Food Safety Practices of Homebound Seniors Receiving Home-Delivered Meals

McWilliams, Rita; Hallman, William K.; Cuite, Cara L.; Senger-Mersich, Angela; Sastri, Natasha; Netterville, Linda; Byrd‐Bredbenner, Carol

doi:10.1097/tin.0000000000000117

Cited by 5 publications

(8 citation statements)

References 29 publications

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“…Evans and Redmond (2016a) found, though, that 84% older adults studied were unaware of recommended temps, and 65% never checked the temperature. McWilliams et al (2017) found that nearly 20% of older participants' homes had a temperature exceeding 4.4°C. Yet, 99% believed that their refrigerator was "cold enough," suggesting sensory heuristic judgements were being applied.…”

Section: Refrigerator Temperaturementioning

confidence: 99%

“…One concern might be that vulnerable groups like the elderly may leave leftovers out for too long. McWilliams et al (2017) found that when questioned about how long it is safe to leave cooked meat, seafood, eggs, or poultry out of the refrigerator, 32% reported that they either did not know (11%) or gave responses that were greater than the recommended 2 hours. However, in their review, Thaivalappil et al (2020) found that older adults showed high rates of leftover storage within the 2 hour window (average prevalence equals 87%).…”

Section: Leftoversmentioning

confidence: 99%

“…Redmond (2015, 2016a) found that majority of participants in this study (56 -84%) thought that all food products associated with L. monocytogenes could be stored and remain safe for consumption for longer than the FSA recommendation of two days after purchase or opening. In another study, when asked how many days cooked meat, seafood, eggs, or poultry are safe to eat when kept in the refrigerator, McWilliams et al (2017) reported that 47% of older participants either did not either know the answer, or gave an answer greater than four days. This study only distinguished between 0 to 4 days and more than 4 days.…”

Section: Leftoversmentioning

confidence: 99%

“…In the F&Y2 survey (FSA, 2021a), 58% of respondents stated that they were concerned about food waste; older adults and those who were primarily responsible for cooking and shopping reported greater food waste concerns. McWilliams et al (2017) reported that many older adults (36%) found it difficult to discard food, and some concerned about running out of food (17%). Food insecurity is also a factor in the reduction of food waste.…”

Section: Adherence To Use-by Datesmentioning

confidence: 99%

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Kitchen Life 2

Weller¹,

Kaptan²,

Bhandal³

et al. 2022

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The aim of the Kitchen Life 2 project is to identify the key behaviours relating to food safety that occur in domestic and business kitchens, as well as the factors that may reduce the likelihood to enact recommended food safety and hygiene behaviours. The outcomes will inform risk assessment and development of hypotheses for behavioural interventions. The goal of this literature review was to ensure that the research design and fieldwork techniques identify existing key behaviours, actors, triggers and barriers in domestic and business kitchens to develop successful behavioural interventions and risk assessment models. Additionally, we have included the impacts of Covid-19 pandemic and national lockdowns on food safety practices in domestic and business kitchens. This addition is important because FSA policy response to the pandemic should address the needs of both consumers and food businesses due to reduced ability to deliver inspection and enforcement activities, business diversification (for example, shifting to online delivery and takeaway), increasing food insecurity, and change in food consumption behaviours (for example, cooking from scratch) (FSA, 2020).

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Section: Refrigerator Temperaturementioning

confidence: 99%

Section: Leftoversmentioning

confidence: 99%

Section: Leftoversmentioning

confidence: 99%

Section: Adherence To Use-by Datesmentioning

confidence: 99%

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Kitchen Life 2

Weller¹,

Kaptan²,

Bhandal³

et al. 2022

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“…Community-dwelling older adults have been found to have challenges performing food-related activities and occupations independently, requiring assistance from others in areas such as self-feeding, meal preparation, shopping, and transportation to food stores [23,25,42]. Additionally, older adults have demonstrated poor adherence to food safety practices, as indicated by a lack of refrigerated food storage knowledge, prevalence of expired or rotten food, and difficulties reading expiration labels [43,44]. Occupational therapy practitioners can teach strategies and establish reminders to label food and exercise safe, proper storage practices.…”

Section: Interventions—occupationmentioning

confidence: 99%

The Occupational Therapy Approach to Addressing Food Insecurity among Older Adults with Chronic Disease

Juckett

2019

Geriatrics

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The older adult population is one of the fastest growing age groups in the United States. Various components influence productive aging, and current research has identified nutrition and healthy eating as key factors that impact older adults’ overall health status. While consumption of nutritious meals can help minimize the risk of health decline, the growing rate of food insecurity inhibits older adults’ abilities to access healthy food regularly. Additionally, the high prevalence of chronic disease and disability in older adults can also limit independent participation in food-related activities, such as shopping, self-feeding, and meal preparation. A lack of food access and difficulties engaging in food-related activities place older adults with chronic disease at an increased risk of malnutrition, disability, and losing independence, thereby threatening social participation, healthy aging, and quality of life. Due to their expertise in promoting health and independent living, occupational therapy practitioners may be uniquely positioned to enhance older adults’ healthy eating behaviors through the use of client-centered interventions tailored to food-related activities. This position paper reviews the scope of the occupational therapy profession, the consequences of food insecurity among older adults with chronic conditions, and strategies to enhance food-related activity participation in later life.

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