评估成年人对食品安全的知识、态度和做法:来自土耳其的横断面样本

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Nutrition & Food Science Pub Date : 2021-11-23 DOI:10.1108/nfs-09-2021-0268
Pınar Göbel, N. Sanli̇er, Sine Yilmaz, O. Toka, Büşra Açıkalın, Şule Kocabaş
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引用次数: 1

摘要

目的评价消费者的食品安全知识、态度和行为水平。设计/方法/方法本研究共包括1161名志愿者,旨在测量成年人对食品安全的知识、态度和行为。研究数据通过在线调查技术收集。在男性和女性参与者之间,以及在考虑食品安全态度和实践总分的教育水平上,确定了统计学上显著的差异(p < 0.001)。结果表明,大学毕业生在所有量表上的得分都高于中位数。当对被试的体重指数进行评估时,发现执行力量表和态度量表存在统计学差异,并且在这些量表的成对比较中,正常体重个体在子维度上的平均得分高于轻度肥胖个体(p < 0.007;P < 0.001)。研究的局限性/意义虽然研究对象是生活在不同城市的成年人,但研究结果不应推广到所有成年人和全国。此外,问题的答案不是面对面的,这可能会产生偏见。虽然发现信度系数很高,但参与研究的个体报告的有关其行为的数据构成了研究结果。原创性/价值本研究对文献做出了重要贡献。确定消费者对食品安全的认识、态度和行为对确保食品安全具有重要意义。
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Evaluating the knowledge, attitudes and practices of adults on food safety: a cross-sectional sample from Turkey
Purpose The purpose of this paper is to evaluate the levels of food safety knowledge, attitudes and practices (KAP) of consumer. Design/methodology/approach In total, 1,161 volunteers were included in this study, which has been developed to measure the knowledge, attitudes and behaviors of adults on food safety. Study data were collected through an online survey technique. Findings A statistically significant difference was determined between male and female participants and also at the education level considering total food safety attitude and practice scores (p < 0,001). It was determined that university graduates had higher scores at all scales than the median scores. When an assessment was made on the body mass index of the participants, it was seen that the implementation and attitude scales were statistically different from each other, and in paired comparisons on these scales, the average scores of normal-weight individuals were observed higher in the sub-dimensions than slightly obese individuals (p < 0.007; p < 0.001). Research limitations/implications Even though the population of the study was adults living in different cities, the results should not be generalized to all adults and the whole country. Also, the fact that the answers to the questions were not face-to-face, could create a bias. Although the reliability coefficient was found to be high, the data reported by the individuals participating in the study about their behavior formed the study results. Originality/value This study makes an important contribution to the literature. Determining the knowledge, attitude and behavior of consumers about food safety is important in ensuring food safety.
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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