Characterizing Senior's Knowledge and Use of Food Safety Practices to Develop Educational Materials Targeted to At-Risk Demographic Groups

NON-TECHNICAL SUMMARY: In the past decade, the number of adults aged 65 years and older has increased ten percent in the United States. Because of their weakened immune system, older adults are at a higher risk for foodborne illness and are more likely than any other age group to experience serious symptoms, require hospitalization, or even die as a result of the infection. This project will examine whether there are differences in food safety knowledge and practices among seniors in different demographic subgroups (e.g., education level, socio-economic status, geographic location, age range, or culture), and will measure the effectiveness of targeted educational initiatives delivered to those subgroups that exhibit limited knowledge and/or exhibit risky behaviors.

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APPROACH: There are three phases to this project, each phase building on the other. In Phase 1, we will conduct a Web-enabled panel survey to characterize seniors knowledge and use of safe food handling practices and to identify preferred methods for receiving food safety information. In Phase 2, we will develop and test educational materials targeted to the at-risk demographic groups and risky practices identified in the Web-enabled survey. The materials will be delivered by two methods, an interactive website and a second method to be determined based on the survey findings. In Phase 3, we will disseminate the educational materials to two groups of seniors: 1) a second sample of at-risk seniors from the Web-enabled panel and 2) seniors who indicated an interest in receiving food safety information by completing interest cards at selected locations. Pre- and post-surveys will be conducted with both groups to evaluate the effectiveness of the educational materials and delivery methods at improving seniors food safety knowledge and practices.

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PROGRESS: 2007/09 TO 2008/08<BR>
OUTPUTS: We designed and developed an educational booklet and website based upon the findings from the web enhanced survey of 1100+ seniors completed last year. The booklet targeted information that the seniors either did not know or practices that they were using that placed them at risk of getting a foodborne illness. A pretest was developed and tested for use via the web and in person. Pretests were completed in person by over 250 seniors and via the web by 300 seniors. For the persons interviewed in person, following final review by select seniors, the educational booklet will be mailed to those who wished to review information in print and the website address will be emailed to those who wished to view the information over the internet. The 300 persons who completed the web enhanced pretest will be divided into three groups. One group will receive the materials in printed form, one will be asked to view the materiasl over the internet, and one will be the control group. <BR> PARTICIPANTS: Project directors include Sandria Godwin of Tennessee State University, Sheryl Cates of RTI International, and Ann Draughon of University of Tennessee. Senior personnel include Leslie Speller Henderson and Robert Harrison of Tennessee State University, and Katherine Kosa of RTI International. Students who worked on the project include Debra Collins Biggs of Tennessee State University and Omaima Ahmed of University of Tennessee. Lou Pearson of Tennessee State University served as Associate Investigator and Richard Stone and Natalie Nelson of Tennessee State University served as research assistants. Interviews in Tennessee were conducted at Senior Centers and Community Centers. We also conducted an interactive workshop for caregivers of at risk populations at the annual caregivers conference, where we trained 45 people in appropriate food safety practices. Carole Harrah Siple, a registered dietitian who works in health care facilities, served as a consultant on the project, and copresentor at the conference. <BR> TARGET AUDIENCES: Seniors aged 60 and older are the target audience for the educational portion of this project. Approximately 475 seniors will receive the educational materials. <BR> <BR>
IMPACT: 2007/09 TO 2008/08<BR>
The impact of the educational program will be assessed in year three.

<BR> <BR> PROGRESS: 2006/09/01 TO 2007/08/31<BR>
OUTPUTS: A national survey of 1,140 U.S. seniors was conducted, using a Web-enabled panel survey approach. We selected our sample from a Web-enabled panel developed and maintained by Knowledge Networks (Menlo Park, CA), a survey research firm. The Web-enabled panel is designed to be representative of the U.S. population and is based on a list-assisted, random-digit-dial (RDD) sample drawn from all 10-digit telephone numbers in the United States. Households that do not have telephones (approximately 2.4% of U.S. households) are not covered in the sample. As part of a household's agreement to participate in the panel, they are provided with free hardware (an Internet appliance that connects to their television) and free Internet access. All new panel members are sent an initial survey that collects information on a wide variety of demographic characteristics to create member profiles. The survey instrument, which was developed by researchers from all three participating institutions, collected information on a wide range of food safety practices. These topics included foods eaten, thermometer usage, storage practices, cleaning techniques, cooking methods, and personal hygiene. A unique feature of the survey was the follow up inquiry. If the respondent did not follow a recommended practice, they were asked if they were aware that this was a recommended practice for persons their age or who had a particular condition. Before administering the survey, we evaluated the survey instrument with 12 adults using cognitive interviewing techniques and subsequently refined the instrument. Weighted frequencies were calculated for each survey question. The risky practices that could lead to food borne illness that were exhibited by a large percentage of the respondents were identified. Educational messages will be developed that target these practices. <BR> PARTICIPANTS: Sandria Godwin, Project Director, Tennessee State University; Sheryl Cates, Co-Project Director, RTI International; Ann Draughon, Co-Project Director, University of Tennessee Knoxville; Leslie Speller-Henderson, COlaborator, Tennessee State University; Robert Harrison, Collaborator, Tennessee State University; Kathy M Kosa, Collaborator, RTI International; Shawn Karns, Statistician, RTI International <BR> <BR>
IMPACT: 2006/09/01 TO 2007/08/31<BR>
Data were analyzed to determine food safety practices that needed to be improved. Eight targeted messages were identified for development of a web based, interactive educational program. These included awareness of increased susceptibility to food borne illness with advancing age or medical conditions, use of thermometers and other tools in the kitchen, kitchen cleanliness, proper cleaning of produce, proper cooking of high risk foods, storage of leftovers, storage of ready to eat foods, and awareness of high risk foods. The same information that will be available in the website will be published in a booklet. Development of the educational messages is in process.