December 12, 2016
Nutrition Professor Nancy Cohen is the lead author on a study about food safety on television cooking shows that is getting coverage from several press outlets. Cohen and co-author Rita Brennan Olson of the University of Massachusetts Extension Nutrition Education Program authored the Journal of Nutrition Education and Behavior article, which reviewed 10 different cooking shows that are popular on television, trying to determine whether the food safety practices they saw were positive or negative models for viewers.
“The majority of practices rated were out of compliance or conformance in more than 70 percent of episodes...[and] food safety practices were mentioned in only three episodes,” writes Cohen.
“Only four practices were observed to be in compliance or conformance with recommendations in more than 50 percent of the episodes...for most behaviors observed, the percentage of shows in conformance with recommended practices was much lower than that seen in restaurant employees and consumers in general,” she continues.