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Volume 6, Issue 2 (6-2020)
jhehp 2020, 6(2): 60-68 |
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Moghaddam A, Hassanzadazar H, Vakili M M, Jafari F, Aminzare M. The Knowledge, Attitude, and Practices of Secondary High School Students Regarding Food Safety and Hygiene in Khorramdarreh, Iran. jhehp 2020; 6 (2) :60-68
URL: http://jhehp.zums.ac.ir/article-1-306-en.html
URL: http://jhehp.zums.ac.ir/article-1-306-en.html
Aghdas Moghaddam1 
, Hassan Hassanzadazar *1 , Mohammad Masoud Vakili2 , Fatemeh Jafari3 , Majid Aminzare1
, Hassan Hassanzadazar *1 , Mohammad Masoud Vakili2 , Fatemeh Jafari3 , Majid Aminzare1
1- Department of Food Safety and Hygiene, School of Health, Zanjan University of Medical Sciences, Zanjan, Iran.
2- Department of Health Promotion and Education, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
3- Department of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
2- Department of Health Promotion and Education, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
3- Department of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
Abstract: (11784 Views)
Background: The studies on children and adolescents provide the basic information for educational interventions such as the assessment of the knowledge of community health promotion. The present study aimed to evaluate the knowledge, attitude, and practices of secondary high school students regarding food safety and hygiene in Khorramdarreh, Zanjan, Iran.
Methods: This cross-sectional study was conducted on 640 secondary high school students during December 2014-December 2015. The participants were selected via cluster sampling, and data were collected using a researcher-made questionnaire after assessing its validity and reliability. Data analysis was performed in SPSS version 16.
Results: The mean scores of the knowledge, attitude, and practices of the students were 36.6±6.96 (moderate), 57.95±6.88 (favorable), and 40.59±5.80 (favorable), respectively. The lowest knowledge level of the students was observed in milk and egg hygiene (27%), meat hygiene (35%), effect of temperature on microorganisms (35%), and brucellosis-related aspects (7.33%).
Conclusion: Although the students had a positive attitude toward food safety, they had inadequate knowledge of the effects on their practices. Therefore, it seems that training is essential in the food safety and hygiene fields for students and their parents.
Methods: This cross-sectional study was conducted on 640 secondary high school students during December 2014-December 2015. The participants were selected via cluster sampling, and data were collected using a researcher-made questionnaire after assessing its validity and reliability. Data analysis was performed in SPSS version 16.
Results: The mean scores of the knowledge, attitude, and practices of the students were 36.6±6.96 (moderate), 57.95±6.88 (favorable), and 40.59±5.80 (favorable), respectively. The lowest knowledge level of the students was observed in milk and egg hygiene (27%), meat hygiene (35%), effect of temperature on microorganisms (35%), and brucellosis-related aspects (7.33%).
Conclusion: Although the students had a positive attitude toward food safety, they had inadequate knowledge of the effects on their practices. Therefore, it seems that training is essential in the food safety and hygiene fields for students and their parents.
Type of Study: Original Article |
Subject:
Food Safety and Hygiene
Received: 2020/03/8 | Accepted: 2020/05/21 | Published: 2020/06/30
Received: 2020/03/8 | Accepted: 2020/05/21 | Published: 2020/06/30
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