東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Using Novel Data Collection Methods ...

Duong, Minh Dao.

FindBook

Google Book

Amazon

博客來

Using Novel Data Collection Methods to Evaluate Thermometer Use.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Using Novel Data Collection Methods to Evaluate Thermometer Use./
作者:	Duong, Minh Dao.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2018,
面頁冊數:	122 p.
附註:	Source: Masters Abstracts International, Volume: 80-09.
Contained By:	Masters Abstracts International80-09.
標題:	Food Science. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=11018250

Using Novel Data Collection Methods to Evaluate Thermometer Use.
Duong, Minh Dao.

Using Novel Data Collection Methods to Evaluate Thermometer Use. - Ann Arbor : ProQuest Dissertations & Theses, 2018 - 122 p.

Source: Masters Abstracts International, Volume: 80-09.

Thesis (M.S.)--North Carolina State University, 2018.

This item must not be sold to any third party vendors.

In the United States, an estimated 48 million cases of foodborne illness caused by known agents occur annually leading to 55,961 hospitalizations, 1,351 deaths, and an economic burden of $77.7 billion each year. Undercooked and/or poorly handled poultry ranks first for estimated annual disease burden because of its association with Campylobacter species and Salmonella enterica. Consumer guidance following foodborne illness outbreaks recommends: washing hands, kitchen surfaces, and utensils with soap and water and disinfecting after washing; cooking meat thoroughly to the recommended internal temperature as measured with a food thermometer; avoiding cross-contamination; and storing food under proper conditions. Incidences of foodborne illness in the home are difficult to estimate because cases are underreported, sporadic or dependent upon estimates where data are not available. Much of the information about food safety in the home comes from two sources: analyses of foodborne illness outbreaks and consumer-based research studies. In recent years, research on food handling practices in the home has become a more explored area of food science, but the number of studies is still small. The purpose of this thesis was to collect thermometer use behaviors utilizing mixed-methods data collection techniques such as citizen science and observations - two areas where minimal work has been done in the realm of food safety. A literature review of quantitative and qualitative methods used to collect food safety handling practice data was produced. The review showed that most of the studies utilized survey as a data collection method to determine consumer food safety handling in the home. A mixedmethods approach was only used in a handful of studies. These studies collected data on all recommended food handling practices, but focused primarily on cross-contamination and handwashing. A citizen science study was conducted with high school students in Pennsylvania and North Carolina over Thanksgiving break 2016 looking at thermometer use practices for whole turkeys. Results showed that most respondents used a thermometer to determine doneness of the turkey. The majority those using a thermometer preferred a dial thermometer over a digital one when measuring the internal temperature of a turkey. Citizen science uses a mixed-methods approach through a text and photograph response, and can help in overcoming potential biases associated with self-reported behaviors through direct text. The other study was a comprehensive meal preparation study utilizing survey and observation techniques in model kitchens with 383 participants. Individuals completed a questionnaire before and after the cooking process, and were observed using video cameras set up at various locations throughout the kitchen. Study participants were randomly assigned to a treatment or control group (182, 201) with the treatment group being exposed to the USDAproduced intervention video on ""The Importance of Cooking to a Safe Internal Temperature and How to Use a Food Thermometer". Data on thermometer usage, temperature achieved using a thermometer, placement of thermometer during measurement, and flipping of patties were collected. Results demonstrated the effectiveness of the intervention video in influencing thermometer use, but many that used the thermometer did so incorrectly. This research can be used to make recommendations for interventions and messaging that are tailored toward particular aspects of cooking such as correct thermometer placement, type of thermometer used, and number of flips of the meat product. Future messages can also be tailored to be more relatable to particular groups. These studies may also provide insight into what future research studies may focus on.Subjects--Topical Terms:

890841
Food Science.

Using Novel Data Collection Methods to Evaluate Thermometer Use.
LDR:04840nmm a2200301 4500 001 2273597
005 20201109124813.5
008 220629s2018 ||||||||||||||||| ||eng d
035 $a (MiAaPQ)AAI11018250
035 $a (MiAaPQ)NCState_Univ18402035442
035 $a AAI11018250
040 $a MiAaPQ $c MiAaPQ
100 1 $a Duong, Minh Dao. $3 3551050
245 1 0 $a Using Novel Data Collection Methods to Evaluate Thermometer Use.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2018
300 $a 122 p.
500 $a Source: Masters Abstracts International, Volume: 80-09.
500 $a Publisher info.: Dissertation/Thesis.
500 $a Advisor: McLaughlin, Anne;Laber, Eric;Jaykus, Lee-Ann;Chapman, Benjamin.
502 $a Thesis (M.S.)--North Carolina State University, 2018.
506 $a This item must not be sold to any third party vendors.
520 $a In the United States, an estimated 48 million cases of foodborne illness caused by known agents occur annually leading to 55,961 hospitalizations, 1,351 deaths, and an economic burden of $77.7 billion each year. Undercooked and/or poorly handled poultry ranks first for estimated annual disease burden because of its association with Campylobacter species and Salmonella enterica. Consumer guidance following foodborne illness outbreaks recommends: washing hands, kitchen surfaces, and utensils with soap and water and disinfecting after washing; cooking meat thoroughly to the recommended internal temperature as measured with a food thermometer; avoiding cross-contamination; and storing food under proper conditions. Incidences of foodborne illness in the home are difficult to estimate because cases are underreported, sporadic or dependent upon estimates where data are not available. Much of the information about food safety in the home comes from two sources: analyses of foodborne illness outbreaks and consumer-based research studies. In recent years, research on food handling practices in the home has become a more explored area of food science, but the number of studies is still small. The purpose of this thesis was to collect thermometer use behaviors utilizing mixed-methods data collection techniques such as citizen science and observations - two areas where minimal work has been done in the realm of food safety. A literature review of quantitative and qualitative methods used to collect food safety handling practice data was produced. The review showed that most of the studies utilized survey as a data collection method to determine consumer food safety handling in the home. A mixedmethods approach was only used in a handful of studies. These studies collected data on all recommended food handling practices, but focused primarily on cross-contamination and handwashing. A citizen science study was conducted with high school students in Pennsylvania and North Carolina over Thanksgiving break 2016 looking at thermometer use practices for whole turkeys. Results showed that most respondents used a thermometer to determine doneness of the turkey. The majority those using a thermometer preferred a dial thermometer over a digital one when measuring the internal temperature of a turkey. Citizen science uses a mixed-methods approach through a text and photograph response, and can help in overcoming potential biases associated with self-reported behaviors through direct text. The other study was a comprehensive meal preparation study utilizing survey and observation techniques in model kitchens with 383 participants. Individuals completed a questionnaire before and after the cooking process, and were observed using video cameras set up at various locations throughout the kitchen. Study participants were randomly assigned to a treatment or control group (182, 201) with the treatment group being exposed to the USDAproduced intervention video on ""The Importance of Cooking to a Safe Internal Temperature and How to Use a Food Thermometer". Data on thermometer usage, temperature achieved using a thermometer, placement of thermometer during measurement, and flipping of patties were collected. Results demonstrated the effectiveness of the intervention video in influencing thermometer use, but many that used the thermometer did so incorrectly. This research can be used to make recommendations for interventions and messaging that are tailored toward particular aspects of cooking such as correct thermometer placement, type of thermometer used, and number of flips of the meat product. Future messages can also be tailored to be more relatable to particular groups. These studies may also provide insight into what future research studies may focus on.
590 $a School code: 0155.
650 4 $a Food Science. $3 890841
690 $a 0359
710 2 $a North Carolina State University. $3 1018772
773 0 $t Masters Abstracts International $g 80-09.
790 $a 0155
791 $a M.S.
792 $a 2018
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=11018250