- Email: [email protected]
ATTITUDES OF HIV INFECTED INDIVIDUALS AND THEIR HEALTH CARE PROVIDERS REGARDING BARRIERS AND MOTIVATORS TO ADOPTING FOOD SAFETY RECOMMENDATIONS
Journal of the American Dietetic Association Online
used them for clinical decision-making. Favorable PAK of EBP were associated with RDs who were younger (r=0.33, p=0.04), held a higher level of education (r=0.31,p=0.05), completed a research course (r=0.32, p=0.05) and frequently read research articles (r=0.32, p=0.05). Additionally, more positive PAK of EBP were strongly correlated with greater involvement in research activities (r=0.65, p<0.0001). Results indicate that resources and educational programs are needed to assist RDs in using EBP, thereby increasing their participation in research activities. TITLE: ATTITUDES OF HIV INFECTED INDIVIDUALS AND THEIR HEALTH CARE PROVIDERS REGARDING BARRIERS AND MOTIVATORS TO ADOPTING FOOD SAFETY RECOMMENDATIONS AUTHOR(S): V. Hillers, PhD, RD, V. Bergmann MS, RD, E. Hoffman BS, Washington State University; P. Kendall PhD, RD, M. Schroeder MS, RD, Colorado State University; L. Medeiros PhD, RD, G. Chen PhD, Ohio State University LEARNING OUTCOME: To increase awareness of important barriers and motivators expressed by HIV infected individuals regarding adoption of food safety recommendations. TEXT: HIV infection results in increased risk of foodborne illness, particularly if the disease progresses to AIDS. Nine focus groups were conducted with persons infected with HIV to discuss food safety attitudes along with barriers and motivators to adopting current recommendations. Interviews were conducted with eighteen health care professionals (doctors, nurses, dietitians, health educators and case workers) who work with HIV infected persons. Transcripts prepared from audiotapes of focus groups and interviews were analyzed for common themes. Focus group participants lacked a comprehensive understanding of the behaviors required to protect against foodborne illnesses. They were most likely to express concerns about safe storage times for refrigerated food and rarely mentioned hand washing. Many were interested in learning how they can reduce their risk of foodborne illness. Nine food safety recommendations for high-risk audiences were discussed with focus group participants and health care professionals. There was widespread acceptance among focus group participants concerning recommendations to use pasteurized milk, fruit juices and cheeses, moderate agreement concerning four recommendations (use thermometer when cooking meat, avoid raw eggs and seafood, heat hot dogs before eating) and lack of acceptance about recommendations to avoid some risky foods including raw sprouts, soft cheeses, cold smoked fish, deli salads and unheated deli meats. Opinions of the health care providers regarding recommendations that would be difficult for their patients to adopt were supported by the focus group discussions. Results were used to develop food safety education materials for persons infected with HIV and their health care providers. Funded by USDA-CSREES-NIFSI #2001-51110-11364. TITLE: INTERACTIVE COMPUTERIZED FOOD PREFERENCE MEASURE FOR PRESCHOOLERS AUTHOR(S): S.J. Jaramillo BS, B.M. Brooks BS, S.O. Hughes PhD, M. Morales BS, J.O. Fisher PhD, T.A. Nicklas DrPH LN; Children's Nutrition Research Center, Baylor College of Medicine, Houston, Texas LEARNING OUTCOME: To effectively assess the preference of fruits, juices, and vegetables of http://www2.us.elsevierhealth.com/inst/serve?article=jjada0310309ab01&arttype=full (64 of 117) [3/21/2008 8:45:19 AM]
used them for clinical decision-making. Favorable PAK of EBP were associated with RDs who were younger (r=0.33, p=0.04), held a higher level of education (r=0.31,p=0.05), completed a research course (r=0.32, p=0.05) and frequently read research articles (r=0.32, p=0.05). Additionally, more positive PAK of EBP were strongly correlated with greater involvement in research activities (r=0.65, p<0.0001). Results indicate that resources and educational programs are needed to assist RDs in using EBP, thereby increasing their participation in research activities. TITLE: ATTITUDES OF HIV INFECTED INDIVIDUALS AND THEIR HEALTH CARE PROVIDERS REGARDING BARRIERS AND MOTIVATORS TO ADOPTING FOOD SAFETY RECOMMENDATIONS AUTHOR(S): V. Hillers, PhD, RD, V. Bergmann MS, RD, E. Hoffman BS, Washington State University; P. Kendall PhD, RD, M. Schroeder MS, RD, Colorado State University; L. Medeiros PhD, RD, G. Chen PhD, Ohio State University LEARNING OUTCOME: To increase awareness of important barriers and motivators expressed by HIV infected individuals regarding adoption of food safety recommendations. TEXT: HIV infection results in increased risk of foodborne illness, particularly if the disease progresses to AIDS. Nine focus groups were conducted with persons infected with HIV to discuss food safety attitudes along with barriers and motivators to adopting current recommendations. Interviews were conducted with eighteen health care professionals (doctors, nurses, dietitians, health educators and case workers) who work with HIV infected persons. Transcripts prepared from audiotapes of focus groups and interviews were analyzed for common themes. Focus group participants lacked a comprehensive understanding of the behaviors required to protect against foodborne illnesses. They were most likely to express concerns about safe storage times for refrigerated food and rarely mentioned hand washing. Many were interested in learning how they can reduce their risk of foodborne illness. Nine food safety recommendations for high-risk audiences were discussed with focus group participants and health care professionals. There was widespread acceptance among focus group participants concerning recommendations to use pasteurized milk, fruit juices and cheeses, moderate agreement concerning four recommendations (use thermometer when cooking meat, avoid raw eggs and seafood, heat hot dogs before eating) and lack of acceptance about recommendations to avoid some risky foods including raw sprouts, soft cheeses, cold smoked fish, deli salads and unheated deli meats. Opinions of the health care providers regarding recommendations that would be difficult for their patients to adopt were supported by the focus group discussions. Results were used to develop food safety education materials for persons infected with HIV and their health care providers. Funded by USDA-CSREES-NIFSI #2001-51110-11364. TITLE: INTERACTIVE COMPUTERIZED FOOD PREFERENCE MEASURE FOR PRESCHOOLERS AUTHOR(S): S.J. Jaramillo BS, B.M. Brooks BS, S.O. Hughes PhD, M. Morales BS, J.O. Fisher PhD, T.A. Nicklas DrPH LN; Children's Nutrition Research Center, Baylor College of Medicine, Houston, Texas LEARNING OUTCOME: To effectively assess the preference of fruits, juices, and vegetables of http://www2.us.elsevierhealth.com/inst/serve?article=jjada0310309ab01&arttype=full (64 of 117) [3/21/2008 8:45:19 AM]