Practices and Perceptions of Food Safety Among Seniors Who Prepare Meals at Home

Given senior citizens' vulnerability for foodborne illness, a need exists to determine the necessity and focus for education. Focus groups at senior centers reveal that the seniors (N=74) who prepare more than five meals a week at home use both inappropriate and appropriate practices to cook, c...

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Bibliographic Details
Published in:Journal of nutrition education 2001-05, Vol.33 (3), p.148-154
Main Authors: Gettings, Mary Alice, Kiernan, Nancy Ellen
Format: Article
Language:English
Subjects:
Aged
Aged, 80 and over
Barriers
Behavior Change
Behavior Modification
Coding
Community Services
Cooking
Counties
Education
Educational Change
Evaluators
Female
Focus Groups
Food Handling
Food safety
Food Standards
Foodborne Diseases - prevention & control
Health education
Humans
Interpersonal Relationship
Male
Older people
Pennsylvania
Perception - physiology
Perceptions
Program Evaluation
Repetition
Resistance to Change
Rural Population
Safety
Safety Education
Water
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Summary:Given senior citizens' vulnerability for foodborne illness, a need exists to determine the necessity and focus for education. Focus groups at senior centers reveal that the seniors (N=74) who prepare more than five meals a week at home use both inappropriate and appropriate practices to cook, cool, and thaw foods. Seniors rely on the distant past for knowledge and identify barriers to altering practices but state that information from educators about the health effects of inappropriate practices will convince them to change. For future food safety education, seniors recommend programs, videotapes, television, newspapers, radio, church bulletins, and written educational pieces.
ISSN:0022-3182
1499-4046
1708-8259
DOI:10.1016/S1499-4046(06)60184-X