BANGALORE, KARNATAKA
PROFORMA FOR REGISTRATION OF SUBJECT FOR DISSERTATION
1.
: Mr. MALLIKARJUNA
& ADDRESS
: I YEAR M Sc NURSING
GOVENRNMENT COLLEGE OF
NURSING, HASSAN.
2.
: GOVENRNMENT COLLEGE OF
NURSING, HASSAN.
& SUBJECT
4.
DATE OF ADMISSION
5.
3.
EFFECTIVENESS
OF
SELF
INSTRUCTIONAL MODULE ON
KNOWLEDGE
REGARDING
RURAL
HASSAN DISTRICT.
AREA
AT
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
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
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.
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.
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
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
about
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
presented
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
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.
Adulteration
15
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.
7.2.2
RESEARCH APPROACH
Pre-test
Intervention
O1
Pos-test
O2
Population
17
: 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
be
conducted
with
knowledge questionnaire.
18
same
Structured
7.2.9
: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.
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
Polit FD, Cheryl TB. Nursing Research. 8th ed. New York, Lippincott. P.105106.
on
2013
Dec
04];13(3):153-60.
Health.[serial online].
Available
from
URL:
http://www.ncbi.nlm.nih.gov/pubmed/10561864
11. Anitha G, Singh N. Hazards of new technology in promoting Food
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
12. Subba Rao GM, Sudershan RV, Vishnu Vardhana Rao M. Food safety
knowledge, attitudes and practices of mothers, findings from focus group
studies in South India. [serial online]. September 2007[cited on 2013 Dec
6];49(2):441-449. Available from URL:
http://www.ncbi.nlm.nih.gov/pubmed/17448570
13. Gavaravarapu SR, Vemula SR, Rao P, Polasa K. Focus group studies on food
safety knowledge, perceptions, and practices of school-going adolescent girls
in South India.Nutr Educ Behav.[serial online]. September 2009 [cited on
2013
Dec
6];41(5):340-346.
Available
from
URL.
http://www.ncbi.nlm.nih.gov/pubmed.
14. Knight PG, Jackson JC, Eldemire-Shearer D. Household food safety
awareness of selected urban consumers in Jamaica. J Food Sci Nutr.[serial
online]. July 2003[cited 2013 on Dec 6];54(4):309-20. Available from URL.
http://www.ncbi.nlm.nih.gov/pubmed/12850892
15. Khapre MP, Mudey A, Sonali Chaudary. Buying practices and prevalence of
Adulteration of selected Food items in a Rural Area of Wardha Distrit- A
Cross sectional study. Journal of Health and Allied Sciences.[serial online].
July-September 2011[cited 2013 on Dec 6];10(3):1-4. Available from URL:
http://cogprints.org/8000/
22
GUIDE
11.2
SIGNATURE
11.3
CO GUIDE(IF ANY)
11.4
SIGNATURE
11.5
HEAD OF THE
DEPARTMENT
11.6
SIGNATURE
12.1
12.2
SIGNATURE
23
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