EVALUATION OF KNOWLEDGE AND ATTITUDE OF CONFECTIONERY WORKERS TOWARDS USAGE OF ARTIFICIAL FOOD DYES IN BARDSIR

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KHOSRAVI MASHIZI R.; YOUNESIAN M.; OMIDVAR BORNA M.; GALAVI E.

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Paper Information

Journal: Journal of Health Year:2012 | Volume:3 | Issue:2 Page(s): 32-41

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Title

EVALUATION OF KNOWLEDGE AND ATTITUDE OF CONFECTIONERY WORKERS TOWARDS USAGE OF ARTIFICIAL FOOD DYES IN BARDSIR

Author(s)

KHOSRAVI MASHIZI R. | YOUNESIAN M. | OMIDVAR BORNA M. | GALAVI E. | Issue Writer Certificate

Keywords

ARTIFICIAL COLORQ2

KNOWLEDGEQ2

ATTITUDEQ2

CONFECTIONARYQ2

Abstract

Background & Objectives: Using immethodically and uninformed of allowed and non- allowed artificial food dyes in food production establishments without supervision of authorized experts, has caused concerns in consumers health. Being aware of the KNOWLEDGE and ATTITUDE of food dealers can facilitate throughout planning and managerial programs. This study aimed to assess KNOWLEDGE and ATTITUDE of confectionery employees on usage of artificial food dyes.Methods: KNOWLEDGE and ATTITUDE of all 46 confectionery employees were studied using a standard questionnaire. ANOVA, Duncan, and Pearson correlation tests were applied for data analysis.Results: Despite the significant positive correlation between KNOWLEDGE scores and employees education level, negative relationships were found between KNOWLEDGE scores and age and experience (p<0.05). ATTITUDE scores had significant relationship only with education (p<0.01), however, their differences in different groups were not considerable.Conclusion: The results showed that staff awareness on food and non-food grade dyes and their application is low and training is necessary on this field. It is recommended that training to be planned based on employee’s education levels. Subjects had negative ATTITUDE on health effects of non-allowed artificial dyes. Controlled and limited supply of ARTIFICIAL COLORs along with promoting awareness of producers and users of these dyes are the best strategies to reduce the unauthorized application of artificial dyes in the community.

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APA: Copy

KHOSRAVI MASHIZI, R., YOUNESIAN, M., OMIDVAR BORNA, M., & GALAVI, E.. (2012). EVALUATION OF KNOWLEDGE AND ATTITUDE OF CONFECTIONERY WORKERS TOWARDS USAGE OF ARTIFICIAL FOOD DYES IN BARDSIR. JOURNAL OF HEALTH AND HYGIENE, 3(2), 32-41. SID. https://sid.ir/paper/227019/en

Vancouver: Copy

KHOSRAVI MASHIZI R., YOUNESIAN M., OMIDVAR BORNA M., GALAVI E.. EVALUATION OF KNOWLEDGE AND ATTITUDE OF CONFECTIONERY WORKERS TOWARDS USAGE OF ARTIFICIAL FOOD DYES IN BARDSIR. JOURNAL OF HEALTH AND HYGIENE[Internet]. 2012;3(2):32-41. Available from: https://sid.ir/paper/227019/en

IEEE: Copy

R. KHOSRAVI MASHIZI, M. YOUNESIAN, M. OMIDVAR BORNA, and E. GALAVI, “EVALUATION OF KNOWLEDGE AND ATTITUDE OF CONFECTIONERY WORKERS TOWARDS USAGE OF ARTIFICIAL FOOD DYES IN BARDSIR,” JOURNAL OF HEALTH AND HYGIENE, vol. 3, no. 2, pp. 32–41, 2012, [Online]. Available: https://sid.ir/paper/227019/en

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