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Rajagopal, Lakshman; Reynolds, Joel; Li, Dawei – Journal of Extension, 2019
This article describes visual-based minimal-text food safety tools developed in Mandarin Chinese to educate Chinese-speaking food service workers about safe food handling practices. Ten posters and one PowerPoint presentation were developed, and their efficacy in conveying critical food safety messages was tested with Chinese-speaking food service…
Descriptors: Mandarin Chinese, Food Service, Food, Safety
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Shaw, Angela; Strohbehn, Catherine; Naeve, Linda; Domoto, Paul; Wilson, Lester – Journal of Extension, 2015
Food safety education from farm to end user is essential in the mitigation of food safety concerns associated with fresh produce. Iowa State University developed a multi-disciplinary three-level sequential program ("Know," "Show," "Go") to provide a holistic approach to food safety education. This program provides…
Descriptors: Safety Education, Food Standards, Food Processing Occupations, Interdisciplinary Approach
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Schultz, Jennifer; Litchfield, Ruth – Journal of Extension, 2016
Short dietary assessment instruments known as screeners have potential for use in evaluating nutrition education programming because detecting change in dietary intake can demonstrate movement toward program goals. Using screeners results in objective dietary intake data but involves less administrative time, training, and cost than other…
Descriptors: Dietetics, Nutrition Instruction, Program Evaluation, Extension Education
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Francis, Sarah L. – Journal of Extension, 2014
The growing trend in home food preservation raises concerns about whether the resulting food products will be safe to eat. The increased public demand for food preservation information led to the development of the comprehensive food preservation program, Preserve the Taste of Summer (PTTS). PTTS is a comprehensive hybrid food preservation program…
Descriptors: Food Standards, Health Promotion, Safety, Extension Education
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Echon, Roger M. – Journal of Child Nutrition & Management, 2014
Purpose/Objectives: The purpose of this paper is to provide baseline data and characteristics of food served and consumed prior to the recently mandated nutrition standards as authorized by the Healthy, Hunger-Free Kids Act of 2010 (HHFKA). Methods: Over 600,000 school lunch menus with associated food production records from 61 elementary schools…
Descriptors: Lunch Programs, Food Service, Food Standards, Statistical Analysis
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Rajagopal, Lakshman – Journal of Extension, 2012
Providing food safety training to an audience whose native language is not English is always a challenge. In the study reported here, minimal-text visuals in Spanish were used to train Hispanic foodservice workers about proper handwashing technique and glove use based on the 2005 Food Code requirements. Overall, results indicated that visuals…
Descriptors: Extension Education, Food Standards, Safety, Spanish Speaking
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Enke, Allison A.; Briley, Margaret E.; Curtis, Suzanne R.; Greninger, Sue A.; Staskel, Deanna M. – Early Childhood Education Journal, 2007
Childcare in the United States (US) has become a necessary part of life for most working parents with the increased use of center-based childcare over the past three decades. Approximately 13 million preschoolers attend some form of childcare. Literature indicates the main predictors of quality childcare programs are adequate experience and…
Descriptors: Safety, Employed Parents, Food Standards, Early Childhood Education
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Ellis, Jason D.; Henroid, Daniel H., Jr. – Journal of Family and Consumer Sciences, 2005
Food safety is a significant issue in the United States and yet minimal research has been done on the inclusion of food safety in secondary school curricula. This study examined the feasibility of including food safety in Iowa FCS middle and secondary classes. Teachers reported food safety was important; only a few believed students were…
Descriptors: Safety Education, Food Standards, Food Service, Secondary Education