Food Safety
Because You Care!
Educational Materials for Nurses and
Others Who Care for Older Adults
Seniors with Caregivers
  As people get older they become more susceptible to foodborne illness.  Lower levels of stomach acid and weakened immune systems put them in a higher risk population category.  There are, however, precautions that can be taken to greatly reduce the risk of getting a foodborne illness.

Research shows that health care providers believe that proper food safety practices should be taught as preventative health care for older adults.  However, heavy patient schedules and other concerns may interfere with time being available for food safety education.  Since seniors have reported that they prefer receiving food safety information from health care providers, we have developed some easy to use educational messages for your convenience.

Below you will find links to handouts that you can use to educate those you care for on foodborne illness and proper food safety practices.  These handouts can be displayed in the waiting room, used as an educational tool when performing an exam, sent home with the patient after the visit, or shared with an older adult when in their home.  We hope that you will find these handouts informative and enjoyable.

Each Handout Can Be Selected By Clicking On The Topics Below

What Is A Foodborne Illness?

Foods Older Adults Should Avoid

How To Store Foods In The Refrigerator And Freezer

Thaw Frozen Foods Safely

Safely Prepare And Cook Raw Meats, Poultry, And Seafood

How To Store Leftovers

Tips For A Clean Kitchen

Last Updated April 6, 2012
  Thank You For Visiting Our Website

Your opinion is very important to us, and we would
appreciate you completing a short evaluation.

Click Here To Access The Site Evaluation
This Program Was Prepared By:
Sandria Godwin, Ph.D., R.D.
Richard Stone, B.S.
Tennessee State University
College of Agriculture, Human & Natural Sciences
Department of Family & Consumer Sciences
Nashville, TN
Funding was provided by the National Integrated Food Safety Initiative,
National Institute of Food and Agriculture, US Department of Agriculture
under project TENX-2009-01948
Tennessee State University RTI International
Leslie Speller-Henderson Sheryl Cates
Kelly Wohlengant
If you have any questions please contact:

Dr. Sandria Godwin



TSU-12-0085(A)-16b-13515 - Tennessee State University is an AA/EEO employer and does not discriminate on the basis of race, color, national origin, sex, disability, or age in its programs and activities. The following person has been designated to handle inquiries regarding the non-discrimination policies: Ms. Tiffany Baker-Cox,  Director of Equity and Compliance, 3500 John A. Merritt Blvd. Nashville, TN 37209, (615) 963-7435.


February 2012, Nashville, Tennessee