利用2019冠状病毒病发酵趋势加强营养和食品安全推广工作

IF 0.4 Q4 EDUCATION & EDUCATIONAL RESEARCH

JOURNAL OF EXTENSION Pub Date : 2022-12-19 DOI:10.34068/joe.60.04.15

T. Ramos, Hanna Louvau, Heesun Kim, Maria Marco, Erin DiCaprio

{"title":"利用2019冠状病毒病发酵趋势加强营养和食品安全推广工作","authors":"T. Ramos, Hanna Louvau, Heesun Kim, Maria Marco, Erin DiCaprio","doi":"10.34068/joe.60.04.15","DOIUrl":null,"url":null,"abstract":"Our program aimed to increase knowledge related to fermented foods. Over 400 stakeholders registered for a webinar series that focused on defining fermented foods, health benefits of fermenting foods, and the safety of fermented foods. Participants indicated increases in knowledge and overall satisfaction with the content of the fermentation curriculum. The impact of the COVID-19 pandemic on the program outcomes are discussed.","PeriodicalId":47627,"journal":{"name":"JOURNAL OF EXTENSION","volume":" ","pages":""},"PeriodicalIF":0.4000,"publicationDate":"2022-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Leveraging the COVID-19 fermentation trend to enhance nutrition and food safety Extension efforts\",\"authors\":\"T. Ramos, Hanna Louvau, Heesun Kim, Maria Marco, Erin DiCaprio\",\"doi\":\"10.34068/joe.60.04.15\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Our program aimed to increase knowledge related to fermented foods. Over 400 stakeholders registered for a webinar series that focused on defining fermented foods, health benefits of fermenting foods, and the safety of fermented foods. Participants indicated increases in knowledge and overall satisfaction with the content of the fermentation curriculum. The impact of the COVID-19 pandemic on the program outcomes are discussed.\",\"PeriodicalId\":47627,\"journal\":{\"name\":\"JOURNAL OF EXTENSION\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.4000,\"publicationDate\":\"2022-12-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"JOURNAL OF EXTENSION\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.34068/joe.60.04.15\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"EDUCATION & EDUCATIONAL RESEARCH\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"JOURNAL OF EXTENSION","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.34068/joe.60.04.15","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"EDUCATION & EDUCATIONAL RESEARCH","Score":null,"Total":0}

引用次数: 0

摘要

我们的项目旨在增加发酵食品的相关知识。超过400名利益相关者注册了一系列网络研讨会，重点是定义发酵食品、发酵食品的健康益处和发酵食品的安全性。参与者表示，他们对发酵课程的内容有了更多的了解和总体满意度。讨论了新冠肺炎大流行对项目结果的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Leveraging the COVID-19 fermentation trend to enhance nutrition and food safety Extension efforts

Our program aimed to increase knowledge related to fermented foods. Over 400 stakeholders registered for a webinar series that focused on defining fermented foods, health benefits of fermenting foods, and the safety of fermented foods. Participants indicated increases in knowledge and overall satisfaction with the content of the fermentation curriculum. The impact of the COVID-19 pandemic on the program outcomes are discussed.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

JOURNAL OF EXTENSION EDUCATION & EDUCATIONAL RESEARCH-

CiteScore

0.80

自引率

33.30%

发文量

期刊介绍： The Journal of Extension (JOE) expands and updates the research and knowledge base for U.S. Extension professionals and other outreach educators to improve their effectiveness. JOE also serves as a forum for emerging and contemporary issues affecting U.S. Cooperative Extension education. JOE is a refereed journal. Feature, Research in Brief, and Ideas at Work submissions undergo double-blind review, and Commentary and Tools of the Trade submissions are reviewed by the editor, Dr. Laura Hoelscher.