First Aid Knowledge and Attitudes of Restaurant Employees in Foreign Body Aspiration Accidents: A District-Based Study in İstanbul

Effect of intervention on employees’ intentions to use environmentally sustainable work practices: A field experiment

This study aims to evaluate the knowledge and attitude of Human Resource Bureau employees regarding implementation of National Health Insurance (JKN) in The Audit Board of the Republic of Indonesia (known as BPK RI). The study is carried out by quantitative method through the distribution of questionnaires. Based on the data obtained from the results of research on 155 respondents in terms of knowledge and attitude, it can be concluded as follows: 1. the level of knowledge of employees at Human Resources Bureau in BPK RI mostly have low knowledge about the National Health Insurance (JKN) (58.1%). The results are exposed to employees who have never used Social Health Insurance/BPJS Health card with a large enough score (36.1%), and the rest are employees who have used the card; 2. the attitude of employees at Human Resources Bureau in BPK RI has a favorable attitude towards the positive statement (84.5%), as for the attitude of employees to negative statements obtained the opposite result, that most respondents have unfavorable attitude (76.1%). The results were distributed to respondents who had never used Social Health/ BPJS Health card with similar percentages.

Background: Knowledge of first aid and cardiopulmonary resuscitation (CPR) is very important in schools, where children, teens and even employees are subject. Our objective was to evaluate the knowledge of teachers and employees of public schools in São Paulo on first aid and CPR with automated external defibrillator (AED). Methods: A questionnaire on the content that is covered in the course of First Aid from the American Heart Association was applied to faculty and staff of public schools in São Paulo. After answering the questionnaire, all volunteers took the course First Aid with CPR and AED. Results: The study included 563 volunteers: 227 (40%) teachers and 336 (60%) school staff. The mean age was 42 ± 12 years, 101 (18%) were male and 80 participants (14%) had already done a course in First Aid and / or CPR. The mean number of correct answers was 6.5 (46%) in a total of 14 questions. The questions with the greatest number of errors were: frequency of chest compressions (82%), depth of chest compressions (78%), handling of automated external defibrillator (77%), what to do with an unconscious victim (64%), compression ratio and ventilation (61%), conduct on a victim with nosebleed (53%) and conduct on a victim with convulsion (52%). When asked if they were interested in doing a course in first aid, 95% answered yes, 89% believe that the contents of first aid should be placed in the grade of students albeit in a simplified manner. Conclusion: We conclude that the degree of knowledge of teachers and employees of public schools in São Paulo is quite insufficient, although the vast majority has an interest in pursuing a course that addresses the topic of first aid and CPR with AED. It would therefore be very interesting that the government underscored the importance of the subject and stimulate training for teachers, school staff and students.

With the significant increase in fatal cases of allergic reactions, the issue of food allergy has attracted the attention of authorities, particularly food allergy competence and practices among food handlers. The purpose of this study is to determine food allergy knowledge, attitude, and practices among restaurant employees in Istanbul, Turkey. This observational cross-sectional study was conducted among 490 restaurant employees included restaurant managers, cooks and service workers. The questionnaire used in this study was developed by researchers based on previous studies. The mean knowledge score for participants was 41.74±20.27, the attitude score was 69.42±2.42 and the practice score was 75.26±13.1. According to these results, the level of food allergy knowledge and attitude of the restaurant employees were ‘moderate’ and the practice level was evaluated as ‘low risk practice’. It was found that only 22.9% of the participants attended food allergy training and only 26.9% stated that they could provide appropriate service in order to prevent food allergy. The knowledge (47.45±20.77) and practice (82.02±10.06) scores of the participants receiving food allergy training were statistically higher than those not receiving food allergy training (39.99±19.80 and 73.25±13.23, respectively; p

Objetivo: avaliar o conhecimento de professores e funcionários de uma escola de ensino fundamental e médio, antes e depois de intervenção educativa sobre primeiros socorros. Método: pesquisa do tipo quase experimental com grupo único, do tipo antes e depois. Os dados foram coletados por meio de um questionário, aplicado antes e após a intervenção. A amostra foi composta por 38 professores e funcionários. Resultados: a média de acertos sobre o conhecimento em primeiros socorros aumentou de 11,13 para 19,45. Houve melhora significativa no conhecimento dos participantes nas questões sobre respiração (p=0,001; p=0,004), parada cardiorrespiratória (p=<0,001; p=0,039; p=<0,001; p=<0,001), crise convulsiva (p=<0,001), desmaio (p=<0,001), hemorragias (p=<0,001; p=0,001; p=<0,001), engasgo (p=0,001), corpo estranho (p=<0,001) e fraturas (p=<0,001). Conclusão: observa-se que houve a melhora no nível de conhecimento de professores e funcionários após a intervenção educativa, sendo que as questões com maior significância quando comparados os acertos antes e após a intervenção foram as relacionadas à respiração, parada cardiorrespiratória, crise convulsiva, desmaio, hemorragias, engasgo, corpo estranho e fraturas.

This study investigated the effect of attitude on employee knowledge sharing intentions and examined the effect of extrinsic and intrinsic motivation on employee attitude and intention toward knowledge sharing. To understand the motivators of employee knowledge sharing intentions, a modified Theory of Reasoned Action (TRA) was adopted. Specifically, extrinsic and intrinsic motivations contexts were considered as factors that affect employee attitude and intentions toward knowledge sharing. The descriptive survey design was adopted. The population of the study comprised civil servants in Ebonyi State in Southeastern Nigeria. Random sampling technique was used to select 297 respondents across six ministries in the state’s Civil Service Commission. A structured questionnaire was used for data collection. Data were analyzed using frequency and percentage distribution and correlation. Findings revealed that attitude did not significantly influence employee intentions to share knowledge. Of the four motivational factors, knowledge self-efficacy (r = 0.171, p = 0.003) and enjoyment in helping others (r = 0.002, p = 0.000) were significant and pointed towards a strong role in employee attitudes and knowledge sharing intentions. However, expected organizational rewards and reciprocal benefits were found not to significantly influence employee attitudes and knowledge sharing intentions. These were attributable to the nature of the civil service and low incentives made available for motivating knowledge sharing. The study concluded that extrinsic motivation does not have a significant effect on the knowledge sharing intentions of the employees of the Ebonyi State Civil Service Commission but enjoyment in helping others and knowledge self-efficacy are motivating factors to their knowledge sharing intentions. It was recommended that organizations emphasize on intrinsic motivation as extrinsic motivation only secures temporary compliance. There should also be an enhancement of knowledge sharing facilities and creation of a feedback system to increase the employees’ knowledge self-efficacy.

Food safety is an essential aspect of the restaurant industry, which heavily relies on employees’ knowledge and attitudes in implementing proper procedures. Awareness of food safety not only influences the quality of the food served but also affects consumer health and the restaurant’s reputation. This study aims to evaluate the effectiveness of three educational media—2D posters, 3D animated videos, and applicative media (Food Safety Puzzle)—in improving the knowledge and attitudes of restaurant employees, who in this case are culinary students on duty at the restaurant, regarding food safety. The method used was an experimental design with Wilcoxon Signed Rank Test analysis to assess changes in respondents’ knowledge and attitudes before and after the educational intervention. The results showed that all educational media successfully improved employees’ knowledge significantly. Specifically, 100% of respondents achieved an “Excellent” level of knowledge after using the 2D poster. Additionally, the applicative media (Food Safety Puzzle) had the greatest impact on attitudes, with 60% of respondents reaching the “Excellent” category after the educational session. In conclusion, a multifaceted approach in delivering food safety education proved effective in enhancing the knowledge and attitudes of restaurant employees. Therefore, it is recommended that restaurants implement various educational media in their training programs. Further research is also needed to explore the long-term effects of food safety education programs to ensure that employees consistently apply the knowledge gained in their daily practices.

This study was carried out to validate a questionnaire for assessing sensory quality control (SQC) knowledge, attitudes, and practices (KAP). The questionnaire, containing 24 knowledge, 13 attitudes, and nine practices items, was submitted to company representatives in South Africa and Nigeria. Confirmatory factor analysis and group comparisons among respondents and companies were carried out to validate the questionnaire. The final SQC‐KAP questionnaire consists of 24 knowledge (one scale), 11 attitudes (A bifactor scale, with a general scale and two subscales representing individual attitudes to SQC and those towards company SQC) and nine practices (one scale) items. The knowledge items had acceptable indices for difficulty and discrimination, and the attitudes and practices items had acceptable item‐total correlations. The final questionnaire can be used for the rapid assessment of SQC related knowledge and attitudes of food company employees and assessment of company practices.Practical ApplicationsThis study is the first to validate a questionnaire for assessing SQC related knowledge, attitudes, and practices in the food industry. The SQC‐KAP questionnaire can be used to rapidly assess SQC knowledge and attitudes of food company employees for sensory services, and to identify SQC training needs. Stakeholders can also use it to assess the sensory quality practices of food companies to gauge their compliance to good practice and identify potential areas of improvement of their SQC programs.

The present study was carried out in Gandhi Krishi Vignana Kendra campus of UASB during 2016-2017 to know the efficacy of nutritional counseling on knowledge, attitude and practices of pre-obese employees of University of Agricultural Sciences, Bengaluru.A sample of 120 employees comprising both men and women (having BMI range from 25.0 -29.9) in the age group of 35 to 55 years working in GKVK Campus of UASB were selected following purposive sampling method.The results of the study revealed a positive efficacy of nutrition counseling in improving the nutrition knowledge to bring favourable attitude towards optimum nutrition which can be translated into change in practices.

Food safety management poses a continual challenge for the commercial food service industry. Deficiencies in employee food safety knowledge and poor attitudes toward the importance of food safety can result in practices that increase the risk of foodborne illness. The purpose of this study was twofold: (1) to assess and compare the food safety knowledge and attitudes of employees in fine dining and quick service restaurants; and, (2) to validate a measurement instrument used in prior research about food safety management. In this study, quick service restaurant employees had a lower composite score on their overall knowledge test than did fine dining employees. In addition, a significant difference between the two groups was found in their knowledge and attitudes toward the critical control points of cooling and reheating. However, significant differences between the two groups in the other three areas (cross-contamination, home practice and safe handling practice) were not found. The results of this study are potentially useful for researchers and managers involved with food safety training.

PurposeDuring the Covid-19 outbreak, universities around the globe were closed or went online due to lockdowns implemented to curb the pandemic's spread. This study aims to examine the changes in Malaysian academics' job and life satisfaction during a testing four-month period, from the beginning of the first Covid-19 lockdown until two months after it ended. It also assesses the impact of affective states and age group on these two constructs.Design/methodology/approachIn this longitudinal study, the authors collected data from 220 academics in Malaysia at three time points in 2020, namely the beginning of the lockdown (April), the end of the lockdown (June) and two months after the lockdown (August). The authors applied multivariate latent growth curve (LGC) modeling to study changes in job satisfaction and life satisfaction. In addition, we added age group, as a time-invariant covariate, as well as positive and negative affect, as two time-varying covariates, to our LGC model. The authors estimated the LGC model using the EQS 6.4 statistical package.FindingsThe results show that both job and life satisfaction were stable over time, although their means were below the average. Positive affect was a significant predictor of both types of satisfaction, and age group was a significant predictor of job satisfaction.Practical implicationsThe main implication the authors draw from this study is connected to job and life satisfaction's mean values being below average. In line with the affective events theory (AET), the authors recommend paying particular attention to work environment features, such as providing sufficient infrastructure for employees working from home and keeping social relations intact. Especially young academics should receive sufficient support.Originality/valueThe study is one of a limited number that examined longitudinal effects during the Covid-19 pandemic in the domains of human resource management and organizational behavior. Hence, this study expands our knowledge of employees' affect and attitudes during an unprecedented global health crisis, particularly in the under-researched area of the Malaysian higher education sector.

Development and pilot testing of a questionnaire to assess sensory quality control (SQC) knowledge, attitudes and practices (KAP) of food company employees

PurposeRestaurants are unique and challenging environments for accommodating food allergies. The purpose of this paper is to evaluate food allergy knowledge, attitudes and resources among restaurant employees, and identify differences based on restaurant mode of operation.Design/methodology/approachA total of 209 food-service workers were surveyed in full-service restaurants across Southern Ontario, Canada. A paper-based questionnaire was used to evaluate participants’ food allergy knowledge, attitudes toward handling food allergy requests and emergencies, and the availability of food allergen resources at the restaurant.FindingsMost participants were knowledgeable about food allergies, and valued being able to provide safe meals. However, there was a general lack of access to important food allergy risk management resources and training. Food allergy attitudes were significantly different between restaurant modes of operation. Also, food allergy training and resources were positively correlated with employee attitudes toward food allergies.Practical implicationsThe results of this study show that engaging employees in food allergy training can contribute to greater levels in employee awareness and confidence in protecting health and safety of restaurant patrons with food allergies. Restaurants that demonstrate a strong preparedness toward handling food allergy requests can deliver a better customer experience and increase customer loyalty.Originality/valueThe findings of this study underscore the need for the restaurant industry, policy makers and food safety educators to work together to develop training programs and relevant resources to support and facilitate food allergy risk management in restaurants.

Childhood injuries are among the leading causes of mortality worldwide and in Hungary. The quality of first aid provided by laypeople has a fundamental impact on survival rates. To assess parents' knowledge of first aid, to explore their need for further practical training, and to determine whom they consider the most reliable source of such knowledge. During our quantitative research conducted in Győr-Moson-Sopron county, we used a self-designed, online, anonymous questionnaire (n = 545) and performed descriptive statistical analyses. Associations were examined using the chi-square test and binary logistic regression (p<0.05). The majority of parents (94.3%) possess basic, primarily theoretical first aid knowledge; however, this knowledge is often incomplete or outdated. The greatest deficiencies were in the practical application of cardiopulmonary resuscitation and in the airway obstruction caused by foreign bodies. The majority of respondents (93.4%) would be willing to learn from paramedics (84.9%), health visitor (60%), registered nurses (57.6%), physicians (56.4%). Based on the association analyses, first aid experience gained in real-life emergency situations was significantly associated with self-reported willingness to intervene (p = 0.012) as well as with a more favorable self-assessment of first aid competence (p<0.001). According to the results of the binary logistic regression, having an official, examination-based first aid qualification was an independent predictor of having provided first aid in a real-life emergency situation; among respondents without such qualification, the odds of providing first aid were reduced by approximately half (OR = 0.516; p = 0.001; 95% CI: 0.345-0.774). The goal is to clarify the knowledge of parents and provide training in practical skills from professionals. Both formal first aid training and practical experience play a decisive role in shaping the willingness to intervene in real-life emergency situations as well as self-confidence. These findings support the need for structured, practice-oriented first aid education among parents. Orv Hetil. 2026; 167(7): 265-273.

This study aims to assess the level of awareness and knowledge regarding the first aid management of foreign body aspiration (FBA) in children among various demographic groups. A cross-sectional survey was conducted, involving 500 participants. The survey included questions about demographic information and knowledge of FBA management. The data were analyzed to identify significant differences in awareness levels based on gender, age, nationality, educational background, occupational status, and marital status. The study found significant differences in awareness levels across various demographic groups. Females (80.2%) demonstrated higher awareness compared to males (71.5%), with a significant p-value of 0.035. Participants aged 30-39 years had the highest awareness (83.6%), though the difference was not statistically significant (p=0.057). Nationality did not significantly affect awareness levels. However, educational background showed variations, with postgraduate degree holders having somewhat lower awareness (65.9%) compared to bachelor's degree holders (78.1%), though this difference was not significant (p=0.271). Occupational status had a significant impact, with military personnel displaying the highest awareness (100%) and business professionals the lowest (67.7%), with a significant p-value of 0.009. Marital status also influenced awareness, with married individuals showing higher awareness (82.8%) compared to single (74.4%) and divorced (65.5%) individuals, with a significant p-value of 0.040. The study highlights the need for targeted educational programs to enhance first aid knowledge across different demographic groups. By addressing gaps in awareness through comprehensive training, especially among groups with lower awareness levels, we can improve the general population's ability to manage FBA incidents effectively, thereby reducing associated morbidity and mortality in children.