Determinants of health care seeking behavior for childhood infectious diseases and malnutrition: A slum-based survey from Bangladesh.

This study aimed to explore the magnitude and determinants of health care seeking behaviors for common infectious disease and malnutrition among Bangladeshi under-five children living in slum areas. A cross-sectional study of 300 children-caregiver dyads was conducted in an urban slum of Bangladesh. Data were collected via a structured questionnaire with accompanying anthropometric assessments of children administered by research staff. Multiple logistic regression was employed to identify associated factors of health care seeking behaviors. Only 44.7% and 13.0% of respondents sought care for childhood infectious diseases and malnutrition, respectively. Being a male child, 2-5 years old, having ≤5 family members, monthly family income >125$, and living in close proximity to a health facility were found to be potential determinants of health care seeking behavior for childhood infectious diseases. Mother/caregivers with poor nutritional information knowledge and who had a child 2-5 years old reported engaging in less care seeking behaviors regarding their child's malnutrition compared to their counterparts. Caregivers of children under the age of 5 years old reported low participation in health care seeking behaviors in relation to childhood infectious disease and malnutrition. Families living in slums require additional support targeting health and nutritional educational programs.

Nutritional, microbial and various quality aspects of common dried fish from commercial fish drying centers in Bangladesh.

The purpose of this study was to evaluate the nutritional, microbial and sensory quality of five dried fish species from five fish drying centers in Bangladesh, and consumers' perception on quality and perceived health problems of consuming dried fish. Proximate composition and bacterial load were determined following AOAC and total plate count method, respectively. Data on peoples' perception regarding the quality aspects of dried fish were collected using a structured questionnaire. Sensory analysis showed samples from Cox's Bazar had higher acceptability than other regions. Moisture content ranged from 12.00 ± 1.12% to 22.99 ± 1.09%, the highest found in Bombay duck from Patuakhali. The highest values of protein were found in shrimp from Chittagong (64.33 ± 0.99%) and the lowest in Bombay duck from Bhola (51.80 ± 0.95%). The lipid content varied from 5.38 ± 0.37% (Bombay duck from Cox's Bazar) to 8.67 ± 0.96% (Bombay duck from Khulna). The ash content was ranged from 13.89 ± 0.94% to 20.07 ± 1.64% in Bombay duck from Patuakhali and Cox's Bazar. The mean total plate count of dried Bombay duck were 7.1 ± 0.2×107, 9.8 ± 0.1×107 and 7.8 ± 0.52 × 107 cfu/g, whereas, total Vibrio spp. count were estimated 1.1 ± 0.1×103, 3.7 ± 0.2×105 and 1.8 ± 0.1 × 105 cfu/g for Chittagong, Cox's Bazar and Bhola, respectively. The pathogenic bacterial species E. coli and Salmonella sp. were absent in dried Bombay duck from all locations. Of 500 respondents, the majority (94.8%) reported no complications after consuming dried fish. Significant quality variation among the dried fish samples suggested further improvement in dried fish quality through maintaining hygiene and sanitation to produce quality and safe dried fish for the consumers in home and abroad.

Prevalence and factors associated with dietary supplement use among Bangladeshi public university students: A cross-sectional study.

INTRODUCTION: The usage of dietary supplement (DS) such as vitamins, minerals, and fish oil has expanded, but there is limited data on their use by sub-populations such as university students. The study was aimed to investigate the prevalence of DS use among Bangladeshi university students and its associated factors. METHODS: A cross-sectional survey of 390 students was conducted from two public universities from Barishal Division in Bangladesh using a structured questionnaire with 72 questions divided into five sections: sociodemographic, knowledge, opinions, and attitudes, types of DS, reasons and sources for using DS, and adverse reactions after taking DS. Descriptive statistics and logistic regression were utilized to estimate the results. RESULTS: Among all the students, 15.6% students were using DS where only 7.7% of them used DS according to physicians' recommendation. Additionally, students used DS for general health and well-being, weight gaining and as a source of energy for physical and sporting activities, etc. The use of DS was significantly associated with female sex (AOR = 5.44, 95% CI: 2.18-13.52), ≥25 years age (AOR = 0.08, 95% CI: 0.01-0.67), underweight (AOR = 5.86, 95% CI: 1.95-17.62), having major illness (AOR = 6.99, 95% CI: 1.98-24.70) and good knowledge of DS (AOR = 2.64, 95% CI: 1.23-5.64). CONCLUSION: This study provides new findings on DS use and its correlates in Bangladeshi students which may be used by the policymakers to improve DS usage among students. Adaptation of an appropriate program is recommended to educate students on proper and safer ways of using DS.

Assessment of Food Safety Knowledge, Attitudes and Practices of Food Service Staff in Bangladeshi Hospitals: A Cross-Sectional Study.

Food safety knowledge, attitudes and practices among hospital food service staff are crucial in the prevention of foodborne disease outbreaks, as hospitalized patients are more vulnerable to potential hazards. This study, therefore, sought to assess the food safety knowledge, attitudes and practices of food service staff in Bangladeshi hospitals. A cross-sectional study was conducted among 191 food service staff from seven different hospitals in Dhaka and Chattogram from October 2021 to March 2022 using pretested questionnaires. Multiple linear regression was used to identify the factors associated with the food safety knowledge, attitudes and practices. The findings showed moderate knowledge but high levels of attitudes and practices of food safety among hospital food handlers. Food safety knowledge was significantly higher among males, participants from private hospitals and participants working in a hospital that had a food service supervisor and dietitian in charge of food service operations. Moreover, participants from private hospitals and participants working in a hospital that had a food service supervisor and dietitian in charge of food service operations had more positive attitudes and better practices regarding food safety. Hospital management should consider these factors for enhancing food handlers' knowledge and increase training and supervision on food safety practices to reduce foodborne diseases and outbreaks.