Employees’ knowledge, attitude and practice of food additives; impacts of an educational intervention
ISSN: 0034-6659
Article publication date: 18 March 2020
Issue publication date: 28 October 2020
Abstract
Purpose
Understanding consumers’ food safety practices are helpful in reducing foodborne illnesses. The purpose of this study is to evaluate the influence of education on knowledge, attitude and practices toward food additives.
Design/methodology/approach
This interventional study was performed by random sampling of 826 employees in Isfahan University of Medical Sciences from January 2018 to March 2019. The knowledge, attitude and practices of the employees toward food additives were assessed by a self-administered and structured questionnaire. Two-month education was conducted visually by using pamphlets, posters and leaflets. Descriptive statistics and paired t-test were done by SPSS24 at significant levels of p < 0.05.
Findings
The results showed that the respondents were very concerned about preservatives, colorants, and artificial sweeteners in foods. Before the education, the percentages collected for the knowledge, attitude and practice were 79.0, 48.9 and 46.7, respectively. Overall, knowledge scores were improved from 79.0 to 88.9 per cent when the education was offered. Safety attitude scores significantly increased, with a 50 per cent difference between the pre and post values. A significant difference was observed in the percentage of knowledge, attitude and practice of the employers before and after education (p < 0.05). Almost half of the respondents chose leaflets and pamphlets as a preferable tool for learning.
Originality/value
Education may be needed for improving knowledge and attitude about food additives. It also helped the respondents to select healthier food. This study suggests more communication programs regarding food safety issues.
Keywords
Acknowledgements
We thank all participants who cooperated in this study. We also thank all employers at Isfahan University of Medical Sciences. This study was supported by Isfahan University of Medical Sciences (n. 398294).
Disclaimer statements.
Contributors:
Study concept and design: Bahreini-Esfahani, Ganjali Dashti, Esfandiari.
Sampling and monitor the visiting procedure: Ziaei, Ebdali.
Analysis and interpretation of data: Hassanzadeh, Mohammadi.
Final edition of the manuscript for important intellectual content: Moravejolahkami.
Funding: The authors declare no support from any commercial organization for the submitted study.
Conflicts of interest: None of the authors had a conflict of interest.
Citation
Moravejolahkami, A.R., Esfandiari, Z., Ebdali, H., Ganjali Dashti, M., Hassanzadeh, A., Ziaei, H. and Bahreini Esfahani, N. (2020), "Employees’ knowledge, attitude and practice of food additives; impacts of an educational intervention", Nutrition & Food Science, Vol. 50 No. 6, pp. 1199-1212. https://doi.org/10.1108/NFS-11-2019-0346
Publisher
:Emerald Publishing Limited
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