Consumers’ Reactions to Sanitation in Casual Dining, Quick-Service, and Fine Dining Restaurants

Consumers’ concern about food safety, sanitation, and health has increased since food-borne illnesses still frequently occur in the US. This article explored consumers’ perceptions, emotions, and behavioral intention about the sanitation of the physical environment in three different restaurant settings, casual dining, quick-service, and fine dining restaurants. Disgust was the most strongly felt negative emotion, but no significant differences were found for negative emotional reactions to dirty conditions among the three types of restaurants. Positive emotional reactions were significantly different among the restaurant types. Behavioral intention was also significantly different among the three restaurant types as a reaction to dirty food. The findings help restaurant owners and managers understand how consumers feel and react to “dirty” food, service staff, or dining room tables in casual, quick-service and fine dining restaurant.

Previous Holocaust Experiences Continue to Affect Food Attitudes in Survivors

A qualitative study was conducted to determine if Holocaust survivors’ food attitudes are influenced by their earlier experiences. The 25 survivor interviewees (14 males, 11 females) ranged in age from 71 to 85 years and resided in Miami-Dade and Broward, Florida counties. Most (56%) were interned in concentration camps during the Holocaust. Interviews were tape-recorded and later transcribed. Results showed earlier experiences influenced food attitudes. The most common themes were: 1) Difficulty throwing food away - even when spoiled; 2) Storing excess food; 3) Craving a certain food; 4) Difficulty standing in line for food; and 5) Anxiety when food is not readily available. Sub-themes included healthy eating and empathy for those currently suffering from hunger. Fourteen (56%) fast for religious holidays, but 7 (28%) said they already had “fasted enough.” Dietitians and others are encouraged to evaluate food service programs to minimize uncomfortable food-related situations for Holocaust survivors.

Food and beverage management

Abstract and faculty adviser information are not available for this thesis.

The Hanging/hanged Patient and Relevance to Pre-hospital Care

Death and injury from hanging is a complex situation, which requires careful and appropriate assessment and management in the pre-hospital environment. It is arguably an area of limited understanding and therefore may not be assessed and managed in the most effective manner. Most hanged/hanging patients will be found in their homes, rather than in institutions. It could be argued that due to prevalence as a suicide method, the majority of pre-hospital ambulance service staff will be responded to at least one hanged or hanging patient within their careers, thus a greater understanding will benefit both clinician and patient. Patients who attempt or achieve suicide will rarely achieve fracturing the spine and severing the spinal cord, bringing into question the requirement for the traditional cervical collar and spinal immobilisation techniques. Death from asphyxiation and carotid/vagal reflex require consideration and management as does raised ICP, which is likely to occur.

Air fungal contamination in ten hospitals’ food units from Lisbon

A descriptive study was developed to monitor air fungal contamination in ten food units from hospitals. Fifty air samples of 250 litres were collected through impaction method. Samples were collected in food storage facilities, kitchen, food plating, canteen and also, outside premises, since this is the place regarded as reference. Simultaneously, environmental parameters were also monitored, including temperature and relative humidity through the equipment Babouc, LSI Sistems and according to the International Standard ISO 7726.

Risk assessment of exposure to multiple mycotoxins in food

Moulds may produce a diversity of toxins such as aflatoxins, ochratoxins, trichothecenes, zearalenone, fumonisins and others. Although toxicological, environmental and epidemiological studies have addressed the problem of these toxins one by one, more than one mycotoxin are found usually in the same contaminated food. Risk assessment for humans potentially exposed to multimycotoxins suffers very much from the lack of adequate food consumption data. Furthermore, for a given mycotoxin, synergism and antagonism with other mycotoxins, found in the same food commodities, are not taken into account. Aflatoxin B1 and ochratoxin A belong to the most frequently occurring mycotoxins. This has repeatedly been demonstrated, however, normally, the risk resulting from their simultaneous occurrence is not considered. A descriptive study was developed to monitor air fungal contamination in one hospital food unit.

Retail Food Establishments : Certified Food Protection Manager

This fact sheet cites SC Regulation 61-25 and lists accredited training programs for the Food Protection Manager Certification Program

Terapia psicomotora no Serviço de Psiquiatria do Hospital Prof. Doutor Fernando Fonseca

O presente relatório descreve as atividades de estágio desenvolvidas no âmbito do Ramo de Aprofundamento de Competências Profissionais (RACP) do mestrado em Reabilitação Psicomotora da Faculdade de Motricidade Humana. O estágio profissionalizante realizou-se no serviço de psiquiatria do Hospital Prof. Doutor Fernando Fonseca, e contou com sessões de observação participada e intervenção psicomotora na equipa de pedopsiquiatria e de psiquiatria de adultos. O relatório inclui um enquadramento teórico com uma revisão legal da saúde mental e o enquadramento profissional do psicomotricista, da prática psicomotora em saúde mental e uma revisão de literatura das psicopatologias mais prevalentes, destacando os principais objetivos da psicomotricidade em cada uma delas. Inclui também o enquadramento da prática profissional, no qual se descreve a organização das atividades de estágio, a caracterização dos utentes acompanhados e do processo terapêutico com dois estudos-caso. Este estágio permitiu a participação da aluna numa equipa multidisciplinar, e contribuiu positivamente para a sua formação profissional e pessoal, no âmbito dos objetivos definidos pelo RACP no contexto da prática em saúde mental. Considerando as evoluções observadas nos diferentes utentes acompanhados conclui-se que a intervenção psicomotora realizada foi pertinente quer no contexto pedopsiquiátrico, quer no contexto psiquiátrico.

How much do residential aged care staff members know about the nutritional needs of residents?

Background Undernutrition, weight loss and dehydration are major clinical issues for people with dementia in residential care, with excessive weight loss contributing to increased risk of frailty, immobility, illness and premature morbidity. This paper discusses a nutritional knowledge and attitudes survey conducted as part of a larger project focused on improving nutritional intake of people with dementia within a residential care facility in Brisbane, Australia. Aims The specific aims of the survey were to identify (i) knowledge of the nutritional needs of aged care facility residents; (ii) mealtime practices; and (iii) attitudes towards mealtime practices and organisation. Methods A survey based on those used in other healthcare settings was completed by 76 staff members. The survey included questions about nutritional knowledge, opinions of the food service, frequency of feeding assistance provided and feeding assessment practices. Results Nutritional knowledge scores ranged from 1 to 9 of a possible 10, with a mean score of 4.67. While 76% of respondents correctly identified risk factors associated with malnutrition in nursing home residents, only 38% of participants correctly identified the need for increased protein and energy in residents with pressure ulcers, and just 15% exhibited correct knowledge of fluid requirements. Further, while nutritional assessment was considered an important part of practice by 83% of respondents, just 53% indicated that they actually carried out such assessments. Identified barriers to promoting optimal nutrition included insufficient time to observe residents (56%); being unaware of residents' feeding issues (46%); poor knowledge of nutritional assessments (44%); and unappetising appearance of food served (57%). Conclusion An important step towards improving health and quality of life for residents of aged care facilities would be to enhance staff nutritional awareness and assessment skills. This should be carried out through increased attention to both preservice curricula and on-the-job training. Implications for practice The residential facility staff surveyed demonstrated low levels of nutrition knowledge, which reflects findings from the international literature. This has implications for the provision of responsive care to residents of these facilities and should be explored further.

Student and supervisor productivity change during nutrition and dietetic practice placements : A cohort study

Aim This study aimed to demonstrate how supervisors and students use their time during the three domains of nutrition and dietetic clinical placement and to what extent patient care and non-patient activities change during placement compared to pre- and post- placement. Methods A cohort survey design was used with students from two Queensland universities, and their supervisors in 2010. Participants recorded their time use in either a paper-based or an electronic survey. Supervisors’ and students’ time-use was calculated as independent daily means according to time use categories reported over the length of the placement. Mean daily number of occasions of service, length of occasions of service, project and other time use in minutes was reported as productivity output indicators and the data imputed. A linear mixed modelling approach was used to describe the relationship between the stage of placement and time use in minutes. Results Combined students’ (n= 21) and supervisors’ (n=29) time use as occasions of service or length of occasions of service in patient care activities were significantly different pre, during and post placement. On project-based placements in food service management and community public health nutrition, supervisors’ project activity time significantly decreased during placements with students undertaking more time in project activities. Conclusions This study showed students do not reduce occasions of service in patient care and they enhance project activities in food service and community public health nutrition while on placement. A larger study is required to confirm these results.

AV11006 Competitive threat to fresh avocado market from processed products

Response to industry call. Compare range of current and possible processed products versus whole fresh avocado for both retail and food service markets. Explore and evaluate opportunities for value added products.

A dinâmica da demanda por serviços de saúde no município de Piraí, RJ, do ponto de vista da medicalização

Apesar da definição da Estratégia de Saúde da Família (ESF) como porta de entrada preferencial do sistema de saúde e estratégia de reorganização da assistência, os usuários do SUS, vêm demonstrando historicamente preferência pelo serviço de urgência/emergência hospitalar. Neste contexto, o campo do presente estudo é a cidade de Piraí e seus habitantes, que desde 2002 contam com 100% de cobertura da ESF, modelo que dá ênfase: à lógica territorial na assistência, no cuidado continuado e transversal, no vínculo e no acesso facilitado pelo acolhimento humanizado e escuta qualificada; ocupando o centro da rede de serviços atuando como ordenador e coordenador do cuidado. Avaliando os dados de produtividade (com foco nas consultas médicas) hospitalar e da ESF notamos que a busca por assistência médica hospitalar, tem aumentado exponencialmente, e pode-se perceber que a grande maioria destes usuários se apresenta ao serviço com demandas de atenção básica, o que é considerado ilógico e contraditório na visão de gestores e profissionais. A prática profissional tem me levado a um processo de reflexão sobre as expectativas dos usuários ao procurarem o sistema de saúde (principalmente a ESF), sobre os caminhos que cada um deles constrói diante de uma questão de saúde e como se dá a tomada de decisão em busca da resolutividade da questão. Dessa forma, o objetivo deste trabalho é compreender como se constrói essa demanda; que critérios estão envolvidos na tomada de decisão desses usuários ao optarem pelo serviço de emergência como porta de entrada preferencial; mesmo em um município que oferece um serviço estruturado, pautado nas diretrizes da ESF e com uma cobertura que alcança toda a sua população. Acreditamos que o processo conhecido como medicalização da vida, que descreve o processo pelo qual problemas não médicos são definidos e tratados como problemas médicos, usualmente em termos de doenças e desordens (CONRAD, 2007); influencie na construção dessa demanda. Quanto a metodologia, foram realizadas entrevistas semiestruturadas, com usuários do SUS, residentes no município e que buscaram espontaneamente o serviço de urgência/emergência hospitalar. Verificou-se que a imagem que o usuário faz dos serviços de saúde se relaciona principalmente com o tempo de espera pelo atendimento, o acesso (interpretado principalmente como a certeza/incerteza do atendimento) e a acessibilidade. Os usuários frequentemente se referem à organização das unidades da ESF com o significado de barreiras ao acesso (principalmente pela necessidade de agendamento) e demonstram ter em relação às USF uma imagem de grande limitação de recursos humanos (quase exclusivamente em relação ao médico) e materiais. Por outro lado, prontos-socorros e hospitais se apresentam para eles, por várias razões, como espaços de acesso garantido. É importante ressaltar que o processo de medicalização da vida aparece como parte importante da engrenagem que move a construção dessa demanda.

Gestão de saúde, meio ambiente, segurança e responsabilidade social em micro e pequenas empresas de alimentos no município do Rio de Janeiro

O setor industrial de alimentos é um setor muito importante para a economia brasileira, segundo dados da Associação Brasileira das Indústrias da Alimentação (ABIA). Os diferentes produtos gerados pelas indústrias alimentícias são atribuídos a várias setores, como por exemplo, o setor de Food Service, o qual utiliza os insumos provenientes das indústrias de alimentos e fornecem alimentos prontos para os consumidores que buscam refeições fora dos seus lares. Devido à grande expansão desse setor, a exigência da sociedade por um sistema de Gestão em Saúde, Meio Ambiente, Segurança e Responsabilidade Social (SMS/RS) é grande, pois há preocupações ambientais, como o desperdício e a geração de resíduos, preocupações com as condições de trabalho dos funcionários, associados aos riscos e perigos no ambiente de trabalho e preocupações com as exigências legais, como o cumprimento de leis e normas na produção de alimentos, a fim de reduzir os riscos à saúde por doenças transmitidas por alimentos, com a segurança do mesmo. O objetivo geral desse estudo é avaliar as questões relacionadas à saúde, segurança, meio ambiente, sustentabilidade e responsabilidade socioambiental, de forma a verificar o nível de comprometimento dos serviços de alimentação micro e de pequeno porte no município do Rio de janeiro, com destaque para o atendimento ao serviço da Agência Nacional de Vigilância Sanitária (ANVISA), à legislação ambiental e de saúde e segurança no trabalho. Para atingir tal objetivo, a metodologia foi dividida em: pesquisa bibliográfica, elaboração de lista de verificação, questionário direcionado para os responsáveis e funcionários dos estabelecimentos, de questionário SMS/RS e visitas técnicas. Os resultados obtidos mostraram que, numa avaliação global, os trinta serviços de alimentação atenderam a todos os itens avaliados com relação à legislação sanitária e 88% no que tange aos aspectos de saúde, meio ambiente, segurança e responsabilidade social. Apesar de a legislação em saúde e segurança, meio ambiente e responsabilidade social ser uma prática comum nas micro e pequenas empresas fornecedoras de alimentos, em nenhuma delas foi implantado um sistema de Gestão baseado nessas questões, devido a falta de conhecimento por parte dos proprietários dos estabelecimentos

How well do elderly people complete individualised quality of life measures: an exploratory study.

This research note describes and discusses a study which investigated the feasibility of using an individualised approach to measure the quality of life (QoL) of a sample of older people who were in receipt of an early hospital discharge service. Most participants (86%) were able to identify areas of their lives which were important to them, rate their level of functioning on each of these areas and rank their life areas in order of importance. However, 39% were unable to quantify the relative importance of each area of life. Indeed, the majority (57%) of participants who were over 75 years old could not complete this “weighting” or evaluative stage. The results suggest that the phenomenological approach to measuring QoL may be employed successfully with older people but that the “weighting” system used by existing individualised QoL measures needs to be refined, especially when assessing people over 75.

Primary angle closure glaucoma:A descriptive study in Scottish Caucasians

Purpose: The aim of this study is to describe the ocular and demographic features of Caucasian patients newly presenting with primary angle closure glaucoma and the proportion of workload it represents at a tertiary university hospital glaucoma service. Methods: A retrospective case notes review was conducted for all Caucasian patients newly diagnosed with narrow angles, primary angle closure, acute primary angle closure and primary angle closure glaucoma that were seen over a period of 2 years. Demographic and ocular variables were compared and statistical analysis was carried out with the paired t -test and chi-squared test. Number of primary open angle closure glaucoma and acute angle closure cases were compared with total number of new referrals to the department, new patients diagnosed with glaucoma and population numbers for the North East of Scotland. Results: One hundred and four patients were analysed. Twenty-four (23.1%) had narrow angles, 30 (28.8%) had primary angle closure and 50 (48.1%) had primary angle closure glaucoma. Twelve (11.5%) presented with acute primary angle closure. There was no significant difference for gender, age, hypermetropia or visual acuity between groups. Primary angle closure glaucoma constituted 22.9% (50/128) of newly diagnosed glaucoma cases. Based on the 2001 Scotland census, the crude annual incidence of newly diagnosed primary angle closure glaucoma was estimated at 14.8 per 100000 and 3.6 per 100000 for acute primary angle closure in the over-45-year-old population. Conclusion: Our study confirms that primary angle closure glaucoma is uncommon in Caucasians, but not as rare as originally perceived as it makes up a fair proportion (22.9%) of glaucoma workload. © 2009 The Authors Journal Compilation © 2009 Royal Australian and New Zealand College of Ophthalmologists.