Evaluation of a food safety education on knowledge, attitude and practice among 1300 college students of Henan province, China

The aim of this study was to assess food safety education using school book covers and videos to Public Elementary School PES students in Cimahi City, West Java, Indonesia to order to improve knowledge, attitude, and practice of street food safety. We used quasy experiment with pretest−posttest control group design. We selected the intervention group from four public elementary schools in South Cimahi City where food poisoning had occurred, and the control group from four public elementary schools in North Cimahi City by simple random sampling. Samples consisted of 224 students; 112 as control and 112 as intervention group. This study was conducted for six months, in which the food safety education regarding street food safety used diffferent book covers for ten subject note books and videos. The book covers which consisted of materials on bacteriological and chemical food safety were explained once a week within 50−60 minutes duration. The videos regarding street food safety were given for 3 (three) times within 6 months. Before food safety education, there was no significant difference in knowledge, attitude, and practice (p>0.05) between the control and intervention groups. After six month food safety education, knowledge, attitude, and practice significantly improved (p<0.05) in intervention group compared to control group. Within intervention group, knowledge was improved from 5.4% (pre intervention) to 91.1% (post intervention), attitude from 69.6% (pre intervention) to 97.3% (post intervention), and practice from 21.4% (pre intervention) to 59.8% (post intervention). This study provides evidence that food safety education using book covers and videos to the elementary students for six months improved their knowledge, attitude, and practice of street food safety.

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Food Safety Knowledge, Attitude, and Practice of College Students, Ethiopia, 2019: A Cross-Sectional Study

BioMed Research International ◽

10.1155/2021/6686392 ◽

2021 ◽

Vol 2021 ◽

pp. 1-10

Author(s):

Jember Azanaw ◽

Henok Dagne ◽

Zewudu Andualem ◽

Tsegaye Adane

Keyword(s):

College Students ◽

Food Safety ◽

Cross Sectional Study ◽

Northwest Ethiopia ◽

Foodborne Diseases ◽

Cross Sectional ◽

Attitude And Practice ◽

Knowledge Practice ◽

Safety Knowledge ◽

Knowledge Attitude And Practice

Background. Since the dawn of human history, foodborne diseases have been a problem for all societies, and it is an increasing public health issue worldwide. The objective of this study is to examine knowledge, practice, and attitude in food safety among college students in the city Gondar, northwest Ethiopia. Methods. A cross-sectional study was conducted among 430 randomly selected college students in Gondar City, northwest Ethiopia, from October 8 to November 30, 2019. The data was gathered through a self-administered questionnaire. The collected data were checked for completeness, coded manually, and entered into Epi Info version 7, then exported to SPSS version 26 for more data checking, cleaning, and analysis. One-way ANOVA was done for examining sociodemographic variable association with KAP, and Pearson correlation analysis was conducted to measure the association among food safety knowledge, attitude, and practice scores. The p value < 0.05 was considered statistically significant for both tests. Results. The number of females was higher among the study participants (65.5%). The mean age of participates was 21.1 ± 9.14 (SD) years. The higher percentage (45.7%) of the participants were students in the second year. The overall scores of the food safety knowledge, attitude, and practices of the respondents were 35.7% (good), 38.0% (good), and 29.1% (positive), respectively. Participants with differences in gender, year of study, and food safety training had a substantial variation in overall food safety knowledge ( p value < 0.05). The findings have clearly shown that knowledge of food safety does not directly affect the attitude towards food safety ( p value > 0.05). On the other hand, overall food safety practice differed in terms of sex, year of schooling, and knowledge of food safety ( p value < 0.05) among participants. Training and knowledge score had significant correlation among respondents ( p value < 0.05). Conclusion. This study revealed that the overall knowledge, practices, and attitude towards food safety among college students were very low. There was a significant association between knowledge and practice while food safety practices were independent with an attitude among the students. Such results indicated that there could be problems with foodborne diseases. Therefore, the findings of this study proposed that strength should be done to improve the existing food safety knowledge, practice, and attitude in college students in addition to their normal education.

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