Food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in Terengganu
The main factors in reducing foodborne outbreaks are good knowledge, attitude, practice, and perception (KAP2) of food poisoning prevention. Nevertheless, limited KAP2 studies have been conducted among consumers, particularly in rural areas. Thus, this preliminary study was conducted to evaluate t...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Penerbit Universiti Kebangsaan Malaysia
2021
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| Online Access: | http://journalarticle.ukm.my/18821/ http://journalarticle.ukm.my/18821/1/113-124%2B%2B%2BAsma%2BAli.pdf |
| _version_ | 1848814675646480384 |
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| author | Nur Afifah Mursyida Zaujan, Asma’ Ali, Malina Osman, Chee, Hui Yee Nur Raihana Ithnin, Norashiqin Misni, Surianti Sukeri, Chin, Christie Pei-Yee |
| author_facet | Nur Afifah Mursyida Zaujan, Asma’ Ali, Malina Osman, Chee, Hui Yee Nur Raihana Ithnin, Norashiqin Misni, Surianti Sukeri, Chin, Christie Pei-Yee |
| author_sort | Nur Afifah Mursyida Zaujan, |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | The main factors in reducing foodborne outbreaks are good knowledge, attitude, practice, and perception (KAP2) of food
poisoning prevention. Nevertheless, limited KAP2 studies have been conducted among consumers, particularly in rural areas.
Thus, this preliminary study was conducted to evaluate the current level of food poisoning prevention KAP2 before
intervention among 100 voluntary consumers in Kuala Nerus, Terengganu, selected through a non-probability convenience
sampling. The KAP2 questionnaire was used and consists of five sections: socio-demographic, knowledge (42 items), attitude
(10 items), practices (10 items), and perception (5 items). The scoring method used the original Bloom’s cut-off points
with good level: 80%-100%; moderate level: 60-79%; and poor level: <59%. Overall, the results showed a moderate
knowledge’s level with a median knowledge score of 29.0 (IQR 7.0) out of 42.0, a positive attitude with 46.0 (IQR 7.0)
out of 50.0, good practice’s level with 34.0 (IQR 5.0) out of 40.0, and a moderate perception’s level on food poisoning
prevention with 17.5 (IQR 4.0) out of 25.0. In conclusion, evaluating KAP2 before intervention is essential in developing
an efficient educational program. |
| first_indexed | 2025-11-15T00:37:51Z |
| format | Article |
| id | oai:generic.eprints.org:18821 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:37:51Z |
| publishDate | 2021 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:188212022-06-24T00:53:33Z http://journalarticle.ukm.my/18821/ Food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in Terengganu Nur Afifah Mursyida Zaujan, Asma’ Ali, Malina Osman, Chee, Hui Yee Nur Raihana Ithnin, Norashiqin Misni, Surianti Sukeri, Chin, Christie Pei-Yee The main factors in reducing foodborne outbreaks are good knowledge, attitude, practice, and perception (KAP2) of food poisoning prevention. Nevertheless, limited KAP2 studies have been conducted among consumers, particularly in rural areas. Thus, this preliminary study was conducted to evaluate the current level of food poisoning prevention KAP2 before intervention among 100 voluntary consumers in Kuala Nerus, Terengganu, selected through a non-probability convenience sampling. The KAP2 questionnaire was used and consists of five sections: socio-demographic, knowledge (42 items), attitude (10 items), practices (10 items), and perception (5 items). The scoring method used the original Bloom’s cut-off points with good level: 80%-100%; moderate level: 60-79%; and poor level: <59%. Overall, the results showed a moderate knowledge’s level with a median knowledge score of 29.0 (IQR 7.0) out of 42.0, a positive attitude with 46.0 (IQR 7.0) out of 50.0, good practice’s level with 34.0 (IQR 5.0) out of 40.0, and a moderate perception’s level on food poisoning prevention with 17.5 (IQR 4.0) out of 25.0. In conclusion, evaluating KAP2 before intervention is essential in developing an efficient educational program. Penerbit Universiti Kebangsaan Malaysia 2021 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/18821/1/113-124%2B%2B%2BAsma%2BAli.pdf Nur Afifah Mursyida Zaujan, and Asma’ Ali, and Malina Osman, and Chee, Hui Yee and Nur Raihana Ithnin, and Norashiqin Misni, and Surianti Sukeri, and Chin, Christie Pei-Yee (2021) Food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in Terengganu. Malaysian Applied Biology, 50 (2). pp. 113-124. ISSN 0126-8643 https://jms.mabjournal.com/index.php/mab/issue/view/36 |
| spellingShingle | Nur Afifah Mursyida Zaujan, Asma’ Ali, Malina Osman, Chee, Hui Yee Nur Raihana Ithnin, Norashiqin Misni, Surianti Sukeri, Chin, Christie Pei-Yee Food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in Terengganu |
| title | Food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in Terengganu |
| title_full | Food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in Terengganu |
| title_fullStr | Food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in Terengganu |
| title_full_unstemmed | Food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in Terengganu |
| title_short | Food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in Terengganu |
| title_sort | food poisoning prevention during dining out : a preliminary study of knowledge, attitude, practice and perception among consumers at a selected rural area in terengganu |
| url | http://journalarticle.ukm.my/18821/ http://journalarticle.ukm.my/18821/ http://journalarticle.ukm.my/18821/1/113-124%2B%2B%2BAsma%2BAli.pdf |