370. Don’t Make Me Sick: Nutrition Professionals Strengthening Consumer Food Safety Behaviors
Today’s information-rich food environment can leave consumers without the food safety understanding they need to keep meals and snacks safe to eat. Nutrition professionals have the credentials to teach about the art of cooking mixed with the science of food safety, but food safety education may be neglected in the time-crunched counseling and class environments that are today’s reality.
Research on cooking shows, cookbook content and observational kitchen studies show the need for effective food safety awareness and education, as well as proven strategies to improve food preparation behaviors and minimize illness.
Presenters from food and nutrition education and training, academia, and supermarket backgrounds will provide practical tips using real-life examples on how to disseminate food safety information in a variety of settings, including recipe development and individual and group counseling.
- Analyze the consumer environment for food safety risks at home, work, shopping and other spaces.
- Discuss new ways to improve food safety awareness.
- Apply research-based techniques to incorporate food safety steps into recipes.
Learning Need Codes:
- 4040 Disease prevention
- 6010 Behavior change theories, techniques
- 8100 Recipe and food development
- 13.2.3 Incorporates principles of food science and preparation in recipe development.
- 8.1.5 Applies medical nutrition therapy in disease prevention and management.
- 9.2.3 Applies educational theories and uses assessment results for planning process and development of materials and teaching aids.
Monica Reinagel, MS, LDN, CNS
Mary Choate, MS, RDN, LDN
Food Safety Field Specialist
Theresa Stretch, MS, RDN, CP-FS
Education and Training Specialist ll
Institute of Child Nutrition