Read by QxMD icon Read


Rasmus Friis, Laurits Rohden Skov, Annemarie Olsen, Katherine Marie Appleton, Laure Saulais, Caterina Dinnella, Heather Hartwell, Laurence Depezay, Erminio Monteleone, Agnès Giboreau, Federico J A Perez-Cueto
BACKGROUND: Dietary choices in out-of-home eating are key for individual as well as for public health. These dietary choices are caused by a wide array of determinants, one of which is automatic decision-making. Nudging is attracting considerable interest due to its understanding and application of heuristic biases among consumers. The aim of this study is to test and compare three nudges in promoting vegetable consumption among test persons in a food lab-based experiment. METHODS: The initial sample consisted of 88 participants recruited in Copenhagen, Denmark...
2017: PloS One
Elizabeth Doyle, Natalie Simmance, Helen Wilding, Judi Porter
AIM: An understanding of effective foodservice interventions on nutrition outcomes in adult patients with cancer is required to support clinical decision making. This systematic review aimed to determine the effect of foodservice interventions across a range of nutritional outcomes and satisfaction of hospitalised and ambulatory adult oncology patients. METHODS: The review protocol was registered with PROSPERO (CRD42016045772). Six databases were searched using search terms associated with the intervention and population...
April 2017: Nutrition & Dietetics: the Journal of the Dietitians Association of Australia
Samuel Henly, Gaurav Tuli, Sheryl A Kluberg, Jared B Hawkins, Quynh C Nguyen, Aranka Anema, Adyasha Maharana, John S Brownstein, Elaine O Nsoesie
Although digital reports of disease are currently used by public health officials for disease surveillance and decision making, little is known about environmental factors and compositional characteristics that may influence reporting patterns. The objective of this study is to quantify the association between climate, demographic and socio-economic factors on digital reporting of disease at the US county level. We reference approximately 1.5 million foodservice business reviews between 2004 and 2014, and use census data, machine learning methods and regression models to assess whether digital reporting of disease is associated with climate, socio-economic and demographic factors...
May 17, 2017: Preventive Medicine
Injoo Choi, Won Gyoung Kim, Jihyun Yoon
BACKGROUND/OBJECTIVES: The commercial foodservice industry in Korea has shown rapid growth recently. This study examined Korean adults' consumption of commercially-prepared meals based on where the food was prepared. SUBJECTS/METHODS: Data from a 24-hour dietary recall of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys were analyzed. A total of 10,539 subjects (n = 6,152 in 2001; n = 4,387 in 2011) aged 19-64 years were included for analysis...
April 2017: Nutrition Research and Practice
S Roberts, A P Marshall, R Gonzalez, W Chaboyer
BACKGROUND: Active patient involvement in nutrition care may improve dietary intakes in hospital. Our team is developing an innovative programme allowing patients to self-assess and self-monitor their nutrition at the bedside. The present study aimed to assess usability and patient perceptions of an electronic foodservice system (EFS) for participating in nutrition care. METHODS: This qualitative study was conducted in an Australian tertiary hospital. Participants were sampled purposively and included patients who were able to provide informed consent and communicate in English...
February 16, 2017: Journal of Human Nutrition and Dietetics: the Official Journal of the British Dietetic Association
Jennifer J Otten, Tad Hirsch, Catherine Lim
BACKGROUND: With the majority of US children enrolled in some form of early care and education, the settings for early care and education represent a valuable opportunity to positively impact young children's diets and their interactions with food. Little evidence exists on how early care and education providers make food purchasing and service decisions for this population of young children. OBJECTIVE: Our aim was to explore the factors that influence early care and education providers' food purchasing and service decisions...
January 27, 2017: Journal of the Academy of Nutrition and Dietetics
Heather H Keller, Natalie Carrier, Susan Slaughter, Christina Lengyel, Catriona M Steele, Lisa Duizer, K Steve Brown, Habib Chaudhury, Minn N Yoon, Alison M Duncan, Veronique M Boscart, George Heckman, Lita Villalon
BACKGROUND: Older adults living in long term care (LTC) homes are nutritionally vulnerable, often consuming insufficient energy, macro- and micronutrients to sustain their health and function. Multiple factors are proposed to influence food intake, yet our understanding of these diverse factors and their interactions are limited. The purpose of this paper is to fully describe the protocol used to examine determinants of food and fluid intake among older adults participating in the Making the Most of Mealtimes (M3) study...
January 13, 2017: BMC Geriatrics
Jorja Collins, Judi Porter, Helen Truby, Catherine E Huggins
BACKGROUND: effective strategies are required to support the nutritional status of patients. OBJECTIVES: to evaluate a foodservice nutrition intervention on a range of participant outcomes and estimate its cost. DESIGN: parallel controlled pilot study. SETTING: subacute hospital ward. SUBJECTS: all consecutively admitted adult patients were eligible for recruitment under waiver of consent. METHODS: the intervention was a modified hospital menu developed by substituting standard items with higher energy options...
December 14, 2016: Age and Ageing
Mary Hannan-Jones, Sandra Capra
Patients' perspectives of meal items are critical in supporting effective decisions about meal provision in hospitals. The objective of this research was to develop a valid meal assessment tool (MAT), to quickly and accurately assess patient's views on meal items, for ultimate use in a large multi-centre trial. Nine iterations of the meal assessment tool were tested for content and construct validity in a large acute care hospital to determine wording, number scale and physical orientation for responses. Patients were interviewed to assess content validity, ease of completion, timing and assistance requirement...
January 1, 2017: Appetite
Lindsay Heidelberger, Chery Smith, Ramona Robinson-O'Brien, Carrie Earthman, Kim Robien
BACKGROUND: Sustainable agriculture encompasses economic, environmental, and social aspects of the food system. Members of the Academy of Nutrition and Dietetics (Academy) play an important role in promoting sustainable agriculture because they work in areas where they can influence the food purchasing decisions of foodservice operations and the public. OBJECTIVE: To investigate behavior of registered dietitian nutritionists (RDNs) toward incorporating sustainable agriculture principles into professional practice using the Theory of Planned Behavior...
February 2017: Journal of the Academy of Nutrition and Dietetics
Ana C Fernandes, Renata C Oliveira, Rossana P C Proença, Cintia C Curioni, Vanessa M Rodrigues, Giovanna M R Fiates
CONTEXT: Evidence that menu labeling influences food choices in real-life settings is lacking. Reviews usually focus on calorie counts without addressing broader issues related to healthy eating. OBJECTIVE: This systematic review assessed the influence of diverse menu-labeling formats on food choices in real-life settings. DATA SOURCES: Several databases were searched: Cochrane Library, Scopus, MEDLINE, Web of Science, Food Science and Technology Abstracts, Biological Abstracts, CAB Abstracts, EconLit, SciELO, and LILACS...
August 2016: Nutrition Reviews
I Djekic, J Kuzmanović, A Anđelković, M Saračević, M M Stojanović, I Tomašević
AIMS: This paper examined the relationships among hygiene indicators in take-away foodservice establishments and the impact of climatic conditions. METHODS AND RESULTS: A total of 7545 samples were collected encompassing 2050 from food handlers' (HF) hands, 3991 from stainless steel food contact surfaces (FCS) and 1504 samples from plastic FCS. The study covered a period of 43 months. Hygiene-indicator bacteria (total plate count, Enterobacteriaceae Staphylococcus) were determined from the samples collected from 559 different take-away establishments...
September 2016: Journal of Applied Microbiology
Bo Ra Lee, Yu Mi Ko, Mi Hee Cho, Young Ran Yoon, Seung Hee Kye, Yoo Kyoung Park
This study investigated the effect of switching normal diet to vegetarian diet rich in vegetables and fruits for school foodservice and home meal on the nutritional status, bowel habit improvement and stress reduction of teachers and adolescents. A total of 40 research subjects (26 students, 14 teachers) from one middle school voluntarily participated in the research. Questionnaire surveys and blood analysis were conducted before and after a 12-week vegetarian diet period. The participants were asked on their dietary habit, bowel habit and stress measurement...
April 2016: Clinical Nutrition Research
S B Jilcott Pitts, J Graham, A Mojica, L Stewart, M Walter, C Schille, J McGinty, M Pearsall, O Whitt, P Mihas, A Bradley, C Simon
BACKGROUND: Healthy foodservice guidelines are being implemented in worksites and healthcare facilities to increase access to healthy foods by employees and public populations. However, little is known about the barriers to and facilitators of implementation. The present study aimed to examine barriers to and facilitators of implementation of healthy foodservice guidelines in federal worksite and hospital cafeterias. METHODS: Using a mixed-methods approach, including a quantitative survey followed by a qualitative, in-depth interview, we examined: (i) barriers to and facilitators of implementation; (ii) behavioural design strategies used to promote healthier foods and beverages; and (iii) how implementation of healthy foodservice guidelines influenced costs and profitability...
December 2016: Journal of Human Nutrition and Dietetics: the Official Journal of the British Dietetic Association
Alexandra B Morshed, Sally M Davis, Patricia C Keane, Orrin B Myers, Shiraz I Mishra
BACKGROUND: The Child Health Initiative for Lifelong Eating and Exercise is a multicomponent obesity-prevention intervention, which was evaluated among Head Start (HS) centers in American Indian and predominantly Hispanic communities in rural New Mexico. This study examines the intervention's foodservice outcomes: fruits, vegetables, whole grains, discretionary fats, added sugars, and fat from milk served in meals and snacks. METHODS: Sixteen HS centers were randomized to intervention/comparison groups, following stratification by ethnicity and preintervention median body mass index of enrolled children...
June 2016: Journal of School Health
Guglielmo Bonaccorsi, Chiara Lorini, Francesca Pieralli, Luca Pieri, Antonino Sala, Tommaso Tanini, Marco Nasali, Beatrice Dall'Olio, Francesca Santomauro
AIM: The aim of this study is to understand whether the freezing without a rapid blast chiller represents a storage method for food at the end of shelf life that guarantees microbiological food safety, so to be considered an effective tool for the appropriate management of food in charitable organizations. METHODS: The study has been performed on 90 food samples, among those that a charitable foodservice trust receives by the large-scale distribution. The products have been frozen using a domestic refrigerator...
2016: Annali Dell'Istituto Superiore di Sanità
Isadora Santos Pulz, Paula Andréa Martins, Charles Feldman, Marcela Boro Veiros
AIMS: The purpose of this novel study was to evaluate the food environment at a Brazilian university, encompassing 6 restaurants and 13 snack bars. The investigation uniquely analyses the food environment (barriers, facilitators, type of foods and prices). This was a food-based analysis of the nutritional quality of the products sold on campus. METHODS: A cross-sectional descriptive design was used, applying the classic Nutrition Environment Measures Survey-Restaurants (NEMS-R) adapted for Brazil and an original methodology to evaluate and classify qualitatively the nutritional quality and characteristics of the food...
March 2017: Perspectives in Public Health
Debra Nell, Stephen Neville, Roana Bellew, Catherine O'Leary, Kathryn Louise Beck
AIM: To explore the perceptions of staff caregivers regarding factors affecting optimal nutrition and hydration for individuals living in Specialised Dementia Care Units in New Zealand. METHODS: Qualitative descriptive study using a semi-structured interview approach with 11 staff caregivers at two Specialised Dementia Care Units. Data were analysed using a general inductive approach. RESULTS: Two main themes were identified. The first theme 'It's about the individual' encompassed individual factors such as appetite, food appeal, and cognitive and functional abilities...
December 2016: Australasian Journal on Ageing
L Clay Eastwood, Ashley N Arnold, Rhonda K Miller, Kerri B Gehring, Jeffrey W Savell
This study evaluated quality attributes of beef aged as subprimals versus as steaks. Paired subprimals (n=5 pairs of five subprimal types) were selected and assigned to a treatment: (1) aging as vacuum-packaged steaks (portioned 7 d postmortem), or (2) aging as vacuum-packaged subprimals (portioned into steaks after each aging period: ribeye, 28 d; strip loin, 28 d; top sirloin butt, 35 d; tenderloin, 21 d; and short loin, 28 d). To simulate typical U.S. handling and distribution, all steaks were held an additional 14 d before color, shelf life, Warner-Bratzler shear force (WBSF), and consumer sensory analyses were conducted...
June 2016: Meat Science
S Seo, O Y Kim, J Ahn
OBJECTIVES: This study reported on an exploratory program to help the low income elderly improve healthy eating behavior, specifically by reducing salt intake. DESIGN: We conducted an exploratory program for 4 weeks for this study. The exploratory program involved offering menus with reduced salt and providing education on healthy eating. After the exploratory program, a survey of the elderly and in-depth interviews allowed us to evaluate the program for foodservice providers (dietitian, social workers, and volunteer workers)...
March 2016: Journal of Nutrition, Health & Aging
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"