Food insecurity (FI) is a leading public health concern yet is understudied amongst postsecondary students. A substantial proportion (34.4%) of our student sample reported FI; Black, low-SES, and low-SES women students were most likely to experience FI; and FI was related to poorer academic, health, and stress outcomes. Employee awareness was low,…

With the renewed emphasis on higher education as an agent for development and economic growth, Australia has joined other Western countries in contributing to increasing the intellectual workforce of Africa[1]. While Australia has provided scholarships to Africans for more than three decades, since 2005, the Australian Government has dramatically…

Extensive use of pesticides during food production has created concerns for certain involuntary risks. Examines these concerns: government role in control and monitoring pesticide use, proposals for reform, and how consumer awareness might be an effective pressure for finding remedies. A table listing produce and pesticide residues is included.…

Discusses the use of microbes over the centuries in the quest for new/improved foodstuffs; microbial benefits to public health, medicine, and for farmers in developing countries; and microbial applications to energy, industry, and mining. (JN)

A survey of domestic and foreign schools of veterinary medicine is analyzed, revealing a general trend toward deemphasis and/or loss of identity in teaching food safety and regulated veterinary public health subjects. It is suggested that minimal standards need to be set for curricula of U.S. schools. (Author/MLW)

Describes a course on food habits during which students studied and applied the basic principles of behavior modification. (MA)

Described are laboratory methods for enumerating microorganisms in food. These methods are utilized to determine if foods are potentially hazardous to the consumer due to high concentrations of microorganisms. Discussed are indicator organisms, including coliforms, interococci, yeasts, and molds; food poisoning organisms (staphylococci and…