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A food-safety curriculum for second- and third-grade elementary students
L F Pivarnik1, M S Patnoad, M Giddings
1Food Science and Nutrition Research Center, University of Rhode Island, West Kingston 02892.
Objective:
To create and implement a food-safety curriculum for second- and third-grade elementary students.
Design/Subjects:
One pilot study and one expanded study were conducted in two elementary schools (106 students) and nine elementary schools (455 students), respectively. In both studies the subjects selected were determined by their enrollment in the classes. The expanded program targeted third-grade students and fourth-grade students in the English as a Second Language program in ethnically and racially diverse areas.
Intervention:
An educational curriculum entitled "Discovering Food Safety--Detective Mike Robe's Fantastic Journey" was administered to the target audiences.
Outcome Measures:
A pretest and a posttest containing the same questions were delivered to the students before and after curriculum administration. Students were not given the answers to the questions, that is, the graded tests were not returned. Different evaluation sheets were designed for students and teachers and the program was rated using a hedonic scale.
Statistical Analyses:
Results were analyzed using the Student's t test.
Results:
Pretests and posttests were administered in each study. Test scores increased significantly in the expanded study and the pilot study after the programs were implemented. Student and teacher evaluations indicated that they were extremely satisfied with the curriculum.
Applications/Conclusions:
A food-safety curriculum was designed that met the needs of the target audience and had successful results. The program appeared to be effective for populations of diverse backgrounds.