Relevant bibliographies by topics / College of Food

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'College of Food'

Author: Grafiati
Published: 4 June 2021
Last updated: 5 February 2022

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Journal articles on the topic "College of Food"

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Wood, Lana Mariko. "Empty shelves: How your academic library can address food insecurity." College & Research Libraries News 81, no. 7 (July 8, 2020): 322. http://dx.doi.org/10.5860/crln.81.7.322.

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Researchers have only recently begun looking at food insecurity on college campuses. Food insecurity is characterized by the U.S. Department of Agriculture (USDA) as limited or uncertain access to nutritionally adequate and safe foods or the ability to acquire acceptable foods in socially acceptable ways due to limited financial resources. Harmony Reppond illustrates this point when writing, “food insecurity for college students can mean running out of food between paychecks, attending campus events in search of food, reducing food intake, purchasing minimally nutritious food that costs less, skipping meals, and deciding between paying for textbooks or food.” Food insecurity is often an invisible condition because of the stigma associated with hunger and poverty. However, the extent and severity of food insecurity on college campuses is alarming. The U.S. Government Accountability Office (GAO) conducted a literature review and found that college student food insecurity rates exceeded 30% in the majority of published studies. The Hope Center at Temple University conducts an annual survey on student basic needs, which originally covered food and housing insecurity, and has since been expanded to include transportation, childcare, stress, and mental health. Over the last five years this survey has been completed by more than 330,000 students attending 411 colleges and universities, and the Hope Center has found that on average over the last five years 39% of respondents reported being food insecure in the prior 30 days. The rise of student food insecurity is linked to a decrease in public funding for higher education, which in turn has caused a steep increase in tuition rates, combined with more low-income students entering college.
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Singer, A. M., G. Sanders, and M. McMorris. "College student food allergy awareness." Journal of Allergy and Clinical Immunology 111, no. 2 (February 2003): S352. http://dx.doi.org/10.1016/s0091-6749(03)81297-6.

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Knutson, Bonnie J. "College Students and Fast Food—." Cornell Hotel and Restaurant Administration Quarterly 41, no. 3 (June 2000): 68–74. http://dx.doi.org/10.1177/001088040004100318.

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Valen, Gary L. "Hendrix college local food project." New Directions for Higher Education 1992, no. 77 (1992): 77–87. http://dx.doi.org/10.1002/he.36919927710.

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Ellis, David. "Food Supplements and College Athletics." Strength and Conditioning Journal 21, no. 2 (April 1999): 5. http://dx.doi.org/10.1519/00126548-199904000-00003.

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Volpe, Stella Lucia. "Food Insecurity Among College Students." ACSMʼs Health & Fitness Journal 23, no. 5 (2019): 53–54. http://dx.doi.org/10.1249/fit.0000000000000500.

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Schwarz, Sara, Lauren Levandoski, and Sari Edelstein. "Food Selection Among College Women." Journal of Foodservice Business Research 17, no. 5 (October 20, 2014): 439–49. http://dx.doi.org/10.1080/15378020.2014.967562.

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Gerson, Amanda, Keiko Goto, Cindy Wolff, and Maria Giovanni. "Food, Health and Values." Californian Journal of Health Promotion 11, no. 2 (September 1, 2013): 53–60. http://dx.doi.org/10.32398/cjhp.v11i2.1531.

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Objective: This study examined the associations between overall diet quality and attitudes and behaviors regarding sustainable food practices among college students. Additionally, the roles of gender and race in attitudes and behaviors regarding sustainable food practices were examined. Methods: A cross-sectional survey was conducted with a total of 97 college students. Surveys were completed to assess the relationships between self-reported dietary intake and attitudes toward local and genetically modified foods, along with farmers’ market attendance. The roles of gender and race in attitudes and behaviors regarding sustainable food practices were also examined. Independent t-tests and chi square analyses were used for statistical analysis. Results: The overall diet quality mean score (ODQMS) was higher for students who attended farmers’ markets, for those who had positive attitudes toward local food, and for those who had negative attitudes toward genetically modified food. There was a significant difference between males and females in their farmers’ market attendance, attitudes toward genetically modified food, and ODQMS. Conclusions: Diet quality of college students was associated with attitudes toward local and genetically modified foods, farmers’ market attendance, and gender. Future research should focus on further understanding of relationships between consumer understanding of sustainable food practices and healthy food choices.
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Greenhawt, Matthew J., Andrew M. Singer, and Alan P. Baptist. "Food allergy and food allergy attitudes among college students." Journal of Allergy and Clinical Immunology 124, no. 2 (August 2009): 323–27. http://dx.doi.org/10.1016/j.jaci.2009.05.028.

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Koo, Nan-Sook, and Jun-Mi Kim. "college students' perception of food hygiene." Korean Journal of Human Ecology 18, no. 3 (June 30, 2009): 769–73. http://dx.doi.org/10.5934/kjhe.2009.18.3.769.

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Dissertations / Theses on the topic "College of Food"

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Burbidge, Linda Diane. "An examination of college freshmen’s food choices." Diss., Kansas State University, 2010. http://hdl.handle.net/2097/6757.

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Doctor of Philosophy
Department of Agricultural Economics
Hikaru H. Peterson
The prevalence of obesity and overweight has heightened over the last 40 years. Over two thirds of the US adult population is overweight or obese. Further, 18% of adolescents, ages 12 to 19, are obese, which is an increase of over 13% since the late 1970’s. Food environment and peer influence have been emerging areas of study and are thought to be catalysts to unhealthy eating choices. College students present a unique opportunity to look at the impact of a changing food environment, including changes in peer groups. This study is concerned with how students’ peers impact their food consumption and ultimately weight. College freshmen were recruited during their first month on campus at Kansas State University. The students participated in a year-long, three-part study to track their eating habits, weight and height. The students’ parents were also asked to participate by filling out a survey on eating habits. The students also asked one friend they ate with at least once a week to fill out a food record with them. The collected information was transformed into daily average calories for each of six food groups and for macronutrients. A peer ratio was created from the parents and friends calorie intakes to determine the similarity in consumption by each food group or macronutrient. A system of equations was specified and estimated for both food groups and macronutrients. For the food group model, beverages were the only food group with a statistically significant peer ratio term. The coefficient on the ratio was positive, indicating that students would consume more calories from beverages, as their college friends consumed more calories from beverages relative to the students’ parents at home. In the macronutrient model, protein had a statistically significant and positive peer ratio. An examination of the impacts of predicted calories consumed from food groups, along with other individual characteristics, on student’s BMI in the spring term, indicated that increasing snack consumption led to an increase in BMI while increasing bread consumption caused a decrease. Eating more meals at the university dining center also increased BMI. An analysis for the predicted macronutrient values revealed a similar relationship with eating more meals at the dining center, but the predicted macronutrients did not have statistically significant impacts on BMI.
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Ekhomu, Jessica L. "Colleges Connect to Collect: The Atlanta Collegiate Food Drive (CAPSTONE)." Digital Archive @ GSU, 2010. http://digitalarchive.gsu.edu/iph_theses/96.

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Hunger and food insecurity exist across millions of households in the US, and in even greater numbers in the state of Georgia. In fact, Georgia ranks fourth among the ten states with the highest food insecurity. Hunger and food insecurity have negative implications for the health and well being of children and adults. Such outcomes include fatigue, headaches, and frequent colds among children, and worsening chronic and acute diseases among adults. A non-governmental approach to addressing hunger and food insecurity includes food-banking. The Atlanta Community Food Bank (ACFB) collects, warehouses, and distributes 2 million pounds of food and other donated items to Georgia households each month. Among its other activities, the ACFB collects food donations through food drives. The capstone project, Colleges Connect to Collect, was created to assist Atlanta college students in hosting food drives on their college campuses. There were 2088 pounds of food collected and donated to the ACFB through the project. Recommendations for sustaining the project are included in this report.
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King, Jennifer A. "Food Insecurity Among College Students - Exploring the Predictors of Food Assistance Resource Use." Kent State University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=kent1492466215893925.

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Grove, Elizabeth D. "Childhood Food Exposure, Parental Feeding Practices, and Current Food Neophobia in College Students." Kent State University / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=kent1554503321191901.

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Morganstein, Susanne R. "Guest satisfaction in a college food service setting /." Online version of thesis, 1994. http://hdl.handle.net/1850/11576.

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Lietz, Katherine. "Student Experiences with Food Insecurity at Boston College." Thesis, Boston College, 2020. http://hdl.handle.net/2345/bc-ir:108793.

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Thesis advisor: Juliet Schor
This study aims to understand the prevalence and consequences of food insecurity among four-year undergraduate students at Boston College. It used an anonymous survey to collect data on students’ experiences making financial decisions about food and eating in the Fall of 2019. The final analytic sample consisted of 325 undergraduate students. The study found that roughly 13% of participants were characterized as experiencing food insecurity. Students who received high levels of financial aid and individuals who identified as first-generation college students were more likely to experience characteristics of food insecurity. Students experiencing food insecurity also reported a variety of social, emotional, behavioral, and academic consequences. This study finds that food insecurity is an issue at Boston College and suggests that faculty and administrators should urgently address students’ difficulties ensuring consistent access to food
Thesis (BA) — Boston College, 2020
Submitted to: Boston College. College of Arts and Sciences
Discipline: Departmental Honors
Discipline: Sociology
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Cyr, Christina A. "Cooking up a Course: Food Education at Pomona College." Scholarship @ Claremont, 2013. http://scholarship.claremont.edu/pomona_theses/86.

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Cooking skills are important but declining, with significant health, social, cultural, political, economic, and environmental implications. Food and cooking education can begin to address some of the negative effects of the cooking skills decline. This thesis makes the case for cooking classes in the education system, especially in higher education. The paper begins with a history of cooking education and skills, outlines the implications of the decline in skills, and discusses the potential for cooking education in higher education. The second part consists of a course syllabus, designed for Pomona College. The third section includes a discussion of the implementation of this course at Pomona College specifically, including a description of the course creation process, challenges, available resources, and recommendations for future action.
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Sanchez, Ileana E. N. Lugo de. "Systematic measurement of organizational culture for college food services." Diss., Virginia Tech, 1995. http://hdl.handle.net/10919/40252.

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Speed, Shannon Noelle. "Food AND Alcohol Disturbance AND Mindfulness Among College Students." Miami University / OhioLINK, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=miami1564697331500122.

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Reed, Melissa L. "Perceived barriers of college students to making healthful food choices /." View online, 1992. http://repository.eiu.edu/theses/docs/32211998881491.pdf.

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Books on the topic "College of Food"

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Otterbourg, Robert K. Success without college. Hauppauge, N.Y: Barron's Educational Seriers, 1999.

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Koss, Jan. Applications, interviews, junk food & dirty socks: A parents' survival guide for college planning. Bloomington, IN (2805 East 10th St., Bloomington 47408): ICPAC, 1996.

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Gisslen, Wayne. Professional Cooking, College Version. New York: John Wiley & Sons, Ltd., 2006.

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Henry, Lisa. Experiences of Hunger and Food Insecurity in College. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-31818-5.

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Hinton, Kerry. Cool careers without college for people who love food. New York: Rosen Pub., 2009.

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College of Human Resources Research Conference (1986 Virginia Polytechnic Institute and State University). College of Human Resources Research Conference proceedings, fall 1986. Blacksburg, Va: Virginia Agricultural Experiment Station, Virginia Polytechnic Institute and State University, 1987.

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Eckel, Peter J. College & university foodservice management standards. Westport, Conn: AVI Pub. Co., 1985.

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Lee, Min Jin. Free Food for Millionaires. New York: Grand Central Publishing, 2007.

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Soedarmanto, J. B. F.G. Winarno, bapak teknologi pangan Indonesia. Jakarta: Gramedia Pustaka Utama, 2011.

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Soedarmanto, J. B. F.G. Winarno, bapak teknologi pangan Indonesia. Jakarta: Gramedia Pustaka Utama, 2011.

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Book chapters on the topic "College of Food"

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Sullivan, Patrick. "Food Pantry." In Democracy, Social Justice, and the American Community College, 233–44. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-75560-7_17.

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Whiteside, Kathryn, Lindsay Haas, and Marissa Mafteiu. "Allergen Control for College and University Dining Service." In Food Allergens, 231–48. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-66586-3_14.

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Henry, Lisa. "Meaning and Experience of Food Insecurity." In Experiences of Hunger and Food Insecurity in College, 17–43. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-31818-5_2.

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Rozekhi, Nor Azureen, Shahril Hussin, Noor Saliza Salmi, Muhammad ‘Arif Aizat Bashir, and Sperico Michael Alden Kirap. "Influences on College Students in Making Nutritious Food Choice." In Proceedings of the Second International Conference on the Future of ASEAN (ICoFA) 2017 - Volume 1, 9–17. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-10-8730-1_2.

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Henry, Lisa. "Introduction." In Experiences of Hunger and Food Insecurity in College, 1–16. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-31818-5_1.

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Henry, Lisa. "Stigma and Shame." In Experiences of Hunger and Food Insecurity in College, 45–60. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-31818-5_3.

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Henry, Lisa. "Physical Health, Mental Health, and Nutrition." In Experiences of Hunger and Food Insecurity in College, 61–78. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-31818-5_4.

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Henry, Lisa. "Academic Success and Motivation." In Experiences of Hunger and Food Insecurity in College, 79–94. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-31818-5_5.

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Henry, Lisa. "Solutions." In Experiences of Hunger and Food Insecurity in College, 95–119. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-31818-5_6.

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Henry, Lisa. "Conclusions." In Experiences of Hunger and Food Insecurity in College, 121–28. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-31818-5_7.

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Conference papers on the topic "College of Food"

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Landa, C. Ascorbe. "Food donation: Leioa catering and hospitality college and Lagun Artean, an example of cooperation." In Envisioning a Future without Food Waste and Food Poverty: Societal Challenges. The Netherlands: Wageningen Academic Publishers, 2015. http://dx.doi.org/10.3920/978-90-8686-820-9_32.

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Lin, Ta-Yu, Kuang-Yu Shih, Ming-Yuan Wang, Hsueh-Chieh Shih, and S. Y. Lee. "What do they eat? A survey of eat-out habit of university students in Taiwan." In INNODOCT 2019. Valencia: Universitat Politècnica de València, 2019. http://dx.doi.org/10.4995/inn2019.2019.10562.

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Main purpose of this research is trying to understand food likeliness of Taiwan college students, and probe whether these food are healthy. Three survey steps are taken as: step 1, market survey for what kind of foods are selling around the campuses; step 2, questionnaire investigation for students food preference; step 3, analyzing whether these favorite foods are healthy or not. The result shows: major consideration for students food selection are “taste” and “price”; 63% of students are taking food or snacks late at night at least once a week. Top three most favorite foods are: Taiwanese fries (yan su ji), carbon grilled chicken and fried fish steaks. Quantities of these foods are small, prices are low, and easy access from roadside food stands. Problems of them are high calories, easy to accumulate free radical in human body, plus insanitary food processing environment. They are harmful to student health. We suggest Taiwan government take it seriously.
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Ebner, Jacqueline, Shwe Sin Win, Swati Hegde, Scott Vadney, Anahita Williamson, and Thomas Trabold. "Estimating the Biogas Potential From Colleges and Universities." In ASME 2014 8th International Conference on Energy Sustainability collocated with the ASME 2014 12th International Conference on Fuel Cell Science, Engineering and Technology. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/es2014-6433.

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Academic institutions present a unique opportunity for anaerobic digestion (AD) projects in that they have a concentrated population that generates waste, utilizes heat and electrical power, and often are motivated to implement sustainability initiatives. However, implementation of AD on college campuses in the U.S. is only beginning to emerge and data required to size and operate digesters are limited. This paper provides formulae to estimate food waste generated at college and university campuses base upon data collected at the Rochester Institute of Technology. Bottom-up and top-down estimates are presented and results are compared to an extensive review of publicly available data from other colleges and universities. The bottom-up methodology resulted in a lower estimate (18 kg food waste/enrolled student) than the top-down estimate (29 kg/enrolled student). Both were significantly lower than the estimate previously reported in the literature (64 kg/enrolled student). Bench-scale co-digestion experiments of the food waste with dairy manure resulted in a methane yield of 437 ml CH4/g VS. Applying this methodology to only 4-year colleges in New York State has the potential to generate 27 million GJ of energy from food waste.
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Mutar, Muhammed. "Developing a validated Iraqi food frequency questionnaire in 2018." In 3rd International Conference of the College of Medicine, HMU. Hawler Medical University, 2019. http://dx.doi.org/10.15218/com.03.04.

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Gerry, I., A. Freedman, S. Green, K. Gudka, L. Gibb, H. Dejesus, E. Lee, and M. Gandhi. "G137(P) Food matters: a multidisciplinary initiative to raise food allergy awareness and safety on a paediatric ward." In Royal College of Paediatrics and Child Health, Abstracts of the RCPCH Conference–Online, 25 September 2020–13 November 2020. BMJ Publishing Group Ltd and Royal College of Paediatrics and Child Health, 2020. http://dx.doi.org/10.1136/archdischild-2020-rcpch.110.

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Fulmali, Amruta, and Halima Sadiya Gumi. "P564 A quality improvement project on oral food challenge." In Faculty of Paediatrics of the Royal College of Physicians of Ireland, 9th Europaediatrics Congress, 13–15 June, Dublin, Ireland 2019. BMJ Publishing Group Ltd and Royal College of Paediatrics and Child Health, 2019. http://dx.doi.org/10.1136/archdischild-2019-epa.898.

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Boitsova, Elena, Tamara Kosenkova, Natalia Bogdanova, Valeria Novikova, and Olga Lavrova. "P15 Formation of food allergies in children born to mothers with bronchial asthma." In Faculty of Paediatrics of the Royal College of Physicians of Ireland, 9th Europaediatrics Congress, 13–15 June, Dublin, Ireland 2019. BMJ Publishing Group Ltd and Royal College of Paediatrics and Child Health, 2019. http://dx.doi.org/10.1136/archdischild-2019-epa.371.

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Suwannapinunt, Pitipat, Krittaporn Sitthikraiwong, Punchanid Nimitsukcharoen, Sakdituch Dollayanukloh, Tossanate Puttiphapaibool, and Nattharika Rittippant. "SOCIAL MEDIA USAGE RELATED TO FOOD AND BEVERAGES: AN INVESTIGATION OF COLLEGE STUDENTS IN BANGKOK AND METROPOLITAN AREA." In International Conference on Engineering, Project, and Production Management. Association of Engineering, Project, and Production Management, 2013. http://dx.doi.org/10.32738/ceppm.201310.0065.

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Cabot, Catalina, Rafael Bosch, Miquel Barceló-Oliver, Carlos Palomino Cabello, Joan Torrens-Serra, Manuel Miró, and Montserrat Rodríguez Delgado. "EXPERIMENTAL LEARNING EXPERIENCES ORCHESTRATED BY UNDERGRADUATE COLLEGE STUDENTS TO ACTIVELY ENGAGE MIDDLE SCHOOL STUDENTS IN FOOD WASTE RECYCLING." In 12th annual International Conference of Education, Research and Innovation. IATED, 2019. http://dx.doi.org/10.21125/iceri.2019.1591.

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Spicer, Lucy, Katy Strudwick, and Veronica Kelly. "GP82 Prevalance rates for avoidant restrictive food intake disorder (ARFID) in tertitary feeding clinic in UK." In Faculty of Paediatrics of the Royal College of Physicians of Ireland, 9th Europaediatrics Congress, 13–15 June, Dublin, Ireland 2019. BMJ Publishing Group Ltd and Royal College of Paediatrics and Child Health, 2019. http://dx.doi.org/10.1136/archdischild-2019-epa.148.

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Reports on the topic "College of Food"

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Young, Jennifer. A Case Study of Student and Staff Perceptions of the School Breakfast Program: Food for Thought From a College Preparatory High School for Underserved Students. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.6539.

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O’Brien, Tom, Deanna Matsumoto, Diana Sanchez, Caitlin Mace, Elizabeth Warren, Eleni Hala, and Tyler Reeb. Southern California Regional Workforce Development Needs Assessment for the Transportation and Supply Chain Industry Sectors. Mineta Transportation Institute, October 2020. http://dx.doi.org/10.31979/mti.2020.1921.

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COVID-19 brought the public’s attention to the critical value of transportation and supply chain workers as lifelines to access food and other supplies. This report examines essential job skills required of the middle-skill workforce (workers with more than a high school degree, but less than a four-year college degree). Many of these middle-skill transportation and supply chain jobs are what the Federal Reserve Bank defines as “opportunity occupations” -- jobs that pay above median wages and can be accessible to those without a four-year college degree. This report lays out the complex landscape of selected technological disruptions of the supply chain to understand the new workforce needs of these middle-skill workers, followed by competencies identified by industry. With workplace social distancing policies, logistics organizations now rely heavily on data management and analysis for their operations. All rungs of employees, including warehouse workers and truck drivers, require digital skills to use mobile devices, sensors, and dashboards, among other applications. Workforce training requires a focus on data, problem solving, connectivity, and collaboration. Industry partners identified key workforce competencies required in digital literacy, data management, front/back office jobs, and in operations and maintenance. Education and training providers identified strategies to effectively develop workforce development programs. This report concludes with an exploration of the role of Institutes of Higher Education in delivering effective workforce education and training programs that reimagine how to frame programs to be customizable, easily accessible, and relevant.
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Treadwell, Jonathan R., James T. Reston, Benjamin Rouse, Joann Fontanarosa, Neha Patel, and Nikhil K. Mull. Automated-Entry Patient-Generated Health Data for Chronic Conditions: The Evidence on Health Outcomes. Agency for Healthcare Research and Quality (AHRQ), March 2021. http://dx.doi.org/10.23970/ahrqepctb38.

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Background. Automated-entry consumer devices that collect and transmit patient-generated health data (PGHD) are being evaluated as potential tools to aid in the management of chronic diseases. The need exists to evaluate the evidence regarding consumer PGHD technologies, particularly for devices that have not gone through Food and Drug Administration evaluation. Purpose. To summarize the research related to automated-entry consumer health technologies that provide PGHD for the prevention or management of 11 chronic diseases. Methods. The project scope was determined through discussions with Key Informants. We searched MEDLINE and EMBASE (via EMBASE.com), In-Process MEDLINE and PubMed unique content (via PubMed.gov), and the Cochrane Database of Systematic Reviews for systematic reviews or controlled trials. We also searched ClinicalTrials.gov for ongoing studies. We assessed risk of bias and extracted data on health outcomes, surrogate outcomes, usability, sustainability, cost-effectiveness outcomes (quantifying the tradeoffs between health effects and cost), process outcomes, and other characteristics related to PGHD technologies. For isolated effects on health outcomes, we classified the results in one of four categories: (1) likely no effect, (2) unclear, (3) possible positive effect, or (4) likely positive effect. When we categorized the data as “unclear” based solely on health outcomes, we then examined and classified surrogate outcomes for that particular clinical condition. Findings. We identified 114 unique studies that met inclusion criteria. The largest number of studies addressed patients with hypertension (51 studies) and obesity (43 studies). Eighty-four trials used a single PGHD device, 23 used 2 PGHD devices, and the other 7 used 3 or more PGHD devices. Pedometers, blood pressure (BP) monitors, and scales were commonly used in the same studies. Overall, we found a “possible positive effect” of PGHD interventions on health outcomes for coronary artery disease, heart failure, and asthma. For obesity, we rated the health outcomes as unclear, and the surrogate outcomes (body mass index/weight) as likely no effect. For hypertension, we rated the health outcomes as unclear, and the surrogate outcomes (systolic BP/diastolic BP) as possible positive effect. For cardiac arrhythmias or conduction abnormalities we rated the health outcomes as unclear and the surrogate outcome (time to arrhythmia detection) as likely positive effect. The findings were “unclear” regarding PGHD interventions for diabetes prevention, sleep apnea, stroke, Parkinson’s disease, and chronic obstructive pulmonary disease. Most studies did not report harms related to PGHD interventions; the relatively few harms reported were minor and transient, with event rates usually comparable to harms in the control groups. Few studies reported cost-effectiveness analyses, and only for PGHD interventions for hypertension, coronary artery disease, and chronic obstructive pulmonary disease; the findings were variable across different chronic conditions and devices. Patient adherence to PGHD interventions was highly variable across studies, but patient acceptance/satisfaction and usability was generally fair to good. However, device engineers independently evaluated consumer wearable and handheld BP monitors and considered the user experience to be poor, while their assessment of smartphone-based electrocardiogram monitors found the user experience to be good. Student volunteers involved in device usability testing of the Weight Watchers Online app found it well-designed and relatively easy to use. Implications. Multiple randomized controlled trials (RCTs) have evaluated some PGHD technologies (e.g., pedometers, scales, BP monitors), particularly for obesity and hypertension, but health outcomes were generally underreported. We found evidence suggesting a possible positive effect of PGHD interventions on health outcomes for four chronic conditions. Lack of reporting of health outcomes and insufficient statistical power to assess these outcomes were the main reasons for “unclear” ratings. The majority of studies on PGHD technologies still focus on non-health-related outcomes. Future RCTs should focus on measurement of health outcomes. Furthermore, future RCTs should be designed to isolate the effect of the PGHD intervention from other components in a multicomponent intervention.
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