Efficacy of Cooling Beef Taco Meat and Steamed Rice in United States School Foodservice Operations

Food is frequently cooked, cooled and reheated for service at a later time in schools and other foodservice operations in the United States [US]. Inadequate cooling of food has been associated with foodborne illness. The purpose of this study was to determine if practices commonly used in school foodservice to cool beef taco meat and steamed rice would meet US Food and Drug Administration [FDA] 2009 Food Code standards. Prepared products cooled at 5.08 cm and 7.62 cm depths in stainless steel counter pans were placed uncovered in a walk-in refrigerator, a walk-in freezer (beef taco meat only), and a walk-in refrigerator with an ice water bath. Data were analyzed using descriptive statistics, including mean times and temperatures, with standard deviations. Cooling beef taco meat in a walk-in freezer at a depth of two inches and cooling steamed rice in a walk-in refrigerator at a depth of two inches with an ice water bath were the only methods that met both FDA Food Code time and temperature standards. Results suggest that challenges and risks exist with common methods used to cool food, especially if food volume is not reduced before cooling. Specific protocols for cooling procedures based on types of food and equipment are needed. These findings and recommendations are important for foodservice professionals who oversee food services and cooling practices in schools and other operations.

Mode Innovation of School-Enterprise Cooperation on Food Safety Testing Laboratory Reform

In view of the difficulties about school-enterprise cooperation on food safety testing laboratory reform,the current training program,teaching methods and teaching forms are not suitable for the new platform.This paper provides new ideas and modes to solve these problems,such as integrating the resource elements between school and enterprise,establishing new platforms with the help of external force and innovating the cooperation modes to improve the laboratory,which can fully serve teaching,scientific research and enterprise production.

Food Consumption Patterns among Pre-School Children 3 - 5 Years Old in Mateka, Western Kenya

Hunger and malnutrition are burdens that are pronounced in developing countries where they manifest themselves in the forms of protein energy malnutrition. Malnutrition compromises the child’s immune system leading to direct mortality and increased vulnerability to infectious diseases stunting and poor brain development. This study sought to analyze the food consumption patterns of children 3 - 5 years old attending Mateka Primary school, Bungoma County. This study adopted a cross sectional survey. One hundred and twenty five (125) children selected from three ECD classes in the school formed the sample size. Purposive and simple random sampling techniques were used to select the study area and the children respectively. Structured questionnaires were administered to the caregivers of the children. Information on demographics, socio-economic status, and food consumption patterns were gathered. Food consumption patterns were assessed using a HDDS and a quantitative food frequency questionnaire. Socio-demographic data was analyzed using (SPSS) Version 21 (2007) and dietary data was analyzed using Nutri-Survey for Windows (2007). Results revealed that most of the households were of low socio-economic characteristics. The most consumed foods were cereals, roots and tubers. Majority (55.2%) of the children had low dietary diversity, 29.1% had medium dietary diversity and 15.7% had greater dietary diversity. The children were deficient in energy, protein, Vitamin A, Iron and Zinc. It can be concluded that the diets fed to the children are inadequate to meet their nutrient intakes for physiological development and growth. Further research should be done to document the prevalence of micronutrient malnutrition among the children.

Evaluation of a Nutrition Intervention through a School-Based Food Garden to Improve Dietary Consumption, Habits and Practices in Children from the Third to Fifth Grade in Chile

Objective: Use a school-based food garden as an instrument to improve healthy dietary consumption, habits, and practices among children from the third to fifth grade in public schools in Chile. Design: Quasi-experimental, six-month intervention with an evaluation of dietary consumption, habits, and practices and use of the school-based food garden among the 3rd to 5th grade students. Setting: Two municipal schools in a low-middle income district in Santiago de Chile;one with a school garden intervention and a control school without a garden. Subjects: 155 third to fifth grade children, 63 in the intervention school and 92 in the control school (average age 10 years old, 58% boys). Results: In the intervened school, there was a significant improvement in the children’s dietary habits, such as peeling and slicing fruit (p < 0.05), making sandwiches (p < 0.05), and increased motivation to cook (p < 0.05). Fruit purchases at the school rose from 4% to 37% (p < 0.05) by the end of the intervention. Interest in growing vegetables or fruits at home increased from 48% to 70% (p < 0.05). The school children at the intervention school significantly increased their knowledge about 16 of 21 garden crops (p < 0.05), expanding the spectrum of the vegetables they can consume. There were no significant changes in the control school. Conclusions: The school-based food garden was effective in achieving change in dietary habits and practices among the third to fifth grade children. The project should be carried out for a longer period of time, so that the changes will be reflected in the students’ food consumption and nutritional status.

A Pilot School Meal Program Using Local Foods with Soybean in Rural Bangladesh: Effects on the Nutritional Status of Children

Background: Growth retardation is a challenge in Bangladesh. School feeding programs with fortified biscuits have been evaluated in Bangladesh. However, the impacts of a school meal program using local foods on the growth and nutritional status of children have not been investigated. Objective: To determine whether a school meal program (SMP) using local foods with soybean could improve children’s growth and micronutrient status in rural Bangladesh. Methods: Two primary schools were randomly assigned as intervention (SMP;n = 200) and control (non-SMP;n = 200) schools. Children in the intervention school were supplied a school meal with local foods including soybean, containing more than one-third of the recommended daily allowance of energy and nutrients, 5 days/week for 8 months. The attendance rate and school lunch consumption of the children were monitored. Baseline and final anthropometry, hemoglobin and micronutrient status were assessed. Results: There were no significant differences in anthropometric measurements at baseline between the intervention and control groups, but there were differences in the prevalence of anemia, vitamin A deficiency and zinc deficiency. After the intervention, children in the SMP school showed a larger degree of improvement in the height-for-age Z-score (P Conclusion: A school meal program using local foods with soybean improved the height velocity and hemoglobin concentration of children in rural Bangladesh.

Investigating the Relationship between Food Pairings and Plate Waste from Elementary School Lunches

Plate waste, defined as the quantity of edible food left uneaten after a meal, is a challenge for schools participating in the National School Lunch Program (NSLP). The new nutrition standards in the NSLP of United States Department of Agriculture (USDA) were implemented at the beginning of school year (SY) 2012-2013. School foodservice authorities were concerned that the new standards would result in increased plate waste and reduced participation, especially by students who paid full prices for lunch. There are many reasons for plate waste, including students’ dislike of the foods served, the composition of meals, the environment in which students are eating, the lack of time to eat, or perhaps other factors. The objective of this study was to examine the relationship between entrée/vegetable “pairings” and plate waste by elementary school students pre- and post-implementation of the new school meal standards. Plate waste was measured to determine which entrée/vegetable pairs produced the least amount of waste. Plate waste of 144 and 305 entrée/vegetable pairings was analyzed, pre- and post-implementation, respectively. Our results indicated that more nutritious meals were offered during the post-implementation period. The new school meal standards led to no significant changes in entrée plate waste, but vegetable plate waste increased by 5.6%. As such, increases in the combined entrée/vegetable plate waste were evident from 40.4% pre-implementation to 43.5% post-implementation. The top five vegetables in terms of popularity were all starchy vegetables, the majority of which were potatoes in various processed forms. The least popular vegetables were dark-green leafy vegetables, such as steamed broccoli, both pre- and post-implementation. Chicken nuggets were the most popular entrée and were wasted the least. Understanding the dynamics of food pairings and providing desirable entrée and vegetable pairings can help reduce waste from school lunches.

政策评估视角下陪餐制的实证分析

近年来,校园食品安全问题频发,政府针对这一现象颁布了陪餐制度,旨在保障校园食品安全。但陪餐制度在实施的过程中还存在着一些问题,以公共政策评估为视角,基于“内容—过程—结果”的政策评估框架,从政策制定、政策执行和政策效果三个阶段全程对陪餐制度进行评估,通过问卷调查与数据分析,发现陪餐制度目前还存在着缺乏可行性、缺乏可持续性、相关法律不够完善及相关宣传较少的不足,并据此提出了捋清制度规则、完善相关法律法规、食堂提升标准化管理能力、提升家长参与陪餐积极性及建立社会长效监督机制的改进措施。

Lipid and Diabetic Profiles of School Teachers in Afghanistan Facing Food Insecurity and Their Association with Knowledge Relating to Healthy Lifestyle

Objectives: To investigate lipid and diabetic profiles of school teachers in Kabul, Afghanistan, who face food insecurity, and examine the association of those with the teachers’ knowledge of non-communicable diseases (NCDs). Methods: A survey to examine biochemical indicators of NCDs (triglycerides (TG), total cholesterol (TC), high-density lipoprotein (HDL), hemoglobin A1c (HbA1c), blood pressure, height, weight, waist circumference), food insecurity, lifestyle and knowledge of NCDs was conducted among 600 school teachers. Analyses were made of biochemical indicators of NCDs, blood pressure, metabolic syndrome, obesity, and subject’s lifestyle in relation to food security and the subject’s knowledge of NCDs. Results: Thirty-nine percent of school teachers experienced food insecurity. The percentage of TC ≥ 200 mg/dL;HbA1c ≥ 5.5%;hypertension and metabolic syndrome were 20.2%, 29.7%, 32.2% and 33.7%, respectively. Food insecurity was associated with lower fruit and vegetable consumption and higher potato consumption. Food insecurity was associated with increased TC (AOR 2.03;95%CI: 1.23 - 3.34), decreased HDL (AOR 1.70;95%CI: 1.12 - 2.58), increased HbA1c (AOR 1.73;95%CI: 1.14 - 2.64), hypertension (AOR 1.68;95%CI: 1.01 - 2.80) and diagnosis of metabolic syndrome (AOR 1.78;95%CI: 1.18 - 2.68), after adjustment by demographic, socioeconomic and lifestyle variables. Among people living under condition of food insecurity, greater NCD knowledge was associated with smaller prevalence of TG ≥ 150 mg/dL, HDL Conclusions: Under conditions of food insecurity, diets have less variety and individuals are more likely to exhibit biomedical risk factors of NCDs. Even under conditions of food insecurity, people with knowledge of NCDs may have better coping strategies for their choice of lifestyles and exhibited a lower percentage of risk factors of NCDs.

“校企合作”二元制食品智能加工技术人才培养模式实践与探索

围绕福建农业职业技术学院与福建圣农食品有限公司联合培养“二元制”食品智能加工技术人才实践成果,阐述“二元制”人才培养与传统高职学生培养存在的不同,校企合作下“二元制”食品智能加工技术专业人才培养实践与成效。结果表明,“二元制”人才培养模式不仅提高企业员工的学历,为企业解决了高技能人才短缺的问题,而且增加了学校办学广度和深度,实现培养高素质应用型人才的目标。

学校食品安全第三方服务行业标准化实践探析

学校食品安全关系学生身体健康和生命安全,一直受到社会各界高度关注。然而近年来学校食品安全事件频频发生,政府监管力量和学校人员专业水平有限,因此双方都采购食品安全第三方专业服务作为有效补充,此行业因各地大量的技术支撑需求在全国迅速发展,但缺乏入行门槛的情况下机构良莠不齐。本文分析了学校食品安全第三方服务行业的地方实践经验及存在问题,探讨了标准化助力学校食品安全第三方服务质量提升的路径,以有效减少学校食品安全风险隐患。

基于校园配餐标准化保障校园食品安全探究

校园配餐与学龄儿童和青少年的健康事关亿万家庭幸福,事关社会和谐稳定、国家未来发展。国家高度重视食品安全工作,相关部委联合发布文件,明确校外供餐单位落实食品安全主体责任,学校集中用餐实行预防为主、全程监控、属地管理、学校落实等原则,围绕采购、贮存、加工、配送、供餐等关键环节,健全学校食品安全风险防控体系。本文基于对国内校园配餐现状进行分析,提出标准化在校园配餐食品安全过程中起到的重要作用。

学校食堂食品安全管理对策探析

学校食堂食品健康与食用安全关系着广大师生的身体健康,社会对其尤为关注。为此,相关部门需要强化学校的食堂食品安全管理工作,为学生搭建起健康成长的桥梁。本文总结了学校食堂食品安全管理的现状,分析了学校食堂食品安全管理过程中存在的问题,并从加大食品安全宣传力度、完善学校食品安全管理体制、提高学校食品监管环节重视程度3个角度出发,提出了强化学校食堂食品安全管理的建议对策,希望能够为学校食堂食品安全管理人员提供一些工作参考与帮助。

2014—2023年全国已报道的学校食物中毒事件分析

目的:分析2014—2023年间全国学校食物中毒的流行特征,为制定防控策略提供依据。方法:检索知网和万方数据库中2014—2023年全国学校食物中毒事件报道,提取相关数据后进行描述性研究。结果:研究期间全国共报道109起学校食物中毒事件,涉及5548人。总体来看,事件发生起数和中毒人数均呈下降趋势。时间分布显示,2014至2016年中毒发生起数最多,均占总数的15.60%。6月份(26起,23.85%)和第二季度(52起,47.71%)是发生事件最多的时间段;按空间分布,江苏省(14起,12.84%)和华东地区(39起,35.78%)的中毒事件最多;人群分析表明,中学生(43起,39.45%)是高发群体,城市学校的事件数量最多(25起,71.56%);致病原因分析结果显示,微生物性食物中毒占比最高(97起,88.88%),其中又以蜡样芽孢杆菌感染为主(21起,21.65%)。学校食堂(70起,64.22%)和存储不当(30起,27.52%)是学校中毒事件的主要原因。结论:尽管研究期间学校食物中毒事件有所减少,但仍须加强食物安全管理,特别是在高发月份和地区。应重点关注微生物污染和食物存储管理,改善学校食堂卫生条件,提高食物安全意识和管理水平,以减少学校食物中毒事件的发生。

乡村振兴背景下食品类专业学位研究生食品包装实践能力培养模式

实践能力培养是专业学位研究生培养的核心环节,也是衡量研究生分类培养质量的关键区分领域。从食品类专业学位研究生培养存在的问题分析出发,结合乡村振兴对食品包装实践能力的需求特点,提出了基于村校协同、产教协同的研究生食品包装实践能力培养模式,包括建立“2+3+3”村校协同育人模式、实施食品包装专业实践项目(案例)、优化乡村振兴“双导师”制、发挥高校-产业技术创新联盟纽带作用、推进研究生专项制改革等方法。经验证,该模式应用成效显著,可以作为食品类专业学位研究生以及食品包装相关的其他专业硕士学位研究生开展专业实践的参考或示范。

基于6E教学模式的“探究馒头发酵的适宜条件”跨学科实践活动设计

结合《义务教育生物学课程标准(2022年版)》的“跨学科实践”学习主题,分析了解跨学科实践的内涵,运用6E教学模式开展“探究馒头发酵的适宜条件”跨学科实践活动,学生以小组形式参与学习活动,通过尝试运用多学科的知识、方法和技能,解决现实问题或生产特定的产品,提高实践能力,发展核心素养。

加强中学食堂食品安全管理的策略探析

随着我国对食品安全问题的高度重视,校园食品安全问题受到社会的广泛关注。学校食堂是学生主要的就餐场所,其食品安全管理工作不仅影响学生的身体健康成长,还关系到学校和社会的稳定发展。因此,学校应当在贯彻落实国家相关政策法规、规章制度和标准的基础上,进一步加强食堂食品安全管理工作,严格落实各项工作要求,不断提高食堂食品安全管理水平。本文分析中学食堂食品安全管理存在的主要问题,并提出提高中学食堂食品安全管理的有效对策,以期为提高学校食堂食品安全管理水平提供有益参考和借鉴,切实保障师生的身体健康。

学校食堂食品安全监管现状和监管策略研究

食堂食品安全关系到在校师生的健康与安全,市场监管部门、学校、社会各界应当高度重视学校食堂食品安全管理。基于此,本文分析学校食堂食品安全监管现状,发现学校食品安全监管存在食材采购信息不够透明、食堂基础设施不够完善、食堂食品安全管理机制不够健全以及食材、原料质量不达标等问题。针对这些问题,提出建立食材采购信息回溯机制、完善学校食堂硬件基础设施、建立食堂食品安全管理机制以及加大学校食堂食品安全执法监管力度等对策建议,以期为确保食品安全提供参考。

HACCP体系在中小学食堂中的应用研究

本文阐述HACCP体系应用的意义,采用HACCP体系对加工过程进行危害分析,确定原材料验收、贮存、烹调加工、餐具洗消、食品留样和从业人员6个关键控制点及关键限值,建立监控程序、纠偏措施和验证程序,旨在加强中小学食堂食品安全管理提供思路,保障中小学生饮食安全。

校园周边食品安全现状分析及对策研究

近年来,校园周边的小卖部、小餐饮店、流动摊贩随处可见,一些“三无”食品、过期食品层出不穷,给学生的身体健康和人身安全带来了极大隐患。本文深入剖析校园周边食品安全的现状,揭示所面临的挑战与问题,并针对性地提出对策,对加强校园周边食品安全管理具有一定的参考意义。

任务驱动教学法在中职食品加工专业课教学中的应用

随着全球经济的快速发展,社会对人才素质和能力的要求也在不断提高。传统的教学模式以传授理论知识为主,忽视了学生实践能力的培养,这在一定程度上限制了学生能力的全面发展,特别是在中职食品加工专业,学生不仅需要掌握坚实的理论知识,更需要具备丰富的实践经验和创新能力。基于此,首先阐述了中职食品加工专业课教学现状,随后分析任务驱动教学法在中职食品加工专业课教学中的应用意义,最后从四个方面探讨任务驱动教学法在中职食品加工专业课教学中的应用策略。