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Effect of Face-To-Face Education on Knowledge, Attitudes, and Practices Toward “Traffic Light” Food Labeling in Isfahan Society, Iran Publisher Pubmed

Summary: Study finds traffic light food labeling education improves healthy choices. Could this curb NCDs? #NutritionEducation #NoncommunicableDiseases

Esfandiari Z1, 2 ; Mirlohi M2 ; Tanha JM3 ; Hadian M1 ; Mossavi SI1 ; Ansariyan A4 ; Ghassami N1 ; Adib S1 ; Bahraini T1 ; Safaeian L5 ; Pakmehr F1 ; Mashhadian F1 ; Abolhasani M1 ; Marasi MR6 Show All Authors
Authors
  1. Esfandiari Z1, 2
  2. Mirlohi M2
  3. Tanha JM3
  4. Hadian M1
  5. Mossavi SI1
  6. Ansariyan A4
  7. Ghassami N1
  8. Adib S1
  9. Bahraini T1
  10. Safaeian L5
  11. Pakmehr F1
  12. Mashhadian F1
  13. Abolhasani M1
  14. Marasi MR6
  15. Isteki F2
  16. Abedi R2
  17. Ghorbani P4
  18. Shoaei P7
  19. Kelishadi R8

Source: International Quarterly of Community Health Education Published:2021


Abstract

Emerging noncommunicable diseases (NCDs) with premature mortality are one of the major concerns in health supervising organizations of the world. High intake of energy, salt, sugar, fat, and trans fatty acids are introduced as dietary risk factors of NCDs. The status of food risk factors is presented in Traffic Light (TL) food labeling through colors of red, yellow, and green as the signs of stop, wait and watch and go, respectively. This stepwise interventional study examined whether TL education can result in choosing healthier food via assessing the impact of face-to-face educational sessions on knowledge, attitudes, and practices of 673 respondents toward TL food labeling through a self-administered and structured questionnaire. Paired t test or alternatively Wilcoxon test was used to evaluate the influence of education in total scores of knowledge, attitudes, and practices in test–retest. Results indicated that before education, the average of the scores for the knowledge, attitudes, and practices was 1.003 ± 0.69, 10.97 ± 1.86, and 1.60 ± 1.84, respectively. After education, the scores were increased to 8.72 ± 3.11, 15.95 ± 2.64, and 8.42 ± 1.69. Significant differences in the scores of the respondents were observed before and after education (p <.05). This study revealed that the intervention of education had positive effect on the knowledge, attitudes, and practices of the studied population. Even though general awareness about the food risk factors of NCDs existed, special education is required to make public TL and food labeling information usage as an actual guidance for every food item in Iran. © The Author(s) 2020.
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