Food Safety Attitudes in College Students: A Structural Equation Modeling Analysis of a Conceptual Model

Booth, Rachelle; Hernandez, Magaly; Baker, Erica L; Grajales, Tevni; Pribis, Peter

doi:10.3390/nu5020328

Cited by 27 publications

(21 citation statements)

References 12 publications

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“…Reaching and engaging consumers is challenging because they have many competing interests, may not see the inherent value of food safety education, have misinformation or misperceptions about safe food handling, and engage in culturally-driven food handling practices that are at odds with current food safety recommendations [49,91,180]. However, the high rate and cost of foodborne illness highlights the need for health professionals to develop and implement more effective ( i.e.…”

Section: Discussionmentioning

confidence: 99%

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Food Safety in Home Kitchens: A Synthesis of the Literature

Byrd‐Bredbenner

Berning

Martin‐Biggers

et al. 2013

IJERPH

191

178

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Although foodborne illness is preventable, more than 56,000 people per year become ill in the U.S., creating high economic costs, loss of productivity and reduced quality of life for many. Experts agree that the home is the primary location where foodborne outbreaks occur; however, many consumers do not believe the home to be a risky place. Health care professionals need to be aware of consumers’ food safety attitudes and behaviors in the home and deliver tailored food safety interventions that are theory-based. Thus, the purpose of this paper is to synthesize/summarize the food safety literature by examining the following: consumers’ perceptions and attitudes towards food safety and their susceptibility to foodborne illness in the home, work, and school; common risky food safety practices and barriers to handling food safely; and the application of theory-based food safety interventions. Findings will help healthcare professionals become more aware of consumers’ food safety attitudes and behaviors and serve to inform future food safety interventions.

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Section: Discussionmentioning

confidence: 99%

“…Even consumers at high risk of foodborne illnesses may not be offered food safety advice [75]. It is also important for Registered Dietitians to keep in mind myths, misperceptions, and attitudes about safe food handling that may be present in various cultures [91,180]. …”

Section: When and How Do Consumers Want Food Safety Information?mentioning

confidence: 99%

Food Safety in Home Kitchens: A Synthesis of the Literature

Byrd‐Bredbenner

Berning

Martin‐Biggers

et al. 2013

IJERPH

191

178

View full text Add to dashboard Cite

show abstract

“…Less research investigated the effectiveness of school-based courses despite arguments supporting the likelihood of health behaviors continuing into adulthood when introduced at a young age (Bandura, 2004;Viner and Macfarlane, 2005). Undergraduate college and university courses are other key points for food-safety education, as undergraduates typically begin to prepare their own food during this time (Morrone and Rathbun, 2003;Booth et al, 2013).…”

mentioning

confidence: 99%

Scoping Review of Research on the Effectiveness of Food-Safety Education Interventions Directed at Consumers

Sivaramalingam

Young

Pham

et al. 2015

Foodborne Pathogens and Disease

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Improper food handling by consumers at home is a major cause of foodborne illness. Therefore, effective education strategies are essential to change consumers' food safety attitudes and behaviors. The purpose of this scoping review was to identify and characterize primary literature examining the effectiveness of consumer food-safety education interventions. Ten bibliographic databases were searched using a comprehensive search strategy. Citations were identified; two reviewers screened them for relevance and characterized relevant articles. To ensure results would be applicable to end users, stakeholders were engaged to provide input on the review scope, methods, and results. We identified 246 relevant articles, of which 150 were quantitative, 66 qualitative, and 30 mixed-method research studies. Most studies (64.2%) were published in the United States, using an uncontrolled before-and-after study design (31.3%), and investigated the effectiveness of community-based training sessions and workshops (52.0%). Research gaps were found in the number of randomized controlled studies conducted, academic- and school-based courses and curricula investigated, and interventions targeting high-risk populations (e.g., pregnant women, those who are immunocompromised) and using new media channels (e.g., social media). Key opportunities to enhance the utility of future primary research investigating consumer food-safety interventions include the following: using studies based on behavior-change theories and formative research; engaging the target population in the research; using validated instruments to measures outcomes; and reporting intervention characteristics and outcomes completely. Results of this review can be used to prioritize future primary research and decision-making in this area.

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“…Booth, et al (2013) assessed food safety attitudes in college students (N = 550), determining that "the level of basic nutritional knowledge including food safety…is insuffi cient and lacking, only 37.2% of students demonstrated adequate knowledge (A or B grades)" (p. 227). Booth, et al (2013) assessed food safety attitudes in college students (N = 550), determining that "the level of basic nutritional knowledge including food safety…is insuffi cient and lacking, only 37.2% of students demonstrated adequate knowledge (A or B grades)" (p. 227).…”

mentioning

confidence: 99%

Food Safety

Morin

2013

McN: The American Journal of Maternal/Child Nursing

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Food Safety Attitudes in College Students: A Structural Equation Modeling Analysis of a Conceptual Model

Cited by 27 publications

References 12 publications

Food Safety in Home Kitchens: A Synthesis of the Literature

Food Safety in Home Kitchens: A Synthesis of the Literature

Scoping Review of Research on the Effectiveness of Food-Safety Education Interventions Directed at Consumers

Food Safety

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