Food Safety Knowledge, Attitudes and Behaviors of Native American Families with Young Children: A Mixed Methods Study

J.A Albrecht,K.A Vlasin-Marty

doi:10.1016/j.jand.2014.06.184

Abstract

Children are at increased risk for foodborne illness due to underdeveloped immune system. Limited research has been reported on food safety knowledge of Native American families with children 10 years of age and younger. This study was conducted to determine the food safety knowledge, attitudes, and behaviors of the main food preparer in these families by collecting quantitative and qualitative data simultaneously in a mixed method approach. A food safety knowledge survey created using FightBAC!™ concepts was administered prior to focus groups discussions held in Native American communities using a script based upon the Health Belief Model. Quantitative data were analyzed using SPSS. Qualitative data were coded by three reviewers independently and then compared jointly for themes. Over three fourths of participants (n = 102) were female with an average age of 38.3 years. Over one half of participants were unemployed (54 %), lived on reservations (54 %), and 86 % had a high school degree or higher level of education. The following four themes emerged from the eight focus groups (n = 66): food can make one sick, I am not in control when others handle food, I know how to safely prepare foods for my family, and I do not have time or best equipment (for food safety). Mixed method analysis revealed that participants were aware of the severity and susceptibility for foodborne illness but were confident in preparing foods safely for their family. A food safety education program for Native American food preparers with young children is needed to prevent foodborne illness (FBI) in this population and promote safe food handling practice.

Highlights

The incidence of foodborne illness (FBI) cases, hospitalizations, and deaths continues to be an issue in the USA
Blike Native Americans, a lot of them are lactose intolerant.^ Food allergies were discussed, Bkeep a close eye on the child maybe; make sure there was not a reaction of something.^ Participants were more likely to completely avoid what was considered as an unsafe food to prevent them and their family from getting a FBI, Bjust do not feed it to them.^ Clearly, these results demonstrate that food safety was a broad topic to the participants
Participants believed that FBIs could be severe and that they and their families are susceptible to getting FBIs, especially when food is handled by others

Summary

Introduction

The incidence of foodborne illness (FBI) cases, hospitalizations, and deaths continues to be an issue in the USA. A higher incidence of Campylobacter, Cryptosporidium, Escherichia coli O157, E. coli non-O157, Salmonella, Shigella, and Yersinia infection rates were found in children under 5 years of age than any other age group. These FBIs can lead to long-term health problems, death of infants and children, and an estimated cost of 2.3 billion dollars a year. Separate refers to cross contamination from improperly washed hands or infected hands and food contact surfaces.

Methods

Results

Conclusion