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The effects of training on the knowl...

Lemons, Sharon.

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The effects of training on the knowledge of school food service employees about food allergies.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	The effects of training on the knowledge of school food service employees about food allergies./
作者:	Lemons, Sharon.
面頁冊數:	55 p.
附註:	Source: Masters Abstracts International, Volume: 43-04, page: 1249.
Contained By:	Masters Abstracts International43-04.
標題:	Health Sciences, Nutrition. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1424528
ISBN:	0496910698

The effects of training on the knowledge of school food service employees about food allergies.
Lemons, Sharon.

The effects of training on the knowledge of school food service employees about food allergies. - 55 p.

Source: Masters Abstracts International, Volume: 43-04, page: 1249.

Thesis (M.S.)--Texas Woman's University, 2004.

The purpose of this study was to determine current level of knowledge regarding food allergies for a group of school food service employees and whether training will increase knowledge of food service employees in respect to food allergies. As the incidence of food allergies increases, it is important to be proactive in the prevention of accidental exposure. Food service employees (n = 54) attending the Texas Region XI Educational Service Center's summer workshop took a 20-question pretest prior to a training session. A training session was conducted emphasizing label reading, food allergy symptoms, anaphylactic shock and cross-contamination. Following training, a posttest composed of the same 20 questions as the pretest was given.

ISBN: 0496910698Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

The effects of training on the knowledge of school food service employees about food allergies.
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502 $a Thesis (M.S.)--Texas Woman's University, 2004.
520 $a The purpose of this study was to determine current level of knowledge regarding food allergies for a group of school food service employees and whether training will increase knowledge of food service employees in respect to food allergies. As the incidence of food allergies increases, it is important to be proactive in the prevention of accidental exposure. Food service employees (n = 54) attending the Texas Region XI Educational Service Center's summer workshop took a 20-question pretest prior to a training session. A training session was conducted emphasizing label reading, food allergy symptoms, anaphylactic shock and cross-contamination. Following training, a posttest composed of the same 20 questions as the pretest was given.
520 $a Linear regressions did not reveal a prediction of pretest scores when compared with participants' demographic characteristics (i.e. number of years worked in school food service, number of years worked in all food service, number of training session attended in the last five years, and number of those training sessions that included a food allergy component). A paired samples t-test revealed a significant increase in posttest scores as compared to pretest scores (p < 0.001). Ten individual questions out of 20 revealed significant increase in knowledge.
520 $a A Tukey's post hoc test revealed significantly higher increase in scores for respondents who had 15 to 19.9 years experience as compared to those with 5 to 9.9 years experience (F = 3.33, p < 0.05).
520 $a This study showed that training on food allergies can improve the knowledge of food service employees. Increased knowledge of food service employees may prevent or support accidental allergic reactions for the children in their care.
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