MASTER'S THESIS INFORMATION
1. Student's full name:Nguyen Thi Dieu Linh
2. Gender: Female
3. Date of birth: May 2, 1992
4. Place of birth: Vinh Tuong - Vinh Phuc
5. Student recognition decision No. 2415/2015/QD-XHNV dated October 13, 2015 of the President of the University of Social Sciences and Humanities, Vietnam National University, Hanoi.
6. Changes in training process: No
7. Thesis topic name:People's awareness and behavior on food safety and hygiene
8. Major: Psychology Code: 60.31.04.01
9. Scientific instructor:Prof. Dr. Tran Thi Minh Duc, Department of Psychology, University of Social Sciences and Humanities.
10. Summary of thesis results:
Based on the study of People's awareness and behavior on food safety, the survey results show that people's awareness is generally at an average level with an average of 2.90, SD: 0.318. People have a fairly good awareness of information on food safety. Regarding signs of food safety, people have a good awareness of food safety signs based on 2 signs of expiration date printed on the packaging and moldy food with an SD of 3.54; production date and expiration date are also criteria for selecting foods that people are interested in (with SD = 3.56, high level).
The behavior of defrosting food in the air and immersing food in water is at a low level of practice (average = 2.03 and 2.2, respectively, low level). According to table 3.4, 39.0% of people regularly defrost food in the air, and 30.3% of people regularly defrost food by immersing it in water. It can be seen that the behavior of defrosting food in the air or immersing it in water is quite popular among people. Although defrosting food in the refrigerator is the safest way to defrost food, it is only regularly applied by 32.9% of people.
Income level, age and education level are factors that affect people's awareness and behavior regarding food safety. People with higher income have better food safety practices. Older people have lower awareness than younger people. Education level is a factor that has a great influence on people's food safety behavior. People with university and postgraduate degrees have higher scores on food safety practices than the other groups.
The results of the correlation analysis showed that food safety awareness had a bidirectional correlation with people's food safety practices. People's concerns when buying food had a strong correlation with food safety behavior with a correlation coefficient of R = 0.333 P < 0.001; the way of choosing packaged food had a strong correlation with food safety behavior with a correlation coefficient of R = 0.227 and P < 0.001. Knowledge about food preservation had a strong correlation with people's food safety practices with a correlation coefficient of R = 0.317,; P < 0.001.
The above results show that the combination of 5 factors of concern when buying food, how to choose packaged food, understanding of food preservation, recognition of food safety signs and concern about food quality of awareness can explain 20.2% of the change in the score of people's food safety practice behavior. In which, the factor of concern when buying food, understanding of food preservation and concern about food quality of awareness has the strongest impact on food safety behavior in the direction that the higher the score of these factors, the better their food safety practice behavior and vice versa. Of the 3 factors with the strongest impact, concern when buying food predicts the highest change in food safety behavior with the coefficient of slope in the regression equation of 0.189 points.
11. Practical application:
The research results of the thesis are a meaningful reference in scientific research. Predicting behavioral changes according to cognitive factors and pointing out the limitations in people's awareness and behavior about food safety and influencing factors will help managers build appropriate food safety policies to improve people's awareness and food safety practices.
12. Further research directions:
If we have the conditions and time, we will research the topic further with the impact of emotional and volitional factors on changing people's behavior of using safe food.
13. Published works related to the thesis: None
INFORMATION ON MASTER'S THESIS
1. Full name: Nguyen Thi Dieu Linh 2. Sex: Female
3. Date of birth: 02/05/1992 4. Place of birth: Vinh Tuong - Vinh Phuc
5. Admission decision number: No.2415/2015/QD-XHNV, dated October 13, 2015 by the Rector of University of Social Sciences and Humanities, Hanoi National University
6. Changes in academic process: None
7. Official thesis title: Awareness and behavior of people on food hygiene and safety
8. Major: Psychology Code: 60.31.04.01
9. Supervisor: Prof. Dr. Tran Thi Minh Duc, Department of Psychology, University of Social Sciences and Humanities.
10. Summary of the results of the thesis:
Based on the research on perception and behavior of people on food hygiene and safety, the results of the survey show that the general perception of people is moderate with the average score of 2.90, Standard 0.318. People are quite aware of information about food hygiene and safety. On signs of safe food recognition, people are well aware of food safety signs, based on two signs of use duration written on the packaging and foods appear mold with an average score of 3, 54; Production date and shelf life is also a criterion for food choice of interested people (with average score = 3.56, high).
The results of the analysis correlation show that the perception of food safety was two-way correlated with the safety practice of the people. Concerns about buying food of people have a strong correlation with food safety behavior with coefficient R = 0.333 P <0.001; Food packaging was closely correlated with food safety behavior with correlation R = 0.227 and P < 0.001. Understanding of city preservation has strong correlation with the practice of food safety of people with coefficient R = 0.317; P < 0.001.
The results show that a combination of 5 people cited concerns about how to buy food, how to choose foods with packaging, knowledge of how to preserve food, identify food safety signs and customs. Awareness about the food quality of perceptions can account for 20.2% of the change in scores in the practice of food safety practices. The higher the level of interest in buying food, the better understanding of how to preserve and pay attention to the quality of food. their best food safety practices and vice versa. Of the three most influential factors, the concern about food purchasing predicted the highest change in food safety behavior with the coefficient of slope in the regression equation was 0.189.
11. Applicability in practice:
The research results of the thesis are a meaningful reference in scientific research. Predicting cognitive behavior change and identifying cognitive behavior and limitations in food safety and investigating factors will help managers to develop Appropriate food safety policy to raise awareness and practice food safety for the people.
12. Further research directions:
With conditions and time, we will study the topic further with the impact of emotional factors, the will to change the behavior of safe food use of people.
13. Thesis-related publications:
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