This study investigates the inclusion of health education concepts in biology textbooks in the United States of America and Singapore. It employs a content analysis methodology to examine biology textbooks, considering the theme as a unit and dividing health concepts into four main fields. The findings for both countries indicate that the field of…

The response to the COVID-19 pandemic raises a question about the role of national curriculum frameworks in acquiring and applying knowledge about hygiene and prevention of disease. For curriculum designers, this means determining what children of different ages should learn about these topics and how they should develop and apply this knowledge.…

Like all SSI, the COVID-19 pandemic requires decisions that are contentious, involve scientific thinking, and vary across social groups. This investigation determined how perceptions about COVID-19 science and sociocultural membership associate with 557 university biology students': (1) COVID-19 behaviors after stay-at-home orders and (2) support…

Students of exercise science are well positioned to facilitate a shift of the nation's attitude on health care from disease treatment to disease prevention. This report chronicles our efforts toward transforming the exercise physiology core course from a lecture-based, instructor-centered class to a student-centered environment in which…

Experiential learning activities are often viewed as impractical, and potentially unfeasible, instructional tools to employ in a large enrollment course. Research has shown, though, that the metacognitive skills that students utilize while participating in experiential learning activities enable them to assess their true level of understanding and…

A food safety education program developed for retail food establishments was evaluated to assess the extent to which participants were practicing selected behaviors linked to reducing the risk of foodborne disease both before and after the program. Scores from the state health department's Certified Food Manager (CFM) exam also were examined.…

The effects of a prevention program designed to teach 7th grade students about the different risk behaviors associated with human immunodeficiency virus (HIV), chlamydia, and gonorrhea transmission were examined. Over 3 days, the students were taught how to reason about self-protective behaviors using information about the biological causal…

Little is known about the food safety knowledge of young adults. In addition, few knowledge questionnaires and no comprehensive, criterion-referenced measure that assesses the full range of food safety knowledge could be identified. Without appropriate, valid, and reliable measures and baseline data, it is difficult to develop and implement…

Decades of research have provided evidence that food irradiation is a safe technology that can decrease the incidence of foodborne diseases; however, adoption of this technology has been slow. The purpose of our study was to qualitatively explore the effectiveness of various components of a professional development training on family and consumer…

Food mishandling is thought to be more acute among young adults; yet little is known about why they may engage in risky food handling behaviors. The purpose of this study was to create valid, reliable instruments for assessing key food safety psychosocial measures. Development of the measures began by examining published studies and behavior…

Secondary science teachers who integrate food safety (FS) into curricula can provide FS knowledge and skills to youth while reinforcing science skills and concepts. National science education standards and the Biological Science Curriculum Study 5E Inquiry-based Learning Model were used to design an online training, Food Safety FIRST. The training…