Level of knowledge, attitude, and risk perception towards the practice of using the repeatedly heated cooking oil among roadside hawker stall / Farah Aqila Mohd Sujang
Frying method is widely used to create a good taste, texture, and colour which lead to a better presentation of food. Unfortunately, the usage of repeatedly cooking oil can affect consumers' health which includes cancer, liver and kidney problem, nerves system damage and other serious disease....
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| Format: | Thesis |
| Language: | English |
| Published: |
2016
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| Online Access: | https://ir.uitm.edu.my/id/eprint/77479/1/77479.pdf https://ir.uitm.edu.my/id/eprint/77479/ |
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| Summary: | Frying method is widely used to create a good taste, texture, and colour which lead to a better presentation of food. Unfortunately, the usage of repeatedly cooking oil can affect consumers' health which includes cancer, liver and kidney problem, nerves system damage and other serious disease. Thus, this study was conducted to identify the relationship between knowledge, attitude and risk perception towards the practice of using repeatedly heated cooking oil among roadside food hawker in Shah Alam. In addition, it was to determine the most influential factor among the independent variables. A descriptive research design was employed by using quantitative approach with a structured questionnaire that being collected using drop off-pick up method. A cross sectioned study involving 217 respondents was conducted in September until November 2015. The collected data was analyzed using SPSS version 21. The Pearson Correlation based on P |
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