Adhesion of Legionella pneumophila on glass and plumbing materials commonly used in domestic water systems

We aimed to investigate the adhesion of Legionella pneumophila serogroup1 and L. pneumophila serogroup2–15 on glass, galvanized steel, stainless steel, copper, Polyvinyl chloride(PVC), Cross-linked polyethylene(PEX-c) and Polypropylene Random Copolymer(PPR). The surface physicochemical properties of both bacterial cells and materials were estimated through contact angle measurements. The roughness and surface topography of the materials were evaluated by Atomic Force Microscopy. The two L. pneumophila serogroups and plumbing materials showed a hydrophobic character, while glass surface was hydrophilic. All strains were adhered to all materials with the exception of copper. The result showed that the adhesion of both L. pneumophila sg1 and sg2–15 was systematically expressed with high intensity on galvanized steel followed by PVC, PEX-c, PPR, stainless steel and the low intensity on glass. The extent of adhesion is in correlation with the surface roughness and acid–bases interactions, while hydrophobicity seems to have no effect in adhesion intensity.     

Evaluation of the hygiene of ready-to-eat food preparation areas and practices in mobile food vendors in the UK

This study was undertaken to assess the cleanliness of food preparation areas, cleaning methods used, and the microbiological quality of water used by 1258 mobile food vendors in the UK. Samples collected included potable water (1102), cleaning cloths (801) and environmental swabs from food preparation surfaces (2704). Cleaning cloths were more heavily contaminated with Aerobic Colony Counts, Enterobacteriaceae, Escherichia coli, and Staphylococcus aureus compared to surfaces sampled. Surfaces that were visually dirty, wet, and chopping boards that were plastic or damaged also had high levels of these bacteria. Fifty-four percent of potable water samples were of poor microbiological quality; i.e. contained coliforms, E. coli and/or enterococci. A documented food safety management system was only evident in 40.1% of vendors and cleaning schedules were only used by 43.6%. Deficiencies in the correct use of cleaning materials, such as dilution factors and the minimum contact time for disinfectants, were identified.     

Food energy content influences food portion size estimation by nutrition students

Background: Food portion size estimation involves a complex mental process that may influence food consumption evaluation. Knowing the variables that influence this process can improve the accuracy of dietary assessment. The present study aimed to evaluate the ability of nutrition students to estimate food portions in usual meals and relate food energy content with errors in food portion size estimation. Methods: Seventy‐eight nutrition students, who had already studied food energy content, participated in this cross‐sectional study on the estimation of food portions, organised into four meals. The participants estimated the quantity of each food, in grams or millilitres, with the food in view. Estimation errors were quantified, and their magnitude were evaluated. Estimated quantities (EQ) lower than 90% and higher than 110% of the weighed quantity (WQ) were considered to represent underestimation and overestimation, respectively. Correlation between food energy content and error on estimation was analysed by the Spearman correlation, and comparison between the mean EQ and WQ was accomplished by means of the Wilcoxon signed rank test (P < 0.05). Results: A low percentage of estimates (18.5%) were considered accurate (±10% of the actual weight). The most frequently underestimated food items were cauliflower, lettuce, apple and papaya; the most often overestimated items were milk, margarine and sugar. A significant positive correlation between food energy density and estimation was found (r = 0.8166; P = 0.0002). Conclusions: The results obtained in the present study revealed a low percentage of acceptable estimations of food portion size by nutrition students, with trends toward overestimation of high‐energy food items and underestimation of low‐energy items.     

A semi-fluid gellan gum medium improves nematode toxicity testing

This study examined an alternative test medium for nematodes that use gellan gum as the gelling agent instead of agar. The semi-fluid consistency of the gel-like component nematode growth gellan gum (CNGG) supports three-dimensional distribution of the nematodes and food bacteria, but still allows free movement of the former. Moreover, flexible preparation of the medium and easy recovery of the test organisms are possible. Here, the effects of the nematicides ivermectin (pharmaceutical) and aldicarb (pesticide) and of the metal cadmium on the growth and reproduction of the free-living nematodes Caenorhabditis elegans and Panagrolaimus cf. thienemanni were studied in CNGG media. Results were compared to those obtained with the standard liquid test media in order to evaluate the applicability of CNGG for nematode toxicity testing. The sensitivity of P. cf. thienemanni to all three substances was found to be higher than that of C. elegans, but both nematodes showed the highest sensitivity to ivermectin exposure. This raises concerns about the risk posed by the pharmaceutical to non-target nematodes. In contrast to ivermectin bioassays carried out in CNGG medium, those conducted in liquid medium resulted in wide-ranging variability between and within replicates. Thus, CNGG seems to be particularly valuable for testing hydrophobic substances with a high sorption affinity as it favors their sorption to food bacteria and minimizes contact with the surfaces of the test vessels. However, the medium was less suitable for deriving toxicity thresholds for cadmium and may likewise not be an appropriate choice for testing other metals. The medium introduced herein was shown to be appropriate for sublethal nematode toxicity testing and likely provides a convenient environment for testing other nematode species. Besides improved testing of hydrophobic substances, CNGG also offers advantages for long-term studies, such as full life-cycle experiments, in which fresh medium is regularly needed. Moreover it may be beneficial for testing other poorly soluble or insoluble substances, such as nanoparticles.     

The commercial food landscape: outdoor food advertising around primary schools in Australia

Objective: Food marketing is linked to childhood obesity through its influence on children's food preferences, purchase requests and food consumption. We aimed to describe the volume and nature of outdoor food advertisements and factors associated with outdoor food advertising in the area surrounding Australian primary schools. Methods: Forty primary schools in Sydney and Wollongong were selected using random sampling within population density and socio‐economic strata. The area within a 500m radius of each school was scanned and advertisements coded according to pre‐defined criteria, including: food or non‐food product advertisement, distance from the school, size and location. Food advertisements were further categorised as core foods, non‐core foods and miscellaneous drinks (tea and coffee). Results: The number of advertisements identified was 9,151, of which 2,286 (25%) were for food. The number of non‐core food advertisements was 1,834, this accounted for 80% of food advertisements. Soft drinks and alcoholic beverages were the food products most commonly advertised around primary schools (24% and 22% of food advertisements, respectively). Non‐core food products were twice as likely to be advertised close to a primary school (95 non‐core food advertisements per km 2 within 250 m vs. 46 advertisements per km 2 within 250–500 m). Conclusions: The density of non‐core food advertisements within 500 m of primary schools, and the potential for repeated exposure of children to soft drink and alcoholic beverage advertisements in particular, highlights the need for outdoor food marketing policy intervention. Implications: Outdoor advertising is an important food marketing tool that should be considered in future debates on regulation of food marketing to children.     

Dietary Sodium Intake and Its Relation to Human Health: A Summary of the Evidence

Objectives: Relating food diversity, quality, and intake is one of the key aspects in understanding household food security. This paper aimed at marying food intake and quality, both being measurement for food security.

Methods: A household food consumption survey (n = 200) exploring food diversity, quality of foods, and their relation to food intake in Embo, a poor farming community in rural KwaZulu-Natal was carried out in November 2004 (period of insufficiency) and repeated in March 2005 (period of plenty). Household food intake strata were developed using matrices obtained from the Household Food Intake Index and nutritional adequacy ratios. Food quality was measured using food count and later using 5 food groups, namely, starches, vegetables and fruits,animal sourced foods, fats, and legumes.

Results: Single food count showed dietary diversity to be significantly different across households with different food intake during the period of plenty (P ≤ 0.000). During the period of plenty, vegetable and fruits contributed significantly different proportions of energy (P ≤ 0.000), protein (P ≤ 0.006), iron (P ≤ 0.020), and vitamin E (P ≤ 0.006) to household food intake strata. Intake of vitamin A was more elastic as its intake variation from legumes, fats, and animal sourced foods was (P ≤ 0.000), from starches (P ≤ 0.008) and from vegetable and fruits (P ≤ 0.064) during the second round. Starches are the most important food group to the community, whereas fats and animal sourced food groups are less important.

Conclusions: The current study has been able to include food quality in food security studies. Seasonality accounts for variation in food quality. The South African food-based dietary guidelines are relevant to the Embo community.     

Challenges and opportunities for measuring the impact of a nutrition programme amongst young people at risk of food insecurity: A pilot study

Food insecurity in Australia is increasing. Organisations within the charitable food sector aim to manage, and in some cases are implementing strategies to prevent, food insecurity, such as food literacy programmes. This pilot study describes the challenges and opportunities for evaluating the impact of a food literacy programme, FoodMate by SecondBite^?, which aims to reduce food insecurity amongst ‘at risk’ young people. Three community agencies working with ‘at risk’ young people delivered an 8‐week food literacy programme in Melbourne, Australia. A pre‐test/post‐test design was used and outcome measures included: (i) food intake, (ii) diet quality, (iii) cooking confidence and (iv) food independence. These were assessed via questionnaires and 24‐hour recalls at three time points: pre‐programme (T1), post‐programme (T2) and at 4 to 6‐week follow‐up (T3). Twenty‐one young people aged 16–25 years participated in this pilot study. The response rate for the questionnaire and 24‐hour recalls declined across the study: T1 (n = 21), T2 (n = 11) and T3 (n = 9). Some positive effects were associated with the programme but attrition rates were high and the majority of participants did not complete all measures. Although results were inconclusive, this study describes some common challenges of conducting a food literacy intervention with vulnerable young people and highlights the benefit of nutrition researchers and practitioners working together to conduct evaluation of such programmes.     

清洗刷与活检钳模拟通过内镜钳子管道对其表面粗糙度及细菌黏附性的影响

目的 分析两种器械对内镜钳子管道表面粗糙度(Ra)及细菌黏附性的影响。方法 截取等长全新聚四氟乙烯(Teflon)管弯曲固定后,分别使用清洗刷(A组)、活检钳(B组)在不同通过次数下模拟临床操作,检测钳子管道Ra与表面形貌;将铜绿假单胞菌接种于各组Teflon管上,检测表面菌落形成单位与细菌黏附量。结果 无器械通过的Teflon管表面光滑无划痕,随着通过次数增加,表面划痕逐渐密集,以清洗刷更明显。通过次数为0、50、100、200时,A、B两组间Ra比较,差异均无统计学意义;但通过次数为500时,两组间Ra比较,A组>B组(P<0.01)。两组内不同通过次数时的Ra比较,0次与50次相比,差异无统计学意义;但0次时的Ra均<100、200、500次的Ra,差异有统计学意义(P<0.01)。无器械通过的Teflon管表面生物膜分布均匀,随着通过次数增加,A组Teflon管表面生物膜覆盖较为紧密,且可见划痕处黏附的菌落。A、B两组间菌落计数在0、50、100、200次的情况下比较,差异无统计学意义;在500次的情况下,A组>B组(P<0.01)。A、B两...     

Regional Food Consumption in the Northeast of Brazil by the Low-Income Population

Brazilian foods have been influenced by many cultures, colonizers, slaves, and native indians. Tracing the regional foods is important to analyze diets and discuss food culture. Objective: to evaluate the frequency and variety of regional foods consumed by Brazilians from the Northeast, users of a government program. Methods: This exploratory study analyzed food intake of low-income customers eating in community restaurants. 753 individuals participated, representing a sampling error smaller than 3.5% for national representativeness. The 24HR was used at the restaurants on two weekdays and one weekend day. Results Customers consumed 47 different regional preparations. The prefered ones were cuscuz, baião dois, and tapioca. Food intake was higher at dinner. An average of 1.3 regional preparations were consumed, for each 10 preparations. Conclusion: The mean consumption of regional foods was low. It may reveal higher intakes of ready-to-eat. Even this population does not take the time to prepare regional foods.     

The nutritional value of food: A retailer's view on McCance and Widdowson's The Composition of Foods Data

Clear, concise, up‐to‐date food composition data are essential to the food retail sector. Legislation requires nutrition information on food labels to be accurate and provided in a format that consumers can read and understand. A product's nutrition panel enables consumers to make informed decisions at point of sale or purchase and choose products best suited to their dietary needs. This is particularly important in light of current public health concerns regarding energy (kcal), fat, saturated fat, sugar and salt intakes within the UK diet and also for increasing intake of nutrients conducive to health. In this regard, the Seventh Summary Edition of McCance and Widdowson's The Composition of Foods is an invaluable set of reference tables for the food industry. Its data, particularly on vitamins and minerals, allow consistent labels to be produced even when small seasonal variations occur. In such circumstances, changing the information on the label would be unnecessary and incur cost. Nutritional data are particularly useful for single‐ingredient foods such as eggs, cheese, bread and fruit, but the tables do lack some accuracy for composite recipe dishes because of the pace of reformulation. Overall, the validated data provided by McCance and Widdowson's The Composition of Foods are critical to the integrity of nutritional information provided on food labels and facilitates food retailer compliance with legislation, though there is a need for better management of new/revised ‘real‐time’ data.     

Structural Modeling the Relationship of Food Addiction and Eating Attitudes of Young Adults with Emotional Appetite and Self-Esteem

The aim of the study was to examine the relationships among food addiction, eating attitudes, emotional appetite, and self-esteem of young adults aged 18–30 years by using a structural model. This cross-sectional study was conducted with 1,058 volunteers (male = 307, female = 751). The hypothesis that self-esteem of young adults influences their eating attitudes was supported in the study (β = –0.081, p < .05). Another hypothesis was also supported, so self-esteem had a positive effect on food addiction (β = 0.280, p < .05). Furthermore, eating attitude has mediating effects on the relationships between self-esteem and food addiction and between emotional appetite and food addiction. Individuals’ eating attitude, food addiction, emotional appetite, and self-esteem scores were found to be related to each other. This article provides valuable data for studies of disordered eating attitudes, emotional state, and food addiction that are thought to be important for young adults in the future.     

An Objective Measure of Nutrition Facts Panel Usage and Nutrient Quality of Food Choice

ObjectiveThe relationship between time viewing nutrition information and nutrient quality of foods chosen in a food selection task was objectively evaluated through direct observation using an eye-tracking camera.MethodsA total of 202 participants' food choices were scored for nutrient density. Multivariate linear regression analysis was conducted with mean nutrient density of foods selected regressed on mean label viewing time and participants' sociodemographic characteristics.ResultsLabel viewing time was not significantly associated with nutrient density food score. A significant relationship emerged between the covariate, age, and mean nutrient density food score such that mean nutrient density scores were higher for older participants compared with younger ones (P = .04). Foods selected by males had a higher mean nutrient density score than foods selected by females (P = .03).Conclusions and ImplicationsFindings suggest that those who spend more time viewing nutrition facts panels during a single shopping trip may not select more nutritious foods.     

Energy‐dense fast food products cost less: an observational study of the energy density and energy cost of Australian fast foods

Objective: To examine the association between energy cost and energy density of fast food products. Methods: Twenty Sydney outlets of the five largest fast food chains were surveyed four times. Price and kilojoule data were collected for all limited‐time‐only menu items (n=54) and a sample of standard items (n=67). Energy cost ($/kilojoule) and energy density (kilojoules/gram) of menu items were calculated. Results: There was a significant inverse relationship between menu item energy density and energy cost (p<0.001). Salads had the highest energy cost, while value items, meals that included a dessert and family meals had the lowest. Conclusions: Fast food chains could provide a wider range of affordable, lower‐energy foods, use proportional pricing of larger serve sizes, or change defaults in meals to healthier options. More research is required to determine the most effective strategy to reduce the negative impact of fast food on the population's diet. Implications: Current pricing in the fast food environment may encourage unhealthier purchases.     

Physician Contact with Older Community Patients: Is There an Association with Physical Fitness?

Background. Contact with family physicians by older adults may be linked to their physical fitness in addition to other health, behavioral, and sociodemographic determinants. We studied a stratified random sample of urban community-dwelling elderly patients in London, Ontario, Canada, to describe the interaction of physical fitness measures and a number of health and lifestyle behaviors and sociodemographic outcomes with family physician contact over 1 year. We hypothesized that physician contact would be associated with lower indices of physical fitness and that association would be similar to other known determinants of physician utilization.Methods. Three hundred seventy-five noninstitutionalized elderly men (N = 185) and women (N = 190) ages 55 to 84 years were recruited from the municipal tax assessment list for the city of London (population 280,000). Four categories of independent variables were selected to reflect common determinants of health (physical fitness, self-reported and clinically measured health, lifestyle behaviors, and sociodemographics). The association between these categories of variables and self-reported contact with family physicians and a variety of health professionals was determined for the year prior to the study.Results. Forty-six percent of the subjects had at least one physician contact in the month prior to the study and 79% within the previous year. None of the other health professions (including nursing, chiropractic, physiotherapy, homemaking, and dentistry) were contacted more than once in the previous year. Lifestyle and sociodemographic variables including activity habits, smoking, income, marital status, and education were not associated with physician contact, whereas poor self-reported cardiovascular health and use of cardiovascular and pulmonary medications were associated with physician contact. Interestingly, physical fitness variables including maximal aerobic capacity, grip strength, and hip flexibility were not associated with physician contact.Conclusions. The absence of an association among physical fitness, lifestyle, and sociodemographic variables and physician contact was not anticipated and may be due to the selection of individuals who were independent, active community dwellers. It may be that most of the physician contact in this relatively healthy and physically fit sample was preventive in nature, for example, monitoring common chronic disease states in the elderly including cardiovascular and pulmonary disease. This paper reports baseline data from a longitudinal study of the interaction between physical fitness and health outcomes in groups of older community-dwelling individuals. As this group ages further, it would be interesting to determine the use of the health care system in relation to their changing functional and health status. In particular, do chronic health conditions such as cardiovascular disease, which increase in prevalence with age, become modified through maintenance of physical fitness and does this impact on health service use?     

Characterization of the School Neighborhood Food Environment in Three Mexican Cities

Food resources in school neighborhoods can negatively influence diet; however, this environment is understudied. This study characterized the school neighborhood food environment in Guadalajara (n=11), Puerto Vallarta (n=7), and Mexico City (n=14). Convenience stores, table-service restaurants, and taco stands were highly available in all three cities. Grocery stores were highly available in Mexico City school neighborhoods, yet less frequently observed in Guadalajara and Puerto Vallarta. Socioeconomic differences in food cart and grocery store availability were observed in Guadalajara and Puerto Vallarta. Policy and intervention strategies are needed to address the saturation of food resources in Mexico school neighborhoods.     

Dietary Patterns and Their Relationship With the Perceptions of Healthy Eating in European Adolescents: The HELENA Study

Abstract

Objective: The aim of this study was to identify dietary patterns (DPs) in European adolescents and to examine the association between perceptions of healthy eating and the obtained DPs.

Method: A multinational cross-sectional study was carried out in adolescents aged 12.5 to 17.5?years and 2,027 (44.9% males) were considered for analysis. A self-reported questionnaire with information on food choices and preferences, including perceptions of healthy eating, and two 24-hour dietary recalls were used. Principal component analysis was used to obtain sex-specific DPs, and linear analyses of covariance were used to compare DPs according to perceptions of healthy eating.

Results: Three and four DPs for boys and girls were obtained. In boys and girls, there were significant associations between some perceptions about healthy food and the Breakfast-DP (p?<?0.05). In boys, Breakfast-DP and Healthy Beverage-DP were associated with the perception of the own diet as healthy (p?<?0.05). Healthy Beverage-DP was associated with those disliking fruits and vegetables (p?<?0.05). Girls considering the own diet as healthy were associated with Mediterranean-DP, Breakfast-DP, and Unhealthy Beverage and Meat-DP (p?<?0.05). The perception of snacking as a necessary part of a healthy diet was associated with Breakfast-DP in both genders (p?<?0.05).

Conclusions: In European adolescents, perceptions of healthy eating were mainly associated with a DP characterized by foods consumed at breakfast. Future studies should further explore these findings in order to implement health promotion programs to improve healthy eating habits in adolescents.     

Trust in the Australian food supply: Innocent until proven guilty

International research demonstrates diminishing trust in the food supply associated with food scares which undermine trust in expert advice. Even though Australia has not experienced major food scares, there is evidence of diminishing trust in the food supply. Interviews were conducted with 47 South Australian food shoppers from high (n = 17) and low (n = 16) socio-economic regions of Adelaide and from rural South Australia (n = 14) about food governance and trust in the Australian food supply. Participants display a high level of trust in the food supply associated with a perception that Australian food is safe; a lack of exposure to food risks; and trust in personal food safety practices. The media was the only factor which created distrust in the food system. Other participants express confidence in the food supply where confidence is understood as a lack of reflection. Contrary to concepts of reflexive modernisation which presume an increasing awareness of risk and placement of trust as a means of reducing uncertainly, participants adopt an ‘innocent until proven guilty’ approach displaying little knowledge or interest in knowing about food regulation relying instead on routine food safety practices as a means of managing uncertainty.