K. James, J. Albrecht, R. Litchfield, Christopher Weishaar
Foodborne illnesses remain a common problem in the United States. Focus group results indicated that lack of knowledge and improper handling of leftovers were common among food preparers in families with young children. The USDA-recommended storage time for leftovers was used to develop and conduct a food safety social marketing campaign, 4 Day Throw Away using both traditional and social media. A procedural model for developing a theory-based nutrition education intervention and the Health Belief Model were used to design, implement, and evaluate this campaign. The #4 mascot made numerous public appearances (in person and TV) to convey the 4 Day Throw Away message; 10000 magnets were distributed; and 500 posters with tear-off note card were posted in the traditional campaign. Magnets and note card directed recipients to a website (4984 visits) with food safety information about leftovers. The social media campaign included 4 YouTube videos (11759 views); a Facebook page (166 users with over 21240 post views); and 51 followers on Twitter. The use of multiple media channels increased awareness and intention to change health behaviors especially among parents of children 10 and younger. Both traditional and social media methods in the 4 Day Throw Away campaign reached the intended audience suggesting that interventions using a mix of media channels broaden the reach and potential for intended behavior change.
{"title":"A Summative Evaluation of a Food Safety Social Marketing Campaign \"4-Day Throw-Away\" Using Traditional and Social Media.","authors":"K. James, J. Albrecht, R. Litchfield, Christopher Weishaar","doi":"10.1111/1541-4329.12010","DOIUrl":"https://doi.org/10.1111/1541-4329.12010","url":null,"abstract":"Foodborne illnesses remain a common problem in the United States. Focus group results indicated that lack of knowledge and improper handling of leftovers were common among food preparers in families with young children. The USDA-recommended storage time for leftovers was used to develop and conduct a food safety social marketing campaign, 4 Day Throw Away using both traditional and social media. A procedural model for developing a theory-based nutrition education intervention and the Health Belief Model were used to design, implement, and evaluate this campaign. The #4 mascot made numerous public appearances (in person and TV) to convey the 4 Day Throw Away message; 10000 magnets were distributed; and 500 posters with tear-off note card were posted in the traditional campaign. Magnets and note card directed recipients to a website (4984 visits) with food safety information about leftovers. The social media campaign included 4 YouTube videos (11759 views); a Facebook page (166 users with over 21240 post views); and 51 followers on Twitter. The use of multiple media channels increased awareness and intention to change health behaviors especially among parents of children 10 and younger. Both traditional and social media methods in the 4 Day Throw Away campaign reached the intended audience suggesting that interventions using a mix of media channels broaden the reach and potential for intended behavior change.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"72 1","pages":"48-55"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88121490","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Gallego, M. S. Fortunato, Susana L. Rossi, S. Korol, J. Moretton
One of the fundamental aims of education is the integration of theory and practice. The case method is a teaching strategy in which students must apply their knowledge to solve real-life situations. They have to analyze the case described and propose the best possible solution. Although the case may be written, the use of new information and communication technologies can develop the case plan in ways that would achieve greater realism and widen the possibilities for discussion. This paper describes our experience in implementing the case method to teach food safety in the Chair of Hygiene. At first this methodology was used to improve the teaching of good practices in food preparation, later practical work was implemented where small groups of students designed and carried out the microbiological analysis of suspected food. This practical work was presented online as a multimedia activity; students were given face-to-face and on-line tutoring. Evaluation was based both on students’ performance and on a survey they had to answer. More than 92% of students regarded the methodology used for the understanding of the unit as sound. Professors collaboration on providing guidance and multimedia presentation were also positively assessed. The bringing together of face-to-face and virtual tasks and small-group discussion of cases under professors guidance contributed to making good use of the positive aspects of this methodology in order to improve the understanding of problems which do not always have a single answer.
{"title":"Case Method in the Teaching of Food Safety.","authors":"A. Gallego, M. S. Fortunato, Susana L. Rossi, S. Korol, J. Moretton","doi":"10.1111/1541-4329.12005","DOIUrl":"https://doi.org/10.1111/1541-4329.12005","url":null,"abstract":"One of the fundamental aims of education is the integration of theory and practice. The case method is a teaching strategy in which students must apply their knowledge to solve real-life situations. They have to analyze the case described and propose the best possible solution. Although the case may be written, the use of new information and communication technologies can develop the case plan in ways that would achieve greater realism and widen the possibilities for discussion. This paper describes our experience in implementing the case method to teach food safety in the Chair of Hygiene. At first this methodology was used to improve the teaching of good practices in food preparation, later practical work was implemented where small groups of students designed and carried out the microbiological analysis of suspected food. This practical work was presented online as a multimedia activity; students were given face-to-face and on-line tutoring. Evaluation was based both on students’ performance and on a survey they had to answer. More than 92% of students regarded the methodology used for the understanding of the unit as sound. Professors collaboration on providing guidance and multimedia presentation were also positively assessed. The bringing together of face-to-face and virtual tasks and small-group discussion of cases under professors guidance contributed to making good use of the positive aspects of this methodology in order to improve the understanding of problems which do not always have a single answer.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"46 1","pages":"42-47"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91064432","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The objective of this teaching tip is to share with others an idea of how to transform student projects from a dead-end process to a value-added end product, value-added end products that make a meaningful and lasting contribution to course content for use by future students.
{"title":"Student Projects that Make a Meaningful and Lasting Contribution to Course Content","authors":"S. Schmidt","doi":"10.1111/1541-4329.12006","DOIUrl":"https://doi.org/10.1111/1541-4329.12006","url":null,"abstract":"The objective of this teaching tip is to share with others an idea of how to transform student projects from a dead-end process to a value-added end product, value-added end products that make a meaningful and lasting contribution to course content for use by future students.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"140 1","pages":"61-63"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77602001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this study was to describe student learning after completing an experiential learning task that was designed to develop students' knowledge of food and food preparation methods. The task required students to follow a special diet and then complete a daily online journal entry about the experience for other students to read and review. Twenty-five Masters level Nutrition and Dietetics students participated in individual semistructured interviews to evaluate the experiential learning activity. Interview transcripts were analyzed thematically using a constant comparative approach. Students perceived that the experiential learning activity successfully increased their understanding of the special diet they had been allocated, but learning from reviewing other students' journal posts was less effective. They also felt better able to relate to the challenges facing future patients when receiving prescribed diets. The level of engagement and enjoyment resulting from the activity was more variable with some students finding the challenge of the activity a burden despite reporting good learning outcomes. Further evaluation of this approach to nutrition education in other areas is warranted.
{"title":"Students' Perceptions of an Experiential Learning Activity Designed to Develop Knowledge of Food and Food Preparation Methods.","authors":"M. Leveritt, L. Ball, Jane Margaret Desbrow","doi":"10.1111/1541-4329.12009","DOIUrl":"https://doi.org/10.1111/1541-4329.12009","url":null,"abstract":"The aim of this study was to describe student learning after completing an experiential learning task that was designed to develop students' knowledge of food and food preparation methods. The task required students to follow a special diet and then complete a daily online journal entry about the experience for other students to read and review. Twenty-five Masters level Nutrition and Dietetics students participated in individual semistructured interviews to evaluate the experiential learning activity. Interview transcripts were analyzed thematically using a constant comparative approach. Students perceived that the experiential learning activity successfully increased their understanding of the special diet they had been allocated, but learning from reviewing other students' journal posts was less effective. They also felt better able to relate to the challenges facing future patients when receiving prescribed diets. The level of engagement and enjoyment resulting from the activity was more variable with some students finding the challenge of the activity a burden despite reporting good learning outcomes. Further evaluation of this approach to nutrition education in other areas is warranted.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"35 1 1","pages":"56-60"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79901332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract: The expectation that universities will produce graduates with high levels of work readiness is now a commonplace in government policies and statements from industry representatives. Meeting the demand requires that students gain industry related experience before graduation. Traditionally students have done so by undertaking extended work placements. With increasing numbers of students competing for a limited number of placements, virtual and simulated work environments are becoming popular alternative strategies. This paper describes the simulation of workplace practices through the introduction of integrated contextual learning (ICL) into the Food Science Program at Curtin Univ. as a way of enhancing employability and increasing students’ confidence that they are work ready.
{"title":"Integrated Contextual Learning and Food Science Students' Perception of Work Readiness.","authors":"R. Coorey, A. Firth","doi":"10.1111/1541-4329.12003","DOIUrl":"https://doi.org/10.1111/1541-4329.12003","url":null,"abstract":"Abstract: The expectation that universities will produce graduates with high levels of work readiness is now a commonplace in government policies and statements from industry representatives. Meeting the demand requires that students gain industry related experience before graduation. Traditionally students have done so by undertaking extended work placements. With increasing numbers of students competing for a limited number of placements, virtual and simulated work environments are becoming popular alternative strategies. This paper describes the simulation of workplace practices through the introduction of integrated contextual learning (ICL) into the Food Science Program at Curtin Univ. as a way of enhancing employability and increasing students’ confidence that they are work ready.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"924 1","pages":"20-27"},"PeriodicalIF":0.0,"publicationDate":"2013-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77041947","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
With the persistence of microbiological foodborne illness and anticipated future shortage of scientists with agricultural and food science expertise in the United States, it is imperative to educate youth on microbiological food safety and enhance their awareness of opportunities to become engaged in finding solutions to food safety challenges. To help integrate food science education across the high school curriculum, new educational materials on microbiological food safety were developed and then disseminated to and evaluated by educators of secondary basic and applied sciences. The materials present food safety concepts in the context of foodborne illness outbreaks to introduce basic concepts of food microbiology, epidemiology, and food safety strategies as well as their broad impact on economics, communication, and regulations. The ready-to-implement educational materials support educational content standards and various learning styles and encourage critical thinking skills. The materials include a presentation on food microbiology and foodborne illness surveillance, case studies on foodborne illness outbreaks, a video on the laboratory investigation of foodborne illness, interactive web-based activities, and supporting materials for teachers and classroom display. Exposure to the materials in a 1-d workshop positively impacted educator familiarity with general microbiology, food safety strategies, regulatory requirements, and associated terminology as measured by a test administered prior to and after use of the materials. Teachers of biology, chemistry, family and consumer sciences, and related sciences rated the materials favorably on applicability, anticipated ease of implementation, and anticipated reception by students.
{"title":"Development, Dissemination, and Preimplementation Evaluation of Food Safety Educational Materials for Secondary Education.","authors":"A. Shearer, O. Snider, K. Kniel","doi":"10.1111/1541-4329.12004","DOIUrl":"https://doi.org/10.1111/1541-4329.12004","url":null,"abstract":"With the persistence of microbiological foodborne illness and anticipated future shortage of scientists with agricultural and food science expertise in the United States, it is imperative to educate youth on microbiological food safety and enhance their awareness of opportunities to become engaged in finding solutions to food safety challenges. To help integrate food science education across the high school curriculum, new educational materials on microbiological food safety were developed and then disseminated to and evaluated by educators of secondary basic and applied sciences. The materials present food safety concepts in the context of foodborne illness outbreaks to introduce basic concepts of food microbiology, epidemiology, and food safety strategies as well as their broad impact on economics, communication, and regulations. The ready-to-implement educational materials support educational content standards and various learning styles and encourage critical thinking skills. The materials include a presentation on food microbiology and foodborne illness surveillance, case studies on foodborne illness outbreaks, a video on the laboratory investigation of foodborne illness, interactive web-based activities, and supporting materials for teachers and classroom display. Exposure to the materials in a 1-d workshop positively impacted educator familiarity with general microbiology, food safety strategies, regulatory requirements, and associated terminology as measured by a test administered prior to and after use of the materials. Teachers of biology, chemistry, family and consumer sciences, and related sciences rated the materials favorably on applicability, anticipated ease of implementation, and anticipated reception by students.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"9 1","pages":"28-37"},"PeriodicalIF":0.0,"publicationDate":"2013-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73866049","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-07-01DOI: 10.1111/J.1541-4329.2012.00149.X
G. Chism
{"title":"Book Review: Becoming a Food Scientist: To Graduate School and Beyond by Robert L. Shewfelt","authors":"G. Chism","doi":"10.1111/J.1541-4329.2012.00149.X","DOIUrl":"https://doi.org/10.1111/J.1541-4329.2012.00149.X","url":null,"abstract":"","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"74 1","pages":"33-33"},"PeriodicalIF":0.0,"publicationDate":"2012-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79951898","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2012-07-01DOI: 10.1111/J.1541-4329.2012.00141.X
V. Jideani, I. Jideani
Abstract: Nine food science and technology (FST) subjects were assessed for alignment between the learning outcomes and assessment using revised Bloom's taxonomy (RBT) of cognitive knowledge. Conjoint analysis was used to estimate the utilities of the levels of cognitive, knowledge, and the attribute importance (cognitive process and knowledge dimension) for learning outcomes and assessments. Lecturers for these subjects produced learning outcomes for ability of students to Understand (4.935) Procedural (3.316) as well as Apply (4.491) Conceptual (3.083) knowledge. Lecturers’ expected students’ to move beyond mere recall and recognition of knowledge to higher order cognitive knowledge of apply, analyze, evaluate, and create. However, the assessments tested students’ ability to Understand (4.791) Conceptual (4.168) as well as Remember (3.217) Procedural (0.581) knowledge resulting in a misaligned teaching and learning exercise. For all the subjects, emphasis was more (52.9% to 72.9%) on the cognitive dimension than on forms of knowledge in formulating the learning outcomes, whereas emphasis placed on the cognitive (33.3% to 62.5%) dimension and the knowledge (37.5% to 66.7%) forms in the questions differed from subject to subject. The cognitive weight in the assessment was more for Understand (1.781)/Remember (0.787) Conceptual (1.416) knowledge. RBT provides an assessment framework that can be used to assist instructors in going beyond factual knowledge and comprehension to include academic skills such as application, analysis, evaluation, and creation.
{"title":"Alignment of Assessment Objectives with Instructional Objectives Using Revised Bloom's Taxonomy—The Case for Food Science and Technology Education","authors":"V. Jideani, I. Jideani","doi":"10.1111/J.1541-4329.2012.00141.X","DOIUrl":"https://doi.org/10.1111/J.1541-4329.2012.00141.X","url":null,"abstract":"Abstract: Nine food science and technology (FST) subjects were assessed for alignment between the learning outcomes and assessment using revised Bloom's taxonomy (RBT) of cognitive knowledge. Conjoint analysis was used to estimate the utilities of the levels of cognitive, knowledge, and the attribute importance (cognitive process and knowledge dimension) for learning outcomes and assessments. Lecturers for these subjects produced learning outcomes for ability of students to Understand (4.935) Procedural (3.316) as well as Apply (4.491) Conceptual (3.083) knowledge. Lecturers’ expected students’ to move beyond mere recall and recognition of knowledge to higher order cognitive knowledge of apply, analyze, evaluate, and create. However, the assessments tested students’ ability to Understand (4.791) Conceptual (4.168) as well as Remember (3.217) Procedural (0.581) knowledge resulting in a misaligned teaching and learning exercise. For all the subjects, emphasis was more (52.9% to 72.9%) on the cognitive dimension than on forms of knowledge in formulating the learning outcomes, whereas emphasis placed on the cognitive (33.3% to 62.5%) dimension and the knowledge (37.5% to 66.7%) forms in the questions differed from subject to subject. The cognitive weight in the assessment was more for Understand (1.781)/Remember (0.787) Conceptual (1.416) knowledge. RBT provides an assessment framework that can be used to assist instructors in going beyond factual knowledge and comprehension to include academic skills such as application, analysis, evaluation, and creation.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"1 1","pages":"34-42"},"PeriodicalIF":0.0,"publicationDate":"2012-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72730636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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