Abstract
Objective
To identify whether university students who have both food-safety knowledge and beliefs
perform risk-reduction behaviors.
Design
Cross-sectional research using a questionnaire that included food-safety knowledge,
perceptions, risk-reduction behavior, stages for the selection of safer food based
on the Transtheoretical Model, and demographic characteristics.
Setting
Four universities in eastern Japan and 2 universities in western Japan.
Participants
University students (n = 799).
Main Outcome Measures
Food-safety knowledge, beliefs, and risk-reduction behaviors.
Analysis
Answers on measures assessing risk perception and food-safety knowledge were combined
to form 4 groups of participants. Relationships among demographic characteristics,
the 4 groups, risk-reduction behaviors, stage of change, and severity and susceptibility
were assessed.
Results
The proportion of students who had more knowledge of food safety and a belief that
“there are no 100% safe food items” was high in the group that frequently performed
risk-reduction behaviors, as it was in the group who had taken a basic class about
food or health care and who had, or were working toward, a food or nutrition qualification.
Conclusions and Implications
University students who thought that there were no 100% safe food items and who had
more knowledge about food safety were more likely to confirm food-safety information
when selecting food.
Key Words
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Article info
Publication history
Published online: June 09, 2011
Identification
Copyright
© 2011 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.
