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Direct linkDahl, Wendy J.; Ford, Amanda L.; Radford, Allyson; Gal, Nancy J. – Journal of Extension, 2016
State and national surveys of adult family care homes identified a strong need for education on texture-modified food preparation and the nutritional needs of older adults. An Extension curriculum, Food Modification for Special Needs, was developed to provide an overview of chewing and swallowing problems, food texture, pureed food preparation,…
Descriptors: Extension Education, Curriculum Evaluation, Older Adults, Food Service
Davila, Evelyn P.; Trepka, Mary Jo; Newman, Frederick L.; Huffman, Fatma G.; Dixon, Zisca – Journal of Nutrition Education and Behavior, 2009
Objective: To assess risk factors for diarrheal illness among clients of a Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) clinic in Miami, FL. Design: A cross-sectional survey with questions about demographics, food safety practices, and diarrheal illness. Setting: WIC clinic operated by the Miami-Dade County Health…
Descriptors: Females, Safety, National Programs, Food Standards
Peer reviewedMobley, Ray; Madden, Uford; Brooks-Walter, Alexis – Education, 2004
Studies have reported the isolation of Escherichia coli (E. coli)O157:H7 from pork, lamb and poultry products, and from other animals including deer, horses, dogs, birds and humans. There is limited or no information on the presence of the organism in goats. The objectives of this study were to determine if E. coli O157:H7 was naturally occurring…
Descriptors: Food Standards, Microbiology
