Download Free Food Safety For People With Diabetes Book in PDF and EPUB Free Download. You can read online Food Safety For People With Diabetes and write the review.

The essentials of teaching carbohydrate counting are presented in this revised and much expanded edition. This resource provides clear and practical approaches that will allow you to help your patients achieve glycemic control with Basic or Advanced Carbohydrate Counting. Includes: reasons for teaching carbohydrate counting, which type, and to whom; complete information on both Basic and Advanced Carbohydrate Counting; skills and readiness checklists for patients; case studies; and much more!
People with diabetes and pregnant women are at increased risk of foodborne illness. Food safety education and communication are essential to protect those high-risk consumers from foodborne illness. This dissertation explored developing food safety education for high-risk audiences, and also measuring communication effectiveness of a controversy food safety technology. The first part of the dissertation was to explore the effectiveness of food safety education utilizing Positive Deviance approach, Personal Story reading and Standard reading interventions to deliver safe food handling information to high-risk audiences for foodborne illness. The positive deviance focus group is a novel food safety educational intervention that allows participants to discuss their food handling behaviors and decide to try recommended practices modeled by people like themselves. Currently, most of the food safety education is delivered through reading materials. This study assessed the effectiveness of the conventional reading and the positive deviance approach to increase safe food handling behavior. Both pregnant women and people with diabetes are at high-risk for foodborne illness, however, they are generally unaware of their increased vulnerability. Although there are educational programs for pregnant women, few studies address the increased risk among people with diabetes. Also, educational programs for diabetics focus on food choice and seldom or never include a discussion of food safety. Based on the results, compared to those who merely read educational information, participants in a positive deviance Intervention had higher knowledge scores and adopted more safe handling recommendations. Involvement of the participants and the length of information exposure likely contributed to the significant difference between the interventions. This suggests that food safety education is most effective when delivered in a supportive discussion format. Because of their increased vulnerability to foodborne illness, health education programs for these groups should include safe food handling guidelines delivered in a positive deviance approach. Food safety education is not only about educating consumers to comply to safe food handling practices, but also communicating safety enhancing technologies, such as irradiation, which are intended to kill harmful bacteria on food, but have not been easily accepted among consumers. Thus, the other part of the dissertation focused on developing an educational message on a promising food safety technology, food Irradiation. The effectiveness of three different information statements and their combination on consumers' perceptions about and willingness to buy irradiated food products was evaluated. The statements address information needs about irradiation from three perspectives. These are 'benefits of food irradiation', 'consumer's most frequent questions' and 'authorities approving food irradiation'. Although food irradiation is scientifically proved to eliminate disease-causing organism in foods, nearly half of consumers reported hesitancy to buy irradiated food. Previous research found that insufficient information about the risks, benefits, and safety were major factors driving consumer reluctance to buy. Information related to `benefits of food irradiation,' including reducing harmful bacteria, was the most effective in changing consumers' perception of irradiated food, and helping consumers make informed food purchasing decisions. Findings can be used as a guide by policy makers, educators, and marketers when describing irradiated food.
Food Safety in the 21st Century: Public Health Perspective is an important reference for anyone currently working in the food industry or those entering the industry. It provides realistic, practical, and very usable information about key aspects of food safety, while also systematically approaching the matter of foodborne illness by addressing the intricacies of both prevention and control. This book discusses ways to assess risk and to employ epidemiological methods to improve food safety. In addition, it also describes the regulatory context that shapes food safety activities at the local, national, and international levels and looks forward to the future of food safety. Provides the latest research and developments in the field of food safety Incorporates practical, real-life examples for risk reduction Includes specific aspects of food safety and the risks associated with each sector of the food chain, from food production, to food processing and serving Describes various ways in which epidemiologic principles are applied to meet the challenges of maintaining a safe food supply in India and how to reduce disease outbreaks Presents practical examples of foodborne disease incidents and their root causes to highlight pitfalls in food safety management
This guideline provides updated global, evidence-informed recommendations on the intake of free sugars to reduce the risk of NCDs in adults and children, with a particular focus on the prevention and control of unhealthy weight gain and dental caries. The recommendations in this guideline can be used by policy-makers and programme managers to assess current intake levels of free sugars in their countries relative to a benchmark. They can also be used to develop measures to decrease intake of free sugars, where necessary, through a range of public health interventions. Examples of such interventions and measures that are already being implemented by countries include food and nutrition labelling, consumer education, regulation of marketing of food and non-alcoholic beverages that are high in free sugars, and fiscal policies targeting foods and beverages that are high in free sugars. This guideline should be used in conjunction with other nutrient guidelines and dietary goals, in particular those related to fats and fatty acids (including saturated fatty acids and trans-fatty acids), to guide development of effective public health nutrition policies and programmes to promote a healthy diet.