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Teachers’ Cognition, Risk Perception and Behavior of Food Safety in Integrative Activity Learning Field – Junior High School Teachers at Tainan as Exemplar
food safety cognition
food safety risk perception
food safety behavior
integrative activity learning field
junior high school teachers
The purpose of this study was to investigate the current situation of food safety cognition, food safety risk perception and food safety behavior of teachers in the Integrative Activity Learning Field of Tainan City, and to explore the differences of the three dimensions of food safety among teachers in the field of different background variables. Besides, to analyze the differences of teachers between the three, and to understand the teacher's correlation between them. The population of the study was the full-time and part-time teachers of Integrative Activity Learning Field in public junior high schools in Tainan in 106 academic years. The questionnaire survey method was used to obtain 125 valid samples by stratified cluster random sampling. Using SPSS software for descriptive statistics, Independen t-test, One-way ANOVA, and correlation research, the results of the above study were synthesized as follows: 1. The cognition of food safety among junior high school teachers in Integrative Activity in Tainan was medium to high. 2. The risk perception of food safety among junior high school teachers in Integrative Activity in Tainan was pretty high, and they worried about the issue of Tainted Food the most, followed by Plastic Microbeads. 3. The food safety behavior of the teachers was in the upper-middle degree, with the highest score of the issue of Germs&Toxins Contamination and the lowest score of Pesticide Residue. 4. The result of the teachers of different gender showed significant differences in the performance of food safety cognition, and female teachers were better than men. 5. Teachers who had been teaching for more than 20 years were more worried about the food safety risk perception than those who had been teaching for five to ten . 6. Teachers who taught in the subject of Home Economics were significantly better than those who taughtScout Activity in the performance of food safety risk perception. 7. The “food safety risk perception” dimension and “food safety behavior”dimension had significant correlation.
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