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  • 1.
    Lange, Marie
    et al.
    Uppsala universitet, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Samhällsvetenskapliga fakulteten, Institutionen för kostvetenskap.
    Göranzon, Helen
    Uppsala universitet, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Samhällsvetenskapliga fakulteten, Institutionen för kostvetenskap.
    Marklinder, Ingela
    Uppsala universitet, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Samhällsvetenskapliga fakulteten, Institutionen för kostvetenskap.
    Self-reported food safety knowledge and behaviour among Home and Consumer Studies students2016Ingår i: Food Control, ISSN 0956-7135, E-ISSN 1873-7129, Vol. 67, s. 265-272Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Home and Consumer Studies (HCS) should be a suitable place for food safety education as it includes plenty of practical cooking and is compulsory for all students in the Swedish school system. A study among HCS teachers however reveals shortcomings in food safety teaching. A survey regarding food safety knowledge and behaviour among HCS students in school Year 9 was performed at different schools with a new system to collect questionnaire data. A Student Response System was used at the participating schools. The students were to answer the questions by using a small handheld wireless control, a clicker, in the response program Turning Point 2008. The questionnaire included a total of 26 questions and all questions were shown at PowerPoint slides and read out loud to the students. Some trivial questions were asked at the beginning to ensure the method. A total of 529 students from 18 different schools in different parts of Sweden participated in the survey conducted between September 2013 and January 2014. The survey results were evaluated and analysed using SPSS by performing cross-tabulation and chi-square tests. This study reveals that the students' self-reported food safety knowledge and behaviour are inadequate. Important risk areas need to be highlighted in HCS teaching. Boys reported to be significantly more at risk in terms of food safety regarding the handling of risk foods, reheating and cleaning. Especially for boys who reported seldom cook at home HCS would be extra valuable. This study also indicates the importance of reflection in relation to the hygiene routines which are common in the HCS context. The outcome of this study is that students might leave school without even basic food safety knowledge.

  • 2.
    Marklinder, Ingela
    et al.
    Uppsala universitet, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Samhällsvetenskapliga fakulteten, Institutionen för kostvetenskap.
    Ahlgren, Roger
    Umeå University.
    Blücher, Anna
    Linnaeus University.
    Börjesson, Stina-Mina
    Kristianstad University.
    Hellkvist, Frida
    Uppsala University.
    Moazzami, Madeleine
    Swedish University of Agricultural Sciences.
    Schelin, Jenny
    Lund University.
    Zetterström, Elin
    Uppsala University.
    Eskhult, Gustaf
    Uppsala University.
    Danielsson-Tham, Marie-Louise
    Örebro University.
    Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden2020Ingår i: Food Control, ISSN 0956-7135, E-ISSN 1873-7129, Vol. 113, artikel-id 107130Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    International studies have noted shortcomings in food safety knowledge and behaviour among university students. In general students do not constitute a pronounced risk group but there are wider implications. In a foreseeable future some of them will become pregnant and a majority will be responsible for vulnerable groups in their near environment. A crucial question exists, therefore, about their food safety knowledge and safe food handling practices.

     

    The aim of this study is to investigate food safety knowledge, sources thereof and self-reported food safety behavior among university students in Sweden.

    A quantitative study design using a web-based questionnaire was chosen as the data collection method. The questionnaire was distributed through social media, emails and various university contacts.

    Among the 606 respondents from 24 Swedish universities 80% were 18-30 years and 78 % were women. The average number of correct answers on the knowledge questions was 7.61 out of 12 (63.4%). The foremost source of food safety knowledge was “Family and friends” (45%). Just 21.1 % reported Food safety education as a source, although 35.6% had experience of a course in food hygiene/safety and/or microbiology. Respondents who reported “Family and friends” to be the foremost food safety source of knowledge also got a significantly lower rate of correct answers. Students who estimated their food safety knowledge to be good also had more correct answers. Experience of food safety education at gymnasium/university/working place/polytechnic school significantly correlated with more correct answers on the knowledge questions and indicated a safer self-reported behaviour.

    Those with fewer correct answers also reported more unfavourable behaviours. The present study indicates that education promotes more optimal behaviors. The authors would suggest a more systematic food safety education at younger ages.

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