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Mitchell Roger E - - 2007
Unsafe food handling practices in food service establishments are a major contributor to the transmission of food-borne illness. However, current worker education and training interventions demonstrate only modest success in changing food service worker behavior. We argue for more ecologically-oriented interventions that address both individual and contextual factors that influence ...
Ferris Michael T - - 2007
Many times we are all focused on making sales calls on the physician, discharge planner, or other person at the top of the referral food chain. But all too often, if you don't have a relationship with the others surrounding them, you will find yourself being frustrated and not understanding ...
Carrier Natalie - - 2007
PURPOSE: Links between food service characteristics and residents' risk of malnutrition were examined. METHODS: Cognitively intact residents meeting inclusion criteria and living in one of 38 participating nursing homes were randomly sampled. The final sample consisted of 132 residents, who were screened for risk of malnutrition and completed a face-to-face ...
Gorin Amy A - - 2007
ABSTRACT: BACKGROUND: Household food availability is consistently linked to dietary intake; yet behavioral weight control treatment includes only minimal instruction on how to change the home environment to support dietary goals. This pilot study examined whether it is feasible to change the household food environments of behavioral weight loss participants ...
Goer Henci - - 2007
Step 6 of the Ten Steps of Mother-Friendly Care addresses two issues: 1) the routine use of interventions (shaving, enemas, intravenous drips, withholding food and fluids, early rupture of membranes, and continuous electronic fetal monitoring; and 2) the optimal rates of induction, episiotomy, cesareans, and vaginal births after cesarean. Rationales ...
Ross Peggy - - 2006
The occupational health nurse in a large manufacturing facility arrives at work early one Monday morning to find three ill employees in the clinic waiting room and a message from several plant supervisors that multiple employees have called in sick. The supervisors are concerned. The employees have reported similar symptoms, ...
Edwards J S A - - 2006
BACKGROUND: Patient meals are an integral part of treatment hence the provision and consumption of a balanced diet, essential to aid recovery. A number of food service systems are used to provide meals and the Steamplicity concept has recently been introduced. This seeks, through the application of a static, extended ...
Sahin Bayram - - 2006
OBJECTIVE: To determine the factors affecting general satisfaction level of patients with the food services in a military hospital in Turkey. STUDY DESIGN: The study was carried out in a military hospital providing tertiary health care services with the capacity of 1000 hospital bed. A questionnaire was used as data ...
Turhan Sadettin - - 2006
In this investigation, the effect of cooking treatments (60min at 150°C, 40min at 200°C, and 20min at 250°C) on aluminium contents of meats (beef, water buffalo, mutton, chicken and turkey) baked in aluminium foil were evaluated. Cooking increased the aluminium concentration of both the white and red meats. The increase ...
Phillips Margaret L - - 2006
Records of restaurant inspections by public health departments provide sequential "snapshots" of conditions in retail food service establishments that can be used to identify risk factors and evaluate the effectiveness of interventions. Data from a random 10 percent sample of restaurant inspection files from 31 counties in Oklahoma, including 4,044 ...
Zadra Antonio - - 2006
Nightmares are usually defined as frightening dreams that awaken the sleeper. This study uses the waking criterion to distinguish between nightmares and bad dreams and investigated the variety and intensity of emotions reported in each form of disturbing dream. Ninety participants recorded their dreams for 4 consecutive weeks and, for ...
Wright, Olivia Renee Louise
The focus of this work pertains to the development of a detailed and specific
measurement instrument to study the satisfaction of elderly clients with health care
food services, in the longer-stay section of hospitals (geriatric/rehabilitation) and in
the residential aged care setting. The study investigated one of the major causes of
malnutrition, i.e. poor ...
Lassen Karin O - - 2005
Many patients do not eat and drink sufficiently during hospitalization. Surveys have shown that 30-50% of the elderly patients are undernourished when hospitalized, and for the majority of these patients their protein and energy requirements are not met during hospitalization. Diseased people often experience reduced appetite, aversion against certain types ...
DePorter Cindy H - - 2005
Other commentaries in this issue of the North Carolina Medical Journal describe innovative food and dining practices in some of our state's long-term care facilities. Federal and state regulations do not prohibit these innovations, and DFS supports the concept of "enhancements" of the dining experience in these facilities. The Division ...
Gerald Bonnie L - - 2005
Eighty health care food service directors in Louisiana were surveyed regarding their knowledge of policies and procedures their facilities have for water management in natural disasters and emergencies. Questionnaires were mailed to hospital and long-term-care food service directors in Louisiana. Responses indicated that hurricanes were the most common natural disaster ...
Rodgers Svetlana - - 2005
The growing scale of institutional and commercial food services poses a technological challenge of producing large quantities of high quality meals in terms of their safety, sensory and nutritional attributes. Developments in food service technology and systems (cook-freeze, cook-chill and others) allow the replacement of fast food with the service ...
Alter David A - - 2005
To examine the extent to which inter-regional differences in fast-food concentrations account for variations in all-cause mortality and acute coronary syndromes throughout Ontario, Canada. Nine distinct fast-food chains were selected based on top sales data in 2001. The per capita rate of fast-food outlets per region was calculated for each ...
Bas Murat - - 2005
Our objective was to determine food safety practices related to prerequisite program implementation in hospital food services in Turkey. Staff often lack basic food hygiene knowledge. Problems of implementing HACCP and prerequisite programs in hospitals include lack of food hygiene management training, lack of financial resources, and inadequate equipment and ...
Moore Helen - - 2005
This study investigated the food offered to children under 5 years of age in UK day care, the influence of the childcare providers on a child's diet and their attitudes towards this role. A postal survey of a randomised quota sample of childcare providers enquired after the range of food ...
Shultz Jill Armstrong - - 2005
This paper reviews organizational factors that potentially affect food quality and food service in the nursing home. A model is proposed for assessing the influence of organizational technology on resident satisfaction with food and food service from the resident's perspective. Findings from an exploratory phenomenological case study applying the model ...
Speers A - - 2005
The systems approach is absolutely essential to secure sustainability in urban water services. The financing dimension is critical; fragmented institutions are a great barrier, hindering a systems approach; recycling of water and nutrients is vital for food production and livelihood improvements; effective knowledge transfer about innovative approaches to sanitation is ...
Evans Bronwynne C - - 2005
Background. Undernutrition occurs in approximately 2 of every 5 nursing home residents, negatively influencing their health and quality of life. The purposes of this study were to collect data about institutional meal preparation and food service practices that promote or retard adequate nutritional intake and to evaluate residents' food and ...
Tan P Philip - - 2005
Religion is a conduit for expressing spirituality. Since most mainstream religions condemn any form of homosexuality one would expect that gay men and lesbians would have little to do with spirituality. Experts, however, believe that gay and lesbian individuals would especially benefit from spiritual nourishment because of the oppression they ...
Kawakami Junko - - 2004
BACKGROUND: Many studies have indicated the effectiveness of medical nutrition therapy for kidney diseases in various stages. However, compliance with dietary therapy over a long period is not easy for patients living alone, elderly patients, and disabled patients, and the concern of registered dietitians working at medical facilities has become ...
Keil Charles B - - 2004
Cooking processes at food service operations release fumes that present risks of food contamination, fire, and employee exposure to hazardous chemicals. Local exhaust ventilation in the form of kitchen hoods is commonly used to control these risks. State codes often refer to the need for adequate ventilation, but hoods are ...
Higgins Charles L - - 2004
Food establishments are complex systems with inputs, subsystems, underlying forces that affect the system, outputs, and feedback. Building on past exploration of the hazard analysis critical control point concept and Ludwig von Bertalanffy General Systems Theory, the National Park Service (NPS) is attempting to translate these ideas into a realistic ...
Kassa Hailu - - 2004
Food service workers conduct informal inspections of food service operations to ensure that food contamination does not occur. This activity requires proper lighting. Compliance with lighting standards is usually assessed by a qualitative, visual inspection method. Recent studies suggest, however, that qualitative inspections only minimally reduce risks of foodborne-disease outbreaks. ...
Horowitz Carol R - - 2004
A community coalition compared the availability and cost of diabetes-healthy foods in a racial/ethnic minority neighborhood in East Harlem, with those in the adjacent, largely White and affluent Upper East Side in New York City. We documented which of 173 East Harlem and 152 Upper East Side grocery stores stocked ...
Jenkins-McLean Terri - - 2004
When food inspectors pay educational visits to food service establishments, the goal is prevention. For that reason, such visits form a valuable component in local-government programs to improve food safety. The efficacy of educational programs can be measurably improved by the application of behavioral-change theory. The study reported here was ...
Storr Tim - - 2004
This study evaluated a range of portable wheelchair ramps to highlight the effect of different product features on ease of use when wheelchair users climb curbs or access vehicles. Twelve portable ramps were evaluated. Although all the ramps were designed to load powered wheelchairs into motor vehicles, they were manufactured ...
Paik Nam-Jong - - 2004
OBJECTIVE: To categorize dysphagic diets according to the food's viscosity, as determined by an objective method. DESIGN: Description of dysphagic diet in terms of viscosity. SETTING: Food science laboratory at a university hospital. SPECIMENS: Twenty kinds of foods: 10 commercially available and 10 formulated for a dysphagic diet in a ...
Williams Christine L - - 2004
OBJECTIVE: To evaluate the impact of a multicomponent cardiovascular health intervention ("Healthy Start") which included a food service modification in a largely minority Head Start preschool population. The primary outcome measure was the change in serum cholesterol from the beginning to the end of the school year. METHODS: Nine Head ...
Crogan Neva L - - 2004
BACKGROUND: Malnutrition impacts the quality of life and general health of many older persons living in our nation's 20,000 nursing homes (1). Despite the urgency of this issue, no instrument that measures resident satisfaction with food and food service was found in an extensive literature search. The purpose of this ...
Saadat M - - 2004
Consanguineous marriage is a major feature of family systems in south-west Asia. The aim of the present study was to determine the current prevalence and patterns of consanguinity in Iran as a means of assessing the associated requirement for genetic counselling services. Consanguinity was studied in 12 ethnic/religious populations, the ...
Crogan Neva L - - 2004
The meaning of food to nursing home residents is explored to examine residents' perspectives related to nursing home food and food service, and to identify strategies for improving food and food service in nursing homes. An interpretive phenomenological approach was used to uncover meaning in a series of "tell me ...
Lengyel Christina O - - 2004
The purpose of this study was to develop a survey tool for assessing the satisfaction of elderly long-term care (LTC) residents with the meals and food services they receive, as well as to assess quality of life issues related to eating. Food service delivery should be provided in an environment ...
Askarian Mehrdad - - 2004
BACKGROUND: The practice of safety measures by the food service staff in hospitals is necessary for the prevention of food-borne outbreaks. Hospitalized patients are more vulnerable to potential hazards, and neglecting these principles can lead to increased morbidity and mortality. METHODS: We assessed the knowledge, attitudes, and practices of food ...
Nafie Laurence A - - 2003
We report here the first measurement of near-infrared (NIR) vibrational circular dichroism (VCD) with Fourier transform (FT) instrumentation. The measurements were carried out using a commercial rapid-scan FT-IR VCD spectrometer modified for operation in the NIR region between 3750 and 6150 cm-1. Overtone and combination band VCD intensities, first reported ...
Sagoo S K - - 2003
During September and October 2001, a microbiological study of open, ready-to-eat, prepared salad vegetables from catering or retail premises was undertaken to determine their microbiological quality. The study focused on those salad vegetables that were unwrapped and handled either by staff or customers in the premises where the sample was ...
Lukauskas K - - 2003
The author describes the State Food and Veterinary Service of Lithuania, the competent authority for public and animal health in Lithuania. The Director of the Service, the Chief Veterinary Officer, reports directly to the Prime Minister. Lithuania is divided into ten counties and thirty-four districts. The State Food and Veterinary ...
Capps Oral O - - 2003
The food retailing and food service sector is not only an important component of the food marketing channel but is also vital to the United States economy, accounting for more than 7% of the United States gross domestic product in 2001. The business of food retailing and food service is ...
Greer Frank R - - 2003
Foods for special dietary use are recommended by physicians for chronic diseases or conditions of childhood, including inherited metabolic diseases. Although many states have created legislation requiring reimbursement for foods for special dietary use, legislation is now needed to mandate consistent coverage and reimbursement for foods for special dietary use ...
Paquet Catherine - - 2003
Ensuring nutritionally adequate food intake in institutions is a complex and important challenge for dietitians. To tackle this problem, we argue that dietitians need to adopt a systematic, integrative, and patient-centered approach to identify and manage more effectively organizational determinants of the quality of food intake under their control. In ...
Hwang Li-Jen Jessica - - 2003
The provision of food and drinks to patients remains a largely unexplored, multidimensional phenomenon. In an attempt to ameliorate this lack of understanding, a survey utilising a modified SERVQUAL instrument measured on a seven-point Likert scale was carried out on-site at four NHS acute trusts for the purpose of assessing ...
Chao Shirley - - 2003
State regulations on the food and nutrition service components of care influence both care and service delivery of the elderly in assisted living facilities. Information on such regulations was abstracted from a survey of 50 states that had been carried out by the National Academy for State Health Policy. These ...
Williams Chad D - - 2003
The purpose of this article is to propose design changes to a food scoop commonly used in the food service industry. A review of literature concerning the design of hand tools is used to justify modifications to the existing design. Changes to the handle and shape of the tool are ...
Spencer D - - 2003
Any wound received within the controlled areas of Dounreay could potentially be contaminated with plutonium and/or uranium isotopes. Wounding bypasses the body's natural barriers to foreign objects, such as the skin and the lining of the alimentary canal. Therefore a relatively low intake can potentially result in a high committed ...
Carr James A - - 2002
Stress inhibits feeding behavior in all vertebrates. Data from mammals suggest an important role for hypothalamic neuropeptides, in particular the melanocortins and corticotropin-releasing hormone (CRH)-like peptides, in mediating stress-induced inhibition of feeding. The effects of CRH on food intake are evolutionarily ancient, as this peptide inhibits feeding in fishes, birds, ...
- - 2002
EuropaBio, the European Association for BioIndustries, represents 40 companies operating world wide and 14 national association (totaling around 600 small and medium-sized enterprises) involved in the research, development, testing, manufacturing, marketing, sales and distribution of biotechnology products and services in the fields of healthcare, agriculture, food and the environment.
Hartwell H - - 2001
The goal of any hospital caterer should be to provide food that meets nutritional requirements, satisfies the patient, improves morale and is microbiologically safe. Food distribution to hospital wards plays a critical role. The aim of this study was to compare two hospital food service systems using parameters of food ...
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