健康中国背景下餐厅减盐知信行调查分析——以成都市为例  

Knowledge, Faith and Action of Restaurant Salt Reduction in the Contextof Healthy China: A Case Study of Chengdu

作　　者：刘轩邑 黄雨怡 王诗蕊 刘思嘉 孟甜[2] LIU Xuan-yi;HUANG Yu-yi;WANG Shi-rui;LIU Si-jia;MENG Tian(School of Culinary and Food Science and Engineering,Sichuan Tourism Institute,Chengdu 610100,Sichuan,China;School of Health Industries,Sichuan Tourism Institute,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院烹饪与食品科学工程学院,四川成都610100 [2]四川旅游学院大健康产业学院,四川成都610100

出　　处：《江苏调味副食品》2024年第3期33-37,共5页Jiangsu Condiment and Subsidiary Food

基　　金：肉类加工四川省重点实验室(22-R-04)。

摘　　要：在成都市5个区中选取10家不同规模餐厅,分别针对餐厅管理者、后厨人员及前厅服务人员进行餐厅减盐知信行调查,并采用SPSS 26.0软件进行数据分析。结果发现,餐厅从业人员的减盐知识知晓率低,大型餐厅对减盐的态度虽更积极,但餐厅总体减盐行动落实度较低。Ten restaurants of different sizes were selected from five districts of Chengdu,and the knowledge,faith and action of salt reduction in restaurants were investigated among restaurant managers,kitchen staff and front office service staff,respectively.SPSS 26.0 software was used for data analysis.The results showed that the knowledge awareness rate of salt reduction among restaurant employees was low.Although large restaurants had a more positive attitude towards salt reduction,the overall implementation of salt reduction action in restaurants was low.

关 键 词：减盐 知信行 餐厅从业人员 

分 类 号：TS201.4[轻工技术与工程—食品科学]