Volume : 2
Issue : 1
Online ISSN : XXXX
Print ISSN : XXXX
Article First Page : 13
Article End Page : 18
Introduction: Nourishment wastage in India is going on at each dimension; from reaping, transporting, handling, bundling and expending. Weddings, occasions, eateries, lodgings and houses are a noteworthy wellspring of cooked food. A study was conducted on “A study to assess knowledge and self -reported practice regarding food wastage at home among housewives. The objectives were 1. To assess knowledge of self -reported practices regarding food wastage at home. 2. To find out the association between knowledge self -reported practice on food wastage at home with socio demo-graphic variables.
Materials and Methods: A descriptive survey research cross-sectional design was used. 100 housewives were selected by using non- probability, convenient sampling method. The tool consists of Section-I: includes the demographic data and Section-II consists of the three points rating scale knowledge and self- reported practices regarding food wastage. The reliability of the tool was done by using a split half method and the result was found to be >0.7. A pilot study conducted on 12 samples to check, the feasibility and practicability of the statement. Chi-square inferential statistical test was used to find out the association.
Results: There was a significant association between the knowledge and self-repoted practices to score with socio demo-graphic variables as calculated value ‘P’-value was <0>
Conclusion: Awareness among housewives is the key to avoid food wastage at home.
Keywords: Food wastage, Assess, Housewives, Knowledge.