Volume : 2, Issue : 10, OCT 2016

A STUDY ON KNOWLEDGE, APTITUDE AND PRACTICE REGARDING CONSUMPTION OF FATS AND OILS IN WOMEN OF MUMBAI CITY

Dr. Rekha Battalwar, Jinal Pasad

Abstract

Fats and oils form the base of Indian cooking and there has been a lot of advancement in the edible oil industry from introduction of olive oil to addition of Oryzanol to Rice bran oil and the newly blended oils available in the market in the last decade . The KAP study was performed with a view to generate information of the knowledge, aptitude and awareness of the consumption of dietary fats and oils of women in the city of Mumbai with the increase in literacy and growing awareness of newly introduced fats and oils in the market and its consumption.                                                                                                                                                                 Aim: To study the influence of age or type of family on knowledge and practice regarding consumption of fats and oils in women Method: A cross-sectional study was conducted in 70 women aged 21-60 years from Mumbai city. Women were divided according to age (≤ 40 years and ≥ 41 years) or type of family (joint or nuclear) for comparison. Analyses were performed using SPSS software for Windows (version 16.0, 2007, SPSS Inc, Chicago, IL). The frequency distributions were tabulated for various parameters by age or type of family and were compared using cross tabulations and chi-square test P-value < 0.05 was considered to be statistically significant.                                                                                                                                                                                                   Results: Out of the total subject size of 70 women, a significantly higher percentage of women from joint family reported that sesame oil (χ2=6.471), mustard oil (χ2=3.962) and butter (χ2=3.873) is healthy as compared to women from nuclear family (p<0.05). A significant association of reusing oil for shallow frying was found with type of family with higher percentage of women from joint family always reusing oil for shallow frying as compared to women from nuclear family (χ2=7.708, p<0.05). A significant association of age with type of olive oil that is good was found with significantly higher percentage of women aged ≥41 years reporting that extra-virgin olive oil is better as compared to Pomace (χ2=6.200, p<0.05).                                                                                                               Conclusion: Type of family had a more influence on the knowledge and practice regarding consumption of fats and oil. Even age influenced the knowledge and practice regarding consumption of fats and oil. Public awareness camps need to be organized to increase awareness regarding healthy fats and oil consumption patterns in the community.

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