1

RESEARCH PROJECT
 TITLE
2 Assessment of Food Safety Knowledge, Attitude and Practice Among College and University Students in
Punjab ,Pakistan, A cross sectional study

SUBMITTED BY

MORNING GROUP 8(MG8)

SUBMITTED TO

DR.AZMAT ULLAH KHAN

GROUP MEMBERS

 Zainab Tahir(2017-DND-021) GROUP LEADER

 Maida Khadim(2017-DND-013)

 Ayesha Zafar(2017-DND-023)

 Noor Saba(2017-DND-024)

 Noor Fatima(2017-DND-041)
3
4
WHAT IS FOOD SAFETY?

Requisites and practices that maintain

food quality to prevent food
contamination and food poisoning

WHAT IS FOOD BORNE DISEASE?

Food borne disease (also referred to as food

borne illness or food poisoning) is any illness
that results from the consumption of
contaminated food (contaminated with
pathogenic bacteria, virus, or parasite.
 Food borne disease is a Global concern
5

According to CDC
76 million cases of gastrointestinal
disease and 325,000 serious illnesses
that require hospitalization.
According to WHO
Almost 1 in 10 people become ill after consuming
unhygienic food, and more than 91 million got sick
across developing world. Approximately,1.8 million
people expire from diarrhea each day
 6 CAUSATIVE FACTORS OF FOOD BORNE ILLNESS BY WHO

 food from unsafe sources

 Improper holding temperature

 improper cooking

 lack of personal hygiene

 Contaminated Equipment
 7

Consumer Food Safety Education’s FightBAC_ Program emphasizes four core ideas
 8

Why our study

emphasizes on
youth???
9 WHY YOUTH IS VULNERABLE TO
FOOD BORNE DISEASE

 Consume unsafe and unhygienic food

more frequently
 Less cooking experience and food safety
expertise
 Most likely to mishandle foodstuff
 Less likely to read handling direction

WHY TO CONSIDER YOUTH?

 They cook for their family

 Role as a parent or guardian for future
generation
 As medical student for treatment of food
borne illness
10 To analyze the knowledge, attitude and practices of students
1 of college and university level on Punjab, Pakistan

2 To assist in reducing the incidence of food borne cases

To know if the knowledge of students has an impact on

3 their self reporting food handling practices

4 To obtain baseline data to assess the food safety information

To access the need for awareness campaign and training

5 sessions to encourage students to practice food safety
measures
11

STUDY DESIGN
AND
DATA COLLECTION
12
An online survey had been conducted

Questionnaire was developed

.
The study was conducted from March to July 2021

The protocols to conduct the study, the making of the

questionnaire and the informed agreement of
participants were made and approved under the
supervision of the Assistant Professor of the Department
of Food Sciences and Human Nutrition, UVAS Lahore.
 13 Questionnaire
A self-governed questionnaire

The questionnaire was sent to the consented participants

Based on following parts:
via a Google Document link.
The questionnaire nearly took 15-20 min to fill  Socio-demographic information.
At the start of the questionnaire there is:  Food safety knowledge (10 questions)

Introduction about the study  Food safety practices ( 20 questions)

consent of participants  Food safety attitude ( 13 questions )

All information given by participants was kept

confidential.
 14
Socio-demographics section

Gender Age Residence status Monthly income Food Safety

related
Residence Study field Marital Status Study year questions
15
Knowledge section

3 options (yes/no/don’t know) for each question

 Correct answer = 1 point
 Incorrect answer = 0 point
 Good knowledge = Score 8-10
 Fair knowledge = Score 6-7
 Poor Knowledge = Score 0-5
16 Practice section

5-point Likert scale was used.

The scale has choice range from "never" to
"always”, and in case of a negative sentence, the scale
was reversed.
The practice data was graded accordingly
good practice = 80 to 100 points
moderate practice = 60 to 79 points
poor practice = <60 points
 17 Attitude section

Five choices ranging from "strongly disagree" to "strongly agree" were given.
Response ratings were reversed for negative statement questions.
The attitude was grouped in three sections
 Positive attitude = 52-65 points
 Neutral attitude = 39-51 points
 Negative attitude = <39 points
 18 Participants:

Medical or non-medical
Intermediate, under-graduate, post graduate
From random universities and colleges of Punjab
restricting one participant = 1 response only
19 Sample size:

n = Z² P (1-P)/d² = (1.96)2 0.50(1-0.50) / (0.05)2 = 384,

Prevalence/proportion = 50% (p),
Error of precision = 5% (d)
Confidence interval = 95% (CI) with Z value of 1.96.
Dropout rate calculated was 30% = 115
Responses collected = 460
The response rate was 92%.
 20 Data analysis:

After the successful collection of data,, the data was entered into excel and
coded and then transferred to SPSS (Statistical Package for the Social
Sciences).
The results were shown using descriptive statistics
 Frequency
 standard deviation
 Mean

One-way ANOVA and independent sample T-test

Pearson correlation analysis
In the study, the p-value less than 0.05 was considered statistically significant
for all the analyses.
 
21
22 SOCIO-DEMOGRAPHIC TRAITS OF STUDY
PARTICIPANTS.
• Females are of 67.8% (n=312) while 32.2% (n=148) are males
• The mean age was 21.88±2.615 (SD) years (with majority in between 19-23)
• 93.5% (n=430) were unmarried
• 68.9% (n=317) were urban residents
• 65% (n=299) were undergraduate students
• 58.3% (n=268) are medical students
23
PARTICIPANTS FOOD
SAFETY KNOWLEDGE
Majority of the students (67.8%)have
68%
good knowledge related to food
safety.
(40-50%) students didn’t have
correct knowledge about technical
questions like thawing practices and
temperature of hot and cold serve 27%
foods

5%
24

PARTICIPANTS FOOD SAFETY

PRACTICES 77%

Majority of the participants(77%) have moderate

practices

Use of thermometer during cooking and storing

raw meat on lower shelf of refrigerator are least
common practices reported
14%
9%
25
ATTITUDE TOWARDS FOOD
SAFETY

• (64%) participants have positive attitude 64%

• 26% of the respondents have neutral or
negative attitude towards thawing meat in
refrigerator
• 76%believe that contaminated food can be 26%
distinguished by smelling/tasting which is
wrong approach
4%
 RELATION BETWEEN SOCIO DEMOGRAPHIC TRAITS AND
KNOWLEDGE,ATTITUDE AND PRACTICE

Gender vs KAP KAP score : Female > male

 Female participants, medical students and show
80
high KAP score than their counterparts female male 73
70 68
 Participants who cook themselves have good 60 54
51
food safety practices 50

40
 Participants who have bad food safety practices
30
and negative attitude are more like to suffer
20
from food borne diseases 8.12 7.7
10

0
knowledge attitude practice

26
 Study field vs KAP
60
53 52
medical non medical
50

40 suffer from FOOD poisoning vs KAP

80
30 72
70 illness healthy 69

20
60
53
50
10 8.11 7.8 50

40
0
knowledge attitude
30
Score: Medical> non medical
20

10

0
practice attitude

KAP score: healthy > ill

27
 28 CORRELATION ANALYSIS OF
KNOWLEDGE,ATTITUDE,PRACTICE
pearson correlation value(P)
pearson correlation value(P)
0.4
There is significant and positive
0.35
0.359
correlation exists among
0.3
variables(p=0.000)
0.25 0.26
0.2

0.18
0.15

0.1

0.05

0
knowledge & practice know. & attitude practice & attitude
29

COMPARISON OF
THIS STUDY WITH
OTHER
COUNTRIES
 malaysia bulgaria beijing
30 Iran Shahroud University pakistan

pakistan

PARTICIPANTS 67.8%
malaysia
89.7%

HAVING GOOD
KNOWLEDGE
Shahroud University
0.42

Yazd Iran Bulgarica

0.29 85%

beijing
0.42
31

PARTICIPANTS SHAHROUD
UNIVERSITY,
0.82, SHAHROUD PAKISTAN,
HAVING POSITIVE UNIVERSITY 0.64

ATTITUDE TOWARDS
FOOD SAFETY MALAYSIA,
0.5,

BULGARICA, BULGAR-
ICA, 0.7

PAKISTAN MALAYSIA
BULGARICA SHAHROUD UNIVERSITY
32 0.14, PAKISTAN

LABANESE
AMERICAN
UNIVERSITY,
0.447
PARTICIPANTS
HAVING GOOD MALAYSIA, 0.617

PRACTICE
BULGARICA,
0.6528

PAKISTAN
MALAYSIA
BULGARICA
LABANESE AMERICAN UNIVERSITY
33

KNOWLEDGE,ATTITUDE
CATAGORIESAND PRACTICE CORRELATON
PAKISTAN OTHER COUNTRIES

Knowledge VS Practice 0.180 Abattoir worker

Malaysia (r =0.190)

Knowledge VS Attitude 0.359 Abattoir

MALAYSIA(r=0.217)

Practice VS Attitude 0.260 College students

Ethiopia (0.054)
Abattoir Malaysia
(r=0.559)
34 Comparison with reference article:
Reference article Our article
:Pearson co relation
)week correlation ( 0.120 )week correlation( 0.18 K vs P
)no sig relation( 0.017 )moderate( 0.36 K vs A
)no sig relation( 0.054 )week( 0.26 P vs A
KAP vs socio
:demographic
Gender vs P Gender vs KAP
Yr. of education vs K & P Residence status vs KAP
.Department vs Knowl Study field vs K & A Significant association
Food safety training vs Cooking habits vs K&P
knowledge Suffer FD vs P&A
 Comparison with reference article:
35

Chart Title
90%

80%
77%
70%
68%
60% 64%

50%

40%
36%
30%
29% 30%
20%

10%

0%
good knowledge positive attitude moderate practice
our article reference article
 dishonesty and
not representative of all
carelessness of the
districts of Punjab
participants

respondent authenticity online survey

is uncertain

magnitude of female Association between risk

participants were higher factors and KAP
than male

respondent frustration Interpretation issues

does not involve

self-reported observation, especially of
practices

36
37

1) Generally food safety KAP in students was good enough but practices
related to food hygiene among students were low despite having sound
knowledge about food safety.

2) 67.8% had overall good knowledge related to food safety and 64.1% of
students had shown a positive attitude towards food safety but only 13.9% of
students had shown good practices and 77.2% had shown moderate practices
in food safety.

There is a need to improve the practices related to food safety among the
students and to implement the knowledge related to food safety they have in
practical life to improve the health status of the students.
38

THANKS !
Good teachers are the reason why ordinary students try to do
extraordinary things…humble thanks for being such a good teacher
for us!