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Effectiveness of a health intervention based on WHO food safety manual in Iran

BACKGROUND: Food safety manual was developed by the World Health Organization (WHO) to train professionals to reduce the burden of foodborne diseases as a global strategy. The present pioneering research aimed to explore the effectiveness of an intervention based on the manual of five keys to safer...

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Autores principales: Ghaffari, Mohtasham, Mehrabi, Yadollah, Rakhshanderou, Sakineh, Safari-Moradabadi, Ali, Jafarian, Seyyede Zenab
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7099770/
https://www.ncbi.nlm.nih.gov/pubmed/32220245
http://dx.doi.org/10.1186/s12889-020-08541-8
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author Ghaffari, Mohtasham
Mehrabi, Yadollah
Rakhshanderou, Sakineh
Safari-Moradabadi, Ali
Jafarian, Seyyede Zenab
author_facet Ghaffari, Mohtasham
Mehrabi, Yadollah
Rakhshanderou, Sakineh
Safari-Moradabadi, Ali
Jafarian, Seyyede Zenab
author_sort Ghaffari, Mohtasham
collection PubMed
description BACKGROUND: Food safety manual was developed by the World Health Organization (WHO) to train professionals to reduce the burden of foodborne diseases as a global strategy. The present pioneering research aimed to explore the effectiveness of an intervention based on the manual of five keys to safer food by WHO in enhancing the knowledge, attitude and behavior of Iranian Female Community Health Volunteers (FCHVs). METHODS: In the present quasi-experimental research, FCHVs (n = 125) were selected and assigned to two groups, an intervention and a control. A modified version of the questionnaire based on WHO manual was used to measure knowledge, attitude and behavior of the sample. The questionnaire was first completed at the outset of the study (pre-test) and then once again in 2 months of the intervention (post-test). Face and content validity of the questionnaire was tested and confirmed. Cronbach’s alpha was used to test the reliability of the questionnaire along with the test-retest method of testing reliability. The data entered SPSS16 for statistical analysis. To this aim, Chi-squared test, dependent and independent samples T-test, ANOVA and ANCOVA were run. Partial population attributable risks were calculated and corresponding 95% confidence intervals (95% CIs) were estimated using a bootstrap method. RESULTS: The two groups showed no statistically significant difference in the pretest (p > .05). In the post-test, the mean scores for all variables was higher in the intervention group than the control, and this difference between the two research groups was statistically significant (p < .001). When the volunteers were adjusted for age and experience in healthcare centers, the mean scores were significantly higher in the intervention group than the control (p < .001). CONCLUSION: It was revealed in the present study that the educational intervention based on five keys to food safety manual by WHO managed to improve participants’ knowledge, attitude and behavior. Translation of the target guideline in future can be a great help to researchers in prospective research. TRIAL REGISTRATION: Retrospectively registered: Iranian Registry of Clinical Trials IRCT20160822029485N4, at 2020-03-16.
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spelling pubmed-70997702020-03-30 Effectiveness of a health intervention based on WHO food safety manual in Iran Ghaffari, Mohtasham Mehrabi, Yadollah Rakhshanderou, Sakineh Safari-Moradabadi, Ali Jafarian, Seyyede Zenab BMC Public Health Research Article BACKGROUND: Food safety manual was developed by the World Health Organization (WHO) to train professionals to reduce the burden of foodborne diseases as a global strategy. The present pioneering research aimed to explore the effectiveness of an intervention based on the manual of five keys to safer food by WHO in enhancing the knowledge, attitude and behavior of Iranian Female Community Health Volunteers (FCHVs). METHODS: In the present quasi-experimental research, FCHVs (n = 125) were selected and assigned to two groups, an intervention and a control. A modified version of the questionnaire based on WHO manual was used to measure knowledge, attitude and behavior of the sample. The questionnaire was first completed at the outset of the study (pre-test) and then once again in 2 months of the intervention (post-test). Face and content validity of the questionnaire was tested and confirmed. Cronbach’s alpha was used to test the reliability of the questionnaire along with the test-retest method of testing reliability. The data entered SPSS16 for statistical analysis. To this aim, Chi-squared test, dependent and independent samples T-test, ANOVA and ANCOVA were run. Partial population attributable risks were calculated and corresponding 95% confidence intervals (95% CIs) were estimated using a bootstrap method. RESULTS: The two groups showed no statistically significant difference in the pretest (p > .05). In the post-test, the mean scores for all variables was higher in the intervention group than the control, and this difference between the two research groups was statistically significant (p < .001). When the volunteers were adjusted for age and experience in healthcare centers, the mean scores were significantly higher in the intervention group than the control (p < .001). CONCLUSION: It was revealed in the present study that the educational intervention based on five keys to food safety manual by WHO managed to improve participants’ knowledge, attitude and behavior. Translation of the target guideline in future can be a great help to researchers in prospective research. TRIAL REGISTRATION: Retrospectively registered: Iranian Registry of Clinical Trials IRCT20160822029485N4, at 2020-03-16. BioMed Central 2020-03-27 /pmc/articles/PMC7099770/ /pubmed/32220245 http://dx.doi.org/10.1186/s12889-020-08541-8 Text en © The Author(s) 2020 Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated in a credit line to the data.
spellingShingle Research Article
Ghaffari, Mohtasham
Mehrabi, Yadollah
Rakhshanderou, Sakineh
Safari-Moradabadi, Ali
Jafarian, Seyyede Zenab
Effectiveness of a health intervention based on WHO food safety manual in Iran
title Effectiveness of a health intervention based on WHO food safety manual in Iran
title_full Effectiveness of a health intervention based on WHO food safety manual in Iran
title_fullStr Effectiveness of a health intervention based on WHO food safety manual in Iran
title_full_unstemmed Effectiveness of a health intervention based on WHO food safety manual in Iran
title_short Effectiveness of a health intervention based on WHO food safety manual in Iran
title_sort effectiveness of a health intervention based on who food safety manual in iran
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7099770/
https://www.ncbi.nlm.nih.gov/pubmed/32220245
http://dx.doi.org/10.1186/s12889-020-08541-8
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