Food Safety Training Needs Exist for Staff and Consumers in a Variety of Community-Based Homes for People with Developmental Disabilities

Walter, Alicia; Cohen, N.L.; Swicker, Rachel C

doi:10.1016/s0002-8223(97)00157-0

Cited by 18 publications

(7 citation statements)

References 7 publications

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“…It may also suggest that hand washing procedures, as currently practiced, may not efficiently remove contaminating agents. The general role of hand washing in preventing disease is well known in the catering industry and positive attitudes to hand washing among caterers have been reported in several other studies in Italy (Angelillo, Viggiani, Rizzo, & Bianco, 2000), the UK (FSA, 2002) and the USA (Walter, Cohen, & Swicker, 1997). However, observational studies suggest that knowledge is not always put into practice.…”

Section: Discussionmentioning

confidence: 99%

Food safety knowledge of head chefs and catering managers in Ireland

et al. 2008

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Section: Discussionmentioning

confidence: 99%

Food safety knowledge of head chefs and catering managers in Ireland

et al. 2008

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“…The literature indicates that direct care staff need nutrition education on menu planning, cost containment, nutrition and health, and food safety (Walter, Cohen, & Swicker, 1997). Adults with intellectual or developmental disabilities need basic knowledge about healthy and less healthy foods, safe food preparation, meal planning, and the association between eating well and good health.…”

Section: Nutrition Education and Supportsmentioning

confidence: 99%

Nutrition and Adults With Intellectual or Developmental Disabilities: Systematic Literature Review Results*

Humphries¹,

Traci²,

Seekins³

2009

Intellectual and Developmental Disabilities

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Approximately 4.5 million Americans have an intellectual or developmental disability. Concern is increasing about these individuals' nutrition-related behavior and its implications for their health. This article reports on a systematic search of the current literature listed in the PsycINFO and PubMed databases related to nutritional status of adults with intellectual or developmental disabilities. The authors used key terms for nutrition, secondary conditions, and intellectual and developmental disability and categorized literature pertaining to nutrition-related studies of adults with intellectual or developmental disabilities as follows: dietary intake studies, anthropometric assessments of nutritional risks, biochemical indexes, and clinical evaluations.

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“…Walter et al (1997) identi®es a number of critical control points that should be addressed in a food safety training program in a group home situation. Aspects of this may be applied to a Meals on Wheels service.…”

Section: Overview Of Programs Related To the Provision Of Nutritionalmentioning

confidence: 99%

A Review of the nutritional needs of Meals on Wheels consumers and factors associated with the provision of an effective Meals on Wheels service—an Australian perspective

2000

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Objective: A review of the literature was undertaken to identify the nutritional needs of elderly MOW consumers and factors affecting the ability of existing programs to meet those needs. The focus was on the Australian experience but drawing on the world literature. Design: Keyword search of English language based computer databases of the medical and health literature. Results: Several studies suggest the nutritional intake of MOW consumers is below recommended levels, although the risk of nutritional de®ciency has not always been identi®ed. The literature indicates the effectiveness of Meals on Wheels programs are affected by a range of issues including the appropriateness of nutritional standards, menu selection, portion control, level of consumption and customer satisfaction. The literature recommends control of time and temperatures associated with food handling procedures, along with education of providers and customers, to assist in the provision of a safe food supply. Conclusions: Meals on Wheels is an important service, providing meals to housebound consumers. While the effectiveness of such programs is dependent on a range of variables, the nutritional impact of the service and the standard of food hygiene are fundamental assessment criteria.

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Food Safety Training Needs Exist for Staff and Consumers in a Variety of Community-Based Homes for People with Developmental Disabilities

Cited by 18 publications

References 7 publications

Food safety knowledge of head chefs and catering managers in Ireland

Food safety knowledge of head chefs and catering managers in Ireland

Nutrition and Adults With Intellectual or Developmental Disabilities: Systematic Literature Review Results*

A Review of the nutritional needs of Meals on Wheels consumers and factors associated with the provision of an effective Meals on Wheels service—an Australian perspective

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