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Background and aims
Bread is considered one of the most important nutritional sources in all societies. To prepare the ground for enrichment of floor and bread, the Iranian Ministry of
Health and Medical Education was required in 2001 to enforce elimination of baking soda from the process of preparing traditional breads. Various legal and statutory means have been used in the past years to enforce the elimination, including inspections, taking legal proceedings against infringing bakers, etc. The results, however, have been far from satisfactory in large cities.
Methods
The aim of the present Quasi -experimental study was to design and develop a participative model for elimination of baking soda from processing of traditional breads and to determine knowledge, attitude, and practice in study and control groups, performed in Andisheh New City in 2008.
Results
All interviewed persons were female by mean age 38 ±11 years.89( 72%) had education hStatistical analysis showed that the knowledge, attitude, and practice of bakers in intervention group differed significantly after the intervention was made (p-value< 0.001). Conclusion Focusing solely on legal and statutory measures seems insufficient in fully eliminating baking soda from processing breads and inter-sectoral cooperation merits further attention. Besides, the currently applied educational programs should be revised to meet real learning needs with further emphasis on participative aspects of public health programs.
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