Wodnik, B.K., Freeman, M.C., Ellis, A.S., Ogutu, E.A., Girard, A.W. and Caruso, B.A. (2018) Development and Application of Novel Caregiver Hygiene Behavior Measures Relating to Food Preparation, Handwashing, and Play Environments in Rural Kenya. International Journal of Environmental Research and Public Health, 15, Article 1994.
https://doi.org/10.3390/ijerph15091994

has been cited by the following article:

• TITLE: Effect of a Nutrition Education Intervention on Food Safety Knowledge, Attitudes and Practices of Mothers of Children under 5 Years in the Peri-Urban Areas of Bobo-Dioulasso: Before and after Study

  AUTHORS: Alain Hien, Jérome W. Somé, Olivier O. Sombié, Isidore Traoré, Augustin N. Zeba, Georges Anicet Ouedraogo, Roland Nâg-Tiero Meda

  KEYWORDS: Nutrition Education Intervention, Knowledge, Attitudes and Practices, Food Safety, Mothers of Children under 5 Years, Burkina Faso

  JOURNAL NAME: Food and Nutrition Sciences, Vol.15 No.5, May 31, 2024

  ABSTRACT: Background: This study assessed the effect of a nutrition education intervention. This intervention aimed to improve the knowledge, attitudes, and practices of mothers on food safety in the peri-urban areas of Bobo-Dioulasso in Burkina Faso. Methods: A total of 243 mothers of children under 5 years in the peri-urban of Bobo-Dioulasso were administered the FAO questionnaire for food safety knowledge, attitudes, and practices assessment during two cross-sectional surveys, before and after the intervention, in January and October 2017. The intervention included two components consisting of a theoretical phase (counselling and discussion) and cooking demonstrations implemented for ten months. To account for the before-and-after design of the study, the McNemar’s test was used to assess the effect of the intervention on food safety KAP of mothers of children under 5 years. Results: The mean age of mothers was 29 ± 6.2 years and 50.6% of them were between 20 and 29 years old. One for knowledge (cooking thoroughly with, p-value = 0.0001) and another for attitudes (perceived benefits of reheating leftovers before eating them, p-value = 0.0001), significantly increased after the intervention. In terms of food safety practices, all the indicators (cleaning of dirty surfaces, plates and utensils and storage of perishable foods) significantly increased (all p = 0.0001 Conclusion: This study provided some evidence of an effective nutrition education intervention for improving maternal KAP on food safety for their child’s feeding.