Relationship among Food-Safety Knowledge, Beliefs, and Risk-Reduction Behavior in University Students in Japan

Autor/inn/en	Takeda, Sayaka; Akamatsu, Rie; Horiguchi, Itsuko; Marui, Eiji
Titel	Relationship among Food-Safety Knowledge, Beliefs, and Risk-Reduction Behavior in University Students in Japan
Quelle	In: Journal of Nutrition Education and Behavior, 43 (2011) 6, S.449-454 (6 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1499-4046
DOI	10.1016/j.jneb.2010.08.009
Schlagwörter	Safety; Food Standards; Foreign Countries; Correlation; Knowledge Level; Beliefs; At Risk Persons; Risk Management; College Students; Health Behavior; Nutrition; Japan + Suchen Sie Ihr Suchwort? Sicherheit; Lebensmittelgesetz; Ausland; Korrelation; Wissensbasis; Belief; Glaube; Risikogruppe; Risikomanagement; Collegestudent; Health behaviour; Gesundheitsverhalten; Ernährung
Abstract	Objective: To identify whether university students who have both food-safety knowledge and beliefs perform risk-reduction behaviors. Design: Cross-sectional research using a questionnaire that included food-safety knowledge, perceptions, risk-reduction behavior, stages for the selection of safer food based on the Transtheoretical Model, and demographic characteristics. Setting: Four universities in eastern Japan and 2 universities in western Japan. Participants: University students (n = 799). Main Outcome Measures: Food-safety knowledge, beliefs, and risk-reduction behaviors. Analysis: Answers on measures assessing risk perception and food-safety knowledge were combined to form 4 groups of participants. Relationships among demographic characteristics, the 4 groups, risk-reduction behaviors, stage of change, and severity and susceptibility were assessed. Results: The proportion of students who had more knowledge of food safety and a belief that "there are no 100% safe food items" was high in the group that frequently performed risk-reduction behaviors, as it was in the group who had taken a basic class about food or health care and who had, or were working toward, a food or nutrition qualification. Conclusions and Implications: University students who thought that there were no 100% safe food items and who had more knowledge about food safety were more likely to confirm food-safety information when selecting food. (Contains 1 figure and 3 tables.) (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2017/4/10