Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
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The effects of food safety education on adolescents' hand hygiene behavior: an analysis of stages of change

  • Kim, Eun-Joo (Graduate school of Education, Yonsei University) ;
  • Pai, Andrew J. (Cheongshim International Academy) ;
  • Kang, Nam-E (Department of Food Science, Eulji University) ;
  • Kim, Woo-Kyoung (Department of Food Science and Nutrition, Dankook University) ;
  • Kim, Young-Soon (Department of Food & Nutrition, College of Health Sciences, Korea University) ;
  • Moon, Hyun-Kyung (Department of Food Science and Nutrition, Dankook University) ;
  • Ha, Ae-Wha (Department of Food Science and Nutrition, Dankook University)
  • Received : 2011.10.10
  • Accepted : 2012.03.28
  • Published : 2012.04.30
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Abstract

The hand hygiene behavior of 400 middle school students (grades 1-3) in Seoul and Gyeonggi-Do was studied to determine how stages of change were affected by food safety education, focusing on hand hygiene and general food safety. Subjects were 51.3% male and 44.3% of study subjects were first graders of middle school. Approximately 40% of subjects were at the stage of action, 42.7% were at the stage of contemplation, and 16.4% were at pre-contemplation. The most important factor that influenced proper hand washing was self efficacy ($P$ < 0.001). Proper hand washing was also correlated significantly with positive belief ($P$ < 0.01) and stages of change ($P$ < 0.01). After food safety education by high-school mentors, middle-school students who were in the stages of pre-contemplation (11.1%) and contemplation (88.9%) showed significant progression toward the action stage ($P$ < 0.001). Proper hand washing ($P$ < 0.01) and food safety knowledge ($P$ < 0.05) were also significantly increased after educational intervention.

Keywords

References

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