CC BY-NC-ND 4.0 · Journal of Health and Allied Sciences NU 2013; 03(02): 033-037
DOI: 10.1055/s-0040-1703650
Original Article

FOOD ADULTERATION AND FAMILY'S KNOWLEDGE ON FOOD ADULTERATION IN SELECTED VILLAGE OF UDUPI TALUK, KARNATAKA

Abidfaheem T. K.
1   Department of Community Health Nursing, Manipal College of Nursing, Manipal University, Manipal, Udupi - 576104
,
Baby S. Nayak
2   Professor & Head, Department of Child Health Nursing, Manipal College of Nursing, Manipal University, Manipal, Udupi - 576104
,
Maxie Andrade
3   Assistant Professor, Department of Community Health Nursing, Manipal College of Nursing, Manipal University, Manipal, Udupi - 576104
› Institutsangaben

Abstract

A cross sectional survey was under taken among 75 families using structured knowledge questionnaire and observation technique. The collected data was analysed using SPSS version 16. The study findings showed that majority (60%)of the subjects had moderate knowledge on food adulteration. Out of 75 samples tested, 2.7% chili powder samples were adulterated with artificial color and 10.7% of the common salt samples were adulterated with insoluble impurities. In tea powder 12 % were adulterated with iron fillings and 2.7% 2 were adulterated with artificial color. There was significant association of knowledge score on food adulteration with age (X2 (2) =8.627 p= (2), 2 0.013) and educational status (X2 (4) =9.876, p= 0.043) of the respondents. The study concludes that the food adulteration even though (4) low, still it is existing. However awareness of the public in relation to food adulteration should be ongoing especially to the general public with lower level of education.



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Artikel online veröffentlicht:
27. April 2020

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