Assessment of effects of education level and economic status on amount and kind of oil being used in sanandaj in 2018
- سال انتشار: 1397
- محل انتشار: یازدهمین همایش دانشجویی تازه های علوم بهداشتی کشور
- کد COI اختصاصی: IHSC11_149
- زبان مقاله: انگلیسی
- تعداد مشاهده: 379
نویسندگان
Student Research Committee, Kurdistan University of Medical Sciences, Sanandaj, Iran
Environmental Health Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran
Environmental Health Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran
Environmental Health Research Center, Kurdistan University of Medical Sciences, Sanandaj, Iran
چکیده
Background and Aim: Among various foods, cooking oils are important components of the diet which is used with most foods and cause many different diseases and its optimal use can prevent many of the most prevalent diseases. The factors influencing the combustion pattern of cooking oil can be found in the way of cooking, the knowledge of diseases caused by cooking oil usage, cooking oil prices, etc. Materials and Methods: present study was a cross-sectional descriptive-analytic study which was conducted in the winter of 2018. The sample size was calculated using the formula for estimating sample size in a cross-sectional study with a confidence level of 95%, a 5% error rate and a prevalence of 50%, 400 cases. The variables evaluated include the type of oil consumed, the amount of oil consumed, the level of the head of household s education, the amount of the head of household income all of this factors was performed by interview and recorded in the questionnaire. Data were analyzed by SPSS software version 20. Results: Totally 400 households were surveyed. The mean age of the mothers was 34.01 ± 5.85 (19 to 58 years). Households were classified in terms of educational level, economic status .The most frequency in the education of the head of household was the diploma with 32.5%. Moreover, Most households (56.75%) had a moderate income level. 52% of households used a combination of solid fats and liquid oils and the least amount of cooking oil used, was animal oil (1.75%). Conclusion: It is advisable to lower the cost of low-risk and healthier oils such as olive oil and sesame oil, so that all households can use these oils.کلیدواژه ها
Cooking, Oil, Households, Sanandajاطلاعات بیشتر در مورد COI
COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.
کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.