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ST4: Food Safety

Framework Component

Readiness & Capacity - Goals and Intentions

Indicator Description

Individual intention and goals that serve as motivators to food safety behavior changes recommended by the Dietary Guidelines for Americans.

Background and Context

The Dietary Guidelines for Americans and Healthy People 2020 prioritize personal food safety practices, including washing hands and surfaces often, avoiding cross-contamination, cooking to proper temperatures, and refrigerating foods promptly. Indicator ST4 measures participants' goals and intentions to change one or more food safety practices resulting from a lesson taught in a single workshop or as part of an education series. SNAP-Ed and EFNEP curricula, such as Eating Smart * Being Active and Plan, Shop, Save, Cook, include content focused on food safety and personal hygiene practices.

Outcome Measures

The number or percentage of participants intending to change one or more food safety practices at home:

What to Measure

SNAP-Ed participants who indicate an intent to change or set behavior change goals related to one or more food safety practices. Choose at least one outcome measure from the list provided, and select a measurement approach based on the type of survey questions and responses. The example surveys and sample questions listed below are for matched pre- and post-test outcome measurements of intention and goals by age group. Some surveys, such as intent, can be used to measure post-test only responses of intent (model after University of California CalFresh Nutrition Education intent surveys).

Population

Older adults, adults, high school students and transitional aged youth, middle school students

Surveys and Data Collection Tools

Key Glossary Terms

Cross-contamination