3186.0 The Food Industry, Food Safety, Processing, and Labeling

Monday, October 31, 2011: 12:30 PM

Board 1
Food safety in independently owned and operated restaurants: Comparing owners' knowledge and attitudes towards foodborne illness and food allergy reaction prevention
Lisa Zottarelli, PhD, Dojin Ryu, PhD, Carolyn Bednar, PhD, RD, LD, CFCS, Mindy Maziarz, MS, RD, LD and Julie O'Donnell
Board 2
Who provides packaged foods in developing countries? Implications for nutrition policy
Eleanore Alexander, MSPH, George Mensah, MD, FACN and Derek Yach, MBChB, MPH
Board 3
Board 4
A joint effort of the state health department and a community to investigate potential mercury exposure through fish consumption and to implement education to the public
Shao Lin, PhD, Michele L. Herdt-Losavio, PhD, MPH, Mng Chen, Ming Luo, PhD, Jian-zhong Tian and Syni-An A. Hwang, PhD
Board 5
Known Food Safety Risks in the United States
Cindy Roberts, MS and Caroline Smith DeWaal, JD
Board 6
Examining safe food handling knowledge and practices among minority consumers
Shauna Henley, MS, Jennifer J. Quinlan, PhD and Susan Stein, PhD
Board 9
Effect of menu labeling on consumers' choices for lower calorie foods
Whitney Kirzinger, MPH, CPH, John A. Myers, PhD, Tiffany Robinson, MPH, CPH, Melissa A. Schreck, MAT, Richard W. Wilson, DHSc, MPH and Muriel J. Harris, PhD
Board 10
Sodium content of meals served at selected restaurant chains with more than twenty outlets in Los Angeles County
Patricia Cummings, MPH, Gloria Kim, MPH, Lauren Gase, MPH, CHES, Brenda Robles, MPH, Obi Ogamba, REHS, Kenneth Murray, REHS, Margaret Shih, MD, PhD and Tony Kuo, MD, MSHS

See individual abstracts for presenting author's disclosure statement and author's information.

Organized by: Food and Nutrition
Endorsed by: Veterinary Public Health

See more of: Food and Nutrition