Evaluation of the foodborne illness teaching resource: Buffet Busters

Abstract

This study is a measure the effectiveness of the “Buffet Busters” teaching resource in improving children’s knowledge about foodborne illness and the basic epidemiological principles when used within the provincial and territorial science units focused on the human body. The student sample consisted of 78 children in Grade 5 and the study was implemented in both French and English. Student knowledge was measured both pre and post implementation by questionnaire. Teacher interviews were also used to collect information regarding the value of the “Buffet Busters” resource in their classrooms. The study was able to conclude that children’s knowledge of foodborne illness improved in many topic areas. Improved knowledge was most significant in the understanding of general sources of agents which cause foodborne illness, and food related sources where these agents can be found. Entrance knowledge of personal hygiene and food preparation as a means to prevent foodborne illness was well established. The difficulty of the resource was examined and it was found to be suitable for its intended use in Grade 5 classrooms with minimal modifications. It is suggested that since “Buffet Busters” is an approved resource for Grade 5 science it should be more widely used to support curricular outcomes.