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At least 559 records · Page 31Linked to original sources
PubMed1998

Variables affecting high school students' perceptions of school foodservice.

OBJECTIVE: To determine if student satisfaction with high school foodservice is directly related to participation in the foodservice. DESIGN: A valid and reliable survey was conducted in a variety of classes such as English, history, and health science in grades 9 through 12, representing students aged 13 through 19 years. Students were asked 38 questions concerning variety of food, food quality, foodservice staff, aesthetics of the serving and dining area, and demographics. SUBJECTS/SETTING: The study was conducted with 1,823 students from 9 schools representing 4 geographic regions. STATISTICAL ANALYSIS: Stepwise multiple regression was used to determine the independent variables (attributes desired by the students) that most highly correlated with the dependent variable (satisfaction with the school foodservice overall). RESULTS: Variables most highly correlated with overall satisfaction were variety of food offered, flavor of food, attractiveness of food on the serving line, staff smiling and greeting students, quality of food choices, choices that allow students to meet cultural and ethnic preferences, courteousness of the staff, and quality of ingredients. Variety of food offered was the best predictor of satisfaction. A statistically significant difference was found (P<.01) between groups that never ate school lunch and those that ate school lunch 3 to 5 times per week on dining ambiance, food quality, and staff. The results indicate that satisfaction with foodservice is associated with purchase behavior in school foodservice programs. APPLICATIONS: School foodservice and nutrition programs are critically important for providing nutrition to millions of our future leaders. Today it is not enough to prepare healthful, good-tasting food. High school students are sophisticated and are exposed at an early age to a variety of dining experiences including fast foods, ethnic cuisine, and fine dining. These factors have influenced the attributes students use to evaluate school foodservice. To maintain participation levels and financial stability, school foodservice professionals should evaluate student satisfaction with food quality, variety, and other variables that affect overall satisfaction and participation. These data may then be incorporated into continuous quality improvement and strategic planning. Marketing must be incorporated into the strategic plan to influence student participation.

Adolescent↗
PubMed1994

Alternative futures for nutrition in health and agriculture.

Four alternative futures for nutrition programs within the areas of agriculture and health are considered. The first, based on current trends, will lead to a continued emphasis on the quality of the food supply in agriculture and on the relationship of diet to disease in the area of health. Under these conditions both areas will continue their nutrition research and education programs related to health maintenance and the promotion of health; the funding of nutrition programs will grow slowly. An alternative future, based on revolutionary advances in understanding of gene-nutrient interactions, could lead to greatly increased funding to apply this understanding toward improved nutrition and health. Alternatively, changes in the nation's health care system could lead to emphasis on health promotion and significantly increased funding would follow for nutrition research and education in support of health promotion. A final consideration involves the possibility that food insecurity will become politically unacceptable around the world and this change will significantly alter the direction and the support of food programs.

Agriculture↗
PubMed2000

The development of "Nutrition in Medicine" interactive CD-ROM programs for medical nutrition education.

In 1995 and in 1998 the University of North Carolina at Chapel Hill received R25 grant support to create interactive CD-ROMs for teaching nutrition and nutritional biochemistry to medical students, the Nutrition In Medicine (NIM) series. Seven of the proposed ten titles have been created. Three series (Disease, Lifecycle, and Special Topics in Nutrition) teach nutrition concepts using computer-aided instruction (CAI) with emphasis on interactive learning. Patient cases with television-quality interactive videos allow students to apply nutrition knowledge to clinical problems. Pop quizzes, text-based interactions, and multiple-choice examinations help the student self-evaluate progress via immediate feedback. Educators using the programs get instructional support and updates through a dedicated Web site, printed material, telephone support, e-mail, and CD-ROM-based computer programs. Implementation at medical and osteopathic schools is continuously surveyed through questionnaires and follow-up telephone interviews. By 1999, 120 of 137 eligible U.S. medical schools owned copies of NIM CAI programs, of which 76 indicated that they were currently implementing the programs.

CD-ROM↗
PubMed2005

Health disparities and gaps in school readiness.

The author documents pervasive racial disparities in the health of American children and analyzes how and how much those disparities contribute to racial gaps in school readiness. She explores a broad sample of health problems common to U.S. children, such as attention deficit hyperactivity disorder, asthma, and lead poisoning, as well as maternal health problems and health-related behaviors that affect children's behavioral and cognitive readiness for school. If a health problem is to affect the readiness gap, it must affect many children, it must be linked to academic performance or behavior problems, and it must show a racial disparity either in its prevalence or in its effects. The author focuses not only on the black-white gap in health status but also on the poor-nonpoor gap because black children tend to be poorer than white children. The health conditions Currie considers seriously impair cognitive skills and behavior in individual children. But most explain little of the overall racial gap in school readiness. Still, the cumulative effect of health differentials summed over all conditions is significant. Currie's rough calculation is that racial differences in health conditions and in maternal health and behaviors together may account for as much as a quarter of the racial gap in school readiness. Currie scrutinizes several policy steps to lessen racial and socioeconomic disparities in children's health and to begin to close the readiness gap. Increasing poor children's eligibility for Medicaid and state child health insurance is unlikely to be effective because most poor children are already eligible for public insurance. The problem is that many are not enrolled. Even increasing enrollment may not work: socioeconomic disparities in health persist in Canada and the United Kingdom despite universal public health insurance. The author finds more promise in strengthening early childhood programs with a built-in health component, like Head Start; family-based services and home visiting programs; and WIC, the federal nutrition program for women, infants, and small children. In all three, trained staff can help parents get ongoing care for their children.

Black or African American↗
PubMed1998

Prenatal and perinatal factors associated with breast-feeding initiation among inner-city Puerto Rican women.

OBJECTIVE: To identify factors associated with the initiation of breast-feeding in a predominantly Puerto Rican population living in inner-city Hartford, Conn. DESIGN: Retrospective study of 144 Latino women (mean +/- standard deviation age = 26.3 +/- 5.7 years) with children at least 1 year old but younger than 6 years old (mean +/- standard deviation age = 3.0 +/- 1.2 years) at the time of the survey. Women were recruited from agencies sponsoring health programs for mothers and children. They were interviewed in their homes (69%) or at the Hispanic Health Council, Hartford, Conn (31%). SUBJECTS/SETTING: Low-income Latino women who had at least 1 preschooler at the time of the interview. The women lived in inner-city Hartford, and the overwhelming majority were Puerto Rican and received welfare assistance and food stamps. Seventy-eight percent of the women chose to be interviewed in Spanish; the other 22% were interviewed in English. STATISTICAL ANALYSES: Explanatory variables that related to breast-feeding initiation (P < or = .2) in bivariate chi 2 analyses were entered into a multivariate logistic regression model that was reduced using backward stepwise elimination procedures. RESULTS: Multivariate analyses indicated that breast-feeding the previous child, shorter length of maternal residence in the United States, not receiving prenatal bottle-feeding advice, more recent birth, and higher birth weight were positively associated with breast-feeding initiation. A major reason for choosing not to breast-feed was that women felt socially uncomfortable doing it. APPLICATIONS: Breast-feeding initiation was more likely in Latino women who received prenatal breast-feeding counselling and postpartum support. Mothers of low-birth-weight infants and women breast-feeding for the first time may need additional help. These findings can be used by programs like the Special Supplemental Nutrition Program for Women, Infants, and Children to increase breast-feeding initiation.

Breast Feeding↗
PubMed1996

Status of health promotion program implementation and future tasks in Japanese companies.

This study was performed to elucidate the status of the implementation of health promotion programs (HPPs) and future tasks in occupational settings in Japan. A survey was conducted using a multiple type questionnaire mailed to 395 companies throughout Japan in 1993. The questionnaire was mailed back, after having been answered anonymously, with a response rate of 59%. Companies with more than 300 employees accounted for 76% of the sample. Approximately 70% of the companies implemented HPPs of which health guidance and fitness programs were the two most frequently adopted programs. Nutrition education and mental health programs seemed to be emphasized as future possibilities. Smoking cessation programs were not as common as segregation policies, such as zoning of smoking areas. Currently, 45% of the companies used only in-house health personnel for HPPs, but the prospective percentage in the future was 24%. Most of the companies shared the cost of HPPs with a Health Insurance Society. Lack of health personnel and budgetary restrictions on HPPs constituted the major barriers to the implementation of HPPs. Small-scale enterprises were noted to be particularly influenced by these barriers.

Attitude to Health↗
PubMed1990

Methodological issues in nutrition surveillance: the CDC experience.

Nutrition surveillance systems serve to provide state- and locality-specific data that are useful for the management of public health nutrition programs. Current systems, such as the Pediatric and Pregnancy Nutrition Surveillance Systems coordinated by the Centers for Disease Control (CDC), collect program-based data focused on nutrition problems in infants, children, and pregnant women. These systems provide highly useful information, but also present significant methodological challenges relating to representativeness, quality control, and indicator sensitivity/specificity. As the importance of nutritional risk factors for chronic disease is increasingly recognized, the concept of nutrition surveillance must be expanded beyond maternal and child nutrition to include nutrition-related behaviors and risk factors in adolescents and adults. The Behavioral Risk Factor Surveillance System (BRFSS), coordinated by CDC, collects telephone survey data that include information on nutrition-related issues such as overweight, weight-loss practices, and cholesterol screening. In addition, a school-based surveillance system is being established by CDC in coordination with state education agencies to assess adolescent health behaviors, including nutrition. The operation of these nutrition surveillance systems presents significant methodological issues that must be considered in interpreting and using the data for public health purposes.

Adolescent↗
PubMed1990

Nutrition intervention in general dentistry.

This article presents a nutrition program in general dentistry following an oral health nutrition care process, and provides a guideline for identifying patients at risk of developing marginal malnutrition as a result of oral health procedures. The program highlights the importance of assessing nutritional status by segregating high-risk patients from low-risk patients. A case report demonstrates the therapeutic dietary management of a patient whose jaws were immobilized as a result of trauma.

Adult↗
PubMed1991

The Pawtucket Heart Health Program. Influencing adolescent eating patterns.

The Pawtucket Heart Health Program, a research effort testing a process of community activation for cardiovascular risk factor behavior change, risk factor change, and coronary heart disease event rate change, utilizes risk factor behavior change programs for the entire population of a northeastern city. A diversity of nutrition programs designed to teach new skills and to alter the nutrition environment have been delivered. These include group programs, highlighting restaurant menus, labeling grocery shelf items, screening for blood cholesterol levels accompanied by nutritional counseling, and provision of programs in schools. In addition to standard curricula, the Heart Healthy Cook-Off for both junior high school and high school students has been developed. Students select recipes, make substitutions to lower fat, saturated fat, and cholesterol content, analyze original and substitution recipe nutrient content using a microcomputer and nutrient analysis software, and prepare the food. A panel of judges assesses presentation, taste, and health-promoting characteristics. In one junior high school class, cholesterol measure before and after the cook-off decreased by 10.7% among those with elevated cholesterol. The Heart Healthy Cook-Off is an education program that influences the culinary practices of children in an enjoyable, challenging format.

Adolescent↗