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Mapping Sources of Food Safety Information for U.S. Consumers: Findings From a National Survey.
Health Commun. 2017 03; 32(3):356-365.HC

Abstract

This research examines the sources from which U.S. consumers obtain their food safety information. It seeks to determine differences in the types of information sources used by U.S. consumers of different sociodemographic background, as well as the relationships between the types of information sources used and food safety risk perceptions. Analyzing the 2010 Food Safety Survey (N = 4,568) conducted by the U.S. Food and Drug Administration, we found that age, gender, education, and race predicted the use of different sources for food safety information. Additionally, use of several information sources predicted perceived susceptibility to foodborne illnesses and severity of food contamination. Implications of the findings for food safety risk communication are discussed.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Nan X
a Department of Communication University of Maryland.
Verrill L
b Center for Food Safety and Applied Nutrition Food and Drug Administration.
Kim J
a Department of Communication University of Maryland.

MeSH

AdultCommunicationCross-Sectional StudiesFemaleFood ContaminationFood HandlingFood SafetyFoodborne DiseasesHealth Knowledge, Attitudes, PracticeHumansMaleMiddle AgedRisk FactorsSocial ClassSurveys and QuestionnairesUnited States

Pub Type(s)

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

Language

eng

PubMed ID

27268120

Citation

Nan, Xiaoli, et al. "Mapping Sources of Food Safety Information for U.S. Consumers: Findings From a National Survey." Health Communication, vol. 32, no. 3, 2017, pp. 356-365.
Nan X, Verrill L, Kim J. Mapping Sources of Food Safety Information for U.S. Consumers: Findings From a National Survey. Health Commun. 2017;32(3):356-365.
Nan, X., Verrill, L., & Kim, J. (2017). Mapping Sources of Food Safety Information for U.S. Consumers: Findings From a National Survey. Health Communication, 32(3), 356-365. https://doi.org/10.1080/10410236.2016.1138385
Nan X, Verrill L, Kim J. Mapping Sources of Food Safety Information for U.S. Consumers: Findings From a National Survey. Health Commun. 2017;32(3):356-365. PubMed PMID: 27268120.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Mapping Sources of Food Safety Information for U.S. Consumers: Findings From a National Survey. AU - Nan,Xiaoli, AU - Verrill,Linda, AU - Kim,Jarim, Y1 - 2016/06/06/ PY - 2016/6/9/pubmed PY - 2018/4/18/medline PY - 2016/6/9/entrez SP - 356 EP - 365 JF - Health communication JO - Health Commun VL - 32 IS - 3 N2 - This research examines the sources from which U.S. consumers obtain their food safety information. It seeks to determine differences in the types of information sources used by U.S. consumers of different sociodemographic background, as well as the relationships between the types of information sources used and food safety risk perceptions. Analyzing the 2010 Food Safety Survey (N = 4,568) conducted by the U.S. Food and Drug Administration, we found that age, gender, education, and race predicted the use of different sources for food safety information. Additionally, use of several information sources predicted perceived susceptibility to foodborne illnesses and severity of food contamination. Implications of the findings for food safety risk communication are discussed. SN - 1532-7027 UR - https://www.unboundmedicine.com/medline/citation/27268120/Mapping_Sources_of_Food_Safety_Information_for_U_S__Consumers:_Findings_From_a_National_Survey_ DB - PRIME DP - Unbound Medicine ER -