Knowledge Level of Housewives of Some Students at the College of Agriculture in King Saud University Regarding the Proper Conditions for Preserving Some Types of Food

The main objectives of this study were to (1) Determine the knowledge level of respondent housewives regarding food preservation techniques at room temperature, fridge and freezer (2) Determine the variance between knowledge degrees of respondent housewives (3) Determine the relationship between knowledge degrees of respondents and degrees of food exposure to spoilage at home. (4) Determine the information sources of respondents about the proper techniques of food preservation. (5) Determine the independent variables that affect the total knowledge degrees of respondents regarding preservation techniques of food at home. A questionnaire was used to collect data by personal interviews from a sample amounted to 125 housewives of some students at the college of agriculture, King Saud University in April 1999. Two-way analysis of variance by ranks (Friedman tests), simple correlation coefficient, multiple correlation and regression analysts (Step-Wise) were used to analyze data statistically, in addition to means and percentages. The results of this study revealed that foods more exposed to spoilage at home were as follows: bread (67.75%), vegetables (66.25%), cheese (44.75%), food cans (44.50%), milk (43%), pickles (42.25%), white flour (41.50%) and eggs (41.50%). Women who had experience in the family and television programs were the two main information sources for respondent housewives. The knowledge level of respondents regarding food preservation techniques was moderate at room temperature (63.73%), fridges (56.38%) and freezer (56.25%). The variance between respondent knowledge degrees was significant at 0.01 level. The relationship between respondent knowledge degrees and degrees of food exposure to spoilage was negative and significant at 0.05 level. Four independent variables significantly affected the total knowledge degrees of respondents regarding food preservation techniques (17.47%). They were education degree of respondent, leadership degree, age and degree of mental flexibility. Therefore, these variables should be considered in the planning and implementation of extension programs and activities targeting housewives in the area of food preservatio