Exploratory Project #2 (Annotated Bibliography)

HU1

13 October 2020

Annotated bibliography

Adelman, Meghan. "The Healing Power of a Whole Foods, Plant-based Diet: A Nutrition Prescription for Cancer." (2017). https://repository.usfca.edu/capstone/526/ 

The authors discuss the use of plant-based diets through researches conducted in the field on the effective use of plant-based diets and their effectiveness in reducing the prevalence of chronic diseases which are quickly overtaking the infectious diseases. The author's stand on the use of plant-based diets is based on research conducted on the implementation of the firsts trial of the Ceres Transition Program which was tested on three (Adelman and Meghan. 11). The study was conducted for eight weeks. The first phase of the study was conducted to identify the short-term effects of the study. The study focused on the short-term effects as well as the long term effects on reducing chronic illnesses.  

The author's focused on the use of plant-based diets both on short-term and long-term bases. The author discusses the result of the short-term application and the effects that it hard on the participants. The author also adds some recommendations on what could be done to improve the study as the current studies experience some challenges, such as lack of adequate sample sizes. The article will be of high value in the completion of the final project through its illustration and study results on the impacts of the plant-based diet in fighting chronic illnesses.

Chidziwisano, Kondwani, et al. "Improving complimentary food hygiene behaviors using the risk, attitude, norms, ability, and self-regulation approach in rural Malawi." The American Journal of Tropical Medicine and Hygiene 102.5 (2020): 1104-1115.https://www.ajtmh.org/content/journals/10.4269/ajtmh.19-0528 

The authors and the researchers of this article illustrate some complimentary food hygiene practices focusing on how they are linked to illnesses such as diarrhea among the entities in low-income areas. They focused on some foodborne illnesses studying how they are linked to complementary feeding, water, sanitation, and hygiene, which have been associated with high-risk growth failure. It discusses some of the hygiene behavioral change interventions highlighting how they can be used to improve the health and wellness of the food consumers by improving food hygiene and sanitation (Chidziwisano, Kondwani, et al. 107). It illustrates various factors that contribute to unhealthy behaviors and how they are linked to common illnesses.

The article illustrates some of the targeted behaviors such as hand washing, cleaning of utensils reheating of leftovers, and feeding of babies. On the behavioral change intervention packages, the researchers found different psychological factors on the target food hygiene behaviors. It makes a recommendation on ways that can be used to encourage the behaviors change and where various entities would enjoy improved health care. It is of great importance as it illustrates how evidence-based interventions successfully change the safety and intervention of households. The underlying behavior change mechanisms identify specific psychological factors that are essential in behavioral modification.

Gautam, Om Prasad, et al. "Trial of a novel intervention to improve multiple food hygiene behaviors in Nepal." The American journal of tropical medicine and hygiene 96.6 (2017): 1415-1426. https://www.ajtmh.org/content/journals/10.4269/ajtmh.16-0526 

The article starts by pointing out that behavioral change is a last-mile problem for public health. They go ahead to demonstrate the need for new ways to influence behavioral change. Based on research studies by the author, poor food hygiene is implicated in morbidity and mortality globally. Poor food hygiene has a high contribution to the burden of diseases such as diarrhea (Gautam, Om Prasad, et al. 1419). The author starts by highlighting the most common habits concerning poor food hygiene. The authors outline various factors that limit attaining safe hygiene practices. The developing countries are highlighted to have most of the obstacles to safe food hygiene. 

 One of the ways that the authors outline is BCD that can be used to changing people's behaviors. However, it is also presented as the uppermost challenge as it is difficult to influence people towards behavioral change. The article also highlights some challenges that have been experienced in attempts to improve the health safeness of food. The author illustrates the use of behavior centered design as a process of designing behavior change intervention. This article provides numerous techniques that can be used to lead the public towards safe food practices.  

Ha, Benjamin. "The Power of Plants: Is a Whole-Foods, Plant-Based Diet the Answer to Health, Health Care, and Physician Wellness?." The Permanente Journal 23 (2019). https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6730944/

The article focuses on the use of plant-based nutrition as an answer to health, healthcare, and the wellness of the physicians. The author shares a personal experience on the use of whole foods, a plant-balanced diet, and the impact it had on the individual's health and wellbeing. The author illustrates the process of adopting a plant-based diet completely and how it helps fight gout attacks. The author is a physician and incorporated the use of plant-based nutrition under medical practice and encouraged the patients to use whole foods and plant-based diets. The foods encouraged to minimize include processed foods, oils, and animal foods. The article encourages the use of vegetables, fruits, beans, peas, lentils, and nuts that are generally low on fat. 

 The author collects the results and feedback from the patients who report positive impacts on their health and wellness. Among the results identified by the patients include elimination and reduced use of hypertension and diabetes medication which they reported to be taking for years. It also illustrates other help benefits recognized through her research and other studies conducted by other scholars (Ha and Benjamin. 27). However, the article also highlights some of the challenges that the patients experience in changing the culture of medicine and recommends on the approaches that can be used to overcome them.

Janse Van Rensburg, L. M., and N. L. Wiles. "The opinion of KwaZulu-Natal dietitians regarding the use of a whole-foods plant-based diet in the management of non-communicable diseases." South African Journal of Clinical Nutrition (2019): 1-5. https://www.tandfonline.com/doi/abs/10.1080/16070658.2019.1679996 

This article focuses on the benefits of plant-based diets. A study was conducted to determine whether dieticians would use WFPBD in addressing NCD, through conducting an assessment on their opinions concerning the benefits and barriers of the diet. The research was conducted using a cross-sectional study. The researchers used an online survey of the dieticians that were practicing in KwaZulu. It illustrates the process of the study and the results. It also illustrated the challenges and made recommendations on what should be done in the future to make the research more accurate and comprehensive. 

According to the author, the study indicated that WFPBD had more significant health benefits than personal benefits with the induced lifestyle. However, the article also highlights the major change of implementing WFPBD as the cost and sustainability which creates barriers in recommending WFPBD as a prevention and treatment strategy for NCDs (Janse Van Rensburg, and Wiles, 72). It provides an overview of the health benefits associated with WFPBD. It also creates an understanding of the challenges experienced by individuals trying to implement the strategy as well as recommends the strategies that would be used to make the strategy possible. The author insists on an introduction to nutritional studies and awareness in the overall school program.  

Prabhakaran, N., et al. "Knowledge, Attitude and Practice of personal hygiene, cleaning and sanitation during food processing." nation 2 (2018): https://www.researchgate.net/profile/Prabhakar_Y_K2/publication/332082082_KNOWLEDGE_ATTITUDE_AND_PRACTICE_OF_PERSONAL_HYGIENE_CLEANING_AND_SANITATION_DURING_FOOD_PROCESSING/links/5c9e53d5a6fdccd460438b70/KNOWLEDGE-ATTITUDE-AND-PRACTICE-OF-PERSONAL-HYGIENE-CLEANING-AND-SANITATION-DURING-FOOD-PROCESSING.pdf 

This article describes a descriptive cross-sectional study that evaluates the knowledge, attitude, and practices of personal hygiene, sanitation, and cleaning of the food handlers in their food processing units or places. Through this article, the researchers conducted a study using 236 participants who were food handlers various counters and were asked to respond to 50 research questions (Prabhusaran et al. 24). The article illustrates some of the common food contaminations identified through the studies and the common mistakes that contribute to the contaminations. It outlines the most identified improper food safety measures and common outbreaks that result from unintentional contaminations yet posing a significant danger to the health of the consumers. 

The authors are scholars and them in their work to previously done research on hygiene and sanitation across various street vending foods and less packed local foods. It also discusses the food-related infections and related illnesses as a result of poor food hygiene and sanitation. The most astonishing issue is the risk posed by warming ford warming that contributed to unprecedented food contamination. The article will be used to illustrate the link between positive behaviors, attitudes, and education for the food handlers in maintaining safe food handling and practices. 

Works cited

Adelman, Meghan. "The Healing Power of a Whole Foods, Plant-based Diet: A Nutrition Prescription for Cancer." (2017). https://repository.usfca.edu/capstone/526/

Chidziwisano, Kondwani, et al. "Improving complementary food hygiene behaviors using the risk, attitude, norms, ability, and self-regulation approach in rural Malawi." The American Journal of Tropical Medicine and Hygiene 102.5 (2020): 1104-1115.https://www.ajtmh.org/content/journals/10.4269/ajtmh.19-0528

Gautam, Om Prasad, et al. "Trial of a novel intervention to improve multiple food hygiene behaviors in Nepal." The American journal of tropical medicine and hygiene 96.6 (2017): 1415-1426. https://www.ajtmh.org/content/journals/10.4269/ajtmh.16-0526

Ha, Benjamin. "The Power of Plants: Is a Whole-Foods, Plant-Based Diet the Answer to Health, Health Care, and Physician Wellness?." The Permanente Journal 23 (2019). https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6730944/

Janse Van Rensburg, L. M., and N. L. Wiles. "The opinion of KwaZulu-Natal dietitians regarding the use of a whole-foods plant-based diet in the management of non-communicable diseases." South African Journal of Clinical Nutrition (2019): 1-5. https://www.tandfonline.com/doi/abs/10.1080/16070658.2019.1679996

Prabhusaran, N., et al. "Knowledge, Attitude and Practice of personal hygiene, cleaning and sanitation during food processing." nation 2 (2018): 3.https://www.researchgate.net/profile/Prabhakar_Y_K2/publication/332082082_KNOWLEDGE_ATTITUDE_AND_PRACTICE_OF_PERSONAL_HYGIENE_CLEANING_AND_SANITATION_DURING_FOOD_PROCESSING/links/5c9e53d5a6fdccd460438b70/KNOWLEDGE-ATTITUDE-AND-PRACTICE-OF-PERSONAL-HYGIENE-CLEANING-AND-SANITATION-DURING-FOOD-PROCESSING.pdf