Food safety knowledge and practices among Saudi women

Farahat, Mohamed; El-Shafie, Mona; Waly, Mostafa I.

doi:10.1016/j.foodcont.2014.07.045

Cited by 61 publications

(58 citation statements)

References 21 publications

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“…Given the importance of nutritional value and composition of foods consumed during pregnancy and lactation, health workers should use these findings to provide appropriate nutrition counseling and education. [19]. It was found that there is a relation between dietary patterns during pregnancy and postpartum depression and that more consumption of fish, dairy olive oil and fruit & vegetables.…”

Section: Discussionmentioning

confidence: 99%

Assessment of the Nutrition and Dietary Status During Pregnancy

Abduljabbar¹

2017

IJNFS

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Abstract:The Objective of the study Is to assess the nutrition during pregnancy in Saudi women. It is a cross-sectional descriptive study conducted to collect, describe and analyze the nutritional status during pregnancy, performed on pregnant women. (May 2016 -July 2016. (210) patients selected from the antenatal clinic KAUH. Inclusion criteria include pregnant women, not in a special diet, and willing to participate. The ethics committee of KAU approved the study. Data collected using a Questionnaire (Food Frequency Questionnaire) developed and validated in English language. The questionnaire proposed, used as an indicator of a healthy nutritional diet. Which include eight questions. Results; The total number questionnaires (187) were ready for analysis the positive response rate was only (89.1%). The mean ± stander deviation of age (28.79 ± 5.418), Gravidity (2.98 ± 2.180), Gestational Age (29.42 ± 7.920). The mean of hemoglobin (9.79 ± 1.49), and BMI range from 14 -45 with a mean of (27.33 ± 6.59). When analyzing the questionnaires pregnant women divided into two group. Group 1 (171) those women who consumes healthy diet (eight questions answered yes) and Group 2 only 16 pregnant women out 187 (8.56%) consumes a poor diet. (25.7%) had hemoglobin was less than 9mg/dL. The group the poor diet had more small baby which was statistically significant with P < 0.026. Comparing the two groups the fetal complication were statistically significant higher in the poor diet group, with a p value < 0.004 with OD ratio 95% confidence limit 7. 318 (2.128-25.166). The level of hemoglobin were less than 10 mg/dL 0.280 (0.087 -0.902) P < 0.022. The MBI less than 25 with ODs ratio and 95% cl 0.364 (0.121 -1.092) and p < 0.54. In conclusion, our sample of Saudi pregnant women only 8.56%, and 25.7% their hemoglobin were less than 9gm/dL and their BMI were 27. 33. Poor diet affect only the level of hemoglobin and fetal weight at delivery.

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Section: Discussionmentioning

confidence: 99%

Assessment of the Nutrition and Dietary Status During Pregnancy

Abduljabbar¹

2017

IJNFS

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“…For instance, it was a small sampling (100), mainly of men, but women in KSA typically do the shopping and food preparation (Alsayeq, 2015). To sum up, educational level did not seem to be a big a factor as might be expected (compared with the study of Farahat et al (2015) who surveyed Saudi women); most had no idea or thought restaurants were the cause of foodborne illness, yet, over 20% had heard of many foodborne disease pathogens, including Listeria and E. coli O157. The actual question asked was: Have you ever heard of (specific pathogen added here) as a problem in food?…”

Section: Research and Surveysmentioning

confidence: 91%

“…It seems that age and education are important factors in performing current food safety procedures, and education should be mostly directed to younger food preparers. A cross sectional study covering purchasing, storage, preparation, cooking, utensils, equipment, and personal hygiene was conducted from October 2011 till June 2012 on 811 Saudi women responsible for food preparation for 4625 family members in four KSA provinces by Farahat, El-Shafie, and Waly (2015). Both knowledge and practices aspects of food safety were determined through interviews and not through observed practices.…”

Section: Research and Surveysmentioning

confidence: 99%

Foodborne disease and food control in the Gulf States

Todd¹

2017

Food Control

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“…The latter applies even to countries that possess advanced food safety systems and strict food legislation [2,4]. On the other hand, people in developing countries are exposed to higher food safety risks due to uncontrolled environmental pollution and circulation of "suspect" foodstuffs, in addition to lack of knowledge on food safety issues [5]. Besides, in 2016 there still exist risks for severe water born diseases due to poor sanitation and poor access to safe drinking water (e.g.…”

Section: Introductionmentioning

confidence: 99%

“…Data reveal that there are worldwide important knowledge gaps even for simple food related issues concerning handling, hygiene and safety [1,2,4,5]. On the other hand, matters related to food associated hazards are quickly changing, with new "chemical poisons" to place serious health risks.…”

Section: Introductionmentioning

confidence: 99%

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

2016

J Nutr Health

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Chronic diseases such as cancer, neurodegenerative disorders, cardiovascular and autoimmune diseases have been related with food chemical hazards intake. Therefore, great concern of food manufacturers and authorities is to ensure food safety and quality and minimize exposure to relevant risks. Nevertheless, the latter cannot be totally eliminated, when by employing erroneous treatments extra risks are added. Public awareness and relevant knowledge among food professionals and food handlers is lacking, even on countries that possess advanced food safety systems and strict food legislation. Besides, financial difficulty reinforces people to utilize low quality food and houseware increasing the health related hazards. Regarding the severity for global health and damage costs, the need for information on precautionary practices that will reduce chemical hazards dietary intake is imperative. In the present review certain practices such as thermal processing, washing or appropriate handling of the raw material are listed to educate anyone related with the food sector how to minimize heavy metals, acrylamide, pesticides residues, heterocyclic aromatic amines and polycyclic aromatic hydrocarbons intake and promote health. The introduced simple practices can be applied except for home kitchens, also in quality systems of professional kitchens, warehouses and food industries.

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Food safety knowledge and practices among Saudi women

Cited by 61 publications

References 21 publications

Assessment of the Nutrition and Dietary Status During Pregnancy

Assessment of the Nutrition and Dietary Status During Pregnancy

Foodborne disease and food control in the Gulf States

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

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