Assessment of knowledge, attitudes, and practices regarding food safety among street food vendors and consumers in Bangladesh

IF 3.2 3区医学 Q2 NUTRITION & DIETETICS

Nutrition Pub Date : 2025-04-22 DOI:10.1016/j.nut.2025.112816

Tamsel Ahammed MSc , Sabrina Zaman MSc , Md. Eunus Ali MSc , Israt Jahan MS , Md Jubair Hassan MSc , Sumita Tabassum Tamanna MSc , Dilara Afrin Diba MSc , Eyad Ahmed MS

{"title":"Assessment of knowledge, attitudes, and practices regarding food safety among street food vendors and consumers in Bangladesh","authors":"Tamsel Ahammed MSc , Sabrina Zaman MSc , Md. Eunus Ali MSc , Israt Jahan MS , Md Jubair Hassan MSc , Sumita Tabassum Tamanna MSc , Dilara Afrin Diba MSc , Eyad Ahmed MS","doi":"10.1016/j.nut.2025.112816","DOIUrl":null,"url":null,"abstract":"<div><h3>Backgrounds</h3><div>Nuclear family structures and lack of intimacy among household members, brief time for food preparation, along with other factors, have greatly altered consumers’ food consumption and selection.</div></div><div><h3>Objectives</h3><div>The aim of this study was to assess the knowledge, attitude, and practice (KAP) level among street food consumers and vendors regarding food safety.</div></div><div><h3>Methods</h3><div>A descriptive cross-sectional study was conducted among street food consumers (<em>n</em> = 300) and vendors (<em>n</em> = 300) in Jashore district, Bangladesh. Multinomial logistic regression analysis was conducted to explore the factors associated with the KAP level of the respondents.</div></div><div><h3>Results</h3><div>The average knowledge mean (SD) score was found to be 17.23 (3.54) (good) among the vendors, and the average knowledge mean (SD) score was identified as 12.07 (2.83) (good) among the consumers. On the other hand, the average attitude score was found to be 26.59 (4.99) (medium) among the vendors, and the average attitude score was identified as 18.71 (4.08) (medium) among the consumers. We also observed that the vendors had an average practice score of 25.11 (6.25) (medium), while the consumers had an average practice score of 16.18 (4.82) (medium). Education level was found to be associated with the KAP level of the respondents.</div></div><div><h3>Conclusions</h3><div>In conclusion, knowledge outweighs food safety attitudes and practices for both vendors and consumers. Awareness-raising campaigns might be conducted to enhance the food safety attitudes and practices of the respondents. However, the national education curriculum should also prioritize food safety-related issues and various concepts to enhance awareness among street food consumers and vendors.</div></div>","PeriodicalId":19482,"journal":{"name":"Nutrition","volume":"138 ","pages":"Article 112816"},"PeriodicalIF":3.2000,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nutrition","FirstCategoryId":"3","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0899900725001340","RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}

引用次数: 0

Abstract

Backgrounds

Nuclear family structures and lack of intimacy among household members, brief time for food preparation, along with other factors, have greatly altered consumers’ food consumption and selection.

Objectives

The aim of this study was to assess the knowledge, attitude, and practice (KAP) level among street food consumers and vendors regarding food safety.

Methods

A descriptive cross-sectional study was conducted among street food consumers (n = 300) and vendors (n = 300) in Jashore district, Bangladesh. Multinomial logistic regression analysis was conducted to explore the factors associated with the KAP level of the respondents.

Results

The average knowledge mean (SD) score was found to be 17.23 (3.54) (good) among the vendors, and the average knowledge mean (SD) score was identified as 12.07 (2.83) (good) among the consumers. On the other hand, the average attitude score was found to be 26.59 (4.99) (medium) among the vendors, and the average attitude score was identified as 18.71 (4.08) (medium) among the consumers. We also observed that the vendors had an average practice score of 25.11 (6.25) (medium), while the consumers had an average practice score of 16.18 (4.82) (medium). Education level was found to be associated with the KAP level of the respondents.

Conclusions

In conclusion, knowledge outweighs food safety attitudes and practices for both vendors and consumers. Awareness-raising campaigns might be conducted to enhance the food safety attitudes and practices of the respondents. However, the national education curriculum should also prioritize food safety-related issues and various concepts to enhance awareness among street food consumers and vendors.

查看原文本刊更多论文

评估孟加拉国街头食品摊贩和消费者关于食品安全的知识、态度和做法

核心家庭结构和家庭成员之间缺乏亲密关系，准备食物的时间短，以及其他因素，极大地改变了消费者的食物消费和选择。目的了解街头食品消费者和摊贩对食品安全的认知、态度和行为水平。方法对孟加拉国j岸上地区街头食品消费者（n = 300）和摊贩（n = 300）进行描述性横断面调查。采用多项logistic回归分析，探讨影响被调查者认知能力水平的因素。结果销售商的平均知识均数（SD）得分为17.23（3.54）分（良好），消费者的平均知识均数（SD）得分为12.07（2.83）分（良好）。另一方面，供应商的平均态度得分为26.59分（4.99分）（中等），消费者的平均态度得分为18.71分（4.08分）（中等）。我们还观察到，供应商的平均实践得分为25.11(6.25)（中等），而消费者的平均实践得分为16.18(4.82)（中等）。受教育程度与被调查者的KAP水平相关。总之，对于供应商和消费者来说，知识比食品安全态度和实践更重要。可以开展提高认识运动，以加强答复者的食品安全态度和做法。然而，国家教育课程也应该优先考虑食品安全相关问题和各种概念，以提高街头食品消费者和摊贩的意识。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Nutrition 医学-营养学

CiteScore

7.80

自引率

2.30%

发文量

300

审稿时长

60 days

期刊介绍： Nutrition has an open access mirror journal Nutrition: X, sharing the same aims and scope, editorial team, submission system and rigorous peer review. Founded by Michael M. Meguid in the early 1980''s, Nutrition presents advances in nutrition research and science, informs its readers on new and advancing technologies and data in clinical nutrition practice, encourages the application of outcomes research and meta-analyses to problems in patient-related nutrition; and seeks to help clarify and set the research, policy and practice agenda for nutrition science to enhance human well-being in the years ahead.