This study analyzed the memory retention of University of Kentucky Dietetic and Hospitality students as it relates to food safety and sanitation knowledge originally presented on the ServSafe® certification exam. Dietetic and hospitality students take the ServSafe® certification course during the sophomore year of their degree program, but they are responsible for the sanitation and food safety information throughout their entire program of undergraduate study. The final sample consisted of 25 participants, with 84% (n=21) in the Dietetics program and 16% (n=4) in the Hospitality, Management and Tourism program. The mean difference in total score, domain one, domain two, domain three, domain four and domain five were statistically significant with a p-value <0.05. Domain three was the domain students recalled the most with a difference of 16.52%. Domains four and five were recalled least by students with a difference of 35.8% and 35.65%. The information found in this study can be used in the Department of Dietetic and Human Nutrition (DHN) and the Department of Hospitality, Management and Tourism (HMT) to enhance the food sanitation knowledge of students throughout their courses.
| Identifer | oai:union.ndltd.org:uky.edu/oai:uknowledge.uky.edu:foodsci_etds-1029 |
| Date | 01 January 2015 |
| Creators | Tincher, Laura E. |
| Publisher | UKnowledge |
| Source Sets | University of Kentucky |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | Theses and Dissertations--Dietetics and Human Nutrition |
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