Cover Image

Knowledge, attitude and practice on functional food consumption among health science and non-health science students

Introduction: It is widely recognized that functional foods can address specific health needs of consumers, potentially contributing to enhancing overall public health. While numerous studies have explored consumer perception and acceptance of functional food products, research examining knowle...

Full description

Saved in:
Bibliographic Details
Main Authors: Mat Jusoh, Hanapi, Noor Azman, Noor Aziemah
Format: Article
Language:English
Published: International Islamic University Malaysia 2023
Subjects:
TX341 Nutrition. Foods and food supply
Online Access:http://irep.iium.edu.my/110801/7/110801_Knowledge%2C%20attitude%20and%20practice%20on%20functional%20food.pdf
http://irep.iium.edu.my/110801/
https://journals.iium.edu.my/ijahs/index.php/IJAHS/article/view/847
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.iium.irep.110801
record_format dspace
spelling my.iium.irep.1108012024-02-08T09:01:12Z http://irep.iium.edu.my/110801/ Knowledge, attitude and practice on functional food consumption among health science and non-health science students Mat Jusoh, Hanapi Noor Azman, Noor Aziemah TX341 Nutrition. Foods and food supply Introduction: It is widely recognized that functional foods can address specific health needs of consumers, potentially contributing to enhancing overall public health. While numerous studies have explored consumer perception and acceptance of functional food products, research examining knowledge, attitude, and practice (KAP) remains limited, especially among university students. Hence, this study aimed to assess KAP regarding functional foods consumption among both health science and non-health science students. Methods: A total of 118 students participated in this study, including 77 from the health science group and 41 from the non-health science group. Respondents were provided with a self-administered questionnaire that covered demographic profiles, knowledge, attitude, and practice related to functional foods consumption. Results: The study showed that students at IIUM Kuantan exhibited poor knowledge, moderate attitude, and poor practice regarding functional foods consumption. Notably, health science respondents demonstrated significantly higher levels of knowledge and attitude compared to their non-health science counterparts. Interestingly, both groups showed a similar frequency of functional foods consumption per week. Conclusion: Overall, students at IIUM Kuantan had poor levels of knowledge, moderate attitude, and practice about functional foods intake, although health science groups had higher knowledge and attitude than non-health science groups. Additional efforts are needed to increase knowledge and awareness regarding the consumption of functional foods. International Islamic University Malaysia 2023-12-08 Article PeerReviewed application/pdf en http://irep.iium.edu.my/110801/7/110801_Knowledge%2C%20attitude%20and%20practice%20on%20functional%20food.pdf Mat Jusoh, Hanapi and Noor Azman, Noor Aziemah (2023) Knowledge, attitude and practice on functional food consumption among health science and non-health science students. International Journal of Allied Health Sciences, 7 (5). pp. 185-190. E-ISSN 2600-8491 https://journals.iium.edu.my/ijahs/index.php/IJAHS/article/view/847
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic TX341 Nutrition. Foods and food supply
spellingShingle TX341 Nutrition. Foods and food supply
Mat Jusoh, Hanapi
Noor Azman, Noor Aziemah
Knowledge, attitude and practice on functional food consumption among health science and non-health science students
description Introduction: It is widely recognized that functional foods can address specific health needs of consumers, potentially contributing to enhancing overall public health. While numerous studies have explored consumer perception and acceptance of functional food products, research examining knowledge, attitude, and practice (KAP) remains limited, especially among university students. Hence, this study aimed to assess KAP regarding functional foods consumption among both health science and non-health science students. Methods: A total of 118 students participated in this study, including 77 from the health science group and 41 from the non-health science group. Respondents were provided with a self-administered questionnaire that covered demographic profiles, knowledge, attitude, and practice related to functional foods consumption. Results: The study showed that students at IIUM Kuantan exhibited poor knowledge, moderate attitude, and poor practice regarding functional foods consumption. Notably, health science respondents demonstrated significantly higher levels of knowledge and attitude compared to their non-health science counterparts. Interestingly, both groups showed a similar frequency of functional foods consumption per week. Conclusion: Overall, students at IIUM Kuantan had poor levels of knowledge, moderate attitude, and practice about functional foods intake, although health science groups had higher knowledge and attitude than non-health science groups. Additional efforts are needed to increase knowledge and awareness regarding the consumption of functional foods.
format Article
author Mat Jusoh, Hanapi
Noor Azman, Noor Aziemah
author_facet Mat Jusoh, Hanapi
Noor Azman, Noor Aziemah
author_sort Mat Jusoh, Hanapi
title Knowledge, attitude and practice on functional food consumption among health science and non-health science students
title_short Knowledge, attitude and practice on functional food consumption among health science and non-health science students
title_full Knowledge, attitude and practice on functional food consumption among health science and non-health science students
title_fullStr Knowledge, attitude and practice on functional food consumption among health science and non-health science students
title_full_unstemmed Knowledge, attitude and practice on functional food consumption among health science and non-health science students
title_sort knowledge, attitude and practice on functional food consumption among health science and non-health science students
publisher International Islamic University Malaysia
publishDate 2023
url http://irep.iium.edu.my/110801/7/110801_Knowledge%2C%20attitude%20and%20practice%20on%20functional%20food.pdf
http://irep.iium.edu.my/110801/
https://journals.iium.edu.my/ijahs/index.php/IJAHS/article/view/847
_version_ 1792146455487578112
score 13.211869

Similar Items