Your search found 578 results.

Descriptors:
Safety Education; Special Education; Special Needs Students; Food Standards; Skill Analysis; Skill Development; Testing Accommodations; Accessibility (for Disabled); Best Practices; Item Analysis; Psychometrics; Nutrition Instruction; Food Service; Performance Based Assessment; Evaluation Methods; Educational Innovation; Program Effectiveness; Curriculum Evaluation

Abstract:
This article describes an innovative assessment tool designed to evaluate the effectiveness of a food safety skills curriculum for learners receiving special education services. As schools respond to the increased demand for training students with special needs about food safety, the need for effective curricula and tools is also increasing. A "Food Safety Education for High School and Transition Special Needs Students" curriculum served as the basis upon which our assessment tool was developed. The project was a collaborative effort by food safety and education professionals in Connecticut, Rhode Island and Massachusetts. This USDA-funded initiative emerged from teacher-generated data that identified critical gaps in food safety knowledge and skills among students with disabilities (SWD) receiving special education services. As an adjunct to this curriculum, a Food Safety Practices Assessment Tool was developed to: 1) conduct observations of students as they demonstrate food safety practices, and 2) use this information to design classroom-based learning activities that are aligned with students' Individual Education Plans (IEP). Pilot data suggest that the tool is valid and reliable for use in a kitchen-based setting. This is the first known tool of its kind to test food safety skills of individuals with special needs in a real-world environment. Further testing is needed to determine the usefulness of the tool for broader audiences. (Contains 3 tables and 2 figures.) Note:The following two links are not-applicable for text-based browsers or screen-reading software. Show Hide Full Abstract

Related Items: Show Related Items

Full-Text Availability Options:

More Info:
Help | Tutorial Help Finding Full Text |  More Info:
Help Find in a Library |  Publisher's website

Descriptors:
Food Standards; Safety; Microbiology; Secondary Education; Consumer Science; Foods Instruction; Video Technology; Instructional Materials; Epidemiology; Critical Thinking; Thinking Skills; Information Dissemination; Scientific Methodology; Familiarity; Inservice Teacher Education; Teacher Workshops

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. (Contains 4 tables and 3 figures.) Note:The following two links are not-applicable for text-based browsers or screen-reading software. Show Hide Full Abstract

Related Items: Show Related Items

Full-Text Availability Options:

More Info:
Help | Tutorial Help Finding Full Text |  More Info:
Help Find in a Library |  Publisher's website

Descriptors:
Safety; Foreign Countries; Content Analysis; Internet; Food Standards; Nutrition; Inferences; Textbook Content; Nutrition Instruction; Science Instruction; Coding; Statistical Analysis; Adolescents; Obesity; Secondary Education

Abstract:
Objective: To assess quantity and quality of nutrition and food safety information in science textbooks prescribed by the Central Board of Secondary Education (CBSE), India for grades I through X. Design: Content analysis. Methods: A coding scheme was developed for quantitative and qualitative analyses. Two investigators independently coded the data and inter-coder reliability was assessed using Cohen's Kappa. The inferences were then reviewed by an expert group. Results: There was high agreement (Kappa = 0.89) between coders. Nutrition topics got > 10% pages in textbooks of grades I to VII, while they were omitted in subsequent grades. Food safety got a mere 1% of page allocation only in grades I to III books. Over 25% of biology illustrations related to nutrition in grades I, II and IV but not in others. Nutrition topics in textbooks beyond grade IV were repetitive and inconsistent. Some illustrations depicted uncommon foods and had urban bias. Conclusions: Nutrition and food safety content in science textbooks is low. Important topics such as nutritional needs during adolescence, obesity, unhealthy foods and food labelling are not covered. These findings provide direction for strengthening textbook content to promote nutrition education in schools. (Contains 4 tables and 2 figures.) Note:The following two links are not-applicable for text-based browsers or screen-reading software. Show Hide Full Abstract

Related Items: Show Related Items

Full-Text Availability Options:

More Info:
Help | Tutorial Help Finding Full Text |  More Info:
Help Find in a Library |  Publisher's website

Descriptors:
Foreign Countries; Food; Nutrition; Facilities; Nuclear Energy; Accidents; Safety; Power Structure; Foods Instruction; Local Government; Municipalities; Public Officials; Agricultural Production; Agricultural Occupations; Stakeholders; Food Standards; Holistic Approach; Health Conditions

Abstract:
Japan's Basic Law on Food Education (Shokuiku kihonho) was enacted in June 2005 as a response to various concerns related to food and nutrition, such as food scandals, an increase in obesity and lifestyle-related diseases and an assumed loss of traditional food culture. The Law defines food education (shokuiku) rather vaguely as the acquisition of knowledge about food and the ability to make appropriate food choices. In this paper, my focus is the impact of shokuiku on discourses about food safety in relation to the nuclear disaster. I will address the following problems: Firstly, the assumption that "domestic food products are the safest in the world"; secondly, the power relations between municipal authorities, producers and consumers in Japan; and thirdly, the question of whether food pedagogies can adequately address food safety concerns after the Fukushima nuclear disaster. I argue that, although the Basic Law offers a holistic approach to food in theory, with its focus on nutrition and the emphasis on domestic food, food pedagogies, practiced according to the Basic Law cannot adequately deal with the food safety problems that Japanese consumers face after the Fukushima nuclear accident. Because of the ignorance regarding food safety issues from official sides, Japanese consumers are left with a lack of awareness for these issues. Therefore, stakeholders who are not included in the state's shokuiku campaign, such as consumer co-ops and Civil Radioactivity Measurement Stations try to provide knowledge about food to enable Japanese consumers to make appropriate food choices. Note:The following two links are not-applicable for text-based browsers or screen-reading software. Show Hide Full Abstract

Related Items: Show Related Items

Full-Text Availability Options:

 ERIC Full Text (124K) |  More Info:
Help Find in a Library

Descriptors:
American Indians; Tribally Controlled Education; Horticulture; Health Promotion; Gardening; Food Standards; Agricultural Production

Abstract:
High in the hills south of Santa Fe, New Mexico, stands a greenhouse that Luke Reed hopes will help American Indians eat healthier. Reed also recently used the structure, completed in August, to teach a course on greenhouse management to representatives of the nearby Santo Domingo, Cochiti and Santa Clara pueblos. Near the greenhouse, fruit trees and a community garden that grows lettuce, spinach, broccoli and cauliflower have also provided fare for the school cafeteria--as well as lessons in raising healthy food. Many of the 37 tribal colleges are making some sort of effort to promote "food sovereignty," a term that has come to mean ensuring American Indians access to and control over affordable, high-quality food. The colleges, a multitude of agencies and community groups and the tribes themselves are part of a movement to help American Indians eat healthier. Note:The following two links are not-applicable for text-based browsers or screen-reading software. Show Hide Full Abstract

Related Items: Show Related Items

Full-Text Availability Options:

More Info:
Help | Tutorial Help Finding Full Text |  More Info:
Help Find in a Library |  Publisher's website

Descriptors:
Safety; Public Health; Food Standards; Emergency Programs; Natural Disasters; Older Adults; Food; National Surveys; Internet; Interviews; Disease Incidence; At Risk Persons; Incidence; Risk; Comparative Analysis

Abstract:
Natural disasters and other emergencies can cause an increased risk of foodborne illness. We conducted a nationally representative survey to understand consumers' knowledge and use of recommended practices during/after extended power outages and other emergencies. Because older adults are at an increased risk for foodborne illness, this paper presents findings from a sample of older adults (n = 290). Only 17% of respondents reported they are fully prepared to keep food safe during an extended power outage. Respondents identified lack of cogitation (42%), storage space (19%), and concern (27%) as barriers to not being fully prepared. Of those who had experienced a recent power outage, less than 40% followed the recommended practices of discarding frozen foods that had thawed and discarding refrigerated, perishable foods. Additionally, 21% to 36% of respondents reported they tasted food to determine whether it was safe to eat. Awareness and likelihood of following recommended practices were higher among women than men. Many older adults are not following recommended practices to ensure food safety during/after extended power outages and other emergencies. Educational materials need to address barriers and be tailored to specific locations and subpopulations of older adults. Educators and public health officials can use the survey findings to address gaps in older adults' knowledge and practices and to help reduce the risk of foodborne illness among older adults. (Contains 4 tables and 1 figure.) Note:The following two links are not-applicable for text-based browsers or screen-reading software. Show Hide Full Abstract

Related Items: Show Related Items

Full-Text Availability Options:

More Info:
Help | Tutorial Help Finding Full Text |  More Info:
Help Find in a Library |  Publisher's website

Descriptors:
Prevention; Safety; Food Standards; Caregivers; Child Health; Focus Groups; Diseases; Older Adults; Role; Health Services

Abstract:
Adults aged 60 or older are more likely than younger adults to experience severe complications or even death as a result of foodborne infections. This study investigated which specific groups of healthcare providers or other caregivers are most receptive to providing food safety information to older adults. Telephone-based focus groups were conducted with health care providers and caregivers to determine their knowledge, attitudes, and behaviors regarding foodborne illness prevention for older adults. Focus groups identified a gap between older adults' trust in healthcare providers as a credible source of food safety information and healthcare providers' lack of training, knowledge, and willingness to provide food safety information to older adults. (Contains 2 tables and 1 footnote.) Note:The following two links are not-applicable for text-based browsers or screen-reading software. Show Hide Full Abstract

Related Items: Show Related Items

Full-Text Availability Options:

More Info:
Help | Tutorial Help Finding Full Text |  More Info:
Help Find in a Library |  Publisher's website

Descriptors:
Food Service; Educational Development; Public Policy; Food Standards; Foods Instruction; Food; Popular Culture; Film Study; Teaching Methods; Instructional Design; Didacticism; Economic Impact; Social Indicators; Consumer Economics; Agricultural Production

Abstract:
"King Corn" is in so many ways the story of how government food policy has entirely remade the food landscape in the United States over the last 40 years. From the massive expansion of the number of acres of corn grown across the country, to the ever-increasing ways that corn is incorporated into the food production process, to the industrial feedlots that produce most U.S. meat, "King Corn" illustrates how the food system is not only the product of corporate greed, but also of government policy that was intended to produce many of the results people see today. For students to understand this, to recognize that the history helps explain the current reality, seems especially important in an age when people face so many crises, from diabetes to climate change, that will require not just changes in personal lifestyle, but deliberate and focused policy from the government as well. (Contains 4 online resources.) Note:The following two links are not-applicable for text-based browsers or screen-reading software. Show Hide Full Abstract

Related Items: Show Related Items

Full-Text Availability Options:

More Info:
Help | Tutorial Help Finding Full Text |  More Info:
Help Find in a Library |  Publisher's website

Descriptors:
Safety; Public Health; Reading Improvement; Feedback (Response); Food Standards; Technology Integration; Data Collection; Intervention; Compliance (Legal); Terrorism; Federal Legislation; Computers; Telecommunications; Retailing; Food

Abstract:
The effects of wireless ring scanners, which provided immediate auditory and visual feedback, were evaluated to increase the performance and accuracy of order selectors at a meat distribution center. The scanners not only increased performance and accuracy compared to paper pick sheets, but were also instrumental in immediate and accurate data capture and tracking in compliance with the Public Health Security Bioterrorism Preparedness and Response Act (BTA) of 2002. The intervention, which required minimal training, successfully accelerated key operational processes and compliance with food safety mandates. The implications for Organizational Behavior Management practitioners are discussed. (Contains 3 figures.) Note:The following two links are not-applicable for text-based browsers or screen-reading software. Show Hide Full Abstract

Related Items: Show Related Items

Full-Text Availability Options:

More Info:
Help | Tutorial Help Finding Full Text |  More Info:
Help Find in a Library |  Publisher's website

Descriptors:
Change Strategies; Organizational Change; Long Range Planning; Lunch Programs; Nutrition; Food Standards; Health Behavior; Health Promotion; Sustainability; Program Improvement; Program Effectiveness; Program Evaluation

Abstract:
Given a choice, most administrators, staff, and students would probably choose food from home over the school offerings. What about those without a choice? Students who qualify for free and reduced-price lunch are stuck with school lunches, which are sometimes the most balanced meal they'll get that day. Many others opt for school lunches out of convenience, as parents and students collectively struggle with time management. Parents and students are demanding higher-quality food, but will more wholesome food cost more money? Can schools afford to provide it? Will kids eat it? Niles Township High School District 219, located in the northwest suburbs of Chicago, has been seeking new answers to these universal questions. This Illinois district is on a mission to contribute to the health of its staff and students and the well-being of the environment. The author discusses how the district creates a plan for systematic change. Note:The following two links are not-applicable for text-based browsers or screen-reading software. Show Hide Full Abstract

Related Items: Show Related Items

Full-Text Availability Options:

More Info:
Help | Tutorial Help Finding Full Text |  More Info:
Help Find in a Library |  Publisher's website