Michigan State University Extension
Extension Food Safety Education - FSQ96012
12/01/96
Materials Title: 4-H WHIF (What's In Food), Family Food Safety Education Program Materials Format: Youth Curriculum Booklets (Vis. 1) Date Materials Produced: 1994 Project Number: 91-EFSQ-1-4012
University: University of California Project Director: Marilyn Townsend Nutrition Education Specialist University of California Cooperative Extension Service 1145 Meyer Hall Davis, CA 94612
Phone: 916-754-9222 FAX: 510-832-8612 E-mail - marilyn.townsend@ucop.edu
This project has been completed.
4-H WHIF (What's In Food) Abstract: 4-H WHIF is a family food safety education program developed to encourage 11-12 year olds with parents and 13-14 year olds without their parents to develop greater awareness, and understanding of food safety issues. Three modules - Additives and Food, Pesticides and Food, Biotechnology and Food - are included. Each module is organized into six to eight lessons, each of which has three to four activities that use experiential learning, problem-solving, and critical and creative thinking to help youth make informed decisions about the safety of their food. Each lesson uses an icon system to identify key sections for words, we will learn, do ahead, you will need, time, and background for the leader.
I. Content A. Main emphasis of the curriculum: - Risk communication B. Content related to risk communications: - Consumer perception and outrage factors - Understanding risks and issues related to pesticides, additives, and biotechnology - Risk reduction strategies C. Content related to microbiological issues: - Scientific principles of food safety - Food purchasing considerations - Food preparation at home - Food preservation
II. The curriculum addresses the following food related risk educational goals: B. Improve consumer understanding of food related risks C. Develop and use critical thinking skills
III. Format - Number of lessons in curriculum: Three modules, each with six or seven lessons, each lesson with three to four activities. - Length of each lesson, time required varies - Target audiences are 11- and 12-year olds with parents and 13-14-year olds without their parents, working alone - Materials are applicable to diverse audiences - Materials are available in English - Facilitator materials include background information, goals and objectives, lesson plans/scripts, camera-ready masters, answer keys, suggestions for further study, resource lists, glossary. - Learner materials include worksheets, booklet - Materials intended to be used in individual, self- instructional, parent-led settings (Vis. 1) - Production qualities include text written in active voice, graphics immediately identifiable and relevant to content and reader. - Instructional strategies include discussion, demonstrations, observations, worksheet - Learning activities include observation, drama, games, home project, case studies, laboratory experiment, community project, learner presentations (Vis. 1) - Subject areas include home economics, agriculture, health, science, environmental studies
Availability Information:
Order from DANR Publications University of California 6701 San Pablo Avenue Oakland, CA 94608-1239 Phone: 510-642-2431
What's in Food (WHIF) 4-H-4175 Additives & Food $12.00 4-H-4176 Biotechnology & Food $12.00 4-H-4177 Pesticides in Food $12.00
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