Employees’ Knowledge, Attitude and Practice of Food Additives; Impacts of an Educational Intervention Publisher



Moravejolahkami AR¹ ; Esfandiari Z² ; Ebdali H² ; Ganjali Dashti M³ ; Hassanzadeh A⁴ ; Ziaei H² ; Bahreini Esfahani N¹ Show Affiliations
Source: Nutrition and Food Science Published: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. © 2020, Emerald Publishing Limited.