上海市健康食堂及健康餐厅创建对油盐糖使用量和就餐者营养知识及行为的影响  

Impact of the established healthy canteens and restaurants in Shanghai on usage of oil,salt,and sugar,and on nutritional knowledge and behavior of diners

作　　者：买淑鹏 宋琪 史泽环 曲梦影 沈丽萍 陆伟 孙卓 汪正园[1] 臧嘉捷[1] MAI Shupeng;SONG Qi;SHI Zehuan;QU Mengying;SHEN Liping;LU Wei;SUN Zhuo;WANG Zhengyuan;ZANG Jiajie(Division of Health Risk Factor Monitoring and Control,Shanghai Municipal Center for Disease Control and Prevention,Shanghai 200336,China)

机构地区：[1]上海市疾病预防控制中心健康危害因素监测与控制所,上海200336

出　　处：《上海预防医学》2023年第10期951-955,共5页Shanghai Journal of Preventive Medicine

基　　金：中国营养学会百胜餐饮健康基金项目(CNS-YUM2021-95)。

摘　　要：【目的】评价上海市健康食堂及健康餐厅创建前后油盐糖使用量和就餐者营养知识及行为的改变。【方法】以健康食堂及健康餐厅创建为载体进行油盐糖管理、营养环境改善、人员配备及活动培训、营养标签标识指导等多方面的综合性干预,并采用自身前后对照研究方法,对干预前后油盐糖使用量、就餐者的营养核心知识、营养标签标识知识及行为改变进行对比分析。【结果】干预后,总体食堂及餐厅每餐油、盐、糖的使用量分别下降18.33%、14.83%、13.66%,均有统计学差异(P<0.001);就餐者的“烹调油摄入量”“盐摄入量”“添加糖摄入量”知晓率分别由24.07%提升到38.04%,58.52%提升到71.28%,26.85%提升到45.01%,“日食物种类”和“周食物种类”知晓率分别由43.07%提升到56.53%,49.52%提升到64.32%,均有统计学差异(P<0.001)。就餐者理解营养标签内容比例由66.91%提高到76.90%,营养标识知晓率由53.59%提升到69.06%,主动阅读营养标签率从干预前的73.38%提升到干预后的81.23%,根据营养标签的信息选购食物比例由69.27%提高到77.79%,均有统计学差异(P<0.001)。【结论】以健康食堂及餐厅创建为载体进行的多方面综合性干预,对油盐糖使用量、就餐者营养知识及行为改变效果显著。[Objective]To evaluate the changes of the usage of oil,salt,sugar and nutritional knowledge and behavior intervention among diners before and after the establishment of healthy canteens and restaurants in Shanghai.[Methods]A comprehensive intervention was conducted through the establishment of healthy canteens and restaurants,encompassing interventions such as oil,salt,and sugar management,improvement of nutritional environment,staffing and training activities,and nutrition labeling guidance.A pre-post self-controlled study design was used to compare changes in oil,salt and sugar usage,as well as diners’knowledge and behaviors related to nutrition and nutrition labeling,before and after the intervention.[Results]After intervention,the total usage of oil,salt,and sugar per meal in the canteens and restaurants decreased by 18.33%,14.83%,and 13.66%,respectively,and all had statistically significance differences(P<0.001).The awareness rate of"cooking oil intake","salt intake",and"added sugar intake"among diners increased from 24.07%to 38.04%,58.52%to 71.28%,and 26.85%to 45.01%,respectively.The awareness rate of"daily food types"and"weekly food types"increased from 43.07%to 56.53%and 49.52%to 64.32%,with significant differences(P<0.001).The rate of understanding the content of nutrition labels increased from 66.91%to 76.90%,the awareness rate of nutrition labels increased from 53.59%to 69.06%,the rate of active reading of nutrition labels among diners increased from 73.38%to 81.23%,and the rate of selecting and purchasing food based on the information of nutrition labels increased from 69.27%to 77.79%,all of which were statistically significant(P<0.001).[Conclusion]The comprehensive interventions carried out through the creation of healthy canteens and restaurants have significantly impact on usage of oil,salt,and sugar,as well as on the nutritional knowledge and behaviors of diners.

关 键 词：健康食堂 健康餐厅 营养干预 效果评估 

分 类 号：R153.9[医药卫生—营养与食品卫生学]