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The two overall project goals are to: <OL> <LI> Enhance accessibility of consumer food safety education materials using a science-technology based approach; <LI> Engage science center visitors in food safety concepts by explaining the science behind the practice. </ol> Supporting objectives include: <OL> <LI> Conduct an exhaustive search for materials on food safety developed through previous NIFSI funded projects.<LI> Create and test a web-based, searchable database of these materials designed for food safety education. <LI> Using database resources, design interactive exhibit modules on the science behind food safety recommendations to be used at community-based venues and with particular accessibility to rural area audiences. <LI> Develop supporting, supplemental educational materials for use with the exhibit modules. <LI> Test the modules and supplemental materials for desired learning outcomes in the visitors/users of the exhibits. <LI> Develop a replication manual for the exhibit including specs, instructions, adaptations, supplemental materials, and evaluation/outcome measures that would be part of the database.
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There are three major research contributions from this proposal. <OL> <LI> First, food science is not usually a topic that attracts the target audience, middle through high-school aged students. This project will examine the valence of using constructivist theory in a food science exhibit in order to engage learners (especially in rural areas not usually served by science museums) and to ascertain if the learning outcomes and intents for behavior are achieved. <LI> The second aspect is exploration of using the simulated kitchen, a contextual setting that relates to learners in a different way than more traditional food safety education settings. The ways in which the setting itself contributes to the transferability of the learning outcomes will be explored and will inform both research and practice in food safety education. <LI> The third aspect is the modular exhibit design, facilitating the use of components (or the entire) exhibit in non-traditional science settings such as fairs, malls, festivals, libraries and other community events in rural areas. Additionally, the way in which an exhibit is designed for cost-effective replication will be a product of this endeavor that will contribute to the field. </ol> As outlined above, this project has potential impact on food safety education, Extension programming and agriculture. The research aspects of the project will elicit information for these fields and the dissemination of the project findings through conferences, Extension/science center communications media, and articles will ensure the findings and outcomes of this project will be extended broadly.
NON-TECHNICAL SUMMARY: Despite having the safest food supply in the world, consumers in the United States experience over 76 million cases of foodborne illnesses each year. Approximately 25 percent of these illnesses are due to inadequate food handling practices in the home. Consumers are the last line of defense to preventing foodborne illness caused by food prepared or consumed in the home kitchen. The purpose of this project is to enhance accessibility of consumer food safety education materials using a science-technology based approach; and to engage science center visitors in food safety concepts by explaining the science behind the practice.
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APPROACH: This project will examine the valence of using constructivist theory in a food science exhibit in order to engage learners (especially in rural areas not usually served by science museums) and to ascertain if the learning outcomes and intents for behavior are achieved. A modular science center exhibit will be developed using a simulated kitchen to creatively engage and educate visitors on food safety concepts. Based on this exhibit, a cost-effective version of each module in the exhibit will be developed for use in non-traditional science settings such as fairs, malls, festivals, libraries and other community events in rural areas. The science center exhibit and the non-traditional science setting materials will be evaluated regarding the transferability of the learning outcomes and potential changes in consumer food handling practices as a result of the project.
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PROGRESS: 2006/09 TO 2007/08<BR>
The project team has been assembled and has been holding weekly conference calls about the project. An expert project advisory committee was recruited. The advisory committee met with the project team in Columbia, MO for several days in March 2007. The committee toured the YouZeum, where the exhibit will be done, and the actual exhibit space. The project team received input from the committee regarding the project scope, the context of the exhibit (a home kitchen was selected), potential food safety messages, and potential modules to convey those messages were identified. Messages and submessages for the exhibit were developed along with specific modules to deliver those messages. The messages were validated by the evaluation expert project team member. Formal recommendations for developing the exhibit were submitted to the team. An initial narrative draft and layout of the exhibit have been developed. The exhibit will be further developed with the goal of a prototype exhibit to be completed by early 2008. Additional message testing will done on the prototype. Additional minor changes will be made to the exhibit and then it will be available to the public. Once the exhibit is operational, traveling versions of the exhibit modules will be developed.
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IMPACT: 2006/09 TO 2007/08<BR>
Visitors will be educated on the science basis for common food handling guidelines. Technology will integrated into the exhibit to provide visitors an unique educational experience with the goal of changing food handling practices compared with conventional food safety education methods.