Evaluating Determinants of Food Hygiene Behavior Based on Health Belief Model in Health Workers of Urmia Health Center

Sahar Zamaniahari; MoradAli Zareipour; Zhila Mohammad Rezaei; Mohammad  Saeed Jadgal; Fatemeh Rostampor; Roya Gasem Soltani

doi:10.18502/jnfs.v8i4.14009

Sahar Zamaniahari Health System Research Unit, Health Center of Urmia, Urmia University of Medical Sciences, Urmia, Iran;
MoradAli Zareipour Department of Public Health, School of Health, Khoy University of Medical Sciences, Khoy, Iran
Zhila Mohammad Rezaei Department of Midwifery, School of Nursing and Midwifery, Urmia Branch, Islamic Azad University, Urmia, Iran
Mohammad Saeed Jadgal Department of Public Health, Medical School, Iranshahr University of Medical Sciences, Iranshahr, Iran
Fatemeh Rostampor Health System Research Unit, Health Center of Urmia, Urmia University of Medical Sciences, Urmia, Iran;
Roya Gasem Soltani Department of Epidemiology, School of Medicine, Urmia University of Medical Sciences, Urmia, Iran.

DOI: https://doi.org/10.18502/jnfs.v8i4.14009

Keywords: Food hygiene; Health belief model; Health worker

Abstract

Background: Observance of food hygiene is considered an important principle to prevent humans from contracting diseases and also to protect the environment from contamination. Health workers are on the front line forces of the health system. Therefore, promoting the health of health workers has an important role in promoting community health. The aim of this study is to investigate the determinants of food hygiene based on the Health Belief Model (HBM) in health workers in Urmia. Methods: In this descriptive-analytical study, 300 health workers in rural health centers of Urmia city were selected and entered into the study by census method based on inclusion criteria. Data collection tools included 3 parts: demographic characteristics, knowledge questionnaire, attitude and behavior, and health belief model questionnaire. Data were collected and analyzed using interviews. Results: The mean age of the workers was 36.76±7.61 year. The attitude and behavior of observing food hygiene had a statistically significant relationship with work experience, knowledge, attitude, gender, marital status, and level of education (P<0.05). Based on linear regression test, in all studied constructs, 30% of the variance of food hygiene behavior was explained. The predictive power of perceived efficiency was higher than other constructs (β=0.45). Conclusion: In designing educational interventions, the variables of self-efficacy, perceived benefits, perceived susceptibility, and perceived sensitivity should be emphasized as the most important predictors of food hygiene behaviors in health workers.