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Food Safety Initiative for Missouri's Limited Resource Families

Investigators
Giesecke, Carol
Institutions
Lincoln University
Start date
2002
End date
2005
Objective
  1. To engage well-known and effective community volunteers to locate participants and assist in conducting a series of focus groups for hard to reach, limited resource audiences including primarily Latino and African American groups and senior citizens.
  2. To use information gained from focus groups to develop specifically targeted materials and methods for reaching the hard-to-reach audiences with food safety and nutrition information, particularly regarding fresh produce.
  3. To use well-respected community volunteers to deliver a series of effective food safety and nutrition messages to groups composed primarily of hard to reach, limited resource audiences.
More information
To work with teaches, and pertinent personnel from the Department of Health and Senior Services and the Department of Elementary and Secondary Education to develop a set of age-appropriate food safety and nutrition materials for elementary school age children To teach safe handling and preparation of fresh produce in addition to nutrition education to kindergarten, first, second, third and fourth grade children using materials developed, including flash cards, game boards, informational brochures and coloring pages in the classrooms. Pertinent information will also be sent home with children for parents to reinforce school-based instruction.

Project will use community volunteers to conduct a series of focus groups for hard to reach, limited resource audiences Next project will use information gained from focus groups to develop specifically targeted materials and methods for reaching the hard-to-reach audiences with food safety and nutrition information; we will next train the same community volunteers to teach food safety methods Investigators will work with experts in the health and elementary education to develop age-appropriate materials school children in grades K-4, including flash cards, game boards, informational brochures and coloring pages.

Food-borne illnesses can be traced to longer food chains (allowing bacteria to reach pathogenic levels) and increased global trade in produce (exposing citizens to exotic micro flora). This initiative will provide several venues for the teaching of safe handling and nutritional benefits of local produce. Education is targeted to limited resource citizens (primarily Latino and African American), senior citizens, and elementary school age children. Emphasis will be on teaching safe handling methods and nutritional/health benefits of using locally grown fresh fruits and vegetables. In one part of the study, respected community leaders will be engaged to conduct a series of focus groups to determine the most effective methods to reach traditionally hard-to-reach groups with the latest food safety and nutrition information. Using this information, lessons will be designed that most effectively convey the pertinent educational messages. Surveys measuring commitment of participants to change behavior will be collected from participants. if indicated changes were implemented. In addition, elementary school-age students will be taught safe food preparation and healthful nutrition habits through games. Packets containing an age-appropriate game board or flash cards will be provided to Missouri teachers from kindergarten through fourth grade. Each packet will include a brochure and coloring page to be sent home with child to extend information into the home. A floor version of the game board, with handouts, will be designed for use at fairs and other public events.

Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
MOX-2002-03896
Accession number
193293
Categories
Education and Training
Food Preparation and Handling
Bacterial Pathogens
Parasites
Natural Toxins
Viruses and Prions
Chemical Contaminants