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<ol> <LI> Identify an effective means of educating community based older adults (65+ years of age) using their preferred technology and language as the training source. <LI> Compare food safety knowledge, attitudes, practices and technology preferences of older adults based on the following variables: gender, age, education, income, preferred language and geographic location (county, AAA district). <LI> Develop and test English and Spanish versions of a multimedia educational program to increase older Kansans food safety knowledge and improve practices.
NON-TECHNICAL SUMMARY: Food safety is a top priority of the USDA. Foods consumed in the home contribute to a majority of the foodborne outbreaks in the U.S. The average consumer rarely identifies foodborne illness as a serious public health concern, yet one of every 500 deaths and one of every 100 hospitalizations are attributed to U.S. foodborne illnesses. Older adults (65+ years of age) are at increased risk for foodborne illness, are more likely to die from complications, and are the fastest growing segment of the U.S. Current research at Kansas State University confirms risky food handling behaviors among older adults and that older adults are increasingly exposed to information technology. Education concerning consumer food safety and its benefits are especially needed for this vulnerable group. Goals of this project are to provide an effective multimedia food safety educational program targeting older Kansans, tested by audience members, evaluated by experts, and offered in preferred technological formats and language (English or Spanish). Extension partnerships will facilitate linkages with statewide community based senior centers/congregate sites (location where data will be collected), help with program implementation, and assure long-term sustainability of resources developed. Pre-test and post-tests will determine changes in knowledge, attitudes, and practices and contribute to evaluating effectiveness of the educational program. Consumer confidence in safe foods will potentially increase demand for agricultural products and safe food handling information.
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APPROACH: The research design will be a combination of qualitative and quantitative research using survey, focus group, and quasi-experimental components. Approval from the institutional Review Board for Research Involving Human Subjects will be attained. Methods include needs assessment of community based older adults, data collection instrument development, validation and pilot testing, survey data collection, development, testing, and modification of the multimedia food safety educational program components. To determine whether the attitudes about, knowledge of, and self reported food handling behaviors differ between community based limited resource older adults (65+ years of age) and older adults with greater fiscal resources, specific comparisons will be made between men and women, age cohorts, educational attainment, and technology preferences. Additionally comparisons between Spanish and English speaking participants will assure development of language appropriate materials for each group. The educational program will increase older adults knowledge of and motivation to apply food safety practices resulting in decreased risk of foodborne illness. The project builds upon the researchers successes of working with older adults in Kansas and increases collaborations among researchers and service providers. Extension personnel are integral to the project by facilitating linkages with county based sites, helping identify potential subjects, disseminating the multimedia program and assisting with sustainability and long term use of the resources developed.