KAP of Fruits & Vege Among IIUM

8/11/2019 KAP of Fruits & Vege Among IIUM

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AHD 4403 Research Project in Dietetics

Thesis Presentation

The Assessment Of Knowledge, Attitude AndPractice Related To Fruit And Vegetable

Consumption Among IIUM Kuantan Students

By :

Marlina bt Mohd Zain (0816780)

Supervisor : Dr. Norazlanshah Bin HazaliCo-supervisor: Dr. Muhammad Bin Ibrahim


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IntroductionFruits and vegetables as an important part of dietas they contain vitamins, essentialmicronutrients, dietary fiber as well as dietary

protein.

They also play significant role in reducing therisk of many diseases, however many people donot concern about what they are eating and theeffect on their health.

Thus, this study is aimed to determine andexamine the KAP that influence the intake offruits and vegetables consumption amongrespondents.


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Literature ReviewFruits and vegetables are important foods that consist of variety ofnutrients. It contains of antioxidants, minerals, and photochemicals thathelps blood sugar level, produce better energy in the body, and build upthe immune system in order to prevent chronic diseases (Oelke, 2005).

According to Duyn and Pivonka (2000), scientific evidence that supporthealth benefit from fruits and vegetables intake is increasing rapidlyand many researchers find strong relationship between increased fruitsand vegetables intake and decreased risk of chronic diseases.

Consuming at least five servings of fruits and vegetables daily were 28 percent less likely to lower risk of cardiovascular disease compared toconsuming fewer than 1.5 serving per day (Hung et al, 2004).


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Research Methodology

Section A demographic data (gender, age, kulliyyah, year of study)

Section B 13 items of question regarding knowledge and attitude

Section C 2 items of question regarding practice

Cross - sectional study

Convenience sampling

Kuantan Campus

60 respondents


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Objectives

To determine the prevalence ofconsumption of fruits and vegetables.

To assess the knowledge and attituderegarding fruits and vegetables.

To determine the association betweenknowledge and consumption of fruitsand vegetables.


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Result & Discussion


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Figure 1:Demographic Characteristics (N = 60)

Characteristic Category n(%)Gender Male

Female7 (11.7)53 (88.3)

Kulliyyah MedicineDentistryPharmacyAllied Health SciencesSciences

Nursing

8 (13.3)6 (10.0)5 (8.3)23 (38.3)16 (26.7)2 (3.3)

Year of study Year 1Year 2Year 3Year 4

11 (18.3)15 (25.0)23 (38.3)9 (19.3)


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Objective 1

To determine the prevalence of consumptionof fruits and vegetables.


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Figure 1:Frequency of fruits consumption among IIUM students

according to Malaysian Food Pyramid

50%50%

< 2 servings > 2 servings


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Figure 2:Frequency of vegetables consumption among IIUM

students according to Malaysian Food Pyramid

73%

27%



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Objective 2

To assess the knowledge and attitude regardingfruits and vegetables.


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Figure 3:Percentage of Knowledge and Attitude Score

01020

30405060708090

100

Knowledge Attitude

P e r c e n

t a g e

( % )

Variable

GoodModeratePoor

61.7%

20%11%

6.7%

80.0

%

13.3%


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Table 4:Frequency distribution of respondents by knowledge on

fruits and vegetablesKnowledge Correct Answer

n(%)Wrong Answer

n(%)

Balance diet 59 (98.3) 1 (1.7)

Component of fruits andvegetables

33 (55.0) 27 (45.0)

Food that contains fiber 53 (88.3) 7 (11.7)

Recommendation of fruitserving

19 (31.7) 41 (68.3)

Recommendation ofvegetable serving

38 (63.3) 22 (36.7)

Fruits can reduce risk ofcancer

47(78.3) 13(21.7)

Vegetables can reduce riskof cancer

46(76.7) 14(23.3)


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Figure 5:Frequency distribution of respondents by types of attitude towards fruits and vegetables

Attitude statement Agree n(%)

Fruit is my habit 44(73.3)

Vegetable is my habit 45(75.0)

Fruits assist in weight loss 44(73.3)

Vegetables assist in weight loss 43(71.7)

Eat fruits for snack 42(70.0)

Eat vegetables for snack 18(30.0)

Try new fruit 40(66.7)

Try new vegetable 35(58.3)

Keep fruit in room 19(31.7)

Keep vegetable in room 4(6.7)

Eat salads or fruit for lunch 28(46.7)

Eat salads or vegetables for lunch 37(61.7)

Difficult to get fruits at IIUM cafetaria 37(61.7)

Difficult to get vegetables at IIUM cafetaria 19(31.7)

Cost of fruit is expensive 19(31.7)

Cost of vegetable is expensive 21(35.0)

Dont like taste of fruits 1(1.7)

Dont like the taste of vegetables 7(11.7)


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Objective 3

To determine the association betweenknowledge and consumption of fruits and

vegetables.


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Table 6:

The association between knowledge and fruits intake per day

Knowledgescore

Fruits consumptionn (%)


Good 19 (65.5) 18 (58.1)

Moderate 4 (13.8) 8 (25.8)

Poor 6 (20.7) 5 (16.1)

There was no association between knowledge and fruits consumption per day ( p = 0.500).


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Table 7:The association between knowledge and vegetables

intake per day

Knowledge score Vegetables consumptionn (%)

< 3 servings > 3 servingsGood 19 (65.5) 18 (58.1)

Poor 6 (20.7) 5 (16.1)

There was no association between knowledge and vegetablesconsumption per day (p = 0.561).


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There was no association between knowledge and fruits andvegetables consumption per day.

These result was contradict with study done by Bettina and hercolleagues (1999) stated that students who have low knowledgelevels tend to consume low intake of fruits and vegetables.

However, study done by Pollard, Kirk, and Cade (2002) claimedthat intake of fruits and vegetables influenced by availability,monetary cost, time constrains, media and advertising, socialinteractions, familiarity, belief and habit.


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Conclusion 50% of the respondents consumed at least 2 servings offruits per day which met the recommendation ofMalaysian Food Pyramid, while 27% of respondentsachieved the recommendation for vegetables.

Majority of the respondents had good knowledgeregarding fruits and vegetables consumption, howevertheir practice was moderate.

There was no association between knowledge andconsumption of fruits and vegetables amongrespondents.


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Thank you

KAP of Fruits & Vege Among IIUM

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