33C-8 |
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J. Gordon1, J. D. Raacke, K. Boone, K. P. PENNER4, V. Remig, and B. M. Friel. (1) A.Q. Miller School of Journalism and Mass Communications, Kansas State University, 105 Kedzie Hall, Manhattan, KS 66506, (2) Food Science Institute, Kansas State Univ., Dept. of Animal Sciences & Industry, 216 Call Hall, Manhattan, KS 66506 The population of U.S. residents over the age of 65 has steadily increased over recent decades and will double by the year 2030. Because those over 65 generally have lowered nutritional status, poorer general health, and decreased immune system function, they are more likely to contract foodborne illness and more likely to suffer harsher consequences than the general public. Since foodborne illness is largely preventable with appropriate food-handling behaviors, efforts to understand factors associated with food-handling behaviors are important. The objective of this study was to address (1) perceived risk of contracting foodborne illness, (2) attitudes toward food safety, and (3) knowledge of safe food handling. Moreover, this study questioned the degree to which these variables were associated with safe food handling behavior among U.S. resident 65 and older. A national telephone survey was conducted involving 353 participants who were at least 65 years of age and who prepared a minimum 5 meals per week. Our results indicated that perceptions of risk, attitudes, knowledge and behaviors were consistent with safe food handling. Stepwise regression indicated attitude, knowledge and perception of risk accounted for 35% of explained variance in behaviors. Yet, three specific problem areas in which safe food handling behaviors are suspect were identified: those with higher educations were less likely to engage in safe food handling behaviors; knowledge about eating undercooked hamburger was uncertain; and certain safe food preparation recommendations, such as using thermometers, were ignored. Even though food safety educators have increased their efforts to promote safe food handling among the high-risk older adult population, areas of concern remain. Addressing these areas and proper consideration of the factors of perceived risk, attitudes, and knowledge can increase the effectiveness of future food safety promotion efforts.
Session 33C, Extension & Outreach: General
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