What programs work to promote health for children? Exploring beliefs on microorganisms and on food safety control behavior in primary schools

Faccio, Elena; Costa, Norberto; Losasso, Carmen; Cappa, Veronica; Mantovani, Claudio; Cibin, Veronica; Andrighetto, Igino; Ricci, Antonia

doi:10.1016/j.foodcont.2013.03.005

Cited by 48 publications

(51 citation statements)

References 35 publications

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“…Results here presented are part of a major research project and are complementary to those presented in a previous article by us (Faccio et al, 2013).…”

Section: Introductionsupporting

confidence: 79%

Food Safety and Hygiene Lessons in the Primary School: Implications for Risk-Reduction Behaviors

Losasso

Cappa²,

Cibin³

et al. 2014

Foodborne Pathogens and Disease

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Two hundred forty-nine children were enrolled. Results show an overall improvement in children's knowledge both for the practical and theoretical classes (incident risk ratios [IRRs]: 1.2, 95% confidence interval (CI) 1.1-1.2, p<0.001 and 1.1, 95% CI 1.0-1.1, p<0.001, post- versus pre-intervention). The same effect was observed for children's behavior, comparing post- versus pre-intervention for both groups (IRRs were 3.4, 95% CI 2.2-5.2, p<0.001 and 3.2 95% CI 1.9-5.5, p<0.001). CONCLUSION AND APPLICATIONS: The methodology described in this article might be usefully adopted to conduct food safety classes, contributing to the amelioration of children's awareness on food related risks and leading to significant benefit for primary prevention.

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“…Results here presented are part of a major research project and are complementary to those presented in a previous article by us (Faccio et al, 2013).…”

Section: Introductionsupporting

confidence: 79%

Food Safety and Hygiene Lessons in the Primary School: Implications for Risk-Reduction Behaviors

Losasso

Cappa²,

Cibin³

et al. 2014

Foodborne Pathogens and Disease

Self Cite

View full text Add to dashboard Cite

show abstract

“…Similarly, Faccio et al (2013) found that most students stated that microorganisms were located everywhere, on the human body and in the air. Bryne et al (2009) study found that students thought that microorganisms were found on the human body and in dirty places.…”

Section: Resultsmentioning

confidence: 98%

“…Students were found to know that microorganisms bring both benefits and harm, and in this respect, they have positive ideas about them. Nagy (1953), Jones and Rua (2006), Byrne, Grace, andHanley (2009), Bryne (2011) and Faccio et al (2013) found that students think microorganisms mainly cause diseases, and have negative thoughts about them. In this study, a minority of the students have negative thoughts about microorganisms, and the researcher determined that this generally positive attitude is the result of the rise of biotechnological innovations.…”

Section: Discussionmentioning

confidence: 99%

High School Science Students’ Ideas About Microorganisms and Their Place in the Curriculum

Aydın¹

2015

IJOBED

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This study aims to determine high school students' knowledge and thoughts about microorganisms and to identify the extent to which microorganisms are covered in the high school biology curricula in Turkey. The study sample consisted of 160 secondary students at a science high school in Kars, Turkey. The researcher used the descriptive survey model, applied the Microorganisms Knowledge Test (MKT) to the sample group and did a review of their biology curriculum. It was found that the students are knowledgeable about microorganisms, and that they have generally positive thoughts due to microorganisms' benefits, although microorganisms are not a significant component of their biology lessons.

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“…These interventions seem to be effective in reducing food neophobia when deployed as early as possible and in any case not later than the age of nine years and, above all, if they last for at least six months [53,54]. Under these conditions, they seem able to instill a liking for fruit and vegetables [55][56][57][58].…”

Section: Food Neophobiamentioning

confidence: 98%

Food Neophobia or Distrust of Novelties? Exploring Consumers’ Attitudes toward GMOs, Insects and Cultured Meat

Faccio

Fovino

2019

Applied Sciences

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The food industry is constantly challenged to find new ideas to satisfy the increasingly specific consumer demand. However, innovative food products do not always become part of consumption habits or create a market. One of the major sources of resistance to novelty lies in the attitude of the consumer, who in many cases may be suspicious or hostile as a result of specific ideologies, overly attached to tradition, or affected by neophobia. This paper analyzes the construct of food neophobia (the “unwillingness to try new foods”) in its phenomenology and its actual power to explain hostility to innovation in the agri-food sector. The limits of the concept, which is not always sufficient to shed light on the many reasons that could underlie the rejection of certain foods, will also be discussed. In addition, we review the recent literature on Europeans’ attitude toward novel foods and innovation including Genetically modified organisms (GMOs), cultivated meat and insects as food. This literature reveals a number of paradoxes in consumers’ behavior, and in the many complex conditions underpinning the success of innovation in food production. These conditions can only be understood by reconstructing the meanings consumers assign to food, and are often embedded in larger social and political frameworks.

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What programs work to promote health for children? Exploring beliefs on microorganisms and on food safety control behavior in primary schools

Cited by 48 publications

References 35 publications

Food Safety and Hygiene Lessons in the Primary School: Implications for Risk-Reduction Behaviors

Food Safety and Hygiene Lessons in the Primary School: Implications for Risk-Reduction Behaviors

High School Science Students’ Ideas About Microorganisms and Their Place in the Curriculum

Food Neophobia or Distrust of Novelties? Exploring Consumers’ Attitudes toward GMOs, Insects and Cultured Meat

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