View in EDS

Food Safety Education Needs of High-School Students: Leftovers, Lunches, and Microwaves

Saved in:
Bibliographic Details
Title: Food Safety Education Needs of High-School Students: Leftovers, Lunches, and Microwaves
Language: English
Authors: Diplock, Kenneth J. (ORCID 0000-0003-0145-4533), Jones-Bitton, Andria, Leatherdale, Scott T., Rebellato, Steven, Hammond, David, Majowicz, Shannon E.
Source: Journal of School Health. Jul 2019 89(7):578-586.
Availability: Wiley-Blackwell. 350 Main Street, Malden, MA 02148. Tel: 800-835-6770; Tel: 781-388-8598; Fax: 781-388-8232; e-mail: cs-journals@wiley.com; Web site: http://www.wiley.com/WileyCDA
Peer Reviewed: Y
Page Count: 9
Publication Date: 2019
Document Type: Journal Articles
Reports - Research
Education Level: High Schools
Secondary Education
Descriptors: Foreign Countries, Food, Safety Education, High School Students, Sanitation, Diseases, Equipment, Eating Habits, Cooking Instruction, Transportation
Geographic Terms: Canada
DOI: 10.1111/josh.12782
ISSN: 0022-4391
Abstract: Background: We explored priority areas of food safety education needed by high-school students within Ontario, Canada. Methods: We analyzed transcripts from semistructured interviews with 20 experts in food safety, food safety education in youth, and high-school education in Ontario. Inductive thematic analysis was used to identify priority food safety education needs. Results: We identified 4 priority action areas for food safety education targeting students: how to safely do the things they typically do with food; how to keep themselves and their kitchens clean and safe; how microorganisms grow and how they can result in foodborne disease; and how to keep food out of the "danger zone" 4°C to 60°C (40° F to 140° F). The results indicate that students need specific education around the use of microwaves, consumption of convenience meals, preparing and handling foods at school events, and safe transportation of food for lunches, school trips, and sporting events. Conclusions: High-school students need food safety education specific to their usual interactions with food, including the foods, tools, and settings students regularly encounter. Delivery of food safety education should emphasize sequences of safe food-handling behaviors for specific food interactions, such as reheating a meal in the microwave, rather than traditional food safety concepts, such as temperature abuse.
Abstractor: As Provided
Entry Date: 2019
Accession Number: EJ1217685
Database: ERIC
FullText Text:
  Availability: 0
Header DbId: eric
DbLabel: ERIC
An: EJ1217685
AccessLevel: 3
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Food Safety Education Needs of High-School Students: Leftovers, Lunches, and Microwaves
– Name: Language
  Label: Language
  Group: Lang
  Data: English
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Diplock%2C+Kenneth+J%2E%22">Diplock, Kenneth J.</searchLink> (ORCID <externalLink term="https://orcid.org/0000-0003-0145-4533">0000-0003-0145-4533</externalLink>)<br /><searchLink fieldCode="AR" term="%22Jones-Bitton%2C+Andria%22">Jones-Bitton, Andria</searchLink><br /><searchLink fieldCode="AR" term="%22Leatherdale%2C+Scott+T%2E%22">Leatherdale, Scott T.</searchLink><br /><searchLink fieldCode="AR" term="%22Rebellato%2C+Steven%22">Rebellato, Steven</searchLink><br /><searchLink fieldCode="AR" term="%22Hammond%2C+David%22">Hammond, David</searchLink><br /><searchLink fieldCode="AR" term="%22Majowicz%2C+Shannon+E%2E%22">Majowicz, Shannon E.</searchLink>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="SO" term="%22Journal+of+School+Health%22"><i>Journal of School Health</i></searchLink>. Jul 2019 89(7):578-586.
– Name: Avail
  Label: Availability
  Group: Avail
  Data: Wiley-Blackwell. 350 Main Street, Malden, MA 02148. Tel: 800-835-6770; Tel: 781-388-8598; Fax: 781-388-8232; e-mail: cs-journals@wiley.com; Web site: http://www.wiley.com/WileyCDA
– Name: PeerReviewed
  Label: Peer Reviewed
  Group: SrcInfo
  Data: Y
– Name: Pages
  Label: Page Count
  Group: Src
  Data: 9
– Name: DatePubCY
  Label: Publication Date
  Group: Date
  Data: 2019
– Name: TypeDocument
  Label: Document Type
  Group: TypDoc
  Data: Journal Articles<br />Reports - Research
– Name: Audience
  Label: Education Level
  Group: Audnce
  Data: <searchLink fieldCode="EL" term="%22High+Schools%22">High Schools</searchLink><br /><searchLink fieldCode="EL" term="%22Secondary+Education%22">Secondary Education</searchLink>
– Name: Subject
  Label: Descriptors
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Foreign+Countries%22">Foreign Countries</searchLink><br /><searchLink fieldCode="DE" term="%22Food%22">Food</searchLink><br /><searchLink fieldCode="DE" term="%22Safety+Education%22">Safety Education</searchLink><br /><searchLink fieldCode="DE" term="%22High+School+Students%22">High School Students</searchLink><br /><searchLink fieldCode="DE" term="%22Sanitation%22">Sanitation</searchLink><br /><searchLink fieldCode="DE" term="%22Diseases%22">Diseases</searchLink><br /><searchLink fieldCode="DE" term="%22Equipment%22">Equipment</searchLink><br /><searchLink fieldCode="DE" term="%22Eating+Habits%22">Eating Habits</searchLink><br /><searchLink fieldCode="DE" term="%22Cooking+Instruction%22">Cooking Instruction</searchLink><br /><searchLink fieldCode="DE" term="%22Transportation%22">Transportation</searchLink>
– Name: Subject
  Label: Geographic Terms
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Canada%22">Canada</searchLink>
– Name: DOI
  Label: DOI
  Group: ID
  Data: 10.1111/josh.12782
– Name: ISSN
  Label: ISSN
  Group: ISSN
  Data: 0022-4391
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Background: We explored priority areas of food safety education needed by high-school students within Ontario, Canada. Methods: We analyzed transcripts from semistructured interviews with 20 experts in food safety, food safety education in youth, and high-school education in Ontario. Inductive thematic analysis was used to identify priority food safety education needs. Results: We identified 4 priority action areas for food safety education targeting students: how to safely do the things they typically do with food; how to keep themselves and their kitchens clean and safe; how microorganisms grow and how they can result in foodborne disease; and how to keep food out of the "danger zone" 4°C to 60°C (40° F to 140° F). The results indicate that students need specific education around the use of microwaves, consumption of convenience meals, preparing and handling foods at school events, and safe transportation of food for lunches, school trips, and sporting events. Conclusions: High-school students need food safety education specific to their usual interactions with food, including the foods, tools, and settings students regularly encounter. Delivery of food safety education should emphasize sequences of safe food-handling behaviors for specific food interactions, such as reheating a meal in the microwave, rather than traditional food safety concepts, such as temperature abuse.
– Name: AbstractInfo
  Label: Abstractor
  Group: Ab
  Data: As Provided
– Name: DateEntry
  Label: Entry Date
  Group: Date
  Data: 2019
– Name: AN
  Label: Accession Number
  Group: ID
  Data: EJ1217685
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=eric&AN=EJ1217685
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1111/josh.12782
    Languages:
      – Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 9
        StartPage: 578
    Subjects:
      – SubjectFull: Foreign Countries
        Type: general
      – SubjectFull: Food
        Type: general
      – SubjectFull: Safety Education
        Type: general
      – SubjectFull: High School Students
        Type: general
      – SubjectFull: Sanitation
        Type: general
      – SubjectFull: Diseases
        Type: general
      – SubjectFull: Equipment
        Type: general
      – SubjectFull: Eating Habits
        Type: general
      – SubjectFull: Cooking Instruction
        Type: general
      – SubjectFull: Transportation
        Type: general
      – SubjectFull: Canada
        Type: general
    Titles:
      – TitleFull: Food Safety Education Needs of High-School Students: Leftovers, Lunches, and Microwaves
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Diplock, Kenneth J.
      – PersonEntity:
          Name:
            NameFull: Jones-Bitton, Andria
      – PersonEntity:
          Name:
            NameFull: Leatherdale, Scott T.
      – PersonEntity:
          Name:
            NameFull: Rebellato, Steven
      – PersonEntity:
          Name:
            NameFull: Hammond, David
      – PersonEntity:
          Name:
            NameFull: Majowicz, Shannon E.
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 07
              Type: published
              Y: 2019
          Identifiers:
            – Type: issn-print
              Value: 0022-4391
          Numbering:
            – Type: volume
              Value: 89
            – Type: issue
              Value: 7
          Titles:
            – TitleFull: Journal of School Health
              Type: main
ResultId 1