Design and development of food safety knowledge and attitude scales for consumer food safety education

Journal of the American Dietetic Association

Volumn 104, Issue 11, 2004, Pages 1671-1677

  Medeiros, Lydia C ^a   Hillers, Virginia N ^b   Chen, Gang ^a   Bergmann, Verna ^b   Kendall, Patricia ^c   Schroeder, Mary ^c  

^a OHIO STATE UNIVERSITY   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

^c Veterinary Dentistry and Oral Surgery   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; ATTITUDE; COLLEGE STUDENT; CONSUMER; CONTROLLED STUDY; CORRELATION COEFFICIENT; EDUCATION PROGRAM; FOOD HANDLING; FOOD SAFETY; HEALTH EDUCATION; HEALTH PROGRAM; HUMAN; LOWEST INCOME GROUP; NUTRITION; PILOT STUDY; PRACTICE GUIDELINE; RATING SCALE; RELIABILITY; SCIENCE; STUDENT T TEST; UNITED STATES; VALIDATION PROCESS; ATTITUDE TO HEALTH; DIETETICS; EDUCATION; FOOD CONTAMINATION; HAND WASHING; METHODOLOGY; PSYCHOLOGICAL ASPECT; QUESTIONNAIRE; REPRODUCIBILITY; RISK FACTOR; SAFETY; SENSITIVITY AND SPECIFICITY; STANDARD; STUDENT; VALIDATION STUDY;

CONSUMER PRODUCT SAFETY; DIETETICS; FOOD CONTAMINATION; FOOD HANDLING; HANDWASHING; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HUMANS; OHIO; PILOT PROJECTS; QUESTIONNAIRES; REPRODUCIBILITY OF RESULTS; RISK FACTORS; SENSITIVITY AND SPECIFICITY; STUDENTS; WASHINGTON;

EID: 14344260357     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jada.2004.08.030     Document Type: Article

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