Unklesbay N, Sneed J, Toma R
University of Missouri-Columbia, College of Agriculture, Food & Natural Resources, Food Science & Human Nutrition Department 65211, USA.
J Food Prot. 1998 Sep;61(9):1175-80. doi: 10.4315/0362-028x-61.9.1175.
A survey instrument was developed to assess attitudes, practices, and knowledge of food safety of college students in three U.S. geographic locations. Eight hundred twenty-four students in both food-related (one-third of sample) and nonfood-related disciplines completed the questionnaire during classroom periods. Data were analyzed to obtain total attitude, practice, and safety scores, with emphasis given to analyzing differences among disciplines and demographic characteristics. Mean scores were given for each of the survey items, and results from open-ended questions were discussed. Dietetic, food science, nutrition, and health majors had significantly (< or = 0.05) higher attitude scores than students majoring in other disciplines. No differences were found among disciplines for the practice scores, which ranged from 74 to 79% of the total possible practice score. Students enrolled in dietetics, arts and science (physical sciences), and veterinary medicine had significantly (< or = 0.05) higher knowledge scores, although the highest mean score (for dietetics) was only 74% of the total possible score. Women who had enrolled in a college course that included food safety information had significantly (< or = 0.05) higher attitude and practice scores. Such course enrollment led to both genders having significantly (< or = 0.05) higher knowledge scores than those without this opportunity. Implications were given for using these data to encourage college professors in food-related disciplines to become involved with the education of all future consumers, especially as the prevalence of food safety controversies is likely to increase as the food supply changes and technology becomes more sophisticated.
开发了一种调查工具，以评估美国三个地理位置的大学生对食品安全的态度、做法和知识。824名食品相关专业（占样本的三分之一）和非食品相关专业的学生在课堂上完成了问卷。对数据进行分析以获得总体态度、做法和安全得分，重点是分析不同专业和人口统计学特征之间的差异。给出了每个调查项目的平均得分，并讨论了开放式问题的结果。营养学、食品科学、营养与健康专业的学生的态度得分显著（≤0.05）高于其他专业的学生。不同专业的做法得分没有差异，得分范围为总可能做法得分的74%至79%。就读于营养学、文理学院（物理科学）和兽医学专业的学生的知识得分显著（≤0.05）更高，尽管最高平均得分（营养学专业）仅为总可能得分的74%。参加过包含食品安全信息的大学课程的女性的态度和做法得分显著（≤0.05）更高。这样的课程学习使男女两性的知识得分都显著（≤0.05）高于没有这个机会的人。阐述了利用这些数据鼓励食品相关专业的大学教授参与对所有未来消费者的教育的意义，特别是考虑到随着食品供应的变化和技术变得更加复杂，食品安全争议可能会增加。
