What do stakeholders consider the key issues affecting the quality of foodservice provision for long-stay patients

This study aimed to elicit concerns of key stakeholders regarding food service provision to long stay hospital patients. Seventeen focus groups and four individual interviews were conducted involving six stakeholder groups: dietitians, nutrition assistants, patients, nurses, food service assistants and food service managers. Ninety-eight participants (20 male; 78 female) were recruited from public and private hospitals in New South Wales, Australia. Each of the focus groups and individual interviews was conducted in the hospital setting where free and open discussions could be digitally recorded. Transcripts were prepared from the digital recordings and QSR Nvivo 2.0™ qualitative analysis software was used to code the transcripts prior to content and thematic analysis. Themes were identified by relative frequency in the discussion, number of issues raised within each theme and the importance placed on the issues raised. Five major themes emerged from thirty seven discussion topics: the food service system, menu variety, preparation to eat/feeding assistance, packaging and portion size. Participants were particularly concerned about the increased packaging of food products, perceived lack of meal set up and feeding assistance, limited menu variety especially when considering longer stay hospital inpatients, and the increased use of cook-chill operations. These findings lend themselves well to testing in a wider sphere via quantitative means in a proposed national survey. The results of this survey may produce a position on the main barriers to effective food service provision to long stay patients in the Australian context, and enable identification of practical solutions

Flood resilience community pathfinder evaluation: rapid evidence assessment

The increase in the risk of flooding as a result of extreme weather and climate change makes it essential for local authorities and communities to engage with this issue. Defra is providing grant funding to 13 local authorities throughout England under a new Flood Resilience Community Pathfinder (FRCP) scheme aimed at stimulating community action to increase resilience. The measures being developed include property-level protection, flood resilience groups, volunteer flood wardens and community champions, engagement with more vulnerable groups and efforts to increase financial resilience

Consumers' salient beliefs regarding dairy products in the functional food era: a qualitative study using concepts from the theory of planned behaviour

<p>Abstract</p> <p>Background</p> <p>Inadequate consumption of dairy products without appropriate dietary substitution may have deleterious health consequences. Social research reveals the factors that may impede compliance with dietary recommendations. This is particularly important given the recent introduction of functional dairy products. One of the challenges for public health professionals is to demonstrate the efficacy of nutrition education in improving attitudes toward nutrient rich foods. The aim of this study was to explore the salient beliefs of adult weight loss trial participants regarding both traditional and functional dairy products and to compare these with a control group not exposed to nutrition education.</p> <p>Methods</p> <p>Six focus groups were conducted, three with weight loss trial completers (<it>n </it>= 15) that had received nutrition education and three with individuals from the same region (<it>n </it>= 14) to act as controls. Transcribed focus groups were coded using the Theory of Planned Behaviour theoretical framework.</p> <p>Results</p> <p>Non-trial participants perceived dairy foods as weight inducing and were sceptical of functional dairy products. A lack of time/ability to decipher dairy food labels was also discussed by these individuals. In contrast trial participants discussed several health benefits related to dairy foods, practised label reading and were confident in their ability to incorporate dairy foods into their diet. Normative beliefs expressed were similar for both groups indicating that these were more static and less amenable to change through nutrition education than control and behavioural beliefs.</p> <p>Conclusions</p> <p>Nutrition education provided as a result of weight loss trial participation influenced behavioural and control beliefs relating to dairy products. This study provides a proof of concept indication that nutrition education may improve attitudes towards dairy products and may thus be an important target for public health campaigns seeking to increase intake of this food group.</p

Integrating Climate Change Adaptation into Public Health Practice: Using Adaptive Management to Increase Adaptive Capacity and Build Resilience

Background: Climate change is expected to have a range of health impacts, some of which are already apparent. Public health adaptation is imperative, but there has been little discussion of how to increase adaptive capacity and resilience in public health systems

Assessing the legitimacy of flood risk governance arrangements in Europe: insights from intra-country evaluations

Legitimacy has received comparatively less attention than societal resilience in the context of flooding, thus methods for assessing and monitoring the legitimacy of Flood Risk Governance Arrangements (FRGA) are noticeably lacking. This study attempts to address this gap by assessing the legitimacy of FRGAs in six European countries through cross-disciplinary and comparative research methods. On the basis of this assessment, recommendation

Anaphylaxis to hyperallergenic functional foods

<p>Abstract</p> <p>Background</p> <p>Food allergy can cause life threatening reactions. Currently, patients with severe food allergy are advised to avoid foods which provoke allergic reactions. This has become increasingly difficult as food proteins are being added to a broader range of consumer products.</p> <p>Patients and methods</p> <p>Here we describe our investigations into the allergenicity of a new drink when two cow's milk allergic children suffered anaphylaxis after consuming <it>Wh</it>_<it>2</it><it>ole</it>^®.</p> <p>Results</p> <p>Our studies have shown that in comparison with cow's milk, <it>Wh</it>_<it>2</it><it>ole</it>^®contains at least three times the concentration of β-lactoglobulin. β-lactoglobulin is one of the dominant allergens in bovine milk.</p> <p>Conclusions</p> <p>These studies have shown that modern technology allows the creation of "hyperallergenic" foods. These products have the potential to cause severe reactions in milk allergic persons. Avoiding inadvertent exposure is the shared responsibility of allergic consumers, regulatory authorities and the food industry.</p