Knowledge on food safety after a year of COVID-19 pandemic in Indonesia.

Evi Nurhidayati; Grace Wangge; Amanda Safiera Ameline; Annisa Melati Putri; Ayu Kristiningrum; Dian Novrianti; Evi Ermayani

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Knowledge on food safety after a year of COVID-19 pandemic in Indonesia.

Author: Evi Nurhidayati ¹ ; Grace Wangge ² ; Amanda Safiera Ameline ¹ ; Annisa Melati Putri ¹ ; Ayu Kristiningrum ¹ ; Dian Novrianti ¹ ; Evi Ermayani ²
Author Information

1. Department of Nutrition Science, Faculty of Medicine, Universitas Indonesia - Dr. Cipto Mangunkusumo Hospital, Jakarta, Indonesia
2. Southeast Asian Ministers of Education Organization Regional Centre for Food and Nutrition (SEAMEO RECFON), Jakarta, Indonesia
Publication Type:Journal Article
Keywords: food safety knowledge; food safety attitude and practice; COVID-19
From: Acta Medica Philippina 2022;56(19):21-28
CountryPhilippines
Language:English
Abstract: OBJECTIVE:This study aimed to determine the level of food safety knowledge, and its determinant factors during eating out settings, among Indonesian adults after one year of the COVID-19 pandemic.
METHODS:A cross-sectional survey was carried out from April 19 to April 26, 2021, using an online questionnaire. Participants’ socio-demographic characteristics, exposure to information, as well as knowledge towards food safety during the COVID-19 pandemic were obtained using a convenience sampling technique. Data collected were subjected to descriptive statistics, chi-square analysis, and logistic regression analysis.
RESULTS:From a total of 551 completed responses, the majority of respondents were female (76.8%), between the ages of 18-25 years (41.2%), had a college (bachelor) degree (65.2%), and lived in Java Island (74.0%). About 45.4% were exposed to food safety information 1-2 times per week and more than half (56.8%) claimed to get trusted sources of food safety information from social media. After adjusting with other variables, the most dominant factor associated with the food safety knowledge during eating out were age (26-32 years) (OR=1.7, 95% CI 1.0-2.7) and gender (female) (OR=1.5, 95% CI 1.0-2.4).
CONCLUSION:After one-year of COVID-19 pandemic, the most dominant factors related to food safety knowledge are age and gender. Food safety knowledge has no significant association with attitude and practice.
Full text:Knowledge on food safety after a year of COVID-19 pandemic in Indonesia.pdf