Food Preparers Research Articles

Sustainable Tourism Supply Chain and ICT Role in Sustainable Consumption and Production Hospitality

In the supply chain, the importance of having tourism is that all the components are resolved to generate revenue, cash, facts, and reliability among the consumer’s customers in the supply chain. The supply chain comprises suppliers of goods, and services that go into the delivery of tourism providing the consumers, and this also includes the tour operators, the agents, the various supporters, suppliers, ground handlers, accommodation providers in the tourism industry connected with the supply chain. Tourism supply chain has many components, (as they are called components in manufacturing) which include accommodation, transport, excursion, restaurants, handicrafts, food preparers, waste disposal, and the infrastructure that support tourism, to destinations where they are required. Tourism like all supply chains operates through business to business, and is applied to deliver sustainable performance improvement, in which management plays an important role, with good financial performance in the supply chain. In supply chain the much use of consumable goods have bought in reduction, reuse, re-cycle, approach, with good services, green disposal in the destination required, improve waste management, tourism development facilities, as they have been compelled to have adequate treatment facilities, with the concept for disposal solid, wet waste, re-cycle, water facilities for washable purposes, to give full prevention, protection in tourism supply chain. In supply chain the objective of the study is to analyze the association between supply chain management of tourism industry, from the context of various other industries, consider the strategic importance in supply chain, sharing with the partnership for information, with the sharing of the quality of information, which coincide with some of the unique key factors in tourism industry. A tourism supply chain can be identified upon analyzing the contribution of participants in the value chain, while supply chain in tourism which can be defined as complete evaluation for several reasons of performances, for considering the importance in tourism chain, as unit of performance, tourism can be characterized based on the potential of the tourism organization, the attraction within the location, as tourism chain is unique, in parlance to beauty, considering interaction between different industries. To maintain and manage such uniqueness, and prepare characteristics, each tourism supply chain may need different approval, and analysis in the tourism supply chain.

P119 Knowledge of and Preferences for Meal Kits Among Low-Income Food Preparers

Background Low-income families may face barriers accessing healthy food, which may negatively affect diet quality and food security. Meal kits have recently become popular and may help families overcome barriers to healthy eating. Meal kits provide consumers with recipes and ingredients required to create healthy meals. This is the first study to evaluate the knowledge of and preferences for meal kits among low-income individuals. Objective To determine knowledge of meal kit services and preferences for ingredients, recipes, preparation time, delivery method, and acceptable cost of meal kits among low-income Hispanic and African American (AA) food preparers to inform the development of culturally-tailored meal kits. Study Design, Settings, Participants Focus groups were conducted with Hispanic (N = 15) and AA (N = 16) food preparers from low-income neighborhoods in Hollywood and Gainesville, Florida. Forty-two percent of participants participated in federal food assistance programs. Trained focus group moderators used a semi-structured script to ask questions related to meal kit preferences. Focus groups were conducted in English (n = 3) and Spanish (n = 3). Measurable Outcome/Analysis Audio recorded focus groups were transcribed verbatim and content analyzed to identify themes. Results No participants had ever tried a meal kit and many were unfamiliar with the concept. Most Hispanic and AA participants were willing to try meal kits but cited cost as a barrier to using them. Responses varied among Hispanic and AA participants regarding maximum preparation time, desirability of fresh versus canned/frozen foods, format for receiving recipe instructions, acceptability of picking up meal kits from a central location, and preference of recipes to be included in meal kits. Participants stated a willingness to pay $20-$120 per week for a meal kit, but all participants struggled to estimate an acceptable price. Conclusion Meal kits may be a novel approach to improve access to healthy foods and improve diet quality of low-income families if the service is affordable and culturally tailored. Funding UF/IFAS Office of Research.

P167 Exploring Cooking and Shopping Behaviors in Low-Income African American and Hispanic Participants

Background According to the USDA, 11.8% of US households were food insecure in 2017. The inability to access fresh, healthy food greatly affects diet quality and overall health. Grocery shopping habits, meal preparation methods, and frequency of eating away from home also affect diet quality. Objective To qualitatively explore cooking and shopping behaviors of low-income African American (AA) and Hispanic participants to inform the development of interventions targeting these behaviors. Study Design, Settings, Participants AA (n = 16) and Hispanic (14) participants who identified as the main food preparer in their household were recruited from low-income neighborhoods in Gainesville and Hollywood, Florida. About half (47%) of Hispanic participants and 38% of AA participants reported currently receiving food assistance. Trained focus group moderators used a semi-structured script to ask questions related to food shopping and preparation. Focus groups were conducted in English (n = 3) and Spanish (n = 3). Measurable Outcome/Analysis Focus groups were audio recorded, transcribed verbatim, and coded using thematic analysis. Results The number of weekday and weekend meals differed between AA and Hispanic participants. AA and Hispanic participants reported cooking on average two to three and five days per week, respectively. AA participants cooked more often on weekends. When grocery shopping, both groups consider cost the top factor influencing purchasing decisions. Food preference differed between groups, and even between participants within the Hispanic group, but most participants choose meals that feature familiar foods and take less than one hour to prepare. AA participants frequently reported time and money as barriers to cooking, whereas Hispanic participants did not report any barriers to cooking. Conclusion While there are many similarities between the cooking and shopping behaviors of AA and Hispanic participants, a number of cultural differences also exist. When designing interventions targeting grocery shopping, cooking, and eating behaviors, these cultural distinctions should be addressed, and adaptations should be made based on the target population. Funding Self-funded.

A Case Study of Household Food-Related Assessment Using an Innovative Passive Dietary Assessment Device in Mampong-Akuapem, Ghana (FS17-03-19)

ObjectivesTraditional dietary assessment methods in low-middle income countries (LMICs) have significant limitations. The objective of this study was to test the feasibility of using the Automatic Ingestion Monitor (AIM), an eyeglasses-mounted wearable chewing sensor and micro-camera, to monitor food acquisition, preparation and consumption of a household in a LMIC setting. MethodsThis is a case of an 8-member household from Mampong-Akuapem, a semi-rural community in the Eastern Region of Ghana. The household was made up of mother (35 years), father (37 years), and six children (ages 17 years, 13 years [twins], 8 years, 5 years, and 18 months). Mother has no formal education and works as a cook, whereas the father has elementary education and is a farmer/construction worker. All members of the household consume the same prepared meals. The AIM was used to monitor household activities for a day. The primary food preparer (mother) wore the AIM during all waking hours on the chosen day as she went about her daily activities, except any activities where she wanted to preserve privacy. The mother also responded to a socio-demographic questionnaire and evaluated her perceived burden of wearing the AIM. Images captured by the AIM were processed and annotated in custom software. Major household related activities around food are reported. ResultsOverall, a total wear time of 776 minutes (12.9 hr; 76.1% of usual wake time) was recorded with images spanning a total of 681 minutes (11.4 hr; 87.8% of total wear time). Cooking and food preparation (four different meals) accounted for 47.9%, shopping 1.5%, breastfeeding and other child feeding 5.1%, and eating 5.4% (communal 4.9% and non-communal 0.5%), and other daily activities 40.1% of usual wake time. Three main meals captured on the AIM were breakfast (rice porridge - boiled watery rice with added sugar, milk and bread), lunch (fufu - pounded boiled cassava and plantain, and chicken soup), and dinner (kelewele - fried spiced yellow plantains). The AIM was generally accepted by the participant and household members although they preferred a smaller size version. ConclusionsThe AIM has the potential of capturing household food related activities and practices that affect dietary intake and nutritional health in LMIC. Funding SourcesFunded by the Bill & Melinda Gates Foundation.

The iCook 4-H Study: An Intervention and Dissemination Test of a Youth/Adult Out-of-School Program

ObjectiveTo describe outcomes from intervention and dissemination of iCook 4-H. DesignFive-state, community-based participatory research and a randomized, controlled trial followed by a 5-state, nonrandomized dissemination test of the iCook 4-H curriculum with control and treatment groups. SettingCommunity and university sites. ParticipantsYouths aged 9–10 years and their adult food preparer; 228 dyads in the intervention and 74 dyads in dissemination. Intervention(s)Theoretical frameworks were Social Cognitive Theory and the experiential 4-H learning model. Six 2-hour, biweekly sessions on cooking, eating, and playing together followed by monthly newsletters and boosters until 24 months, expanded to 8 sessions for dissemination. Main Outcome Measure(s)Youth body mass index (BMI) z-scores, measured height and weight, and youth/adult program outcome evaluations surveys. AnalysisLinear mixed models, group, time, and group × time interaction for BMI z-score and program outcomes changes. Significance levels = P ≤ .05; interaction term significance = P ≤ .10. ResultsIn intervention, treatment BMI z-scores increased compared with controls based on significant interaction (P = .04). For odds of being overweight or obese at 24 months, there was no significant interaction (P = .18). In dissemination, based on significant interaction, treatment youths increased cooking skills (P = .03) and treatment adults increased cooking together (P = .08) and eating together (P = .08) compared with controls. Conclusions and ImplicationsiCook 4-H program outcomes were positive for mealtime activities of cooking and eating together. The program can be successfully implemented by community educators. The increase in BMI z-scores needs further evaluation for youths in cooking programs.

Food allergy information sharing and communication strategies in full-service restaurants in the U.S.

ABSTRACTThe purpose of this study was to explore how restaurant staff shares food allergy information with and communicate risks to customers with food allergies. Results of the online survey indicated that very few restaurants had separate allergen-free menus, yet the majority of servers had never or rarely asked if customers had any food allergy. Informing customers when the food preparer is unable to provide allergen-free meals, including a statement on the menu advising customers to inform servers their food allergies, and having a written protocol with procedures for serving allergen-free foods were perceived as the three most effective communication strategies.

Development and Testing of Program Evaluation Instruments for the iCook 4-H Curriculum

ObjectiveTo develop and test the validity of program outcome evaluation instruments for cooking, eating, and playing together for obesity prevention during iCook 4-H. DesignInstrument development for both youth and adults through pre-post testing of items newly constructed and compiled to address key curriculum constructs. Testing occurred throughout program intervention and dissemination to determine dimensionality, internal consistency and test-retest reliability, and validity. SettingA 5-state out-of-school program in cooperative extension and other community sites. ParticipantsYouths aged 9–10 years; adults were main food preparers; the first phase involved 214 dyads and the second phase, 74 dyads. Main Outcome Measure(s)Youth measures were cooking skills, culinary self-efficacy, physical activity, and openness to new foods. Adult measures were cooking together, physical activity, and eating together. AnalysisExploratory factor analysis to determine initial scale structure and confirmatory factor analysis to confirm factor structures. Longitudinal invariance tests to see whether the factor structure held over time. Test-retest reliability was determined by Pearson r and internal consistency was determined by coefficient Ω and Cronbach α. Validity testing was determined by Pearson r correlations. ResultsYouth cooking skills, openness to new foods, and adult eating together and cooking together showed strong evidence for dimensionality, reliability, and validity. Youth physical activity and adult physical activity measures showed strong evidence for dimensionality and validity but not reliability. The youth culinary self-efficacy measure showed strong evidence for reliability and validity but weaker evidence for dimensionality. Conclusions and ImplicationsProgram outcome evaluation instruments for youths and adults were developed and tested to accompany the iCook 4-H curriculum. Program leaders, stakeholders, and administrators may monitor outcomes within and across programs and generate consistent reporting.

Intra-household nutrient inequity in rural Ethiopia

BackgroundFood assistance interventions directed at households may miss undernourished individuals if intra-household equity in nutrient allocation is assumed. A recent study from Ethiopia revealed that, while all age groups consumed calories in proportion to their fair share, iron and protein were inequitably allocated among household members. Further exploration of individual and household characteristics associated with these allocation patterns is necessary to gain a more complete understanding of existing disparities. ObjectiveThis paper sought to quantify energy, protein, and iron allocation inequity between four age and sex groups of household members (children and adults) commonly assumed to be disadvantaged versus preferentially treated in intra-household resource distribution. It then sought to identify individual and household factors that explained the inequity of intra-household nutrient allocation among these paired groups. MethodsData from a survey of 1185 households located in rural Oromiya and SNNPR regions of Ethiopia. A single quantitative 24-hour household-level dietary recall was collected from the primary food preparer who reported the proportion of household food distributed to each household member. Continuous ratios of relative calorie, protein, and iron adequacy for four pairs of age-sex groups (any child vs. any adult, any child vs. adult male, female child vs. male child, and adult female vs. adult male) in the household were computed and compared, along with a binary indicator of inequity. Logistic regressions and standard linear regression with Huber-White heteroscedasticity-adjusted standard errors were run to determine the predictors of household inequity for each pair-group and nutrient, on the full sample as well as on nutrient inadequate households. ResultsCommon assumptions about inequitable distribution of nutrients within households were not consistently supported by this analysis. Significant intra-household nutrient inequities did exist in these rural Ethiopian households for certain nutrients, but household subgroups commonly presumed to be nutritionally vulnerable in the Ethiopian context were not always affected by detrimental inequity. Generally, household inequity favored children over adults or adult males, and female children over male children for protein consumption. Inequities were greatest against presumed vulnerable groups (adult women, children) for ‘invisible’ nutrients (iron) rather than calories or protein. There were relatively few households in which one of the interest groups (groups presumed vulnerable) experienced inequitable nutrient allocation and nutrient inadequacy. The number of households where inequity was present for a subgroup who also experienced nutrient inadequacy while the reference group (group presumed to be preferred) was nutrient adequate was negligible, suggesting that in very few of these household are there members who are “haves”, benefiting nutritionally to the nutritional detriment of “have nots”. The analysis of determinants did not reveal any single, consistent set of factors driving decisions across all pair groups and nutrients, but these factors were not substantially different for households that were and were not nutrient adequate. Household dependency ratio, higher relative male education, female household headship, and women’s decision-making power provided mixed results for pairwise comparisons. ConclusionsThe variable pattern of nutrient inequities underscores the risk of overlooking intra-household nutrient allocation disparity or making assumptions about a particular intra-household food and nutrient distribution pattern in any context where programs are intended to benefit particular household members.

Food safety knowledge, attitude, and food handling practices of household women in Lahore

AbstractIn this study a sample of 1,000 household women from 10 towns of Lahore was collected. Significant difference was observed between education with knowledge, attitude, and practice scores. Data obtained served as baseline knowledge and information for emphasis on continuous improvement on the knowledge of household women. Baseline knowledge and perceptions of household women is crucial to understanding the status of food safety among them, so educational programming, awareness campaigns, trainings, workshops are recommended to be implemented. Data obtained served as baseline knowledge and information for emphasis on continuous improvement on the knowledge of household women.Practical applicationsThe present study inferred that there is a need for additional research for the possible risks household women at home could pose to human health in regards to food safety, since it is widely acceptable that the primary food preparers at home are the ultimate route of protection against food borne illness. It is thus concluded that there is a need for surveillance and interventions at domestic level with professional assistance for household women regarding food safety issues and its awareness in the state.

The Role of Adolescents From a Low Socioeconomic Background in Household Food Preparation: A Qualitative Study.

The purpose of this study was to understand adolescents' from low-income households perceptions of their involvement in home food preparation, reasons underlying the extent to which they were involved, and positive and negative consequences associated with their involvement. Semistructured interviews were conducted with a convenience sample of 19 adolescents (13-18 years). Audio-recorded interviews were transcribed verbatim. Themes were identified using grounded theory and the constant comparative method. Eight adolescents described cooking as a primary responsibility due to adult work and family schedules, age, gender, and/or cultural expectations. They were typically preparing food for themselves and their family without assistance, and making decisions about what was prepared. They identified positive and negative consequences including enjoyment and satisfaction, as well as stress and less time for other activities. Eleven adolescents mostly assisted the primary food preparer, with little input in deciding what was prepared. They identified benefits such as enjoyment and family interaction. Foods prepared by many adolescents tended to be quick and easy to prepare foods. Future studies should investigate the relationship between adultified cooking responsibilities, diet quality, and health. Also, cooking education for adolescents needs to address how to prepare a healthy family meal on a budget.

Teens Implementing a Childhood Obesity Prevention Program in the Community: Feasibility and Perceptions of a Partnership with HSTA and iCook 4-H.

High school student researchers and teen leaders from the Health Science Technology Academy (HSTA), under the supervision of HSTA teachers, led a childhood obesity prevention (COP) program (iCook 4-H). The objective was to evaluate the feasibility and perceptions of having teen leaders implement a COP program for dyads of youth (9–10 years old) and their primary adult food preparer. Behavior change and perceptions were assessed through surveys and open-ended interviews. Across eight HSTA organizations, 43 teen leaders participated in teaching the iCook 4-H program to 24 dyads. Increased frequency of culinary skills, physical activity and mealtime behavior were reported by youth. Almost all adults (93%) reported that their youth had learned kitchen skills and that the program provided youth-adult quality time and developed culinary skills. Youth echoed adult perceptions with additional themes of food safety and physical activity. HSTA teen leaders perceived the program to be successful and reported the training they received to implement the program was adequate 98% of the time. HSTA teachers found the program to be beneficial for HSTA students in improving leadership, confidence and responsibility. iCook 4-H was feasible to be disseminated through teen leaders in the HSTA program. This teen-led approach could serve as a model for youth health-related programming.

Assessing Consumer Food Safety Knowledge and Practice at Temporary Events

ObjectivesMeat and poultry products are implicated as the likely source in 29% of reported foodborne illnesses and 22% of foodborne illness-linked deaths. A subset of meat-related foodborne illnesses occur at temporary events (TEs) such as sporting events or large social gatherings. This is likely due to their lack of food safety infrastructure, trained food preparers, and conventional food preparation facilities. Previous studies suggest that most food preparers at pre-game tailgate events (66%) do not use thermometers when cooking. The literature has limited data that evaluates attitudes and behaviors of people who attend these types of events. The purpose of this study was to determine if an in-person, hands-on food safety intervention is an effective approach in changing sustained self-reported behaviors of consumers.Materials and MethodsTrained instructors provided information on handwashing, cleaning and sanitizing, thermometer use, and indicating meat doneness to customers (n = 107) of the Penn State University Meat Lab. Instructors used a semi-structured script and group-based learning to deliver consistent information while leaving room for more personalized dialogue and questions. Four educational stations were utilized to conduct hands-on demonstrations and empower participants while they applied newly acquired skills. Self-reported food safety behavior data was collected prior to providing food safety information and 1 and 4 mo following the intervention.Results50.8% of participants reported thermometer use when cooking meat prior to being presented with information for home thermometer use (n = 107). Of the participants that responded after 1 mo (n = 41), 77.4% reported using temperature to determine doneness for meat preparation. A paired t test on thermometer use frequency revealed a significant increase (p 0.05) between 1 and 4 mo post intervention (n = 32).Retention of knowledge was measured on a 1 (not knowledgeable) to 5 (very knowledgeable) Likert scale. A paired t test of participants from the pre and 1 mo post assessment showed knowledge significantly increased (p 0.05) between 1 and 4 mo for cross contamination and cleaning and sanitizing (n = 32).After 1 mo, 92.7% of participants reported changing food safety behaviors as a result of the intervention (n = 41). Improvements were reported in the following areas: cleaning and sanitizing (39.5% of participants), using a food thermometer (36.8%), handwashing (13.2%), cooking to the proper temperature (13.2%), preventing cross contamination (10.5%), other (10.5%), and unspecified (2.6%) (n = 41).ConclusionResults from this training indicate that hands-on stations centered around TE-specific risk factors can significantly increase knowledge and self-reported safe practices of TE participants and sustain them through 4 mo. As many food preparers at TEs have not received professional food safety training, education and skill-building that leads to proper food safety behaviors is crucial in reducing the amount of improper food safety behaviors at TEs. The practicality and effectiveness of this intervention makes it an ideal option for educating future TE-specific audiences.

Assessing Consumer Food Safety Knowledge and Practice at Temporary Events

ObjectivesMeat and poultry products are implicated as the likely source in 29% of reported foodborne illnesses and 22% of foodborne illness-linked deaths. A subset of meat-related foodborne illnesses occur at temporary events (TEs) such as sporting events or large social gatherings. This is likely due to their lack of food safety infrastructure, trained food preparers, and conventional food preparation facilities. Previous studies suggest that most food preparers at pre-game tailgate events (66%) do not use thermometers when cooking. The literature has limited data that evaluates attitudes and behaviors of people who attend these types of events. The purpose of this study was to determine if an in-person, hands-on food safety intervention is an effective approach in changing sustained self-reported behaviors of consumers.Materials and MethodsTrained instructors provided information on handwashing, cleaning and sanitizing, thermometer use, and indicating meat doneness to customers (n = 107) of the Penn State University Meat Lab. Instructors used a semi-structured script and group-based learning to deliver consistent information while leaving room for more personalized dialogue and questions. Four educational stations were utilized to conduct hands-on demonstrations and empower participants while they applied newly acquired skills. Self-reported food safety behavior data was collected prior to providing food safety information and 1 and 4 mo following the intervention.Results50.8% of participants reported thermometer use when cooking meat prior to being presented with information for home thermometer use (n = 107). Of the participants that responded after 1 mo (n = 41), 77.4% reported using temperature to determine doneness for meat preparation. A paired t test on thermometer use frequency revealed a significant increase (p < 0.05) in frequency pre and 1 mo post intervention (n = 41), and no significant change (p > 0.05) between 1 and 4 mo post intervention (n = 32).Retention of knowledge was measured on a 1 (not knowledgeable) to 5 (very knowledgeable) Likert scale. A paired t test of participants from the pre and 1 mo post assessment showed knowledge significantly increased (p < 0.05) for lessons addressing cross-contamination, cleaning and sanitizing, and handwashing (n = 41). A similar test showed sustained knowledge (p > 0.05) between 1 and 4 mo for cross contamination and cleaning and sanitizing (n = 32).After 1 mo, 92.7% of participants reported changing food safety behaviors as a result of the intervention (n = 41). Improvements were reported in the following areas: cleaning and sanitizing (39.5% of participants), using a food thermometer (36.8%), handwashing (13.2%), cooking to the proper temperature (13.2%), preventing cross contamination (10.5%), other (10.5%), and unspecified (2.6%) (n = 41).ConclusionResults from this training indicate that hands-on stations centered around TE-specific risk factors can significantly increase knowledge and self-reported safe practices of TE participants and sustain them through 4 mo. As many food preparers at TEs have not received professional food safety training, education and skill-building that leads to proper food safety behaviors is crucial in reducing the amount of improper food safety behaviors at TEs. The practicality and effectiveness of this intervention makes it an ideal option for educating future TE-specific audiences.

Oma ja võõras toit: 1944. aasta pagulaste toidukogemused ERMi allikate põhjal

Our Food and Theirs: The 1944 Émigrés’ Food Experience Based on Estonian National Museum Sources In the summer and autumn of 1944, as the Soviet front drew nearer, thousands of Estonians fled across the Baltic Sea to Finland, Sweden and Germany. The total number of those who fled has been estimated at 70,000–90,000 people. Of them, 50,000 Estonians made it to Germany and 28,000 Estonians to Sweden. Later a number of them emigrated further to the US, Canada, Australia and England. In their new adopted homes, the émigrés encountered unaccustomed food ingredients, dishes and food preparation methods. These items varied slightly in all countries, but a theme that was a constant for émigrés when they wrote or talked about their experiences with food was the lack of Estonian-type foods. In the context of people’s everyday expectations and practices, this meant a cultural clash between the habitual practices they carried with them when they became refugees and the experiences in their new homelands. The lack of Estonian food in the local food culture led to the need to prepare the dishes themselves – both everyday staples (such as bread and sauerkraut) and fare associated with special occasions and holidays (head cheese or sült, the beet and potato salad called rosolje and the sweet fruited bread kringel). The food preparers were mainly women, and women also typically also hold a regular job to earn a living for the family. The first generation of émigrés saw Estonian-style food as the food of their homeland, which fostered a direct link to the home they had left; attitudes toward it became increasingly nostalgic. For the first generation of descendants of the émigrés, the flavours and food experiences are a part of home, environment and childhood memories. On the basis of the interviews and answers on questionnaire forms in the museum archive as well as the experiences gained in field work, we can conclude that in everyday practice, Estonian-style food is one of the most vital anchors of identity for émigré Estonian communities. The preparation of Estonian foods, the seeking out of such food from stores and consumption of Estonian food remains for the Estonian diaspora a way to identify as Estonian and adapt into the community of Estonians in their country of location.

The development and validation of measures to assess cooking skills and food skills

BackgroundWith the increase use of convenience food and eating outside the home environment being linked to the obesity epidemic, the need to assess and monitor individuals cooking and food skills is key to help intervene where necessary to promote the usage of these skills. Therefore, this research aimed to develop and validate a measure for cooking skills and one for food skills, that are clearly described, relatable, user-friendly, suitable for different types of studies, and applicable across all sociodemographic levels.MethodsTwo measures were developed in light of the literature and expert opinion and piloted for clarity and ease of use. Following this, four studies were undertaken across different cohorts (including a sample of students, both ‘Food preparation novices’ and ‘Experienced food preparers’, and a nationally representative sample) to assess temporal stability, psychometrics, internal consistency reliability and construct validity of both measures. Analysis included T-tests, Pearson’s correlations, factor analysis, and Cronbach’s alphas, with a significance level of 0.05.ResultsBoth measures were found to have a significant level of temporal stability (P < 0.001). Factor analysis revealed three factors with eigenvalues over 1, with two items in a third factor outside the two suggested measures. The internal consistency reliability for the cooking skills confidence measure ranged from 0.78 to 0.93 across all cohorts. The food skills confidence measure’s Cronbach’s alpha’s ranged from 0.85 to 0.94. The two measures also showed a high discriminate validity as there were significant differences (P < 0.05 for cooking skills confidence and P < 0.01 for food skills confidence) between Food preparation novices’ and ‘Experienced food preparers.’ConclusionsThe cooking skills confidence measure and the food skills confidence measure have been shown to have a very satisfactory reliability, validity and are consistent over time. Their user-friendly applicability make both measures highly suitable for large scale cross-sectional, longitudinal and intervention studies to assess or monitor cooking and food skills levels and confidence.

Food Safety Knowledge and Practices among Primary Food Preparers of under-5 Children in an Urbanized Village of Delhi

Food Safety Knowledge and Practices among Primary Food Preparers of under-5 Children in an Urbanized Village of Delhi

Outputs and Outcomes at Year 5 of the Out-of-School Program for Youth and Adult Dyads: iCook 4-H

To present primary outputs and outcomes at year 5 of iCook 4-H iCook 4-H was a 2-year control/treatment intervention study (n=228 dyads) followed by dissemination testing (n=57 dyads). The final curriculum is 8, 2-hour sessions designed to impact health-promoting behavior for 9-10 year olds and their adult food preparer. The content includes food preparation and family activities to encourage cooking, eating, and playing together. Four seasonal newsletters serve as boosters following sessions. Evidence-based pre/post program outcome evaluations of dyads with a fidelity instrument to test intended versus actual implementation accompany the curriculum. A curriculum implementation training course is on the eXtension Campus Moodle website and in development is a novel dissemination framework, eB4CAST, to document impact and effect of evidence-based research. During the intervention study, physical assessments were measured for youth and surveys were completed by dyads. In dissemination, program outcomes were assessed. Based on 57% retention, treatment versus control youth were higher for baseline adjusted BMI z-scores, fruit/vegetable intake (2.16 vs 1.67 cups/day; P=0.04) and dairy (0.57 cups/day; P=0.02). No intake differences remained after 1000 kcal standardization. For treatment adults versus control, food resource management was 0.87 points higher (P=0.02). Program outcomes in treatment versus control was higher, for youth, cooking skills (P=0.0002) and culinary self-efficacy (P=0.03) and, for adults: measure of “cooking, eating, playing together” (P=0.04). iCook 4-H is being prepared for national distribution.

Bacteriological quality of drinking water at point of use and hand hygiene of primary food preparers: implications for household food safety

Quality of water for consumption and food processing activities is universally accepted as an essential component to ensure food safety at household (HH) level. Along with safe water, hand hygiene is also an important factor for reducing diarrheal illnesses. This was a cross-sectional study conducted in rural and urban HHs to detect hygiene indicators in drinking water samples at point of use (PoU) (n = 150) and their association with the hand hygiene of primary food preparers (n = 150). Overall, 24.7% and 9.3% of drinking water samples (PoU), 48% and 20% of hand rinse samples were contaminated by faecal coliforms and E. coli, respectively. Both drinking water (PoU) and hand rinse samples collected from rural HHs showed higher contamination, followed by those from urban slums and low income HHs. Significant association (p &amp;lt; 0.05) and probable risk with faecal coliforms (OR. 2.5; 95% CI: 1.1–5.4) and E. coli (OR. 14.5; 95% CI: 4.1–50.7) was found between hand rinses and drinking water samples that had bacteriological contamination. These results suggest that there was an extensive cross contamination at HH level. So, targeted education is essential on safe food/water handling practices in HHs to prevent food safety risks.

Interest in Nutrition and Local Food Systems among Food-Insecure Households in an Appalachian Community

ABSTRACTAppalachian Kentucky has high levels of food insecurity and related health problems, such as obesity. Countermeasures based on local food systems have been suggested to address this issue, but for communities to implement these community-based interventions effectively, it is necessary to understand the perceptions of the food-insecure households they aim to serve. In this study, the primary food preparer in 259 households in Berea, Kentucky, completed a survey as part of a community food assessment. Households were identified as relatively more food secure (FS) or food insecure (FI) on the basis of their responses, and bivariate analysis was performed between relative food security status and other measures. The results indicate significantly different (P < .05) perceptions between FS and FI households regarding the role of convenience, location, and price in determining their food choices. Despite these differences, both groups placed equally high importance on nutrition and local produce, and FI households were also significantly more interested than FS households in activities such as cooking clubs and work exchange for free local food. These findings have implications for the development of programs and policies to combat food insecurity.

Consumption of Native and Traditional Crops in Bolivia Varies Along an Ecoregional Gradient

BackgroundAgro biodiversity may play an important role in human nutrition and food security. However, research documenting relationships between genetically diverse crop varieties and nutrition and food security of contemporary populations is limited.ObjectiveThis project sought to measure the contribution of native and traditional crops to the diets and nutritional quality of residents of the Bolivian Andes; to determine whether the contribution varies according to the ecological region of a household's residence; and to investigate the relationships between the consumption of native and traditional crops and the growth of children under 5.MethodsThe study was carried out in the rural municipality of Colomi, department of Cochabamba, and the departmental capital, Cochabamba City. The nine sites spanned 86 km along the national highway, and covered an altitudinal range of 2200–4200 meters above sea level (masl), with sub‐tropical, inter‐Andean valley, and high‐altitude puna ecotypes. Two household‐level surveys were conducted, one in the 2013 post‐planting season (Nov–Dec) and the other in the 2014 post‐harvest season (May–July). Surveys with female household heads or food preparers collected information on household socio‐demographics, wealth and expenditures, 24‐hour recall of all foods prepared or consumed at the household level, and height and weight measurements of children under the age of 5. Survey and anthropometric data were entered into excel and data analysis was undertaken with SPSS (v23) and ENA SMART software. A Kruskal‐Wallis means test (for non‐normally distributed data) and multiple linear regression were used for analysis. Each household's total caloric consumption for the day prior to the survey was calculated from the 2014 post‐harvest data, coding each ingredient as “native,” “processed,” or belonging to another category. A fixed effects model was used to assess the relationship between native crop consumption and child growth, adjusting for age, sex, ecoregion, household, and household total calories per adult equivalent.ResultsNative foods contributed an average of 27.3% (SD ±0.110) of the calories available in households the day prior to the survey. This contribution ranged from a low value of 15.0% in urban areas, to a high of 52.4% in the high‐altitude puna communities. There were significant differences in the percent caloric contribution of native crops to households’ diets among sites (Kruskal‐Walis test, p&lt;0.01), as well as in all other categories of foods, with the exception of “Andeanized” food products. HAZ was positively associated with percent consumption of native crops (p&lt;0.05), and consumption of Andeanized, introduced, and animal‐source foods (p&lt;0.01). There was no association between native crop consumption and WHZ.ConclusionsNative and traditional crops make an important contribution to caloric availability across all ecoregions studied. However, dietary profiles differ significantly by region, with native crops making a larger contribution in the rural and highland areas than in urban or urbanizing sites.Support or Funding InformationThis project was funded by the National Science Foundation (DDIG in Geography #1131153), the Wilbur G. Downs Fellowship; the Yale‐NYBG Cullman Fellowship; the Yale McMillan Center International Dissertation Research Fellowship; the Yale Tropical Resources Institute; the Yale Program in Agrarian Studies; and the Yale Institute for Biospheric Studies.