Effect evaluation of"three reductions"knowledge,attitude and behavior among catering workers in Shandong Province
Objective To evaluate the effect of the"salt,oil and sugar reduction(three reductions)"comprehensive intervention on the improvement of knowledge,attitude and practice(KAP)in catering workers,and provide the scientific basis for exploring the effective"three reductions"intervention model.Methods From August to November 2020,the combination method of multi-stage random sampling and convenient sampling was used to select the catering workers who met the inclusion criteria from 48 catering units in 16 cities of Shandong Province as the subjects.Before and after the intervention,the investigation was performed with questionnaire for"three reductions"KAP level in the subjects.Thex2 test was used to analyze the data,the used software was SPSS 26.0.Results In both investigation,418 catering workers meeting the inclusion criteria were included in the final analysis.After intervention,the awareness rates of the recommended intake of salt(90.19％),recommended intake of edible oil(71.53％),trans fatty acid(73.21％),trans fatty acid(46.65％)and sugar-free food(57.89％)in catering workers were significantly higher than those(79.90％,57.89％,52.87％,19.62％and 37.32％,respectively)before intervention(P＜0.01).After intervention,"three reductions"behavior of catering workers was improved significantly.The rates of using quantitative salt spoon(65.79％),correctly using quantitative salt spoon(52.15％),paying attention to the salt(sodium)content of processed food(68.42％),taking active salt reduction measures(93.54％),taking active oil reduction measures(92.58％),using oil control pot(71.05％),referencing the nutrition label(61.00％)and reducing the intake of sugar-containing food or beverage(93.54％)after intervention were significantly higher than those(54.31％,41.15％,54.78％,85.17％,81.34％,52.87％,50.96％and 89.00％,respectively)before intervention(P＜0.05,P＜0.01).Conclusion The comprehensive intervention measures of"three reductions"can significantly improve the level of"three reductions"knowledge,attitude and behavior of workers in catering units.The next step is to take the diversified and continuous"three reductions"intervention measures for promoting the change of"three reductions"behavior in catering workers.
Knowledge,attitude and practiceThree reductionsCatering unitsIntervention
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NSTL
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