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Development, Dissemination, and Preimplementation Evaluation of Food Safety Educational Materials for Secondary Education
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Shearer, Adrienne E. H.; Snider, O. Sue; Kniel, Kalmia E. – Journal of Food Science Education, 2013
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…
Descriptors: Food Standards, Safety, Microbiology, Secondary Education
Between Technocracy and Democracy: An Experimental Approach to Certification of Food Products by Japanese Consumer Cooperative Women
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Kimura, Aya Hirata – Journal of Rural Studies, 2010
Voluntary food certification systems have emerged as a prominent mechanism of food governance in recent years. However, critics have exposed certifications' inability to secure independence, quality, consumer trust, and costs. Recent criticism is even more pointed in that some theorists have critiqued "alternative" systems such as Fair…
Descriptors: Certification, Food, Food Standards, Womens Studies
An Analysis of the Food Safety Educational Processes in the Cooperative Extension System of the North Central Region of the United States
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Koundinya, Vikram Swaroop Chandra – ProQuest LLC, 2010
Literature suggests that food safety is a serious concern all over the world, and lack of it has huge health and economic implications to different stakeholders. The situation in the U.S. is also no different with most of the American public not much knowledgeable about agriculture and food safety. Therefore, food safety education assumes…
Descriptors: Extension Education, Safety, Consumer Science, Food Standards
Consumer Awareness and Willingness to Pay for High-Pressure Processing of Ready-to-Eat Food
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Hicks, Doris T.; Pivarnik, Lori F.; McDermott, Ryan; Richard, Nicole; Hoover, Dallas G.; Kniel, Kalmia E. – Journal of Food Science Education, 2009
Commercial, nonthermal processing of food, such as high hydrostatic-pressure processing (HPP), has increased. The safety and quality of foods produced by HPP has not been well communicated to the public. An online, nationwide consumer survey was implemented to assess awareness of alternative food processing technologies, consumer food safety…
Descriptors: Safety, Food Standards, Food Processing Occupations, Surveys
Consumer's Fresh Produce Food Safety Practices: Outcomes of a Fresh Produce Safety Education Program
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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
Assessment of Food Safety Knowledge of High School and Transition Teachers of Special Needs Students
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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