Evaluation of food safety education materials for persons with HIV/AIDS

Emily Willmore Hoffman

Persons with HIV/AIDS are more at risk than the general population for foodborne illness due to their immune compromised state. This thesis reports data from extensive pre-testing of five pilot food safety education materials for patients with HIV/AIDS (n=32) and their health care providers (n=25). Initial patient data identified patient health beliefs about food safety utilizing the Health Belief Model. Following review of pilot materials by patients, patient data were collected to evaluate the materials and determine patient stage of change relative to using the food safety materials. All patient data were collected during four focus group sessions and included both quantitative data (survey questionnaire, materials evaluation forms) and qualitative data (focus group discussion). Provider data were collected by mail questionnaires to assess perceptions of effectiveness of the food safety materials for patients, to identify how the health care provider would use the educational materials, and to identify providers' perceptions of patient health beliefs related to food safety. Overall, patients had positive health beliefs, appeared receptive to food safety messages and materials, and appeared confident in using the materials. Health beliefs did not differ among patients by age, education, or time since diagnosis. However, following food safety education, intention to avoid raw eggs was greater among older (p<0.05) and more educated patients (p<0.05), and intention to properly store and reheat leftovers was greater among older patients (p<0.01). Findings suggest that HIV/AIDS patients may need education emphasizing the use of food safety recommendations in every day life. Providers had positive health beliefs about food safety and felt positively toward the materials. The booklets, Keeping Foods Safe and Take Control, were highly rated among both patients and providers. Most providers felt that they did not need additional information on food safety to distribute the materials to patients. A comparison of health beliefs of providers versus patients using logistic regression revealed that providers had a stronger belief in the importance of handling and cooking food safely (p<0.05). Further research is needed to determine actual food safety behavior change in HIV/AIDS patients with use of the food safety education materials.

Evaluation of food safety education materials for persons with HIV/AIDS

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