ERIC Number: EJ849790
Record Type: Journal
Publication Date: 2005-Jul
Abstractor: As Provided
Reference Count: 26
Evaluation of a Teaching Kit for Family and Consumer Science Classrooms: Motivating Students to Use a Food Thermometer with Small Cuts of Meat
Edwards, Zena; Edlefsen, Miriam; Hillers, Virginia; McCurdy, Sandra M.
Journal of Food Science Education, v4 n3 p47-52 Jul 2005
The U.S. Dept. of Agriculture recommends use of food thermometers to safely cook small cuts of meat, yet most consumers do not use them. Consumers lack knowledge about how and why to use food thermometers with small cuts of meat. Opportunities exist for family and consumer science classes to provide education about thermometers to adolescents, who may disseminate this information to parents. The most successful nutrition programs are based on behavior-change theories compared with standard interventions. A teaching kit for high school students was developed, based on the Health Belief and Transtheoretical Models, covering the "how's" and "why's" of using food thermometers. After participating in the lessons, students' knowledge about the reasons for using a thermometer and their self-confidence in using thermometers increased. In addition, students were more ready to use a thermometer with small cuts of meat after completing the intervention.
Descriptors: High School Students, Consumer Science, Nutrition, Classrooms, Food, Heat, Rating Scales, Self Esteem, Behavior Modification
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Publication Type: Journal Articles; Reports - Evaluative
Education Level: Higher Education
Authoring Institution: N/A