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The purpose of this study was to assess secondary high school students' knowledge, attitudes, habits, and other aspects related to managing menstrual hygiene. A quantitative descriptive correlational research design was employed for the 294 respondents aged 16-18The main method used to gather data was a modified structured survey questionnaire. SPSS v.26 was used to determine inferential statistics and descriptive statistics aided by MS Excel. The findings revealed that the extent of knowledge had a mean a of 4.31 (SD= 0.61), corresponding to excellent knowledge. While attitude resulted in a mean of 3.89 (SD= 0.63), a positive attitude and hygienic practices resulted in a mean of 4.23 (SD= 0.61), corresponding to very efficient practices. However, a few of them still need better and moderate knowledge and attitude, although there is no poor practice among them. With a given p-value of .031 for knowledge, .042 for attitudes, and .038 for practices. Significant differences in factors affecting menstrual hygiene management in terms of individuals with a p-value of .023, contextual with .044, sociobehavioral with .024, and finally, school infrastructure with .014 < 0.05 which has a significant difference when grouped according to demographic profiles of female students. The unfavorable conditions in which women had to manage their menstrual cycles while attending school underscored the urgent need for urgent infrastructure improvements related to water, sanitation, and hygiene. Furthermore, targeted educational interventions should be implemented to address the moderate levels of knowledge and attitudes observed and to ensure that all students have the necessary resources and information to properly manage their menstrual hygiene. [ABSTRACT FROM AUTHOR]

Introduction: Food can be a potential source of infection and disease, right from the point of preparation to the point of consumption. It is more likely in the food service establishments where mass food is prepared. Objectives: To study the physical environment and hygiene status at food service establishments in a tertiary care teaching hospital in central Delhi. Materials and Methods: An observational cross sectional study was conducted from June-August, 2014 in medical college and associated hospital in Delhi using questionnaire to assess sanitation and environmental hygiene status. The checklist contained 12 categories with a maximum possible score of 139 for the vegetarian and 140 for the non-vegetarian food establishments. The classification of the establishments on the basis of score obtained is as follows: Grade 1 = 0-25%, Grade 2= 26-50%, Grade 3= 51-75%, Grade 4 = 76-100% Data analysis: The data was analyzed using SPSS version 20. Results: A total 13 food service establishments were included of which most (92.3 %) were operated on contractual basis. Majority (84.6 %) provided non-vegetarian food. None of the food handlers were given uniform to wear during their working hours. Few (15.2%) were using caps but those were not covering the entire hair. Conclusion: The conditions of the food establishments in the medical college campus are not of prescribed standard and needs improvement.

Background: In large scale cooking, food is handled by many individuals, thereby increasing the chances of food contamination due to improper handling. Deliberate or accidental contamination of food during large scale production might endanger the health of consumers, and have very expensive repercussions on a country. The purpose of this study was to evaluate the food safety knowledge, attitudes, and practices among institutional food- handlers in Ghana.Methods: The study was conducted using a descriptive, cross-sectional survey of 29 institutions by conducting face to face interview and administration of questionnaire to two hundred and thirty-five (235) institutional food-handlers. The questionnaire was peer-reviewed and pilot tested in three institutions in the Upper East Region of Ghana, before the final version was distributed to food-handlers. The questionnaire was structured into five distinctive parts to collect information on (i) demographic characteristics, (ii) employees' work satisfaction, (iii) knowledge on food safety, (iv) attitudes towards food safety and (v) food hygiene practices.Results: Majority of the food-handlers were between 41-50 years (39.1%). Female respondents were (76.6%). In our study, the food-handlers were knowledgeable about hygienic practices, cleaning and sanitation procedures. Almost all of the food-handlers were aware of the critical role of general sanitary practices in the work place, such as hand washing (98.7% correct answers), using gloves (77.9%), proper cleaning of the instruments/utensils (86.4%) and detergent use (72.8%). On disease transmission, the results indicates that 76.2% of the food- handlers did not know that Salmonella is a food borne pathogens and 70.6% did not know that hepatitis A is a food borne pathogen. However, 81.7% handlers agreed that typhoid fever is transmitted by food and 87.7% agreed that bloody diarrhea is transmitted by food. Logistic regression analysis testing four models showed statistically significant differences (p < 0.05), for models in which the explanatory variable was the level of education.Conclusions: In generally, the institutional food-handlers have satisfactory knowledge in food safety but this does not translate into strict hygienic practices during processing and handling food products. [ABSTRACT FROM AUTHOR]

Introduction: Food can be a potential source of infection and disease, right from the point of preparation to the point of consumption. It is more likely in the food service establishments where mass food is prepared. Objectives: To study the physical environment and hygiene status at food service establishments in a tertiary care teaching hospital in central Delhi. Methods: An observational cross sectional study was conducted from June-August, 2014 in medical college and associated hospital in Delhi using questionnaire to assess sanitation and environmental hygiene status. The checklist contained 12 categories with a maximum possible score of 139 for the vegetarian and 140 for the non-vegetarian food establishments. The classification of the establishments on the basis of score obtained is as follows: Grade 1 = 0-25%, Grade 2= 26-50%, Grade 3= 51-75%, Grade 4 = 76-100%. Data analysis: The data was analyzed using SPSS version 20. Results: A total 13 food service establishments were included of which most (92.3%) were operated on contractual basis. Majority (84.6%) provided non-vegetarian food. None of the food handlers were given uniform to wear during their working hours. Few (15.2%) were using caps but those were not covering the entire hair. Conclusion: The conditions of the food establishments in the medical college campus are not of prescribed standard and needs improvement. [ABSTRACT FROM AUTHOR]