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目的对比居民实际钠盐摄入与主观评估自身盐摄入的差异,调查居民减盐知识认知看法及减盐行为特点方面,分析减盐行为障碍与机会。方法通过已注册数据保护法案的国际网络调查机构(GMI)从其样本人群中选取1000名18到65岁的成年居民进行膳食及减盐相关行为认识的调查。部分量化食物频率法(SALT FFQ)计算得出每位居民每天食盐摄入量,通过问卷形式收集志愿者对待减盐的态度和理解,钠盐的食物来源,钠盐摄入推荐量相关知识的了解及降低自身钠盐摄入的意愿等信息。信息收集均有专业营养师指导,调查对象通过网络问卷形式独立完成。结果问卷显示72%调查人群认为自身钠盐摄入正常或偏低。按照调查人群计算得出食盐摄入高低分组,高盐,中盐及低盐组人群认为自身食盐摄入正常或过低的比例均超过65%。膳食调查显示,48%钠盐的摄入来自于加工食品(如腌制食品,酱料调味品),14%来源于在外就餐,两者占到人均每日钠盐摄入62%,仅38%钠盐是来自家庭烹炒用食盐。对比主观评估调查结果,调查人群60%认为钠盐摄入主要来源于自家烹调用盐,只有18%认为钠盐主要来源于加工食品(如腌制,盐渍食品)。大多数调查对象(83%)有兴趣改善自身食盐摄入或已经有减盐行动(分别占53%和30%),但有68%的调查对象不清楚或错误填写每天食盐推荐摄入量。减盐责任方打分(1~7分)结果显示,最应对居民减盐负责的机构依次为食品企业(5.5分),餐饮业(5.3分),政策制定部门(5.1分)和专业营养健康学会(5.1分)。调查对象自己则倾向于通过阅读产品营养标签,观看网络及电视媒体健康节目方式实现减盐行为。结论这项分析报告加深了中国人群食盐摄入情况与用盐习惯的了解,为国家制定符合国情的减盐措施提供科学数据支持。
Objective To compare the residents ’actual sodium intake with the subjective assessment of the difference of their own salt intake, investigate the residents’ knowledge of salt reduction knowledge and the characteristics of salt reduction behavior, and analyze the obstacles and opportunities of salt reduction behavior. Methods A survey of 1,000 adults aged 18 to 65 years from a sample population of over 500 adults who were enrolled in the Data Protection Act by the International Network Surveillance Agency (CMI) was conducted to investigate diet and salt-related behaviors. Partially quantified food frequency method (SALT FFQ) Calculated daily intake of salt per inhabitant, questionnaire collected by volunteers to reduce salt attitude and understanding of the source of sodium salt, sodium intake of the recommended amount of knowledge Understand and reduce their wishes of sodium intake and other information. The information collection is under the guidance of a professional nutritionist, and the respondents independently complete the questionnaire through internet. Results The questionnaire showed that 72% of the respondents considered their sodium intake normal or low. Calculated according to the survey population salt intake level group, high salt, salt and salt groups that their own salt intake of normal or too low, the proportion of more than 65%. Dietary surveys show that 48% of sodium intake comes from processed foods (such as pickled foods and sauces) and 14% from out-of-home meals, accounting for 62% of daily sodium intake per capita and only 38 % Sodium salt is from home cooking salt. In comparison with the subjective assessment of the survey results, 60% of the surveyed population think that the sodium intake mainly comes from the salt used for cooking their own meals, while only 18% think that the sodium salt mainly comes from processed foods (such as pickled and salted foods). Most respondents (83%) were interested in improving their own salt intake or already had salt reduction (53% and 30% respectively), but 68% of the respondents did not know or incorrectly fill in the daily recommended salt intake. (1 to 7 points) The results showed that the agencies that are most responsible for salt reduction should be food enterprises (5.5 points), catering industry (5.3 points), policy making departments (5.1 points) and professional nutrition and health association (5.1 points). The respondents themselves tended to reduce their salt intake by reading nutrition labels on products and viewing health programs on the internet and in the television media. Conclusion This analysis report deepened the Chinese population’s salt intake and understanding of salt habit and provided scientific data for the state to formulate salt reduction measures in line with national conditions.