Evaluation of the disaster awareness perception levels of workers in public nutrition services

In disaster-affected areas, ensuring rapid access to basic needs such as food and water is crucial, and effective disaster management plays a vital role in meeting individuals' nutritional requirements. Accordingly, to maintain the uninterrupted operation of mass catering services, it is essential first to determine the disaster awareness levels of personnel working in these services. In this context, the aim of this study is to examine the disaster awareness perception levels of individuals working in mass catering services and to evaluate these perception levels by comparing them with demographic factors. A quantitative research method using a survey design was employed. The study was conducted with employees (n = 223) of a mass catering service company located in Istanbul, Turkey. Data were collected using the "Disaster Awareness Perception Scale (DAPS)," which consists of 36 items divided into four sub-dimensions (disaster education awareness, pre-disaster awareness, incorrect disaster awareness, and post-disaster awareness). Additionally, demographic information was gathered via a 9-item questionnaire. Among the study group, 52% (n=116) were male and 48% (n=107) female. The largest age group was 45-54 years old, representing 27.4% (n=61) of participants. Marital status showed that 57.8% (n=129) were married and 36.3% (n=81) were single. Regarding education level, the majority, 51.1% (n=114), were primary school graduates. Work experience in the food sector was most commonly between 1-5 years and 5-10 years, each comprising 26.5% (n=59) of participants. The duration of employment at the current workplace was mostly less than one year, accounting for 39.5% (n=88). Seventy percent (n=156) of the participants reported no previous disaster experience, and 96.9% (n=216) had not served in a disaster zone. Additionally, 11.2% (n=25) had at least one relative in a disaster area. The findings reveal that, according to the total score average of DAPS, 8.2% (n=73) of mass catering service employees scored at an "insufficient" level, 15.8% (n=141) at a "moderate" level, and 76.0% (n=679) at a "good" level. The overall scale mean was found to be X̄=147.42. Statistically significant differences were observed (p<0.05) in the mean scores of DAPS sub-dimensions based on participants' age, education level, and duration of employment at the same workplace. However, no significant differences (p>0.05) were found in DAPS sub-dimension or total scores based on gender, marital status, work seniority in the food sector, disaster experience, disaster zone service, or having relatives in disaster zones. Based on these results, food service personnel with low levels of disaster awareness should be considered a priority group for support in disaster preparedness and response processes. It is essential to design training programs aimed at enhancing employees' awareness, knowledge, and practical skills related to disasters; clearly define disaster-related responsibilities within job descriptions; and increase the frequency of scenario-based disaster drills. The limited number of studies in this field underscores both the contribution of this research to the literature and its practical relevance. Therefore, future studies are recommended to be conducted in different institutions and regions to enrich the data on this subject and to evaluate the effectiveness of intervention programs designed to improve disaster awareness. Key Words: Disaster Awareness, Mass Feeding Services, Disaster Awareness Level, Disaster Management