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Suwan N, Kasatpibal N, Viseskul N. Knowledge, Attitude, and Practice in Preventing Infection Among Patients With Cancer Receiving Chemotherapy. J Nurs Care Qual 2024; 39:E32-E38. [PMID: 38780352 DOI: 10.1097/ncq.0000000000000768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/25/2024]
Abstract
BACKGROUND Oncology patients receiving chemotherapy are at a high risk for developing infections. Identifying factors that predict infection practices among these patients can help improve the quality of care provided. PURPOSE The purpose of this study was to evaluate the knowledge, attitudes, and practices related to infection prevention in oncology patients receiving chemotherapy. METHODS A cross-sectional study was conducted among 170 patients with cancer. RESULTS The majority of participants had a low to moderate level of knowledge, with high levels of attitude and practice related to infection prevention. Knowledge was a significant predictor of attitude and practice, while attitude was a predictor of infection prevention practices. Knowledge and attitude emerged as mutual predictors, which could explain 23% of the variation in practice toward infection prevention (R2 = 0.230, P = .00). CONCLUSIONS Findings indicated that both knowledge and attitude were powerful predictors of practice toward infection prevention.
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Affiliation(s)
- Natthawan Suwan
- Author Affiliation: Division of Nursing Science, Faculty of Nursing, Chiang Mai University, Chiang Mai, Thailand
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Pedretti L, Leardini D, Muratore E, Capoferri G, Massa S, Rahman S, Esposito S, Masetti R. Managing the Risk of Foodborne Infections in Pediatric Patients with Cancer: Is the Neutropenic Diet Still an Option? Nutrients 2024; 16:966. [PMID: 38613000 PMCID: PMC11013746 DOI: 10.3390/nu16070966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 03/22/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
Infections pose a significant threat to morbidity and mortality during treatments for pediatric cancer patients. Efforts to minimize the risk of infection necessitate preventive measures encompassing both environmental and host-focused strategies. While a substantial number of infections in oncologic patients originate from microorganisms within their native microbiological environment, such as the oral cavity, intestines, and skin, the concrete risk of bloodstream infections linked to the consumption of contaminated food and beverages in the community cannot be overlooked. Ensuring food quality and hygiene is essential to mitigating the impact of foodborne illnesses on vulnerable patients. The neutropenic diet (ND) has been proposed to minimize the risk of sepsis during neutropenic periods. The ND aims to minimize bacterial entry into the gut and bacterial translocation. However, a standardized definition for ND and consensus guidelines for specific food exclusions are lacking. Most centers adopt ND during neutropenic phases, but challenges in achieving caloric intake are common. The ND has not demonstrated any associated benefits and does not ensure improved overall survival. Consequently, providing unified and standardized food safety instructions is imperative for pediatric patients undergoing hematopoietic cell transplantation (HCT). Despite the lack of evidence, ND is still widely administered to both pediatric and adult patients as a precautionary measure. This narrative review focuses on the impact of foodborne infections in pediatric cancer patients and the role of the ND in comparison to food safety practices in patients undergoing chemotherapy or HCT. Prioritizing education regarding proper food storage, preparation, and cooking techniques proves more advantageous than merely focusing on dietary limitations. The absence of standardized guidelines underscores the necessity for further research in this field.
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Affiliation(s)
- Laura Pedretti
- Pediatric Clinic, University Hospital, Department of Medicine and Surgery, University of Parma, 43126 Parma, Italy; (L.P.); (G.C.); (S.M.); (S.R.)
| | - Davide Leardini
- Pediatric Hematology and Oncology, IRCCS Azienda Ospedaliero-Universitaria di Bologna, 40138 Bologna, Italy; (D.L.); (E.M.); (R.M.)
| | - Edoardo Muratore
- Pediatric Hematology and Oncology, IRCCS Azienda Ospedaliero-Universitaria di Bologna, 40138 Bologna, Italy; (D.L.); (E.M.); (R.M.)
| | - Gaia Capoferri
- Pediatric Clinic, University Hospital, Department of Medicine and Surgery, University of Parma, 43126 Parma, Italy; (L.P.); (G.C.); (S.M.); (S.R.)
| | - Serena Massa
- Pediatric Clinic, University Hospital, Department of Medicine and Surgery, University of Parma, 43126 Parma, Italy; (L.P.); (G.C.); (S.M.); (S.R.)
| | - Sofia Rahman
- Pediatric Clinic, University Hospital, Department of Medicine and Surgery, University of Parma, 43126 Parma, Italy; (L.P.); (G.C.); (S.M.); (S.R.)
| | - Susanna Esposito
- Pediatric Clinic, University Hospital, Department of Medicine and Surgery, University of Parma, 43126 Parma, Italy; (L.P.); (G.C.); (S.M.); (S.R.)
| | - Riccardo Masetti
- Pediatric Hematology and Oncology, IRCCS Azienda Ospedaliero-Universitaria di Bologna, 40138 Bologna, Italy; (D.L.); (E.M.); (R.M.)
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Ilic S, Alwan N, Redmond EC, Evans EW. Dietetics Student Perceptions of Food Safety Communication to Vulnerable Populations: An International Study. J Food Prot 2024; 87:100203. [PMID: 38043792 DOI: 10.1016/j.jfp.2023.100203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 11/24/2023] [Accepted: 11/29/2023] [Indexed: 12/05/2023]
Abstract
Registered dietitians can play an important role in delivering food safety information to vulnerable population groups. Although dietetic students are reported to perceive food safety to be important for vulnerable population groups, little is known regarding their attitudes toward their role in the delivery of food safety information. Therefore, the purpose of this study was to determine and evaluate the perceptions of dietetic students regarding their role in food safety communication to vulnerable populations from three international institutions. A total of 208 dietetics students participated in the study from Columbus, Ohio, USA (n = 100), Cardiff, Wales, UK (n = 78), and Beirut, Lebanon (n = 30). Predominantly, the students in this study had positive attitudes toward the importance of food safety for vulnerable groups, although more students from Lebanon were skeptical that vulnerable patients were more susceptible to foodborne infections than the general populations (p < 0.001). Data indicated confidence and understanding of food safety principles and a willingness to learn more about food safety for these groups, however, some students in the UK (30%) and USA (31%) were not confident that they could effectively communicate food safety to vulnerable patients. Based on the findings in this and previous studies, adjustments are recommended to the requirements for food safety knowledge among dietetic students to include food safety counseling competency.
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Affiliation(s)
- Sanja Ilic
- Department of Human Sciences, Ohio State University, Columbus, OH 43210, USA
| | - Nisreen Alwan
- College of Health Sciences, Modern University for Business and Science, Lebanon; Abu Dhabi University, United Arab Emirates
| | - Elizabeth C Redmond
- ZERO2FIVE Food Industry Centre Food and Drink Research Unit, Cardiff Metropolitan University, 200 Western Avenue, Llandaff, Cardiff, CF5 2YB Wales, United Kingdom
| | - Ellen W Evans
- ZERO2FIVE Food Industry Centre Food and Drink Research Unit, Cardiff Metropolitan University, 200 Western Avenue, Llandaff, Cardiff, CF5 2YB Wales, United Kingdom.
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Charlesworth J, Mullan BA. Examining Safe Food-Handling Knowledge, Behaviour, and Related Psychological Constructs among Individuals at Higher Risk of Food Poisoning and the General Population. Foods 2023; 12:3297. [PMID: 37685229 PMCID: PMC10487084 DOI: 10.3390/foods12173297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 08/21/2023] [Accepted: 08/30/2023] [Indexed: 09/10/2023] Open
Abstract
Safe food-handling knowledge and behaviour are low across the general population. This raises concerns about whether individuals at higher risk of food poisoning have sufficient safe food-handling knowledge and engage in safe food-handling practices. The aim of this study was to explore safe food-handling knowledge, behaviour, and related psychological constructs among individuals at higher risk of food poisoning and compare the results to the general population. Participants (N = 169) completed measures of safe food-handling knowledge, intention, habit strength, perceived risk, self-efficacy, subjective norms, and behaviour. A series of multivariate analyses of variance were conducted to determine differences in these measures between participants at higher risk of food poisoning and the general population. No significant differences in knowledge, intention, habit strength, self-efficacy, subjective norms, and behaviour were found between individuals at higher risk of food poisoning and the general population. However, individuals at higher risk of food poisoning appeared to have stronger risk perceptions across safe food-handling behaviours compared with the general population. This study demonstrated that individuals at higher risk of food poisoning do not have higher safe food-handling knowledge than the general population, and despite having higher risk perceptions around some safe food-handling behaviours, they do not differ in engagement in safe food-handling behaviours or the majority of related psychological constructs. Implications of these findings relate to the need to target other psychological constructs, not just risk perceptions, in order to see safer food-handling behaviours in high-risk populations.
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Affiliation(s)
- Jessica Charlesworth
- enAble Institute, Faculty of Health Sciences, Curtin University, Kent Street, Bentley, WA 6102, Australia
- School of Population Health, Curtin University, Kent Street, Bentley, WA 6102, Australia
| | - Barbara A. Mullan
- enAble Institute, Faculty of Health Sciences, Curtin University, Kent Street, Bentley, WA 6102, Australia
- School of Population Health, Curtin University, Kent Street, Bentley, WA 6102, Australia
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Huanca P, Guzmán-Pincheira C, Duran-Aguero S. Adherence to safe food-handling practices and dietary patterns in cancer survivors. Clin Nutr ESPEN 2023; 56:135-141. [PMID: 37344063 DOI: 10.1016/j.clnesp.2023.04.030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 03/30/2023] [Accepted: 04/30/2023] [Indexed: 06/23/2023]
Abstract
BACKGROUND In Chile there is a high risk profile of developing cancer which is associated, among other factors, to eating behaviors and, in this line, it is essential for cancer survivors to have access to nutritional advice that includes aproppriate food safety practices. The objective of this study is to characterize the level of adherence of cancer survivors to safe food-handling practices and dietary patterns in a Chilean National Health Survey. METHODS Secondary analysis study, conducted using the National Health Survey 2016-2017 database. The association between adherence to dietary patterns and safe food-handling practices was conducted by means of a logistic regression analisys, considering a p value of <0.05 as statistically significant. RESULTS 2765 participants, females, 5.8% were cancer survivors who adhered twice more to the safe food-handling practice "wash your hands with soap and water before preparing food and before eating", and 1.5 times more to the practice "keep raw meat separate from other foods when preparing food or cooking". In both groups, it was observed a low adherence to achieve the recommendations on healthy weight, physical activity, fruits and vegetables consumption, and alcohol and sugar-sweetened beverages consumption of the WCRF/AICR. CONCLUSIONS Partial adherence to the safe food-handling recommendations and low adherence to the WCRF/AICR recommendations were observed among cancer survivors and subjects without cancer.
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Affiliation(s)
- Paula Huanca
- Escuela de Nutrición y Dietética. Facultad de Ciencias para el Cuidado de la Salud. Universidad San Sebastian, Chile; Clínica Santa María, Chile
| | - Carla Guzmán-Pincheira
- Escuela de Nutrición y Dietética. Facultad de Ciencias para el Cuidado de la Salud. Universidad San Sebastian, Chile
| | - Samuel Duran-Aguero
- Escuela de Nutrición y Dietética. Facultad de Ciencias para el Cuidado de la Salud. Universidad San Sebastian, Chile.
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Robien K, Clausen M, Sullo E, Ford YR, Griffith KA, Le D, Wickersham KE, Wallington SF. Prevalence of Food Insecurity Among Cancer Survivors in the United States: A Scoping Review. J Acad Nutr Diet 2023; 123:330-346. [PMID: 35840079 DOI: 10.1016/j.jand.2022.07.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 07/06/2022] [Accepted: 07/07/2022] [Indexed: 01/28/2023]
Abstract
BACKGROUND Medical financial hardship is an increasingly common consequence of cancer treatment and can lead to food insecurity. However, food security status is not routinely assessed in the health care setting, and the prevalence of food insecurity among cancer survivors is unknown. OBJECTIVE This scoping review aimed to identify the prevalence of food insecurity among cancer survivors in the United States before the COVID-19 pandemic. METHODS Five databases (PubMed, Scopus, CINAHL [Cumulative Index to Nursing and Allied Health Literature], Web of Science, and ProQuest Dissertations and Theses) were systematically searched for articles that reported on food security status among US patients receiving active cancer treatment or longer-term cancer survivors and were published between January 2015 and December 2020. RESULTS Among the 15 articles meeting the inclusion criteria, overall food insecurity prevalence ranged from 4.0% among women presenting to a gynecologic oncology clinic to 83.6% among patients at Federally Qualified Health Centers. Excluding studies focused specifically on Federally Qualified Health Center patients, prevalence of food insecurity ranged from 4.0% to 26.2%, which overlaps the food insecurity prevalence in the general US population during the same time period (range, 10.5% to 14.9%). Women were more likely than men to report being food insecure, and the prevalence of food insecurity was higher among Hispanic and Black patients compared with non-Hispanic White patients. CONCLUSIONS Given significant heterogeneity in study populations and sample sizes, it was not possible to estimate an overall food insecurity prevalence among cancer survivors in the United States. Routine surveillance of food security status and other social determinants of health is needed to better detect and address these issues.
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Affiliation(s)
- Kim Robien
- Department of Exercise and Nutrition Sciences, Milken Institute School of Public Health, George Washington University, Washington, DC; GW Cancer Center, George Washington University, Washington, DC.
| | | | - Elaine Sullo
- Himmelfarb Health Sciences Library, George Washington University, Washington, DC
| | - Yvonne R Ford
- School of Nursing, North Carolina A&T State University, Greensboro, NC
| | - Kathleen A Griffith
- GW Cancer Center, George Washington University, Washington, DC; School of Nursing, George Washington University, Washington, DC
| | - Daisy Le
- GW Cancer Center, George Washington University, Washington, DC; School of Nursing, George Washington University, Washington, DC
| | | | - Sherrie Flynt Wallington
- GW Cancer Center, George Washington University, Washington, DC; School of Nursing, George Washington University, Washington, DC
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Food safety knowledge attitude and practices of oncology nurses, in Lebanese hospitals. Heliyon 2023; 9:e12853. [PMID: 36685434 PMCID: PMC9852690 DOI: 10.1016/j.heliyon.2023.e12853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 01/01/2023] [Accepted: 01/04/2023] [Indexed: 01/11/2023] Open
Abstract
Background Cancer patients undergoing chemotherapy treatment, have a higher risk to foodborne infections as compared to other populations. Oncology nurses, having a direct significant contact with these patients, could be the first information source concerning food safety and play a pivotal role in reducing these risks. Objective This study aims to assess the level of knowledge regarding food safety among oncology nurses, as well as their attitudes and practices in private hospitals in Lebanon. Methods A self-administered questionnaire was filled by Oncology nurses (n = 134) working in eighteen private hospitals in Lebanon located in Mount Lebanon (n = 11) and Beirut (n = 7). Results Overall, oncology nurses scored 76%, 95%, 86.9% and 83.4% on the knowledge, attitude, and practices questions, and overall composite knowledge, attitude, practices (KAP) score, respectively. Knowledge scores were higher among nurses holding a graduate degree (mean = 85; p < 0.05), and those who attended a training course (mean = 79; p < 0.05). Attitude scores of nurses who read brochures were higher (p < 0.001). Attending conferences on food safety showed statistically significant effect on better practice scores (p < 0.001). Conclusion Accordingly, the findings highlight the need to develop standardized food safety curriculum and training necessary to allow oncology nurses to contribute to the education of cancer patients and decrease their risk of foodborne infection.
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Evans EW, Redmond EC, Alwan N, Ilic S. Awareness and Attitudes of Student Dietitians in Lebanon, UK and USA towards Food Safety. Foods 2021; 10:1875. [PMID: 34441655 PMCID: PMC8391554 DOI: 10.3390/foods10081875] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 07/31/2021] [Accepted: 08/03/2021] [Indexed: 11/17/2022] Open
Abstract
Allied health professionals such as dietitians can play a critical role in providing food safety advice to vulnerable consumers. To maximize food-related health and wellbeing, food needs to be safe and nutritious; consequently, food safety is referred to in international curricula for the training of dietitians. The purpose of this study was to explore the awareness and attitudes of student dietitians from three international institutions towards food safety. A total of 207 student dietitians participated in the study from Columbus, OH, USA (n = 99), Cardiff, Wales, UK (n = 78) and Beirut, Lebanon (n = 30). Completion of the study established that the students in three dietetic training programs lacked awareness of key food safety concepts. Close to half (43%) were not familiar with Campylobacter, with the USA students being significantly less knowledgeable (p < 0.001) with 58% being unaware of the pathogen. Understanding of safe handling of leftovers was the lowest for the students in all institutions; only 46% described appropriate reheating practices, with significantly lower (p < 0.001) understanding in Lebanon (28%). The students reported a good understanding of vulnerable populations and perceived food safety to be important for these groups. However, the knowledge of certain high-risk foods was lacking. For instance, 69% of students thought that fresh squeezed juices and smoothies made with raw fruits and vegetables were safe for vulnerable patients, with the UK students being the least familiar with this risk (16%). This is the first study of its kind to take an international perspective of student dietitian food safety awareness and attitudes; the findings are important to dietetic food safety educators and recommendations are made to further explore the interpretation of food safety requirements in international dietetic curricula. Future studies should extend student dietetic research to address attitudes, self-efficacy and the overall readiness to deliver food safety advice to the patients and the community.
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Affiliation(s)
- Ellen W. Evans
- ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Western Avenue, Llandaff, Cardiff CF5 2YB, Wales, UK; (E.W.E.); (E.C.R.)
| | - Elizabeth C. Redmond
- ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University, Western Avenue, Llandaff, Cardiff CF5 2YB, Wales, UK; (E.W.E.); (E.C.R.)
| | - Nisreen Alwan
- College of Health Sciences, Abu Dhabi University, Abu Dhabi P.O. Box 59911, United Arab Emirates;
- School of Health Sciences, Modern University for Business and Science, Beirut P.O. Box 113 7501, Lebanon
| | - Sanja Ilic
- Department of Human Sciences, Ohio State University, Columbus, OH 43210, USA
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