The Correlation between Knowledge and Attitude on Food Colorant Uses of PKK Mothers in Penggaron Lor Village

Suparmi, Suparmi; Desanti, Ophi Indria; Cahyono, Budhy

doi:10.1016/j.profoo.2015.01.017

Cited by 9 publications

(6 citation statements)

References 8 publications

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“…Since attitude is the most important factor determining feeding behavior [ 28 ], the behavior of the mothers in Bushehr would improve by increasing their knowledge and aligning their attitude. However, this is inconsistent with the findings of Suparmi et al [ 34 ] who indicated that there was no relationship between knowledge and attitude.…”

Section: Discussioncontrasting

confidence: 94%

“…The results of the present study indicated a positive attitude towards food security in complementary feeding by the mothers. A study conducted in Indonesia by Suparmi et al [ 34 ] reported 50% positive feeding attitude of the mothers. According to Behroozeh et al [ 35 ], attitude is among the factors affecting food security that should be addressed.…”

Section: Discussionmentioning

confidence: 99%

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Assessment of the knowledge and attitude of infants’ mothers from Bushehr (Iran) on food security using anthropometric indicators in 2016: a cross-sectional study

et al. 2018

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BackgroundAmong the main elements of food security, in terms of food usage, are knowledge and attitude. These are particularly important during the initial two years of a child’s life. The present study was conducted in 2016 and aimed to assess the knowledge and attitude of infants’ mothers from Bushehr (Iran) towards food security using anthropometric indicators.MethodsThe present cross-sectional, descriptive-analytical study was performed on 400 mothers of children aged 1-2 years in Bushehr, Iran. Data were collected using a 20-item knowledge questionnaire (CVR = 0.95, CVI = 0.95, and reliability 0.7), a 26-item attitude questionnaire (CVI = 0.94, CVR = 0.91, and reliability 0.76), and a 16-item Radimer/Cornell questionnaire, which were completed by all mothers. Anthropometric indicators of children, including height-for-age, weight-for-age, and weight-for-height were also measured in accordance with the z-score benchmark of the World Health Organization.ResultsA positive and significant relationship was found between knowledge and attitude (r = 0.26, P = 0.0001) as well as between knowledge and household food security (r = 0.11, P = 0.02) in complementary feeding. Approximately 26% of the studied children fell under the risk category of overweight to obese. A significant relationship was found between inadequate knowledge of the mothers and height-for-age (OR = 4.87, P = 0.001) and weight-for-height (OR = 2.33, P = 0.04) indices, as well as between the negative attitude of the mothers and weight-for-height index (OR = 2.91, P = 0.03).ConclusionsThe knowledge of food security purely relates to the dimension of the household food security of a family and not to the individual/child level of food security. It seems that the knowledge of a mother, as a positive factor, does not support child’s food security when the severity of household insecurity triggers the child’s hunger and food inaccessibility. Also, inappropriate knowledge and negative attitude towards food security were associated with an increased risk of obesity. Increased weight, in addition to being affected by the knowledge and attitude of the mothers, is probably also influenced by the incorrect conduct of the mothers. Further investigation on this topic is recommended.

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Section: Discussioncontrasting

confidence: 94%

Section: Discussionmentioning

confidence: 99%

Assessment of the knowledge and attitude of infants’ mothers from Bushehr (Iran) on food security using anthropometric indicators in 2016: a cross-sectional study

et al. 2018

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“…However good knowledge of food safety did not necessarily lead to good handling practices (Bas et al, 2006). Furthermore, a negative correlation was found between practice with knowledge and attitude (Suparmi et al, 2015).…”

Section: Correlation Between Knowledge With Attitude and Practicementioning

confidence: 91%

Knowledge, Attitude, and Practice on Food Poisoning among Pre-School Food Handlers in Kelantan, Malaysia

Hamzah¹,

Hadi²,

Samad³

et al. 2022

IJARBSS

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A cross-sectional study was conducted to assess the Knowledge, Attitude, and Practice (KAP) on food poisoning among 191 food handlers in pre-schools in Kota Bharu, Kelantan, Malaysia using purposive sampling. The main instrument was a validated Malay self-administered questionnaire on food poisoning and data was analysed using univariate and multivariate analysis. The respondents had moderate knowledge (69.6 ±9.59), a positive attitude (86.2 ± 9.38), and good practice (84.9 ± 7.34). A slightly significant correlation was found between the score of knowledge and attitude (p=0. 05, r=0.203). Age, educational level, and year of employment did not influence the KAP score on food poisoning (p>0.05). Even though training and education are essential in supplying the knowledge, however, it does not automatically translate to safe food handling practices. Therefore, continuous education and training should be organized to strengthen food handlers' knowledge and attitude in areas that seem to be lacking.

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“…The herbal origin allows the producers to extract pigments from a plant or a part of it, for instance, its leaves, roots, flowers, peels, or even fruits. In this regard, chemical interference risks with human health are minimized (Cortez et al., 2017 ; Martins et al., 2016 ; Mohamad et al., 2019 ; Neves et al., 2019 ; Özkan & Bilek, 2014 ; Rodriguez‐Amaya, 2019 ; Suparmi & Cahyono, 2015 ).…”

Section: Color Perceptionmentioning

confidence: 99%

A review on mechanisms and impacts of cold plasma treatment as a non‐thermal technology on food pigments

Ramezan,

Kamkari,

Lashkari

et al. 2023

Food Science & Nutrition

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Food characteristics like appearance and color, which are delicate parameters during food processing, are important determinants of product acceptance because of the growing trend toward more diverse and healthier diets worldwide, as well as the increase in population and its effects on food consumption. Cold plasma (CP), as a novel technology, has marked a new trend in agriculture and food processing due to the various advantages of meeting both the physicochemical and nutritional characteristics of food products with minimal changes in physical, chemical, nutritional, and sensorial properties. CP processing has a positive impact on food quality, including the preservation of natural food pigments. This article describes the influence of CP on natural food pigments and color changes in vegetables and fruits. Attributes of natural pigments, such as carotenoids, chlorophyll, anthocyanin, betalain, and myoglobin, are presented. In addition, the characteristics and mechanisms of CP processes were studied, and the effect of CP on mentioned pigments was investigated in recent literature, showing that the use of CP technology led to better preservation of pigments, improving their preservation and extraction yield. While certain modest and undesirable changes in color are documented, overall, the exposure of most food items to CP resulted in minor loss and even beneficial influence on color. More study is needed since not all elements of CP treatment are currently understood. The negative and positive effects of CP on natural food pigments in various products are discussed in this review.

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The Correlation between Knowledge and Attitude on Food Colorant Uses of PKK Mothers in Penggaron Lor Village

Cited by 9 publications

References 8 publications

Assessment of the knowledge and attitude of infants’ mothers from Bushehr (Iran) on food security using anthropometric indicators in 2016: a cross-sectional study

Assessment of the knowledge and attitude of infants’ mothers from Bushehr (Iran) on food security using anthropometric indicators in 2016: a cross-sectional study

Knowledge, Attitude, and Practice on Food Poisoning among Pre-School Food Handlers in Kelantan, Malaysia

A review on mechanisms and impacts of cold plasma treatment as a non‐thermal technology on food pigments

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