COLLEGE-STUDENTS ATTITUDES, PRACTICES, AND KNOWLEDGE OF FOOD SAFETY

A survey instrument was developed to assess attitudes, practices, and knowledge of food safety of college students in three U.S. geographic locations. Eight hundred twenty-four students in both food-related (on e-third of sample) and nonfood-related disciplines completed the quest ionnaire during classroom periods. Data were analyzed to obtain total attitude, practice, and safety scores, with emphasis given to analyzin g differences among disciplines and demographic characteristics. Mean scores were given for each of the survey items, and results from open- ended questions were discussed. Dietetic, food science, nutrition, and health majors had significantly (less than or equal to 0.05) higher a ttitude scores than students majoring in other disciplines. No differe nces were found among disciplines for the practice scores, which range d from 74 to 79% of the total possible practice score. Students enroll ed in dietetics, arts and science (physical sciences), and veterinary medicine had significantly (less than or equal to 0.05) higher knowled ge scores, although the highest mean score (for dietetics) was only 74 % of the total possible score. Women who had enrolled in a college cou rse that included food safety information had significantly (less than or equal to 0.05) higher attitude and practice scores. Such course en rollment led to both genders having significantly (less than or equal to 0.05) higher knowledge scores than those without this opportunity. Implications were given for using these data to encourage college prof essors in food-related disciplines to become involved with the educati on of all future consumers, especially as the prevalence of food safet y controversies is likely to increase as the food supply changes and t echnology becomes more sophisticated.