Curtin University Homepage
  • Library
  • Help
    • Admin

    espace - Curtin’s institutional repository

    JavaScript is disabled for your browser. Some features of this site may not work without it.
    View Item 
    • espace Home
    • espace
    • Curtin Research Publications
    • View Item
    • espace Home
    • espace
    • Curtin Research Publications
    • View Item

    Using the Theory of Planned Behaviour to design a food hygiene intervention

    Access Status
    Fulltext not available
    Authors
    Mullan, Barbara
    Wong, C.
    Date
    2010
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Mullan, B. and Wong, C. 2010. Using the Theory of Planned Behaviour to design a food hygiene intervention. Food Control. 21: pp. 1524-1529.
    Source Title
    Food Control
    DOI
    10.1016/j.foodcont.2010.04.026
    ISSN
    0956-7135
    URI
    http://hdl.handle.net/20.500.11937/5707
    Collection
    • Curtin Research Publications
    Abstract

    Twenty percent of food poisoning annually in Australia is believed to result from consumer food handling behaviour. Research advocates the use of social cognition theories in designing food hygiene interventions, however very few studies have actually done so. Thus, this study investigated the efficacy of a food hygiene intervention based on the Theory of Planned Behaviour (TPB). One hundred and eighty-four participants completed a TPB questionnaire, including questions regarding past behaviour and food hygiene knowledge, and then were randomly allocated to a knowledge and implementation intention group, a combined knowledge/implementation intention/PBC group, or a control group. Behaviour was measured 4 weeks later. The TPB predicted a high proportion of variance in both intentions and behaviour, but neither intervention improved participants’ food hygiene behaviours. However, knowledge and PBC were significantly increased in the PBC group. The implications of this for future research are explored.

    Related items

    Showing items related by title, author, creator and subject.

    • Using social-cognition models to predict and design interventions to modify consumers' safe food handling behaviour
      Mullan, Barbara (2010)
      Despite the recognised importance of food-safety, a large number of consumers do not practice adequate food-safety in the home. It is estimated that 5.4 million Australians get sick annually from eating contaminated food ...
    • Food hygiene knowledge in adolescents and young adults
      Mullan, Barbara; Wong, C.; Todd, J.; Davis, E.; Kothe, E. (2015)
      Purpose – The purpose of this paper is to utilise the comprehensive Food Safety Knowledge Instrument to compare food hygiene knowledge across a population of high school and university students in Australia and the UK. ...
    • Effectiveness of educational interventions to raise men's awareness of bladder and bowel health: a systematic review
      Hodgkinson, B.; Tuckett, A.; Hegney, Desley; Paterson, J.; Kralik, D. (2010)
      Background: Urinary incontinence (UI) has been defined as a condition in which the involuntary loss of urine is a social or hygienic problem and is objectively demonstrable. Urinary incontinence is a common health problem ...
    Advanced search

    Browse

    Communities & CollectionsIssue DateAuthorTitleSubjectDocument TypeThis CollectionIssue DateAuthorTitleSubjectDocument Type

    My Account

    Admin

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular Authors

    Follow Curtin

    • 
    • 
    • 
    • 
    • 

    CRICOS Provider Code: 00301JABN: 99 143 842 569TEQSA: PRV12158

    Copyright | Disclaimer | Privacy statement | Accessibility

    Curtin would like to pay respect to the Aboriginal and Torres Strait Islander members of our community by acknowledging the traditional owners of the land on which the Perth campus is located, the Whadjuk people of the Nyungar Nation; and on our Kalgoorlie campus, the Wongutha people of the North-Eastern Goldfields.