Assess the Effectiveness of Structured Teaching Programme on Knowledge and Attitude Regarding Food Adulteration and Its Effect on Health among the Women of Selected Rural Area, Vadalurat Cuddalore District

Abstract

Foodincludesmaterialsthat depreciates or injuriouslyinfluencesthe health. If thefood’suniquenature is substitutedwhollyor partiallyviaabstracting aportionofimportantsubstance frommeals. Ifit isan imitation ofa fewotherfoodsubstance. Adulteration inmealsisgenerallyfound initsmostcrude form; prohibitedsubstancesare eitherintroducedorpartlyorfullysubstituted. At present, there are more than 50 million food business operators who are required to register with the state governments. Objectives:To assess the pretest level of knowledge regarding food adulteration and its effect on health among the women of selected rural area.To assess the effectiveness of structured teaching programmefood adulteration, and its effect on health among the women of selected rural area.To associate the pretest level of knowledge and attitude with selected demographic variables. Methodology:A quantitative approach helps to explain the effect of independent variables. Pretest and posttest, pre-experimental design was used for this study. Non-probability, convenient sampling technique was used to select subject for this study. Data was collected from 50 women by convenient sampling technique using structured questionnaire and analyzed by using descriptive and inferential statistics. Conclusion: A pretest and posttest was conducted to assess the level of knowledge and attitude regarding food adulteration using structured questionnaire and attitude question. The study shows that in pretest 32% of women had inadequate knowledge, 68% of women had moderate knowledge and none of them had adequate knowledge.in posttest58% of women had moderate knowledge and 42% of them had adequate knowledge. In pretest, 24% of women had inadequate attitude, 26% of women had moderate attitude and none of them had adequate attitude. In posttest 20% of women had moderate attitude and 80% of them had adequate attitude regarding food adulteration.