Author(s): Krystel Godfrey Quadros and Dr. Rekha Battalwar

Abstract:
Introduction: Food adulteration is the addition or removal of any substances to or from food, so that the natural composition and quality is affected. Adulterated food is impure, unsafe and not wholesome. Food can be adulterated intentionally and accidentally. Unintentional adulteration is a result of ignorance or the lack of facilities to maintain food quality. This may be caused by spill over effect from pesticides and fertilisers. Inappropriate food handling and packaging methods can also result in adulteration. Aim: To assess student awareness and effectiveness of planned teaching programme regarding food adulteration. Methodology: A comparative study was conducted between school and college students to assess the awareness and effectiveness of planned teaching programme regarding adulteration of food. The study was carried out with a total sample size of 100 participants in Mumbai city of which 50% were school students and the rest were college students. One group pre-test and post test design was used where the collection of data through self-administered questionnaire consisting of open and close ended questions was administered to students before conducting the nutrition educational programme. A session on food adulteration was undertaken. Food adulteration standardized tests as well as home-kit was developed and demonstrated to the students to detect food adulteration. A post questionnaire was administered to the students at the end of the programme to study the effectiveness of the Nutrition Education Programme. Data analysis was done using statistical package of social sciences (SPSS, version 16). (P<0.001) was considered to be statistically significant & Chisquare test was used to analyse the representation of cases. Results: Post the Nutrition Education Programme,18% seemed to have very good knowledge,48% had good knowledge and 34% of school students had poor knowledge about the basics of food adulteration, whereas in case of the college students 52% seemed to have very good knowledge,24% had good knowledge and 24% had poor knowledge.(p<0.001) It was observed that after the post awareness programme, 26% of school children had very good knowledge, 24% had good knowledge and 50% had poor knowledge regarding the health hazards associated with food adulteration whereas 58% of college children had very good knowledge,34% had good knowledge and 50% had poor knowledge regarding the health hazards associated with food adulteration (p<0.001). Conclusion: There is a significant association between the pre test awareness knowledge score and post test knowledge score among the students on food adulteration.