Food allergy management among restaurant workers in a large U.S. city
We assessed restaurant workers' knowledge and practices regarding food allergy management and adverse events, which result in 90,000 emergency department visits annually in the United States. We surveyed all eligible restaurants within a defined catchment in Philadelphia and 80.3% (n = 187) par...
Ausführliche Beschreibung
Autor*in: |
Dupuis, Roxanne [verfasserIn] |
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Format: |
E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2016transfer abstract |
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Schlagwörter: |
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Umfang: |
11 |
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Übergeordnetes Werk: |
Enthalten in: Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma - Tanaka, Hajime ELSEVIER, 2022, Amsterdam [u.a.] |
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Übergeordnetes Werk: |
volume:63 ; year:2016 ; pages:147-157 ; extent:11 |
Links: |
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DOI / URN: |
10.1016/j.foodcont.2015.11.026 |
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Katalog-ID: |
ELV019618921 |
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520 | |a We assessed restaurant workers' knowledge and practices regarding food allergy management and adverse events, which result in 90,000 emergency department visits annually in the United States. We surveyed all eligible restaurants within a defined catchment in Philadelphia and 80.3% (n = 187) participated. No restaurant employee was able to name all seven “best practices” to reduce the risk of food allergy adverse events in restaurants. The majority of participants could name only zero or one preventive measure. Few participants knew to respond to anaphylaxis by administering epinephrine and calling 9-1-1. Public health professionals should work with the restaurant industry, and with food service workers, to evaluate and revise food allergy-relevant policies and trainings. This is critical to protect the 15 million American consumers, and far more globally, who suffer from food allergies. | ||
520 | |a We assessed restaurant workers' knowledge and practices regarding food allergy management and adverse events, which result in 90,000 emergency department visits annually in the United States. We surveyed all eligible restaurants within a defined catchment in Philadelphia and 80.3% (n = 187) participated. No restaurant employee was able to name all seven “best practices” to reduce the risk of food allergy adverse events in restaurants. The majority of participants could name only zero or one preventive measure. Few participants knew to respond to anaphylaxis by administering epinephrine and calling 9-1-1. Public health professionals should work with the restaurant industry, and with food service workers, to evaluate and revise food allergy-relevant policies and trainings. This is critical to protect the 15 million American consumers, and far more globally, who suffer from food allergies. | ||
650 | 7 | |a Prevention |2 Elsevier | |
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700 | 1 | |a Strupp, Emily |4 oth | |
700 | 1 | |a Kounaves, Sarah |4 oth | |
700 | 1 | |a Graves, Amy |4 oth | |
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10.1016/j.foodcont.2015.11.026 doi GBVA2016016000026.pica (DE-627)ELV019618921 (ELSEVIER)S0956-7135(15)30298-X DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 610 VZ Dupuis, Roxanne verfasserin aut Food allergy management among restaurant workers in a large U.S. city 2016transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier We assessed restaurant workers' knowledge and practices regarding food allergy management and adverse events, which result in 90,000 emergency department visits annually in the United States. We surveyed all eligible restaurants within a defined catchment in Philadelphia and 80.3% (n = 187) participated. No restaurant employee was able to name all seven “best practices” to reduce the risk of food allergy adverse events in restaurants. The majority of participants could name only zero or one preventive measure. Few participants knew to respond to anaphylaxis by administering epinephrine and calling 9-1-1. Public health professionals should work with the restaurant industry, and with food service workers, to evaluate and revise food allergy-relevant policies and trainings. This is critical to protect the 15 million American consumers, and far more globally, who suffer from food allergies. We assessed restaurant workers' knowledge and practices regarding food allergy management and adverse events, which result in 90,000 emergency department visits annually in the United States. We surveyed all eligible restaurants within a defined catchment in Philadelphia and 80.3% (n = 187) participated. No restaurant employee was able to name all seven “best practices” to reduce the risk of food allergy adverse events in restaurants. The majority of participants could name only zero or one preventive measure. Few participants knew to respond to anaphylaxis by administering epinephrine and calling 9-1-1. Public health professionals should work with the restaurant industry, and with food service workers, to evaluate and revise food allergy-relevant policies and trainings. This is critical to protect the 15 million American consumers, and far more globally, who suffer from food allergies. Prevention Elsevier Food allergy Elsevier Restaurant Elsevier Anaphylaxis Elsevier Meisel, Zachary oth Grande, David oth Strupp, Emily oth Kounaves, Sarah oth Graves, Amy oth Frasso, Rosemary oth Cannuscio, Carolyn C. oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:63 year:2016 pages:147-157 extent:11 https://doi.org/10.1016/j.foodcont.2015.11.026 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 63 2016 147-157 11 045F 630 |
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10.1016/j.foodcont.2015.11.026 doi GBVA2016016000026.pica (DE-627)ELV019618921 (ELSEVIER)S0956-7135(15)30298-X DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 610 VZ Dupuis, Roxanne verfasserin aut Food allergy management among restaurant workers in a large U.S. city 2016transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier We assessed restaurant workers' knowledge and practices regarding food allergy management and adverse events, which result in 90,000 emergency department visits annually in the United States. We surveyed all eligible restaurants within a defined catchment in Philadelphia and 80.3% (n = 187) participated. No restaurant employee was able to name all seven “best practices” to reduce the risk of food allergy adverse events in restaurants. The majority of participants could name only zero or one preventive measure. Few participants knew to respond to anaphylaxis by administering epinephrine and calling 9-1-1. Public health professionals should work with the restaurant industry, and with food service workers, to evaluate and revise food allergy-relevant policies and trainings. This is critical to protect the 15 million American consumers, and far more globally, who suffer from food allergies. We assessed restaurant workers' knowledge and practices regarding food allergy management and adverse events, which result in 90,000 emergency department visits annually in the United States. We surveyed all eligible restaurants within a defined catchment in Philadelphia and 80.3% (n = 187) participated. No restaurant employee was able to name all seven “best practices” to reduce the risk of food allergy adverse events in restaurants. The majority of participants could name only zero or one preventive measure. Few participants knew to respond to anaphylaxis by administering epinephrine and calling 9-1-1. Public health professionals should work with the restaurant industry, and with food service workers, to evaluate and revise food allergy-relevant policies and trainings. This is critical to protect the 15 million American consumers, and far more globally, who suffer from food allergies. Prevention Elsevier Food allergy Elsevier Restaurant Elsevier Anaphylaxis Elsevier Meisel, Zachary oth Grande, David oth Strupp, Emily oth Kounaves, Sarah oth Graves, Amy oth Frasso, Rosemary oth Cannuscio, Carolyn C. oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:63 year:2016 pages:147-157 extent:11 https://doi.org/10.1016/j.foodcont.2015.11.026 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 63 2016 147-157 11 045F 630 |
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10.1016/j.foodcont.2015.11.026 doi GBVA2016016000026.pica (DE-627)ELV019618921 (ELSEVIER)S0956-7135(15)30298-X DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 610 VZ Dupuis, Roxanne verfasserin aut Food allergy management among restaurant workers in a large U.S. city 2016transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier We assessed restaurant workers' knowledge and practices regarding food allergy management and adverse events, which result in 90,000 emergency department visits annually in the United States. We surveyed all eligible restaurants within a defined catchment in Philadelphia and 80.3% (n = 187) participated. No restaurant employee was able to name all seven “best practices” to reduce the risk of food allergy adverse events in restaurants. The majority of participants could name only zero or one preventive measure. Few participants knew to respond to anaphylaxis by administering epinephrine and calling 9-1-1. Public health professionals should work with the restaurant industry, and with food service workers, to evaluate and revise food allergy-relevant policies and trainings. This is critical to protect the 15 million American consumers, and far more globally, who suffer from food allergies. We assessed restaurant workers' knowledge and practices regarding food allergy management and adverse events, which result in 90,000 emergency department visits annually in the United States. We surveyed all eligible restaurants within a defined catchment in Philadelphia and 80.3% (n = 187) participated. No restaurant employee was able to name all seven “best practices” to reduce the risk of food allergy adverse events in restaurants. The majority of participants could name only zero or one preventive measure. Few participants knew to respond to anaphylaxis by administering epinephrine and calling 9-1-1. Public health professionals should work with the restaurant industry, and with food service workers, to evaluate and revise food allergy-relevant policies and trainings. This is critical to protect the 15 million American consumers, and far more globally, who suffer from food allergies. Prevention Elsevier Food allergy Elsevier Restaurant Elsevier Anaphylaxis Elsevier Meisel, Zachary oth Grande, David oth Strupp, Emily oth Kounaves, Sarah oth Graves, Amy oth Frasso, Rosemary oth Cannuscio, Carolyn C. oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:63 year:2016 pages:147-157 extent:11 https://doi.org/10.1016/j.foodcont.2015.11.026 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 63 2016 147-157 11 045F 630 |
allfieldsGer |
10.1016/j.foodcont.2015.11.026 doi GBVA2016016000026.pica (DE-627)ELV019618921 (ELSEVIER)S0956-7135(15)30298-X DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 610 VZ Dupuis, Roxanne verfasserin aut Food allergy management among restaurant workers in a large U.S. city 2016transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier We assessed restaurant workers' knowledge and practices regarding food allergy management and adverse events, which result in 90,000 emergency department visits annually in the United States. We surveyed all eligible restaurants within a defined catchment in Philadelphia and 80.3% (n = 187) participated. No restaurant employee was able to name all seven “best practices” to reduce the risk of food allergy adverse events in restaurants. The majority of participants could name only zero or one preventive measure. Few participants knew to respond to anaphylaxis by administering epinephrine and calling 9-1-1. Public health professionals should work with the restaurant industry, and with food service workers, to evaluate and revise food allergy-relevant policies and trainings. This is critical to protect the 15 million American consumers, and far more globally, who suffer from food allergies. We assessed restaurant workers' knowledge and practices regarding food allergy management and adverse events, which result in 90,000 emergency department visits annually in the United States. We surveyed all eligible restaurants within a defined catchment in Philadelphia and 80.3% (n = 187) participated. No restaurant employee was able to name all seven “best practices” to reduce the risk of food allergy adverse events in restaurants. The majority of participants could name only zero or one preventive measure. Few participants knew to respond to anaphylaxis by administering epinephrine and calling 9-1-1. Public health professionals should work with the restaurant industry, and with food service workers, to evaluate and revise food allergy-relevant policies and trainings. This is critical to protect the 15 million American consumers, and far more globally, who suffer from food allergies. Prevention Elsevier Food allergy Elsevier Restaurant Elsevier Anaphylaxis Elsevier Meisel, Zachary oth Grande, David oth Strupp, Emily oth Kounaves, Sarah oth Graves, Amy oth Frasso, Rosemary oth Cannuscio, Carolyn C. oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:63 year:2016 pages:147-157 extent:11 https://doi.org/10.1016/j.foodcont.2015.11.026 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 63 2016 147-157 11 045F 630 |
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10.1016/j.foodcont.2015.11.026 doi GBVA2016016000026.pica (DE-627)ELV019618921 (ELSEVIER)S0956-7135(15)30298-X DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 610 VZ Dupuis, Roxanne verfasserin aut Food allergy management among restaurant workers in a large U.S. city 2016transfer abstract 11 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier We assessed restaurant workers' knowledge and practices regarding food allergy management and adverse events, which result in 90,000 emergency department visits annually in the United States. We surveyed all eligible restaurants within a defined catchment in Philadelphia and 80.3% (n = 187) participated. No restaurant employee was able to name all seven “best practices” to reduce the risk of food allergy adverse events in restaurants. The majority of participants could name only zero or one preventive measure. Few participants knew to respond to anaphylaxis by administering epinephrine and calling 9-1-1. Public health professionals should work with the restaurant industry, and with food service workers, to evaluate and revise food allergy-relevant policies and trainings. This is critical to protect the 15 million American consumers, and far more globally, who suffer from food allergies. We assessed restaurant workers' knowledge and practices regarding food allergy management and adverse events, which result in 90,000 emergency department visits annually in the United States. We surveyed all eligible restaurants within a defined catchment in Philadelphia and 80.3% (n = 187) participated. No restaurant employee was able to name all seven “best practices” to reduce the risk of food allergy adverse events in restaurants. The majority of participants could name only zero or one preventive measure. Few participants knew to respond to anaphylaxis by administering epinephrine and calling 9-1-1. Public health professionals should work with the restaurant industry, and with food service workers, to evaluate and revise food allergy-relevant policies and trainings. This is critical to protect the 15 million American consumers, and far more globally, who suffer from food allergies. Prevention Elsevier Food allergy Elsevier Restaurant Elsevier Anaphylaxis Elsevier Meisel, Zachary oth Grande, David oth Strupp, Emily oth Kounaves, Sarah oth Graves, Amy oth Frasso, Rosemary oth Cannuscio, Carolyn C. oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:63 year:2016 pages:147-157 extent:11 https://doi.org/10.1016/j.foodcont.2015.11.026 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 63 2016 147-157 11 045F 630 |
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Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma |
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Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma |
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Food allergy management among restaurant workers in a large U.S. city |
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Food allergy management among restaurant workers in a large U.S. city |
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Dupuis, Roxanne |
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Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma |
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Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma |
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2016 |
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Dupuis, Roxanne |
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Dupuis, Roxanne |
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10.1016/j.foodcont.2015.11.026 |
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630 640 610 |
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food allergy management among restaurant workers in a large u.s. city |
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Food allergy management among restaurant workers in a large U.S. city |
abstract |
We assessed restaurant workers' knowledge and practices regarding food allergy management and adverse events, which result in 90,000 emergency department visits annually in the United States. We surveyed all eligible restaurants within a defined catchment in Philadelphia and 80.3% (n = 187) participated. No restaurant employee was able to name all seven “best practices” to reduce the risk of food allergy adverse events in restaurants. The majority of participants could name only zero or one preventive measure. Few participants knew to respond to anaphylaxis by administering epinephrine and calling 9-1-1. Public health professionals should work with the restaurant industry, and with food service workers, to evaluate and revise food allergy-relevant policies and trainings. This is critical to protect the 15 million American consumers, and far more globally, who suffer from food allergies. |
abstractGer |
We assessed restaurant workers' knowledge and practices regarding food allergy management and adverse events, which result in 90,000 emergency department visits annually in the United States. We surveyed all eligible restaurants within a defined catchment in Philadelphia and 80.3% (n = 187) participated. No restaurant employee was able to name all seven “best practices” to reduce the risk of food allergy adverse events in restaurants. The majority of participants could name only zero or one preventive measure. Few participants knew to respond to anaphylaxis by administering epinephrine and calling 9-1-1. Public health professionals should work with the restaurant industry, and with food service workers, to evaluate and revise food allergy-relevant policies and trainings. This is critical to protect the 15 million American consumers, and far more globally, who suffer from food allergies. |
abstract_unstemmed |
We assessed restaurant workers' knowledge and practices regarding food allergy management and adverse events, which result in 90,000 emergency department visits annually in the United States. We surveyed all eligible restaurants within a defined catchment in Philadelphia and 80.3% (n = 187) participated. No restaurant employee was able to name all seven “best practices” to reduce the risk of food allergy adverse events in restaurants. The majority of participants could name only zero or one preventive measure. Few participants knew to respond to anaphylaxis by administering epinephrine and calling 9-1-1. Public health professionals should work with the restaurant industry, and with food service workers, to evaluate and revise food allergy-relevant policies and trainings. This is critical to protect the 15 million American consumers, and far more globally, who suffer from food allergies. |
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Food allergy management among restaurant workers in a large U.S. city |
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https://doi.org/10.1016/j.foodcont.2015.11.026 |
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Meisel, Zachary Grande, David Strupp, Emily Kounaves, Sarah Graves, Amy Frasso, Rosemary Cannuscio, Carolyn C. |
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Meisel, Zachary Grande, David Strupp, Emily Kounaves, Sarah Graves, Amy Frasso, Rosemary Cannuscio, Carolyn C. |
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2024-07-06T21:55:20.676Z |
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