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1.
ABSTRACT: The authors determined the food safety knowledge, attitudes, and behaviors of undergraduates (n = 1122) on an urban college campus using a previously piloted survey tool. Data obtained found that while students reported high levels of confidence in their ability to engage in safe food handling practices, their knowledge and self‐reported behaviors indicated that they were not actually engaging in safe food handling practices. Students were particularly lacking knowledge with respect to proper temperatures for cooking, reheating, and refrigerating foods. The data were further analyzed to determine differences in food safety knowledge and practices between populations of different demographics within the students. Differences were found between male and female students, Caucasian and Asian students, and students who had worked in food service compared with those who had not. A final aspect of this study evaluated the effectiveness of a social marketing campaign to increase awareness of safe food handling practices among college undergraduates. A cross‐sectional, quasi‐experimental, pre‐ and posttest design was used. Following the baseline knowledge survey described previously, a social marketing campaign developed for young adults was implemented on the campus over a 4‐wk period that included promotional events and incentives. Postcampaign survey results indicated increases in food safety knowledge, attitudes, and behaviors, particularly with respect to appropriate temperatures for cooking and refrigeration and found that e‐mails and posters may be effective ways to communicate food safety messages to this population.  相似文献   

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3.
A successfully targeted intervention can influence food safety knowledge, attitudes, and behaviors, as well as encourage participants to recognize their own responsibility for safe food handling. This acknowledgement of an individual's responsibility and capacity to address food safety can be understood as self‐efficacy of food safety (SEFS). This study investigated the impact of a specific educational intervention, Hands On: Real‐World Lessons for Middle School Classrooms, curriculum on SEFS in adolescents and was guided by two research questions: (1) to what extent can an existing food safety curriculum impact students’ SEFS, and (2) to what extent does a relationship exist between changes in self‐efficacy and changes in food safety behavior, particularly when controlling for knowledge gains. A total sample of 424 students across 6 states participated in this study. Teachers were trained to implement the Hands On program in their classrooms and then students were administered a pre‐ and posttest to measure the impact of the program on knowledge, food safety‐related behaviors, and SEFS. The data indicated that there is a strong predictive relationship between SEFS and positive behavior change. Additionally, the Hands On program was effective at increasing students’ SEFS.  相似文献   

4.
Abstract: A pressing problem facing regulatory agencies, academia, and the food industry is a shortage of qualified food science graduates, particularly those with advanced degrees (that is, M.S. or Ph.D.). In 2000, the Cornell Institute of Food Science established the annual Food Science Summer Scholars Program as an experiential summer research program for undergraduate students with the goal of increasing the number of individuals enrolling in graduate programs in Food Science and entering careers in food science. In 2008, to explore expansion to other food science programs, the program also included 5 students placed at the Univ. of Massachusetts. Between 2000 and 2009, a total of 147 undergraduate students, representing a nationally and internationally diverse student body, have participated in the program. Sixty program participants have been recruited from nonfood science majors and 25 have been U.S. citizens representing traditionally underrepresented minorities. Forty‐five program alumni have completed graduate degrees with a food science or related major, and 56 alumni are currently pursuing graduate degrees in food science or related disciplines. Thirty program alumni are working in the food industry. The Food Science Summer Scholars Program at Cornell and the Univ. of Massachusetts has proved to be an effective program for recruiting students into graduate programs and careers in food science. Furthermore, the Summer Scholars Program at Cornell and the Univ. of Massachusetts serves as a model for the development of a cooperative multi‐institutional food science summer research program for undergraduates to further increase the supply of students for graduate study and careers in food science.  相似文献   

5.
Millions of children are cared for in child care centers or family day care homes. The care environment can be a significant source of foodborne pathogens if proper food safety practices are not followed by caregivers. To decrease children's risk of foodborne illness, caregivers must know and apply safe food handling practices. To identify what care providers need to know about safe food handling, and how they want to learn, needs assessment research was conducted with a random sample of child care centers and family day care homes in Michigan (n=335). Research Findings. Results indicate that persons who care for young children in licensed centers or homes wanted to know more about the relationship between food and illness. Specifically, they wanted information about what causes food to become unsafe and how to prevent foodborne illness in the child care environment. Providers in both centers and homes preferred print materials (booklets, fact sheets, and newsletters) to videotapes, audiotapes, workshops, teleconferences, or an informational hotline. Implications for Practice. Developing and providing food safety booklets, newsletters, and/or fact sheets which include application-oriented and understand- able food safety information consistent with licensing regulations could reduce the risk of contracting foodborne illness of young children cared for in child care centers or day care homes.  相似文献   

6.
Millions of children are cared for in child care centers or family day care homes. The care environment can be a significant source of foodborne pathogens if proper food safety practices are not followed by caregivers. To decrease children's risk of foodborne illness, caregivers must know and apply safe food handling practices. To identify what care providers need to know about safe food handling, and how they want to learn, needs assessment research was conducted with a random sample of child care centers and family day care homes in Michigan (n=335). Research Findings. Results indicate that persons who care for young children in licensed centers or homes wanted to know more about the relationship between food and illness. Specifically, they wanted information about what causes food to become unsafe and how to prevent foodborne illness in the child care environment. Providers in both centers and homes preferred print materials (booklets, fact sheets, and newsletters) to videotapes, audiotapes, workshops, teleconferences, or an informational hotline. Implications for Practice. Developing and providing food safety booklets, newsletters, and/or fact sheets which include application-oriented and understand- able food safety information consistent with licensing regulations could reduce the risk of contracting foodborne illness of young children cared for in child care centers or day care homes.  相似文献   

7.
ABSTRACT: To create effective educational interventions that address the food safety informational needs of youth, a greater understanding of their knowledge and skills is needed. The purposes of this study were to explore, via focus groups, the food‐handling responsibilities of middle school youth and obstacles they face in practicing safe food handling and develop recommendations for the design of food safety interventions for youth. Most youth reported that they prepared food at least once weekly and rated learning to prevent foodborne illness as important. Youth knew that food could make them sick, described foodborne illness as resulting from “something” getting into food, not cooking food “right,” or the food going bad. Most responses lacked details, suggesting knowledge was basic. Nearly all were interested in learning about food safety. Barriers that deterred them from learning about food safety were time and feeling they were not susceptible to foodborne illness. To overcome barriers, youth suggested focusing on the seriousness of and risks for foodborne illness, using a serious but comical educational approach, and using hands‐on educational media. Parents highly rated the importance of and degree to which they wanted youth to learn about food safety. Parents felt that their children had moderate levels of food safety knowledge, but many questioned whether they practiced food safety procedures when unsupervised. Parents felt that food safety education needed to be taught and reinforced in school and at home. After having reviewed youth and parent data, food safety experts proposed recommendations for youth‐focused food safety education that paralleled current consumer food safety initiatives.  相似文献   

8.
The age structure of university students has changed dramatically in Finland. Now one third of all university students and one quarter of undergraduate students in Finnish universities are aged 30 years or over. The focus of this article is the changing educational identities of students who start and complete their university studies as adults. For the study, 21 adult university graduates were interviewed using the life‐history approach. The concept of educational identity is applied in the analysis, first to capture the changes that have taken place in the way the interviewees think about themselves as learners and as individuals with high educational levels. Secondly, the analysis clarifies how adult university graduates see themselves to be treated by other people after graduation. The results suggest that it is possible for adults to form new educational identities and reform the old ones on both individual and social levels.  相似文献   

9.
Understanding the role of food science education in developing undergraduate students’ intentions to implement Good Manufacturing Practices (GMPs) may be a key strategy in developing the workforce's implementation of GMPs and other food safety programs. Previous research has demonstrated the effects of educational interventions on planned food safety behaviors in various settings; however, none have studied GMPs interventions and college students. This study applied the Theory of Planned Behavior (TPB) to evaluate the effects of a game‐based e‐learning module on undergraduate students’ planned behaviors concerning GMPs. Forty‐four participants were recruited from 42 food science clubs across the United States to complete a game‐based e‐learning module and pre‐ and posttest survey instruments. We compared changes in pre‐ and posttest scores using paired Wilcoxon signed rank tests and explored the role of GMP‐related knowledge and TPB constructs (attitudes, subjective norms, and perceived behavioral controls) in predicting students’ intentions to implement GMPs using multiple linear regression. We modeled pretest scores, posttest scores, and changes in scores while controlling for student demographic factors (for example, year in college, gender, and so on). Only participants’ knowledge and perceived behavioral controls significantly increased (P < 0.05) after completing the game‐based e‐learning module. Posttest regression models explained twice as much variance than pretest models (up to 54% total). Changes in intentions to implement GMPs were predicted by changes in subjective norms, perceived behavioral controls, and knowledge, as well as previous enrollment in food safety courses and interest in working in the food industry. The only predictive variables for both pre‐ and posttest scores were subjective norms, previous enrollment in food safety courses and interest in working in the food industry (P < 0.05). A discussion of how these results provide insights for food safety educators to optimize their teaching impacts was presented.  相似文献   

10.
Development and Implementation of a Food Safety Knowledge Instrument   总被引：1，自引：0，他引：1  
ABSTRACT:  Little is known about the food safety knowledge of young adults. In addition, few knowledge questionnaires and no comprehensive, criterion-referenced measure that assesses the full range of food safety knowledge could be identified. Without appropriate, valid, and reliable measures and baseline data, it is difficult to develop and implement effective education efforts. Thus, the purpose of this study was to develop a comprehensive, valid, reliable food safety knowledge questionnaire. Questionnaire development followed this process: 1) use of published reports and input from experts in food safety and sanitation (n = 7) to identify key food safety concepts; 2) development of a question bank (n = 101) assessing knowledge of key concepts (i.e., cross contamination prevention'disinfection procedures; safe times/temperatures for cooking/storing foods; groups at greatest risk for foodborne disease; foods that increase risk of foodborne disease; and foodborne disease pathogens); 3) refinement of initial questions by experts; 4) questionnaire pretest with young adults (n = 180) and refinement; 5) questionnaire pilot test (n = 126) and refinement; 6) final expert review and refinement; and 7) conversion into an online survey. Young adults (n = 4343, mean age 19.9 ± 1.7SD years) from 21 universities and colleges across the country completed the questionnaire. Item analysis was used to determine the overall quality of the test and identify improvements needed. Livingston's coefficient of reliability for criterion-referenced tests was 0.92. The questionnaire met or exceeded generally recognized standards of reliability and validity. This questionnaire could be useful in baseline assessment of food safety knowledge and measurement of knowledge gained after an educational intervention in adults.  相似文献   

11.
High school students are a critical audience for food safety. Students may enter the foodservice industry or become primary meal preparers for their families. The positive deviance food safety curriculum was developed based on the messages from the Fight BAC! Campaign. The curriculum is designed for high school students to overcome barriers to safe food handling practices. This study evaluated the effectiveness of the positive deviance approach to change food safety knowledge and behaviors among high school students. Students (n = 218) from two high schools participated in this study. The positive deviance method uses group discussions lead by the teacher who reinforces and praises behaviors, which reflect recommended food handling practices. Measurements included pre‐ and postsurveys, preobservations and postobservation cooking classes, take‐home tasks, and in‐class activities. Results indicated that the curriculum significantly increased students’ food safety knowledge. Specifically, the percentage of students believing that color was a good indicator of meat doneness dropped from 52% to 17% after exposure to the curriculum. When observed, the students’ compliance with recommended behaviors increased. Prior to instruction, most ground beef burgers students cooked did not reach 160°F, while after the intervention, almost all of the burgers reached 160°F or higher. The curriculum will benefit from a revision that emphasizes areas such as how to use, calibrate, and to clean food thermometers.  相似文献   

12.
Abstract: With the persistence of microbiological foodborne illness and anticipated future shortage of scientists with agricultural and food science expertise in the United States, it is imperative to educate youth on microbiological food safety and enhance their awareness of opportunities to become engaged in finding solutions to food safety challenges. To help integrate food science education across the high school curriculum, new educational materials on microbiological food safety were developed and then disseminated to and evaluated by educators of secondary basic and applied sciences. The materials present food safety concepts in the context of foodborne illness outbreaks to introduce basic concepts of food microbiology, epidemiology, and food safety strategies as well as their broad impact on economics, communication, and regulations. The ready‐to‐implement educational materials support educational content standards and various learning styles and encourage critical thinking skills. The materials include a presentation on food microbiology and foodborne illness surveillance, case studies on foodborne illness outbreaks, a video on the laboratory investigation of foodborne illness, interactive web‐based activities, and supporting materials for teachers and classroom display. Exposure to the materials in a 1‐d workshop positively impacted educator familiarity with general microbiology, food safety strategies, regulatory requirements, and associated terminology as measured by a test administered prior to and after use of the materials. Teachers of biology, chemistry, family and consumer sciences, and related sciences rated the materials favorably on applicability, anticipated ease of implementation, and anticipated reception by students.  相似文献   

13.
ABSTRACT:  The Centers for Disease Control and Prevention estimate that there are 76 million cases of foodborne disease annually. Foodborne disease is usually associated with beef, poultry, and seafood. However, there is an increasing number of foodborne disease cases related to fresh produce. Consumers may not associate fresh produce with foodborne disease or recognize that these foods require safe handling. To address this learning need, a 1-h educational program was developed and evaluated. Extension agents in 69 Texas counties presented the program to participants. Most participants ( n  = 2651) were female (89.5%), Caucasian (60.5%), and over age 55 (62%). Participants completed a traditional pretest and then a retrospective posttest at conclusion of the program to assess knowledge, attitudes, and behaviors related to fresh produce safety. Participants' behaviors and attitudes were assessed using a 5-point scale. To measure the longer-term impact of the program, a follow-up telephone survey was conducted among a random sample ( n  = 426) of participants. Repeated measures ANOVA, t -tests, and eta-squared were used to determine significant differences. Immediate posttest results indicated improved knowledge and attitudes regarding specific fruit and vegetable safety recommendations. Long-term improvement was also noted for food safety behaviors, but not for overall food safety attitudes. The results suggest that this educational program is an effective tool to teach consumers about safe handling of fresh produce.  相似文献   

14.
Understanding safe food practice is important for home‐based food operators to prevent foodborne illness. Earlier work has found that home‐based food operators lack food safety knowledge and may benefit from training that is specifically tailored to their needs. Unfortunately, home‐based food operators may be deterred from enrolling in traditional educational formats due to their busy schedules. The objective of this study was to pilot and evaluate the effectiveness of an online food safety education module for home‐based food operators in Iowa through three learning assessments. Twenty‐one participants enrolled in a blended workshop in which participants completed one online module before attending a face‐to‐face session where they completed the remaining five modules. The effectiveness of the online module was measured by examining the first‐attempt average scores on learning assessments, the number of assessment attempts required to achieve 100%, and the first‐attempt performance by question type. The three learning assessment tools resulted in first‐attempt averages of approximately 86%, 90%, and 83%, surpassing our standard of effectiveness of 75% and showing good potential for the online format. The learning assessment attempt numbers of 4.65, 1.67, and 3.81 showed difficulty with knowledge transfer for some topics. Comprehension and analysis‐style questions had first‐attempt success rates of approximately 85% and 88%, respectively. Scores on knowledge and application‐style questions were lower with first‐attempt success rates of approximately 80% and 75%, respectively. These findings were used to improve the first online module and guide the transition of the remaining five modules to the online format.  相似文献   

15.
BOOK REVIEW     
Public educators of adults, because of their locally based programs, are strategically positioned to facilitate the learning of large numbers of older people. Little is known, however, about how these educators view the learning needs of elders who live in their communities. We conducted a telephone interview survey, using fixed‐response and open‐ended questions, with 30 directors of public adult education programs in Maine. The instrument assessed how important particular educational goals were for these directors at the time of the interview and how important each should be in the future. We examined both outcome and process variables. Health education was the outcome factor with the largest discrepancy between present and future program goals. Outreach to elders not presently participating in adult education programs was the process factor with the largest discrepancy. We discuss implications of this research for adult education and for potential partnerships between local educators and gerontologists.  相似文献   

16.

Numerous projects funded by the Jacob K. Javits Gifted and Talented Students Education Act in 1989 contributed to answering important questions in the field of gifted education. However, little evaluation has examined how their findings are used or linked to current educational practices. This pilot‐study followed up on 18 students, identified as potentially gifted during the 1992 Javits‐sponsored Nebraska Project which used a teacher observation protocol. This follow‐up study examined the students' current status in gifted education programs, academic performance, and social/behavioral attributes, and the stability of the attributes associated with able/creative students over the past five‐year period. Results indicate a continued use of traditional identification practices in the school districts studied, and a presence of underachieving behaviors in students believed to be gifted during the Nebraska Project but not recognized as such currently by their school districts. The attributes associated with able/creative students in 1992, however, were found to be stable over the five year period. Results are discussed in light of the paradigm shift in gifted education practices and possible suggestions for reducing perpetual research‐practice gaps.  相似文献   

17.
Individuals in various colleges and universities may dream of their institution's having an educational program designed to serve older adults. Starting such a program is not a simple process. With many demands currently being placed on the educational dollar, administrators are often hesitant to begin new programs. An educational program for older adults is usually not a high priority. I describe how such a program came into existence in a large land‐grant university. Factors that were important to securing administrative support are discussed, along with how the various program dimensions have evolved. The organizational structure is described, indicating how the university is trying to use a membership‐driven format. The factors discussed here should provide other higher education institutions (both 2‐year and 4‐year institutions) with some guidelines as to how they might begin educational programs for older adults.  相似文献   

18.
This paper reports on original research where the primary objective was to critically explore the learning experiences of older (50+ years) working class adults in the context of a new university. Semi‐structured interviews with 10 older learners engaged in a range of study in a new university in the west of Scotland were utilised. This methodology was adopted to bring their voices to the fore, in recognition that these have been under‐represented in educational research to date. A main outcome of the study was that theorising of widening participation practice and pedagogy as it relates to older learners may be significantly developed from insights afforded by critical educational gerontology (CEG) (older adult education) and its central concern with empowerment of marginalised older adults. It is concluded that CEG’s theoretical perspectives and pedagogic practices—critical gerogogy—may inform and shape more responsive widening participation practices that aim to support under‐represented groups. This is particularly evident for older working class students whose formative educational experiences were predominantly characterised by severely limited choice and opportunity. CEG has significant implications for widening participation practice in offering a distinctive, holistic educational philosophy and creative pedagogical approach.  相似文献   

19.
Using graphs is a key social practice of professional science. As part of a research program that investigates the development of graphing practices from elementary school to professional science activities, this study was designed to investigate similarities and differences in graph‐related interpretations between scientists and college students engaged in collective graph interpretation. Forty‐five students in a second‐year university ecology course and four scientists participated in the study. Guided by domain‐ specific concerns, scientists' graph‐related activities were characterized by a large number of experience‐based, domain‐specific interpretive resources and practices. Students' group based activities were characterized by the lack of linguistic distinctions (between scientific terms) which led to ambiguities in group negotiations; there was also a lack of knowledge about specific organism populations which helped field ecologists construct meaning. Many students learned to provide correct answers to specific graphing questions but did not come to make linguistic distinctions or increase their knowledge of specific populations. In the absence of concerns other than to do well in the course, students did not appear to develop any general interpretive skills for graphs, but learned instead to apply the professor's interpretation. This is problematic because, as we have demonstrated, there are widely differing viable interpretations of the graph. Suggestions for changes in learning environments for graphing that should alleviate this problem are made. © 1999 John Wiley & Sons, Inc. J Res Sci Teach 36: 1020–1043, 1999  相似文献   

20.
The shortage of highly qualified graduates with advanced training in food science is a pressing problem facing government agencies and the food industry. This has created a need to recruit and train food scientists at the graduate level. However, most graduate level programs are research‐based and do not meet the needs of many students. The College of Agriculture and Life Sciences at Cornell Univ. has a Master of Professional Studies Program in Agriculture and Life Sciences (MPS‐ALS), which is offered through the Field of Food Science and Technology (FFST), as an alternative to research‐based masters and doctoral degrees. Although the MPS‐ALS program began in the 1970s, the FFST did not take an active role in recruiting students or tracking alumni until 2000. From 2000 to 2013, a total of 56 students, representing an internationally and academically diverse student body, have received MPS‐ALS degrees through the FFST. In May and August 2013, alumni were asked, via e‐mail, to complete an online survey to assess the long‐term impact of the MPS‐ALS program on their career success. The results of the survey indicate that the MPS‐ALS program at Cornell Univ. is a strong program that attracts excellent candidates from a variety of undergraduate fields. Program alumni have been very successful in obtaining full‐time employment, graduate positions and internships, and are highly satisfied with the program. The MPS‐ALS offered through the FFST at Cornell Univ. is a model for the development of course‐based graduate programs that seek to increase the supply of and meet the demand for trained professionals in food science.  相似文献   

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