaxin secretion. Irradiation significantly reduces, according to the dose, the effects observed by non-irradiated food allergens. We confirm that high-dose radiation may render protein food allergens innocuous by irreversibly compromising their molecular structure.

Using program impact pathways to understand and improve program delivery, utilization, and potential for impact of Helen Keller International's homestead food production program in Cambodia.

PubMed

Olney, Deanna K; Vicheka, Sao; Kro, Meng; Chakriya, Chhom; Kroeun, Hou; Hoing, Ly Sok; Talukder, Aminzzaman; Quinn, Victoria; Iannotti, Lora; Becker, Elisabeth; Roopnaraine, Terry

2013-06-01

Evidence of the impact of homestead food production programs on nutrition outcomes such as anemia and growth is scant. In the absence of information on program impact pathways, it is difficult to understand why these programs, which have been successful in increasing intake of micronutrient-rich foods, have had such limited documented impact on nutrition outcomes. To conduct a process evaluation of Helen Keller International's (HKI's) homestead food production program in Cambodia to assess whether the program was operating as planned (in terms of design, delivery, and utilization) and to identify ways in which the program might need to be strengthened in order to increase its potential for impact. A program theory framework, which laid out the primary components along the hypothesized program impact pathways, was developed in collaboration with HKI and used to design the research. Semistructured interviews and focus group discussions with program beneficiaries (n = 36 and 12, respectively), nonbeneficiaries (n = 12), and program implementers (n = 17 and 2, respectively) and observations of key program delivery points, including health and nutrition training sessions (n = 6), village model farms (n = 6), and household gardens of beneficiaries (n = 36) and nonbeneficiaries (n = 12), were conducted to assess the delivery and utilization of the primary program components along the impact pathways. The majority of program components were being delivered and utilized as planned. However, challenges with some of the key components posited to improve outcomes such as anemia and growth were noted. Among these were a gap in the expected pathway from poultry production to increased intake of eggs and poultry meat, and some weaknesses in the delivery of the health and nutrition training sessions and related improvements in knowledge among the village health volunteers and beneficiaries. Although the program has been successful in delivering the majority of the program

Creating Healthful Home Food Environments: Results of a Study with Participants in the Expanded Food and Nutrition Education Program

ERIC Educational Resources Information Center

Cullen, Karen Weber; Smalling, Agueda Lara; Thompson, Debbe; Watson, Kathleen B.; Reed, Debra; Konzelmann, Karen

2009-01-01

Objective: To evaluate a modified curriculum for the 6-session Texas Expanded Food and Nutrition Education Program (EFNEP) promoting healthful home food environments and parenting skills related to obesity prevention. Design: Two-group randomized control trial; intervention versus usual EFNEP curriculum. Setting: Texas EFNEP classes. Participants:…

Cooking Up a Food Service Program in Rural Alaska. Guidelines for Consumer and Homemaking Education.

ERIC Educational Resources Information Center

Shelton, Nicki

This guide shows teachers how to offer successfully a food service program as part of the home economics curriculum. It describes a rural, secondary-level food service program--a bakery service offered to the community--and gives step-by-step instructions for starting the program as well as guidelines for developing it each year. The first section…

Food, Environment, Engineering and Life Sciences Program (Invited)

NASA Astrophysics Data System (ADS)

Mohtar, R. H.; Whittaker, A.; Amar, N.; Burgess, W.

2009-12-01

Food, Environment, Engineering and Life Sciences Program Nadia Amar, Wiella Burgess, Rabi H. Mohtar, and Dale Whitaker Purdue University Correspondence: mohtar@purdue.edu FEELS, the Food, Environment, Engineering and Life Sciences Program is a grant of the National Science Foundation for the College of Agriculture at Purdue University. FEELS’ mission is to recruit, retain, and prepare high-achieving students with financial difficulties to pursue STEM (Science, Technology, Engineering, and Mathematics) careers. FEELS achieves its goals offering a scholarship of up to 10,000 per student each year, academic, research and industrial mentors, seminars, study tables, social and cultural activities, study abroad and community service projects. In year one, nine low-income, first generation and/or ethnic minority students joined the FEELS program. All 9 FEELS fellows were retained in Purdue’s College of Agriculture (100%) with 7 of 9 (77.7%) continuing to pursue STEM majors. FEELS fellows achieved an average GPA in their first year of 3.05, compared to the average GPA of 2.54 for low-income non- FEELS students in the College of Agriculture. A new cohort of 10 students joined the program in August 2009. FEELS fellows received total scholarships of nearly 50,000 for the 2008-2009 academic year. These scholarships were combined with a holistic program that included the following key elements: FEELS Freshman Seminars I and II, 2 study tables per week, integration activities and frequent meetings with FEELS academic mentors and directors. Formative assessments of all FEELS activities were used to enhance the first year curriculum for the second cohort. Cohort 1 will continue into their second year where the focus will be on undergraduate research. More on FEELS programs and activities: www.purdue.edu/feels.

The National Food and Nutrient Analysis Program: A decade of progress

PubMed Central

Haytowitz, David B.; Pehrsson, Pamela R.; Holden, Joanne M.

2009-01-01

The National Food and Nutrient Analysis Program (NFNAP) was designed to expand the quantity and improve the quality of data in the United States Department of Agriculture (USDA) food composition databases through the collection and analysis of nationally representative samples of foods and beverages. This paper describes some of the findings from the NFNAP and its impact on the food composition databases produced by USDA. The NFNAP employs statistically valid sampling plans, comprehensive quality control, and USDA analytical oversight as part of the program to generate new and updated analytical data for food components. USDA food consumption and composition data were used to target those foods that are major contributors of nutrients of public health significance to the U.S. diet (454 Key Foods). Foods were ranked using a scoring system, divided into quartiles, and reviewed to determine the impact of changes in their composition compared to historical values. Foods were purchased from several types of locations, such as retail outlets and fast food restaurants in different geographic areas as determined by the sampling plan, then composited and sent for analysis to commercial laboratories and cooperators, along with quality control materials. Comparisons were made to assess differences between new NFNAP means generated from original analytical data and historical means. Recently generated results for nationally representative food samples show marked changes compared to database values for selected nutrients from unknown or non-representative sampling. A number of changes were observed in many high consumption foods, e.g. the vitamin A value for cooked carrots decreased from 1,225 to 860 RAE/100g; the fat value for fast food French fried potatoes increased by 13% (14.08 to 17.06 g/100g). Trans fatty acids in margarine have decreased as companies reformulate their products in response to the required addition of trans fatty acids content on the nutrition label

Identification of irradiated refrigerated poultry with the DNA comet assay

NASA Astrophysics Data System (ADS)

Villavicencio, A. L. C. H.; Araújo, M. M.; Marin-Huachaca, N. S.; Mancini-Filho, J.; Delincée, H.

2004-09-01

Food irradiation could make a significant contribution to the reduction of food-borne diseases caused by harmful bacteria such as Salmonella and parasites. In fact these organisms cause an increasing number of diseases and eventually deaths all over the world, also in industrialized countries. Radiation processing has the advantage that in addition to eliminating pathogens, thereby enhancing food safety, it also extends shelf life through destruction of spoilage organisms. The DNA molecule because of its big size is an easy target for ionizing radiation, therefore, changes in DNA offer potential to be used as a detection method for the irradiation treatment. In our study, poultry has been irradiated and changes in DNA analyzed by the Comet Assay. Samples were packed in plastic bags and irradiated. Doses were 0, 1.5, 3.0 and 4.5kGy. Immediately after irradiation the samples were returned to the refrigerator (4°C). Samples were analyzed 1 and 10 days after irradiation. This method proved to be an inexpensive and rapid screening technique for qualitative detection of irradiation treatment.

Heavy-section steel irradiation program. Semiannual progress report, October 1995--March 1996

DOE Office of Scientific and Technical Information (OSTI.GOV)

Corwin, W.R.

1997-04-01

Maintaining the integrity of the reactor pressure vessel (RPV) in a light-water-cooled nuclear power plant is crucial in preventing and controlling severe accidents which have the potential for major contamination release. The RPV is the only key safety-related component of the plant for which a duplicate or redundant backup system does not exist. It is therefore imperative to understand and be able to predict the capabilities and limitations of the integrity inherent in the RPV. In particular, it is vital to fully understand the degree of irradiation-induced degradation of the RPVs fracture resistance which occurs during service, since without thatmore » radiation damage, it is virtually impossible to postulate a realistic scenario that would result in RPV failure. For this reason, the Heavy-Section Steel Irradiation (HSSI) Program has been established with its primary goal to provide a thorough, quantitative assessment of the effects of neutron irradiation on the material behavior and, in particular, the fracture toughness properties of typical pressure-vessel steels as they relate to light-water RPV integrity. Effects of specimen size; material chemistry; product form and microstructure; irradiation fluence, flux, temperature, and spectrum; and postirradiation annealing are being examined on a wide range of fracture properties.« less

Assessment of Native Languages for Food Safety Training Programs for Meat Industry Employees

ERIC Educational Resources Information Center

Olsen, Sherrlyn S.; Cordray, Joseph C.; Sapp, Stephen; Sebranek, Joseph G.; Anderson, Barbara; Wenger, Matt

2012-01-01

Challenges arise when teaching food safety to culturally diverse employees working in meatpacking and food manufacturing industries. A food safety training program was developed in English, translated into Spanish, and administered to 1,265 adult learners. Assessments were conducted by comparing scores before and immediately following training.…

A program needs-driven approach to selecting dietary assessment methods for decision-making in food fortification programs.

PubMed

Coates, Jennifer; Colaiezzi, Brooke; Fiedler, John L; Wirth, James; Lividini, Keith; Rogers, Beatrice

2012-09-01

Dietary assessment data are essential for designing, monitoring, and evaluating food fortification and other food-based nutrition programs. Planners and managers must understand the validity, usefulness, and cost tradeoffs of employing alternative dietary assessment methods, but little guidance exists. To identify and apply criteria to assess the tradeoffs of using alternative dietary methods for meeting fortification programming needs. Twenty-five semistructured expert interviews were conducted and literature was reviewed for information on the validity, usefulness, and cost of using 24-hour recalls, Food Frequency Questionnaires/Fortification Rapid Assessment Tool (FFQ/FRAT), Food Balance Sheets (FBS), and Household Consumption and Expenditures Surveys (HCES) for program stage-specific information needs. Criteria were developed and applied to construct relative rankings of the four methods. Needs assessment: HCES offers the greatest suitability at the lowest cost for estimating the risk of inadequate intakes, but relative to 24-hour recall compromises validity. HCES should be used to identify vehicles and to estimate coverage and likely impact due to its low cost and moderate-to-high validity. Baseline assessment: 24-hour recall should be applied using a representative sample. Monitoring: A simple, low-cost FFQ can be used to monitor coverage. Impact evaluation: 24-hour recall should be used to assess changes in nutrient intakes. FBS have low validity relative to other methods for all programmatic purposes. Each dietary assessment method has strengths and weaknesses that vary by context and purpose. Method selection must be driven by the program's data needs, the suitability of the methods for the purpose, and a clear understanding of the tradeoffs involved.

Worldwide Status of Fresh Fruits Irradiation and Concerns about Quality, Safety, and Consumer Acceptance.

PubMed

Shahbaz, Hafiz Muhammad; Akram, Kashif; Ahn, Jae-Jun; Kwon, Joong-Ho

2016-08-17

Development of knowledge-based food preservation techniques have been a major focus of researchers in providing safe and nutritious food. Food irradiation is one of the most thoroughly investigated food preservation techniques, which has been shown to be effective and safe through extensive research. This process involves exposing food to ionizing radiations in order to destroy microorganisms or insects that might be present on and/or in the food. In addition, the effects of irradiation on the enzymatic activity and improvement of functional properties in food have also been well established. In the present review, the potential of food irradiation technology to address major problems, such as short shelf life, high-initial microbial loads, insect pest management (quarantine treatment) in supply chain, and safe consumption of fresh fruits was described. With improved hygienic quality, other uses, such as delayed ripening and enhanced physical appearance by irradiation were also discussed. Available data showed that the irradiation of fruits at the optimum dose can be a safe and cost-effective method, resulting in enhanced shelf life and hygienic quality with the least amount of compromise on the various nutritional attributes, whereas the consumer acceptance of irradiated fruits is a matter of providing the proper scientific information.

Cost of Irradiating Bacon and the Associated Energy Savings

DTIC Science & Technology

1979-03-01

Irradiated Food(s) Consumers Irradiation Cost Analysis Energy Savings Stan 1 izatlon Consumer Acceptance Meat ~~~~~~~~~~~~~~~~~ ~ ô. ~ iii~- ) I I...eliminating nitrites in bacon would reduce or eliminate the formation of highly carcinogenic nitrosami~es, but would Increase the threatof botulism...Sterilized by Irradiation, bacon without nitrite does not contain nitrosamines and does not cause botulism. Consumer panel taste tests show no difference

Challenges in Serving Rural American Children through the Summer Food Service Program. Issue Brief No. 13

ERIC Educational Resources Information Center

Wauchope, Barbara; Stracuzzi, Nena

2010-01-01

Many families rely on U.S. Department of Agriculture (USDA)-funded school lunch and breakfast programs to make the family's food budget stretch, improving their food security throughout the school year. These programs feed about 31 million students annually. During the summer where schools are not in session, food security decreases. The USDA…

Effect of irradiation and storage on the antioxidative activity of cashew nuts

NASA Astrophysics Data System (ADS)

Sajilata, M. G.; Singhal, R. S.

2006-02-01

Food irradiation, a cold process employed for preservation of food has been studied extensively for its beneficial and undesirable effects on food constituents. Since nuts have been shown to contain several antioxidants, and ionizing irradiation is known to result in the formation of free radicals, investigation on the antioxidative potential of cashew nuts after irradiation and subsequent storage was undertaken by assessing their ability to inhibit lipid peroxidation using the 1,3-diethyl-2-thiobarbituric acid (DETBA) assay. Irradiation at 0.25-1.00 kGy and subsequent storage was found to considerably reduce antioxidative activity in the cashew nuts.

Radiolysis products and sensory properties of electron-beam-irradiated high-barrier food-packaging films containing a buried layer of recycled low-density polyethylene.

PubMed

Chytiri, S D; Badeka, A V; Riganakos, K A; Kontominas, M G

2010-04-01

The aim was to study the effect of electron-beam irradiation on the production of radiolysis products and sensory changes in experimental high-barrier packaging films composed of polyamide (PA), ethylene-vinyl alcohol (EVOH) and low-density polyethylene (LDPE). Films contained a middle buried layer of recycled LDPE, while films containing 100% virgin LDPE as the middle buried layer were taken as controls. Irradiation doses ranged between zero and 60 kGy. Generally, a large number of radiolysis products were produced during electron-beam irradiation, even at the lower absorbed doses of 5 and 10 kGy (approved doses for food 'cold pasteurization'). The quantity of radiolysis products increased with irradiation dose. There were no significant differences in radiolysis products identified between samples containing a recycled layer of LDPE and those containing virgin LDPE (all absorbed doses), indicating the 'functional barrier' properties of external virgin polymer layers. Sensory properties (mainly taste) of potable water were affected after contact with irradiated as low as 5 kGy packaging films. This effect increased with increasing irradiation dose.

Food Safety Programs Based on HACCP Principles in School Nutrition Programs: Implementation Status and Factors Related to Implementation

ERIC Educational Resources Information Center

Stinson, Wendy Bounds; Carr, Deborah; Nettles, Mary Frances; Johnson, James T.

2011-01-01

Purpose/Objectives: The objectives of this study were to assess the extent to which school nutrition (SN) programs have implemented food safety programs based on Hazard Analysis and Critical Control Point (HACCP) principles, as well as factors, barriers, and practices related to implementation of these programs. Methods: An online survey was…

RESULTS OF THE CANADIAN POTATO IRRADIATION PROGRAM

DOE Office of Scientific and Technical Information (OSTI.GOV)

Hetherington, C.H.; MacQueen, K.F.

1963-01-01

Results of test irradiations of potatoes in Canada between October 1961 and March 1962 are reviewed. Completely effective sprout inhibition was obtained in all cases. Radiation treatment was observed to be more effective than other methods. A lower dosage level would probably be satisfactory on a commercial basis. There was no internal sprouting and irradiated potatoes remained firmer than controls. Some dry rot was present in both control and treated potatoes. Irradiated potatoes were found to be more resistant to light greening. The quality of chips, instant mashed potatoes, frozen French fries, and fresh boilers produced from irradiated potatoes wasmore » found to be good. Implications and plans for commercialization of the process are discussed. (H.M.G.)« less

Generic phytosanitary irradiation treatments

NASA Astrophysics Data System (ADS)

Hallman, Guy J.

2012-07-01

The history of the development of generic phytosanitary irradiation (PI) treatments is discussed beginning with its initial proposal in 1986. Generic PI treatments in use today are 150 Gy for all hosts of Tephritidae, 250 Gy for all arthropods on mango and papaya shipped from Australia to New Zealand, 300 Gy for all arthropods on mango shipped from Australia to Malaysia, 350 Gy for all arthropods on lychee shipped from Australia to New Zealand and 400 Gy for all hosts of insects other than pupae and adult Lepidoptera shipped to the United States. Efforts to develop additional generic PI treatments and reduce the dose for the 400 Gy treatment are ongoing with a broad based 5-year, 12-nation cooperative research project coordinated by the joint Food and Agricultural Organization/International Atomic Energy Agency Program on Nuclear Techniques in Food and Agriculture. Key groups identified for further development of generic PI treatments are Lepidoptera (eggs and larvae), mealybugs and scale insects. A dose of 250 Gy may suffice for these three groups plus others, such as thrips, weevils and whiteflies.

Food Irradiation – Principles and Applications

USDA-ARS?s Scientific Manuscript database

This article deals with the application of ionizing radiation (IR) to foods so as to improve their safety, shelf-life, and quality. The topics covered include: the types of equipment used to generate IR, and their advantages and disadvantages; IR’s mode of action in foods; the latest information on ...

Development and Testing of a Nutrition, Food Safety, and Physical Activity Checklist for EFNEP and FSNE Adult Programs

ERIC Educational Resources Information Center

Bradford, Traliece; Serrano, Elena L.; Cox, Ruby H.; Lambur, Michael

2010-01-01

Objective: To develop and assess reliability and validity of the Nutrition, Food Safety, and Physical Activity Checklist to measure nutrition, food safety, and physical activity practices among adult Expanded Food and Nutrition Education Program (EFNEP) and Food Stamp Nutrition Education program (FSNE) participants. Methods: Test-retest…

SNAP Employment and Training: Washington's Basic Food Employment & Training Program (BFET)

ERIC Educational Resources Information Center

Mohan, Lavanya

2014-01-01

SNAP Employment & Training (E&T) is an important component of SNAP (Supplemental Nutrition Assistance Program, formerly known as the Food Stamp Program) that supports a variety of education, training, employment, and related services for SNAP recipients. It gives recipients opportunities to gain skills, training, or experience that will…

Combined treatment using irradiation and heat: Susceptibility of bacillus, salmonella, staphylococcus and clostridium

NASA Astrophysics Data System (ADS)

Vincent, F.; Tibi, A.; Goury, V.; Darbord, J. C.

The development of irradiation for food preservation is dependant on good process for choosing the doses. The reduction of the doses is particularly suitable, not only for the cost, but for organoleptic qualities of food. Many studies have demonstrated that Bacillus, Salmonella, Staphylococcus and Clostridium species are frequently isolated from food. The objective of this work is to prove the efficiency of combined treatments using irradiation and temperature (80°C), to reduce the dose of irradiation and the organoleptic alterations of food. The results are dependant on environmental conditions of the bacteria.

Update on meat irradiation

DOE Office of Scientific and Technical Information (OSTI.GOV)

Olson, D.G.

1997-12-01

The irradiation of meat and poultry in the United States is intended to eliminate pathogenic bacteria from raw product, preferably after packaging to prevent recontamination. Irradiation will also increase the shelf life of raw meat and poultry products approximately two to three times the normal shelf life. Current clearances in the United States are for poultry (fresh or frozen) at doses from 1.5 to 3.0 kGy and for fresh pork at doses from 0.3 to 1.0 kGy. A petition for the clearance of all red meat was submitted to the Food and Drug Administration (FDA) in July 1994. The petitionmore » is for clearances of fresh meat at doses from 1.5 to 4.5 kGy and for frozen meat at {approximately}2.5 to 7.5 kGy. Clearance for red meat is expected before the end of 1997. There are 28 countries that have food irradiation clearances, of which 18 countries have clearances for meat or poultry. However, there are no uniform categories or approved doses for meat and poultry among the countries that could hamper international trade of irradiated meat and poultry.« less

Low-income Children's participation in the National School Lunch Program and household food insufficiency.

PubMed

Huang, Jin; Barnidge, Ellen

2016-02-01

Assessing the impact of the National School Lunch Program (NSLP) on household food insufficiency is critical to improve the implementation of public food assistance and to improve the nutrition intake of low-income children and their families. To examine the association of receiving free/reduced-price lunch from the NSLP with household food insufficiency among low-income children and their families in the United States, the study used data from four longitudinal panels of the Survey of Income and Program Participation (SIPP; 1996, 2001, 2004, and 2008), which collected information on household food insufficiency covering both summer and non-summer months. The sample included 15, 241 households with at least one child (aged 5-18) receiving free/reduced-price lunch from the NSLP. A dichotomous measure describes whether households have sufficient food to eat in the observed months. Fixed-effects regression analysis suggests that the food insufficiency rate is .7 (95%CI: .1, 1.2) percentage points higher in summer months among NSLP recipients. Since low-income families cannot participate in the NSLP in summer when the school is not in session, the result indicates the NSLP participation is associated with a reduction of food insufficiency risk by nearly 14%. The NSLP plays a significant role to protect low-income children and their families from food insufficiency. It is important to increase access to school meal programs among children at risk of food insufficiency in order to ensure adequate nutrition and to mitigate the health problems associated with malnourishment among children. Copyright © 2015 Elsevier Ltd. All rights reserved.

Federal nutrition program changes and healthy food availability.

PubMed

Havens, Erin K; Martin, Katie S; Yan, Jun; Dauser-Forrest, Deborah; Ferris, Ann M

2012-10-01

Literature on food environments is expanding rapidly, yet a gap exists regarding the role of the U.S. Department of Agriculture's Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) on healthy food availability. In October 2009, the U.S. Department of Agriculture revised the WIC food package, requiring certified stores to stock fresh produce, whole grains, and lower-fat milk. The goal of this study is to compare availability of foods in stores that are versus those that are not WIC-certified before and after the policy change. Store inventories were collected in 45 corner stores in Hartford CT with four inventories each (180 total inventories) from January 2009 to January 2010. Data on availability and variety of fresh fruits, fresh vegetables, whole grains, and lower-fat milk were recorded. Analyses were completed in 2012 using Fisher's exact test, chi-square, and t-tests for descriptive analyses and multilevel models to measure food availability longitudinally (significance at p<0.05). Controlling for covariates, WIC-certified vendors carried more varieties of fresh fruit (p<0.01); a greater proportion of lower-fat milk (p<0.01); and had greater availability of whole grain bread (p<0.01) and brown rice (p<0.05) than vendors without WIC authorization after the policy change. Conversely, for all outcomes, stores without WIC authorization did not significantly increase healthy food availability. The 2009 WIC revisions increased availability of healthy foods among WIC-certified vendors compared to those without WIC authorization in Hartford CT. For many residents without a car, these changes can create a convenient shopping location for healthy foods when a larger supermarket is not nearby. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Gas chromatographic/mass spectrometric and microbiological analyses on irradiated chicken

NASA Astrophysics Data System (ADS)

Parlato, A.; Calderaro, E.; Bartolotta, A.; D'Oca, M. C.; Giuffrida, S. A.; Brai, M.; Tranchina, L.; Agozzino, P.; Avellone, G.; Ferrugia, M.; Di Noto, A. M.; Caracappa, S.

2007-08-01

Ionizing radiation is widely used as treatment technique for food preservation. It involves among others reduction of microbial contamination, disinfestations, sprout inhibition and extension of shelf life of food. However, the commercialization of irradiated food requires the availability of reliable methods to identify irradiated foodstuffs. In this paper, we present results on the application to irradiated chicken of this method, based on the detection, in muscle and skin samples, of the peaks of ions 98 Da and 112 Da, in a ratio approximately 4:1, typical of radiation induced 2-dodecylcyclobutanones (2-DCB). Aim of the work was also to study the time stability of the measured parameters in samples irradiated at 3 and 5 kGy, and to verify the efficacy of the treatment from a microbiological point of view. Our results show that, one month after irradiation at 3 kGy, the method is suitable using the skin but not the muscle, while the measured parameters are detectable in both samples irradiated at 5 kGy. The microbial population was substantially reduced even at 3 kGy.

South Carolina School Food Service Programs: A Study To Determine Fiscal Efficiency.

ERIC Educational Resources Information Center

Fulmer, Karl E.; Swann, John M.; Taylor, Susan L.

This report identifies those qualities and characteristics that are usually associated with efficiently and effectively operated school food-service programs. Data were extracted from district audit reports filed with the South Carolina State Department of Education; from the South Carolina Department of Education Office of School Food-services;…

Identification of irradiated refrigerated pork with the DNA comet assay

NASA Astrophysics Data System (ADS)

Araújo, M. M.; Marin-Huachaca, N. S.; Mancini-Filho, J.; Delincée, H.; Villavicencio, A. L. C. H.

2004-09-01

Food irradiation can contribute to a safer and more plentiful food supply by inactivating pathogens, eradicating pests and by extending shelf-life. Particularly in the case of pork meat, this process could be a useful way to inactivate harmful parasites such as Trichinella and Taenia solium. Ionizing radiation causes damage to the DNA of the cells (e.g. strand breaks), which can be used to detect irradiated food. Microelectrophoresis of single cells (``Comet Assay'') is a simple and rapid test for DNA damage and can be used over a wide dose range and for a variety of products. Refrigerated pork meat was irradiated with a 60Co source, Gammacell 220 (A.E.C.L.) installed in IPEN (Sa~o Paulo, Brazil). The doses given were 0, 1.5, 3.0 and 4.5kGy for refrigerated samples. Immediately after irradiation the samples were returned to the refrigerator (6°C). Samples were kept in the refrigerator after irradiation. Pork meat was analyzed 1, 8 and 10 days after irradiation using the DNA ``Comet Assay''. This method showed to be an inexpensive and rapid technique for qualitative detection of irradiation treatment.

Seeing Is Believing: Effective Components of Professional Development Training for County Extension Educators on an Innovation Perceived as Risky--Food Irradiation

ERIC Educational Resources Information Center

Thompson, B. M.; Schielack, J. F.; Vestal, T. A.

2004-01-01

Decades of research have provided evidence that food irradiation is a safe technology that can decrease the incidence of foodborne diseases; however, adoption of this technology has been slow. The purpose of our study was to qualitatively explore the effectiveness of various components of a professional development training on family and consumer…

Double Up Food Bucks program effects on SNAP recipients' fruit and vegetable purchases.

PubMed

Steele-Adjognon, Marie; Weatherspoon, Dave

2017-12-12

To encourage the consumption of more fresh fruits and vegetables, the 2014 United Sates Farm Bill allocated funds to the Double Up Food Bucks Program. This program provided Supplemental Nutrition Assistance Program beneficiaries who spent $10 on fresh fruits and vegetables, in one transaction, with a $10 gift card exclusively for Michigan grown fresh fruits and vegetables. This study analyzes how fruit and vegetable expenditures, expenditure shares, variety and purchase decisions were affected by the initiation and conclusion, as well as any persistent effects of the program. Changes in fruit and vegetable purchase behaviors due to Double Up Food Bucks in a supermarket serving a low-income, predominantly Hispanic community in Detroit, Michigan were evaluated using a difference in difference fixed effects estimation strategy. We find that the Double Up Food Bucks program increased vegetable expenditures, fruit and vegetable expenditure shares, and variety of fruits and vegetables purchased but the effects were modest and not sustainable without the financial incentive. Fruit expenditures and the fruit and vegetable purchase decision were unaffected by the program. This study provides valuable insight on how a nutrition program influences a low-income, urban, Hispanic community's fruit and vegetable purchase behavior. Policy recommendations include either removing or lowering the purchase hurdle for incentive eligibility and dropping the Michigan grown requirement to better align with the customers' preferences for fresh fruits and vegetables.

USE OF NEUTRON IRRADIATIONS IN THE BROOKHAVEN MUTATIONS PROGRAM

DOE Office of Scientific and Technical Information (OSTI.GOV)

Miksche, J.P.; Shapiro, S.

1963-01-01

Many plant species were irradiated with x rays, thermal and fast neutrons, andd gamma radiation during the past 10 yr of the cooperative mutations program and adjunct mutation breeding program. Four major concepts and/ or approaches related to the use of mutagenic agents in plant breeding that have evolved are discussed. It was concluded that outcrossing between treated and nontreated populations must be reckoned with, and consequently the two populations should be separated before a true measure of mutation induction can be ascertained; chromosome rearrangement studies are useful, with particular emphasis on inducing disease resistance; work concerned with tissue reorgandizationmore » and rearrangement as related to chimera production and basic understanding of tissue ontogeny, particularly with fruit crops andd horticultural crops is promising; and the effectiveness of responses of plant tissues to neutrons and other mutagenic agents is extremely variable and more basic work is needed before the full potentialities of mutation breeding as a tool in crop improvement can be appreciated. (auth)« less

The effect of a healthy school tuck shop program on the access of students to healthy foods.

PubMed

Kim, Kirang; Hong, Seo Ah; Yun, Sung Ha; Ryou, Hyun Joo; Lee, Sang Sun; Kim, Mi Kyung

2012-04-01

The objective of this study was to evaluate the effect of a healthy school tuck shop program, developed as a way of creating a healthy and nutritional school environment, on students' access to healthy foods. Five middle schools and four high schools (775 students) participated in the healthy school tuck shop program, and nine schools (1,282 students) were selected as the control group. The intervention program included restriction of unhealthy foods sold in tuck shops, provision of various fruits, and indirect nutritional education with promotion of healthy food products. The program evaluation involved the examination of students' purchase and intake patterns of healthy foods, satisfaction with the available foodstuffs, and utilization of and satisfaction with nutritional educational resources. Our results indicated that among of the students who utilized the tuck shop, about 40% purchased fruit products, showing that availability of healthy foods in the tuck shop increased the accessibility of healthy foods for students. Overall food purchase and intake patterns did not significantly change during the intervention period. However, students from the intervention schools reported higher satisfaction with the healthy food products sold in the tuck shop than did those from the control schools (all P < 0.001), and they were highly satisfied with the educational resources provided to them. In conclusion, the healthy school tuck shop program had a positive effect on the accessibility of healthy food. The findings suggest that a healthy school tuck shop may be an effective environmental strategy for promoting students' access to healthy foods.

The effect of a healthy school tuck shop program on the access of students to healthy foods

PubMed Central

Kim, Kirang; Hong, Seo Ah; Yun, Sung Ha; Ryou, Hyun Joo; Lee, Sang Sun

2012-01-01

The objective of this study was to evaluate the effect of a healthy school tuck shop program, developed as a way of creating a healthy and nutritional school environment, on students' access to healthy foods. Five middle schools and four high schools (775 students) participated in the healthy school tuck shop program, and nine schools (1,282 students) were selected as the control group. The intervention program included restriction of unhealthy foods sold in tuck shops, provision of various fruits, and indirect nutritional education with promotion of healthy food products. The program evaluation involved the examination of students' purchase and intake patterns of healthy foods, satisfaction with the available foodstuffs, and utilization of and satisfaction with nutritional educational resources. Our results indicated that among of the students who utilized the tuck shop, about 40% purchased fruit products, showing that availability of healthy foods in the tuck shop increased the accessibility of healthy foods for students. Overall food purchase and intake patterns did not significantly change during the intervention period. However, students from the intervention schools reported higher satisfaction with the healthy food products sold in the tuck shop than did those from the control schools (all P < 0.001), and they were highly satisfied with the educational resources provided to them. In conclusion, the healthy school tuck shop program had a positive effect on the accessibility of healthy food. The findings suggest that a healthy school tuck shop may be an effective environmental strategy for promoting students' access to healthy foods. PMID:22586503

Effect of a Manager Training and Certification Program on Food Safety and Hygiene in Food Service Operations

PubMed Central

Kassa, Hailu; Silverman, Gary S.; Baroudi, Karim

2010-01-01

Food safety is an important public health issue in the U.S. Eating at restaurants and other food service facilities increasingly has been associated with food borne disease outbreaks. Food safety training and certification of food mangers has been used as a method for reducing food safety violations at food service facilities. However, the literature is inconclusive about the effectiveness of such training programs for improving food safety and protecting consumer health. The purpose of this study was to examine the effect of food manger training on reducing food safety violations. We examined food inspection reports from the Toledo/Lucas County Health Department (Ohio) from March 2005 through February 2006 and compared food hygiene violations between food service facilities with certified and without certified food managers. We also examined the impact on food safety of a food service facility being part of a larger group of facilities. Restaurants with trained and certified food managers had significantly fewer critical food safety violations but more non-critical violations than restaurants without certified personnel. Institutional food service facilities had significantly fewer violations than restaurants, and the number of violations did not differ as a function of certification. Similarly, restaurants with many outlets had significantly fewer violations than restaurants with fewer outlets, and training was not associated with lower numbers of violations from restaurants with many outlets. The value of having certified personnel was only observed in independent restaurants and those with few branches. This information may be useful in indicating where food safety problems are most likely to occur. Furthermore, we recommend that those characteristics of institutional and chain restaurants that result in fewer violations should be identified in future research, and efforts made to apply this knowledge at the level of individual restaurants. PMID:20523880

Effect of a manager training and certification program on food safety and hygiene in food service operations.

PubMed

Kassa, Hailu; Silverman, Gary S; Baroudi, Karim

2010-05-06

Food safety is an important public health issue in the U.S. Eating at restaurants and other food service facilities increasingly has been associated with food borne disease outbreaks. Food safety training and certification of food mangers has been used as a method for reducing food safety violations at food service facilities. However, the literature is inconclusive about the effectiveness of such training programs for improving food safety and protecting consumer health. The purpose of this study was to examine the effect of food manger training on reducing food safety violations. We examined food inspection reports from the Toledo/Lucas County Health Department (Ohio) from March 2005 through February 2006 and compared food hygiene violations between food service facilities with certified and without certified food managers. We also examined the impact on food safety of a food service facility being part of a larger group of facilities.Restaurants with trained and certified food managers had significantly fewer critical food safety violations but more non-critical violations than restaurants without certified personnel. Institutional food service facilities had significantly fewer violations than restaurants, and the number of violations did not differ as a function of certification. Similarly, restaurants with many outlets had significantly fewer violations than restaurants with fewer outlets, and training was not associated with lower numbers of violations from restaurants with many outlets. The value of having certified personnel was only observed in independent restaurants and those with few branches. This information may be useful in indicating where food safety problems are most likely to occur. Furthermore, we recommend that those characteristics of institutional and chain restaurants that result in fewer violations should be identified in future research, and efforts made to apply this knowledge at the level of individual restaurants.

Participating in a Food-Assisted Maternal and Child Nutrition and Health Program in Rural Guatemala Alters Household Dietary Choices.

PubMed

Jensen, Melissa L; Frongillo, Edward A; Leroy, Jef L; Blake, Christine E

2016-08-01

Food assistance programs may alter food choices, but factors determining households' decisions regarding food acquisition, preparation, and consumption in the context of food aid are not well understood. This study aimed to understand how the Programa Comunitario Materno Infantil de Diversificación Alimentaria (Mother-Child Community Food Diversification Program; PROCOMIDA), a food-assisted maternal and child health and nutrition program in rural Alta Verapaz, Guatemala, altered household food choices. We conducted semistructured interviews and focus groups with 63 households in 3 participating (n = 32 households) and 3 control (n = 31) villages. A last-day food recall (without estimating quantities) and food-frequency questionnaire that used food cards assessed dietary choices. Qualitative analysis used thematic a priori and emergent coding; food group consumption frequencies were analyzed by using 2-level, logistic, mixed modeling, and chi-square testing while accounting for community clustering. Compared with control households, PROCOMIDA changed household food choices through a combination of providing food resources (with monthly food rations) and new knowledge and skills related to health and food (in the program's behavior change communication component) while reinforcing existing knowledge and beliefs. PROCOMIDA families consumed rice, red beans, and oil more frequently than did control families (differences of 2.20 (P < 0.001), 2.68 (P < 0.001), and 1.64 (P = 0.038) times/wk, respectively); these foods were in the rations. PROCOMIDA families also ate chicken, local plants, and some vegetables more frequently. The importance of these foods was emphasized in the behavioral change communication component; these foods may have been more accessible because provision of food rations freed resources. Our findings suggest that if a program provides food free of cost to rural indigenous families in the context of a maternal and child nutrition and health program

SHPPS 2006: School Health Policies and Programs Study--Foods and Beverages Sold Outside of the School Meals Programs

ERIC Educational Resources Information Center

Centers for Disease Control and Prevention, 2007

2007-01-01

The School health Policies and Programs Study (SHPPS) is a national survey periodically conducted to assess school health policies and programs at the state, district, school, and classroom levels. This brief reports study results in the area of foods and beverages sold outside of the school meals program. (Contains 3 tables, 1 figure, and 2…

Dietary intake of children participating in the USDA Summer Food Service Program

USDA-ARS?s Scientific Manuscript database

The USDA summer food service program (SFSP) provides free lunches during the summer. This study examined the foods selected and consumed by participating children. Three hundred and two children were observed in 14 schools during a 4-week period in June, 2011; 50% were male; 75% were in elementary s...

ESR spectroscopy for detecting gamma-irradiated dried vegetables and estimating absorbed doses

NASA Astrophysics Data System (ADS)

Kwon, Joong-Ho; Chung, Hyung-Wook; Byun, Myung-Woo

2000-03-01

In view of an increasing demand for food irradiation technology, the development of a reliable means of detection for the control of irradiated foods has become necessary. Various vegetable food materials (dried cabbage, carrot, chunggyungchae, garlic, onion, and green onion), which can be legally irradiated in Korea, were subjected to a detection study using ESR spectroscopy. Correlation coefficients ( R2) between absorbed doses (2.5-15 kGy) and their corresponding ESR signals were identified from ESR signals. Pre-established threshold values were successfully applied to the detection of 54 coded unknown samples of dried clean vegetables ( chunggyungchae, Brassica camestris var. chinensis), both non-irradiated and irradiated. The ESR signals of irradiated chunggyungchae decreased over a longer storage time, however, even after 6 months of ambient storage, these signals were still distinguishable from those of non-irradiated samples. The most successful estimates of absorbed dose (5 and 8 kGy) were obtained immediately after irradiation using a quadratic fit with average values of 4.85 and 8.65 kGy being calculated.

Recent developments in the Sandia Laboratories' sewage sludge irradiation program

DOE Office of Scientific and Technical Information (OSTI.GOV)

Sivinski, H.D.; Brandon, J.R.; Morris, M.E.

1977-11-01

Pathogen reduction studies have shown that a 1 Mrad treatment (or less at elevated temperatures) is very effective in eliminating pathogenic bacteria and viable parasite ova in liquid sludges. Heat is effective in reducing levels not only of pathogenic bacteria and Ascaris ova, but viruses as well. Ammonia has been shown to be virucidal to poliovirus and several other enteric viruses. Sludge processing costs are seen to be marginally competitive with heat treatment for liquid sludges and relatively economical for composted or dried sludges. Physical/chemical effects studies have shown that the effects of irradiation of sludges on dewatering properties aremore » not significant when compared to polymers, nor is the combined effect synergistic. Dried, irradiated undigested sludge has been shown to be of significant nutritional value when used as a feed supplement for sheep and cattle, as well as in agronomic uses. No significant harmful effects have been demonstrated in the feeding program thus far. Product enhancement studies are currently under way, including schemes for removing nitrogen from effluent streams for addition as ammonium salts to sludges.« less

[Involvement of local dietetics professionals in risk communication program on food safety in municipal governments and their attitude towards the program].

PubMed

Akamatsu, Rie; Nomura, Marika; Horiguchi, Itsuko; Tanaka, Hisako; Marui, Eiji

2009-01-01

The objective of this study is to gather statistical references on food safety education that encourages competence of food choice from the view-point of food safety. A survey on the involvement of the risk communication program on food safety in municipal governments and the attitude of local dietetics professionals towards the program was conducted. In November, 2006, self-reported questionnaires were mailed to 1990 local dietetics professionals who worked in municipal governments in Japan. Descriptive statistics and cross tables were used for data analysis. 1162 questionnaires were mailed and 1130 available surveys were returned. Among the respondents, 41.5% answered that they inform the community about food safety, but 49.9% answered that they did not get information from the community. Most of the respondents answered that risk communication of food safety was important; 21.8% answered "extremely agree" and 62.3% answered "rather agree" on a scale of four from "extremely agree" to "do not agree". More than one-half of the dietetics professionals answered that their confidence in conducting risk communication was low; 20.5% answered "no confidence" and 52.5% answered "hardly have confidence" on a scale of four from "without confidence" to "with confidence". More than 80% of the respondents answered that they needed "professional knowledge" and "support from professional agencies". This study suggests that educating local dietetics professionals about professional knowledge on food safety, and obtaining support from special agencies will be essential in the upgrade of risk communication program on food safety in a community.

Evaluation of an Online Educational Program for Parents and Caregivers of Children With Food Allergies.

PubMed

Ruiz-Baqués, A; Contreras-Porta, J; Marques-Mejías, M; Cárdenas Rebollo, J M; Capel Torres, F; Ariño Pla, M N; Zorrozua Santisteban, A; Chivato, T

2018-01-01

The increasing prevalence of food allergy affects both patients and their families. Objective: The aim of this study was to evaluate the impact of an online educational program designed for parents and caregivers of children with food allergies. The program was developed by a multidisciplinary group comprising health care professionals, researchers, and expert patients under the participatory medicine model. Participants took a 2-week online educational program covering major topics in food allergy management. General knowledge about the disease, symptoms, treatment, and topics relevant to families' daily lives were evaluated. The contents included educational videos, online forums, and live video chats. A pretest/posttest questionnaire survey was used to evaluate the impact of the program. A total of 207 participants enrolled in the educational program, which was completed by 130 (62.8%). Knowledge acquisition improved significantly following participation in the program in 15 out of 30 items (50%), reaching P<.001 for 8 items (26.7%). Of the 207 participants who started the program, 139 (67.1%) visited online forums, and 27.5% attended video chats. Average overall satisfaction with the educational program was 8.78 (on a scale of 0 to 10). The results obtained show that parents improved their knowledge in all areas of food allergy. The high level of satisfaction among participants suggests that digital learning tools are effective and motivational, enabling patients to acquire appropriate knowledge and thus increasing their quality of life.

Nutrition and Foods as Related to Space Flight

NASA Technical Reports Server (NTRS)

Lane, Helen W.; Smith, Scott M.; Bourland, Charles T.; Paloski, W. H. (Technical Monitor)

1999-01-01

U.S. space food development began with highly engineered foods that met rigid requirements imposed by the spacecraft design and short mission durations of the Mercury and Gemini programs. The lack of adequate bathroom facilities and limited food storage capacity promoted the development of low fiber diets to reduce fecal output. As missions lengthened, space food systems evolved, with the most basic design consideration always being the method of water supply. On the Apollo spacecraft, where water was abundant as a byproduct of fuel cell electricity generation, dehydrated food was used extensively. Such food has little advantage when water has to be transported to space to rehydrate it; therefore, more complex food systems were planned for Skylab, which used solar panels rather than fuel cells for electricity generation. The Skylab food system, the most advanced used in space to date, included freezers and refrigerators, increasing the palatability, variety, and nutritional value of the diet. On the Space Shuttle, power and weight constraints precluded the use of freezers, refrigerators, and microwave ovens. The availability of fuel cell by-product water was conducive to a shelf-stable food system with approximately half of the food dehydrated and the remainder made up of thermostabilized, irradiated, and intermediate-moisture foods.

The Food Service Manager; A Study of the Need for a Food Service Management Program in Ocean County.

ERIC Educational Resources Information Center

Ocean County Coll., Toms River, NJ.

Ocean County College conducted a feasibility study for the purpose of determining whether there was a need for a food service management program within its service area and to ascertain an estimate of the potential student pool for such a program. Surveys were sent to 243 restaurants and institutions and were administered to students from county…

The use of Photovoice to document and characterize the food security of users of community food programs in Iqaluit, Nunavut.

PubMed

Lardeau, M-P; Healey, G; Ford, J

2011-01-01

Food insecurity is a chronic problem affecting Inuit communities. The most comprehensive assessment of Inuit food security to-date, the Inuit Health Survey, reported that 70% of Inuit pre-school children lived in 'food insecure' households. Food banks and soup kitchens are relatively new in the Arctic but the number of users is increasing. Little is known about the experience and determinants of food insecurity among food program users who are often among the most marginalized (socially and economically) in communities. The use of participatory research methods when working in the north of Canada can promote meaningful knowledge exchange with community members and this approach was used in the present 'Photovoice' research. Photovoice uses photography to develop a baseline understanding of an issue, in this case the experience and determinants of food insecurity among users of community food programs in Iqaluit, Nunavut. The target population includes those who face significant social and economic marginalization, an often neglected group in Arctic food systems research. Eight regular users of food programs were recruited and engaged in a Photovoice research project to document factors determining their daily food consumption. The research method was introduced in workshops and discussion included the ethical concerns related to photography and how to take pictures. Participants were supplied with digital cameras, and asked to answer the following question using photography: 'What aspects of your everyday life affect what you eat and how much you have to eat?'. In the final workshop, photographs were discussed among the group and participants identified key themes in the photographs, offering an understanding of food insecurity from their perspectives. The group then discussed what should be done with the knowledge gained. Factors improving food security were the customary systems for sharing 'country food', and the presence of social support networks in the

The Association Between Consumer Competency and Supplemental Nutrition Assistance Program Participation on Food Insecurity.

PubMed

Chang, Yunhee; Kim, Jinhee; Chatterjee, Swarn

2017-09-01

To examine whether Supplemental Nutrition Assistance Program (SNAP) participants exhibited lower food insecurity when they also demonstrated desirable behaviors in the areas of financial management, nutrition literacy, and conscientious food shopping. Using data from the US Department of Agriculture's newly launched National Household Food Acquisition and Purchase Survey, this study examined whether consumer competency is a factor that affects food insecurity. A total of 4,158 participants were included. Sampling weights were applied to represent the population better. Very low food insecurity was the dependent variable. Important independent variables were participants' financial management skills, nutrition literacy, and conscientious shopping. Logit and 2-staged least-squares models were used for empirical analyses. The significance of models was tested at .05, .01, and .001. Consumer competency-related factors such as financial management ability, not defaulting on bill payments within the previous 6 months, and using the nutrition panel frequently when shopping were negatively associated with food insecurity and very low food security after controlling for a number of other demographic, socioeconomic, and behavioral characteristics. Policies that focus solely on consumer competency programs such as SNAP-Education might marginally achieve program goals but the effect would be modest owing to the unique challenges that SNAP participants may face. Further investigations are needed to understand better why SNAP participants do not benefit successfully from competent consumer practices. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Nutritional content of foods advertised during the television programs children watch most.

PubMed

Harrison, Kristen; Marske, Amy L

2005-09-01

We sought to code food (nutritional content and food type and eating occasion) and character (cartoon and live action) attributes of food advertisements airing during television programs heavily viewed by children, and to represent and evaluate the nutritional content of advertised foods in terms of the nutrition facts label. Food advertisements (n=426) aimed at general and child audiences were coded for food and character attributes. "Nutrition Facts" label data for advertised foods (n=275) were then analyzed. Convenience/fast foods and sweets comprised 83% of advertised foods. Snacktime eating was depicted more often than breakfast, lunch, and dinner combined. Apparent character body size was unrelated to eating behavior. A 2000-calorie diet of foods in the general-audience advertisements would exceed recommended daily values (RDVs) of total fat, saturated fat, and sodium. A similar diet of foods in the child-audience advertisements would exceed the sodium RDV and provide 171 g (nearly 1 cup) of added sugar. Snack, convenience, and fast foods and sweets continue to dominate food advertisements viewed by children. Advertised foods exceed RDVs of fat, saturated fat, and sodium, yet fail to provide RDVs of fiber and certain vitamins and minerals.

The Child and Adult Care Food Program and the Nutrition of Preschoolers

ERIC Educational Resources Information Center

Korenman, Sanders; Abner, Kristin S.; Kaestner, Robert; Gordon, Rachel A.

2013-01-01

Children spend a considerable amount of time in preschools and child care centers. As a result, these settings may have an influence on their diet, weight, and food security, and are potentially important contexts for interventions to address nutritional health. The Child and Adult Care Food Program (CACFP) is one such intervention. No national…

Simplified Buying Guide, 1992 Edition. California Child and Adult Care Food Program.

ERIC Educational Resources Information Center

California State Dept. of Education, Sacramento.

This guidebook provides a combination of guidance and policy information that will help California sponsors to plan, purchase, prepare, and serve nutritious meals and snacks that comply with the Child and Adult Care Food Program (CACFP) meal pattern requirements. Sections 1 through 4 list foods that may be used for the meat/meat alternate,…

10 CFR Appendix D to Part 73 - Physical Protection of Irradiated Reactor Fuel in Transit, Training Program Subject Schedule

Code of Federal Regulations, 2011 CFR

2011-01-01

... 10 Energy 2 2011-01-01 2011-01-01 false Physical Protection of Irradiated Reactor Fuel in Transit... Irradiated Reactor Fuel in Transit, Training Program Subject Schedule Pursuant to the provision of § 73.37 of... reactor fuel is required to assure that individuals used as shipment escorts have completed a training...

10 CFR Appendix D to Part 73 - Physical Protection of Irradiated Reactor Fuel in Transit, Training Program Subject Schedule

Code of Federal Regulations, 2010 CFR

2010-01-01

... 10 Energy 2 2010-01-01 2010-01-01 false Physical Protection of Irradiated Reactor Fuel in Transit... Irradiated Reactor Fuel in Transit, Training Program Subject Schedule Pursuant to the provision of § 73.37 of... reactor fuel is required to assure that individuals used as shipment escorts have completed a training...

A pilot study of a weight management program with food provision in schizophrenia.

PubMed

Jean-Baptiste, Michel; Tek, Cenk; Liskov, Ellen; Chakunta, Umesh Rao; Nicholls, Sarah; Hassan, Akm Q; Brownell, Kelly D; Wexler, Bruce E

2007-11-01

Obesity is a serious medical problem that disproportionately affects people with severe mental illness. Behavioral strategies aimed at lifestyle modification have proven effective for weight loss in general population but have not been studied adequately among persons with schizophrenia. We have conducted a randomized controlled pilot trial of an established weight loss program, modified for this specific population, and supplemented with a novel food replacement program, as well as practical, community based teaching of shopping and preparing healthy food. The program not only arrested weight gain, and produced meaningful weight loss, but also weight loss continued 6 months after the intervention is completed. Cognitive impairment had no bearing to the extent a participant benefited from the program. As a conclusion, well designed simple behavioral programs can produce lasting weight loss for patients with schizophrenia and comorbid obesity, improve metabolic indices, and possibly decrease significant medical risks associated with obesity.

EXFILE: A program for compiling irradiation data on UN and UC fuel pins

NASA Technical Reports Server (NTRS)

Mayer, J. T.; Smith, R. L.; Weinstein, M. B.; Davison, H. W.

1973-01-01

A FORTRAN-4 computer program for handling fuel pin data is described. Its main features include standardized output, easy access for data manipulation, and tabulation of important material property data. An additional feature allows simplified preparation of input decks for a fuel swelling computer code (CYGRO-2). Data from over 300 high temperature nitride and carbide based fuel pin irradiations are listed.

Food Group Preferences of Elementary School Children Participating in the National School Lunch Program

ERIC Educational Resources Information Center

Cashman, Linda; Tripurana, Madhuri; Englund, Tim; Bergman, Ethan A.

2010-01-01

Purpose/Objectives: The purpose of the study was to assess the food group preferences of second through fifth grade children based on ethnic background, gender, and grade. Food group preferences were determined by the amount of various food groups consumed in meals served as part of the National School Lunch Program at selected schools. Research…

Perspectives on community gardens, community kitchens and the Good Food Box program in a community-based sample of low-income families.

PubMed

Loopstra, Rachel; Tarasuk, Valerie

2013-01-08

Growing recognition of the problem of household food insecurity in Canada has meant public health practitioners are looking for effective ways to ameliorate this problem in their communities. Community gardens, community kitchens, and food box programs can offer nutritious foods for comparably lower costs, however, the uptake and perceptions of these programs in populations at risk of food insecurity have not been evaluated. Building on a previous finding of low program participation among 485 families living in high-poverty neighbourhoods in Toronto, the objective of this study was to understand reasons for non-participation. One year after the baseline study, 371 families were interviewed a second time and were asked to provide their reasons for not participating in community gardens, community kitchens, or the Good Food Box program. Responses were analyzed by inductive content analysis. At follow-up, only 12 families had participated in a community garden, 16 in a community kitchen, and 4 in the Good Food Box program. Reasons for non-participation grouped under two themes. First, families expressed that programs were not accessible because they lacked the knowledge of how or where to participate or because programs were not in their neighbourhoods. Second, programs lacked fit for families, as they were not suited to busy schedules, interests, or needs. This study provides unique perspective on participation in community food programs among food-insecure families and suggests that these programs may not be effective options for these families to improve their food access.

Building evidence for sustainability of food and nutrition intervention programs in developing countries.

PubMed

Kim, Sunny S; Rogers, Beatrice L; Coates, Jennifer; Gilligan, Daniel O; Sarriot, Eric

2013-09-01

After making large investments to put in place effective health and nutrition interventions, researchers, program implementers, policy makers, and donors all expect lasting effects. However, it is uncertain whether this is the case, and there is less certainty on how to approach the study of program sustainability. This symposium, "Building Evidence for Sustainability of Food and Nutrition Intervention Programs in Developing Countries," provided not only frameworks for conceptualizing sustainability but concrete evidence about the approaches and methods used as well as lessons on how they do or do not work in particular contexts. We presented the following findings: 1) sustainability of activities and impacts of Title II food aid programs in Bolivia and Kenya, 2) sustainability of impact in terms of adoption and consumption of a biofortified orange sweet potato in Uganda, and 3) lessons from incorporating pro-sustainability investment strategies in child survival programs in Guinea. Our symposium introduced a new important body of research on program sustainability to provide insights and stimulate innovative thinking in the design and planning of further applied research and future prosustainability intervention programs.

Eating better for less: a national discount program for healthy food purchases in South Africa.

PubMed

An, Ruopeng; Patel, Deepak; Segal, Darren; Sturm, Roland

2013-01-01

To examine whether reducing prices for healthy food purchases leads to changes in self-reported measures of food consumption and weight status. Repeated surveys of about 350,000 HealthyFood participants and nonparticipants. Program participation is associated with more consumption of fruits/vegetables and whole-grain foods and less consumption of high sugar/salt foods, fried foods, processed meats, and fast food. There is no strong evidence that participation reduces obesity. A substantial price intervention might be effective in improving diets.

Consumer acceptance of irradiated meat and poultry in the United States.

PubMed

Frenzen, P D; DeBess, E E; Hechemy, K E; Kassenborg, H; Kennedy, M; McCombs, K; McNees, A

2001-12-01

Food manufacturers in the United States are currently allowed to irradiate raw meat and poultry to control microbial pathogens and began marketing irradiated beef products in mid-2000. Consumers can reduce their risk of foodborne illness by substituting irradiated meat and poultry for nonirradiated products, particularly if they are more susceptible to foodborne illness. The objective of this study was to identify the individual characteristics associated with willingness to buy irradiated meat and poultry, with a focus on five risk factors for foodborne illness: unsafe food handling and consumption behavior, young and old age, and compromised immune status. A logistic regression model of willingness to buy irradiated meat or poultry was estimated using data from the 1998-1999 FoodNet Population Survey, a single-stage random-digit dialing telephone survey conducted in seven sites covering 11% of the U.S. population. Nearly one-half (49.8%) of the 10,780 adult respondents were willing to buy irradiated meat or poultry. After adjusting for other factors, consumer acceptance of these products was associated with male gender, greater education, higher household income, food irradiation knowledge, household exposure to raw meat and poultry, consumption of animal flesh, and geographic location. However, there was no difference in consumer acceptance by any of the foodborne illness risk factors. It is unclear why persons at increased risk of foodborne illness were not more willing to buy irradiated products, which could reduce the hazards they faced from handling or undercooking raw meat or poultry contaminated by microbial pathogens.

Special Food and Nutrition Needs in School Nutrition Programs

ERIC Educational Resources Information Center

Molaison, Elaine Fontenot; Nettles, Mary Frances

2010-01-01

Purpose/Objectives: The purpose of this research was to determine the prevalence of special food and/or nutrition needs in school nutrition programs. In addition, researchers focused on the issues surrounding these needs and the role of the school nutrition (SN) directors and managers in meeting these needs. Methods: An expert panel was used to…

Nutritional Content of Foods Advertised During the Television Programs Children Watch Most

PubMed Central

Harrison, Kristen; Marske, Amy L.

2005-01-01

Objectives. We sought to code food (nutritional content and food type and eating occasion) and character (cartoon and live action) attributes of food advertisements airing during television programs heavily viewed by children, and to represent and evaluate the nutritional content of advertised foods in terms of the nutrition facts label. Methods. Food advertisements (n=426) aimed at general and child audiences were coded for food and character attributes. “Nutrition Facts” label data for advertised foods (n=275) were then analyzed. Results. Convenience/fast foods and sweets comprised 83% of advertised foods. Snacktime eating was depicted more often than breakfast, lunch, and dinner combined. Apparent character body size was unrelated to eating behavior. A 2000-calorie diet of foods in the general-audience advertisements would exceed recommended daily values (RDVs) of total fat, saturated fat, and sodium. A similar diet of foods in the child-audience advertisements would exceed the sodium RDV and provide 171 g (nearly 1 cup) of added sugar. Conclusions. Snack, convenience, and fast foods and sweets continue to dominate food advertisements viewed by children. Advertised foods exceed RDVs of fat, saturated fat, and sodium, yet fail to provide RDVs of fiber and certain vitamins and minerals. PMID:16118368

KEY RESULTS FROM IRRADIATION AND POST-IRRADIATION EXAMINATION OF AGR-1 UCO TRISO FUEL

DOE Office of Scientific and Technical Information (OSTI.GOV)

Demkowicz, Paul A.; Hunn, John D.; Petti, David A.

The AGR-1 irradiation experiment was performed as the first test of tristructural isotropic (TRISO) fuel in the US Advanced Gas Reactor Fuel Development and Qualification Program. The experiment consisted of 72 right cylinder fuel compacts containing approximately 3×105 coated fuel particles with uranium oxide/uranium carbide (UCO) fuel kernels. The fuel was irradiated in the Advanced Test Reactor for a total of 620 effective full power days. Fuel burnup ranged from 11.3 to 19.6% fissions per initial metal atom and time average, volume average irradiation temperatures of the individual compacts ranged from 955 to 1136°C. This paper focuses on key resultsmore » from the irradiation and post-irradiation examination, which revealed a robust fuel with excellent performance characteristics under the conditions tested and have significantly improved the understanding of UCO coated particle fuel irradiation behavior within the US program. The fuel exhibited a very low incidence of TRISO coating failure during irradiation and post-irradiation safety testing at temperatures up to 1800°C. Advanced PIE methods have allowed particles with SiC coating failure to be isolated and meticulously examined, which has elucidated the specific causes of SiC failure in these specimens. The level of fission product release from the fuel during irradiation and post-irradiation safety testing has been studied in detail. Results indicated very low release of krypton and cesium through intact SiC and modest release of europium and strontium, while also confirming the potential for significant silver release through the coatings depending on irradiation conditions. Focused study of fission products within the coating layers of irradiated particles down to nanometer length scales has provided new insights into fission product transport through the coating layers and the role various fission products may have on coating integrity. The broader implications of these results and the application

Detection of irradiated fresh fruits treated by e-beam or gamma rays

NASA Astrophysics Data System (ADS)

Marin-Huachaca, Nélida Simona; Lamy-Freund, Maria Tereza; Mancini-Filho, Jorge; Delincée, Henry; Villavicencio, Anna Lúcia C. H.

2002-03-01

Since about 1990, the amount of commercially irradiated food products available worldwide has increased. Commercial irradiation of foods has been allowed in Brazil since 1973 and now more than 20 different food products are approved. Among these products are a number of fresh fruits which may be irradiated for insect disinfestation, to delay ripening and to extend shelf-life. Today, there is a growing interest to apply radiation for the treatment of fruits instead of using fumigation or e.g. vapour-heat treatments, and an increased international trade in irradiated fruits is expected. To ensure free consumer choice, methods to identify irradiated foods are highly desirable. In this work, three detection methods for irradiated fruits have been employed: DNA Comet Assay, the half-embryo test and ESR. Both electron-beam (e-beam) and gamma rays were applied in order to compare the response with these two different kinds of radiation. Fresh fruits such as oranges, lemons, apples, watermelons and tomatoes were irradiated with doses in the range 0, 0.50, 0.75, 1.0, 2.0 and 4.0kGy. For analysis, the seeds of the fruits were utilized. Both DNA Comet Assay and the half-embryo test enabled an easy identification of the radiation treatment. However, under our conditions, ESR measurements were not satisfactory.

21 CFR 179.21 - Sources of radiation used for inspection of food, for inspection of packaged food, and for...

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Sources of radiation used for inspection of food, for inspection of packaged food, and for controlling food processing. 179.21 Section 179.21 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) IRRADIATION IN...

Participant and Household Characteristics Associated With Graduation From the Expanded Food and Nutrition Education Program.

PubMed

Cooper, Brittany Rhoades; Barale, Karen; Funaiole, Angie; Power, Thomas G; Combe, Angela

2016-01-01

To examine empirically participant and household characteristics associated with Expanded Food and Nutrition Education Program (EFNEP) graduation and to determine whether they differ across 2 counties. Survey of EFNEP participants from 2011 to 2012. Expanded Food and Nutrition Education Program sites serving limited-resource families in 1 rural and 1 urban/suburban county in Washington State. Expanded Food and Nutrition Education Program participants (urban/suburban: n = 647; rural: n = 569). Expanded Food and Nutrition Education Program completion/graduation. Multivariate logistic regression was used to examine associations of participant (ethnicity, race, age, education, pregnancy status, and nutrition knowledge/behavior at baseline) and household (number of people in the house, place of residence, and public assistance services) characteristics with EFNEP graduation. Associations were moderated by county. For the urban/suburban county, participants living with more people (after controlling for the total number of adults) were more likely to graduate. For the rural county, participants living with fewer total adults (after controlling for the total number in the house) and those with better food safety practices at baseline were more likely to graduate. This study aids in understanding which participants are more or less likely to complete EFNEP successfully, and therefore can inform strategies aimed at increasing graduation rates. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Financial incentives and purchase restrictions in a food benefit program affect the types of foods and beverages purchased: results from a randomized trial.

PubMed

French, Simone A; Rydell, Sarah A; Mitchell, Nathan R; Michael Oakes, J; Elbel, Brian; Harnack, Lisa

2017-09-16

This research evaluated the effects of financial incentives and purchase restrictions on food purchasing in a food benefit program for low income people. Participants (n=279) were randomized to groups: 1) Incentive- 30% financial incentive for fruits and vegetables purchased with food benefits; 2) Restriction- no purchase of sugar-sweetened beverages, sweet baked goods, or candies with food benefits; 3) Incentive plus Restriction; or 4) Control- no incentive or restrictions. Participants received a study-specific debit card where funds were added monthly for 12-weeks. Food purchase receipts were collected over 16 weeks. Total dollars spent on grocery purchases and by targeted food categories were computed from receipts. Group differences were examined using general linear models. Weekly purchases of fruit significantly increased in the Incentive plus Restriction ($4.8) compared to the Restriction ($1.7) and Control ($2.1) groups (p <.01). Sugar-sweetened beverage purchases significantly decreased in the Incentive plus Restriction (-$0.8 per week) and Restriction ($-1.4 per week) groups compared to the Control group (+$1.5; p< .0001). Sweet baked goods purchases significantly decreased in the Restriction (-$0.70 per week) compared to the Control group (+$0.82 per week; p < .01). Paired financial incentives and restrictions on foods and beverages purchased with food program funds may support more healthful food purchases compared to no incentives or restrictions. Clinicaltrials.gov Identifier: NCT02643576 .

21 CFR 179.21 - Sources of radiation used for inspection of food, for inspection of packaged food, and for...

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Sources of radiation used for inspection of food, for inspection of packaged food, and for controlling food processing. 179.21 Section 179.21 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) IRRADIATION IN THE...

Use of Linear Programming to Develop Cost-Minimized Nutritionally Adequate Health Promoting Food Baskets.

PubMed

Parlesak, Alexandr; Tetens, Inge; Dejgård Jensen, Jørgen; Smed, Sinne; Gabrijelčič Blenkuš, Mojca; Rayner, Mike; Darmon, Nicole; Robertson, Aileen

2016-01-01

Food-Based Dietary Guidelines (FBDGs) are developed to promote healthier eating patterns, but increasing food prices may make healthy eating less affordable. The aim of this study was to design a range of cost-minimized nutritionally adequate health-promoting food baskets (FBs) that help prevent both micronutrient inadequacy and diet-related non-communicable diseases at lowest cost. Average prices for 312 foods were collected within the Greater Copenhagen area. The cost and nutrient content of five different cost-minimized FBs for a family of four were calculated per day using linear programming. The FBs were defined using five different constraints: cultural acceptability (CA), or dietary guidelines (DG), or nutrient recommendations (N), or cultural acceptability and nutrient recommendations (CAN), or dietary guidelines and nutrient recommendations (DGN). The variety and number of foods in each of the resulting five baskets was increased through limiting the relative share of individual foods. The one-day version of N contained only 12 foods at the minimum cost of DKK 27 (€ 3.6). The CA, DG, and DGN were about twice of this and the CAN cost ~DKK 81 (€ 10.8). The baskets with the greater variety of foods contained from 70 (CAN) to 134 (DGN) foods and cost between DKK 60 (€ 8.1, N) and DKK 125 (€ 16.8, DGN). Ensuring that the food baskets cover both dietary guidelines and nutrient recommendations doubled the cost while cultural acceptability (CAN) tripled it. Use of linear programming facilitates the generation of low-cost food baskets that are nutritionally adequate, health promoting, and culturally acceptable.

Radiation Preservation of Foods and Its Effect on Nutrients

ERIC Educational Resources Information Center

Josephson, Edward S.; Thomas, Miriam H.

1970-01-01

Presents a discussion of (1) some possible applications of ionizing radiation to the treatment and preservation of food and (2) the effects of irradiation on nutrients such as proteins, fats, oils, carbohydrates and vitamins. The authors suggest that the irradiation process has great potential in food technology. Bibliography. (LC)

USDA's National Food and Nutrient Analysis Program (NFNAP) produces high-quality data for USDA food composition databases: Two decades of collaboration.

PubMed

Haytowitz, David B; Pehrsson, Pamela R

2018-01-01

For nearly 20years, the National Food and Nutrient Analysis Program (NFNAP) has expanded and improved the quantity and quality of data in US Department of Agriculture's (USDA) food composition databases (FCDB) through the collection and analysis of nationally representative food samples. NFNAP employs statistically valid sampling plans, the Key Foods approach to identify and prioritize foods and nutrients, comprehensive quality control protocols, and analytical oversight to generate new and updated analytical data for food components. NFNAP has allowed the Nutrient Data Laboratory to keep up with the dynamic US food supply and emerging scientific research. Recently generated results for nationally representative food samples show marked changes compared to previous database values for selected nutrients. Monitoring changes in the composition of foods is critical in keeping FCDB up-to-date, so that they remain a vital tool in assessing the nutrient intake of national populations, as well as for providing dietary advice. Published by Elsevier Ltd.