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Variables affecting secondary school students' willingness to eat genetically modified food crops

Jasmien Maes (UGent) , Jeroen Bourgonjon (UGent) , Godelieve Gheysen (UGent) and Martin Valcke (UGent)
(2018) RESEARCH IN SCIENCE EDUCATION. 48(3). p.597-618
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Abstract
A large-scale cross-sectional study (N = 4002) was set up to determine Flemish secondary school students' willingness to eat genetically modified food (WTE) and to link students' WTE to previously identified key variables from research on the acceptance of genetic modification (GM). These variables include subjective and objective knowledge about genetics and biotechnology, perceived risks and benefits of GM food crops, trust in information from different sources about GM, and food neophobia. Differences between WTE-related variables based on students' grade level, educational track, and gender were analyzed. The students displayed a rather indecisive position toward GM food and scored weakly on a genetics and biotechnology knowledge test. WTE correlated most strongly with perceived benefits and subjective and objective knowledge. The results have clear implications for education, as they reiterate the need to strengthen students' scientific knowledge base and to introduce a GM-related debate at a much earlier stage in their school career.
Keywords
COMMON METHOD VARIANCE, PUBLIC ACCEPTANCE, RISK PERCEPTIONS, GM CROPS, BIOTECHNOLOGY, ATTITUDES, KNOWLEDGE, SCIENCE, NANOTECHNOLOGY, NEOPHOBIA, Controversial science issues, Biotechnology education, Misconceptions, Socio-scientific issues, Scientific literacy

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Chicago
Maes, Jasmien, Jeroen Bourgonjon, Godelieve Gheysen, and Martin Valcke. 2018. “Variables Affecting Secondary School Students’ Willingness to Eat Genetically Modified Food Crops.” Research in Science Education 48 (3): 597–618.
APA
Maes, J., Bourgonjon, J., Gheysen, G., & Valcke, M. (2018). Variables affecting secondary school students’ willingness to eat genetically modified food crops. RESEARCH IN SCIENCE EDUCATION, 48(3), 597–618.
Vancouver
1.
Maes J, Bourgonjon J, Gheysen G, Valcke M. Variables affecting secondary school students’ willingness to eat genetically modified food crops. RESEARCH IN SCIENCE EDUCATION. 2018;48(3):597–618.
MLA
Maes, Jasmien et al. “Variables Affecting Secondary School Students’ Willingness to Eat Genetically Modified Food Crops.” RESEARCH IN SCIENCE EDUCATION 48.3 (2018): 597–618. Print.
@article{8591092,
  abstract     = {A large-scale cross-sectional study (N = 4002) was set up to determine Flemish secondary school students' willingness to eat genetically modified food (WTE) and to link students' WTE to previously identified key variables from research on the acceptance of genetic modification (GM). These variables include subjective and objective knowledge about genetics and biotechnology, perceived risks and benefits of GM food crops, trust in information from different sources about GM, and food neophobia. Differences between WTE-related variables based on students' grade level, educational track, and gender were analyzed. The students displayed a rather indecisive position toward GM food and scored weakly on a genetics and biotechnology knowledge test. WTE correlated most strongly with perceived benefits and subjective and objective knowledge. The results have clear implications for education, as they reiterate the need to strengthen students' scientific knowledge base and to introduce a GM-related debate at a much earlier stage in their school career.},
  author       = {Maes, Jasmien and Bourgonjon, Jeroen and Gheysen, Godelieve and Valcke, Martin},
  issn         = {0157-244X},
  journal      = {RESEARCH IN SCIENCE EDUCATION},
  keywords     = {COMMON METHOD VARIANCE,PUBLIC ACCEPTANCE,RISK PERCEPTIONS,GM CROPS,BIOTECHNOLOGY,ATTITUDES,KNOWLEDGE,SCIENCE,NANOTECHNOLOGY,NEOPHOBIA,Controversial science issues,Biotechnology education,Misconceptions,Socio-scientific issues,Scientific literacy},
  language     = {eng},
  number       = {3},
  pages        = {597--618},
  title        = {Variables affecting secondary school students' willingness to eat genetically modified food crops},
  url          = {http://dx.doi.org/10.1007/s11165-016-9580-4},
  volume       = {48},
  year         = {2018},
}

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