北京市丰台区餐饮从业人员知识、态度及行为干预效果研究  

A study on intervention effect of knowledge,attitude and behavior of catering employees in Fengtai District of Beijing

作　　者：马晓曼 赵静[1] 肖贵勇[1] 王佳佳[1] 赵敬敬 信振江[1] MA Xiao-man;ZHAO Jing;XIAO Gui-yong;WANG Jia-jia;ZHAO Jing-jing;XIN Zhen-jiang(Nutrition and Food Hygiene Division,Fengtai Center for Diseases Control and Prevention,Beijing,100070,China)

机构地区：[1]北京市丰台区疾病预防控制中心营养与食品卫生科,北京100070

出　　处：《职业与健康》2022年第2期230-233,共4页Occupation and Health

基　　金：北京市丰台区卫生健康系统立项科研项目(2019-130)。

摘　　要：目的 了解北京市丰台区餐饮从业人员营养相关知识、态度及行为的现状,对健康教育干预前后进行效果评价。方法 2019年3—4月,采用随机整群抽样法,抽取丰台区8家餐厅和8家食堂的564名餐饮从业人员进行为期半年的健康教育干预。半年后,对干预效果进行评估。结果 干预后的从业人员营养知识提高较大的是“每日摄入的主要食物”“改善便秘的食物”“油盐推荐摄入量”等12个方面知识,知晓率从15.83%~53.67%提高到31.83%~78.34%(均P<0.01);干预后,认为“应该配备营养标签、标注低油少盐菜品”等7个营养相关态度的变化率从53.67%~63.51%提高到67.04%~85.12%(均P<0.01);“学习过低油少盐菜品的制作、宣传过膳食营养知识”等9个营养相关行为的变化率从44.79%~77.22%提高到56.12%~87.95%(均P<0.01)。结论 该健康教育干预方式可以提高餐饮从业人员营养知识知晓率,提升营养意识及改进营养行为。Objective To understand the status quo of nutrition related knowledge,attitude and behavior of catering employees in Fengtai District of Beijing,evaluate the effect of health education before and after intervention. Methods From March to April2019,564 catering employees were selected from 8 restaurants and 8 canteens in Fengtai District by using random cluster sampling method,and were intervened in health education for half a year. After half a year,the effect of intervention was evaluated. Results After the intervention,there 12 aspects of nutritional knowledge(including "daily main food intake" "food to improve constipation" and "recommended intake of oil and salt") improved greatly in employees,and the awareness rates increased from15.83%-53.67% to 31.83%-78.34%(all P<0.01). After the intervention,the change rates of 7 nutrition related attitudes(including "nutrition label should be provided" and "low oil and salt dishes should be marked") increased from 53.67%-63.51% to 67.04%-85.12%(all P<0.01). The change rates of 9 nutrition related behaviors(including "have learned how to make low oil and salt dishes" and "have publicized the knowledge of dietary nutrition")increased from 44.79%-77.22% to 56.12%-87.95%(all P <0.01).Conclusion This health education intervention can improve the awareness rate of nutrition knowledge,enhance nutrition awareness and improve nutrition behavior among catering employees.

关 键 词：餐饮从业人员 营养 知信行 干预 

分 类 号：R181.3[医药卫生—流行病学]