67A-13 |
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D. A. DOOLEY, Dept. of Human Nutrition, Food & Animal Sciences (HNFAS), Univ. of Hawaii, Manoa, 1995 East-West Rd., 314-H AgSci Bldg., Honolulu, HI 96822 and N. A. Kanehiro, Hawai`i State EFNEP, University of Hawai`i at Manoa, 1955 East-West Road, Honolulu, HI 96822. The elderly are at high risk for food-borne illness due to age-related changes in body functions. Risk-reduction strategies are crucial for organizations that prepare, distribute, and serve food for the elderly, like Meals-on Wheels (MOW). In a project co-sponsored by Extension, students in Spring 2003 Nutrition Education (FSHN 452) developed and pilot-tested messages/materials with two Honolulu MOW sites. Our objective was to develop and pilot-test client-/site-appropriate educational materials to help reduce risk for food-borne illness in elderly MOW clients. Students identified educational needs after volunteering with two MOW programs. Three groups of six students each developed and evaluated materials related to food-safety messages: 1) “When in doubt, throw it out” (refrigerator magnets delivered to clients by drivers); 2) “Keep hot foods hot, cold foods cold” (information attached to drivers’ clipboards and coolers); 3) “Wash your hands” (video, original song/CD, posters for bathrooms at congregate eating site). Results included: 1) Driver-conducted pre-tests (5/12) indicated that most clients (16/20) consumed foods ‘right away.’ Post-magnet evaluations indicated that most clients (13/20) felt that the magnet reminded them to discard leftovers and most (18/20) understood the messages; 2) Drivers‘ responses (5/12) indicated that clipboard information was not new (4/5), but useful (5/5) and made sense (5/5). One driver was not aware of age-associated health changes; 3) After exposure to video and CD, most congregate-eating-site clients (8/10-10/10) learned the importance of hand washing; most (8/10) agreed that they would be more careful with washing hands. All servers (5/5) indicated bathroom posters would remind them to wash hands. Collaborative efforts between Extension and Instruction can develop and pilot-test food-safety education materials for MOW clients. Students learned to develop audience-appropriate, cost-effective educational materials and to devise and administer simple evaluations. Time limitations, however, did not allow us to assess effectiveness of materials for reducing food-borne illness.
Session 67A, Education: General
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