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Objective: Seasonal influenza is a preventable disease that may cause high morbidity and mortality. In the USA, the 2020 influenza season overlapped with the first wave of coronavirus disease 2019 (COVID-19) pandemic. There is a dearth of research on understanding influenza vaccination uptake and attitudes towards the vaccine among marginalised communities in the USA. The aim of this study was to examine general knowledge, misconceptions about, and barriers to influenza vaccination and determine if flu education delivered via trusted messengers improved knowledge among Asian Americans. Design: Quantitative prospective pre- and post-test design. Setting: Asian American communities in Metro Detroit area, Hamtramck, and Kent County in Michigan. Method: The study started with a training event in which 26 community leaders were trained to become trusted messengers to disseminate flu education. A total of 260 Asian American participants subsequently completed pre- and post-education surveys. Results: Asian Americans in the study reported low flu vaccination rate (48.5%). Reasons varied but included access-related issues (e.g. no access and no insurance) and health literacy (did not know they needed it). After education by trusted messengers, the paired "t" tests measuring improvement between pre- and post-survey scores showed a significant improvement (p < 0.05) for all of the knowledge items. Conclusion: Educational campaigns using targeted messages to address specific barriers and acknowledge individuals' concerns regarding misconceptions while providing equitable vaccine access can be key for the successful implementation of vaccination programmes.

PURPOSE/OBJECTIVES School nutrition (SN) assistants/technicians are vital to the operation of successful school nutrition programs. The objective of this study was to update the 2006 Competencies, Knowledge, and Skills (CKS) needed by effective SN assistants/technicians. Changes in SN programs since 2006, including the implementation of Professional Standards for School Nutrition professionals, necessitated the research process and updates to this essential piece of information used by SN professionals. METHODS Research was conducted in three phases with a diverse group of SN directors and supervisors (n= 41) from all seven United States Department of Agriculture (USDA) Food and Nutrition Service regions as follows: Phase I included a literature review, four case study site visits, collection and review of job descriptions, and an expert work group of SN directors (via email) whose members identified functional areas for SN assistants/technicians. Phase II included a face-to-face, expert work group tasked with developing CKS statements for the identified functional areas. Phase III included a review panel who evaluated a CKS draft resource (via email), a face-to-face expert work group who identified content for instructing users on how to best utilize the CKS resource, and a review panel who evaluated a nationwide, web-based survey for training needs. RESULTS The expert work group recommended six functional areas: Equipment Care & Use, Food Production, Food Safety & Sanitation, Personal Characteristics, USDA Meal Program Requirements, and Workplace & Employee Safety. The expert work group reached a consensus to include 15 competencies and 36 knowledge and skill statements within the functional areas. APPLICATION TO CHILD NUTRITION PROFESSIONALS The updated CKS resource developed from this project is available on the Institute of Child Nutrition (ICN) website and is useful to SN directors and managers in interviewing, training, mentoring, and evaluating SN assistants/technicians. The customizable tools within the updated CKS resource include a job description template, job interview template, individual mentoring plan form for use by SN managers, and competencybased performance appraisal. [ABSTRACT FROM AUTHOR]

Through the Healthy for Life® program, virtual cook-along classes using budget-friendly recipes were provided for Hamtramck, Michigan, residents who are preparing family meals. The following Healthy for Life® experiences were delivered: Healthy Ingredient Swap, Whole Grain Hacks, Sauté, Simmer, & Steam, and Chopped Salad Competition. Our goals were to 1) recruit community participants; 2) deliver Healthy for Life® experiences in an engaging and fun manner; 3) promote healthy choices and improve the health of Hamtramck residents; and 4) support our community partner, Detroit Friendship House. The goals of the project were met. [ABSTRACT FROM AUTHOR]

The Banglatown area of Hamtramck, Michigan is home to Bangladeshi Americans (26% of the population) and has a 49.1% poverty rate. There are no supermarkets in Hamtramck; however, there are many small food stores. The NEMS-CS tool was used to assess 21 food stores. Of the stores surveyed, 33% of offered 3 or more fruits and vegetables. Thirty-six percent offered brown rice and almost half offered dried legumes. Stores scored poorly on all three categories included in the NEMS-CS score: availability, quality, price. Results of the study contribute to the knowledge base about healthy food availability in urban Bangladeshi communities. [ABSTRACT FROM AUTHOR]

The article presents the discussion on Human milk being widely recommended as the gold standard of infant feeding by many medical and health organizations. Topics include nursing people, breastfeeding protected against breast cancer, improving birth spacing, and protecting against ovarian cancer and Type 2 diabetes; and socioeconomic backgrounds breastfed at lower rates and factors such as lack of support and acceptance, language, and literacy barriers.