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El conocimiento de buenas prácticas de manufactura y su influencia en la manipulacion de alimentos en estudiantes de un instituto superior de Lima-2021
(Universidad Privada Norbert Wiener, 2022-12-28) Dora Moscoso, Jose Manuel; Huaita Acha, Delsi Mariela
The objective of this study was to determine the influence of the good practices in food handling in nutrition students of a higher institute in Lima in the year 2021; the study approach was quantitative, applied type, with a non-experimental, causal correlational design. The population was made up of 400 nutrition and dietetics students from a higher institute in Lima and the sample that was extracted through non-probabilistic sampling was made up of 107 students. The technique and instrument used in data collection was the survey and the questionnaire, respectively, with prior informed consent. The results were processed with the ordinal logistic regression test, which yielded a theoretical significance of 0.002 < 0.05 with a Nagelkerke coefficient of 0.143, which indicates that the degree of influence of knowledge on the is 14.3%. The study concluded that knowledge of good manufacturing practices significantly influences food handling in nutrition and dietetics students from a higher institute in Lima-2021.