Use of a Computerized Kiosk in an Assessment of Food Safety Knowledge of High School Students and Science Teachers

2001 ◽  
Vol 33 (1) ◽  
pp. 37-42 ◽  
Author(s):  
Jeannette Endres ◽  
Trish Welch ◽  
Theodora Perseli
Keyword(s):  
High School ◽  
High School Students ◽  
Food Safety ◽  
Science Teachers ◽  
School Students ◽  
Safety Knowledge

scholarly journals A longitudinal evaluation of food safety knowledge and attitudes among Ontario high school students following a food handler training program

Food Control ◽  
2017 ◽  
Vol 76 ◽  
pp. 108-116 ◽  
Author(s):  
Shannon E. Majowicz ◽  
David Hammond ◽  
Joel A. Dubin ◽  
Kenneth J. Diplock ◽  
Andria Jones-Bitton ◽  
...  
Keyword(s):  
High School ◽  
High School Students ◽  
Food Safety ◽  
Training Program ◽  
Food Handler ◽  
School Students ◽  
Longitudinal Evaluation ◽  
Knowledge And Attitudes ◽  
Safety Knowledge

How knowledgeable are high school students about food safety? Results from a predominantly minority Chicago charter school

2015 ◽  
Vol 117 (6) ◽  
pp. 1737-1752 ◽  
Author(s):  
Anne Burke ◽  
Mark Dworkin
Keyword(s):  
High School ◽  
High School Students ◽  
Food Safety ◽  
Food Service ◽  
Knowledge Score ◽  
Knowledge Gaps ◽  
School Students ◽  
Content Type ◽  
Predominantly Minority ◽  
Safety Knowledge

Purpose – High school students are at an age where food handling may occur for themselves and as entry level workers in food service. An estimated 21 percent of food and beverage service workers are aged 16-19 years. The purpose of this paper is to determine baseline food safety knowledge and associated factors among high school students. Design/methodology/approach – A convenience sample of 231 Chicago high school students was approached to participate in a 34-question survey to obtain information about their food safety knowledge, behaviors, and personal hygiene. Frequencies of correct answers to each knowledge question were examined to determine knowledge gaps. Bivariate analyses were performed to identify student variables associated with knowledge score and regression models were used to examine the associations between eligible factors and knowledge score. Findings – Among the 195 participating students, 70 percent described themselves as Hispanic/Latino and 15 percent as non-Hispanic Black. In all, 12 percent of the students had restaurant employment experience. The overall student mean knowledge score was 37 percent. Students demonstrated substantial knowledge gaps regarding the temperatures for cooking, mechanisms for thawing food, cross-contamination, and vulnerable populations for foodborne disease. In the final linear regression model, Hispanic ethnicity and experience cooking seafood were significantly associated with lower knowledge score and experience cooking meat and cooking alone were significantly associated with higher knowledge score (p < 0.05). Research limitations/implications – Students demonstrated substantial knowledge gaps regarding the temperatures for cooking, mechanisms for thawing food, cross-contamination, and vulnerable populations for foodborne disease. In the final linear regression model, Hispanic ethnicity and experience cooking seafood were significantly associated with lower knowledge score and experience cooking meat and cooking alone were significantly associated with higher knowledge score (p < 0.05). Originality/value – These data demonstrate substantial knowledge gaps in a predominantly minority high school student population. Given that high school students are a substantial proportion of the food service workforce, they are especially important to target for food safety education.

Effect of High School Students? Food Safety Knowledge Level on Their Attitude

2014 ◽  
Vol 11 (3) ◽  
pp. 1235-1243
Author(s):  
Emel Memis Kocaman ◽  
Nevin Sanlier
Keyword(s):  
High School ◽  
High School Students ◽  
Food Safety ◽  
Knowledge Level ◽  
School Students ◽  
Safety Knowledge

scholarly journals Food safety knowledge, attitudes and self-reported practices among Ontario high school students

2015 ◽  
Vol 106 (8) ◽  
pp. e520-e526 ◽  
Author(s):  
Shannon E. Majowicz ◽  
Kenneth J. Diplock ◽  
Scott T. Leatherdale ◽  
Chad T. Bredin ◽  
Steven Rebellato ◽  
...  
Keyword(s):  
High School ◽  
High School Students ◽  
Food Safety ◽  
School Students ◽  
Safety Knowledge

Teachers and Students Perception of the Low Academic Performance of Senior High School Students in Integrated Science in Ghana

2021 ◽  
pp. 29-41
Author(s):  
Isaac Taylor ◽  
Isaac Sonful Coffie ◽  
Stephen Agyei ◽  
Justice Edusei Ackah
Keyword(s):  
High School ◽  
Academic Performance ◽  
High School Students ◽  
Science Teachers ◽  
Teaching Style ◽  
Senior High School ◽  
School Students ◽  
Related Factors ◽  
Integrated Science ◽  
Senior High School Students

The purpose of this study was to determine school and teacher-related factors affecting low academic performance of senior high school students in integrated science in some selected districts in western region of Ghana. The research design used in this study is descriptive cross-sectional survey. The population of the study was made up of students and science teachers in selected senior high schools in the study area which comprises three districts; Ellembele District, Jomoro District and Nzema-East Municipal. A Sample of 342 students and 18 teachers were used for this study. In carrying out the study, a questionnaire was used as the main instrument for the data collected which were analyzed using descriptive statistics. From the results, it was seen that school-related factors causing poor performance in Integrated Science among students include; the inadequacy of facilities, poor state of existing facilities, general disturbances in class and the ineffective supervision of teaching. Moreover, inadequate number of science teachers, inability to complete syllabi, poor teaching style and little time spent in teaching were among the teacher-related factors which caused low academic performance in Science.

Research of Perception and Knowledge of Middle and High School Students and Science Teachers about High Technology

2011 ◽  
Vol 61 (9) ◽  
pp. 829-839
Author(s):  
Youngmin KIM ◽  
Seungwoo YI* ◽  
Sookyong PARK
Keyword(s):  
High School ◽  
High School Students ◽  
Science Teachers ◽  
High Technology ◽  
School Students

scholarly journals AN ANALYSIS OF THE HIGH SCHOOL STUDENTS’ ABILITIES TO READ REALISTIC, CONVENTIONAL, AND HYBRID IMAGES IN GENERAL CHEMISTRY

2019 ◽  
Vol 18 (6) ◽  
pp. 943-954
Author(s):  
Tamara N. Rončević ◽  
Željka Đ. Ćuk ◽  
Dušica D. Rodić ◽  
Mirjana D. Segedinac ◽  
Saša A. Horvat
Keyword(s):  
High School ◽  
General Chemistry ◽  
High School Students ◽  
Science Teachers ◽  
Visual Representations ◽  
School Students ◽  
Dispersed Systems ◽  
Novi Sad ◽  
Selection Of ◽  
Chemical Contents

This research considered students’ abilities to read images about dispersed systems, taken from the chemistry textbook. 103 high school students (37 males, 63 females, and 3 unknown) from the school “Svetozar Marković“ in Novi Sad, Republic of Serbia, were included as the research participants. Students’ abilities to suggest the titles of the realistic, conventional, and hybrid textbook images about dispersed systems, as well as their written interpretations of images contents, were examined. The collected data were analysed qualitatively, and information about students’ conceptual understandings and misunderstandings about selected chemistry topic was provided. Identified misunderstandings, some of which are the contribution of this research, gave significant results. Additionally, it was concluded that the majority of students’ difficulties were related to reading realistic textbook images. Students relied on what they literally saw in the photography without making proper connections with chemical contents about dispersed systems. The findings of the present research could be helpful for science teachers and educators, interested in how and why students use textbook images to learn science concepts. They will also alert authors and textbook illustrators to pay more attention to the selection of appropriate textbook images. Keywords: image types, general chemistry, reading images, textbook images, visual representations.

Effect of Observational Evaluation of Food Safety Curricula on High School Students' Behavior Change

2020 ◽  
Vol 83 (11) ◽  
pp. 1947-1957 ◽  
Author(s):  
TRESSIE BARRETT ◽  
YAOHUA FENG
Keyword(s):  
High School ◽  
High School Students ◽  
Food Safety ◽  
Behavior Change ◽  
Hand Washing ◽  
Food Handling ◽  
School Students ◽  
Environmental Cleaning ◽  
Safe Food ◽  
Hand Drying

ABSTRACT High school students have limited food safety knowledge and lack safe food handling skills. However, youth of high school age are frequently employed in food service and will prepare food for themselves. This study was conducted to evaluate the effectiveness of a food safety educational intervention for changing students' food handling behaviors, and the theory of planned behavior was used to construct factors that contribute to behavior change. A combination of stationary and wearable (GoPro) cameras was used to observe the food handling practices of high school students in key areas, including food thermometer use, hand washing and hand drying, glove changing, and environmental cleaning. The percentage of correct food handling techniques was measured categorically, and the number of groups who complied with thermometer use and environmental cleaning guidelines was recorded. The percentage of students using correct hand washing, hand drying, and glove changing techniques significantly increased in the postobservation cooking session. However, the percentage of correct hand washing and glove changing events remained &lt;50% for certain subcategories: hand washing time (38%), hand washing after handling raw produce (36%) and touching skin (20%), changing gloves after gloves became contaminated or torn (47%), and washing hands between glove changes (15%). Students modified their behaviors to comply with subjective norms related to the study, including instructor expectations, but some students did not plan to change the behaviors they practiced at home. Students cited food handling behaviors they observed their parents using when making decisions about how to prepare food. This study highlights the need for the development of food safety educational interventions that encourage safe food handling skills and address influences from key subjective norm groups. HIGHLIGHTS

A concepção sobre a natureza do conhecimento científico de estudantes e professores do ensino médio da região de Santa Maria: influência de um curso baseado na resolução de problemas

2000 ◽  
Vol 22 (22) ◽  
pp. 83
Author(s):  
João Batista Teixeira Rocha ◽  
Nilda Vargas Barbosa ◽  
Maria Rosa Schetinger ◽  
Maria Ester Pereira
Keyword(s):  
High School ◽  
Preservice Teachers ◽  
Science Education ◽  
High School Students ◽  
Science Teachers ◽  
Scientific Knowledge ◽  
Present Report ◽  
School Students ◽  
Santa Maria

Nowadays, science education has been extensively criticized mainly due to the fact that teaching science procedures have not allowed the formation of individuals that use science knowledge to solve problems on their daily lives. The low quality of science education certainly is responsible for the stereotyped view that population has about science and scientist, and also for the inadequate conceptions about the nature of scientific knowledge.Consequently, the development of methodologies that can enhance the quality of science education are needed. In the present report, the effect of a short course (40 hours) based on the resolution of problems (and that can be classified as apprentice centered) of high-school teachers and students from Santa Maria and surroundings were evaluated. The Nature of Scientific Knowledge Scale (NSKS) was used and this scale is sub-divided in 6 conceptual subscale (amoral, creative, developmental, parsimonious, testable, and unified). The results showed that the experimental courses (muscle contraction, digestion, respiration, and photosynthesis), in which the apprentices are engaged in solving their own problems, improved the students and teachers understanding about the nature of scientific knowledge. The improvement on the test (NSKS) occurred predominantly within the creative subscale, presumably due to the fact that the apprentices had to be creative in order to solve the proposed or generated problems during the course. These results suggest that it would be useful to teachers in service (as well as preservice teachers) to experience problem-based and experimental courses, because a better understanding of the nature of scientific knowledge by science teachers certainly will improve science education, at least with regard to the high-school students understanding.

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

2019 ◽  
Vol 89 (7) ◽  
pp. 578-586 ◽  
Author(s):  
Kenneth J. Diplock ◽  
Andria Jones‐Bitton ◽  
Scott T. Leatherdale ◽  
Steven Rebellato ◽  
David Hammond ◽  
...  
Keyword(s):  
High School ◽  
High School Students ◽  
Food Safety ◽  
Safety Education ◽  
School Students ◽  
Food Safety Education ◽  
Education Needs
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