TABLE OF
CONTENT
Title page i
Approval ii
Certification iii
Dedication iv
Acknowledgement v
Table of Content vi
Abstract x
CHAPTER ONE: INTRODUCTION.
Background of the study 1
Statement of Problem 5
Significance of the Study 6
Purpose of Study 6
Research Questions 7
Hypothesis 7
Scope of Study 7
Operational Definition 8
CHAPTER TWO: LITERATURE REVIEW
Concept of Food Hygiene 10
Food Vending 12
Food Borne Diseases 13
Food Safety Golden Rule 14
Theoretical Review: Health Promotion Model 17
Application of Theoretical Frame Work 20
Empirical Review 21
Summary of Literature 29
CHAPTER THREE: RESEARCH METHOD
Research Design 30
Area of Study 30
Population of Study 30
Subject of the Study 31
Inclusion Criteria 31
Instrument for data collection 31
Validity of the Instrument 31
Reliability of the Instrument 32
Ethical Consideration 32
Procedure for Data Collection 33
Method for Data Analysis 33
CHARPTER FOUR: RESULT
PRESENTATION
Research Objective 1 36
Research Objective 2 38
Research Objective 3 43
Research Objective 4 43
Hypothesis Testing 44
Observation 47
Summary of Finding 48
CHAPTER FIVE: DISCUSSION OF
FINDINGS.
Discussion of Findings 50
Implications of the Study to Nursing Practice 53
Limitations to the Study 54
Suggestion for Further Study 54
Summary of the Study 54
Conclusion 55
Recommendations 56
Reference. 57
Appendices
- Questionnaire for food vendors.
- Observation Check List.
- Health Education Intervention Content.
- Approval Letter from the State Ministry of Health Asaba Delta State.
- Approval letter from the State Ministry of Education Asaba Delta State.
LIST OF TABLES
Table 1 Food borne infections 14
Table 2: Demographic profile of the respondents. n=51 35
Table3: Food storage hygiene practice. 36
Table 4: Personal hygiene practices of food vendors 38
Table 5: Food hygiene practice in serving of food/snacks 40
Table 6: Environmental hygiene practice by food vendors in the
vending site.43
Table
7: Chi-square test of health
education on personal hygiene
Practices of food vendors. 45
Table 8 : Observation checklist 47
ABSTRACT
The study examined the effect of health education on hygiene practices
of food vendors in public secondary schools at Oshimili south local government
area in Delta state. The purpose of the study is to assess the practice of food hygiene and effect
of health education on hygiene practices of food vendors in the schools. The Quasi-experimental design (one
group pretest & Post test) was used for the study. The total population of
54 food vendors in five public secondary schools at Oshimili south local
government of Delta state were included in the study. Two instruments were used
for data collection, self developed questionnaire and direct observation
checklist. Health education intervention content was developed based on the
area of deficiencies observed from the pretest result. The reliability
coefficient of the instrument was 0.75 using Cronbach’s Alpha formulae. Data
were analyzed using descriptive and inferential statistics, with the
statistical package for social science (SPSS) version 15. The results of the
study revealed that hygiene practices of the food vendors improved as follows;
the food vendors that wear neat dress to the vending site always, increased
from 16% in the pretest to 54% in the post test study and food vendors who kept
short and clean nails always, increased from 4% in the pretest to 46% in the
posttest findings. Also, the food vendors who cover their hair always during
sales increased from 2% in the pretest findings to 8% in the post test. While
food vendors who cover their food against dust and flies always, increased from
2% in the pretest study to 10% in the post test result. The result further
showed that the mean for hand washing practiced by food vendors increased from
1.71 in the pretest to 2.12 in the post test. Observation show that two schools
have their vending site close to dumping site, one near the school toilet and
all the vending sites were not floored with cement. Hypothesis tested using
Chi-square statistics at P<0.05 significance showed that health education
had significant influence on hygiene practices of food vendors, ( X2=84.2,
df=3, P=0.01). Thus, the null hypothesis was rejected and the alternative
accepted. The study concluded that health education is vital for food vendors
in public schools because of the positive effects it showed on all aspect of
food hygiene practices of the study population in the current study. It is
recommended that school management should ensure that food vendors in their
schools are regularly health educated on food and personal hygiene to update
their knowledge. Also, school management should floor the vending site to avoid
much throwing up of dust during sales to students. School vending site should not
be located near toilets or dump sites.
CHAPTER ONE
INTRODUCTION
Background
to the study
Food
is a vital substance which helps in the nutritional support and development of
human system and so the issue of food is a need for every human being. It is
usually of plant and animal origin and contains nutrient needed by the body
such as carbohydrate, fats, protein, vitamins or minerals depending on the type
of food (Encyclopaedia Britannica, 2012). Food is necessary for human survival
however; it could be a source of ill health to human if it is contaminated by
microbes for example, E.
coli, Salmonella, Shigella, Campylobacter and S. aureus.
Food hygiene according to Food
and Agriculture Organization (2012) is all conditions and measures necessary to
ensure the safety and suitability of food at all stages of the food chain. Gordon-Davis
(2011) interprets hygiene as the preservation of health and it involves all
measures that ensure the safety and quality of food during its handling. These
measures includes correct storage of both raw and cooked foods, as well as
correct preparation and cooking methods. Food hygiene according to Iragunima
(2010) represents those factors which influence the health and wellbeing of an
individual. The factors are observance of simple rules about healthy behaviours
including cleanliness, exercise, diet, sleep and others. So, ensuring food
hygiene is the responsibility of everyone who prepares, serves, processes, or
even eats food. Parents should always consider these questions before choosing
schools for their children; (1) What type of meal do they eat at school? (2)
How hygienic is the person that prepares and sells the food? (3) How hygienic
is the environment they buy the food from?
School meal is a meal usually given
to student during break time. School meal is a good way to channel vital
nourishment to poor children. In 1946, America president Truman officially
signed the National school lunch program, although funds had previously been
appropriated for over a decade without specific legislative authority (Schirm
and Kirkendall, 2010). India also has a
long tradition of school feeding program (since the 1920s) largely by the state
governments with some external assistance (Akanbi and Alayande, 2011). In
Nigeria, the Federal Government launched the Home-Grown School Feeding and
Health program under the coordination of the Federal Ministry of Education in
September, 2005. The program aims to provide a nutritionally-adequate meal
during the school day (UNICEF, 2006). However, school meal program in Nigeria (mostly in day
schools) is either nonexistent or where available inadequate so that pupils/
students resort to independent food vendors.
The
Food and Agriculture Organization as far back as 1989 defined street foods as ready-to-eat
foods and beverages prepared or sold by vendors and hawkers especially in
streets and similar public places (FAO, 1989). Currently it is defined as wide
range of ready-to-eat food sold and sometimes prepared in public places,
notably streets (Codex, 2013). According
to Janie and Marie (2010), defined a street food vendor as a person who offers
goods for sale to the public without having a permanent built up structure but
with a temporary /static structure or mobile stall /head load/wheel-barrow/truck.
Street vendors may be stationary by occupying space on the pavements or other
public/private areas, or may be mobile in the sense that they move from place
to place carrying their wares on push carts, wheel barrow or in cycle or
baskets or on their heads, or may sell their wares in moving trains, etc in the
environment. According to Escalante de Cruz (2005) there are three main
categories of street food vendors, namely ‘mobile’ vendors, ‘semi-mobile’
vendors, who may be stationary or move from one site to another and
‘stationary’ vendors who sell their food at the same site each day.
According to FAO (2012), a good
location and organization of workplace are essential to ensure hygienic street
food preparation and vending premises. Street food operators should keep the
following principles in mind: (1) the point of sale should not obstruct traffic
or pedestrians and should not expose customers to road traffic or other
hazards; (2) the point of sale should be designed and installed for easy
cleaning and maintenance; (3) the place used for the preparation and sale of
food should not also serve as accommodation or for storage of non-food
products; (4) the workplace should be orderly, with the raw materials and
ingredients carefully placed on a clean kitchen table or counter; (5) the food
should be prepared in a clean and well kept place, sheltered from dust, sun,
rain and wind, and far from all sources of contamination, such as solid waste
(vegetable and fruit peel, leftover food, etc.) and liquid waste (waste water,
fish and meat fluids); (6) the presence of domestic animals and unnecessary and
potentially dangerous objects should be avoided; (7) displayed food should be
covered and protected from contamination; (8)disorder should be avoided in the
work area; (9) the workplace should be organized in such a way that waste
disposal is far from the cooking area; (10) cleaning equipment (brooms,
buckets, mops, etc.) that is often dirtied should be kept away from the work
area; (11) raw materials bought at the market should be unwrapped and carefully
stowed away. The work area should be kept clean by: (a) removing dustbins,
bags, wrapping and large waste; (b) avoiding sweeping the floor in a dry state
as this can raise dust which contaminates the food; (c) regularly repairing
damage to the floor; (d)After food preparation, disinfecting the floor with
chlorinated water.
According to World Health
Organization (WHO) which was later revised by Mulugeta and Bayeh (2011), wrote
that food handling personnel play an important role in ensuring food safety
throughout the chain of food production, storage and consumption. Also, WHO (2002)
outlined the golden rules to ensure safety of food when being processed.
Despite these set standards, food vendors most times neglect these rules
thereby imposing risk of pathogens infesting food sold to school children.
Food poisoning and other food
borne diseases occur in schools. The number of reported outbreaks of food-borne
illnesses has been high, both in developed as well as developing countries
.However, the problem is exacerbated in developing countries due to economic
reasons, poverty, the lack of adequate health care facilities, and the dearth
of data regarding food-borne diseases. This greatly compromises the achievement
of the Millennium Development Goals (particularly MDG 1, 4, 5 and 6) ( FAO,2013).
The safety of street or vended foods is therefore one of the most pressing
health and safety issues facing most developing countries since it leads to
both public health and social consequences. According to Musa and Akande (2002)
appropriate health education intervention directed to food vendors will assist
them appreciate the hazard associated with food handling and how to avoid them.
WHO (1998) defined
health education as comprising consciously constructed opportunities for
learning, involving some form of communication designed to improve health
literacy including improving knowledge and developing the life skills which are
conducive to individual and community health. Green and Kreuter (2005), defined
health education as any planned combination of learning experience designed to
predispose, enable and reinforce voluntary behaviour conducive to health in
individuals, groups or communities. However, promoting the health of children
is a lot of work which involves all stakeholders working together at all levels
(Durosaro, 2008). Therefore, Okuneye (2005) stressed that major stakeholders
should draw public attention to the numerous issues that surround quality and
safety of school vended food by carefully educating our food vendors and
environmental workers on these issues. School provide excellent way of reaching
the large number of young people to inculcate healthy habit and improve their
health directly and prepare the future generation for better health (FMOH,
2006). Consequently inculcating healthy food hygiene habits to school children
should be both theory and practice. An aspect of the practice includes ensuring
that food vended in the schools is wholesome for human consumption.
EFFECT OF HEALTH EDUCATION ON FOOD HYGIENE PRACTICES OF FOOD VENDORS IN PUBLIC SECONDARY SCHOOLS AT OSHIMILI SOUTH LOCAL GOVERNMENT AREA, DELTA STATE
