Effect of Smartphone App’s Intervention on Consumers’ Knowledge, Attitude, Practice, and Perception of Food Poisoning Prevention When Dining Out at Selected Rural Areas in Terengganu

Zaujan, Nur Afifah Mursyida; Ali, Asma; Osman, Malina; Chee, Hui Yee; Ithnin, Nur Raihana; Misni, Norashiqin; Sukeri, Surianti; Chin, Christie Pei-Yee

doi:10.3390/ijerph181910294

Cited by 4 publications

(2 citation statements)

References 68 publications

(95 reference statements)

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“…People who consume “unsafe food” would eventually fall sick. This term has been commonly used in several surveys on food safety [ 19 , 81 ]. In addition, the concepts of safe and unsafe foods are among the major key issues raised by the authorities pertaining to food safety [ 82 ].…”

Section: Discussionmentioning

confidence: 99%

Validity and Reliability of a Questionnaire on the Knowledge, Attitudes, Perceptions and Practices toward Food Poisoning among Malaysian Secondary School Students: A Pilot Study

et al. 2023

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Children in school settings are at risk of contracting food poisoning due to inadequate food safety practices and safe eating behaviors. This research aimed to develop a valid and reliable questionnaire on the knowledge, attitudes, perceptions, and practices (KAP2) toward food poisoning and its prevention among secondary school students. The questionnaire was developed by considering the Health Belief Model (HBM). A pilot study using a cross-sectional survey was conducted in Tangkak, Johor, among 30 selected students using a convenience sampling method. A pre-test was conducted on 15 secondary school students aged 13–17 years old prior to the pilot study, and they were excluded from the pilot study. The constructed knowledge was assessed using the difficulty and discrimination indices. Meanwhile, the reliability of the attitude, practice, and perception components in the questionnaire were assessed using Cronbach’s alpha. Regarding knowledge (34 items), the difficulty index showed that most items (n = 28) were easy, while one was difficult, and the remaining five were within an acceptable range. In addition, the discrimination index of the knowledge component (34 items) showed that twenty-two, three, and one had good, acceptable, and excellent ranges, respectively. Only eight items had a low discrimination power. All items of the attitude and practice components (10 items for each) showed a corrected item-total correlation value of >0.30. Only four out of twenty-one items of the perception component showed an unacceptable range of <0.30. However, following a discussion with the experts, all items were retained. With the incorporation of the HBM, the 75-item adapted food poisoning KAP2 questionnaire is valid and reliable. It can be utilized to measure and generate food poisoning KAP2 among secondary school students in Malaysia.

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Section: Discussionmentioning

confidence: 99%

Validity and Reliability of a Questionnaire on the Knowledge, Attitudes, Perceptions and Practices toward Food Poisoning among Malaysian Secondary School Students: A Pilot Study

et al. 2023

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“…Yang introduced the concept of a risk attitude when studying how festival participants' fear of COVID-19 affects their behavioral intentions [12]; Albert Lee used risk attitudes to study the impact of COVID-19 on the lives of students in Hong Kong [13]. Nur Afifah Mursyida Zaujan introduced the concept of risk attitude into his research on the effect of a smartphone app's intervention on consumers' perception of food poisoning prevention when dining out [14]; Jing Hou studied the risk attitude in food safety governance [15].…”

Section: Introductionmentioning

confidence: 99%

Impact of COVID-19 Outbreak Risk Perception on Willingness to Consume Products from Restaurants: Mediation Effect of Risk Attitude

2022

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The COVID-19 outbreak caused huge losses for the catering industry. The outbreak’s influence on consumers’ risk perception and risk attitude was an important factor for these heavy losses. The aim of this study was to investigate the change in epidemic risk perception, risk attitude, and the consumers’ willingness to consume products from restaurants during the spread of the COVID-19 epidemic. The study collected 502 questionnaires at the end of 2021, and structural analysis was conducted using SPSS 26.0 and AMOS 20.0 statistical programs. The results showed that consumers’ awareness of the coronavirus pandemic (consumers’ epidemic risk perception) had a significant positive effect on their decision-making behavior under uncertain conditions (risk attitude); consumers’ decision-making behavior under uncertain conditions (risk attitude) had a significant negative effect on their willingness to purchase from restaurants; consumers’ awareness of the coronavirus pandemic (consumers’ epidemic risk perception) had a significant negative effect on their willingness to consume products from restaurants; and risk attitude played a mediating role in the influence of consumers’ epidemic risk perception on their willingness to consume products from restaurants. This study can provide guidance and reference for restaurants on how to deal with the epidemic situation, help them undertake risk prevention work and reduce losses, and promote the healthy and sustainable development of the restaurant.

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Impact of FOODAlyzer© application on knowledge, attitude, and perception towards selecting commercial eateries to prevent foodborne disease

et al. 2023

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Effect of Smartphone App’s Intervention on Consumers’ Knowledge, Attitude, Practice, and Perception of Food Poisoning Prevention When Dining Out at Selected Rural Areas in Terengganu

Cited by 4 publications

References 68 publications

Validity and Reliability of a Questionnaire on the Knowledge, Attitudes, Perceptions and Practices toward Food Poisoning among Malaysian Secondary School Students: A Pilot Study

Validity and Reliability of a Questionnaire on the Knowledge, Attitudes, Perceptions and Practices toward Food Poisoning among Malaysian Secondary School Students: A Pilot Study

Impact of COVID-19 Outbreak Risk Perception on Willingness to Consume Products from Restaurants: Mediation Effect of Risk Attitude

Impact of FOODAlyzer© application on knowledge, attitude, and perception towards selecting commercial eateries to prevent foodborne disease

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