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International Journal of Home Science
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Impact Factor: RJIF 5.3, NAAS Rating: 3.32

International Journal of Home Science

2016, VOL. 2 ISSUE 1, PART B

Knowledge, attitude and practices regarding food storage & food preservation: A study of females of Kandharpur village, Bareilly

Author(s): Abhilasha Gaur Saraswat, Deepti
Abstract:
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as fats, proteins, vitamins or minerals. Food Storage means the action or method of storing food or food products for future use whereas food preservation means the archiving of protecting food from loss and preventing the growth of bacteria, fungi or other microorganism as well as retarding the oxidation of fats that causes rancidity.rnFocusing on the importance of food storage and food preservation a study was conducted by the researcher to check the knowledge, attitude and practices adopted by females of Kandharpur village, Bareilly.
The main objectives of study were 
1. To know about the females’ knowledge regarding food storage and food preservation. 
2. To check out the practices adopted by females to store and preserve food & food products. 
3. To enhance females’ knowledge regarding food storage & food preservation. 
4. To provide knowledge to females regarding importance of preservation. 
5. To give them knowledge about how to preserve food safely.
rnThe results of the study were 87% females used sterilized utensils or equipment before preserving food material whereas 13% did not do so. 86% females used canning method, 98% females used pickling method, 80% females used freezing method whereas only 15% females used chemicals for preserving food. 73% females knew the right time of using preserved food material whereas 27% females had no idea about this. 48% females knew that preservation is also important for health whereas 52% females did not know the benefits of appropriate methods of food storage and preservation in attaining good health. 50% females blanched vegetables for preservation whereas 50% females did not use blanching method.
Suggestions: It was suggested that food storage and preservation should be done keeping budget and practical aspects in mind. Drying and pickling methods were suggested to be used for preserving food. Suggestions were given regarding proper storage of spices and appropriate use of chemicals in preserving food.
Pages: 82-84  |  25 Views  33 Downloads
How to cite this article:
Abhilasha Gaur Saraswat, Deepti. Knowledge, attitude and practices regarding food storage & food preservation: A study of females of Kandharpur village, Bareilly. International Journal of Home Science. 2016; 2(1): 82-84.
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