TOOLS FOR DATA COLLECTION

Section-A

a) Demographic variables of students

Please put tick mark on the appropriate space [ ] provided

1. AGE (years)

a. 10 []

b. 11 []

c. 12 []

d. 13 []

2.Gender

a. Male []

b. Female []

3. Religion
a. Hindu []

b. Christian

c. Muslim []

4. Education

a.5 th standard []

b.6th standard []

c.7th standard []

5. Type of the family

a. Nuclear []

b. Joint []
6. education of father

a. Primary []

b. Secondary []

c. Graduate []

d. Post graduate []

e. Professional []

7. education of mother

a. primary []

b. secondary []

c. graduate []

d. post graduated []

e. professional []

8. occupation of father

a.private sector []

b. government []

c.unemployed []

9. occupation of mother

a. private sector []

b. government []

c. housewife []

10. Monthly income (in rupees)

a. < 2000 []

b. 2001-5000 []

b. Rs.5001-Rs.10,000 []
 c. Above Rs.10,000 []

11. previous knowledge through

a. media []
b. through teachers []
c. through parents []
d. through neighbours []
e. through friends []

12. source of drinking water

a. well water []
b. tap water []
c. public pipe []
d. others sources []
 section b
questionnaire for assessing knowledge regarding food and waterborne disease

1. which age group is high risk for foodborne illness

a. elderly people []

b. pre-school age []

c. infant []

d. toddler []

2.What is the most important way to prevent a food borne illness from viruses
a. control time and temperature []
b. prevent cross contamination []
c. practice good personal hygiene []
d. all the above []
3. what are the common food and water borne disease you know
a. cholera []
b. diarrehea []
c. hepatitis A []
d. all above []

4. what should you always do before handiling food

a. check the time []
b. wash your hand with soap and water []
c. put an apron []
d. don’t do anything []

5. how do you identify contaminated food

a. change in colour []

b. change in odour `[ ]
c. change in taste []
d. checking expiry date []

6. which of the following is a characteristics of contaminated water

a. foul smell []
b. dark colour []
c. bad taste []
d. all the above []

7. food borne disease transmitted through

a. contaminated food []
b. contaminated hands []
c. contaminated water []
d. others [ ]

8.which of the following are the primary causes of water pollution

a. plants []
b. animals []
c. human activities []
d. none of these []

9. how waterborne disease transmitted

a. through faeces []
b. through contaminated water []
c. through person to person []
d. all the above []
10. what are the causes of food borne disease
a. bacteria []
b. virus []
c. parasites []
d. all above []

11. what are the signs and symptoms of food and waterborne disease

a. vomiting []
b. stomach ache []
c. watery diarrhoea []
d. all the above []

12. diarrehea leads to

a. malnutrition []
b. dehydration []
c. anemia []
d. all above []
13. signs of dehydration include
a. dry skin []
b. tiredness []
c. slow heart rate []
d. all above []

14. which of the food is good choice when you have diarrhea
a. banannas []
b. rice []
c. maida products []
d. milk []
15. which type of food have more chance to get infection
a. vegetables []
b. fruits []
c. meat []
d. diary products []

16. what are the risk factors related to food borne disease
a. improper cooling or heating []
b. poor hygiene []
c. dirty or contaminated utensils []
d. all above []

17. what are the most common cause of water borne disease
a. contaminated water []
b. untreated water []
c. hardness of water []
d. all above []

18. which type of water you consume daily

a. boiled water []
b. cold water []
c. raw water []
d. salt water []

19. what are the importance of drinking water in daily life

a. prevent dehydration []
b. improve physical performance []
c. regulate body temperature []
d. all above []
20. where is your source of drinking water at your school time
a. carring from home []
b. from school []
c. buy from store []
d. public pipe []

21. potentially hazardous foods are

a. salted food []
b. pasteurized milk []
c. diary products []
d. all above []

22. at what temperature of boiling water kills the bacteria

a.100 degree fahrenheit []
b. 60 degree fahrenheit []
c.120 degree fahrenheit []
d.160 degee fahrenheit []

23. what are the methods used for treat water

a. boiling []
b. chlorination []
c. filteration []
d. all above []

24. how long time the water should boiled for full rolling boil

a. 1 minute []
b. 2 minute []
c. 3 minute []
 d. 4 minute []

25. how to prevent cross contamination of food and water borne disease

a. water is properly disinfected []

b. Clean water storage container []

c. food is properly cooked []

d. all above []

26. when will you clean your water bottle

a. daily []

b. b. once in a week []
c. once in month []
d. after every use []

27. how do you clean your water bottle

a. plain water []
b. with soap and water []
c. with brush and dish wash []
d. with hot water []

28. which of the food is good choice when you have diarrhea
a. banannas []
b. rice []
c. maida products []
d. milk []
29. what illness is caused by ingested food containing microbial toxin
a. food infection []
b. food poisoing []
c. pathogen overload []
d. food intoxication []

30. the transfer of microorganism from one food to another is called

a. cross contamination []

b. time and temperature abuse []

c. poor personal hygiene []

d. food borne illness []

31. if a cut on hands and you should eat food what should you do first
a. apply antiseptic []
b. wash the hand []
c. apply bandage on area []
d. put on a finger cot []

32. a food and waterborne illness outbreak said to be occur when

a. one or more people eating same food []
b. two or more people eating same food []
c. five or more people eating same food []
d. 10 or more people eating same food []

33. which one of these food is likely to contain the most bacteria
a. bottle mayonnaise []
b. tinned food []
 c. frozen raw meat []
d. cooked food in room temperature more than 6 hours []
33. the best way to dry out washed hand is
a. using a towel []
b. using a paper towel []
c. using a warm air dryer []
d. give them a shake []

34. which of the following is the waste water

a. water trickling from a damaged taps []

b. water coming out of a shower []
c. water flowing in a river []
d. water coming from a laundry [

35. how can we prevent waterborne disease

a. consume treated or boiled water []
b. wash fruits and vegetables with hot water []
c. wash your hand with soap and water []
d. all above

36. how to prevent dehydration followed by diarrehea

a. oral rehydration therapy (ORS) []
b. drinking plenty of water []
c. eating more fruits []
d. a $ b []

37. what is the normal ph level of the drinking water

a. 8 []
b. 7 []
 c. 6 []
d. 9 []

38. what are the qualities of pure water

a. colourless and clear []
b. free from odour and smell []
c. free of impurities []
d. all the above []

39. what are the sources of drinking water

a. ground water []
b. river []
c. lakes []
d. rainwater []

40. where can food prepration result in foodborne illness

a. at home []
b. at restaurants []
c. at schools []
d. at catering []

41. what are the signs and symptoms of food allergy

a. nausea/ vomiting []
b. diarrhea []
c. abdominal pain []
d. all the above []

42what is the significant route of pathogen transmission

a. soil []
b. water []
 c. air []
d. none of above []
43. why are children most affected by food and waterborne disease
a. do know about basic hygiene []
b. weak immune system []
c. malnourished []
d. all of the above