scholarly journals Food Safety Information Processing and Teaching Behavior of Dietitians: A Mental Model Approach

Agriculture ◽  
2015 ◽  
Vol 5 (1) ◽  
pp. 132-154 ◽  
Author(s):  
Lydia Medeiros ◽  
Jeffrey LeJeune
Keyword(s):  
Information Processing ◽  
Food Safety ◽  
Mental Model ◽  
Safety Information ◽  
Teaching Behavior ◽  
Model Approach

scholarly journals Children’s Astronomy. Development of the Shape of the Earth Concept in Polish Children between 5 and 10 Years of Age

2021 ◽  
Vol 11 (2) ◽  
pp. 75
Author(s):  
Jan Amos Jelinek
Keyword(s):  
Mental Model ◽  
Cultural Influences ◽  
Test Results ◽  
The Earth ◽  
Spherical Earth ◽  
The Individual ◽  
High Level ◽  
Cognitive Problems ◽  
Teaching Situations ◽  
Model Approach

The Earth’s shape concept develops as consecutive cognitive problems (e.g., the location of people and trees on the spherical Earth) are gradually resolved. Establishing the order of problem solving may be important for the organisation of teaching situations. This study attempted to determine the sequence of problems to be resolved based on tasks included in the EARTH2 test. The study covered a group of 444 children between 5 and 10 years of age. It captured the order in which children solve cognitive problems on the way to constructing a science-like concept. The test results were compared with previous studies. The importance of cultural influences connected to significant differences (24%) in test results was emphasised. Attention was drawn to the problem of the consistency of the mental model approach highlighted in the literature. The analysis of the individual sets of answers provided a high level of consistency of indications referring to the same model (36%), emphasising the importance of the concept of mental models.

Quantitative and qualitative analysis of nutrition and food safety information in school science textbooks of India

2011 ◽  
Vol 71 (6) ◽  
pp. 725-735 ◽  
Author(s):  
GM Subba Rao ◽  
T Vijayapushapm ◽  
K Venkaiah ◽  
V Pavarala
Keyword(s):  
Food Safety ◽  
Nutrition Education ◽  
Safety Information ◽  
School Science ◽  
Urban Bias ◽  
High Agreement ◽  
Science Textbooks ◽  
Nutritional Needs ◽  
Central Board

Objective: To assess quantity and quality of nutrition and food safety information in science textbooks prescribed by the Central Board of Secondary Education (CBSE), India for grades I through X. Design: Content analysis. Methods: A coding scheme was developed for quantitative and qualitative analyses. Two investigators independently coded the data and inter-coder reliability was assessed using Cohen’s Kappa. The inferences were then reviewed by an expert group. Results: There was high agreement (Kappa = 0.89) between coders. Nutrition topics got > 10% pages in textbooks of grades I to VII, while they were omitted in subsequent grades. Food safety got a mere 1% of page allocation only in grades I to III books. Over 25% of biology illustrations related to nutrition in grades I, II and IV but not in others. Nutrition topics in textbooks beyond grade IV were repetitive and inconsistent. Some illustrations depicted uncommon foods and had urban bias. Conclusions: Nutrition and food safety content in science textbooks is low. Important topics such as nutritional needs during adolescence, obesity, unhealthy foods and food labelling are not covered. These findings provide direction for strengthening textbook content to promote nutrition education in schools.

Modeling head-on crash severity on NCDOT freeways: a mixed logit model approach

2019 ◽  
Vol 46 (4) ◽  
pp. 322-328 ◽  
Author(s):  
Pengfei Liu ◽  
Wei (David) Fan
Keyword(s):  
Logit Model ◽  
Injury Severity ◽  
Safety Information ◽  
Mixed Logit ◽  
Weather Condition ◽  
Mixed Logit Model ◽  
Young Drivers ◽  
Adverse Weather Condition ◽  
Adverse Weather ◽  
Model Approach

This study employs a mixed logit model approach to evaluate contributing factors that significantly affect the severity of head-on crashes. The head-on crash data are collected from Highway Safety Information System (HSIS) from 2005 to 2013 in North Carolina. The effects that vehicle, driver, roadway, and environmental characteristics have on the injury severity of head-on crashes are examined. The results of this research demonstrate that adverse weather, young drivers, rural roadways, and pickups are found to be better modeled as random-parameters at specific injury severity levels, while others should remain fixed. Also, the model results indicate that driving under the influence of alcohol or drugs, grade or curve roadway configuration, old drivers, high speed limit, motorcycles will increase the injury severity of head-on crashes. Adverse weather condition, two-way divided road, traffic control, young drivers, and pickups will decrease the injury severity of head-on crashes.

Food Safety Knowledge Retention Study

2009 ◽  
Vol 72 (2) ◽  
pp. 431-435 ◽  
Author(s):  
NYALL HISLOP ◽  
KEARA SHAW
Keyword(s):  
Food Safety ◽  
Service Industry ◽  
Safety Information ◽  
Food Service ◽  
Knowledge Retention ◽  
Foodborne Illness ◽  
Valuable Insight ◽  
Food Handlers ◽  
Safety Certification ◽  
Safety Knowledge

Foodborne illness in Canada is an ongoing burden for public health and the economy. Many foodborne illnesses result from improper food handling practices. If food handlers had a greater knowledge of what causes foodborne illness, perhaps these illnesses would have less of an impact on society. This study gave researchers the opportunity to examine the current food safety knowledge of food handlers by using a standardized questionnaire. Questionnaires were distributed by environmental health officers to food handlers working in the food service industry during on-site inspections, and responses were used to evaluate immediate knowledge of key food safety issues. Both certified and noncertified food handlers were evaluated. Information also was collected on the number of years since food safety certification was achieved and the number of years experience noncertified food handlers had in the food service industry. Results indicated that certified food handlers had a greater knowledge of food safety information than did noncertified food handlers. The highest failure rates were observed among noncertified food handlers with more than 10 years of experience and less than 1 year of experience. The results support the need for mandatory food safety certification for workers in the food service industry and for recertification at least every 10 years. Although the study was not sufficiently rigorous to evaluate existing food safety courses, data collected provided valuable insight into what issues should be emphasized in existing food safety courses and which should be targeted by future food safety initiatives.

scholarly journals Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government Guidelines

Foods ◽  
2018 ◽  
Vol 7 (8) ◽  
pp. 126 ◽  
Author(s):  
Edgar Chambers ◽  
Sandria Godwin ◽  
Taylor Terry
Keyword(s):  
Food Safety ◽  
Safety Information ◽  
The United States ◽  
Cooking Time ◽  
United States Department ◽  
Department Of Agriculture ◽  
Us Government ◽  
Specific Temperature ◽  
Handling Practices ◽  
Food Handling Practices

Research has shown that consumers use unsafe food handling practices when preparing poultry, which can increase the risk of foodborne illness such as salmonellosis or campylobacteriosis. Recipes from cookbooks, magazines, and the internet commonly are used as sources for consumers to prepare food in homes and the expectation is that food will be safe when prepared. According to the United States Department of Agriculture (USDA), using a thermometer properly is the only way to accurately check for doneness of poultry. The objective of this study was to assess poultry recipes, including recipes for whole birds and poultry parts, to determine if food safety information concerning thermometer use was included within the recipe. Poultry recipes (n = 474) were collected from 217 cookbooks, 28 magazines, 59 websites, and seven blogs. Approximately 33.5% of the recipes contained a specific temperature for doneness, with 73% of those cooked to ≥165 °F/74 °C, as recommended by USDA. Ninety-four percent of recipes used cooking time and about half of the recipes used visual measurements, such as color or juices running clear, to determine doneness. This study showed that most recipes do not contain appropriate information to assure safe cooking of poultry by consumers. Modifying recipes by adding food safety information, such as thermometer use and proper temperatures, could increase the use of proper food preparation behaviors by consumers.

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