Improper Food Research Articles

Food safety knowledge and behaviour among food handlers in catering establishments: a case study

PurposeThe main objective of this study is to find out how food handlers in catering establishments perceive ensuring food safety and which problems they meet along the way.Design/methodology/approachUsing a qualitative approach, ten food handlers in Slovenian catering facilities were included in the case study. A semi-structured approach was applied to provide a deeper insight into food safety barriers perceived by respondents. Participants first read short fictitious newspaper news about a foodborne disease at a tourist farm, which served as a starting point.FindingsThe results demonstrate barriers which most often originate in a lack of knowledge (e.g. improper food safety training, incorrect food safety knowledge testing, knowledge and maintaining of CCPs), shortage of food hygiene skills (e.g. handwashing, food defrosting) and weak work satisfaction (e.g. insufficient payment, poor interpersonal relationships and weak motivation). Food safety knowledge and consequently training methods were found to be the biggest barrier for the efficiency of the HACCP system in practice.Research limitations/implicationsDue to the small sample, the results cannot be generalised to the entire population of food handlers in Slovenia.Practical implicationsThe results indicate weaknesses in food safety knowledge among professional food handlers.Originality/valueThe study provides a deeper insight into implicit opinions of ten food handlers in catering facilities regarding barriers in providing food safety, their knowledge and behaviour in their work with food.

Prospect of microbial food borne diseases in Pakistan: a review.

Nowadays food borne illness is most common in people due to their epidemic nature. These diseases affect the human digestive system through bacteria, viruses and parasites. The agents of illness are transmitted in our body through various types of food items, water and uncooked. Pathogens show drastic changes in immunosuppressant people. This review gives general insights to harmful microbial life. Pakistan is a developed country and because of its improper food management, a lot of gastrointestinal problems are noted in many patients. Bacteria are most common agents to spread diarrhoea, villi infection, constipation and dysenteric disease in human and induce the rejection of organ transplant. Enhancement of their lifestyle, properly cooked food should be used and to overcome the outbreak of the diseases.

Knowledge, Attitudes, and Practices towards Food Poisoning among Parents in Aseer Region, Southwestern Saudi Arabia.

Background: Food poisoning is caused by eating contaminated food. Improper food safety knowledge, poor food handling, and inadequate personal hygiene may allow microbes to grow in sufficient numbers to cause a food-borne illness. The aim of this paper was to assess the knowledge, attitudes, and practices regarding food poisoning and its determinants of parents in the Aseer region of Saudi Arabia. Methodology: This is a descriptive cross-sectional study conducted on 3011 parents in the Aseer region in the southwest region of Saudi Arabia. An online questionnaire was used to collect the data. The level of knowledge of the participants was scored as a percentage and further classified as “good” or “poor”. Attitudes were classified as “positive”, “neutral”, or “negative” based on a calculated composite mean score. The participants were asked about standard food hygiene practices, and the practices were recorded based on how often they were performed, with the results recorded as “usually”, “sometimes”, or “never”. Results: The age range of the parents was between 18 and 65 years old, with a mean age of 28.9 ± 10.4 years. Among the participants, 96.2% were Saudi, and 81.8% were female. Almost 53% of the fathers and 41% of the mothers were university graduates. About 55% of the mothers were housewives. Almost equal proportions of the parents had “good” and “poor” levels of knowledge on food poisoning. Around 41% of the parents had positive attitudes towards safe food consumption. Older parents (defined as above 30 years of age), males, university graduates, and urban residents had significantly higher levels of knowledge regarding food poisoning. Conclusions: This study provided much needed information on the knowledge, attitudes, and practices related to food poisoning among parents in the Aseer region of Saudi Arabia. Although most respondents reported satisfactory practices, gaps were identified in knowledge and attitudes. This suggests a need for further investigation focused on the observed practices and strengthening health education activities for the community.

Food safety knowledge, attitudes, and practices of food handlers at kitchen premises in the Port 'X' area, North Jakarta, Indonesia 2018.

Improper food handling can be a major cause of food contamination. To prevent food contamination, the food handler should have good knowledge, display a positive attitude, and practice proper food handling practices. This study aimed to evaluate the food safety and personal hygiene knowledge, attitudes, and practices of food handlers at kitchen premises in the Port ‘X’ area in North Jakarta, Indonesia. This study uses a cross-sectional design. The research was conducted in April 2018 and May 2018. Data were collected from 72 food handlers from kitchens located in the Port ‘X’ area in North Jakarta. Data collection was performed through interviews and observations, using questionnaires and checklists as research instruments. The results show a significant correlation between the level of knowledge about food safety and the attitude of food handlers (p=0.01), and attitude scores were significantly higher among food handlers who reported attending a previous food safety training course (p=0.002) with (r=0.302) it means a weak uphill (positive) linear relationship attitude scores and training that food handlers attended. This study found a significant relationship between the knowledge and attitude of food handlers, but there was no significant relationship between knowledge or attitude and food handling practices. Thus, it is recommended that training activities for food handlers be held regularly, as the food safety knowledge obtained from training or courses can translate into the improvement of attitudes and food handling practices.

Clinical Study on Comparative Effect of Khandamalaki Rasayana and Gudakushmandaka Rasayana in Urdwaga Amlapitta

Amlapitta is one of the most common disorder of the Annavaha Srotas (digestive System). Improper food intake, changed diet pattern and mental stress are the main contributing factors for disease manifestation. Among two types of Amlapitta, Urdwaga Amlapitta is most common in clinical practice. Amlodgara (sour belching), Urodaha (burning sensation), Hrillasa (nausea) are the major symptoms of it. The disease can be co-related with the hyperacidity, hyperchlorhydria or gastritis. Complications caused by the regular use of Modern medicine for the disease encouraged the current study.
 Clinical trial of Khanadamalaki Rasayana and Gudakushmandaka Rasayana is conducted on 40 subjects of Urdwaga Amlapitta in two divided groups i.e., Group A and Group B. Single Blind Study Design was applied for the study. Patients were selected from OPD of DGM Ayurvedic Medical College and Hospital for respective trial. Criteria of assessment are set aside on the basis of relief in the signs and symptoms of subjective parameter of Urdwaga Amlapitta. Among 40 patients 8 patients got moderate relief and 32 patients got complete relief from the Symptoms by the treatment. Conclusively the treatment was satisfactorily effective in the patients. The criteria of the assessment and Statistical analysis reveal that Gudakushmandaka Rasayana is more effective than Khandamalaki Rasayana in treating the Urdwaga Amlapitta. The drugs used in this study are having the properties of Pittashamana and Rasayana, So these are helpful in curing the disease along with correcting the Agni and general condition of the patient.

Food Storage on the Appalachian Trail: A Theory of Planned Behavior Approach to Understanding Backpacker Bear Canister Use

Improper food storage fuels human-bear conflicts in parks and protected areas around the globe. Bear-resistant food storage canisters provide an extremely effective solution for reducing food-related human-bear conflicts, especially for overnight visitors in backcountry settings. However, the success of this intervention depends on recreationists’ willingness to use and comply with such food storage methods. This study used internet-based surveys to identify Appalachian Trail backpackers’ attitudes, norms, perceived behavioral control, and intentions regarding the use of bear canisters through an application of the Theory of Planned Behavior. Results indicate attitudes and subjective norms provide potential leverage points for messaging under voluntary conditions; messaging incorporating attitudes, subjective norms, and perceived behavioral control may help influence food storage behavior under required conditions. Specific recommendations for effective, theory-based interpretation strategies aimed at reducing human-black bear conflicts on the Appalachian Trail are provided.

Spatial distribution and determinants of undernutrition among reproductive age women of Ethiopia: A multilevel analysis.

IntroductionMalnutrition is one of the most devastating problems in Ethiopia and is inextricably linked with poverty. Women in the reproductive age group and children are most vulnerable to malnutrition due to low dietary intakes, inequitable distribution of food within the household, improper food storage and preparation, dietary taboos, infectious diseases, and care. Therefore, this study aimed to assess the spatial distribution and determinants of undernutrition among reproductive age of Ethiopia.MethodsThe study was based on the 2016 Ethiopian Demographic and Health Survey. The study included a total sampled weight of 15,139 women aged 15–49 years. The ArcGIS version 10.7 and SaTScan version 9.6 statistical software were used for exploring the spatial distribution of undernutrition. A multilevel logistic regression model was fitted to determine the individual and community level factors associated with women undernutrition. Finally, the factors which were significant at 95% confidence interval were reported.ResultThe spatial analysis revealed that women undernutrition was significantly varied across the country. The SaTScan analysis identified a total of 144 significant hotspot areas of maternal undernutrition with three significant spatial windows. Of these, 134 clusters were primary. The primary spatial window was identified in the southeast Tigray, northwest Afar, central and north Amhara regions (LLR = 57.48, P<0.01, RR = 1.51). Age at first marriage (AOR = 1.57: CI 1.33, 1.99), middle wealth index (AOR = 3.15: CI 1.4, 6.97), rural residence (AOR = 2.82: CI 1.22, 6.52), being in Afar region, Tigray region and Harari region (AOR = 4.88: CI 1.71, 13.91), (AOR = 4.17: CI 1.57, 11.06) and (AOR = 3.01: CI 1.05, 8.68) respectively were significantly associated with women undernutrition.ConclusionIn Ethiopia, undernutrition had significant spatial variations across the country. Residence, age at first marriage, wealth index and region were significantly associated with undernutrition. Therefore, public health interventions that reduce reproductive age women undernutrition and enhance women awareness towards undernutrition in hotspot areas of undernutrition is crucial.

Food Safety Knowledge and Self-reported Practices among Saudi Women

Background: Foodborne diseases due to improper food handling in home kitchens are among the most significant public health challenges worldwide. Objective: This cross-sectional study aimed to investigate food safety knowledge and selfreported practices among Saudi women. Methods: A total of 1490 women, aged between 18 and 60 years participated in this online survey. Collected and cured data were analyzed using descriptive statistics via the SPSS software. Chi-square (X2) test was performed to identify associations between variables. A p-value less than 0.05 was considered statistically significant. Results: Participants showed an overall knowledge score of 16.53±2.8/23 points (72%). About 4.5%, 57.5% and 38% had low, intermediate and good knowledge scores, respectively. Women had higher scores of knowledge in personal hygiene (5.2±0.8/6 points) and purchasing and storage (5.8±1.2/8 points) compared to food preparation and cooking (4.5±1.8/8 points). The overall practice score was 35.50±5.53/50 points (71%). About 7%, 52% and 41% of the participants exhibited low, intermediate and good practices scores, respectively. Participants’ practice scores of personal hygiene, utensils and equipment, purchasing and storage, and preparation and cooking were 11.10±2.33/15, 6.38±1.47/8, 8.72±1.84/12 and 9.30±2.08/15, respectively. Among the participants’ characteristics, women aged 26 years and older, those having marriage experience and those with children had significantly higher food safety knowledge (p&lt;0.001) than the young, single and women without children. Moreover, women with higher levels of education and those employed in health-related professions showed significantly higher knowledge and practice scores than their counterparts (p&lt;0.001). Conclusion: This study reported an intermediate overall food safety knowledge and practices among most adult Saudi women. Therefore, further targeted public education programs focusing mainly on food preparation and cooking are recommended to enhance women’s food safety knowledge and practices and thereby improve overall public health.

Association between Food Preferences and Food Habits in a Polish Adolescents' COVID-19 Experience (PLACE-19) Study.

Food preferences are among the most influential factors of food habits in the vulnerable period of adolescence; in addition, gender-dependent differences in food preferences are also observed. The aim of the present study was to analyze differences in food habits between individuals stratified based on their food preferences in a population-based sample of adolescents aged 15–20. The study was conducted within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population in a group of 2419 secondary school students who were randomly chosen to participate in the study using a random quota sampling procedure. The food preferences were determined on the basis of a validated Food Preference Questionnaire (FPQ) (which enables assessing preference of vegetables, fruit, meat/fish, dairy, snacks, and starches), whereas food habits were determined on the basis of the Adolescents’ Food Habits Checklist (AFHC) (which enables assessing food purchase, preparation, and consumption habits). The analysis involved three homogenous clusters (‘low-preferring’, ‘hedonists’, and ‘high-preferring’), which were identified using the k-means algorithm. It was found that for a number of the assessed food purchase, preparation, and consumption habits, there were statistically significant differences between the ‘low-preferring’, ‘hedonists’, and ‘high-preferring’ clusters. Within food purchase habits, the food preference influenced frequency of buying pastries/cakes and frequency of eating takeaway meals for all the respondents, while for female respondents, it influenced also choice of desserts in restaurants, and for male respondents, it influenced choosing a low-fat lunch away from home (p < 0.05). Within food preparation habits, the food preference influenced the fat content in desserts at home, the frequency of eating at least one serving of vegetables/salad with an evening meal, the frequency of spreading butter/margarine on bread thinly, and the frequency of having cream on desserts for all the respondents; meanwhile, for female respondents, it also influenced the frequency of avoiding fried foods and the frequency of including chocolate/biscuits in their packed lunch (p < 0.05). Within food consumption habits, the food preference influenced the frequency of eating a dessert/pudding, eating at least one serving of fruit a day, eating at least one serving of vegetables/salad a day, avoiding sausages/burgers, trying to ensure they eat plenty of fruit and vegetables, and frequency of choosing fruit as a snack for all the respondents; meanwhile, for male respondents, it also influenced the frequency of eating sweet snacks and eating at least three servings of fruit most days (p < 0.05). Taking into account that some improper food habits may be typical for the specific clusters, there is an urgent need to analyze and address them for the purposes of public health and to bear in mind that some of those habits are gender-dependent.

Gıda Mühendisliği Öğrencilerinin Gıda Güvenliği Hakkında Davranış ve Risk Algıları: Hatay Mustafa Kemal Üniversitesi Örneği

Food safety is an important issue that concerns every consumer. In order to ensure food safety, the level of consumers’ awareness is important as well as the psychical environment of the food production process. According to some previous studies about food safety, a significant portion of food poisoning or various food-related illnesses are caused by improper food practices at home. This study aimed at determining the knowledge level, behaviour, and risk perception of food engineering students regarding food safety. According to the research results: 74,79% of the students "always" look at the expiration dates of food products while shopping; they trust supermarkets the most when purchasing meat products; and they consider genetically modified products (GMOs) to be the most risky food product group.

AN AYURVEDIC APPROACH ON VIPADIKA KUSHTA

Good skin is an integral part of health. In the present era, skin diseases are becoming a major hazard for mental health more than physical harm as it attributes the cosmetic harmony. Skin diseases are the outcome of improper food habits and lifestyles. Ayurveda has described all the skin diseases under the heading of Kushta. It is further divided into Maha Kushta and Kshudra Kushta. Vipadika is a common disorder of skin mentioned under Kshudraroga characterized by fissures and cracks in the hand and feet with severe pain.1Vata Kapha Dosha is involved in this disease. The main features are Panipada Sputana along with Kandu, Thivravedana and Raga.2 It can be compared with palmoplantar psoriasis in modern science. It is an auto-immune condition, characterized by red scaly patches on palm and soles often with fissures and bleeding. Ayurvedic treatment is very effective in these conditions. A 49-year-old male patient came to KVG Ayurveda Medical College, KC, OPD with complaints of itching, scaly lesion and pain in palms and soles, for 4 months. According to Lakshanas, it is diagnosed as Vipadika and treated with Shodhana, Shamana and Rasayana Oushadis and the patient got good relief. Ayurvedic treatment is very effective in the management of skin diseases because Ayurveda removes Doshas from its root. The present case study proves the Ayurvedic management of Vipadika Kushta is very effective with promising results. Keywords: Vipadika Kushta, palmo plantar psoriasis, Shodana, Shamana, Rasayana.

A REVIEW OF COVID – 19 AYURVEDIC PERSPECTIVE AND MANAGEMENT

Knowledge of every aspect of life is hidden within Ayurveda. Irrespective of time and space, life science of human species has been the same. So even though COVID-19 is new disease, we can conquer this struggle by Ayurved.&#x0D; This disease began in China from Asatmya Ahar. Ahar means food. And Asatmya means the food which doesn’t adjust to our digestive system. Pradnyaaparadh is main cause behind this. It means besides knowledge of right and wrong, person tends to do wrong by his bad habits. Asatmya Ahar affects our digestive power. In Ayurved, every disease begins with Mandaagni (Diminished digestive power). By frequent intake of Asatmya Ahar, digestive power (Agni) gets too much affected that it digests improperly. In such condition Corona Virus get a chance to enter in body by crossing this barrier of Mandaagni. When such improper food was eaten in China, Corona Virus started to infect Aamashay (part of digestive system). This started to develop symptoms like vomiting, nausea, diarrhoea. After this, virus gets entry in body, and gets located in praanvah strotas (Respiratory system). Due to some other factors like air pollution, smoking etc this praanvah strotas got weakened. Thus virus located there. In Ayurved, this process in known as Sthansanshray in kha-vaigunya part. It grew rapidly there and infected respiratory system (praanvah strotas dushti). Thus it started to show up symptoms like difficulty in breathing, cough, cold, fever, fast breathing, palpitations etc1.&#x0D;

Food Handling Practices in the Era of COVID-19: A Mixed-Method Longitudinal Needs Assessment of Consumers in the United States

At present, severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has not been shown to be transmitted through food. Even so, the coronavirus disease 2019 (COVID-19) pandemic has changed how consumers view food and food safety. This study assessed consumer food safety practices during the COVID-19 pandemic using (i) surveys and (ii) online focus group discussions. From April to August 2020, five waves of surveys were distributed to an online U.S. consumer panel and screened to include only primary food preparers and grocery shoppers. The online focus groups were conducted via WebEx from May to July 2020. Focus group participants were recruited from the first wave of survey respondents. Both survey respondents and focus group participants reported higher levels of hand washing in response to the pandemic. However, survey participants' anticipated levels of hand washing after the pandemic decreased; some focus group participants noted that human nature "kicking in" could lead to lower levels of hand hygiene practice. For each of the 5 months, the surveys reported increased produce washing, both with water only and with water plus soap. Most focus group participants mentioned using water to wash their produce, but some reported using soap and even vinegar to "kill" the virus. Since consumers were worried that SARS-CoV-2 could survive on food, they started to mishandle food to address these concerns. However, this study also reported an increase in food thermometer use during the pandemic. Social determinants like gender, income, education, and age may have also influenced changes in levels of practice throughout the pandemic. The COVID-19 pandemic drove consumers to practice proper and improper food safety practices, which may or may not continue after the pandemic. This study's findings provide timely information to guide future food safety education and communication during health crises and pandemics.

DIFFERENT FORMS OF RUKSHANA KARMA IN METABOLIC DISORDER: A REVIEW

Ayurveda is a science of life which emphasize on treating the disease as well as the prevention of disease. In present scenario due to sedentary life style, stress, improper food habits, environmental and genetic factors there is an alarming rise in metabolic disorders like Sthoulya, Madhumeha, Prameha Pidaka, arshas, jwara. In these conditions there is involvement of Mahadoshas and abhishyanda Srotas due to which there will be excessive kledata in Sarva Shareera, to mitigate this and to avoid snehavyapat there is an essentiality of Rukshana karma before Shodhana. Rukshana is a modality which falls under apatarpana line of treatment, one which causes or increases the rukshata in Shareera and mitigates kapha, medas. It is adopted in both internal and external form. Internally in the form of kashaya, arishta, takrapana and externally in the form of Udvartana, Takradhara, Ruksha sweda. In metabolic disorders the main culprits are kapha and medas. Rukshana adopted will be beneficial to do vilayana of kapha, medas and also helps in treating and counteracting the complications of metabolic disorders.

Biological characteristics of enteropathogenic Aeromonas species isolated from different Egyptian foods

A total of 185 food samples in Sharkia Governorate, Egypt were analyzed for the presence of Aeromonas spp. The recovered isolates were characterized by biochemical tests based on Bergey’s Manual of Systematic Bacteriology and confirmed by API-20E kit. Of the samples analyzed, 56 (30.27 %) were positive for Aeromonas spp., with the highest incidence in raw milk (55 %) followed by Nile tilapia (48.6 %). A. hydrophila and A. salmonicida were the most predominantly isolated from raw milk and A. caviae was the most prevalent in raw lean beef. A variety of extracellular virulence factors were determined and 83.3 % exhibited β-hemolytic activity; 80 % exhibited lecithinase activity; 75 % exhibited protease activity and 90 % exhibited lipolytic activity. Furthermore, the cytotoxic (act) and the cytotonic (alt) enterotoxins were screened in three selected isolates using PCR assay and the data showed the detection of the two genes with predicted sizes of 232 bp and 442 bp fragments, respectively. These findings indicated a major health risk of infection with enterotoxigenic Aeromonas bacteria for people consuming raw and improper cooked food in Egypt.

Fad Diets, Body Image, Nutritional Status, and Nutritional Adequacy of Female Models in Malang City.

Female model has a variety of body image and experiences social pressure to have low weight. Thus, there is a desire to lose weight with a variety of efforts, such as fad diets. This type of diet can lead to insufficient intake of nutrients in the body and increase the risk of health problems in the long run. The research aimed to analyze fad diets, nutritional status, and nutritional adequacy of female models in Malang. The research design was cross-sectional in 52 female models aged 18–25 years who were selected by simple random sampling. The data of fad diets used in the questionnaire, nutritional status data using the calculation of the last body weight and height, and nutritional adequacy were measured using 2 × 24 hour food recall. Data analysis used the chi-square test. The results of this research showed that most respondents implement fad diets (69%), had negative body image (62%), had a skinny at high level (22%), skinny at mild level (44%), and normal (33%) of nutritional status, and had inadequate nutritional adequacy (77%). There was a significant (p=0.023) correlation between fad diets and nutritional adequacy (r = 0.369), and in addition, there was a significant correlation (p=0.041) between nutritional status and nutritional adequacy (r = 0.35). It is concluded that the female models who implemented fad diets and nutritional status below normal tended to not have adequate levels of nutritional adequacy because of improper food selection and psychological factors. Female models are expected to be able to conduct weight loss with the assistance of a nutritionist or in accordance with balanced nutrition guidelines.

Moving Forward to the Future: A Review of Microbial Food Safety Education in China.

Millions of foodborne illness cases occur in China annually, causing significant social and economic burdens. Improper food handling has been observed not only among commercial food handlers but also among residential food handlers. It is critical to conduct a comprehensive scoping review of previous efforts to identify food safety knowledge gaps, explore the factors impacting knowledge levels, and synthesize the effectiveness of all types of food safety educational interventions for commercial and residential food handlers in China. This review aims to analyze food safety education studies published over the past 20 years and provide foundations for developing more effective food safety educational interventions in China. A total of 35 studies were included in this review. Most studies reported that Chinese commercial and residential food handlers had insufficient food safety knowledge, especially in the areas of foodborne pathogens and safe food-handling practices. The factors impacting food handlers' knowledge levels included education level, gender, income level, residency (rural vs. urban), the use of WeMedia, college students' major, and food safety training experiences. Food handlers in the following demographic groups tend to have lower levels of food safety knowledge: lower education levels, the elderly, males, lower-income levels, rural residents, those who do not use WeMedia, those without food safety training experience, or college students in nonbiology-focused majors. Many food handlers did not always follow recommended food safety practices, such as proper meat handling practices, handwashing practices, and cleaning and sanitation practices. Thirteen studies evaluated the effectiveness of educational interventions, and knowledge increases were reported after all interventions. The findings of this review provide guidance to researchers, educators, and government agencies in their future efforts to develop education programs emphasizing the importance of microbial food-safety content and behavior change regarding food safety and hygiene practices.

Pengaruh Edukasi Gizi terhadap Pengetahuan Ibu tentang Stunting di Desa Kamal Kabupaten Seram Bagian Barat

Stunting is a chronic malnutrition problem caused by inadequate nutritional intake for children for a long time due to food intake that is not in accordance with nutritional needs which has an impact on stature height of children. Stunting in toddlers can be caused by the mother's knowledge of improper food selection. Increasing knowledge of mothers in choosing healthy foods for toddlers can be done through public health programs, one of which is by providing health education or nutrition education by means of extension which is an intervention to change knowledge and behavior as a determinant of health or public health. The purpose of this study was to determine the effect of nutrition education on maternal knowledge about stunting in Kamal Village, West Seram Regency. This type of research is a Quasi-experimental with a one group pretest - postest design. This research was conducted in February 2020 in Kamal village, West Seram Regency. Sampling was done by using the total sampling method. The T-Test results showed that the P value was 0.000 &lt;α 0.05, which means that there was a significant difference in maternal knowledge before and after receiving counseling, namely an increase in maternal knowledge about the meaning of stunting, a factor that causes stunting. , how to prevent and overcome it in children under five. Suggestions for mothers to be more involved in health education activities. For health agencies to be able to provide regular health education for mothers.

Eating Attitudes Test Students Using EAT-26 Questionnaire Among Physiotherapy Undergraduate Students

Introduction: Increased number of high BMI individuals eventually leads them to low self-esteem, low selfevaluation which can lead to self-destructive behaviours such as uncontrollable dieting or overeating.thus,in order to evaluate the eating attitudes a study is conducted among the undergraduate students. Incidenceof fast food is increasing rapidly day by day especially in the young individuals, with improper food eatinghabits at irregular intervals which includes increased intake of carbonated soft drinks in young individuals,due to which there is increased risk of various health hazards out of which the most commonest healthhazard is increased risk of obesity in young population especially of urban region obesity also affects theindividuals in different aspects such as lethargy, psychological disturbances and physical inactivity leadingto increased risk of cardiovascular complications. EAT -26 questionnaire is a screening measure whichhelps in determining whether you might have an eating disorder that needs professional attention. Thisquestionnaire is a screening measure and is not designed to make a diagnosis of an eating disorder or toreplace the place of a professional consultation.Objective: The objective of the study was to get the number of individuals at risk and to analyse the changein the food habits.Study design: The design of the study is Observational with 1 month study duration.Result: 44 students were having inappropriate eating disorder whereas 156 students were having normaleating habits.Conclusion: 22% of students are at risk of eating disorder tested by EAT 26 questionnaire .

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

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.