Food safety attitudes of trainee dietitians in Wales, Ohio, and Lebanon

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dc.contributor.authorGould, Victoria J
dc.contributor.authorEvans, Ellen W
dc.contributor.authorRedmond, Elizabeth C
dc.contributor.authorIlic, Sanja
dc.contributor.authorAlwan, Nisreen
dc.date.accessioned2022-04-21T08:04:52Z
dc.date.accessioned2023-08-19T08:55:58Z
dc.date.available2022-04-21T08:04:52Z
dc.date.available2023-08-19T08:55:58Z
dc.date.issued2010
dc.description.abstractIn Europe and the U.S, consumers see healthcare professionals such as Doctors and Dietitians as the most trusted sources of food safety information.¹ Dietitians have access to groups and individuals who are at risk of foodborne illness due to immunosuppression or medical treatments², and are therefore well placed to deliver food-safety information to reduce the risk of foodborne-illness in vulnerable patients.en_US
dc.identifier.citationGould, V. J., Evans, E. W., Redmond, E. C., Ilic, S., Alwan, N., & Hjeij, L. Food safety attitudes of trainee dietitians in Wales, Ohio, and Lebanon.en_US
dc.identifier.urihttps://edms.wexl.in/handle/1/3309
dc.language.isoenen_US
dc.subjectImmunosuppressionen_US
dc.subjectDietitiansen_US
dc.subjectHealth careen_US
dc.subjectFoodborne illnessen_US
dc.titleFood safety attitudes of trainee dietitians in Wales, Ohio, and Lebanonen_US
dc.typeArticleen_US

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