Many studies examining the food retail environment rely on geographic information system (GIS) databases for location information. The purpose of this study was to validate information provided by two GIS databases, comparing the positional accuracy of food service places within a 1 km circular buffer surrounding 34 schools in Ontario, Canada. A commercial database (InfoCanada) and an online da...

This study collected data on food workers’ self-reported food safety practices and beliefs about factors that impacted their ability to prepare food safely. Eleven focus groups were conducted with food service workers and managers in which they discussed their current implementation of seven food preparation practices (handwashing, hot holding, etc.), and the factors they believed impacted thei...

background in 2003 the afghan ministry of public health (moph) adopted the integrated management of childhood illness (imci) for delivering child health services in primary care facilities. key problems were subsequently identified: high cost of training, frequent health worker turnover and poor quality of imci implementation by those trained – specifically in the use of job aids and protocols ...

quality of service (qos) refers to a set of rules or techniques that help the network administrators use the available network resources optimally to manage the effects of congestion and to treat the applications according to their needs. the differentiated services architecture (diffserv) allows providing quality of service to users. the major diffserv premise is that individual flows with sim...

Connections with a local mental health service for young people, headspace, led to collaboration between local health service dietitian’s and headspace staff. This partnership enables early detection and treatment of young people with disordered eating in Tamworth NSW. A project identified the need to enhance staff awareness of nutrition and disordered eating, improved management of young peopl...

background: the first step of solid waste management is identification of its composition and the amount of solid waste production per capita. the aim of this research was to estimate the quantity of solid waste production at mazandaran university of medical sciences and the possibility of recycling. methods: this study was a cross-sectional study. the quantity of solid waste production was mea...

BACKGROUND Food hygiene in hospital poses peculiar problems, particularly given the presence of patients who could be more vulnerable than healthy subjects to microbiological and nutritional risks. Moreover, in nosocomial outbreaks of infectious intestinal disease, the mortality risk has been proved to be significantly higher than the community outbreaks and highest for foodborne outbreaks. On ...

BACKGROUND/OBJECTIVES Sustainable practices in foodservice organizations including commercial and noncommercial ones are critical to ensure the protection of the environment for the future. With the rapid growth of the foodservice industry, wiser usage of input sources such as food, utilities, and single use packaging should be reconsidered for future generations. Therefore, this study aims to ...

We present and analyze a number of models to support the equitable and effective distribution of donated food by a food bank among the population at risk for hunger. In this environment, supply is donated; demand typically exceeds supply and is proportional to the population in poverty in the service area. Equitable food distribution seeks to provide each individual in the service area with equ...