Knowledge and Attitude of Kurdistan University of Medical Sciences Students regarding Food Hygiene in Disasters

Document Type : Review Article

Authors

1 Department of Emergency Medical Sciences, School of Paramedical Sciences, Kurdistan University of Medical Sciences, Sanandaj, Iran.

2 Environmental Health Engineering Department, Faculty of Health, Kermanshah University of Medical Sciences, Kermanshah, Iran.

3 Department of Basic Sciences, Faculty of Vetrenary Medicine, Urmia University, Urmia, Iran

4 Health Management and Economics Research Center, Health Management Research Institute, Iran University of Medical Sciences, Tehran, Iran.

5 Department of Health in Disasters and Emergencies, School of Health Management and Information Sciences, Iran University of Medical Sciences, Tehran, Iran.

6 Assistant Professor in Epidemiology, Department of Public Health, Torbat Jam Faculty of Medical Sciences, Torbat Jam, Iran.

Abstract

Introduction: Access to nutritious and sanitary food is crucial for maintaining a healthy life under any circumstances, with particular significance during disasters. This study aimed to assess the level of awareness and attitudes towards food safety during disasters among students at Kurdistan University of Medical Sciences. Methods: This study was conducted in 2022 using a cross-sectional descriptive design. The sample consisted of 350 students from the Kurdistan University of Medical Sciences. The research tools comprised a demographic survey and a researcher-developed questionnaire assessing knowledge and attitudes towards food hygiene during disasters. Following data collection, it was inputted into SPSS 24 and analyzed using descriptive statistics, analysis of variance, and independent t-tests. Results: The average age of the students involved in the study was 21.25 ± 3.17. The average knowledge and attitude scores of Kurdistan University of Medical Sciences students regarding food hygiene during disasters were 80.80 ± 5.22 and 22.00 ± 10.51, respectively. A significant correlation was found between the knowledge level and the educational level of the participants. Television and radio were identified as the primary sources of information on food hygiene during disasters, while friends and family were the least utilized sources. Conclusion: Based on the study findings, it is recommended to enhance public education on food hygiene during disasters as a core curriculum in medical science universities. This education should be widely implemented across various departments and faculties to reach a broader audience. The use of mass media, particularly radio and television, should be prioritized for effective dissemination of information.

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References

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Journal of Nutrition,Fasting and Health

Articles in Press, Accepted Manuscript
Available Online from 18 March 2024

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History

  • Receive Date: 27 January 2024
  • Revise Date: 18 March 2024
  • Accept Date: 18 March 2024

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