Genetically modified organisms (GMOs) and their uses are often misunderstood. Consumers are regularly unsure what GMOs are, or if they are safe for consumption and the environment. Contradictory and sometimes inaccurate information is available from numerous sources, and challenges consumers and others to separate the facts from sensationalized…

Background: Texture-modified foods (TMF) is a common intervention for improving swallowing safety and efficiency for people with dysphagia. Non-standardized texture classification (NSTC) of foods is used worldwide. However, as this study documents, it can introduce a lack of clarity and confusion over definitions that can potentially harm…

The overarching goal of this impact project is to make mycology accessible to more agriscience educators and students. Lesson plans were prepared to link core competencies and science standards to the Wild-Foraged Mushroom certification. Incorporating mycology into the classroom has many benefits, including discussions on food safety and…

Outreach activities give high school students an opportunity to better understand the techniques and strategies used by researchers. Here is an experience with high school students designed to familiarize them with genetic methodologies. Students have been challenged to discover whether restaurant beef burgers are made with female or male beef.…

In recent years, the food industry has been undergoing major changes driven by new social and environmental demands. Nowadays, biodegradable packaging is perceived as the most feasible alternative for food packaging. Great efforts are being devoted to the development of new materials from agro-industrial wastes and byproducts that are opening new…

To comparatively analyze nutrient intake and dietary adequacy on weekdays (WKDs) and weekends (WKNs) among undergraduate students. Participants: University students (N = 210), 18-30 years old. Methods: A two-day food record was used. Intake of energy, macronutrients, micronutrients and fiber were calculated, without and with an adjustment for 2000…

Objective: According to the World Health Organisation's estimates, food contamination is linked to 23 million cases of illness and 5,000 deaths per year in Europe. While changes in food production and distribution play an important role in managing contamination risk, foodborne illnesses can originate in food-handling practices at home. This study…

Objective: The objective of the study was to evaluate how well college students meet U.S. dietary guidelines by examining the mean intakes of nutrients to limit (sodium, sugar, refined grains, and saturated fat), and what factors lead to exceeding the dietary recommendations. Participants: Participants were first-year undergraduate students (N =…

Aim: This study sought to investigate the relationship between knowledge and the practical application (including grocery lists, meal plans and food-related pedagogical plans) of Norwegian national guidelines for food and meals in kindergartens, together with the quality of food served in adherence to these guidelines. The study also examined the…

This study identified the influence of parents' perceived risks and benefits on children's avoidance of street food near schools in Indonesia. It also assessed how food risk knowledge and trust in food sellers influence risk - benefit perceptions and the moderating effect of school type. An online survey was conducted with 576 parents of…

As educators, we often seek to engage students' prior knowledge to help them learn new and potentially difficult science content. However, sometimes our experiences with the world lead us to create misconceptions that run counter to the scientific consensus. Refutational texts have been shown to be more effective at changing individuals'…

Methods: A web-based survey platform was used to disseminate an online survey to CNP managers via email. A previously validated survey was used consisting of Likert-type scales, multiple choice, and an open-ended question. Descriptive statistics were used for each question, obtaining response numbers and percentages. Analysis of variance…

The study aimed to examine the effectiveness of two intervention programs in improving dietary habits in two groups of preschool and fifth-grade students. The programs were tailored to the target age group. The composition of each of the children's breakfasts that were brought from home was recorded both before and after the intervention program.…

Food safety science is an important field due to its practical applications in maintaining public safety and confidence in consumer goods. A significant component of food safety science is the detection and regulation of heavy metals in food. Heavy metals such as mercury (Hg) are of particular concern because of their potential to damage the…

A situated learning exercise was employed to teach food safety content in agribusiness management classes at Renmin University in China. Pedagogical objectives included proficiency at identification and assessment of food safety risk factors, source causation factors, and risk mitigation strategies. Identified themes emerging from student ex-post…