Table 2.

Food safety education program by using social cognitive theory.

Category	Theme	Behavioral capability	Outcome expectations	Self-efficacy	Observational learning/modelling	Outcome expectancies	Self-regulation/self-control	Environment
Food safety	Caffeine	•Students can check the amount of caffeine they consumed.	•If we reduce caffeine consumption, we would prevent side effects such as arrhythmias, high blood pressure, & decreased calcium absorption.	•Students can explain side effects of high caffeine consumption & how to reduce it by participating in role playing.	•Students would observe that their friends drink water or milk instead of high caffeinated drinks.	•Although caffeine has alertness effects, it is important to reduce caffeine consumption due to its side effects such as insomnia, arrhythmia, & caffeine obsession.	•Students will monitor their caffeine consumption. •Student will set their own standards to reduce their caffeine consumption.	•We will create a poster showing the side effects of high caffeine consumption.
	Food additives	•Students can understand the use of food labeling in the processed foods.	•Students can choose healthier foods by the use of food labeling.	•Students can explain how to read & use the food labels.	•Students will bring their preferred foods & can share some thoughts about food labeling with their friends.	•Although processed food is tasty, students need to reduce the consumption of processed foods that is high in sugars, sodium, & fats.	•Students will check the food labeling of the processed foods that they will consume.	•Students & teachers will appreciate the poster showing the importance of the food labeling.
	Food-borne illness	•Students will learn the types & characteristics of the food-borne diseases. •Students will learn how to prevent food borne diseases.	•We can improve our health by practicing proper hand washing & proper handling of foods, with the help of boiling water.	•Students will learn to practice ways in preventing food-borne diseases.	•Students will share experiences of food-borne illnesses as well as how to prevent it.	•Students will become aware of the importance of proper hand washing, proper handling of foods & the importance of boiling of water because these actions can prevent food-borne illnesses.	•Students will monitor their hand-washing before eating, after outdoor activities, & after going to the toilet. •Students will also monitor the proper handling of raw foods when cooking.	•We will create & post an educational image showing that proper hand-washing is important in preventing food-borne illnesses.