Julie Garden-Robinson

Use of electronic group method in assessing food safety training needs and delivery methods among international college students in the U.S.

The purpose of this study was to determine the types of unfamiliar foods international students in the U.S. encounter and to assess food safety information that international students would like to receive for mitigating risks associated with handling and preparing unfamiliar foods. The study identified preferred instructional delivery methods and media for receiving food safety training or information. An electronic group method was used for this study. The electronic group method was chosen to maximize group efficiency by allowing participants to share ideas simultaneously and anonymously with minimal use of time and resources.Types of different (unfamiliar) foods were grouped into major categories. Fast and ready-to-eat foods, and processed and frozen foods constituted a major change for some international students, who were accustomed to homemade and fresh foods in their countries. Participants were interested in receiving information about how to safely handle and prepare unfamiliar foods in their new environment. Preferred methods for receiving food safety information included written materials, online publications, presentations, and materials provided during student orientation. Food packages, websites, and television programs were other preferred methods of receiving food safety information.

Eating for Your Eyes.

Age-related eye diseases that lead to lowvision and blindness are a growing challenge for public health professionals. Current prevalence of either blindness or low vision is 1 in 28 Americans aged 40 and older, and this rate is expected to double by 2020 as the United States population ages. Although treatments exist to prevent or delay vision loss for several blinding conditions (diabetic retinopathy, macular degeneration, cataracts, and glaucoma), effective treatments do not exist for agerelated macular degeneration (AMD), especially the late stages. Therefore, prevention is important, because AMD is the leading cause of irreversible vision loss and severely reduces quality of life. Optometrists have no medical treatment that canhalt AMD, andmany recommend therapeutic diets. Following smoking cessation, diet is the most modifiable risk factor that has been associated with the disease. Specifically, luteinand zeaxanthin-rich food such as spinach and other dark green, leafy vegetables andeggyolk,or supplements have been beneficial for prevention or slowed progression of AMD. An educational program targeting the public was developed to increase knowledge regarding nutrition and eye health.

Carotenoids in Green Vegetables and Health Aspects

The Dietary Guidelines for Americans 2010 recommended increased consumption of vegetables, particularly dark green vegetables, one of the vegetable subgroups. Green vegetables are good sources of vitamins such as A (as precursor carotenoids such as β-carotene), C, K, and folate, and minerals including potassium, magnesium, iron, and calcium. Carotenoids, natural pigments in green vegetables and other foods, may help prevent chronic diseases including heart disease, cancer, and eye diseases such as cataracts and macular degeneration, although some results are inconclusive. In particular, lutein and zeaxanthin, two carotenoid pigments, have been studied for their role in preventing eye disease. Many dark green leafy vegetables, both cultivated and wild, exist worldwide, and people in developing countries may improve their nutrition, food security, and personal livelihood by using wild vegetation. Researchers continue to identify and characterize the components of cultivated and wild greens potentially responsible for their health benefits. To foster increased consumption of vegetables, many multifaceted community-, school-, and/or home-based strategies have shown potential to increase the consumption of vegetables among children and adults.

Examining the Prevalence of Self-Reported Foodborne Illness and Food Safety Risks Among International College Students in the United States

Introduction Foodborne illness and food safety risks continue to be a growing concern in many countries, particularly in the United States. (1) The Centers for Disease Control and Prevention (CDC) estimated that approximately 76 million people in the U.S. get sick, 325,000 are hospitalized, and 5,000 die from food-related illnesses each year. Known pathogens account for an estimated 14 million illnesses, 60,000 hospitalizations, and 1,800 deaths. Unknown agents account for the remaining 62 million illnesses, 265,000 hospitalizations, and 3,200 deaths. Mead et al. (2) reported a 27.9% prevalence of food-related illness in the United States general population. Researchers maintain that the prevalence of foodborne illness reported by Mead et al. may understate the problem. Many people do not seek medical help for foodborne illness; therefore, not all episodes of illness are included in official records. (3) Foodborne illness and food hazards pose not only health threats to everyone (4) but also economic and social burden. (5) Threats of foodborne illness and food safety risk are a concern for international students who attend colleges in the United States. Encountering unfamiliar foods may lead to food safety problems when there is a lack of knowledge of best practices in handling, preparing, or storing certain foods. College students engage in food safety behaviors that place them at greater risk of foodborne illness than other members of the general population. (6) A survey of college students in three U.S. geographic regions revealed that students believed that foodborne illness was not common and that food safety was the governments responsibility. (7) Yarrow explored food safety attitudes, beliefs, knowledge and self-reported practices of college students before and after educational intervention and found that foodborne illnesses may be underreported among college students. (8) Byrd-Bredbenner et al. (9) suggested that young adults may choose to ignore hazards associated with foodborne illness because of the common misconception that foodborne illness does not frequently occur in the home. Even if it does, it would affect just a small number of people and, in most cases, would not be reported or detected by public health surveillance systems. (10) Fein, Lin, and Levy (11) reported that young adults between the ages of 18-39 were more likely than other groups to believe they had experienced a foodborne illness. Purpose of Study The purpose of this study was to determine the prevalence of self-reported foodborne illness among international college students by cultural regions and by length of time lived in the U. S. The study further sought to determine if international students were likely to avoid particular foods or restaurants because of food safety concerns. Methods Participants and Demographic Data The sample for the study was international students enrolled in eight land grant institutions. Participating institutions were (a) Colorado State University with 107 (12.2%) respondents, (b) Cornell University with 37 (4.2%) respondents, (c) Iowa State University with 86 (9.8%) respondents, (d) North Dakota State University with 174 (19.6%) respondents, (e) Oklahoma State University with 37 (4.2%) respondents, (f) The Ohio State University with 207 (23.6%) respondents, (g) University of Delaware with 128 (14.6%) respondents, and (h) Washington State University with 102 (11.6%) respondents. Table 1 provides a summary of the demographic characteristics of the survey participants. A total of 904 international students responded to the survey; 51.3% of the respondents were male and 48.7% were female. More respondents (27.8%) indicated they had lived in the United States for less than 1 year, while 18.0% had lived for 1 year but less than 2 years, 15.1% had lived for 2 years but less than 3 years, 9.7% had lived in the U.S. for 3 years but less than 4 years, another 9. …