Author Details :
Volume : 7, Issue : 2, Year : 2021
Article Page : 73-78
Introduction: Junk food are very popular in modern society and their harmful effects cannot be neglected. The present study was conducted with an objective to assess the Effect of Educational Intervention on Awareness regarding Health Hazards of Junk food consumption among Engineering Students.
Materials and Methods: Pre-experimental one group pretest and post-test research design was adopted to accomplish the objectives. Purposive sampling technique was used to select samples involving forty (40) B. Tech Mechanical engineering 1 year students. The pre-test and post-test assessment of awareness regarding health hazards of junk food consumption was carried out using the structured awareness questionnaire. The obtained data was analysed and interpreted using descriptive and inferential statistics.
Results: The present study findings showed that mean (±SD) pre-test and post-test knowledge score was 21.4 (± 3.44) and 24.0 (±2.42) respectively. The calculated ‘t’ value was 5.06 which is highly significant at 0.05 level and revealed the effectiveness of educational intervention in improving the awareness regarding health hazards of Junk Food consumption. Also, There was significant association between the pre-test knowledge score with Family’s monthly Income and Monthly Pocket money of participants at 0.05 level of significance.
Conclusion: The studyconcluded that educational intervention has positive impact on improving the awareness regarding Health Hazards of Junk Food consumption.
Keywords: Junk Food, Health Hazards, Awareness, Educational Intervention, Students.
How to cite : Mishra R, Kurian B, Nair D V, Singh K, Bawari M, Joseph S, Effect of educational intervention on awareness regarding health hazards of junk food consumption among engineering students. IP Int J Med Paediatr Oncol 2021;7(2):73-78
Copyright © 2021 by author(s) and IP Int J Med Paediatr Oncol. This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (creativecommons.org)
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