Understanding and evaluating risk perception, knowledge, and food safety self-reported practices of public-school students in Brazil.

Autor: Andrade Batista S; Department of Nutrition, School of Health Sciences, University of Brasília (UnB), Campus Darcy Ribeiro, Brasília 70910-900, Distrito Federal, Brazil. Electronic address: subatistanutricionista@gmail.com., Stedefeldt E; Department of Preventive Medicine, Federal University of São Paulo (UNIFESP), São Paulo 04023-032, São Paulo, Brazil., Batistela Dos Santos E; Department of Food and Nutrition, Federal University of Mato Grosso (UFMT), Cuiabá 78060-900, Mato Grosso, Brazil., Yoshio Nakano E; Department of Statistics, Institute of Exact Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Brasília 70910-900, Distrito Federal, Brazil., Cortez Ginani V; Department of Nutrition, School of Health Sciences, University of Brasília (UnB), Campus Darcy Ribeiro, Brasília 70910-900, Distrito Federal, Brazil., Braz Assunção Botelho R; Department of Nutrition, School of Health Sciences, University of Brasília (UnB), Campus Darcy Ribeiro, Brasília 70910-900, Distrito Federal, Brazil.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Nov; Vol. 196, pp. 115027. Date of Electronic Publication: 2024 Sep 06.
DOI: 10.1016/j.foodres.2024.115027
Abstrakt: Foodborne diseases are a global burden. Actions to fight this group of diseases are necessary, especially for the younger demographic, which consists of consumers, food handlers, and the future workforce of the food chain. To this end, outlining the food safety profile of the target audience is imperative. Thus, this study aimed to understand and evaluate the risk perception, knowledge, and food safety self-reported practices of individuals between 5th and 9th grades (10 to 14 years old, considering the normal teaching flow) of public schools in the Federal District - Brazil. Instruments by Batista et al. (2023) and Brazil (2013) were used to achieve the objectives. The study included 1,420 students aged 9 to 17 (women = 50.6 %; n = 719) with a mean age of 11.9 years (±1.7) enrolled in 25 schools. It was observed that a more significant proportion of students attributed very low and low risk of Foodborne Diseases to the foods produced and served in School Food Services. The presence of optimistic bias, low perception of lethality, average knowledge, risky practices, and the gap between unsafe food knowledge and safe food handling/consumption practices were also identified. Correlations were identified between social vulnerability and risk perception (positive) and self-reported practices (negative). The results show the urgency of considering these individuals to ensure food safety, considering their vulnerability, reality, and the tools at their disposal.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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