Jacobs Journal of Food and Nutrition

Awareness Regarding Healthy Eating Practices to Prevent Food Borne Disease among Somali Students Living in Bashundhara, Dhaka Bangladesh

Published on: 2019-07-09


Background: Food-borne diseases (FBD) are defined by the World Health Organization (WHO) as “diseases of infectious or toxic nature caused by agents that enter the body, or thought consumption of food or water”. More than 250 FBDs have been described. In many countries, national health care organizations record FBD outbreaks, defined as the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food. The causes of food borne illness include viruses, bacteria, parasites, toxins, metals and prions, and the symptoms of foodborne illness range from mild gastroenteritis to life-threatening neurologic, hepatic and renal syndromes. True incidence of FBDs is difficult to evaluate, as many cases remain undeclared. WHO estimates that, worldwide food borne and water borne diarrheal diseases taken together kill about 2.2 million people annually and 1.9 million of them are children (WHO 2004).

Method: This cross-sectional survey used as a self-designed and pretested structured questionnaire to gather data on awareness regarding healthy eating practices to prevent food borne disease. The study was conducted in Bashundhara, Dhaka Bangladesh from June to September 2018. A total of 217 Somali students were selected by using convenient sampling technique. Chi square was employed to examine the association between socio demographic characteristics and awareness regarding healthy eating practices to prevent food borne disease of Somali students after adjusting for significant variables associated with awareness and within study site.

Results: Regarding awareness on food borne disease 51% Somali students were aware of food borne disease; the level of awareness was good also their attitude towards healthy eating and hygiene practice of Somali students 99.1% of respondents mentioned that they used to wash their hands before and after meal. Mostly 68.2% they store raw or cooked food for use at house hold in refrigerator, according their utensils in a kitchen 53.0% they are properly managed utensils after food properly cooked, and 92.2% they cooked well in chicken and meat.

Conclusion: Knowledge about food borne disease and healthy eating practices in Somali students was not very good. Thus, there is a need for public health educational interventions.


Awareness; healthy eating practices; food borne disease; Somali students