Westmont Teacher Completes National Food Safety and Nutrition Training

Daily Herald (Arlington Heights, IL), September 6, 2019 | Go to article overview

Westmont Teacher Completes National Food Safety and Nutrition Training


Byline: Submitted by Isabelle Howes

Deborah Bolger, a teacher at Westmont High School in Westmont, was one of 36 teachers nationwide chosen to complete a food science training program developed and implemented in a partnership between the Food and Drug Administration, National Science Teachers Association, and Graduate School USA.

The one-week program for middle and high school science teachers, as well as family and consumer science and health education teachers, took place in Washington this summer.

The training is part of the FDA Professional Development Program in Food Science, a sustained effort to train U.S. teachers to use FDA's curriculum in their classrooms nationwide.

The goal of the program is to educate teachers and students about critical food safety issues such as foodborne illnesses by exploring the science behind them.

The program arms teachers with a unique topic and curriculum with which to teach science. Participants learn about nutrition, food allergies, cosmetics safety, and color additives from FDA experts. Teachers also receive nutrition education material to help teach their students how to use the Nutrition Facts label to make better food choices.

"Many teenage students have jobs in the food service industry or have food preparation responsibilities at home," said Louise Dickerson, FDA's Project Manager for the Professional Development Program in Food Science. "This program will better educate them about the importance of handling food safely and why precautions must be taken. From FDA's perspective, our professional development program for teachers is an effective way to support the goal of reducing the incidence of foodborne illness in this country."

The Centers for Disease Control and Prevention estimates that 1 in 6 Americans get sick from food poisoning each year.

During the training, teacher participants learned firsthand about the development and spread of foodborne illnesses; the vulnerability of at-risk populations; and the science behind safe food handling, storage, and preparation. …

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