title: Discussion map and cooking classes: testing the effectiveness of teaching food safety to immigrants and refugees.
abstract: OBJECTIVE
  To evaluate the effectiveness of a food safety map as an educational method with English language learners.
  
  
  METHODS
  English language learner community members (n = 73) were assigned randomly to participate in 1 of 3 experimental conditions: food safety map, cooking class, and control. Participants in the food safety map and cooking class conditions completed a pre-education demographic and cooking history questionnaire, a post-education knowledge and intention questionnaire, and a 2-week post-cooking and food safety habits assessment. Participants in the control group received no educational training but completed the pre- and 2-week post-education assessments.
  
  
  RESULTS
  The cooking class and the map class were both effective in increasing food safety knowledge. Specifically, by comparing with the control group, they significantly increased participants' knowledge of safely cooking large meat (χ² [df = 2, n = 66] = 40.87; P < .001; V* = .79) and correctly refrigerating cooked food (χ² [df = 2, n = 73] = 24.87, P < .001; V* = .58). The two class types generated similar positive educational effects on boosting food safety behavioral intention (measured right after the class). The data collected 2 weeks after the classes suggested that individuals who took the classes followed the suggested food behaviors more closely than those in the control group (P < .01).
  
  
  CONCLUSIONS
  The food safety map is simple to use and prepare, beneficial for oral and visual learners, and inexpensive. Compared with a food safety cooking class, the map produces similar learning and behavioral outcomes.
authors.affiliation: University of Minnesota Extension, North Dakota State University Extension Service, Fargo, ND. Electronic address: abby.gold@ndsu.edu.
authors.forename: Abby
authors.initials: A
authors.lastname: Gold
authors.affiliation: Department of Communication, North Dakota State University, Fargo, ND.
authors.forename: Nan
authors.initials: N
authors.lastname: Yu
authors.affiliation: North Dakota State University Extension Service, Fargo, ND.
authors.forename: Brandy
authors.initials: B
authors.lastname: Buro
authors.affiliation: University of Minnesota Extension, North Dakota State University Extension Service, Fargo, ND.
authors.forename: Julie
authors.initials: J
authors.lastname: Garden-Robinson
mesh_terms: D000293:Adolescent; D000328:Adult; D017522:Bosnia and Herzegovina / Q000208:ethnology; D003144:Communication Barriers; D054626:Consumer Health Information; D003296:Cooking; D054242:Emigrants and Immigrants; D005260:Female; D059022:Food Safety; D005517:Foodborne Diseases / Q000517:prevention & control*; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D007194:India / Q000208:ethnology; D007802:Language; D008297:Male; D019303:Multilingualism; D009658:North Dakota; D057175:Posters as Topic; D012036:Refugees; D012998:Somalia / Q000208:ethnology; D013188:Sri Lanka / Q000208:ethnology; D013397:Sudan / Q000208:ethnology; D055815:Young Adult
keywords: English language learner; conversation map; food safety; food safety education