Abstract
Introduction: Health and food safety is one of the most important issues of nutrition science. The present study aims to examine the knowledge and attitude towards health and food safety among students of Tabriz University of Medical Sciences, Tabriz, Iran. Methods: This study was conducted through cross-sectional approach on 300 students of Tabriz University of Medical Sciences who were selected through stratified random sampling method, using a validated and reliable researcher-made questionnaire. Data were analyzed by SPSS.Results: More than 50% of students had high attitude and knowledge towards health and food safety and washing hands before cooking. Further, more than 60% of students had low attitude on other related items such as unimportance of food additives in food safety. Besides, more than 50% of students had low knowledge about best temperature to store cooked food which is between 5 to 65 °C and the most appropriate plastic containers to keep food healthy. About 87.3% of students had good knowledge about diseases that could be transmitted through food. That there was a significant relationship between students' attitude and taking courses related to health and food safety (P = 0.010). There was also a significant relationship between students' knowledge and their college (P = 0.001) and major (P = 0.020). Conclusion: Results obtained revealed that students from some colleges and some majors had low knowledge of health and food safety. It is therefore necessary to hold training programs through workshops or to include courses in the curriculum of majors that lack such credits.
Highlights
The present study aims to examine the knowledge and attitude towards health and food safety among students of Tabriz University of Medical Sciences, Tabriz, Iran
That there was a significant relationship between students' attitude and taking courses related to health and food safety (P = 0.010)
The results suggested that over 50% of students had low knowledge about the best temperature for storing cooked food which is between 5 to 65 °C
Summary
The inclusion criterion for this study was having passed at least one semester at Tabriz University of Medical Sciences and the exclusion criterion was student's unwillingness to answer the questionnaire. Informed consent was obtained from all participants. They were given the right to withdraw from the study at any stage of the study. An ethical approval was obtained from the Ethics Committee of the Tabriz University of Medical Sciences. Male students comprised 53.8% of the sample. Student’s responses to items on attitude and knowledge of health and food safety are presented in tables 2 and 3, respectively. According to students’ answers, over 70% of them had high attitude towards health and food safety and more than 50% of them threw away food bulging cans
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