Ji-Myung Kim,Seung-Hee Hong

Food and Nutrition Major, Division of Food Science and Culinary Arts, Shinhan University, Uijeongbu, Korea

Relationship between Food Hygiene Education Experience and Food Purchasing Behavior, Knowledge, and Practices Ji-Myung Kim, Seung-Hee Hong Food and Nutrition Major, Division of Food Science and Culinary Arts, Shinhan University, Uijeongbu, Korea
Background: This study aimed to investigate the effect of food safety awareness, purchasing behavior, food safety knowledge, and food safety practice in accordance with food hygiene education experiences in adults.
Methods: A self-administered questionnaire was answered by 305 adults in the Seoul and Gyeonggi regions. Chi-square test, independent t-test, and multiple regression analysis were performed to evaluate the associa- tion between food hygiene education experience and related factors.
Results: The need for information was found to be significantly higher for the group with experience in food hy- giene education. As for purchasing behavior, participants mainly considered price, taste, and safety of food, and frequently confirmed the expiration date and price using food labels. Participants considered major super- markets and convenience stores as safe places to purchase food. Food hygiene knowledge showed sig- nificantly higher correct answer rates in almost all items for the group with education experience. Even if the ex- piration date had not yet been reached the habit of not eating food if there was a strange smell when opened was practiced, and the group with more educational experience practiced this significantly more often. Participants with higher awareness of food hygiene showed significantly greater intention to participate in food hygiene education.
Conclusions: The group with experience in food hygiene education showed a greater need to obtain in- formation on food hygiene and had better knowledge and practices regarding food hygiene. Therefore, food hy- giene education and information are necessary to ensure the safety of food hygiene and to promote the health of the people.
Korean J Health Promot 2020;20(4):165-174