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Parents’

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Jawad Shalabi

on 24 April 2016

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Transcript of Parents’

Parents’ knowledge, attitude and practices
about food poisoning: a descriptive cross-sectional study from Palestine

Food poisoning

Food poisoning is
a growing
public health problem

group of illnesses acquired by consumption of
foods or water
contaminated with variety of causes ranging from
infective organisms
or their toxins to
chemical contaminants.

refers to the
conditions and practices that preserve
the quality of food to prevent contamination microbes or toxic chemicals resulting in food borne illness.

*
31 known pathogens
cause foodborne illness.

* According to CDC,
8 known pathogens
account for the vast majority of illnesses, hospitalizations, and deaths.

* CDC estimates that every year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and
3,000 die of foodborne diseases.

Most common pathogens that result in food poisoning in children are:

Listeria,
Shigella,
Escherichia coli,
Campylobacter
and Salmonella.
Symptoms
Food producers and handlers challenges:

Urbanization and recent changes in human habits
Lack of support for public health resources and infrastructure
Microbial adaptation
Globalization
Climate changes
Food production and distribution systems

High risk groups:

Pregnant women
Weakened immune systems
Chronic disease
Infants
Young children
Older adults
Food poisoning can be prevented
if food protection principles are taken from production to consumption
such as food and personal hygiene.
Knowledge, attitude and practice (KAP)
are the key factors in reducing the incidence
of food-borne diseases in foodservice area.
Problem statement and justification
It involves the first line defense in home against food poisoning: Parents
the first study conducted in Palestine on KAP of food poisoning

will be as a baseline for educating people of proper practices

1. What is the knowledge level of Palestinian parents about food poisoning?

2. What are the attitudes of Palestinian parents towards food poisoning prevention?

3. What are the practices of Palestinian parents towards food poisoning prevention?

4. What are the factors associated with KAP regarding food poisoning?

General objective
Practices
Knowledge
Attitude
Assess
Knowldege
Attitude
Practices
Socio
demographic
Specific objective
Significance of the study
Improve the understanding of KAP level.

Determining the relationship between knowledge and practice.

Increasing the knowledge regarding food safety.

Strengthening the information about correct food habits.

Educating the proper handling .

Changing wrong practices.
Study setting
primary care centers in Nablus

Population
Parents of children aged less than 6 years were interviewed and asked to fill the questionnaire.

Study design
- A Comparative cross-sectional study
- Face-to-face survey instrument

Sample size
Non-probability convenience sampling technique was used in this research. The sample was selected equally from the four primary care centers.

Sampling procedure
- Whom were met at the primary care centers in Nablus
- Who looked in good mentality and mood
- Accepted to participate.
- At least 18 years old in age


* Inclusion criteria are parents..

* Exclusion criteria are parents..


- Who are not resident in the study area
- Did not give birth
- Who have children >6 years only.

Research questions
- Was used from a previous study
(Sharif & Al-Malki, 2010)
- Permission to use this instrument to measure parents KAP about food poisoning in this study was obtained from the
developers of the questionnaire.
Data collection form
Data
collection
form

Data collection procedure
May
July
2015
in weekdays only
Ethical consideration
IRB
Ministry of Health
Verbal consent
Data statistical analysis
Pearson correlation coefficient
was calculated to examine
a possible correlation between
continuous variables
(Knowledge, attitude, and practices scores)

In all analysis, a
significance level
of
5%
was used
Data statistical
analysis
Results
and
Discussion

412
92.7%
7.3%
The mean age of respondents was
29.62
Educational level
Employment status
Working
Not working
21.1%
78.9%
Residency
City
66.9%
Camps
24.8%
Village
8.3%
Income level
Responsibility of food preparing
96.3%
3.7%
Correlations
Questions
Results

K
A
A significant modest positive correlation (r=0.240, P<0.001)
K
P
A significant modest positive correlation (r=0.227, P<0.001)
A
P
A significant modest positive correlation (r=0.303, P<0.001)
K
educational
level
Residency
p-value=0.001
p-value=0.000
Age
Gender
Employment status
Income level
.
.
.
A
Educational
level
Income level
p-value=0.005
p-value=0.003
Age
Gender
Residency
Employment status
.
.
.
P
Gender
Residency
p-value=0.001
p-value=0.000
Age
Income level
Educational level
.
.
Employment
p-value=0.01
Toxin
Pathogens
Food
safety
Inappropriate food behaviors:

Eating contaminated raw food
Inadequate cooked food of animal source or reheated food
Leaving prepared food at room temperature for more than two hours
Lack of information related to food safety, and cross contamination of food.

Knowledge
Attitude
Practice
to make decisions about food handling and consumption behaviors.
influence and predict daily eating patterns and consumer decisions regarding food purchases.
essential or critical in preventing food-borne illness.
Strengths
limitations
Conclusions
Recommendations

P
Gender
Residency
p-value=0.001
p-value=0.000
Age
Income level
Educational level
.
.
Employment
p-value=0.01
* The major strengths
large sample size
inclusion of both men and women.

* The key strength of this study
The first one in Palestine that was made to evaluate KAP level of food poisoning for parents.
Strengths
The data was collected by face-to-face interview
Limited to Nablus
The majority of the respondents was female and Only (7.3%) was male.
The analysis involved cross-sectional data

Limitations
Conclusions
K
A
P
96.12%
90.77%
98.30%
K
A
A significant modest positive correlation (r=0.240, P<0.001)
K
P
A significant modest positive correlation (r=0.227, P<0.001)
A
P
A significant modest positive correlation (r=0.303, P<0.001)
Some issues were noticed are worth mentioning and should be examined:

Eating raw eggs and white cheese made from raw unpasteurized milk,
Not washing fruits and vegetables before eating,
Collecting rainwater in reservoirs without any treatment,
Improper handling of cooked leftovers.
Baby diaper changing.

Recommendations
• A cross-national study.
• Assess the effect of motherhood on knowledge level.
• Educational programs or campaigns.
• Focus on appropriate handling of food from farm to fork.
• Lectures and brochures.
Thanks for listening
Introduction
Literature review
Problem statement and justification
Objectives
Significance of the study
Materials and methods
Results and discussion
Strengths and limitations
Conclusions
Recommendations

Materials
and
Methods
K
A
P
96.12%
90.77%
98.30%
the Mann-Whitney U test
the Kruskal-Wallis H test
Full transcript