بررسی میزان آگاهی و نگرش دانشجویان دانشگاه علوم پزشکی کاشان در زمینه بهداشت و نگه‌داری مواد غذایی
محورهای موضوعی :
علوم و صنایع غذایی
ولی سرسنگی
1
(
کارشناس ارشد بهداشت حرفه‌ای، کمیته تحقیقات دانشجویی، دانشگاه علوم پزشکی رفسنجان، رفسنجان، ایران
)
محسن تقی زاده
2
(
دانشیار گروه تغذیه، مرکز تحقیقات بیوشیمی و تغذیه در بیماری های متابولیک، دانشگاه علوم پزشکی کاشان، کاشان، ایران
)
رضا شرافتی چالشتری
3
(
استادیار گروه تغذیه، مرکز تحقیقات بیوشیمی و تغذیه در بیماری های متابولیک، دانشگاه علوم پزشکی کاشان، کاشان، ایران
)
تاریخ دریافت : 1394/06/25
تاریخ پذیرش : 1396/07/15
تاریخ انتشار : 1397/01/01
کلید واژه:
آگاهی,
نگرش,
بهداشت,
نگه‌داری مواد غذایی,
چکیده مقاله :
رعایت بهداشت و نگه‌داری صحیح مواد غذایی در زمان توزیع، خرید و مصرف آن‌ها، از اصول مهم در پیشگیری از ابتلای انسان به انواع عوامل بیماریزای منتقله از غذا می‌باشد. این تحقیق با هدف تعیین میزان آگاهی و نگرش دانشجویان دانشگاه علوم پزشکی کاشان در زمینه بهداشت و نگه‌داری مواد غذایی در سال 1393 انجام شد. این مطالعه توصیفی مقطعی، بر روی تعداد 286 نفر از دانشجویان دختر و پسر صورت گرفت. داده‌ها از طریق پرسش‌نامه حاوی سؤالاتی در زمینه اطلاعات فردی، آگاهی و نگرش نسبت به اصول بهداشت و نگه‌داری مواد غذایی بود. نتایج مطالعه نشان داد که میانگین میزان آگاهی دانشجویان درباره بهداشت و نگه‌داری مواد غذایی 53/13±23/62 درصد و میانگین میزان نگرش آن‌ها 41/0±37/2 بود. میانگین نمرات آگاهی پسران نسبت به دختران بالاتر بود (01/0 P<). با افزایش سن میزان نگرش دانشجویان نسبت به بهداشت و نگه‌داری مواد غذایی افزایش داشته است (01/0 >P). هم‌چنین آگاهی دانشجویانی که دارای سابقه مسمومیت غذایی بودند نسب به افرادی که هیچ سابقه مسمومیت غذایی نداشتند، به‌طور معنی‌داری بیشتر بود (01/0 >P). این پژوهش نشان داد که سطح آگاهی دانشجویان نسبت به بهداشت و نگه‌داری مواد غذایی در سطح قابل قبولی می باشد.
چکیده انگلیسی:
Food hygiene measures and its proper maintenance during distribution, purchase, and consumption are important principles to prevent food-borne infections in consumers. The aim of this study was to evaluate knowledge and attitude of students of medical sciences of Kashan University about food hygiene and storage.This cross-sectional study was conducted on 286 male and female students. Data obtained through questionnaires containing questions on demographic data as well as knowledge and attitudes to food hygiene and storage. The results showed that mean knowledge and attitude scores of the students about food hygiene and maintenance were 62.23±13.53% and 2.37±0.41%, respectively. The knowledge score between male students was significantly more than females (P<0.01). The students’ attitude score was increased significantly (P<0.01) with the increasing of their age. Moreover, the knowledge score of the students with a previous history of food intoxication was significantly (P<0.01) more than those who had no food intoxication experience.The outcomes of this study showed that the students had an acceptable knowledge level of food hygiene and storage.
منابع و مأخذ:
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Haji Mohammadi, B., Ehrampoush, M.H., Amiri, A., Khalatbari Limaki, S., Gerayllo, S. and Hosseini, M.S. (2015). Evaluation of knowledge, attitude and practice of resident women of Shiraz About food borne disease. Journal of Food Microbiology, 2(1): 1-12.
Heydari, M.R., Javadi, A. and Porkahnogi, P. (2010). Effectiveness of training classes for food-handlers and food operators on improving their knowledge and practice of personal hygiene in the workplace at health training centers in Shiraz, Fars province. Tolooe Behdasht, 1: 6-10.
Jahed, G.H., Golestani Far, H., Ghodsi R. and Mohammadi, M. (2012a). The knowledge and attitude of students in relation with health and food safety at Tehran University of Medical Sciences. Journal of Research and Health, 2(1): 72-79.
Jahed, G.H., Golestani Far, H., Vesoghi, M., Pahlavanzade, B. and Dargahi, A. (2012b). Survey on attitude and knowledge of food safety and sanitation among soldiers of Arak Malek-Ashtar garrison. Journal of Food Hygiene, 2(2): 91-98.
Khosravi Mashizi, R., Yunesian, M., Omidvar borna, M. and Galavi E. (2012). Evaluation of knowledge and attitude of confectionery workers towards usage of artificial food dyes in Bardsir. Journal of Health, 3 (2): 32-41.
Klontz, K.T.B., Fein, S. and Levy, A. (1995). Prevalence of selected food consumption and preparation behaviours in the United States. Journal of Food Protection, 58:1405-1411.
Lee, J.S., Park, J.M., Wi, S.H., Ahn, Y., Kim, N., Moon, K.W., Yang, C.Y. and Kim, J.M. (2014). Improving consumer recognition and awareness of food additives through consumer education in South Korea. Food Science and Biotechnology, 23(2):653-660.
Marietta, A.B., Welshimer, K.J. and Anderson, S.L. (1999). Knowledge, attitudes, and behaviors of college students regarding the 1990 Nutrition Labeling Education Act food labels. Journal of the American Dietetic Association, 99(4):445-449.
Mead, P.S., Slutsker, L., Dietz, V., McCaig, L.F., Bresee, J.S., Shapiro, C., Griffin, P.M. and Tauxe, R.V. (1999). Food-related illness and death in the United States. Emerging Infectious Diseases, 5(5): 607-625.
Musavi, G.A., Mostafai. G.R., Hoseindoost, G.R., Gilasi, H.R., Gharlipour, Z., Babaei Akbarabadi, A., Rezai, A., Soltanali Zadeh, L. and Vafaee, R. (2014). Studying the knowledge of middle school students in Khomeinshahr city about food stuffs hygiene. Scientific Journal of Ilam University of Medical Sciences, 22: 101-108.
Norazmir, M., Hasyimah, N., Siti Shafurah, A., Siti Sabariah, B., Ajau, D. and Hazali, N. (2012). Knowledge and practices on food safety among secondary school students in Johor Bahru, Johor, Malaysia. Pakistan Journal of Nutrition, 11(2):110-115.
Patil, S.R., Morales, R., Cates, S., Anderson, D. and Kendall, D. (2004). An application of meta-analysis in food safety consumer research to evaluate consumer behaviors and practices. Journal of Food Protection, 67(11): 2587-2595.
Pirsaheb, M.A.A. and Rezaee, M. (2010). The Special Health Education Course Effects on Knowledge, Attitude and Practice of Preparation, Distribution and Sale Centers Food Staff in Kermanshah. Iran. Journal of Environmental Health Science and Engineerin, 3(3):299-308.
Sharafati Chaleshtori, R., Rafieian-kopaei, M., Mortezaei, S., Sharafati Chaleshtori, A. and Amini, E. (2012). Antioxidant and antibacterial activity of the extracts of Echinophora platyloba DC. African journal of pharmacy and pharmacology, 6(37):2692-2695.
Sharif, L. and Al-malki, T. (2010). Knowledge, attitude and practice of Taif University students on food poisoning. Food Control, 21: 55-60.
Sockett, P. (1995). The epidemiology and costs of diseases of public health significance, in relation to meat and meat products. Journal Food Safety, 15(2): 91-112.
Sudershan, R., Rao, G., Rao, P., Rao, M. and Polasa, K. (2008). Food safety related perceptions and practices of mothers–a case study in Hyderabad, India. Food Control, 19: 506-513.
Tavakoli, H.R., Zeinali, M. and Mehrabi Tavana, A. (2009). Scrutiny of Food-Borne Botulism Intoxication in Iran during 2003-2007 with the Food Hygiene View Point. Hakim Health System Research Journal, 11 (4): 38-46.
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Angulo, F.J., LeJeune, J.T. and Rajala-Schultz, P.J. (2009). Unpasteurized milk: a continued public health threat. Clinical Infectious Diseases, 48(1): 93-100.
Asadi, M., Norouzi, M., Ghafuri, M., Tavakkoli, F. and Oskouei, A.O. (2012). Effective Factors in Environmental Health Status of Grocery Stores. Archives of Hygiene Sciences, 1(1): 26-32.
Chalak, A. and Abiad, M. (2012). How effective is information provision in shaping food safety related purchasing decisions? Evidence from a choice experiment in Lebanon. Food Quality and Preference, 26(1): 81-92.
Egan, M., Raats, M., Grubb, S., Eves, A., Lumbers, M., Dean, M. and Adams, M. (2007). A review of food safety and food hygiene training studies in the commercial sector. 2007; 18(10):1180-1190.
Fahimi Nia, M., Mahmodian, M.H., Hosaini, S. and Sepehrnia B. (2009). Awareness of Qom population about food health and ways to promote it. 12th National Congress on Environmental Health. 594-598.
Fein, S.B., Lando, A.M., Levy, A.S., Teisl, M.F. and Noblet, C. (2011). Trends in U.S. consumers' safe handling and consumption of food and their risk perceptions, 1988 through 2010. Journal of Food Protection, 74(9):1513-1523.
Haji Mohammadi, B., Ehrampoush, M.H., Amiri, A., Khalatbari Limaki, S., Gerayllo, S. and Hosseini, M.S. (2015). Evaluation of knowledge, attitude and practice of resident women of Shiraz About food borne disease. Journal of Food Microbiology, 2(1): 1-12.
Heydari, M.R., Javadi, A. and Porkahnogi, P. (2010). Effectiveness of training classes for food-handlers and food operators on improving their knowledge and practice of personal hygiene in the workplace at health training centers in Shiraz, Fars province. Tolooe Behdasht, 1: 6-10.
Jahed, G.H., Golestani Far, H., Ghodsi R. and Mohammadi, M. (2012a). The knowledge and attitude of students in relation with health and food safety at Tehran University of Medical Sciences. Journal of Research and Health, 2(1): 72-79.
Jahed, G.H., Golestani Far, H., Vesoghi, M., Pahlavanzade, B. and Dargahi, A. (2012b). Survey on attitude and knowledge of food safety and sanitation among soldiers of Arak Malek-Ashtar garrison. Journal of Food Hygiene, 2(2): 91-98.
Khosravi Mashizi, R., Yunesian, M., Omidvar borna, M. and Galavi E. (2012). Evaluation of knowledge and attitude of confectionery workers towards usage of artificial food dyes in Bardsir. Journal of Health, 3 (2): 32-41.
Klontz, K.T.B., Fein, S. and Levy, A. (1995). Prevalence of selected food consumption and preparation behaviours in the United States. Journal of Food Protection, 58:1405-1411.
Lee, J.S., Park, J.M., Wi, S.H., Ahn, Y., Kim, N., Moon, K.W., Yang, C.Y. and Kim, J.M. (2014). Improving consumer recognition and awareness of food additives through consumer education in South Korea. Food Science and Biotechnology, 23(2):653-660.
Marietta, A.B., Welshimer, K.J. and Anderson, S.L. (1999). Knowledge, attitudes, and behaviors of college students regarding the 1990 Nutrition Labeling Education Act food labels. Journal of the American Dietetic Association, 99(4):445-449.
Mead, P.S., Slutsker, L., Dietz, V., McCaig, L.F., Bresee, J.S., Shapiro, C., Griffin, P.M. and Tauxe, R.V. (1999). Food-related illness and death in the United States. Emerging Infectious Diseases, 5(5): 607-625.
Musavi, G.A., Mostafai. G.R., Hoseindoost, G.R., Gilasi, H.R., Gharlipour, Z., Babaei Akbarabadi, A., Rezai, A., Soltanali Zadeh, L. and Vafaee, R. (2014). Studying the knowledge of middle school students in Khomeinshahr city about food stuffs hygiene. Scientific Journal of Ilam University of Medical Sciences, 22: 101-108.
Norazmir, M., Hasyimah, N., Siti Shafurah, A., Siti Sabariah, B., Ajau, D. and Hazali, N. (2012). Knowledge and practices on food safety among secondary school students in Johor Bahru, Johor, Malaysia. Pakistan Journal of Nutrition, 11(2):110-115.
Patil, S.R., Morales, R., Cates, S., Anderson, D. and Kendall, D. (2004). An application of meta-analysis in food safety consumer research to evaluate consumer behaviors and practices. Journal of Food Protection, 67(11): 2587-2595.
Pirsaheb, M.A.A. and Rezaee, M. (2010). The Special Health Education Course Effects on Knowledge, Attitude and Practice of Preparation, Distribution and Sale Centers Food Staff in Kermanshah. Iran. Journal of Environmental Health Science and Engineerin, 3(3):299-308.
Sharafati Chaleshtori, R., Rafieian-kopaei, M., Mortezaei, S., Sharafati Chaleshtori, A. and Amini, E. (2012). Antioxidant and antibacterial activity of the extracts of Echinophora platyloba DC. African journal of pharmacy and pharmacology, 6(37):2692-2695.
Sharif, L. and Al-malki, T. (2010). Knowledge, attitude and practice of Taif University students on food poisoning. Food Control, 21: 55-60.
Sockett, P. (1995). The epidemiology and costs of diseases of public health significance, in relation to meat and meat products. Journal Food Safety, 15(2): 91-112.
Sudershan, R., Rao, G., Rao, P., Rao, M. and Polasa, K. (2008). Food safety related perceptions and practices of mothers–a case study in Hyderabad, India. Food Control, 19: 506-513.
Tavakoli, H.R., Zeinali, M. and Mehrabi Tavana, A. (2009). Scrutiny of Food-Borne Botulism Intoxication in Iran during 2003-2007 with the Food Hygiene View Point. Hakim Health System Research Journal, 11 (4): 38-46.
