شبكة المعلومات العربية التربوية

Food additives are substances, natural or synthetic, added to foods to increase their shelf life, improve their appearance or maintain their freshness. Intensive research was performed on food additives to ensure their safe consumption. The objective of this study is to 1) assess the knowledge, attitudes, and practices towards food additives among AUB students, 2) identify the association between socio-demographic factors and food additives, 3) and identify the association between the knowledge, attitudes, and practices. A descriptive, cross-sectional study was conducted among Lebanese AUB students that are at least 18 years of age. The online survey was divided into six different sections and included 30 questions, and was sent via social media, mainly WhatsApp and Instagram. Among 191 participants, 52.8% had a low knowledge score and 47.1% had a high knowledge score. There were no significant differences between the participants’ socio-demographic backgrounds and their total knowledge score. There was a weak positive correlation between attitudes and practices, which implied that good attitudes result in better practices. Food additives have existed for decades and are crucial in food technology. Participants showed low levels of knowledge towards food additives which is why more awareness and educational workshops must be provided in Lebanon. Future research must be conducted to learn more about the association between food additives and food safety in Lebanon. (Author’s abstract)