Food Safety Practices Assessment Tool: An Innovative Way to Test Food Safety Skills among Individuals with Special Needs

Abstract: This article describes an innovative assessment tool designed to evaluate the effectiveness of a food safety skills curriculum for learners receiving special education services. As schools respond to the increased demand for training students with special needs about food safety, the need for effective curricula and tools is also increasing. A Food Safety Education for High School and Transition Special Needs Students curriculum served as the basis upon which our assessment tool was developed. The project was a collaborative effort by food safety and education professionals in Connecticut, Rhode Island and Massachusetts. This USDA‐funded initiative emerged from teacher‐generated data that identified critical gaps in food safety knowledge and skills among students with disabilities (SWD) receiving special education services. As an adjunct to this curriculum, a Food Safety Practices Assessment Tool was developed to: 1) conduct observations of students as they demonstrate food safety practices, and 2) use this information to design classroom‐based learning activities that are aligned with students’ Individual Education Plans (IEP). Pilot data suggest that the tool is valid and reliable for use in a kitchen‐based setting. This is the first known tool of its kind to test food safety skills of individuals with special needs in a real‐world environment. Further testing is needed to determine the usefulness of the tool for broader audiences.     

食品微生物学课程教学改革与实践

通过对＂食品微生物学＂课程教学计划的调整改革,选择合适的教材,利用多媒体辅助教学,强化实验课,以科研促进教学,改革考试方法和加强教师队伍的建设等改革和探索,提高＂食品微生物学＂课程教学效果,同时也提高学生的实践技能和综合能力。     

外语教学改革中的范式转换

构建理想的外语教学方法一直是外语教育工作者们的不懈追求,因此外语教学改革经历了无数＂范式转换＂。分析外语教学改革中主要的几种范式转换,以促进外语教学效果更有效地实现。     

中国经济社会的"三个转向"

中国经济社会经历了30年的高速发展,目前处于全面发展转型的关键时刻.文章指出,中国经济社会面临三个转向,即未来社会改革开放以行业发展为主,经济发展以社会发展为主,社会发展以品质提升为主.     

Case Method in the Teaching of Food Safety

One of the fundamental aims of education is the integration of theory and practice. The case method is a teaching strategy in which students must apply their knowledge to solve real‐life situations. They have to analyze the case described and propose the best possible solution. Although the case may be written, the use of new information and communication technologies can develop the case plan in ways that would achieve greater realism and widen the possibilities for discussion. This paper describes our experience in implementing the case method to teach food safety in the Chair of Hygiene. At first this methodology was used to improve the teaching of good practices in food preparation, later practical work was implemented where small groups of students designed and carried out the microbiological analysis of suspected food. This practical work was presented online as a multimedia activity; students were given face‐to‐face and on‐line tutoring. Evaluation was based both on students’ performance and on a survey they had to answer. More than 92% of students regarded the methodology used for the understanding of the unit as sound. Professors collaboration on providing guidance and multimedia presentation were also positively assessed. The bringing together of face‐to‐face and virtual tasks and small‐group discussion of cases under professors guidance contributed to making good use of the positive aspects of this methodology in order to improve the understanding of problems which do not always have a single answer.     

A Paradigm of Normal Birth: Teaching Through the Healthy Birth Practices

Debra McAllister, a childbirth educator with 9 years of experience as a labor and delivery nurse, provides commentary on how she teaches through the Six Healthy Birth Practices as a paradigm for normal birth.     

Quality Management Procedures Influence the Food Safety Practices at Childcare Centers

Childcare in the United States (US) has become a necessary part of life for most working parents with the increased use of center-based childcare over the past three decades. Approximately 13 million preschoolers attend some form of childcare. Literature indicates the main predictors of quality childcare programs are adequate experience and specialized training of childcare staff. A growing concern among researchers, however, is the limited training among childcare professionals in the area of food safety. Children have minimal control of food safety risks because other people prepare their meals. A questionnaire was developed and mailed to childcare center directors in Texas and Iowa to identify the demographic, food safety and other practices that influence the training and decisions made by childcare center directors. Results indicate the need of continual management and food safety training for both directors and staff in order to provide a safe environment for young children.     

《食品安全学实验》教学方法改革的探讨

为适应高等教育发展的要求,培养更多高素质的食品安全检测的专业人才,对《食品安全学》课程的实验教学方法进行探索和尝试是十分必要的。该文通过分析目前食品安全试验教学中存在的问题,进行了《食品安全学实验》课程教学方法的探索。教改实践证明,改革效果良好。     

Consumer's Fresh Produce Food Safety Practices: Outcomes of a Fresh Produce Safety Education Program

ABSTRACT:  The Centers for Disease Control and Prevention estimate that there are 76 million cases of foodborne disease annually. Foodborne disease is usually associated with beef, poultry, and seafood. However, there is an increasing number of foodborne disease cases related to fresh produce. Consumers may not associate fresh produce with foodborne disease or recognize that these foods require safe handling. To address this learning need, a 1-h educational program was developed and evaluated. Extension agents in 69 Texas counties presented the program to participants. Most participants ( n  = 2651) were female (89.5%), Caucasian (60.5%), and over age 55 (62%). Participants completed a traditional pretest and then a retrospective posttest at conclusion of the program to assess knowledge, attitudes, and behaviors related to fresh produce safety. Participants' behaviors and attitudes were assessed using a 5-point scale. To measure the longer-term impact of the program, a follow-up telephone survey was conducted among a random sample ( n  = 426) of participants. Repeated measures ANOVA, t -tests, and eta-squared were used to determine significant differences. Immediate posttest results indicated improved knowledge and attitudes regarding specific fruit and vegetable safety recommendations. Long-term improvement was also noted for food safety behaviors, but not for overall food safety attitudes. The results suggest that this educational program is an effective tool to teach consumers about safe handling of fresh produce.     

Paradigm Shifts in and around Special Education in New Zealand

There are few sectors in New Zealand education that have been as frequently reviewed and subjected to such wide-ranging policy changes as special education. The evolution of special education policy that has taken place in the past decade reflects the coalescence of several paradigm shifts. Some of these have been in the field of special education, where there has been an international shift away from categorising students in terms of their disabilities to making judgements on their needs for educational support, and away from segregated educational provisions to more inclusive approaches. Others reflect changes in the broader education system, in particular the shift towards more local control of decision making about resource allocation. This paper will examine the tensions inherent in these paradigm shifts and the interactions between them.     

设计性实验在食品安全与卫生学中的教学实践

为提高食品安全与卫生学实验的教学效果,培养学生独立思考、独立操作、初步设计实验的能力以及严谨的科学态度,以"各类食品主要安全卫生指标检测"的开放式命题,在本科生中开展一次设计性实验教学。学生分为4组,每组5或6人,在小组及组间充分讨论、组间互评、教师点评的基础上,结合实验室的实际条件、可行性、创新性等因素,推选出1组最优实验设计方案——发酵性豆制品质量卫生指标测定,作为实验教学内容。全过程强调学生的自主,由学生完成实验题目、样品、检测指标、检验方法的选择,独立进行实验操作、结果分析与实验报告撰写等,获得较好教学效果,达到了预期教学目标。     

构建激发学生创造性思维的课堂空间

培养创造性人才是时代的需要.小学教师必须在课堂教学中创设自由宽松的有形空间和隐形空间,激活学生的创造性思维.     

元素化合物教学中学生学习兴趣的激发

文章分析了元素化合物的特点以及高一学生的学习化学的现况,并介绍了在元素化合物教学中来提升学生学习兴趣的方法.     

启发思维方法在《机械制图》教学中的应用

探究在《机械制图》教学中启发学生思维,教会学生主动学习,发展智力、能力的几种教学方法。     

项目教学法在食品质量与安全专业的应用

文中以项目教学法在高校食品质量与安全专业的应用研究为基础,阐述这种方法是全面提高学生综合职业素养的有效途径。通过对食品质量与安全专业课程教学设计、教学模式改革的初步探索,为项目教学法在应用型本科专业课程中广泛应用提供了参考。     

基于食品质量与安全专业的《食品安全检测技术》课程教改实践

《食品安全检测技术》课程是本校食品质量与安全专业的重要课程,在食品安全问题日益严重的今天,面对社会高素质的食品专业质检人员的需求,如何培养全面的食质专业人才,提高教学质量和学生对本课程的学习与实践能力是本文的主要研究目标。针对本课程教学过程中所面临的学时紧张、实验受限、学生理解和实践较为滞后等问题,在本课程教学中初步开展了"混合式"的教学实践和探索。通过微视频录制、网络教学资源利用、动画视频教学、"逛市场"教学、基于大学生创新创业项目申报和以研促教等方式,进行了一系列课程改革和探索,获得较好的应用效果,并对后续实践教学模式提出建议。     

非电类专业《电工学》课程教学改革

介绍了非电类专业《电工学》课程的特点,分析了课程的现状和存在的问题。以激发学生对课程的学习兴趣为目标,从课程体系、教学内容、教学手段、实验内容、实验教学方法以及实验成绩评定等方面进行了一系列改革,以提高教学质量和学生的学习效果。实践证明已经取得了一定的成效。     

运用学具促使数学学习困难生转化的研究

数学学习困难生的转化是数学教学中的老大难问题，而提高困难生的主体参与意识是实现转化的关键，学具的运用有效的提高了学生的主体参与意识，利用学具可进行有效的基本技能训练，学具是解决学生学习困难症结的有效工具；利用学具进行考核可使评价产生的激励作用，学具教学活动增强了学生的合作意识。     

食品质量与安全专业现代食品生物技术教学模式的探索

本文以陕西理工大学生物科学与工程学院食品质量与安全专业食品生物技术课程的教学为例,对教学中存在的若干问题进行探索,分别从课程特点、学生学习、大纲设计、教学及考核方式等五个方面对教学中遇到的问题进行分析,并提出了改进措施,从而实现提高教学质量、优化教学的目的。