Michigan State University Extension
Extension Food Safety Education - FSQ96001
12/01/96
Tomorrow's Food Safety Decisions
Project Number: 91-EFSQ-1-4001 Materials Format: Youth Curriculum Manual Date Materials Produced: 1994
University: Colorado State University Project Director: Karen Wilken Cooperative Extension Specialist Cooperative Extension Service Colorado State University Department of Food Science & Human Nutrition Fort Collins, CO 80523-1571
Phone: 970-491-5798 FAX: 970-491-7252 E-mail - wilken@cahs.colostate.edu
This project has been completed.
Creating Informed Citizens for Tomorrow's Food Safety Decisions Abstract: This comprehensive, interdisciplinary food safety curriculum was designed for middle/junior high school teachers and their students. The 450 page curriculum was pilot tested in 45 Colorado schools. It includes seven areas of food safety: food safety overview, food irradiation, animal antibiotics and hormones, fat/sugar substitutes, microbiological contamination, pesticides, food additives, and biotechnology. Each unit includes background information, activities, references, interdisciplinary teaching matrix, glossaries, and student test questions. This can be used as a Food Safety course, or as a supplement to existing curricula.
The following criteria were met:
I. Content A. Main emphasis of the curriculum: - Risk communications - Microbiological issues, including plant food and animal food issues.
B. Content related to risk communications: - Consumer perception and outrage factors - Understanding risks and issues related to bacteria, pesticides, food irradiation, biotechnology, food additives, animal antibiotics and hormones.
C. Content related to microbiological issues: - Scientific principles of food safety - Foodborne illness - Consideration of at-risk populations - Food purchasing considerations - Food preparation for home, school - Economic considerations - Regulatory issues, policies and agencies
II. The curriculum addressed the following food related risk educational goals: A. Reduce the risk of foodborne illness B. Improve consumer understanding of food related risks
III. Format - Number of lessons in curriculum: 8 food safety content sections, 8 activities with each in the 450 page color coded teacher manual. - Length of each lesson, time needed: varies with activities - Target audience: middle, junior high school teachers and their students - Facilitator materials format: background information given, answer keys provided, resource lists given, glossary of terms included, goals and objectives stated, camera-ready masters provided, suggestions for further study given, evaluation guidelines provided. - Learner materials format: notebook, fact sheet/handouts, slides/script, video. - A/V materials are not included in the curriculum, but information on how to obtain them is given. - Mode of delivery: instructor-led - Production qualities: text written in active voice, graphics immediately identifiable, graphics are relevant to content and reader, graphics are simple/uncluttered - Instructional strategies: discussion/debate, demonstrations/observations, worksheet/writing, lecture, video - Learning activities: observation, drama/artwork, home project, laboratory experiment, case studies, learner presentations, games/puzzles - Subject areas: home economics, agriculture, language arts, art, environmental studies, health, science, social studies, mathematics
Availability: The curriculum manual may be purchased for $25.00, or on disk (WP file) for $10.00. Make check payable to Colorado State University Cooperative Extension.
Contact: Karen Wilken Department of Food Science and Human Nutrition Colorado State University Fort Collins, CO 80523-1571
The above materials are available on interlibrary loan from the National Agricultural Library. Contact a local librarian for further assistance in obtaining the materials.
NAL Call Number: TX537.C74 1994