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Use of electronic group method in assessing food safety training needs and delivery methods among international college students in the U.S.

机译：使用电子小组方法评估美国国际大学生的食品安全培训需求和提供方法

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The purpose of this study was to determine the types of unfamiliar foods international students in the U.S. encounter and to assess food safety information that international students would like to receive for mitigating risks associated with handling and preparing unfamiliar foods. The study identified preferred instructional delivery methods and media for receiving food safety training or information. An electronic group method was used for this study. The electronic group method was chosen to maximize group efficiency by allowing participants to share ideas simultaneously and anonymously with minimal use of time and resources.Types of different (unfamiliar) foods were grouped into major categories. Fast and ready-to-eat foods, and processed and frozen foods constituted a major change for some international students, who were accustomed to homemade and fresh foods in their countries. Participants were interested in receiving information about how to safely handle and prepare unfamiliar foods in their new environment. Preferred methods for receiving food safety information included written materials, online publications, presentations, and materials provided during student orientation. Food packages, websites, and television programs were other preferred methods of receiving food safety information.
机译：这项研究的目的是确定国际学生在美国遇到的不熟悉食物的类型，并评估国际学生希望获得的食品安全信息，以减轻与处理和准备不熟悉食物有关的风险。该研究确定了接受食品安全培训或信息的首选教学方法和媒体。本研究采用电子分组法。选择电子分组方法可以最大程度地提高小组效率，方法是允许参与者同时和匿名地共享想法，而时间和资源的使用最少。不同（陌生）食物的类型分为主要类别。对于一些习惯于本国自制和新鲜食品的国际学生而言，快餐和即食食品以及加工和冷冻食品构成了重大变化。参与者有兴趣接收有关如何在新环境中安全地处理和准备不熟悉的食物的信息。接收食品安全信息的首选方法包括书面材料，在线出版物，演示文稿和在学生入学期间提供的材料。食品包装，网站和电视节目是接收食品安全信息的其他首选方法。

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