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Factors Influencing the Efficacy of Food Risk and Dietary Communications Directed at Young People


There is little data available on the way young people perceive food hazards, or on
the way that their perceptions relate to their behaviour. This group are of particular
importance in achieving large–scale changes in behaviour and attitudes towards food
hazards and nutrition. They are agents for change in their households and are the next
generation of adult consumers.

The main objectives of this project were to assess the extent to which young people
(aged between 13 and 16 years old) understand the range and nature of key food–related
hazards, and to identify any significant gaps in their basic knowledge of these hazards. <P>

The project investigated the relationships between perceptions, intentions, and behaviour, together with the key sources of influence on their perceptions of food risk.
The barriers (psychological, social and economic) that hinder young people’s understanding of food risk messages were investigated to allow the development of an effective food risk communication strategy directed at this key age group.

The outcome of this research is published as a report on the safefood website at

University of Surrey
University of Bath
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