Food Safety Knowledge and Practices Among Chinese College Students
Author Information
Author(s): Ma Xingming, Bo Li, Zhou Xinmiao
Primary Institution: Xihua University, Chengdu, China
Hypothesis
This study aimed to evaluate the current knowledge, attitudes, and practices (KAP) toward foodborne diseases among Chinese college students and to identify the factors influencing practice actions.
Conclusion
The study revealed gaps in knowledge, attitudes, and practices regarding foodborne diseases, indicating a need for targeted health education.
Supporting Evidence
- 445 college students participated in the study.
- Knowledge scores averaged 8.76 out of 10.
- Attitudes scores averaged 10.50 out of 13.
- Practice scores averaged 59.94 out of 75.
- 52.6% of students had a high KAP level.
Takeaway
Many college students in China don't know enough about food safety, which can make them sick, so they need better education on this topic.
Methodology
A cross-sectional study using a cluster random sampling method and an offline questionnaire with 47 items was conducted.
Potential Biases
Self-reporting may introduce social desirability bias.
Limitations
The study used a non-probability sampling technique and was limited to one university, which may not represent all college students in China.
Participant Demographics
The majority were female (59.1%), Han Chinese (95.1%), and 66.7% were lower-year undergraduates.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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