Literaturnachweis - Detailanzeige
| Autor/inn/en | Edwards, Zena; Edlefsen, Miriam; Hillers, Virginia; McCurdy, Sandra M. |
|---|---|
| Titel | Evaluation of a Teaching Kit for Family and Consumer Science Classrooms: Motivating Students to Use a Food Thermometer with Small Cuts of Meat |
| Quelle | In: Journal of Food Science Education, 4 (2005) 3, S.47-52 (6 Seiten)Infoseite zur Zeitschrift
PDF als Volltext |
| Sprache | englisch |
| Dokumenttyp | gedruckt; online; Zeitschriftenaufsatz |
| ISSN | 1541-4329 |
| DOI | 10.1111/j.1541-4329.2005.tb00059.x |
| Schlagwörter | High School Students; Consumer Science; Nutrition; Classrooms; Food; Heat; Rating Scales; Self Esteem; Behavior Modification |
| Abstract | The U.S. Dept. of Agriculture recommends use of food thermometers to safely cook small cuts of meat, yet most consumers do not use them. Consumers lack knowledge about how and why to use food thermometers with small cuts of meat. Opportunities exist for family and consumer science classes to provide education about thermometers to adolescents, who may disseminate this information to parents. The most successful nutrition programs are based on behavior-change theories compared with standard interventions. A teaching kit for high school students was developed, based on the Health Belief and Transtheoretical Models, covering the "how's" and "why's" of using food thermometers. After participating in the lessons, students' knowledge about the reasons for using a thermometer and their self-confidence in using thermometers increased. In addition, students were more ready to use a thermometer with small cuts of meat after completing the intervention. (As Provided). |
| Anmerkungen | Wiley-Blackwell. 350 Main Street, Malden, MA 02148. Tel: 800-835-6770; Tel: 781-388-8598; Fax: 781-388-8232; e-mail: cs-journals@wiley.com; Web site: http://www.wiley.com/WileyCDA/ |
| Erfasst von | ERIC (Education Resources Information Center), Washington, DC |
| Update | 2017/4/10 |
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