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The aim of this paper was to analyze the effect according to knowledge and behavior, respectively, through a simplified health information model launched in a selected…
The aim of this paper was to analyze the effect according to knowledge and behavior, respectively, through a simplified health information model launched in a selected city district.
The intervention in this study encompasses information meetings where two educational computer programs highlighting the “five a day” concept, and food hygiene were showcased in conjunction with a group discussion. In total, 92 people living or working in a selected city district participated. The effect of the intervention was determined by means of inquiries (multiple‐choice) that were carried out prior to, immediately following, and three weeks after the intervention.
A statistically significant improvement in knowledge of the concepts “five a day”, cross‐contamination, and recommended storage temperature (for smoked salmon and raw mince meat) was observed, however, no major change in behavior was reported.
The knowledge improvement suggests that the education programs, in conjunction with discussions, are a useful information model for raising awareness about the notion of “five a day” and food safety. The results of the study make it clear that there are difficulties in getting people to change their behavior, let alone getting them to participate in health education offered locally.
Intervention projects are a communication tool that may be used in order to increase knowledge and produce behavioral change. The project is working from the inside out, i.e. it examines the needs first and then develops solutions for them.
The concept of sustainability in general and food sustainability, in particular, entails many aspects and many interpretations. During a conference on food sustainability a broad, multidisciplinary picture was painted and many key issues were dealt with, from ecology, economy and society. In sessions on food security – the focus in developing countries – and food safety – primarily a preoccupation in developed countries – many potential trade‐offs and opportunities for regional approaches were identified. The session on governance, therefore, focused on the interaction between multi‐level actors, including national governments, international organisations such as WTO, the food industry and consumers. Finally, transparency was identified as one of the main issues underlying good governance. In order to improve the sustainability of food production, therefore, it was considered of the utmost importance that food multinationals transfer some form of democratic control over their global environmental policies, as part of an overall multi‐level (public‐private) governance ideal.