Background: Typhoid Fever is a group of diseases reported as food borne illness. Food handlers are a person who directly engages and comes into contact with foods. Lack of knowledge, poor food handling practices and negative attitudes are the major risk factors for typhoid fever. The study was conducted to identify level of knowledge, attitude and practice of food handlers towards prevention of typhoid fever in Mettu University student’s Cafeteria, 2022. Methods: An institution-based cross-sectional study design supplemented by in-depth interview was employed. A simple random sampling technique was used to select a total of 189 subjects. Data were collected using a structured relevant questionnaire from 5 January to 8 February 2022. Data were entered using epi-data 3.0 and exported to SPSS. The recorded qualitative data were appropriately transcribed and translated. Finally the result was summarized by descriptive statistics and triangulated with the qualitative findings. Result: A total of 180 subjects were participated in the study giving a response rate of 95%. The study shows that 80 (44.4%), 140 (77.8%), 69 (38.3%) had good knowledge, good practice and a favorable attitude towards typhoid fever prevention respectively. The interview finding reveals that work overload, scarce equipment’s, poor training, overcrowding, and interrupted water supply were explored as favorable factors for typhoid fever transmission. Conclusion: While the significant numbers had a good practice for typhoid fever prevention, most of them had poor knowledge and unfavorable attitude. Thus, health information, training and regular hygiene promotion is demanded for food handlers in the study area.
| Published in | American Journal of Nursing and Health Sciences (Volume 4, Issue 2) |
| DOI | 10.11648/j.ajnhs.20230402.11 |
| Page(s) | 35-42 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2023. Published by Science Publishing Group |
Attitude, Knowledge, Food Handler, Practice, Typhoid Fever Prevention
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APA Style
Melese Workneh Fego, Engedawerk Tilahun. (2023). Typhoid Fever Preventive Knowledge, Attitude and Practice Among Food Handlers in Mettu University Students’ Cafeteria, Southwest Ethiopia, 2022: Mixed Method. American Journal of Nursing and Health Sciences, 4(2), 35-42. https://doi.org/10.11648/j.ajnhs.20230402.11
ACS Style
Melese Workneh Fego; Engedawerk Tilahun. Typhoid Fever Preventive Knowledge, Attitude and Practice Among Food Handlers in Mettu University Students’ Cafeteria, Southwest Ethiopia, 2022: Mixed Method. Am. J. Nurs. Health Sci. 2023, 4(2), 35-42. doi: 10.11648/j.ajnhs.20230402.11
AMA Style
Melese Workneh Fego, Engedawerk Tilahun. Typhoid Fever Preventive Knowledge, Attitude and Practice Among Food Handlers in Mettu University Students’ Cafeteria, Southwest Ethiopia, 2022: Mixed Method. Am J Nurs Health Sci. 2023;4(2):35-42. doi: 10.11648/j.ajnhs.20230402.11
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Download@article{10.11648/j.ajnhs.20230402.11,
author = {Melese Workneh Fego and Engedawerk Tilahun},
title = {Typhoid Fever Preventive Knowledge, Attitude and Practice Among Food Handlers in Mettu University Students’ Cafeteria, Southwest Ethiopia, 2022: Mixed Method},
journal = {American Journal of Nursing and Health Sciences},
volume = {4},
number = {2},
pages = {35-42},
doi = {10.11648/j.ajnhs.20230402.11},
url = {https://doi.org/10.11648/j.ajnhs.20230402.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajnhs.20230402.11},
abstract = {Background: Typhoid Fever is a group of diseases reported as food borne illness. Food handlers are a person who directly engages and comes into contact with foods. Lack of knowledge, poor food handling practices and negative attitudes are the major risk factors for typhoid fever. The study was conducted to identify level of knowledge, attitude and practice of food handlers towards prevention of typhoid fever in Mettu University student’s Cafeteria, 2022. Methods: An institution-based cross-sectional study design supplemented by in-depth interview was employed. A simple random sampling technique was used to select a total of 189 subjects. Data were collected using a structured relevant questionnaire from 5 January to 8 February 2022. Data were entered using epi-data 3.0 and exported to SPSS. The recorded qualitative data were appropriately transcribed and translated. Finally the result was summarized by descriptive statistics and triangulated with the qualitative findings. Result: A total of 180 subjects were participated in the study giving a response rate of 95%. The study shows that 80 (44.4%), 140 (77.8%), 69 (38.3%) had good knowledge, good practice and a favorable attitude towards typhoid fever prevention respectively. The interview finding reveals that work overload, scarce equipment’s, poor training, overcrowding, and interrupted water supply were explored as favorable factors for typhoid fever transmission. Conclusion: While the significant numbers had a good practice for typhoid fever prevention, most of them had poor knowledge and unfavorable attitude. Thus, health information, training and regular hygiene promotion is demanded for food handlers in the study area.},
year = {2023}
}
TY - JOUR T1 - Typhoid Fever Preventive Knowledge, Attitude and Practice Among Food Handlers in Mettu University Students’ Cafeteria, Southwest Ethiopia, 2022: Mixed Method AU - Melese Workneh Fego AU - Engedawerk Tilahun Y1 - 2023/07/06 PY - 2023 N1 - https://doi.org/10.11648/j.ajnhs.20230402.11 DO - 10.11648/j.ajnhs.20230402.11 T2 - American Journal of Nursing and Health Sciences JF - American Journal of Nursing and Health Sciences JO - American Journal of Nursing and Health Sciences SP - 35 EP - 42 PB - Science Publishing Group SN - 2994-7227 UR - https://doi.org/10.11648/j.ajnhs.20230402.11 AB - Background: Typhoid Fever is a group of diseases reported as food borne illness. Food handlers are a person who directly engages and comes into contact with foods. Lack of knowledge, poor food handling practices and negative attitudes are the major risk factors for typhoid fever. The study was conducted to identify level of knowledge, attitude and practice of food handlers towards prevention of typhoid fever in Mettu University student’s Cafeteria, 2022. Methods: An institution-based cross-sectional study design supplemented by in-depth interview was employed. A simple random sampling technique was used to select a total of 189 subjects. Data were collected using a structured relevant questionnaire from 5 January to 8 February 2022. Data were entered using epi-data 3.0 and exported to SPSS. The recorded qualitative data were appropriately transcribed and translated. Finally the result was summarized by descriptive statistics and triangulated with the qualitative findings. Result: A total of 180 subjects were participated in the study giving a response rate of 95%. The study shows that 80 (44.4%), 140 (77.8%), 69 (38.3%) had good knowledge, good practice and a favorable attitude towards typhoid fever prevention respectively. The interview finding reveals that work overload, scarce equipment’s, poor training, overcrowding, and interrupted water supply were explored as favorable factors for typhoid fever transmission. Conclusion: While the significant numbers had a good practice for typhoid fever prevention, most of them had poor knowledge and unfavorable attitude. Thus, health information, training and regular hygiene promotion is demanded for food handlers in the study area. VL - 4 IS - 2 ER -
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