The project reported here evaluated the effectiveness of nutrition education at food pantries. We offer best practices for future Extension-based nutrition programming with this clientele. Three classes were offered at food pantries through the Expanded Food and Nutrition Education Program (EFNEP). Entry and exit surveys were collected for each…

Purpose/Objectives: The Healthy, Hunger Free Kids Act of 2010 extended the requirements for a school food safety program to wherever food is stored, prepared, or served, including meals for field trips. The purpose of this study was to determine what foods are used for field trip meals, how those foods are transported and stored, and what standard…

Foodborne illness is a major public health concern in the U.S. The CDC [Centers for Disease Control] estimates that approximately 48 million Americans become ill, 128,000 hospitalized, and 3,000 die of foodborne illnesses annually. Most of these illnesses are attributed to improper food handling. To meet the growing demand for food safety…

Background: Competitive foods remain prevalent in schools even though the majority of states' laws have addressed this for several years. Whereas updated federal standards take effect during school year 2014-2015, aspects of competitive food regulation will remain relegated to the states and districts and concerns exist about compliance with…

This report demonstrates how existing national data can be used to first calculate upper limits on the average cost per participant and per outcome per state/territory for the Expanded Food and Nutrition Education Program (EFNEP). These upper limits can then be used by state EFNEP administrators to obtain more precise estimates for their states,…

Growth in the dairy industry and the passage of the Food Safety Modernization Act have renewed interest in dairy foods processing extension positions. A needs assessment survey was sent to Pennsylvania dairy processors and raw milk providers to guide priorities for a dairy foods extension program. The successful development and delivery of…

Child-care facilities that participate in the federally assisted Child and Adult Care Food Program are required to follow meal patterns that meet the nutrient needs for child growth and development. The purpose of this research is to use the U.S. Department of Agriculture (USDA) Nutrient Analysis Protocols to evaluate child-care menus in order to…

The IPN Oaxaca CIIDIR has a mission to train human resources to postgraduate level that contribute to sustainable regional development in the South-East of Mexico. This is a vulnerable region that boasts an important source of natural resources and a great social, economic and technological backwardness that is directly related to the educational…

Background: Schools can play a major role in prevention and intervention for childhood obesity. We describe changes in elementary school cafeteria lunch sales patterns resulting from nutritional improvements in menu offerings that were part of a community-wide focus on health. Methods: Elementary school lunch sales data were collected for 1 week…

University of Idaho FCS Extension Educators in southeastern Idaho developed a five-lesson condensed version of safe food preservation classes, driven by participants' interest to meet the needs of everyday home preservers. A post-test survey revealed that participants took the course to be self-reliant, use their own produce, and be in control of…

Background: The Healthy, Hunger-Free Kids Act of 2010 (HHKA) required schools to make changes to meals provided to children. Rural school districts have limited resources, with increased obesity rates and local food insecurity. In this study we sought to understand the perceptions of rural food service directors and the barriers to implementing…

Objective: The objective of this study was to identify theory-based psychosocial and environmental determinants of parental monitoring practices related to child sugar-sweetened beverage consumption. Design: Cross-sectional design. Method: Data were obtained from a convenience sample of parents (n = 270) with children attending an after-school…

Hazard Analysis Critical Control Points (HACCP) is a systematic approach to food safety education for the food industry. To receive a HACCP certificate, participants must receive an 80% or higher on the final examination. Language barriers, educational levels, and age have been noted as primary reasons for not passing the final examination.…

We believe that reframing the conversation to creating a culture around health rather than focusing on discrete actions or activities will capture national consciousness and enable us to make new progress as a nation. Thus, in 2014, the Robert Wood Johnson Foundation (RWJF) announced a new vision to help build a "Culture of Health" to…

There is opportunity to decrease the frequency of foodborne illnesses by improving food safety competencies and planned behaviors of college students before they begin careers in the food industry. The objectives of this study were to (1) develop a multimedia case study teaching method that provides real world context for food science education;…