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Visual-Based Minimal-Text Food Safety Training Tools for Chinese-Speaking Food Service Workers
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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
Development of a Reality-Based Multimedia Case Study Teaching Method and Its Effect on Students' Planned Food Safety Behaviors
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Alberts, Caitlin M.; Stevenson, Clinton D. – Journal of Food Science Education, 2017
There is opportunity to decrease the frequency of foodborne illnesses by improving food safety competencies and planned behaviors of college students before they begin careers in the food industry. The objectives of this study were to (1) develop a multimedia case study teaching method that provides real world context for food science education;…
Descriptors: Food, Health Promotion, Safety, Competence
Case Method in the Teaching of Food Safety
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Gallego, Alfredo; Fortunato, Maria S.; Rossi, Susana L.; Korol, Sonia E.; Moretton, Juan A. – Journal of Food Science Education, 2013
One of the fundamental aims of education is the integration of theory and practice. The case method is a teaching strategy in which students must apply their knowledge to solve real-life situations. They have to analyze the case described and propose the best possible solution. Although the case may be written, the use of new information and…
Descriptors: Case Method (Teaching Technique), Teaching Methods, Food, Safety
Food Safety Knowledge and Behaviours of Children (5-7 Years)
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Eves, Anita; Bielby, Gill; Egan, Bernadette; Lumbers, Margaret; Raats, Monique; Adams, Martin – Health Education Journal, 2010
Objective: The objective of this study was to determine knowledge of food hygiene amongst young children (5-7 years), and facilitators and barriers to application of knowledge. Few studies exist that explore the knowledge and attitudes of young children towards food hygiene. This is an important age group, as it is a time when attitudes and…
Descriptors: Health Promotion, Food Standards, Young Children, Hygiene
Food Hygiene Education in UK Secondary Schools: A Nationwide Survey of Teachers' Views
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Egan, M. B.; Bielby, G.; Eves, A.; Lumbers, M. L.; Raats, M. M.; Adams, M. R. – Health Education Journal, 2008
Objective: A nationwide survey of teachers investigated the teaching of food hygiene in UK secondary schools. Previous studies have focused on effective strategies in consumer food hygiene training but there is little research focusing on school-based education. Design: The questionnaire was developed based on the results of in-depth interviews…
Descriptors: Home Economics, Secondary Schools, Learning Activities, Food Standards
Mini Lessons from FDA.
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Food and Drug Administration (DHEW), Washington, DC. – 1976
Eight self-contained lessons present information about topics of current interest in the Food and Drug Administration. Multidisciplinary in nature, the lessons can be integrated into ongoing activities in elementary or secondary level reading, math, language arts, social studies, science, art, health, consumer education, and home economics. The…
Descriptors: Consumer Education, Dishwashing, Drug Education, Educational Objectives