成都市快食简餐类外卖商家营养知识和技能的现状调查
Nutritional Knowledge and Skills of Fast-food Takeout Practitioners in Chengdu City
查看参考文献21篇
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文摘
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目的了解成都市快食简餐类外卖商家营养知识和技能掌握现状,为开展外卖餐饮从业人员营养素养健康教育提供参考依据。方法采用多阶段随机抽样方法,于2019年4月至9月抽取成都市832名提供快食简餐类外卖餐厅的厨师和配餐员进行问卷调查。结果快食简餐类外卖商家营养知识知晓率为77.28%,对中国居民膳食指南中成人每日油的用量、成年人每日饮水量和成人每日盐的摄入量回答正确率分别为17.43%、22.60%和25.36%。具备一餐食物推荐摄入量估量能力、调味品估量能力、营养标签解读能力的商家比例分别为8.77%、8.77%和15.02%。≤25岁的调查对象营养知识知晓率最低,为71.47%,26 ~ 39岁最高,为84.53%,差异有统计学意义(χ~2 = 14.419,P = 0.001);汉族调查对象营养知识知晓率(78.45%)明显高于少数民族(57.14%) (χ~2 = 10.346,P = 0.001);文化程度越高的调查对象,营养知识知晓率越高(χ_(趋势)~2= 20.458,P < 0.001);从事餐饮行业时间越长,营养知识知晓率越高(χ_(趋势)~2= 8.503,P = 0.004) 。不同性别、年龄、民族、文化程度、从业时间、工作岗位、证书持有情况的调查对象间一餐食物推荐摄入量估量和调味品估量的正确率差异均无统计学意义(P均> 0.05) 。男性营养标签解读正确的比例(18.69%)明显高于女性(9.86%) (χ~2 = 12.335,P < 0.001); ≥40岁的调查对象营养标签解读正确率最低,为9.91%,26 ~ 39岁最高,为17.63%,差异有统计学意义(χ~2 =6.228,P =0.044);文化程度越高的调查对象,营养标签解读正确率越高(χ_(趋势)~2=36.514,P < 0.001);厨师营养标签解读正确的比例(17.86%)高于配餐员(12.82%) (χ~2 = 4.068,P = 0.044) 。结论成都市快食简餐类外卖商家营养知识知晓情况总体较好,但部分营养知识知晓情况仍不容乐观,营养相关技能掌握情况欠佳。应重点加强外卖餐饮从业人员膳食指南和营养标签相关知识培训,根据不同对象特征有针对性地开展营养知识培训,全面加强营养相关技能培训。 |
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其他语种文摘
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Objective To investigate the current status of nutritional knowledge and skills of fast-food takeout practitioners in Chengdu City,so as to provide evidence for nutritional literacy education among takeout practitioners. Methods A questionnaire survey was conducted among 832 employees of fast-food takeout restaurants in Chengdu from April to September in 2019 through a multi-stage random sampling strategy. Results The awareness rate of nutritional knowledge of fast-food takeout practitioners in Chengdu was 77.28%,and the correct rates of answers to daily oil intake for adults,daily drinking water for adults and daily salt intake for adults in the Dietary Guidelines for Chinese Residents were respectively 17.43%,22.60% and 25.36%. In addition, the proportion of practitioners with the ability to estimate the recommended intake of food for a meal,the ability to estimate condiments intake and the ability to interpret nutrition labels were 8.77%,8.77% and 15.02%, respectively. The awareness rate of nutritional knowledge was the lowest (71.47%) in the practitioners aged≤ 25 and the highest (84.53%) in those aged 26-39,and the difference was statistically significant (χ~2 = 14.419, P = 0.001). High awareness rate of nutritional knowledge was found in the practitioners of Han ethnic group (78.45%) compared with those of ethnic minorities (57.14%) (χ~2 = 10.346,P = 0.001). Besides,the practitioners with a high degree of education showed high awareness rate of nutritional knowledge (χ_(Trend)~2 = 20.458,P < 0.001),and those with long working years in the catering industry had high awareness rate (χ_(Trend)~2 = 8.503,P = 0.004). There was no significant difference in the correct rate of food recommended intake per meal and condiments estimation among those with different genders,ages,ethnic groups,degrees of education, working years,working positions and professional certificate holdings (all P > 0.05). The correct rate of interpretation of nutrition labels in males (18.69%) was significantly higher than that (9.86%) in females (χ~2 = 12.335,P < 0.001). This correct rate was the lowest (9.91%) in those aged≥40 and the highest (17.63%) among those aged 26-39,and the difference was statistically significant (χ~2 = 6.228,P = 0.044). In addition,the practitioners with a high degree of education showed high correct rate of interpretation of nutrition labels (χ_(Trend)~2 = 36.514,P < 0.001),and the correct rate of chefs (17.86%) was higher than that (12.82%) of food matching staff (χ~2 = 4.068,P = 0.044). Conclusions The fast-food takeout practitioners in Chengdu generally have good nutritional knowledge while have some knowledge gaps. At the same time,the nutrition-related skills of takeout practitioners are not good. We should focus on strengthening the training of takeout restaurant employees for the Dietary Guidelines for Chinese Residents and nutrition labeling-related knowledge,carry out targeted nutritional knowledge training,and comprehensively strengthen the training of nutrition-related skills. |
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来源
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中国医学科学院学报
,2021,43(1):69-76 【核心库】
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DOI
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10.3881/j.issn.1000-503x.12622
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关键词
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快食简餐
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外卖商家
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营养知识
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技能
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地址
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四川大学华西公共卫生学院华西第四医院流行病与卫生统计学系, 成都, 610041
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语种
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中文 |
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文献类型
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研究性论文 |
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ISSN
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1000-503X |
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学科
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预防医学、卫生学 |
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基金
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中国营养学会—百胜餐饮健康基金
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文献收藏号
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CSCD:6932402
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