Carol Byrd-Bredbenner

Food safety self-reported behaviors and cognitions of young adults : Results of a national study

With limited opportunities to learn safe food handling via observation, many young adults lack the knowledge needed to keep them safe from foodborne disease. It is important to reach young adults with food safety education because of their current and future roles as caregivers. With a nationwide online survey, the demographic characteristics, self-reported food handling and consumption behaviors, food safety beliefs, locus of control, self-efficacy, stage of change, and knowledge of young adults with education beyond high school (n = 4,343) were assessed. Young adults (mean age, 19.92 +/- 1.67 SD) who participated were mainly female, white, never married, and freshmen or sophomores. Participants correctly answered 60% of the knowledge questions and were most knowledgeable about groups at greatest risk for foodborne disease and least knowledgeable about common food sources of foodborne disease pathogens. They reported less than optimal levels of safe food handling practices. Young adults generally had a limited intake of foods that increase the risk of foodborne disease, positive food safety beliefs, an internal food safety locus of control, and confidence in their ability to handle food safely, and they were contemplating an improvement in, or preparing to improve, their food handling practices. Females significantly outperformed males on nearly all study measures. Future food safety educational efforts should focus on increasing knowledge and propelling young adults into the action stage of safe food handling, especially males. Efforts to improve knowledge and, ultimately, food safety behaviors are essential to safeguard the health of these young adults and enable them to fulfill the role of protecting the health of their future families.

Nutrition Intervention Group Program based on Preaction-stage–oriented Change Processes of the Transtheoretical Model Promotes Long-term Reduction in Dietary Fat Intake

OBJECTIVE To develop and evaluate the long-term effectiveness of an intervention program, based on preaction-stage-oriented change processes of the Transtheoretical Model of Behavior Change, that could be delivered in a group setting to help participants lower dietary fat intake. DESIGN An enhanced version of the nonequivalent control group experimental design was used. Entire sections of an undergraduate introductory nutrition science course were assigned to an experimental, pretest/posttest control, or posttest-only control group. Daily fat intake and stage of change of the experimental and pretest/posttest control groups were determined at the pretest and posttest and 1-year later at a follow-up test. Every 1 to 2 weeks during the study, stage of change of the experimental group was assessed. Daily fat intake of the experimental group was assessed at study midpoint. Daily fat intake and stage of change of the posttest-only control group was determined at the posttest. Pretest results were used to place participants of the experimental and pretest/posttest control groups in either the preaction stage (i.e., precontemplation, contemplation, or preparation) or the action/maintenance stage. SUBJECTS/SETTING The sample consisted of 38, 30, and 42 undergraduate students who were assigned to the experimental, pretest/posttest control, and posttest-only control groups, respectively. INTERVENTION The experimental group participated in a group-based, dietary fat intake intervention that included a series of 11 lessons taught over a 14-week period. Each lesson was based on 1 or 2 of the preaction-stage-oriented change processes of the Transtheoretical Model. MAIN OUTCOME MEASURES Data were evaluated to determine the effects of the intervention program on long-term dietary fat reduction and stage of change progression. STATISTICAL ANALYSIS PERFORMED Analysis of variance, repeated-measures analysis of variance, and paired t tests. RESULTS For pretest and posttest dietary fat intake scores, stage and time were significant, and there was a significant time-by-stage interaction. Time was significant for pretest and posttest stage scores. Subjects in the preaction-stage experimental group significantly increased their mean stage of change and reduced their fat intake between the pretest and posttest; these changes persisted for 1 year. Pretest/posttest control group participants who began in a preaction stage also significantly increased their mean stage and reduced fat intake by the posttest, but these changes did not endure until the follow-up test. APPLICATIONS/CONCLUSIONS This intervention program produced an enduring, significant reduction in mean dietary fat consumption and a significant progression in mean stage of change of subjects in the experimental group who were in the preaction stage. It may be appropriate to design group interventions to use preaction stage processes rather than the more traditionally used action and maintenance stages change processes.

Comparison of food safety cognitions and self-reported food-handling behaviors with observed food safety behaviors of young adults

Background/Objective:Developing tailored and effective food safety education for young adults is critical given their future roles as caregivers likely to be preparing food for populations who may be at greater risk for foodborne disease (FBD). The objective of this study was to examine the relationship between food safety self-reported food-handling behaviors and cognitions of young adults to observed food-handling behaviors.Subjects/Methods:Participants were 153 young adults (mean age 20.74±1.30 s.d.) attending a major American university. Each prepared a meal under observation in a controlled laboratory setting, permitted researchers to observe their home kitchen and completed an online survey assessing food safety knowledge, behavior and psychosocial measures. Descriptive statistics were generated for participants’ self-reported food-handling behaviors, psychosocial characteristics, knowledge, food preparation observations and home kitchen observations. Determinants of compliance with safe food-handling procedures while preparing a meal and home food storage/rotation practices were identified using backward regression models.Results:Participants engaged in less than half of the recommended safe food-handling practices evaluated and correctly answered only two-thirds of the food safety knowledge items. They reported positive food safety beliefs and high food safety self-efficacy. Self-reported compliance with cross-contamination prevention, disinfection procedures and knowledge of groups at greatest risk for FBD were the best measures for predicting compliance with established safe food-handling practices.Conclusion:Food safety education directed toward young adults should focus on increasing awareness of FBD and knowledge of proper cross-contamination prevention procedures to help promote better compliance with actual safe food handling.

Food Safety in Home Kitchens: A Synthesis of the Literature

Although foodborne illness is preventable, more than 56,000 people per year become ill in the U.S., creating high economic costs, loss of productivity and reduced quality of life for many. Experts agree that the home is the primary location where foodborne outbreaks occur; however, many consumers do not believe the home to be a risky place. Health care professionals need to be aware of consumers’ food safety attitudes and behaviors in the home and deliver tailored food safety interventions that are theory-based. Thus, the purpose of this paper is to synthesize/summarize the food safety literature by examining the following: consumers’ perceptions and attitudes towards food safety and their susceptibility to foodborne illness in the home, work, and school; common risky food safety practices and barriers to handling food safely; and the application of theory-based food safety interventions. Findings will help healthcare professionals become more aware of consumers’ food safety attitudes and behaviors and serve to inform future food safety interventions.

Observed food safety behaviours of young adults

Purpose – The purpose of this paper is to observe young adults preparing two recipes in a controlled laboratory setting to identify food‐handling errors. Few studies have investigated actual consumer food safety and food‐handling practices.Design/methodology/approach – The paper shows that one of four trained observers used a check‐list to directly observe and record food‐handling practices; observation data were later analyzed to assess how closely participants followed recommended practices. The observation check‐list had four criterion‐referenced scales based on Fight Bac! food safety recommendations (e.g. clean, cook, separate, chill). Each recommended behaviour performed earned one point. Scale scores were calculated by summing points earned and could range from zero to the maximum observed behaviours on the scale. Means, standard deviations, and comparison of mean scores using analysis of variance were calculated.Findings – Participants (n=154, mean age 20.73+1.30SD) were from a major US university....

Consumer understanding of US and EU nutrition labels

This study evaluated and compared the abilities of women (n = 50) between the ages of 25 and 45 residing in the UK to locate and manipulate information on nutrition labels prepared in accordance with US regulations (i.e. Nutrition Facts labels) and those prepared in accordance with the EU Directive and UK Food Labelling Regulations 1996. It also assessed their ability to assess the accuracy of nutrient content claims. Study findings indicate that the women could locate and manipulate information on both labels equally well. However, they were significantly more able to assess nutrient content claims using the Nutrition Facts label. The research findings suggest EU labelling changes that may facilitate consumer use of labels in making dietary planning decisions.

Risky Eating Behaviors of Young Adults—Implications for Food Safety Education

Young adults engage in risky eating behaviors like eating raw/undercooked foods of animal origin that put them at increased risk for foodborne disease. This cross-sectional survey assessed the self-reported risky eating behaviors of young adults enrolled in higher education as a part of a large-scale survey administered over 10 months. Participants (N=4,343) completed a risky eating questionnaire by indicating which of the foods listed they consumed (the list included a random sequence of foods that are considered safe or risky to eat). Each risky food consumed earned one point, with the risky eating score calculated by summing points earned (range 0 to 27). Higher scores indicated more risky eating behaviors. Food safety knowledge and self-efficacy and stage of change for safe food handling were also assessed. Mean risky eating score (5.1+/-3.6) indicated that young adults consumed risky foods. Male respondents and whites consumed more risky foods compared with female respondents and nonwhites, respectively. As stage of change (movement to higher stages) and self-efficacy increased, risky eating score decreased; those who believed food poisoning was a personal threat tended to eat fewer risky foods. Regression models indicated that the strongest predictor of risky eating was self-efficacy score followed by stage of change. These variables, together with sex and race, explained about 10% of the variance in risky eating score. Although food safety knowledge correlated weakly with risky eating score, it did not significantly predict it. Efforts to improve current food-handling behaviors and self-efficacy through education are important to reduce prevalence of risky eating behaviors within this population.

What is Television Trying to Make Children Swallow?: Content Analysis of the Nutrition Information in Prime-time Advertisements

Abstracts The purpose of this study was to identify, content analyze, and describe the nutrition-related information (NRI) in commercials aired during the top-rated, prime-time network shows viewed heavily by the age 2- to 11-year-old category. A total of 17.5 hours of programs were videotaped during fall 1998.The NRI in the commercials was content analyzed by two researchers using the instrument developed for this study. Nearly one-quarter of the sampled programming (258 minutes) was used for commercial time. Of the 700 commercials shown, 67% were advertisements for goods and services, 32% were promotions for upcoming television programs, and 1% was public service announcements. One-third of the commercials contained NRI in the form of references that were verbal, written, visual and/or that showed people eating. NRI was most common in advertisements for products and services and was present in all product categories (e.g., electronics, automotive, financial services, foods and beverages). Approximately half of the NRI in food and beverage advertisements (N = 108) was misleading or inaccurate.The most frequently used claim to promote foods and beverages was taste; nutrition promotional claims were used much less often.Television must be recognized as a major source of nutrition (mis)information. An awareness of the NRI on television can help nutrition educators aid clients in making food choices more in line with current recommendations. This studys findings also point to the need to develop consumer education programs that equip individuals of all ages with the skills needed to assess the validity of nutrition information presented via television. In addition, it is clear that nutrition educators need to advocate for more advertisements for healthful foods and work with advertisers to help them send positive, accurate nutrition messages.

Saturday Morning Children's Television Advertising: A Longitudinal Content Analysis

The content of advertisements broadcast in 1993 and 1999 during top-ranked Saturday morning childrens network television programs was analyzed and compared with dietary recommendations and advertising guidelines. Study data were compared to earlier work to create a longitudinal perspective. One fourth to one sixth of broadcast time was devoted to commercials. Over the past three decades, food was the largest advertisement category. Produce, protein-rich foods, and dairy products were rarely advertised. Advertisements for breakfast cereals and foods high in sugar or fat predominated. Food advertisements over the past 30 years are not reflective of dietary recommendations. However, most adhered to advertising guidelines.

Food safety hazards lurk in the kitchens of young adults.

Food mishandling in home kitchens likely causes a significant amount of foodborne disease; however, little is known about the food safety hazards lurking in home kitchens. The purposes of this study were to audit the kitchens of young adults with education beyond high school to identify food safety problems and develop recommendations for education efforts. Researchers developed a criterion-referenced home kitchen observation instrument to assess compliance of home food storage and rotation practices (e.g., temperature), sanitation and chemical storage, and general kitchen condition (e.g., infestation) with recommended practices. The instrument contained seven scales: Kitchen Cleanliness (eight items), Appliance Cleanliness (three items), Cleaning Supplies Availability (eight items), Temperatures (Food Thermometer Access & Refrigerator/Freezer Temperatures) (five items), Cold Food Storage (seven items), Dry Food Storage (eight items), and Poisons Storage (two items). Descriptive statistics were conducted to describe the study population, as a whole, and by gender. A total of 154 young adults (mean age, 20.7+/- 1.3 SD) enrolled in a northeastern university participated. Participants scored 70% or higher on Poisons Storage, Dry Food Storage, Kitchen Cleanliness, and Cleaning Supplies Availability scales but less than 60% on the Appliance Cleanliness and Cold Food Storage scales. Performance was lowest on the Temperatures scale. Females scored significantly higher than males on the Kitchen Cleanliness and Cleaning Supply Availability scales. Average refrigerator and freezer temperatures were higher than recommendations. Food safety education targeted at this young adult population needs to evolve into focused messages pertaining to the key food safety violations in this population.