Study of Food Selection Behaviors amongf Khon Kaen University Students.

Abstract

Background: Between 1997 and 1998, the mortality per 100,000 persons for food and water borne disease was 2,054 and 2,178 persons, respectively. Improper sanitation including unclean utensils/instruments, food contaminants and illness / carrier / improper personal hygiene was the primary cause.⁽¹⁾ Among 132 students and teachers suffering food poisoning, Tangkanakul et al.⁽²⁾ found the cause was Vibrio parahaemolyticus in the processed fish-balls served with Chinese noodles. Sangcline⁽³⁾ determined that despite instruction the quality of prepared beverages selected was below standard (68% before vs. 69% after). Similarly, Prapasuwan et al.,⁽⁴⁾ found despite instruction, the water and ice quality selected in Bangkok middle schools was below standard (before 23% vs. after 23%).  Our aim was to assess selection behavior among students at Khon Kaen University to establish the etiologies of food borne diseases and means of avoiding illness.

Objectives:1.To study the food selection awareness,attitude and behavior among Khon Kaen University students.  2. To evaluate food sanitation problems encountered by Khon Kaen University students.

Methodology:  Conduct a food selection survey with a randomly selected sample of the 14,311 students representing the 16 Faculties at Khon Kaen University.   Perform descriptive statistical analysis on the data including frequencies, percentages and means.

Results:  In 1998, we inventoried the food selection behaviors of 771 undergraduates representing all 16 Faculties of Khon Kaen University.  The mean awareness score was 19.2±3.4, lower than the mean. Awareness and education seemed related but was nevertheless non-significant (p>0.05). Awareness was significantly related to sex  (p<0.001);  females were more aware than males, notwithstanding both sexes were lower than the standard. The mean attitude score was 16.1±2.2, lower than the standard.  The relationship between attitude and education was non-significant (p>0.05), however, the relationship between attitude and sex was (p<0.01), as females were more concerned than males. Correct food, utensil-instrument and food handling were poor.  Checking expiry dates, awareness of food washing and avoiding sellers touching or scratching sores was 84, 89 and 73 percent, respectively;  all of which are common vectors for food borne illness among students.

Conclusion: The awareness and concern over food selection among Khon Kaen undergraduates was below average though females were significantly more aware and concerned than males.  Instruction did not improve most food selection behaviors except that students were aware of food expiration dates, food cleaning and seller idiosyncratic behaviors.  Since instruction did not improve food selection behaviors control of food borne disease must focus on disciplining sellers with below standard products.  This can be accomplished by random testing.