Past research has failed to adequately address the reasons behind the lack of handwashing in public restrooms. The present study explores possibilities for using psychology to design effective handwashing interventions. Specifically, the current study examines whether (1) the frequency of reported handwashing differs from that of actual handwashing behavior and (2) the presence of a sign increases handwashing behavior. Participants self-reported their handwashing behavior and/or their handwashing was observed in a public restroom. In the observation portion of the study, the experimenters either observed participants’ natural behavior or posted a sign in the restroom that read “Washing your hands after going to the bathroom reduces your risk of catching or spreading infectious diseases such as salmonella or hepatitis A” before observing their handwashing behavior. The experimenters recorded whether participants washed their hands with water and soap, with water but no soap, or not at all. Participants reported significantly higher rates of handwashing than were observed. Additionally, the reported and observed handwashing behavior of women exceeded that of men. Finally, men used soap more when presented with the sign than when no sign was present. In all, this study suggests that many serious diseases and illnesses can be avoided by increasing handwashing by posting signs in public restrooms reminding people to wash their hands.

Hand hygiene is the most effective strategy to prevent infectious diseases. This study investigated and compared the hand hygiene practices of adults with diabetes and an age- and gender-matched comparison group. Adults with diabetes (n = 22,920) who participated in the 2015 Korea Community Health Survey and an appropriate comparison group (n = 22,920) were selected. Descriptive analyses, chi-square tests, and multiple logistic regression analyses were used. Greater than 98% of participants with diabetes recognized that hand hygiene helps prevent infectious diseases. Among participants with diabetes, 84.3%, 82.4%, 72.5%, and 64.1% washed their hands frequently before eating, after using the restroom, after returning from the outdoors, and with soap or hand sanitizer, respectively, but these values were significantly lower than those of the comparison group. After performing multiple regression analyses, treatments for diabetes, being educated about diabetes management and handwashing, and awareness of hemoglobin A1c levels were significantly associated with hand hygiene practices in participants with diabetes. Almost all people with diabetes were aware of the efficacy of hand hygiene, but handwashing rates were significantly lower in people with diabetes than in the comparison group. Considering treatments for diabetes, educational campaigns regarding handwashing, and increasing awareness of handwashing efficacy will help improve hand hygiene in people with diabetes.

Abstract Evaluation of program impact is needed to show the worth of a program. There are few studies of training program impact on food safety behaviors within food production and processing settings. Our research objectives were to develop, implement and evaluate a pilot food safety educational program for Hispanic workers in the mushroom industry using the results of a needs assessment and elements from the knowledge and motivational systems of the Health Action Model (HAM). The impact of three independent variables was tested in the pilot test: (1) The food safety educational lessons (knowledge system); (2) the supervisors acting as role models and food safety rules encouragers (motivational system – expectancy & instrumentality); and (3) a monetary incentive (motivational system – valence). The dependent variables (behaviors), included three different handwashing opportunities plus jewelry and hairnet usage. The educational lessons alone produced a significant increase in knowledge and handwashing after using the restroom. With supervisor post lesson enforcement, handwashing before work and after breaks also increased significantly. No effect of the monetary incentive was observed. Thus, training must be followed by supervisory personnel enforcement of behavioral rules. Management support of the supervisory role will increase the success in any food safety program within the industry. Based on these findings the HAM model can serve as a guide to develop customized food s