Objective: According to the World Health Organisation's estimates, food contamination is linked to 23 million cases of illness and 5,000 deaths per year in Europe. While changes in food production and distribution play an important role in managing contamination risk, foodborne illnesses can originate in food-handling practices at home. This study…

The objective of this study was to assess knowledge and attitudes of nutrition and dietetic college students regarding food science and technology. It was designed as a cross-sectional survey using a self-administered online questionnaire, constructed by a formative research process, including accredited dietetics programs in the United States and…

Objective: The aim of this research was to investigate how students at a UK University lead a healthy lifestyle, what they understand as healthy food, and how both of these relate to national guidelines. Design: A qualitative study adopting a phenomenological approach. Interviews were used to enable a nuanced exploration of students' perceptions…

Purpose: The purpose of this study is to examine the differences in sustainability knowledge, behaviors and attitudes among college students and to estimate the influence of knowledge of sustainability on students' sustainable behaviors. Design/methodology/approach: A cross-sectional online survey was used to collect quantitative data on…

This study examines the perceptions and attitudes of 234 Greek secondary school students regarding ecological issues arising from human intervention in food webs. The results of this study indicate that the following factors are crucial for students' attitudes toward environmental protection: scientific knowledge, perceptions of the relationship…

This study investigates college students' current food safety knowledge and food-handling perceptions and utilized an online survey which designed based on previous studies as method. The questionnaire measured respondents' food safety knowledge and perception, and were divided into knowledge, attitudes and perception categories. The results show…

Purpose: This study aims to determine and analyze the predictors of food waste reduction intention and behavior among higher education institutions (HEIs) using an extended version of the theory of planned behavior (TPB). Design/methodology/approach: This study empirically tested an extended TPB model through regression analyses using data…

This study aims to discuss the development of secondary 7th-grade students' opinions on food literacy within the scope of a series of teaching activities. Through a case study, the study sample comprised 14 grade seven students in a state secondary school in the province of Rize in Türkiye. The data was collected through semi-structured interviews…

When learning new information, students' prior knowledge related to that information will often vary. Prior research has not systematically explored how prior knowledge relates to learning of new, previously unknown information. Accordingly, the goal of the present research was to explore this relationship. In three experiments, students first…

Foodborne diseases are a global burden, are preventable, and young people are a key population for behaviour change as they gain autonomy. This study aimed to explore young people's needs across several European countries in relation to learning about and implementing food hygiene and food safety. Qualitative focus groups and interviews were…

Purpose: The purpose of this study was to explore college students' understanding of sustainability and, specifically, the extent to which students see social justice as being integral to sustainability. Design/methodology/approach: Between fall 2015 and 2017, an online survey study was deployed to students at a Midwestern University in the USA to…

Approximately 7% of children live with food allergy, a condition that requires dietary avoidance to prevent an allergic reaction. In this qualitative study, we aimed to understand food allergy-related experiences, beliefs and learning preferences among children with and without food allergies, to inform a school-based, food allergy education…

In Norway, Food and Health (FH) is taught throughout compulsory school. Data acquisition for this study consists of 15 interviews with teachers and 26 focus group interviews (FGI) with 4th grade students (9-10 years), from eleven different schools in five regions in Norway. The data provides insight into experiences with FH, perceptions of the…

This study examines environmental awareness at a university in Indonesia, focusing on knowledge, attitudes, and behaviors in seven environmental areas: climate, water, food, energy, natural resources, biodiversity, and waste. A total of 442 respondents (380 students, 42 lecturers, 20 educational staff) were surveyed using a Likert scale…

Objective: Determine how food allergy (FA) is managed on college campuses from both an institutional and student perspective. Methods: A systematic literature review was conducted following Preferred Reporting Items for Systematic Reviews and Meta-Analyses principles. Results: Colleges/universities included in our sample were not fully equipped…