Food Science Education Publications and Websites

New Resource for Educators from the United States Food and Drug Administration (FDA) and the National Science Teachers Association (NSTA) partnership. I described the educational partnership of the FDA and NSTA in a previous column (JFSE 14(3):67–9. doi: 10.1111/1541-4329.12064). An addition to the curriculum materials has been made available through this program, titled Science and Our Food Supply: Using the Nutrition Facts Label to Make Healthy Food Choices (2015 Edition). The site (https://www.fda.gov/Food/FoodScienceResearch/ToolsMaterials/ucm2006976.htm) described this resource as “nutrition-based curriculum introduces students to the fundamentals of healthy food choices, using the Nutrition Facts Label as the starting point, and may be used separately or in conjunction with the food safety curriculum. With engaging hands-on activities, students will become aware of calories, serving size, and the nutrients to get ‘more of’ and ‘less of.’ Designed for use by middle-level teachers, the emphasis is on an inquiry approach that is customizable to science, health, and/or family and consumer science classes, aligning with current education standards in these curriculum areas.” This 42-page resource is available free of charge at: https://www.fda.gov/downloads/Food/FoodScienceResearch/ToolsMaterials/UCM483350.pdf. It is designed to be used either as a stand-alone resource, or to be used in conjunction with other resources available from the partnership. The resource is divided into 3 modules: introducing the nutrition facts label, nutrients to get less of, and nutrients to get more of. It also includes student worksheets, a glossary, and other resources. Al-Shabib NA, Husain FM, and Khan JM. 2017. Study on food safety concerns, knowledge and practices among university students in Saudi Arabia. Food Control 73:202-8. doi: 10.1016/j.foodcont.2016.08.005 Baser F, Ture H, Abubakirova A, Sanlier N, and Cil B. 2017. Structural modeling of the relationship among food safety knowledge, attitude and behavior of hotel staff in Turkey. Food Control 73:438-44. doi: 10.1016/j.foodcont.2016.08.032 Bird CL and McClelland JW. 2017. Educating limited resource older adults for better choices to lower risk of food insecurity. International Journal of Consumer Studies 41(2):225-33. doi: 10.1111/ijcs.12333 Bruijn GJd, Minh Hao N, Rhodes RE, and Osch Lv. 2017. Effects of preparatory and action planning instructions on situation-specific and general fruit and snack intake. Appetite 108:161-70. doi: 10.1016/j.appet.2016.09.016 Burgermaster M, Gray HL, Tipton E, Contento I, and Koch P. 2017. Testing an Integrated Model of Program Implementation: the Food, Health & Choices School-Based Childhood Obesity Prevention Intervention Process Evaluation. Prevention Science 18(1):71-82. doi: 10.1007/s11121-016-0736-2 Burton M, Reid M, Worsley A, and Mavondo F. 2017. Food skills confidence and household gatekeepers' dietary practices. Appetite 108:183-90. doi: 10.1016/j.appet.2016.09.033 Bustos N, Olivares S, Leyton B, Cano M, and Albala C. 2016. Impact of a school-based intervention on nutritional education and physical activity in primary public schools in Chile (KIND) programme study protocol: cluster randomised controlled trial. BMC Public Health 16:1217. doi: 10.1186/s12889-016-3878-z Carvalho Rossi MdS, Stedefeldt E, da Cunha DT, and de Rosso VV. 2017. Food safety knowledge, optimistic bias and risk perception among food handlers in institutional food services. Food Control 73:681-8. doi: 10.1016/j.foodcont.2016.09.016 Cooper MJ, Mezzabotta L, and Murphy J. 2017. Food and Culinary Knowledge and Skills: Perceptions of Undergraduate Dietetic Students. Canadian Journal of Dietetic Practice and Research 78(1):42-4. doi: 10.3148/cjdpr-2016-026 Corona Flores JD. 2016. Implementation of Distance Education from Face to Face Education of an Engineering Program in Science and Food Technology: A Literature Review. Redu-Revista De Docencia Universitaria, 14(1):179-201. doi: 10.4995/redu.2016.5805 Courtney SM, Majowicz SE, and Dubin JA. 2016. Food safety knowledge of undergraduate students at a Canadian university: results of an online survey. BMC Public Health 16:1147. doi: 10.1186/s12889-016-3818-y da Veiga Soares Carvalho MC, Tavares de Medeiros MA,g Magalhaes Bosi ML, and Prado SD. 2016. Critical thinking: the better tool for food and nutrition education. Revista De Nutricao-Brazilian Journal of Nutrition 29(6):753-4. doi: 10.1590/1678-98652016000600018e Dave JM, Thompson DI, Svendsen-Sanchez A, McNeill LH, and Jibaja-Weiss M. 2017. Development of a Nutrition Education Intervention for Food Bank Clients. Health Promotion Practice 18(2):221-8. doi: 10.1177/1524839916681732 Esfarjani F, Hosseini H, Mohammadi-Nasrabadi F, Abadi A, Roustaee R, Alikhanian H, Khaksar R. 2016. Development of a home food safety questionnaire based on the PRECEDE model: targeting Iranian women. Journal of Food Protection 79(12):2128-35. doi: 10.4315/0362-028x.jfp-16-029 Ewry DM, and Fryling MJ. 2016. Evaluating the High-Probability Instructional Sequence to Increase the Acceptance of Foods with an Adolescent with Autism. Behavior Analysis in Practice 9(4):380-3. doi: 10.1007/s40617-015-0098-4 Fernandes Davies V, Kupek E, Faria Di Pietro P, Altenburg de Assis MA, Gk Vieira F, Perucchi C, Baranowski T. 2016. Qualitative Analysis of Cognitive Interviews With School Children: A Web-Based Food Intake Questionnaire. JMIR Public Health and Surveillance 2(2):e167. doi: 10.2196/publichealth.5024 Filimonau V, Lemmer C, Marshall D, and Bejjani G. 2017. ‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design. Journal of Cleaner Production 144:161-70. doi: 10.1016/j.jclepro.2017.01.010 Francis CA, Jensen ES, Lieblein G, and Breland TA. 2017. Agroecologist education for sustainable development of farming and food systems. Agronomy Journal 109(1):23-32. doi: 10.2134/agronj2016.05.0267 Galan C, Sava N, Florescu GD, Mihaila D, Nedianu CE, and Sgem. 2016. Professional Education Evaluation of Students for Integration on the Labour Market in Agri-Food and Agro-Touristic Sector. Ecology, Economics, Education and Legislation Conference Proceedings, Sgem 2016, Vol Iii (pp. 955–61). doi: 10.5593/SGEM2016/B53/S22.122 Gills SMH, Baker SS, and Auld G. 2016. Collection Methods for the 24-Hour Dietary Recall as Used in the Expanded Food and Nutrition Education Program. Journal of Nutrition Education and Behavior. doi: 10.1016/j.jneb.2016.10.009 Goodyear SN, Asiedu SK, and Grant JJW. 2016. The Chef's Garden: an agricultural science model-based practicum. In McConchie R, Jones B, Stanley J, Batt P, and Drew R (Editors). Acta Horticulturae 69–75. Doi: DOI: 10.17660/ActaHortic.2016.1126.8 Guadagnin SC, Nakano EY, Dutra ES, Carvalho KMBd, and Ito MK. 2016. Workplace nutrition knowledge questionnaire: psychometric validation and application. British Journal of Nutrition 116(9):1546-52. doi: 10.1017/s000711451600355x Harmon A, Landolfi K, Shanks CB, Hansen L, Iverson L, and Anacker M. 2016. Food Insecurity Experience: Building Empathy in Future Food and Nutrition Professionals. Journal of Nutrition Education and Behavior. doi: 10.1016/j.jneb.2016.10.023 Harris JK, Hawkins JB, Nguyen L, Nsoesie EO, Tuli G, Mansour R, and Brownstein JS. 2017. Using Twitter to Identify and Respond to Food Poisoning: The Food Safety STL Project. Journal of Public Health Management and Practice. doi: 10.1097/phh.0000000000000516 Harrison JA, Critzer FJ, and Harrison MA. 2016. Regulatory and food safety knowledge gaps associated with small and very small food businesses as identified by regulators and food safety educators - implications for food safety training. Food Protection Trends 36(6):420-7. http://www.foodprotection.org/files/food-protection-trends/nov-dec-16-harrison.pdf Hilverda F, Kuttschreuter M, and Giebels E. 2017. Social media mediated interaction with peers, experts and anonymous authors: conversation partner and message framing effects on risk perception and sense-making of organic food. Food Quality and Preference 56(Part A):107-18. https://doi.org/10.1016/j.foodqual.2016.09.003 Instinctif Partners L. 2016. EFSA's food and feed crisis preparedness training: 2015 Crisis Training Exercise. EFSA Supporting Publications 13(1):EN-987. doi: 10.2903/sp.efsa.2016.EN-987 Kalle R, and Soukand R. 2016. Current and remembered past uses of wild food plants in Saaremaa, Estonia: changes in the context of unlearning debt. Economic Botany 70(3):235-53. doi: 10.1007/s12231-016-9355-x Kararo MJ, Orvis KS, and Knobloch NA. 2016. Eat Your Way to Better Health: evaluating a garden-based nutrition program for youth. HortTechnology 26(5):663-8. doi: 10.21273/horttech03225-16 Kendall P, Scharff R, Baker S, LeJeune J, Sofos J, and Medeiros L. 2017. Food Safety Instruction Improves Knowledge and Behavior Risk and Protection Factors for Foodborne Illnesses in Pregnant Populations. Maternal and Child Health Journal. doi: 10.1007/s10995-017-2291-2 Lai Y-H. 2016. The Effect of Computer-Assisted Instruction for Elementary School Students in Food Safety and Sanitation Knowledge. In: Park CJ and Khan MR (Editors). 2016 3rd International Conference on Chemical and Food Engineering, Vol. 62. doi: 10.1051/matecconf/20166202001 Lavarack B, and Stuart P. 2016. Implementation and review of the SOTrain training package at Mackay sugar. Proceedings of the 38th Conference of the Australian Society of Sugar Cane Technologists, Mackay, Queensland, Australia, 27–29 April 2016, 03-M 03. Available from: https://www.assct.com.au/media//pdfs/members/M%2003%20Lavarack%20and%20Stuart.pdf Lee J. 2016. Development of a Korean food culture education textbook for married female immigrants. Korean Journal of Community Nutrition 21(5):415-25. Available from: https://doi.org/10.5720/kjcn.2016.21.5.415 Luchansky JB, Porto-Fett ACS, and Chapman B. 2017. A shopper's eye view of food safety at retail stores: lessons from photographs taken while grocery shopping. Food Protection Trends 37(1):30-42. Maeda N and Dote S. 2016. Construction of hygienic control system of a training room for food services: precaution and prevention of secondary contamination: hygienic control and educational techniques of facilities, instruments and equipment. Bokin Bobai - Journal of Antibacterial and Antifungal Agents 44(12):661-9. Magalhaes Bosi ML, and Teixeira MJ. 2016. Binge eating under a complex reading: Subsidies for the praxis of food and nutrition education. Revista De Nutricao-Brazilian Journal of Nutrition 29(6):899-915. doi: 10.1590/1678-98652016000600013 Majowicz SE, Hammond D, Dubin JA, Diplock KJ, Jones-Bitton A, Rebellato S, and Leatherdale ST. 2017. A longitudinal evaluation of food safety knowledge and attitudes among Ontario high school students following a food handler training program. Food Control 76:108-16. doi: 10.1016/j.foodcont.2017.01.011 Malmborg J, Bremander A, Olsson MC, and Bergman S. 2017. Health status, physical activity, and orthorexia nervosa: a comparison between exercise science students and business students. Appetite, 109:137-143. doi: 10.1016/j.appet.2016.11.028 Meek F. 2016. The Food Teacher Professional Portfolio - a personal and professional development programme for secondary food teachers. Nutrition Bulletin 41(4):365-71. doi: 10.1111/nbu.12239 Micali FG and Diez-Garcia RW. 2016. Pictorial instrument of food and nutrition education for promoting healthy eating. Revista De Nutricao-Brazilian Journal of Nutrition 29(6):917-28. doi: 10.1590/1678-98652016000600014 Minarik P, Minarikova D, Szucs G, and Golian J. 2016. Public awareness of food and other lifestyle-related factors towards cancer development among adults in Slovakia: a pilot study. Journal of Food and Nutrition Research 55(4):342-51. Minkiewicz P, Darewicz M, Iwaniak A, Bucholska J, Starowicz P, and Czyrko E. 2016. Internet databases of the properties, enzymatic reactions, and metabolism of small molecules - search options and applications in food science. International Journal of Molecular Sciences 17(12):2039. doi: 10.3390/ijms17122039 Nakagomi E, Sudo N, and Tsuboyama-Kasaoka N. 2016. Educational effectiveness of a DVD about nutrition assistance in disasters among university students in registered dietitian training courses. Japanese Journal of Nutrition and Dietetics 74(6):191-201. doi: 10.5264/eiyogakuzashi.74.191 Nan X, Verrill L, and Kim J. 2017. Mapping Sources of Food Safety Information for US Consumers: Findings From a National Survey. Health Communication 32(3):356-65. doi: 10.1080/10410236.2016.1138385 Nicolescu CL, Buruleanu CL, and Gorghiu G. 2016. “Microbes in the Refrigerator” - Investigation Based Learning: A New Approach to Teach Food Hygiene. New Approaches in Social and Humanistic Sciences 353–9. Ovca A, Jevsnik M, and Raspor P. 2017. Future professional food handlers' perspectives towards food safety. British Food Journal 119(2):411-24. doi: 10.1108/bfj-07-2016-0335 Park S, Cho M, Yoo M, Kim S, Im E, Song J, Jun I. 2016. Horticultural activity program for improving emotional intelligence, prosocial behavior, and scientific investigation abilities and attitudes in kindergarteners. HortTechnology 26(6):754-61. doi: 10.21273/horttech03489-16 Park S, Lee H, Seo D, Oh K, Hwang T, and Choi B. 2016. Educating restaurant owners and cooks to lower their own sodium intake is a potential strategy for reducing the sodium contents of restaurant foods: a small-scale pilot study in South Korea. Nutrition Research and Practice 10(6):635-40. doi: 10.4162/nrp.2016.10.6.635 Pellitteri K, Huberty J, Ehlers D, and Bruening M. 2017. Fit minded college edition pilot study: can a magazine-based discussion group improve physical activity in female college freshmen? Journal of Public Health Management and Practice 23(1):e10-9. doi: 10.1097/phh.0000000000000257 Pliakoni ED, Shoemaker CA, Janke R, and Rivard CL. 2016. Building a new graduate program as a model for collaboration between institutions and industry. In: McConchie R, Jones B, Stanley J, Batt P, and Drew R (Editors). Acta Horticulturae (pp. 187–92). doi: 10.17660/ActaHortic.2016.1126.24 Polak R, Dacey M, and Phillips EM. 2017. Time for food - training physiatrists in nutritional prescription. Journal of rehabilitation medicine 49(2):106-12. doi: 10.2340/16501977-2178 Preethi P, Apurba C, and Dworkin MS. 2017. Food safety knowledge and behaviors among African Americans of predominantly low socioeconomic status. Food Protection Trends 37(1):16-24. Reboucas LT, Santiago LB, Martins LS, Rios Menezes AC, Nazare Araujo MdP, and de Castro Almeida RC. 2017. Food safety knowledge and practices of food handlers, head chefs and managers in hotels' restaurants. of Salvador, Brazil. Food Control 73:372-81. doi: 10.1016/j.foodcont.2016.08.026 Recine E, Santos Porto EB, Fernandez PM, and Pereira MR. 2016. Analysis of nutrition (and food) education syllabus of nutrition undergraduate courses. Revista De Nutricao-Brazilian Journal of Nutrition 29(6):885-97. doi: 10.1590/1678-98652016000600012 Reddy K, Kearns M, Arango SA, Martin IC, Cuervo-Pardo N, Cuervo-Pardo L, Gonzalez-Estrada A. 2016. YouTube and Food Allergy: An Appraisal of the Educational Quality of Information. Annals of Allergy Asthma and Immunology 117(5):S103-4. https://doi.org/10.1016/j.anai.2016.09.288 Reed DW, Arnold MA, Lineberger RD, and Davis TD. 2016. Challenges of higher education in the US - what will horticulture of the future look like? In: McConchie R, Jones B, Stanley J, Batt P, and Drew R (Editors). Acta Horticulturae. pp. 205–17. doi: 10.17660/ActaHortic.2016.1126.27 Richards R, Brown LB, Williams DP, and Eggett DL. 2017. Developing a Questionnaire to Evaluate College Students' Knowledge, Attitude, Behavior, Self-efficacy, and Environmental Factors Related to Canned Foods. Journal of Nutrition Education and Behavior 49(2):117-24. doi: 10.1016/j.jneb.2016.10.004 Ringland EM, Gifford JA, Denyer GS, Thai D, Franklin JL, Stevenson MM, O'Connor HT. 2016. Evaluation of an electronic tool to assess food label literacy in adult Australians: A pilot study. Nutrition and Dietetics 73(5):482-9. doi: 10.1111/1747-0080.12271 Rivard CL, Fusselman MJ, Bates MA, and Nixon KM. 2016. The growing growers farmer education program. In: McConchie R, Jones B, Stanley J, Batt P, and Drew R (Editors). Acta Horticulturae. pp. 219–25. doi: 10.17660/ActaHortic.2016.1126.28 Ronto R, Ball L, Pendergast D, and Harris N. 2016. Adolescents' perspectives on food literacy and its impact on their dietary behaviours. Appetite 107:549-57. doi: 10.1016/j.appet.2016.09.006 Ronto R, Ball L, Pendergast D, and Harris N. 2017. What is the status of food literacy in Australian high schools? Perceptions of home economics teachers. Appetite 108:326-34. doi: 10.1016/j.appet.2016.10.024 Rossi MdSC, Stedefeldt E, Cunha DTd, and Rosso VVd. 2017. Food safety knowledge, optimistic bias and risk perception among food handlers in institutional food services. Food Control 73(Part B):681-8. https://doi.org/10.1016/j.foodcont.2016.09.016 Salazar Vazquez BY, Salazar Vazquez MA, Lopez Gutierrez G, Acosta Rosales K, Cabrales P, Vadillo-Ortega F, Schmid-Schonbein GW. 2016. Control of overweight and obesity in childhood through education in meal time habits. The ‘good manners for a healthy future’ programme. Pediatric Obesity 11(6):484-90. doi: 10.1111/ijpo.12091 Schott W and Cachelin A. 2017. Promotion vs. education in choosing “Real Food”. Consilience: The Journal of Sustainable Development 17:182-95. doi: 10.1080/19325037.2016.1219286 Suo H, Yi R, and Qian Y. 2016. Reform in Education of Traditional Chinese Medicine Knowledge Integration into Department of Food Quality and Safety. In: Li H and Zhang L (Editors). Proceedings of 2016 5th International Conference on Social Science, Education and Humanities Research 69:235-8. doi: 10.2991/ssehr-16.2016.49 Talati Z, Pettigrew S, Moore S, and Pratt IS. 2017. Adults and children prefer a plate food guide relative to a pyramid. Asia Pacific Journal of Clinical Nutrition 26(1):169-74. doi: 10.6133/apjcn.112015.04 Thomas EM, Binder AR, McLaughlin A, Jaykus LA, Hanson D, Powell D, and Chapman B. 2016. Assessment of risk communication about undercooked hamburgers by restaurant servers. Journal of Food Protection 79(12):2113-8. doi: 10.4315/0362-028x.jfp-16-065 Troisi JD, and Wright JWC. 2017. Comfort Food: Nourishing Our Collective Stomachs and Our Collective Minds. Teaching of Psychology 44(1):78-84. doi: 10.1177/0098628316679972 Turner L, Eliason M, Sandoval A, and Chaloupka FJ. 2016. Increasing prevalence of US elementary school gardens, but disparities reduce opportunities for disadvantaged students. Journal of School Health 86(12):906-12. doi: 10.1111/josh.12460 Viator CL, Muth MK, Brophy JE, and Noyes G. 2017. Costs of Food Safety Investments in the Meat and Poultry Slaughter Industries. Journal of Food Science 82(2):260-9. doi: 10.1111/1750-3841.13597 Wilson CK, Matthews JI, Seabrook JA, and Dworatzek PDN. 2017. Self-reported food skills of university students. Appetite 108:270-6. doi: 10.1016/j.appet.2016.10.011 Wolfson JA, Frattaroli S, Bleich SN, Smith KC, and Teret SP. 2017. Perspectives on learning to cook and public support for cooking education policies in the United States: a mixed methods study. Appetite 108:226-37. doi: 10.1016/j.appet.2016.10.004 Worsley A, Wang WC, Yeatman H, Byrne S, and Wijayaratne P. 2016. Does school health and home economics education influence adults' food knowledge? Health Promotion International 31(4):925-35. doi: 10.1093/heapro/dav078 Xiaoli N, Verrill L, and Kim J. 2017. Mapping sources of Food Safety Information for U.S. consumers: findings from a National Survey. Health Communication 32(3):356-65. doi: 10.1080/10410236.2016.1138385 Xu Y, Doel A, Watson S, Routledge MN, Elliott CT, Moore SE, and Gong Y. 2017. Study of an educational hand sorting intervention for reducing aflatoxin B1 in groundnuts in rural Gambia. Journal of Food Protection 80(1):44-9. doi: 10.4315/0362-028X.JFP-16-152 Xue S, Qing-li X, and Hui L. 2016. Research on the application of PBL-LBL teaching concept in the course of “Food safety & hygiene”. Food Industry 11:155-9. Yotova M. 2016. ‘Right’ food, ‘Responsible’ citizens: State-promoted food education and a food dilemma in Japan. Asia Pacific Viewpoint 57(3):326-37. doi: 10.1111/apv.12135 Yum J and Lee S. 2016. Application and evaluation of web-based food frequency questionnaire for Korean adolescents. Korean Journal of Community Nutrition 21(5):440-50. https://doi.org/10.5720/kjcn.2016.21.5.440 Zhang H, Liu J, Min W, and Liu Z. 2016. The Application Studies of Engineering Case-based Teaching in the Principles of Food Engineering. In: Zhang H (Editor). 2016 Issgbm International Conference on Information, Communication and Social Sciences 67:432-5. Zhang X. 2016. Practice of and on and of Food Science in In: Li H and Zhang L (Editors). Proceedings of 2016 5th International Conference on Social Science, Education and Humanities Research

Récupéré en direct depuis OpenAlex et désinversé. Les résumés ne sont pas conservés dans cette base de données : les index inversés représentent 8,6 Go des 9,3 Go de texte de la base, et le serveur dispose de 13 Go libres.