Study of the effective factors on amount and type of consumption milk in Ardabil city in 2015-2016

Document Type: Original Article

Authors

1 Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

2 Fasa University of Medical Sciences, Fasa, Iran

3 School of Medicine, Tehran University of Medical Sciences, Tehran, Iran

4 Department of Environmental Health Engineering, School of Public Health, Ardabil University of Medical Sciences, Ardabil, Iran

5 Assistant Professor, Department of Environmental Health Engineering, School of Public Health, Ardabil University of Medical Sciences, Ardabil, Iran

10.30468/jbiom.2018.151627.1043

Abstract

Abstract
Introduction: Studies demonstrate the low level of drinking milk and its derivatives consumption in Iranian families. This study has been performed for detecting the type and amount of consumption milk in Ardabil city 2015-2016.
Materials & Methods: This is a descriptive study with 300 persons who came to health centers. The questioners were used to measure and SPSS software and Pearson correlation coefficient were used for analysis.
Results: This study depicts that from the 300 persons who were studied 51.67 % consumed pasteurized milk, 40.67 % consumed fresh (Bulk) milk and 4.67 % used both of them and 3% persons didn’t use any type of milk, among the milk company brands, Mihan was the first choice and had the most consumption for drinking. Most of people used Teflon cookware for boiling the milk and many of them used glass bottle for storing it.
Conclusion: This research depicts that the posturized milk has the most consumption, a few people didn’t consume milk and the quality of milk was the most important factor for consuming it. There was a significant relevance between the type of consumption milk and persons educational level specially their age and householder’s educational status.

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