Knowledge, Attitude and Practice (Kap) Study Regarding Dietary Fibre Intake among the Staffs of Tunku Abdul Rahman University College (TARUC) in Setapak, Kuala Lumpur

Yen, Jie Wei (2019) Knowledge, Attitude and Practice (Kap) Study Regarding Dietary Fibre Intake among the Staffs of Tunku Abdul Rahman University College (TARUC) in Setapak, Kuala Lumpur. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Introduction: Consumption of dietary fibre in meals promotes health benefits and reduce prevalence of overweight and obesity. The objectives of this study were to determine the knowledge, attitude and practice (KAP) level of dietary fibre intake and its correlation among the staffs in Tunku Abdul Rahman University College (TARUC). Besides, the relationships between socio-demographic factors (gender, age, ethnicity, education level & monthly household income) and knowledge, attitude and practice (KAP) levels of dietary fibre intake among the staffs were investigated. Methods: Total of 66 staffs that were randomly selected from campus answered validated knowledge, attitude and practice (KAP) regarding dietary fibre (DF) intake questionnaires. Results: The staffs had medium knowledge level (48.66±17.28), good attitude (88.57±8.44), and practice (78.79±17.06) towards dietary fibre. It was found that older Indian women with age (41-50 years old) who graduate from tertiary education level with the highest monthly household income (>RM 14000) had the highest knowledge, attitude and practice (KAP) level among the staffs with different socio-demographic backgrounds. However, there were no statistically significant relationships found between socio-demographic factors (gender, age, ethnicity, education level & monthly household income) and KAP levels in this study. Additionally, there were small positive correlations between practice of dietary fibre intake towards knowledge and attitude. On the other side, there was no correlation between knowledge and attitude towards dietary fibre consumption. Conclusion: Nutrition programmes (e.g. seminar) or intervention could be arranged to educate staffs about the knowledge of healthy eating habits by increasing or modifying their dietary fibre intake in meals.