Informatics Publishing Limited

Y. Ravi ¹, M. L. Revanna ¹, Usha Ravindra ¹, D. Vijayalakshmi ¹

Affiliations
1 Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore - 560065, Karnataka, IN

Abstract

Objective: The present study aimed at assessing the nutrition knowledge of the stone cutters at Davanagere district of Karnataka state. Methodology and Statistical Analysis: The questionnaire inclusive of 30 statements related to basic health and nutrition concepts was developed and pre-tested to assess the knowledge of stone workers (Male: 60, Female: 60) at Davanagere district of Karnataka in India.After the nutrition education programme for a month, the post test was conducted by using the same questionnaire. The nutrition knowledge was classified as low, medium and high level based on mean and standard deviation. Findings: The findings revealed that the higher per cent of stone cutter (45.83 %) had low knowledge, followed by 32.50 per cent stone cutter in the medium level and only 21.67 per cent had high knowledge before the intervention. There was a drastic change observed after the intervention. The stone cutters in the low level group were reduced to 25.83 per cent whereas increase in the knowledge level was observed in the medium and high level groups after the intervention (46.67 % vs. 32.50 % and 27.50 % vs. 21.67 % respectively). The chi-square test showed significant difference at one per cent level. Majority of the respondents (56%) had medium level of knowledge in respect to nutrition practices. Conclusion: There was improvement in the nutrition and health practices were observed among male and female respondents after the education provided.

Keywords

Effect, Nutrition Education, Nutrition Knowledge, Stone Cutter.

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D. K. Krushna Yadav ¹, Nataraj A. Durgannavar ², Y. Ravi ², R. N. Shukla ³, K. Shilpa ⁴

Affiliations
1 Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bengaluru - 560065, Karnataka, IN
2 Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bengaluru - 560065, Karnataka, IN
3 Department of Food Process Engineering, Sam Higginbottom Institute of Agriculture, Technology & Sciences, Allahabad-211007, Uttar Pradesh, IN
4 Department of Food Technology, Davanagere University, Davanagere - 577002, Karnataka, IN

Abstract

The objective of this study is to add a valuable recommendation to the Indian wine industry to unite their performances on the execution of food safety. The importance of the food safety is to protect the consumer from any possible unsafe products produced. The results of the study were analysed by means of a descriptive analysis. The responses obtained from the questionnaire are indicated in table format and specific frequency tables were used for the ease of reference. Each aspect within a question in this study was compared with each other. Each aspect within a question was also analysed with Analysis of Variance (ANOVA). The study outcomes revealed that the food safety compliance was influenced on increased customer satisfaction, improved internal procedures, improved product quality, compliance with regulatory requirements, improved corporate image, improved employ morale, enhanced prospect of trading in other countries, reduced operating costs and insurance charges. Improvements can adopted as food safety training bodies should provide training to management representatives responsible for the food safety on the verification and validation of the food safety. Based on the study results, this study suggested that wine producing organisations should provide systematic regular training to core examiners and plant base employees in order to improve the efficiency of food safety.

Keywords

Assessment, Effectiveness, Food Safety, HACCP, Impact, Wine Industry

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