2.1.1. Attitude and Connection Toward Healthful Food Preparation
An attitude can be defined as permanent organization of motivational, emotional, perceptual, and cognitive processes with respect to some aspect of the individual's world and it also can be defined as emphasized the enduring nature of attitudes and their close relationship to individuals' behavior (Schwarz and Bohner, 2001).
According to Fuson (1942) and Campbell (1950), they had defined attitudes simply in terms of the probability that a person will show a specified behavior in a specified situation.
Experience from the past directly form attitudes (Susan and Neela, 2012). It maybe exists from direct personal experience or maybe comes from observation. Strong influence toward attitudes may come from social norm and social roles and social roles came from how people are expected to behave in a particular role or context (Cherry, 2014).
Allport (1935) defined attitude as "a mental and neural state of readiness, organized through experience, exerting a directive and dynamic influence upon the individual's response to all objects and situations with which it is related" and this definition was also supported by Schwarz and Bohner, (2001).
Attitude was also important toward healthful food preparation because attitude have been proved to influence and predict behavior (Azjen and Fishbein, 1980). However in learning facility, an attitude does not necessarily influence behavior in handling the issues of safe (Azni, Yusoff, Dorishah and Norazamina, 2010).
Although attitudes on food safety become positive among student, it will not have strong to simplify behavior change (Yarrow, Remig and Higgins, 2009). According to Azjen (2001), new attitude will overlapping with the old ...
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... and Khamis, 2009).
Training also can improve or increase the knowledge about food safety but it is not always resulted in a positive change in food handling attitude (Mojca, Valentina and Peter, 2008). This was related with finding from Clayton, Griffith, Pice and Peters (2006) that showed the majority of food handler in UK operating in food premises admitted that they are aware and have knowledge about food safety practices but they did not always implement although they are aware that it is important to be practices.
Educational level seemed to influenced food handler’s level of knowledge of food safety to some extent because food handler with formal hygiene education shows more exact and elaborate hygiene knowledge such as knowing the pathway of bacteria compared food handler without any formal food hygiene (Rheinlander, Olsen, Bakang and Takyi, 2008).
Hogg, M.A., Abrams, D., & Martin, G.N. (2010). Social Cognition and Attitudes. In Martin, G.N., Carlson, N.R., Buskist W., (Ed.), Psychology (pp 646-677). Harlow: Pearson Education Limited.
I did not really believe that it was accurate until I took the tests. I accurately relied on my explicit attitudes that I never thought about what I subconsciously thought of. Taking the IAT’s allowed me to see a different perspective, moreover, even though I had an explicit attitude for both tests, I still got different results. In the textbook, it states that we can have both explicit and implicit attitudes toward the same topic (p. 169). Furthermore, taking the IAT’s allowed me to notice my implicit and explicit attitudes toward the same topic and how it contradicted to what I had initially
All premises dealing with food registered with the council are inspected on a priority basis according to risk. New premises should register with the council so that an initial visit can be set up and carried out, this will allow them to give advice about complying with the rules set out by the Food Safety Act. All individual working with food and dealing with food should undergo food hygiene training to ensure that they are complying with the Food Safety Act.
Educators need to be prepared for any accidents that may occur, make sure there is a first aid kit that is well stocked and checked on a regular basis. Food must be handled properly and a well balanced diet should be followed. Food safety guidelines need to followed to preven...
In relation to the modern world of food, in terms of ways in which people or families have grown accustomed to this in turn affects the ways in which students and teenagers eat. In Jonathan Safran Foer’s article, “The American Table and The Global Table,” he expresses that people consume so mindlessly and ignorantly that as a nation, we are giving the government opportunities to manipulate the ways in which food is perceived. Foer argues that “today, to eat like everyone else is to add another straw to the camel’s back” (Foer 971). This is significant in that it highlights the role that consumers play in the food industry. Put bluntly, the more mindless demands that are made, the worse the situation becomes. Students and adolescents, ambitious and goal-driven, often claim that it is important to stop such unawareness, but the irony lies in the fact that we might be just as unaware. The more we demand, the more the government complies and essentially, people are “sending checks to the absolute worst abusers” (Foer 968). As administrators in the cafeteria, where finances are limited, and time is constrained on a daily basis, I believe it is so important that your team continues to implement quick, but sustainable food choices. In a sense, it is purely the matter of the ways of how easily students can be conditioned into choosing the right foods and by continuing to maintain these healthy options students will be able to avoid the growing epidemic, obesity. Michael Pollan claims that “daily, our eating turns nature into culture, transforming the body of the world into our bodies and minds,” and what can be drawn from this is that people are affected by habits and if students are habitually surrounded by these healthier food choices, the result will be most significant and beneficial in the end (Pollan 10). While I am not saying that by implementing a
A person’s attitude is mostly what everyone around him or her will view them as. From this they can tell many things. Whether it is if the person is funny or down to earth or even irresponsible. Many times people change personalities often and they would be classified as being a dynamic type of person. A person who is doesn’t change is classified as being a static character. Willy, from Death of a Salesman written by Arthur Miller, is a static character for his inability to grasp reality, his poor parenting and his constant lying to his wife.
Watson, J. B. (1920). Conditioned emotional reactions. The American Psychologist, 55(3), 313-317. Retrieved from http://search.proquest.com.southuniversity.libproxy.edmc.edu/
Cognitive change and motivation applies to my life in how I interact with friends and family making their own lifestyle choices. Making sure people I know are aware why they’re making changes and of the benefits that come from changes will definitely help them in the long run. Explaining exactly why attitudes about self-efficacy and normative beliefs, such as in the Theory of Planned Behavior model, provide a clear way to illustrate the importance of cognition in lifestyle change.
Russell, J.A. 1980. ‘A circumplex model of affect’. Journal of Personality and Social Psychology.39, 1161-1178.
Attitudes are relatively stable positive, negative or neutral person's evaluations that can vary in level of intensity, and has an affective, cognitive, and behavioral component, (Piotrowski, 2005). The main difference between attitudes and a trait is variability. To consider an element as a trait, there should be considered two elements: longitudinal stability and consistency across situations.
The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...
Food matters. Nevertheless, food safety in China is worse than what you thought; you can never imagine how toxic it is. Although there are variety choices of restaurant for us to eat nowadays, many people still choose to eat at home. Not only to save money, but also be sensible for their own health. Think about our situation now, we can constantly buy meats that we think is fresh and yummy, but who knows if it’s healthy and safe? Is it truly what you want? What materials will the restaurant serves you? Food safety affects people a lot. Nowadays, especially in China, many citizens are already despair in this affair. Food safety is one of the most principal issues to the entire world; as one of the most important feature in everybody’s life,
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)
Attitudes are formed from learning. Moreover, the effects of home life, school, religious experience, and peers can help develop an individual’s attitude. An example, a child that grows up in a home where parents distrust law enforcement officials may grow up to despise police officers and other authority figures. Trustworthiness is the strongest source because just being an expert does not mean that person is truthful.
Food-borne illnesses fall into two categories, intoxicant and infections. An understanding of the causes and preventions will limit any contaminations. The food preparation process emcompresses the sanitation process from