The Journal of

Introduction: Although bacterial plaque is regarded as the major cause of periodontitis, the role of smoking as an important risk factor has been established in the progression of periodontal disease. Thus, the present study aimed to evaluate knowledge and attitude of patients with periodontitis concerning effects of smoking on periodontal health.

Method: In this descriptive cross-sectional study, 300 patients with periodontitis, aged between 18-74 years, were selected via convenience sampling out of patients referred to Periodontology Department of Shahid Sadoughi Dental Faculty and Khatam Alanbia professional clinic of Yazd. The study data were collected using a questionnaire, which were then analyzed by SPSS software (ver. 17) applying Chi-square, T-test and ANOVA statistical tests.

Results: The mean total scores of patients' knowledge and attitude in regard with smoking effect on periodontal health were reported 86.7±18.4 and 48.1±7.3, respectively. A significant relationship was observed between knowledge and attitude with students' educational level. In the present study, 42% of smokers tried to quit smoking at least once, among which 14.3% of cases occured due to oral and dental health as well as consultation with dentists.

Conclusion: The study findings showed despite patients' good knowledge concerning the effect of smoking on periodontal health, their attitude was reported moderate. Patients' moderate attitude can be mentioned as the main reason of continuing smoking despite their good knowledge. Moreover, dentists were demonstrated to have a negligible role with respect to patients' awareness in this regard.

Introduction: Food borne illnesses are usually infectious or toxic in nature and caused by bacteria, viruses, parasites or chemical substances entering the body through contaminated food or water. Unsafe food causes more than 200 diseases - ranging from diarrhea to cancers. Food safety is a public health priority. The aim of present study was determine level of health communicators' knowledge about food safety in Damavand city that was performed according to the World Health Organization guide.

Methods: This study is a descriptive analysis of the target a group of health Volunteers in Damavand depended to Shahid Beheshti University of Medical Sciences. 109 persons were enrolled with s awareness, scarification and consent of the census. Tools for data collection was a questionnaire consisting of 13 questions on demographic characteristics and 24 questions about food safety according to WHO’s guide. Data was analyzed with SPSS-18 software and statistical analysis includes one-way ANOVA, t-test and spearman correlation.

Results: The mean age of participant was 44.75 ± 9.98 years. Average score of awareness of food safety was 35.87 ±6.22 and for awareness was 77 (71%). No significant relationships was observed between of awareness and marital status, age, education, occupation and education of wife was not significant relationships (p>0/05).

Conclusion: In some safety food items the level of knowledge in some safety food items was good, in other one, such as food storage, transmission of microbes, cooking temperature for meat there was low awareness. In this respect, information, education programs to raise awareness of the health status for health volunteers is recommended