Food Hygiene's Knowledge, Attitudes and Practices between Urban and Suburban Adolescents

Teh, Nur Syakira Awang; Hamid, Mohd Ramadan Ab; Asmawi, Ummi Mohlisi Mohd; Nor, Norazmir Md

doi:10.1016/j.sbspro.2016.10.217

Cited by 14 publications

(15 citation statements)

References 16 publications

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“…The children may see these actions being done when they were young and see them as examples. A parent's ability to parent their child make better choices and can be seen in how they teach their children self-control and have responsible attitude through constant monitoring (Teh et al, 2016). Based on the research of Teh et al (2016), even with a considerably large amount of knowledge on food safety, it will not mean much whether the person's attitude is neglectful and because of this, it will not help people adopt proper practices in food handling.…”

Section: Attitudementioning

confidence: 99%

“…Their knowledge on this matter is the average, which gives a cause for concern because more than half of them ends up purchasing unsafe food that could ultimately cost their health (Luo et al, 2018). In the field of food safety, it does not only relate to the people's health but also the stability of social standings and the undertaking of various developments (Teh et al, 2016). Teh et al (2016) also stated that not enough food hygiene knowledge is a factor that lead to the existence of diarrhoea among university students.…”

Section: Practicementioning

confidence: 99%

“…In the field of food safety, it does not only relate to the people's health but also the stability of social standings and the undertaking of various developments (Teh et al, 2016). Teh et al (2016) also stated that not enough food hygiene knowledge is a factor that lead to the existence of diarrhoea among university students. This can be a high possibility when students consume food that they prepare themselves at home.…”

Section: Practicementioning

confidence: 99%

See 2 more Smart Citations

Food safety knowledge, attitude and practices among management and science university students, Shah Alam

Sayuti¹,

Ahmad²,

Ariffin³

et al. 2020

10.5267/j.msl

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In industrialized countries, about 30% of the population may suffer from foodborne illnesses each year. Malaysia has proven to be a country that has very serious focus on food, but the people do not care much about their food safety. Food safety and hygiene is usually explained as the multiple conditions and ways to preserve food quality, so that foodborne diseases and contamination is prevented. University students face with high risk because of their unsafe behaviors in consuming food. There have been many studies accomplished on comprehension, behavior and implementation towards food safety among food handlers. The current research desires to determine the current knowledge, attitude and practice status among students in Management & Science University (MSU) on food safety. The study framework focuses on testing the relationship between knowledge, attitude and practices and whether or not attitude will be a mediating factor towards practices on food safety among university students in MSU. Using a quantitative and descriptive method, a structured questionnaire was distributed among 430 respondents. The result of the study was analyzed using regression test and indirect method. The result shows that the students had a good knowledge, attitude and practice status towards food safety and attitude was a partial mediating factor in the relationship between knowledge and practice.

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Section: Attitudementioning

confidence: 99%

Section: Practicementioning

confidence: 99%

Section: Practicementioning

confidence: 99%

See 1 more Smart Citation

Food safety knowledge, attitude and practices among management and science university students, Shah Alam

Sayuti¹,

Ahmad²,

Ariffin³

et al. 2020

10.5267/j.msl

View full text Add to dashboard Cite

show abstract

“…This simple activity is extremely important, especially in the case of work surfaces in the kitchen, because there are, e.g., fecal flora microorganisms and mold fungi, which find humid environment to be particularly favorable, on many surfaces used daily [65]. Relatively frequent cleaning of work surfaces in the kitchen was also indicated by Bablu et al [59], Awang Teh et al [66], and Sanlier [2].…”

Section: Discussionmentioning

confidence: 99%

Do Polish Consumers Take Proper Care of Hygiene while Shopping and Preparing Meals at Home in the Context of Wasting Food?

Tomaszewska

Bilska

Kołożyn-Krajewska

2020

IJERPH

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The objective of this paper is to evaluate the knowledge and practices of Polish consumers in terms of broadly defined hygiene on food preparation at home. The consequence of improper food handling may be a faster rate of food spoilage. A specially designed questionnaire was used. The study was conducted on a nationwide, random, and representative group of 1115 adult respondents. Segmentation (cluster analysis) of respondents differing in their practice and knowledge of meal preparation and personal hygiene was carried out. Several areas were diagnosed in which the respondents’ knowledge and practice were insufficient, such as storage of food products, inappropriate conduct of the thawing process, and heating of dishes. It was found that the best practice and knowledge of the issues discussed were characteristic of unemployed women over 35 years of age (cluster D). They offen gave answers that were significantly different (p < 0.05) from those given by the other clusters. The most limited knowledge and the worst practices were characteristic of mainly men with elementary and secondary education who are a part of the labor force (cluster E and A). The segmentation provided valuable information which indicates that educational programs on food safety need to be further strengthened.

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“…They are the relationship of food and the identity (Ismail, Muhammad, Yusoff, Shariff, 2016;Nor, et al, 2012); environmental setting (Wardono, Hibino, and Koyama, 2017); and hygiene (Teh, Hamid, Asmawi, Nor, 2016). Mintz & Du Bois (2002) studied food in the form of social construction of society.…”

Section: Literature Reviewmentioning

confidence: 99%

Reading Urban Ingredients: What characterizes eating out space in urban spatial context

Komala

Ellisa

Yatmo

2017

E-BPJ

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This paper explores eating out space by reading urban ingredients. The aim is to understand what characterizes eating out space in urban context. We conducted fieldwork and observing the physical and non-physical elements related to eating out space at Pancoran, Petak Sembilan, Gloria and Kalimati Alleys, Jakarta. Urban food legend, religion, community, supporting activities and traditional market are urban ingredients which characterize eating out space at Pancoran and give basic ideas of placemaking related to food. In this case, the community has a significant role in keeping or changing the elements of urban ingredients.

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Food Hygiene's Knowledge, Attitudes and Practices between Urban and Suburban Adolescents

Cited by 14 publications

References 16 publications

Food safety knowledge, attitude and practices among management and science university students, Shah Alam

Food safety knowledge, attitude and practices among management and science university students, Shah Alam

Do Polish Consumers Take Proper Care of Hygiene while Shopping and Preparing Meals at Home in the Context of Wasting Food?

Reading Urban Ingredients: What characterizes eating out space in urban spatial context

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