Journal of AdvancedMedical and Dental Sciences Research

Introduction: Fast food is processed and prepared in an industrial fashion. Most of the fast food is sticky and leads to dental caries. Fast foods are lacking in vitamins, minerals, fibres and amino acids but have high energy. The present study was conducted to assess the knowledge, attitude and factors influencing the consumption of fast food in 8-12 years old of children. Aim: To assess the knowledge, attitude and factors influencing consumption of fast food in 8-12 years of children. Materials and methods: A cross sectional semi structural self administered questionnaire was designed to collect the data. Time bound enumeration was used to recruit the participants and a total of 115 school children of age 8-12 years participated in the study. Results: Of the 115 participants, 78.8% reported daily snacking, 84.4% mentioned that the advertisements are lucrative and 60.9% stated that fast foods are consumed due to delicious taste. Conclusion: Most of the children of 8-12 years consume fast food on daily basis. Large percentages of children consume fast food due to television advertisements and delicious taste of fast food. Our findings suggest the need for strategies and coordinated efforts at all levels to reduce the tendency of consumption of fast food and to focus on balanced diet.
Key words: Fast food, Healthy diet, Advertisement.

Received: 15 April, 2019                            Revised:  25 July 2019                              Accepted: 26 July 2019

Corresponding Author: Dr. Nilesh P. Rojekar (Post Graduate student in Pediatric and Preventive Dentistry), Department of Pediatric and Preventive Dentistry, Swargiya Dadasaheb Kalmegh Smruti Dental College and Hospital, Wanadongari, Nagpur, Maharashtra.Pin-441110. (India)

This article may be cited as: Rojekar NP, Sajjanar A, Chavan P, Shukla H, Bhattad D. Assessment of Knowledge, Attitude and Factors affecting consumption of fast food in 8-12 years of Children: A Cross Sectional Study. J Adv Med Dent Scie Res 2019;7(8): 100-105.