盐与健康相关知识、态度与行为网络调查

发布时间：2018-03-05 23:27

本文选题：盐与健康　切入点：网络调查　出处：《中国健康教育》2015年03期 　论文类型：期刊论文

【摘要】：目的了解当前网民对于盐与健康相关知信行状况,为制定健康教育和营养干预策略提供参考。方法通过中国经济网网络调查平台,采用自填网络调查问卷的方式,针对网民的盐与健康的相关知识、态度和行为,进行为期1个月的调查。结果共收集有效问卷1454份。61.1%的应答者知道我国成人每日推荐的食盐摄入量,但只有37.7%的应答者能全部辨认出4种高钠调味品,39.7%的应答者能全部辨别3种常吃的含"看不到的盐"较多的食物,20.3%的应答者没有听说过低钠盐,50.0%应答者从不或偶尔使用限盐勺,17.5%的应答者经常或总是选择低盐食物,只有25.0%的应答者经常或总是根据营养标签来挑选食物,家中有和无高血压患者的调查对象经常或总用低钠盐的比例分别为23.6%和22.3%,经常或总用限盐勺的比例为16.4%和18.8%,经常或总是根据营养表标签挑选食物的比例为25.5%和24.3%,经常或总是要求少放盐的比例是11.0%和8.4%,差异无统计学意义。结论公众对盐与健康的基本知识有所提高,但对高盐高钠食物、控盐方法的认知还相对较低,控盐相关行为尚有待改善,提高公众控盐的实际能力应为干预重点。
[Abstract]:Objective to understand the current status of knowledge, behavior and knowledge about salt and health among Internet users, and to provide a reference for formulating health education and nutrition intervention strategies. According to the knowledge, attitude and behavior of Internet users about salt and health, a one-month survey was conducted. Results 1454 effective questionnaires were collected. 61.1% of respondents knew the recommended daily salt intake of adults in China. But only 37.7% of the respondents were able to identify all four kinds of high-sodium condiments, 39.7% of the respondents were able to identify all three common foods with "invisible salt", and 20.3% of the respondents had never heard of low sodium salt. 50.0% of the respondents never or occasionally did. 17. 5% of respondents who used salt-limited dippers often or always chose low-salt foods. Only 25.0% of respondents often or always choose food based on nutritional labels. The rates of frequent or total use of low sodium salt were 23.6% and 22.3 for patients with and without hypertension at home, 16.4% and 18.8 for regular or total salt limit spoons, and 25.5% and 24.3g for food were often or always selected according to nutrition table labels. There was no statistical difference between 11.0% and 8.4 percent of the people who often or always required less salt. Conclusion the basic knowledge of salt and health among the public has improved. However, the knowledge of salt control methods is relatively low, and the behavior of salt control needs to be improved. Therefore, the emphasis should be put on improving the actual ability of public salt control.
【作者单位】：中国疾病预防控制中心营养与健康所;
【分类号】：R193;R151.4

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