الفهرس 
Chapter One: IntroductionOnly 14 pages are availabe for public view
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Abstract
This concluding chapter provides a brief overview of the study, summarizes the key findings of the study’s objectives, and suggests future research trends. In addition, it illustrates recommendations of the study’s results trends.
5.1. Recommendations:
Based on the literature review and the data gathered from the field study, the recommendations of this research could be the following:
1. It is necessary for the Ministry of Health to develop policies and plans to improve nutritional awareness level for staff.
2. The Ministry of Health should be creating a special department within each hospital to spread food awareness to all hospital employees, especially those working in the food and beverage department.
3. It is important for hospitals to set strong a nutrition education program for hospital staff.
4. Hospitals need to put in place billboards and posters designed to improve nutritional awareness. Specially, handling food and personal hygiene board.
5. The necessity of monitoring the application of healthy food practices in hospitals.
6. It is necessary to rely on those with higher qualifications who specialize in the field of food and beverages, instead of intermediate qualifications.
7. The necessity of conducting training courses for workers in the bases of food and nutrition, planning of menus, the HACCP system, and food safety and health affairs.
8. It is better for academic institutions to conduct periodic studies to identify changes in the nutritional awareness level of hospital staff.
5.2. Conclusion:
The aim of this research is to measure the level of nutritional awareness. So, the research methodology is the semi-experimental approach, where a test was designed to measure the level of nutritional awareness and it was applied to the employees of the nutrition departments in hospitals in Minia. The frame of the research population consists of all the employees of the nutrition department in Minia hospitals. The data collection tool is a questionnaire for the nutrition department staff. Random cluster samples were used which it included about 170 out of 470 employees in 47 governmental and private hospitals. The results revealed that the distribution of data on the level of nutritional awareness is not normal (Sig, 0.039). In particular, the variables of the nutritional awareness test were distributed no normal (Sig, 0.000).
The reliability level of the nutritional awareness test is statistically acceptable. This test consists of fifty questions, where the average scores (32.73) are equivalent to 65.46 % with a high standard deviation rate (7.28). With regard to the components of the nutritional awareness test, the average score for the food safety was 15.66, equivalent to 71.18%, with a difference rate of 22 %, the average score for the nutrients was 6.47, equivalent to 64.7%, with a difference rate of 38 %, and the average score for the menu planning was 3.17, equivalent to 63.4% with a variance rate 40 %. Finally, the therapeutic nutrition 7.42, equivalent to 61.83 %, with a coefficient of variation is 30 %. Thus, the components that need to be improved are menu planning, nutrients, therapeutic nutrition and food safety respectively.
The correlation coefficients between the components of nutritional awareness and the overall level of nutritional awareness are significantly correlated at the 0.05 level. The components were arranged as follows: food safety (r = 0.856), therapeutic nutrition (r = 0.822), nutrients (r = 0.723) and menu planning (r = 0.563). Moreover, the regression models between the level of nutritional awareness (Y) and its components as follows; Y = 18.969 + 2.127 (Nutrients); Y = 22.375 + 3.266 (Menu Planning); Y = 4.316 + 1.814 (Food Safety); and Y = 12.894 + 2.672 (Therapeutic Nutrition).
The current study revealed that the hospital’s staff had a nutritional awareness level less than the required level limit, which was 80% of the total score of the scale, the hospital’s staff exhibited a high level of food safety axis (68%) and the low level of their knowledge about the therapeutic axis (62%). In addition, the gender of the hospital’s staff didn’t influence on the nutritional awareness level. There are factors related to the staff’s job that can have an impact on the nutritional awareness. Moreover, this study showed that the type of hospitals, job satisfaction, having a health certificate, continuity of the medical examination, menu planning training and staff’s residence place didn’t affect the nutritional awareness level. Finally, the results of the binary logistic regression revealed that the high level of education, health affairs training, the high level of nutrients awareness, the high level of menu planning awareness, the high level of food safety awareness, and the high level of therapeutic feeding are significantly predictors of the high level of nutritional awareness among hospital staff.