Teaching young consumers in Europe: a multicentre qualitative needs assessment with educators on food hygiene and food safety

被引:13
作者
Eley, C. [1 ]
Lundgren, P. T. [2 ]
Kasza, G. [3 ]
Truninger, M. [4 ]
Brown, C. [1 ]
Hugues, V. L. [2 ]
Izso, T. [3 ]
Teixeira, P. [5 ]
Syeda, R. [1 ]
Ferre, N. [2 ]
Kunszabo, A. [3 ]
Nunes, C. [4 ]
Hayes, C. [5 ]
Merakou, K. [6 ]
McNulty, C. A. M. [1 ]
机构
[1] Publ Hlth England, Primary Care & Intervent Unit, 4th Floor Twyver House, Gloucester GL1 1DQ, England
[2] Nice Univ Hosp, Nice, France
[3] Natl Food Chain Safety Off, Budapest, Hungary
[4] Univ Lisbon, Lisbon, Portugal
[5] Univ Catolica Portuguesa, Lisbon, Portugal
[6] Univ West Attica, Natl Sch Publ Hlth, Attica, Greece
关键词
food hygiene; food safety; needs assessment; qualitative research; education; educator; teacher; schools; KNOWLEDGE; CURRICULUM;
D O I
10.1177/1757913920972739
中图分类号
R1 [预防医学、卫生学];
学科分类号
1004 ; 120402 ;
摘要
Aim: Foodborne illnesses have a significant global burden and can be life-threatening, with higher risk in vulnerable groups such as children. SafeConsume is an EU-funded, transdisciplinary project aiming to improve consumers' food safety behaviour. Developing educational resources on food safety for use in schools has potential to improve teaching of our young consumers. The aim of this study was to explore school educators' attitudes, behaviours and knowledge towards food hygiene, safety and education. Methods: Focus groups and interviews in England, France, Portugal and Hungary explored educator knowledge, skills, intentions and beliefs around educating young people (11-18 years) about food safety. Data were analysed using NVivo and emerging themes were applied to the Theoretical Domains Framework. Results: A total of 48 educators participated. Knowledge, confidence and skills to teach food safety to young people varied depending on background and training. Educators reported they had a role to teach food safety to young people, were positive about delivering education and optimistic they could improve students' food safety behaviour. Barriers to teaching included lack of national curriculum coverage, limited time and money, and lack of facilities. Educators reported that social influences (family, celebrity chefs, public health campaigns and social media) were important opportunities to improve young peoples' awareness of food safety and consequences of foodborne illness. Conclusion: Educator food safety expertise varied; training could help to optimise educator knowledge, confidence and skills. Ministries of Health and Education need encouragement to get food safety incorporated further into school curricula across Europe, so schools will be motivated to prioritise these topics.
引用
收藏
页码:175 / 183
页数:9
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