Assessment of Knowledge, attitudes and practices regarding food additives and the impact

Abstract: College students generally demonstrate limited knowledge regarding food additives, with many being unaware of their types, functions, and potential health risks, despite frequent consumption of processed foods. Although attitudes toward food safety are often positive, these are not consistently reflected in purchasing behaviors, as taste and brand preference frequently outweigh careful label reading. The present study aimed to assess the knowledge, attitudes, and practices (KAP) regarding food additives among college students and to evaluate the impact of a structured awareness session. A total of 460 students aged 17–26 years from PSG College of Arts and Science, Coimbatore, were selected using purposive sampling. Data were collected using a self-administered, semi-structured questionnaire comprising sections on sociodemographic characteristics and KAP related to food additives. Statistical analysis was performed using Pearson’s correlation, Independent Samples t-test, and Paired t-test with SPSS Statistics version 27.0. The results revealed that female students and postgraduates had significantly higher knowledge, more positive attitudes, and better practices compared to males and undergraduates (p < 0.01). Positive but weak correlations were observed between knowledge, attitudes, and practices. An awareness session conducted among a sub-sample (n = 50) resulted in a significant increase in KAP scores in the experimental group (p < 0.01), while no improvement was observed in the control group. Despite moderate awareness, inconsistencies in practices and gaps in detailed knowledge were identified among students. The study concludes that a structured awareness session is effective in enhancing knowledge and promoting positive behavioral changes regarding food additives. Continuous and targeted educational interventions are recommended to improve students’ understanding and encourage healthier dietary practices.

Keywords: Food additives, Knowledge, Attitude and Practice (KAP), awareness, and intervention.