Department of Teaching, Learning and Teacher Education


Date of this Version


Document Type



Poster presentation for CEHS Student Research Conference, November 9, 2013, University of Nebraska-Lincoln.


Copyright (c) 2013 Rachel C. Sinley, Kris Foley, & Julie Albrecht.


Foodborne illnesses impact millions of individuals each year, with young children at high risk of contracting such diseases. Many of the pathogens responsible for these illnesses can be destroyed with proper food handling techniques. Research has shown that there is a need for improved food safety education among the general public and among specific sub-populations. This project seeks to increase food safety knowledge, motivation and behavioral skills among Native American food preparers with young children. A food safety education curriculum was developed using the Conceptual Change Teaching Method and was guided by the Information-Motivation-Behavioral Skills Theory of health behavior change. Educational sessions in which participants discuss food safety topics, cook several recipes and then share a meal and discuss their application of food safety strategies are currently being conducted in a variety of Native American community centers throughout Nebraska. Preliminary findings suggest that food safety programs that are student-centered, collaborative and relaxed in nature can impact participants’ food safety knowledge, motivation and behavioral skills. Understanding the effectiveness of the Conceptual Change Teaching Method in the area of food safety may assist other researchers and educators in the field of health science in the development and implementation of other health-related intervention strategies