Effect of Education on Knowledge, Attitude and Practices of Iranian Adult Population toward Food Additives

Background: Nowadays, more than 2500 additives are added to foods to achieve the desired goals or to extend the shelf life. However, application of these substances has raised concerns about consumers’ health. It seems public information on these substances is inadequate. The present study aimed to evaluate the effect of education on public awareness, attitude, and practice regarding food additives. Methods: In this interventional study, 80 Iranian adult population who were chosen from personnel of Isfahan University of Medical Sciences, Isfahan, Iran, were randomly assigned to two groups of case (n = 40) and control (n = 40). Face to face education was performed by pamphlet and booklet with the subject of introducing food additives. Demographic situation, knowledge, attitude, and practice of people regarding food additives were evaluated through self-administered questionnaire with the maximum score of 100 before and after education. The scores below and above 50 were considered weak and desirable, respectively. Quantitative and qualitative variables were analyzed based on the intended tests in SPSS software at the significance level of 0.05. Findings: Before education, the scores of knowledge, attitude, and practice toward food additives in the control group were 73.1 ± 8.2, 48.9 ± 4.7, and 46.7 ± 5.4, while the scores were 73.7 ± 7.3, 48.2 ± 6.4, and 45.4 ± 7.8 in case group, respectively. In parallel, the scores were 73.9 ± 8.7, 48.1 ± 4.7, and 45.6 ± 7.3 after education in control group. The scores improved to 88.9 ± 2.3, 80.9 ± 3.7, and 75.9 ± 4.7, respectively, in the case group after education. A significant difference was observed between two groups in the mean scores of knowledge, attitude, and practice toward food additives. Conclusion: The efficacy of education regarding food additives was observed in adult Iranian population. The level of knowledge, then the attitude and practice of employees had the highest score, respectively. Therefore, considering the lowest score related to practice, it is recommended to provide continuous education on food additives in order to improve the community's practice in choosing the proper food

Influence of Education on Knowledge, Attitude, and Performance of the Employees of Dairy and Beverage Processing Plants in Isfahan, Iran, Regarding Good Hygiene Practices

Background: Food hygiene is one of the most important factors in the prevention of foodborne diseases. Due to insufficient knowledge and incorrect practices, many people suffer from food poisoning. Therefore, this study aimed to investigate the effect of education on knowledge, attitude, and practice of employees of dairy and beverage processing plants in Isfahan, Iran, regarding good hygiene practices (GHPs). Methods: This was a quasi-experimental study that was carried out on 96 employees of dairy and beverage processing plants located in Isfahan. The participants were randomly divided into two groups of case and control. The data collection tool was a questionnaire consisting of four parts with subject of GHP. The participants in the two groups filled out the questionnaire before intervention. Then educational program was accomplished in case group. The questionnaire was filled out by both groups after two months of intervention. Data were analyzed after coding using SPSS software. Findings: There was a significant increase in knowledge, attitude, and practice scores after education in case group. A significant difference was found in the mentioned variables before and after the intervention in the case group, while no significant difference was observed in the control group in relation to the studied variables. Conclusion: Educational intervention was effective on the level of knowledge, attitude, and practice of employees. Weakness was observed in some criteria such as controlling health records, appropriate clothing in workplace, and microorganisms in hands and nose, which was significantly eliminated after educational intervention in the experimental group. It is necessary to provide individuals with practical and continuous training programs in observing the principles of personal hygiene by experienced specialists

Pivotal Role of Mediterranean Dietary Regimen in the Increase of Serum Magnesium Concentration in Patients with Coronary Artery Disease

Background. Recent studies confirmed cardioprotective role of intravenous magnesium for the prevention of cardiac events, but effect of dietary intake of this mineral via recommended dietary regimens on control and inhibition of coronary artery disease (CAD) risk factors has been questioned. The aim of the present study was to determine effect of Mediterranean dietary approach on serum magnesium concentration among Iranian patients with CAD. Method. Baseline characteristics and clinical data of 102 consecutive patients with the diagnosis of CAD and candidates for isolated coronary artery bypass surgery were entered into the study. Laboratory parameters especially serum magnesium concentration were measured after 12–14 h of overnight fasting and before operation. Nutritional status was assessed by food frequency questionnaire and the diet score was calculated on the basis of Mediterranean diet quality index (Med-DQI). Results. No significant differences were found in the concentrations of albumin, last fasting blood sugar, last creatinine, and lipid profiles between the groups with Mediterranean dietary score < 5 and the group with higher dietary score; however, serum magnesium concentration in the first group was higher than that in the group with higher dietary score. Linear multivariate regression analysis showed that the lower Mediterranean dietary score was a predictor for serum magnesium concentration after adjusting for confounders. Conclusion. Taking Mediterranean dietary regimen can be associated with increased level of serum magnesium concentration, and thus this regimen can be cardioprotective because of its effects on serum magnesium