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Volume 14, Issue 4 (2022)
Iran J War Public Health 2022, 14(4): 361-366 |
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Received: 2022/06/29 | Accepted: 2022/10/10 | Published: 2022/11/1
Received: 2022/06/29 | Accepted: 2022/10/10 | Published: 2022/11/1
How to cite this article
Eslahi H, Karajibani M, Payandeh A, Montazerifar F. Eating Behaviors and Food Habits of Veterans; A Case Study in Zahedan City. Iran J War Public Health 2022; 14 (4) :361-366
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1- Department of Nutrition, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran
2- “Health Promotion Research Center” and “Department of Nutrition, School of Medicine”, Zahedan University of Medical Sciences, Zahedan, Iran
3- “Infectious Diseases and Tropical Medicine Research Center” and “Resistant Tuberculosis Institute”, Zahedan University of Medical Sciences, Zahedan, Iran
4- “Pregnancy Health Research Center” and “Department of Nutrition, School of Medicine”, Zahedan University of Medical Sciences, Zahedan, Iran
2- “Health Promotion Research Center” and “Department of Nutrition, School of Medicine”, Zahedan University of Medical Sciences, Zahedan, Iran
3- “Infectious Diseases and Tropical Medicine Research Center” and “Resistant Tuberculosis Institute”, Zahedan University of Medical Sciences, Zahedan, Iran
4- “Pregnancy Health Research Center” and “Department of Nutrition, School of Medicine”, Zahedan University of Medical Sciences, Zahedan, Iran
Abstract (1179 Views)
Aims: Veterans may have improper eating behaviors and food habits. This study aimed to investigate the eating behaviors and food habits of veterans via the nutritional knowledge, attitude, and practices model in Zahedan City.
Instruments & Methods: In a descriptive, cross-sectional study, 369 veterans admitted to the Veterans Foundation in Zahedan were selected. After recording demographic characteristics, we assessed participants’ eating behaviors, nutritional knowledge, attitude, and practice through a questionnaire. Statistical analysis was done by SPSS 21 software.
Findings: Most participants consumed 3 meals (51.20%), and salty foods, fried potato, eggplant and vegetables in golden form or roasting, respectively. The most intake oil was liquid as frying oils. They mostly stored raw meat and bread in plastic containers and consumed tea, coffee and watery foods in warmish form. 72.90%, 63.40%, and 19.80% of nutritional knowledge, attitude, and practices were in good status, respectively. There was a negative correlation between age and knowledge (r=-0.12, p= 0.02) and a positive correlation between family size and practice (r=0.15, p=0.01).
Conclusion: The veterans of the study use suitable and acceptable methods in the processing of different foods, including the use of liquid oil and stored meat. Nevertheless, they also consume salty foods and use more plastic containers. The level of their knowledge and attitude is appropriate, but the level of practice in the participants is not optimal.
Instruments & Methods: In a descriptive, cross-sectional study, 369 veterans admitted to the Veterans Foundation in Zahedan were selected. After recording demographic characteristics, we assessed participants’ eating behaviors, nutritional knowledge, attitude, and practice through a questionnaire. Statistical analysis was done by SPSS 21 software.
Findings: Most participants consumed 3 meals (51.20%), and salty foods, fried potato, eggplant and vegetables in golden form or roasting, respectively. The most intake oil was liquid as frying oils. They mostly stored raw meat and bread in plastic containers and consumed tea, coffee and watery foods in warmish form. 72.90%, 63.40%, and 19.80% of nutritional knowledge, attitude, and practices were in good status, respectively. There was a negative correlation between age and knowledge (r=-0.12, p= 0.02) and a positive correlation between family size and practice (r=0.15, p=0.01).
Conclusion: The veterans of the study use suitable and acceptable methods in the processing of different foods, including the use of liquid oil and stored meat. Nevertheless, they also consume salty foods and use more plastic containers. The level of their knowledge and attitude is appropriate, but the level of practice in the participants is not optimal.
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