The Effects of Potato Presentation on Vegetable Intake in School-Aged Children: A Cross-Over Study.

Vegetables are an essential component of a healthy dietary pattern in children; however, their consumption is often insufficient due to lack of preference. To address this, the influence of combining vegetables (mixed peas and carrots-MPACs) with potatoes, a generally liked food, on overall vegetable consumption among children aged 7-13 years was explored. The research involved a cross-over study design with 65 participants who completed five lunchtime meal conditions, each with different combinations of MPACs and potatoes versus a control (MPACs with a wheat roll). The meals were provided in a cafeteria setting, and plate waste was used to measure vegetable consumption. Anthropometric data and other variables were also measured. Notably, self-reported hunger did not significantly differ between conditions. Meal condition was a significant predictor of MPACs (F = 5.20; p = 0.0005), with MPAC consumption highest when combined with shaped potato faces in the same bowl (+8.77 g compared to serving MPACs and shaped potato faces in separate bowls) and lowest when combined with diced potatoes in the same bowl (-2.85 g compared to serving MPACs and diced potatoes in separate bowls). The overall model for MPAC consumption was influenced by age, height z-score, body fat percentage z-score, and condition (likelihood ratio = 49.1; p < 0.0001). Age had the strongest correlation with vegetable consumption (r = 0.38), followed by male gender, height z-score (r = 0.30), and body fat z-score (r = -0.15). The results highlight the positive impact of combining potatoes with vegetables in school meals, particularly when using shaped potato faces. These findings emphasize the potential of potatoes as a valuable vegetable option in promoting healthier eating habits among children. Additionally, future research could explore the impact of different potato combinations and investigate other factors influencing meal consumption in school settings.

Comparison of Household Perceptions and Practices of Food and Water Emergency Preparedness Between Latter-Day Saints and Non-Latter-Day Saints in the USA.

This study evaluated whether Latter-day Saints have more favorable perceptions and practices of food and water emergency preparedness than other households. Individuals across 46 states in the USA completed an online survey in 2014 (n = 572). Results indicated that Latter-day Saints, compared to Non-Latter-day Saints, were more likely to have a disaster supplies kit, to have long-term food storage, to have preserved food by canning/bottling, and to perceive neighborhood/community connectedness. Latter-day Saints had significantly lower odds of having less than one month of food storage available compared to Non-Latter-day Saints. Our findings suggest Latter-day Saints may be better prepared to handle a disaster than Non-Latter-day Saints.

Household Food and Water Emergency Preparedness Practices Across the United States.

OBJECTIVE: To evaluate food and water storage practices in the United States, including the extent that government emergency preparedness guidelines were followed. METHODS: Qualtrics panelists (n = 572) completed a 142-item online survey in August 2014. Cognitive interviews (n = 5) and pilot data (n = 14) informed survey development. Descriptive statistics were used to analyze quantitative data. Open-ended responses related to water storage preparation were classified into 5 categories. RESULTS: Many respondents reported being somewhat or well prepared to provide food and water for their households during a large-scale disaster or emergency. Only 53% met Federal Emergency Management Agency (FEMA) guidelines to have water last at least 3 days. Based on respondents' self-report, it appeared that those who prepared personally-filled containers for water did not carefully follow FEMA instructions. Most respondents had non-perishable foods available, with 96% meeting the FEMA guidelines of at least 3 days of storage. CONCLUSION: Households were generally prepared to provide food and, to a lesser extent, water in emergency situations, but were not consistently following FEMA guidelines. Additional easy-to-follow, evidence-based information may better help citizens accurately implement food and water storage emergency preparedness guidelines.

Comparison of Emergency Preparedness Practices between Food Assistance Program Participants and Non-Participants in the United States.

BACKGROUND: Previous research has suggested many households are meeting the Federal Emergency Management Agency's 3-day emergency food and water storage recommendations. The impact of limited economic household resources on emergency preparedness practices related to food and water is uncertain. The purpose of this study was to compare emergency preparedness practices in households participating in United States' food assistance programs with households not participating in these programs. METHODS: A convenience sample of adults (n = 572) completed an online Qualtrics survey. Descriptive statistics, chi-square statistics, and independent t-tests were used to measure differences between households participating in food assistance programs vs. non-participating households. RESULTS: Most households participating in food assistance programs felt prepared to provide household members with food and water during an emergency, which did not significantly differ from non-participating households. Households using food assistance programs had less accessible cash but had similar foods on-hand for an emergency compared to non-participating households. However, they more frequently reported having baby formula/food and less frequently reported having vitamin/mineral supplements compared to non-participating households. CONCLUSIONS: Food assistance programs may be effective in providing enough food and water to help low-income families be prepared for an emergency.

Inhibition of Clostridium perfringens Growth during Extended Cooling of Cooked Uncured Roast Turkey and Roast Beef Using a Concentrated Buffered Vinegar Product and a Buffered Vinegar Product.

This research was conducted to evaluate the effectiveness of a concentrated buffered vinegar product (CBV) and a simple buffered vinegar product (BV) for controlling Clostridium perfringens outgrowth during extended cooling times of ready-to-eat roast turkey and roast beef. Whole turkey breasts and beef inside rounds were injected with a typical brine and then ground and mixed with CBV (0.0, 2.01, 2.70, and 3.30% [w/w]) or BV (0.0, 1.75, 2.25, and 3.75% [w/w]) and a three-strain C. perfringens spore cocktail to a detectable level of ca. 2 to 3 log CFU/g. The meat was divided into 10-g portions, vacuum packaged, and stored frozen until tested. The turkey and beef were cooked in a programmable water bath to 71.6°C (160.8°F) in 5 h and to 57.2°C (135°F) in 6 h, respectively. The cooked turkey and beef were then cooled exponentially from 48.9 to 12.8°C (120 and 55°F) in 6, 9, 12, 15, and 18 h for the five cooling treatments. The cooling continued until the temperature reached 4.4°C (40°F). C. perfringens counts were determined at 54.4°C (130°F) and 4.4°C. CBV at 2.01% effectively limited C. perfringens growth in turkey to ≤1 log CFU/g with up to a 9-h cooling treatment, and 2.70 and 3.30% solutions were effective with up to the 18-h cooling treatment. BV had an inhibitory effect on C. perfringens outgrowth in beef but did not limit growth to ≤1 log CFU/g at any concentration tested for any of the cooling treatments.

Questionnaire design: carry-over effects of overall acceptance question placement and pre-evaluation instructions on overall acceptance scores in central location tests.

Question placement and usage of pre-evaluation instructions (PEI) in questionnaires for food sensory analysis may bias consumers' scores via carry-over effects. Data from consumer sensory panels previously conducted at a central location, spanning 11 years and covering a broad range of food product categories, were compiled. Overall acceptance (OA) question placement was studied with categories designated as first (the first evaluation question following demographic questions), after nongustation questions (immediately following questions that do not require panelists to taste the product), and later (following all other hedonic and just-about-right [JAR] questions, but occasionally before ranking, open-ended comments, and/or intent to purchase questions). Each panel was categorized as having or not having PEI in the questionnaire; PEI are instructions that appear immediately before the first evaluation question and show panelists all attributes they will evaluate before receiving test samples. Postpanel surveys were administered regarding the self-reported effect of PEI on panelists' evaluation experience. OA scores were analyzed and compared (1) between OA question placement categories and (2) between panels with and without PEI. For most product categories, OA scores tended to be lower when asked later in the questionnaire, suggesting evidence of a carry-over effect. Usage of PEI increased OA scores by 0.10 of a 9-point hedonic scale point, which is not practically significant. Postpanel survey data showed that presence of PEI typically improved the panelists' experience. Using PEI does not appear to introduce a meaningful carry-over effect.

Isolation and characterization of the microflora of nixtamalized corn masa.

Corn tortillas are a staple in the diet among the Mexican population, and are traditionally produced through a process known as nixtamalization. This traditional process involves steeping whole-kernel corn in an alkaline solution overnight and then grinding the corn into dough (masa), which is then baked. While the masa is held before baking, significant microbial change can occur which leads to fermentation and spoilage. The objective of this research was to characterize and identify the microflora of nixtamalized corn masa from six different commercial tortilla mills throughout Guadalajara, Mexico. The identification of samples was conducted using the microbial identification system (MIS), which analyzes cellular fatty acids via gas chromatography to identify bacterial species. Lactic acid bacteria and aerobic mesophiles were the predominant organisms, with both groups having counts ranging from 10(4) to 10(7)cfu/g across all mills. Coliform populations were observed at counts of 10(2) to 10(3)cfu/g, while yeast and mold counts were typically less than 10(1)cfu/g. Some mills showed no presence of coliforms or yeast or mold. Streptococcus bovis and Lactobacillus oris were isolated from all mills, and were the most prevalent organisms representing 43% and 17% of all lactic acid bacteria isolated, respectively. S. bovis was also isolated on the aerobic tryptic soy plates and was the most prevalent species representing 19% of the total organisms from these aerobic plates.

Translocation and cross-contamination of E. coli O157 in beef eye-of-round subprimal cuts processed with high-pressure needleless injection.

UNLABELLED: High-pressure needleless injection (HPNI) is an emerging enhancing process where small-diameter, high-velocity bursts of liquid penetrate soft foods at pressures up to 69 MPa. The incidence and depth of translocated surface-inoculated E. coli O157 in HPNI-processed beef eye-of-round subprimal cuts was determined. HPNI translocated E. coli O157 from the surface to the interior of the eye-of-round subprimal cuts with incidence of 40% (± 7%), 25% (± 8%), and 25% (± 8)% for subprimals that had been surface-inoculated with a 4-strain cocktail at 0.5, 1, and 2 log10 CFU/cm² , respectively. The run-off water was collected and found to contain 2, 2, and 3 log10 CFU/mL E. coli O157. The runoff was reused for HPNI of additional subprimals, and this resulted in a cross-contamination incidence of 83% (± 4%), 60% (± 15%), and 37% (± 6)%. Incidence of translocation and cross-contamination was similar at 0 to 1, 1 to 2, 2 to 3, 3 to 4, 4 to 6, and 6 to 8 cm below the inoculated surface. Results indicate that surface microbiota on beef will be carried to the interior of HPNI-processed beef by initial translocation from the surface with the injected fluid and by cross-contamination with recycled fluid. PRACTICAL APPLICATION: This research has practical relevance for the beef enhancement process called high-pressure needleless injection. The process's effect on surface bacteria on beef was studied.