Background: This study aimed to determine the level of knowledge and attitude towards food safety and hygiene among the health-care staff in Rafsanjan University of Medical Sciences, Iran. Methods: This survey-descriptive was conducted on 101 staff working in primary health-care centers of Rafsanjan University of Medical Sciences who were selected taking a census. Data collection was also perfo...

Objective: As Americans consume more meals outside the home, food safety of restaurants is more critical. The purpose of this study is to examine the effect of food service establishment (FSE) inspection frequency on FSE performance. In this study, the U.S. Air Force (USAF) public health system is compared to Ohio local public health departments (Ohio LPHDs). The USAF inspects FSEs more frequen...

food security remains a major challenge for most rural households in kenya especially those in arid and semi arid areas. women play a crucial role as primary food producers and custodians of household food security. they however face many constraints in their endeavor to secure food for their households. women, lack access to extension education, land and credit and these challenges are exacerb...

background: neptunia oleracea or ‘water mimosa’ has a phytoremediation ability which is rarely being assessed. this plant also can be eaten as raw or cooked and but brought such concern on its safety for human consumption. the objective of this study was to assess the phytoremediation ability of water mimosa and its safety for human consumption. methods: water mimosa was treated with pb, cu and...

OBJECTIVE Assess effectiveness of the Expanded Food and Nutrition Education Program on nutrition behaviors post-education and longitudinally. DESIGN Switching replications randomized experimental design. Participants randomly assigned to immediate education (IE) or delayed education (DE). Participants in IE received intervention the first 8 weeks, and those in DE the second 8 weeks, with no i...

Leon Taylor Abstract In 1975, Guam stopped testing food workers for foodborne disease. Instead, it taught them how to avoid spreading disease to restaurant patrons. But this new policy did not much cut the rate of foodborne disease among patrons, suggests a statistical study. A major typhoon may have cut the disease rate more, perhaps by closing restaurants. [JEL I18, J28] Introduction More edu...