Relationship between nutritional knowledge, attitude practice and modifiable risk factors of diseases like high blood sugar level, high blood pressure and other heart related diseases among chefs.
Not Applicable
- Registration Number
- CTRI/2018/08/015188
- Lead Sponsor
- Gandemally Annapoorna
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- ot Yet Recruiting
- Sex
- Not specified
- Target Recruitment
- 0
Inclusion Criteria
Chefs of both gender (male and female) above 25 years will be included irrespective of their health status.
Chefs who can write, read and speak English will be included.
Chefs working in Karnataka State Tourism Development Corporation approved Hotels.
Exclusion Criteria
Chefs of both gender (male and female) below 25 years will be excluded.
Interns will be excluded.
Hotels which are not approved by Karnataka State Tourism Development Corporation.
Study & Design
- Study Type
- Observational
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method To assess the relationship between Knowledge attitude practice and risk of non-communicable diseases among chefs.Timepoint: single interaction for about 30 minutes per participant. <br/ ><br>
- Secondary Outcome Measures
Name Time Method â?¢To assess the effect of Knowledge and attitude practice of chefs on their nutritional status. <br/ ><br>â?¢To assess the modifiable risk factors of non-communicable diseases among chefs.Timepoint: single interaction for about 30 minutes per participant.