الفهرس 
Establishment of Personal HygieneOnly 14 pages are availabe for public view
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Abstract
Food is an important basic necessity and it is a substance that supplies nutrient and energy for growth and development of humans. Food can serve as a medium for growing bacteria or as passive vehicle for transferring parasites or viral pathogen. Although most food borne infections are directly related to food of animal origin, food of plant origin can also be contaminated. Some of factors that bring about the multiplication and distribution of these bacteria in food are poor hygienic practices and poor preparation practices. Young children are at higher risk than adults for foodborne illness because of their underdeveloped immune system, lower body weight, lower stomach acid production, and lack of control over their own meal preparation. Primary food handlers who prepare meals for young children at home may place their children at high risk for foodborne illnesses because of unsafe food-handling practices. Food safety requires proper handling from production through consumption. The role of food handlers, usually mothers, in ensuring food safety at the household level is well accepted. Home food preparers need to take many precautions to minimize pathogenic contamination because they are the final line of defense against foodborne illnesses. Foodborne diseases are one of the most common public health problems in the world these days. This indicates the importance of the home as a source of food borne diseases and therefore the role played by the knowledge, trends and practices of the consumer to prevent food borne diseases. Community health nurse who works with family in excellent position to provide education for mothers about food handling and preparation, It’s important to stress safety in all stages of food handling. An effective risk communication to inform consumers of the possible health risks of foodborne diseases and encourage safer food handling practices at home is probably the best way to ensure food safety at the consumer end of the food chain. The aim of study was to design, implement and evaluate of health education intervention for mothers regarding food safety for their children Material and Methods: this study was carried out in all Maternal and Child Health Care centers (MCH centers) affiliated to Ministry of Health at Tanta city. There are 7 maternal and child health centers representing 5 districts of Tanta city. All MCH centers were included in this study. The sample size was calculated according to power analysis by (Proportional allocation method) (n= 340). Study design: A quasi experimental design was used in this study. Subject : Random sample of mothers who attending to the prevous setting and who had children age 6 months till 6 years. Tool of the study: Two tools were developed by the researcher depending on the review of literatures in order to obtain the necessary data. Interview Schedule, it include 5 parts: Part 1- Sociodemographic data of the mothers: Sociodemographic data such as (age – education – occupation - number of children and their ages - total number of house held members- number of bed room - income of family. Part 2- Housing Environment:- available resources as refrigerator ,electricity, cooking facilities, mass media (TV-radio-computer), water management in the household as : type of water supply or storage of water, type of sewage and refuse disposal. Part 3- Assessment of Feeding Habits of Child: (pre-post test) The collect data about type of food given to children and food handling practices. Number of daily meals - using ready food or making in home- specifies utensils for the child –using leftovers – serving food to her child. Part 4:knowledge and Practices about Food Safety: (pre-post test) It divided into four parts which: cleaning of kitchen-storage of foodpreparation and cooking - personal hygiene and child health. (a) Knowledge about Food Safety : Cleaning of kitchen, the best way to clean kitchen, type of cutting board. Storage of food, indication of food spoilage and, Pasteurization of milk. Preparation and cooking Cooking eggs until both the yolk and white are firm will kill harmful, safely use of dishcloth to wipe up liquid from meat or chicken, Pasteurization of milk and fruit juice helps prevent foodborne illness. foods which can cause severe foodborne illness. Personal hygiene and child health diseases transmitted by food handlers. preparing food for others in the family in presence of diarrhea.