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Evaluation of food safety education for consumers.
J Nutr Educ. 2001; 33 Suppl 1:S27-34.JN

Abstract

Traditionally, nutrition educators have used a fairly global approach to teach food safety by teaching a broad range of safe food handling behaviors in the expectation that this will lead to the avoidance of foodborne illness. This approach can be confusing and lead to evaluation data that are difficult to interpret. This article suggests that food safety education and evaluation in the future be organized around five behavioral constructs: practice personal hygiene, cook foods adequately, avoid cross-contamination, keep foods at safe temperatures, and avoid food from unsafe sources. These five constructs are derived from data on actual outbreaks and estimated incidences of foodborne illness. Research is needed to establish reliable and valid evaluation measures for these five behavioral constructs. Evaluation instruments can be tailored to fit specific education programs. If evaluation instruments focus on these five behavior areas, the result will be meaningful evaluation data that can be more easily summarized across food safety education programs for consumers.

Authors+Show Affiliations

Department of Human Nutrition, The Ohio State University, Columbus, Ohio 43210, USA. medeiros.1@osu.eduNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Evaluation Study
Journal Article
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

12857542

Citation

Medeiros, L, et al. "Evaluation of Food Safety Education for Consumers." Journal of Nutrition Education, vol. 33 Suppl 1, 2001, pp. S27-34.
Medeiros L, Hillers V, Kendall P, et al. Evaluation of food safety education for consumers. J Nutr Educ. 2001;33 Suppl 1:S27-34.
Medeiros, L., Hillers, V., Kendall, P., & Mason, A. (2001). Evaluation of food safety education for consumers. Journal of Nutrition Education, 33 Suppl 1, S27-34.
Medeiros L, et al. Evaluation of Food Safety Education for Consumers. J Nutr Educ. 2001;33 Suppl 1:S27-34. PubMed PMID: 12857542.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of food safety education for consumers. AU - Medeiros,L, AU - Hillers,V, AU - Kendall,P, AU - Mason,A, PY - 2003/7/15/pubmed PY - 2003/7/15/medline PY - 2003/7/15/entrez SP - S27 EP - 34 JF - Journal of nutrition education JO - J Nutr Educ VL - 33 Suppl 1 N2 - Traditionally, nutrition educators have used a fairly global approach to teach food safety by teaching a broad range of safe food handling behaviors in the expectation that this will lead to the avoidance of foodborne illness. This approach can be confusing and lead to evaluation data that are difficult to interpret. This article suggests that food safety education and evaluation in the future be organized around five behavioral constructs: practice personal hygiene, cook foods adequately, avoid cross-contamination, keep foods at safe temperatures, and avoid food from unsafe sources. These five constructs are derived from data on actual outbreaks and estimated incidences of foodborne illness. Research is needed to establish reliable and valid evaluation measures for these five behavioral constructs. Evaluation instruments can be tailored to fit specific education programs. If evaluation instruments focus on these five behavior areas, the result will be meaningful evaluation data that can be more easily summarized across food safety education programs for consumers. SN - 0022-3182 UR - https://www.unboundmedicine.com/medline/citation/12857542/Evaluation_of_food_safety_education_for_consumers_ DB - PRIME DP - Unbound Medicine ER -