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RAJIV GANDHI UNIVERSITY OF HEALTH SCIENCES,

BANGALORE, KARNATAKA
PROFORMA FOR REGISTRATION OF SUBJECT FOR DISSERTATION

1.

NAME OF THE CANDIDATE

: Mr. MALLIKARJUNA

& ADDRESS

: I YEAR M Sc NURSING
GOVENRNMENT COLLEGE OF
NURSING, HASSAN.

2.

NAME OF THE INSTITUTION

: GOVENRNMENT COLLEGE OF
NURSING, HASSAN.

COURSE OF THE STUDY

: 1st YEAR M Sc NURSING

& SUBJECT

COMMUNITY HEALTH NURSING

4.

DATE OF ADMISSION

: 26th JULY 2013

5.

TITLE OF THE TOPIC

: A STUDY TO EVALUATE THE

3.

EFFECTIVENESS

OF

SELF

INSTRUCTIONAL MODULE ON
KNOWLEDGE

REGARDING

FOOD ADULTERATION AND ITS


EFFECT ON HEALTH AMONG
THE RURAL HOUSEWIVES OF
SELECTED

RURAL

HASSAN DISTRICT.

AREA

AT

6. BRIEF RESUME OF THE INTENDED WORK


THERE ARE PEOPLE IN THE WORLD SO HUNGRY, THAT GOD
CANNOT APPEAR TO THEM EXCEPT IN THE FORM OF BREAD.
- MAHATMA GANDHI

INTRODUCTION
Food is the basic requirement of all living beings for their growth. It is the
right of every citizen to have access to clean, safe and nutritious food. The health and
the productivity of population depend on the nature of the food they consume and its
wholesomeness in terms of their nutritive value.1
Food as a basic need for all people must be wholesome and safe. Food
adulteration is a major public hazard which affects the quality of life of people. The
nature of food adulteration and contamination may vary from place to place or there
could be newer adulterants, as a result of changing environmental factors, like nonseasonal rains or improved production/cultivation practices.2
Adulteration is the process by which the quality or the nature of a given
substances is reduced through the addition of a foreign or an inferior substance and
the removal of a vital element. And it's ugly face is come out in the form of its
harmful effects as stomach disorder giddiness and joint pain, diarrhoea, liver disorder,
dropsy, gastrointestinal problems, respiratory distress, oedema, cardiac arrest,
glaucoma carcinogenic effects, paralysis etc.3
Food adulteration is an age-old problem. It consists of large number of
practices e.g.:-mixing, substitution, concealing the quality, putting of decomposed
food for sale, misbranding or giving false labels and addition of toxicants.
Adulteration results into two disadvantages for the consumer; first, he is paying more

money for foodstuffs of lower quality; secondly, some forms of adulteration are
injurious to health. Food adulteration can be incidental due to negligence or
intentional in which real culprit are the businessman, who try to get profit by making
their goods more alluring without caring for consumer's health. Different adulterants
are used for the purpose of adulteration. Some of the adulterants used for malpractices
are starch, stones, chips, saw dust, urea, caustic soda, kesaridal, mineral oil, argemone
oil, asbestos, synthetic colours (metanil yellow, Rhoda mine-B) and mycotoxins and
aflatoxins 4
Food is adulterated to increase the quantity and make more profit. The food is
sucked of its nutrients and the place where the food is grown is often contaminated.
For example: Milk is mixed with water. Vanaspati is used as an adulterant for ghee.
Ergot is used as an adulterant for cereals. Chalk-powder is used as an adulterant for
flour. Chicory is used as an adulterant for coffee. A papaya seed is used as an
adulterant for pepper. Brick-powder is used as an adulterant for chilly-powder.
Tamarind seed powder is used as adulterant for coffee. wood powder is adulterated
for turmeric and dhaniya powder. 5
A survey was conducted by Mysore Grahakara Parishat in 2008 in Mysore,
Karnataka. The study revealed that Metanil yellow and lead chromate were the
common adulterants found in food products. Out of four hundred samples collected
from 38 local shops, 43%of toor dhal was found adulterated. 50% of Bengal gram was
of poor quality, 28% samples had Metanil yellow, 6% had auramine dye and 29% of
green gram was adulterated. Other samples such as turmeric, chilli powder, cumin
seeds, ghee and butter were also highly adulterated.1

6.1 NEED FOR THE STUDY


Food adulteration no other country can beat India because this is a country
where everyone has unlimited freedom to indulge in such activities with no possibility
of retribution. Though food laws that exist are comparable to international ones, there
is very little activity at the ground level to monitor or detect adulterated foods in the
market or punish the guilty.5
Adulteration in food is normally present in its most crude form; prohibited
substances are either added or partly or wholly substituted. In India normally the
contamination/adulteration in food is done either for financial gain or due to
carelessness and lack in proper hygienic condition of processing, storing,
transportation and marketing. This ultimately results that the consumer is either
cheated or often become victim of diseases. Such types of adulteration are quite
common in developing countries or backward countries. However, adequate
precautions taken by the consumer at the time of purchase of such produce can
make him alert to avoid procurement of such food. It is equally important for
the consumer to know the common adulterants and their effect on health.6
Selection of wholesome and non-adulterated food is essential for daily life
to make sure that such foods do not cause any health hazard. Although it is
not possible to ensure wholesome food only on visual examination when the toxic
contaminants are present in ppm/ppb level. However, visual examination of the food
before purchase makes sure to ensure absence of insects, visual fungus, foreign
matters, etc. Therefore, due care taken by the consumer at the time of purchase of
food after thoroughly examining can be of great help. Secondly, label declaration
on packed food is very important for knowing the ingredients and nutritional value. It
also helps in checking the freshness of the food and the period of best before use. The
4

consumer should avoid taking food from an unhygienic place and food being prepared
under unhygienic conditions. Such types of food may cause various diseases.
Consumption of cut fruits being sold in unhygienic conditions should be avoided. It
is always better to buy certified food from reputed shop.7
A lab test was conducted by Food Technology and Quality Control
Department, over 66 percent of the samples were found contaminated. Out of 149
mustard rapeseed samples, 98 of them were contaminated with Argemone Mexicana.
Similarly, 44 percent of the black pulses were found adulterated with coal tar and
inedible mix. Last year the adulterated figure was only 12.5%. The report has also
said that 40% of ghee in the market was contaminated with vegetable fat and high
concentration of fatty acid, while 27% of vegetable ghee in the market was
contaminated due to the use of low quality raw materials. Likewise 54.5% samples of
papad were also found adulterated. 8

A descriptive study was conducted among 60 families of Mahadev village of


Gujarat state, 15% of the sample had low awareness, 60% had moderate awareness
and 25% had high awareness on food adulteration. The maximum possible score was
33. The mean score obtained by the participants was 23.15 1 with S.D of 2.77. 8

A study in India was conducted by the Food Safety Standards Authority of


India (FSSAI) in 2012. Across 33 states found that milk in India is adulterated with
detergent, fat and even urea, as well diluted with water. Of the 1791 random samples
from 33 states, just 31.5% of the samples tested (565) conformed to the FSSAI
standards while the rest 1226 (68.4%) failed the test.5

From above facts clear that, there is an increased incidence and prevalence of
Food Adulteration and its Effects on Health and there is a lack of knowledge among
rural housewives, regarding awareness of Food Adulteration. Hence this study has
been selected to share the knowledge acquired by the investigator to the benefit of the
rural housewives. After this extensive review of literature and obtaining suggestions
from the experts, the student investigator felt that there is a great need of educating
rural housewives regarding prevention of Food Adulteration and its effect on health
and decided to prepare Self Instructional Module to enhance their knowledge and thus
improve knowledge.

6.2 REVIEW OF LITERATURE


Literature review is a critical summary of research on a topic of interest often
prepared, to put research problem in the context or as the basis for an implementation
project.9

The investigator studied and reviewed the related literature to broaden the
understanding and gain insight into the selected problem under study.

Review of literature has been grouped for the preparation of synopsis under the
following headings:
1. Incidence and prevalence of food adulteration.
2. Effects of food adulteration on health.
3. Knowledge of consumers regarding food adulteration.
4. Studies related to buying practices and food safety among housewives.

1. Incidence and prevalence of Food Adulteration


A descriptive study was conducted on Knowledge of consumers regarding the
nature and extent of adulteration of Indian food in Hisar city. A total of 60 women
consumers selected from three different localities to study their knowledge regarding
adulteration and detecting adulterants in commonly used food items. The study
showed that majority, 61.6% of respondents had medium knowledge on food
adulteration, 40.0% and 10.0% had high knowledge 10
A survey conducted on presence of pesticide residues in fruits and vegetables.
The survey showed that about 18 percent vegetables and 12 percent fruits, both home
grown and imported, contained pesticide residues, including banned pesticides.
Residues of DDT, DDE and HCE pesticides were found in samples from Mumbai and
Hyderabad, while samples from Anand, Surat and Baroda in Gujarat had
chlorpyriphos and monocrotophos residues above the maximum levels.8
The Hindu, Monday, Jul 20, 2009, Tamil Nadu Chennai, A chunk of the
green leafy vegetables sold in Chennai is found to contain toxic metals that have the
potential to harm various organs of the body. Above studies shows that instead of
several food laws, acts, standards there is something lacuna which makes it still
prevailing in our daily food items.11
A descriptive study was conducted Awareness and extent of food adulteration
among 60 families of Mahadev village of Gujarat state. Data revealed that 15% of the
sample had low awareness, 60% had moderate awareness and 25% had high
awareness on food adulteration. The maximum possible score was 33. The mean score
obtained by the participants was 23.15 1 with S.D of 2.77. 8
A focus group discussion was held on Food safety knowledge, attitude and
practices of mothers was conducted in National Institute of Nutrition (NIN). Jamai-

Osmania PO, Hyderabad, AP, India. A total of 32 Focus Group Discussions were
carried out with mothers of children <5 years in 16 districts from all the four South
Indian states. The commonly stated instances of adulteration were adulteration of milk
with water, expensive oils with cheap oils, wood powder/ artificial colour in red chilli
powder, powdered tamarind seeds in coffee, papaya seeds in pepper, pebbles in rice
and pulses and suji (semolina) in sugar. In some areas of AP, onion and potato paste
was used to adulterate ginger and garlic paste.12
A survey was conducted by Mysore Grahakara Parishat in 2008 in Mysore,
Karnataka also revealed that Metanil yellow and lead chromate were the common
adulterants found in food products. Out of four hundred samples collected from 38
local shops, 43 %of toor dhal was found adulterated. 50 % of Bengal gram was of
poor quality, 28 % samples had Metanil yellow, 6 %had auramine dye and 29 % of
green gram was adulterated. Other samples such as turmeric, chilli powder, cumin
seeds, ghee and butter were also highly adulterated.1
A study was conducted by the Food Safety Standards Authority of India
(FSSAI) across 33 states in 2012. The study concluded that milk in India is
adulterated with detergent, fat and even urea, as well diluted with water. Of the 1791
random samples from 33 states, just 31.5% of the samples tested (565) conformed to
the FSSAI standards while the rest 1226 (68.4%) failed the test.5
A study was conducted in on Food Adulteration and Families Knowledge on
Food Adulteration selected villages in Udupi taluka Karnataka (Jun 2013). The data
revealed that out of 75 samples, 2 (2.7%) chilli powder samples were adulterated with
artificial colour. The test also revealed that 8 (10.7%) of the common salt sample were
adulterated with insoluble impurities. Out of 75 samples, 9 (12%) samples of the tea

powder were adulterated with iron fillings and 2 (2.7%) were adulterated with
artificial colour1
2. Effects of food adulteration on health
A study was conducted on Food Safety Research in India, reveals that foodborne diseases are a serious health hazard and important cause of morbidity and
mortality in developing countries. The study showed that the increased incidence of
consumption of rice and soup contaminated with lead and copper, consumption of
mouldy sorghum and maize containing fumonisin mycotoxins characterized by
abdomen, borborygmi and diarrhoea and in Delhi, due to consumption of
contaminated mustard oil causes pitting oedema, skin erythema, limb tenderness,
diarrhoea and hepatomegaly with a few others developing open angle glaucoma and
cardiac failure in about 14% of them.2
A study was conducted on Extent of Awareness and Food Adulteration
Detection in Selected Food Items Purchased by Home Makers was published in
Pakistan Journal of Nutrition. Data revealed regarding incidence of adulteration,
Chemical like D.D.T. absorbed by the small intestine when ingested. The toxins
usually pile up in the fatty tissues of such vital organs as the thyroid, heart, kidney,
liver, mammary gland and damage these organs. They can be transferred from the
umbilical cord/ blood to the growing foetus and through breast milk in children, the
disease apart from crippling them inhibits their growth.8
The study was conducted on Impact of Health Education Package on
Knowledge and Practices of Women regarding Food Adulteration, data reveals that
Stones, marbles chips, sand are the adulterants used in pulses and grains. They have
an abrasive effect on the soft lining of digestive tract. Filth and dirty water in any
form causes stomach upset and infection. Urea, and caustic soda used for making

synthetic milk can corrode intestine, cause diarrhoea, mal-absorption and


malnutrition. Kesari dal an adulterant used in Channa dal and Arhar dal, besan etc.
Causes a crippling disease called Lathyrism. Argemone oil another adulterant of
mustard oil causes dreaded disease called Epidemic dropsy". Mineral oil an
adulterant used in edible oil causes interference in absorption of fat soluble Vit.A .
Further, synthetic colours e.g. Metanil yellow, and Rhoda mine-b are used as color
enhancers for yellow dal, besan and red chilly respectively have teratogenic effect.
Aflatoxins produced by fungal containment of maize, ground nuts, wheat is known to
cause hepatitis, ascitis and death. Mycotoxines lead to nausea and vomiting,
giddiness, abdominal Pain4
According to The Hindu, Life & Style of Food, July 13, 2010. Danger lurks
in the packaged food were found on kitchen shelves. Profiteers routinely adulterate
food items like milk, dal, ghee, honey and so on. In recent years, food adulteration has
evolved into a very profitable business, causing serious health hazards. Some can
even cause cancer.11
A study was conducted on Food Adulteration, concluded that Turmeric, dals
and pulses such as moong or channa are adultered by Metanil Yellow and Kesari Dhal
it causes cause stomach disorders and highly carcinogenic, Green chillies, green peas
and other vegetables adultered by Malachite Green, Argemone seeds that it is a
colored dye it has causes carcinogenic effect for humans. Papaya seeds that the
consumption of these could cause epidemic dropsy and severe glaucoma. Paneer,
khoya, condensed milk and milk is adultered by starch (used to give itthick, rich
texture). It cause stomach disorders. Ice cream is adultered by pepper oil, ethylacetate,
butraldehyde, acetate, nitrate, washing powder etc. Pepper oil is used as a pesticide
and ethyl acetate causes terribble diseases affecting lungs, kidneys and heart. Black

10

pepper is adultered by Papaya seeds, it cause serious liver problems and stomach
disorders. Coffee powder is adultered by Tamarind seeds, chicory powder, it can
cause diarrhea, stomach disorders, giddiness and severe joint pains.5

3. Knowledge of housewives regarding food adulteration


A descriptive study was conducted on 60 women to assess the knowledge of
consumers regarding the nature and extent of adulteration of Indian food. The post
exposure correct responses of the respondents increased remarkably as 100% of the
respondents gave correct responses regarding statements on adulteration of spices and
condiments, the most common adulterated food item and to when and whom they
could approach for making complaints

about

adulterated foods. Similarly, the

respondents gained considerable knowledge regarding adulterants generally present in


milk, legumes and definition of food adulteration. All the food samples except gene
collected from the households of the respondents were found to be adulterated. The
main adulterants in milk was water (70.0 percent); turmeric powder contained chalk
powder (43.3 percent); chillies powder had artificial colour (100.0 percent); essential
oils were removed from cardamom (36.6 percent); green gram and urad bean had
water soluble colours; chick pea flour had artificial colours (70.0 percent) and
chalk powder was present in sugar (36.6 percent). A kit was developed, tested
and given to the housewives so that they could detect adulterants in commonly
used food items at the household level. 10
A focus group discussion was conducted with mothers of children <5 years in
16 districts from all the four South Indian states on Food safety knowledge, attitudes
and practices by National Institute of Nutrition (NIN), India. The findings reveals
that food safety awareness and practices are good among mothers perhaps due to

11

the Indian food ethos passed on to them through generations. Home cooked foods
are considered to be safer than prepared foods bought from outside. Many mothers
were aware of the common food adulterants but do not bother to complain or take
action. There is a need to create enabling environment with improved access to
potable water, sanitation and cooking fuel along with Spreading awareness about
checking food labels and reporting to the health authorities in case of food
poisoning or adulteration is also the need of the hour.12
Experimental study was conducted on 60 families to assess the awareness
of food adulteration detection in selected food items purchased by home makers
in Mahadev area. Questionnaire cum interview schedule was adopted to collect
data and standard lab testing procedures were carried out for selected spices
and flours. The lab tested results were briefed on the absence/presence of
adulterant in food products. Study revealed that respondents awareness related to
rights and responsibilities was good but poor related to food adulteration. Education,
family income and occupation had an effect on extent of awareness. Age and
awareness has no correlation while a positive correlation was found between family
income and awareness. The results also revealed that almost all loose products
were found adulterated.13

4. Studies related to buying practices and food safety among housewives


A focus group discussion on food safety knowledge, perceptions, and
practices of adolescent girls was conducted in four south Indian states. A total
of 32 groups were selected using stratified random sampling. FGDs were audio
recorded, transcribed, and manually coded by topic. Results were

presented

according to 4 food safety topics: concept of safe food; home-cooked food or

12

outside food; packaged food products and food labels; and previous exposure
to food safety education. They were checking food labels, but they were not
aware of quality symbols like ISI (Bureau of Indian Standards), FPO (Fruit
Products Order), and AGMARK (Agriculture Marking and Grading Act); trusted
more in brand names/expensive packaged food; were less careful about snack
food safety. Receiving food safety information through school health education was
preferred. Adolescent girls are not aware of food quality standards. 12
A descriptive study was conducted on ascertaining buying practices of
consumable goods among low income group by Department of home sciences in
Vidyanagar. The study results reveals that homemakers were the actual buyers for the
food in the family. Home makers took independent decision in all the areas of food
buying except financial aspect. Availability of money resource and availability of
the product in the market were the most important factors, whereas food habit
and nutritional requirements were the least important factors while buying a
product. On the other hand low income group home makers preferred rationing store,
and independent store for the groceries and miscellaneous items.14
A study was conducted on Buying Practices and Prevalence of Adulteration in
Selected Food items in a Rural Area of Wardha District. Data revealed that 68.5%
Households, wife (home-maker) buys the grocery. Majority of them never read the
food labels. All the selected food items were adulterated ranging from 76 % to 11%.
Mean percentage of purity was highest in literates (47.5 22.48) than illiterates and
just literates. Food borne illness was prevalent in households with low purity of food.
Association was found between per capita income and percentage of purity (0.765).15

13

STATEMENT OF PROBLEM
A

STUDY

TO

EVALUATE

THE

EFFECTIVENESS

OF

SELF

INSTRUCTIONAL MODULE ON KNOWLEDGE REGARDING FOOD


ADULTERATION AND ITS EFFECT ON HEALTH AMONG THE RURAL
HOUSEWIVES OF SELECTED RURAL AREA AT HASSAN DISTRICT.

6.3 OBJECTIVES OF THE STUDY


1. To assess the existing knowledge regarding Food Adulteration and its Effects
on Health among rural housewives of selected rural areas at Hassan district.
2. To evaluate the effectiveness of Self Instructional Module on knowledge
regarding Food Adulteration and its Effects on Health among rural housewives
of selected rural areas at Hassan district.
3. To find the association between the post test knowledge scores and selected
demographic variables of rural housewives.

6.3.1 HYPOTHESES
H1- There will be a significant difference between mean pre-test and post-test
knowledge scores regarding Food Adulteration and its effect on Health among rural
housewives.

H2- There will be a significant association between post test knowledge scores of
rural housewives and their selected demographic variables.

14

6.3.2 VARIABLES
a. Independent variable: Self Instructional Module regarding Food Adulteration
and its Effect on Health.
b. Dependent variable: Knowledge of the Rural Housewives on Food
Adulteration and its Effect on Health.
c. Extraneous variables: Age, Educational Qualification, Religion, Monthly
Income, Occupation, Marital status, Type of family, Sources of information
about Food Adulteration and its Effects on Health.

6.3.3 OPERATIONAL DEFINITIONS


a) Evaluate: Refers to determine the knowledge gained regarding Food

Adulteration

and its Effect on Health after Self Instructional Module.


b)

Effectiveness: It refers to the measure of the ability of Self Instructional Module


regarding Food adulteration and its effects on health to enhance the knowledge of
rural housewives that can be measured quantitatively.

c) Self Instructional Module: It is a self informational guide in Kannada language,


which has prepared by researcher to enhance the knowledge of rural housewives,
regarding Food Adulteration and its effect on Health. Which contains, causes of
Food Adulteration, Contamination of Food and their effects on health, Prevention of
food Adulteration Act, detection of selected Food adulteration and prevention of
food Adulteration.
d)

Knowledge: It refers to ability of rural housewives to give correct responses to the


questions in the structured knowledge questionnaire regarding Food Adulteration
and its Effect on Health.

15

e) Food Adulteration: It is an concealing the quality of food by mixing, substituting


low quality food or things, putting up decomposed foods for sale, misbranding or
addition of toxicants, for the economical benefit.
f)

Effect: The result or consequences occurred due to Food Adulteration.

g) Health: A state of physically and mentally being well or Free from disease.
h) Housewives: A married women managing a household.
i) Rural area: Refers to the village situated at Hassan district.

6.3.4 ASSUMPTIONS
(a) Rural Housewives may have some knowledge regarding Food Adulteration
and its Effect on health.
(b) Structured knowledge questionnaire may be an appropriate method of
measuring knowledge of rural housewives.

DELIMITATION
(a) This study delimited to the 50 rural housewives of selected rural area at
Hassan district.
(b) This study delimited to educated/ literated rural housewives who are
available during the study period.

7. MATERIALS AND METHODS OF THE STUDY.


7.1 SOURCE OF DATA

: Housewives of selected rural area at Hassan


district.

7.2 METHODS OF COLLECTION OF DATA:


7.2.1 Definition of the study
subject

: Rural housewives of selected rural area at


Hassan district.
16

7.2.2

Inclusion and Exclusion : a) Inclusion criteria


criteria

1. Housewives who are staying in selected rural


area at Hassan district.
2. Housewives who are present at the time of data
collection.
3. Housewives who are educated.
4. Housewives who are willing to participate in
the study.
b) Exclusion criteria:
1. Housewives who are not present at the time of
data collection.
2. Housewives who are illiterated/ uneducated

RESEARCH APPROACH

:Quantitative evaluative approach

7.2.3 Research Design

: One group pre and post test pre experimental


design.
Group

Pre-test

Intervention

O1

Pos-test
O2

Key: S- Single group


O1- Pre test knowledge assessment
X-Self Instructional Module (intervention)
O2- Post test knowledge assessment
7.2.4 Setting

: Selected rural area at Hassan district.

Population

: Study population will be Housewives of


selected rural area at Hassan district.

17

7.2.5 Sampling Technique

: The sample will be selected by using purposive


sampling techniques, which is a type of a non
probability sampling approach.

7.2.6 a) Sampling size


b) Duration of study
7.2.7 Tools for research

: 50 Housewives.
: 30 days.
: Structured Knowledge questionnaire will be
used to collect data from samples which consist
of two parts.
Part I: Demographic data.
Part II: Structured knowledge questionnaire on
Food adulteration and its Effect on Health.

Pilot Study

: Pilot study will be conducted on 10% sample


size to find out feasibility of conducting study,
and design and plan of statistical analysis. The
samples used in pilot study will not be included
in the main study.

7.2.8 Collection of data

: Permission will be obtained from the concerned


authority of the village and subjects for
conducting the study. The investigator collects
the data by administering Structured Knowledge
questionnaire and conduct Self Instructional
Module on Food adulteration and its effect on
Health on the same day. After 7 days post test
will

be

conducted

with

knowledge questionnaire.

18

same

Structured

7.2.9

Method of data analysis

:Descriptive statistics:
1. Frequency and percentage distribution will be
used to analyze demographic data of Rural
Housewives.
2. Mean, Mean percentage and standard
deviation will be used to assess the level of
knowledge of Rural Housewives.
Inferential statistics:
1. Pairedt test will be used to assess the
effectiveness of Self Instructional Module.
2. Chi square test will be used to find association
between

post

test

knowledge

score

and

demographic variables.

7.3 Does the study require any investigations to be conducted on patients or


other humans or animals? If so please describe briefly?
Yes, with prior consent, Self Instructional Module on knowledge regarding food
adulteration and its effect on will be used as an intervention.

7.4 Has ethical clearance been obtained from your institution?


1. Yes, written permission will be obtained from concerned person and authority
of the institution before the study.
2. Privacy, confidentiality and anonymity will be guarded.
3. Scientific objectivity of the study will be maintained with honesty and impartiality.

19

8. LIST OF REFERENCES:
1. Abidfatheem TK, Baby SN, Maxie Andrade. Food adulteration and family
knowledge on food adulteration in selected villages of Udupi taluka,
Karnataka. The Nitte University Journal Of Health Science.[serial online].June
2013 [cited on 2013 Dec 5]; 3(2): 33-37. Available from URL:
http://nitte.edu.in/journal/june2013/faafk.pdf
2. Sudershan RV, Prtima Rao, Kalpagam Polasa. Food Safety Research in India;
a review. The Asian Journal Of Food and Agro-Industry.[serial online].
2009[cited

on

2013

Dec

4];2(03):412-433.

Available

from

URL:

http://www.ajofai.info
3. Manjula Takur, Indrajit Walia, Amarjit Singh. Impact of health education
package on knowledge and practices of women regarding food adulteration.
The Nursing and Midwifery Research Journal.[serial online]. January 2009
[cited

on

2013

Dec

6];5(1):1-9.

Available

from

URL:

http://medind.nic.in/nad/t09/i1/nadt09i1p1.pdf
4. Park K. Preventive and Social Medicine. 20th ed. M/s Banarsidas Bhanot
Publishers Jabalpur. P.572-573
5. Laxmi V, LABS RV. Food Adulteration. The International Journal Of Science
Inventions Today.[serial online].November-December 2012 [cited on 2013
Dec 5];1(2):106-113. Available from URL:
http://www.ijsit.com/admin/ijsit

20

6. KalyanBagchi. Prevention of food adulteration: some thoughts. Perspectives &


Issues. Health and population.[Serial Online]. 2000[cited on 2013 Dec 8];
7(3):167-175. Available from URL:
http://nihfw.org/Publications/material/J144.pdf
7. Jaiswal PK. Common food adulterants in food and simple screening test for
their detection.[serial online].Nagpur;2006[cited on 2013 Dec 7]. Available
from URL:
http://agmarknet.nic.in/adulterants.htm
8. Nidhi Gupta and Priti Panchal. Extent of Awareness and Food Adulteration
Detection in Selected Food Items Purchased by Home Makers. Pak J of Nut.
[serial online]. 2009[cited on 2013 Dec 05];8(5):660-667. Available from
URL: http://scialert.net/asci/ascidetail.
9.

Polit FD, Cheryl TB. Nursing Research. 8th ed. New York, Lippincott. P.105106.

10. Beniwal A, Khetarpaul N. Knowledge of consumers regarding the nature and


extent of adulteration of Indian foods. Nutrition
2002[cited

on

2013

Dec

04];13(3):153-60.

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Adulteration. IOSR Journal of Environmental Science.[serial online]. Junuaryaugust 2013 [cited on 2013 Dec 8];5(1): 8-10.
http://www.iosrjournals.org/iosr-jestft

21

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safety knowledge, perceptions, and practices of school-going adolescent girls
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22

9. Signature of the candidate:


10. Remark of the guide

: Food Adulteration is one of the social evil,


which is having an impact on the health of the
individual. Hence it is necessary to educate the
housewives since they deal with the preparation
of food for their family.

11. NAME & DESIGNATION OF


11.1

GUIDE

: Mrs. ANITHA G.K.


LECTURER AND HOD OF COMMUNITY
HEALTH
NURSING,
GOVERNMENT
COLLEGE OF NURSING, HASSAN.

11.2

SIGNATURE

11.3

CO GUIDE(IF ANY)

11.4

SIGNATURE

11.5

HEAD OF THE
DEPARTMENT

: Mrs. ANITHA G.K.


LECTURER AND HOD OF COMMUNITY
HEALTH
NURSING,
GOVERNMENT
COLLEGE OF NURSING, HASSAN.

11.6

SIGNATURE

12.1

Remark of the principal

: This study is a bonafide and genuine


research and helpful to the society.
Mrs. Shoba Devamane
Mobile No: 9481865137
Email:
governmentcollegeofnursinghass@gmail.com

12.2

SIGNATURE

23

ETHICAL COMMITTEE CLEARANCE


1. TITLE OF THE
DISSERTATION

: A STUDY TO EVALUATE THE


EFFECTIVENESS
OF
SELF
INSTRUCTIONAL MODULE ON
KNOWLEDGE REGARDING FOOD
ADULTERATION AND ITS EFFECT
ON HEALTH AMONG THE RURAL
HOUSEWIVES
OF
SELECTED
RURAL
AREA
AT HASSAN
DISTRICT.

2. NAME OF THE CANDIDATE : MALLIKARJUNA


1st YEAR M Sc NURSING.
AND ADRESS
GOVERNMENT COLLEGE OF
NURSING, HASSAN.
3. SUBJECT

: COMMUNITY HEALTH NURSING

4. NAME OF THE GUIDE

: Mrs. ANITHA G.K.


LECTURER
AND
HOD
OF
COMMUNITY HEALTH NURSING,
GOVERNMENT
COLLEGE
OF
NURSING, HASSAN.

APPROVED / NOT APPROVED


(If not approved, suggestions)
Mrs. SHOBA DEVAMANE
Principal and HOD
Pediatric Nursing
Government College of Nursing,
Hassan.

Mrs. S DAMAYANTHI
Professor and HOD
Medical Surgical Nursing
Government College of Nursing,
Hassan.

Mrs. A U JAYAMMA

Mr. K V RAVINDRAKUMAR

HOD
Obstetric & Gynecological Nursing
Government College of Nursing,
Hassan.

HOD
Psychiatric Nursing
Government College of Nursing,
Hassan.

Mrs. ANITHA G K

LAW EXPERT

HOD
Community Health Nursing
Government College of Nursing,
Hassan.

Mrs. S DAMAYANTHI
Professor and HOD
Medical Surgical Nursing
Government College of Nursing,
Hassan.
24

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