Progress 08/15/11 to 08/14/14
Outputs
Target Audience: A total 200 undergraduate students in hospitality management and dietetics participated in food allergy training session. Students were randomly assigned into one of two groups: Control and Intervention. Though both groups received the food allergy education during the class, only the intervention group watched the storytelling video prior to their food allergy training session. Evaluation was completed before and after the training session for both intervention and control groups. The control group participants had an opportunity to watch the storytelling video after the data collection and provided feedback about effectiveness of storytelling video. Of 200 students received the training, 65 students in control group and 67 students in treatment group completed evaluation both before and after the training for analyses of effectiveness. Changes/Problems: We had difficulty in recruiting minority graduate students researchers from the U.S. We tried to reach out to pre-identified summer internship/research programs, but we were not successful to secure students in our areas who were interested in researching food allergy topics. Unused funds that were set aside as stipends for these individuals will be returned. What opportunities for training and professional development has the project provided? This project offered undergraduate research opportunities for dietetics students. Specifically, dietetics students were involved as undergraduate research assistants. These individuals were engaged in qualitative and quantitative data collection, analyses, development of education materials and media, and evaluation of the training modules. Two graduate students were involved in this project as research assistants. Both of them were minority students, one Chinese and the other Malaysian. One student completed a doctorate degree and is teaching/researching in a Land Grant University. The other student is starting her doctorate dissertation research; both of their research projects were related to food allergy training in foodservice organizations. How have the results been disseminated to communities of interest? Results from the qualitative research portion were presented in three national/international conferences. The website information will be disseminated after the second pilot test through (a) food allergy advocate groups for restaurateurs and other industry trainers, (b) Foodservice Systems Management Education Council listserv, and (c) The International Council on Hotel, Restaurant, and Institutional Education listserv to reach dietetics and hospitality management educators and practitioners. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The main deliverable of this project was a comprehensive food allergy education program which includes the storytelling video for additional motivation to learn about the food allergy subject among hospitality management and dietetics students. In short-term, this project was developed to (1) increase awareness of issues and challenges faced by customers with food allergies and foodservice operators who serve their allergic customers, (2) increase knowledge of food allergy prevention and management, and (3) improve attitudes and increase motivation toward food allergy education and research. In the medium-term, we aimed to increase the quantity and quality of food allergy education in hospitality management and dietetics programs and to improve and increase food allergy training in foodservice facilities. Eventually, in the long-term, we aspired to reduce the number of food allergic reactions and improve management of food allergy reactions. In addition, we aimed to increase diversity of students pursuing advanced degrees in food safety and food allergy. We have developed the comprehensive food allergy education program that includes six modules ranging from food allergy statistics to practical recommendations for foodservice operations. Modules are completed and posted online. We have completed a pilot study in spring 2014 and will continue piloting in fall 2014. We are planning to make the program available for all hospitality management and dietetics educators across the U.S. In addition, as we were developing the modules and videos supporting modules, industry stakeholders indicated that they, too, will benefit from the videos we developed. Therefore, we are planning to share the module contents with the restaurant and foodservice industries so that they can use the modules for their employee training. Preliminary data from the pilot study showed that short-term goals addressed above were met. The medium-term outcomes are expected to be met once we disseminate the education modules with educators through listservs.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2014
Citation:
Kwon, J., Sauer, K., & Wen, H. (2014). Best practices of serving customers with food allergies in restaurants: Perspectives from consumers with food allergies and exemplary restaurateurs. Poster presented at The International Council on Hotel, Restaurant, and Institutional Education Conference (I-CHRIE), San Diego, CA, July 30-August 1.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2013
Citation:
Kwon, J., Sauer, K. L., Wen., H., Bisges, E., & Myers, L. (2013). Dining experiences of customers with food allergies. Journal of the Academy of Nutrition and Dietetics, 113(9), A-57.
|
Progress 08/15/12 to 08/14/13
Outputs
Target Audience: The target audience of this project is undergraduate students in hospitality management and dietetics programs. Upon completion of modules and supporting materials, faculty members in hospitality management and dietetics programs in the U.S. will be recruited to pilot test the education modules for their undergraduate students. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? We have been training three undergraduate students throughout the module development thus far. Two students were able to participate in recent presentation (see outcomes) and the third student is involved in development of materials and evaluation tools. How have the results been disseminated to communities of interest? Through professional conferences, we contacted potential users of our modules (faculty members in hospitality management and dietetics programs). We will contact them once materials are ready for their review and pilot test. What do you plan to do during the next reporting period to accomplish the goals? We will complete the modules and develop evaluation tools with assistance from Office of Educational Innovation and Evaluation at Kansas State University. We are currently contacting faculty members to pilot test our modules upon completion. Pilot test will occur in spring 2014. In addition, we have contacted Summer Undergraduate Research Opportunity program for recruitment of undergraduate research associate in Summer 2014.
Impacts
What was accomplished under these goals?
We have accomplished the objective number (1) thus far: To develop comprehensive food allergy education modules with a storytelling component for 4-year colleges and universities offering hospitality management and/or dietetics degrees. Appropriate media and supporting materials are being finalized for further testing and research involvement for undergraduate and graduate students. Upon completion, we will be able to accomplish the rest of objectives of this project.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Kwon, J., Sauer, K. L., Wen., H., Bisges, E., & Myers, L. (2013). Dining experiences of customers with food allergies. Journal of the Academy of Nutrition and Dietetics, 113(Suppl 3), A-57.
|
Progress 08/15/11 to 08/14/12
Outputs
OUTPUTS: (1) Completed telephone interviews with 25 individuals who have food allergies or family members with food allergies. We identified: a. Specific education content for future foodservice managers (i.e., students in hospitality management and dietetics [HMD] programs) including but not limited to the importance of clear communication, food allergy prevention and management strategies, and challenges that individuals with food allergies experience when dining out. b. Testimonials to be used for storytelling media development to motivate HMD students. c. Best food allergy prevention practices in foodservice operations. (2) Education Modules (M) being developed: a. Pre-M - Introduction Video: To increase student awareness of food allergy topics and their motivation to learn about the topic. Reenacted storytelling media will be developed. b. M 1 - Food Allergies in the U.S.: To introduce common allergens, statistics, and differentiate food allergies from intolerances. Expert interviews will be used to increase students' motivation to learn about food allergies. c. M 2 - Food Allergy Basics: To provide information regarding the etiology and pathophysiology of food allergic reactions. This module will provide basic physiological responses related to food allergies, mainly for dietetics students. d. M 3 - The Food Supply and Food Allergens: To introduce food allergen controls in the food supply chains including manufacturers and distributors, different forms and names of food allergens during manufacturing procedures, and cross contact issues. We will invite representatives of food manufacturers to share their perspectives in food allergen controls. e. M 4 - Food Allergies and the Legal Environment: To introduce current legislation related to food allergies. This module will introduce the legal ramifications of food allergic reactions in foodservice through exploration of legislations and court cases which will be used for class discussions and assignments. f. M 5 - Consumer Awareness and Challenges: To introduce stories of individuals with food allergies, their families, and foodservice workers serving consumers with food allergies. The storytelling technique, the highlight of this project, will be used to increase students' motivation to learn about food allergy topics and to take preventative actions in foodservice operations. g. M 6 - Prevention and Management of Food Allergic Reactions in Foodservice Establishments: To introduce strategies and specific action plans for (i) preventing food allergic reactions in foodservice operations through food flows and HACCP principles and (ii) managing food allergic reactions. Comprehensive education modules for prevention and management of food allergic reactions will be delivered through lecture materials and media including foodservice operator interviews, demonstrations, case studies, and best practices identified through interviews. (3) Education modules are incorporated into two existing courses. The course objectives and approaches are being evaluated by the evaluator. Food allergy experts in medicine, manufacturing, and foodservice industries are identified and being contacted for media production. PARTICIPANTS: Individuals: (1) Principal Investigator: Junehee Kwon, PhD, RD has been in charge of planning and executing all research activities and leading the research team members. (2) Co-Principal Investigator: Kevin Sauer, PhD, RD, LD participated in planning research activities and assisted the PI with participant recruitment, interviews, and data analyses. (3) Graduate Research Assistant: Yee Ming Lee, PhD conducted literature review, arranged interviews, verified transcribed interview recording, assisted data compiling and analyses, and supervised undergraduate research assistants. (4) Undergraduate Research Assistants: Ms. Erin Bisges and Ms. Lindsey Myers performed literature search and summary, data summary, and food allergy education module development. Partner Organizations: When soliciting for research participants, the research team collaborated with Food Allergy and Anaphylaxis Network (FAAN) and AllergyEats. These two organizations disseminated the invitation to the interview. Through brief screening survey, researchers identified 25 participants for interviews. Collaboration and Contracts: There will be collaboration through a contract with media development staff. However, we are currently finalizing plans for the production and have not officially worked with the staff in media development crew. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Not available at this time.
Publications
- No publications reported this period
|
|