Knowledge on Food Adulteration and Their Effects on Health
Date
2016
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Faculty of Education, Tribhuvan University Kirtipur
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.
Description
Keywords
Food Adulteration and inspection, Food allergy, Food-Preservation