Science.gov

Sample records for food irradiation program

  1. Report of the Ad Hoc Group for Irradiated Food Program

    DTIC Science & Technology

    1975-05-01

    food irradiation technology. The last briefer of this session was from the Energy Research and Development Administration, who monitors the...34remnants" of the Atomic Energy Commissions low-dosti irradiation program (Memoranduum For Record at Appendix F). In addition to inputs from these meetings...Agriculture, and State; the Energy Research and Development Administration; the National Science Foundation; the International Congress of Radiation

  2. [Food irradiation].

    PubMed

    Migdał, W

    1995-01-01

    A worldwide standard on food irradiation was adopted in 1983 by Codex Alimentarius Commission of the Joint Food Standard Programme of the Food and Agriculture Organization (FAO) of the United Nations and the World Health Organization (WHO). As a result, 41 countries have approved the use of irradiation for treating one or more food items and the number is increasing. Generally, irradiation is used to: food loses, food spoilage, disinfestation, safety and hygiene. The number of countries which use irradiation for processing food for commercial purposes has been increasing steadily from 19 in 1987 to 33 today. In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in Institute of Nuclear Chemistry and Technology. The plant is equipped with a small research accelerator Pilot (19MeV, 1 kW) and an industrial unit Elektronika (10MeV, 10 kW). On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permission for irradiation for: spices, garlic, onions, mushrooms, potatoes, dry mushrooms and vegetables.

  3. Irradiated foods

    MedlinePlus

    ... it reduces the risk for food poisoning . Food irradiation is used in many countries. It was first approved in the U.S. to prevent sprouts on white potatoes, and to control insects on wheat and in certain spices and seasonings.

  4. Use of Irradiated Foods

    NASA Technical Reports Server (NTRS)

    Brynjolfsson, A.

    1985-01-01

    The safety of irradiated foods is reviewed. Guidelines and regulations for processing irradiated foods are considered. The radiolytic products formed in food when it is irradiated and its wholesomeness is discussed. It is concluded that food irradiation processing is not a panacea for all problems in food processing but when properly used will serve the space station well.

  5. Use of Irradiated Foods

    NASA Technical Reports Server (NTRS)

    Brynjolfsson, A.

    1985-01-01

    The safety of irradiated foods is reviewed. Guidelines and regulations for processing irradiated foods are considered. The radiolytic products formed in food when it is irradiated and its wholesomeness is discussed. It is concluded that food irradiation processing is not a panacea for all problems in food processing but when properly used will serve the space station well.

  6. Commercial food irradiation

    SciTech Connect

    Black, E.F.; Libby, L.M.

    1983-06-01

    Food irradiation is discussed. Irradiation exposes food to gamma rays from a cobalt-60 or a cesium-137 source, or to high-energy electrons emitted by an electron accelerator. A major advantage is that food can be packaged either before or after treatment. FDA regulations with regard to irradiation are discussed. Comments on an 'Advance Notice' on irradiation, published by the FDA in 1981 are summarized.

  7. Perspective on food irradiation

    SciTech Connect

    Not Available

    1987-02-01

    Recent US Food and Drug Administration approval of irradiation treatment for fruit, vegetables and pork has stimulated considerable discussion in the popular press on the safety and efficacy of irradiation processing of food. This perspective is designed to summarize the current scientific information available on this issue.

  8. Food irradiation in perspective

    NASA Astrophysics Data System (ADS)

    Henon, Y. M.

    1995-02-01

    Food irradiation already has a long history of hopes and disappointments. Nowhere in the world it plays the role that it should have, including in the much needed prevention of foodborne diseases. Irradiated food sold well wherever consumers were given a chance to buy them. Differences between national regulations do not allow the international trade of irradiated foods. While in many countries food irradiation is still illegal, in most others it is regulated as a food additive and based on the knowledge of the sixties. Until 1980, wholesomeness was the big issue. Then the "prerequisite" became detection methods. Large amounts of money have been spent to design and validate tests which, in fact, aim at enforcing unjustified restrictions on the use of the process. In spite of all the difficulties, it is believed that the efforts of various UN organizations and a growing legitimate demand for food safety should in the end lead to recognition and acceptance.

  9. Food irradiation and sterilization

    NASA Astrophysics Data System (ADS)

    Josephson, Edward S.

    Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25-70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning is achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70-80°C (bacon to 53°C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40°C to -20°C). Radappertozed foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for "wholesomeness" (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effecys of radappertization on the "wholesomeness" characteristics of these foods.

  10. 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.

  11. 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.

  12. FDA perspective on food irradiation

    SciTech Connect

    Pauli, G.H.

    1994-12-31

    The Center for Food Safety and Applied Nutrition (CFSAN) monitors the safety of food irradiation. A few limited uses are regulated, and occasionally CFSAN receives a petition for a new use. Despite extensive studies (more than 400) showing the safety of food irradiation, a cloud of suspicion continues to hang over this issue in the mind of the public. People perceive food irradiation and direct body irradiation as having similar implications. Food irradiation is banned in two states in the United States. Food is irradiated for the following purposes: delay of ripening, prevention of sprouting, eradication of pests and sterilization, and allowing commodities to be stored unrefrigerated for long periods of time. The dosage depends on the purpose of the irradiation. Radiolytic products are formed during irradiation and during storage afterward. Most of these products are also formed during conventional preservation. In 1980, CFSAN, then the Bureau of Foods, introduced the term unique radiolytic products for compounds not identified in foods after conventional processing. Although the existence of URPs was never proven chemically, the term has caused anxiety. Irradiation of foods in the commercially useful range does not generate radioactivity above natural background. Because radiolytic products formed from beef, chicken, and pork are primarily the same, irradiated foods of similar food groups may be evaluated generically.

  13. Food irradiation and the consumer

    NASA Astrophysics Data System (ADS)

    A Thomas, P.

    The poster presents a review of research work undertaken on the perception and understanding that consumers have of food irradiation. Food irradiation is not a revolutionary new food processing technique, in fact it is probably one of the most investigated methods presently available. Many countries such as Belgium, France, Denmark, Italy, Spain, the Netherlands and the United States of America permit food irradiation. In Britain it is presently banned although this is currently under review. Awareness of food irradiation by the general public in Britain, although not extensively researched would appear to be increasing, especially in the light of recent media coverage. New quantitative and qualitative work indicates that the general public are concerned about the safety and effectiveness of food irradiation. Research has shown that a large proportion of consumers in Britain, if given the opportunity to purchase irradiated food, would not do so. Further exploration into this response revealed the fact that consumers are confused over what food irradiation is. In addition, there is concern over the detection of irradiated food. The views presented in this paper, of the consumer reaction to irradiated food are of great importance to those involved in the food industry and industries allied to it, which are ultimately dependent on the consumer for their commercial survival.

  14. Food irradiation: Activities and potentialities

    NASA Astrophysics Data System (ADS)

    Doellstaedt, R.; Huebner, G.

    After the acceptance of food irradiation up to an overall average dose of 10 kGy recommended by the Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food in October 1980, the G.D.R. started a programme for the development of techniques for food irradiation. A special onion irradiator was designed and built as a pilot plant for studying technological and economic parameters of the irradiation of onions. The new principle of bulk-cargo irradiation allows the integration of this technology into the usual harvest technology for onions on the way from field to storage. Scientific and applied research work has been carried out in the past 3 yr on the irradiation of spices, potatoes, eviscerated chicken, animal feeds, fodder yeast, drugs and vaccines. In connection with the irradiation of eviscerated chicken, fodder yeast and animal feeds the basis of an antisalmonella programme has been discussed. Germ-count-reduced spices were employed for the production of test charges of preserves and tinned products. The results have led to the decision to design and build a new multipurpose irradiator for food irradiation. In order to cover the legal aspects of food irradiation the Ministry of Health issued regulations concerning the recommendation of irradiated food in the G.D.R.

  15. Consumer attitude toward food irradiation

    SciTech Connect

    Bruhn, C.M.M.

    1986-01-01

    Consumer attitudes toward food irradiation were evaluated. The influence of educational efforts on consumer concern for the safety of irradiated products and willingness to buy irradiated foods were measured. Demographic and psychological factors were studied in relation to attitudes. An educational leaflet describing current scientific information regarding the safety, advantages, and disadvantages of food irradiation was developed and used in two studies evaluating attitude change. In the first study, attitude change among two groups of consumers with different philosophic orientations was measured. In a second study, the effectiveness of an educational leaflet received through the mail and a poster display were examined. In a third study response to food irradiation was related to value hierarchy, locus of control, innovativeness, and demographic parameters. Initially, subjects showed a higher concern for other areas of food safety, particularly the use of chemicals and sprays on food, than toward food irradiation. After educational efforts, conventional consumers expressed minor concern toward irradiation whereas ecologically sensitive alternative consumers obtained from a food cooperative expressed major concern. A knowledgeable discussion leader lowered irradiation concern among conventional consumers. In contrast, concern among alternative consumers did not diminish when given the opportunity to discuss safety issues with a knowledgeable person.

  16. Commercial implementation of food irradiation

    NASA Astrophysics Data System (ADS)

    Welt, M. A.

    In July 1981, the first specifically designed multi-purpose irradiation facility for food irradiation was put into service by the Radiation Technology, Inc. subsidiary Process Technology, Inc. in West Memphis, Arkansas. The operational experience gained, resulted in an enhanced design which was put into commercial service in Haw River, North Carolina, by another subsidiary, Process Technology (N.C.), Inc. in October 1983. These facilities have enabled the food industry to assess the commercial viability of food irradiation. Further impetus towards commercialization of food irradiation was gained in March 1981 with the filing in the Federal Register, by the FDA, of an Advanced Proposed Notice of Rulemaking for Food Irradiation. Two years later in July 1983, the FDA approved the first food additive regulation involving food irradiation in nineteen years, when they approved the Radiation Technology, Inc. petition calling for the sanitization of spices, onion powder and garlic powder at a maximum dosage of 10 kGy. Since obtaining the spice irradiation approval, the FDA has accepted four additional petitions for filing in the Federal Register. One of the petitions which extended spice irradiation to include insect disinfestation has issued into a regulation while the remaining petitions covering the sanitization of herbs, spice blends, vegetable seasonings and dry powdery enzymes as well as the petition to irradiate hog carcasses and pork products for trichinae control at 1 kGy, are expected to issue either before the end of 1984 or early in 1985. More recently, food irradiation advocates in the United States received another vote of confidence by the announcement that a joint venture food irradiation facility to be constructed in Hawaii by Radiation Technology, is backed by a contractual committment for the processing of 40 million pounds of produce per year. Another step was taken when the Port of Salem, New Jersey announced that the Radiation Technology Model RT-4104

  17. Consumer attitudes toward irradiated food

    SciTech Connect

    Conley, S.

    1994-12-31

    Throughout history, new methods of food preservation have been met with skepticism and fear. Such processes as pasteurization and canning were denounced as being dangerous, detrimental to nutrients, or an excuse for dirty products. Now comes irradiation, and activists argue against this new process for the same reasons. Publicly, the perception is that consumers, distrustful of nuclear power, will never buy or accept irradiated food.

  18. Food irradiation: Public opinion surveys

    SciTech Connect

    Kerr, S.D.

    1987-01-01

    The Canadian government are discussing the legislation, regulations and practical protocol necessary for the commercialization of food irradiation. Food industry marketing, public relations and media expertise will be needed to successfully introduce this new processing choice to retailers and consumers. Consumer research to date including consumer opinion studies and market trials conducted in the Netherlands, United States, South Africa and Canada will be explored for signposts to successful approaches to the introduction of irradiated foods to retailers and consumers. Research has indicated that the terms used to describe irradiation and information designed to reduce consumer fears will be important marketing tools. Marketers will be challenged to promote old foods, which look the same to consumers, in a new light. Simple like or dislike or intention to buy surveys will not be effective tools. Consumer fears must be identified and effectively handled to support a receptive climate for irradiated food products. A cooperative government, industry, health professional, consumer association and retailer effort will be necessary for the successful introduction of irradiated foods into the marketplace. Grocery Products Manufacturers of Canada is a national trade association of more than 150 major companies engaged in the manufacture of food, non-alcoholic beverages and array of other national-brand consumer items sold through retail outlets.

  19. Prospects of international trade in irradiated foods

    NASA Astrophysics Data System (ADS)

    Loaharanu, P.

    Irradiation is gaining recognition as a physical process for reducing food losses, enhancing hygienic quality of food and facilitating food trade. At present, 36 countries have approved the use of irradiation for processing collectively over 40 food items either on an unconditional or restricted basis. Commercial use of irradiated foods and food ingredients is being carried out in 22 countries. Technology transfer on food irradiation is being intensified to local industry in different regions. worldwide, a total of 40 commercial/demonstration irradiators available for treating foods have been or are being constructed. Acceptance and control of international trade in irradiated foods were discussed at the International Conference on the Acceptance, Control of and Trade in Irradiated Food, jointly convened by FAO, IAEA, WHO and ITC-UNCTAD/GATT in Geneva, Switzerland, 12-16 December 1988. An "International Document on Food Irradiation" was adopted by consensus at this Conference which will facilitate wider acceptance and control of international trade in irradiated foods.

  20. Pallet irradiators for food processing

    NASA Astrophysics Data System (ADS)

    McKinnon, R. G.; Chu, R. D. H.

    This paper looks at the various design concepts for the irradiation processing of food products, with particular emphasis on handling the products on pallets. Pallets appear to offer the most attractive method for handling foods from many considerations. Products are transported on pallets. Warehouse space is commonly designed for pallet storage and, if products are already palletized before and after irradiation, then labour could be saved by irradiating on pallets. This is also an advantage for equipment operation since a larger carrier volume means lower operation speeds. Different pallet irradiator design concepts are examined and their suitability for several applications are discussed. For example, low product holdup for fast turn around will be a consideration for those operating an irradiation "service" business; others may require a very large source where efficiency is the primary requirement and this will not be consistent with low holdup. The radiation performance characteristics and processing costs of these machines are discussed.

  1. 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...

  2. 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...

  3. 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.

  4. Food irradiation: Key research needs

    SciTech Connect

    Morehouse, K.M. )

    1993-01-01

    Treatment of foods with ionizing radiation reduces microbial infection and insect infestations, inhibits sprouting, and delays maturation, thereby extending the shelf life of foods. The treatment of different types of foods with ionizing radiation for specific purposes is accepted in several countries, although it is prohibited in others. The US Food and Drug Administration has established regulations to allow the treatment of several different foods with ionizing radiation and has received petitions for the approval of radiation treatment of additional foods. When carried out according to established good manufacturing practices, food irradiation yields safe, wholesome foods. The irradiated product may be often chemically or microbiologically [open quotes]safer[close quotes] than the nonirradiated product. This paper presents several areas of scientific research in which more information would facilitate the expansion of this technology and points out major areas of concern. The question of the public acceptance of foods that have been treated with ionizing radiation is discussed only briefly in order to make the presentation complete.

  5. Food irradiation: Australian quarantine regulatory attitude toward food exports

    NASA Astrophysics Data System (ADS)

    Luckman, Gary James

    2000-03-01

    The Australian Quarantine and Inspection Service (AQIS) is a major operational unit within the Federal Department of Agriculture, Fisheries and Forestry of Australia. AQIS has a long history of dealing with irradiation issues, as many imported goods (non food) require disinfestation treatment, for which gamma irradiation is the most cost effective, suitable and efficient means. A ministerial decision was taken in April 1997 which authorised AQIS to oversee a trial of irradiation as a pre-shipment treatment for food to be exported from Australia, with several caveats. Any such treatment would be required to meet importing country requirements, it would be conditional on export certification and would be required to meet certain minimum international requirements established by the Codex Alimentarius. These include minimum and maximum dosage levels and labelling to indicate irradiation treatment has taken place. Strong interest has been generated by the announcement of this trial in a number of food industry segments, who are anxious to participate in the trial program. Further to the anticipated success of the export trial, AQIS is drafting suitable legislation which will allow exports of irradiated foodstuffs from a number of food categories, on an ongoing basis.

  6. Food irradiation: research and technology, preface

    USDA-ARS?s Scientific Manuscript database

    Many interesting and exciting developments have occurred in the field of food irradiation since the publication of the first edition of Food Irradiation: Research and Technology in 2006. The 2nd edition of the book reviews our latest knowledge on food irradiation, highlights the current developments...

  7. Food irradiation and airline catering

    SciTech Connect

    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.

  8. 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.

  9. Food irradiation facilities: Requirements and technical aspects

    NASA Astrophysics Data System (ADS)

    Mittendorfer, Josef

    2016-12-01

    This survey presents some aspects and requirement for food irradiation facilities. Topics like radiation source, dose ranges and dose rate are discussed, together with logistics and operational considerations

  10. 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)

  11. 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)

  12. 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...

  13. Preservation of food products by irradiation

    SciTech Connect

    McGivney, W.T.

    1988-01-01

    The use of irradiation to preserve food has the potential to significantly enhance our capacity to maximize the quality and quantity of the food we consume. In a world in which distribution of food occurs across continents and in which malnourished populations are in dire need of basic food products, any safe, effective, and efficient means of preserving food is more than welcome. Irradiation, as a method for food preservation, has been studied for more than 30 years. This discussion focuses on this most recent method for the preservation of food with particular emphasis on its effects on the safety, nutritive, and aesthetic values of the food preserved by irradiation. The use of ionizing radiation as a method to preserve foods is one that has been demonstrated to be effective for a variety of food classes. Irradiation offers a means to decontaminate, disinfest, and retard the spoilage of the food supply. At the same time, it appears that the wholesomeness of these food products is maintained. Nutritive value can be sustained by use of effective doses of radiation. Concerns over the safety of irradiated food are rooted in questions regarding the potential induction of radioactivity, harmful radiolytic products, and pathogenic radiation-resistant or mutant strains of microorganisms. Research findings have allayed concerns over safety. However, more research is necessary to conclusively resolve these safety issues. Food irradiation is a promising technology that has and will contribute to our ability to feed the people of this world. This technology is but one of many available ways to preserve our greatest natural resource, the food supply. Enhancement of the ability to preserve food by irradiation will facilitate the distribution of food from fertile developed regions to the malnourished peoples of underdeveloped countries. 21 references.

  14. A Retailer's Experience with Irradiated Foods

    SciTech Connect

    James P. Corrigan

    2000-11-12

    A food irradiation success story comes from Northbrook, Illinois, where Carrot Top, Inc., has been routinely carrying irradiated food for more than 7 yr. This paper presents the experiences of Carrot Top during those years, details the marketing approaches used, and summarizes the resulting sales figures.

  15. Electron irradiation of dry food products

    NASA Astrophysics Data System (ADS)

    Grünewald, Th.

    The interest of the industrial food producer is increasing in having the irradiation facility installed in the food processing chain. The throughput of the irradiator should be high and the residence time of the product in the facility should be short. These conditions can be accomplished by electron irradiators. To clarify the irradiation conditions spices taken out of the industrial process, food grade salt, sugar, and gums as models of dry food products were irradiated. With a radiation dose of 10 kGy microbial load can be reduced on 10∗∗4 microorganisms/g. The sensory properties of the spices were not changed in an atypical way. For food grade salt and sugar changes of colour were observed which are due to lattice defects or initiated browning. The irradiation of several gums led only in some cases to an improvement of the thickness properties in the application below 50°C, in most cases the thickness effect was reduced. The products were packaged before irradiation. But it would be possible also to irradiate the products without packaging moving the product through the iradiation field in a closed conveyor system.

  16. Food Irradiation | RadTown USA | US EPA

    EPA Pesticide Factsheets

    2016-02-23

    Using radiation to kill bacteria and other pathogens in food is called food irradiation. Irradiating food kills bacteria and molds that can make people sick. Irradiation does not remove toxins that are already in food. The high energy of the radiation breaks chemical bonds to stop bacteria and other pathogens from multiplying. Irradiation does not make food radioactive.

  17. 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.

  18. 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.

  19. Analytical screening studies on irradiated food packaging.

    PubMed

    Driffield, M; Bradley, E L; Leon, I; Lister, L; Speck, D R; Castle, L; Potter, E L J

    2014-01-01

    Foods may be irradiated in their final packaging and this process may affect the composition of the packaging and in turn affect the migration of substances into food. Headspace and liquid injection GC-MS and HPLC with time-of-flight MS have been used to identify and estimate levels of radiolytic products in irradiated finished plastic packaging materials. Fifteen retail packaging materials were studied. Investigations were carried out into the effect of different irradiation types (gamma and electron beam), irradiation doses (1, 3, 7 and 10 kGy) and dose rates (5 kGy s(-1) for electron beam and 0.4 and 1.85 kGy h(-1) for gamma) on the radiolytic products. Any differences seen in comparing the two ionising radiation types were attributed largely to the very different dose rates; for electron beam a 10 kGy dose was delivered in just 2 s whereas using gamma it took 5.4 h. Differences were also seen when comparing the same samples irradiated at different doses. Some substances were not affected by irradiation, others decreased in concentration and others were formed upon increasing doses of irradiation. These results confirm that irradiation-induced changes do occur in substances with the potential to migrate and that the safety of the finished packaging material following irradiation should be assessed.

  20. Food processing with electrically generated photon irradiation

    SciTech Connect

    Matthews, S.M.

    1983-01-01

    A conceptual design for a portable electric food irradiation processing machine is presented and analyzed for cost assuming the required accelerators are available for $1.5 million each. It is shown that food can be processed to 1 kGy for a price of $5.98/ton.

  1. Food irradiation regulatory development in the U.S.

    NASA Astrophysics Data System (ADS)

    Miller, Sandford A.; Coleman, Eugene C.

    The Food and Drug Administration's involvement in food irradiation dates back more than thirty years. The agency has been involved with the wholesomeness testing of the irradiated foods from both nutritional and toxicological standpoints. Knowledge about the nutritional and toxicological aspects of irradiated foods is fundamental in the development of a regulatory strategy for assuring the safe use of such foods.

  2. Mutagenicity and cytoxicity of irradiated foods and food components*

    PubMed Central

    Schubert, Jack

    1969-01-01

    The preservation of foods by treatment with ionizing radiation can significantly increase the world's food resources by reducing spoilage and waste. However, irradiation can bring about chemical transformations in food and food components resulting in the formation of potential mutagens, particularly hydrogen peroxide and various organic peroxides. In order to evaluate the safety of irradiated foods for general consumption by the public, and, indeed, the safety of all foods subjected to environmental factors such as food additives, pesticides, drugs, air and water pollutants, etc., it is necessary to supplement the usual feeding tests with procedures designed to detect all classes of genetic damage. This article includes a comprehensive critical review of (1) the experimental evidence relating to the presence of mutagenic and cytotoxic agents in irradiated media, as detected by their effects on mammalian and non-mammalian cells; (2) the chemical changes produced in irradiated media, especially those which produce known mutagenic substances; and (3) new and convenient in vivo methods for the detection and evaluation of genetic damage in mammals. PMID:4908553

  3. Food irradiation in the UK and the European Directive

    NASA Astrophysics Data System (ADS)

    Woolston, John

    2000-03-01

    Food irradiation in the UK has been authorised since the early 1990s. In principle it is possible to irradiate a wide range of foods for a variety of purposes. In practice food irradiation is virtually non-existent. The structure of food retailing in the UK, a continual stream of food safety scares and a developing public 'crisis of confidence' in the food producer/supply chain have combined to make the future for food irradiation look bleak. The new European Directive on Food Irradiation is unlikely to alter this outlook.

  4. Current status and regulation of food irradiation

    SciTech Connect

    Sivinski, J.S.

    1987-01-01

    It is estimated by the Food and Agricultural Organization (FAO) of the United Nations that 25 to 35 percent of world food production is lost through natural causes such a pests, microbes, and insects. In the ASEAN countries alone, postharvest losses of cereals are estimated at 30 percent, fruits and vegetables at 20 to 40 percent, and up to 50 percent for fish. Some products in Africa suffer postharvest losses as high as 50 percent. One of the best responses to the problem of world hunger is preservation of what has already been grown. If postharvest losses worldwide could be minimized, food supply gains could be made without allocation of additional resources. The problems of food production, processing and storage require a continuing search for effective, technically and economically feasible alternative methods of food preservation. Food irradiation is not a panacea for this problem, however. Alone, it cannot change conditions or solve the problems of world hunger, but it can become a factor in the improvement of conditions where improved human nutrition is an immediate need. Food irradiation has progressed steadily over the past 40 years in terms of research, development, and legislative or regulatory activities.

  5. 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 Section 179.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD Radiation and Radiation...

  6. 21 CFR 179.25 - General provisions for food irradiation.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 3 2013-04-01 2013-04-01 false General provisions for food irradiation. 179.25 Section 179.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING...

  7. 21 CFR 179.25 - General provisions for food irradiation.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 3 2012-04-01 2012-04-01 false General provisions for food irradiation. 179.25 Section 179.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING...

  8. 21 CFR 179.25 - General provisions for food irradiation.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... Section 179.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD Radiation and Radiation Sources § 179.25 General provisions for food irradiation. For the...

  9. 21 CFR 179.25 - General provisions for food irradiation.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... Section 179.25 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD Radiation and Radiation Sources § 179.25 General provisions for food irradiation. For the...

  10. 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.

  11. Position of the American Dietetic Association: food irradiation.

    PubMed

    Wood, O B; Bruhn, C M

    2000-02-01

    Food irradiation has been identified a sa safe technology to reduce the risk of foodborne illness as part of high-quality food production, processing, handling, and preparation. Food irradiation's history of scientific research , evaluation, and testing spans more than 40 countries around the world and it has been endorsed or support by numerous national and international food and organizations and professional groups. Food irradiation utilizes a source of ionizing energy that passes through food to destroy harmful bacteria and other organism. Often referred to as "cold pasteurization," food irradiation offers negligible loss of nutrients or sensory qualities in food as it does not substantially raise the temperature of the food during processing. Food irradiation does not replace proper food production, processing, handling, or preparation, nor can it enhance the quality of or prevent contact with foodborne bacteria after irradiation. In the United States, manufacturers are required to identify irradiated food sold to consumers with an international symbol (Radura) and and terminology describing the process on product labels. In addiction, food irradiation facilities are thoroughly regulated and monitored for worker and environmental safety. Members of The American Dietetic Association (ADA) and other food, nutrition, and health professionals have a responsibility to educate consumers, food processors, manufacturers and retailers about the safety and application of the technology. When consumers are educated about food irradiation, many prefer irradiated products because of their increased safety. It is the position of ADA that food irradiation enhances the safety and quality of the food supply and helps protect consumers from foodborne illness. The ADA encourages the government, food manufactures, food commodity groups, and qualified food and nutrition professionals to work together to educate consumers about this additional food safety tool and make this choice

  12. Food Irradiation Update and Cost Analysis

    DTIC Science & Technology

    1991-11-01

    selection, building permit and construction contracting activities to ýuild an irradiator for agricultural (citrus) products and packaging materials. A...The U.S. Department of Agriculture estimates that the American consumer will receive approximately $2 in benefits (reduced spoilage, less foodborne...U.S. Department of Agriculture , Technical Bulletin No. 1762. 18 Dr. Edward Josephson and Dr. Martin Peterson, Preservation of Food by Inizir, Radiation

  13. School Food Program Crisis.

    ERIC Educational Resources Information Center

    Baisinger, Grace C.

    As a result of increased subsidies and an amendment to raise family income eligibility, the number of children receiving free and reduced-price meals has increased. However, over 500,000 paying students--the financial backbone of the food programs--still are not taking advantage of the National School Lunch Program in participating schools. The…

  14. Food irradiation: The past fifty years as prologue to tomorrow

    SciTech Connect

    Urbain, W.M. )

    1989-07-01

    Food Irradiation is a process ready for use. Backing that statement are more than four decades of research and development that have provided the extensive knowledge necessary to proceed confidently with its utilization. Research done since 1943 has demonstrated that treating foods with irradiation can provide considerable advantages: preserves foods; decontaminates food; controls maturation; alters chemical composition for quality improvement; produces no toxic residues in foods; maintains full nutritive value of foods; and maintains sensory quality. Yet, despite government approval, the United States food industry has not made a significant use of food irradiation. This article also discusses government actions that have affirmed its safety and utility.

  15. Commercialization of food irradiation in the U.S.A.

    NASA Astrophysics Data System (ADS)

    Cottee, Jim; Kunstadt, Peter; Fraser, Frank

    1995-02-01

    Commercializing food irradiation in the United States has been a major marketing and business challenge. This paper begins by examining the situation before America's first food irradiator was established, in 1992. With the Vindicator irradiator in place, beneficial changes and market offerings took place, amidst perceived activist threats and disinterest from the food industry. Initial efforts to market irradiated foods were made by independents in the food business, as part of their attempts to differentiate themselves from large food companies and grocery chains. Special tactics were needed to launch products into sensitive and fearful market-places. The brisk sales of irradiated foods in small, initial markets, has been an unexpected success. This paper discusses the methods used to promote positive awareness of irradiated foods nationally, building on small local successes.

  16. Up-to-date status of food irradiation

    NASA Astrophysics Data System (ADS)

    Ahmed, Mainuddin

    1993-07-01

    The last decade has witnessed significant advancement of the acceptance of food irradiation processing. At present 37 countries have approved one or more food items for human consumption and 25 countries have commercialized this process. More developing countries are showing keen interest to introduce irradiation processing in order to reduce post-harvest food losses, to increase export potentials and to ensure safety of food to their people. Although progress towards acceptance of food irradiation by the industry is slow, actual market trials have shown that once consumers have understood this technology, they are willing to buy irradiated foods. This paper deals with the latest developments in the field of food irradiation with particular reference to legislation, consumer acceptance, commercialization and potential application in developing countries. This paper also deals with the role played by the International Organizations, aimed at facilitating the acceptance of food irradiation.

  17. ATF Neutron Irradiation Program Irradiation Vehicle Design Concepts

    SciTech Connect

    Geringer, J. W.; Katoh, Yutai; Howard, Richard H.; Cetiner, N. O.; Petrie, Christian M.; Smith, Kurt R.; McDuffee, J. M.

    2016-03-01

    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 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.

  18. 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.

  19. Progress of food irradiation in the United States

    NASA Astrophysics Data System (ADS)

    Derr, D. D.; Engeljohn, D. L.; Griffin, R. L.

    1995-02-01

    Irradiated foods have not yet made a significant impact in the United States marketplace. What progress has occurred to facilitate their commercialization? Irradiated produce has been sold in small quantities since 1992 and irradiated poultry was introduced in the marketplace in 1993. Federal inspection of irradiated commodities has settled into a regular routine. What must occur to further expand irradiated foods in the marketplace? Petitions to permit irradiation of red meats and seafood are being considered by the Food and Drug Administration (FDA) and a petition to permit the irradiation of shell eggs is being prepared for submission to FDA. In addition, the U.S. Department of Agriculture (USDA) has accelerated efforts to develop the policies and regulatory structure needed to facilitate the approval of new irradiation treatments for imported plant products regulated by quarantine. When will greater commercialization occur? More positive coverage to food irradiation in recent months by both the trade and popular press indicates a change in attitude towards irradiated foods by both consumers and the food industry. Finally, actual consumer response to available irradiated foods casts a favorable light on the potential for increased marketing of value-added irradiated foods.

  20. 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.

  1. Food irradiation: Standards, regulations and world-wide trade

    NASA Astrophysics Data System (ADS)

    Roberts, Peter B.

    2016-12-01

    There is an established framework of international standards for food irradiation covering human health, plant protection, labelling, dose delivery, quality assurance and facility management. Approximately 60 countries permit irradiation of one or more food or food classes. National regulations are briefly reviewed. Decontamination of spices, herbs and condiments remains the single largest application of irradiation. However, in recent years the market for irradiated fresh and processed meat has become firmly established in several countries including China and the USA. At least 10 countries have recently established bi-lateral agreements for trade in irradiated fresh fruits and vegetables using phytosanitary irradiation. Irradiated fresh produce volumes now exceed 20,000 t per year. Rationalization and greater consistency in labelling regulations would be advantageous to the future growth of applications of food irradiation.

  2. Food irradiation is safe: Half a century of studies

    NASA Astrophysics Data System (ADS)

    Roberts, Peter B.

    2014-12-01

    The potential benefits of food irradiation are yet to be realized due to slow progress in the commercialization of the technology. Processing food with ionizing radiation has encountered several barriers, one of which is the belief that consumers will not purchase irradiated food and a consequent caution among food retailers and producers. There is sufficient evidence that consumers will purchase irradiated foods when offered at retail in contrast to the data from many surveys of general public opinion. Communicating this evidence to food retailers and producers is essential if a major barrier to a greater use of the technology is to be overcome.

  3. 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.

  4. Changing attitudes to irradiation throughout the food chain

    NASA Astrophysics Data System (ADS)

    Hunter, C.

    2000-03-01

    Recent studies of consumer attitudes in the United States indicate an increased willingness to purchase irradiated food in order to have a safer product. The reasons for the change in attitude are discussed. Basic consumer buying habits are considered and how these fit in with marketing irradiated food. Food retailers, restaurants and producers have attitudes of their own, and these can sometimes be the most difficult to change. The key to this puzzle can be found in their basic motivations, including the fear of activists. Recommendations are made as to how this information can be used to promote the development of food irradiation.

  5. 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.

  6. A Review of the Quality and Safety of Irradiated Food.

    DTIC Science & Technology

    1987-01-01

    fact, as late as 1951, the Department of Agriculture and the Army Quartermaster Corps refused monetary assistance to the Electronized Chemical...thar chemically treated food", points out Jane Robinson, Director of the Division of Consumer Services for the Florida Department of Agriculture ...Irradiation?’" Science of Food and Agriculture , April 1985, p. 2-9. Edmundson, J. E. "Irradiation: The Wave of the Future in Food Preservation." Progresjive

  7. The Idaho Section's Experiences with Hosting Irradiated Food Dinners

    SciTech Connect

    Steve Herring; John Commander; Chris Ischay; Bob Skinner; Bob Seidel

    2000-11-12

    Over the past 15 yr, the Idaho Section of the American Nuclear Society (IANS) has hosted four dinners in which irradiated foods were featured. The purpose of these dinners was to make our members, the community, and the local press aware of the benefits of irradiation technology for preserving and sterilizing food without changing the taste or texture of the food. We would like to share our experiences with the arrangements, publicity, and logistical efforts necessary to host these dinners.

  8. Safety evaluation of irradiated foods in China: A condensed report

    SciTech Connect

    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 after 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.

  9. 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.

  10. Applicability of the Sunna dosimeter for food irradiation control

    NASA Astrophysics Data System (ADS)

    Kovács, A.; Baranyai, M.; Wojnárovits, L.; Miller, S.; Murphy, M.; McLaughlin, W. L.; Slezsák, I.; Kovács, A. I.

    2002-03-01

    The quick development concerning the commercial application of food irradiation in the USA recently resulted in growing marketing of irradiated red meat as well as irradiated fresh and dried fruits. These gamma and electron irradiation technologies require specific dosimetry systems for process control. The new version of the Sunna dosimeter has been characterized in gamma, electron and bremsstrahlung radiation fields by measuring the optically stimulated luminescence (osl) at 530 nm both below and above 1 kGy, i.e. for disinfestation and for meat irradiation purposes. No humidity and no significant dose rate effect on the green osl signal was observed. The temperature coefficient was determined from 0°C up to about 40°C and to stabilize the osl signal after irradiation a heat treatment method was introduced. Based on these investigations the Sunna 'gamma' film is a suitable candidate for dose control below and above 1 kGy for food irradiation technologies.

  11. Food Irradiation: What You Need to Know

    MedlinePlus

    ... you know? National Aeronautics and Space Administration (NASA) astronauts eat meat that has been sterilized by irradiation ... you know? National Aeronautics and Space Administration (NASA) astronauts eat meat that has been sterilized by irradiation ...

  12. Generic approvals of irradiated foods: Application of the chemiclearance principle

    SciTech Connect

    Taub, I.A.

    1996-10-01

    The use of irradiation for food preservation requires premarket approval primarily by the Food and Drug Administration (FDA), based on data establishing the safety of the process. Several approvals have already been granted on the strength of extensive microbiological, genotoxicity, nutritional, and animal feeding studies. Extending approval to other foods that are pasteurized or are sterilized by treatment to high doses, and consequently storable of ambient temperatures, does not necessarily have to involve comprehensive research on each and every food item. Generic approvals of classes of food is possible, because of the commonality in the response of similar foods to treatment by ionizing irradiation. This commonality is the basis for the chemiclearance principle, by which it can be shown that compositionally similar conditions are toxicologically equivalent. The use of different chemical investigations into radiolytic effects in both low and high dose irradiated muscle foods will be discussed to illustrate the application of this approach for obtaining approvals, nationally and internationally.

  13. ATF Neutron Irradiation Program Technical Plan

    SciTech Connect

    Geringer, J. W.; Katoh, Yutai

    2016-03-01

    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 of irradiated materials and the shipment of irradiated materials to JAEA in Japan. This report discusses the technical plan of the experimental study.

  14. 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...

  15. Flat Ge-doped optical fibres for food irradiation dosimetry

    SciTech Connect

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

    2015-04-24

    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%.

  16. 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%.

  17. 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)

  18. 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)

  19. Food irradiation: the process and implications for dietitians

    SciTech Connect

    Rogan, A.; Glaros, G.

    1988-07-01

    Despite the limited use of irradiation for food preservation in the United States to date, the process provides an alternative to the use of some chemical pesticides and sprout inhibitors. The formation of random and varied radiolytic products (RPs) in foods that have been irradiated is the focus of criticism of the process, because RPs may affect the sensory and nutritive quality of foods processed with ionizing radiation. The FDA has deemed the process safe, within specified doses, for use on spices, some meats, fruits, and vegetables. Dietitians should be prepared to answer consumer questions related to irradiation as the process becomes more widespread.

  20. 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...

  1. Recent advances in the identification of irradiated food

    NASA Astrophysics Data System (ADS)

    Delincée, H.; Ehlermann, D. A. E.

    In this review promising methods of determining whether foods have been irradiated or not are discussed. The methods are arranged according to the changes which occur in the food as a result of irradiation, such as biological, physical and chemical changes. However, the changes induced during irradiation are in many cases rather small and very similar to the changes which occur upon other food preservation treatments. Therefore, it is difficult to develop reliable identification methods. Nevertheless, some methods are now emerging which look promising for distinguishing between irradiated and unirradiated foods, for instance measurements of electrical impedance for potatoes, luminescence techniques for spices, herbs and other dry ingredients, and electron spin resonance measurements for fruits, meat or fish containing cuticles, bones or shells. More work is needed to arrive at procedures which are suitable for on-the-spot application and internationally acceptable to inspection authorities.

  2. Irradiation of food and the induction of radioactivity

    NASA Astrophysics Data System (ADS)

    Findlay, D. J. S.; Parsons, T. V.; Sené, M. R.

    1993-07-01

    Explicit expressions are presented for calculating specific activities induced in food by electron and photon irradiation. In addition, sets of calculated values are tabulated for neutron fluxes produced from moderation and thermalisation of photoneutrons generated within the food. Evaluations of the prescriptions presented are compared with existing experimental measurements of activities induced by electron and photon irradiation under artificial conditions to induce measurable activities. Good agreement is obtained.

  3. 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.

  4. 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…

  5. Application of ``electronika 10 - 10'' electron linac for food irradiation

    NASA Astrophysics Data System (ADS)

    Migdał, W.; Maciszewski, W.; Gryzlow, A.

    1995-02-01

    The industrial electron linac "Elektronika 10 - 10" has been installed in Experimental Plant for Food Irradiation (INCT) in 1990. The accelerator is a prototype unit, prior the use for food treatment a period of optimization was involved in its experimental operation during 1993. The accelerator is capable to produce scanned beam of electrons with the energy 10 MeV and beam power of 10 kW. Radiation dose at minimal conveyer speed of 0.25 m/min reaches 50 kGy. The role of the plant is to promote food irradiation in Poland.

  6. Polymers and paper as packaging materials of irradiated food

    NASA Astrophysics Data System (ADS)

    Pentimalli, M.; Ragni, P.; Righini, G.; Capitani, D.

    2000-03-01

    Effects of γ-irradiation on synthetic polymers and paper used as packaging materials for irradiated food have been studied by NMR. Polystyrene, polybutadiene and some copolymers were studied before and after the γ-irradiation treatment and in the presence or absence of antioxidants and stabilisers. In the absence of additives, the effect of γ-irradiation on polystyrene is negligible even irradiating at high doses. In turn, the role of antioxidants and stabilisers is crucial in polybutadiene and butadiene-containing copolymers. Wood pulp paper was also studied by NMR. Preliminary measurements on γ-irradiated wood pulp sheets show a shortening in the T2 relaxation time component due to the bound water, i.e. some of the bound water is lost.

  7. 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.

  8. The effect of a multicomponent professional development training on the beliefs and behaviors of community health educators concerning food irradiation.

    PubMed

    Thompson, Britta M; Knight, Stephanie L

    2006-10-01

    Beliefs have a significant effect on the health behaviors of individuals and educators; however, they can be difficult to change. The purpose of this study was to determine if exposing community health educators, specifically family and consumer sciences county extension educators, to a multicomponent professional development training on food irradiation could change their beliefs and behaviors. This study compared the food irradiation beliefs and educational programming of educators who participated in a professional development training with those who did not. Results indicated that the training significantly improved the food irradiation beliefs of participants. In addition, the number of participants who provided food irradiation education significantly improved compared with educators who had not attended the training. These results suggest that this type of professional development training format can significantly affect beliefs and could increase the amount of food irradiation information available to consumers through community health educators.

  9. Industrial irradiator radiation safety program assessments

    NASA Astrophysics Data System (ADS)

    Smith, Mark A.

    2000-03-01

    Considerable attention is typically given to radiation safety in the design of irradiators and initially establishing the program. However, one component that may not receive enough attention is applying the continuous improvement philosophy to the radiation safety program. Periodic total program assessments of radiation safety can ensure that the design and implementation of the program continues to be applicable to the operations. The first step in the process must be to determine what is to be covered in the program assessment. While regulatory compliance audits are a component, the most useful evaluation will extend beyond looking only at compliance and determine whether the radiation safety program is the most appropriate for the particular operation. Several aspects of the irradiator operation, not all of which may routinely be considered "radiation safety", per se, should be included: Design aspects of the irradiator and operating system, system controls, and maintenance procedures, as well as the more traditional radiation safety program components such as surveys, measurements and training.

  10. 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 ...

  11. Heavy-Section Steel Irradiation Program

    SciTech Connect

    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.

  12. The early history of food irradiation

    NASA Astrophysics Data System (ADS)

    Ehlermann, Dieter A. E.

    2016-12-01

    Immediately after the discovery of ionizing radiation speculations arose to use it for therapeutic treatment and also for food preservation. However, at that time no radiation sources suitable for such applications had been available. With the development of (military) nuclear technologies suitable radiation sources became more and more available. This article narrates the many early ideas developed and the approaches taken. However, on the level of industrial exploitation of radiation processing of food, several such great ideas could not survive; some are still playing a niche role today as described in the respective articles. Nevertheless and today, radiation processing of food has become a standard technology world-wide.

  13. Fluorescence diagnostics for foods subjected to gamma irradiation

    NASA Astrophysics Data System (ADS)

    Kulawansa, Digala M.; Menzel, E. R.; Banford, H. M.

    1996-03-01

    We have examined the inherent fluorescence of pepper and cinnamon samples exposed to radiation from a 60Co gamma source. We find that in the pepper the fluorescence intensity increases with radiation dose and the ratio of fluorescence intensity at two specific wavelengths, 566 and 674 nm, increases with radiation dose. In contrast, in the cinnamon the distinction between unirradiated and irradiated is not clear. Our preliminary work on gamma ray irradiated pepper indicates that laser-induced fluorescence may be utilized to detect the absorbed dose of irradiation of food samples.

  14. Nutrition and Food Participation Programs.

    ERIC Educational Resources Information Center

    Harris, Ellen Williams

    1991-01-01

    Reviews the nutritional consequences of participation in food assistance programs, specifically the impact of these programs on the diets of African American households. Findings indicate that, although participants have better quality diets than nonparticipants, these diets are inadequate when compared to accepted dietary standards. Suggests…

  15. BPX insulation irradiation program test results

    SciTech Connect

    McManamy, T.J. ); Kanemoto, G. ); Snook, P.G. . Plasma Physics Lab.)

    1991-01-01

    The toroidal field coil insulation for the Burning Plasma Experiment (BPX) is expected to receive a radiation dose of nearly 10{sup 10} rad and to withstand significant mechanical stresses. An irradiation test program was performed at the Idaho National Engineering Laboratory (INEL) using the Advanced Technology Reactor (ATR) for irradiations to doses on the order of 3 {times} 10{sup 10} rad. The flexure and shear strength with compression of commercially procured sheet material were reported earlier. A second series of tests has been performed to slightly higher dose levels with vacuum impregnated materials, glass strand material, and Spaulrad-S sheet samples. Vacuum impregnation with a Shell 9405 resin and 9470 hardener was used to produce bonded copper squares and flexure samples of both pure resin and resin with S-glass. A new test fixture was developed to test the bonded samples in shear without applied compression. The Spaulrad-S flexure samples demonstrated a loss of strength with irradiation, similar to previous results. The pure resin lost nearly all flexibility, while the S-glass-reinforced samples retained between 30% and 40% of the initial flexure strength. The S-glass strands showed a 30% loss of strength at the higher dose level when tested in tension. The bonded copper squares had a low room-temperature shear strength of approximately 17 MPa before irradiation, which was unchanged in the irradiated samples. Shear testing of unirradiated bonded copper squares with ten different types of surface treatment revealed that the low shear strength resulted from the polyurethane primer used. In the later series of test, the epoxy-based primers and DZ-80 from Ciba-Geigy did much better, with shear strengths on the order of 40 MPa. These samples also demonstrated a resistance to cryogenic shock. One irradiated bonded sample was tested up 10 210 MPa in compression, the limit of the test fixture, without failure.

  16. Thermoluminescence of foods: Origins and implications for detecting irradiation

    NASA Astrophysics Data System (ADS)

    Sanderson, D. C. W.; Slater, C.; Cairns, K. J.

    Thermoluminescence is one of a number of phenomena being investigated in the U.K. to develop methods for identifying irradiated foods. A survey of the whole sample TL response of over 161 irradiated herbs and spices confirms that signals can be detected, but illustrates the highly variable nature of the response. Roughly 95% of irradiated samples can be correctly identified using such simple measurements. The origins of the TL signals from samples of this type were investigated and found to be due to extraneous inorganic matter, often at extremely low levels. Procedures for using enriched separated material have been established which can distinguish irradiated samples without ambiguity. The method can also be applied to vegetables and fruits.

  17. Low Dose Food Irradiation at Natick

    DTIC Science & Technology

    1977-06-01

    investigated included insect infestation, retention of vitamins (thiamine, riboflavin, pyridoxine and niacin ), chemical characteris- tics (diastase...0.32 0.32 Pyridoxine 0.05 0.04 0.014 0.014 Niacin 0.35 0.39 0.148 0.147 1300 to 500 Gy 2 mg100 gmn Table 11., Effect of irradiation and storage of flour...Thiamine 0.30 0.29 0.148 0.146 Riboflavin 0.22 0.22 0.24 0.214 Pyridoxine 0.014 0.014 0.04 0.04 Niacin 0.27 0.23 0.32 0.31 1 300 to 500 Gy 2mg/l00 gim

  18. 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.

  19. 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)

  20. 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)

  1. Radioisotopes produced by neutron irradiation of food.

    PubMed

    Albright, S; Seviour, R

    2016-04-01

    The use of neutrons for cargo interrogation has the potential to drastically improve threat detection. Previous research has focussed on the production of (24)Na, based on the isotopes produced in pharmaceuticals and medical devices. For both the total activity and the ingestion dose we show that a variety of isotopes contribute and that (24)Na is only dominant under certain conditions. The composition of the foods has a strong influence on the resulting activity and ingestion dose suggesting that the pharmaceuticals and medical devices considered initially are not a viable analogue for foodstuffs. There is an energy dependence to the isotopes produced due to the cross-sections of different reactions varying with neutron energy. We show that this results in different isotopes dominating the ingestion dose at different energies, which has not been considered in the previous literature. Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

  2. 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.

  3. 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…

  4. A thin film recording medium for use in food irradiation

    NASA Astrophysics Data System (ADS)

    Saylor, M. C.; Tamargo, T. T.; McLaughlin, W. L.; Khan, H. M.; Lewis, D. F.; Schenfele, R. D.

    A commercially-available electron recording medium has been examined in terms of response to ionizing radiation in the form of photons emitted from the radionuclides 137Cs and 60Co and accelerated electrons. Operational characteristics of the film have been evaluated using scanning visible spectrophotometry, color photometry, densitometry, and scanning densitometry. The effect of various irradiation parameters (absorbed dose, absorbed dose rate, and irradiation temperature) have been characterized over the absorbed dose range of 0.1 to 5 kGy. Principle attributes of the film appear to be dose-rate independence for a given source, a high degree of uniformity with respect to radiochromic dye coating, and reproducibility of individual film sample measurements. Methods of dosimetry system operation and potential applications are discussed, with emphasis on applications for food irradiation.

  5. Review of the quality and safety of irradiated food. Master's thesis

    SciTech Connect

    Cox, J.H.

    1987-01-01

    This monograph will describe the food-irradiation process and summarizing its historical development as a way to prolong the shelf-life of food and prevent the spread of food-borne illness. It will also examine of the known effects of irradiation on food quality. Including a presentation of the effect of irradiation on the flavor, appearance, and smell of food. The nutritional adequacy of irradiated foods and several improvements in some foods caused by irradiation are also discussed. Finally, a discussion of the safety issues associated with the process and its products. The safety of irradiated foods is an issue of growing concern to the American public. While irradiation shows great potential for reducing foodborne illness, the formation of radiolytic products, the physical dangers of radiation, and the possibility of cancer or genetic mutation worries many people.

  6. 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.

  7. DNA ``comet assay'' for rapid detection of irradiated food

    NASA Astrophysics Data System (ADS)

    Delincée, H.

    1996-09-01

    Since treatment with ionizing radiation causes DNA fragmentation, microgel electrophoresis of single cell (``comet assay'') can be applied as a simple and rapid tool for identification of irradiated foods. The DNA ``comet assay'' has been employed successfully in the past to frozen meats (chicken, pork, beef) and its application is now being extended to a variety of other food items, such as fish, fruits, legumes, seeds and even spices. The electrophoretic separation requires only a few minutes, and after visualising DNA by silver staining, the DNA fragmentation pattern observed in a simple transmission microscope may indicate a possible irradiation treatment. Suspected samples may subsequently be analyzed by the more sophisticated (expensive) and validated techniques.

  8. 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.

  9. Information channel effects on women intention to purchase irradiated food in Korea

    NASA Astrophysics Data System (ADS)

    Byun, Myung-Woo; Oh, Sang-Hee; Kim, Jae-Hun; Yoon, Yohan; Park, Seong-Cheol; Kim, Hak-Soo; Kim, Soon-Bok; Han, Sang-Bae; Lee, Ju-Woon

    2009-07-01

    Since the first irradiated food was approved and commercialized in 1987, most of Koreans still do not accept the irradiated food until now. It is reasoned that there are the ambiguous fear of nuclear technology and the confusion between irradiated food and radioactive-contaminated food. This investigation was carried out to examine the acknowledgement of irradiated food in Korean housewives and to study how to enhance the intention of purchasing the irradiated food. About 600 Korean housewives participated in the survey on the irradiated food in 2007, more than two-thirds of them were not aware of irradiated food. One hundred and fifty-four women who had known of irradiated food were subjected to an experiment for the source of information about irradiated food (e.g., lecture by an expert, video-watching and book-reading) in order to explore which type of information channel is the most effective in eliciting purchase intention. The result showed that the women group who had heard the lecture by an expert indicated the highest intention to purchase irradiated food, followed by the video-watching and the book-reading groups. In addition, the acceptance of the irradiated food had shown to lead the support for nuclear industry.

  10. Detection methods for irradiated food--luminescence and viscosity measurements.

    PubMed

    Heide, L; Bögl, K W

    1990-01-01

    The response to ionizing radiation of thermoluminescence, chemiluminescence and viscosity of food was measured, and many specimens could be clearly distinguished from unirradiated samples up to several months after irradiation. Examples are given which show how to use the methods routinely for the purpose of food control. The results are based on long-term studies covering more than 50 spices and dried vegetables. Several experiments carried out with fresh or deep-frozen products appeared to be worthy of investigation. It is shown how exogenic effects (heat, water, UV, air, ethylene oxide) influence the luminescence. Finally, an assessment is given as to how the identification methods can be improved.

  11. Irradiation as a method for decontaminating food. A review.

    PubMed

    Farkas, J

    1998-11-10

    Despite substantial efforts in avoidance of contamination, an upward trend in the number of outbreaks of foodborne illnesses caused by nonsporeforming pathogenic bacteria are reported in many countries. Good hygienic practices can reduce the level of contamination but the most important pathogens cannot presently be eliminated from most farms nor is it possible to eliminate them by primary processing, particularly from those foods which are sold raw. Several decontamination methods exist but the most versatile treatment among them is the processing with ionizing radiation. Decontamination of food by ionizing radiation is a safe, efficient, environmentally clean and energy efficient process. Irradiation is particularly valuable as an endproduct decontamination procedure. Radiation treatment at doses of 2-7 kGy--depending on condition of irradiation and the food--can effectively eliminate potentially pathogenic nonsporeforming bacteria including both long-time recognized pathogens such as Salmonella and Staphylococcus aureus as well as emerging or "new" pathogens such as Campylobacter, Listeria monocytogenes or Escherichia coli O157:H7 from suspected food products without affecting sensory, nutritional and technical qualities. Candidates of radiation decontamination are mainly poultry and red meat, egg products, and fishery products. It is a unique feature of radiation decontamination that it can also be performed when the food is in a frozen state. With today's demand for high-quality convenience foods, irradiation in combination with other processes holds a promise for enhancing the safety of many minimally processed foods. Radiation decontamination of dry ingredients, herbs and enzyme preparations with doses of 3-10 kGy proved to be a viable alternative to fumigation with microbicidal gases. Radiation treatment at doses of 0.15-0.7 kGy under specific conditions appears to be feasible also for control of many foodborne parasites, thereby making infested foods safe

  12. 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.…

  13. Crediting Foods in the Child Care Food Program. [Revised].

    ERIC Educational Resources Information Center

    Food and Nutrition Service (USDA), Robbinsville, NJ. Mid-Atlantic Regional Office.

    This modified version of a previously published title provides additional information on foods for which reimbursement may be obtained from the United States Department of Agriculture (USDA) by child care centers and family day care homes participating in the Child Care Food Program. Such foods, called creditable foods, are those that may be…

  14. Detection of Irradiated Food: DNA Fragmentation in Grapefruits

    NASA Astrophysics Data System (ADS)

    Delincée, Henry

    1998-06-01

    Employing the simple microgel electrophoresis of single cells - `comet assay' - on grapefruit seeds enabled a rapid identification of irradiated fruits. Fruits were exposed to radiation doses of 0, 0.1, 0.2, 0.3, 0.4 and 0.5 kGy covering the range of potential commercial irradiation for insect disinfestation and quarantine purposes. Seeds were isolated, crushed, and the cells embedded in an agarose layer. After lysis of the cells, they were subjected to microgel electrophoresis for 2.5 minutes, and then stained. Fruits irradiated with 0.2 kGy and higher doses showed typical DNA fragmentation, the DNA fragments stretching or migrating out of the cells forming a tail towards the anode, giving the damaged cells an appearance of a comet. With increasing dose a longer extension of the DNA from the nucleus towards the anode is observed. Undamaged cells will appear as intact nuclei without tails. The DNA comet assay is thus a rapid and inexpensive screening technique to detect irradiated grapefruits. Suspected samples may subsequently be analysed by officially validated methods for detection of irradiated foods.

  15. Food Irradiation Is Done in Grays, not Rads

    SciTech Connect

    Strom, Daniel J.

    2002-07-01

    One federal agency has chosen to use exclusively modern SI units of radiation dose in its regulations: the FDA. While not exactly hot news, this bold move by a U.S. government agency on November 26, 1997, should be noted by those who wish to encourage the switch from curies, working level months, rads, rems, and roentgens to becquerels, joule hours per cubic meter, grays, sieverts, and coulombs per kilogram. The regulation is 21 CFR 179, Irradiation in the Production, Processing, and Handling of Food. Specifically, 21 CFR 179.26 (b) 8. permits meat irradiation up to 4.5 kGy for refrigerated meat and 7.0 kGy for frozen meat. Prior to the 1997 addition, radiation doses had been quoted in grays (kGy) with rad (Mrad) values in parentheses. In the 1997 addition, the Mrads disappeared.

  16. Dosimetry concepts and measurements in food irradiation processing.

    PubMed

    Chadwick, K H; Oosterheert, W F

    1986-01-01

    The associations between the dosimetry concepts, Minimum absorbed dose (D min), maximum absorbed dose (D max), and average dose and median dose are investigated for the case of a large cobalt-60 plaque source irradiating homogeneous bulk product in a two-pass, two-sided irradiation. It is assumed that to a first approximation the intensity of radiation decreases exponentially with the depth, t, in the product. A series of mathematical relationships is derived for the average dose, the maximum and minimum dose, the median dose [defined as (D max/D min)/2], and the uniformity ratio (defined as U.R. = (D max/D min). The relationships are derived in terms of a constant D0 (the dose on the surface of the product in the pass close to the source) and the relaxation length (mu t) of the radiation in the product. Since the uniformity ratio and other dose parameters can be calculated for certain chosen values of mu t, the individual values of mu (the energy absorption coefficient) and t do not need to be known. By dividing the dose range from D min to D max into 10 equal fractions, the amount of product irradiated to each of the fractions is calculated, and it is shown that, independent of the value of U.R., about a third of the product receives a dose in the first fraction above D min. It is also shown that for a given median dose, the average dose decreases as U.R. increases. The calculated dose relationships are confirmed by measurements in homogeneous dummy product, using the lyoluminescence of glutamine to measure dose. The implications of these results for the regulation of the food irradiation process and for the design of irradiation facilities are discussed.

  17. Important aspects of linac beams for food irradiation

    NASA Astrophysics Data System (ADS)

    McKeown, J.; Jones, R. T.

    1987-04-01

    Linac based irradiators will require careful design before they can be routinely adopted for the radiation processing of food. The transverse emittance and energy spread from simple injectors provide a significant challenge to the design of a beam delivery system which must handle high power especially in photon mode. Any nonuniform current distribution at the plane of the product is further complicated by large dose variations near the air/product interface, even with simple geometries. The paper describes the use of methods developed at AECL to control and monitor linac behaviour as well as electron interactions at the product surface. It also reports on activation cross-section measurements and particularly on neutron yields from composite targets, designed to monitor the energy of accelerators used in food applications.

  18. 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.

  19. 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.

  20. Rapid identification of γ-irradiated food by direct solvent extraction and liquid chromatography-tandem mass spectrometric analysis of 2-dodecylcyclobutanone: application in surveillance of irradiated food.

    PubMed

    Chan, Wan; Ye, Yuran; Leung, Elvis M K

    2014-10-15

    2-Dodecylcyclobutanone (2-DCB) is one of the major 2-alkylcyclobutanones (2-ACBs) that are uniquely formed when triglycerides are exposed to ionizing radiation and is being widely used as marker signature for identifying irradiated food. Current methods for 2-DCB extraction are either time-/solvent-consuming or involve the use of expensive extraction instruments. We have developed in this study an efficient extraction method for extracting 2-DCB from γ-irradiated food by direct extraction using acetonitrile. In comparison with the European standard method for irradiated food identification, our method reduced the per sample organic solvent consumption from 450 to 30mL per sample and shortened sample processing time from 8h to 30min. The assay combining direct acetonitrile extraction, precolumn derivatization with hydroxylamine, and LC-MS/MS analysis was validated with irradiated chicken as positive control, and applied in surveillance of irradiated food in Hong Kong. Copyright © 2014 Elsevier Ltd. All rights reserved.

  1. 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

  2. Food and Nutrition Research and Engineering Program

    DTIC Science & Technology

    1984-04-01

    and Food Packaging 3-3 Evaluation Program Section H. The DoD Food Service Equipment Testing 3-3 and Evaluation Program Section I. Pest Management -Related...Board," March 12, 1971 (g) DoD Directive 5154.12, "The Armed Forces Pest Management Board," July 23, 1979 (h) DoD Instruction 3210.4, "DoD Coordination...and Food Packaging Evaluation, Food Service Facilities and Equipment Testing and food related aspects of the DoD Pest Management Research Programs. B

  3. Department of Defense Food Service Program

    DTIC Science & Technology

    1991-06-05

    information . 3. Centralized and consolidated food service facilities. 4. A viable research, development, testing, and engineerii’g program to provide...aZ Department of Defense - INSTRUCTION June 5, I~qq AD-A270 334 NUMBER 1338.1o ASD(P&L) SUBJECT: Department of Defense Food Service Program...34Manual for the Department of Defense Food Service Program," November 1978, authorized by this Directive (e) through (hi), see enclosure 1I~% A

  4. 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.

  5. 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.

  6. 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…

  7. 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…

  8. Food irradiation and nonthermal food processing: an overview for food science professionals

    USDA-ARS?s Scientific Manuscript database

    Irradiation is a nonthermal process that has been shown to inactivate human pathogens from meats, seafood and produce. Irradiation treatment at 1.0 kGy can reduce the surface populations of E. coli O157:H7 on leafy vegetables by 4 logs (99.99%), without significantly impacting the product’s visual a...

  9. 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.

  10. Food Safety Assessment and Programming.

    ERIC Educational Resources Information Center

    Gilmore, Gary D.; And Others

    1994-01-01

    A 1990 Wisconsin extension survey (n=1,549) was followed up in 1993 (n=1,135). In 1993, the top three concerns about food safety were food-borne illnesses, government role, and pesticides/chemicals; in 1990, they were pesticides, drugs in food, and manufacturing standards. In both surveys, preferred information sources were radio, television, and…

  11. Food Safety Assessment and Programming.

    ERIC Educational Resources Information Center

    Gilmore, Gary D.; And Others

    1994-01-01

    A 1990 Wisconsin extension survey (n=1,549) was followed up in 1993 (n=1,135). In 1993, the top three concerns about food safety were food-borne illnesses, government role, and pesticides/chemicals; in 1990, they were pesticides, drugs in food, and manufacturing standards. In both surveys, preferred information sources were radio, television, and…

  12. 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…

  13. 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…

  14. 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,…

  15. Low-dose gamma irradiation of food protein increases its allergenicity in a chronic oral challenge.

    PubMed

    Vaz, A F M; Souza, M P; Medeiros, P L; Melo, A M M A; Silva-Lucca, R A; Santana, L A; Oliva, M L V; Perez, K R; Cuccovia, I M; Correia, M T S

    2013-01-01

    Few chronic food protein models have described the relationship between allergenicity and the molecular structure of food protein after physical processing. The effect of γ-radiation on the structure of food protein was measured by fluorescence, circular dichroism and microcalorimetry. BALB/c mice were intraperitoneally sensitized and then given non-irradiated and irradiated Con-A by daily gavage for 28days. The tendency to form insoluble amorphous aggregates and partially unfolded species was observed after irradiation. The administration of non-irradiated and irradiated samples at low-dose significantly increased weight loss as well as plasma levels of eotaxin in animals repeatedly exposed to Con-A. Significant lymphocytic infiltrate filling completely the stroma of microvilli and tubular glands was observed in the small intestinal of the group given Con-A irradiated at a low dose. This phenotype was not observed in animals treated with Con-A irradiated at a high dose.

  16. 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…

  17. Perception and view of consumers on food irradiation and the Radura symbol

    NASA Astrophysics Data System (ADS)

    Junqueira-Gonçalves, Maria P.; Galotto, Maria J.; Valenzuela, Ximena; Dinten, Carolina M.; Aguirre, Paulina; Miltz, Joseph

    2011-01-01

    The present study was aimed at carrying out a survey on the knowledge and acceptance level of food irradiation. The work was carried out in Santiago, Chile. As an above-average level country in South and Central America, the results may give an indication about the situation in other countries. The survey could also provide an indication about the impression of the public regarding the international "Radura" symbol, indicating on a food product that has been irradiated. A total of 497 persons were interviewed. Among the interviewed people, 76.5% did not know that irradiation could be used as a method for food preservation; 46% expressed their belief that irradiated food means the same as radioactive food. Nevertheless, 91% claimed that they would become consumers of irradiated food if they knew that "irradiated" is not "radioactive" and that proper irradiation enhances food safety; 95.8% of the interviewed persons were not familiar with the "Radura" symbol. However, 55.8% expressed their opinion that they would buy irradiated food because of the symbol, affirming that the "Radura" symbol transmits the sensation of confidence and safety.

  18. 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…

  19. 77 FR 71312 - Irradiation in the Production, Processing and Handling of Food

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-11-30

    ... the treated food. Each of these areas is discussed in this document. The term ``radiation chemistry... Chemistry The conditions under which foods are irradiated are important in considering the radiation chemistry of a given food. These conditions include: The radiation dose, the physical state of the food (e.g...

  20. 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.

  1. Effects of gamma irradiation on the flavor composition of food commodities.

    PubMed

    Yang, J S

    1998-01-01

    Fifteen food products including potato, sweet potato, shallot, onion, garlic, ginger, papaya, mango, rice, tobacco, small red bean, mungbean, soybean, wheat, flour and spices have been approved for irradiation by the National Health Administration in Taiwan. Market tests (Wu et al., 1996) provided strong proof that Taiwanese consumers would accept irradiated foods. However, researchers in the food industry are concerned about the possibility of chemical changes, especially in volatile composition, during irradiation processing. This study considers several food commodities, including garlic, ginger, shiitake, onion, potato, day-lily, tilapia, silver carp and shrimp. Food samples were irradiated with optimum doses and then studied for possible occurrence of chemical changes and effects on compositional characteristics of foods.

  2. 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.

  3. [Induced radioactivity in irradiated foods by X ray or gamma ray].

    PubMed

    Miyahara, Makoto

    2007-01-01

    In the course of the archival studies on safety of irradiated foods by the US Army, experimental records conducted by Glass & Smith, and Kruger & Wilson were investigated, based on our experimental experience. Food irradiation by Co-60 or 4 approximately 24MeV X ray can induce small amount of radioactivity in the foods. The principal mechanisms of the nuclear reactions are (gamma, n). The resulting nuclear products found in irradiated target solutions were Ba-135m, Pb-204m, Hg-199m, Ag-107m,Ag-109m, Cd-111m,Cd-113m, Sn-117m, Sn-119m, Sr-87m, Nb-93m, In113m, In-115m, Te-123m, Te-125m, Lu-178m Hf-160m by the (gamma, n) reaction. The total radio-activities in beef, bacon, shrimp, chicken, and green beans were counted at 60 days after irradiation by Cs-137, Co-60, and fuel element. The activities more than background were found in irradiated bacon and beef by Co-60. and activities were found in most foods when foods were irradiated by high energy X ray and the fuel element. The results were understood as the neutron activation by (gamma, n) or (n, gamma) reaction. Therefore, high energy X ray and spent fuel element were not used for food irradiation. As the results of this study Co-60 has been used with small amount of induced radioactivity in food.

  4. Food Management Program for the Advanced Base

    DTIC Science & Technology

    1989-01-01

    were conducted to evaluate frozen vs. nonfrozen meals; selective vs. nonselective menus; ease of use of and ease of sanitizing kitchen equipment; time...Posttest interviews on food service and behavior,’ issues were conducted . Food service positioning and preparation instructions were more than adequate...study was conducted under Project IL162724AH99 in the Department of Defense Food and Nutrition RDT&E Program. Accomplishment of this project required

  5. Iraq: Oil-for-Food Program

    DTIC Science & Technology

    2000-11-29

    Nederland BV, an energy services firm working under contract to the oil-for-food program. Iraq negotiates with supplier firms for goods and services... Russia and France that, beginning in Phase Nine of the oil-for-food program (commencing December 5, 2000), the amount of revenue that will be deducted...to ensure it is not carrying contraband goods. France, Russia , and other governments, although not opposed in principle to inspecting cargo bound for

  6. Poverty, food programs, and childhood obesity.

    PubMed

    Hofferth, Sandra L; Curtin, Sally

    2005-01-01

    Sixteen percent of children 6-11 years of age were classified as overweight in 1999-2002, four times the percentage in 1965. Although poverty has traditionally been associated with underweight as a result of poor diet, researchers have recently pointed to a paradox in the U.S., which is that low income and obesity can coexist in the same population. This paper first examines whether income is linked to overweight in school-age children. Second, it explores whether food programs such as the Food Stamp Program, the National School Lunch Program, and the School Breakfast Program are associated with overweight among children in different income groups. The data come from the nationally representative 1997 Panel Study of Income Dynamics Child Development Supplement. No evidence either that poor children are more likely to be overweight or that food programs contribute to overweight among poor children was found.

  7. Min Bei Irradiation Center Food and Agriculture Organization project experience Jianou, Fujian Province, China

    NASA Astrophysics Data System (ADS)

    Thomas, Bruce John; Dan, Xu; Jingzhang, Ren

    1993-07-01

    The Food and Agriculture Organization(FAO), a Unitede Nations Organization, in an effort to increase food supplies by post harvest irradiation treatment participated in the development of the Min Bei Irradiation Center(MBIC) Located in Fujian Province, China. FAO inconjunction with Shanghai Nuclear Energy Research and Design Institute(SNERDI), MBIC staff, and the Ministry of Agriculture completed Project TCP CPR 6763/8961 culminating in the recent comissioning of one of China's nesest irradiation facilities. From the feasibility phase initiated in 1986, through the construction period and the eventual commissioning in 1991 FAO participated in the technical overview of the irradiation center. MBIC was developed both as a research and development center as well as a production irradiation facility for the primary purposes of reduction of post harvest food loss in Fujian Province. This retrospective review of the project provides a hindsight view for the development of MBIC.

  8. 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…

  9. 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…

  10. 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…

  11. Effect of gamma irradiation on the physiological activity of Korean soybean fermented foods, Chungkookjang and Doenjang

    NASA Astrophysics Data System (ADS)

    Byun, Myung-Woo; Son, Jun-Ho; Yook, Hong-Sun; Jo, Cheorun; Kim, Dong-Ho

    2002-06-01

    Effects of gamma irradiation on the physiological activity of Korean soybean fermented foods were investigated. Chungkookjang, the whole cooked soybean product and Doenjang, soybean paste were purchased and irradiated at 5, 10 and 20 kGy of absorbed doses. The physiological activity was evaluated by angiotensin converting enzyme inhibition, xanthine oxidase inhibition, tyrosinase inhibition and radical scavenging ability and results indicated that at 10 kGy or below did not show any significant change on physiological activities by irradiation.

  12. 76 FR 20509 - Irradiation in the Production, Processing, and Handling of Food

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-04-13

    ... radiolytic products derived from proteins have the same chemical composition but are altered in their... toxicology studies of irradiated foods, including red meat, chicken, fish and eggs, which are available in...

  13. Food irradiation in Hungary: commercial processing and development work

    NASA Astrophysics Data System (ADS)

    Kalman, B.; Szikra, L.; Ferencz, P.

    2000-03-01

    The result of an experiment with irradiated frozen poultry meat is presented. The purpose of the experiment was to prove the benefit of irradiation treatment for elimination of pathogenic bacteria such as Salmonella and Campylobacter. We found that an average dose of 4.5 kGy kills the bacteria in the meat. Agroster was involved in an EU project on the identification of irradiation treatment of spices and data from this project are presented. Commercial irradiation of spices has been used for more than 15 years in Hungary, proving the benefit of this technology

  14. 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)

  15. 75 FR 3197 - Summer Food Service Program; 2010 Reimbursement Rates

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-01-20

    ... Food and Nutrition Service Summer Food Service Program; 2010 Reimbursement Rates AGENCY: Food and... to the reimbursement rates for meals served in the Summer Food Service Program for Children. These... SFSP Section, Policy and Program Development Branch, Child Nutrition Division, Food and Nutrition...

  16. 78 FR 7750 - Summer Food Service Program; 2013 Reimbursement Rates

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-02-04

    ... Food and Nutrition Service Summer Food Service Program; 2013 Reimbursement Rates AGENCY: Food and... to the reimbursement rates for meals served in the Summer Food Service Program for Children. These..., Section Head, Policy and Program Development Branch, Child Nutrition Division, Food and Nutrition Service...

  17. 76 FR 5328 - Summer Food Service Program; 2011 Reimbursement Rates

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-01-31

    ... Food and Nutrition Service Summer Food Service Program; 2011 Reimbursement Rates AGENCY: Food and... to the reimbursement rates for meals served in the Summer Food Service Program for Children. These... SFSP Section, Policy and Program Development Branch, Child Nutrition Division, Food and Nutrition...

  18. 77 FR 5228 - Summer Food Service Program; 2012 Reimbursement Rates

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-02-02

    ... Food and Nutrition Service Summer Food Service Program; 2012 Reimbursement Rates AGENCY: Food and... to the reimbursement rates for meals served in the Summer Food Service Program for Children. These..., Head, CACFP and SFSP Section, Policy and Program Development Branch, Child Nutrition Division, Food and...

  19. Barriers to Participation in the Food Stamp Program Among Food Pantry Clients in Los Angeles

    PubMed Central

    Algert, Susan J.; Reibel, Michael; Renvall, Marian J.

    2006-01-01

    Substantial numbers of food pantry clients are eligible for food stamps but do not receive them. Background characteristics of 14317 food pantry users in Los Angeles were analyzed to provide information helpful in food stamp outreach programs. Ninety percent of food pantry users were living well below poverty level, 59% were Hispanic, and 44% were homeless. Only 15% of the food pantry clients received food stamps, with homelessness and limited English language skills acting as barriers to food stamp program participation. PMID:16571694

  20. 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.

  1. High-dose irradiation: wholesomeness of food irradiated with doses above 10 kGy. Report of a Joint FAO/IAEA/WHO Study Group.

    PubMed

    1999-01-01

    This report presents the recommendations of an international group of experts convened by the World Health Organization, in association with the Food and Agriculture Organization of the United Nations and the International Atomic Energy Agency to consider the implications of food irradiated to doses higher than those recommended in 1980 by the Joint Expert Committee on the Wholesomeness of Irradiated Food. Irradiation ensures the hygienic quality of food and extends shelf-life. The public perception of the safety of food irradiation has generally precluded its widespread use. However, current applications of food irradiation to doses over 10 kGy have been in the development of high-quality shelf-stable convenience foods for specific target groups such as immunosuppressed individuals and those under medical care, astronauts and outdoor enthusiasts. The Study Group reviewed data relating to the toxicological, nutritional, radiation chemical and physical aspects of food irradiated to doses above 10 kGy from a wide range and number of studies carried out over the last forty years. This report presents a comprehensive summary, along with references, of the effectiveness and safety of the irradiation process. It concludes that foods treated with doses greater than 10 kGy can be considered safe and nutritionally adequate when produced under established Good Manufacturing Practice.

  2. Food and Nutrition Services Quality Control Management Program.

    ERIC Educational Resources Information Center

    Wimsatt-Fraim, Teresa S.

    A program was conducted to improve the quality of food service through the training of 44 food and nutrition service employees in a 200-bed hospital. A 12-week quality control program was implemented to address four key areas: food temperatures, food accuracy, food quality, and dietary personnel. Learning strategies, emphasizing critical thinking…

  3. Food Program Technical Amendments. A Working Paper.

    ERIC Educational Resources Information Center

    Congress of the U.S., Washington, DC. Senate Select Committee on Nutrition and Human Needs.

    This working paper, bringing together a variety of materials related to "Food Program Technical Amendments," and compiled by the staff of the Senate Select Committee on Nutrition and Human Needs," is organized into three chapters. Chapter One, "USDA's (United States Department of Agriculture's) Authority to Purchase Commodities…

  4. Food Program Technical Amendments. A Working Paper.

    ERIC Educational Resources Information Center

    Congress of the U.S., Washington, DC. Senate Select Committee on Nutrition and Human Needs.

    This working paper, bringing together a variety of materials related to "Food Program Technical Amendments," and compiled by the staff of the Senate Select Committee on Nutrition and Human Needs," is organized into three chapters. Chapter One, "USDA's (United States Department of Agriculture's) Authority to Purchase Commodities…

  5. 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…

  6. 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).

  7. 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...

  8. 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...

  9. 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...

  10. 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...

  11. 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

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

    PubMed

    2008-08-22

    The Food and Drug Administration (FDA) is amending the food additive regulations to provide for the safe use of ionizing radiation for control of food-borne pathogens, and extension of shelf-life, in fresh iceberg lettuce and fresh spinach (hereinafter referred to in this document as "iceberg lettuce and spinach") at a dose up to 4.0 kilo Gray (kGy). This action is in partial response to a petition filed by The National Food Processors Association on behalf of The Food Irradiation Coalition.

  13. The application of high dose food irradiation in South Africa

    NASA Astrophysics Data System (ADS)

    de Bruyn, Ingrid Nine

    2000-03-01

    During the 1950s to the end of the 1970s the United States Army developed the basic methodology to produce shelf-stable irradiated meat, seafood and poultry products. These products are normally packed without gravy, sauce or brine, as liquid is not required to sterilize the product as in the canning process. This leads to the distinctive "dried cooked" taste normally associated with roasts opposed to the casserole taste usually associated with tinned meats. The Biogam group at the Atomic Energy Corporation of South Africa is currently producing shelf-stable irradiated meats on a commercial basis. The meats are cooked, chilled, portioned, vacuum packed and irradiated to the required minimum dose of 45 kGy at a temperature of between -20 and -40°C to ensure absolute sterility even under tropical conditions. The product is packaged in a high quality four layer laminate pouch and will therefore not rust or burst even under adverse weather conditions and can be guaranteed for more than two years as long as the integrity of the packaging is maintained. Safari operators in remote parts of Africa, mountaineers, yachtsmen, canoeists and geological survey teams currently use shelf-stable irradiated meat products produced in South Africa.

  14. 7 CFR 250.62 - Summer Food Service Program (SFSP).

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 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... Lunch Act (42 U.S.C. 1755 and 1762), and may also receive donated foods under Section 32 (7 U.S.C....

  15. Sterilization of ready-to-cook Bibimbap by combined treatment with gamma irradiation for space food

    NASA Astrophysics Data System (ADS)

    Park, Jae-Nam; Song, Beom-Seok; Kim, Jae-Hun; Choi, Jong-il; Sung, Nak-Yun; Han, In-Jun; Lee, Ju-Woon

    2012-08-01

    Bibimbap, Korean traditional cooked rice mixed with various kinds of vegetables, together with mushrooms and a ground meat, and seasoned with red pepper paste, was developed as a ready-to-cook food by combined treatment with irradiation for the use in space. By gamma irradiation of 25 kGy, the total aerobic bacteria of Bibimbap that was initial by 6.3 log CFU/g decreased to below detection limit, but its sensory qualities were drastically decreased. To enhance the sensory quality, the effects of antioxidant in Bibimbap were evaluated. A treatment with 0.1% of vitamin C, vacuum packaging and gamma-irradiated at 25 kGy and -70 °C showed higher sensory scores than only the irradiation process. This result indicates that the radiation technology may be useful to produce a variety of space foods with high quality of taste and flavor, when combined with other methods.

  16. Examination of some protective conditions on technological properties of irradiated food grade polysaccharides

    NASA Astrophysics Data System (ADS)

    Adeil Pietranera, M. S.; Narvaiz, P.

    2001-02-01

    Corn and cassava starches, agar-agar and kappa carrageenan, polysaccharides used as food additives, were gamma irradiated with doses suitable for microbial decontamination. Starches were analysed in paste and pudding viscosity and paper chromatography; agar and carrageenan, in viscosity and compression tests on gels and custards. Afterwards, substances were added to verify whether they could prevent irradiation technological impairment. Results revealed significant differences between control and irradiated samples in most determinations. No added substance was able to protect the functional properties of these additives.

  17. Irradiation Programs and Test Plans to Assess High-Fluence Irradiation Assisted Stress Corrosion Cracking Susceptibility.

    SciTech Connect

    Teysseyre, Sebastien

    2015-03-01

    hydrogen water chemistry mitigation technology may decrease as fluence increases for high-stress intensity factors. This report describes a program plan to determine the efficiency of hydrogen water chemistry as a function of the stress intensity factor applied and fluence. The use of existing, available, materials and the generation of additional materials via irradiation in a research reactor are considered.

  18. 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.

  19. Inactivation of food spoilage fungi by ultra violet (UVC) irradiation.

    PubMed

    Begum, Mariam; Hocking, Ailsa D; Miskelly, Di

    2009-01-31

    The effect of ultraviolet irradiation (254 nm, UVC) on Aspergillus flavus, Aspergillus niger, Penicillium corylophilum and Eurotium rubrum was investigated using three different exposure techniques. Survival was determined for spores suspended in liquid medium after 1, 2 and 3 min UVC exposure at 4644 J/m(2)/min. The same UVC dose was applied to spores on the surface of agar plates for 5, 10, 15, 30, 60 and 120 s. Spores of A. niger were dried onto a membrane filter, then exposed to UVC treatment. In the liquid medium, treatments from 1-3 min significantly (P<0.001) reduce the number of viable spores. On the surface of agar plates, after a 15 s exposure, a 80-99% reduction of viable spores was observed for all species except A. niger, for which the reduction was only 62%. For spores dried onto filter membranes, a 3.5 log(10) reduction was achieved for A. niger after 180 s exposure. These observations suggest that UVC irradiation can effectively inactivate spores of A. flavus, P. corylophilum, E. rubrum and A. niger but the efficacy of UVC radiation against fungal spores varies significantly according to methods of exposure to the irradiation, and among genera.

  20. Spectrophotometric readout for an alanine dosimeter for food irradiation applications

    NASA Astrophysics Data System (ADS)

    Ebraheem, S.; Beshir, W. B.; Eid, S.; Sobhy, R.; Kovács, A.

    2003-06-01

    The alanine-electron spin resonance (EPR) readout system is well known as a reference and transfer dosimetry system for the evaluation of high doses in radiation processing. The high cost of an EPR/alanine dosimetry system is a serious handicap for large-scale routine application in irradiation facilities. In this study, the use of a complex produced by dissolving irradiated L-alanine in 1,4-phenyl diammonium dichloride solution was investigated for dosimetry purposes. This complex—having a purple colour—has an increasing absorbance with increasing dose in the range of 1-20 kGy. The applicability of spectrophotometric evaluation was studied by measuring the absorbance intensity of this complex at 360 and 505 nm, respectively. Fluorimetric evaluation was also investigated by measuring the emission of the complex at 435 nm as a function of dose. The present method is easy for routine application. The effect of the dye concentration as well as the suitable amount of irradiated alanine has been studied. With respect to routine application, the stability of the product complex after its formation was also investigated.

  1. 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.

  2. Electron Beam Technology and Other Irradiation Technology Applications in the Food Industry.

    PubMed

    Pillai, Suresh D; Shayanfar, Shima

    2017-02-01

    Food irradiation is over 100 years old, with the original patent for X-ray treatment of foods being issued in early 1905, 20 years after there discovery by W. C. Roentgen in 1885. Since then, food irradiation technology has become one of the most extensively studied food processing technologies in the history of mankind. Unfortunately, it is the one of the most misunderstood technologies with the result that there are rampant misunderstandings of the core technology, the ideal applications, and how to use it effectively to derive the maximum benefits. There are a number of books, book chapters, and review articles that provide overviews of this technology [25, 32, 36, 39]. Over the last decade or so, the technology has come into greater focus because many of the other pathogen intervention technologies have been unable to provide sustainable solutions on how to address pathogen contamination in foods. The uniqueness of food irradiation is that this technology is a non-thermal food processing technology, which unto itself is a clear high-value differentiator from other competing technologies.

  3. 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...

  4. 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...

  5. 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.…

  6. 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.…

  7. 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

  8. 32 CFR 199.23 - Special Supplemental Food Program.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 32 National Defense 2 2011-07-01 2011-07-01 false Special Supplemental Food Program. 199.23... Special Supplemental Food Program. (a) General provisions. This section prescribes guidelines and policies for the delivery and administration of the Special Supplemental Food Program for Women, Infants, and...

  9. 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

    ... Feed and Pet Food; Electron Beam and X-Ray Sources for Irradiation of Poultry Feed and Poultry Feed... safe use of electron beam and x-ray sources for irradiation of poultry feed and poultry feed... CFR part 579) to provide for the safe use of electron beam and x-ray sources for irradiation of...

  10. 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.

  11. X-ray irradiation as a microbial intervention strategy for food.

    PubMed

    Moosekian, Scott R; Jeong, Sanghyup; Marks, Bradley P; Ryser, Elliot T

    2012-01-01

    First recognized in 1895, X-ray irradiation soon became a breakthrough diagnostic tool for the dental and medical professions. However, the food industry remained slow to adopt X-ray irradiation as a means for controlling insects and microbial contaminants in food, instead using gamma and electron beam (E-beam) irradiation. However, the reinvention of X-ray machines with increased efficiency, combined with recent developments in legislation and engineering, is now allowing X-ray to actively compete with gamma irradiation and E-beam as a microbial reduction strategy for foods. This review summarizes the historical developments of X-rays and discusses the key technological advances over the past two decades that now have led to the development of several different X-ray irradiators capable of enhancing the safety and shelf life of many heat-sensitive products, including lettuce, spinach, tomatoes, and raw almonds, all of which have been linked to high profile outbreaks of foodborne illness.

  12. 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.

  13. 75 FR 78674 - Emergency Food Assistance Program; Availability of Foods for Fiscal Year 2011

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-12-16

    ... Food and Nutrition Service Emergency Food Assistance Program; Availability of Foods for Fiscal Year 2011 AGENCY: Food and Nutrition Service, USDA. ACTION: Notice. SUMMARY: This notice announces the surplus and purchased foods that the Department expects to make available for donation to States for use...

  14. 78 FR 7750 - Emergency Food Assistance Program; Availability of Foods for Fiscal Year 2013

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-02-04

    ... Food and Nutrition Service Emergency Food Assistance Program; Availability of Foods for Fiscal Year 2013 AGENCY: Food and Nutrition Service, USDA. ACTION: Notice. SUMMARY: This notice announces the surplus and purchased foods that the Department expects to make available for donation to States for use...

  15. 78 FR 39548 - Food Distribution Program on Indian Reservations: Amendments Related to the Food, Conservation...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-07-02

    ... Food and Nutrition Service 7 CFR Part 253 RIN 0584-AD95 Food Distribution Program on Indian... Collection Request AGENCY: Food and Nutrition Service, USDA. ACTION: Final rule; Notice of Approval of... Rasmussen, Chief, Policy Branch, Food Distribution Division, Food and Nutrition Service, USDA, 3101 Park...

  16. Cyanocobalamin solutions as potential dosimeters in low-dose food irradiations.

    PubMed

    Prakasan, Velayudhan; Sanyal, Bhaskar; Pritamdas Chawla, Surinder; Chander, Ramesh; Sharma, Arun

    2014-04-01

    Potential of aqueous solutions of cyanocobalamin in gamma radiation dosimetry was investigated. The solutions are inexpensive, nontoxic and easy-to-prepare dosimeters, which could be useful for measuring gamma radiation doses in various applications, such as quarantine treatment of fruit or insect disinfestation of grains and pulses. The optical absorbance of cyanocobalamin solutions of the optimal concentration 0.08 mM decreases with increasing radiation dose. The reproducible dependence of the absorbance decrease on the dose can be described with a polynomial. Pre- and post-irradiation stability of the solution absorbance, as well as effects of the irradiation temperature and dose rate, were studied. The response is not significantly affected by storage of the irradiated dosimeters under ambient conditions for 20 days. The performance characteristics of this chemical dosimetry system suggest that it can be useful to measure doses in irradiations of food. Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. Current status of information transfer activity on food irradiation and consumer attitudes in Japan

    NASA Astrophysics Data System (ADS)

    Furuta, Masakazu

    2004-09-01

    For the purpose of public education of radiation and radiation-related technology towards school kids and their parents through efficient information transfer, ''RADIATION FAIR—the relationship between daily life and radiation" has been successfully held at Kintetsu Department Store, one of the major departmental stores in downtown Osaka, the second largest city in Japan during summer vacation in every August for 19 years. Currently various irradiated products available in our daily life including irradiated potatoes and spices were displayed together with explanatory panels and attractions. The number of participants has increased every year and constantly exceeded 20,000 in recent years. This activity has become a good medium for the consumer to recognize the quality of the irradiated potatoes which has been distributed in the market since 1974, and irradiated spices, the next candidate for the clearance under examination by Japanese government. Taking advantage of this opportunity, we have demonstrated toward the participants that irradiation-decontaminated spices are superior to conventional heat-treated ones in aromatic quality as well as conducting survey of the visitor's feeling on radiation and irradiated foods. These activities would be potentially effective to facilitate public acceptance of irradiation decontamination of spices.

  18. Gamma irradiation effects on ochratoxin A: Degradation, cytotoxicity and application in food.

    PubMed

    Calado, Thalita; Fernández-Cruz, María Luisa; Cabo Verde, Sandra; Venâncio, Armando; Abrunhosa, Luís

    2018-02-01

    Ochratoxin A (OTA) is one of the main mycotoxins that can be found in food. The use of gamma radiation is a technique for preserving food that may exert some effects on mycotoxins. OTA was irradiated in its dry form, in aqueous and in methanolic solutions, and in wheat flour, grape juice and wine. Additionally, the toxicity of OTA irradiated in water was tested. In aqueous solutions, more than 90% of the OTA was degraded by γ-radiation doses ≥2.5kGy, and a 2-fold reduction in OTA cytotoxicity was observed. In food matrices, the elimination of OTA by γ-radiation was found more difficult, as radiation doses of 30kGy eliminate at most 24% of the OTA. Higher moisture content of food matrices did not substantially increase OTA elimination. It is concluded that OTA is very sensitive to irradiation in water solutions but resistant in its dry form and in food matrices. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Alaskan Commodities Irradiation Project

    SciTech Connect

    Zarling, J.P.; Swanson, R.B.; Logan, R.R.; Das, D.K.; Lewis, C.E.; Workman, W.G.; Tumeo, M.A.; Hok, C.I.; Birklid, C.A.; Bennett, F.L.

    1988-12-01

    The ninety-ninth US Congress commissioned a six-state food irradiation research and development program to evaluate the commercial potential of this technology. Hawaii, Washington, Iowa, Oklahoma and Florida as well as Alaska have participated in the national program; various food products including fishery products, red meats, tropical and citrus fruits and vegetables have been studied. The purpose of the Alaskan study was to review and evaluate those factors related to the technical and economic feasibility of an irradiator in Alaska. This options analysis study will serve as a basis for determining the state's further involvement in the development of food irradiation technology. 40 refs., 50 figs., 53 tabs.

  20. Control of irradiated food: Recent developments in analytical detection methods.

    NASA Astrophysics Data System (ADS)

    Delincée, H.

    1993-07-01

    An overview of recent international efforts, i.e. programmes of "ADMIT" (FAO/IAEA) and of BCR (EC) towards the development of analytical detection methods for radiation processed foods will be given. Some larger collaborative studies have already taken place, e.g. ESR of bones from chicken, prok, beef, frog legs and fish, thermoluminescence of insoluble minerals isolated from herbs and spices, GC analysis of long-chain hydrocarbons derived from the lipid fraction of chicken and other meats, and the microbiological APC/DEFT procedure for spices. These methods could soon be implemented in international standard protocols.

  1. 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.

  2. 7 CFR 250.62 - Summer Food Service Program (SFSP).

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 4 2010-01-01 2010-01-01 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...

  3. 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...

  4. 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...

  5. 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...

  6. 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...

  7. 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...

  8. SUPERVISED FOOD SERVICE WORKERS, A SUGGESTED TRAINING PROGRAM.

    ERIC Educational Resources Information Center

    Office of Education (DHEW), Washington, DC.

    RESOURCE MATERIAL FOR THE DEVELOPMENT OF TRAINING PROGRAMS FOR SUPERVISED FOOD SERVICE WORKERS WILL NEED TO BE ADAPTED TO THE NEEDS OF THE STUDENTS AND THE COMMUNITY. THE SUPERVISED FOOD SERVICE WORKER PREPARES AND SERVES FOOD, UNDER THE DIRECTION OF THE FOOD SERVICE SUPERVISOR, IN INSTITUTIONS SUCH AS HOSPITALS, NURSING HOMES, HOMES FOR THE AGED,…

  9. Thermoluminescence detection of Korean traditional foods exposed to Gamma and electron-beam irradiation

    NASA Astrophysics Data System (ADS)

    Kwon, J. H.; Chung, H. W.; Byun, M. W.; Kang, I. J.

    1998-06-01

    Thermoluminescence(TL) analysis was applied to detect irradiated Korean traditional condiments and soup mixes containing salt(NaCl). These food items, which are commercially irradiated in Korea, showed a consistently high correlation(R 2) between the absorbed doses and the corresponding TL responses. It was proved that table salt played a role as an in-built indicator in TL measurements and its concentration in test samples was proposed as a correction factor for varying conditions of TL measurements. Pre-established threshold values were successfully adopted to identify 167 coded samples of Ramen soup mixes, both non-irradiated and irradiated with gamma and electron-beam energy. The TL intensity of irradiated soup mixes decreased with the lapse of time, but was still distinguishable from that of the non-irradiated samples at the fourth month of ambient storage. Expected estimates of absorbed doses, 2.85 and 4.75 kGv were obtained using a quadratic equation with average values of 1.57 and 4.90 kGy, respectively.

  10. Reduction of food intake following X-ray irradiation of rats--involvement of visceral afferent nerves.

    PubMed

    Unno, Tatsuya; Hashimoto, Mitsuyasu; Arai, Shoichi; Kurosawa, Mieko

    2002-03-18

    Radiotherapy for malignant tumours often elicits anorexia or loss of appetite as an adverse effect. However, the mechanism for this is poorly understood. The present study was undertaken to investigate if visceral afferents are responsible for reduction of food intake following X-ray irradiation. Rats were exposed bilaterally to X-ray (10 MV) irradiation with total doses of 1.5, 3 and 6 Gy, using a high-energy electron linear accelerator at a dose rate of 4.9 Gy min(-1) X-ray irradiation of the whole body, abdomen or head with doses of 1.5, 3 and 6 Gy reduced food intake in a dose-dependent manner. The reduction of food intake after X-ray irradiation of the whole body or abdomen was significantly greater than when only the head was irradiated. Reduction of food intake was observed for the first 4 days after 6 Gy X-ray irradiation of the abdomen, while it was observed only on the first day after the same 6-Gy irradiation of the abdomen in animals whose small-diameter afferents were ablated by capsaicin pre-treatment. These results suggested that the abdominal afferent nerves at least contribute to the reduction of food intake observed on second to fourth days after 6-Gy abdominal irradiation. Taken together, the present evidence suggests that the reduction of food intake following X-ray irradiation of the whole body or the abdomen is partly mediated via abdominal afferent nerves. Moreover, the results of X-ray irradiation to the head suggest that X-ray irradiation directly influences the central nervous system to reduce food intake.

  11. 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.

  12. Agriculture and Food Processes Branch program summary document

    SciTech Connect

    Not Available

    1981-06-01

    The food industry, its energy consumption, and its energy conservation targets are discussed. Activities of the Agriculture and Food Processes Branch are described. Summaries of research, development, and demonstration programs of the Branch are given. The programs are categorized into the following: energy integrated farm systems; irrigation systems; crop drying systems; fertilizer; dairy and milk processing; meat processing; sugar processing; citrus processing; ethanol production; food processing efficiency systems; and food sterilization. Summaries are presented of 26 completed projects. (MCW)

  13. 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…

  14. 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.

  15. Monitoring of Irradiated Food Products Marketed in Italy and Evaluation of Electron Spin Resonance Signal Sensitivity of Experimentally Irradiated Fish Scales

    PubMed Central

    Carosielli, Leonardo; Mangiacotti, Michele; Chiaravalle, Eugenio; Smaldone, Giorgio; Anastasio, Aniello

    2014-01-01

    Many countries, in order to authorise the use of food irradiation, claim the availability of methods to detect the occurred treatment in addition to the respect of safe use of this technology. Among physical methods, the electron spin resonance (ESR) measuring the number of free radicals that are formed during irradiation can be applied only to those foods with cellulose, a crystalline or bone structure, in which free radicals have a shelf life greater than irradiated product. The aim of this study was to highlight an irradiation treatment in European and extra-European foods marketed in Southern Italy by the means of ESR technique. Furthermore, in order to optimise the preparation procedures the efficacy of the above mentioned method in fish scales experimentally irradiated has been evaluated. From February to September 2012, a total number of 83 samples of food products of animal and plant origin were taken at the border inspection post and at retail market and finally analysed. At the same time, the scales of grouper and barracuda have been experimentally irradiated at 0.5 kGy and were subsequently analysed using ESR. Results showed 5 frog legs out of 83 samples positive for treatment and confirm the applicability of ESR also for fish scales. PMID:27800329

  16. Food and grain preservation through irradiation. January 1970-January 1988 (citations from the NTIS data base). Report for January 1970-January 1988

    SciTech Connect

    Not Available

    1988-01-01

    This bibliography contains citations concerning the principles, methods, and results of using ionized irradiation to preserve grains and foods through reduction of spoilage and infestation. The citations cover irradiation chemistry as it affects food wholesomeness, nutrition, and changes in food value. Irradiation methods include sources of irradiation, primarily gamma rays, and dosage for specific foods. Many articles reference public health and safety, studies of effect of irradiated food on laboratory animals, and associated standards and legislation. (This updated bibliography contains 325 citations, 35 of which are new entries to the previous edition.)

  17. Radiological safety of food irradiation with high energy X-rays: theoretical expectations and experimental evidence

    NASA Astrophysics Data System (ADS)

    Grégoire, O.; Cleland, M. R.; Mittendorfer, J.; Dababneh, S.; Ehlermann, D. A. E.; Fan, X.; Käppeler, F.; Logar, J.; Meissner, J.; Mullier, B.; Stichelbaut, F.; Thayer, D. W.

    2003-06-01

    The radiological safety of red meat irradiated with 7.5 MeV X-rays (bremsstrahlung) has been investigated theoretically and verified by dedicated experiments. Samples of meat and meat ash were located in a large volume of fresh meat at the position of the highest photoneutron fluence and irradiated to an X-ray dose of 15 kGy, twice the maximum dose allowed by the US FDA for meat irradiation. In order to evaluate the safety of treatment with any kind of electron accelerators, two experiments have been performed with different accelerators delivering electrons with a narrow and a broad energy spread. The measured activities and theoretical estimates are of the same order of magnitude. An evaluation of the corresponding radiation exposure from ingestion of the irradiated product has been compared to natural background radiation. The paper concludes that the risk to individuals from intake of food irradiated with X-rays from 7.5 MeV electrons, even with a broad energy spectrum, would be trivial.

  18. [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.

  19. 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.…

  20. 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.…

  1. The FDA's program for monitoring radionuclides in food

    SciTech Connect

    Baratta, E.J. )

    1992-01-01

    The US Food and Drug Administration (FDA) modified its food-monitoring program in 1973 to include radioactive isotopes. There was concern at this time about the possibility of food contamination by effluents from nuclear power plants, some above-ground weapons testing by nonsignatory powers, and increased use of medical and commercial radioactive materials. The FDA decided, therefore, that a radioanalytical capability must be maintained to detect any upward trend of radioactive contamination in food. This capability would also allow the FDA to respond to any incidents that might occur in order to protect the US food supply. This program is located at the FDA's Winchester Engineering and Analytical Center, Winchester, Massachusetts.

  2. 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…

  3. Vocational Gerontology Program. Food Services for the Aged.

    ERIC Educational Resources Information Center

    Clark County School District, Las Vegas, NV.

    A project was proposed to expand the gerontology program at Rancho High School (Las Vegas, Nevada) into the area of food services for the aged. Development of a course in food services for the elderly would meet the students' needs for field experiences and entry-level job skills. Objectives of the proposed program included the following: (1)…

  4. 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…

  5. The School Administrator and the Food Service Program.

    ERIC Educational Resources Information Center

    Perryman, John N.

    The aim of this publication is to offer information that will assist the elementary school principal in the establishment or improvement of a school lunch program. The material focuses on the necessary ingredients of an effective school food service, the necessity of nutrition education as a part of a food service program, and the importance of…

  6. 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…

  7. School Food Program Needs: State School Food Service Directors' Response. A Working Paper.

    ERIC Educational Resources Information Center

    Congress of the U.S., Washington, DC. Senate Select Committee on Nutrition and Human Needs.

    Recent increases in the cost of food and labor, while affecting individual families across the Nation, are also affecting food programs supported by the Federal Government. In response to concerns regarding the impact of these increases on the School Lunch Programs, particularly, the Chairman and Ranking Minority Member of this Select Committee…

  8. 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.

  9. [Food assistance programs in Mexico, coverage and targeting].

    PubMed

    Morales-Ruán, Ma del Carmen; Shamah-Levy, Teresa; Mundo-Rosas, Verónica; Cuevas-Nasu, Lucía; Romero-Martínez, Martín; Villalpando, Salvador; Rivera-Dommarco, Juan Ángel

    2013-01-01

    To describe the distribution of social food assistance programs in Mexico. Information about 36 150 households from the National Health and Nutrition Survey (ENSANUT 2012) was included. The distribution of the social assistance food programs by characteristics as rural/urban locality, country region, ethnicity, socioeconomic level and nutritional status was observed. At the national level, food assistance programs with the greater coverage are Oportunidades (reaching 18.8% of the population), Liconsa (milk distribution, 9.7%) and School Breakfasts (12.2%). The program that assists in the best way the target population is Oportunidades, where 75% of its beneficiaries belong to the "low" and "lower" socioeconomic levels, in contrast to Liconsa and School Breakfasts programs, where only 42% and 55% of the beneficiaries are in such levels, respectively. Current focus and application of the food assistance programs must be adjusted under the perspective of wellness, health and nutrition of the children population.

  10. International Food Aid Programs: Background and Issues

    DTIC Science & Technology

    2010-02-03

    such as the World Food Programme (WFP). In FY2009, USDA provided over 280,000 metric tons of U.S. commodities (including wheat , wheat flour , soybean...Trust was originally authorized by the Agricultural Act of 1980 (P.L. 96-494) as the Food Security Wheat Reserve, but was later reauthorized and...Security Commodity Reserve established in the 1996 farm bill and its predecessor, the Food Security Wheat Reserve, originally authorized by the

  11. 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.

  12. EPR as an analytical tool in assessing the mineral nutrients and irradiated food products-vegetables

    NASA Astrophysics Data System (ADS)

    Prasuna, C. P. Lakshmi; Chakradhar, R. P. S.; Rao, J. L.; Gopal, N. O.

    2008-12-01

    EPR spectral investigations of some commonly available vegetables in south India, which are of global importance like Daucus carota (carrot), Cyamopsis tetragonoloba (cluster beans), Coccinia indica (little gourd) and Beta vulgaris (beet root) have been carried out. In all the vegetable samples a free radical corresponding to cellulose radical is observed. Almost all the samples under investigation exhibit Mn ions in different oxidation states. The temperature variation EPR studies are done and are discussed in view of the paramagnetic oxidation states. The radiation-induced defects have also been assessed by using the EPR spectra of such irradiated food products.

  13. Reactor Materials Program: Mechanical properties of irradiated Types 304 and 304L stainless steel weldment components

    SciTech Connect

    Sindelar, R.L.; Caskey, G.R. Jr.

    1991-12-01

    The vessels (reactor tanks) of the Savannah River Site nuclear production reactors constructed in the 1950`s are comprised of Type 304 stainless steel with Type 308 stainless steel weld filler. Irradiation exposure to the reactor tank sidewalls through reactor operation has caused a change in the mechanical properties of these materials. A database of as-irradiated mechanical properties for site-specific materials and irradiation conditions has been produced for reactor tank structural analyses and to quantify the effects of radiation-induced materials degradation for evaluating reactor service life. The data has been collected from the SRL Reactor Materials Program (RMP) irradiations and testing of archival stainless steel weldment components and from previous SRL programs to measure properties of irradiated reactor Thermal Shield weldments and reactor tank (R-tank) sidewall material. Irradiation programs of the RMP are designed to quantify mechanical properties at tank operating temperatures following irradiation to present and future tank wall maximum exposure conditions. The exposure conditions are characterized in terms of fast neutron fluence (E{sub n} > 0.1 MeV) and displacements per atom (dpa){sup 3}. Tensile properties, Charpy-V notch toughness, and elastic-plastic fracture toughness were measured for base, weld, and weld heat-affected zone (HAZ) weldment components from archival piping specimens following a Screening Irradiation in the University of Buffalo Reactor (UBR) and following a Full-Term Irradiation in the High Flux Isotope Reactor (HFIR).

  14. Reactor Materials Program: Mechanical properties of irradiated Types 304 and 304L stainless steel weldment components

    SciTech Connect

    Sindelar, R.L.; Caskey, G.R. Jr.

    1991-12-01

    The vessels (reactor tanks) of the Savannah River Site nuclear production reactors constructed in the 1950's are comprised of Type 304 stainless steel with Type 308 stainless steel weld filler. Irradiation exposure to the reactor tank sidewalls through reactor operation has caused a change in the mechanical properties of these materials. A database of as-irradiated mechanical properties for site-specific materials and irradiation conditions has been produced for reactor tank structural analyses and to quantify the effects of radiation-induced materials degradation for evaluating reactor service life. The data has been collected from the SRL Reactor Materials Program (RMP) irradiations and testing of archival stainless steel weldment components and from previous SRL programs to measure properties of irradiated reactor Thermal Shield weldments and reactor tank (R-tank) sidewall material. Irradiation programs of the RMP are designed to quantify mechanical properties at tank operating temperatures following irradiation to present and future tank wall maximum exposure conditions. The exposure conditions are characterized in terms of fast neutron fluence (E{sub n} > 0.1 MeV) and displacements per atom (dpa){sup 3}. Tensile properties, Charpy-V notch toughness, and elastic-plastic fracture toughness were measured for base, weld, and weld heat-affected zone (HAZ) weldment components from archival piping specimens following a Screening Irradiation in the University of Buffalo Reactor (UBR) and following a Full-Term Irradiation in the High Flux Isotope Reactor (HFIR).

  15. Heavy-section steel irradiation program. Progress report, October 1994--March 1995

    SciTech Connect

    Corwin, W.R.

    1995-10-01

    This document is the October 1994-March 1995 Progress Report for the Heavy Section Steel Irradiation Program. The report contains a summary of activities in each of the 14 tasks of the HSSI Program, including: (1) Program management, (2) Fracture toughness shifts in high-copper weldments, (3) Fracture toughness shifts in low upper-shelf welds, (4) Irradiation effects in a commercial low upper-shelf weld, (5) Irradiation effects on weld heat-affected zone and plate materials, (6) Annealing effects in low upper-shelf welds, (7) Microstructural analysis of radiation effects, (8) In-service irradiated and aged material evaluations, (9) Japanese power development reactor vessel steel examination, (10) fracture toughness curve shift method, (11) Special technical assistance, (12) Technical assistance for JCCCNRS, (13) Correlation monitor materials, and (14) Test reactor irradiation coordination. Selected papers have been indexed separately for inclusion in the Energy Science and Technology Database.

  16. Sustaining Our Nation's Seniors through Federal Food and Nutrition Programs.

    PubMed

    Gergerich, Erika; Shobe, Marcia; Christy, Kameri

    2015-01-01

    Food insecurity is a pressing issue in the United States where one in six people suffer from hunger. The older adult population faces unique challenges to receiving adequate nutrition. The federal government currently employs four food and nutrition programs that target the senior population in an effort to address their specific needs. These are the Congregate Meals and Home Delivered Meals Programs (provided through the Older Americans Act), and the Senior Farmers' Market Nutrition Program and Child and Adult Care Food Program (provided by the United States Department of Agriculture). As the older adult population continues to grow, it will be important to evaluate and improve these programs and the social policies related to them. This manuscript describes each policy in depth, considers economic and political elements that have shaped each policy, describes the level of program success, and offers suggestions for future research and program development.

  17. Do the School Nutrition Programs Supplement Household Food Expenditures?

    ERIC Educational Resources Information Center

    Long, Sharon K.

    1991-01-01

    Data from the National Evaluation of School Nutrition Programs (a sample of 5,977 students) were used to develop estimates that somewhat less than half of each additional dollar of National School Lunch Program benefits is used by households to supplement food expenditures, and all of each additional dollar of School Breakfast Program benefits is…

  18. Do the School Nutrition Programs Supplement Household Food Expenditures?

    ERIC Educational Resources Information Center

    Long, Sharon K.

    1991-01-01

    Data from the National Evaluation of School Nutrition Programs (a sample of 5,977 students) were used to develop estimates that somewhat less than half of each additional dollar of National School Lunch Program benefits is used by households to supplement food expenditures, and all of each additional dollar of School Breakfast Program benefits is…

  19. 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

    ... 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 lieu of donated foods, to be...

  20. 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

    ... 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 lieu of donated foods, to be...

  1. 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

    ... 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 lieu of donated foods, to be...

  2. 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

    ... 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 lieu of donated foods, to be...

  3. 76 FR 3080 - Agency Information Collection Activities: Proposed Collection; Comment Request-Food Programs...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-01-19

    ... nutrition assistance programs. Its mission is to increase food security and reduce hunger in partnership...: mainly program evaluation, planning, audits, funding, research, regulatory compliance, and general... Request--Food Programs Reporting System AGENCY: Food and Nutrition Service (FNS), USDA. ACTION:...

  4. 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.

  5. Food Program: Army Troop Issue Subsistence Activity Operating Policies

    DTIC Science & Technology

    1993-01-04

    e r requirements. Semi-perishable subsistence Foods which do not spoil or deteriorate rap- idly (such as canned, dried, dehydrated , and o t h e r i t...Army Regulation 30–18 Food Program Army Troop Issue Subsistence Activity Operating Policies Headquarters Department of the Army Washington, DC 4...Self Service Accessory Food and Condiment Centers. o The use of DA Form 1687 (Notice of Delegation of Authority-Receipt for Supplies) for ordering and

  6. 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.

  7. 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.

  8. 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…

  9. 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…

  10. 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…

  11. 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…

  12. 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

  13. 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

  14. Food 21: a research program looking for measures and tools to increase food chain sustainability.

    PubMed

    Andersson, Rune; Algers, Bo; Bergström, Lars; Lundström, Kerstin; Nybrant, Thomas; Sjödén, Per-Olow

    2005-06-01

    Food 21, an interdisciplinary research program encompassing the whole agro-food chain, was conducted in Sweden during 1997-2004. The challenges undertaken were to come up with environmental tools and solutions to existing nonsustainable practices along the entire food chain. This required close collaboration between the scientists and the food chain stakeholders. A set of goals characterizing sustainable food production is presented in this paper. Synthesis and systems analysis were the main tools used to analyze the sustainability of proposed changes. In this introduction we give an overview of the Food 21 concept and highlight some results. For example, we found that organic farming and organic products were not in general superior to conventional products and practices with respect to environmental impact and product quality. We also summarize the management experiences in this article, since we consider them to be rather unique and since they contributed to the overall success of the program.

  15. 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

  16. Welfare Reform and Older Immigrants: Food Stamp Program Participation and Food Insecurity

    ERIC Educational Resources Information Center

    Nam, Yunju; Jung, Hyo Jin

    2008-01-01

    Purpose: The welfare reform bill of 1996 severely constrained noncitizens' eligibility for the Food Stamp Program (FSP). This study examined the effects of eligibility restrictions on older immigrants' FSP participation and food insecurity. We paid special attention to household composition and household eligibility as well as older immigrants'…

  17. Welfare Reform and Older Immigrants: Food Stamp Program Participation and Food Insecurity

    ERIC Educational Resources Information Center

    Nam, Yunju; Jung, Hyo Jin

    2008-01-01

    Purpose: The welfare reform bill of 1996 severely constrained noncitizens' eligibility for the Food Stamp Program (FSP). This study examined the effects of eligibility restrictions on older immigrants' FSP participation and food insecurity. We paid special attention to household composition and household eligibility as well as older immigrants'…

  18. Development of sample handling procedures for foods under USDA's National Food and Nutrient Analysis Program

    USDA-ARS?s Scientific Manuscript database

    The National Food and Nutrient Analysis Program (NFNAP) was implemented in 1997 to update and improve the quality of food composition data maintained in the United States Department of Agriculture (USDA) National Nutrient Database for Standard Reference. NFNAP was designed to sample and analyze fre...

  19. Agriculture and Food Processes Branch program summary document

    SciTech Connect

    1980-06-01

    The work of the Agriculture and Food Processes Branch within the US DOE's Office of Industrial Programs is discussed and reviewed. The Branch is responsible for assisting the food and agricultural sectors of the economy in increasing their energy efficiency by cost sharing with industry the development and demonstration of technologies industry by itself would not develop because of a greater than normal risk factor, but have significant energy conservation benefits. This task is made more difficult by the diversity of agriculture and the food industry. The focus of the program is now on the development and demonstration of energy conservation technology in high energy use industry sectors and agricultural functions (e.g., sugar processing, meat processing, irrigation, and crop drying, high energy use functions common to many sectors of the food industry (e.g., refrigeration, drying, and evaporation), and innovative concepts (e.g., energy integrated farm systems. Specific projects within the program are summarized. (LCL)

  20. 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.

  1. Heavy-Section Steel Irradiation Program. Volume 5, No. 2, Progress report, April 1994--September 1994.

    SciTech Connect

    Corwin, W.R.

    1995-07-01

    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 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 14 tasks: (1) program management, (2) fracture toughness curve shift in high-copper weldments (Series 5 and 6), (3) K{sub lc} and K{sub la} curve shifts in low upper-shelf (LUS) welds (Series 8), (4) irradiation effects in a commercial LUS weld (Series 10), (5) irradiation effects on weld heat-affected zone and plate materials (Series 11), (6) annealing effects in LUS welds (Series 9), (7) microstructural and microfracture analysis of irradiation effects, (8) in-service irradiated and aged material evaluations, (9) Japan Power Development Reactor (JPDR) steel examination, (10) fracture toughness curve shift method, (11) special technical assistance, (12) technical assistance for Joint Coordinating Committee on Civilian Nuclear Reactor Safety (JCCCNRS) Working Groups 3 and 12, (13) correlation monitor materials, and (14) test reactor coordination. Progress on each task is reported.

  2. 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;…

  3. 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;…

  4. Ways to Improve Your School Food Services Program.

    ERIC Educational Resources Information Center

    Fredrick, Len

    The speaker describes the fast food operation he has implemented in his school district. The program has increased the number of lunches served, reduced costs to the students, eliminated waste, shows a surplus, and meets federal standards for Type A lunches. The program features special sandwiches, milkshakes, and fries. (IRT)

  5. Food Program: The Army Field Feeding System

    DTIC Science & Technology

    1990-09-24

    regulation establishes policies and procedures for the Army Field Feeding System. This regulation is applicable to Active Army and Reserve Component...planners while training in a field environment. It further provides operating and reporting procedures for field kitchens, supply activities , and Troop...Issue Subsistence Activities . This regulation supersedes subsistence supply and food service policy and procedures for the Field Ration Issue System(FRIS

  6. [Thirty Years of Health Surveillance of Foods in Barcelona: The "ICSA" Food Quality Research Program].

    PubMed

    Fontcuberta-Famadas, Mireia; Rodellar-Torras, Santiago; Portaña-Tudela, Samuel; Durán-Neira, Julia

    2015-01-01

    The Food Health Quality Research Program (Investigación de la Calidad Sanitaria de los Alimentos [ICSA]) of the Public Health Agency of Barcelona (Agencia de Salud Pública de Barcelona [ASPB]) was initiated in 1984 to carry out surveillance of certain chemical and microbiological parameters related to the sanitary and safety of foods sold in the city. The present article analyzes the importance of health surveillance and provides details of the uses of the ICSA program. The main aim of this program is to evaluate whether marketed foods comply with the absence and/or established tolerance levels of specific parameters. Nevertheless, the program is able to incorporate or suppress parameters or foods that pose emerging dangers or interests not represented in current legislation. Besides, the program not only obtains a view of the parameters studied at a specific time period in each report, but also accumulates data over time, allowing risk assessment, calculation of dietary intake of contaminants, analysis of tendencies, and evaluation of the effectiveness of regulations to reduce contaminants. The program can also help in the planning of food control programs. The information obtained is disseminated nationally and internationally and is included in dossiers of contaminants issued by national and European health agencies. This demonstrates that a locally-developed surveillance system can have a wider scope and broader objectives and can provide useful information for managers, administrations, economic operators and consumers.

  7. [Quality of food: perceptions of 'Bolsa Familia' program participants].

    PubMed

    Uchimura, Kátia Yumi; Bosi, Maria Lúcia Magalhães; Lima, Flávia Emília Leite de; Dobrykopf, Vanessa França

    2012-03-01

    This study deals with perceptions of beneficiaries of the 'Bolsa Familia' Program, in Curitiba, southern Brazil, about their feeding habits. To understand the perceptions of participants of the 'Bolsa Família' Program on the quality of their food. A qualitative study based on the critical-interpretive tradition, which used individual interviews as a technique for gathering empirical data from the informants. The study included 38 individuals, members of families included in the program. The discursive content was recorded on digital media and, thereafter, transcribed and analyzed. After categorization, three main themes emerged: a description of food, quality of food, and feelings and experiences of individuals enrolled in the program. the acknowledgement of social vulnerability and consequent feeding habit insecurity to which such groups are subject was the main finding, as well as feelings of resignation.

  8. 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.

  9. 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

  10. Heavy-section steel irradiation program. Progress report, October 1992--March 1993

    SciTech Connect

    Corwin, W.R.

    1998-04-01

    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. The RPV is one of only two more safety-related components 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 RPV`s fracture resistance that occurs during service. For this reason, the Heavy-Section Steel Irradiation (HSSI) Program has been established at Oak Ridge National Laboratory (ORNL) under sponsorship of the Nuclear Regulatory Commission (NRC). The primary goal of this major safety program is to provide a thorough, quantitative assessment of the effects of neutron irradiation on the material behavior (in particular, the fracture toughness properties) of typical pressure-vessel steels as they relate to light-water-reactor pressure-vessel integrity. The program centers on experimental assessments of irradiation-induced embrittlement (including the completion of certain irradiation studies previously conducted by the Heavy-Section Steel Technology Program) augmented by detailed examinations and modeling of the accompanying microstructural changes. 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.

  11. 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.

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

    PubMed

    Hilmers, Angela; Chen, Tzu-An; Cullen, Karen W

    2014-01-01

    To explore 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. Cross-sectional. Three cities in Texas. Seven hundred seven Mexican-American women (26-44 years). Demographics, anthropometrics, acculturation, and food security status were obtained using validated measures. Dietary intake was assessed by a 24-hour dietary food record. Logistic regression was used to examine the association between individual and household characteristics on food security status. One-way analysis of covariance tested the association between food security status and dietary intake after adjusting for socio-demographic variables, acculturation, body mass index, participation in federal food assistance programs, and energy intake. About 77% of food-insecure women participated in at least one federal food assistance program. Each additional child in the household increased the odds of being food insecure by 25%. A higher proportion of obese women was found in the food-insecure group. No significant differences in dietary intake were found by food security status. Food insecurity did not negatively influence dietary intake independently of women's participation in federal food assistance programs. Food security did not ensure consumption of nutritionally adequate foods. Educational and food assistance programs need to be optimized to facilitate enrollment and improve the nutritional status of this ethnic group, food secure or not.

  13. 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,…

  14. 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…

  15. 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

  16. 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.

  17. 78 FR 52899 - Supplemental Nutrition Assistance Program (SNAP) Enhancing Retail Food Store Eligibility...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-08-27

    ... Food and Nutrition Service Supplemental Nutrition Assistance Program (SNAP) Enhancing Retail Food Store Eligibility--Listening Sessions AGENCY: Food and Nutrition Service (FNS), USDA. ACTION: Notice. SUMMARY: This... regarding Supplemental Nutrition Assistance Program (SNAP) retailer eligibility requirements (78 FR 51136...

  18. 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

  19. 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

    ..., and Handling of Animal Feed and Pet Food; Electron Beam and X-Ray Sources for Irradiation of Poultry... generated from machine sources at energy levels not to exceed 10 million electron volts (MeV); (3) X-rays... this chapter; or (4) X-rays generated from machine sources using tantalum or gold as the target...

  20. 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

  1. 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.

  2. Heavy-Section Steel Irradiation Program: Volume 3, Progress report, October 1991--September 1992

    SciTech Connect

    Corwin, W.R.

    1995-02-01

    The primary goal of the Heavy-Section Steel Irradiation Program is 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 reactor pressure-vessel 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 10 tasks: (1) program management, (2) K{sub Ic} curve shift in high-copper welds, (3) K{sub Ia} curve shift in high-copper welds, (4) irradiation effects on cladding, (5) K{sub Ic} and K{sub Ia} curve shifts in low upper-shelf welds, (6) irradiation effects in a commercial low upper-shelf weld, (7) microstructural analysis of irradiation effects, (8) in-service aged material evaluations, (9) correlation monitor materials, and (10) special technical assistance. This report provides an overview of the activities within each of these tasks from October 1991 to September 1992.

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

    SciTech Connect

    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 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. 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.

  4. 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

  5. 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.

  6. [Conditional cash transfer programs and food and nutrition security].

    PubMed

    Burlandy, Luciene

    2007-01-01

    This paper analyses the relationship between Conditional Cash Transfer (CCT) programs and Food and Nutrition Security (FNS), based on a review of the literature. CCT programs spur outlays on food, particularly in dynamic markets, as well as investments in other goods affecting the nutritional wellbeing of families, including demands for healthcare and education. However, the impact on children's nutritional status and early childhood growth is not clear, as other factors also affect this process, such as: the availability of public services (healthcare; education; sanitation) and the costs of accessing them; duration of the programs; transfer amounts; family sizes and intra-family rules for allocating resources. The program implementation process also warrants analysis, as this may have positive or negative effects on values, social relationships and practices that may deepen poverty and undermine food and nutrition security. As it is vital to integrate CCT programs with other projects in order to ensure their impact on FNS, Brazil's National Food and Nutrition Security Council plays a strategic role through integrated policy planning in this field.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.…

  12. 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.…

  13. 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

    ... Food and Nutrition Service Child and Adult Care Food Program: National Average Payment Rates, Day Care... Day Care Homes for the Period July 1, 2011 Through June 30, 2012 AGENCY: Food and Nutrition Service...-risk afterschool care centers, and adult day care centers; the food service payment rates for meals...

  14. 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

    ... Food and Nutrition Service Child and Adult Care Food Program: National Average Payment Rates, Day Care... Day Care Homes for the Period July 1, 2013 Through June 30, 2014 AGENCY: Food and Nutrition Service...-risk afterschool care centers, and adult day care centers; the food service payment rates for meals...

  15. 75 FR 41793 - Child and Adult Care Food Program: National Average Payment Rates, Day Care Home Food Service...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-07-19

    ... Food and Nutrition Service Child and Adult Care Food Program: National Average Payment Rates, Day Care... Day Care Homes for the Period July 1, 2010 Through June 30, 2011 AGENCY: Food and Nutrition Service...-risk afterschool care centers, and adult day care centers; the food service payment rates for meals...

  16. 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…

  17. 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…

  18. Financing the School Food Service Program at the State Level.

    ERIC Educational Resources Information Center

    Flanagan, Thelma G.

    The need for a school food service was recognized at the beginning of the 20th century. Since then, many such programs, some adequate and some inadequate, have been initiated. There has, however, always been the problem of inadequate financing to provide lunches for a full day's nourishment and sufficiently inexpensive for every student. In most…

  19. Food Consumption and Nutrition Evaluation: The National School Lunch Program.

    ERIC Educational Resources Information Center

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

    The purpose of this study of food consumption in the National School Lunch Program (NSLP) was to: (1) conduct a comprehensive review of literature on plate waste in school foodservice and other institutional foodservice facilities, (2) report the results of a pilot study designed to determine the degree of plate waste in the NSLP and its…

  20. Food Service Supervisor. 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 for use in training future food service supervisors. The first unit provides an overview of the field of dietetics. Addressed next are various aspects of nutrition and diet therapy as well as the functions and sources of nutrients,…

  1. 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…

  2. Annual Statistical Review, Food and Nutrition Programs, Fiscal Year 1976. Preliminary Report.

    ERIC Educational Resources Information Center

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

    This preliminary review and analysis of Food and Nutrition Service (FNS) programs covers their activities during the fiscal year 1976. It is divided into two major program areas, Family Food Assistance and Child Nutrition. The Food and Nutrition Service was established in August 1969 to concentrate on the administration of Federal food programs.…

  3. Dose-Dependent Onset of Regenerative Program in Neutron Irradiated Mouse Skin

    PubMed Central

    Artibani, Mara; Kobos, Katarzyna; Colautti, Paolo; Negri, Rodolfo; Amendola, Roberto

    2011-01-01

    Background Tissue response to irradiation is not easily recapitulated by cell culture studies. The objective of this investigation was to characterize, the transcriptional response and the onset of regenerative processes in mouse skin irradiated with different doses of fast neutrons. Methodology/Principal Findings To monitor general response to irradiation and individual animal to animal variation, we performed gene and protein expression analysis with both pooled and individual mouse samples. A high-throughput gene expression analysis, by DNA oligonucleotide microarray was done with three months old C57Bl/6 mice irradiated with 0.2 and 1 Gy of mono-energetic 14 MeV neutron compared to sham irradiated controls. The results on 440 irradiation modulated genes, partially validated by quantitative real time RT-PCR, showed a dose-dependent up-regulation of a sub-class of keratin and keratin associated proteins, and members of the S100 family of Ca2+-binding proteins. Immunohistochemistry confirmed mRNA expression data enabled mapping of protein expression. Interestingly, proteins up-regulated in thickening epidermis: keratin 6 and S100A8 showed the most significant up-regulation and the least mouse-to-mouse variation following 0.2 Gy irradiation, in a concerted effort toward skin tissue regeneration. Conversely, mice irradiated at 1 Gy showed most evidence of apoptosis (Caspase-3 and TUNEL staining) and most 8-oxo-G accumulation at 24 h post-irradiation. Moreover, no cell proliferation accompanied 1 Gy exposure as shown by Ki67 immunohistochemistry. Conclusions/Significance The dose-dependent differential gene expression at the tissue level following in vivo exposure to neutron radiation is reminiscent of the onset of re-epithelialization and wound healing and depends on the proportion of cells carrying multiple chromosomal lesions in the entire tissue. Thus, this study presents in vivo evidence of a skin regenerative program exerted independently from DNA repair

  4. An overview of the PIREX Proton Irradiation facility and its research program

    SciTech Connect

    Victoria, M.; Gavillet, D.

    1995-10-01

    The main design characteristics of PIREX (Proton Irradiation Experiment) are described. The facility is installed in the 590 MeV proton beam of the PSI accelerator system. Its main task is the irradiation and testing of fusion reactor candidate materials. Protons of this energy produce simultaneously in the target material displacement damage and impurities, amongst them helium. They can therefore simulate possible synergistic effects between helium and damage that would result from irradiations with the fusion neutrons. The research program being developed includes studies on both materials of technological interest, such as martensitic stainless steels and Mo - based alloys and basic radiation damage research on pure metals. The facility is also being used for actinide transmutation studies, in the so called ATHENA experiment. The main directions of the research program are described and examples of present results are given.

  5. French laboratory proficiency testing program for food microbiology.

    PubMed

    Augustin, Jean-Christophe; Carlier, Vincent

    2002-01-01

    The proficiency testing program in food microbiology (Réseau d'Analyses et d'Echanges en Microbiologie des Aliments; RAEMA), created in 1988, currently includes 440 participating laboratories. The program establishes proficiency in detection of Salmonella and Listeria monocytogenes, as well as quantitation of aerobic microorganisms, Enterobacteriaceae, coliforms, Escherichia coli, Clostridium perfringens, coagulase-positive Staphylococcus, and Listeria monocytogenes. Twice a year, 5 test samples are sent to participants to assess their precision and trueness for enumeration and detection of microorganisms. Results show an increasing involvement of food microbiology laboratories in quality assurance programs and use of standard and validated analytical methods. However, the percentage of laboratories obtaining questionable and unsatisfactory microbiological results remains relatively constant.

  6. 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...

  7. Heavy-section steel irradiation program. Semiannual progress report, September 1993--March 1994

    SciTech Connect

    Corwin, W.R.

    1995-04-01

    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. The RPV is the only component in the primary pressure boundary for which, if it should rupture, the engineering safety systems cannot assure protection from core damage. It is therefore imperative to understand and be able to predict the capabilities and limitations of the integrity inherent in the RPV. In particular, ft is vital to fully understand the degree of irradiation-induced degradation of the RPV`s fracture resistance that occurs during service. The Heavy-Section Steel (HSS) Irradiation Program has been established; its primary goal is 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. The program includes the direct continuation of irradiation studies previously conducted within the HSS Technology Program augmented by enhanced examinations of the accompanying microstructural changes. During this period, the report on the duplex-type crack-arrest specimen tests from Phase 11 of the K{sub la} program was issued, and final preparations for testing the large, irradiated crack-arrest specimens from the Italian Committee for Research and Development of Nuclear Energy and Alternative Energies were completed. Tests on undersize Charpy V-notch (CVN) energy specimens in the irradiated and annealed weld 73W were completed. The results are described in detail in a draft NUREG report. In addition, the ORNL investigation of the embrittlement of the High Flux Isotope RPV indicated that an unusually large ratio of the high-energy gamma-ray flux to fast-neutron flux is most likely responsible for the apparently accelerated embrittlement.

  8. School Food Program Needs--1975. State School Food Service Director's Response. A Working Paper.

    ERIC Educational Resources Information Center

    Congress of the U.S., Washington, DC. Senate Select Committee on Nutrition and Human Needs.

    State School Food Service Directors were sent telegram questionnaires on January 23, 1975, by the above Senate committee. The purpose of the questionnaire was (1) to determine the most pressing problems facing those who have responsibility for administering the School Lunch and Breakfast Programs; and (2) to gather recommendations for…

  9. 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.

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

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 10 Energy 2 2014-01-01 2014-01-01 false Physical Protection of Irradiated Reactor Fuel in Transit, Training Program Subject Schedule D Appendix D to Part 73 Energy NUCLEAR REGULATORY COMMISSION (CONTINUED... Irradiated Reactor Fuel in Transit, Training Program Subject Schedule Pursuant to the provision of § 73.37...

  11. 10 CFR Appendix D to Part 73 - Physical Protection of Irradiated Reactor Fuel in Transit, Training Program Subject Schedule

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 10 Energy 2 2013-01-01 2013-01-01 false Physical Protection of Irradiated Reactor Fuel in Transit, Training Program Subject Schedule D Appendix D to Part 73 Energy NUCLEAR REGULATORY COMMISSION (CONTINUED... Irradiated Reactor Fuel in Transit, Training Program Subject Schedule Pursuant to the provision of § 73.37...

  12. 7 CFR 250.65 - Food Distribution Program on Indian reservations.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 4 2012-01-01 2012-01-01 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...

  13. 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...

  14. 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...

  15. 7 CFR 250.65 - Food Distribution Program on Indian reservations.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 4 2014-01-01 2014-01-01 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...

  16. 7 CFR 250.65 - Food Distribution Program on Indian reservations.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 4 2013-01-01 2013-01-01 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...

  17. 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%.

  18. Effects of irradiation and sodium hypochlorite on the micro-organisms attached to a commercial food container.

    PubMed

    Byun, Myung Woo; Kim, Jang Ho; Kim, Dong Ho; Kim, Hyun Ju; Jo, Cheorun

    2007-08-01

    Biofilm formation on various surfaces is a well-known phenomenon and it has caused pollution, health, and safety hazards, and a substantial economic loss. The present study was to evaluate the bactericidal effects of sodium hypochlorite and gamma irradiation on Psudomonas aeruginosa, Listeria innocua, and Escherichia coli biofilm formed on polypropylene (PP), polyethylene (PET), and polycarbonate (PC), which are widely used as food container materials. The bacterial counts of all the micro-organisms tested in the bacterial suspension were decreased linearly by a gamma irradiation and 3 kGy of irradiation decreased the bacterial counts to below the detection limit (<10(1)cfu/ml). In sodium hypochlorite treated bacterial suspension only a 1 decimal point reduction in bacterial counts was observed until 100 ppm, beyond 100-400 ppm all micro-organisms tested were undetected. The microbial biofilms attached to PP, PE, and PC were very resistant to sodium hypochlorite, showing only 1-3 decimal point reductions even at 400 ppm of the total available chlorine level. In contrast, 3 kGy of gamma irradiation eliminated the micro-organisms attached to PP, PET, and PC with minor exceptions (P. aeruginosa attached to PE and Escherichia coli attached to PC). In conclusion, gamma irradiation was effective for reducing both the bacterial counts in the suspension and biofilms on PP, PET, and PC, while sodium hypochlorite was unable to eliminate the bacterial cells attached to PP, PET, and PC.

  19. Child Nutrition Programs: Child and Adult Care Food Program. Family Day Care Home Handbook.

    ERIC Educational Resources Information Center

    Oklahoma State Dept. of Education, Oklahoma City.

    This handbook details requirements for family day care homes in Oklahoma for providing child nutrition through the Child and Adult Care Food Program. The handbook includes contact information for state consultants. The basic responsibilities for sponsors of family day care home child nutrition programs are outlined, and the sponsoring organization…

  20. 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.

  1. The Food Stamp Program and Supplemental Security Income.

    PubMed

    Trenkamp, Brad; Wiseman, Michael

    2007-01-01

    The Food Stamp Program (FSP) and Supplemental Security Income (SSI) are important parts of national public assistance policy, and there is considerable overlap in the populations that the programs serve. About half of all SSI recipients reside in FSP recipient households. This article uses Social Security administrative data and the Food Stamp Quality Control samples for federal fiscal years 2001-2006 to study the prevalence of food stamp receipt among households with SSI recipients, the contribution of FSP to household income, and the importance of various FSP features in contributing to the well-being of recipient households. The prevalence of FSP participation among households that include SSI recipients is estimated to have grown steadily over the entire 2001-2006 period, rising from 47.4 percent in 2001 to 55.6 percent in 2006. This growth has occurred across all age groups of SSI recipients. The FSP contribution to household income has grown as well. In 2001, FSP increased the income of the households of SSI/FSP recipients by 13 percent; by 2006 the increase was 16.8 percent. Almost 80 percent of the food stamp recipient households that include SSI recipients receive increased benefits because of excess housing costs. In 2006, 44 percent of SSI recipients lived in households that did not receive food stamps. Given available information, it is difficult to gauge the FSP eligibility of nonparticipating households and, therefore, to assess the potential benefit of outreach efforts. Currently available measures of FSP take-up probably overstate participation among eligible households that include SSI recipients, and there is some evidence that enhanced state promotion of the FSP raises participation among households with SSI recipients. We conclude with recommendation for review and renewal of collaboration between the Food and Nutrition Service of the U.S. Department of Agriculture (the agency responsible for administering the FSP) and the Social Security

  2. [Assessment of lunch served in the Workers' Food Program, Brazil].

    PubMed

    Savio, Karin Eleonora Oliveira; Costa, Teresa Helena Macedo da; Miazaki, Edina; Schmitz, Bethsáida de Abreu Soares

    2005-04-01

    In the light of the Workers' Food Program (WFP) growth and its recent review of nutritional parameters regulations, the study aimed at evaluating food intake in WFP through dietary assessment of lunch served in the program and workers' nutritional status. A cross-sectional study was carried out in a representative sample of workers in Brasilia, Federal District, Brazil. A total of 1,044 subjects who had lunch at 52 food and nutrition units were evaluated. Social-economic and demographic data were collected as well as anthropometric measures for calculating the Body Mass Index. Food intake was assessed by dish weight and direct observation of dish composition. Of all subjects, 43% had excess weight, 33.7% were overweight and 9.3% were obese. Males were most affected. Median lunch energy intake was 515 kcal in women and 736 kcal in men. Median dietary fiber intake was 6.0 g among women and 8.3 g among men, and median cholesterol intake was over 90 mg among subjects with excess weight. The results indicate that the study population who is often seen as healthy is at nutritional risk. Workers in WFP should be targeted for health promotion strategies using especially nutritionists' skills as educators.

  3. THE DETERMINATION OF THE SUITABILITY OF ALUMINUM CONTAINERS FOR THE PACKAGING OF IRRADIATED FOODS

    DTIC Science & Technology

    tinplate cans, irradiated to dosage level of 5.0 megarads, and stored for one year at 77 and 100 F. Samples from the same lots of cans were thermal processed... tinplate variables performed satisfactorily for peaches, corn, tuna and green beans when irradiated or thermal processed. In the case of ham packed in...enameled tinplate cans, the irradiated samples were satisfactory while the thermal processed cans showed some loss of enamel adhesion peeling, blisters and

  4. Development of sample handling procedures for foods under USDA’s National Food and Nutrient Analysis Program

    PubMed Central

    Trainer, D.; Pehrsson, P.R.; Haytowitz, D.B.; Holden, J.M.; Phillips, K.M.; Rasor, A.S.; Conley, N.A.

    2010-01-01

    The National Food and Nutrient Analysis Program (NFNAP) was implemented in 1997 to update and improve the quality of food composition data maintained by the United States Department of Agriculture (USDA). NFNAP was designed to sample and analyze frequently consumed foods in the U.S. food supply using statistically rigorous sampling plans, established sample handling procedures, and qualified analytical laboratories. Methods for careful handling of food samples from acquisition to analysis were developed to ensure the integrity of the samples and subsequent generation of accurate nutrient values. The infrastructure of NFNAP, under which over 1500 foods have been sampled, mandates tested sample handling protocols for a wide variety of foods. The majority of these foods were categorized into several major areas: 1) frozen foods; 2) fresh produce and/or highly perishable foods requiring refrigeration; 3) fast foods and prepared foods; 4) shelf-stable foods; 5) specialized study and non-retail (point of production) foods; and 6) foods from remote areas (e.g. American Indian reservations). This paper describes the sample handling approaches, from the collection and receipt of the food items to the preparation of the analytical samples, with emphasis on the strategies developed for those foods. It provides a foundation for developing sample handling protocols of foods to be analyzed under NFNAP and for other researchers working on similar projects. PMID:21516233

  5. Food irradiation. Hearing before the Subcommittee on Health and the Environment of the Committee on Energy and Commerce, House of Representatives, One Hundredth Congress, First Session on H. R. 956, June 19, 1987

    SciTech Connect

    Not Available

    1988-01-01

    Government officials and representatives from health and food service groups were among those testifying on H.R. 956, the Food Irradiation Safety and Labeling Requirement Act of 1987. The area of most concern was to evaluate the actions of the Food and Drug Administration in approving the use of food irradiation technology and to discuss whether the FDA decision was the right one.

  6. 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.

  7. Knowledge, attitude, and practice of the use of irradiated meat among respondents to the FoodNet Population Survey in Connecticut and New York.

    PubMed

    Hoefer, Dina; Malone, Shauna; Frenzen, Paul; Marcus, Ruthanne; Scallan, Elaine; Zansky, Shelley

    2006-10-01

    Irradiation of fresh meat to control microbial pathogens received approval from the federal government in February 2000. Food irradiation is a useful, albeit underutilized, process that can help protect the public from foodborne illnesses. The objective of this study was to determine consumer knowledge, attitudes, and practices toward irradiated meat products. Data were obtained from a single-stage random-digit dialing telephone survey of residents of the Foodborne Diseases Active Surveillance Network (FoodNet) sites conducted in 2002 to 2003, which included supplemental questions about food safety and irradiated meat for residents of the Connecticut and New York sites. Thirty-seven percent of 3,104 respondents knew that irradiated fresh meat was available for purchase; however, only 2% found the product where they shopped. Knowledge of product availability was significantly influenced by whether a respondent lived in a county with one or more grocery stores operated by chain A, which had actively promoted the sale of irradiated fresh ground beef during the survey period. In a logistic regression model, after adjusting for other factors, respondents living in a county with chain A were more likely to know that irradiated products could be purchased than respondents living in other counties (odds ratio 2.0; 95% confidence interval 1.5 to 2.5). This finding suggests that public education efforts by an individual grocery store chain can have an important effect on knowledge of irradiated food.

  8. 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.

  9. Characterization and irradiation program: extended-burnup gadolina lead test assembly (Mark GdB)

    SciTech Connect

    Newman, L W

    1984-11-01

    This advanced fuel assembly uses a UO/sub 2/-Gd/sub 2/O/sub 3/ fuel burnable-absorber mixture along with other state-of-the-art fuel performance and uranium utilization-enhancing design features that include annular pellets, annealed guide tubes, Zircaloy intermediate grids, and a removable upper end fitting. Goal of the program is to extend the burnup of pressurized water reactor fuel assemblies to 50,000 MWd/mtU batch average burnup. To achieve this goal, five lead test assemblies have been designed, manufactured, characterized, and inserted for irradiation in Oconee Unit 1 cycle 8. One lead test assembly will receive 13,989 MWd/mtU burnup by its discharge at the end of cycle 8. Three of the four remaining lead test assemblies will receive approximately 45,000 MWd/mtU burnup by their discharge at the end of cycle 10. The fourth lead test assembly will receive approximately 58,000 MWd/mtU before being discharged at the end of cycle 11. The lead test assemblies and their constituent components have been extensively characterized to acquire a beginning-of-life data base to compare with future post-irradiation examination results and thereby determine the irradiation performance of the assemblies and their components. This report contains a description of the lead test assemblies and the pre-irradiation characterization data. Also, the plans for irradiating and examining these assemblies are discussed.

  10. Tips on Food Purchasing: Ideas for Instructors of Consumer-Homemaking Programs.

    ERIC Educational Resources Information Center

    New York State Education Dept., Albany. Bureau of Continuing Education Curriculum Development.

    The document is a learning package on purchasing food, designed for use by instructors in adult consumer-homemaking programs. The target population is adults in socioeconomically disadvantaged inner city and rural areas. The four units are: shopping tips for food, labels for food, grades of food, and brands for food. The units may be used together…

  11. 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…

  12. USDA’s National Food and Nutrient Analysis Program: Analytical Quality Control Procedures for Food Composition Research

    USDA-ARS?s Scientific Manuscript database

    Representative food samples collected under the United States Department of Agriculture's (USDA) National Food and Nutrient Analysis Program (NFNAP) are analyzed for composition of nutrients and other bioactive components. Standard procedures have been developed to describe how these primary food s...

  13. 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…

  14. 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…

  15. Food Production, Management, and Services Programs. Food Service Worker. Performance Objectives and Criterion-Referenced Test Items.

    ERIC Educational Resources Information Center

    Missouri Univ., Columbia. Instructional Materials Lab.

    To assist instructors in implementing Missouri's Vocational Instructional Management System into the Food Production, Management, and Services Programs, this guide sets forth the competencies identified and validated by occupational food service instructors and personnel from the food service industry. A minimum of two performance objectives per…

  16. 7 CFR 250.64 - Food Distribution Program in the Trust Territory of the Pacific Islands.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 4 2012-01-01 2012-01-01 false Food Distribution Program in the Trust Territory of... ITS JURISDICTION Household Programs § 250.64 Food Distribution Program in the Trust Territory of the... fair hearing to households whose claims for food assistance under the plan are denied or are not...

  17. 7 CFR 250.64 - Food Distribution Program in the Trust Territory of the Pacific Islands.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 4 2011-01-01 2011-01-01 false Food Distribution Program in the Trust Territory of... ITS JURISDICTION Household Programs § 250.64 Food Distribution Program in the Trust Territory of the... fair hearing to households whose claims for food assistance under the plan are denied or are not...

  18. 7 CFR 250.64 - Food Distribution Program in the Trust Territory of the Pacific Islands.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 4 2013-01-01 2013-01-01 false Food Distribution Program in the Trust Territory of... ITS JURISDICTION Household Programs § 250.64 Food Distribution Program in the Trust Territory of the... fair hearing to households whose claims for food assistance under the plan are denied or are not...

  19. 7 CFR 250.64 - Food Distribution Program in the Trust Territory of the Pacific Islands.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 4 2014-01-01 2014-01-01 false Food Distribution Program in the Trust Territory of... ITS JURISDICTION Household Programs § 250.64 Food Distribution Program in the Trust Territory of the... fair hearing to households whose claims for food assistance under the plan are denied or are not...

  20. 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.

  1. 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.

  2. Food Insecurity and Cardiovascular Health in Pregnant Women: Results From the Food for Families Program, Chelsea, Massachusetts, 2013–2015

    PubMed Central

    Morales, Mary E.; Epstein, Michael H.; Marable, Danelle E.; Oo, Sarah A.

    2016-01-01

    Background Food insecurity, uncertainty about the ability to acquire adequate food, is associated with cardiometabolic disease in pregnant women. Whether food insecurity interventions improve cardiometabolic health is unknown. Methods We conducted a retrospective analysis of women who visited the obstetrics clinic in a community health center from 2013 through 2015. Patients could be referred to the Food for Families (Food for Families) program, which connects food insecure women to food resources. We hypothesized that participation in Food for Families would be associated with better blood pressure and blood glucose trends during pregnancy. We used a propensity score–matched design to reduce bias from differential entry into Food for Families. Results Eleven percent of women who visited the obstetrics clinic were referred to Food for Families. In propensity score–matched analyses, we found no difference in baseline systolic blood pressure (SBP) between those who were referred and enrolled in Food for Families (113.5 mm Hg), those who were referred and did not enroll in Food for Families (113.9 mm Hg), and those who were not referred to Food for Families (114 mm Hg) (P = .79). However, during pregnancy, women who were referred to and enrolled in Food for Families had a better SBP trend (0.2015 mm Hg/wk lower, P = .006). SBP trends did not differ between women who were referred and did not enroll in Food for Families and those who were not referred. We observed no differences in blood glucose trends between groups (P = .40). Conclusions Food for Families participation was associated with better blood pressure trends in pregnant women but no differences in blood glucose trends. Food insecurity reduction programs may improve cardiovascular health for vulnerable pregnant women, and this topic deserves further study incorporating randomized program entry. PMID:27809418

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

    SciTech Connect

    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 LUS 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.

  4. 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...

  5. 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.

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

    PubMed Central

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

    2016-01-01

    Background: 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. Methods: 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. Results: 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). Conclusions: 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. PMID:27833722

  7. A nutritional analysis of the Food Stamp Program.

    PubMed Central

    Whitfield, R A

    1982-01-01

    Conflicting claims made both for and against the Food Stamp program have never been based on empirical evidence of its effects on the adequacy and the quality of diets of poor people. In this study, individual diets are measured against dietary standards appropriate for individuals and models of nutritional adequacy are constructed which make possible a determination of the program's impact on many different components of human nutrition. Two types of multiple regression models of nutrient sufficiency--ratios of dietary intake to standard as well as nutrient densities--were developed with dietary recall data from 181 and 195 subjects, respectively. These subjects were selected in a random, probability sample of a low-income area of Tulsa. Oklahoma in 1978 and all had annual household incomes which placed them at or below the poverty level. Separate models were developed for each of six nutrients, calories, protein, calcium, iron, vitamin A and vitamin C, and a large number of covariates were included in these models to isolate the effects due to program participation. The results suggest that the effects of food stamps are not uniformly positive nor are they similar to the effects which could be expected under a less expensive system of direct cash payments. PMID:7091474

  8. Sanitation of selected ready-to-eat intermediate-moisture foods of animal origin by E-beam irradiation.

    PubMed

    Cambero, María I; Cabeza, María C; Escudero, Rosa; Manzano, Susana; Garcia-Márquez, Irene; Velasco, Raquel; Ordóñez, Juan A

    2012-07-01

    To optimize the sanitation treatment of ready-to-eat (RTE) intermediate-moisture foods (IMF), the behavior of Listeria monocytogenes Scott A (CIP 103575), L. innocua (NTC 11288), Salmonella enterica serovar Typhimurium (CECT 443), and Escherichia coli O157:H7 (CECT 4972) following treatment with electron-beam irradiation has been studied. As food matrixes, three RTE vacuum-packed products (Iberian dry-cured ham, dry beef [cecina], and smoked tuna) were used. Although an irradiation treatment is not necessary when the 10(2) colony-forming units/g microbiological criterion for L. monocytogenes is applied, a treatment of 1.5 kGy must be applied to IMFs to meet the food safety objective in the case of the "zero tolerance" criterion for the three strains. The IMF products presented negligible modifications of color (L*, a*, and b*), sensory (appearance, odor, and flavor), and rheology (hardness, springiness, adhesiveness, cohesiveness, gumminess, chewiness, and breaking strength) parameters at doses lower than 2 kGy. Therefore, the treatment of 1.5 kGy warrants safe IMF with sensory properties similar to those of the genuine products.

  9. 77 FR 27586 - Irradiation in the Production, Processing and Handling of Food

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-05-11

    ... 64107) for a more in depth discussion of radiation chemistry, nutrition, toxicology, and microbiology...,'' Journal of Food Science, 40:1008-1009, 1975. 10. Diehl, J.F., ``Radiolytic Effects in Foods,'' pp. 279-357...

  10. 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.

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

    SciTech Connect

    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 that 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.

  12. 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.

  13. An educational program enhances food label understanding of young adolescents.

    PubMed

    Hawthorne, Keli M; Moreland, Karen; Griffin, Ian J; Abrams, Steven A

    2006-06-01

    While much research has focused on intake and eating behaviors of young adolescents, few studies have examined their knowledge of the Nutrition Facts label. The goals of this project were to assess the understanding of Nutrition Facts labels and the response of young adolescents to an educational program about Nutrition Facts labels. Thirty-four young adolescents participated by answering a short questionnaire and taking a pretest about Nutrition Facts labels and their food choices, which involved using actual Nutrition Facts labels from foods typically eaten by adolescents. Then the subjects participated in a short educational program on how to read the Nutrition Facts label. This was followed by a posttest. Initial knowledge of the basic use of the Nutrition Facts label was marginal, with only 6.65 (standard deviation=2.23) or approximately 55% of pretest questions answered correctly. However, the subjects' scores improved significantly to 8.32 (standard deviation=2.01) or approximately 70% correct on the posttest (P<0.0001, Fisher's exact test) after the educational session. In conclusion, young adolescents can learn how to read and understand the Nutrition Facts labels through educational sessions.

  14. 76 FR 23272 - FY 2011 Emergency Food Assistance Annual Program Statement

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-04-26

    ...; ] AGENCY FOR INTERNATIONAL DEVELOPMENT FY 2011 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 Annual Program Statement is available to interested...

  15. 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;…

  16. 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…

  17. 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…

  18. 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…

  19. 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;…

  20. 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…

  1. The effects of food irradiation on quality of pine nut kernels

    NASA Astrophysics Data System (ADS)

    Gölge, Evren; Ova, Gülden

    2008-03-01

    Pine nuts ( Pinus pinae) undergo gamma irradiation process with the doses 0.5, 1.0, 3.0, and 5.0 kGy. The changes in chemical, physical and sensory attributes were observed in the following 3 months of storage period. The data obtained from the experiments showed the peroxide values of the pine nut kernels increased proportionally to the dose. On contrary, irradiation process has no effect on the physical quality such as texture and color, fatty acid composition and sensory attributes.

  2. Critical care of sub-lethal irradiated transgenic mice using a complete soft food formula-DietGel76A™.

    PubMed

    Jumanca, Ovidiu I; Palmer, Jay

    2015-01-01

    The objective of this research is to determine whether the administration of a complete soft food formula to sub-lethal irradiated animals from three different transgenic mouse strains over a period of 21 consecutive days will have a significant impact on the clinical signs, and the general survival rate of the animals. Our hypothesis is that using DietGel76A™, along with an antibiotic treatment, strict handling and manipulation procedures, the general mortality rate, as well as the onset of the clinical signs between the treated animals and the control animals, will be significantly lower. This hypothesis was confirmed for the C57BL/6 mice. However, the treatment with DietGel76A™ had only a very limited impact on the recovery of more irradiation sensitive strains (CD45.1 and mostly NRG). Further studies must be conducted on mice from these strains in order to assess whether mice belonging to more sensitive strains should be on DietGel76A™ for a longer period of time (at least 42days post irradiation).

  3. Management of donated foods in child nutrition programs, the Nutrition Services Incentive Program, and charitable institutions. Final rule.

    PubMed

    2008-08-08

    This final rule revises and clarifies requirements for the management, distribution, and use of donated foods in the National School Lunch Program and other child nutrition programs, in the Nutrition Services Incentive Program, and by charitable institutions. In response to an audit by the USDA Office of Inspector General, the rule establishes specific requirements to ensure that recipient agencies in child nutrition programs receive the benefit and value of all donated foods received and provided to food service management companies to conduct the food service. The rule also incorporates legislative changes affecting the distribution of donated foods in the Nutrition Services Incentive Program, and reduces reporting and administrative requirements for donated foods provided to charitable institutions. Lastly, the rule restructures and revises regulatory provisions in a plain language format to make them easier to read and understand.

  4. 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 provide for the safe use of a 4.5 kilogray (kGy) maximum absorbed dose of ionizing radiation to treat unrefrigerated (as well as refrigerated) uncooked meat, meat byproducts, and certain meat food products to reduce levels of foodborne pathogens and extend shelf life. This action is in response to a petition filed by the U.S. Department of Agriculture, Food Safety and Inspection Service (USDA/FSIS).

  5. 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

  6. 7 CFR 273.28 - Application for Food Stamp Program recertification.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE FOOD STAMP AND FOOD DISTRIBUTION PROGRAM CERTIFICATION OF... transitional period to run its course, or complete the recertification process and issue the household the...

  7. Studies on the methods of identification of irradiated food I. Seedling growth test

    NASA Astrophysics Data System (ADS)

    Qiongying, Liu; Yanhua, Kuang; Yuemei, Zheng

    1993-07-01

    A seedling growth test for the identification of gamma irradiated edible vegetable seeds was described. The identification of gamma irradiated grape and the other seeds has been investigated. The purpose of this study was to develop an easy, rapid and practical technique for the identification of irradiated edible vegetable seeds. Seven different irradiated edible vegetable seeds as: rice ( Oryza sativa), peanut ( Arachis hypogaea), maize ( Zeamays), soybean ( Glycine max), red bean ( Phaseolus angularis), mung bean ( Phaseolus aureus) and catjang cowpea ( Vigna cylindrica) were tested by using the method of seedling growth. All of the edible vegetable seeds were exposed to gamma radiation on different doses, O(CK), 0.5, 1.0, 1.5, 2.0, 3.0, 5.0 kGy. After treatment with above 1.0 kGy dose to the seeds, the seedling rate was less than 50% compared with the control. Although the seedling rate of rice seeds can reached 58%, the seedling growth was not normal and the seedling leaves appeared deformed. The results by this method were helpful to identify gamma treatment of the edible vegetable seeds with above 1.0 kGy dose.

  8. 77 FR 71316 - Irradiation in the Production, Processing and Handling of Food

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-11-30

    ... that while irradiation at a dose of 3 kGy reduces the number of many pathogenic and spoilage bacteria, it does not eliminate the relatively radiation-resistant spore-forming bacteria such as Clostridium... published after the issuance of the 1990 poultry regulation demonstrates that lactic acid producing bacteria...

  9. Irradiation, microwave and alternative energy-based treatments for low water activity foods

    USDA-ARS?s Scientific Manuscript database

    There is an increasing recognition of low water activity foods as vectors for human pathogens. Partially or fully dried agricultural commodities, along with modern formulated dried food products, are complex, and designed to meet a variety of nutritional, sensory, and market-oriented goal. This comp...

  10. 76 FR 15841 - Irradiation in the Production, Processing, and Handling of Food; Confirmation of Effective Date

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-03-22

    ...The Food and Drug Administration (FDA) is denying requests for a hearing on the final rule that amended the food additive regulations to provide for the safe use of ionizing radiation for the control of Vibrio species and other foodborne pathogens in fresh or frozen molluscan shellfish. After reviewing objections to the final rule and requests for a hearing, FDA has concluded that the......

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

    PubMed

    2012-06-11

    The Food and Drug Administration (FDA) is amending the food additive regulations to provide for the safe use of a carbon dioxide laser for etching information on the surface of fresh, intact citrus fruit. This action is in response to a petition filed by Durand-Wayland, Inc.

  12. 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.

  13. 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:…

  14. 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...

  15. 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

    ... Food and Nutrition Service Child and Adult Care Food Program: National Average Payment Rates, Day Care... Day Care Homes for the Period July 1, 2011 Through June 30, 2012 Correction In notice document 2011... page 43255, the table labeled ``Administrative Reimbursement Rates for Sponsoring Organizations of...

  16. 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:…

  17. Irradiation of Northwest agricultural products

    SciTech Connect

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

    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 control procedures are developed and followed. Due to the recognized potential benefits of irradiation, Pacific Northwest Laboratory (PNL) is conducting this program to evaluate the benefits of using irradiation on Northwest agricultural products under the US Department of Energy (DOE) Defense Byproducts Production and Utilization Program. Commodities currently included in the program are cherries, apples, asparagus, spices, hay, and hides.

  18. Microbial analysis and survey test of gamma-irradiated freeze-dried fruits for patient's food

    NASA Astrophysics Data System (ADS)

    Park, Jae-Nam; Sung, Nak-Yun; Byun, Eui-Hong; Byun, Eui-Baek; Song, Beom-Seok; Kim, Jae-Hun; Lee, Kyung-A.; Son, Eun-Joo; Lyu, Eun-Soon

    2015-06-01

    This study examined the microbiological and organoleptic qualities of gamma-irradiated freeze-dried apples, pears, strawberries, pineapples, and grapes, and evaluated the organoleptic acceptability of the sterilized freeze-dried fruits for hospitalized patients. The freeze-dried fruits were gamma-irradiated at 0, 1, 2, 3, 4, 5, 10, 12, and 15 kGy, and their quality was evaluated. Microorganisms were not detected in apples after 1 kGy, in strawberries and pears after 4 kGy, in pineapples after 5 kGy, and in grapes after 12 kGy of gamma irradiation. The overall acceptance score, of the irradiated freeze-dried fruits on a 7-point scale at the sterilization doses was 5.5, 4.2, 4.0, 4.1, and 5.1 points for apples, strawberries, pears, pineapples, and grapes, respectively. The sensory survey of the hospitalized cancer patients (N=102) resulted in scores of 3.8, 3.7, 3.9, 3.9, and 3.7 on a 5-point scale for the gamma-irradiated freeze-dried apples, strawberries, pears, pineapples, and grapes, respectively. The results suggest that freeze-dried fruits can be sterilized with a dose of 5 kGy, except for grapes, which require a dose of 12 kGy, and that the organoleptic quality of the fruits is acceptable to immuno-compromised patients. However, to clarify the microbiological quality and safety of freeze-dried fruits should be verified by plating for both aerobic and anaerobic microorganisms.

  19. Heavy-Section Steel Irradiation Program: Progress report for April--September 1995. Volume 6, Number 2

    SciTech Connect

    Corwin, W.R.

    1996-08-01

    The goal of the Heavy-Section Steel Irradiation Program is to provide a thorough, quantitative assessment of effects of neutron irradiation on material behavior, and in particular the fracture toughness properties, of typical pressure vessel steels as they relate to light-water reactor pressure-vessel integrity. Effects of specimen size, material chemistry, product form and microstructure, irradiation fluence, flux, temperature and spectrum, and post-irradiation annealing are being examined on a wide range of fracture properties. The HSSI Program is arranged into 14 tasks: (1) program management, (2) fracture toughness (K{sub Ic}) curve shift in high-copper welds, (3) crack-arrest toughness (K{sub Ia}) curve shift in high-copper welds, (4) irradiation effects on cladding, (5) K{sub Ic} and K{sub Ia} curve shifts in low upper-shelf welds, (6) annealing effects in low upper-shelf welds, (7) irradiation effects in a commercial low upper-shelf weld, (8) microstructural analysis of irradiation effects, (9) in-service aged material evaluations, (10) correlation monitor materials, (11) special technical assistance, (12) JPDR steel examination, (13) technical assistance for JCCCNRS Working Groups 3 and 12, and (14) additional requirements for materials. This report provides an overview of the activities within each of these task from April through September 1995.

  20. (Alaskan commodities irradiation project: An options analysis study)

    SciTech Connect

    Zarling, J.P.; Swanson, R.B.; Logan, R.R.; Das, D.K.; Lewis, C.E.; Workman, W.G.; Tumeo, M.A.; Hok, C.I.; Birklind, C.A.; Bennett, F.L. . Inst. of Northern Engineering)

    1989-09-01

    The ninety-ninth US Congress commissioned a six-state food irradiation research and development program to evaluate the commercial potential of this technology. Hawaii, Washington, Iowa, Oklahoma and Florida as well as Alaska have participated in the national program; various food products including fishery products, red meats, tropical and citrus fruits and vegetables have been studied. The purpose of the Alaskan study was to review and evaluate those factors related to the technical and economic feasibility of an irradiator in Alaska. This options analysis study will serve as a basis for determining the state's further involvement in the development of food irradiation technology.

  1. Expanding the Reach of the Summer Food Program. Policy Page. No. 09-428

    ERIC Educational Resources Information Center

    Center for Public Policy Priorities, 2009

    2009-01-01

    The Summer Food Program is a federally funded program that provides more than $40 million each year to help low-income communities in Texas serve nutritious meals to children in safe, enriching environments during the summer. In Texas, where one-in-four children are at risk for hunger, the Summer Food Program is critically important to ensure…

  2. 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...

  3. 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...

  4. 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...

  5. 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...

  6. 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…

  7. 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…

  8. Study on long-term irradiation aging of electrical cables (the VEILLE program)

    SciTech Connect

    Carlin, F.; Attal, M.; Gaussens, G.; LeTutour, P.; Calmet, J.F.; Gauthier, G.

    1994-10-01

    The VEILLE program (French acronym for study on long-term irradiation aging of electrical cables) was implemented in 1988 by the Institute of Protection and Nuclear Safety (IPSN) in collaboration with the U.S. Nuclear Regulatory Commission (NRC) for a period of six years. It is intended to validate the assumptions put forward as regards aging of electrical cables and to develop criteria for early detection of degradation likely to lead to functional failures. The tests were carried out partly at the Sandia National Laboratories in the United States, partly in France in the CIS Bio International Laboratories at the Saclay Nuclear Research Centre.

  9. How Much Does the Supplemental Nutrition Assistance Program Reduce Food Insecurity?

    PubMed Central

    Ratcliffe, Caroline; McKernan, Signe-Mary; Zhang, Sisi

    2014-01-01

    Nearly 15% of all U.S. households and 40% of near-poor households were food insecure in 2009. The Supplemental Nutrition Assistance Program (SNAP) is the cornerstone of federal food assistance programs and serves as the first line of defense against food-related hardship. This paper measures the effectiveness of SNAP in reducing food insecurity using an instrumental variables approach to control for selection. Our results suggest that receipt of SNAP benefits reduces the likelihood of being food insecure by roughly 30% and reduces the likelihood of being very food insecure by 20%. PMID:25197100

  10. Combination of electron beam irradiation and thermal treatment to enhance the shelf-life of traditional Indian fermented food (Idli)

    NASA Astrophysics Data System (ADS)

    Mulmule, Manoj D.; Shimmy, Shankar M.; Bambole, Vaishali; Jamdar, Sahayog N.; Rawat, K. P.; Sarma, K. S. S.

    2017-02-01

    Idli, a steam-cooked breakfast food item consumed in India, is famous as a staple food for its spongy texture and unique fermented taste. Idli preparation is a time consuming process; although instant Idli pre-mixes as powder or batter are available in the market, they do not have the distinctive taste and aroma similar to the Idli prepared at home. Hence ready-to-eat (RTE) form of this food is in demand. Therefore, an attempt was made to prepare RTE Idli bearing similar taste as home-cooked Idli with an extended shelf-life of up to two months at an ambient temperature using Electron Beam Irradiation (EBI) at dosages 2.5 kGy, 5 kGy and 7.5 kGy and combination processing comprised of EBI dosage at 2.5 kGy and thermal treatment (80 °C for 20 min). The treated Idli's were microbiologically and sensorially evaluated at storage periods of zero day, 14 days, 30 days and 60 days. Idli's irradiated at 7.5 kGy and subjected to combination processing at 2.5 kGy and thermal treatment were shelf-stable for 60 days. 2.5 kGy and 5 kGy radiation dosages alone were not sufficient to preserve Idli samples for more than 14 days. Undesirable change in sensory properties of Idli was observed at an EBI dosage of 7.5 kGy. Sensory properties of combination processed Idli's were found to undergo minor change over the storage period. The present work suggests that lowest radiation dosage in combination with thermal treatment could be useful to achieve the extended shelf-life without considerably impairing the organoleptic quality of Ready-to-Eat Idli.

  11. Programmed emulsions for sodium reduction in emulsion based foods.

    PubMed

    Chiu, Natalie; Hewson, Louise; Fisk, Ian; Wolf, Bettina

    2015-05-01

    In this research a microstructure approach to reduce sodium levels in emulsion based foods is presented. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regard to salty taste. The microstructure approach comprised of entrapment of sodium in the internal aqueous phase of water-in-oil-in-water emulsions. These were designed to destabilise during oral processing when in contact with the salivary enzyme amylase in combination with the mechanical manipulation of the emulsion between the tongue and palate. Oral destabilisation was achieved through breakdown of the emulsion that was stabilised with a commercially modified octenyl succinic anhydride (OSA)-starch. Microstructure breakdown and salt release was evaluated utilising in vitro, in vivo and sensory methods. For control emulsions, stabilised with orally inert proteins, no loss of structure and no release of sodium from the internal aqueous phase was found. The OSA-starch microstructure breakdown took the initial form of oil droplet coalescence. It is hypothesised that during this coalescence process sodium from the internalised aqueous phase is partially released and is therefore available for perception. Indeed, programmed emulsions showed an enhancement in saltiness perception; a 23.7% reduction in sodium could be achieved without compromise in salty taste (p < 0.05; 120 consumers). This study shows a promising new approach for sodium reduction in liquid and semi-liquid emulsion based foods.

  12. 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.

  13. 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

  14. Prevalence of food insecurity and utilization of food assistance program: an exploratory survey of a Vermont middle school.

    PubMed

    Khan, Shamima; Pinckney, Richard G; Keeney, Dorigen; Frankowski, Barbara; Carney, Jan K

    2011-01-01

    Access to sufficient food--in terms of both quality and quantity--is especially critical for children. Undernourishment during childhood and adolescence can have health implications, both short and long term. The prevalence of food insecurity was assessed in a sample of Vermont school children, as well as the relationship between food insecurity, participation in school breakfast or lunch, exercise and body mass index (BMI), all with a goal to identify needs to improve effectiveness of current programs. A cross-sectional, 23-item self-administered survey of students attending a public middle school in Vermont. Twenty percent of the children were residing in a food insecure household. No statistically significant differences were observed in terms of age, sex or BMI percentile and food security status. Food insecure (with or without hunger) participants were less likely to eat breakfast at home compared to food secure participants (67.1% vs 81.4%, p = .007). However, such differences were not observed between eating school breakfast or lunch. Sixty-two percent of food insecure (with or without hunger) participants engaged in daily exercise compared to 75.9% food secure participants (p = .014). Children in food insecure households were less likely to be physically active and to eat breakfast at home. However, the school breakfast program is negating any difference between the 2 groups in terms of eating breakfast at all. We consider this a success given the short- and long-term implications of food insecurity in children. We believe these findings have important implications for schools, policy makers, and programs to reduce food insecurity. © 2011, American School Health Association.

  15. 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.

  16. Protein aggregation in food models: effect of. gamma. -irradiation and lipid oxidation

    SciTech Connect

    Delincee, H.; Paul, P.

    1981-09-01

    Myoglobin and serum albumin have been irradiated in aqueous solution in the presence of varying amounts of carbohydrates and lipids, and the yield of protein aggregates has been determined by gel filtration. With myoglobin the formation of aggregates evolving from the reaction with oxidizing lipids was observed, which was not found for serum albumin. The production of protein-lipid complexes, in which lipid material was occluded in the high-molecular aggregates by physical forces was demonstrated. Gel filtration and gel electrophoresis, both in the presence of SDS, and thin-layer isoelectric focusing revealed distinct structural differenes between the protein aggregates induced by irradiation and the aggregates formed by interaction with oxidizing lipids.

  17. Enantiomeric analysis of chiral compounds in irradiated foods using multidimensional gas chromatography.

    PubMed

    Barba, Carmen; Santa-María, Guillermo; Flores, Gema; Herraiz, Marta; Calvo, Marta M

    2010-01-27

    The usefulness of both solid phase microextraction (SPME) and multidimensional gas chromatography (MDGC) coupled to mass spectrometry (MS) to detect chiral compounds in irradiated cheese was evaluated. The enantiomeric resolution of relevant chiral aroma compound was achieved by analyzing the extracts obtained from SPME by means of a permethylated beta-CD stationary phase as the main column of the multidimensional system to separate specific selected cuts containing components unresolved in the first dimension. The proposed procedure allowed to determine, in less than 90 min, that no significant variations had been produced in the stereoisomeric distribution of limonene, 3-hydroxybutanone, and 2,3-butanediol in cheese when applying irradiation doses ranging from 0 to 8 kGy.

  18. Food waste in a school nutrition program after implementation of new lunch program guidelines.

    PubMed

    Byker, Carmen J; Farris, Alisha R; Marcenelle, Michael; Davis, George C; Serrano, Elena L

    2014-01-01

    To assess the amount of food waste by meal components according to the new National School Lunch Program guidelines among pre-kindergarten and kindergarten students. For 5 consecutive school days in 1 elementary school, the research team collected school lunch trays and separated meal components into bins relative to each food or beverage appearing on the school's daily menu. Bins were weighed in grams and converted to ounces and cups at the end of each lunch period. The researchers examined 304 meals from 1 pre-kindergarten class and 5 kindergarten classes. Of 4,988 oz of food and beverages served, 2,261 oz (45.3%) were wasted during 1 full school week, totaling 141 lb. The greatest amount of food waste was generated from vegetables, the main entree, and milk, respectively. Strategies to reduce food waste in school lunch should be researched and implemented. Copyright © 2014 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

  19. Comparison of the effects of conditional food and cash transfers of the Ethiopian Productive Safety Net Program on household food security and dietary diversity in the face of rising food prices: ways forward for a more nutrition-sensitive program.

    PubMed

    Baye, Kaleab; Retta, Negussie; Abuye, Cherinet

    2014-09-01

    In light of the continuing rise in food prices during and after the 2008 world food crisis, whether food and cash transfers are equally effective in improving food security and diet quality is debatable. To compare the effects of conditional food and cash transfers of the Ethiopian Productive Safety Net Program (PSNP) on household food security and dietary diversity. Data on household dietary diversity, child anthropometry, food security, and preference of transfer modalities (food, cash, or mixed) were generated from a cross-sectional survey of 195 PSNP beneficiary households (67 receiving food and 128 receiving cash) in Hawella Tulla District, Sidama, southern Ethiopia. Most beneficiaries (96%) reported food shortages, and 47% reported food shortages that exceeded 3 months. Households receiving cash had better household dietary diversity scores (p = .02) and higher consumption of oils and fats (p = .003) and vitamin A-rich foods (p = .002). Compared with households receiving food, households receiving cash were more affected by increases in food prices that forced them to reduce their number of daily meals (p < .001) and spend less on nonstaples (p < .001). While most households receiving food (82%) preferred to continue receiving food, households receiving cash (56%) preferred a mix of food and cash. Households receiving cash had better household dietary diversity than households receiving food, a result suggesting that cash transfers may be more effective. However, the continuing rise infood prices may offset these benefits unless cash transfers are index-linked to food price fluctuations.

  20. The Munchsters Talk about Food: Preschool Nutrition Program.

    ERIC Educational Resources Information Center

    National Live Stock and Meat Board, Chicago, IL.

    This nutrition education kit is designed for use with 3- to 5-year old children. It introduces children to new foods, involves them in the process of food preparation, and creates an awareness of the importance of eating foods from all food groups. The kit has been designed to provide a variety of opportunities to develop and practice language…

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

    PubMed

    2005-08-16

    The Food and Drug Administration (FDA) is amending the food additive regulations to provide for the safe use of ionizing radiation for control of Vibrio species and other foodborne pathogens in fresh or frozen molluscan shellfish (e.g., oysters, mussels, clams, etc.). This action is in response to a petition filed by the National Fisheries Institute and the Louisiana Department of Agriculture and Forestry.

  2. Food irradiation studies at the Institute of Nuclear Energy Research, Taiwan, Rep. of China

    NASA Astrophysics Data System (ADS)

    Fu, Ying-Kai; Tsai, Chao-Ming; Wu, Wen-Shi; Chang, Ming-Shia; Chang, Yung-Nien; Shu, Shih-Lin

    The use of radiation to inhibit sprouting of potatoes, onions, gingers and garlic was studied at the Institute of Nuclear Energy Research. The sprout inhibition doses of potatoes, onions, gingers and garlic were found to be 10, 5, 2.5, 7.5 Krads, respectively. Changes in the content of moisture, ash, reducing sugars, total sugars, lipids, proteins, fiber etc. were monitored in various agricultural foodstuffs both with and without γ-irradiation at various doses. Fungicides did not prevent potatoes from decaying at 10 or 25°C with or without gamma radiation. Onions treated with any of fungicides has significantly more healthy tissues than controls at 10°C but not 25°C after 30 and 60 days storage, regardless of the presence or absence of gamma radiation. Insect pests have been causing great damage to stored rice in Taiwan. The four most harmful insects are: Sitophilus Zeamais Mostschulsky. Rhyzopertha dominica. Tribolitum custaneum Herbst and Sitotroga cerealella Oliver. Adults, eggs or larvae of these insect pests were irradiated by 60Co gamma rays. The results show that 40 Krads of gamma-irradiation could completely control these four species of pests in stored rice.

  3. Disinfestation of packed dates by gamma-radiation using a suitable food irradiation facility

    NASA Astrophysics Data System (ADS)

    Al-Taweel, A. A.; Hameed, A. A.; Ahmed, M. S. H.; Ali, M. A.

    Dosimetric calculations of 15 positions fixed inside a standard carton box (SCB), holding 40 polyethylene-wrapped lunch boxes (CBs) of dates, Zahdi variety, were carried out. They showed that the practical treatment with irradiation for date disinfestation purposes, in a Gammabeam-650 irradiator, is to use a dose of 0.44 ± 0.05 kGy with a rotating turntable. This dose required an exposure time of 29.57 min, where maximum and minimum limits were 0.51 and 0.35 kGy. Consequently, the dose uniformity ratio was 1.47, which lies within the accepted range provided that the limits, rather than the overall average dose, be considered. As a result of irradiating the packed dates with the above-mentioned dose, no live insects could be detected after storing for a period of 185 days. The live insects that were detected after 1 day post-treatment storage proved to be sterile and died within a short period of time.

  4. 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.

  5. 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.

  6. The Prevalence of Food Allergies in Children Referred to a Multidisciplinary Feeding Program.

    PubMed

    Yeung, Karla Au; Taylor, Tessa; Scheimann, Ann; Carvalho, Ryan; Reinhardt, Elsie; Girolami, Peter; Wood, Robert

    2015-10-01

    To assess the prevalence of food allergy in children presenting to a multidisciplinary feeding program. A retrospective chart review was conducted from 302 patients. We recorded history of food reaction, family history of any atopic disease, radioallergosorbent testing, prematurity, birth weight, breastfeeding history, Z-scores, age, and gastrointestinal mucosal biopsy reports with eosinophilic infiltrate. Three categories of possible food allergy were stratified based on increasing evidence of allergy. Possible food allergy was found for 18% (n = 54), likely food allergy for 6% (n = 18), and very likely food allergy for 16% (n = 47) for a total of 40% classified in a food allergy group. Having been breastfed correlated with likelihood of food allergy but tube-feeding dependence did not. This study revealed a higher proportion of children in a feeding program with food allergy compared to the general population, but larger prospective studies are needed to confirm the association. © The Author(s) 2015.

  7. Coverage and Utilization in Food Fortification Programs: Critical and Neglected Areas of Evaluation.

    PubMed

    Neufeld, Lynnette M; Baker, Shawn; Garrett, Greg S; Haddad, Lawrence

    2017-04-12

    The need for evidence to inform nutrition program design and implementation has long been recognized, yet the generation and use of evidence for program decision making has lagged. The results of the coverage surveys reported in this supplement highlight some of the strengths and areas for improvement of current population-based (i.e., staple foods and condiments) and targeted (e.g., foods for infants and young children) fortification programs. Among other topics, the results identify a few striking successful fortification programs whereby the majority of the food vehicle used is fortifiable and fortified, and coverage is equitable among those classified as vulnerable and not. Other programs have great potential based on very high use of a fortifiable food vehicle, including in most cases among the vulnerable, but that potential is not currently reached because of low compliance with fortification requirements. Programs were also identified whereby the food vehicle has limited potential to make public health contributions to micronutrient intake, given the low proportions of the population who consume the food vehicle in general or who consume the fortifiable food vehicle. Four key lessons were learned: 1) the potential for impact of food fortification depends on the appropriate choice of food fortification vehicle but also on the proportion of the food vehicle consumed that is fortifiable; 2) the design of fortification programs should be informed by the magnitude and distribution of inadequate intake and deficiency and consumption of fortifiable foods, and part of micronutrient deficiency control strategies to ensure coordination with other programs; 3) effective quality control of fortification levels in foods urgently needs strengthening, including the many governance and other policy factors that influence the capacity, resources, and commitment to do this; 4) periodic review of the assumptions related to dietary patterns that underpin food fortification is

  8. Creditable Foods Guide for Child Care Centers on the Child Care Food Program.

    ERIC Educational Resources Information Center

    Colorado State Dept. of Health, Denver.

    This manual provides information on creditable and noncreditable foods in child care centers, before-and-after-school centers, family day care homes, and adult day care centers. Creditable foods are foods that may be counted toward meeting the requirements for a reimbursable meal. Foods are determined to be creditable according to guidelines…

  9. Creditable Foods Guide for Child Care Centers on the Child Care Food Program.

    ERIC Educational Resources Information Center

    Colorado State Dept. of Health, Denver.

    This manual provides information on creditable and noncreditable foods in child care centers, before-and-after-school centers, family day care homes, and adult day care centers. Creditable foods are foods that may be counted toward meeting the requirements for a reimbursable meal. Foods are determined to be creditable according to guidelines…

  10. 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.

  11. Anionic triphenylmethane dye solutions for low-dose food irradiation dosimetry

    NASA Astrophysics Data System (ADS)

    El-Assy, Nasef B.; Yun-Dong, Chen; Walker, M. L.; Al-Sheikhly, M.; McLaughlin, W. L.

    1995-09-01

    The radiolytic bleaching of aryl sulfonic-substituted para-diethyl-amino triphenylmethane dye solutions can be used for dosimetry in the absorbed dose range 10 to 400 Gy. The sulfonic anions provide solubility of these acid dyes in water. Two of these dyes are supplied as stable greenish-blue biological stains when dissolved in weakly-acidic aqueous solution, Light Green SF Yellowish and Fast Green FCF. They have, respectively, linear molar absorption coefficients of 7.14 × 103(at pH5.4) and 10.0 × 103 (at pH4.2) m2mol-1, when measured at the peaks of the primary absorption bands, 630 nm and 622 nm, respectively. The bleaching due to irradiation with gamma rays shows a linear function with a positive slope between the negative logarithm of the absorbance and the absorbed dose. The effect of pH on the response is studied, as well as the effects of light and temperature on pre- and post-irradiation stability. A mechanism, based mainly on radiolytic oxidation of the protonated phenolic or sulfonated phenyl group by .OH, with the abstraction of H-atom to water, is postulated for neutral to slightly acidic aerated aqueous solutions. The influence of alcohol on diminishing the negative yield is demonstrated. Alkaline aqueous solutions of these dyes (pH 10.2) have a shorter-wavelength absorption maximum than acidic aqueous solutions. The effect of irradiation is to cause acidification (to pH 7) due to displacement of OH groups and degradation of the dye molecule to lower molecular weight organic acids.

  12. Effect of gamma irradiation on physicochemical properties of commercial poly(lactic acid) clamshell for food packaging

    NASA Astrophysics Data System (ADS)

    Madera-Santana, Tomás J.; Meléndrez, R.; González-García, Gerardo; Quintana-Owen, Patricia; Pillai, Suresh D.

    2016-06-01

    Poly(lactic acid) (PLA) is a well-known biodegradable polymer with strong potential application in food packaging industry. In this paper, samples of PLA clamshell for tomatoes packaging were exposed with 60CO γ-ray's source (1.33 MeV) at different dose levels (0, 10, 60, 150, 300, and 600 kGy), at room temperature and in presence of air. The physicochemical properties of neat PLA and sample exposed to gamma irradiation were investigated using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), gel permeation chromatography (GPC), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), scanning electron microscopy (SEM) and tensile measurements. Results show as the dose increases, the molecular weight (Mw), melting temperature (Tm), tensile strength and elongation at break decreased. However, the tensile modulus increased with increasing doses. The surface of PLA clamshells was degraded (scratches and minor cracks) when samples were exposed to doses greater than 60 kGy.

  13. Effects of combined treatments of irradiation and antimicrobial coatings on reduction of food pathogens in broccoli florets

    NASA Astrophysics Data System (ADS)

    Takala, P. N.; Salmieri, S.; Vu, K. D.; Lacroix, M.

    2011-12-01

    The effect of combined treatment of antimicrobial coatings and γ-radiation on reduction of food pathogens such as Listeria monocytogenes, Escherichia coli, and Salmonella Typhimurium was evaluated in broccoli florets. Broccoli florets were inoculated with pathogenic bacteria at 10 6 CFU/g. Inoculated florets were then coated with methylcellulose-based coating containing various mixtures of antimicrobial agents: organic acids (OAs) plus lactic acid bacteria metabolites (LABs), OA plus citrus extract (CE), OA plus CE plus spice mixture (SM), and OA plus rosemary extract (RE). Coated florets were irradiated with various doses (0-3.3 kGy), and microbial analyses were used to calculate the D10 value and radiosensitive relative. The coating containing OA plus CE was the most effective formulation for increasing the sensitization of Escherichia coli by 2.4 times as compared to the control without the antimicrobial coating. For Salmonella Typhimurium, coating containing OA plus LAB was the most effective formulation, increasing radiosensitivity by 2.4 times as well. All antimicrobial coatings had almost the same effect of increasing the sensitivity of Listeria monocytogenes (from 1.31 to 1.45 times) to γ-irradiation.

  14. Radiation Sterilization of Prototype Military Foods: Low-Temperature Irradiation of Codfish Cake, Corned Beef, and Pork Sausage 1

    PubMed Central

    Anellis, Abe; Berkowitz, D.; Swantak, W.; Strojan, C.

    1972-01-01

    “Screening” packs comprising 10 lots each of codfish cake, corned beef, and pork sausage, each lot containing about 106 spores of a different strain (five type A and five type B) of Clostridium botulinum per can, were irradiated at −30 ± 10 C with a series of increasing doses (20 replicate cans/dose) of 60Co gamma rays. The cans were incubated for 3 months at 30 C and examined for swelling, toxin, and recoverable botulinal cells. Based on the latter criterion of spoilage, median lethal dose (LD50) and D values were estimated for each strain in each food. The most resistant strain in codfish cake, corned beef, and pork sausage was, respectively, 53B, 77A, and 41B. There was no clear-cut trend in the comparative order of resistance between the two antigenic types among the three foods. LD50 values gave essentially the same order of resistances as the D values and may be used interchangeably with the latter for the 10 test organisms. “Clearance” packs consisting of the most resistant strain (about 107 spores/can) with its respective food were irradiated with a variety of doses at −30 ± 10 C, using 100 replicate cans/dose (about 109 spores/dose). These packs were incubated for 6 months at 30 C and assayed for the three types of spoilage. Based on recoverable cells, the experimental sterilizing doses (ESD) for codfish cake, corned beef, and pork sausage were 2.5< ESD ≤ 3.0, 2.0 < ESD ≤ 2.5, and 1.5 < ESD ≤ 2.0 Mrad, in that order. Assuming exponential spore death, the 12D values, or minimal radiation doses (MRD), were 3.24, 2.44, and 2.65 Mrad, respectively. Estimation of the MRD values by a method which assumes that spore death in the cans follows a normal distribution, yielded 3.09, 2.57, and 2.39 Mrad, respectively. Weibull analyis of the pooled 10-strain viable cell spoilage data of the screening packs for codfish cake or corned beef suggested that spore death in the cans follows a normal distribution yielded 3.09, 2.57, pooled data were not

  15. 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.

  16. 77 FR 50903 - Food Distribution Program on Indian Reservations: Administrative Funding Allocations

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-08-23

    ... / Thursday, August 23, 2012 / Rules and Regulations#0;#0; ] DEPARTMENT OF AGRICULTURE Food and Nutrition Service 7 CFR Part 253 RIN 0584-AD85 Food Distribution Program on Indian Reservations: Administrative Funding Allocations AGENCY: Food and Nutrition Service, USDA. ACTION: Final rule. SUMMARY: This rulemaking...

  17. 78 FR 45729 - Foreign Supplier Verification Programs for Importers of Food for Humans and Animals

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-07-29

    ...The Food and Drug Administration (FDA) is proposing to adopt regulations on foreign supplier verification programs (FSVPs) for importers of food for humans and animals. The proposed regulations would require importers to help ensure that food imported into the United States is produced in compliance with processes and procedures, including reasonably appropriate risk-based preventive controls,......

  18. 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.…

  19. Do Carrots Make You See Better? A Guide to Food and Nutrition in Early Childhood Programs.

    ERIC Educational Resources Information Center

    Appleton, Julie; McCrea, Nadine; Patterson, Carla

    Noting that young children learn about food and nutrition through food preparation, eating together, play, science activities, and games, this resource guide addresses food learning and nutritional provisions in early childhood programs. The guide is designed to meet the needs of children and adults in child care centers, family child care…

  20. Evaluating the Impact of a Connecticut Program to Reduce Availability of Unhealthy Competitive Food in Schools

    ERIC Educational Resources Information Center

    Long, Michael W.; Henderson, Kathryn E.; Schwartz, Marlene B.

    2010-01-01

    Background: This article seeks to inform state and local school food policies by evaluating the impact of Connecticut's Healthy Food Certification (HFC), a program which provides monetary incentives to school districts that choose to implement state nutrition standards for all foods sold to students outside reimbursable school meals. Methods: Food…

  1. 7 CFR 250.64 - Food Distribution Program in the Trust Territory of the Pacific Islands.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... fair hearing to households whose claims for food assistance under the plan are denied or are not acted... 7 Agriculture 4 2010-01-01 2010-01-01 false Food Distribution Program in the Trust Territory of... (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE GENERAL REGULATIONS AND...

  2. State of the States: A Profile of Food and Nutrition Programs across the Nation.

    ERIC Educational Resources Information Center

    Hess, Doug; Weill, Jim

    Noting that problems of high rates of poverty, hunger, and food insecurity will persist unless steps are taken to reduce them, this report of the Food Research and Action Center details food and nutrition programs throughout the country. The report, designed for use by federal government, states, localities, advocates, religious organizations,…

  3. State of the States: A Profile of Food and Nutrition Programs across the Nation. [2002 Update].

    ERIC Educational Resources Information Center

    Hess, Doug; Weill, Jim

    Noting that problems of high rates of poverty, hunger, and food insecurity will persist unless steps are taken to reduce them, this report of the Food Research and Action Center details food and nutrition programs throughout the country. The report, designed for use by the federal government, states, localities, advocates, religious organizations,…

  4. 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…

  5. Do Carrots Make You See Better? A Guide to Food and Nutrition in Early Childhood Programs.

    ERIC Educational Resources Information Center

    Appleton, Julie; McCrea, Nadine; Patterson, Carla

    Noting that young children learn about food and nutrition through food preparation, eating together, play, science activities, and games, this resource guide addresses food learning and nutritional provisions in early childhood programs. The guide is designed to meet the needs of children and adults in child care centers, family child care…

  6. 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…

  7. 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.…

  8. State of the States: A Profile of Food and Nutrition Programs across the Nation. [2000 Update].

    ERIC Educational Resources Information Center

    Food Research and Action Center, Washington, DC.

    Noting that persistent poverty, hunger, and food insecurity remain an important challenge in the United States, this report of the Food Research and Action Center details food and nutrition programs throughout the country. The report, designed for use by governments, advocates, religious organizations, schools, service providers, and non-profit…

  9. Evaluating the Impact of a Connecticut Program to Reduce Availability of Unhealthy Competitive Food in Schools

    ERIC Educational Resources Information Center

    Long, Michael W.; Henderson, Kathryn E.; Schwartz, Marlene B.

    2010-01-01

    Background: This article seeks to inform state and local school food policies by evaluating the impact of Connecticut's Healthy Food Certification (HFC), a program which provides monetary incentives to school districts that choose to implement state nutrition standards for all foods sold to students outside reimbursable school meals. Methods: Food…

  10. 75 FR 8239 - School Food Safety Program Based on Hazard Analysis and Critical Control Point Principles (HACCP...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-02-24

    ... Critical Control Point Principles (HACCP); Approval of Information Collection Request AGENCY: Food and... rule entitled School Food Safety Program Based on Hazard Analysis and Critical Control Point...

  11. Study on long-term irradiation aging of electrical cables (The VEILLE program)

    SciTech Connect

    Carlin, F.; Attal, M.; Gaussens, G.

    1995-04-01

    The VEILLE program (French acronym for study on long-term irradiation aging of electrical cables) was implemented in 1988 by the Institute of Protection and Nuclear Safety (IPSN) in collaboration with the US Nuclear Regulatory Commission (NRC) for a period of six years. It is intended to validate the assumptions put forward as regards aging of electrical cables and to develop criteria for early detection of degradation likely to lead to functional failures. The tests were carried out partly at the Sandia National Laboratories in the United States, partly in France in the CIS bio international Laboratories at the Saclay Nuclear Research Centre. The study focused on the radiation effects from cobalt 60 on electrical cables made up of various polymers for two temperatures and at various dose rates. Other tests were also performed using a device laid under water in the OSIRIS reactor pool at Saclay to test cables under irradiation and temperature conditions close to those found in nuclear power plant operation. Subsequently the aged cables were subjected to containment accident conditions (irradiation and thermodynamic profile) in order to show any degradation due to aging. The study showed the significant effect of radiation doses on EPR and EPDM cable insulations as well as synergy between radiation dose rates and temperature on the mechanical properties of the Hypalon sheath. Correlation between the mechanical properties and the function of cables is difficult to establish as electrical characteristics are preserved whatever the type of mechanical degradation observed. Finally, the performance of electrical cables after an accident remains a key criterion to define the materials likely to be used when manufacturing cables intended to ensure safety functions.

  12. 75 FR 23565 - Food Stamp Program: Eligibility and Certification Provisions of the Farm Security and Rural...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-05-04

    ... 7 CFR Parts 272 and 273 RIN 0584-AD30 Food Stamp Program: Eligibility and Certification Provisions of the Farm Security and Rural Investment Act of 2002; Approval of Information Collection Request... Collection Request (ICR). SUMMARY: The final rule entitled, Food Stamp Program: Eligibility and Certification...

  13. 75 FR 5877 - Commodity Supplemental Food Program (CSFP): Amendment Removing Priority Given to Women, Infants...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-02-05

    ... Priority Given to Women, Infants, and Children Before the Elderly in Program Participation AGENCY: Food and... Commodity Supplemental Food Program (CSFP) by removing the priority given to women, infants, and children... could only be served by CSFP if funds were available after all women, infants, and children were...

  14. The Child Care Food Program and Family Day Care: A How-To Manual.

    ERIC Educational Resources Information Center

    Brock, Estelle; Travis, Nancy

    This manual explains what is involved in sponsoring a Child Care Food Program (CCFP) for family day care providers. It draws on the experience of Save the Children's Southern States Office in sponsoring the "Child Care Food Umbrella," a CCFP program serving over 1,000 providers, which Save the Children has operated for 6 years. Chapter 1…

  15. 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…

  16. Edible flowers of Viola tricolor L. as a new functional food: antioxidant activity, individual phenolics and effects of gamma and electron-beam irradiation.

    PubMed

    Koike, Amanda; Barreira, João C M; Barros, Lillian; Santos-Buelga, Celestino; Villavicencio, Anna L C H; Ferreira, Isabel C F R

    2015-07-15

    Edible flowers are used in food preparations, being also recognized for their beneficial effects on human health. Nevertheless, these species are highly perishable, and irradiation treatment might be applied to ensure food quality and increase their shelf life. Viola tricolor L. is a typical edible flower, with multiple applications and biological properties, mainly provided by the flavonoid content. In the present work, the phenolic compounds were analyzed by HPLC-DAD-ESI/MS, and the antioxidant activity was evaluated using biochemical assays. Linear discriminant analyses (LDA) were performed in order to compare the results obtained with flowers submitted to different irradiation doses and technologies (cobalt-60 and electron-beam). In general, irradiated samples (mostly with 1 kGy) showed the highest phenolic content and antioxidant activity. Furthermore, the significant differences observed in the LDA allow determination of which dose and/or technology is suitable to obtain flowers with higher antioxidant potential. Copyright © 2015 Elsevier Ltd. All rights reserved.

  17. 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…

  18. 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…

  19. Food safety practices and readiness to implement HACCP programs in assisted-living facilities in Iowa.

    PubMed

    Sneed, Jeannie; Strohbehn, Catherine; Gilmore, Shirley A

    2004-11-01

    To evaluate current food-handling practices and employee food safety knowledge and attitudes and to provide baseline data for implementing the Hazard Analysis and Critical Control Point (HACCP) program in assisted-living foodservices for elderly persons. Food-handling practices were observed at each assisted-living facility using a structured observation form. A validated questionnaire was used to determine demographic information and employees' attitudes and knowledge about food safety. A convenience sample of 40 assisted-living facilities in Iowa was recruited from a list obtained from the Iowa Department of Elder Affairs. Descriptive statistics were used to summarize data. One-way analysis of variance was used to assess differences in attitudes and food safety knowledge among the managers, cooks, and other foodservice employees. Multiple linear regression determined the relationship between manager and facility demographics and the food safety practice score. Proper food-handling practices were followed in many assisted-living facilities, but areas in need of improvement were identified. Some HACCP prerequisite programs were found to be inadequate, including a lack of written standard operating procedures, documentation of food safety practices, and training. Temperatures and chemical concentrations need to be checked routinely. Foodservice employees had a significant amount of food safety knowledge (14.6+/-3.0 out of 20 possible points), and employees with food safety certification scored higher than those with no certification (15.6+/-2.6 and 13.9+/-3.1, respectively; P programs, both basic food safety and the HACCP program, will support improvement of safe food-handling practices and implementation of prerequisite programs and the HACCP program. Developing prerequisite programs, including sanitation standard operating procedures, will aid assisted-living facilities in moving toward HACCP program implementation.

  20. Heavy-Section Steel Irradiation Program. Volume 2, No. 2: Semiannual progress report, April--September 1991

    SciTech Connect

    Corwin, W.R.

    1994-10-01

    Goal is 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 stools as they relate to light-water reactor pressure-vessel integrity. Effects of specimen size, material chemistry, product form and microstructure, irradiation fluence, flux, temperature and spectrum, and post-irradiation annealing are being examined on a wide range of fracture properties. The HSSI Program is into 10 tasks: (1) program management, (2) K{sub Ic} curve shift in high-copper welds, (3) K{sub Ia} curve shift in high-copper welds, (4) irradiation effects on cladding, (5) K{sub Ic} and K{sub Ia} curve shifts in low upper-shelf welds, (6) irradiation effects in a commercial low upper-sheer weld, (7) microstructural analysis of irradiation effects, (8) in-service aged material evaluations, (9) correlation monitor materials, and (10) special technical assistance. This report provides an overview of the activities within each of these tasks from April to September 1991.

  1. Does the U.S. Food Stamp Program contribute to adult weight gain?

    PubMed

    Zagorsky, Jay L; Smith, Patricia K

    2009-07-01

    Obesity poses substantial costs both to the individual and society, mainly through its impact on health and labor productivity. Because obesity is more prevalent among the poor some have raised concerns that food assistance programs may encourage excess weight. This paper investigates whether the U.S. Food Stamp Program contributes to adult participants' weight as measured by body mass index (BMI). Results suggest that the typical female food stamp participant's BMI is indeed more than 1 unit higher than someone with the same socioeconomic characteristics who is not in the program. For the average American woman, who is 5 ft 4 in. (1.63 m) tall, this means an increase in weight of 5.8 pounds (2.6 kg). While this association does not prove that the Food Stamp Program causes weight gain, it does suggest that program changes to encourage the consumption of high-nutrient, low-calorie foods should be considered.

  2. Effects of electron beam irradiation on the variability in survivor number and duration of lag phase of four food-borne organisms.

    PubMed

    Aguirre, Juan S; Rodríguez, María R; García de Fernando, Gonzalo D

    2011-10-03

    The effect of electron beam irradiation on microbial inactivation and duration of lag time of individual surviving cells of Listeria innocua, Enterococcus faecalis, Pseudomonas fluorescens and Salmonella Enteritidis has been studied. In addition, the data on variability in microbial inactivation and duration of lag phase for surviving microbes have been fitted by normal and gamma distributions, respectively. The standard deviations of survivor number and lag phase duration of individual cells were higher in irradiated batches than in non-irradiated ones. Furthermore, the more intense the irradiation treatment was, the higher the variability in both survivor number and duration of lag phase of survivors. These findings should be considered in predictive models of microbial inactivation, in risk assessment, and in adjusting preserving and/or storage conditions in the food industry.

  3. 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…

  4. 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…

  5. Research Evaluation and Social Demonstration Programs: The Case of the Food and Nutrition Program for the Aged.

    ERIC Educational Resources Information Center

    Ross, Peggy J.

    The Food and Nutrition Program for Aged (FNPA) was established as 1 of 30 research and demonstration programs funded through the provisions of the "Older Americans Act" to promote improved nutrition among aged groups. In the first 3-year phase, the program concentrated on the delivery of nutritional services, and the development and demonstration…

  6. 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…

  7. 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.

  8. Comparison of the mechanical properties of T91 steel from the MEGAPIE, and TWIN-ASTIR irradiation programs

    NASA Astrophysics Data System (ADS)

    Konstantinović, M. J.; Stergar, E.; Lambrecht, M.; Gavrilov, S.

    2016-01-01

    The mechanical properties of spallation target components exposed to combined effects of proton and neutron irradiations and in contact with liquid metal provide important information for the assessment of structural component integrity, which is crucial for the design of accelerator driven reactor concepts such as the MYRRHA reactor. In this study we perform tensile tests on T91 steel samples extracted from the MEGAPIE, and from the TWIN-ASTIR experiment. The tests are performed at different temperatures as well as with and without the contact with liquid metal. In both groups of samples we observed significant influence of liquid metal on the tensile properties, in particular reduction of total elongation. The influence of different conditions in two irradiation programs on the mechanical properties, such as irradiation temperature fluctuations, the presence of neutron/proton irradiation, with and without the contact with lead-bismuth eutectic, different flux and fluence, are also discussed.

  9. Food Purchasing Pointers for School Food Service. Program Aid No. 1160.

    ERIC Educational Resources Information Center

    Luck, Joan; Cazier, Amelia

    This publication is designed to aid school food service personnel in implementing effective food purchasing practices and obtaining optimum food quality. Part 1 outlines procedures for sound purchasing practices and presents suggested forms for use in implementing these procedures. Information is also provided on inventory systems and stock…

  10. 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.

  11. 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.

  12. 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.

  13. Heavy-section steel irradiation program. Volume 4, No. 2. Semiannual progress report, April 1993--September 1993

    SciTech Connect

    Corwin, W.R.

    1995-03-01

    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. In particular, it is vital to fully understand the degree of irradiation-induced degradation of the RPV`s fracture resistance which occurs during service, since without that 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 to provide a quantitative assessment of the effects of neutron irradiation on the material behavior and, in particular, the fracture toughness properties of typical pressure-vessel steels. 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 14 tasks: (1) program management, (2) fracture toughness (K{sub lc}) curve shift in high-copper welds, (3) crack-arrest toughness (K{sub la}) curve shift in high-copper welds, (4) irradiation effects on cladding, (5) K{sub lc} and K{sub la} curve shifts in low upper-shelf (LUS) welds, (6) annealing effects in LUS welds, (7) irradiation effects in a commercial LUS weld, (8) microstructural analysis of irradiation effects, (9) in-service aged material evaluations, (10) correlation monitor materials, (11) special technical assistance, (12) Japan Power Development Reactor steel examination, (13) technical assistance for Joint Coordinating Committee on Civilian Nuclear Reactor Safety (JCCCNRS) Working Groups 3 and 12, and (14) additional requirements for materials.

  14. Neutron Exposure Parameters for the Dosimetry Capsule in the Heavy-Section Steel Irradiation Program Tenth Irradiation Series

    SciTech Connect

    C.A. Baldwin; F.B.K. Kam; I. Remec

    1998-10-01

    This report describes the computational methodology for the least-squares adjustment of the dosimetry data from the HSSI 10.OD dosimetry capsule with neutronics calculations. It presents exposure rates at each dosimetry location for the neutron fluence greater than 1.0 MeV, fluence greater than 0.1 MeV, and displacements per atom. Exposure parameter distributions are also described in terms of three- dimensional fitting functions. When fitting functions are used it is suggested that an uncertainty of 6% (1 o) should be associated with the exposure rate values. The specific activity of each dosimeter at the end of irradiation is listed in the Appendix.

  15. Determination of free cholesterol oxide products in food samples by gas chromatography and accelerated solvent extraction: influence of electron-beam irradiation on cholesterol oxide formation.

    PubMed

    Lozada-Castro, Juan José; Santos-Delgado, María Jesús; Polo-Díez, Luis María

    2016-09-01

    The aim of this study was to develop an efficient method for cholesterol oxide product (COP) determination in irradiated and non-irradiated ready-to-eat foods with high water content by gas chromatography-flame ionisation detector after accelerated solvent extraction (ASE), and derivatisation with a silylating reagent. The ASE solvent was an 85:15 v/v petroleum ether/chloroform mixture at 40 °C and 1500 psi followed by solid phase extraction. The ASE method was compared with the established lixiviation method, proving an advantageous alternative which reduces analysis time by a factor of 15 and solvent volume by 50%, and minimises the use of chlorinated solvents. COP derivative structures were identified by gas chromatography coupled with mass spectrometry. Analytical characteristics were determined from standards and recoveries were 63-95%, establishing the validity of the method. The results obtained and their analysis by chemometric techniques established COP formation in food samples after e-beam irradiation. Increase in COP concentration depended on both irradiation doses and food composition, mainly water and fat content, although linear correlations among variables were not found. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  16. 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

  17. Improving Food Safety Knowledge through an Online Training Program

    ERIC Educational Resources Information Center

    Dittmar, Rebecca S.; Anding, Jenna; Green, Stephen

    2014-01-01

    Foodborne illness is a major public health concern in the U.S. The CDC [Centers for Disease Control] estimates that approximately 48 million Americans become ill, 128,000 hospitalized, and 3,000 die of foodborne illnesses annually. Most of these illnesses are attributed to improper food handling. To meet the growing demand for food safety…

  18. Improving Food Safety Knowledge through an Online Training Program

    ERIC Educational Resources Information Center

    Dittmar, Rebecca S.; Anding, Jenna; Green, Stephen

    2014-01-01

    Foodborne illness is a major public health concern in the U.S. The CDC [Centers for Disease Control] estimates that approximately 48 million Americans become ill, 128,000 hospitalized, and 3,000 die of foodborne illnesses annually. Most of these illnesses are attributed to improper food handling. To meet the growing demand for food safety…

  19. 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

  20. 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…

  1. 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…

  2. 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

  3. A novel food pantry program: food security, self-sufficiency, and diet-quality outcomes.

    PubMed

    Martin, Katie S; Wu, Rong; Wolff, Michele; Colantonio, Angela G; Grady, James

    2013-11-01

    The number of food pantries in the U.S. has grown dramatically over 3 decades, yet food insecurity remains a persistent public health problem. The goal of the study was to examine the impact of a food pantry intervention called Freshplace, designed to promote food security. Randomized parallel-group study with equal randomization. Data were collected from June 2010 to June 2012; a total of 228 adults were recruited over 1 year from traditional food pantries and randomized to the Freshplace intervention (n=113) or control group (n=115), with quarterly follow-ups for 12 months. The Freshplace intervention included a client-choice pantry, monthly meetings with a project manager to receive motivational interviewing, and targeted referrals to community services. Control group participants went to traditional food pantries where they received bags of food. Data analyses were conducted from July 2012 to January 2013. Outcomes were food security, self-sufficiency, and fruit and vegetable consumption. Multivariate regression models were used to predict the three outcomes, controlling for gender, age, household size, income, and presence of children in the household. At baseline, half of the sample experienced very low food security. Over 1 year, Freshplace members were less than half as likely to experience very low food security, increased self-sufficiency by 4.1 points, and increased fruits and vegetables by one serving per day compared to the control group, all outcomes p<0.01. Freshplace may serve as a model for other food pantries to promote food security rather than short-term assistance by addressing the underlying causes of poverty. © 2013 American Journal of Preventive Medicine.

  4. An Assessment of ORNL PIE Capabilities for the AGR Program Capsule Post Irradiation Examination

    SciTech Connect

    Morris, Robert Noel

    2006-09-01

    ORNL has facilities and experienced staff that can execute +the Advanced Gas Reactor (AGR) Post Irradiation Examination (PIE) task. While the specific PIE breakdown needs to be more formally defined, the basic outline is clear and the existing capabilities can be assessed within the needs of the tasks defined in the program plan. A one-to-one correspondence between the program plan tasks and the current ORNL PIE status was conducted and while some shortcomings were identified, the general capability is available. Specific upgrade needs were identified and reviewed. A path forward was formulated. Building 3525 is available for this work and this building is currently receiving renewed attention from management so that it will be in good working order prior to the expected PIE start date. This building is equipped with the tools necessary for PIEs of this nature, but the long hiatus in coated particle fuel work has left it with aging analysis tools. This report identified several of these tools and rough estimates of what would be required to update and replace them. In addition, other ORNL buildings are available to support Building 3525 in specialized tasks along with the normal laboratory infrastructure. Before the AGR management embarks on any equipment development effort, the PIE tasks should be updated against current program (modeling and data) needs and better defined so that the items to be measured, their measurement uncertainties, and thru-put needs can be reviewed. A Data Task Matrix (DTM) should be prepared so that the program data needs can be compared against the identified PIE tasks and what is practical in the hot cell environment to make sure nothing is overlooked. Finally, thought should be given to the development of standardized equipment designs between sites to avoid redundant design efforts and different measurement techniques. This is a potentially cost saving effort that can also avoid data inconsistencies.

  5. Effect of gamma irradiation on caprolactam migration from multilayer polyamide 6 films into food simulants: development and validation of a gas chromatographic method.

    PubMed

    Félix, Juliana S; Monteiro, Magali; Manzoli, José E; Padula, Marisa

    2010-01-01

    A GC method to determine caprolactam in water, 15% ethanol, and olive oil food simulants was developed and validated. Linear ranges varied from 0.96 to 642.82 microg/mL for water, 0.64 to 800.32 microg/mL for 15% ethanol, and 1.06 to 1062.34 microg/g for olive oil, with correlation coefficients higher than 0.999. Method precision studies showed RSD values lower than 5.45%, while method accuracy studies showed recovery from 72 to 111% for all simulants. The effect of gamma irradiation on caprolactam migration from multilayer polyamide 6 (PA-6) films intended for cheese into water, 15% ethanol, olive oil, and 3% acetic acid simulants was also studied. For migration assay, non-irradiated and irradiated (12 kGy) films were placed in contact with the simulant and exposed at 40 degrees C for 10 days. The validated method was used to quantify caprolactam migration from multilayer PA-6 films into the simulants, which ranged from 1.03 to 7.59 mg/kg for non-irradiated films, and from 4.82 to 11.32 mg/kg for irradiated films. Irradiation caused almost no changes in caprolactam levels, with the exception of olive oil, which showed an increase in the caprolactam level. All multilayer PA-6 films were in accordance with the requirements of the legislation for caprolactam migration.

  6. Influence of oxygen and long term storage on the profile of volatile compounds released from polymeric multilayer food contact materials sterilized by gamma irradiation.

    PubMed

    Salafranca, Jesús; Clemente, Isabel; Isella, Francesca; Nerín, Cristina; Bosetti, Osvaldo

    2015-06-09

    The profile of volatile compounds released from 13 different multilayer polymeric materials for food use, before and after their exposure to gamma radiation, has been assessed by solid-phase microextraction-gas chromatography-mass spectrometry. Thermosealed bags of different materials were filled with either air or nitrogen to evaluate the oxygen influence. One-third of the samples were analyzed without irradiation, whereas the rest were irradiated at 15 and 25 kGy. Half of the samples were processed just after preparation and the other half was stored for 8 months at room temperature prior to analysis. Very significant differences between unirradiated and irradiated bags were found. About 60-80 compounds were released and identified per sample. A huge peak of 1,3-ditertbutylbenzene was present in most of the irradiated samples. An outstanding reproducibility in all the variables evaluated (chromatograms, oxygen percentage, volume of bags) was noticed. Independently of filling gas, the results of unirradiated materials were almost identical. In contrast, the chromatographic profile and the odor of irradiated bags filled with nitrogen were completely different to those filled with air. Principal component analysis was performed and 86.9% of the accumulated variance was explained with the first two components. The migration of compounds from irradiated materials to the vapor phase was much lower than the limits established in the Commission Regulation (EU) No 10/2011.

  7. 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.

  8. Progress report on the accelerator production of tritium materials irradiation program

    SciTech Connect

    Maloy, S.A.; Sommer, W.F.; Brown, R.D.; Roberts, J.E.

    1997-05-01

    The Accelerator Production of Tritium (APT) project is developing an accelerator and a spoliation neutron source capable of producing tritium through neutron capture on He-3. A high atomic weight target is used to produce neutrons that are then multiplied and moderated in a blanket prior to capture. Materials used in the target and blanket region of an APT facility will be subjected to several different and mixed particle radiation environments; high energy protons (1-2 GeV), protons in the 20 MeV range, high energy neutrons, and low energy neutrons, depending on position in the target and blanket. Flux levels exceed 10{sup 14}/cm{sup 2}s in some areas. The APT project is sponsoring an irradiation damage effects program that will generate the first data-base for materials exposed to high energy particles typical of spallation neutron sources. The program includes a number of candidate materials in small specimen and model component form and uses the Los Alamos Spallation Radiation Effects Facility (LASREF) at the 800 MeV, Los Alamos Neutron Science Center (LANSCE) accelerator.

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

    PubMed

    Koonse, Brett

    2016-04-29

    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.

  10. 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…

  11. Installation and Setup of Whole School Food Waste Composting Program

    NASA Astrophysics Data System (ADS)

    Zhang, A.; Forder, S. E.

    2014-12-01

    Hong Kong, one of the busiest trading harbors in the world, is also a city of 8 million of people. The biggest problem that the government faces is the lack of solid waste landfill space. Hong Kong produces around 13,500 tons of waste per day. There are three landfills in Hong Kong in operation. These three landfills will soon be exhausted in around 2020, and the solid waste in Hong Kong is still increasing. Out of the 13,500 tons of solid waste, 9,000 tons are organic solid waste or food waste. Food waste, especially domestic waste, is recyclable. The Independent Schools Foundation Academy has a project to collect domestic food waste (from the school cafeteria) for decomposition. Our school produces around 15 tons of food waste per year. The project includes a sub-project in the Primary school, which uses the organic soil produced by an aerobic food waste machine, the Rocket A900, to plant vegetables in school. This not only helps our school to process the waste, but also helps the Primary students to study agriculture and have greater opportunities for experimental learning. For this project, two types of machines will be used for food waste processing. Firstly, the Dehydra made by Tiny Planet reduces the volume and the mass of the food waste, by dehydrating the food waste and separating the ground food waste and the excessive water inside machine for further decomposition. Secondly, the A900 Rocket, also made by Tidy Planet; this is used to process the dehydrated ground food waste for around 14 days thereby producing usable organic soil. It grinds the food waste into tiny pieces so that it is easier to decompose. It also separates the wood chips inside the ground food waste. This machine runs an aerobic process, which includes O2 and will produce CO2 during the process and is less harmful to the environment. On the other hand, if it is an anaerobic process occurs during the operation, it will produce a greenhouse gas- CH4 -and smells bad.

  12. Supporting Nutrition in Early Care and Education Settings: The Child and Adult Care Food Program (CACFP)

    ERIC Educational Resources Information Center

    Stephens, Samuel A.

    2016-01-01

    Child care centers, Head Start programs, and family child care providers serving young children--as well as after school programs and homeless shelters that reach older children, adults, and families--are supported in providing healthy meals and snacks by reimbursements through the Child and Adult Care Food Program (CACFP). Administered by the…

  13. 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…

  14. An Evaluation of the Influence of the Expanded Food and Nutrition Education Program in Missouri.

    ERIC Educational Resources Information Center

    Nolan, Nelda M.; Gross, John G.

    The report evaluates the Expanded Food and Nutrition Education Program (EFNEP) in Missouri by comparing the dietary adequacy and nutrition knowledge of 200 program families representative of urban, small town and rural areas with that of 200 similarly representative non-program families. Data were gathered by personal interviews taken in March,…

  15. Supporting Nutrition in Early Care and Education Settings: The Child and Adult Care Food Program (CACFP)

    ERIC Educational Resources Information Center

    Stephens, Samuel A.

    2016-01-01

    Child care centers, Head Start programs, and family child care providers serving young children--as well as after school programs and homeless shelters that reach older children, adults, and families--are supported in providing healthy meals and snacks by reimbursements through the Child and Adult Care Food Program (CACFP). Administered by the…

  16. Heavy-Section Steel Irradiation Program. Volume 2, No. 1: Semiannual progress report, October 1990--March 1991

    SciTech Connect

    Corwin, W.R.

    1994-07-01

    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. 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. 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 reactor pressure-vessel integrity. The HSSI Program is arranged into nine tasks: (1) program management, (2) K{sub ic} curve shift in high-copper welds, (3) K{sub ia} curve shift in high-copper welds, (4) irradiation effects on cladding, (5) K{sub ic} and K{sub ia} curve shifts in low upper-shelf (LUS) weld, (6) irradiation effects in a commercial LUS weld, (7) microstructural analysis of irradiation, (8) in-service aged material evaluations, and (9) correlation monitor materials. During this period, additional analyses on the effects of precleavage stable ductile tearing on the toughness of high-copper welds 72W and 73W demonstrated that the size effects observed in the transition region are not due to substantial differences in ductile tearing behavior. Possible modifications to irradiated duplex crack-arrest specimens were examined to increase the likelihood of their successful testing. Characterization of a second batch of 72W and 73W welds was begun and results of the Charpy V-notch testing is provided. A review of literature on the annealing response of reactor pressure vessel steels was initiated.

  17. A Model Food Entrepreneur Assistance and Education Program: The Northeast Center for Food Entrepreneurship

    ERIC Educational Resources Information Center

    Cranwell, Michele R.; Kolodinsky, Jane M.; Donnelly, Catherine W.; Downing, Donald L.; Padilla-Zakour, Olga I.

    2005-01-01

    The Northeast Center for Food Entrepreneurship (NECFE) is a collaborative effort between Cornell Univ. and the Univ. of Vermont. NECFE uses a multi-institutional and regional collaboration approach, with specific expertise and necessary facilities and resources, to provide technical assistance and education for businesses in the food industry. The…

  18. A Model Food Entrepreneur Assistance and Education Program: The Northeast Center for Food Entrepreneurship

    ERIC Educational Resources Information Center

    Cranwell, Michele R.; Kolodinsky, Jane M.; Donnelly, Catherine W.; Downing, Donald L.; Padilla-Zakour, Olga I.

    2005-01-01

    The Northeast Center for Food Entrepreneurship (NECFE) is a collaborative effort between Cornell Univ. and the Univ. of Vermont. NECFE uses a multi-institutional and regional collaboration approach, with specific expertise and necessary facilities and resources, to provide technical assistance and education for businesses in the food industry. The…

  19. 7 CFR 250.62 - Summer Food Service Program (SFSP).

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... UNITED STATES, ITS TERRITORIES AND POSSESSIONS AND AREAS UNDER ITS JURISDICTION National School Lunch... Lunch Act (42 U.S.C. 1755 and 1762), and may also receive donated foods under Section 32 (7 U.S.C. 612c...

  20. 7 CFR 250.62 - Summer Food Service Program (SFSP).

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... UNITED STATES, ITS TERRITORIES AND POSSESSIONS AND AREAS UNDER ITS JURISDICTION National School Lunch... Lunch Act (42 U.S.C. 1755 and 1762), and may also receive donated foods under Section 32 (7 U.S.C. 612c...

  1. 7 CFR 250.62 - Summer Food Service Program (SFSP).

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... UNITED STATES, ITS TERRITORIES AND POSSESSIONS AND AREAS UNDER ITS JURISDICTION National School Lunch... Lunch Act (42 U.S.C. 1755 and 1762), and may also receive donated foods under Section 32 (7 U.S.C. 612c...

  2. Food assistance programs for children afford mixed dietary quality based on HEI-2010.

    PubMed

    Byker, Carmen; Smith, Teresa

    2015-01-01

    Backpack programs across the United States distribute easy-to-prepare foods in a backpack to potentially food-insecure students on Fridays to help reduce weekend hunger. This study used Healthy Eating Index 2010 (HEI-2010) to assess foods provided in Montana backpack programs. Healthy Eating Index 2010 measures compliance with the 2010 Dietary Guidelines and is a tool to assess the diet quality of foods provided in supplemental food assistance programs. We hypothesized that HEI-2010 scores would be of average dietary quality. One randomly selected menu was collected from each Montana backpack program (n = 5) from the 2011-2012 academic year. Each food provided was analyzed for diet quality using HEI-2010 to obtain component and total scores. Descriptive statistics and t tests were calculated to assess whether mean HEI-2010 component scores and total scores differed significantly (P < .05) from the maximum scores. The mean total score for HEI-2010 was significantly lower than the maximum score of 100 (58.65; SD, 15.59; P = .004). Analysis resulted in significantly lower mean scores for total vegetables (2.26; SD, 1.37; P = .011), greens and beans (0; SD, 0; P < .001), fatty acids (0; SD, 0; P < .001), and sodium (3.90; SD, 2.52; P = .006). Dietary quality of backpack programs may further improve with information sharing between programs about the availability of specific food group items. To better suit children's nutritional needs and increase HEI-2010 scores, researchers, practitioners, and the food industry should identify food options for the backpack program that are easy to prepare, appealing, and affordable.

  3. EPA Recognizes Outstanding Food Recovery Challenge and WasteWise Program Participants

    EPA Pesticide Factsheets

    WASHINGTON - Today, the U.S. Environmental Protection Agency (EPA) recognizes the accomplishments of organizations and businesses participating in EPA's Food Recovery Challenge and WasteWise program for reducing their climate footprint, improving efficienc

  4. 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…

  5. 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…

  6. 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;…

  7. Identification of Essential Food Skills for Skill-Based Healthful Eating Programs in Secondary Schools

    ERIC Educational Resources Information Center

    Fordyce-Voorham, Sandra

    2011-01-01

    Objective: To identify the food skills deemed essential to include in skill-based healthful eating programs in secondary schools. Methods: Fifty-one food experts including home economics educators, chefs, nutritionists and dietitians, community educators, homemakers, and young people were recruited by invitation, mail, and advertising. Data were…

  8. 76 FR 35301 - National School Lunch Program: School Food Service Account Revenue Amendments Related to the...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-06-17

    ...This rule amends National School Lunch Program (NSLP) regulations to conform to requirements contained in the Healthy, Hunger-Free Kids Act of 2010 (Pub. L. 111-296) regarding equity in school lunch pricing and revenue from nonprogram foods sold in schools. This rule requires school food authorities (SFAs) participating in the NSLP to provide the same level of financial support for lunches......

  9. Identification of Essential Food Skills for Skill-Based Healthful Eating Programs in Secondary Schools

    ERIC Educational Resources Information Center

    Fordyce-Voorham, Sandra

    2011-01-01

    Objective: To identify the food skills deemed essential to include in skill-based healthful eating programs in secondary schools. Methods: Fifty-one food experts including home economics educators, chefs, nutritionists and dietitians, community educators, homemakers, and young people were recruited by invitation, mail, and advertising. Data were…

  10. 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…

  11. Feeding Infants: A Guide for Use in the Child Care Food Program.

    ERIC Educational Resources Information Center

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

    Developed for use by staff participating in the Child Care Food Program (CCFP), this guide presents information on infant development, infant nutrition, safe food handling, and infant meal pattern requirements. The guide has an easy-to-read reference, covering general feeding issues as well as specifics of the CCFP infant meal pattern. All foods…

  12. 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...

  13. Evaluation of food-relevant chemicals in the ToxCast high-throughput screening program

    EPA Pesticide Factsheets

    Thousands of chemicals are directly added to or come in contact with food, many of which have undergone little to no toxicological evaluation. The landscape of the food-relevant chemical universe was evaluated using cheminformatics, and subsequently the bioactivity of food-relevant chemicals across the publicly available ToxCast highthroughput screening program was assessed. In total, 8659 food-relevant chemicals were compiled including direct food additives, food contact substances, and pesticides. Of these food-relevant chemicals, 4719 had curated structure definition files amenable to defining chemical fingerprints, which were used to cluster chemicals using a selforganizing map approach. Pesticides, and direct food additives clustered apart from one another with food contact substances generally in between, supporting that these categories not only reflect different uses but also distinct chemistries. Subsequently, 1530 food-relevant chemicals were identified in ToxCast comprising 616 direct food additives, 371 food contact substances, and 543 pesticides. Bioactivity across ToxCast was filtered for cytotoxicity to identify selective chemical effects. Initiating analyses from strictly chemical-based methodology or bioactivity/cytotoxicity-driven evaluation presents unbiased approaches for prioritizing chemicals. Although bioactivity in vitro is not necessarily predictive of adverse effects in vivo, these data provide insight into chemical properties and cellu

  14. Evaluation of food-relevant chemicals in the ToxCast high-throughput screening program.

    PubMed

    Karmaus, Agnes L; Filer, Dayne L; Martin, Matthew T; Houck, Keith A

    2016-06-01

    Thousands of chemicals are directly added to or come in contact with food, many of which have undergone little to no toxicological evaluation. The landscape of the food-relevant chemical universe was evaluated using cheminformatics, and subsequently the bioactivity of food-relevant chemicals across the publicly available ToxCast highthroughput screening program was assessed. In total, 8659 food-relevant chemicals were compiled including direct food additives, food contact substances, and pesticides. Of these food-relevant chemicals, 4719 had curated structure definition files amenable to defining chemical fingerprints, which were used to cluster chemicals using a selforganizing map approach. Pesticides, and direct food additives clustered apart from one another with food contact substances generally in between, supporting that these categories not only reflect different uses but also distinct chemistries. Subsequently, 1530 food-relevant chemicals were identified in ToxCast comprising 616 direct food additives, 371 food contact substances, and 543 pesticides. Bioactivity across ToxCast was filtered for cytotoxicity to identify selective chemical effects. Initiating analyses from strictly chemical-based methodology or bioactivity/cytotoxicity-driven evaluation presents unbiased approaches for prioritizing chemicals. Although bioactivity in vitro is not necessarily predictive of adverse effects in vivo, these data provide insight into chemical properties and cellular targets through which foodrelevant chemicals elicit bioactivity. Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.

  15. Socio-economic and behavioural factors are predictors of food use in the National Food Stamp Program Survey.

    PubMed

    Bhargava, Alok

    2004-09-01

    The unhealthy dietary patterns in the USA especially among low-income households demand complex strategies for health promotion. The present paper analysed the proximate determinants of 7 d food use by 919 participants in the National Food Stamp Program Survey conducted in 1996. The households' consumption of dietary energy, carbohydrate, protein, fibre, saturated, monounsaturated and polyunsaturated fats, Ca, Fe, beta-carotene and vitamin C were explained by background, socio-economic and behavioural factors. Certain methodological issues arising in modelling food use data were addressed. The results showed that the subjects' knowledge of the US Department of Agriculture food pyramid, reading nutrition labels, adopting a low-fat diet, selecting fruits and vegetables, saving money at grocery stores and frequency of shopping trips were often significantly associated (P<0.05) with the densities of nutrient use. The results identified certain aspects of nutrition education programmes that deserve greater emphasis for improving diet quality. The model for energy intake indicated that disbursing half the food stamp benefits on a 2-week basis and better shopping practices can enhance food availability.

  16. Factors contributing to participation in food assistance programs in the elderly population.

    PubMed

    Hong, Seo Ah; Kim, Kirang

    2014-08-01

    The study objectives were to examine the participation rate in food assistance programs and explore the factors that contribute to such participation among the Korean elderly population. The study sample comprised 3,932 respondents aged 65 years or older who were selected from a secondary data set, the fourth Korean Welfare Panel Study (KoWePS). The factors, related to participation in programs were examined based on the predisposing, enabling and need factors of the help-seeking behavior model. Multiple logistic regression analysis was used to select the best contributors among the factors related to program participation. The predisposing rate in food assistance programs was 8.5% (7.1% for men and 10.4% for women). When all variables were included in the model, living without spouse, no formal education, low income, having social security benefits and food insecurity in elderly men, and age, low income, having social security benefits and feeling poor in elderly women were significantly related to a higher tendency to program participation. The predisposing and need factors, such as living without spouse, low education level, food insecurity and feeling poor were important for program participation, as well as enabling factors, such as household income and social security benefits. A comprehensive approach considering these factors to identify the target population for food assistance programs is needed to increase the effectiveness and target population penetration of these programs.

  17. Factors contributing to participation in food assistance programs in the elderly population

    PubMed Central

    Hong, Seo Ah

    2014-01-01

    BACKGROUND/OBJECTIVES The study objectives were to examine the participation rate in food assistance programs and explore the factors that contribute to such participation among the Korean elderly population. SUBJECTS/METHODS The study sample comprised 3,932 respondents aged 65 years or older who were selected from a secondary data set, the fourth Korean Welfare Panel Study (KoWePS). The factors, related to participation in programs were examined based on the predisposing, enabling and need factors of the help-seeking behavior model. Multiple logistic regression analysis was used to select the best contributors among the factors related to program participation. RESULTS The predisposing rate in food assistance programs was 8.5% (7.1% for men and 10.4% for women). When all variables were included in the model, living without spouse, no formal education, low income, having social security benefits and food insecurity in elderly men, and age, low income, having social security benefits and feeling poor in elderly women were significantly related to a higher tendency to program participation. CONCLUSIONS The predisposing and need factors, such as living without spouse, low education level, food insecurity and feeling poor were important for program participation, as well as enabling factors, such as household income and social security benefits. A comprehensive approach considering these factors to identify the target population for food assistance programs is needed to increase the effectiveness and target population penetration of these programs. PMID:25110563

  18. Perinatal overnutrition and the programming of food preferences: pathways and mechanisms.

    PubMed

    Ong, Z Y; Gugusheff, J R; Muhlhausler, B S

    2012-10-01

    One of the major contributing factors to the continuous rise in obesity rates is the increase in caloric intake, which is driven to a large extent by the ease of access and availability of palatable high-fat, high-sugar 'junk foods'. It is also clear that some individuals are more likely to overindulge in these foods than others; however, the factors that determine an individual's susceptibility towards the overconsumption of palatable foods are not well understood. There is growing evidence that an increased preference for these foods may have its origins early in life. Recent work from our group and others has reported that in utero and early life exposure to these palatable foods in rodents increased the offspring's preference towards foods high in fat and sugar. One of the potential mechanisms underlying the programming of food preferences is the altered development of the mesolimbic reward system, a system that plays an important role in driving palatable food intake in adults. The aim of this review is to explore the current knowledge of the programming of food preferences, a relatively new and emerging area in the DOHAD field, with a particular focus on maternal overnutrition, the development of the mesolimbic reward system and the biological mechanisms which may account for the early origins of an increased preference for palatable foods.

  19. Nutrition program for the elderly: participants' perception of food quality by type of food service system.

    PubMed

    Kendrick, O W; Slezak, D

    1989-01-01

    A survey of 1028 clients who participated in 21 nutrition sites for the elderly funded by the Suburban Cook County Area Agency on Aging in Chicago, Illinois revealed that participants who received meals prepared on-site were more satisfied with the quality of the meals than participants who received meals that were satellited as hot bulk food or as preplated cook/freeze meals. Participants who judged the meals as fair or poor were more likely than those who rated the food as excellent or good to respond that they would increase their donation if the food were improved. Data from a national survey used as a standard for judging participant satisfaction of food service are presented in this article.

  20. 77 FR 471 - Emergency Food Assistance Program; Availability of Foods for Fiscal Year 2012

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-01-05

    ..., fish, vegetables, dry beans, juices, and fruits. Approximately $37.5 million in surplus foods acquired..., vegetable oil, ultra high temperature fluid 1 percent milk, bran flakes, corn flakes, oat cereal, rice...