Knowledge, attitude and practice in relation to effects of probiotics in food among Medical Faculty students in a Malaysian Public University
Probiotic food products have been introduced in Malaysia since 1990’s and have been claimed as a beneficial food to human health and human intestines. The objective of this study was to determine the significant difference in level of knowledge, attitude and practice on effects of probiotics in f...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2016
|
| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/75320/1/FPSK%28M%29%202016%2036%20IR.pdf http://psasir.upm.edu.my/id/eprint/75320/ |
| الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|
| الملخص: | Probiotic food products have been introduced in Malaysia since 1990’s and
have been claimed as a beneficial food to human health and human intestines.
The objective of this study was to determine the significant difference in level of
knowledge, attitude and practice on effects of probiotics in food among Faculty
of Medicine and Health Sciences UPM students.
There were 222 respondents involved in this study which mainly from
undergraduate and postgraduate students in medical and health sciences
programmes. Self-administered questionnaires were given to the respondents
and it contained Section A: Socio-demographics, Section B: Knowledge on
probiotics, Section C: Attitudes on probiotics and Section D: Practices on
probiotic consumption.
The results indicated that majority of the respondents had poor knowledge
(50.5%), negative attitude (56.8%) and poor practice (70.3%) towards
probiotics and probiotic food products. The chi-square results showed that
there was significant difference in knowledge with practice (X2= 4.59, p= 0.03)
and attitude with practice (X2= 6.28, p= 0.01). However, there was no
significant difference in knowledge with attitude (X2= 0.18, p= 0.67).
As a conclusion, majority of the respondents had poor knowledge, negative
attitude and poor practice. It is recommended that the respondents should be
exposed to health talk on probiotics or a probiotic training program conducted
by the probiotic food manufacturers in enhancing their knowledge about
probiotics. |
|---|