Document Type : Original Article
Authors
1 Department of Applied Physics, Bapurao Deshmukh College of Engineering, Sevagram, Wardha, Maharashtra, India
2 Department of Community Medicine, Jawaharlal Nehru Medical College, DMIMS, Wardha, Maharashtra, India
Abstract
BACKGROUND: COVID-19 was declared as pandemic by the WHO in March 2020. Social distancing
and hand hygiene is advised during the pandemic to contain the spread of the virus. Rapid sharing
of scientific information in an extraordinary way is the characteristic of the COVID-19 pandemic.
There may be gap between information provided and received. Perception and practices in the
community regarding handling materials need to be pointed out. the aim of this study was to assess
the perception about myths and facts and change in the practices before and during the COVID-19
pandemic among the faculties.
MATERIALS AND METHODS: A cross-sectional survey was conducted during May–June 2020
among the faculties of Science and Technology. By multistage sampling technique, five districts from
Maharashtra state and then one institution from each district was selected. A questionnaire was shared
by Internet to institutional faculties. Descriptive and inferential statistics (Chi-square test) is applied.
RESULTS: Out of 276 faculties, 248 had responded. Most of the faculties were aware about basic
preventive measures for COVID-19 infection. However, 25% of the faculties were unaware about
the safe physical distance. Eating garlic and pepper protect against COVID-19 as per 63 (25.3%)
and 59 (23.9%) faculties, respectively, was effective, whereas 56.8% of participants did not believe
so. 93 (37.5%) respondents believed that respiratory function ultimately indicates the presence
or absence of disease. About 95% of participants adopted new hygienic practices during the
pandemic (P < 0.0001).
CONCLUSION: COVID-19 can spread rapidly if the basic preventive measures are ignored by the
small proportion of unaware people Hence, awareness needs to be improved. People have adapted
to new hygienic practices for handling the material during the pandemic.
Keywords
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