The mismatch between canteen guidelines and their implementation at canteens in medical institutions in Anuradhapura District (original) (raw)
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Majalah Kedokteran Sriwijaya
A food handler must know information related to hygiene, sanitation, and food nutrition and maintain food health and hygiene so that consumers can avoid the dangers of food or drink that does not meet health requirements. Until now, there are no guidelines that stipulate regulations regarding the provision of safe and hygienic food and beverages in canteens. The design used in this research is qualitative research with a case study method. The sampling method used was the purposive sampling technique. The research data were obtained from 1 key informant, five primary informants, and four supporting informants who had met the inclusion and exclusion criteria. The data analysis method used is content analysis. The results of this study are the application of food hygiene and sanitation principles has been carried out by food handlers. Still, there are some discrepancies between the theory and applicable rules. This study concludes that applying the principles of hygiene and sanitation...
The Journal of Community Health Management, 2020
Introduction: Sri Lanka introduced school canteen guidelines in 2007 to promote healthy food choices and eating habits among school children. This initiative intended to combat malnutrition among school children through provision of nutritious, culturally acceptable food at affordable prices within the school premises. A formal assessment has not been done on the implementation of those guidelines for last seven years. The objective of this study was to assess the availability of healthy food items in school canteens and explore perceptions of providers on adherence to the guidelines. Materials and Methods: A cross sectional study was conducted in government schools in two districts. A mix methodology was employed. An observational check list was used to quantitatively assess the availability of healthy food items according to stipulated guidelines. This was followed by a qualitative inquiry to explore perceptions of school principals and canteen operators on adherence to the guidelines using in-depth interviews. Results: Only two out of ten food items encouraged in the guidelines were available in 50 % of the school canteens. In contrast, five out of nine items prohibited or discouraged were available in half of the canteens. Also 25% of canteens sold carbonated drinks that are totally prohibited. Differential understanding of healthy versus unhealthy, current food habits of students, present method of selecting canteen operators and other external factors contributed negatively. Conclusion: The rigor of implementation was sub optimal at present due to many reasons. Those obstacles can be addressed through coordinated efforts to transform canteen towards a nutrition promoting setting.
INDIAN JOURNAL OF APPLIED RESEARCH, 2019
Original Research Paper Community Medicine INTRODUCTION Quality assessment is increasingly becoming an important aspect of post consumption evaluation of cafeteria services by consumers. Quality assessment involves eliminating defects in performers who failed to carry out the required services. It addresses safety and quality of both products and processes. To maintain food quality regular monitoring is necessary in terms of hygiene, cost, clean, safe, and well taken care of food with good presentation and served in a proper manner [1]. The quality assessment plays a major role in determining the originality and accuracy of a system as higher the level of satisfaction the higher will be the level of students' patronizing their energy, body fuel and mental health [2]. Universities are becoming increasingly aware of the importance of quality assessment of students in delivery of cafeteria services. This is due to increasing number of college and university students [3, 4]. Students are sandwiched between the intensity of time to be devoted to their studies and time to pursue their nutritional requirements. So patronize the cafeteria services as alternative source to take food and beverages [5]. A number of studies have focused on cafeteria food attributes in developed and developing countries. A study at residential hostel cafeterias, Malaysia [6] identified mean scores on students' satisfaction towards food attributes using a rating scale of 1(totally dissatisfied) to 5 (totally satisfied). Mean score above 3.40 in this study inclined towards satisfaction. Food quality (mean score=2.27), food cost (mean score=2.13), cafeteria atmosphere (mean score=3.42), cafeteria staff (mean score=3.60), waiting time (mean score=2.41) clearly explained the students were not satisfied with food quality, food cost and waiting time but satisfied with operating atmosphere. According to Raman, 55.40% of university students not frequently eat at cafeteria due to bad food quality and 6.0% students feels that the cafeteria environment is not satisfactory [7]. Food could be dangerous if not properly handled, prepared and stored. Studies of universities students suggest a high proportion have unhealthy diets in the United States as well as in Europe, especially in term of fruit consumption, meat eating, and high fat food [8]. Very few studies have been conducted to explore the quality assessment of medical students in developing countries. This study will be helpful to identify the quality of services and determine the significant factors leading to quality of services which can have great impact on satisfaction and health of students. The main objective of the study is to determine the quality of food services in cafeteria at medical schools of Karachi. MATERIALS AND METHODS This cross-sectional study was carried out in medical institutes of Karachi, Sample size was calculated by using mean satisfaction level 3.0±0.923 SD of satisfied students towards hygiene and cleanliness of cafeteria services in previous study [6]. Therefore 1315 is the total sample size for this study. The survey takes up a simple random sampling design. There are 21 recognize medical institutes in Karachi including 14 private and 7 public medical colleges with ratio of 2:1 [9]. Two private and 1 public medical institute were selected in order to generalize our finding accurately. Weighted samples were taken from each institution i.e. 655 medical students were taken from a public medical institute, whereas 328 and 327 medical students from each private medical institute respectively. Students were listed in step with their roll numbers provided by medical institutes to make sampling frame. Total ranges of students at public medical institute 1500 and weighted sample is 655 thus at random choose 1st students by random number table and move down the columns choosing applicable numbers that may determine 655 students. Similarly, for private medical institutes' randomly select first number and move down until identify 328 and 327 respectively. But for equal distribution in each year of study we enrolled 655 medical students from Public medical institute while 330 students from private medical institutes as well in order to obtained final sample, which was 1315. Research ethical committee of university was approved the documents then researcher was explained the objective of study to all study participants. Written informed consent was obtained. A structured questionnaire was filled by principal investigator. Questionnaire have four section. Section one for socio-demographic data. Section two is about the type of cafeteria food items consumption, cost, and recommended food items to friend. Section three evaluates food quality, food cost, cafeteria atmosphere, cafeteria staff behavior and waiting time. Respondents were ask to evaluate on five-point Balance rating scales ranging from poor (1) to excellent (5) [10-12]. Quality of food in cafeteria was assessed by 13 items rating scale (Poor to Excellent). Similarly, cost of food in cafeteria was assessed by 05 items, atmosphere at cafeteria and cafeteria staff was assessed by 04 items and waiting time was assessed by 01 item. Section four determine satisfaction levels of students regarding quality of services provided by cafeteria. Students were included from those medical institutes which have at least one cafeteria for their students and who used cafeteria once in his/her period of study. Students using cafeterias outside campuses or bring lunch and beverages from home were excluded. Background and Objective: Food services quality is an important factor for medical student's health. The objective of this study to determine the quality of food services at different medical schools of Karachi, Pakistan Methods: A cross sectional study was conducted in the three medical institutes of Karachi, A total of 1315 medical students was enrolled by simple random sampling. Structured questionnaire were used to determine the quality of food. Multiple regression analysis was used to examine the effects of predictors with overall satisfaction level toward quality of food by students. Results: Mean age of medical students was 21 ± 2.34 SD. The students in preclinical year were 29 % [AOR: 0.71 (95% CI: (0.56-0.89),] found more 'dissatisfied' with cafeteria services. students who consumed snacks 26 % were [OR: 0.74 (95%CI: (0.57-0.97),] found more 'dissatisfied' with cafeteria services than those who did not consume snacks at cafeteria .The students who consumed cold drinks 27 % were found [OR: 1.27 (95% CI: (1.00-1.62), more satisfied with services Conclusion: The result of study concluded that majority of medical students were 'dissatisfied' with overall quality of cafeteria services. There is need for improvement for quality of food services by implementation of good quality policy.
Management of Dietary Services in Secondary Level Hospitals
Asian Journal of Medicine and Health, 2020
Hospital diet is an essential part of modern therapy in all medical departments. It comprises both the so-called normal diets which are prepared according to modern nutrition knowledge, dietetic foods and the various forms of artificial nutrition. The dietary department provides food and nutrition services that consistently promote adequate nutritional intake, improve health and enhance the quality of life. This study was cross-sectional from January 2016 to December 2016. The nonprobability purposive sampling method was used for data collection. Total 164 samples were collected purposively within the data collection period. There were 150 hospital patients and 14 dietary staff who collected the data secondary level hospitals by using semi-structured questionnaire. The data was analyzed by using SPSS. Among 150 patients 92% of the patients ate hospital diet and only 8% of the patients did not eat hospital diet. Among them 6.7 % of the patients said that the hospital supply foods wer...
Food handlers' perceptions of the establishment of a healthy canteen at Jambi University
Riset Informasi Kesehatan
Background: In 2014 the POM Agency reported cases of food poisoning in various parts of Indonesia. One of these cases was caused by 15 cases of street food with 468 victims, and 1 case of poisoning due to catering services totaling 748 people. So, therefore destination study is for knowing the perception of handler food to the establishment of a healthy canteen at the University Jambi. Method: The research was conducted qualitatively using approach observation and Interview deep. The research subjects were 15 people consisting of 8 informants Main is a food handler and 7 person informant supporters, namely 3 Business Management Agency and 4 students. Result: The perception of food handlers on the establishment of a healthy canteen at Jambi University is quite good. The perception of vulnerability to the establishment of canteens at Jambi University is still not good. Likewise, the perception of barriers to the establishment of a healthy canteen at the University of Jambi is also sti...
Practice and Challenges towards Healthy Cafeteria in Selangor, Malaysia
Asian Journal of Quality of Life, 2018
Dietary intake is directly affected by the availability of food choices at the cafeteria. Understanding the issues among cafeteria operators in providing healthy eating environment is vital. Thus, a qualitative study was conducted to identify the practice and barriers among cafeteria operators in Selangor. Eleven food handlers were recruited by a convenience sampling. This study revealed respondents have similar understanding of healthy cafeteria and challenges faced by them were making sure every staff has the correct understanding of healthy foods and financial constraint. Respondents suggested to provide training on food handling and health promotion campaign.
A Summary of Medical Students' Preference for Healthy Campus Canteen Menus
J-Kesmas: Jurnal Fakultas Kesehatan Masyarakat (The Indonesian Journal of Public Health)
The canteen is one of the supporting facilities on campus. The availability of nutritious menus is of great assistance in meeting the nutritional needs of the academic community in support of its learning activities. However, not all campus canteens meet the criteria for healthy canteens. Students' input is required for the establishment of a healthy canteen, especially regarding the menu. This study aims to explore the canteen menu preferences of medical students at Universitas Sriwijaya to develop a healthy canteen. This study is an observational survey, and Google Form is used to collect data through an online questionnaire. The majority of the 646 samples (72.4 %) were females, lived within the family house (52.8 %), had meals from the canteen (70.1 %), were likely to buy ready-to-eat food (65 %), and spent their daily pocket money between IDR 20,000 to 30,000 (34.1 %). A part of them was pleased with the former canteen's menu, including flavor, presentation, menu varian...
Public health, 2007
Objectives: To find out: (1) the socio-demographic and professional characteristics of food handlers working in food service establishments located in the campus of a medical college in New Delhi, (2) the prevalence of morbid conditions among them and their health-care-seeking behaviour and immunization status. Study design: Cross-sectional study Methods: A total of 151 food handlers working in 18 food service establishments were interviewed regarding their socio-demographic and professional characteristics, history of substance use, disease if any and health care sought for it, immunization status and pre-placement and in-service medical examination. They were also subjected to clinical examination. Stool examination was done for 129 study subjects. Results: The majority were less than 40 years of age (60.3%), male (97.4%), Hindu (95.3%), literate (80.1%) and had the habit of substance use (75.5%). Most of them (94.7%) had one or more morbid conditions, important ones being dental caries (50.3%), worm infestation (41.1%) and injuries/burns on hands (39.7%). The health seeking behaviour, immunization status in relation to enteric group of fevers and tetanus and pre-placement and in-service medical examination were observed to be unsatisfactory. Conclusion: The findings of the study highlight the need of creating awareness among food handlers about various measures of maintaining food hygiene and ensuring their good health through pre-placement and inservice medical examination.
A Qualitative Study on the Determination of Healthy Cafeteria Practice in Selangor, Malaysia
Environment-Behaviour Proceedings Journal, 2017
The prevalence of obesity around the world is increasing yearly. Dietary intake, physical inactivity, and sedentary lifestyle are the common causes of obesity. This situation has created an urge to improve a healthy eating environment in the community. Eating outside is more common nowadays especially during working hours. Workers normally will have their meal at the cafeteria. Their dietary intake is directly affected by the availability of food choices at the cafeteria. Thus, a qualitative study was conducted to identify the perceptions of healthy cafeteria among food operators in Selangor, Malaysia. Eleven food handlers at three selected cafeterias were recruited by a convenience sampling based on the inclusion criteria of the study. The respondents consist of three full-time managers, five full-time food handlers, and three full-time cleaners. Semi-structured interviews were conducted with the aid of video and audio recording. The phenomenon of interest was to explore the percep...
Medical journal, Armed Forces India, 2017
Food-borne illnesses have been a recognized hazard for decades. Recent promulgation of Food Safety and Standards Act (FSSA), 2006, indicates the concern of our Govt. for food safety. Research on effectiveness of food safety interventions in our country is remarkably scarce. Hence, the present study was conducted in a tertiary care hospital of north India to create evidence-based results for food safety interventions. The study was before and after intervention trial which was registered with CTRI. Data collection was paperless using a software. All food handlers (n = 280) working inside the hospital were recruited. Intervention package comprised Self-Instructional Manual in Hindi for food handlers, short film for sensitization of food handlers on food safety titled 'Gravy Extra', and a documentary titled 'Food Safety from farm to Fork'. Chi square test, paired t test, and Wilcoxon sign rank test were used. The mean age of food handlers was 35 ± 2 years. Majority (61....