Internet Guide to Food Safety and Security or Nutrition Standards for Foods in Schools

Internet Guide to Food Safety and Security

Author: Elizabeth Connor

Learn what you need to know about foodborne illness from comprehensive Web sites!

An estimated 76 million illnesses, 323,914 hospitalizations, and 5,194 deaths are attributed to foodborne illness in the United States each year. 2001 FDA Food Code. The Internet Guide to Food Safety and Security puts a wealth of food safety and security information at your fingertips. This comprehensive compilation of annotated links goes beyond simple listing of Web addresses to tell you which sites have original content, what sites hold specific safety and security information you may be searching for, and how to find all types of vital information you need to prevent foodborne illness and disease to stay healthy. Easy-to-use, thorough, and accurate, this guide to the Internet will become your all-in-one source for food and health information.

The Internet Guide to Food Safety and Security not only extensively lists food and health Web sites, it gives you the tools you need to find information on all types of foodborne illness, food handling concerns, and other disease and health issues. From how to decipher Web site addresses and evaluate Web content, to guiding you to the best available consumer, medical, government, and military search engines, to an authoritative list of health information Web sites themselves, this book is a valuable one-stop resource for all your food health concerns. Along with a helpful bibliography and glossary, the author provides tables, screen captures, and illustrations for clarity and direction.

The Internet Guide to Food Safety and Security presents thorough and comprehensive Web listings for:

• Internet search engines and directories
• naturally occurring dangerous organisms
• bioterrorism threats
• pesticides
• disease control and prevention
• government links for food, safety, and nutrition information
• travel concerns
• government food regulations, standards, and legislation
• food and water safety during disasters
• sanitation issues
• hot topics such as bird flu and mad cow disease
• food allergies
• chemical contamination
• parasites
• food safety during pregnancy
• food additives and preservatives
• resources for food advisories, recalls, and warnings
• carcinogens
• food irradiation
• genetic engineering and genetically modified (GM) foods
• labeling, packaging, and storage
• takeout foods and restaurant food safety evaluation
• lists of food safety organizations and societies

The Internet Guide to Food Safety and Security is an at-a-glance reference guide to the Internet for dietitians, librarians, health agency employees, health educators, or anyone interested in staying healthy when handling, preparing, and storing food.

What People Are Saying

Lenny Rhine PhD
Lenny Rhine, PhD, University Librarian, Health Science Center Libraries, University of Florida
A COMPREHENSIVE COMPILATION of annotated links for those 'interested in staying healthy when handling, preparing, and storing food at home or eating foods prepared by others.' With the emergence of the global economy, there is a need to 'determine the source and safety of food available for consumption.' This book is a series of well-organized, category-based lists of Internet information. EACH LINK INCLUDES AN ANNOTATION THAT NOTES THE AUTHORITY OF THE RESOURCE, GIVES A SUMMARY OF ITS SCOPE, AND HIGHLIGHTS KEY FEATURES.

David A. Nolfi
David A. Nolfi, MLS, AHIP, Health Sciences Librarian, Duquesne University<
This small GOLDMINE OF INFORMATION provides annotations and addresses for hundreds of Web sites. . . . A worthwhile addition for public libraries, consumer health collections, and health sciences libraries. Academic libraries supporting programs in agriculture, food science and service, nutrition, and public health will find this work particularly relevant. Connor's concise annotations provide the reader with information needed to evaluate Web sites as well as the background information necessary to better understand the importance of the food safety issues addressed. Any librarian interested in creating electronic pathfinders or research guides related to food safety issues will find this guide to be a great timesaver because Connor has pre-selected the best sites. A convenient glossary also provides needed explanation of unique terms associated with food safety as well as the language used to describe various types of Web tools. Conner's style is approachable for general readers and students, but is also useful for faculty and librarians.

See also: A Taste of Heave and Earth or Herbalist in the Kitchen

Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth

Author: Institute of Medicin

The school environment plays a significant role in teaching and modeling health behaviors. For some children, foods consumed at school provide a major portion of their daily nutrient intake. Foods and beverages consumed in U.S. schools come from two major sources: (I) federally funded programs that include the National School Lunch Program (NSLP), the School Breakfast Program (SBP), and after-school snacks; and (2) competitive sources that include vending machines, "a la carte" sales in the school cafeteria, or school stores and snack bars. Foods and beverages sold at school outside of the federally reimbursable school nutrition programs are referred to as "competitive foods" because they compete with the traditional school lunch as a nutrition source. There are important concerns about the contribution of nutrients and total calories from competitive foods to the daily diets of school-age children and adolescents. Nutrition Standards for Foods in Schools offers both reviews and recommendations about appropriate nutrition standards and guidance for the sale, content, and consumption of foods and beverages at school, with attention given to foods and beverages offered in competition with federally reimbursable meals and snacks. It is sure to be an invaluable resource to parents, federal and state government agencies, educators and schools, health care professionals, food manufacturers, industry trade groups, media, and those involved in consumer advocacy.

Table of Contents:

Summary     1
Committee Task and Guiding Principles     15
Nutrition-Related Health Concerns, Dietary intakes, and Eating Behaviors of Children and Adolescents     29
The School Environment     73
Foods and Beverages Sold Outside the School Meal Program: Federal, State, Local, and Industry Initiatives     103
Recommended Standards and Actions for Competitive Foods in Schools     117
Next Steps     141
References     151
Appendixes     171
Acronyms and Glossary     171
Energy Requirements     179
Nutrition Standards for Competitive Foods Sold in Elementary, Middle, or High School Set by States     183
Guidelines for Competitive Foods and Beverages     257
Open Sessions     263
Committee Member Biographical Sketches     267
Index     275