Email this article 
Hide
Show all
Assessment of Female Student’s Satisfaction with the Quality of Food And Environmental Health at Food Services in Tehran University of Medical Sciences, 2013
Abstract
A number of one hundred of female students, studying at Tehran University of Medical Sciences, were randomly selected. All the selected students were proved to be customers of food services located in one the Medicine, Public Health, Pharmacy, paramedical Sciences, Dentistry, Rehabilitation and Nursing schools. A questioner was prepared as a tool for data collection and its validity and reliability was determined. Afterwards, data analysis was performed using SPSS software (version 23).
Results showed that 22% of female students expressed their satisfaction with the quantity of food as “excellent” and 47% as “moderate”. 28% of students rated the food diversity as “moderate” ok”. Seven percent of students reported at least on a case of food poisoning caused by the consumption of food at the university. On average, the overwhelming majority of students expressed their satisfaction as “good” or “medium” with environmental health in at food services in the university, respectively. All the students were aware of the importance of the presence of insects and animals outside the food services and 95%of students reported the presence of insects like beetle, housefly and mosquito and animals like cats, outside the food services. It was concluded that the majority of female students were satisfied with the quantity of food and ranked the quality of food as “medium”.
However, they reported some problems regarding hygienic condition inside and outside the dining services and personal health of staff and stated that more attention should be paid by responsible authorities of the university. The student views can be used by these authorities to improve the quality and quantity of food and hygienic condition at food services in Universities.
Keywords
References
Quran. Surah Abas, Holly Quran book. Translated by Mehdi Elahi Qhomshei, Tehran: Ramin Publisher; 1996: Sureh 80, Ayeh 24. Page 601[persian and arabic].
WHO. General information related to foodborne disease. World Health Organization (WHO): Geneva;2007; p. 5-12: available from:
WWW.WHO.int/foodsafety/foodborne disease/general.
Rocourt J, Moy G, Vierk K, Schlundt J. The present state of foodborne disease in OECD countries. Geneva; 2003. World Health Organization; p. 5-19, Available from:
WWW.WHO.int/foodsafety.
Griffith CJ, Worsfold D, Mitchell R. Food preparation, risk communication and the consumer. An investigation of domestic food handling practices in the content of the risk food poisoning. Food Control. 1998;9(4):225-32.
Marriott NG. Principles of food sanitation, AN Aspen Publishers, INC., Maryland; 1999. P. 11-73; 158-31;321-41.
Alli I. Food Quality Assurance. CRC Press. BocaRaton , Washington,D.C. USA, 2004
Oliver R L, Swan J. Consumer perceptions of interpersonal equity and satisfaction in transactions: A field survey approach. Journal of Marketing, 1989;53(2): 21-35
Roday S. Food hygiene and sanitation. Part V: Sanitation regulations and standards. Tata McGraw Hill publishing, Newdehli. 1999.
Veiros MB, Proença RPC, Santos MCT, Kent-Smith L, Rocha A. Food safety practices in a Portuguese canteen. Food Control. 2009; 20(10):936–41.
HMI. Code of hygienic and sanitation of food, feed stuff, drink, cosmetic and hygienic law, revised thirteen article. Environment and Health Center, Health Ministry of Iran (HMI), Tehran, Iran. 2006, p. 6-20[persian].
Legnani P, Leoni E, Berveglieri M, Mirolo G, Alvaro N. Hygienic control of mass catering establishments, microbiological monitoring of food and equipment. Food Control. 2004; 15(3): 205–11.
Rokni R, Esfandiari B. Study of hygienic quality of consumed meat in some restaurants in Tehran University. Iranian J Public Health. 1998; 27(3-4):49-54.
Razavilar V. Pathogenic Microbes in Food and Epidemiology of Food poisoning, Tehran University Publication. First Edition. Tehran, Iran, p. 2-12; 243-07. 2000 [persian].
Lues JFR, Van Tonder I. The occurrence of indicator bacteria on hands and aprons of food handlers in the delicatessen sections of a retail group. Food Control. 2007;18(4): 326–32.
Rokni R. Principles of food hygiene. Tehran University Publication. First Edition, Tehran, Iran, 1996[persian].
Rokni R. Meat Science and Technology. Tehran University Publication. First Edition. 1996[persian].
WHO. Food safety and foodborne illness: Magnitiude of foodborne illness. 2003., available from: www.who.int.
Goh K, Lam S, Kumarapathy S, Ton J. A common source foodborne outbreak of 11. Ministe´rio da Sau´de. Portaria no 1428 de 26 de novembro de 1993. Dia´rio Oficial da Unia˜o, Brası´lia, 2 dez. Sec 1/18415.
Aycicek H, Aydogan H, Kucukkaraaslan A, Baysallar M, Basustaoglu AC. Assessment of the bacterial contamination on hands of hospital food handlers. Food Control. 2004;15(4):253–59.
Malhotra R, Lal P, Prakash SK, Daga MK, Kishore J. Profile of food handlers working in food service establishments located within the premises of a medical college in Delhi, India. Public Health. 2007;121(6):455–61.
Raman S, Chinniah S. An investigation on higher learning students’satisfaction on food services at University cafeteria. IA. International Journal of Research Commerce, IT and Management. 2011;1(2):12-6.
Sahin B, Demir C, Celik Y, Teke AK. Factors affecting satisfaction level with the food services in a Military hospital. J Medical Systems. 2006; 30(5):381–87.
Iranian Journal of Health, Safety and Environment e-ISSN: :2345-5535 Iran university of Medical sciences, Tehran, Iran