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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.
Journal of the American Dietetic Association
|August 1, 1994
Summary
A new food safety curriculum significantly improved elementary students' knowledge in pilot and expanded studies. The engaging program was highly rated by students and teachers, showing effectiveness across diverse populations.
Area of Science:
- Pediatric Health Education
- Food Safety Science
- Curriculum Development
Background:
- Elementary school children require age-appropriate food safety education.
- Existing curricula may not adequately address diverse student populations.
- Effective food safety practices are crucial for public health.
Purpose of the Study:
- To develop and implement an innovative food safety curriculum for second and third graders.
- To assess the curriculum's effectiveness in improving food safety knowledge.
- To evaluate student and teacher satisfaction with the educational program.
Main Methods:
- Conducted pilot (106 students) and expanded (455 students) studies in elementary schools.
- Administered a curriculum titled "Discovering Food Safety--Detective Mike Robe's Fantastic Journey".
- Utilized pretests and posttests, analyzed with Student's t test, and collected hedonic scale evaluations.
Main Results:
- Significant increases in student test scores were observed post-curriculum implementation in both studies.
- Student and teacher evaluations indicated high levels of satisfaction with the food safety curriculum.
- The program demonstrated positive outcomes in ethnically and racially diverse settings.
Conclusions:
- The developed food safety curriculum effectively met the educational needs of elementary students.
- The program proved successful and applicable to diverse student populations.
- This curriculum serves as a valuable tool for promoting food safety awareness in schools.