THE STUDY OF KNOWLEDGE, ATTITUDE AND PRACTICE OF YAZD RESTAURANT CHEFS IN PREVENTING CARDIOVASCULAR DISEASES RISK FACTORS IN 2010

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MAZLOOMI MAHMODABADI S.S.; SHAHBAZI H.; MOTLAGH Z.; MOMENI SARVESTANI M.

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Journal: TOLOO-E-BEHDASHT Year:2011 | Volume:10 | Issue:1 (31) Page(s): 14-27

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Title

THE STUDY OF KNOWLEDGE, ATTITUDE AND PRACTICE OF YAZD RESTAURANT CHEFS IN PREVENTING CARDIOVASCULAR DISEASES RISK FACTORS IN 2010

Author(s)

MAZLOOMI MAHMODABADI S.S. | SHAHBAZI H. | MOTLAGH Z. | MOMENI SARVESTANI M. | Issue Writer Certificate

Keywords

KNOWLEDGEQ2

ATTITUDEQ2

BEHAVIORQ2

CARDIOVASCULAR DISEASESQ3

CHEFQ3

Abstract

Background: CARDIOVASCULAR DISEASES are a global pandemic and the leading worldwide cause of death and in Iran, Regarding that most people tend toward eating fast foods and processed foods for various reasons, the cooks can play an important role in heart health. we decided, therefore, to study the CHEFs' KNOWLEDGE, ATTITUDE and performance of CHEFs especially concerning prevention of risk factors of CARDIOVASCULAR DISEASES in the city of Yazd.Methods: This is a descriptive cross - sectional study performed on 60 restaurant CHEFs of Yazd in 1389. Data were gathered through a questionnaire including demographic information and questions related to KNOWLEDGE and ATTITUDE. Data were then analyzed through SPSS software using statistical tests such as Anova, T-test, Chi square test and Pearson correlation.Results: The mean score of the KNOWLEDGE of the CHEFs was 16.6±4.8; ATTITUDE 16.9±3; and practice was 13.7±4.2. There was a significant relationship between KNOWLEDGE and ATTITUDE (p=0.027); ATTITUDE and income (P=0.030); and income and age (P: 0.029). Also a significant relationship was detected between KNOWLEDGE and health (P=0.019) and ATTITUDE and history of CARDIOVASCULAR DISEASES in the family members (P=0.032).Conclusion: According to the results of the study of the average KNOWLEDGE and practice as well as the good ATTITUDE of the CHEFs, and the critical role of the CHEFs in keeping up the cardiovascular condition of the people, improving CHEFs' information through regular training programs, posters, pamphlets and media is suggested.

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APA: Copy

MAZLOOMI MAHMODABADI, S.S., SHAHBAZI, H., MOTLAGH, Z., & MOMENI SARVESTANI, M.. (2011). THE STUDY OF KNOWLEDGE, ATTITUDE AND PRACTICE OF YAZD RESTAURANT CHEFS IN PREVENTING CARDIOVASCULAR DISEASES RISK FACTORS IN 2010. TOLOO-E-BEHDASHT, 10(1 (31)), 14-27. SID. https://sid.ir/paper/102955/en

Vancouver: Copy

MAZLOOMI MAHMODABADI S.S., SHAHBAZI H., MOTLAGH Z., MOMENI SARVESTANI M.. THE STUDY OF KNOWLEDGE, ATTITUDE AND PRACTICE OF YAZD RESTAURANT CHEFS IN PREVENTING CARDIOVASCULAR DISEASES RISK FACTORS IN 2010. TOLOO-E-BEHDASHT[Internet]. 2011;10(1 (31)):14-27. Available from: https://sid.ir/paper/102955/en

IEEE: Copy

S.S. MAZLOOMI MAHMODABADI, H. SHAHBAZI, Z. MOTLAGH, and M. MOMENI SARVESTANI, “THE STUDY OF KNOWLEDGE, ATTITUDE AND PRACTICE OF YAZD RESTAURANT CHEFS IN PREVENTING CARDIOVASCULAR DISEASES RISK FACTORS IN 2010,” TOLOO-E-BEHDASHT, vol. 10, no. 1 (31), pp. 14–27, 2011, [Online]. Available: https://sid.ir/paper/102955/en

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