Poor dietary behavior is a main contributor to malnutrition, which is a global challenge with enormous social and economic costs. The present study aims to identify the factors that are probably associated with dietary behavior to improve dietary choices. The E-GNKQ questionnaire was adopted and distributed to 230 students enrolled in the Faculty of Tourism and Hotels, University of Sadat City. The results revealed that nutritional knowledge significantly affects the dietary behavior of the respondents. In addition, nutrition education (department type) has positively and significantly moderated the relationship between nutritional knowledge and dietary behavior, and self-efficacy has a mediating role in the relationship between nutrition knowledge and dietary behavior. The study recommends that higher education institutions pay attention to the critical role of nutrition education and selfefficacy to enhance the relationship between nutritional knowledge and dietary behavior by introducing nutritional courses in a wider range of academic programs.
Knowledge management is becoming increasingly important in light of the major challenges that organizations face, and this is reinforced by the increasing importance of cognitive objectives that focus on knowledge management, leading to enhanced productivity, efficiency and effectiveness in organizations. The research investigates the effect of applying KM on the performance and innovation practices in five-star hotels. The questionnaire forms were distributed to five-star hotels in Luxor and Aswan cities, where 240 were distributed with 20 forms per hotel, of which about 200 were valid, 83.0% valid for analysis by The Statistical Program for the Social Science (SPSS) version 16 was used to analyze the questionnaire among its many modules for statistical data analysis, including Shapiro-Wilk test of the normality, the mean, standard deviation, alpha Cronbach's test, Mannwhitney and the Kruskal-Wallis test, spearman correlation and simple linear regression. The findings showed that there is a significant relationship between knowledge management and hotel performance. Results also showed that there is a significant relationship between knowledge management and hotel innovation.
The present study aims to introduce a new Egyptian version of the general nutrition knowledge questionnaire (E-GNKQ) for adults by assessing its validity and reliability in an Egyptian context. The study relied on the revised version of the general nutrition knowledge questionnaire, performed by Kliemann et al. in 2016. The questionnaire was translated and adapted into a seventyeight-item Arabic version. The questionnaire was subjected to five validation studies that were carried out for content validity; face validity; internal reliability and external reliability; construct validity between participants with nutrition knowledge and with little nutrition knowledge, and without nutrition knowledge; and convergent validity for correlation between nutrition knowledge and demographic characteristics. The study targeted two groups of students (students of the Department of Nutrition and Food Science at Menofia University (n 163), and students of the Faculty of Tourism and Hotels at the University of Sadat City (n 91). The seventy-eight-item Egyptian General Nutrition Knowledge Questionnaire had an acceptable construct, content and face validity, internal consistency, test-retest reliability, and convergent validity. So, it has been shown that the E-GNKQ is a valid and reliable way to measure how much college students in Egypt know about nutrition.
The safety of passengers and crew is a top priority for the airline industry. This includes serving in-flight food that is not harmful to the health and safety of passengers and crew. Food safety is important. Consumers have a right to expect that those who supply the food that they buy have taken care to manufacture products that do not cause harm. There are several potential benefits of the implementation of ISO22000, such as the ability to provide consistently secure foods, products, and services that meet applicable legal and regulatory customer requirements and address the risks associated with the objectives. The research aims to identify the reasons for gaps that appear in the application process of the ISO22000 Food Safety Management System. The case study was chosen for this study. Two different methods were adopted to collect data; interviews and questionnaires. A personal interview was conducted with the quality manager of the flight catering company under study to identify the gaps that currently exist in the ISO 2000 safety management system. Then, a questionnaire was designed for the employees of the flight catering company to identify the causes of those gaps. A number of 39 questionnaire forms were distributed. This number represents the total number of employees working in the operation within the surveyed flight catering company. The respondents returned 33 of the 39 forms. Upon emptying the data, 3 questionnaires were excluded because they were not valid for analysis, and thus 30 questionnaires were analyzed. Data were analyzed using the SPSS system. A mixed approach to analyze the study data has also been used. The research made several recommendations for in-flight catering companies to avoid these gaps when implementing the system.
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