The Awareness of Housewives on the Quality of Healthy Food

Housewives' knowledge about healthy food may influence the formation of their eating behaviors, Methods: using collecting sampling, a total of 313 housewives were recruited for the study. A questionnaire consisting of several sections was used for assessing nutrition knowledge where questions were adopted. Demographic data (Education level, age, income, and other Parameters) about nutrition education, the starting date of collection of questionnaire data was for eight months starting from 01/02/2019 to 01/11/2019. Results: the percent of married women was 62.0%, single by 19.0%, widows, by 12.2%, and divorce women by 6.1%, the percent of Economic Situation, the highest percentage for the medium by 91.0%, the graduate level high percentage of 41.2% followed by a high graduated Level of 38.3% then a Medium level with 8.3 % and who have no level of education was 12.1%, the mean and respectively, the Correlations between the awareness of housewives about the educational level and Life Style of housewives, and there was no relationship between Knowledge with Life Style & Education level that the P-Value = 0. 000, that is significant at the 0.01 level (p-value). the Education level of housewives about the Life Style of housewives that the table illustrated there was no relationship between the Education level of housewives and Life Style p-value = 0. 002, which is significant at the 0.01 level (p-value). The Life Style of housewives and the Marital Status of housewives that the P-Value = 0.005, which is significant at the 0.01 level (p-value). Conclusion: From these results, it was found that there is not a strong correlation between the extent of awareness of healthy nutrition, age, school level, and economic level, and that, there is a strong relationship between healthy food awareness and watching TV, and this indicates the importance of Education programs.


INTRODUCTION
World Health Organization (WHO) has developed the Five Keys to Safer Food program as a guide available to provide basic principles that everyone should know to ensure safer food and prevent foodborne illness, cook well, keep food at a safe temperature, and use safe water and raw materials (Ashkanani et al., 2021). The education level of pregnant women and socioeconomic status were positively associated with nutrition knowledge. The study shows satisfactory knowledge and attitude toward nutrition and diet during pregnancy but practices toward nutrition are still lacking among the study population. Thus, a significant gap is there in translating knowledge attitude into practice (Sangwan et al., 2022). The good knowledge of minimum dietary diversity for children 6-23 months old and a very low proportion of children 6-23 months old received diversified meals according to Infant and Young Child Feeding indicators. It was identified that different factors are responsible for this discrepancy (Hindawi, 2017).
Lower levels of education and people in rural areas benefit more from increased knowledge about food. The policy implications of this study are also discussed. (Sun et al., 2021), the development of consumption of organic food products, many factors that are seen among consumption obstacles is actually related to consumer knowledge (Demirtas, 2018). The differences between how single women and single men experience constrained access to country foods may partially account for previous findings that single women in arctic settlements appear to be at particular risk for food insecurity (Collings et al., 2016 Adequate knowledge and attitudes of mothers about diet can be a factor that prevents nutritional problems (stunting and malnutrition) (Marchianti et al., 2022), the food safety knowledge of street food vendors and the sanitary conditions of their street food vending environment in the Zululand District, South Africa (Nkosi & Tabit, 2021). Products are the healthiest and most nutritious food products, which can have a significant impact on quality of life and health (Rahnama, 2017). The food safety awareness did not have a simultaneous effect (p>0.05) on the interest in buying frozen food products which indicates the low level of food safety awareness among housewives in D.I (Sari et al., 2022). The food quality of street food showed a stronger influence on utilitarian value among the low-risk perception group than the high-risk perception group depending on the consumers' level of awareness of food safety (Seo & Lee, 2021). Improved food knowledge and preferences require a positive food environment and time to develop healthy eating behaviors (Sirasa et al., 2021). Knowledge about the product made by internal stimuli and interpretation of the products happen through external stimuli. Internal stimuli are more powerful for women especially when they play the role of mother and caretaker of the family (Nevedida et al., 2022).

Study design
Using convenience sampling, a total of 313 housewives were recruited for the study. A questionnaire consisting of several sections was used for assessing nutrition knowledge where questions from data were adapted. Demographic data (Education level, age, income, and other data) about nutrition education, the starting date of collection of questionnaire data was between 03/2019 to 01/2020.

Collecting Data
After obtaining informed consent, the participants were asked to fill out the questionnaire for the first time, and this served as the baseline data. Participants who were not at ease with reading and/or had difficulty writing down the answers were assisted; the questions were read and the answers were jotted down.

Statistical Analysis
The data analyzed the usage of the Statistical Package for the Social Science (SPSS) ® model 26.0, Statistical analyses have been done with the usage of different checks and evaluation of variance to evaluate variations in baseline nutrition knowledge.

RESULTS AND DISCUSSION
To measure the Reliability Statistics of the questionnaire, we used Cronbach's Alpha to verify study consistency = 0.586 nearby 1 that`s means the questionnaire data are real to accreditation. The following table 1.  Figure 1 shows that the percentage of married women was 62.0% than single by 19.0%, widows by 12.2 %, and divorce women by 6.1 % Figure 1. Percent of Marital Status Figure 2 shows the percentage of Economic Situation, that the highest percentage for the medium by 91.0 % Figure 2. Percent of Economic Situation Figure 3 shows that the graduated level has a High percent 41.2% followed by a high graduated Level by 38.3% then a Medium level at 8.3% and who have no level of education were by 12.1%.

Figure 3. Percent of Education Level
Descriptive Statistics parameters are shown as, the mean and respectively, Education level, Economic Situation, Food which contains Ca+, Food which contains portions, Change mind about nutrition Behavior to improve health, Satisfied of food knowledge, Essential meals, Awareness of the requirement of healthy food, Watching to cooking program, as shown in the table in table 2.   Table 5 the Correlations between the Life Style of housewives about the Marital Status of housewives the P-Value = 0.005, and the Correlation is significant at the 0.01 level (p-value).  Table 4 suggests the Correlation between the Education level of housewives regarding the Life variety of housewives that the table illustrated there was no relationship between the Education level of housewives and Life vogue p-value = 0. 002, the correlation is huge on the 0.01 level (p-value). In table 5 the Correlation between the Life variety of housewives approximately the legal status of housewives is that P-Value = 0.005, that the Correlation is huge on the 0.01 level (p-value).

CONCLUSION
From these results, it was found that there is not a strong correlation between the extent of awareness of healthy nutrition, age, school level, and economic level, and that, there is a strong relationship between healthy food awareness and watching TV, and this indicates the importance of Education programs.