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Alberts, Caitlin M.; Stevenson, Clinton D. – Journal of Food Science Education, 2017
There is opportunity to decrease the frequency of foodborne illnesses by improving food safety competencies and planned behaviors of college students before they begin careers in the food industry. The objectives of this study were to (1) develop a multimedia case study teaching method that provides real world context for food science education;…
Descriptors: Food, Health Promotion, Safety, Competence
Pleitner, Aaron M.; Chapin, Travis K.; Hammons, Susan R.; Stelten, Anna Van; Nightingale, Kendra K.; Wiedmann, Martin; Johnston, Lynette M.; Oliver, Haley F. – Journal of Food Science Education, 2015
Developing novel, engaging courses in food safety is necessary to train professionals in this discipline. Courses that are interactive and case-based encourage development of critical thinking skills necessary for identifying and preventing foodborne disease outbreaks. The purpose of this study was to assess the efficacy of a case study…
Descriptors: Food, Safety, Food Standards, Critical Thinking
Beavers, Amy S.; Murphy, Lindsay; Richards, Jennifer K. – Journal of Food Science Education, 2015
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…
Descriptors: Intervention, Food, Safety, Health Promotion
Hicks, Doris T.; Pivarnik, Lori F.; Richard, Nicole Leydon; Gable, Robert K.; Morrissey, Michael T. – Journal of Food Science Education, 2013
An online needs assessment survey of healthcare providers was developed and implemented to determine knowledge and attitudes about the benefits and risks of consuming seafood along with how this might impact patient/clientele counseling. Only 6 of the 45 knowledge items queried (13%) met the 80% subject mastery or proficiency with a total…
Descriptors: Health Personnel, Online Surveys, Needs Assessment, Attitudes
James, Katie J.; Albrecht, Julie A.; Litchfield, Ruth E.; Weishaar, Christopher A. – Journal of Food Science Education, 2013
Foodborne illnesses remain a common problem in the United States. Focus group results indicated that lack of knowledge and improper handling of leftovers were common among food preparers in families with young children. The USDA-recommended storage time for leftovers was used to develop and conduct a food safety social marketing campaign, "4…
Descriptors: Food Standards, Food, Safety, Health Promotion
Assessment of Food Safety Knowledge of High School and Transition Teachers of Special Needs Students
Pivarnik, Lori F.; Patnoad, Martha S.; Richard, Nicole Leydon; Gable, Robert K.; Hirsch, Diane Wright; Madaus, Joseph; Scarpati, Stan; Carbone, Elena – Journal of Food Science Education, 2009
Adolescents with disabilities require access to general education and life skills instruction. Knowledge of food safety for this audience is important for health and valuable for work placement. The objective was to implement a survey to assess high school and transition special education teachers in RI, CT, and MA for food safety knowledge and…
Descriptors: Consumer Science, Food Standards, Disabilities, Special Education Teachers
Consumer's Fresh Produce Food Safety Practices: Outcomes of a Fresh Produce Safety Education Program
Scott, Amanda R.; Pope, Paul E.; Thompson, Britta M. – Journal of Food Science Education, 2009
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…
Descriptors: Behavior Change, Longitudinal Studies, Instructional Effectiveness, Pretests Posttests
Olson, Bradley F.; Teuber, Suzanne; Bruhn, Christine M. – Journal of Food Science Education, 2009
Previous studies have shown that those with severe food allergies have significant gaps in knowledge about their disease and how to prevent recurrences. The purpose of this study was to address these deficiencies by creating and testing an educational packet, "Coping with Food Allergies." Participants included 46 of 58 adults with documented…
Descriptors: Cognitive Style, Allergy, Coping, Pilot Projects