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Food Science Commons

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Full-Text Articles in Food Science

Food Safety Attitudes In College Students: A Structural Equation Modeling Analysis Of A Conceptual Model, Rachelle Booth, Maggie Hernandez, Erica L. Baker, Tevni Grajales, Peter Pribis Jan 2013

Food Safety Attitudes In College Students: A Structural Equation Modeling Analysis Of A Conceptual Model, Rachelle Booth, Maggie Hernandez, Erica L. Baker, Tevni Grajales, Peter Pribis

Faculty Publications

College students are one of the most at-risk population groups for food poisoning, due to risky food safety behaviors. Using the Likert Scale, undergraduate students were asked to participate in a Food Safety Survey which was completed by 499 students ages 18–25. Data was analyzed using SPSS and AMOS statistical software. Four conceptual definitions regarding food safety were defined as: general food safety, bacterial food safety, produce food safety, and politics associated with food safety. Knowledge seems to be an important factor in shaping students attitudes regarding general and bacterial safety. Ethnicity plays a role in how people view the …


Food Intake Patterns And Plate Waste Among Community Meal Center Guests Show Room For Improvement, Marjorie Freedman, Catherine Bartoli Jan 2013

Food Intake Patterns And Plate Waste Among Community Meal Center Guests Show Room For Improvement, Marjorie Freedman, Catherine Bartoli

Faculty Publications

Food insecure individuals often consume nutritionally inadequate diets. Using a weighted plate waste analysis, we examined whether adult guests of 2 independently operated meal centers were served and consumed Food and Drug Administration–recommended serving sizes (reference amount customarily consumed; RACC) of protein, starch, fruit, vegetables, and bread for the dinner meal. In both centers, guests were served and consumed more than 100% of RACC for protein. Regardless of amount served and independent of whether guests took seconds, consumption of fruit and vegetables was less than RACC. Larger servings of vegetables, but not of protein or starch, resulted in more plate …