Thesis
An impact evaluation: measuring knowledge, attitudes, and behaviors with food thermometer use in ground beef patties following a social marketing campaign in the Women, Infants, and Children Program
Washington State University
Master of Science (MS), Washington State University
2010
Handle:
https://hdl.handle.net/2376/101229
Abstract
An internal endpoint temperature of 160°F is essential for safe cooking of ground beef patties, since foodborne pathogens can be present throughout the meat. Consumers’ awareness of the risks associated with consuming undercooked ground beef and their role in protecting themselves from foodborne illness through thermometer use is critical. Therefore, food thermometer educational materials were developed and delivered using an emotions-based social marketing approach for participants of the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) in 17 counties of Washington State. During the campaign, an impact evaluation was conducted using a mixed-delivery mode survey. The evaluation tool, which was conducted post-intervention, included a validated Stage of Change question to assess consumer intention and behavior toward thermometer use. Additional questions about consumer demographics, perception of the materials, knowledge, attitudes, and potential barriers to thermometer use with ground beef patties were included. Results demonstrated that participants acquired knowledge as a result of reading the packet of materials; nearly all of the respondents (97%) agreed that they knew a safely cooked ground beef patty must reach 160°F. Although about one-half of participants did not own a food thermometer, 44% had owned one for some time and 6% had recently purchased one since receiving the materials. There was a statistically significant increase in thermometer use after receiving the materials (Wilcoxon Signed Rank Test: p < 0.001). The highest percentage of participants (39%) were in the Preparation Stage of Change indicating intent to begin thermometer use with ground beef patties in the next month. However, two potential barriers identified by most participants were 67% agreement that they don’t know of anyone who uses a food thermometer with ground beef patties and 66% agreed that thermometer use with ground beef patties is not part of their routine. In conclusion, the educational materials assessed participant knowledge, and increased thermometer use was reported with ground beef patties to improve food safety behaviors among women with young children in Washington.
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Details
- Title
- An impact evaluation
- Creators
- Jana Lee Curry
- Contributors
- Karen M. Killinger (Degree Supervisor)
- Awarding Institution
- Washington State University
- Academic Unit
- Pharmacy and Pharmaceutical Sciences, College of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University; [Pullman, Washington] :
- Identifiers
- 99900525163201842
- Language
- English
- Resource Type
- Thesis