Knowledge on Food Adulteration and Their Effects on Health

Abstract

Food adulteration is the process in which the quality of food is lowered either by the addition of inferior quality material or by extraction of valuable ingredient. This study is centered to the food adulteration. The main objective of the study was to assess the Knowledge on Food Adulteration and their Effect on Health among the Tharu Community at Sundardulari Municipality Word No. 7 & 8. This study was based on descriptive research design. For the purpose of the study only the primary data,were used. 120 household were selected from the simple random sampling techniques and researcher collected the data from interview and analyzed descriptively. At last finding and conclusion has been drawn and the researcher has recommended and suggested the points. This thesis is structure in five parts. First part deals with the introduction of the title and its theoretical ground. Second part reviews the related literature of the relevant work. Third part deals with the methodology of the study. Forth part deals with analysis and interpretation of data fifth part deals with summary. Finding conclusion and recommendations. In this research, 44.4% was male population and 55.6% was female population. Where 65.1% respondent was literate and 34.9% were illiterate. 87.5% respondents were heard about food adulteration most of the respondents 38.1% were heard about food adulteration from T.V. 38% respondent were get food from market.90% respondent had knowledge about harmful effect of food adulteration. Most of the respondents (45.7 percent) were told that constipation is the effect of lead poisoning. 56.3 % respondent told that cancer is the harmful effect of argemone oil mixed with edible oil. 35% respondents said that if we ate that food contains which is adulterated with non-permitted colour or permitted food colour that may cause allergies. 15% respondents got stomach disorder, 30 percent respondents got Diarrhea as side effect of adulterated food.30% respondents used to visit Hospital and 70 % respondent used to visit health post for the first time checkup. 85% respondent was known about the ways for precaution for the food adulteration practice. 50% respondents told that the Government is most responsible factor for control the practice of food adulteration. Due to lack of education, lack of good job opportunity, low income knowledge and awareness programme. 70% respondent was visit health post for the health checkup. Based on the above findings and conclusion, it is recommended that different programs related to health should be conducted. Parents should be concurred about the quality and freshness of these food articles like chocolate sweets that children usually like. Refresher training programme should be arranged for all the functionaries namely, food inspectors, local Authorities, food authorities, public analysis and chemist. There is an urgent needed of an organization to aware, support empower to people and these types of organization should also give emphasis to people counseling about the problems of food adulteration and their solution. We can being by take interest in the place from where we buy our food ingredients for example it is from a reputed shop or retails we need to check out. It is also necessary to talk regularly to the local community to check if people are falling sick after eating in a particular restaurant or food in gradients bought from a particular retailer.