INTRODUCTION:

Food is the basic requirement of all living Beings for their growth. It is the right of every citizen to have access to clean, safe and nutritious food. The health and the productivity of population depend on the nature of the food they consume and its terms of their nutritive value.

Food as a basic need for all people must be whole some and safe. Food adulteration is a major public hazard which affects the quality of life of people. The nature of food adulteration and contamination may vary from place to place or there could be newer adulterants as a result of changing environmental factors,
like non-seasonal rains or improved production/ cultivation practices.

Adulteration is the process by which the quality or the nature of a given substance is reduced through the addition of a foreign or an inferior substance and the removal of a vital element. And its ugly face is come out in the form of its harmful effects as stomach disorder, giddiness and joint pain, diarrhea, liver disorder, gastrointestinal problems, edema, cardiac arrest, glaucoma carcinogenic effect, paralysis etc.¹

Food adulteration is an age – old problem. It consists of large number of practices e.g.: mixing substitution concealing the quality, putting of decomposed food for sale, misbranding or giving false labels and addition of toxicants. Adulteration result into two disadvantages for the consumer; first he is paying more money for food stuffs of lower quality; Secondly, some forms of adulteration are injurious to health.

Food adulteration can be incidental due to negligence or intentional in which real culprit are the businessman, who try to get profit by making their goods more alluring without caring for consumer’s health. Different adulteration is used for the purpose of adulteration. Some of the adulterant used for malpractices are starch, stones, chips, urea, caustic soda, saw dust, mineral oil, Argemone oil, asbestos, synthetic colour (methanol yellow, Rhoda mine- B) and mycotoxins and aflatoxins.²

NEED FOR THE STUDY:

In the case of Food adulteration no other country can beat India because this is a country where everyone has unlimited freedom to indulge in such activities with no possibility of retribution. Though food laws that exist are comparable to international ones, there is very little activity at the ground level to monitor or detect adulterated foods in the market or punish the guilty.³

Adulteration in food is normally present in its most crude form; prohibited substances are either added or partly or wholly substituted. In India normally the contamination/adulteration in food is done either for financial gain or due to carelessness and lack in proper hygienic condition of processing, storing, transportation and marketing. This ultimately results that the consumer is either cheated or often become victim of diseases. Such types of adulteration are quite common in developing countries or backward countries. However, adequate precautions taken by the consumer at the time of purchase of such produce can make him alert to avoid procurement of such food. It is equally important for the consumer to know the common adulterants and their effect on health^.4

OBJECTIVES:

1. To assess the level of knowledge among community people regarding food adulteration.

2. To find out the association between the level of knowledge regarding food adulteration with socio demographic variable..

ASSUMPTION:

The study assume that-

· People of community area may have some knowledge regarding Food Adulteration and its Effect on health.

· Adequate knowledge regarding food adulteration will improve health

CONCEPTUAL FRAMEWORK:

Model attempts to represent reality with a minimum use of words. Visual or symbolic representation of theory or conceptual frame work often help to express abstract, ideas in a more readily understandable or precise form than the original conceptualization. The conceptual model in this study is based on Neuman’s system model (1982). It provides guidance for development utilisation and evaluation of structured teaching program. The conceptual frame work consist of three phases - input, output and process.⁵

METHODOLOGY:

Research approach:

Quantitative research approach.

RESEARCH DESIGN:

exploratory research design.

POPULATION:

Target population:

In this study, target population consists of community people of selected area in khamtarai, bilaspur (c.g).

Accessible population:

In this study accessible population is people living in Khamtarai Bilaspur (C.G).

SETTING OF THE STUDY:

The setting for the present study was Khamtarai Bilaspur (C.G).

SAMPLE:

In the present study the sample size consists of 60 people of selected community area of khamtarai, Bilaspur district (C.G).

SAMPLING TECHNIQUE:

The participants of the present study are selected by using stratified random sampling technique in which the research will select the participant.

SAMPLE SIZE:

In the present study the sample size consists of 60 people of selected community area of khamtarai, Bilaspur district (C.G).

VARIABLES:

According to Polit and Hungler, variable is an attribute of a person or an object that varies, that it takes an different values. Two type of variable are identified in the study. They are dependent variable and independent variables.

Dependent variable:

Dependent variable was– knowledge regarding food adulteration and food adulterant detection Independent variable.

Independent variable in this study was socio demographic varibles Age Sex Education qualification Religion Types of family Previous knowledge People faced food.

SAMPLING CRITERIA:

Inclusion criteria:

1. People living in community area.

2. People who are willing to participate in the study.

3. People who can understand Hindi language.

4. People who were present at the time of study

Exclusion criteria:

1. School going children.

2. People who are not willing to participate in the study.

3. People who cannot understand Hindi language.

4. People who were not present at the time of study.

DESCRIPTION OF THE TOOLS:

The self structured questionnaires were organised in two sections-

CRITERION MEASURES:

The question prepared for assessment of knowledge on food adulteration and food adulterant detection. The score categorized as:

§ Good- 21 to 30 (70-100%)

§ Average - 11to20 (36.66-66.66%)

§ Poor– 1 to10 (33.33%)

METHOD OF DATA COLLECTION:

The data collection was done for 4 weeks period. After obtaining informed and willing from the study participants the study was conducted at the Khamtarai, Bilaspur district (C.G.) total of 60 samples data were collected.

DATA ANALYSIS AND INTERPRETATION:

Descriptive statistics such as frequency, percentage, mean and standard deviation was used to assess the level of knowledge regarding food adulteration and food adulterant detection among community people and to create awareness by developing and distributing information booklet on food adulteration

Analysis of pre and knowledge score using mean, mean percentage and standard deviation.

Planned teaching programme	Mean	Mean %	SD
Pre-test	917	50.94%	4.912

In studies of 60 sample total mean 917, mean percentage is 50.94% and standard deviation is 4.912.

Bar diagram showing mean knowledge score of peoples

MAJOR FINDINGS OF STUDY:

The following finding of the study are based on the following objectives-

1. To assess the knowledge regarding food adulteration among people’s in selected area Khamtarai Bilaspur (C.G.).

2. To find out the association between knowledge score and selected socio demographic variables.

SECTION-I:

Frequency and distribution of subject based on selected socio demographic data.

The finding of the section I the majority of the age group 28.3% of people belong to 20-25 years, 8.3% were 26-30 years, 11.6% were 31-35 years, 30% were above 35 years.

0% subject has illiterate, 18.3% subject were educated up to primary school, 33.3% subject get secondary school,30% subject has graduated and 3.3%sample has post graduated.

73.33% sample belongs to Hindu, 15% subject belongs to Muslim, 11.6% subject belong to Christian & there were no any subject from other religion.

41.6% sample belong to nuclear family, 58.3%sample were belong to joint family.

66.7% Had previous knowledge regarding food adulteration and 33.3% Didn’t have previous knowledge.

30% were get information through television, 5% from radio, 30% from news paper, 5% from internet and 30% from peer group.

33.3% people have faced food adulteration and 66.7% people don’t faced food adulteration.

CONCLUSION:

After the detail analysis, this study leads to the following conclusion. The knowledge assessment regarding food adulteration among people’s of selected area Khamtari Bilaspur (C.G.).

The knowledge mean score was 50.94% regarding food adulteration.

REFERENCE:

1. Basvanthapa B.T. 2008, Nursing Research, 2nd Edition, Published by Jaypee Brothers (p).

2. Sohi Darshan (2012), A Comprehensive Textbook of Nutrition and Therapeutic Diets Published by Jaypee Brothers Medical Publishers. Pp 123-140

3. Park k, Park J.E. (1993), Essentials of Community Health Nursing, Edition 2 Published by Banarsidas Bhanot 1993.

4. Francine L Shaw et al. The Importance of Food Safety and Technology. Journal of food; Microbiology Safety & Hygiene. pp15-29.

5. Sharma K. Suresh 2011, Textbook of Nursing Research and Statistics Published by Elsevier

Received on 05.04.2023 Modified on 19.04.2023

Int. J. of Advances in Nur. Management. 2023; 11(3):185-188.

DOI: 10.52711/2454-2652.2023.00042