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The goal of this project is to expand the information learned in our previous studies to the benefit of three specific population groups who are at the greatest risk for succumbing to foodborne illness because of suppressed or compromised immune function: 1) pregnant women, 2) patients on chemotherapy or with organ transplant, and 3) patients with HIV or AIDS.
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To realize this goal, focus groups designed to better understand food safety attitudes and behaviors of the targeted audiences will beconducted in Ohio, Colorado and Washington.Prototypes of educational materials, formatted for each of the three high-risk groups, will be developed, evaluated and revisedinto final products. After the successful completion of the project, it is expected that educational curricula materials, designed for the three groups, will be available for use byfood safety educators and health care professionals. This study will address the USDA NRI goal of identifying obstacles to adopting safe food habits, as well as the development of intervention strategies to improve food safety habits.</p>
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There is a need to examine food safety education programs to assure that messages are aimed at reducing the risk of the most prevalent and/or serious causes of foodborne illness and that the most vulnerable population groups are aware of their greater risk. </p>
<P>
The goal of this project is to expand the information learned in our previous studies to the benefit of three specific population groups who are at the greatest risk for succumbing to foodborne illness because of suppressed or compromised immune function:1) pregnant women, 2) patients on chemotherapy or with organ transplant, and 3) patients with HIV or AIDS. </p>
<P>
To realize this goal, focus groups designed to better understand food safety attitudes and behaviors of the targeted audiences will beconducted in Ohio, Colorado and Washington.Prototypes of educational materials, formatted for each of the three high-risk groups, will be developed, evaluated and revisedinto final products. After the successful completion of the project, it is expected that educational curricula materials, designed for the three groups, will be available for use byfood safety educators and health care professionals.</p>
<P>
This study will address the USDA NRI goal of identifying obstacles to adopting safe food habits, as well as the development of intervention strategies to improve food safety habits.</p>