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Norovirus Teacher Workshop Report 2015

The Norovirus Workshop, “Outbreak – Attack of the Norovirus” was presented on July 29, 2015 at North Carolina Central University’s Biomanufacturing Research Institute and Technology Enterprise (BRITE) in conjunction with North Carolina State University.  Teachers agreed that the workshop was an excellent use of their time and were pleased with the module and materials they received to implement the module into their classrooms.  There was such a lively discussion among the teachers that they wanted a list of participants so they could continue their discussions.

There were 14 participants (13 teachers (9 middle school teachers and 4 high schools) and 1 representative from North Carolina Department of Public Instruction). Subjects taught by these teachers include:  Foods I; Foods II Biology, 7^th and 8^th grade science/Biotech/ /AP Biology/Honors Bio/ CTE Health Occupation and Consumer Health.

The teachers came from across the state of North Carolina: 1 from Davie County; I from Vance County; 1 from Moore County, 3 from Wake County; 1 from King NC; 1 from Robeson County; 1 from Rockingham County, 2 from Charlotte Mecklenburg County; 1 from Harnett Co; and 1 from Cumberland County and 1 from Randolph County.

OUTBREAK, is a teaching module which was developed for teachers in 2012 to specifically address Norovirus and food safety.

For:    High school and middle school science teachers and CTE teachers      

All activities were aligned with North Carolina State and National Standards.

Norovirus is the most common cause of acute gastroenteritis worldwide.  North Carolina public health officials report that from October to April each year, there is an upswing in the number of reported Norovirus illnesses. In January, February, and March 2012, there were numerous reported outbreaks within the state.  According to the Centers for Disease Control and Prevention, Norovirus is also the most common cause of food borne disease outbreaks in the United States.  Each year as many as 1 in 6 people get sick from eating contaminated food.  Fifty percent of all recognized outbreaks of food-related illness are caused by Norovirus.

Learning outcomes:

• Properties of viruses and how they differ from bacteria
• How viruses multiply
• The symptoms of Norovirus and its transmission routes
• Common food safety practices to prevent foodborne illnesses

The Workshop:

• Open to high school and middle school science teachers and CTE Teachers
• Teachers received workshop materials including a notebook of activities, manipulatives for hands on activities, and other supporting  resources including CDs
• Lunch and snacks were provided
• Teachers received a certificate from BRITE which should qualify for 1 hour of CEUs

Support for the Workshop came from:

• North Carolina State University
• North Carolina Central University, BRITE
• Liju Yang, PhD. North Carolina Central University

Image Added

Teachers participating in an engagement activity (skit) at the the Norovirus Workshop presented at NCCU’s BRITE Center (July 29, 2015)