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    1. A comparison of knowledge and attitudes about diet and health among 35- to 75-year-old adults in the United States and Geneva, Switzerland

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    2. A primer on risk: an interdisciplinary approach to thinking about public understanding of Agbiotech

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    3. American consumers' awareness and acceptance of biotechnology

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    4. Audits International 2000 home food safety study report

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    5. Awareness of risks: changing how hamburgers are cooked

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    6. Changes in consumer knowledge, behavior, and confidence since the 1996 PR/HACCP final rule

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    7. Communicating with Latino immigrants on safe food handling

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