UNIVERSITY STUDENTS’ AWARENESS TOWARDS FOOD HYGIENE PRACTICES USING THE KAP (KNOWLEDGE, ATTITUDE, AND PRACTICE) MODEL: A CASE STUDY IN UITM TERENGGANU
DOI:
https://doi.org/10.35631/JTHEM.1145037Keywords:
Food Hygiene Awareness, Food Hygiene Practices, Knowledge, Attitude and Practice (KAP) Model, Uitm Terengganu, University StudentsAbstract
This conceptual paper describes and explains the relationships between the awareness of food hygiene among university students by applying the Knowledge, Attitude, and Practice (KAP) model. This paper uses findings from existing studies rather than collecting primary data to explore how food hygiene knowledge and attitudes may affect food-handling behaviours in higher education settings. A conceptual framework is proposed to discuss structural relationships, offering a novel theoretical synthesis that clarifies how cognitive and affective factors translate into protective health practices. Ultimately, this framework provides a foundation for future empirical research, while giving insights for universities, health educators, and policymakers to design targeted food hygiene interventions and lower foodborne illness risks among young adults, especially university students.
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