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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。
Objective To understand the current Internet users for salt and health-related status of knowledge and credit, to develop health education and nutrition intervention strategies provide a reference. Methods Through the network survey platform of China Economic Net, a one-month investigation was conducted on the knowledge, attitudes and behaviors related to salt and health of netizens by adopting the method of self-filling network questionnaire. Results A total of 1454 valid questionnaires were collected. 61.1% of the respondents knew the daily recommended salt intake of adults in our country, but only 37.7% of the respondents were able to identify 4 kinds of high sodium condiments, 39.7% of the respondents were able to discern all 3 kinds of commonly- 20.3% of the respondents had never heard of low sodium salt, 50.0% of the respondents never used the salt scoop occasionally, and 17.5% of the respondents frequently or always chose low For salt foods, only 25.0% of the respondents regularly or always select food according to nutrition labeling. The proportion of respondents with or without low blood pressure in hospital with or without hypertension were 23.6% and 22.3%, respectively, The proportion of salt using spoon is 16.4% and 18.8%. The proportion of foods regularly or always selected according to nutrition labeling is 25.5% and 24.3%. The proportion of frequently or always requiring less salt is 11.0% and 8.4% No statistical significance. Conclusion The general knowledge of salt and health has been improved, but the cognition of salt-and-high-sodium foods and salt control methods is still relatively low. The behavior of salt control needs to be improved. The actual ability of public to control salt should be intervened Focus.