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Design and Development of an Instrument on Knowledge of Food Safety, Practices, and Risk Perception Addressed to Children and Adolescents from Low-Income Families

Author

Listed:
  • Sueny Andrade Batista

    (Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil)

  • Elke Stedefeldt

    (Departamento de Medicina Preventiva, Universidade Federal de São Paulo (UNIFESP), São Paulo 04023-032, Brazil)

  • Eduardo Yoshio Nakano

    (Department of Statistics, University of Brasilia, Brasilia 70910-900, Brazil)

  • Mariana de Oliveira Cortes

    (Department of Food Science, Campus UMass Amherst, University of Massachusetts, Amherst, MA 01003, USA)

  • Raquel Braz Assunção Botelho

    (Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil)

  • Renata Puppin Zandonadi

    (Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil)

  • António Raposo

    (CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal)

  • Heesup Han

    (College of Hospitality and Tourism Management, Sejong University, Seoul 143-747, Korea)

  • Verônica Cortez Ginani

    (Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil)

Abstract

In the fight against foodborne diseases, expanding access to information for different groups is needed. In this aspect, it is crucial to evaluate the target audience’s particularities. This study constructed and validated an instrument containing three questionnaires to identify the level of knowledge, practices, and risk perception of food safety by low-income students between 11 and 14 years old. The following steps were used: systematic search of the databases; conducting and analyzing focus groups; questionnaires development; and questionnaires analysis. After two judges’ rounds, the final version was reached with 11 knowledge items, 11 practice items, and five risk perception items. The content validation index values were higher than 0.80. The adopted methodology considered the students’ understanding and perceptions, as well the appropriate language to be used. Besides, it allowed the development of questionnaires that directly and straightforwardly covers the rules set by the World Health Organization for foodborne disease control called Five Keys to Safer Food (keep clean; separate raw and cooked; cook thoroughly; keep food at safe temperatures; and use safe water and raw materials). Its use can result in a diagnosis for elaborating educational proposals and other actions against foodborne illness in the most vulnerable population.

Suggested Citation

  • Sueny Andrade Batista & Elke Stedefeldt & Eduardo Yoshio Nakano & Mariana de Oliveira Cortes & Raquel Braz Assunção Botelho & Renata Puppin Zandonadi & António Raposo & Heesup Han & Verônica Cortez Gi, 2021. "Design and Development of an Instrument on Knowledge of Food Safety, Practices, and Risk Perception Addressed to Children and Adolescents from Low-Income Families," Sustainability, MDPI, vol. 13(4), pages 1-20, February.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:4:p:2324-:d:503063
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    References listed on IDEAS

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    1. Hoffmann, Vivian & Moser, Christine & Saak, Alexander, 2019. "Food safety in low and middle-income countries: The evidence through an economic lens," World Development, Elsevier, vol. 123(C), pages 1-1.
    2. Maarten J. Nauta & Arnout R. H. Fischer & Esther D. Van Asselt & Aarieke E. I. De Jong & Lynn J. Frewer & Rob De Jonge, 2008. "Food Safety in the Domestic Environment: The Effect of Consumer Risk Information on Human Disease Risks," Risk Analysis, John Wiley & Sons, vol. 28(1), pages 179-192, February.
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    Cited by:

    1. António Raposo & Heesup Han, 2022. "The Multifaceted Nature of Food and Nutrition Insecurity around the World and Foodservice Business," Sustainability, MDPI, vol. 14(13), pages 1-3, June.

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