{"id":1932,"date":"2021-01-22T11:10:15","date_gmt":"2021-01-22T11:10:15","guid":{"rendered":"https:\/\/practicalhealthpsychology.com\/?p=1932"},"modified":"2025-11-04T14:12:47","modified_gmt":"2025-11-04T14:12:47","slug":"to-eat-or-not-to-eat-that-is-the-question-how-can-health-psychology-practitioners-help-people-manage-food-safety","status":"publish","type":"post","link":"https:\/\/practicalhealthpsychology.com\/nl\/2021\/01\/to-eat-or-not-to-eat-that-is-the-question-how-can-health-psychology-practitioners-help-people-manage-food-safety\/","title":{"rendered":"Eten of niet eten, dat is de vraag: Hoe kunnen gezondheidspsychologen helpen met voedselveiligheid?"},"content":{"rendered":"<p><strong>Door Barbara Mullan, Curtin University, Australia<\/strong><\/p>\n<p><strong>Hoe groot is het probleem?<\/strong><\/p>\n<p>Jaarlijks wordt een op de tien mensen (ongeveer 600 miljoen mensen wereldwijd) ziek na het eten van besmet voedsel, en maar liefst 420.000 mensen overlijden. Er zijn grote geografische verschillen, waarbij mensen in Afrikaanse, Zuidoost Aziatische, en Oost Mediterrane gebieden het grootste risico lopen op ziektes die overgedragen worden door voeding. Naast geografische verschillen zijn er ook grote verschillen tussen hoe de ziektes worden overgedragen (bijvoorbeeld door virussen, bacteri\u00ebn, parasieten).<\/p>\n<p><!--more--><\/p>\n<p>Er zijn veel links in de voedselveiligheidsketen \u2018van boerderij naar bord\u2019. Hoewel er veel gedaan wordt om boeren, industrie\u00ebn, en restaurants te helpen met het handhaven van voedselveiligheid wordt de rol van de consument vaak over het hoofd gezien. Het is van essentieel belang dat de consument veilig met het voedsel omgaat aangezien dit het laatste stadium is van ziektepreventie. De schattingen over welk aandeel van voedselvergiftiging in huis plaatsvindt vari\u00ebren enorm, van 11% tot 87%. Er is veel wat gezondheidspsychologen kunnen doen om het risico op voedselvergiftiging te voorkomen.<\/p>\n<p>Er zijn veel dingen die gedaan kunnen worden om voedselvergiftiging tegen te gaan, maar de Wereld Gezondheids Organisatie legt de nadruk op deze vijf:<\/p>\n<ul>\n<li>Houdt handen en bestek schoon<\/li>\n<li>Scheidt rauw en gekookt voedsel (vooral bij het boodschappen doen en bij opslag in de koelkast)<\/li>\n<li>Kook eten grondig<\/li>\n<li>Bewaar voedsel op een veilige temperatuur (houdt warm eten warm en koud eten koud)<\/li>\n<li>Gebruik schoon water<\/li>\n<\/ul>\n<p><strong>Voorspellen van consumentengedrag<\/strong><\/p>\n<p>De eerste onderzoeken naar de rol van de consument richtte zich op kennis als primaire invloed op gedrag. Een systematisch literatuuroverzicht vond echter dat kennis niet altijd leidt tot veilig gedrag. Dit geld ook voor ander gezondheidsgedrag, maar kennis is wel nodig, omdat het zorgt dat mensen het \u2018hoe\u2019 en \u2018waarom\u2019 van gedrag begrijpen.<\/p>\n<p>Om beter te begrijpen wat voor andere factoren consumenten kunnen helpen veilig met voedsel om te gaan hebben onderzoekers verschillende theorie\u00ebn gebruikt die vooral uit de psychologie komen. Onder andere de theorie van gepland gedrag, de protection motivation theorie, en het health belief model. Een recent literatuuroverzicht vond dat intentie, sociale norm, eigen effectiviteit (vertrouwen in het uitvoeren van het gedrag), en gewoontes een belangrijke invloed hadden op voedselveiligheidsgedrag. Het overzicht concludeerde dat interventies die gebaseerd waren op deze factoren waarschijnlijk effectief zullen zijn om gedrag te verbeteren.<\/p>\n<p><strong>Voedsel hygi\u00ebne interventies<\/strong><\/p>\n<p>Een ander goed literatuuroverzicht vond bewijs dat educatieve interventies effectief waren om voedselveiligheid in huis te verhogen. Er zijn echter ook andere effectieve interventies die zich richten op psychosociale factoren. Een interventie bijvoorbeeld, gebaseerd op de theorie van gepland gedrag, bleek succesvol in het veranderen van voedselveiligheidsgedrag. Deze interventie gaf studenten informatie over voedselveiligheid en gebruikte strategie\u00ebn zoals specifieke plannen maken, en het identificeren van barri\u00e8res, om intentie en eigeneffectiviteit te verhogen. De interventie verhoogde zowel eigeneffectiviteit als voedselveiligheidsgedrag. Deze resultaten laten zien dat we onze cli\u00ebnten kunnen helpen door educatie op het gebied van voedselveiligheid, en ze te stimuleren om specifieke plannen te maken (zoals bijvoorbeeld verschillende snijplanken gebruiken voor vlees en groente).<\/p>\n<p>Een andere succesvolle interventie was gebaseerd op de theorie over gewoontegedrag. Deze interventie hielp studenten een gewoonte te maken van het ontsmetten van hun vaatdoek in de magnetron, door informatieposters op te hangen (als herinnering), en door elke drie tot vijf dagen reminders te sturen. Het gedrag werd significant vaker uitgevoerd tijdens de drie weken dat het onderzoek liep, en bleek nog steeds uitgevoerd te worden bij een drieweekse follow up. In de praktijk betekent dit dat het nuttig is om cli\u00ebnten informatie te geven over voedselveiligheid en hen te helpen goede gewoonten aan te leren (door bijvoorbeeld reminders in hun telefoon te programmeren).<\/p>\n<p>Samengevat geeft het bovenstaande onderzoek aan dat gezondheidspsychologen veel kunnen doen om cli\u00ebnten te helpen dit belangrijke gezondheidsgedrag aan te leren. Dit begint met informatie geven over voedselveiligheid, en daarna hen zowel te helpen zelfvertrouwen op te bouwen dat ze dit gedrag uit kunnen voeren als hen te helpen goede gewoontes aan te leren.<\/p>\n<p>Tot slot: hoewel alle consumenten het risico lopen ziek te worden door voedselvergiftiging loopt ongeveer een kwart van de bevolking een hoger risico, onder andere zwangere vrouwen, kinderen onder de vijf jaar oud, ouderen, en mensen met een immuunstoornis. Het is dus belangrijk voor gezondheidspsychologen om potenti\u00eble risicosituaties te herkennen, bijvoorbeeld als ze te maken krijgen met chronisch zieken, ouders of ouderen, en als vrouwen overwegen zwanger te worden.<\/p>\n<p><strong>Praktische tips<\/strong><\/p>\n<ul>\n<li>Laat mensen weten dat voedselveiligheid thuis begint, en dat intentie, sociale norm, eigeneffectiviteit, en gewoontes belangrijke factoren voor gedragsverandering zijn.<\/li>\n<li>Onderschat de rol van kennis niet. Maak gebruikt van nationale en wereldwijde hulpbronnen om consumenten het belang van voedselveiligheid te laten weten. Als ze eenmaal deze informatie hebben kunnen eenvoudige gedragsveranderingen makkelijker ingevoerd worden.<\/li>\n<li>Benadruk het belang van voedselveiligheid door duidelijk te maken hoe veilig koken en veilige omgang met voedsel de gezondheid kunnen be\u00efnvloeden, en het risico op voedselvergiftiging voor henzelf en hun familie minimaliseren.<\/li>\n<li>Pak zowel rationele (bijvoorbeeld intentie) als automatische (bijvoorbeeld gewoonte) processen aan. Begin met motivatie strategie\u00ebn zoals het stellen van doelen en plannen, en moedig dan het gebruik van herinneringen (zoals posters en reminders) aan om mensen te helpen goede voedselveiligheidsgewoontes en routine aan te leren.<\/li>\n<\/ul>\n<p>[<em>Vertaald door Anne van Dongen]<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Barbara Mullan, Curtin University, Australia Extent of the problem Every year, one in 10 people worldwide (approximately 600 million people) become ill after eating contaminated food, and as many as 420,000 people die. 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