Effectiveness of Structured Teaching Program on Knowledge Regarding Effect of Junk Food on Mucosal Layer of GI Tract Among Nursing Students in Selected Nursing Colleges at Bengaluru

Abstract

Background: Junk food is high in calories, sodium, and fat. Numerous health issues might be attributed to eating junk food in excess. Teenagers who consume junk food may be unable to eat a balanced meal at home or at school. Teenagers all throughout the world now frequently eat meals like Maggi noodles, burgers, pao-bhaji, sandwiches, hot dogs, patties, pastries, pop-corn, potato chips, carbonated beverages, biscuits, muffins, toast, kulcha-channa, samosa, and chocolates. Junk food affects the digestive system, especially the mucosal layer of the GI Tract, which is the first section to come into contact with it after consumption, in addition to numerous other health issues. Education is one of the finest ways to change eating habits without having an emotional influence on people. If people are aware of the need of a balanced diet, the harmful effects of junk foods on health, and the mucosal layer of the GI Tract, it will be simpler for them to kick their junk food addiction and improve their nutritional status. If knowledge is prioritized, it would be simpler to consume nutritious junk food like fermented dinners, wheat noodles loaded with vegetables, sprouted pulses, sprouted tikki, vegetable samosa & cutlets, and wheat and multigrain bread. In order to assess how well a structured education program affected nursing students' understanding of the effects of junk food on the mucosal layer. Objectives: 1. To evaluate nursing students' current awareness of the impact of fast food on the GI tract's mucosal layer at a few nursing schools in Bengaluru. 2. To evaluate, among nursing students in a few nursing colleges in Bengaluru, the efficacy of a structured education program regarding the impact of junk food on the mucosal layer of the GI Tract. 3. To determine the correlation between nursing students' pre-test knowledge scores on the impact of junk food on the mucosal layer of the GI Tract and certain demographic factors in Bengaluru. Methodology: A quasi-experimental design with non-probability purposive sampling was used as the methodology. The structured knowledge questionnaire was used to gather data regarding the impact of junk food on the mucosal layer of the GI Tract from the sample of 60 nursing students. A structured teaching program was put into place, and a post-test was held seven days later to determine its efficacy. Results: Descriptive and inferential statistics were used to evaluate the data. Regarding the efficacy of STP, the pre-test mean score for all knowledge was 44.8 percent, and the post-test score was 78.0 percent with a mean percentage knowledge improvement of 33.2 percent, which was significant at a level of 5%. Analysis of socio-demographic factors revealed a significant relationship (P>0.05) between knowledge score at the 5% level and age in years, gender, permanent residence, current domicile, exposure to information, and age in years (P>0.05). Interpretation and Conclusion: This study's execution overall was enjoyable and enlightening. The study's conclusions suggested that a planned teaching program is an efficient way to teach nursing students about the impact of junk food on the mucosal layer of the GI tract.