Dataset Information

Netizens' Food Safety Knowledge, Attitude, Behaviors, and Demand for Science Popularization by WeMedia.

ABSTRACT: This study aimed to investigate netizens' food safety knowledge, attitudes and behavior, status, and their demand for science popularization by WeMedia. Firstly, participants were recruited by WeMedia, including WeChat, Microblog, and QQ. Then, a web-based survey was conducted using a self-designed questionnaire, which comprised 29 items about the knowledge, attitude, and practice (KAP) status of netizens' food safety and the demand for science popularization by WeMedia. A correct answer on knowledge-related items was assigned a value of 1 point, and the high, medium, and low levels of knowledge had a total of 6-8, 3-5, and 0-2 points, respectively. A correct answer on attitude-related items was given a value of 1 to 5 points, and the high, medium, and low levels of attitude had a total of 16-20, 8-16, and l4-8 points, respectively. A correct answer on practice-related items was given a value of 5 to 1 point, and the high, medium, and low levels of attitude had a total of 22-30, 14-22, and 6-14 points, respectively. Results showed that the distribution of the different levels of the KAP scores were as follows: high (79.0%), medium (20.2%), low (0.8%); high (65.6%), medium (34.1%), low (0.3%); high (70.1%), medium (29.4%), low (0.5%). Approximately 86% of the subjects desired to obtain food safety knowledge from WeMedia. In conclusion, the netizens' KAP in food safety are relatively optimistic. A large demand for science popularization on food safety knowledge by WeMedia is warranted. The WeMedia has a potentially important role in science popularization and health promotion related to food safety and health behaviors.

SUBMITTER: Zhao Y

PROVIDER: S-EPMC7038187 | biostudies-literature | 2020 Jan

REPOSITORIES: biostudies-literature

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Netizens' Food Safety Knowledge, Attitude, Behaviors, and Demand for Science Popularization by WeMedia.

Zhao Yong Y Yu Xinyang X Xiao Yangxue Y Cai Zhengjie Z Luo Xinmiao X Zhang Fan F

International journal of environmental research and public health 20200123 3

This study aimed to investigate netizens' food safety knowledge, attitudes and behavior, status, and their demand for science popularization by WeMedia. Firstly, participants were recruited by WeMedia, including WeChat, Microblog, and QQ. Then, a web-based survey was conducted using a self-designed questionnaire, which comprised 29 items about the knowledge, attitude, and practice (KAP) status of netizens' food safety and the demand for science popularization by WeMedia. A correct answer on know ...[more]

PMID: 31979258

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Project description:BackgroundFood safety and hygiene are currently a global health apprehension especially in unindustrialized countries as a result of increasing food-borne diseases (FBDs) and accompanying deaths. This study aimed at assessing knowledge, attitude, and hygiene practices (KAP) of food safety among street-cooked food handlers (SCFHs) in North Dayi District, Ghana.MethodsThis was a descriptive cross-sectional study conducted on 407 SCFHs in North Dayi District, Ghana. The World Health Organization's Five Keys to Safer Food for food handlers and a pretested structured questionnaire were adapted for data collection among stationary SCFHs along principal streets. Significant parameters such as educational status, average monthly income, registered SCFHs, and food safety training course were used in bivariate and multivariate logistic regression models to calculate the power of the relationships observed.ResultsThe majority 84.3% of SCFHs were female and 56.0% had not attended a food safety training course. This study showed that 67.3%, 58.2%, and 62.9% of SCFHs had good levels of KAP of food safety, respectively. About 87.2% showed a good attitude of separating uncooked and prepared meal before storage. Good knowledge of food safety was 2 times higher among registered SCFHs compared to unregistered [cOR=1.64, p=0.032]. SCFHs with secondary education were 4 times good at hygiene practices of food safety likened to no education [aOR=4.06, p=0.003]. Above GHc1500 average monthly income earners were 5 times good at hygiene practices of food safety compared to below GHc500 [aOR=4.89, p=0.006]. Registered SCFHs were 8 times good at hygiene practice of food safety compared to unregistered [aOR=7.50, p<0.001]. The odd for good hygiene practice of food safety was 6 times found among SCFHs who had training on food safety courses likened to those who had not [aOR=5.97, p<0.001].ConclusionsOver half of the SCFHs had good levels of KAP of food safety. Registering as SCFH was significantly associated with good knowledge and hygiene practices of food safety. Therefore, our results may present an imperative foundation for design to increase food safety and hygiene practice in the district, region, and beyond.

Project description:BackgroundSince its outbreak in January 2020, COVID-19 has quickly spread worldwide and has become a global pandemic. Social media platforms have been recognized as important tools for health-promoting practices in public health, and the use of social media is widespread among the public. However, little is known about the effects of social media use on health promotion during a pandemic such as COVID-19.ObjectiveIn this study, we aimed to explore the predictive role of social media use on public preventive behaviors in China during the COVID-19 pandemic and how disease knowledge and eHealth literacy moderated the relationship between social media use and preventive behaviors.MethodsA national web-based cross-sectional survey was conducted by a proportionate probability sampling among 802 Chinese internet users ("netizens") in February 2020. Descriptive statistics, Pearson correlations, and hierarchical multiple regressions were employed to examine and explore the relationships among all the variables.ResultsAlmost half the 802 study participants were male (416, 51.9%), and the average age of the participants was 32.65 years. Most of the 802 participants had high education levels (624, 77.7%), had high income >¥5000 (US $736.29) (525, 65.3%), were married (496, 61.8%), and were in good health (486, 60.6%). The average time of social media use was approximately 2 to 3 hours per day (mean 2.34 hours, SD 1.11), and the most frequently used media types were public social media (mean score 4.49/5, SD 0.78) and aggregated social media (mean score 4.07/5, SD 1.07). Social media use frequency (β=.20, P<.001) rather than time significantly predicted preventive behaviors for COVID-19. Respondents were also equipped with high levels of disease knowledge (mean score 8.15/10, SD 1.43) and eHealth literacy (mean score 3.79/5, SD 0.59). Disease knowledge (β=.11, P=.001) and eHealth literacy (β=.27, P<.001) were also significant predictors of preventive behaviors. Furthermore, eHealth literacy (P=.038) and disease knowledge (P=.03) positively moderated the relationship between social media use frequency and preventive behaviors, while eHealth literacy (β=.07) affected this relationship positively and disease knowledge (β=-.07) affected it negatively. Different social media types differed in predicting an individual's preventive behaviors for COVID-19. Aggregated social media (β=.22, P<.001) was the best predictor, followed by public social media (β=.14, P<.001) and professional social media (β=.11, P=.002). However, official social media (β=.02, P=.597) was an insignificant predictor.ConclusionsSocial media is an effective tool to promote behaviors to prevent COVID-19 among the public. Health literacy is essential for promotion of individual health and influences the extent to which the public engages in preventive behaviors during a pandemic. Our results not only enrich the theoretical paradigm of public health management and health communication but also have practical implications in pandemic control for China and other countries.

Project description:In this materialistic era, a substantial number of people are likely to have their meals outside of their homes and largely depend on the restaurants’ made food due to the prolonged working hours and tremendous pressure in workplace. Consequently, consumers expose themselves to risk and become vulnerable to illness caused by food. Unsafe food preparation and handling by restaurants’ workers have made food safety concern for public health. The study was aimed to examine the relationships among food safety knowledge, attitude, and Hazard Analysis Critical Control Point (HACCP) practices in restaurant employees in Bangladesh. A total of 360 employees from 120 restaurants participated in a face-to-face interview through a structured questionnaire comprising four sections: demographic characteristics, food safety knowledge, attitudes and practices. The mean scores for each survey item were calculated and used in Structural Equation Modeling (SEM), designed to assess interrelationships among the three sections related to food safety. Participants obtained a correct average score of 53.32% in food safety knowledge, with the highest and lowest correct scores in Good Hygiene Practices (GHPs) and HACCP practices, respectively. The highest score in the attitude section belonged to “self-improvement”, followed by “food safety concern”. A negative correlation was observed between knowledge with practices, knowledge with attitudes, and a positive correlation was observed between practices with attitudes. A significant positive correlation was observed between HACCP practices with shelf improvement (r = 0.54, p < 0.05) and the knowledge toward food poisoning with GHP practices (r = 0.55, p < 0.05). Self-improvement and food safety concerns are negatively correlated with food poisoning, GHP, and HACCP practice. This study demonstrated that restaurant employees in Bangladesh often lack knowledge regarding food safety and HACCP. So, in order to improve knowledge and attitude on safe HACCP practice among the restaurants employees’, proper education and interactive training sessions can be conducted.

Project description:OBJECTIVES:Patients with mental health disorders often have to endure the burdens of the condition itself and the stigma that follows. Since no study has been conducted in Lebanon on this topic, our objective was to assess the knowledge, attitude and behaviors towards public stigma of mental health diseases, among a sample of the Lebanese population. METHODS:A cross-sectional study, conducted between November 2017 and May 2018, enrolled 2289 participants. The Mental Health Knowledge Schedule (MAKS), the Community Attitudes toward Mental Illness (CAMI) and the Reported and Intended Behavior Scale (RIBS) were used to assess knowledge, attitude and behaviors toward mental illness respectively. The 25th, 50th and 75th percentile of the MAKS, CAMI and RIBS scales scores were considered as cutoff points for low, medium and high scores respectively. RESULTS:A high knowledge score was found in 33.0% of the participants, whereas a high attitude score and a higher behavior score were found in 32.2% and 26.9% of the participants respectively. Living in North Lebanon (Beta = 1.331) and being familiar with a non-close person with mental illness (Beta = 0.811) were associated with higher knowledge of mental illness (higher MAKS score), whereas living in Bekaa (Beta = -8.693) and being 70 years old and above (Beta = -5.060) were associated with lower knowledge toward mental illness (lower MAKS score). Higher knowledge of mental illness (higher MAKS score) (Beta = 0.670), having a high level of education (university (Beta = 8.785), secondary (Beta = 6.084) and technical (Beta = 5.677)) were associated with less stigmatizing attitudes (higher CAMI scale). Being familiar with close people with mental illness (Beta = 0.577), less stigmatizing attitudes (higher CAMI scale) (Beta = 0.077) and higher knowledge of mental illness (higher MAKS score) (Beta = 0.115) were associated with higher favorable behaviors (higher RIBS score), whereas knowing a non-close person who have a mental illness (Beta = -0.720) was associated with lower favorable behaviors (lower RIBS score). CONCLUSION:A mass media awareness campaigns that could transmit health messages to a wide public audience in the country to fight stigma toward mental illness, seems warranted.

Dataset Information

Netizens' Food Safety Knowledge, Attitude, Behaviors, and Demand for Science Popularization by WeMedia.

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Netizens' Food Safety Knowledge, Attitude, Behaviors, and Demand for Science Popularization by WeMedia.

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