Mohammad Hossein Kaveh; Farzaneh Fanaei; Seyed Mohammad Mazloomi; Ali Reza Mirahmadizadeh; Reza Barati-Boldaji; Elaheh Shoushtari-Moghadam
Abstract
Background: The aim of this study was to examine the effect of a volunteer-led food safety training program based on social cognitive theory on behaviors and their determinants among community women.Methods: This is a single-blinded randomized controlled trial conducted in 8 urban health centers in Marvdasht ...
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Background: The aim of this study was to examine the effect of a volunteer-led food safety training program based on social cognitive theory on behaviors and their determinants among community women.Methods: This is a single-blinded randomized controlled trial conducted in 8 urban health centers in Marvdasht city, southern Iran. 60 volunteers and 502 women who were selected through multi-stage cluster random sampling method participated in the study. A 4-session food safety training program was implemented for health volunteers in the experimental group (n=30). They then trained the women in the experimental group (n=260) in their local community for a month. Data were collected using validated questionnaires in the group of volunteers before and one week after the intervention and in the group of women before and one month after the intervention. Data were entered in SPSS software version 22 and analyzed using Chi-Square and comparisons between the two groups were conducted by ANCOVA. P<0.05 was considered as the significant level.Results: The results of the study showed significant improvements in food safety-related behaviors and their determinants in the experimental groups, i.e., among both health volunteers and community women after the intervention. No significant changes in the study constructs (knowledge, self-efficacy, outcome expectations and behavior) were observed among women in the control group after the intervention.Conclusion: The findings of this study were in favor of the success of health volunteers in food safety training with the aim of improving food safety-related behaviors and their determinants (within the framework of cognitive theory) among community women.
Golazin Hoseini; Zahra Esmaeilinezhad; Maedeh Gordali; Reza Barati-Boldaji; Zahra Negarandeh; Siavash Babajafari; Seyed Mohammad Mazloomi
Abstract
Aim: The aim of the present study was to investigate behavior changes related to food hygiene and safety during Covid-19 outbreak.
Methods: In this cross-sectional study, a digital questionnaire was used to collect the data. The questionnaire consisted of 36 questions in three sections: demographic ...
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Aim: The aim of the present study was to investigate behavior changes related to food hygiene and safety during Covid-19 outbreak.
Methods: In this cross-sectional study, a digital questionnaire was used to collect the data. The questionnaire consisted of 36 questions in three sections: demographic characteristics, knowledge of food hygiene during the coronavirus epidemic, and food hygiene performance before and after Covid-19 outbreaks.
Results: 675 questionnaires were completed. The ways through which foods are washed and subsequently packed, before and after the Covid-19 outbreak, have changed significantly. It was revealed that the use of dishwashing liquid, sanitizing liquid, vinegar (p<0.001), and alcohol (p=0.03) has drastically increased for washing the fruits; salt and bleach are used for washing the vegetables (p<0.05), and dishwashing liquid, sanitizing liquid and alcohol for washing egg and packaged food (p<0.001) after the outbreak. Covid-19 caused 35.5% of the participants to avoid sweetmeat, 23.7% of them did not use takeaway foods, and 21.4% of them eliminate nuts and seeds from their diet.
Conclusion: According to the results of this study, people's knowledge about coronavirus transmission and food disinfection is insufficient. Given that people's knowledge about the mentioned cases can affect the choice of food groups and the quality of people's diet, introducing valid information sources and providing necessary training to people in the community can lead to the correction of beliefs and behaviors regarding food hygiene during the Corona outbreak.
