Compare the Effects of two Educational Methods on the Health Principles Knowledge of Employees in Food Preparation

Abstract

Problem statement: Conducting educational programs to enhance the knowledge of food preparation and distribution commerce is important in achieving health and food safety. This study aimed to compare the effects of two educational methods (book let and trade school) on the health principles knowledge of employees in food preparation and supply centers. Approach: In this cross-sectional study, 420 employees who were working at food supply centers in Semnan were entered. They were divided into three groups. Two groups received educational programs regarding health principles and food safety practice; one group was trained at a trade school (135 cases) and one group using booklet as a distant learning method (145 cases). 140 employees received no educational intervention and were considered as the control group. Knowledge of these groups in terms of health principles and food safety practice was assessed and compared before and after educational intervention. Results: Analysis of Variance (ANOVA) results after the educational intervention showed a significant difference between each of the two educated groups (either by trade school or booklet) in comparison to the control group (p< 0.001). No significant difference was seen between the two educated groups (p = 0.593). Difference in the rate of the knowledge of each of the trained groups before and after intervention was significant, with minimal difference. Conclusion: It was concluded that the important thing according to observed findings is comparison of mean scores in both educated groups after intervention did not show considerable increase. There is a requirement to develop training methods that they could change knowledge as well as behavior.