46B-1 |
Smart kids Fight BAC!TM - food handler education for kindergarten-third grade |
J. A. HARRISON, Dept. of Foods and Nutrition, The University of Georgia, 204 Hoke Smith Annex, Athens, GA 30602, M. P. Mixon, Mississippi State University Cooperative Extension Service, Mississippi State University, and A. M. Fraser, North Carolina State University Cooperative Extension Service, North Carolina State University. A Partnership For Food Safety Education survey of educators indicated a need for Fight Bac!TM Food Safety videos. Our objectives were to develop an animated video curriculum targeting K-3, to train Extension Agents to train teachers for implementation, and to evaluate changes in knowledge and food handling behavior. The video storyline developed dealt with an outbreak of foodborne illness at Smart Elementary School. As older kids put on a play for younger kids about keeping food safe, children were introduced to four Fight BAC!TM principles through characters: Clean, Separate, Cook and Chill. Teacher guidebooks and activity booklets for K-1 and 2-3 were designed to encompass the elementary core curriculum (language arts, math, art and science) to reinforce food safety messages. An eight-teacher panel reviewed materials for age-appropriateness. A 6-member panel reviewed pre- and post-tests for validity. A pre- and post-session home kitchen inspection form was used to identify behavior changes. Materials were reviewed by Institutional Review Boards of participating institutions for approval with human subjects. Nineteen agents were trained to train teachers. Analysis of variance was used to test differences in knowledge pre- and post-tests for curriculum versus control groups. Chi square analysis was used for home kitchen inspection forms. Data was analyzed using SAS and SPSS. The data suggests a trend for curriculum groups to increase the number of correct food handling behaviors their families practice at home. Kindergarten and third grade curriculum groups showed significant improvement in knowledge of cook and separate. First grade and second grade curriculum groups showed significant improvement in knowledge of all four food safety concepts compared with control groups. The curriculum is extremely effective in increasing knowledge of first and second graders. By teaching elementary children about safe food handling at an early age, we are providing food handler training to the world's future food handlers and hopefully reaching parents of young children.
Session 46B, Extension
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