Knowledge and practices on food safety for grade 4 and 5 SD/MI Muhammadiyah in Kartasura which has lunch time break

Maulida Faizah Nurfajri, Pramudya Kurnia

Abstract

More foodborne diseases or diseases caused by contaminated food happened especially in elementary school children. Many cases of foodborne diseases in the elementary school children are caused because children do not fully know and practise food safety properly and correctly, or even do not do so at all and the lack of facilities available on SD/MI Muhammadiyah in Kartasura. Therefore, research needs to be done to find out how the characteristics of SD/MI students with food safety knowledge and practices. This type of research is a descriptive observational research with Cross Sectional research design. The sampling way using simple random sampling system. The study aims to determine the characteristics of the SD/MI Muhammadiyah students in Kartasura, the knowledge and practices of food safety of SD/MI Muhammadiyah students in Kartasura, and analyzed the relationship between knowledge and food safety practices in SD/MI Muhammadiyah students in Kartasura. Of the 71 respondents, obtained as many as 67.6% have good food safety knowledge and 32.4% have not had good food safety knowledge. In food safety practices, as much as 70.4% already have good food safety practices and 29.6% have poor food safety practices. Results of the analysis of the relationship test, obtained the results that there is no relationship between food safety knowledge and practices, with the value P 0.656 (p > 0.05). It is recommended that schools provide facilities to wash their hands completely and slip lessons on food hygiene and security to SD / MI students so that students understand more about cleanliness and self-health.

Keywords

Knowledge; food-safety practice; food safety; elementary school children.

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