Diarrheal Illness among Women, Infants, and Children (WIC) Program Participants in Miami, Florida: Implications for Nutrition Education
| Autor: | Frederick L. Newman, Evelyn P. Davila, Zisca Dixon, Fatma G. Huffman, Mary Jo Trepka |
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| Rok vydání: | 2009 |
| Předmět: |
Adult
Diarrhea Male Pediatrics medicine.medical_specialty Hand washing Adolescent Food Handling Nutritional Sciences Cross-sectional study Nutrition Education media_common.quotation_subject Psychological intervention Medicine (miscellaneous) Child Nutrition Sciences Young Adult Pregnancy Risk Factors Hygiene parasitic diseases medicine Humans media_common Nutrition and Dietetics business.industry Infant Newborn Infant Public Assistance Food safety Cross-Sectional Studies Logistic Models Health promotion Child Preschool Family medicine Florida Female business Hand Disinfection |
| Zdroj: | Journal of Nutrition Education and Behavior. 41:420-424 |
| ISSN: | 1499-4046 |
| DOI: | 10.1016/j.jneb.2008.11.008 |
| Popis: | Objective To assess risk factors for diarrheal illness among clients of a Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) clinic in Miami, FL. Design A cross-sectional survey with questions about demographics, food safety practices, and diarrheal illness. Setting WIC clinic operated by the Miami-Dade County Health Department in Florida. WIC is a national program for nutritionally at-risk, low-income young children and pregnant or postpartum women. Participants WIC female clients at least 18 years of age who are able to read and speak English (n = 299). Main Outcome Measure Diarrheal illness, defined as having at least 3 loose stools for 2 or more consecutive days during the previous 30 days. Analysis Univariate and multiple logistic regression analyses. Results Food safety behaviors significantly associated with diarrheal illness included not washing hands before preparing meals ( P = .048) and baby bottles ( P = .045) or after changing diapers ( P = .009) and not washing all items that touched raw meat before preparing the next food item ( P = .023). In general, pregnant women reported less frequent hand washing and had a lower food safety score than nonpregnant women ( P = .002). Conclusions and Implications These findings suggest that interventions to improve food handling practices such as proper hand washing are needed for WIC clients, particularly pregnant women. |
| Databáze: | OpenAIRE |
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