Validity and Reliability of a Questionnaire on the Knowledge, Attitudes, Perceptions and Practices toward Food Poisoning among Malaysian Secondary School Students: A Pilot Study

Food safety knowledge, attitudes, and practices among food handlers in collective catering in central Morocco

Food safety is a significant challenge for countries worldwide due to the growing number of food poisoning outbreaks, particularly in the catering sector, which impacts consumer health and imposes additional economic costs on countries. The role of food handlers in restaurants is crucial for guaranteeing this safety and protecting the health of citizens. This pioneering study in central Morocco aimed to assess food safety knowledge, attitudes, and practices (KAPs) among food handlers and to identify key factors influencing adequate knowledge, positive attitudes, and effective practices. A cross-sectional study was conducted among food handlers in restaurants in Fez prefecture in central Morocco between July 2021 and January 2022 using a questionnaire survey. The results revealed that the 282 food handlers included in this study exhibited moderate levels of knowledge (65.31 %) and practices (62.91 %), and a high level of attitudes (75.61 %) towards food safety. A moderate positive correlation was observed between knowledge and practices (r = 0.291, p < 0.05), as well as between attitudes and practices (r = 0.327, p < 0.05). The most significant positive correlation was between knowledge and attitudes (r = 0.907, p < 0.05). Moreover, professional experience and age significantly influenced the level of knowledge; the nature of job and work experience influenced attitudes; gender, education level, nature of work, and marital status influenced the level of practices; and training impacted them all. Nevertheless, those surveyed have knowledge gaps, particularly about cross-contamination, personal hygiene, time and temperature control, especially the temperature danger zone (between 40 °F and 140 °F), and thawing. Training programmes that emphasize these dimensions of food safety need to be implemented. The findings of this study, carried out for the first time in Fez, will provide a solid basis for further research. They will also assist responsible authorities in better understanding food safety in Morocco by selectively planning food safety training based on KAPs to prevent food poisoning and protect consumer health.

Psychometric properties of the Benign and Malicious Envy Scale: A cross-cultural study in the Arab Maghreb countries

BACKGROUND

The Benign and Malicious Envy Scale (BeMaS) is designed to assess the trait of envy and evaluate individual differences in people's tendency to experience benign or malicious envy towards superior comparison standards.

OBJECTIVE

This study aimed to examine the factor structure of the BeMaS in Arab culture through exploratory and confirmatory factor analysis and to ensure the measurement equivalence of the benign and malicious envy scale across three countries in the Arab Maghreb region (Algeria, Tunisia, and Morocco).

METHODS

The study was conducted on a sample of 1047 students from various universities across three countries, Algeria (n = 401), Tunisia (n = 289), and Morocco (n = 357), and implemented a cross-sectional study design. The study involved individuals aged 18-64 (M = 22.00, SD = 4.79). Most were females (64.4 %, n = 674), with substantial male representation (35.6 %, n = 373). All participants completed the Arabic BeMaS.

RESULTS

The confirmatory factor analysis results indicated that the Arabic BeMaS has a two-factor structure for the total sample and each subsample. However, some modifications were necessary in the Tunisian sample. The overall results suggest that the two-factor structure of the BeMaS is valid and reliable in the Arab context. At the same time, differences between the three groups suggest cultural differences despite similarities in language, geographic proximity, and shared customs and traditions. Additionally, the results highlight the need for further research into envy, particularly within Arabic culture. Religious and cultural traditions may significantly influence how envy is experienced and perceived, making such cultural differences important to investigate.

CONCLUSION

In summary, this study contributes to our measurement of Envy in the Arab context by validating BeMaS and highlighting the importance of cultural factors in measuring and explaining envy. However, further research is needed to deepen our understanding of this complex emotion in different cultural and social contexts.

Acceptance of Muffins (Sweet and Savory) with the Addition of T. molitor, A. diaperinus, A. domesticus, R. differens, Considering Psychological Factors (Food Neophobia Scale, Consumer Attitude)

The aim of the study was to analyze the acceptance of muffins containing a 15% addition of powder from four edible insect species (Alphitobius diaperinus, Tenebrio molitor, Acheta domesticus, Ruspolia differens) in both savory and sweet versions, focusing on the psychological factors influencing their consumption. The study involved 106 adult consumers. Initially, the level of food neophobia (FNS) among participants was determined. Over 80% displayed low to medium levels of neophobia. Similar results were obtained when assessing attitudes towards insects, with most participants showing positive and ambivalent attitudes. Based on these findings, the acceptance of insect-based muffins was evaluated. The level of acceptance of insects varied and depended mainly on taste, smell, and texture. Participants with lower levels of neophobia and positive attitudes towards consuming insects generally rated the insect muffins higher compared to those with higher levels of neophobia and negative attitudes. The sweet versions of insect powder muffins were rated higher, which also indicates preferences and dietary habits. Products with grasshopper powder (GS, GCL) were rated the lowest for both taste versions. Conversely, products based on buffalo worms (BS, BCL) were seen as having the greatest potential for acceptance. Understanding consumer attitudes, neophobia, and levels of acceptance provides valuable insights for designing new insect-based foods.

Validating an Assessment Tool for Oral Health and Oral Care Procedures Performed by Healthcare Workers for Older Residents in Long-Term Care Institutions

Poor oral health is a growing concern among older populations. It is often caused by a failure to maintain proper oral hygiene and inaccessible dental care. Poor oral health in older individuals in long-term care institutions (LTCIs) can be attributed to the fact that healthcare workers might be poorly trained in oral care assessment and practice. To address this issue, an assessment tool has been developed and validated to guide and evaluate healthcare workers' oral care practices, ensuring the delivery of adequate care and early detection of dental diseases in LTCIs. The tool includes an oral health assessment and an assessment of oral care procedures. It was developed following a robust literature review, two stages of expert reviews, content validity checks, and a pilot study. A total of twenty-three items were developed and validated, with seven items related to oral health assessment and sixteen related to oral care procedures. The items were assessed for content validity and relevance, with high values of 1 obtained for all Item-level Content Validity Index (I-CVI), Scale-level Content Validity Index (S-CVI), and S-CVI/Universal Agreement (UA) scores. This indicates a high level of agreement among the experts (n = 12) regarding the relevance and importance of the items. A pilot study involving 20 nursing students confirmed the tool's reliability, applicability, and feasibility, demonstrating its high appropriateness and applicability. The newly developed and validated assessment tool can effectively guide and evaluate healthcare workers' oral care practices, enhancing their competence and improving the oral health of older residents.