Food Safety Education Needs of High‐School Students: Leftovers, Lunches, and Microwaves
| Autor: | Scott T. Leatherdale, Steven Rebellato, Shannon E. Majowicz, Andria Jones-Bitton, Kenneth J. Diplock, David Hammond |
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| Rok vydání: | 2019 |
| Předmět: |
Male
Health Knowledge Attitudes Practice medicine.medical_specialty Food Safety Adolescent Sanitation education Education Interviews as Topic 03 medical and health sciences 0302 clinical medicine 030225 pediatrics medicine Humans 030212 general & internal medicine Microwaves School Health Services Ontario 2. Zero hunger Consumption (economics) Medical education business.industry 4. Education Public health digestive oral and skin physiology Public Health Environmental and Occupational Health Priority areas Food safety Philosophy Lunch TRIPS architecture Female Business Danger zone Thematic analysis |
| Zdroj: | Journal of School Health. 89:578-586 |
| ISSN: | 1746-1561 0022-4391 |
| DOI: | 10.1111/josh.12782 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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