Evaluation of Food Safety Related Behaviors Based on Stage of Change Model among Iranian Women

Document Type : Original Research

Authors
M. Ebadi Vanestanagh 1
L. Jahangiry 2
S. Kheirouri 3
M. Alizadeh 3
1 Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
2 Health Education and Health Promotion Department, Public Health Faculty, Tabriz University of Medical Sciences, Tabriz, Iran
3 Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
10.29252/HEHP.7.2.83
Abstract
Aims: Food safety is a public health concern due to its great impact on the economy and health of the people in developing countries. Since food preparation is the final line of defense against foodborne diseases; women need to take extra precaution to reduce the chances of home prepared food contamination. This study examined the applicability of the trans-theoretical model of change to assess readiness to increase food safety among housewives’ women.

Materials & Methods: The present cross-sectional study was carried out among 181 households’ women in 2017. Data were collected using a questionnaire consisted of food safety characteristics based on the stage of change. Data were analyzed by SPSS 24 for descriptive analysis, normality test, correlation, and multiple logistic regression analysis.

Findings: Mean age (SD) of participants was 38.68±8.5 years old. 6.1% of participants were in the pre-contemplation stage, 21.0% in the contemplation stage, 23.2% in the preparation stage, 16.6% in the action stage, and 33.1% in the maintenance stage. Overall stage of change was not significant association with age, educational status and household income.

Conclusions: Findings of this study may help in planning health intervention programs for housewives’ women for their improvement of knowledge, attitude and practice towards foodborne diseases and food safety. We suggested an intervention based on the Trans-theoretical Model for housewives’ women to promote food hygiene, at least in .

Keywords

Subjects

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Health Education and Health Promotion
Volume 7, Issue 2
Spring 2019
Pages 83-87