國立虎尾科技大學 |

Design and Implementation of Population-Specific Interventions to Improve Consumer Food Safety Behaviors.

紀錄類型:	書目-語言資料,手稿 : Monograph/item
正題名/作者:	Design and Implementation of Population-Specific Interventions to Improve Consumer Food Safety Behaviors./
作者:	Yavelak, Mary Kathrynn.
面頁冊數:	1 online resource (125 pages)
附註:	Source: Masters Abstracts International, Volume: 81-11.
Contained By:	Masters Abstracts International81-11.
標題:	Food science. -
電子資源:	click for full text (PQDT)
ISBN:	9781658417129

Design and Implementation of Population-Specific Interventions to Improve Consumer Food Safety Behaviors.
Yavelak, Mary Kathrynn.

Design and Implementation of Population-Specific Interventions to Improve Consumer Food Safety Behaviors. - 1 online resource (125 pages)

Source: Masters Abstracts International, Volume: 81-11.

Thesis (M.S.)--North Carolina State University, 2019.

Includes bibliographical references

With an estimated 48 million illnesses per year, foodborne illnesses (FBI) cause an estimated $77.7 billion annual financial burden in the United States. The Centers for Disease Control and Prevention (CDC) highlights the importance of risk awareness for food prepared in the home, as the home has been identified as the second most common setting for a FBI outbreak after retail food settings. Educational programs intended to improve safe food preparation practices of consumers have been used as an intervention strategy to reduce consumer risk of FBI. Many of these forms of food safety education are distributed through mass digital messaging and targeted toward the general consumer. These mass interventions have difficulties targeting additional valuable constructs of behavior change outside of education. As recommended food safety practices encompass behaviors that require specific skill-sets, more emphasis in food safety intervention development should be placed on helping consumers develop those necessary skills. The purpose of this thesis was to utilize health behavior intervention guidelines and behavior change theories to design and implement food safety interventions intended to change improper food-related behaviors of two distinct consumer groups-an approach not often taken in current food safety interventions. The trans-theoretical model was used as a framework to organize the behavior change theories and models to impact participants at various stages of preparedness for behavior change. Although intended outcomes from the interventions were to improve food safety behaviors of participants, this approach emphasized the value of incorporating predictors of behavior change and increasing participants' readiness for improving their food safety behaviors. An in-person, beef-specific food safety workshop was designed and implemented to assess current food safety behaviors of consumers who prepare food at temporary events (TEs) and aim to create sustained food safety behavior change. Trained instructors provided information on handwashing, cleaning and sanitizing, food thermometer use, and indicating meat doneness to customers (n=107) of the Pennsylvania State University Meats Lab using hands-on activities to empower participants while applying newly acquired skills. Self-reported food safety behavior data was collected prior to and one and four months following the intervention. After one month, 92.7% of participants reported changing food safety behaviors due to the intervention (n=41). Short and long term follow-up data also showed increases in thermometer use and retention of knowledge for handwashing, cross-contamination, and cleaning and sanitizing. A half-day, hands-on, BBQ Bootcamp that focused on beef safety, preventing foodborne illness, cuts of beef, and grill types and safety was designed and delivered to youth ages 8-18. Trained instructors provided the information as short overview lessons, demonstrations, and hands-on activities to support students with various learning intelligences. Small groups were utilized to encourage dialogue among participants, and competitive challenges motivated youth participants to engage in their learning during the program. Two train-the-trainer camps and one instructor training course were implemented in North Carolina, leaving n=40 youth educated and n=11 extension personnel trained on program implementation and fidelity. Analysis of pre- and post-test scores showed improvements in knowledge, self-efficacy, and intentions of participants following involvement in BBQ Bootcamp. As an aggregation of evidence-based food safety programs, this thesis explores the efficacy of utilizing population-specific interventions to improve consumer food safety behaviors. With the potential to have impacts beyond the measured behaviors, efficacious consumer-targeted food safety interventions could reduce the incidence of FBI resulting from improper consumer food preparation. These research studies can be further implemented as food safety interventions to target TE and youth consumers and determine the effectiveness in other locations. Additionally, studies contained in this thesis can be used as guidelines for creating other evidence-based food safety interventions intended for specific consumer groups.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2024

Mode of access: World Wide Web

ISBN: 9781658417129Subjects--Topical Terms:

1179759
Food science.
Index Terms--Genre/Form:

554714
Electronic books.

Design and Implementation of Population-Specific Interventions to Improve Consumer Food Safety Behaviors.
LDR:05594ntm a22003257 4500 001 1145559
005 20240624103337.5
006 m o d
007 cr bn ---uuuuu
008 250605s2019 xx obm 000 0 eng d
020 $a 9781658417129
035 $a (MiAaPQ)AAI27814978
035 $a (MiAaPQ)NCState_Univ18402036597
035 $a AAI27814978
040 $a MiAaPQ $b eng $c MiAaPQ $d NTU
100 1 $a Yavelak, Mary Kathrynn. $3 1470718
245 1 0 $a Design and Implementation of Population-Specific Interventions to Improve Consumer Food Safety Behaviors.
264 0 $c 2019
300 $a 1 online resource (125 pages)
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
500 $a Source: Masters Abstracts International, Volume: 81-11.
500 $a Advisor: Harris, Gabriel;McLaughlin, Anne;Hanson, Dana;Chapman, Benjamin.
502 $a Thesis (M.S.)--North Carolina State University, 2019.
504 $a Includes bibliographical references
520 $a With an estimated 48 million illnesses per year, foodborne illnesses (FBI) cause an estimated $77.7 billion annual financial burden in the United States. The Centers for Disease Control and Prevention (CDC) highlights the importance of risk awareness for food prepared in the home, as the home has been identified as the second most common setting for a FBI outbreak after retail food settings. Educational programs intended to improve safe food preparation practices of consumers have been used as an intervention strategy to reduce consumer risk of FBI. Many of these forms of food safety education are distributed through mass digital messaging and targeted toward the general consumer. These mass interventions have difficulties targeting additional valuable constructs of behavior change outside of education. As recommended food safety practices encompass behaviors that require specific skill-sets, more emphasis in food safety intervention development should be placed on helping consumers develop those necessary skills. The purpose of this thesis was to utilize health behavior intervention guidelines and behavior change theories to design and implement food safety interventions intended to change improper food-related behaviors of two distinct consumer groups-an approach not often taken in current food safety interventions. The trans-theoretical model was used as a framework to organize the behavior change theories and models to impact participants at various stages of preparedness for behavior change. Although intended outcomes from the interventions were to improve food safety behaviors of participants, this approach emphasized the value of incorporating predictors of behavior change and increasing participants' readiness for improving their food safety behaviors. An in-person, beef-specific food safety workshop was designed and implemented to assess current food safety behaviors of consumers who prepare food at temporary events (TEs) and aim to create sustained food safety behavior change. Trained instructors provided information on handwashing, cleaning and sanitizing, food thermometer use, and indicating meat doneness to customers (n=107) of the Pennsylvania State University Meats Lab using hands-on activities to empower participants while applying newly acquired skills. Self-reported food safety behavior data was collected prior to and one and four months following the intervention. After one month, 92.7% of participants reported changing food safety behaviors due to the intervention (n=41). Short and long term follow-up data also showed increases in thermometer use and retention of knowledge for handwashing, cross-contamination, and cleaning and sanitizing. A half-day, hands-on, BBQ Bootcamp that focused on beef safety, preventing foodborne illness, cuts of beef, and grill types and safety was designed and delivered to youth ages 8-18. Trained instructors provided the information as short overview lessons, demonstrations, and hands-on activities to support students with various learning intelligences. Small groups were utilized to encourage dialogue among participants, and competitive challenges motivated youth participants to engage in their learning during the program. Two train-the-trainer camps and one instructor training course were implemented in North Carolina, leaving n=40 youth educated and n=11 extension personnel trained on program implementation and fidelity. Analysis of pre- and post-test scores showed improvements in knowledge, self-efficacy, and intentions of participants following involvement in BBQ Bootcamp. As an aggregation of evidence-based food safety programs, this thesis explores the efficacy of utilizing population-specific interventions to improve consumer food safety behaviors. With the potential to have impacts beyond the measured behaviors, efficacious consumer-targeted food safety interventions could reduce the incidence of FBI resulting from improper consumer food preparation. These research studies can be further implemented as food safety interventions to target TE and youth consumers and determine the effectiveness in other locations. Additionally, studies contained in this thesis can be used as guidelines for creating other evidence-based food safety interventions intended for specific consumer groups.
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2024
538 $a Mode of access: World Wide Web
650 4 $a Food science. $3 1179759
655 7 $a Electronic books. $2 local $3 554714
690 $a 0359
710 2 $a ProQuest Information and Learning Co. $3 1178819
710 2 $a North Carolina State University. $3 845424
773 0 $t Masters Abstracts International $g 81-11.
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=27814978 $z click for full text (PQDT)