Volume 5, Issue 2 (May 2020)                   JNFS 2020, 5(2): 141-147 | Back to browse issues page

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Marzban A, Karimi-Nazari E, Farrokhian A, Farrokhian A, Barzegaran M. Demographics Factors Associated with Housewives' Attitude towards Transgenic Food Products in Yazd. JNFS. 2020; 5 (2) :141-147
URL: http://jnfs.ssu.ac.ir/article-1-219-en.html
Noncommunicable Diseases Research Center, Fasa University of Medical Sciences, Fasa, Iran
Abstract:   (1378 Views)
Background: In the last two decades, genetic engineering has led to the production of genetically modified or transgenic products in the world using the modern biotechnology. However, accepting such products by consumers is still in doubt with respect to their negative effects on the environment and human health. Thus, the present study aimed to evaluate the attitude of housewives in Yazd towards transgenic food products. Methods: This cross-sectional descriptive study was conducted on 500 housewives in Yazd in 2018 by cluster-random sampling method. In order to collect the study data, a two-part questionnaire (demographic and attitude) was applied. The data were analyzed by SPSS software version 18 using descriptive statistics and ANOVA test. Results: The mean and standard deviation of the participants' attitude toward transgenic food products was 19.24 ± 4.92. The participants' attitude scores were significantly different considering the participants' reading the food label and education level (P < 0.05). Half of the studied women reported that they have received their information on transgenic food products through television and radio. Conclusion: Regarding the misconceptions in people with lower levels of education and those who do not read the food labels, culture promotion is necessary. Moreover, provision of scientifically proven trainings on the advantages and disadvantages of transgenic products seems to be essential in order to develop a proper attitude in housewives in Yazd.
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Type of article: orginal article | Subject: public specific
Received: 2018/11/21 | Accepted: 2019/04/13 | Published: 2020/05/1 | ePublished: 2020/05/1

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