Characteristics of Elementary School Staff Members Involved in Food-safety Education: A Study Intended for School Dietitians, Home Economics Teachers, and School Nurses

• Horikawa Haruka

  Graduate School of Humanities and Sciences, Ochanomizu University

• Akamatsu Rie

  Graduate School of Humanities and Sciences, Ochanomizu University

• Horiguchi Itsuko

  Department of Public Health, School of Medicine, Juntendo University

• Sugiura Junkichi

  Department of Home Economics Education, Faculty of Education, Aichi University of Education

• Marui Eiji

  Department of Public Health, School of Medicine, Juntendo University

Bibliographic Information

Other Title

• 小学校における食の安全教育を担う教職員の特徴―学校栄養士，家庭科教諭，養護教諭を対象とした調査―
• ショウガッコウ ニ オケル ショク ノ アンゼン キョウイク オ ニナウ キョウショクイン ノ トクチョウ ガッコウ エイヨウシ カテイカ キョウユ ヨウゴ キョウユ オ タイショウ ト シタ チョウサ
• ─学校栄養士，家庭科教諭，養護教諭を対象とした調査─

Abstract

Objective: To examine characteristics of elementary school workers who educate children about food safety and to determine whether teachers address the concept of risk in food safety education.<br>Methods: Self-administered questionnaires addressing issues related to food-safety education and cooperation with other staff members were distributed among 3,225 school dietitians, home economics teachers, and school nurses throughout Japan. Subjects were divided into 2 groups based on the median score for the amount of education devoted to food safety, and cross -tabulations and χ² tests were performed. Associations between “teaching numerous issues related to food safety” and the other variables were examined using univariate and multivariate logistic regression analysis. Educating children about food-related risk was also analyzed by type of job.<br>Results: Eight hundred subjects returned completed questionnaires (response rate, 24.8%); 398 (49.8%) covered numerous issues related to food safety and 402 (50.3%) covered relatively few issues related to food safety. The multivariate logistic regression analysis showed that home economics teachers were more likely than school dieticians (OR: 5.30; 95% CI: 3.17-8.85) and those cooperating with others than not cooperating (OR: 3.55; 95% CI: 1.59-7.92) to address numerous issues regarding food safety. Additionally, 228 (28.5%) subjects educated children about the concept of risk.<br>Conclusion: We identified factors characterizing elementary school workers who educate children about numerous issues related to food safety, such as home economics teachers, cooperating with others. About 30% of the participants addressed the concept of risk. Additional studies examining approaches to food-safety education, including risk, should be conducted.

Journal

• The Japanese Journal of Nutrition and Dietetics

  The Japanese Journal of Nutrition and Dietetics 69 (5), 253-260, 2011

  The Japanese Society of Nutrition and Dietetics

Keywords

• food safety education
• elementary school
• concept of risk

Details

• CRID: 1390001206547759232
• NII Article ID: 10029819839
• NII Book ID: AN00023058
• DOI: 10.5264/eiyogakuzashi.69.253
• ISSN: 18837921
• ISSN: 00215147
• NDL BIB ID: 11284344
• Web Site: http://id.ndl.go.jp/bib/11284344
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I11284344
• Web Site: https://search.jamas.or.jp/link/ui/2012044471
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed