A cross sectional study of knowledge, attitude and practices of medical students regarding COVID-19 in Northern India

Background: Practicing preventive measures essential to control the spread of infection and possessing the required knowledge, attitude and practices (KAP) towards COVID-19 could possibly affect the behavior and perception of medical students towards the disease which must be observed and studied. Studies have been conducted to assess medical students’ willingness to volunteer in the ongoing COVID-19 pandemic, but not many have focused on their level of pandemic preparedness and eligibility to volunteer. Our study explored the knowledge, attitude and practices of medical students, and also helps to develop effective action plans regarding the reopening of medical colleges in India. Material and methods: This cross-sectional observational study was done in a tertiary care center in North India on Medical and Dental undergraduate students spanning across all professional years after they gave a written informed consent. A self-designed questionnaire was established based on published literature. The study questionnaire consisted of four sections - socio-demographics of students, knowledge, attitudes/beliefs and practice-based statements about COVID-19. Results: 238 students participated in this study and for majority (79.4%) of students the major source of information for gaining knowledge towards COVID-19 was social media. All students were aware that COVID-19 spreads through droplet infection, 94.1% responded that people with chronic illnesses were at high-risk of infection and 91.2% and 88.2% reported that fever and dry cough were the main symptoms of COVID-19 respectively. The majority of students disagreed that they would avoid isolation (n=147), and the students also disagreed on aspect of keeping the report confidential if a near one is affected (n=140). Though there were no statistically significant differences (p<0.05) in the level of knowledge, attitude and practices found between students studying in different professional years. Conclusion: To conclude, the results of our study showed that major source of information for gaining knowledge for COVID-19, was through social media. The students demonstrated a satisfactory level of knowledge, attitude and practices for the prevention of COVID-19

USDA Food and Nutrient Database for Dietary Studies (FNDDS), 5.0

AbstractThe Food and Nutrient Database for Dietary Studies (FNDDS) is used to code and analyze dietary intakes for the What We Eat In America, National Health and Nutrition Examination Survey (WWEIA, NHANES). To create FNDDS 5.0 for WWEIA, NHANES 2009-2010, data for over 7,200 foods were updated to incorporate changes in the marketplace and information reported by survey participants. The updates include nearly 100 new foods and extensive changes to food descriptions, portions, weights, and recipes. The USDA National Nutrient Database for Standard Reference, Release 24 is the basis for the 65 nutrient values for each FNDDS food. FNDDS 5.0 is available at http://www.ars.usda.gov/ba/bhnrc/fsrg

Enhancing the Design of Web Navigation Systems: The Influence of User Disorientation on Engagement and Performance

This paper draws on research from a wide literature base to develop a model relating Web navigation systems, disorientation, engagement, user performance, and intentions. The model is tested in an experimental study examining the effects of one simple and two global navigation systems. Although well-accepted design guidelines were followed for the first global navigation system, it was not superior to the simple system. However, the second global navigation system resulted in lower disorientation than the simple system. Based on the study’s results, two design guidelines to govern the development of future Web-based systems are suggested

Assessing Changes in Sodium Content of Selected Popular Commercially Processed and Restaurant Foods: Results from the USDA: CDC Sentinel Foods Surveillance Program

This report provides an update from the U.S. Department of Agriculture - Centers for Disease Control and Prevention Sentinel Foods Surveillance Program, exploring changes in sodium and related nutrients (energy, potassium, total and saturated fat, and total sugar) in popular, sodium-contributing, commercially processed and restaurant foods with added sodium. In 2010–2013, we obtained 3432 samples nationwide and chemically analyzed 1654 composites plus label information for 125 foods, to determine baseline laboratory and label sodium concentrations, respectively. In 2014–2017, we re-sampled and chemically analyzed 43 of the Sentinel Foods (1181 samples), tested for significant changes of at least ±10% (p < 0.05), in addition to tracking changes in labels for 108 Sentinel Foods. Our results show that the label sodium levels of a majority of the Sentinel Foods had not changed since baseline (~1/3rd of the products reported changes, with twice as many reductions as increases). Laboratory analyses of the 43 Sentinel Foods show that eight foods had significant changes (p < 0.05); sodium content continues to be high and variable, and there was no consistent pattern of changes in related nutrients. Comparisons of changes in labels and laboratory sodium shows consistency for 60% of the products, i.e., similar changes (or no changes) in laboratory and label sodium content. The data from this monitoring program may help public health officials to develop strategies to reduce and monitor sodium trends in the food supply

Sodium content of popular commercially processed and restaurant foods in the United States

Purpose: The purpose of this study was to provide baseline estimates of sodium levels in 125 popular, sodium-contributing, commercially processed and restaurant foods in the U.S., to assess future changes as manufacturers reformulate foods. Methods: In 2010–2013, we obtained ~5200 sample units from up to 12 locations and analyzed 1654 composites for sodium and related nutrients (potassium, total dietary fiber, total and saturated fat, and total sugar), as part of the U.S. Department of Agriculture-led sodium-monitoring program. We determined sodium content as mg/100 g, mg/serving, and mg/kcal and compared them against U.S. Food and Drug Administration's (FDA) sodium limits for “low” and “healthy” claims and to the optimal sodium level of <1.1 mg/kcal, extrapolating from the Healthy Eating Index-2010. Results: Results from this study represent the baseline nutrient values to use in assessing future changes as foods are reformulated for sodium reduction. Sodium levels in over half (69 of 125) of the foods, including all main dishes and most Sentinel Foods from fast-food outlets or restaurants (29 of 33 foods), exceeded the FDA sodium limit for using the claim “healthy”. Only 13 of 125 foods had sodium values below 1.1 mg/kcal. We observed a wide range of sodium content among similar food types and brands. Conclusions: Current sodium levels in commercially processed and restaurant foods in the U.S. are high and variable. Targeted benchmarks and increased awareness of high sodium content and variability in foods would support reduction of sodium intakes in the U.S

Open Access

Difference in adult food group intake by sex and age groups comparing Brazil and United States nationwide survey