TTLV: Public awareness and behavior regarding food hygiene and safety.

INFORMATION ABOUT THE MASTER'S THESIS

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. Decision No. 2415/2015/QD-XHNV dated October 13, 2015, of the Rector of the University of Social Sciences and Humanities, Vietnam National University, Hanoi, recognizing the student.

6. Changes in the training process: None

7. Thesis title:Public awareness and behavior regarding food hygiene and safety.

8. Major: Psychology Code: 60.31.04.01

9. Scientific supervisor:Prof. Dr. Tran Thi Minh DucDepartment of Psychology, University of Social Sciences and Humanities.

10. Summary of the thesis results:

Based on research into people's awareness and behavior regarding food hygiene and safety, the survey results show that the general awareness of the people is at an average level with a mean score of 2.90 and a standard deviation of 0.318. People have a fairly good understanding of information about food hygiene and safety. Regarding the signs of safe food, people have a good understanding of food safety signs based on two indicators: the expiration date on the packaging and the presence of mold in the food, with a mean score of 3.54; the production date and expiration date are also criteria that people pay attention to when choosing food (with a mean score of 3.56, a high level).

The practice of thawing food in the air and soaking it in water was low (mean scores of 2.03 and 2.2, respectively, indicating low levels). According to Table 3.4, 39.0% of people regularly thaw food in the air, while 30.3% regularly thaw food by soaking it in water. It can be seen that thawing food in the air or soaking it in water is a fairly common method of thawing food. Although thawing food in the refrigerator is the safest method, only 32.9% of people regularly use it.

Income level, age, and education level are factors that influence people's awareness and behavior regarding food safety and hygiene. Those with higher incomes tend to practice better food safety. Older people generally have lower awareness compared to younger people. Education level is a significant factor influencing people's food safety behavior; those with university or postgraduate degrees score higher on food safety practices than other groups.

Correlation analysis results show that awareness of food safety has a two-way correlation with people's food safety practices. People's concern when buying food is strongly correlated with food safety behavior with a correlation coefficient R = 0.333 and P < 0.001; the way people choose packaged food is strongly correlated with food safety behavior with a correlation coefficient R = 0.227 and P < 0.001. Understanding how to store food is strongly correlated with people's food safety practices with a correlation coefficient R = 0.317 and P < 0.001.

The results show that the combination of five factors—concern when buying food, choosing packaged food, understanding food preservation methods, recognizing food safety signs, and concern for food quality—explains 20.2% of the change in scores in people's food safety practices. Among these factors, concern when buying food, understanding food preservation methods, and concern for food quality have the strongest impact on food safety behavior; the higher the scores for these factors, the better their food safety practices, and vice versa. Of the three factors with the strongest impact, concern when buying food predicts the highest change in food safety behavior, with a slope coefficient of 0.189 points in the regression equation.

11. Practical applications:

The research findings of this thesis serve as a valuable reference for scientific research. Predicting behavioral changes based on cognitive factors and identifying limitations in people's awareness and behavior regarding food safety, along with influencing factors, will help policymakers develop appropriate food safety policies to improve public awareness and practices of food safety.

12. Future research directions:

If conditions and time permit, we will further research the topic by examining the impact of emotional and volitional factors on changing people's behavior regarding the use of 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: