The Journal of the Association of Physicians of India · 2025
Assessment of Noncommunicable Disease Risk Factors among Midday Meal Cooking Staff in Vijayapura Schools: A Cross-sectional Study.
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Yadavannavar Mallikarjun C, N Bhoomika, Pattankar Tanuja P
Аннотация
BACKGROUND: Noncommunicable diseases (NCDs), frequently called as lifestyle diseases, are a significant concern. According to World Health Organization (WHO) estimates, NCDs are to account for >60% of all deaths occurring in India. The study aimed to conduct a comprehensive assessment of the prevalence of these diseases, dietary habits, physical inactivity, and behaviors such as tobacco use among the cooking staff of midday meals (MDMs) in schools and in finding out their overall knowledge, perception, and practices concerning NCDs such as hypertension and diabetes mellitus.
METHODS: A cross-sectional study design was implemented with 290 cooking staff from schools in Vijayapura district, Karnataka. Their sociodemographic profiles, diet habits, physical activity, blood pressure, and anthropometric measurements were gathered using a prestructured questionnaire. A statistical test package for the social sciences (version 20) was used for the statistical study.
RESULTS: The study found that most of the participants (41.4%) were from 30 to 40 years age-group. Overall, 38.3% of the participants were overweight, while 24.1% were classified as obese. Hypertension was observed in 32.4%, and 10.7% of the research participants were prehypertensive. Diabetes was present in 3.4%, and 13.4% of the research participants were prediabetic.
CONCLUSION: Substandard dietary habits, blood pressure, and physical inactivity were seen as the most prevalent modifiable risk factors within these cooking personnel. Increasing knowledge of NCDs can be imposed to implement health promotion programs among cooking staff of MDMs in schools, aiming to reduce the economic and social burdens associated with NCDs.
METHODS: A cross-sectional study design was implemented with 290 cooking staff from schools in Vijayapura district, Karnataka. Their sociodemographic profiles, diet habits, physical activity, blood pressure, and anthropometric measurements were gathered using a prestructured questionnaire. A statistical test package for the social sciences (version 20) was used for the statistical study.
RESULTS: The study found that most of the participants (41.4%) were from 30 to 40 years age-group. Overall, 38.3% of the participants were overweight, while 24.1% were classified as obese. Hypertension was observed in 32.4%, and 10.7% of the research participants were prehypertensive. Diabetes was present in 3.4%, and 13.4% of the research participants were prediabetic.
CONCLUSION: Substandard dietary habits, blood pressure, and physical inactivity were seen as the most prevalent modifiable risk factors within these cooking personnel. Increasing knowledge of NCDs can be imposed to implement health promotion programs among cooking staff of MDMs in schools, aiming to reduce the economic and social burdens associated with NCDs.