Use of electronic group method in assessing food safety training needs and delivery methods among international college students in the U.S.

作者：Garden Robinson Julie^*; Eighmy Myron A; Lyonga Agnes Ngale

来源：Appetite, 2010, 55(3): 746-749.

DOI：10.1016/j.appet.2010.10.007

• Food safety education
• Assessing training needs
• Electronic group method
• International college students

The purpose of this study was to determine the types of unfamiliar foods international students in the U.S. encounter and to assess food safety information that international students would like to receive for mitigating risks associated with handling and preparing unfamiliar foods. The study identified preferred instructional delivery methods and media for receiving food safety training or information. An electronic group method was used for this study. The electronic group method was chosen to maximize group efficiency by allowing participants to share ideas simultaneously and anonymously with minimal use of time and resources.Types of different (unfamiliar) foods were grouped into major categories. Fast and ready-to-eat foods, and processed and frozen foods constituted a major change for some international students, who were accustomed to homemade and fresh foods in their countries. Participants were interested in receiving information about how to safely handle and prepare unfamiliar foods in their new environment. Preferred methods for receiving food safety information included written materials, online publications, presentations, and materials provided during student orientation. Food packages, websites, and television programs were other preferred methods of receiving food safety information.

• 出版日期2010-12