- Email: [email protected]
Assessing the Potential Impact of Celebrity Chefs on Consumer Food Safety Behaviors
MONDAY, OCTOBER 17
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Assessing a DPD Curriculum and Improving Graduate Success Via a Cumulative Exit Exam Author(s): D. Shields, R. Dunn; Keene State College
Assessing the Potential Impact of Celebrity Chefs on Consumer Food Safety Behaviors Author(s): S. Godwin1, D. Chambers2, E. Chambers2, C. Maughan2; University, 2Kansas State University
1
Tennessee State
Learning Outcome: Participants will be able to: identify the process for developing and implementing a four-year cumulative exit exam; identify the technology necessary for developing a four-year cumulative exit exam that simulates the RD exam; identify curriculum changes that resulted from implementation of a four-year cumulative exit exam.
Learning Outcome: Dietitians and other health professionals will be made aware that
It is the responsibility of accredited Didactic Programs in Dietetics (DPDs) to prepare competent graduates who are ready to enter into post-graduate dietetic internships, and upon successful completion, pass the registration examinations for dietitians (RD exam). A limited number of DPDs around the U.S., as well as other health programs (e.g. nursing, dentistry) support the implementation and use of four-year cumulative exams. In 2010, Keene State College’s (KSC) DPD began to pilot a four-year cumulative exit exam (the exam) as there was a recognized need to better assess the curriculum in relation to RD exam pass rate data. The purpose of the exam is to assess the effectiveness of KSC’s DPD curriculum, to provide insight on where adjustments could be made in the curriculum, and ultimately prepare graduates for the RD exam. The exam provides students with a similar, simulated experience to the RD exam. It is a computerized, timed, standardized, multiple choice exam. A database of domain-based questions was created by DPD faculty. The exam is not a requirement for degree, but a passing score (70% or higher) is necessary in order to obtain a verification statement. The exam became a requirement in May 2015. Based upon preliminary review of the data, RD exam pass rates have improved by 15% in the past two years as compared to the prior 5 year average. Use of the exam validates our intentions to ensure a robust curriculum and prepare students for the RD exam.
consumers’ exposure to various food preparation techniques. It is important to assess the potential negative impacts of these shows on food safety behaviors in the home. Therefore, this study investigated the exhibited behaviors of celebrity chefs on cooking shows to see if they meet current recommendations of government and consumer organizations.
Funding Disclosure: Keene State College Assessment Grant
what viewers see on television cooking shows is not always accurate. For those dietitians that advise media, it is essential that they remind their media contacts that food safety is important and that modeling good food safety behaviors is imperative.
Background: The growing popularity of cooking shows on television has increased
Methods: Using a structured guide, 24 celebrity chefs were observed while preparing meat dishes during 100 episodes of television cooking shows. Behaviors were categorized and compared to standard recommendations. Numbers of positive and negative behaviors were calculated.
Results: Proper modeling of food safety behaviors was limited, with many incidences of errors recorded. For example, although all chefs washed their hands at the beginning of cooking at least one dish, 88% did not wash (or were not shown washing) their hands after handling uncooked meat. This was compounded with many chefs who added food to dishes with their hands or ate while cooking. Other undesirable behaviors included not using a thermometer, using the same cutting board to prepare ready-to-eat items and uncooked meat, touching hair, and licking fingers. Conclusion: There is a need for improvement in demonstrated food safety behaviors among professional chefs. The improper behaviors modeled by the chefs could lead to incidences of food borne illness, especially among those who mimic their behaviors at home. Public health professionals including dietitians need to design techniques to mitigate the potential negative impact of the poorly modeled behaviors. Funding Disclosure: Agriculture and Food Research Initiative Competitive Grants Program (grant no. 2012- 68003-19606) from the U.S. Department of Agriculture, National Institute of Food and Agriculture
Assessing the Healthfulness of Campus Dining Environments Using “Full Restaurant Evaluation Supporting a Healthy (FRESH) Dining Environment” Tool
Broccolini, a Hybrid of Broccoli and Kai-lan, as Compared to Broccoli: An Analysis of Vitamin C Content and Consumer Acceptability
Author(s): T. Horacek1, E.D. Yildirim1, K. Shelnutt2, M. Olfert3, J. Morrell4, T. Kidd5, K. Kattelmann6, M. Burke7, S. Colby8, C. Byrd-Bredbenner9, O. Brown10, L. Franzen-Castle11, G. Greene12; 1Syracuse University, 2University of Florida, 3West Virginia University, 4University of New Hampshire, 5 Kansas State University, 6South Dakota State University, 7University of Maine, 8University of Tennessee, 9Rutgers, The State University of New Jersey, 10Auburn University, 11University of Nebraska-Lincoln, 12University of Rhode Island
Author(s): S. Akins1, J. Romanchik-Cerpovicz1, P. Cerpovicz2; Southern University, 2East Georgia State College
Learning Outcome: To assess the healthfulness of campus dining environments using “Full Restaurant Evaluation Supporting a Healthy (FRESH) dining environment” tool. This audit assessed dining halls/cafeterias (DH), fast food (FF), sit-down (SD) and delivery restaurants. Healthfulness of Foods subscale (HEFS) consisted of 12 items assessing menu descriptions, food preparation and healthful foods availability; (a¼.813) (total possible points were 60). Dining Environment Supports subscale (DESS) consisted of 10 items assessing nutrition information/labeling, signage/posters, portion/cup sizes, pricing, etc. (a¼.753) (total possible points were 50). Each criterion was scored using a five-point semantic-differential scale, a score of “1” provided little or no support for selecting healthy foods, and “5” provided extensive options or high support for healthy food selection. Research assistants were trained and completed interrater reliability > 80% before data collection. Inter-class correlations (ICC), non-parametric, and ANOVA with Fisher’s LSD post hoc statistics were conducted. Through 15 schools 362 dining venues were evaluated (14.6% DH, 55% FF, 26% SD, 4.4% delivery). ICC results were appropriate [.89 to .99] For DH, FF, SD, and delivery; average HEFS scores were 29.45 12.17, 19.67 7.75, 24.0 9.64, 18.47 4.79 respectively; and average DESS scores were 22.10 5.27, 18.8 4.53, 20.27 4.95, 16.333.75, respectively. Between the 15 schools there were significant differences on both the HEFS and the DESS scores F (13,338) ¼ 2.893, p<.05 and DESS score F (13,339) ¼ 1.902, p<.05. This simplified FRESH dining environment audit effectively assessed the healthfulness of the foods and the environmental supports, and determined differences in the overall FRESH dining environment on college campuses.
Funding Disclosure: This material is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number 2014-67001-21851
A-44
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
1
Georgia
Learning Outcome: To compare the Vitamin C content and consumer acceptability of broccolini to the more well-known vegetable, broccoli. Broccoli is rich in antioxidants, which may help protect against chronic disease. This study analyzed Vitamin C content and consumer acceptability of broccolini: a hybrid of broccoli and kai-lan, and compared them to the more well-known broccoli, when raw and steamed (10 min, 15 min). Extracted from the vegetables and analyzed by redox titration with N-bromosuccinimide using a starch indicator solution (n¼3 extractions/each vegetable; each extract analyzed in triplicate), Vitamin C in raw broccolini (51.2+/-3.3 mg per 100g) and broccoli (68.2+/-10.8 mg per 100g) did not significantly differ. While Vitamin C levels trended lower with increased steaming, differences were not significant. Fifty consumers used a hedonic scale to evaluate color, aroma, texture, flavor, aftertaste, and overall acceptability of the vegetables (9¼extremely like, 5¼neutral, 1¼extremely dislike) and willingness to purchase (9¼definitely yes, 5¼neutral, 1¼definitely no). Mean overall acceptability ratings ranged from 5.4 to 7.7 and did not differ between the raw vegetables. However, flavor, aftertaste, and overall acceptability of broccoli at 10 and 15 min steaming were higher than broccolini (p<0.001). Consumers were more willing to purchase broccoli under all preparation conditions (p<0.01). This study reveals that while both vegetables can provide similar amounts of Vitamin C, differences in acceptability exist, possibly due to less consumer familiarity with the newer-to-the-market broccolini. Future directions may include analysis of other nutrients in broccolini. This study is relevant for dietitians as they encourage consumers to eat a variety of vegetables to meet dietary needs. Funding Disclosure: None
September 2016 Suppl 1—Abstracts Volume 116 Number 9
Poster Session: Food/Nutrition Science; Education; Management; Food Services/Culinary; Research Assessing a DPD Curriculum and Improving Graduate Success Via a Cumulative Exit Exam Author(s): D. Shields, R. Dunn; Keene State College
Assessing the Potential Impact of Celebrity Chefs on Consumer Food Safety Behaviors Author(s): S. Godwin1, D. Chambers2, E. Chambers2, C. Maughan2; University, 2Kansas State University
1
Tennessee State
Learning Outcome: Participants will be able to: identify the process for developing and implementing a four-year cumulative exit exam; identify the technology necessary for developing a four-year cumulative exit exam that simulates the RD exam; identify curriculum changes that resulted from implementation of a four-year cumulative exit exam.
Learning Outcome: Dietitians and other health professionals will be made aware that
It is the responsibility of accredited Didactic Programs in Dietetics (DPDs) to prepare competent graduates who are ready to enter into post-graduate dietetic internships, and upon successful completion, pass the registration examinations for dietitians (RD exam). A limited number of DPDs around the U.S., as well as other health programs (e.g. nursing, dentistry) support the implementation and use of four-year cumulative exams. In 2010, Keene State College’s (KSC) DPD began to pilot a four-year cumulative exit exam (the exam) as there was a recognized need to better assess the curriculum in relation to RD exam pass rate data. The purpose of the exam is to assess the effectiveness of KSC’s DPD curriculum, to provide insight on where adjustments could be made in the curriculum, and ultimately prepare graduates for the RD exam. The exam provides students with a similar, simulated experience to the RD exam. It is a computerized, timed, standardized, multiple choice exam. A database of domain-based questions was created by DPD faculty. The exam is not a requirement for degree, but a passing score (70% or higher) is necessary in order to obtain a verification statement. The exam became a requirement in May 2015. Based upon preliminary review of the data, RD exam pass rates have improved by 15% in the past two years as compared to the prior 5 year average. Use of the exam validates our intentions to ensure a robust curriculum and prepare students for the RD exam.
consumers’ exposure to various food preparation techniques. It is important to assess the potential negative impacts of these shows on food safety behaviors in the home. Therefore, this study investigated the exhibited behaviors of celebrity chefs on cooking shows to see if they meet current recommendations of government and consumer organizations.
Funding Disclosure: Keene State College Assessment Grant
what viewers see on television cooking shows is not always accurate. For those dietitians that advise media, it is essential that they remind their media contacts that food safety is important and that modeling good food safety behaviors is imperative.
Background: The growing popularity of cooking shows on television has increased
Methods: Using a structured guide, 24 celebrity chefs were observed while preparing meat dishes during 100 episodes of television cooking shows. Behaviors were categorized and compared to standard recommendations. Numbers of positive and negative behaviors were calculated.
Results: Proper modeling of food safety behaviors was limited, with many incidences of errors recorded. For example, although all chefs washed their hands at the beginning of cooking at least one dish, 88% did not wash (or were not shown washing) their hands after handling uncooked meat. This was compounded with many chefs who added food to dishes with their hands or ate while cooking. Other undesirable behaviors included not using a thermometer, using the same cutting board to prepare ready-to-eat items and uncooked meat, touching hair, and licking fingers. Conclusion: There is a need for improvement in demonstrated food safety behaviors among professional chefs. The improper behaviors modeled by the chefs could lead to incidences of food borne illness, especially among those who mimic their behaviors at home. Public health professionals including dietitians need to design techniques to mitigate the potential negative impact of the poorly modeled behaviors. Funding Disclosure: Agriculture and Food Research Initiative Competitive Grants Program (grant no. 2012- 68003-19606) from the U.S. Department of Agriculture, National Institute of Food and Agriculture
Assessing the Healthfulness of Campus Dining Environments Using “Full Restaurant Evaluation Supporting a Healthy (FRESH) Dining Environment” Tool
Broccolini, a Hybrid of Broccoli and Kai-lan, as Compared to Broccoli: An Analysis of Vitamin C Content and Consumer Acceptability
Author(s): T. Horacek1, E.D. Yildirim1, K. Shelnutt2, M. Olfert3, J. Morrell4, T. Kidd5, K. Kattelmann6, M. Burke7, S. Colby8, C. Byrd-Bredbenner9, O. Brown10, L. Franzen-Castle11, G. Greene12; 1Syracuse University, 2University of Florida, 3West Virginia University, 4University of New Hampshire, 5 Kansas State University, 6South Dakota State University, 7University of Maine, 8University of Tennessee, 9Rutgers, The State University of New Jersey, 10Auburn University, 11University of Nebraska-Lincoln, 12University of Rhode Island
Author(s): S. Akins1, J. Romanchik-Cerpovicz1, P. Cerpovicz2; Southern University, 2East Georgia State College
Learning Outcome: To assess the healthfulness of campus dining environments using “Full Restaurant Evaluation Supporting a Healthy (FRESH) dining environment” tool. This audit assessed dining halls/cafeterias (DH), fast food (FF), sit-down (SD) and delivery restaurants. Healthfulness of Foods subscale (HEFS) consisted of 12 items assessing menu descriptions, food preparation and healthful foods availability; (a¼.813) (total possible points were 60). Dining Environment Supports subscale (DESS) consisted of 10 items assessing nutrition information/labeling, signage/posters, portion/cup sizes, pricing, etc. (a¼.753) (total possible points were 50). Each criterion was scored using a five-point semantic-differential scale, a score of “1” provided little or no support for selecting healthy foods, and “5” provided extensive options or high support for healthy food selection. Research assistants were trained and completed interrater reliability > 80% before data collection. Inter-class correlations (ICC), non-parametric, and ANOVA with Fisher’s LSD post hoc statistics were conducted. Through 15 schools 362 dining venues were evaluated (14.6% DH, 55% FF, 26% SD, 4.4% delivery). ICC results were appropriate [.89 to .99] For DH, FF, SD, and delivery; average HEFS scores were 29.45 12.17, 19.67 7.75, 24.0 9.64, 18.47 4.79 respectively; and average DESS scores were 22.10 5.27, 18.8 4.53, 20.27 4.95, 16.333.75, respectively. Between the 15 schools there were significant differences on both the HEFS and the DESS scores F (13,338) ¼ 2.893, p<.05 and DESS score F (13,339) ¼ 1.902, p<.05. This simplified FRESH dining environment audit effectively assessed the healthfulness of the foods and the environmental supports, and determined differences in the overall FRESH dining environment on college campuses.
Funding Disclosure: This material is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number 2014-67001-21851
A-44
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
1
Georgia
Learning Outcome: To compare the Vitamin C content and consumer acceptability of broccolini to the more well-known vegetable, broccoli. Broccoli is rich in antioxidants, which may help protect against chronic disease. This study analyzed Vitamin C content and consumer acceptability of broccolini: a hybrid of broccoli and kai-lan, and compared them to the more well-known broccoli, when raw and steamed (10 min, 15 min). Extracted from the vegetables and analyzed by redox titration with N-bromosuccinimide using a starch indicator solution (n¼3 extractions/each vegetable; each extract analyzed in triplicate), Vitamin C in raw broccolini (51.2+/-3.3 mg per 100g) and broccoli (68.2+/-10.8 mg per 100g) did not significantly differ. While Vitamin C levels trended lower with increased steaming, differences were not significant. Fifty consumers used a hedonic scale to evaluate color, aroma, texture, flavor, aftertaste, and overall acceptability of the vegetables (9¼extremely like, 5¼neutral, 1¼extremely dislike) and willingness to purchase (9¼definitely yes, 5¼neutral, 1¼definitely no). Mean overall acceptability ratings ranged from 5.4 to 7.7 and did not differ between the raw vegetables. However, flavor, aftertaste, and overall acceptability of broccoli at 10 and 15 min steaming were higher than broccolini (p<0.001). Consumers were more willing to purchase broccoli under all preparation conditions (p<0.01). This study reveals that while both vegetables can provide similar amounts of Vitamin C, differences in acceptability exist, possibly due to less consumer familiarity with the newer-to-the-market broccolini. Future directions may include analysis of other nutrients in broccolini. This study is relevant for dietitians as they encourage consumers to eat a variety of vegetables to meet dietary needs. Funding Disclosure: None
September 2016 Suppl 1—Abstracts Volume 116 Number 9