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Volume 3, Issue 2 (2015)
Health Educ Health Promot 2015, 3(2): 49-61 |
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Received: 2016/06/15 | Accepted: 2015/06/1 | Published: 2017/02/1
Received: 2016/06/15 | Accepted: 2015/06/1 | Published: 2017/02/1
How to cite this article
Shahbazi H, Mazloomi-Mahmodabadi S S, Mobasheri M, Lotfizadeh M, Motlagh Z, Zahiri Harsini A. The Effect of Education on Improvement of Preventive Behaviors of Cardiovascular Diseases among Yazd City Restaurants` Master Chefs. Health Educ Health Promot 2015; 3 (2) :49-61
URL: http://hehp.modares.ac.ir/article-4-10838-en.html
URL: http://hehp.modares.ac.ir/article-4-10838-en.html
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Authors
Hasan Shahbazi *1 
, Sayyid Saeed Mazloomi-Mahmodabadi2 , Mahmoud Mobasheri3 , Masoud Lotfizadeh4 , Zahra Motlagh1 , Azita Zahiri Harsini1
, Sayyid Saeed Mazloomi-Mahmodabadi2 , Mahmoud Mobasheri3 , Masoud Lotfizadeh4 , Zahra Motlagh1 , Azita Zahiri Harsini1
1- Ph.D. Candidate, Department of Health Education and Health Promotion, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran
2- Professor, Department of Health Education, School of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
3- Associate Professor, Department of Epidemiology and Biostatistics, Shahrekord University of Medical Sciences, Shahrkord, Iran
4- Assistant Professor, Department of Community Health, Shahrekord University of Medical Sciences, Shahrekord, Iran
2- Professor, Department of Health Education, School of Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
3- Associate Professor, Department of Epidemiology and Biostatistics, Shahrekord University of Medical Sciences, Shahrkord, Iran
4- Assistant Professor, Department of Community Health, Shahrekord University of Medical Sciences, Shahrekord, Iran
Abstract (6103 Views)
Aim: Cardiovascular diseases (CVDs) are the main contributor to disability and the leading cause of death in Iran and worldwide. This study was done to determine the effect of education on behaviors related to CVDs among Yazd city restaurants` chefs.
Method: In an experimental study, the intervention factor for case group was education through lectures, pamphlets, and videos. All the restaurant and hotel chefs of Yazd were divided into two groups: intervention and control (each group 39). Data were gathered through a researcher-made questionnaire with confirmed validity and reliability. All registered data were transformed to the SPSS program and analyzed under Mann-Whitney's U, Wilcoxon's, McNemar's, Marginal homogeneity, Spearman's correlation, and Chi-square tests.
Findings: Before training, the average scores of knowledge, attitude and practice had no significant differences between the case and control groups (p≥0/05), but this difference was significant immediately and three months after education (p>0/05). Significant differences were observed in the scores of the knowledge and attitude of the intervention group between prior and immediately and three months after education (p>0/05). Also three months after the intervention, the mean score of practice was increased in the intervention group. The main information source of the subjects was media (63.5%) with physicians being their preferred source (62.2%).
Conclusion: According to the average knowledge of chefs before the intervention and significant role of chefs on cardiovascular health, improving their information through regular training programs (in consultation and health education centers), posters, pamphlets, and media is suggested.
Method: In an experimental study, the intervention factor for case group was education through lectures, pamphlets, and videos. All the restaurant and hotel chefs of Yazd were divided into two groups: intervention and control (each group 39). Data were gathered through a researcher-made questionnaire with confirmed validity and reliability. All registered data were transformed to the SPSS program and analyzed under Mann-Whitney's U, Wilcoxon's, McNemar's, Marginal homogeneity, Spearman's correlation, and Chi-square tests.
Findings: Before training, the average scores of knowledge, attitude and practice had no significant differences between the case and control groups (p≥0/05), but this difference was significant immediately and three months after education (p>0/05). Significant differences were observed in the scores of the knowledge and attitude of the intervention group between prior and immediately and three months after education (p>0/05). Also three months after the intervention, the mean score of practice was increased in the intervention group. The main information source of the subjects was media (63.5%) with physicians being their preferred source (62.2%).
Conclusion: According to the average knowledge of chefs before the intervention and significant role of chefs on cardiovascular health, improving their information through regular training programs (in consultation and health education centers), posters, pamphlets, and media is suggested.
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