scholarly journals Food Allergy Knowledge and Attitudes of Restaurant Managers and Staff: An EHS-Net Study

2016 ◽  
Vol 79 (9) ◽  
pp. 1588-1598 ◽  
Author(s):  
TAYLOR J. RADKE ◽  
LAURA G. BROWN ◽  
E. RICKAMER HOOVER ◽  
BRENDA V. FAW ◽  
DAVID REIMANN ◽  
...  
Keyword(s):  
Food Allergy ◽  
Environmental Health ◽  
Food Allergies ◽  
Federal State ◽  
Safety Issues ◽  
Factors Associated ◽  
Knowledge And Attitudes ◽  
Restaurant Managers ◽  
State And Local ◽  
Food Workers

ABSTRACT Dining outside of the home can be difficult for persons with food allergies who must rely on restaurant staff to properly prepare allergen-free meals. The purpose of this study was to understand and identify factors associated with food allergy knowledge and attitudes among restaurant managers, food workers, and servers. This study was conducted by the Environmental Health Specialists Network (EHS-Net), a collaborative forum of federal, state, and local environmental health specialists working to understand the environmental factors associated with food safety issues. EHS-Net personnel collected data from 278 randomly selected restaurants through interviews with restaurant managers, food workers, and servers. Results indicated that managers, food workers, and servers were generally knowledgeable and had positive attitudes about accommodating customers' food allergies. However, we identified important gaps, such as more than 10% of managers and staff believed that a person with a food allergy can safely consume a small amount of that allergen. Managers and staff also had lower confidence in their restaurant's ability to properly respond to a food allergy emergency. The knowledge and attitudes of all groups were higher at restaurants that had a specific person to answer food allergy questions and requests or a plan for answering questions from food allergic customers. However, food allergy training was not associated with knowledge in any of the groups but was associated with manager and server attitudes. Based on these findings, we encourage restaurants to be proactive by training staff about food allergies and creating plans and procedures to reduce the risk of a customer having a food allergic reaction.

scholarly journals Not for the Faint of Heart: Assessing Physical Violence and Psychological Abuse against U.S. Mayors

2019 ◽  
Vol 51 (1) ◽  
pp. 57-67
Author(s):  
Sue Thomas ◽  
Rebekah Herrick ◽  
Lori D. Franklin ◽  
Marcia L. Godwin ◽  
Eveline Gnabasik ◽  
...  
Keyword(s):  
Social Media ◽  
Political Science ◽  
Psychological Abuse ◽  
Physical Violence ◽  
Science Research ◽  
Federal State ◽  
Factors Associated ◽  
State And Local ◽  
Local Levels

Despite evidence of abuse and violence against U.S. elected officeholders at the federal, state, and local levels, to date, no political science research has investigated the frequency, channels, and correlates of this phenomenon. Here, we surveyed mayors in U.S. cities with populations above 30,000 and found that mayors face physical violence and psychological abuse at rates equal to or greater than the general workforce, social media are the most common channels of these actions, and mayors in all types of cities experience violence and abuse. Nevertheless, mayors who are younger, female, in strong mayor systems, and in larger cities were more likely to be affected than their counterparts. Finally, with the exception of gender, the factors associated with greater likelihood of psychological abuse are not the same factors associated with experiences of physical violence.

scholarly journals Updates on Food Allergy, Increasingly Prevalent Challenge

2018 ◽  
Vol 10 (3) ◽  
pp. 152
Author(s):  
Tonny Tanus ◽  
Sunny Wangko
Keyword(s):  
Atopic Dermatitis ◽  
Food Allergy ◽  
Eosinophilic Esophagitis ◽  
Immunoglobulin E ◽  
Pediatric Population ◽  
Food Allergies ◽  
Food Protein ◽  
Safety Issues ◽  
Ige Mediated ◽  
Allergic Disorders

Abstrak: Prevalensi alergi makanan makin meningkat di seluruh dunia dan mengenai semua usia. Keparahan dan kompleksitas penyakit juga meningkat terlebih pada populasi anak. Terdapat beberapa jenis reaksi alergi yang dibahas: immunoglobulin E (IgE) mediated allergies and anaphylaxis, food triggered atopic dermatitis, eosinophilic esophagitis, dan non IgE mediated gastrointestinal food allergic disorders seperti food protein induced enterocolitis syndrome (FPIEs). Tes alergi, baik melalui kulit maupun IgE yang telah dikerjakan sekian lama masih dibebani dengan hasil positif palsu dan negatif palsu yang bermakna dengan manfaat terbatas pada beberapa alergi makanan. Selain menghindari, tidak terdapat terapi yang ampuh untuk alergi makanan. Berbagai imunoterapi telah dipelajari melalui jalur, subkutan, epikutan, oral dan sublingual yang hanya menghasilkan desensitisasi sementara dan dibebani dengan berbagai isu mengenai keamanannya. Agen biologik yang menghambat sitokin/interleukin (IL) dan molekul pada reaksi alergi makanan tampaknya merupakan pilihan yang menjanjikan. Anti IgE telah dipergunakan pada asma dan urtikaria kronis. Anti IL-4 dan IL-13 yang menghambat produksi IgE diindikasikan untuk dermatitis atopik. Anti eosinofil anti IL-5 berhasil menurunkan eksaserbasi asma. Berbagai agen biologik telah dipelajari untuk berbagai kondisi alergik dan imunologik, tetapi efektivitas dan kepraktisan terapi yang mahal ini untuk alergi makanan masih menjadi tanda tanya.Kata kunci: alergi makanan, reaksi alergi, terapi alergi makananAbstract: Food allergies have been increasing in prevalence for years affecting all ages. Disease severity and complexity have also increased, especially in the pediatric population. There are several types of reactions including: immunoglobulin-E (IgE) mediated allergies and anaphylaxis, food-triggered atopic dermatitis, eosinophilic esophagitis, and non IgE mediated gastrointestinal food allergic disorders such as FPIEs. Though allergy testing has been around for years, both skin and IgE testing are burdened by significant false positives and negatives, and are only useful in some food allergies. Avoidance is the sole therapy for food allergy. A variety of immunotherapies have been studied; subcutaneous, epicutaneous, oral, and sublingual. At best they only produce a temporary state of desensitization and have many safety issues. Examples of biologicals which block critical cytokines/interleukins (IL) in allergic conditions are Anti IgE, anti IL-4 and IL-13, and Anti eosinophils, Anti IL-5. Other biologicals are being studied for allergic conditions, but whether these expensive future treatments will be proven effective and practical in food allergy is unknown.Keywords: food allergy, allergic reaction, food allergy therapy

scholarly journals A good QoL is beneficial for outgrowing egg allergy

2020 ◽  
Author(s):  
Kana Hamada ◽  
Mizuho Nagao ◽  
Ryo Imakiire ◽  
Kanae Furuya ◽  
Yumi Mizuno ◽  
...  
Keyword(s):  
Logistic Regression ◽  
Regression Analysis ◽  
Food Allergy ◽  
Logistic Regression Analysis ◽  
Multivariate Logistic Regression Analysis ◽  
Food Allergies ◽  
Life Questionnaire ◽  
Egg Allergy ◽  
Multivariate Logistic Regression ◽  
Factors Associated

Background: Safely liberalizing the diet to include an allergenic food may accelerate resolution of food allergy. The outcome of liberalization, however, varies among patients. Methods: We conducted a prospective observational study to identify factors associated with outcome for egg allergy 1 year after oral food challenge (OFC). We enrolled children < 72 months-old who had egg allergy and underwent OFC for determination of the safe intake quantity of egg allergen. At enrollment, each child’s clinical background was recorded. The Food Allergy Quality of Life Questionnaire–Parent Form (FAQLQ–PF) was administered to the caregivers to assess their children’s QoL. Dietary advice based on the OFC result was then provided to support safe consumption of eggs. At 1 year after OFC, the quantity of egg each child safely consumed in daily life was surveyed. We classified the egg allergy outcome as Outgrowing (Group O) if the quantity increased during the 1 year, or as Non-outgrowing (Group N) if it did not. Factors associated with the outcome were investigated by multivariate logistic regression analysis. Results: A total of 93 children were enrolled, and after 1 year 57 finished in Group O and 36 in Group N. The mean FAQLQ-PF score at baseline was significantly lower (i.e., better QoL) in group O than in group N. Multivariate logistic regression analysis identified comorbid asthma, comorbid atopic dermatitis and a poor QoL as factors predicting an unfavorable outcome. Conclusion: QoL may affect food allergy outcome. Intervention focusing on QoL may promote outgrowing food allergies.

scholarly journals Factors Associated with Food Workers Working while Experiencing Vomiting or Diarrhea

2011 ◽  
Vol 74 (2) ◽  
pp. 215-220 ◽  
Author(s):  
STEVEN SUMNER ◽  
LAURA GREEN BROWN ◽  
ROBERTA FRICK ◽  
CARMILY STONE ◽  
L. RAND CARPENTER ◽  
...  
Keyword(s):  
Disease Control ◽  
Environmental Health ◽  
High Volume ◽  
Male Gender ◽  
Factors Associated ◽  
Worker Characteristics ◽  
Multivariable Regression ◽  
Centers For Disease Control ◽  
Food Workers

This study sought to determine the frequency with which food workers said they had worked while experiencing vomiting or diarrhea, and to identify restaurant and worker characteristics associated with this behavior. We conducted interviews with food workers (n = 491) and their managers (n = 387) in the nine states that participate in the Centers for Disease Control and Prevention's Environmental Health Specialists Network. Restaurant and worker characteristics associated with repeatedly working while experiencing vomiting or diarrhea were analyzed via multivariable regression. Fifty-eight (11.9%) workers said they had worked while suffering vomiting or diarrhea on two or more shifts in the previous year. Factors associated with workers having worked while experiencing vomiting or diarrhea were (i) high volume of meals served, (ii) lack of policies requiring workers to report illness to managers, (iii) lack of on-call workers, (iv) lack of manager experience, and (v) workers of the male gender. Our findings suggest that policies that encourage workers to tell managers when they are ill and that help mitigate pressures to work while ill could reduce the number of food workers who work while experiencing vomiting or diarrhea.

scholarly journals A study on allergen knowledge and its perceived importance in food safety

2015 ◽  
Author(s):  
Kavindya Peiris ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock
Keyword(s):  
Public Health ◽  
Food Allergy ◽  
Environmental Health ◽  
Food Allergen ◽  
T Test ◽  
Food Allergies ◽  
P Value ◽  
Food Allergens ◽  
Chi Square ◽  
Chi Square Test

  Background: Studies have shown that one out of every thirteen Canadians suffers from a significant food allergy, and that 1.2 million Canadians may be affected by food allergies in their lifetime. As food allergies are common, many would assume that allergen safety would be a significant component of public health promotion and food education. This study, on food allergen knowledge, is one step towards addressing the deficit that exists with regards to understanding food allergens in public health. Method: The study was conducted by surveying Environmental Health Officers (EHOs) nationwide using an online questionnaire. It was distributed via email with the aid of the Environmental Health faculty at British Columbia Institute of Technology (BCIT). The survey was also posted to the BCIT Environmental Health and Canadian Institute of Public Health Inspectors (CIPHI) groups on the online social networking service Facebook. The results helped determine whether opinions, behaviors, and knowledge level regarding food allergens and food allergen safety depended on having a food allergy themselves. Results: The data extracted from the survey was analyzed using the statistical software NCSS. The results of the Allergen Knowledge portion (t-test) concluded that there is no association between the score of the Allergen Knowledge test, and whether or not the participants have a food allergy, inferred by its p-value of 0.268010. The results of a chi-square test indicated that there is a borderline association between how often EHOs educate restaurant operators on allergen safety, and whether or not they have a food allergy (p = 0.049) Conclusion: The t-test performed concluded that the participant’s knowledge regarding food allergens was not dependent on the presence or absence of a food allergy. The second statistical analysis (chi-square test) supported an association between how often EHOs educated restaurant operators on allergen safety, and whether or not they have a food allergy. Health Authorities can use these results to provide a basis for establishing a food allergen training program for EHOs in the future, thereby raising awareness and helping to better manage the presence of food allergens in public health.  

Improving Speech and Language Services through Effective Time Management

1983 ◽  
Vol 14 (2) ◽  
pp. 86-91 ◽  
Author(s):  
Barbara W. Travers
Keyword(s):  
Time Management ◽  
Management Strategies ◽  
Federal State ◽  
Speech Language Pathologist ◽  
School Based ◽  
Work Area ◽  
Paper Work ◽  
Areas Of Concern ◽  
State And Local ◽  
Therapeutic Services

This paper presents strategies for increasing the effectiveness and efficiency of the school-based speech-language pathologist. Various time management strategies are adapted and outlined for three major areas of concern: using time, organizing the work area, and managing paper work. It is suggested that the use of such methods will aid the speech-language pathologist in coping with federal, state, and local regulations while continuing to provide quality therapeutic services.

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