nutrition + food safety great eating!likely to cause food safety problems (foodborne illness)?...

Nutrition + Food Safety

=

Great Eating!

Integrating food safety

into nutrition education.

June 16, 2016

1

Presenters

www.fightbac.org

Presenter

Janet M. de Jesus, M.S., R.D. Public Health Advisor

Center for Translation Research and Implementation

Science (CTRIS)

National Heart, Lung, and Blood Institute

National Institutes of Health

Moderator and Presenter

Mary Saucier Choate

M.S., R.D.N., L.D.N. Manager, Outreach and

Stakeholder Engagement, PFSE

Housekeeping

www.fightbac.org

One hour of CEU is available from both CDR and NEHA

• Download certificate during the webinar from the sidebar

on the right of your screen.

• Or go to www.fightbac.org Click on the >>Free Resources

tab>>Recorded Webinars. The certificates and recording

will be available within 48 hours.

Housekeeping

www.fightbac.org

During Webinar:

To ask a question,

use the QUESTIONS box

on the right side

of your screen.

Submit anytime during

Webinar. We will have Q&A

at end.

After webinar: You will receive a brief evaluation survey. Please fill it out – we want to continue to develop the best webinars for you.

Learning Objectives

www.fightbac.org

• Describe the food safety recommendations noted in the 2015

Dietary Guidelines.

• Identify foods implicated in foodborne illness outbreaks.

• Provide examples of retail efforts to educate consumers on

good nutrition and proper food safety practices.

Are you eligible for our CEU's?

If yes, which one?

Poll Question

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www.fightbac.org The Partnership for Food Safety Education

6

Janet M. de Jesus, MS, RD National Heart, Lung, and Blood Institute

U.S. Department of Health and Human Services

DietaryGuidelines.gov

Food Safety in the Dietary Guidelines for

Americans

Objectives

Discuss overview of the

Dietary Guidelines for

Americans (DGA)

Review history of food

safety recommendation in

DGA

Review current food safety

recommendations in the

Dietary Guidelines for

Americans

The Dietary Guidelines for Americans:

What It Is, What It Is Not

• Provide evidence-based

recommendations about

the components of a

healthy and nutritionally

adequate diet

• Inform Federal food,

nutrition, and health

policies and programs

• Focus on disease

prevention rather than

disease treatment

• Not developed for

consumers directly

A Roadmap to the

2015-2020 Edition of the

Dietary Guidelines for Americans

2015-2020 Dietary Guidelines for Americans:

Contents

• Executive Summary

• Introduction

• Chapter 1: Key Elements of Healthy Eating Patterns

• Chapter 2: Shifts Needed to Align with Healthy Eating Patterns

• Chapter 3: Everyone Has a Role in Supporting Healthy Eating Patterns

• Appendices

– Appendix 14: Food Safety Principles and Guidance

The Guidelines


The Guidelines

1. Follow a healthy eating pattern across the lifespan. All food and

beverage choices matter. Choose a healthy eating pattern at an

appropriate calorie level to help achieve and maintain a healthy body

weight, support nutrient adequacy, and reduce the risk of chronic

disease.

2. Focus on variety, nutrient density, and amount. To meet nutrient

needs within calorie limits, choose a variety of nutrient-dense foods

across and within all food groups in recommended amounts.

3. Limit calories from added sugars and saturated fats and reduce

sodium intake. Consume an eating pattern low in added sugars,

saturated fats, and sodium. Cut back on foods and beverages higher in

these components to amounts that fit within healthy eating patterns.


The Guidelines (cont.)

4. Shift to healthier food and beverage choices. Choose nutrient-

dense foods and beverages across and within all food groups in

place of less healthy choices. Consider cultural and personal

preferences to make these shifts easier to accomplish and

maintain.

5. Support healthy eating patterns for all. Everyone has a role in

helping to create and support healthy eating patterns in multiple

settings nationwide, from home to school to work to communities.

Aligning with the Dietary Guidelines:

What Does This Mean in Practice?

Take the following actions in their entirety and maintain them over time:

• Make food and beverage choices that meet the Key Recommendations

for

– Food groups, subgroups, nutrients, and other components

– In combination to contribute to overall healthy eating patterns.

• Meet nutritional needs primarily through foods.

• Establish and maintain settings

– E.g., homes, schools, worksites, restaurants, stores

– That support and encourage food/beverage choices for healthy eating patterns.

• Ensure that food is kept safe to eat by

– Using the principles of clean, separate, cook, and chill.

• Establish and maintain sectors and settings that

– Support and encourage regular physical activity as part of a healthy lifestyle.

Help change social norms and values and

ultimately support a new prevention and healthy lifestyle paradigm

that will benefit the U.S. population today as well as future generations

History of food safety recommendations

Dietary Guidelines for Americans

History of DGA Key Recommendations

1980-2000

2005 Dietary Guidelines Advisory Committee:

Food safety evidence review questions

1. What behaviors are most likely to prevent food safety problems?

Or, in terms of how food is handled, what behavior(s) are most

likely to cause food safety problems (foodborne illness)?

– effectiveness of bacterial cleansers in preventing foodborne

illness

– data on cleaning fruits and vegetables to reduce the risk of

foodborne illness

2. What topics, if any, need attention even though they are not an

integral part of the "FightBAC!®" campaign?

2005 DGA Food Safety Key Recommendations

• Avoid microbial foodborne illness:

– Clean hands, food contact surfaces, and fruits and vegetables. Meat and poultry should not be washed or rinsed.

– Separate raw, cooked, and ready-to-eat foods while shopping, preparing, or storing foods.

– Cook foods to a safe temperature to kill microorganisms.

– Chill (refrigerate) perishable food promptly and defrost foods properly.

• Avoid raw (unpasteurized) milk or any products made from unpasteurized milk, raw or partially cooked eggs or foods containing raw eggs, raw or undercooked meat and poultry, unpasteurized juices, and raw sprouts.

• Recommendations for Specific Population Groups- Infants and young children, pregnant women, older adults

2010 Dietary Guidelines Advisory Committee:

Food safety evidence review questions

1. CLEAN: What techniques for hand sanitation are associated with favorable food safety outcomes and to what extent do U.S.

consumers follow them?

2. CLEAN: What techniques for washing fresh produce are associated with favorable food

safety outcomes and to what extent do U.S. consumers follow them?

3. CLEAN: To what extent do U.S. consumers clean their refrigerators?

4. SEPARATE: What techniques for preventing cross contamination are associated with

favorable food safety outcomes?

5. COOK AND CHILL: To what extent do U.S. consumers follow adequate temperature control

during food preparation and storage at home?

6. AVOID RISKY FOODS: To what extent do U.S. consumers eat raw or undercooked animal foods?

7. To what extent do specific subpopulations practice unsafe food safety behaviors?

8. To what extent are recently developed technological materials that are designed to improve food safety, effective in reducing

exposure to pathogens and decreasing the risk of foodborne illnesses in the home?

2010 Dietary Guidelines: Food Safety Guidance

Food Safety Principles and Guidance from 2005 reinforced:

• Clean

• Separate

• Cook

• Chill

Safe temperatures

1. Avoid risky foods

2. Food safety technologies- limited evidence

2015-2020 Food Safety Guidance

• The 2015 food safety guidance includes updated food safety principles to reduce risk of foodborne illnesses.

• These principles—Clean, Separate, Cook and Chill—are cornerstones of the Fight BAC! (www.fightbac.org) educational messages developed by the Partnership for Food Safety Education, a collaboration with the Federal government.

• Reinforced by USDA educational materials:

Be Food Safe www.befoodsafe.gov

Is it Done Yet? ww.isitdoneyet.gov

Thermy (www.fsis.usda.gov/thermy),

http://www.fightbac.org/

http://www.befoodsafe.gov/

http://www.isitdoneyet.gov/

http://www.fsis.usda.gov/thermy

2015-2020 Food Safety Guidance

• Additional consumer-friendly information on food safety

is available at www.foodsafety.gov.

• Updates were included for hand sanitation, washing

fresh produce, preventing cross-contamination, and safe

cooking temperatures and thermometer use from the

FDA, the Center for Disease Control (CDC) and the

Food Safety and Inspection Service (FSIS).

http://www.foodsafety.gov/

DGA Food Safety Principles and Guidance

• Presented in DGA Appendix 14

Food Safety Guidance

• Four basic food safety principles work together to reduce the risk of foodborne illness—Clean, Separate, Cook, and Chill.

• These four principles are the cornerstones of Fight BAC!®, a national food safety education campaign aimed at consumers.

• Hand washing technique

• How to clean surfaces, appliances and foods.

• Recommended safe internal temperatures

• Separating foods when shopping, prep and service.

• Overview of risky eating behaviors and specific populations at increased risk of foodborne illness.

DietaryGuidelines.gov Janet de Jesus, MS, RD

National Heart, Lung, and Blood Institute

Did you know there was an appendix

of food safety guidance in the latest US Dietary Guidelines?

Poll Question

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27

Nutrition + Food Safety

=

Great Eating!

Integrating food safety into nutrition education.

28

Mary Saucier Choate, Partnership for Food Safety Education

What do we think of as good nutrition?

There is general agreement on what makes

up a healthy diet:

November 17-18, 2015, a group of

leading nutrition and food systems

experts reached consensus

on…healthy eating.

There is general agreement on what makes

up a healthy diet:

Can We Say What Diet Is Best for Health? Annual Review of Public Health, Vol. 35: 83-

103 (Volume publication date March 2014) D.L. Katz and S. Meller http://bit.ly/1rwJ5CZ

http://bit.ly/1rwJ5CZ

http://bit.ly/1rwJ5CZ

Health Benefits of Good Nutrition

• May reduce risk for heart disease, including heart attack

and stroke, obesity, and type 2 diabetes.

• May protect against certain types of cancers.

• May lower blood pressure, and may also reduce the risk

of developing kidney stones, and help to improve bone

health

• Can help improve blood iron status and to lower high

cholesterol levels.

Source: U.S. Department of Health and Human Services and U.S. Department

of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition.

December 2015. Web. 19 Apr. 2016.

http://health.gov/dietaryguidelines/2015/guidelines




Foodborne Illness Can Completely

Undermine Good Nutrition And Its

Positive Effects On Health.

Short-Term Effects of

Foodborne Illness

One in six Americans get sick from food poisoning each year,

about 48 million people.

Symptoms can range from mild to serious and can last from a

few hours to several days.

Common symptoms of many foodborne illnesses include:

• vomiting

• diarrhea or bloody diarrhea

• abdominal pain

• fever

• chills

Long-Term Effects of Foodborne Illness Most people recover without any lasting effects from their illness.

Some experience serious chronic and sometimes lethal effects:

• Kidney failure

• Brain and Nerve damage

• Reactive and Chronic Arthritis

• Paralysis in the muscles that control breathing

• Spontaneous abortion or stillbirth

• Irritable bowel syndrome (IBS)

• Increased risks of high blood pressure, kidney problems, and

cardiovascular disease

Death

Approximately 3,000 deaths each year in the United States

References:

www.cdc.gov/features/ecoliinfection

www.foodsafety.gov/poisoning/effects

www.niddk.nih.gov/health-information/health-topics/digestive-diseases/foodborne-illnesses/Pages/facts.aspx

http://www.cdc.gov/features/ecoliinfection

http://www.foodsafety.gov/poisoning/effects

http://www.niddk.nih.gov/health-information/health-topics/digestive-diseases/foodborne-illnesses/Pages/facts.aspx









Consumers Must Handle Nutritious Foods

Safely to Decrease Their Risk

of Foodborne Illness

Painter JA, et al. Attribution of foodborne illnesses, hospitalizations, and deaths

to food commodities by using outbreak data, United States, 1998–2008. Emerg

Infect Dis.2013 Mar. Web. 19 Apr. 2016.

http://dx.doi.org/10.3201/eid1903.111866




Foodborne Illness Associated with Nutritious Foods

Unpasteurized Milk

Timeline: 2007–2012. Number of Outbreaks: 81

Results: 979 illnesses; 73 hospitalizations; 0 deaths

Pathogen: Campylobacter spp. Mungai et al. Emerg Infect Dis. 2015 January

Unpasteurized Cheese

Timeline: 1993-2006 Number of Outbreaks: 27


Pathogen: Campylobacter spp. and Salmonella spp. Langer et al. Emerg Infect Dis 2012 March


Ground Beef

Timeline: 2014 Number of Outbreaks: 5

Results: 87 illnesses; 27 hospitalizations; 1 death

Pathogen: Shiga toxin-producing E. coli and Salmonella Dewey-Mattia et al., Surveillance for Foodborne Disease Outbreaks, United States, 2014, Annual Report. CDC,

2016.

Shell Eggs

Timeline: 2010 Number of Outbreaks:1 Results: ~1,939 illnesses

Pathogen: Salmonella Enteritidis Multistate Outbreak of Human Salmonella Enteritidis Infections Associated with Shell Eggs (Final Update)

Posted December 2, 2010 cdc.gov

Frozen Yellowfin Tuna

Timeline:2015 Number of Outbreaks: 1

Results: 65 illnesses; 11 hospitalizations; no deaths

Pathogen: Salmonella Paratyphi B variant L(+) tartrate(+) or Salmonella Weltevreden Multistate Outbreak of Salmonella Paratyphi B variant L(+) tartrate(+) and Salmonella Weltevreden Infections

Linked to Frozen Raw Tuna (Final Update) Posted August 19, 2015 cdc.gov


Fried Rice



Pathogen: Bacillus cereus CDC Morbidity and Mortality Weekly report March 18, 1994 / Vol. 43 / No. 10 cdc.gov

Flour



Pathogen: Shiga toxin-producing Escherichia coli O121 (STEC O121) Multistate Outbreak of Shiga toxin-producing Escherichia coli O121 Infections Linked to Flour

Posted June 1, 2016 cdc.gov


Frozen Vegetables

Timeline: 2013-2016 Number of Outbreaks: 1


Pathogen: Listeria monocytogenes

Multistate Outbreak of Listeriosis Linked to Frozen Vegetables Posted May 3, 2016 cdc.gov

Cucumbers



Pathogen: Salmonella Poona

Multistate Outbreak of Salmonella Poona Infections Linked to Imported Cucumbers (Final Update)

Posted March 18, 2016 cdc.gov

Whole Cantaloupes


Results: 147 illnesses;143 hospitalizations; 33 deaths

Pathogen: Listeria monocytogenes

Multistate Outbreak of Listeriosis Linked to Whole Cantaloupes from

Jensen Farms, Colorado (FINAL UPDATE) Posted August 27, 2012 cdc.gov

Incorporating Safe Food Handling messages

into Nutrition Education Can Help to

Decrease the Risk of Foodborne Illness

How do you incorporate

food safety information

into your education efforts?

Poll Question

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42

Government Programs Educate Consumers

FDA.gov: Whatscooking.fns.usda.gov

includes recipes from the

SNAP-Ed recipe finder

(Supplemental Nutrition

Assistance Program)

Government Programs Educate Consumers

Retailers Are Educating Consumers


Meijer is a leading Midwest Supercenter with over 200 stores and more than

70,000 employees.

Meijer is ranked as the 19th largest privately held company in the country.


Simply Cook features food safety, meal planning tips, and basic recipes,

using ingredients frequently found in food pantries.

In 2014, Meijer distributed English and Spanish versions to

food bank and pantry partners across the Midwest.


Registered Dietitians conduct nutrition education for the community via website,

television, social media, and in-store.

Here they help consumers make healthy, food safe choices for their families while

grilling and when picnicking and traveling during warmer weather.


Operates more than 1,100 stores across the Southeast.

The largest employee-owned grocery chain in the United States.

One of the 10 largest-volume supermarket chains in the country.

More than 181,500 employees.


Publix Food Safety Newspaper in

Education Curriculum Campaign

During National Food Safety Education

Month in September, Publix worked

with Newspapers in Education and

distributed 450,000 food safety

curriculum programs for high school

teachers to use in their science

classes.


Each newspaper had a Publix Chill

Checker attached to it.

A social media campaign encouraged

students to use their Publix Chill

Checker, and post a selfie with it to

Instagram, showing that their

refrigerator was safely at 40º F or

below.


Headquartered in Cincinnati, Ohio, The Kroger Co.

is one of the largest retailers in the United States

based on annual sales.

Kroger operates 2,778 supermarkets throughout

the Midwestern and Southern United States.

More than 430,000 employees.


Kroger worked with the Partnership for Food Safety Education to create a week-

by- week Food Safety Education Month outreach plan.

The Partnership’s ProducePro campaign is six actionable practices for

consumers to enjoy fresh and safe fruits and vegetables at home. Kroger used

campaign elements to create stand-up signs in all 124 Michigan Kroger stores.


Kroger Food Safety Manager for the

Atlanta Marketing area, and Corporate

Executive Chef, John Szymanski has

daily interaction with many customers.

He has filmed segments targeting

children in an effort to get them to share

food safety knowledge with their parents.

He records food safety announcements

that play every 30 minutes in Kroger

stores.


Kroger’s 220 Southwest stores

participated in National Food Safety

Education Month Activities:

Fight BAC!® messages were integrated

into product displays.

Store managers coached their store

teams on Fight BAC!® food safety

practices so they were prepared to

answer customer questions.

Which food safety behaviors

do you teach about the most?

Poll Question

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Free science-based resources

at www.fightbac.org

Core 4 Fact Sheets, ProducePro, Cook it Safe!, Go 40 or Below

Questions?

www.fightbac.org

Upcoming Events!

Mark your calendars!

July 21 at 1 pm EST What about produce washes? Knowledge Exchange

September 13 at 1 pm EST Fight BAC! Brown Bag Webinar

Recipe Re-Do: Supporting Consumers with Food Safe Recipes

January 25-27, 2017 Washington, DC Consumer Food Safety Education Conference

www.fightbac.org

Join our E-list at bottom of page www.fightbac.org

www.fightbac.org

The Partnership for Food Safety Education

thanks these Sponsoring Partners and BAC

Fighter Community Connectors for their

support:

nutrition + food safety great eating!likely to cause food safety problems (foodborne illness)?...

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