On-line Continuuing Education Course: Food Safety for High Risk Populations
This self-paced, on-line course is designed to educate dietetic and other professionals about increased risks, as well as ways that high-risk populations can reduce their chance of infections from foodborne pathogens. The course costs $60 and is pre-approved by the American Dietetic Asssociation (ADA) and the American Association of Family and Consumer Sciences (AAFCS) for up to 6 hours of continuuing education credit. Developed by food safety education researchers at Colorado State University, Ohio State University and Washington State University, the course features six web-based modules approximately one-hour in length. Topics include an overview of foodborne illness, food safety concerns for pregnant women and neonates, HIV-infected persons, cancer organ and bone marrrow transplant patients, elderly and young children. Each module includes a PowerPoint presentation with audio that requires a high speed internet connection (DSL or cable), a sound card and speakers. For further information or to register, visit the course homepage at hec.osu.edu/highriskfoodsafety/. You may also contact Mary Schroeder, program coordinator, at mary.schroeder@colostate.edu, or Pat Kendall, program director, at patricia.kendall@colostate.edu.
Education Materials
The following educational materials were developed from extensive focus group research by a team of food safety education researchers from Colorado State University, Washington State University and The Ohio State University as part of a comprehensive food safety education project, funded in part by CSREES-USDA.
Food Safety During Pregnancy
 Food Safety During Pregnancy. (pdf) 1 page (8½ x 11) An easy read! Provides a useful chart on which foods to choose in place of "risky" foods to avoid during pregnancy.
English color (pdf) black & white (pdf)
Spanish color (pdf) black & white (pdf)
 Keep Your Baby Safe. (pdf) 4-pages (8½ x 11) Explains the importance of eating safely to have a healthy baby, including tips on safe food shopping, dining out and cooking foods adequately.
 Pregnancy and Foodborne Illness. (pdf) 8 pages (8½ x 11) For readers who want the most detail. Describes the specific pathogens (harmful microorganisms) of greatest concern during pregnancy. Explains the "why" behind current food safety recommendations regarding foods to avoid during pregnancy.
Option: Available also in booklet form.
Order form for printed booklets (5½ x 8½) through the Department of Food Science & Human Nutrition Extension.
Food Safety for Persons with HIV/AIDS
 Take Control: Food Safety for Persons Living with HIV/AIDS is a 12-page booklet released through Washington State University Extension. It describes which pathogens are of greatest concern for persons infected with HIV and how to prevent or reduce the risks of foodborne illness. The booklet is provided without charge and can be ordered from the WSU Extension Bulletin Office at 1-800-723-1763 or pubs.wsu.edu.
 Eating Away from Home & Traveling: A Guide for Persons Living with HIV/AIDS is a 2-page flyer with guidelines for food and water safety when eating out and traveling. The flyer is provided without charge and can be ordered from the WSU Extension Bulletin Office at 1-800-723-1763 or pubs.wsu.edu.
Food Safety for Cancer/Bone Marrow/Organ Transplant Patients
Direct links are provided below to downloadable materials offered through The Ohio State University Extension Safe Food website. Or you may visit the website at: hec.osu.edu/hn/osue/safe_food/index/htm. Click on "Safe Food in Ohio", and then scroll to "Food Safety for High Risk Audiences."
Foodborne Disease & Bone Marrow Transplants (pdf)
Foodborne Disease & Cancer Patients (pdf)
Foodborne Disease & Organ Transplant Patients (pdf)
How Do You Get Foodborne Disease? A Guide for Cancer & Transplant Patients & Their Care Givers (pdf)
A Guide for Cancer & Transplant Patients on How to Control Listeria Monocytogenes (pdf)
|
