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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

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

Oh My Gosh, It’s a Food Fight!

Oh My Gosh, It’s a Food Fight teacher workshop was presented on June 29^th, 2015, at North Carolina Central University's Biomanufactoring Research Institute and Technology Enterprise (BRITE).  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 were 22 participants (8 High School Science teachers; 4 middle school science teachers, 2 CTE Biotechnology teachers middle school, 4 Foods and Nutrition Teachers , High School, 3 Heath & Nursing HS and 1 Science Consultant ).

Oh My Gosh, It’s a Food Fight is a teaching module, which was developed for teachers in 2015 specifically to address the topic of genetically modified organisms and the associated controversial topic of food safety.

Presenters:    Betty Brown M.S.: North Carolina Central University, director of Outreach Programs for BRITE

Carla Oldham, Ph.D.: North Carolina Central University, assistant professor in the Department of Pharmaceutical Sciences

Lynette Johnston, Ph.D.: North Carolina State University, curriculum coordinator in the Department of Food, Bioprocessing and Nutrition Sciences

Jessica Jenkins Broglie PhD; North Carolina Central University; Postdoctoral Research Fellow, BRITE

Faith Brown-Freeman; University of North Carolina at Greensboro; PhD Candidate /University Supervisor

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

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

Rationale for Oh My Gosh, It’s a Food Fight Workshop:

Oh My Gosh, It’s a Food Fight is a teaching module that wasdeveloped in 2015 to provide a format for students to better understand the complexity of the issues surrounding the use of biotechnology to produce genetically modified foods (GMOs). Students are exposed to a variety of issues surrounding GMOs, which can often be confusing and misleading. This module enabled teachers to bring new exciting hands-on science experiences to their classrooms.  It encouraged students to discover the potential benefits and risks of genetically modified foods such as corn through critical thinking. In addition, it encouraged the use of appropriate vocabulary to argue the pros and cons of using GMOs.

From the module students will learn:

• What are GMOs?
• How does foreign DNA get into a cell?
• The process of developing GM crops
• Benefits vs. controversies surrounding the use of GMOs
• How to recognize bias in print media and become more aware of the need to identify sources
• How GMOs identifies in our food supply?

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
• Lunch and snacks were provided
• Teachers received a certificate from BRITE which should qualify for 1 hour of  CEU credit

Support for the Workshop came from:       

• Biomanufactoring and Process Development
• North Carolina State University

Partial support from North Carolina Central University, BRITE