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Feng, Yaohua; Bruhn, Christine M.; Elder, Gary; Boyden, Dawn – Journal of Food Science Education, 2019
High school students are a critical audience for food safety. Students may enter the foodservice industry or become primary meal preparers for their families. The positive deviance food safety curriculum was developed based on the messages from the Fight BAC! Campaign. The curriculum is designed for high school students to overcome barriers to…
Descriptors: High School Students, Food Standards, Safety, Curriculum Development
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Goto, K.; Bianco-Simeral, S. – Journal of Food Science Education, 2009
Although the effects of pedagogical strategies using collaborative learning on students' perceived learning outcomes have been studied, little has been examined about possible benefits and challenges in collaborating with the campus community in a food science research project conducted by nutrition majors. We examined the effects of involving…
Descriptors: Foods Instruction, Research Projects, Nutrition, Community Involvement
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Olson, Bradley F.; Teuber, Suzanne; Bruhn, Christine M. – Journal of Food Science Education, 2009
Previous studies have shown that those with severe food allergies have significant gaps in knowledge about their disease and how to prevent recurrences. The purpose of this study was to address these deficiencies by creating and testing an educational packet, "Coping with Food Allergies." Participants included 46 of 58 adults with documented…
Descriptors: Cognitive Style, Allergy, Coping, Pilot Projects
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Winter, Carl K.; Fraser, Angela M.; Gleason, Jeanne B.; Hovey, Susan K.; McCurdy, Sandra M.; Snider, O. Sue – Journal of Food Science Education, 2009
Musical parodies of contemporary songs with their lyrics altered to address current food safety issues were incorporated into a variety of food safety educational programs and the effectiveness of the music was evaluated by semiquantitative and qualitative measures. Audiences receiving the music-enriched curricula included school foodservice…
Descriptors: Food Service, Music, Singing, Safety
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Zahed, Masooma – Journal of Food Science Education, 2008
One of the core competencies in the IFT education standards for students is to achieve competency in communications skills (that is, oral and written communication, listening, interviewing, and so on). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information but also be…
Descriptors: Foods Instruction, Undergraduate Students, Communication Skills, Food
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Bohn, Dawn M.; Schmidt, Shelly J. – Journal of Food Science Education, 2008
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…
Descriptors: Foods Instruction, Learning Activities, Safety, Nutrition
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Iwaoka, Wayne T.; Crosetti, Lea M. – Journal of Food Science Education, 2008
It has been reported that students learn best when they use a wide variety of techniques to understand the information of the discipline, be it visual, auditory, discussion with others, metacognition, hands-on activities, or writing about the subject. We report in this article the use of academic journals not only as an aid for students to learn…
Descriptors: Foods Instruction, Undergraduate Study, Metacognition, Values
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Byrd-Bredbenner, C.; Wheatley, V.; Schaffner, D.; Bruhn, C.; Blalock, L.; Maurer, J. – Journal of Food Science Education, 2007
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…
Descriptors: Locus of Control, Self Efficacy, Safety, Food Standards
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Byrd-Bredbenner, Carol; Wheatley, Virginia; Schaffner, Donald; Bruhn, Christine; Blalock, Lydia; Maurer, Jaclyn – Journal of Food Science Education, 2007
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…
Descriptors: Safety, Food Standards, Diseases, Criterion Referenced Tests
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Beffa-Negrini, Patricia A.; Cohen, Nancy L.; Laus, Mary Jane; McLandsborough, Lynne A. – Journal of Food Science Education, 2007
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…
Descriptors: Safety, Web Based Instruction, Food Standards, Pretests Posttests
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Anding, Jenna D.; Boleman, Chris; Thompson, Britta – Journal of Food Science Education, 2007
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.…
Descriptors: Safety, Food Standards, Effect Size, Safety Education
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Fenton, Ginger D.; LaBorde, Luke F.; Radhakrishna, Rama B.; Brown, J. Lynne; Cutter, Catherine N. – Journal of Food Science Education, 2006
Computer-based training is increasingly favored by food companies for training workers due to convenience, self-pacing ability, and ease of use. The objectives of this study were to determine if personal hygiene training, offered through a computer-based method, is as effective as a face-to-face method in knowledge acquisition and improved…
Descriptors: Instructional Effectiveness, Hygiene, Health Education, Industrial Training
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Dooley, D. A.; Mahon, R. M.; Oshiro, E. A. – Journal of Food Science Education, 2004
A research experience was made available to an undergraduate Food Science and Human Nutrition (FSHN) student through collaboration with a Masters-level Nutrition graduate student. Both students were under the supervision of a graduate FSHN faculty member. Positive, self-identified aspects for the students included learning how to work…
Descriptors: Foods Instruction, Graduate Students, Research Opportunities, Undergraduate Students
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Johnson, H. L.; Trout, B. L.; Brekke, C. J.; Luedecke, L. O. – Journal of Food Science Education, 2004
Student achievement, attitude, and instructional efficiency were determined for hands-on and for live and videotape demonstration laboratories for nonscience majors. Each of 3 laboratory sections experienced 3 different teaching methods for one 4-wk unit. No significant difference in achievement was found among the laboratory methods. An attitude…
Descriptors: Foods Instruction, Science Laboratories, Science Instruction, Teaching Methods
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Thompson, B. M.; Schielack, J. F.; Vestal, T. A. – Journal of Food Science Education, 2004
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…
Descriptors: Computer Simulation, Professional Development, Radiation, Training Methods
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