Michigan State University Extension
Extension Food Safety Education - FSQ96010
12/01/96
Materials Title: Chances and Choices with Food Materials Format: Youth curriculum, video (Vis. 1) Date Materials Produced: 1992 Project Number: 91-EFSQ-1-4010
University: University of Minnesota Extension Service Project Director: Marla Reicks, Ph. D. Extension Nutritionist University of Minnesota Cooperative Extension Service 162 Food Sci. & Nutr. 1334 Eckles Avenue St. Paul, MN 55108-1011
Phone: 612-624-4735 FAX: 612-625-5272 E-mail - mreicks@che2.che.umn.edu
This project has been completed.
Chances and Choices with Food Abstract: This food safety curriculum for grades 4-6 includes a video and four lesson plans that encourage critical thinking. The lessons use decision making exercises with reflection on how they arrived at decisions regarding food safety situations. The first three lessons focus on food safety concepts that are important for youth who care for themselves, and with food handling skills in buying, storing, preparing, cooking and storing food, and handling leftovers. The fourth lesson addresses concerns youth may have about food additive and pesticide use. Discussion questions are provided to go with the video segments. Pre- and post-test evaluation tools are included, as well as take-home activities for each lesson.
I. Content: A. Main emphasis of the curriculum - Risk communication - Microbiological issues B. Content related to risk communication - Understanding risks and issues related to bacteria, pesticides. food additives - Risk reduction strategies - Critical thinking strategies explicitly stated C. Content related to microbiological issues - Scientific principles of food safety - Food purchasing considerations - Food preparation at home - Critical thinking strategies explicitly stated - Regulatory issues: agencies
II. The curriculum addresses the following food related risk educational goals: A. Reduce the risk of foodborne illness B. Improve consumer understanding of food related risks C. Develop and use critical thinking skills
III. Curriculum Format - Number of lessons in curriculum: 4 - Materials were pretested - Target audiences include 4-H/EFNEP, youth ages 9-12, after-school enrichment - Materials are applicable to diverse audiences, include cultural, economic and gender illustrations and examples - Facilitator materials include background information, goals and objectives, lesson plan/script, camera-ready masters, answer keys, resource lists, suggestions for further study, evaluation guidelines - Learner materials include fact sheet/handout,video(Vis. 1) audiotape, script, parent - Materials intended to be used in instructor-led settings - Production qualities include text written in active voice, appropriate font size, graphics immediately identifiable, graphics relevant to content and reader - Instructional strategies include discussion/debate, worksheet/writing, demonstrations/observations, audiovisual presentation - Learning activities include observation, laboratory experiment, learner presentations, drama, case studies
Availability Information: Purchase price: $40.00 This includes teacher's notebook, student handouts for copying, and video. Order from Tammy Dunrud University of Minnesota 340 Coffey Hall 1420 Eckles Avenue St. Paul, MN 55108 Phone: 612-625-9217
Checks payable to University of Minnesota
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: Videocassette no. 2230
| Visual title - Visual size | Visual title - Visual size |
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| Chances and Choices With Food - 2545K |