RESUMO
Background: Obesity is a growing public health concern in Jordan, which has experienced a noticeable transition associated with increased morbidity and mortality, due to nutrition-related noncommunicable diseases. The nutrition profession has also advanced in Jordan, but the expansion is not as robust as changes happening in other healthcare sectors. This brief report examines the current nutrition-affiliated programs offered in postsecondary institutions in Jordan. Methods: An electronic review of university websites and department webpages of all private and public universities in Jordan was conducted to identify the nutrition programs offered. Results: A total of 29 universities were identified; 10 public and 19 private universities. Eight universities (three private and five public) offered nutrition degree programs; all eight offered bachelor's degrees in human nutrition. One offered a PhD in nutrition and dietetics, and three offered master's degrees in nutrition and food sciences. Discussion: Postsecondary education in Jordan is progressing; however, few institutions offered nutrition education programs that prepare students to practice. The nutrition profession still lacks an official organization in Jordan compared to its European and U.S. counterparts. Establishment of a nutrition and dietetics organization that cooperates with universities to develop national recognitions and guidelines is necessary.
Assuntos
Ciências da Nutrição/educação , Dietética/educação , Educação de Pós-Graduação/estatística & dados numéricos , Tecnologia de Alimentos/educação , Humanos , Jordânia , Inquéritos e Questionários , Universidades/estatística & dados numéricosRESUMO
Biochemistry has always been a mandatory topic within BS courses aimed at food science students at the University of Milan, namely: Food Science & Technology and Catering Sciences. Addressing biochemistry topics in this peculiar setting requires: (i) specific focus on topics that are seldom considered in courses offered in bio-medical curricula; (ii) close integration with other area disciplines, such as food biotechnology; (iii) ad hoc design of laboratory classes; and (iv) an array of elective courses covering specific aspects of biochemistry. In this context, for example, protein chemistry is presented by using food proteins of known structure and discussed in terms of structural features in the raw materials and of structural and chemical modifications occurring upon processing. Along the same lines, metabolic pathways and their regulation are presented starting from widespread metabolism-related issues and to issues related to food safety (including food allergies and intolerances). A similar "hands on" approach is used for laboratory classes, that cover about one third of total credits and are aimed at providing fundamental-type information by analyzing practical situations in the food chain. In spite of their inherent complexity and volume, biochemistry courses score very well with the students in mandatory anonymous surveys. Our approach to biochemistry courses seems to help the students in "visualizing" the practical implications of concepts acquired in other courses within their curricula. The students' appreciation is confirmed by the sizeable attendance to elective and specialized biochemical-themed courses. © 2019 International Union of Biochemistry and Molecular Biology, 47(4):394-403, 2019.
Assuntos
Bioquímica/educação , Currículo , Tecnologia de Alimentos/educação , Ensino/educação , Humanos , Itália , EstudantesAssuntos
Pesquisa Biomédica/história , Ciências da Nutrição/história , Papel Profissional , Agricultura/educação , Agricultura/história , Distinções e Prêmios , Pesquisa Biomédica/educação , Países em Desenvolvimento , Europa (Continente) , Tecnologia de Alimentos/educação , Tecnologia de Alimentos/história , História do Século XX , História do Século XXI , Humanos , Liderança , Países Baixos , Distúrbios Nutricionais/dietoterapia , Distúrbios Nutricionais/história , Distúrbios Nutricionais/prevenção & controle , Distúrbios Nutricionais/terapia , Ciências da Nutrição/educação , Recursos HumanosRESUMO
Cultured meat is an unfamiliar emerging food technology that could provide a near endless supply of high quality protein with a relatively small ecological footprint. To understand consumer acceptance of cultured meat, this study investigated the influence of information provision on the explicit and implicit attitude toward cultured meat. Three experiments were conducted using a Solomon four-group design to rule out pretest sensitization effects. The first experiment (N = 190) showed that positive or negative information about cultured meat changed the explicit attitude in the direction of the information. This effect was smaller for participants who were more familiar with cultured meat. In the second experiment (N = 194) positive information was provided about solar panels, an attitude object belonging to the same sustainable product category as sustainable food products such as cultured meat. Positive information about solar panels was found to change the explicit attitude in the direction of the information. Using mood induction, the third experiment (N = 192) ruled out the alternative explanation that explicit attitude change in experiment 1 and 2 was caused by content free affect rather than category based inferences. The implicit attitude appeared insensitive to both information or mood state in all three experiments. These findings show that the explicit attitude toward cultured meat can be influenced by information about the sustainability of cultured meat and information about a positively perceived sustainable product. This effect was shown to be content based rather than merely affect based. Content based information in a relevant context could therefore contribute to the commercial success of cultured meat.
Assuntos
Técnicas de Cultura de Células/métodos , Comportamento do Consumidor , Preferências Alimentares , Tecnologia de Alimentos/educação , Conhecimentos, Atitudes e Prática em Saúde , Produtos da Carne , Técnicas de Cultura de Órgãos/métodos , Adolescente , Adulto , Animais , Pegada de Carbono , Técnicas de Cultura de Células/economia , Conservação dos Recursos Naturais , Estudos Cross-Over , Feminino , Tecnologia de Alimentos/economia , Tecnologia de Alimentos/tendências , Humanos , Masculino , Produtos da Carne/efeitos adversos , Produtos da Carne/economia , Países Baixos , Técnicas de Cultura de Órgãos/economia , Autorrelato , Células-Tronco/citologia , Adulto JovemRESUMO
Declines in cooking skills in the United States may contribute to poor diet quality and high obesity rates. Little is known about how Americans learn to cook or their support for cooking education policies. The objective of this study was to examine how Americans learn to cook, attributions of responsibility for teaching children how to cook, and public support for policies to teach cooking skills. We used a concurrent, triangulation mixed-methods design that combined qualitative focus group data (from 7 focus groups in Baltimore, MD (N = 53)) with quantitative survey data from a nationally representative, web-based survey (N = 1112). We analyzed focus group data (using grounded theory) and survey data (using multivariable logistic regression). We find that relatively few Americans learn to cook from formal instruction in school or community cooking classes; rather, they primarily learn from their parents and/or by teaching themselves using cookbooks, recipe websites or by watching cooking shows on television. While almost all Americans hold parents and other family members responsible for teaching children how to cook, a broad majority of the public supports requiring cooking skills to be taught in schools either through existing health education (64%) or through dedicated home economics courses (67%). Slightly less than half of all Americans (45%) support increasing funding for cooking instruction for participants in the Supplemental Nutrition Assistance Program (SNAP). Broad public support for teaching cooking skills in schools suggests that schools are one promising avenue for policy action. However, school-based strategies should be complemented with alternatives that facilitate self-learning. More research is needed to identify effective means of teaching and disseminating the key cooking skills and knowledge that support healthy eating.
Assuntos
Culinária , Dieta Saudável , Tecnologia de Alimentos/educação , Ciências da Nutrição/educação , Cooperação do Paciente , Opinião Pública , Política Pública , Baltimore , Grupos Focais , Assistência Alimentar , Educação em Saúde , Humanos , Internet , Inquéritos Nutricionais , Poder Familiar , Papel Profissional , Pesquisa Qualitativa , Papel (figurativo) , Televisão , Estados Unidos , Recursos HumanosRESUMO
University students experience a life transition that often results in poor dietary behaviors and weight gain. Adequate food skills may improve diet quality and prevent chronic disease. Research is limited, however, on students' food skills and food-related behaviors. The objective of this study was to assess whether self-perceived food skills and related behaviors of students at a large, Canadian university differed based on sex, having taken a Food and Nutrition (FN) course, and living conditions, using a cross-sectional online survey. The response rate was 21.9% (n = 6638). Students (age, M ± SD 19.9 ± 2.1 years) self-reported their abilities for seven distinct food skills. Students rated (out of 100) their ability for some skills significantly higher than others (79.7 ± 20.9 for peeling, chopping, and slicing vs. 56.1 ± 29.1 for weekly meal planning; p < 0.001). Females reported higher total food skill scores than males (487.0 ± 141.1 out of a possible 700 vs. 441.9 ± 151.8, respectively; p < 0.001). Respondents who had taken a FN course reported higher total food skill scores than those who had not (494.9 ± 137.0 vs. 461.9 ± 149.2; p < 0.001). Students who resided away from their parental home for longer than one year reported significantly higher total food skill scores than those living away for one year or less (488.9 ± 134.6 vs. 443.3 ± 153.0, respectively; p < 0.001). Results indicate that students' self-perceived food skills vary by sex, FN education, and living condition. Higher abilities were reported for mechanical food skills; conceptual skills were significantly lower. These results may assist in effectively targeting this population with nutrition education interventions.
Assuntos
Culinária , Dieta Saudável , Tecnologia de Alimentos/educação , Conhecimentos, Atitudes e Prática em Saúde , Destreza Motora , Ciências da Nutrição/educação , Autoeficácia , Adolescente , Adulto , Estudos Transversais , Humanos , Internet , Refeições , Inquéritos Nutricionais , Ontário , Cooperação do Paciente , Características de Residência , Autorrelato , Caracteres Sexuais , Estudantes , Universidades , Adulto JovemRESUMO
The high school setting has been identified as an ideal setting to teach adolescents about healthy dietary behaviours. This study explored home economics teachers' (HETs) views on the role of high schools in enhancing adolescents' food literacy and promoting healthy dietary behaviours. Semi-structured interviews with 22 HETs were conducted. The interview questions focused on the perceived strengths/opportunities and the limitations/barriers in enhancing adolescents' food literacy and healthy dietary behaviours in Australian high schools. Thematic data analysis was used to identify five key themes from the interview transcripts: (1) the standing of food-related life skills; (2) food literacy in the Australian school curriculum; (3) emphasis on resources; (4) learning through school canteens; and (5) building a school to home and community nexus. Overall, HETs reported that home economics was regarded by parents and other school staff to be less important than Maths or English for adolescents to learn in Australian high schools. Some teachers indicated that their schools offered one year compulsory teaching of food related studies which is typically delivered in the leaning areas of Technologies or Health and Physical Education (HPE). However, HETs stated that the time was insufficient to develop sustainable food-related life skills and introduce broader concepts of food literacy such as environmental sustainability. The lack of financial resources and non-supportive school food environments, including school canteens, were reportedly major factors that prevented food literacy education and healthy dietary behaviours of adolescents. Increasing the status of food literacy education in schools would support adolescents to develop food-related life skills and mobilise them as agents of dietary behaviour change in the home setting.
Assuntos
Fenômenos Fisiológicos da Nutrição do Adolescente , Ciências da Nutrição Infantil/educação , Dieta Saudável , Escolaridade , Letramento em Saúde , Cooperação do Paciente , Adolescente , Austrália , Culinária , Currículo , Características da Família , Feminino , Tecnologia de Alimentos/educação , Humanos , Masculino , Percepção , Pesquisa Qualitativa , Professores Escolares , Valores Sociais , Estudantes , Recursos HumanosAssuntos
Dietética/métodos , Tecnologia de Alimentos/métodos , Objetivos , Ciências da Nutrição/métodos , Sociedades Científicas , Congressos como Assunto , Dietética/educação , Dietética/tendências , Educação Continuada/métodos , Educação Continuada/tendências , Tecnologia de Alimentos/educação , Tecnologia de Alimentos/tendências , Humanos , Ciências da Nutrição/educação , Ciências da Nutrição/tendências , Rede Social , Sociedades Científicas/tendências , Estados Unidos , Recursos HumanosAssuntos
Congressos como Assunto , Dieta Saudável , Tecnologia de Alimentos/métodos , Ciências da Nutrição/métodos , Sociedades Científicas , Comportamento de Escolha , Dietética/educação , Dietética/métodos , Dietética/tendências , Educação Continuada , Preferências Alimentares , Tecnologia de Alimentos/educação , Tecnologia de Alimentos/tendências , Promoção da Saúde/métodos , Promoção da Saúde/tendências , Humanos , Aplicativos Móveis , Política Nutricional/tendências , Ciências da Nutrição/educação , Ciências da Nutrição/tendências , Cooperação do Paciente , Estados Unidos , United States Department of Agriculture , Recursos HumanosAssuntos
Serviço Hospitalar de Nutrição , Nutricionistas/educação , Papel Profissional , Terminologia como Assunto , Certificação , Auditoria Clínica , Dietética/educação , Dietética/tendências , Serviço Hospitalar de Nutrição/tendências , Tecnologia de Alimentos/educação , Tecnologia de Alimentos/tendências , Humanos , Ciências da Nutrição/educação , Ciências da Nutrição/tendências , Nutricionistas/normas , Nutricionistas/tendências , Competência Profissional/normas , Sociedades Científicas , Estados Unidos , Recursos HumanosAssuntos
Comportamento de Escolha , Dieta Saudável , Preferências Alimentares , Tecnologia de Alimentos/métodos , Política Nutricional , Ciências da Nutrição/métodos , Cooperação do Paciente , Atitude do Pessoal de Saúde , Dieta Saudável/tendências , Tecnologia de Alimentos/educação , Tecnologia de Alimentos/tendências , Conhecimentos, Atitudes e Prática em Saúde , Implementação de Plano de Saúde/tendências , Prioridades em Saúde/tendências , Humanos , Política Nutricional/tendências , Ciências da Nutrição/educação , Ciências da Nutrição/tendências , Educação de Pacientes como Assunto , Papel Profissional , Recursos HumanosRESUMO
A Citizen Science approach was implemented in the laboratory practices of Genetics at the University of Oviedo, related with the engaging topic of Food Control. Real samples of food products consumed by students at home (students as samplers) were employed as teaching material in three different courses of Genetics during the academic year 2014-2015: Experimental Methods in Food Production (MBTA) (Master level), and Applied Molecular Biology (BMA) and Conservation Genetics and Breeding (COMGE) (Bachelor/Degree level). Molecular genetics based on PCR amplification of DNA markers was employed for species identification of 22 seafood products in COMGE and MBTA, and for detection of genetically modified (GM) maize from nine products in BMA. In total six seafood products incorrectly labeled (27%), and two undeclared GM maize (22%) were found. A post-Laboratory survey was applied for assessing the efficacy of the approach for improving motivation in the Laboratory Practices of Genetics. Results confirmed that students that worked on their own samples from local markets were significantly more motivated and better evaluated their Genetic laboratory practices than control students (χ(2) = 12.11 p = 0.033). Our results suggest that citizen science approaches could not be only useful for improving teaching of Genetics in universities but also to incorporate students and citizens as active agents in food control. © 2016 by The International Union of Biochemistry and Molecular Biology, 44(5):450-462, 2016.
Assuntos
Análise de Alimentos/métodos , Tecnologia de Alimentos/educação , Genética/educação , Modelos Biológicos , Aprendizagem Baseada em Problemas/métodos , Ensino , Conservação dos Recursos Naturais , Avaliação Educacional , Humanos , Laboratórios , Motivação , Plantas Geneticamente Modificadas/genética , Reação em Cadeia da Polimerase em Tempo Real , Estudantes/psicologia , Zea mays/genéticaAssuntos
Congressos como Assunto , Dietética/educação , Tecnologia de Alimentos/educação , Ciências da Nutrição/educação , Mobilidade Ocupacional , Dietética/economia , Dietética/tendências , Educação Continuada , Tecnologia de Alimentos/economia , Tecnologia de Alimentos/tendências , Humanos , Ciências da Nutrição/economia , Ciências da Nutrição/tendências , Estados Unidos , Recursos HumanosAssuntos
Indústria de Processamento de Alimentos , Promoção da Saúde , Política Nutricional , Sociedades Científicas , Publicidade , Dietética/educação , Tecnologia de Alimentos/educação , Indústria de Processamento de Alimentos/economia , Indústria de Processamento de Alimentos/ética , Saúde Global , Humanos , Ciências da Nutrição/educação , Objetivos Organizacionais/economia , Política Organizacional , Formulação de Políticas , Sociedades Científicas/economia , Sociedades Científicas/ética , Estados Unidos , Recursos HumanosAssuntos
Competência Clínica , Dietética , Dietética/educação , Dietética/ética , Educação Continuada , Retroalimentação Psicológica , Tecnologia de Alimentos/educação , Tecnologia de Alimentos/ética , Guias como Assunto , Humanos , Relações Interprofissionais , Ciências da Nutrição/educação , Ciências da Nutrição/ética , Nutricionistas/educação , Nutricionistas/ética , Relações Profissional-Paciente , Autoavaliação (Psicologia) , Sociedades Científicas , Estados Unidos , Recursos HumanosAssuntos
Conhecimentos, Atitudes e Prática em Saúde , Política Nutricional , Ciências da Nutrição/educação , Educação de Pacientes como Assunto/métodos , Medicina de Precisão/métodos , Qualidade da Assistência à Saúde , Terapia Comportamental/métodos , Assistência à Saúde Culturalmente Competente , Tecnologia de Alimentos/educação , Conhecimentos, Atitudes e Prática em Saúde/etnologia , Humanos , Internet , Escrita Médica , Teoria Psicológica , Reprodutibilidade dos Testes , Sociedades Científicas , Estados UnidosRESUMO
BACKGROUND: Students may be receiving less than an average of 4 hours of nutrition instruction per year. Integrating nutrition with other subject areas such as science may increase exposure to nutrition education, while supporting existing academics. METHODS: During the 2009-2010 school year, researchers implemented the Food, Math, and Science Teaching Enhancement Resource (FoodMASTER) Intermediate (FMI) curriculum in 18 fourth-grade classrooms, whereas 16 classrooms served as comparison. FMI is a hands-on, integrative curriculum for children in grades 3-5 that uses food as a tool to teach mathematics and science. Researchers developed a 28-item multiple-choice questionnaire to assess students' nutrition knowledge in 6 content areas. Students were evaluated at baseline and post-intervention. Data were analyzed using independent t tests. Analysis of covariance was employed to control for differences at baseline when assessing the effectiveness of the FMI curriculum to increase nutrition knowledge. RESULTS: A significant improvement was observed in total nutrition knowledge at post-intervention (adjusting for baseline) between groups (F [1] = 128.95; p < .01) and in all content areas post-intervention. CONCLUSIONS: Findings from this study suggest teachers were successfully able to integrate science and nutrition to meet multiple academic standards. More specifically, results showed implementation of the integrative FMI curriculum effectively improved fourth-graders' nutrition knowledge compared with students not exposed to FMI.
Assuntos
Ciências da Nutrição/educação , Estudantes/estatística & dados numéricos , Análise de Variância , Criança , Currículo , Feminino , Alimentos , Tecnologia de Alimentos/educação , Educação em Saúde/métodos , Humanos , Conhecimento , Masculino , North Carolina , Ohio , Estudantes/psicologia , Inquéritos e QuestionáriosRESUMO
In this review, I cover my professional experiences in food science and technology and related areas of applied and industrial microbiology over the span of my career. It emphasizes opportunities and technological problems that I encountered together with my progress in follow-up development of products and processes.