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Journal of Food Quality and Hazards Control، جلد ۸، شماره ۳، صفحات ۱۰۴-۱۱۱
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Knowledge and Attitude of Consumers about Natural Food Toxins: A Case of Tertiary Students in the Volta Region of Ghana
چکیده انگلیسی مقاله Background: Natural Food Toxins (NFTs) are poisonous substances produced by the biological processes of living organisms. This study aimed to evaluate the knowledge and attitude of tertiary students of the Volta Region of Ghana about NFTs. Methods: During March to June 2020, semi-structured questionnaires were used to examine knowledge and attitudes about NFTs among 252 tertiary students from various institutions of the Volta Region of Ghana. Data were statistically analyzed using IBM SPSS Statistics version 20.0. Results: A majority (90.48%) of students were aware of the NFTs. The male students showed significantly (p< 0.05) greater knowledge than the females. Totally, 190 out of 252 (75.40%) respondents had prior-to-the-study knowledge about NFTs. Also, 245 out of 252 (97.22%) respondents desired to learn more about NFTs. Conclusion: From this study, it was observed that tertiary students from the various institutions in the Volta Region of Ghana had enough knowledge and attitude about NFTs; but there are still slight deficits in the knowledge of students about types of NFTs. Hence, there is a need for more sensitization of the subject among the students and throughout the general public. DOI: 10.18502/jfqhc.8.3.7196
کلیدواژه‌های انگلیسی مقاله Knowledge, Attitude, Surveys and Questionnaires, Food, Toxicology, Ghana
نویسندگان مقاله | N.K. Kortei
Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho, Ghana


| P.Y. Atsugah
Department of Food Science and Technology, Ho Technical University, P.O. Box HP 217, Ho, Ghana


| E. Letsyo
Department of Food Science and Technology, Ho Technical University, P.O. Box HP 217, Ho, Ghana


| A. Abaka-Yawson
Department of Medical Laboratory Sciences, School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho, Ghana


| A.A. Boakye
Department of Biomedical Sciences, School of Basic and Biomedical Sciences, University of Health and Allied Sciences, PMB 31, Ho, Ghana


| C.O. Tettey
Department of Biomedical Sciences, School of Basic and Biomedical Sciences, University of Health and Allied Sciences, PMB 31, Ho, Ghana


| E.K. Essuman
Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho, Ghana
نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-953-3&slc_lang=en&sid=1
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Original article
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