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

Document Type : Research Paper

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.

Keywords

Main Subjects

References

  1. Marzban A, Karimi-Nazari E, Rahmanian V, Ghaneian MT, Barzegaran M. Food Safety Knowledge, Attitude, and Hygiene Practices among Veterinary Medicine Students in Shiraz University, Iran. Journal of Nutrition and Food Security. 2019;4(2):107-13.
  2. Marzban A, Nadjarzadeh A, Karimi-Nazari E, Rahmanian V, Farrokhian A, Barzegaran M. Correlation between Religiosity and Nutritional Behavior in Students of Shahid Sadoughi University of Medical Sciences in Yazd. Journal of Nutrition and Food Security. 2019;4(4): 256-62..
  3. Marzban A, Rahmanian V, Shirdeli M, Jafari F, Barzegaran M. The Effect of Education on Knowledge, Attitude, and Practice of the Catering Staffs about Food Hygiene and Safety in Yazd City. Journal of Nutrition and Food Security. 2020;5(3):266-73.
  4. 4. Biglari H, Hami M, Yari A, Poursadeghiyan M, Farrokhi M. Awareness of Medical Students of Gonabad University About Nutrition and Food Preservation in Disasters. Health in Emergencies and Disasters Quarterly. 2017;2(3):133-8.
  5. Marzban A, Fani N, Faraji R, Khanizade A, Dowlati M. Ukraine War and Food Crisis. Journal of Research and Health. 2023;13(3):1-1.
  6.  Marzban A, Moslehi S. The Ukraine War and the Bread Crisis in the Middle East. Journal of Human Environment and Health Promotion. 2022;8(3):172-4.
  7.  Miri A, Hami M, Dargahi A, Poursadeghiyan M, Farrokhi M, Ivanbagha R, et al. Study on the Awareness of the Students of Azad University of Medical Sciences About Nutrition and Food Storing Stuff During Crisis. Health in Emergencies and Disasters Quarterly. 2018;3(2):91-6.
  8.  Morris Jr JG. How safe is our food? Emerging infectious diseases. 2011;17(1):126.
  9. WHO ND. Food safety and foodborne illness. Biochim Clin. 2002;26:39.
  10. Jahed G, Golestani Far H, Vesoghi M, Pahlavanzade B, Dargahi A. Survey on attitude and knowledge of food safety and sanitation among soldiers of Arak Malek-Ashtar Garrison. Food Hygiene. 2012;2(6):91-8.
  11.  Eslami H, Marzban A, AkramiMohajeri F, Rezaei Z, Rafati Fard M. Students' knowledge and attitude of hygiene and food safety at Shahid Sadoughi University of Medical Sciences in Yazd, Iran. Journal of community health research. 2015;4(3):159-67.
  12. Jaques T. Embedding issue management as a strategic element of crisis prevention. Disaster prevention and management: an international journal 2010.
  13. Rezaee H, Servat FL, Marzban H, Sadeghizadeh yazdi J, Marzban A, Shirdeli M. The impact of education on knowledge, attitude and practice about Food Poisoning in students of Shahid Sadoughi University of Medical Sciences, Yazd. Iran. Tolooebehdasht. 2018;17(3):39-51.
  14. Olaimat AN, Al-Nabulsi AA, Nour MO, Osaili TM, Alkhalidy H, Al-Holy M, et al. The Effect of the Knowledge, Attitude, and Behavior of Workers Regarding COVID-19 Precautionary Measures on Food Safety at Foodservice Establishments in Jordan. Sustainability. 2022;14(13):8193.
  15. 1 Eslami H, Marzban A, AkramiMohajeri F, Rezaei Z, Rafati Fard M. Students' Knowledge and Attitude of Hygiene and Food Safety at Shahid Sadoughi University of Medical Sciences in Yazd, Iran. Journal of Community Health Research. 2015;4(3):159-67.
  16. Marzban A, Yoshany N, Mozaffari-Khosravi H, Khaleghi Moori M, Maayeshi N, Zamani M. Nutritional Knowledge, Attitude, and Practices Related to COVID-19 in People of Yazd, 2021. Journal of Nutrition and Food Security. 2022;7(1): 22-9.
  17. Haque MA, Chakraborty S, Ahmed MS. Assessment of knowledge, attitude and practice of WASH and nutrition in a human-made emergency: A study on Rohingya community living in the camps of Bangladesh. Assessment. 2020;7(29):5068-77.
  18. Görür N, Topalcengiz Z. Food safety knowledge, hygiene practices, and eating attitudes of academics and university students during the coronavirus (COVID‐19) pandemic in Turkey. Journal of Food Safety. 2021;5(41) e12926.
  19. Faour-Klingbeil D, Osaili TM, Al-Nabulsi AA, Jemni M, Todd EC. The public perception of food and non-food related risks of infection and trust in the risk communication during COVID-19 crisis: A study on selected countries from the Arab region. Food Control. 2021;121:107617.
  20. Alhaj OA, Al-Sayyed HF, AlRasheed MM, Jahrami H. Appraisal survey of the knowledge, attitudes, and behaviors of Jordanian society toward diet and nutrition during COVID-19 era. Journal of public health research. 2021;10(4):jphr. 2021.381.

Files

History

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

Share

How to cite

Statistics