Safe food at home: Education for staff and consumers in homes for people with mental retardation

Journal of Nutrition Education and Behavior

Volumn 28, Issue 4, 1996, Pages 243-244

  Cohen, Nancy L ^b   Swicker, Rachel C ^a   Evans, David A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0039930406     PISSN: 14994046     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0022-3182(96)70091-2     Document Type: Article

References (7)

1. U.S. Department of Agriculture. Food safety: microbial risks and costs. Economic Research Service, Agriculture Information Bulletin Number 664-53. Washington, DC: U.S. Government Printing Office, 1993.
2. DuPont HL. How safe is the food we eat? JAMA 1992;268:3240.
3. Blyler E, Lucas B. Nutrition in comprehensive program planning for persons with developmental disabilities: technical support paper. J Am Diet Assoc 1987;87:69-74.
4. Levin S. The immune system and leukemia in Down's syndrome. Down's Syndrome: Papers and Abstracts for Professionals 1991;4:1-3.
5. Lindeman AK. Resident managers' nutrition concerns for staff and residents of group homes for mentally retarded adults. J Am Diet Assoc 1991;91:602-4.
6. Marchand-Martella N. Teaching food skills to individuals with mental retardation. J Nutr Educ 1991;23:116-9.
7. Walter AR, Cohen NL, Swicker R. Food safety training needs of staff and consumers in community-based homes for people with developmental disabilities. In preparation.