Volume 7, Issue 2 (2019)
Health Educ Health Promot 2019, 7(2): 83-87 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Ebadi Vanestanagh M, Jahangiry L, Kheirouri S, Alizadeh M. Evaluation of Food Safety Related Behaviors Based on Stage of Change Model among Iranian Women. Health Educ Health Promot 2019; 7 (2) :83-87
URL: http://hehp.modares.ac.ir/article-5-23681-en.html
URL: http://hehp.modares.ac.ir/article-5-23681-en.html
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
4- Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran ,mdalizadeh@tbzmed.ac.ir
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
4- Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran ,
Abstract: (5695 Views)
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 .
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
Article Type: Original Research |
Subject:
Health Education and Health Behavior
Received: 2018/07/31 | Accepted: 2019/02/25 | Published: 2019/04/9
Received: 2018/07/31 | Accepted: 2019/02/25 | Published: 2019/04/9
References
1. Newell DG, Koopmans M, Verhoef L, Duizer E, Aidara-Kane A, Sprong H, et al. Food-borne diseases - the challenges of 20 years ago still persist while new ones continue to emerge. Int J Food Microbiol. 2010;139 Suppl 1:S3-15. [Link] [DOI:10.1016/j.ijfoodmicro.2010.01.021]
2. Yan Y. Food safety and social risk in contemporary China. J Asian Stud. 2012;71(3):705-29. [Link] [DOI:10.1017/S0021911812000678]
3. Fielding JE, Aguirre A, Palaiologos E. Effectiveness of altered incentives in a food safety inspection program. Prev Med. 2001;32(3):239-44. [Link] [DOI:10.1006/pmed.2000.0796]
4. Wilcock A, Pun M, Khanona J, Aung M. Consumer attitudes, knowledge and behaviour: A review of food safety issues. Trends Food Sci Technol. 2004;15(2):56-66. [Link] [DOI:10.1016/j.tifs.2003.08.004]
5. Giritlioglu I, Batman O, Tetik N. The knowledge and practice of food safety and hygiene of cookery students in Turkey. Food Control. 2011;22(6):838-42. [Link] [DOI:10.1016/j.foodcont.2010.09.016]
6. Murphy KS, Di Pietro RB, Kock G, Lee J. Does mandatory food safety training and certification for restaurant employees improve inspection outcomes?. Int J Hosp Manag. 2011;30(1):150-6. [Link] [DOI:10.1016/j.ijhm.2010.04.007]
7. Jevšnik M, Hlebec V, Raspor P. Consumers' awareness of food safety from shopping to eating. Food Control. 2008;19(8):737-45. [Link] [DOI:10.1016/j.foodcont.2007.07.017]
8. Patz JA, Daszak P, Tabor GM, Alonso Aguirre A, Pearl M, Epstein J, et al. Unhealthy landscapes: Policy recommendations on land use change and infectious disease emergence. Environ Health Perspect. 2004;112(10):1092-8. [Link] [DOI:10.1289/ehp.6877]
9. Lazou T, Georgiadis M, Pentieva K, Mc Kevitt A, Iossifidou E. Food safety knowledge and food-handling practices of Greek university students: A questionnaire-based survey. Food Control. 2012;28(2):400-11. [Link] [DOI:10.1016/j.foodcont.2012.05.027]
10. Hassan HF, Dimassi H. Food safety and handling knowledge and practices of Lebanese university students. Food Control. 2014;40:127-33. [Link] [DOI:10.1016/j.foodcont.2013.11.040]
11. Kennedy J, Jackson V, Cowan C, Blair I, Mc Dowell D, Bolton DJ. Consumer food safety knowledge: Segmentation of Irish home food preparers based on food safety knowledge and practice. Br Food J. 2005;107(7):441-52. [Link] [DOI:10.1108/00070700510606864]
12. Scott E. Food safety and foodborne disease in the 21st century. Can J Infect Dis. 2003;14(5):277-80. [Link] [DOI:10.1155/2003/363984]
13. Motlagh Z, Hidarnia AR, Kaveh MH, Kojuri J. Improving physical activity for hypertensive patients: A transtheoretical model-based intervention. Health Educ Health Promot. 2016;4(1):37-49. [Link]
14. Moazzami Z, Rahimi T, Tarbiat M, Soltanian AR. Stages of physical activity in patients after coronary artery bypass graft surgery: Application of trans-theoretical model. Health Educ Health Promot. 2016;4(3):23-36. [Link]
15. Moosavi S, Farmanbar R, Fatemi S, Ezzati Larsari E, Yazdanipour MA, Afkar A. Predicting physical activity behavior among ICU nurses based on a transtheoretical model using path analysis. Health Educ Health Promot. 2015;3(3):15-27. [Link]
16. Malekshahi F, Haidarnia AR, Niknami Sh, Aminshokravi F. Predictors of calcium intake in order to identify osteoporosis preventive behavior in women aged 30-50 in Khorramabad: A study based on the transtheoretical model. Health Educ Health Promot. 2014;2(4):55-65. [Link]
17. Prochaska JO. Transtheoretical model of behavior change. In: Gellman M, Rick Turner J, editors. Encyclopedia of behavioral medicine. New York: Springer; 2013. pp. 1997-2000. [Link]
18. Majowicz SE, Musto J, Scallan E, Angulo FJ, Kirk M, O'Brien SJ, et al. The global burden of nontyphoidal Salmonella gastroenteritis. Clin Infect Dis. 2010;50(6):882-9. [Link] [DOI:10.1086/650733]
19. Redmond EC, Griffith CJ. Consumer perceptions of food safety risk, control and responsibility. Appetite. 2004;43(3):309-13. [Link] [DOI:10.1016/j.appet.2004.05.003]
20. Redmond EC, Griffith CJ. Consumer food handling in the home: A review of food safety studies. J Food Prot. 2003;66(1):130-61. [Link] [DOI:10.4315/0362-028X-66.1.130]
21. Glanz K, Rimer BK, Viswanath K, editors. Health behavior and health education: Theory, research, and practice. Hoboken: John Wiley & Sons; 2008. [Link]
22. Esmaeili N, Alizadeh M, Tarighat Esfanjani A, Kheirouri S. Evaluating barriers to adherence to dietary recommendations in Iranian adults with metabolic syndrome: A qualitative study using the theory of reasoned action. Iran J Public Health. 2016;45(7):926-34. [Link]
23. Raspor P. Total food chain safety: How good practices can contribute?. Trends Food Sci Technol. 2008;19(8):405-12. [Link] [DOI:10.1016/j.tifs.2007.08.009]
24. Pichler J, Ziegler J, Aldrian U, Allerberger F. Evaluating levels of knowledge on food safety among food handlers from restaurants and various catering businesses in Vienna, Austria 2011/2012. Food Control. 2014;35(1):33-40. [Link] [DOI:10.1016/j.foodcont.2013.06.034]
25. Wills WJ, Meah A, Dickinson AM, Short F. 'I don't think I ever had food poisoning', a practice-based approach to understanding foodborne disease that originates in the home. Appetite. 2015;85:118-25. [Link] [DOI:10.1016/j.appet.2014.11.022]
26. Shim SM, Seo SH, Lee Y, Moon GI, Kim MS, Park JH. Consumers' knowledge and safety perceptions of food additives: Evaluation on the effectiveness of transmitting information on preservatives. Food Control. 2011;22(7):1054-60. [Link] [DOI:10.1016/j.foodcont.2011.01.001]
27. Medeiros LC, Hillers VN, Chen G, Bergmann V, Kendall P, Schroeder M. Design and development of food safety knowledge and attitude scales for consumer food safety education. J Am Diet Assoc. 2004;104(11):1671-7. [Link] [DOI:10.1016/j.jada.2004.08.030]
28. Unusan N. Consumer food safety knowledge and practices in the home in Turkey. Food control. 2007;18(1):45-51. [Link] [DOI:10.1016/j.foodcont.2005.08.006]
29. Mortimore S, Wallace C. HACCP: A practical approach. Heidelberg: Springer Science & Business Media; 2013. [Link] [DOI:10.1007/978-1-4614-5028-3]
30. Brennan M, Mc Carthy M, Ritson C. Why do consumers deviate from best microbiological food safety advice? an examination of 'high-risk' consumers on the island of Ireland. Appetite. 2007;49(2):405-18. [Link] [DOI:10.1016/j.appet.2006.12.006]
31. Milton A, Mullan B. Consumer food safety education for the domestic environment: A systematic review. Br Food J. 2010;112(9):1003-22. [Link] [DOI:10.1108/00070701011074363]
32. Kamp BJ, Wellman NS, Russell C. Position of the American Dietetic Association, American Society for Nutrition, and Society for Nutrition Education: Food and nutrition programs for community-residing older adults. J Nutr Educ Behav. 2010;42(2):72-82. [Link] [DOI:10.1016/j.jneb.2009.12.001]
33. Curtis V, Cairncross S. Effect of washing hands with soap on diarrhoea risk in the community: A systematic review. Lancet Infect Dis. 2003;3(5):275-81. [Link] [DOI:10.1016/S1473-3099(03)00606-6]
34. Taché J, Carpentier B. Hygiene in the home kitchen: Changes in behaviour and impact of key microbiological hazard control measures. Food Control. 2014;35(1):392-400. [Link] [DOI:10.1016/j.foodcont.2013.07.026]
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |