A Comparative Study to Assess the Self-Reported and Observed Practices Regarding Quality of Food among the Mess Workers of Baru Sahib, Sirmour (HP)

Abstract

The practice of improper food handling and lack of knowledge in food hygiene among food handlers can lead to inadequate nutrition, malnutrition and nutritional de'Agrave;ciencies. This study compared self-reported and observed practices regarding mess menu of Baru Sahib. Comparative survey design was adopted to get data from 50 mess workers using consecutive non-probability sampling technique. For assessing practice, self-reported checklist, observation checklist and mess menu aided by a structured interview and direct observation technique was used. Data was analysed using SPSS version 23 for descriptive and inferential statistics. About 88 percent of mess workers reported good practice and only 12 percent reported average practice. No one reported poor practice in food handling in messes. Good practice was not observed in any of the messes. Out of six messes, three messes namely University mess, Nursing mess and Academy mess were found to follow average practice. Poor practices regarding food handling were noticed in remaining three messes namely Main mess, C4 mess and Langar hall. Among socio-demographic variables, age (0.001) and marital status (0.020) showed association with self-reported practice. Strength of people served with food in mess (0.003), regular inspection in mess (0.003) and source of information (0.012) showed association with self-reported practice. Considering the whole week, average values of carbohydrates, fats, proteins, and energy per day found in SRP menu were 575.2 gm, 40.2 gm, 130.7 gm, 3201 Kcal respectively. Average values of carbohydrates, fats, proteins, and energy per day found in OP menu were 549.4 gm, 37.57 gm, 127.9 gm, 3057 Kcal respectively. SRP menu reported higher carbohydrates, fats, proteins, and energy values than observed practice menu. Both SRP menu and OP menu indicated higher values of carbohydrates, fats, proteins, and energy than RDA values (for moderate workers: women students, 55 kg) of carbohydrates (446.25 gm), fats (30 gm), proteins (55 gm), and energy (2230 Kcal). Over all, mess worker self-reported that they were following good hygiene and healthy food practices while delivering services, but the researchers' observations were not consistent with self-reporting practices of the mess workers. A variation in self-reported menu and observed menu can be entertained, as per the availability of food items, but the nutritive constituents' values should not be compromised at any cost.