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U.S. Department of Health and Human Services

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2006 FDA/FSIS Food Safety Survey Topline Frequency Report

2010 Food Safety Survey Topline Frequency Report

Amy Lando
Linda Verrill
Consumer Studies Staff
Division of Social Sciences
Office of Regulations, Policy and Social Sciences
Center for Food Safety and Applied Nutrition
Email: amy.lando@fda.hhs.gov


Table of Contents
(In order of appearance in report)


Results are based on a random-digit-dialing telephone survey of 4,539 English or Spanish speaking non-institutionalized adults (aged 18 years and older) in the 50 states and the District of Columbia. Two versions of the questionnaire were sequentially administered to the sample. Version 1 had 2,275 respondents and Version 2 had 2,264 respondents. Households were selected from a nationally representative single-stage sample of telephone numbers generated from the GENESYS system. The eligible respondent in a household was selected using the most-recent birthday method. The survey was conducted by a contractor during January 12 - June 20, 2006. Results have been weighted to adjust for number of land phone lines in a household, number of adults in a household, and Census distributions of gender, race/ethnicity, age, and education in the 50 states and District of Columbia.

The number of respondents who answered a question, or sample size ("n"), is shown for each question. Percentages preceding answer text are the weighted percent of respondents who gave that answer. An asterisk (*) denotes a percentage less than one. Text inside of brackets, [], was not read to respondents. Row or column percentages may not sum to 100 due to rounding, multiple responses, or both.

Questions that are used for the Healthy People 2010 analysis are marked "HP". Tracking questions from 1988, 1993, 1998, and 2001 are marked TR88, TR93, TR98, and TR01.

 SCREENER AND INTRODUCTION:

Hi. My name is ____________________and I'm calling on behalf of the U.S. Food and Drug Administration, [(PAUSE)] the FDA, a US government agency. We are doing a survey about your everyday food practices and your opinions about food issues. The survey is completely voluntary and your answers will be kept strictly confidential and you don't have to answer any questions that you don't want to.

[IF NECESSARY: The survey will take about 20 minutes.]

S3.

I need to speak with the household member, who is at least 18 years old and has had the most RECENT birthday? May I please speak to that person now?" (n=4539)

  1. 33% [PASSSED PHONE (YES SOMEONE ELSE GETS ON PHONE (READ INTRODUCTION WHEN THEY COME TO THE PHONE. THEN GO TO S4 then A1)]
  2. 67% [TARGET ON PHONE YES. THE SAME PERSON STAYS ON THE PHONE, CONTINUE WITH INTERVIEW.]

S4. [GENDER] (n=4539)

  1. 48% [male]
  2. 53% [female]

 SECTION A   RISK PERCEPTION

To start off, I would like to ask . . .

A2. TR98, TR01 [NOTE: "TR98" and "TR01" are masks to indicate that the question was asked before. It is never read to the respondent. The question number is never read to the respondent.]

How common do you think it is for people in the United States to get food poisoning because of the way food is prepared in their home? Would you say that it is . . . (n=4539)

  1. 14% very common,
  2. 35% somewhat common, or
  3. 50% not very common?
  4.  2% [DON'T KNOW]
  5.   * [REFUSED]

A3. TR98, TR01

How common do you think it is for people in the United States to get food poisoning from restaurant food? Would you say that it is . . . (n=4539)

  1. 56% more common than from food prepared at home,
  2. 14% less common than food prepared at home, or
  3. 28% about the same as food prepared at home?
  4.  2% [DON'T KNOW]
  5.   * [REFUSED]

A4. TR01, TR98

Do you think contamination of food by micro-organisms, such as germs, is a serious food safety problem, somewhat of a problem, or not a food safety problem at all? (n=4539)

  1. 31% [SERIOUS FOOD SAFETY PROBLEM]
  2. 57% [SOMEWHAT OF A FOOD SAFETY PROBLEM]
  3. 10% [NOT A FOOD SAFETY PROBLEM AT ALL]
  4.  3% [DON'T KNOW]
  5.   * [REFUSED]

A5. TR98, TR01

How likely do you think it is that the following foods contain germs or other micro-organisms that could make you sick? Please use any number between 1 and 5, where 1 is not at all likely and 5 is very likely.

A5A.

Raw chicken -- how likely is it that raw chicken has germs that could make you sick? Remember that 1 is not at all likely and 5 is very likely. (n=4539)

  1.  3% [NOT AT ALL LIKELY]
  2.  4% [2]
  3. 13% [3]
  4. 16% [4]
  5. 63% [VERY LIKELY]
  6.   * [DON'T KNOW]
  7.   * [REFUSED]

[ROTATE A5BV1 - A5DV1]

A5BV1.

How about raw beef? [IF NECESSARY: How likely is it that raw beef has germs that could make you sick? Remember that 1 is not at all likely and 5 is very likely.] (n=2275)

  1.  6% [(NOT AT ALL LIKELY)]
  2. 10% [2]
  3. 22% [3]
  4. 22% [4]
  5. 38% [(VERY LIKELY)]
  6.  1% [DON'T KNOW]
  7.   * [REFUSED]

A5CV1.

How about raw fruits? [IF NECESSARY: How likely is it that raw fruits have germs that could make you sick? Remember that 1 is not at all likely and 5 is very likely.] (n=2275)

  1. 43% [(NOT AT ALL LIKELY)]
  2. 25% [2]
  3. 16% [3]
  4.  7% [4]
  5.  8% [(VERY LIKELY)]
  6.  1% [DON'T KNOW]
  7.   * [REFUSED]

A5DV1.

How about raw eggs? [IF NECESSARY: We are only talking about unpasteurized eggs. [IF NECESSARY: How likely is it that raw eggs have germs that could make you sick?] (n=2275)

  1. 11% [(NOT AT ALL LIKELY)]
  2. 14% [2]
  3. 21% [3]
  4. 19% [4]
  5. 34% [(VERY LIKELY)]
  6.  1% [DON'T KNOW]
  7.   * [REFUSED]

[ROTATE A5EV2 - A5GV2]

A5EV2.

How about raw vegetables? [IF NECESSARY: How likely is it that raw vegetables have germs that could make you sick? Remember that 1 is not at all likely and 5 is very likely.] (n=2264)

  1. 41% [(NOT AT ALL LIKELY)]
  2. 27% [2]
  3. 18% [3]
  4.  8% [4]
  5.  5% [(VERY LIKELY)]
  6.  1% [DON'T KNOW]
  7.   * REFUSE

A5FV2.

How about raw shellfish? [SHELLFISH INCLUDES CLAMS, OYSTERS, SHRIMP. IF NECESSARY: How likely is it that raw shellfish has germs that could make you sick? Remember that 1 is not at all likely and 5 is very likely.] (n=2264)

  1.  3% [(NOT AT ALL LIKELY)]
  2.  7% [2]
  3. 17% [3]
  4. 21% [4]
  5. 46% [(VERY LIKELY)]
  6.  5% [DON'T KNOW]
  7.   * [REFUSED]

A5GV2.

How about foods that contain raw fish, like ceviche (se-VEE-chay) or sushi? [IF NECESSARY How likely is it that raw fish has germs that could make you sick? Remember that 1 is not at all likely and 5 is very likely.] (n=2264)

  1. 5% [(NOT AT ALL LIKELY)]
  2. 12% [2]
  3. 21% [3]
  4. 19% [4]
  5. 38% [(VERY LIKELY)]
  6.  5% [DON'T KNOW]
  7.  *% [REFUSED]

SECTION B HAS MOVED TO AFTER SECTION F

 SECTION C   ALLERGEN AND GLUTEN SCREENERS

*Questions C1V2 C2V2 and C3V2 were asked of all participants at first. They were versioned later in the survey process.

C1V2.

Have you heard of gluten (GLUE-tin) or gluten-free (GLUE-tin)? (n=2428)

  1. 51% [Yes]
  2. 48% [No]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

C2V2. [IFC1=1]

Which of the following best describes gluten (GLUE-tin)? I am going to read three definitions. Please tell me which one you think it is. [ROTATE RESPONSE OPTIONS] (n=1414)

  1. 67% Proteins in certain grains that are harmful to some people.
  2.  7% Pesticide used in food production
  3. 23% Chemical flavor enhancer
  4.  4% [DON'T KNOW]
  5.   * [REFUSED]

C3V2. [IFC1=1]

Do you avoid foods that contain gluten (GLUE-tin)? (n=1414)

  1. 17% [YES]
  2. 76% [NO]
  3.  6% [DON'T KNOW]
  4.   * [REFUSED]

C4V1A. 1. I am going to read you a list of physical reactions to food that some people experience soon after eating them. Please tell me whether or not you experience any of these reactions within one hour of eating any food. Do you experience . . . [READ ENTIRE LIST AT ONCE] Wheezing, trouble breathing or coughing, throat tightness, or stuffy nose. [PLEASE NOTE: WE ARE ONLY REFERRING TO THE RESPONDENT. IF MENTION OF ONLY ANOTHER HOUSEHOULD MEMBER, PLEASE CODE AS "NO"] (n=2275)

  1. 12% [YES]
  2. 87% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

C4V1B. How about . . . [READ ENTIRE LIST AT ONCE] Stomach pain, vomiting, tingling/swelling of mouth or lips within one hour of eating any food? [IF NEEDED: Please tell me whether or not you experience any of these reactions within one hour of eating any food. PLEASE NOTE: WE ARE ONLY REFERRING TO THE RESPONDENT. IF MENTION OF ONLY ANOTHER HOUSEHOULD MEMBER, PLEASE CODE AS "NO"] (n=2275)

  1. 19% [YES]
  2. 81% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

C4V1C. And finally, how about severe hives, rash, swelling of the skin, or itchy skin, throat or mouth within one hour of eating any food. [IF NEEDED: Please tell me whether or not you experience any of these reactions within one hour of eating any food.] [PLEASE NOTE: WE ARE ONLY REFERRING TO THE RESPONDENT. IF MENTION OF ONLY ANOTHER HOUSEHOULD MEMBER, PLEASE CODE AS "NO"] (n=2275)

  1. 11% [YES]
  2. 88% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

C4V2A. 1. I am going to read you a list of physical reactions to food that some people experience soon after eating them. Please tell me whether or not you or anyone in your household experiences any of these reactions within one hour of eating any food. Do you or anyone in your household experience . . . [READ ENTIRE LIST AT ONCE] Wheezing, trouble breathing or coughing, throat tightness, or stuffy nose. [PLEASE NOTE: WE ARE REFERRING TO ANYONE IN THE HOUSEHOLD.] (n=2264)

  1. 14% [YES]
  2. 86% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

C4V2B. How about . . . [READ ENTIRE LIST AT ONCE] Stomach pain, vomiting, tingling/swelling of mouth or lips within one hour of eating any food? [IF NEEDED: Please tell me whether or not you or anyone in your household has experienced any of these reactions within one hour of eating any food. PLEASE NOTE: WE ARE REFERRING TO ANYONE IN THE HOUSEHOLD.] (n=2264)

  1. 15% [YES]
  2. 84% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

C4V2C. And finally, how about severe hives, rash, swelling of the skin, or itchy skin, throat or mouth within one hour of eating any food. [IF NEEDED: Please tell me whether or not you or anyone in your household has experienced any of these reactions within one hour of eating any food. [PLEASE NOTE: WE ARE REFERRING TO ANYONE IN THE HOUSEHOLD.] (n=2264)

  1. 13% [YES]
  2. 86% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

C6. HP

Now, [PAUSE] I'd like to ask if you have any current food allergies, or do you suspect you have a food allergy? [IF NEEDED: Do not count allergies you used to have but outgrew or were desensitized to]. [MARK YES IF RESPONDENT THINKS HE/SHE HAS A FOOD ALLERGY. IT IS NOT NECESSARY TO HAVE BEEN DIAGNOSED BY A DOCTOR. DO NOT COUNT ALLERGIES THAT OTHER HOUSEHOLD MEMBERS HAVE] (n=4539)

  1. 15% [YES]
  2. 85% [NO OR NOT AWARE OF]
  3.   * [SOMEONE IN HOUSEHOLD DIED FROM FOOD ALLERGY (DIED - Only read if someone died: I'm very sorry to hear that. I won't be asking questions about that.)]
  4.   * [DON'T KNOW]
  5.   * [REFUSED]

 SECTION D   FOOD HANDLING PRACTICES

Now, I have some questions about cooking at home.

D1. TR93-TR01

Where you live, do you have a refrigerator and either a stove or microwave? (n=4539)

  1. 99% [YES]
  2.  1% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

[IF D1=2- OR 8 OR 9, GO TO E9V1 (if in version 1) or E14V2 (if in version 2)]

D2V1. TR93-TR01

How often do you prepare the main meal in your household? Do you prepare the main meal . . . (n=2260)

  1. 61% all or nearly all of the time,
  2. 34% only some of the time, or
  3.  4% never?
  4.   * [DON'T KNOW]
  5.   * [REFUSED]

D2V2. When cooking at home, how often do you prepare the main meal in your household? Do you prepare the main meal . . . (n=2246)

  1. 61% all or nearly all of the time,
  2. 33% only some of the time, or
  3.  6% never?
  4.   * [DON'T KNOW]
  5.   * [REFUSED]

[There is no question D3]

D4. HP

Before you begin preparing food, how often do you wash your hands with soap? (n=4506)

  1. 75% All of the time
  2. 19% Most of the time
  3.  5% Some of the time, or
  4.  1% Rarely
  5.   * [DON'T KNOW]
  6.   * [REFUSED]

[IF D2[V] = 3 OR 8 OR 9 GO TO D9]

D5. Tr98, TR01

[IF D2[V] = 1 or 2, THEN D5]
Do you ever prepare fish or shellfish? (n=4272)

  1. 65% [YES]
  2. 35% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

D6. Tr98, TR01

[IF D5=1]

Do you ever prepare meals where you begin with raw fish or shellfish? [INTERVIEWER: CLARIFY IF NECESSARY: Do not include canned fish, frozen fish sticks, frozen fish dinners, and other pre-cooked items. INTERVIWER NOTE: ALL CANNED ITEMS ARE COOKED. CRAB MEAT IS SOLD ONLY COOKED (EXCEPT LIVE CRABS) (IF FROZEN, CLARIFY: Is that frozen raw or frozen cooked?)] (n=2869)

  1. 80% [YES]
  2. 19% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

D7. TR98, TR01

[IF D2[V] = 1 or 2, THEN D7]

  1. Do you ever prepare meat or chicken? (n=4272)
  2. 97% [YES]
  3.  3% [NO]
  4.   * [DON'T KNOW]
  5.   * [REFUSED]

D8. Tr98, Tr01

[ASK IF D7= 1]
Do you ever prepare meals where you begin with raw meat or chicken? [NOTE: FROZEN MEAT IS FINE AS LONG AS IT IS FROZEN RAW.] (n=4151)

  1. 91% [YES]
  2.  9% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

D9. HP [THIS QUESTION IS NO LONGER VERSIONED. ALL RESPONDENTS SHOULD GET IT.]

In your home, are hamburgers usually served rare, medium, or well done? [CLARIFY: IF DIFFERENT WAYS FOR DIFFERENT PEOPLE: What is the rarest degree of doneness hamburgers are served?] (n=4506)

  1.  2% [RARE, (GO TO D11)]
  2. 21% [MEDIUM (GO TO D10)]
  3. 64% [WELL DONE(GO TO D11)]
  4.  2% [MEDIUM RARE (GO TO D10)]
  5.  3% [MEDIUM WELL (GO TO D10)]
  6.  7% [HAMBURGERS ARE NEVER SERVED (GO TO D11)]
  7.   * [DON'T KNOW (GO TO D11)]
  8.   * [REFUSED (GO TO D11)]

D10. HP [ASK IF D9V1 = 2, 4, or 5]

When you say hamburgers are usually served "medium / medium well / medium rare" [HAVE THE ANSWER FROM PREVIOUS QUESTION POP UP. do you mean they are . . .] (n=1230)

  1. 36% brown all the way through, or
  2. 63% still have some pink in the middle?
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

[ROTATE  D11, D12, D13.]

[NON-COOKS, D2V[] =3 or 8 or 9, GO to D17]

D11. HP [ASK IF D2[V] = 1 or 2]

After you have cracked open raw eggs, do you usually continue cooking, or do you first rinse your hands with water, or wipe them, or wash them with soap? [IF NECESSARY TO CLARIFY "CONTINUE COOKING": Touching anything besides the eggs, such as cookware, bottles of seasoning, or other ingredients.] (n=4272)

  1. 29% [CONTINUE COOKING]
  2. 27% [RINSE OR WIPE HANDS]
  3. 41% [WASH WITH SOAP]
  4.  1% [NEVER HANDLE RAW EGGS]
  5.  1% [DON'T KNOW]
  6.   * [REFUSED]

D11a1. (Called d11aL)

[IF IT WAS NECESSARY TO CLARIFY THE MEANING OF "CONTINUE  COOKING" ENTER CODE 1, OTHERWISE ENTER CODE 2] (n=4272)

  1. 16% [READ CLARIFICATION INSTRUCTION]
  2. 84% [DID NOT READ CLARIFICATION INSTRUCTION]

D12. HP

[ASK IF D8 = 1]

After handling raw meat or chicken, do you usually continue cooking, or do you first rinse your hands with water, or wipe them, or wash them with soap?  [WASH WITH WATER IS CODED WITH RINSE. IF NECESSARY TO CLARIFY "CONTINUE COOKING": You touch anything besides the meat, such as cookware, bottles of seasoning, or other ingredients.] (n=3755)

  1.  3% [CONTINUE COOKING]
  2. 15% [RINSE OR WIPE HANDS]
  3. 81% [WASH WITH SOAP]
  4.   * DON'T HANDLE RAW MEAT OR CHICKEN
  5.   * [DON'T KNOW]
  6.   * [REFUSED]

D12a1. (Called d12aL)

[IF IT WAS NECESSARY TO CLARIFY THE MEANING OF "CONTINUE COOKING" ENTER CODE 1, OTHERWISE ENTER CODE 2] (n=3755)

  1. 14% [READ CLARIFICATION INSTRUCTION]
  2. 86% [DID NOT READ CLARIFICATION INSTRUCTION]

D13. HP [ASK IF D6 = 1]

After handling raw fish, do you usually continue cooking, or do you first rinse your hands with water, or wipe them, or wash them with soap. [IF NECESSARY TO CLARIFY "CONTINUE COOKING": You touch anything besides the fish, such as cookware, bottles of seasoning, or other ingredients. (n=2313)

  1.  3% [CONTINUE COOKING]
  2. 17% [RINSE OR WIPE HANDS]
  3. 79% [WASH WITH SOAP]
  4.   * NEVER HANDLE RAW FISH
  5.   * [DON'T KNOW]
  6.   * [REFUSED]

D13al. (Called D13aL)

[IF IT WAS NECESSARY TO CLARIFY THE MEANING OF "CONTINUE COOKING" ENTER CODE 1, OTHERWISE ENTER CODE 2] (n=2313)

  1. 14% [READ CLARIFICATION INSTRUCTION]
  2. 86% [DID NOT READ CLARIFICATION INSTRUCTION]

D14. HP [IF D8= 1] (MORE THAN ONE RESPONSE WAS ALLOWED FOR THIS QUESTION)]

After you have used a cutting board or other surface for cutting raw meat or chicken, do you use it as itis for other food to be eaten raw for the same meal, or do you first rinse it, or wipe it, or wash it with soap? Interviewer note:  "put it in the dishwasher" should be coded as "wash with soap." [WASH WITH WATER IS CODED AS RINSE.] (n=3755)

D14a. [USE AS IT IS (PRECODE)]

  1.  1% [VALID]
  2. 99% [MISSING]

D14b. [RINSE OR WIPE IT (PRECODE)]

  1. 11% [VALID]
  2. 90% [MISSING]

D14c. [WASH WITH SOAP (PRECODE)]

  1. 78% [VALID]
  2. 22% [MISSING]

D14d. [WASH WITH BLEACH (PRECODE)]

  1.  4% [VALID]
  2. 96% [MISSING]

D14e [USE A DIFFERENT BOARD (PRECODE)]

  1.  4% [VALID]
  2. 96% [MISSING]

D14f. [DON'T CUT RAW MEAT OR POULTRY (PRECODE)]

  1.    * [VALID]
  2. 100% [MISSING]

D14g. [OTHER (THAT WERE NOT CODED INTO A PRECODE OR NEW CODE)]

  1.    * [VALID]
  2. 100% [MISSING]

D14h. [DON'T KNOW]

  1.    * [VALID]
  2. 100% [MISSING]

D14i. [REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

D14j. [DON'T USE CUTTING BOARD (NEW CODE)]

  1.    * [VALID]
  2. 100% [MISSING]

D14k. [TURN OVER/OTHER SIDE (NEW CODE)]

  1.    * [VALID]
  2. 100% [MISSING]

D14l. [CUT OTHER FOODS FIRST (NEW CODE)]

  1.    * [VALID]
  2. 100% [MISSING]

D14m. [DON'T USE/TRY NOT TO USE (NEW CODE)]

  1.    * [VALID]
  2. 100% [MISSING]

D14n. [USE DISINFECTANT (NEW CODE)]

  1.    * [VALID]
  2. 100% [MISSING]

D14o. [USE DISPOSABLE SHEET (NEW CODE)]

  1.    * [VALID]
  2. 100% [MISSING]

D14p. [WASH WITH VINEGAR (NEW CODE)]

  1.    * [VALID]
  2. 100% [MISSING]

D14CLASS. [Classification of other specify response.] (n=102)

  1. 40% [Verbatim coded in precode.]
  2. 51% [Verbatim coded in new code.]
  3.  9% [Verbatim coded in other.]

[(Raw fish and raw meat cooks)]

D15. HP [ASK IF D6 = 1 and D8=1 (MORE THAN ONE RESPONSE WAS ALLOWED FOR THIS QUESTION)]

After cutting raw fish or shellfish, what do you do with the cutting board or surface? [IF NECESSARY Do you use it as it is for cutting food to be eaten raw for the same meal, or do you first rinse it, wipe it, or wash it with soap? Interviewer note:  "put it in the dishwasher" should be coded as "wash with soap." WASH WITH WATER IS CODED AS RINSE.] (n=2223)

d15a. [USE AS IS]

  1.    * [VALID]
  2. 100% [MISSING]

d15b. [RINSE/WIPE IT]

  1.  8% [VALID]
  2. 92% [MISSING]

d15c. [WASH WITH SOAP]

  1. 80% [VALID]
  2. 20% [MISSING]

d15d. [WASH WITH BLEACH]

  1.  6% [VALID]
  2. 94% [MISSING]

d15e. [USE DIFF BOARD]

  1.  2% [VALID]
  2. 98% [MISSING]

d15f. [DON'T CUT]

  1.  1% [VALID]
  2. 99% [MISSING]

d15g. [OTHER (THAT WERE NOT CODED INTO A PRECODE OR NEW CODE)]

  1.    * [VALID]
  2. 100% [MISSING]

d15h. [DON'T KNOW]

  1.    * [VALID]
  2. 100% [MISSING]

d15i. [REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

d15j. [DON'T USE CUTTING BOARD]

  1.    * VALID
  2. 100% [MISSING]

d15k. [TURN OVER/OTHER SIDE]

  1.    * [VALID]
  2. 100% [MISSING]

d15l. [DON'T/TRY NOT USE]

  1.    * [VALID]
  2. 100% [MISSING]

d15m.  [USE DISINFECTANT]

  1.  1% [VALID]
  2. 99% [MISSING]

d15n. [USE DISPOSABLE SHEET]

  1.  1% [VALID]
  2. 99% [MISSING]

d15o. [WASH W/VINEGAR]

  1.    * [VALID]
  2. 100% [MISSING]

d15p. [PUT IT IN SINK]

  1.    * [VALID]
  2. 100% [MISSING]

D15OTR. [VERBATIM RESPONSES]

D15CLASS. [Classification of other specify response.] (n=122)

  1. 55% [Verbatim coded in precode.]
  2. 40% [Verbatim coded in new code.]
  3.  5% [Verbatim coded in other.]

[(Raw fish cooks who are not raw meat cooks)]

D16. [ASK IF D6 = 1 and D8 = 0, DK, or REF]

After you have used a cutting board or other surface for cutting raw fish or shellfish, do you use it as it   is for other food to be eaten raw for the same meal, or do you first rinse it, wipe it, or wash it with soap? Interviewer note: "put it in the dishwasher" should be coded as "wash with soap." [WASH WITH WATER IS CODED AS RINSE.] (n=90)

  1.  1% [USE AS IT IS]
  2.  7% [RINSE OR WIPE IT]
  3. 85% [WASH WITH SOAP]
  4.  5% [WASH WITH BLEACH]
  5.  1% [USE A DIFFERENT BOARD]
  6.   * [DON'T CUT RAW FISH OR SHELLFISH]
  7.   * [OTHER]
  8.   * [DON'T KNOW]
  9.   * [REFUSED]

 SECTION E   FOOD HANDLING PRACTICES, CONTINUED

E1. HP [ASK IF D7 = 1]

If you cook a large pot of soup, stew, or other food with meat or chicken and want to save it for the next day, when do you put the food in the refrigerator?  Would it be . . . [CLARIFY:  IF A NUMBER OF METHODS ARE USED THAT INCLUDE COOLING IT TO ROOM TEMPERATURE THEN MARK ROOM TEMPERATURE] (n=4151)

  1. 23% Immediately
  2. 71% After first cooling it at room temperature, or
  3.  3% After first cooling it in cold water?
  4.  1% [DO NOT COOK SUCH FOODS]
  5.  1% [WOULD NOT REFRIGERATE IT]
  6.  1% [DON'T KNOW]
  7.   * [REFUSED]

E2. HP [ASK IF E1 = 2]

For about how long would you let it cool at room temperature? (n=2891)

  1. 83% [LESS THAN TWO HOURS]
  2. 14% [TWO HOURS OR MORE / ABOUT 2 HOURS]
  3.  3% [DON'T KNOW]
  4.   * [REFUSED]

[(Fish cooks who also cook meat)]

E3. HP [IF D5 = 1 AND D7 = 1]

How about if the soup or stew contains fish or shellfish instead of meat or chicken.  If you want to save it for the next day, when do you put the food in the refrigerator? would it be . . . [CLARIFY:  IF A NUMBER OF METHODS ARE USED THAT INCLUDE COOLING IT TO ROOM TEMPERATURE THEN MARK ROOM TEMPERATURE] (n=2837)

  1. 32% Immediately
  2. 43% After first cooling it at room temperature, or
  3.  4% After first cooling it in cold water?
  4. 15% [DO NOT COOK SUCH FOODS]
  5.  4% [WOULD NOT REFRIGERATE IT]
  6.  2% [DON'T KNOW]
  7.  1% [REFUSED]

[(Fish cooks who do not cook meat)]

E4. HP [IF D5 = 1 AND D7 = 0, DK, or REF]

If you cook a large pot of soup, stew, or other food with fish or shellfish and want to save it for the next day, when do you put the food in the refrigerator?  Would it be . . . [CLARIFY: IF A NUMBER OF METHODS ARE USED THAT INCLUDE COOLING IT TO ROOM TEMPERATURE THEN MARK ROOM TEMPERATURE] (n=32)

  1. 43% Immediately
  2. 40% After first cooling it at room temperature, or
  3.  1% After first cooling it in cold water? 
  4. 10% [DO NOT COOK SUCH FOODS]
  5.  7% [WOULD NOT REFRIGERATE]
  6.   * [DON'T KNOW]
  7.   * [REFUSED]

E5. [ASK IF E3=2 or E4 = 2]

For about how long would you let it cool at room temperature? (n=1168)

  1. 84% [LESS THAN TWO HOURS]
  2. 13% [TWO HOURS OR MORE]
  3.  2% [DON'T KNOW]
  4.  1% [REFUSED]

E6. TR01

Have you grilled meat, poultry, or fish outside in the past year? (n=4506)

  1. 71% [YES]
  2.  *% [NOT SURE (GO TO E9V1 or E14V2)]
  3. 29% [NO (GO TO E9V1 or E14V2)]
  4.   * [DON'T KNOW (GO TO E9V1 or E14V2)]
  5.   * [REFUSED (GO TO E9V1 or E14V2)]

E7. TR01 [IF E6=1]

After the food is cooked, what do you usually use to carry it from the grill to the place where it will be eaten? Do you use . . . [IF RESPONDENT GIVES MORE THAN ONE ANSWER OR SAYS "IT DEPENDS," PROBE: What do you do most of the time? IF RESPONDENT SAYS "CLEAN PLATE", ASK: "Is it the same plate that you used to carry the food to the grill or a different plate?] (n=3109)

  1.  5% The plate or pan you used to carry the food to the grill
  2. 78% A different plate or pan, or do you usually
  3. 15% Serve directly from the grill to individual plates?
  4.  2% [OTHER]
  5.   * [DON'T KNOW]
  6.   * [REFUSED]

E8.TR01 [IF E7=1]

Do you use the plate or pan as it is, or do you first wipe it, or rinse it, or wash it with soap? (n=160)

  1. 33% [USE AS IS]
  2. 23% [WIPE OR RINSE IT]
  3. 40% [WASH WITH SOAP (OR BLEACH)]
  4.  3% [NOT SURE]
  5.   * [DON'T KNOW]
  6.   * [REFUSED]

[The Fruit and Vegetable washing questions have been modified.]

E9V1. Do you ever buy bagged, precut lettuce? [IF NECESSARY: WE ARE TALKING ABOUT BAGGED SALAD] (n=2275)

  1. 71% [YES]
  2. 28% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

E10V1. [IF E9V1=1]

Do you usually wash or rinse bagged, precut lettuce before you eat it? (n=1613)

  1. 49% [YES]
  2. 46% [NO]
  3.  5% [IT DEPENDS (IE. PRODUCT TYPE, HOW IT LOOKS, HOW IT SMELLS)]
  4.   * [DON'T KNOW]
  5.   * [REFUSED]

E10V1a.

Of all the bags of precut lettuce available at the store, about how many of them contain lettuce that has already been washed?  Would you say . . . (n=1613)

  1. 35% All of them
  2. 24% Most of them
  3. 24% Only some of them,
  4.  7% None of them
  5.  9% [DON'T KNOW]
  6.   * [REFUSED]

E11V1.

Do you ever buy tomatoes? (n=2275)

  1. 87% [YES]
  2. 13% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

E12V1. TR01 [IFE11V1=1]

Do you usually wash or rinse tomatoes before you prepare or eat them?( n=2029)

  1. 97% [YES]
  2.  3% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

E13V1. [IF E12V1=1]

What methods do you use to wash or rinse tomatoes? Please choose one or more. Do you . . . [ACCEPT MULTIPLES; NOTE: IF SAY THEY USE A COLANDER, "Using your colander, do you (READ THE ANSWERS AGAIN)] (n=1965)

E13V1_1. Rub them under running water, with a brush, cloth or your hands

  1. 75% [VALID]
  2. 25% [MISSING]

E13V1_2. Hold under running water, without rubbing them, or

  1. 20% [VALID]
  2. 80% [MISSING]

E13V1_3. Soak them in a container of water, or do you

  1.  3% [VALID]
  2. 97% [MISSING]

E13V1_4. Use any type of cleaner to wash tomatoes?

  1.  7% [VALID]
  2. 93% [MISSING]

E13V1_5. [DON'T KNOW]

  1.    * [VALID]
  2. 100% [MISSING]

E13V1_6. [REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

E13V1A. [IF E13V1_4 =1]

What type of cleaner do you use? [CHECK ANY MENTION OF THE FOLLOWING. ACCEPT MULTIPLES] (n=153)

E13V1a1. [OTHER -HAND SOAP]

  1. 10% [VALID]
  2. 91% [MISSING]

E13V1a2. [OTHER--DISH SOAP]

  1. 34% [VALID]
  2. 66% [MISSING]

E13V1a3. [OTHER--VINEGAR]

  1.  3% [VALID]
  2. 97% [MISSING]

E13V1a4. [OTHER--CLOROX]

  1.  5% [VALID]
  2. 95% [MISSING]

E13V1a5. [OTHER--PRODUCE CLEANER]

  1. 20% [VALID]
  2. 80% [MISSING]

E13V1a6. [OTHER--OTHER]

  1. 32% [VALID]
  2. 68% [MISSING]

E13V1a7. [OTHER--DON'T KNOW]

  1.  2% [VALID]
  2. 98% [MISSING]

E13V1a8. [OTHER - REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

E14V2.

Do you ever buy cantaloupe? (n=2264)

  1. 74% [YES]
  2. 26% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

E15V2. TR01 [IF E14V2=1]

Do you usually wash or rinse cantaloupe before you prepare or cut it? (n=1806)

  1. 57% [YES]
  2. 42% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

E16V2. [IFE15V2=1]

Do you use any of these methods to wash or rinse cantaloupe?  Please choose one or more. Do you . . . 
[ACCEPT MULTIPLES] (n=1013)

E16V2_1. Rub them under running water, with a brush, cloth or your hands

  1. 72% [VALID]
  2. 28% [MISSING]

E16V2_2. Hold under running water, without rubbing them, or

  1. 21% [VALID]
  2. 79% [MISSING]

E16V2_3. Soak them in a container of water, or do you

  1.  3% [VALID]
  2. 97% [MISSING]

E16V2_4. Use any type of cleaner to wash tomatoes? 

  1.  7% [VALID]
  2. 93% [MISSING]

E16V2_5. [DON'T KNOW]

  1.    * [VALID]
  2. 100% [MISSING]

E16V2_6. [REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

E16V2E. [IFE16V2_4=1]

What type of cleaner do you use? [CHECK ANY MENTION OF THE FOLLOWING. ACCEPT MULTIPLES] (n=86)

E16V2a1. [OTHER - HAND SOAP]

  1.  2% [VALID]
  2. 98% [MISSING]

E16V2a2. [OTHER--DISH SOAP]

  1. 44% [VALID]
  2. 56% [MISSING]

E16V2a3. [OTHER--VINEGAR]

  1.  9% [VALID]
  2. 91% [MISSING]

E16V2a4. [OTHER--CLOROX]

  1.  3% [VALID]
  2. 97% [MISSING]

E16V2a5. [OTHER--PRODUCE CLEANER]

  1. 27% [VALID]
  2. 73% [MISSING]

E16V2a6. [OTHER--OTHER]

  1. 19% [VALID]
  2. 81% [MISSING]

E16V2a7. [OTHER--DON'T KNOW]

  1.    * [VALID]
  2. 100% [MISSING]

E16V2a8. [OTHER - REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

E17V2.

Do you ever buy strawberries? (n=2264)

  1. 86% [YES]
  2. 13% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

E18V2. TR01 [IF E17V2=1]

Do you usually wash or rinse strawberries before you prepare or eat them? (n=2001)

  1. 97% [YES]
  2.  2% [NO]
  3.   * [NEVER PREPARE STRAWBERRIES]
  4.   * [DON'T KNOW]
  5.   * [REFUSED]

E19V2. [IF E18V2=1]

Do you use any of these methods to wash or rinse strawberries?  Please choose one or more. Do you . . . [ACCEPT MULTIPLES; NOTE: IF SAY THEY USE A COLANDER, "Using your colander, do you -- READ THE ANSWERS AGAIN] (n=1957)

E19V2_1. Rub them under running water, with a brush, cloth or your hands

  1. 46% [VALID]
  2. 54% [MISSING]

E19V2_2. Hold under running water, without rubbing them, or

  1. 43% [VALID]
  2. 57% [MISSING]

E19V2_3. Soak them in a container of water, or do you

  1. 16% [VALID]
  2. 84% [MISSING]

E19V2_4. Use any type of cleaner to wash tomatoes? 

  1.  4% [VALID]
  2. 96% [MISSING]

E19V2_5. [DON'T KNOW]

  1.    * [VALID]
  2. 100% [MISSING]

E19V2_6. [REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

E19V2A. [IF E19V2_4=1]

What type of cleaner do you use? [CHECK ANY MENTION OF THE FOLLOWING. ACCEPT MULTIPLES] (n=87)

E19V2a1. [OTHER - HAND SOAP]

  1.  3% [VALID]
  2. 97% [MISSING]

E19V2a2. [OTHER--DISH SOAP]

  1. 18% [VALID]
  2. 82% [MISSING]

E19V2a3. [OTHER--VINEGAR]

  1.  9% [VALID]
  2. 91% [MISSING]

E19V2a4. [OTHER--CLOROX]

  1.  2% [VALID]
  2. 98% [MISSING]

E19V2a5. [OTHER--PRODUCE CLEANER]

  1. 39% [VALID]
  2. 62% [MISSING]

E19V2a6. [OTHER--OTHER]

  1. 29% [VALID]
  2. 71% [MISSING]

E19V2a7. [OTHER--DON'T KNOW]

  1.  1% [VALID]
  2. 99% [MISSING]

E19V2a8. [OTHER - REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

E20V1.

How often, if ever, do you buy hot, take-out or carry-out food from restaurants, markets or grocery store delis?  Please include things like hot fast-food, hot fast-foods from drive thrus, Chinese take-out, pizza, hot entrée's from a deli, and rotisserie chickens. (n=2418)

  1.  5% Never
  2.  4% Daily
  3. 27% A few times a week
  4. 21% Once a week
  5. 23% A few times a month
  6. 20% Once a month or less
  7.   * [DON'T KNOW]
  8.   * [REFUSED]

E21V1. [IFE20=2-6]

After you buy hot, take-out food, what is the longest amount of time you might keep it at room temperature and then eat it? Would you say . . . (n=2263)

  1. 81% Less than one hour,
  2. 14% 1-2 hours,
  3.  3% 3-6 hours or,
  4.  1% More than six hours
  5.  1% [DON'T KNOW]
  6.  1% [REFUSED]

E22V1. [IFE20=2-6]

Do you ever keep hot, take-out food in the refrigerator? (n=2263)

  1. 61% [YES]
  2. 39% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

E23V1. [IFE22=1]

In the last year, what is the longest amount of time you have kept hot, take-out food in the refrigerator and still eaten it? (n=1363)

[Time Unit Responded In:]

  1.  1% [E23min]
  2. 11% [E23hr]
  3. 79% [E23day [RANGE 1-31]
  4.  5% [E23wks [RANGE 1-4]  IF GREATER THAN 4 CONFIRM THEN ALLOW.]
  5.  3% [DON'T KNOW or REFUSED]

 SECTION F   MICRO-ORGANISMS AND PERSONAL VULNERABILITY

F1. Tr93, TR98, TR01

Have you ever heard of Salmonella (sal- mon - ELL - la) as a problem in food? [NOTE: IF THE RESPONDENT HAS HEARD OF SALMONELLA, BUT NOT AS A PROBLEM IN FOOD, CODE AS "NO"] (n=4539)

  1. 86% [YES]
  2. 11% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

F2V1. TR93, TR98, TR01

How do you think a food can be made safe if it has salmonella (sal - mon - ELL - la) in it?  Would yousay by . . . [ACCEPT MULTIPLES. READ ENTIRE LIST WITHOUT ASKING EACH ITEM SEPARATELY. DO NOT PROBE. CHECK CODING HERE] (n=2275)

F2v1_1. Cooking it

  1. 51% [VALID]
  2. 49% [MISSING]

F2v1_2. Washing it

  1. 11% [VALID]
  2. 89% [MISSING]

F2v1_3. Freezing it,

  1.  3% [VALID]
  2. 97% [MISSING]

F2v1_4. Adding vinegar or lemon juice, or

  1.  4% [VALID]
  2. 96% [MISSING]

F2v1_5. would you say the food cannot be made safe [PLEASE READ THIS OUT LOUD]

  1. 35% [VALID]
  2. 65% [MISSING]

F2v1_6. [DON'T KNOW]

  1.  7% [VALID]
  2. 93% [MISSING]

F2v1_7. [REFUSED]

  1.  1% [VALID]
  2. 99% [MISSING]

F3V2. Do you think a food can be made safe if it has salmonella in it by [ROTATE RESPONSE OPTIONS 1-4, #5 IS ALWAYS LAST . . . EACH RESPONSE SHOULD HAVE A YES/NO ANSWER.]

F3V2_1. Cooking it (n=2264)

  1. 63% [YES]
  2. 28% [NO]
  3.  8% [DON'T KNOW]
  4.   * [REFUSED]

F3V2_2. Washing it (n=2264)

  1. 24% [YES]
  2. 67% [NO]
  3.  9% [DON'T KNOW]
  4.   *  [REFUSED]

F3V2_3. Freezing it (n=2264)

  1. 13% [YES]
  2. 75% [NO]
  3. 12% [DON'T KNOW]
  4.   * [REFUSED]

F3V2_4. Adding vinegar or lemon juice, (n=2264)

  1. 13% [YES]
  2. 70% [NO]
  3. 17% [DON'T KNOW]
  4.   * [REFUSED]

F3V2_5. Do you think the food can not be made safe? [ONLY GET THIS RESPONSE IF TO 1-4] (n=678)

  1. 57% [YES]
  2. 30% [NO]
  3. 13% [DON'T KNOW]
  4.   * [REFUSED]

F4. TR01

[Have you ever heard of Listeria (lis - TEER - ee - ah) as a problem in food? NOTE: IF THE RESPONDENT HAS HEARD OF LISTERIA, BUT NOT AS A PROBLEM IN FOOD, CODE AS "NO"] (n=4539)

  1. 30% [YES]
  2. 69% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

[ROTATE F5V1 and F6V1]

F5V1. Tr93, TR98, TR01

[Have you ever heard of Campylobacter (KAM - - low - BACK - ter) as a problem in food? NOTE: IF THE RESPONDENT HAS HEARD OF CAMPYLOBACTER, BUT NOT AS A PROBLEM IN FOOD, CODE AS "NO"] (n=2275)

  1. 13% [YES]
  2. 87% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

F6V1. TR93, TR98, TR01

[Have you ever heard of Vibrio (VIB-bree-oh) as a problem in food? NOTE: IF THE RESPONDENT HAS HEARD OF VIBRIO, BUT NOT AS A PROBLEM IN FOOD, CODE AS "NO"] (n=2275)

  1.  6% [YES]
  2. 93% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

[ROTATE F7V2 and F8V2]

F7V2. TR93, TR98, TR01

[Have you ever heard of E. Coli as a problem in food? NOTE: IF THE RESPONDENT HAS HEARD OF E.COLI, BUT NOT AS A PROBLEM IN FOOD, CODE AS "NO"] (n=2264)

  1. 85% [YES ]
  2. 15% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

F8V2. TR93

[Have you ever heard of Hepatitis A as a problem in food? [NOTE: IF THE RESPONDENT HAS HEARD OF HEPATITIS A, BUT NOT AS A PROBLEM IN FOOD, CODE AS "NO"] (n=2264)

  1. 49% [YES]
  2. 50% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

F9. Tr01 [Removed 3-1-06]

Now I have a question about egg cartons.
Have you seen safe handling statements on egg cartons? (n=1633)

  1. 35% [YES]
  2. 58% [NO]
  3.  6% [DON'T KNOW]
  4.   * [REFUSED]

[ROTATE F10A- F10G]

F10A. TR98, TR01

I'm going to read a list of some ways that food may be handled.  For each, please tell me how likely it is that you would get sick if you ate food that was handled that way.  Please use any number between 1 and 5, where 1 is "not at all likely" and 5 is "very likely." [IF RESPONDENT SAYS THEY DON'T PREPARE THE FOOD, ASK THEM FOR THEIR OPINION.] (n=4539)

First, if you forget to wash your hands before you begin cooking, how likely are you to get sick? Where 1 is not at all likely and 5 is very likely.

  1. 14% [Not at all likely]
  2. 24% [2]
  3. 28% [3]
  4. 16% [4]
  5. 17% [Very likely]
  6.  1% [DON'T KNOW]
  7.   * [REFUSED]

F10B.

If vegetables you will eat raw happen to touch raw meat or chicken, how likely are you to get sick? [IF NECESSARY: Where 1 is not at all likely and 5 is very likely.] (n=4539)

  1.  8% [Not at all likely]
  2. 12% [2]
  3. 24% [3]
  4. 24% [4]
  5. 30% [Very likely]
  6.     [DON'T KNOW]
  7.     [REFUSED]

F10C.

If you eat meat or chicken that is not thoroughly cooked, how likely are you to get sick? [IF NECESSARY: Where 1 is not at all likely and 5 is very likely.] (n=4539)

  1.  4% [Not at all likely]
  2.  8% [2]
  3. 21% [3]
  4. 26% [4]
  5. 39% [Very likely]
  6.  1% [DON'T KNOW]
  7.   * [REFUSED]

F10D. [NEW]

If you happen to leave a meat or chicken stew or a casserole out of the refrigerator for 2 to 5 hours after it has finished cooking, and eat it, how likely are you to get sick?  [IF NECESSARY: Where 1 is not at all likely and 5 is very likely.] (n=4539)

  1. 14% [Not at all likely]
  2. 21% [2]
  3. 30% [3]
  4. 18% [4]
  5. 16% [Very likely]
  6.  1% [DON'T KNOW]
  7.     [REFUSED]

[*************Asked of everyone - not versioned]

F10Ev1 [NEW]

If you do not wash bagged, precut lettuce before you eat it, how likely are you to get sick?

[IF NECESSARY:  Where 1 is not at all likely and 5 is very likely.] (n=4539)

  1. 24% [Not at all likely]
  2. 26% [2]
  3. 25% [3]
  4. 10% [4]
  5. 13% [Very likely]
  6.  2% [DON'T KNOW]
  7.   * [REFUSED]

 SECTION B   OTHER FOOD SAFETY CONCERNS

This section was removed from the survey 1-24-06

[ROTATE B1-B8]
[IF C6=1 then GO TO H1]

B1.

Have you heard of Mad Cow Disease? (n=269)

  1. 95% [YES]
  2.  5% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

B2V1. [IFB1=1]

Would you say that Mad Cow Disease is a very serious food safety problem, a serious food safety problem, somewhat of a food safety problem, or not a food safety problem at all? (n=140)

  1. 32% [VERY SERIOUS FOOD SAFETY PROBLEM]
  2. 21% [SERIOUS FOOD SAFETY PROBLEM]
  3. 34% [SOMEWHAT OF A FOOD SAFETY PROBLEM]
  4.  9% [NOT A FOOD SAFETY PROBLEM]
  5.  4% [DON'T KNOW]
  6.   * [REFUSED]

B2V2. [IFB1=1]

Would you say that Mad Cow Disease is not a food safety problem, somewhat of a food safety problem, a serious food safety problem, or a very serious food safety problem? (n=117)

  1.  4% [NOT A FOOD SAFETY PROBLEM]
  2. 24% [SOMEWHAT OF A FOOD SAFETY PROBLEM]
  3. 19% [SERIOUS FOOD SAFETY PROBLEM]
  4. 50% [VERY SERIOUS FOOD SAFETY PROBLEM]
  5.  3% [DON'T KNOW]
  6.   * [REFUSED]

B3. TR93, TR98, TR01

Have you heard about pesticide residues as problems in foods? (n=269)

  1. 78% [YES]
  2. 22% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

B4V1. TR93, TR98, TR01 [IFB3=1]

Would you say that pesticide residues are a very serious food safety problem, a serious food safety problem, somewhat of a problem, or not a food safety problem at all? (n=113)

  1. 25% [VERY SERIOUS FOOD SAFETY PROBLEM]
  2. 26% [SERIOUS FOOD SAFETY PROBLEM]
  3. 46% [SOMEWHAT OF A FOOD SAFETY PROBLEM]
  4.  3% [NOT A FOOD SAFETY PROBLEM]
  5.   * [DON'T KNOW]
  6.   * [REFUSED]

B4V2 TR93, TR98, TR01

[IF B3=1]

Would you say that pesticide residues are not a food safety problem, somewhat of a food safety problem, a serious food safety problem, or a very serious food safety problem? (n=102)

  1.  1% [NOT A FOOD SAFETY PROBLEM]
  2. 34% [SOMEWHAT OF A FOOD SAFETY PROBLEM]
  3. 35% [SERIOUS FOOD SAFETY PROBLEM]
  4. 30% [VERY SERIOUS FOOD SAFETY PROBLEM]
  5.   * [DON'T KNOW]
  6.   * [REFUSED]

B5. TR93, TR98, TR01

Have you heard of antibiotic residues as problems in foods? (n=269)

  1. 36% [YES]
  2. 63% [NO]
  3.  2% [DON'T KNOW]
  4.   * [REFUSED]

B6V1. TR93, TR98, TR01 [IFB5=1]

Would you say that antibiotic residues are a very serious food safety problem, a serious food safety problem, somewhat of a food safety problem, or not a food safety problem at all? (n=68)

  1. 20% [VERY SERIOUS FOOD SAFETY PROBLEM]
  2. 22% [SERIOUS FOOD SAFETY PROBLEM]
  3. 47% [SOMEWHAT OF A FOOD SAFETY PROBLEM]
  4. 10% [NOT A FOOD SAFETY PROBLEM]
  5.  1% [DON'T KNOW]
  6.   * [REFUSED]

B6V2. TR93, TR98, TR01 [IFB5=1]

Would you say that antibiotic residues are not a food safety problem, somewhat of a food safety problem, a serious food safety problem, or a very serious food safety problem? (n=42)

  1.  4% [NOT A FOOD SAFETY PROBLEM]
  2. 44% [SOMEWHAT OF A FOOD SAFETY PROBLEM]
  3. 25% [SERIOUS FOOD SAFETY PROBLEM]
  4. 26% [VERY SERIOUS FOOD SAFETY PROBLEM]
  5.  1% [DON'T KNOW]
  6.   * [REFUSED]

B7.

Have you heard about acrylamide (uh-KRILL-uh-mide)?  (n=269)

  1.  3% [YES]
  2. 95% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

B8V1. [IFB7=1]

Would you say that acrylamide (uh-KRILL-uh-mide) in food is a very serious food safety problem, a serious food safety problem, somewhat of a problem, or not a food safety problem at all. (n=4)

  1. 18% [VERY SERIOUS FOOD SAFETY PROBLEM]
  2. 82% [SERIOUS FOOD SAFETY PROBLEM]
  3.   * [SOMEWHAT OF A FOOD SAFETY PROBLEM]
  4.   * [NOT A FOOD SAFETY PROBLEM AT ALL]
  5.   * [DON'T KNOW]
  6.   * [REFUSED]

B8V2. [IFB7=1]

Would you say that acrylamide (uh-KRILL-uh-mide) in food is not a food safety problem, somewhat of a food safety problem, a serious food safety problem, or a very serious food safety problem? (n=6)

  1. 10% [NOT A FOOD SAFETY PROBLEM]
  2. 16% [SOMEWHAT OF A FOOD SAFETY PROBLEM]
  3. 62% [SERIOUS FOOD SAFETY PROBLEM]
  4. 12% [VERY SERIOUS FOOD SAFETY PROBLEM]
  5.   * [DON'T KNOW]
  6.   * [REFUSED]

 SECTION H   THERMOMETERS

[NOTE: THE REFRIGERATOR THEMOMETER QUESTIONS ARE MODIFIED FROM 2001]

H1. How important is it to know the specific temperature in degrees that your refrigerator is set at?  Would you say . . . (n=4529)

  1. 64% [Very important]
  2. 32% [Somewhat important]
  3.  3% [Not important at all.]
  4.   * [DON'T KNOW]
  5.   * [REFUSED]

H2. TR01 modified

Does your refrigerator have a built-in thermometer that tells you the temperature in degrees? (n=4539)

  1. 36% [YES]
  2. 62% [NO]
  3.  3% [DON'T KNOW]
  4.   * [REFUSED]

H2a. TR01 modified [ [IF H2=0, 8, or 9]

Have you put a thermometer in your refrigerator so you can tell the temperature? (n=2915)

  1. 25% [YES]
  2. 74% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

H3.      [IFH2=1 OR H2a=1]
[RANGE FOR FAHRENHEIT: 0 - 100]
[RANGE FOR CELCIUS: 0 - 20]

What temperature, in Fahrenheit, is your refrigerator generally set at? [IF RESPONDENT ANSWERS IN CELCIUS, PLEASE REPORT IN CELCIUS] (n=2394)

  1. 66% [FAHRENHEIT]
  2.  2% [CELCIUS]
  3. 32% [DON'T KNOW]
  4.  1% [REFUSED]

[h3F. __________ Degrees FARENHEIT] (n=1527)

[(selected frequencies reported)]

  1. 13% [<30 degrees]
  2. 24% [30-35 degrees]
  3. 42% [36-41 degrees]
  4. 11% [42-50 degrees]
  5.  6% [50 + degrees]
  6.  4% [REFUSED]

[THE CATI PROGRAM]
[H3c. __________ Degrees CELCIUS]
[8. DON'T KNOW]
[9. REFUSED]

H3C QH3c Refrigerator Temperature set at - Celcius (n=41)

  1.  4% [2 degrees]
  2. 19% [3 degrees]
  3. 10% [4 degrees]
  4. 29% [5 degrees]
  5.  7% [6 degrees]
  6.  6% [7 degrees]
  7.  8% [8 degrees]
  8.  4% [9 degrees]
  9.  6% [20 degrees]
  10.  6% [REFUSED]

H4. [IFH2=1 OR H2a=1]

How often do you check the temperature of your refrigerator? Would you say . . . (n=2394)

  1. 14% Daily
  2. 19% Weekly
  3. 27% Monthly
  4. 16% Yearly, or
  5. 22% Never
  6.  2% [DON'T KNOW]
  7.   * [REFUSED]

H5. How important do you think it is to use a food thermometer when cooking?  Would you say . . . (n=4539)

  1. 32% Very important
  2. 47% Somewhat important
  3. 19% Not important at all
  4.  2% [DON'T KNOW]
  5.   * [REFUSED]

H6. TR98

Do you have a food thermometer, such as a meat thermometer? (n=4539)

  1. 67% [YES]
  2. 32% [NO]
  3.  2% [DON'T KNOW]
  4.   * [REFUSED]

H7A. TR98 [IFH6=1 THEN H7A-H]

What type of food thermometer do you have?  I'm going to read a list of types of food thermometers; please tell me whether you have each. Do you have . . . 

  1. The kind that stays in the food while it cooks, and is used for large pieces of meat. [IF NECESSARY: Has large dial] (n=3106)
  2. 65% [YES]
  3. 33% [NO]
  4.  2% [DON'T Know]
  5.   * [REFUSED]

H7B.

A small instant read thermometer that you insert in the food to check for doneness. (n=3106)

  1. 64% [YES]
  2. 34% [NO]
  3.  1% [DON'T Know]
  4.   * [REFUSED]

H7B1. [IFH7B=1]

Is it digital or dial? (n=1979)

  1. 30% [DIGITAL]
  2. 62% [DIAL]
  3.  6% [BOTH]
  4.  2% [DON'T KNOW]
  5.   * [REFUSED]

H7C.

A barbecue fork that indicates how done the food is? (n=3106)

  1. 30% [YES]
  2. 69% [NO]
  3.  1% [DON'T Know]
  4.   * [REFUSED]

H7D. [DOES THE RESPONDENT HAVE ANOTHER TYPE OF THERMOMETER.] (n=3106)]

  1. 15% [YES]
  2. 83% [NO]
  3.  1% [DON'T Know]
  4.   * [REFUSED]

Some other type? What? [ACCEPT MULTIPLES IF YES. "NO" SHOULD BE SINGLE RESPONSE OPTION] (n=487)

  1.  3% [YES -- disposable indicator that you use once and then throw away, for example, T-sticks, sensor sticks]
  2.  4% [YES -- A microwave probe]
  3.  7% [Yes -- The type that stays in the food and has a wire that comes out of the oven, Oven Probe)]
  4. 28% [YES -- A candy thermometer]
  5. 46% [YES -- Other type]
  6.  5% [YES -- A Pop-Up Thermometer USED IN TURKEYS AND CHICKENS]
  7.  8% [DON'T know]
  8.  1% [REFUSED]

[IF D8= 1 and H6=1, THEN H8A-H8B]

Thinking of your usual habits over the past year, when you prepare the following foods, how often do you use a thermometer?

H8A. HP, TR98

Roasts, or other large pieces of meat--how often do you use a thermometer when you cook roasts. Would you say . . . [CLARIFY IF NECESSARY:  SHOULD NOT INCLUDE TURKEYS or CHICKENS] (n=2682)

  1. 36% Always
  2. 18% Often
  3. 23% Sometimes, or
  4. 20% Never
  5.  3% [NEVER COOK THE FOOD]
  6.   * [DON'T KNOW]
  7.   * [REFUSED]

H8B. HP, TR98

How about chicken parts, such as breasts or legs--how often do you use a thermometer when you cook chicken parts? [Would you say . . . ] (n=2682)

  1. 15% Always
  2. 11% Often
  3. 22% Sometimes, or
  4. 51% Never
  5.  1% [NEVER COOK THE FOOD]
  6.   * [DON'T KNOW]
  7.   * [REFUSED]

[IF D2[V]=1, 2 and H6=1, THEN H8C]

H8C. TR01

How about baked egg dishes such as quiche (KEESH), custard, or bread pudding, -- how often do you use a thermometer when you cook baked egg dishes? (n=2944)

  1.  3% Always
  2.  3% Often
  3.  9% Sometimes, or
  4. 62% Never
  5. 22% [NEVER COOK THE FOOD]
  6.  1% [DON'T KNOW]
  7.   * [REFUSED]

H8D. TR98 [IFD8= 1 and H6=1 THEN H8D]

How about hamburgers---How often do you use a thermometer when you cook or grill hamburgers? [Would you say. . . (TURKEY BURGERS ARE INCLUDED IF RESPONDENT VOLUNTEERS; DO NOT PROBE FOR TURKEY BURGERS. DO NOT INCLUDE VEGGIE BURGERS).] (n=2682)

  1.  8% Always
  2.  5% Often
  3. 13% Sometimes, or
  4. 70% Never
  5.  4% [NEVER COOK THE FOOD (DO NOT READ)]
  6.   * [DON'T KNOW]
  7.   * [REFUSED]

 SECTION J   FOOD CONSUMPTION HABITS

J1. HP, TR98, TR01 J1A-J1J

In the past 12 months, which of the following raw foods did you eat? [READ LIST] (n=4539)

J1A.

Raw clams? 

  1.  6% [YES]
  2. 94% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

J1B.

Raw oysters?

  1. 11% [YES]
  2. 89% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

J1C.

Steak tartare (TAR-TAR), or raw hamburger meat?

  1.  6% [YES]
  2. 94% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

J1D.

Sushi with raw fish, ceviche (se - VEE - chay), or other raw fish? [DO NOT INCLUDE PICKELED FISH, SMOKED FISH, OR LOX]

  1. 20% [YES]
  2. 80% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

J1E.

Raw alfalfa sprouts, bean sprouts, or other sprouts?

  1. 27% [YES]
  2. 72% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED ]

J1F.

Did you eat any other raw meat, poultry or fish? (n=4539)

  1.  4% [YES]
  2. 96% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

J1F1-J1F5 If yes, what? [ACCEPT MULTIPLES IF YES. "NO" SHOULD BE SINGLE RESPONSE]

J1F1. [YES -- RAW MUSSELS]

  1.  3% [VALID]
  2. 97% [MISSING]

J1F2. [YES -- RAW SHRIMP]

  1. 18% [VALID]
  2. 82% [MISSING]

J1F3. [YES -- RAW POULTRY]

  1. 10% [VALID]
  2. 89% [MISSING]

J1F4. [YES -- RAW CRAB]

  1.  3% [VALID]
  2. 97% [MISSING]

J1F5. [YES -- OTHER]

  1. 33% [VALID]
  2. 76% [MISSING]

J1F5 [DON'T KNOW]

  1.  3% [VALID]
  2. 97% [MISSING]

J1F6 [REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

J2a.

In the past 12 months, have you eaten any Mexican-style cheeses, such as queso fresco or queso blanco? (n=4539)

  1. 22% [YES]
  2. 75% [NO]
  3.  3% [DON'T KNOW]
  4.   * [REFUSED]

J2b. [IFJ2a=1]

Were the Mexican-style cheeses that you ate homemade\or store-bought? (n=1082)

  1.  9% [HOMEMADE]
  2. 78% [STORE-BOUGHT]
  3.  5% [BOTH HOMEMADE and STORE-BOUGHT]
  4.  8% [DON'T KNOW]
  5.   * [REFUSED]

J2c.

In the past 12 months, have you eaten any cheese made from unpasteurized milk? This type of cheese is often homemade or sold off-the-farm or door-to-door.] (n=4539)

  1.  6% [YES]
  2. 93% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

J3. TR01

In the past 12 months, have you eaten eggs with runny yolks, soft scrambled eggs, or soft meringue (MER-ANG)? [SOFT MERINGUE IS THE TYPE USED TO TOP SOME PIES; IN CONTRAST, HARD MERINGUE IS USED FOR SHELLS TO HOLD FRUIT, PUDDING, MERINGUE COOKIES, OR OTHER DESSERTS. DO NOT INCLUDE HARD MERINGUE.] (n=4539)

  1. 42% [YES]
  2. 58% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

J4. HP TR98, TR01

In the past 12 months, did you eat any of the following foods that contain raw eggs? [IF NECESSARY: WE MEAN FOODS THAT CONTAIN RAW EGG WHEN YOU EAT THEM, NOT FOODS MADE WITH A RAW EGG THAT IS COOKED BEFORE EATEN; READ LIST; NOTE: YOU DO NOT NEED TO READ THE INTRODUCTION TO THE QUESTION FOR EVERY FOOD. ONLY REPEAT AS NECESSARY.] (n=4539)

J4A  QJ4a In Past 12 Months Ate Food W/Raw Egg-Homemade Cookie or Cake Batter

J4A. [IF NECESSARY. IN THE PAST 12 MONTHS DID YOU EAT?]

Raw, homemade cookie or cake batter?

  1. 29% [YES]
  2. 71% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

J4B. [IF NECESSARY. IN THE PAST 12 MONTHS DID YOU EAT?]

Homemade frosting with raw egg?

  1.  9% [YES]
  2. 90% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

J4C. [IF NECESSARY. IN THE PAST 12 MONTHS DID YOU EAT?]

Caesar salad dressing with raw egg?

  1.  9% [YES]
  2. 89% [NO]
  3.  2% [DON'T KNOW]
  4.   * [REFUSED]

J4D. [IF NECESSARY. IN THE PAST 12 MONTHS DID YOU EAT?]

Chocolate mousse with raw egg?

  1.  3% [YES]
  2. 96% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

J4E. [IF NECESSARY. IN THE PAST 12 MONTHS DID YOU EAT?]

Homemade eggnog?

  1.  6% [YES]
  2. 94% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

J4F. [IF NECESSARY. IN THE PAST 12 MONTHS DID YOU EAT?]

Homemade ice cream with raw egg?

  1.  5% [YES]
  2. 94% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

J4G. [IF NECESSARY. IN THE PAST 12 MONTHS DID YOU EAT?]

Shakes with raw egg?

  1.  3% [YES]
  2. 97% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED ]

J4H.

Any other food with raw egg?

  1.  3% [YES]
  2. 97% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

J4I. [IFJ4H=1 ACCEPT MULTIPLES]

What raw food would that be? (n=107)

J4I1. [MAYONNAISE MADE WITH RAW EGG]

  1. 11% [VALID]
  2. 89% [MISSING]

J4I2. [RAW EGGS BY THEMSELVES]

  1. 10% [VALID]
  2. 90% [MISSING]

J4I3. [OTHER]

  1. 23% [VALID]
  2. 77% [MISSING]

J4I4. [DON'T KNOW]

  1.  1% [VALID]
  2. 99% [MISSING]

J4I5. [REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

J5V1.   TR01

In the past 12 months, did you eat any hot dogs without cooking them; that is straight from the package? (n=2275)

  1. 14% [YES]
  2. 86% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

J6V2.

In the past 12 months, did you serve any hot dogs without cooking them; that is straight from the package? (n=2264)

  1. 12% [YES]
  2. 88% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

J7. Think about the last time you bought lunch meat or deli meat. [PAUSE: After opening the package, how long did you keep it in your refrigerator and still eat it?  (THIS IS A NEW QUESTION, BASED ON ONE FROM 2001) DO NOT READ LIST] (n=4529)

  1.  4% [1 DAY OR LESS OR ATE RIGHT AWAY]
  2.  6% [2 DAYS]
  3. 12% [3 DAYS]
  4.  8% [4 DAYS]
  5.  6% [5 DAYS]
  6. 34% [6 - 7 DAYS/ A WEEK]
  7. 13% [8 DAYS - 2 WEEKS]
  8.  3% [MORE THAN 2 WEEKS - 3 WEEKS]
  9.  2% [MORE THAN 3 WEEKS- 4 WEEKS]
  10.  1% [MORE THEN 4WEEKS]
  11.  7% [DO NOT BUY THE FOOD/DO NOT EAT THE FOOD]
  12.  3% [DO NOT READ] DON'T KNOW]
  13.  1% [REFUSED]

 SECTION K   FOOD ADVISORIES

K1V1. TR01

Have you heard or read about any possible health problems related to eating sprouts, such as alfalfa or bean sprouts? (n=2275)

  1. 13% [YES]
  2. 87% [NO]
  3.   * [NOT SURE]
  4.   * [DON'T KNOW]
  5.   * [REFUSED]

K2V1. TR01

[IF K1V1=1]
Do you recall what you heard about eating sprouts? [ACCEPT MULTIPLES] (n=354)

K2V1a. [DO NOT EAT RAW/ COOK BEFORE EATING]

  1.  5% [VALID]
  2. 95% [MISSING]

K2V1b. [RAW SPROUTS MAY CONTAIN HARMFUL GERMS (ANY MENTION OF E. COLI OR SALMONELLA)]

  1. 36% [VALID]
  2. 64% [MISSING]

K2V1c. [OTHER]

  1. 36% [VALID]
  2. 64% [MISSING]

K2V1d. [RECALLS NO ADVICE]

  1. 20% [VALID]
  2. 80% [MISSING]

K2V1e. [DON'T KNOW]

  1.  4% [VALID]
  2. 96% [MISSING]

K2V1f. [REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

K3V1. TR01

Now I would like to ask you about juice sold in grocery stores. About how much of the juice sold in grocery stores, do you think is pasteurized?  Would you say . . . [NOTE: PASTEURIZED MEANS THE JUICE HAS BEEN HEAT TREATED TO KILL GERMS. NOTE: DO NOT INCLUDE JUICE SOLD AT JUICE BARS, RESTAURANTS, ETC.] (n=2275)

  1. 25% [All or almost all of it]
  2. 30% [Most of it]
  3. 16% [About half of it]
  4. 11% [Some of it, or]
  5.  7% [Very little or none]
  6. 11% [DON'T KNOW]
  7.   * [REFUSED]

K4V1. TR01

Have you heard or read about any possible health problems related to drinking unpasteurized juice? (n=2275)

  1. 17% [YES]
  2. 82% [NO]
  3.  1% [NOT SURE]
  4.   * [DON'T KNOW]
  5.   * [REFUSED]

K5V1. TR01 [IFK4V1=1]

Do you recall what you heard about drinking unpasteurized juice? [ACCEPT MULTIPLES] (n=411)

K5V1A.

[MAY CONTAIN GERMS/ COULD MAKE YOU SICK]

  1. 35% [VALID]
  2. 65% [MISSING]

K5V1B.

[RISK GROUPS--E.G., CHILDREN OR OTHER HIGH RISK GROUPS CAN GET SERIOUSLY ILL]

  1.  6% [VALID]
  2. 94% [MISSING]

K5V1C.

[BOIL THE JUICE BEFORE FEEDING TO CHILDREN OR HIGH RISK GROUPS]

  1.  1% [VALID]
  2. 99% [MISSING]

K5V1D.

[DO NOT DRINK UNPASTERUIZED JUICE]

  1.  6% [VALID]
  2. 94% [MISSING]

K5V1E.

[RECALLS NO INFORMATION]

  1. 17% [VALID]
  2. 83% [MISSING]

K5V1F.

[OTHER]

  1. 29% [VALID]
  2. 71% [MISSING]

K5V1G. [DON'T KNOW]

  1.  9% [VALID]
  2. 91% [MISSING]

K5V1H. [REFUSED]

  1.    * [VALID]
  2.    * [MISSING]

K6V1. In the past year have you eaten any seafood?  By seafood we mean all fish and shellfish including tuna fish, fish sticks, and shrimp that you may have eaten. (n=2275)

  1. 84% [Yes (GO TO K8)]
  2. 16% [No (GO TO K7)]
  3.   * [DON'T KNOW (GO TO K9V1 AND SKIP K13V1)]
  4.   * [REFUSED (GO TO K9V1 AND SKIP K13V1)]

K7V1CLAS. [CLASSIFICATION OF OTHER SPECIFY RESPONSES FOR K7V1.] (n=103)

  1. 52% [Vb coded in precode]
  2. 39% [Vb coded in new code]
  3.  9% [Coded in Other]

 K7V1. Why have you not eaten seafood in the past year? (n=330)

K7V1a. [VEGETARIAN (GO TO K9V1, SKIP K13V1)]

  1.  4% [VALID]
  2. 96% [MISSING]

K7V1b. [DON'T LIKE TASTE OF SEAFOOD/FISH/SHELLFISH (GO TO K9V1, SKIP K13V1)]

  1. 65% [VALID]
  2. 36% [MISSING]

K7V1c. [FISH OR SHELLFISH TOO EXPENSIVE (GO TO K9V1, SKIP K13V1)]

  1.  3% [VALID]
  2. 97% [MISSING]

K7V1d. [ALLERGIC TO ALL OR SOME SEAFOOD (GO TO K9V1, SKIP K13V1)]

  1.  6% [VALID]
  2. 94% [MISSING]

K7V1e. [SOMEONE IN FAMILY ALLERGIC TO ALL OR SOME SEAFOOD (GO TO K9V1, SKIP K13V1)]

  1.  1% [VALID]
  2. 99% [MISSING]

K7V1f. [MERCURY HEALTH CONCERN (INCLUDES METHLY MERCURY) (GO TO K9V1, SKIP K13V1)]

  1.  1% [VALID]
  2. 99% [MISSING]

K7V1g. [OTHER HEALTH CONCERNS WITH FISH (INCLUDES: PCBs, Dioxin, Vibrio's, Germs, Pesticides, Spoilage, CHEMICALS) (GO TO K9V1, SKIP K13V1)]

  1.  3% [VALID]
  2. 97% [MISSING]

K7V1h. [OTHER. SPECIFY (GO TO K9V1, SKIP K13V1)]

  1.  3% [VALID]
  2. 97% [MISSING]

K7V1i. [DON'T KNOW (GO TO K9V1, SKIP K13V1)]

  1.  3% [VALID]
  2. 97% [MISSING]

K7V1j. [REFUSED (GO TO K9V1, SKIP K13V1)]

  1.  2% [VALID]
  2. 98% [MISSING]

K7V1k. [NO REASON/ DON'T BUY/COOK SEAFOOD]

  1.  4% [VALID]
  2. 96% [MISSING]

K7V1L. [NOT AVAILABLE]

  1.  2% [VALID]
  2. 98% [MISSING]

K7V1M. [EAT ONLY SEAFOOD IN A RESTAURANT]

  1.  1% [VALID]
  2. 99% [MISSING]

K7V1N. [DO EAT FISH]

  1.  3% [VALID]
  2. 97% [MISSING]

K7V1O. [OTHER DIETARY REASONS]

  1.    * [VALID]
  2. 100% [MISSING]

K7V1P. [NONE/NOTHING]

  1.  2% [VALID]
  2. 98% [MISSING]

K8V1.  In the past month, did you eat any recreationally caught fish?  We mean fish that you or others caught from lakes, rivers, or coastal areas. (n=1943)

  1. 20% [YES]
  2. 80% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

K9V1. Have you heard about any health benefits from eating seafood? (n=2275)

  1. 71% [YES (Next question)]
  2. 29% [NO (GO TO K11)]
  3.   * [DON'T KNOW (GO TO K11)]
  4.   * [REFUSED (GO TO K11)]

K10V1cls. Classification of other specify responses for K10V1. (n=516)

  1. 23% [Vb coded in precode]
  2. 70% [Vb coded in new code]
  3.  7% [Coded in Other]

K10V1. What benefits have you heard of? [ACCEPT MULTIPLES (IF NECESSARY:  Anything else?)] (n=1724)

K10V1a. [GENERALLY HEALTHY]

  1. 26% [VALID]
  2. 74% [MISSING]

K10V1b. [LOW FAT]

  1. 13% [VALID]
  2. 87% [MISSING]

K10V1c. [BRAIN FOOD]

  1. 12% [VALID]
  2. 88% [MISSING]

K10V1d. [HEART HEALTHY]

  1. 13% [VALID]
  2. 87% [MISSING]

K10V1e. [OMEGA-3 FATTY ACIDS]

  1. 28% [VALID]
  2. 72% [MISSING]

K10V1f. [CHOLESTEROL LOWERING]

  1. 16% [VALID]
  2. 84% [MISSING]

K10V1g. [OTHER. (Have interviewer record other answers)]

  1.  2% [VALID]
  2. 98% [MISSING]

K10V1h. [DON'T KNOW]

  1.  8% [VALID]
  2. 92% [MISSING]

K10V1i. [REFUSED]

  1.    * VALID
  2. 100% [MISSING]

K10V1j. [PROVIDES VITAMINS/MINERALS]

  1.  5% [VALID]
  2. 95% [MISSING]

K10V1k. [ANTI-OXIDANT/GOOD FOR SKIN]

  1.  1% [VALID]
  2. 99% [MISSING]

K10V1l. [LOW CALORIE/AIDS IN WEIGHT LOSS]

  1.  2% [VALID]
  2. 98% [MISSING]

K10V1m. [PROTEIN/HIGH PROTEIN]

  1.  7% [VALID]
  2. 93% [MISSING]

K10V1n. [OIL/FISH OIL]

  1.  5% [VALID]
  2. 95% [MISSING]

K10V1o. [IODINE]

  1.  1% [VALID]
  2. 99% [MISSING]

K10V1p. [GOOD FOR BLOOD PRESSURE]

  1.    * [VALID]
  2. 100% [MISSING]

K10V1q. [PREVENTS/REDUCES RISK OF CANCER]

  1.  1% [VALID]
  2. 99% [MISSING]

K10V1r. [NUTRITIOUS]

  1.  1% [VALID]
  2. 99% [MISSING]

K10V1s. [GOOD FOR EYES]

  1.    * [VALID]
  2. 100% [MISSING]

K10V1t. [LOW CARBOHYDRATE]

  1.    * [VALID]
  2. 100% [MISSING]

K10V1u. [GOOD FOR BONES/ARTHRITIS]

  1.    * [VALID]
  2. 100% [MISSING]

K10V1v. [CONCERN]

  1.    * [VALID]
  2. 100% [MISSING]

K10V1w. [NONE]

  1.  1% [VALID]
  2. 99% [MISSING]

K10V1x. [EASY TO DIGEST]

  1.    * [VALID]
  2. 100% [MISSING]

K10V1y. [INCREASES ENERGY]

  1.    * [VALID]
  2. 100% [MISSING]

K11V1.  Have you heard about any health concerns with eating seafood? (n=2275)

  1. 62% [YES]
  2. 38% [NO (GO TO K13)]
  3.   * [DON'T KNOW (GO TO K13)]
  4.   * [REFUSED (GO TO K13)]

K12V1cls. Classification of other specify for K11V1. (n=535)

  1.  5% [Vb coded in precode]
  2. 83% [Vb coded in new code]
  3. 12% [Coded in Other]

K12V1.  What health concerns with seafood have you heard of? [ACCEPT MULTIPLES (IF NECESSARY: Any thing else?)] (n=1519)

K12V1a. [MERCURY / METHYL MERCURY]

  1. 49% [VALID]
  2. 51% [MISSING]

K12V1b. [PCBs]

  1.  1% [VALID]
  2. 99% [MISSING]

K12V1c. [DIOXIN]

  1.    * [VALID]
  2. 100% [MISSING]

K12V1d. [VIBRIOS,]

  1.    * [VALID]
  2. 100% [MISSING]

K12V1e. [HEPATITIS]

  1.  1% [VALID]
  2. 99% [MISSING]

K12V1f. [GERMS]

  1.  3% [VALID]
  2. 97% [MISSING]

K12V1g. [PESTICIDES]

  1.  1% [VALID]
  2. 99% [MISSING]

K12V1h. [SPOILAGE]

  1.  3% [VALID]
  2. 97% [MISSING]

K12V1i. [PBDEs or FLAME RETARDANT]

  1.    * [VALID]
  2. 100% [MISSING]

K12V1j. [CHEMICALS IN FISH]

  1.  8% [VALID]
  2. 92% [MISSING]

K12V1k. [ALLERGIC/ ALLERGY]

  1.  7% [VALID]
  2. 95% [MISSING]

K12V1l. [OTHER]

  1.  4% [VALID]
  2. 96% [MISSING]

K12V1m. [RED TIDE]

  1.  1% [VALID]
  2. 99% [MISSING]

K12V1n. [SALMONELLA]

  1.  1% [VALID]
  2. 99% [MISSING]

K12V1o. [POISONS/TOXINS]

  1.  2% [VALID]
  2. 98% [MISSING]

K12V1p. [POLLUTANTS/POLLUTION/CONTAMINATION]

  1.  5% [VALID]
  2. 95% [MISSING]

K12V1q. [HIGH CONCENTRATION OF METALS]

  1.  1% [VALID]
  2. 99% [MISSING]

K12V1r. [HIGH IN/BAD FOR CHOLESTEROL]

  1.  2% [VALID]
  2. 98% [MISSING]

K12V1s. [PARASITES]

  1.  1% [VALID]
  2. 99% [MISSING]

K12V1t. [BACTERIA]

  1.  2% [VALID]
  2. 98% [MISSING]

K12V1u. [FOOD POISIONING]

  1.  6% [VALID]
  2. 94% [MISSING]

K12V1v. [ NEEDS TO BE COOKED THOROUGHLY]

  1.  3% [VALID]
  2. 97% [MISSING]

K12V1w. [NOT EAT IT RAW/UNCOOKED]

  1.  3% [VALID]
  2. 97% [MISSING]

K12V1x.[ PREGNANT WOMENT/YOUNG CHILDREN]

  1.  1% [VALID]
  2. 99% [MISSING]

K12V1y. [NEEDS TO BE FRESH/EATEN FRESH]

  1.    * [VALID]
  2. 100% [MISSING]

K12V1z. [NEED TO KNOW THE ORIGIN]

  1.    * [VALID]
  2. 100% [MISSING]

K12V1aa. [LEAD/IRON CONTENT]

  1.  1% [VALID]
  2. 99% [MISSING]

K12V1bb. [IODINE CONTENT]

  1.  2% [VALID]
  2. 98% [MISSING]

K12V1cc. [MINERAL]

  1.    * [VALID]
  2. 100% [MISSING]

K12V1dd. [NOT HEALTHY]

  1.  1% [VALID]
  2. 99% [MISSING]

K12V1ee. [DISEASES]

  1.    * [VALID]
  2. 100% [MISSING]

K12V1ff. [OILS]

  1.    * [VALID]
  2. 100% [MISSING]

K12V1gg. [SHELLFISH]

  1.    * [VALID]
  2. 100% [MISSING]

K12V1hh. [CONCERN OF SALMON/FARM RAISED SALMON]

  1.    * [VALID]
  2. 100% [MISSING]

K12V1ii. [SCROMBOID POISIONING]

  1.    * [VALID]
  2. 100% [MISSING]

K12V1jj. [LOCALLY CAUGHT FISH]

  1.    * [VALID]
  2. 100% [MISSING]

K12V1kk. [FARMED RAISED FISH]

  1.    * [VALID]
  2. 100% [MISSING]

K12V1ll. [DON'T KNOW]

  1.  8% [VALID]
  2. 92% [MISSING]

K12v1mm. [REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

[INSTRUCTIONS: IF ONLY HEARD OF CONCERNS THEN ONLY ASK ABOUT CONCERNS, IF ONLY HEARD OF BENEFITS THEN ONLY ASK ABOUT BENEFITS. IF HEARD ABOUT BOTH THEN ASK ABOUT BOTH.]

K13V1.  Have you changed how much seafood you eat after hearing about the benefits and concerns of eating seafood?  Do you eat . . . (n=1679)

  1. 12% More seafood
  2. 65% The same amount of seafood
  3. 12% Less seafood
  4. 12% More of some seafood and less of others
  5.  2% [DON'T KNOW]
  6.  1% [REFUSED]

K14V1. [IF K13=3,4]

Are there any specific types of seafood that you eat less of now? (n=410)

  1. 70% [YES]
  2. 29% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

K15V1cls. [Classification of Other Specify Responses for K15V1] (n=70)

  1. 10% [Vb coded in precode]
  2. 65% [Vb coded in new code]
  3. 26% [Coded in Other]

K15V1. [IF K14=1]

What types of seafood do you eat less of now? [ACCEPT MULTIPLES] (n=297)

K15V1a. [SALMON, INCLUDING CANNED SALMON]

  1. 12% [VALID]
  2. 88% [MISSING]

K15V1b. [CANNED TUNA, INCLUDING TUNA FISH SALAD AND TUNA SANDWICHES MADE FROM CANNED TUNA]

  1. 23% [VALID]
  2. 77% [MISSING]

K15V1c. [OTHER TUNA, INCLUDING TUNA STEAK]

  1.  7% [VALID]
  2. 93% [MISSING]

K15V1d. [SWORDFISH, KING MACKEREL, SHARK, OR TILEFISH]

  1.  7% [VALID]
  2. 95% [MISSING]

K15V1e. [SHELLFISH, INCLUDING SHRIMP, CRAB, MUSSELS, CLAMS, OYSTERS, AND LOBSTER]

  1. 47% [VALID]
  2. 53% [MISSING]

K15V1f. [OTHER.]

  1.  7% [VALID]
  2. 93% [MISSING]

K15V1g. [FARMED RAISED FISH]

  1.  2% [VALID]
  2. 98% [MISSING]

K15V1h. [DON'T KNOW]

  1.  2% [VALID]
  2. 98% [MISSING]

K15V1i. [REFUSED]

  1.    * VALID
  2. 100% [MISSING]

K15V1j. [RECREATIONALLY CAUGHT FISH]

  1.  1% [VALID]
  2. 99% [MISSING]

K15V1k. [BASS/WALLEYE]

  1.  2% [VALID]
  2. 98% [MISSING]

K15V1l. [CATFISH]

  1.  2% [VALID]
  2. 98% [MISSING]

K15V1m. [FISH (UNSPECIFIED)]

  1.  5% [VALID]
  2. 95% [MISSING]

K15V1n. [RAW SEAFOOD (INCLUDE SUSHI)]

  1.  2% [VALID]
  2. 98% [MISSING]

K15V1o. [WHITE FISH]

  1.    * [VALID]
  2. 100% [MISSING]

K15V1p. [FRESHWATER FISH]

  1.  2% [VALID]
  2. 98% [MISSING]

K15 V1q. [FRIED FISH]

  1.    * [VALID]
  2. 100% [MISSING]

K15V1r. [COD FISH]

  1.  1% [VALID]
  2. 99% [MISSING]

K16V1. TR01 

Have you heard anything about mercury as a problem in some seafood? (n=2275)

  1. 77% [YES]
  2. 23% [NO]
  3.    * [DON'T KNOW]
  4.    * [REFUSED]

K17V1. TR01

[IF K16V1=1]

What kinds of seafood have mercury problems? [ACCEPT MULTIPLES. NOTE: IF RESPONDENT SAYS "BIG FISH," PROBE: Any specific fish? IN THE CASE OF A GENERAL RESPONSE OF "TUNA", ASK THE RESPONDENT: Any specific type of tuna? Such as tuna steaks or canned tuna or both? DO NOT READ LIST; PROBE: Anything else?] (n=1844)

K17V1A.

[SWORD FISH]

  1.  8% [VALID]
  2. 92% [MISSING]

K17V1B.

[SHARK]

  1.  3% [VALID]
  2. 97% [MISSING]

K17V1C.

[KING MACKEREL]

  1.  1% [VALID]
  2. 98% [MISSING]

K17V1D.

[TILEFISH]

  1.    * [VALID]
  2. 100% [MISSING]

K17V1E.

[TUNA STEAKS]

  1.  6% [VALID]
  2. 94% [MISSING]

K17V1F.

[ANY GENERAL MENTION OF TUNA]

  1. 19% [VALID]
  2. 81% [MISSING]

K17V1g.

[GENERAL CANNED TUNA]

  1.  4% [VALID]
  2. 96% [MISSING]

K17V1h.

[ALBACORE OR CHUNK WHITE CANNED TUNA FISH]

  1.  1% [VALID]
  2. 99% [MISSING]

K17V1i.

[ANY GENERAL MENTION OF SALMON BUT NOT FARM RAISED]

  1.  8% [VALID]
  2. 92% [MISSING]

K17V1j.

[FARM RAISED SALMON]

  1.  3% [VALID]
  2. 97% [MISSING]

K17V1k.

[ANY FARM RAISED FISH]

  1.  2% [VALID]
  2. 98% [MISSING]

K17V1l.

[RAW FISH (CEVICHE)]

  1.  1% [VALID]
  2. 99% [MISSING]

K17V1m.

[RAW SHELLFISH (OYSTERS, CLAMS)]

  1.  8% [VALID]
  2. 92% [MISSING]

K17V1n.

[BIG FISH, UNSPECIFIED, FISH HIGH ON FOOD CHAIN]

  1.  3% [VALID]
  2. 97% [MISSING]

K17V1o.

[OTHER OR UNSPECFIED FISH]

  1. 25% [VALID]
  2. 75% [MISSING]

K17V1p.

[RECREATIONAL CAUGHT FISH (FROM LAKES AND RIVERS)]

  1.  9% [VALID]
  2. 91% [MISSING]

K17V1q. [DON'T KNOW]

  1. 22% [VALID]
  2. 78% [MISSING]

K17V1r. [REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

K18V1.TR01 [IFK16=1]

Have you heard of any particular group of people who are advised to be especially careful not to eat too much seafood that might have mercury?  If yes, which group? [MARK ALL THAT APPLY. DO NOT PROBE.] n=1844)

K18V1A.

[NOT HEARD OF A PARTICULAR GROUP]

  1. 19% [VALID]
  2. 81% [MISSING]

K18V1B.

[PREGNANT WOMEN OR WOMEN WHO MIGHT BECOME PREGNANT]

  1. 34% [VALID]
  2. 66% [MISSING]

K18V1C.

[NURSING MOTHERS]

  1.  1% [VALID]
  2. 99% [MISSING]

K18V1D.

[YOUNG CHILDREN]

  1. 15% [VALID]
  2. 85% [MISSING]

K18V1E.

[OTHER RESPONSE]

  1. 12% [VALID]
  2. 88% [MISSING]

K18V1F.

[NO PARTICULAR GROUP IS AT HIGHER RISK]

  1. 24% [VALID]
  2. 76% [MISSING]

K18V1G.

[DON'T KNOW]

  1.  7% [VALID]
  2. 93% [MISSING]

K18V1H.

[REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

 SECTION L   METHODS OF PRODUCING AND PROCESSING FOODS

Next, I would like to ask your opinion about some ways food can be grown or processed.

[RANDOMIZE (L1&2 TOGETHER, L3& L4 TOGETHER, L5)]

L1V2. TR01

As you may know, some fruits and vegetables are produced by organic methods. Organic methods use no chemical fertilizers or pesticides. (n=2264)

Using a 10-point scale, how well informed would you say you are about organically grown fruits and vegetables, if one means you are not at all informed about organically grown fruits and vegetables and ten means you are very well informed?

  1. 15% [1 (NOT AT ALL INFORMED)]
  2.  8% [2]
  3. 11% [3]
  4.  7% [4]
  5. 17% [5]
  6.  6% [6]
  7.  9% [7]
  8. 11% [8]
  9.  5% [9]
  10. 11% [10 (VERY WELL INFORMED)]
  11.   * [DON'T KNOW]
  12.   * [REFUSED]

L2V2. TR01

Do you buy organically grown fruits or vegetables? (n=2264)

  1. 32% [YES]
  2. 46% [NO]
  3. 21% [SOMETIMES]
  4.  2% [DON'T KNOW]
  5.   * [REFUSED]

L3V2.   TR01

Irradiation [e-RAY-dee-A-shun] is a process that uses low levels of radiation to treat foods. Using a 10-point scale, how well informed would you say you are about irradiated [e-RAY-dee-A-ted] foods? [OPTIONAL: one means you are not at all informed about irradiated foods and ten means you are very well informed] (n=2264)

  1. 49% [1 (NOT AT ALL INFORMED)]
  2. 11% [2]
  3.  8% [3]
  4.  5% [4]
  5.  9% [5]
  6.  3% [6]
  7.  3% [7]
  8.  3% [8]
  9.  2% [9]
  10.  4% [10 (VERY WELL INFORMED)]
  11.  1% [DON'T KNOW]
  12.   * [REFUSED]

L4V2.

Have you seen any food labels indicating that the product was irradiated [e-RAY-dee-A-ted]? (n=2264)

  1. 10% [YES]
  2. 89% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

L5V2. TR01

Some food products are being developed with the help of new scientific techniques. The general area is called "biotechnology" or "bioengineered foods" and includes tools such as genetic engineering. Sometimes these new foods are called "genetically modified" foods. Using a 10-point scale, how well informed would you say you are about biotechnology? (OPTIONAL: if one means you are not at all informed about biotechnology and ten means you are very well informed.) (n=2264)

  1. 42% [1 (NOT AT ALL INFORMED)]
  2. 13% [2]
  3.  9% [3]
  4.  6% [4]
  5. 11% [5]
  6.  4% [6]
  7.  5% [7]
  8.  5% [8]
  9.  2% [9]
  10.  4% [10 (VERY WELL INFORMED)]
  11.  1% [DON'T KNOW]
  12.   * [REFUSED]

[ASK L6 TO L17 SERIES IN SAME ORDER AS L1, L3, AND L4]

[IF L1= 1 - 2, SKIP L6 - L9]

L6V2. TR01 

Do you think that organically grown fruits and vegetables are more likely or less likely to have harmful germs than those grown without using organic methods, or are they the same? (n=1763)

  1. 13% [MORE LIKELY]
  2. 37% [LESS LIKELY]
  3. 44% [SAME]
  4.  5% [DON'T KNOW]
  5.   * [REFUSED]

L7V2.  TR01

Do you think that organically grown fruits and vegetables are more likely or less likely to cause long term health problems than those grown without using organic methods, or are they the same? (n=1763)

  1.  9% [MORE LIKELY]
  2. 58% [LESS LIKELY]
  3. 30% [SAME]
  4.  4% [DON'T KNOW]
  5.   * [REFUSED]

L8V2. TR01

How about the environment?  Do you think that organically grown fruits and vegetables are more safe or less safe for the environment, or are they the same as those grown without using organic methods?  (n=1763)

  1. 64% [MORE SAFE]
  2.  9% [LESS SAFE]
  3. 23% [SAME]
  4.  4% [DON'T KNOW]
  5.   * [REFUSED]

L9V2. TR01

How about nutrition?  Do you think that organically grown fruits and vegetables are more nutritious or less nutritious than those grown without using organic methods, or are they the same? (n=1763)

  1. 50% [MORE NUTRITIOUS]
  2.  7% [LESS NUTRITIOUS]
  3. 41% [SAME]
  4.  3% [DON'T KNOW]
  5.   * [REFUSED]

[IF L3 = 1 - 2, SKIP L10 - L13]

L10V2. TR01

Do you think that irradiated fresh foods are more likely or less likely to have harmful germs than non-irradiated foods, or are they the same? (n=930)

  1. 16% [MORE LIKELY]
  2. 46% [LESS LIKELY]
  3. 29% [SAME]
  4.  8% [DON'T KNOW]
  5.   * [REFUSED]

L11V2. TR01 

Do you think that irradiated fresh foods are more likely or less likely to cause long term health problems than non-irradiated foods, or are they the same? (n=930)

  1. 38% [MORE LIKELY]
  2. 16% [LESS LIKELY]
  3. 34% [SAME]
  4. 11% [DON'T KNOW]
  5.   * [REFUSED]

L12V2.TR01

How about the environment?  Do you think that irradiated fresh foods are more safe or less safe for the environment, or are they the same as non-irradiated foods? (n=930)

  1. 14% [MORE SAFE]
  2. 32% [LESS SAFE]
  3. 43% [SAME]
  4. 11% [DON'T KNOW]
  5.   * [REFUSED]

L13V2.TR01

How about nutrition?  Do you think that irradiated fresh foods are more nutritious or less nutritious than non-irradiated foods, or are they the same? (n=930)

  1.  9% [MORE NUTRITIOUS]
  2. 37% [LESS NUTRITIOUS]
  3. 46% [SAME]
  4.  7% [DON'T KNOW]
  5.   * [REFUSED]

[IF L5 = 1 OR 2, SKIP L14-L17]

L14V2.TR01

Do you think that bioengineered foods are more likely or less likely to have harmful germs than foods produced without bioengineering, or are they the same? [IF RESPONDENT ASKS WHETHER YOU ARE TALKING ABOUT GENETICALLY MODIFIED ORGANISMS OR FOODS, THE ANSWER IS YES.] (n=1090)

  1. 17% [MORE LIKELY]
  2. 21% [LESS LIKELY]
  3. 53% [SAME]
  4.  9% [DON'T KNOW]
  5.   * [REFUSED]

L15V2. TR01

Do you think that bioengineered foods are more likely or less likely to cause long term health problems than foods produced without bioengineering, or are they the same? (n=1090)

  1. 37% [MORE LIKELY]
  2. 12% [LESS LIKELY]
  3. 40% [SAME]
  4. 11% [DON'T KNOW]
  5.   * [REFUSED]

L16V2. TR01

How about the environment?  Do you think that bioengineered foods are more safe or less safe for the environment, or are they the same as foods produced without bioengineering? (n=1090)

  1. 17% [MORE SAFE]
  2. 34% [LESS SAFE]
  3. 40% [SAME]
  4.  8% [DON'T KNOW]
  5.   * [REFUSED]

L17V2.TR01

How about nutrition?  Do you think that bioengineered foods are more nutritious or less nutritious than foods produced without bioengineering, or are they the same? (n=1090)

  1. 18% [MORE NUTRITIOUS]
  2. 33% [LESS NUTRITIOUS]
  3. 42% [SAME]
  4.  7% [DON'T KNOW]
  5.   * [REFUSED]

 SECTION R   PERSONAL RISK PERCEPTION

R5. Now I would like you to rank four activities based on what you think is the most important for your personal health. The four activities are:  wearing a seatbelt, avoiding second-hand cigarette smoke, engaging in physical activity, and washing your hands with soap before a meal.

R5A. Which one is most important to you for your health? [REPEAT LIST IF NECESSARY] (n=4539)

  1. 21% [SEATBELT USE]
  2. 14% [AVOIDING SECOND-HAND CIGARETTE SMOKE]
  3. 21% [EXERCISE]
  4. 41% [HAND WASHING BEFORE EATING]
  5.  1% [DON'T KNOW]
  6.  1% [REFUSED]

R5B. Which is the next most important? [REPEAT LIST IF NECESSARY] (n=4470)

  1. 29% [SEATBELT USE]
  2. 23% [AVOIDING SECOND-HAND CIGARETTE SMOKE]
  3. 22% [EXERCISE]
  4. 26% [HAND WASHING BEFORE EATING]
  5.   * [DON'T KNOW]
  6.   * [REFUSED]

R5C. Next? (n=4460)

  1. 26% [SEATBELT USE]
  2. 26% [AVOIDING SECOND-HAND CIGARETTE SMOKE]
  3. 28% [EXERCISE]
  4. 20% [HAND WASHING BEFORE EATING]
  5.  1% [DON'T KNOW]
  6.   * [REFUSED]

 SECTION M   FOOD ALLERGIES

[This section has been modified from 2001.]
[Everybody gets question M2.]

M2.

Are you allergic to latex or latex gloves? (n=4539)

  1.  5% [YES]
  2. 94% [NO]
  3.   * [SOMEONE IN HOUSEHOLD DIED FROM LATEX ALLERGY (DIED: I'm very sorry to hear that.  I won't be asking questions about that. I just have a few more before the interview is over.)]
  4.  1% [DON'T KNOW]
  5.   * [REFUSED]

[IF C6=1 THEN M4 ELSE GO TO SECTION N]

Earlier you said that you had or suspected that you had a food allergy. I have some follow-up questions about that food allergy.

M4.

What foods or food ingredients are you allergic to? I am going to read you a list. Please answer yes or no for each food category. [ACCEPT MULTIPLES. GO THRU ENTIRE LIST.]

M4A. Are you allergic to any milk or dairy? (n=737)

  1. 32% [YES]
  2. 67% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

M4B. What about eggs? (n=737)

  1.  9% [YES]
  2. 90% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

M4c. Any type of fish or shellfish?  (n=737)

  1. 29% [YES]
  2. 70% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

M4D1. [IF M4C=1]

What type(s) of fish or shell fish are you allergic to? (n=205)

Are you allergic to fish that have fins such as salmon, tuna, or cod?

  1. 24% [YES]
  2. 72% [NO]
  3.  5% [DON'T KNOW]
  4.   * [REFUSED]

M4d2. [IF M4C= 1]

Are you allergic to shellfish? (n=205)

  1. 83% [YES]
  2. 16% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

M4E. [IFM4D=1]

What type of shellfish are you allergic to? [DON'T READ, JUST CODE RESPONSE; ACCEPT MULTIPLES] (n=175)

M4E1. [CRUSTACEANS (E.G., SHRIMP, CRABS, LOBSTER, CRAYFISH, CRAWFISH, PRAWN)]

  1. 68% [VALID]
  2. 32% [MISSING]

M4E2. [MOLLUSKS (E.G., CLAMS, OYSTERS, SCALLOPS, MUSSELS, SQUID, SNAILS, CONCHES, OCTOPUS)]

  1. 34% [VALID]
  2. 66% [MISSING]

M4E3. [OTHER]

  1.  9% [VALID]
  2. 91% [MISSING]

M4E4. [DON'T KNOW]

  1.  9% [VALID]
  2. 91% [MISSING]

M4E5. [REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

M4g. Are you allergic to any type of nuts or seeds? (n=737)

  1. 17% [YES (GO TO M4H)]
  2. 82% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

M4h. [IFM4G=1]

What type of nuts or seeds are you allergic to? [DON'T READ LIST; ACCEPT MULTIPLES] (n=131)

M4H1. [PEANUTS]

  1. 42% [VALID]
  2. 58% [MISSING]

M4H2. [TREE NUTS (E.G., ALMONDS, CASHEWS, PECANS, WALNUTS, BRAZIL NUTS)(DO NOT INCLUDE COCONUT)]

  1. 43% [VALID]
  2. 57% [MISSING]

M4H3. [SESAME SEEDS]

  1.  4% [VALID]
  2. 96% [MISSING]

M4H4. [MUSTARD SEEDS]

  1.  2% [VALID]
  2. 98% [MISSING]

M4H5. [OTHER SEEDS (SUCH AS SUNFLOWER, POPPY OR CARAWAY SEEDS)]

  1. 13% [VALID]
  2. 87% [MISSING]

M4H6. [OTHER NUTS]

  1.   27% [VALID]
  2.   73% [MISSING]

M4H7. [DON'T KNOW]

  1.  2% [VALID]
  2. 98% [MISSING]

M4H8. [REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

M4I. Are you allergic to wheat, gluten, corn, or other grains? [IF NECESSARY, which ones are you allergic to? Accept multiples [ONLY IF YES. DO NOT ACCEPT BOTH YES AND NO] (n=737)

M4I1. [YES---WHEAT]

  1.  7% [VALID]
  2. 93% [MISSING]

M4I2. [YES---GLUTEN]

  1. 11% [VALID]
  2. 89% [MISSING]

M4I3. [YES---CORN]

  1.  4% [VALID]
  2. 96% [MISSING]

M4I4. [YES---OTHER GRAINS]

  1.  2% [VALID]
  2. 98% [MISSING]

M4I5. [NOT ALLERGIC TO WHEAT, CORN GRAINS]

  1. 80% [VALID]
  2. 20% [MISSING]

M4I6. [DON'T KNOW]

  1.  1% [VALID]
  2. 99% [MISSING]

M4I7. [REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

M4j. Are you allergic to any fruits or vegetables? (n=737)

  1. 35% [YES (GO TO M4K)]
  2. 65% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

M4k. [IFM4J=1]

What type of fruits or vegetables are you allergic to? [ACCEPT MULTIPLES; DON'T READ LIST] (n=239)]

M4K1. [AVOCADO, KIWI, BANANA, CHESTNUT]

  1. 17% [VALID]
  2. 83% [MISSING]

M4K2. [STRAWBERRY, CHERRY, PEACH, PEAR, PLUM, APPLE (ROSACEAE FAMILY)]

  1. 27% [VALID]
  2. 73% [MISSING]

M4K3. [CELERY]

  1.    * [VALID]
  2. 100% [MISSING]

M4K4. [MUSTARD]

  1.    * [VALID]
  2. 100% [MISSING]

M4K5. [CORN]

  1.  2% [VALID]
  2. 98% [MISSING]

M4K6. [OTHER FRUIT]

  1. 41% [VALID]
  2. 59% [MISSING]

M4K7. [OTHER VEGETABLE]

  1. 31% [VALID]
  2. 69% [MISSING]

M4K8. [DON'T KNOW]

  1.  2% [VALID]
  2. 98% [MISSING]

M4K9. [REFUSED]

  1.    *  [VALID]
  2. 100% [MISSING]

M4l. Are you allergic to any kind of beans or legumes? (n=737)

  1.  6% [YES (GO TO M4M)]
  2. 92% [NO]
  3.  2% [DON'T KNOW]
  4.   * [REFUSED]

M4m. [IFm4l=1]

What kind of beans or legumes are you allergic to? [DON'T READ LIST; ACCEPT MULTIPLES] (n=47)]

M4M1. [ALL BEANS]

  1. 17% [VALID]
  2. 83% [MISSING]

M4M2. [ALL LEGUMES]

  1.  6% [VALID]
  2. 94% [MISSING]

M4M3. [LENTILS]

  1.  7% [VALID]
  2. 93% [MISSING]

M4M4. [PEAS]

  1. 19% [VALID]
  2. 81% [MISSING]

M4M5. [SOY]

  1. 11% [VALID]
  2. 89% [MISSING]

M4M6. [PEANUTS]

  1.  3% [VALID]
  2. 97% [MISSING]

M4M7. [OTHER]

  1. 50% [VALID]
  2. 50% [MISSING]

M4M8. [DON'T KNOW]

  1.  7% [VALID]
  2. 93% [MISSING]

M4M9. [REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

M4n. Are you allergic to any other foods? (n=737)

  1. 19% [YES (GO TO M4O)]
  2. 79% [NO]
  3.  2% [DON'T KNOW]
  4.   * [REFUSED]

M4o. [IFm4n=1]

What else are you allergic to? [DON'T READ LIST; ACCEPT MULTIPLES] (n=155)]

M4O1. [CHOCOLATE]

  1. 12% [VALID]
  2. 88% [MISSING]

M4O2. [SULFITES]

  1.  1% [VALID]
  2. 99% [MISSING]

M4O3. [SPICES]

  1. 21% [VALID]
  2. 79% [MISSING]

M4O4. [Food Colors]

  1.    * [VALID]
  2. 100% [MISSING]

M4O5. [OTHER FOOD ADDITIVE: (such as ASPARTAME, NITRITE, OLESTRA)]

  1.  4% [VALID]
  2. 96% [MISSING]

M4O6. [OTHER]

  1. 61% [VALID]
  2. 39% [MISSING]

M4O7. [DON'T know]

  1.  6% [VALID]
  2. 94% [MISSING]

M4O8. [REFUSED]

  1.    * VALID
  2. 100% [MISSING]

M5.

How old were you when you first realized or suspected, or were told that you had a food allergy? [TO ANY FOOD. IF RESPONDENT SAYS DIFFERENT TIMES FOR DIFFERENT FOODS, ASK FOR]

[THE LONGEST KNOWN/SUSPECTED FOOD ALLERGY] (n=737)]

  1.  3% [LESS THAN ONE YEAR OLD]
  2.  1% [ONE - 2 YEARS OLD]
  3.  5% [3 TO 5 YEARS OLD]
  4.  8% [6 TO 9 YEARS OLD]
  5. 13% [0 TO 14 YEARS OLD]
  6. 15% [15 TO 19 YEARS OLD]
  7. 12% [20 - 24 YEARS OLD]
  8.  7% [25 - 29YEARS OLD]
  9. 13% [30 - 39 YEARS OLD]
  10. 11% [40 - 49 YEARS OLD]
  11.  8% 50 YEARS  OR OLDER
  12.  2% [DON'T KNOW]
  13.  1% [REFUSED]

M6nclass. [Classification of Other Specify Responses.] (n=116)]

  1. 32% [Vb coded in precode]
  2. 32% [Vb coded in new code]
  3. 37% [Coded in other]

M6. HP

What kinds of reactions have you had to the food(s) you are allergic to? Please respond with yes or no to each item I read. [IF NECESSARY: This is for all of the foods you are allergic to. INCLUDE REACTIONS FROM JUST TOUCHING THE FOOD) (INTERVIEWER: REPEAT THE QUESTION AS NEEDED.] (n=737)

M6A. HP

Skin reaction, such as hives, itching, or redness [IF NECESSARY: As a reaction to food]

  1. 56% [YES]
  2. 44% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

M6B. HP

Swelling of face [IF NECESSARY: As a reaction to food]

  1. 34% [YES]
  2. 65% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

M6C. HP

Itchy lips, or mouth, itchy throat [IF NECESSARY: As a reaction to food]

  1. 50% [YES]
  2. 50% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

M6D. HP

Throat tightness [IF NECESSARY: As a reaction to food]

  1. 35% [YES]
  2. 65% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

M6E. HP

Wheezing [IF NECESSARY: As a reaction to food]

  1. 31% [YES]
  2. 68% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

M6F. HP

Trouble breathing, shortness of breath, or coughing [IF NECESSARY: As a reaction to food]

  1. 37% [YES]
  2. 62% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

M6G.   HP

Nasal congestion [IF NECESSARY: As a reaction to food]

  1. 35% [YES]
  2. 65% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

M6H. HP

Stomach pain/abdominal cramping [IF NECESSARY: As a reaction to food]

  1. 48% [YES]
  2. 51% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

M6I. HP

Vomiting or nausea [IF NECESSARY: As a reaction to food]

  1. 29% [YES]
  2. 70% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

M6J. HP

Diarrhea [IF NECESSARY: As a reaction to food]

  1. 34% [YES]
  2. 65% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

M6K. HP

Headache [IF NECESSARY: As a reaction to food]

  1. 30% [YES]
  2. 70% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

M6L. HP

Dizziness [IF NECESSARY: As a reaction to food]

  1. 17% [YES]
  2. 82% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

M6M.  HP

Anaphylactic [ANA-fa-LAK-tic] shock [IF NECESSARY: dangerous drop in blood pressure; near death experience. IF NECESSARY: As a reaction to food]

  1.  8% [YES]
  2. 91% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

M6N.   HP

Did you have any other types of reactions?

  1. 13% [YES]
  2. 87% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

M6O. HP

[HAS NEVER HAD A REACTION TO THE FOOD(S).]

  1. 98% [YES -- Has had a food reaction]
  2.  2% [NO --  Never had a reaction to food.]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

M7. HP

Has a medical doctor diagnosed your condition as a food allergy? (n=737)

  1. 51% [YES]
  2. 48% [NO (GO TO M9 AND SKIP M11, PRESCRIBED AN EPI KIT)]
  3.  1% [DON'T KNOW  (GO TO M9 AND SKIP M11, PRESCRIBED AN EPI KIT )]
  4.   * [REFUSED (GO TO M9 AND SKIP M11, PRESCRIBED AN EPI KIT )]

M8class. [Classification of Other Specify Response for M8.]

M8. [IFM7=1 THEN M8, ELSE M9]

How did the doctor make the diagnosis of a food allergy. [MARK ALL THAT APPLY. DO NOT READ RESPONSES IF RESPONDENT CAN ANSWER IMMEDIATELY WITHOUT THEM.] (n=385)

M8A.

[SKIN TEST/ PIN PRICK/ SKIN SCRATCH TEST]

  1. 41% [VALID]
  2. 58% [MISSING]

M8B.

[RAST OR CAP-RAST OR BLOOD TEST]

  1. 13% [VALID]
  2. 87% [MISSING]

M8C.

[FOOD ELIMINATION]

  1.  7% [VALID]
  2. 93% [MISSING]

M8D.

[ORAL FOOD CHALLENGE]

  1.  5% [VALID]
  2. 95% [MISSING]

M8E.

[ON THE BASIS OF HISTORY; FOR EXAMPLE, DESCRIPTION OF THE FOOD(S) EATEN AND REACTIONS]

  1. 21% [VALID]
  2. 79% [MISSING]

M8F.

[OTHER]

  1.  4% [VALID]
  2. 97% [MISSING]

M8G.

[OTHER TESTS]

  1.  2% [VALID]
  2. 98% [MISSING]

M8H

[PHYSICAL EXAMINATION OF SYMPTIONS]

  1.  6% [VALID]
  2. 94% [MISSING ]

M8I.

[ALLERGY SHOTS]

  1.    * [VALID]
  2. 100% [MISSING]

M8J.

[ALLERGY TEST (UNSPECIFIED)]

  1.  6% [VALID]
  2. 94% [MISSING]

M8K.

[DON'T KNOW]

  1.  7% [VALID]
  2. 93% [MISSING]

M8L.

[REFUSED]

  1.  1% [VALID]
  2. 99% [MISSING]

M9. HP

When was the last time you had an allergic reaction to food, or had symptoms you thought were caused by an allergic reaction to food? [PROBE: IF THE RESPONDENT DOES NOT REMEMBER A SPECIFIC INSTANCE OR DOES NOT REMEMBER THE DATE, ASK DO YOU THINK IT WAS MORE THAN A YEAR AGO, MORE THAN FIVE YEARS AGO. TRY TO GET RESPONSE INTO A CATEGORY. IF RESPONDENT HAS A NON-FOOD REACTION, DO NOT COUNT IT] (n=737)

  1. 23% [LESS THAN ONE MONTH]
  2. 10% [ONE - 2 MONTHS]
  3. 10% [3 - 6 MONTHS]
  4.  3% [7 - 11 MONTHS]
  5. 14% [1 - 2 YEARS]
  6. 10% [3 - 5 YEARS]
  7.  4% [6 - 9 YEARS]
  8.  6% [10 - 14 YEARS]
  9.  4% [15 - 19 YEARS]
  10.  8% [20 YEARS OR MORE]
  11.  3% [NEVER]
  12.  6% [DON'T KNOW/ NOT SURE]
  13.  1% [REFUSED]

M10. [ASK M10 IF M9 = 1, 2, 3, 4, 5, OR 6]

How many total food allergic reactions have you had in the past 5 years? [INCLUDE REACTIONS TO ALL FOODS; RANGE: 0-20] (n=519)

  1.  4% [0]
  2. 13% [1]
  3.  9% [2]
  4. 10% [3]
  5.  6% [4]
  6.  8% [5]
  7.  4% [6]
  8.  2% [7]
  9.  2% [8]
  10.  9% [10]
  11.  1% [12]
  12.  2% [15]
  13. 20% [20]
  14. 10% [DON'T KNOW]
  15.  1% [REFUSED]

M11.

Have you been prescribed an epinephrine [EP eh NEF rin] kit, such as EpiPen® for food allergies? [CLARIFY:  THE QUESTION ASKS ABOUT HAVING A PRESCRIPTION, NOT ABOUT FILLING THE PRESCRIPTION. IF THE DOCTOR TOLD THEM TO GET EPINEPHRINE FOR FOOD ALLERGIES THEN MARK "YES"] (n=385)

  1. 18% [YES]
  2. 81% [NO]
  3.  1% [DON'T KNOW]
  4.   * [REFUSED]

M12. HP

[IF M9 = 1-6, THEN M12 AND M13 THROUGH M18, ELSE M19. Now, I just want to talk about your most recent food reaction. Was epinephrine [EP eh NEF rin] used to treat this most recent reaction?] (n=519)

[IT DOES NOT HAVE TO BE THE ALLERGIC PERSON'S EPI KIT - WE ARE INTERESTED IN ANY SOURCE OF EPINEPHRINE (AMBULANCE CREW, HOSPITAL ER, ANOTHER'S KIT, ETC.)]

  1.  6% [YES]
  2. 91% [NO]
  3.  3% [DON'T KNOW]
  4.  1% [REFUSED]

M13. HP 

Were you treated in a hospital or doctor's office for this reaction?  Which? (n=519)

  1.  9% [YES, HOSPITAL]
  2. 17% [YES, DOCTOR'S OFFICE]
  3.   * [BOTH - HOSPITAL AND DOCTOR'S OFFICE]
  4. 74% [NO]
  5.   * [DON'T KNOW]
  6.   * [REFUSED]

M14. HP

[IF M13 = 4, DK, OR REF, THEN M15. Only people who answer M13=1, or 3 should get this question.]

Did you have to stay overnight in the hospital? (n=43)

  1. 25% [YES]
  2. 75% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

M15. [All allergy people who had a reaction in the past 5 years should get this question.]

Thinking about the food that caused the reaction we were just talking about, was it [READ LIST:] (n=519)

  1. 22% A packaged food eaten without further preparation, such as milk or cookies, [GO TO M16]
  2.  5% A prepared packaged food from a mix, such as cake mix. [GO TO M16]
  3. 43% A prepared food cooked or made at a home, restaurant, or other such place, or [GO TO M17. COUNT ALL FOOD THAT HAS TO BE PREPARED IN ANY WAY. FOR EXAMPLE, A PIECE OF FISH OR SHRIMP COUNTS AS A PREPARED FOOD BECAUSE IT HAS TO BE COOKED.]
  4. 18% A food that did not come in a package and was not prepared, such as a piece of fruit? [GO TO SECTION M18],
  5.  9% [DON'T KNOW (GO TO M18)]
  6.  3% [REFUSED (GO TO M18)]

M16. [IFM15 = 1,2]

Was the packaged food . . . (n=154)

  1. 56% A simple one made from one main ingredient and only a few additions, such as milk or peanut butter, or
  2. 36% A complex one made from several ingredients, such as cookies, snack food, or ice cream?
  3.  7% [DON'T KNOW]
  4.  1% [REFUSED]

M17. [IFM15 = 2,3]

Was the food prepared . . . (n=228)

  1. 26% At home
  2.  8% At the home of a friend or relative, or
  3. 61% In a restaurant, grocery store, bakery, or other such place?
  4.  3% [DON'T KNOW]
  5.  3% [REFUSED]

M18.

How often do you read the ingredient lists on food packages to see if the food you are allergic to is in it? (n=519)

  1. 32% Always
  2. 16% Sometimes
  3. 11% Rarely
  4. 23% Never
  5. 16% Only if the food is new to me.
  6.  1% [DON'T KNOW]
  7.   * [REFUSED]

M20. TR01 

In the past year, have you bought for yourself or eaten a packaged food that you didn't know contained the food you are allergic to? (n=737)

  1. 24% [YES]
  2.  3% [MAYBE]
  3. 71% [NO]
  4.  2% [DON'T KNOW]
  5.   * [REFUSED]

M21. [IFM20 = 1,2]

Did this food cause you to have an allergic reaction? (n=180)

  1. 63% [YES]
  2. 24% [MAYBE]
  3.  8% [NO]
  4.  5% [DON'T KNOW]
  5.   * [REFUSED]

 SECTION N   HEALTH STATUS AND FOODBORNE ILLNESS EXPERIENCE

Now I have a few questions about your health and experience with foodborne illness.

N1. Modified TR01

Have you been told by a doctor that you have either diabetes or reduced gastric acidity [a-SID-a-tee]?  (n=4539)

  1. 11% [YES, HAVE A CONDITION]
  2. 88% [NO, DO NOT HAVE A CONDITION]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

N2. Modified TR01

Here is list of health conditions. I don't need to know which condition you have, only whether you have been told by a doctor that you have any of them: liver disease, currently receiving chemotherapy or radiation therapy, or HIV, AIDS, or have had a organ transplant, or a weakened immune system? (n=4539)

  1.  5% [YES, HAVE A CONDITION]
  2. 95% [NO, DO NOT HAVE A CONDITION]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

N3. TR93, TR98, TR01

In the past month, have you or has anyone in your household had any kind of sickness that you thought might have been caused by eating spoiled or unsafe food?  Don't include allergies to food. (n=4539)

  1.  8% [YES]
  2. 91% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

N4. [IFN3 = 0,8,9]

TR93, TR98, TR01

How about in the past year? Have you or has anyone in your household had any kind of sickness that you thought might have been caused by eating spoiled or unsafe food? (n=4121)

  1. 14% [YES]
  2. 85% [NO (Go to Section P)]
  3.   * [SOMEONE IN HOUSEHOLD DIED FROM FOODBORNE ILLNESS. ONLY READ IF SOMEONE DIED: I'm very sorry to hear that. I won't be asking questions about that. I just have a few more before the interview is over (GO TO SECTION P)]
  4.   * [DON'T KNOW (GO TO SECTION P)]
  5.   * [REFUSED (GO TO SECTION P)]

N5. [If N3 or N4=1]

TR93, TR98, TR01

Was it you or someone else in your household who became sick? (n=1019)

  1. 37% [RESPONDENT]
  2. 50% [ANOTHER HOUSEHOLD MEMBER (GO TO SECTION P)]
  3. 12% [BOTH (ASK SUBSEQUENT QUESTIONS ABOUT THE RESPONDENT)]
  4.  1% [SOMEONE IN HOUSEHOLD DIED FROM FOODBORNE ILLNESS. ONLY READ IF SOMEONE DIED: I'm very sorry to hear that. I won't be asking questions about that. I just have a few more before the interview is over (GO TO SECTION P)]
  5.   * [DON'T KNOW (GO TO SECTION P)]
  6.   * [REFUSED (GO TO SECTION P)]

N7. TR01 [IFN5 = 1,3]

How soon after eating this food did you become sick? Would you say it was within days, hours, or minutes from eating the food or don't you know? [RECORD ANSWER] (n=500)

  1. 13% [DAYS]
  2. 76% [HOURS]
  3.  9% [MINUTES]
  4.  3% [DON'T KNOW]
  5.   * [REFUSED]

[IF N7 = DAYS]

N7day. How many days after eating the food did you become sick? [RANGE 1-21] (n=59)

  1. 80% [NEXT DAY]
  2. 17% [2 DAYS]
  3.  2% [3 DAYS]
  4.  1% [4 DAYS]
  5.   * [DON'T KNOW]
  6.   * [REFUSED]

[IF N7 = HOURS]

N7hr. How many hours after eating the food did you become sick? [RANGE 1-72] (n=377)

  1. 21% [1 HOUR]
  2. 23% [2 HOURS]
  3. 12% [3 HOURS]
  4. 10% [4 HOURS]
  5.  6% [5 HOURS]
  6. 10% [6 HOURS]
  7.   * [DON'T KNOW]
  8.  1% [REFUSED]

[IF N7 = MINUTES]

N7min. How many minutes after eating the food did you become sick? [RANGE 1- 90] (n=50)

  1. 15% [<10 MINUTES]
  2. 20% [10-20 MINUTES]
  3. 63% [>20 MINUTES]
  4.   * [DON'T KNOW]
  5.  2% [REFUSED]

N8. TR93, TR01

Did anyone report this illness? (n=500)

  1. 17% [YES]
  2. 83% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

N8A. [IF N8 = 1]

Who did you report it to? (n=79)

N8a1. [A DOCTOR]

  1. 29% [VALID]
  2. 71% [MISSING]

N8a2. [A HOSPITAL EMERGENCY ROOM]

  1. 20% [VALID]
  2. 80% [MISSING]

N8a3. [THE LOCAL HEALTH DEPARTMENT]

  1.  1% [VALID]
  2. 99% [MISSING]

N8a4. [GOVERNMENT AGENCY]

  1.  1% [VALID]
  2. 99% [MISSING]

N8a5. [OTHER]

  1. 54% [VALID]
  2. 45% [MISSING]

N8a6. [DON'T KNOW]

  1.    * [VALID]
  2. 100% [MISSING]

N8a7.  [REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

N8bclass:  Classification of Other Specify Responses (n=2)

  1.    * [Vb coded in precode]
  2. 100% [Vb coded in new code]
  3.    * [Vb coded in other]

N8B. [IFN8A4 = 1]

Which government agency did you report it to? (n=2)

N8B1. [FDA]

  1.    * [VALID]
  2. 100% [MISSING]

N8B2. [USDA]

  1.    * [VALID]
  2. 100% [MISSING]

N8B3. [OTHER]

  1.    * [VALID]
  2. 100% [MISSING]

N8B4. [GOVT AGENCY]

  1. 50% [VALID]
  2. 50% [MISSING]

N8B5. [LOCAL HEALTH DEPARTMENT]

  1. 50% [VALID]
  2. 50% [MISSING]

N8B6. [DON'T KNOW]

  1.    * [VALID]
  2. 100% [MISSING]

N8B7. [REFUSED]

  1.    * [VALID]
  2. 100% [MISSING]

N9. TR93, TR01

Did [YOU/FAMILY MEMBER] see a doctor for this illness? (n=500)

  1. 14% [YES]
  2. 86% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

N10. TR93, TR01 [IFN9 = 1]

Did a doctor say it was food poisoning or foodborne illness? (n=65)

  1. 72% [YES]
  2. 11% [SAID IT MIGHT BE; POSSIBLY]
  3. 15% [NO]
  4.  3% [DON'T KNOW]
  5.   * [REFUSED]

N11. TR93, TR01

[IF N9 = 1]

Did a doctor or other health professional take a stool sample or a blood sample? (n=65)

  1. 57% [YES]
  2. 43% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

 SECTION P   DEMOGRAPHICS

And finally, I have just a few more questions to ask for statistical purposes.

[PUT THIS AS AN OPTION FOR EACH QUESTION IN THIS SECTION]

[IF RESPONDENT ASKS WHY WE NEED THESE QUESTIONS OR OBJECTS TO THE QUESTIONS, READ THIS STATEMENT:]

We ask these questions for statistical purposes only. We want to be sure that the people we survey represent all different types of groups in this country. All of this information is confidential and will not be linked to any personal identifying information.

P1. TR93, TR98, TR01

Not including cell phones, are there any telephone numbers in addition to {TELEPHONE NUMBER} in your home that you receive calls on? [NOTE: WE ARE ONLY INTERESTED IN NUMBERS THAT MIGHT HAVE BEEN INCLUDED IN THE SURVEY. NUMBERS USED ONLY FOR HOME FAXES OR COMPUTERS SHOULD NOT BE INCLUDED.] (n=4539)

  1. 14% [YES]
  2. 86% [NO]
  3.   * [DON'T KNOW]
  4.  1% [REFUSED]

P2. TR93, TR98, TR01

[ASK IF P1 = 1]

Is this/Are these number(s) for . . . (n=651)

  1. 52% Home use
  2. 32% Business and home use, or
  3. 15% Business use only
  4.  1% [DON'T KNOW]
  5.   * [REFUSED]

P3. TR01

How many total people, including yourself, live in your household? (Range = 1-97) (n=4539)

[IF P3 > or = 10 RECHECK THE QUESTION.]

[INCLUDE: FOSTER CHILDREN, ROOMMATES OR HOUSEMATES, AND PEOPLE STAYING HERE LAST NIGHT WHO HAVE NOT PERMENANT PLACE TO STAY. THIS INCLUDES PEOPLE LIVING HERE MOST OF THE TIME WHLE WORKING, EVEN IF THEY HAVE ANOTHER PLACE TO LIVE. DO NOT INCLUDE: COLLEGE STUDENTS LIVING AWAY WHILE ATTENDING COLLEGE, PEOPLE IN A CORRECTIONAL FACTILITY, NURSING HOME OR MENTAL HOSPITAL LAST NIGHT, ARMED FORCES PERSONNEL LIVING SOMEWHERE ELSE, PEOPLE WHO LIVE OR STAY AT ANOTHER PLACE MOST OF THE TIME.]

[_____NUMBER]

[(selected frequencies)]

  1. 17% [1]
  2. 31% [2]
  3. 18% [3]
  4. 18% [4]
  5. 14% [5+]
  6.   * [DON'T KNOW]
  7.  1% [REFUSED]

P3b. [Confirm number for P3.]

P4. [ASK IF P3 IS GREATER THAN 1]

How many of these people [in your household] are . . .

P4A. TR01

Children younger than five years old? (n=3596)

[_____  (Range = 0 to 20)]

[(selected frequencies)]

  1. 75% [0]
  2. 16% [1]
  3.  7% [2]
  4.  1% [3 +]
  5.   * [DON'T KNOW]
  6.   * [REFUSED]

[IF P4A > or = 10 CONFIRM ANSWER]

P4B. TR01

Children between 5 and 18 years?   (n=3596)

[______  (Range = 0 to 20)]

[(selected frequencies)]

  1. 58% [0]
  2. 20% [1]
  3. 15% [2]
  4.  5% [3]
  5.  2% [4 +]
  6.   * [DON'T KNOW]
  7.   * [REFUSED]

[IF P4B > or = 10 CONFIRM ANSWER]

P4C. TR01

Adults 60 years of age or older? (n=3596)

[_______ (Range = 0 to 20)]

[(selected frequencies)]

  1. 70% [0]
  2. 12% [1]
  3. 16% [2]
  4.  1% [3 +]
  5.   * [DON'T KNOW]
  6.   * [REFUSED]

[IF P4C > or = 10 CONFIRM ANSWER]

[IF SUM P4A TO P4C >P3, READ FOLLOWING AND GO THROUGH P3 TO P4C SEQUENCE AGAIN:]

P5. TR88, TR93, TR98, TR01

What year were you born? (n=4539)

[___________ (RANGE: 1900-1987)]

[(recoded into age ranges)]

  1. 18% [age 18-29]
  2. 21% [age 30-39]
  3. 38% [age 40-59]
  4. 22% [age 60 +]
  5.   * [DON'T KNOW]
  6.  4% [REFUSED]

P7. [DON'T ASK IF S4 = 1 and P3 = 1 or IF S4=1 or P6=1 and P3=1+P4A]

Is anyone in your household pregnant? (n=4199)

  1.  3% [YES]
  2. 96% [NO]
  3.   * [DON'T KNOW]
  4.   * [REFUSED]

P8. TR93, TR98, TR01

Are you Hispanic or Latino? (n=4539)

  1. 13% [YES]
  2. 86% [NO]
  3.   * [DON'T KNOW]
  4.  1% [REFUSED]

P9class. [Classification of Other Specify Responses] (n=4539)

  1. 84% [Vb coded in precode]
  2.  5% [Vb coded in new code]
  3. 11% [Vb coded in other]

P9. TR88, TR93, TR98, TR01

What is your race?  Please select one or more. Are you . . . [MARK ALL THAT APPLY4539)]

P9A.

White

  1. 72% [VALID]
  2. 28% [MISSING]

P9B.

Black or African American,

  1. 12% [VALID]
  2. 88% [MISSING]

P9C.

Asian

  1.  3% [VALID]
  2. 97% [MISSING]

P9D.

Native Hawaiian or other Pacific Islander,

  1.  1% [VALID]
  2. 99% [MISSING]

P9E.

American Indian or Alaskan Native? 

  1.  3% [VALID]
  2. 97% [MISSING]

P9F.

[OTHER.]

  1.    * [VALID]
  2. 100% [MISSING]

P9G.

[HISPANIC or LATINO]

  1.  7% [VALID]
  2. 93% [MISSING]

P9H.

[MIXED RACE]

  1.    * [VALID]
  2. 100% [MISSING]

P9I.

[DON'T KNOW]

  1.  1% [VALID]
  2. 99% [MISSING]

P9J.

[REFUSED]

  1.  3% [VALID]
  2. 97% [MISSING]

P10. TR88, TR93, TR98, TR01

What is the last grade or year of school that you have completed? [READ LIST IF NECESSARY] (n=4539)

  1. 14% [LESS THAN HIGH SCHOOL DEGREE]
  2. 32% [12 YEARS (HIGH SCHOOL GRADUATE OR GED)]
  3. 27% [13-15 YEARS (1-3 YEARS COLLEGE (SOME COLLEGE))]
  4. 16% [16 YEARS (COLLEGE GRADUATE (BACHELOR DEGREE OR QUIVALENT))]
  5. 10% [(>16 YEARS) POSTGRADUATE, MASTER'S DEGREE, DOCTORATE, LAW DEGREE, OTHER PROFESSIONAL DEGREE; CLARIFY: THIS INCLUDES PEOPLE WORKING ON A GRADUATE DEGREE]
  6.   * [DON'T KNOW]
  7.  2% [REFUSED]

P11.

What is your current working status? Are you . . . (n=4539)

  1. 51% Working full-time for pay
  2. 11% Working part-time for pay
  3.  2% Employed, but temporarily not working [IF NECESSARY: Long Term Leave]
  4.  4% Looking for work
  5.  1% Working, but not for pay
  6. 30% Not working at a job or business and not looking for work/ retired/ [HOMEMAKER/ FULL TIME STUDENT]
  7.   * [DON'T KNOW]
  8.  2% [REFUSED]

P13.

Now, thinking of your households' total income from all sources before taxes, did your household earn $20,000 or more last year? (n=4539)

  1. 70% [YES]
  2. 18% [NO]
  3.  3% [DON'T KNOW]
  4. 10% [REFUSED]

P14. TR98, TR01

[IF P13 = 1]

Which of the following categories best describes your total household income before taxes? Please, stop me when I read your category. (n=3209)

  1. 14% $20,000 - $30,000
  2. 17% $30,000 - $40,000
  3. 13% $40,000 - $50,000
  4. 11% $50,000 - $60,000
  5.  9% $60,000 - $70,000
  6.  7% $70,000 - $80,000
  7.  4% $80,000 - $90,000
  8.  4% $90,000 - $100,000
  9.  9% $100,000 - 150,000
  10.  6% More than $150,000
  11.  1% [DON'T KNOW]
  12.  5% [REFUSED]

Thank you much for your cooperation. We appreciate your taking the time to participate in our study. Those are all of the questions I have.