Knowledge, Attitude, and Practice of Healthy Eating among Public School Teachers in Kuwait

Kanaan, Hashem; Saadeh, Rami; Zruqait, Ahmed; Alenezi, Manar

doi:10.4081/jphr.2021.2223

Cited by 2 publications

(1 citation statement)

References 18 publications

(52 reference statements)

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“…Several research studies have explored the effects of enhancing knowledge, attitudes, and practices (KAP) alongside improving nutrition outcomes in different contexts. Zeinab et al 2020) conducted a study on schoolteachers in Kuwait (33). These studies all clearly demonstrated the importance of KAP for improving nutritional outcomes.…”

Section: Literature Reviewmentioning

confidence: 99%

What’s happening in the kitchen? The influence of nutritional knowledge, attitudes, practices (KAP), and kitchen characteristics on women's dietary quality in Ethiopia

Yalew,

Tessema,

Lahiff

2024

Preprint

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Background Low diet quality significantly contributes to public health risks in low-income countries. This situation is particularly concerning for vulnerable groups, such as women and children, who are at increased risk of malnutrition due to inadequate access to proper nutrition. Objective This study aimed to assess the influence of nutrition-related knowledge, attitudes, practices, and kitchen characteristics on women's dietary quality in Ethiopia. Method A population-based cross-sectional survey was conducted from August to September 2022 in five regions and two city administrations in Ethiopia. A multistage stratified cluster sampling method was employed. From ninety-nine enumeration areas, twenty eligible households were selected. A total of 1,980 women aged 15–49 years were included in this survey. The data were collected using a structured questionnaire and analysed using SPSS version 16 computer software. The determinants of diet quality were identified using Poisson, logistic, and ordinary least square regression analyses. Variables with a p-value less than 0.05 were considered to indicate statistical significance. Results The results showed that the average dietary diversity score for women was 3.4. Only 21.5% of the participants achieved the minimum dietary diversity for women (MDD-W), and the mean adequacy ratio for nutrients was 61.6%. The participants’ average nutrition-related knowledge, attitudes, and practices scores were 63%, 39%, and 23%, respectively. The regression analysis showed a positive association between knowledge and attitude, on the one hand, and dietary diversity and the mean nutrient adequacy ratio, on the other hand, which were significant at P < 0.01. Cooking time and propensity to prepare new food were also positively associated with dietary diversity and with minimum dietary diversity, again significant at P < 0.01. Conclusion Our study showed that improved nutrition-related knowledge and a positive attitude toward nutrition significantly influence dietary quality. Additionally, cooking time and the propensity to prepare new foods positively influence diet quality.

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Section: Literature Reviewmentioning

confidence: 99%

What’s happening in the kitchen? The influence of nutritional knowledge, attitudes, practices (KAP), and kitchen characteristics on women's dietary quality in Ethiopia

Yalew,

Tessema,

Lahiff

2024

Preprint

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Pendidikan Teman Sebaya melalui Pemberdayaan Kader Posyandu Remaja terhadap Pengetahuan, Sikap, dan Perilaku Remaja tentang Manfaat Gizi dalam Pencegahan Stunting: Penelitian Kuasi Eksperimen

Rasmaniar

Nurlaela

Ahmad

et al. 2022

Health Inf J Penelit

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Sebanyak 53 % remaja mengalami defisiensi energi berat dan 48 % defisiensi protein berat. Resiko lebih besar terjadi pada remaja putri, para calon ibu, di mana defisiensi gizi akan berdampak pada kesehatan ibu dan buah hati selama masa kehamilan dan melahirkan, seperti anak lahir dengan berat badan lahir rendah yang nantinya dapat menjadi stunting. Diperlukan suatu program pelayanan posyandu remaja untuk mencegah masalah stunting sedini mungkin. Penelitian ini bertujuan mengetahui pengaruh pemberdayaan Kader Posyandu Remaja terhadap pengetahuan sikap dan perilaku remaja tentang Gizi dalam pencegahan stunting di Kota Kendari. Jenis penelitian ini adalah kuasi eksperimen dengan desain one group pretest-posttest design yang dilaksanakan pada bulan Juli-November tahun 2021, dilakukan terhadap 45 kader posyandu dan 100 remaja peserta posyandu di wilayah kerja UPTD Puskesmas Puuwatu dan UPTD Puskesmas Abeli Kota Kendari. Sebelum pelatihan sebagian besar kader posyandu remaja tidak terampil setelah pelatihan sebagian besar kader posyandu terampil. Pengetahuan, sikap dan perilaku kader pada prates sebagian besar kurang, pada pascates sebagian besar menjadi baik. Remaja peserta posyandu sebagian besar memiliki pengetahuan, sikap dan perilaku kurang pada prates, setelah pendidikan teman sebaya aspek pengetahuan, sikap dan perilaku remaja tersebut sebagian besar menjadi baik. Secara statistik terdapat perbedaan yang signifikan pada sebelum dan setelah pelatihan dan pendidikan teman sebaya pada karakteristik penelitian. Diperlukannya pelaksanaan pelatihan secara berkala dan berkesinambungan.

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Knowledge, Attitude, and Practice of Healthy Eating among Public School Teachers in Kuwait

Cited by 2 publications

References 18 publications

What’s happening in the kitchen? The influence of nutritional knowledge, attitudes, practices (KAP), and kitchen characteristics on women's dietary quality in Ethiopia

What’s happening in the kitchen? The influence of nutritional knowledge, attitudes, practices (KAP), and kitchen characteristics on women's dietary quality in Ethiopia

Pendidikan Teman Sebaya melalui Pemberdayaan Kader Posyandu Remaja terhadap Pengetahuan, Sikap, dan Perilaku Remaja tentang Manfaat Gizi dalam Pencegahan Stunting: Penelitian Kuasi Eksperimen

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