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Volume 8, Issue 4 (Nov 2023)
JNFS 2023, 8(4): 597-605 |
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Zamaniahari S, Zareipour M, Mohammad Rezaei Z, Jadgal M S, Rostampor F, Gasem Soltani R. Evaluating Determinants of Food Hygiene Behavior Based on Health Belief Model in Health Workers of Urmia Health Center. JNFS 2023; 8 (4) :597-605
URL: http://jnfs.ssu.ac.ir/article-1-538-en.html
URL: http://jnfs.ssu.ac.ir/article-1-538-en.html
Sahar Zamaniahari 
, MoradAli Zareipour * , Zhila Mohammad Rezaei , Mohammad Saeed Jadgal , Fatemeh Rostampor , Roya Gasem Soltani
, MoradAli Zareipour * , Zhila Mohammad Rezaei , Mohammad Saeed Jadgal , Fatemeh Rostampor , Roya Gasem Soltani
Department of Public Health, School of Health, Khoy University of Medical Sciences, Khoy, Iran
Abstract: (1094 Views)
Background: Observance of food hygiene is considered an important principle to prevent humans from contracting diseases and also to protect the environment from contamination. Health workers are on the front line forces of the health system. Therefore, promoting the health of health workers has an important role in promoting community health. The aim of this study is to investigate the determinants of food hygiene based on the Health Belief Model (HBM) in health workers in Urmia. Methods: In this descriptive-analytical study, 300 health workers in rural health centers of Urmia city were selected and entered into the study by census method based on inclusion criteria. Data collection tools included 3 parts: demographic characteristics, knowledge questionnaire, attitude and behavior, and health belief model questionnaire. Data were collected and analyzed using interviews. Results: The mean age of the workers was 36.76±7.61 year. The attitude and behavior of observing food hygiene had a statistically significant relationship with work experience, knowledge, attitude, gender, marital status, and level of education (P<0.05). Based on linear regression test, in all studied constructs, 30% of the variance of food hygiene behavior was explained. The predictive power of perceived efficiency was higher than other constructs (β=0.45). Conclusion: In designing educational interventions, the variables of self-efficacy, perceived benefits, perceived susceptibility, and perceived sensitivity should be emphasized as the most important predictors of food hygiene behaviors in health workers.
Corresponding Author:MoradAli Zareipour
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Corresponding Author:MoradAli Zareipour
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You can search for this author in PubMed Google Scholar Profile
Type of article: orginal article |
Subject:
public specific
Received: 2021/12/13 | Published: 2023/11/20 | ePublished: 2023/11/20
Received: 2021/12/13 | Published: 2023/11/20 | ePublished: 2023/11/20
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