山东省食品加工企业的减盐工作质性研究  

Qualitative Study on the Salt-Reduction Project Implementation in Processed Food Industry of Shandong Province

作　　者：张幸[1] 蔡颖 沈莹 朱小柔 王陶陶 毕雪婵 董静[2] 郭晓雷[2] 马吉祥[3] 孙昕霙[1] ZHANG Xing;CAI Ying;SHEN Ying(School of Public Health,Peking University,Beijing,100191,China)

机构地区：[1]北京大学公共卫生学院,北京100191 [2]山东省疾病预防控制中心,济南250014 [3]中国疾病预防控制中心,北京102206

出　　处：《中国初级卫生保健》2019年第8期63-66,共4页Chinese Primary Health Care

摘　　要：目的了解山东省食品加工企业的减盐工作完成情况,为下一阶段减盐工作提出针对性的建议。方法在深入了解项目背景的基础上,自行设计访谈提纲,分别在山东省德州市、莱芜市、烟台市、临沂市和潍坊市选取5家食品加工企业中的低盐食品研发负责人或减盐工作负责人,采用半结构式一对一访谈方式进行深入访谈,并利用QSR公司的NVivo 11.0进行资料分析。结果最终访谈了5名负责人。本研究中的企业基本完成了规定的减盐工作内容,各家食品加工企业均参加了减盐培训,对低盐食品研发进行投入,并在食品包装上标注钠含量,但是由于各家食品加工企业性质和规模不同,对低盐食品研发的投入力度不同。此外,大部分食品加工企业未采取针对低盐食品的营销手段。结论为下一阶段取得更好的工作效果,建议充实减盐培训内容,出台低盐食品的配套政策,统一食品包装低盐标注方式,开展低盐食品宣传活动,普及减盐健康教育,以提升居民的减盐意识。OBJECTIVE To learn the performance of salt-reduction work in processed food industry of Shandong Province,to provide targeted advices for next work stage. METHODS Interview outlines were designed by researchers after deeply learning into the project background. Totally 5 processed food industries were selected respectively from Dezhou,Laiwu,Yantai,Linyi and Weifang in Shandong.Semi-structured and one-to-one interviews were conducted in this study. NVivo 11.0 of QSR was used to analyze data. RESULTS Totally5 principals of salt-reduction work or low-sodium food’s development were interviewed. The target industries almost finished prescriptive salt-reduction work It was suggested that all the target industries had participated salt-reduction trainings,developed low-sodium foods and labelled sodium content on food packaging. However,the input in developing salt-reduction foods were different because of their different scale and main products. Besides,most industries in this study had not carried out marketing techniques to promote the sale of salt-reduction foods. CONCLUSION To achieve better effect,the training content should be enriched and supportive policies should be established,the low-sodium label on low-sodium foods should be unified,the promotional activity of salt-reduction foods should be implemented and the salt-reduction health education should be spread to elevate the salt-reduction people’s awareness.

关 键 词：减盐 食品企业 定性研究 

分 类 号：R151.4[医药卫生—营养与食品卫生学]