Knowledge, Attitude, and Practice of Healthy Eating among Public School Teachers in Kuwait

Kanaan, Hashem; Saadeh, Rami; Zruqait, Ahmed; Alenezi, Manar

doi:10.4081/jphr.2021.2223

Cited by 4 publications

(4 citation statements)

References 18 publications

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“…Participants in this sample performed above average in terms of their perceptions (knowledge, attitude, and practice) of healthy food choices. These results were similar to the findings reported by Kana' An et al (2022) and Mailinda and Lestari, (2019) in Indonesia; the authors found that participants reported positive knowledge, attitude, and practice about healthy food choices. A study was conducted by Farivar et al (2009) to assess Iranian urban household food knowledge, attitude, and practice about healthy food choices.…”

Section: Discussionsupporting

confidence: 90%

What are the perceptions of healthy food choices? A cross-sectional study from Saudi Arabia

A. Alissa

2024

Ital. J. Food Sci.

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Previous studies conducted in Saudi Arabia demonstrated dietary patterns or energy/nutrient intakes with limited information about Saudi’s perception about healthy food choices. Insights in the perceptions of healthy food choices are critical for developing targeted interventions to support Saudi population with the goal of improving healthy eating behaviors and, as a result, lowering the risk of diet-related diseases. Therefore, this study aimed to assess knowledge, attitude as well as the practice of people about healthy food choices in Saudi Arabia. The study employed a descriptive cross-sectional design with 303 participants included in the analysis. The popula-tion settings were at three primary healthcare centers in Tabuk city of Saudi Arabia. Data were collected through self-administered paper–pencil surveys to assess the knowledge, attitude, and practices of healthy food choices. Data were analyzed using the SPSS statistical software version 26. The results revealed that participants in this study performed above average in terms of their perceptions (knowledge, attitude, and practice) of healthy food choices. The major findings of this study showed that statistically significance difference was found between the place of residence in relation to the practices of healthy food choices (F 7,238 and p < 0.05). A significant association was observed between knowledge of healthy food choices and marital status. Multiple comparisons post hoc tests indicated that the married group was a significantly different group at α = 0.044. Additionally, the relationship between monthly income groups and attitudes was statistically significant, with p < 0.05. Findings of this study could assist health educators in developing appropriate programs, awareness messages, and community campaigns to improve perceptions about healthy food choices. The findings observed that considering why practicing healthy food choices that could lower the risk of diseases and promote optimal health could be a challenge.

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Section: Discussionsupporting

confidence: 90%

What are the perceptions of healthy food choices? A cross-sectional study from Saudi Arabia

A. Alissa

2024

Ital. J. Food Sci.

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“…Several research studies have explored the effects of enhancing knowledge, attitudes, and practices (KAP) alongside improving nutrition outcomes in different contexts. Zeinab et al 2020) conducted a study on schoolteachers in Kuwait (33). These studies all clearly demonstrated the importance of KAP for improving nutritional outcomes.…”

Section: Literature Reviewmentioning

confidence: 99%

What’s happening in the kitchen? The influence of nutritional knowledge, attitudes, practices (KAP), and kitchen characteristics on women's dietary quality in Ethiopia

Yalew,

Tessema,

Lahiff

2024

Preprint

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Background Low diet quality significantly contributes to public health risks in low-income countries. This situation is particularly concerning for vulnerable groups, such as women and children, who are at increased risk of malnutrition due to inadequate access to proper nutrition. Objective This study aimed to assess the influence of nutrition-related knowledge, attitudes, practices, and kitchen characteristics on women's dietary quality in Ethiopia. Method A population-based cross-sectional survey was conducted from August to September 2022 in five regions and two city administrations in Ethiopia. A multistage stratified cluster sampling method was employed. From ninety-nine enumeration areas, twenty eligible households were selected. A total of 1,980 women aged 15–49 years were included in this survey. The data were collected using a structured questionnaire and analysed using SPSS version 16 computer software. The determinants of diet quality were identified using Poisson, logistic, and ordinary least square regression analyses. Variables with a p-value less than 0.05 were considered to indicate statistical significance. Results The results showed that the average dietary diversity score for women was 3.4. Only 21.5% of the participants achieved the minimum dietary diversity for women (MDD-W), and the mean adequacy ratio for nutrients was 61.6%. The participants’ average nutrition-related knowledge, attitudes, and practices scores were 63%, 39%, and 23%, respectively. The regression analysis showed a positive association between knowledge and attitude, on the one hand, and dietary diversity and the mean nutrient adequacy ratio, on the other hand, which were significant at P < 0.01. Cooking time and propensity to prepare new food were also positively associated with dietary diversity and with minimum dietary diversity, again significant at P < 0.01. Conclusion Our study showed that improved nutrition-related knowledge and a positive attitude toward nutrition significantly influence dietary quality. Additionally, cooking time and the propensity to prepare new foods positively influence diet quality.

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“…(WHO, 2013) children are guided by meeting physical and psychosocial needs. Nutrition concerns during childhood relate to growth and development needs for positive health (FAO, 2007) Naeeni et al., (2014) evaluated the nutritional knowledge, practice, and dietary habits of primary school and junior high school students in Isfahan province. Also explored crucial differences regarding gender and living governorate of the above-mentioned population in Iran.…”

Section: )mentioning

confidence: 99%

“…Kana ''An et al, (2022) assessed the level of knowledge, attitude, and practice among teachers about healthy food and to examine the associated factors. The study results showed limited knowledge combined with a low level of positive attitude.…”

Section: )mentioning

confidence: 99%

Study on Nutritional Knowledge, Awareness,attitude and Behavior Among Students in Al-Azhar Primary Schools

Atallah,

النواوى,

Mustafa

2023

Journal of Environmental Science

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Foods play an important role for primary school children because school-age children try to develop personal independence and establish a measure of values. The aim of this study is to assess the behavior, direction and awareness of nutritional knowledge among students (boys and girls) in primary institutes in Al-Azhar, in addition to identifying their nutritional knowledge and the effects of nutritional knowledge among students and its impact on nutritional behaviors. behavior, to determine the quantity and quality of dietary intake. The nutritional status of the students was made for the convenience of the sample through anthropometric measurements such as weight, height, and body mass index. The current study includes some government institutes in Cairo and others in the Dakahlia government, which are classified as rural and urban governorates. Height and weight are measured for all students. The total number of students in this study was 516 students, including 218 boys and 298 girls. One questionnaire is used for students. The language of the questionnaire is Arabic. The average student age was 6.97. There is a lack of nutritional knowledge among the children of the institute. Knowledge of nutritional education is needed. Collaboration between parents and institutes to give a simple nutritional message to their children.

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Knowledge, Attitude, and Practice of Healthy Eating among Public School Teachers in Kuwait

Cited by 4 publications

References 18 publications

What are the perceptions of healthy food choices? A cross-sectional study from Saudi Arabia

What are the perceptions of healthy food choices? A cross-sectional study from Saudi Arabia

What’s happening in the kitchen? The influence of nutritional knowledge, attitudes, practices (KAP), and kitchen characteristics on women's dietary quality in Ethiopia

Study on Nutritional Knowledge, Awareness,attitude and Behavior Among Students in Al-Azhar Primary Schools

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