發(fā)布時間：2018-05-16 21:27

  本文選題：預(yù)包裝食品 + 鈉含量　； 參考：《現(xiàn)代預(yù)防醫(yī)學(xué)》2015年21期

【摘要】：目的了解廣州市預(yù)包裝食品鈉含量現(xiàn)狀及消費(fèi)者低鹽飲食認(rèn)知情況。方法抽取廣州市4間連鎖超市,記錄783種預(yù)包裝食品營養(yǎng)標(biāo)簽上的鈉含量標(biāo)示情況;隨機(jī)抽取超市消費(fèi)者271名,通過問卷調(diào)查其低鹽飲食認(rèn)知情況。結(jié)果預(yù)包裝食品鈉含量總標(biāo)示率為99.36%,各類預(yù)包裝食品的鈉含量范圍和中位值均有較大的差異,榨菜、方便面和肉制品的鈉含量中位數(shù)分別為2 360 mg/100 g、1 988 mg/100 g和1 703 mg/100 g。關(guān)于低鹽飲食,不同職業(yè)的消費(fèi)者在接受低鹽飲食的宣傳渠道上有差異(χ2=14.20,P=0.048),消費(fèi)者教育接受率為41.7%,態(tài)度正向選擇率為89.50%,行為選擇率為56.28%,知識平均知曉率為49.31%。結(jié)論隨著GB28050-2011《食品安全國家標(biāo)準(zhǔn)-預(yù)包裝食品營養(yǎng)標(biāo)簽通則》實(shí)施,預(yù)包裝食品的鈉含量標(biāo)示率大幅度增加。然而,消費(fèi)者的低鹽飲食認(rèn)知程度仍然較低,相關(guān)部門還應(yīng)加強(qiáng)低鹽飲食宣傳教育。
[Abstract]:Objective to investigate the status of sodium content in prepackaged foods and consumers' knowledge of low-salt diet in Guangzhou. Methods the sodium content of 783 kinds of prepackaged food was recorded in 4 chain supermarkets in Guangzhou, 271 consumers were randomly selected, and their cognition of low salt diet was investigated by questionnaire. Results the total labeling rate of sodium content in prepackaged foods was 99.36. There were great differences in the range and median value of sodium content in all kinds of prepackaged foods. The median sodium content of mustard, instant noodle and meat products were 2 360 mg/100 / g, 1 988 mg/100 / g and 1 703 mg/100 / g, respectively. With regard to low-salt diet, there were differences in the channels of propaganda for consumers to accept low-salt diet among different occupations (蠂 ~ 2 ~ 2 ~ (14.20), the acceptance rate of consumer education was 41.7%, the positive selection rate of attitude was 89.50%, the behavioral choice rate was 56.28%, and the average knowledge awareness rate was 49.31%. Conclusion with the implementation of GB28050-2011 (National Standard for Food Safety), the labeling rate of sodium content of prepackaged foods increased significantly. However, the low salt diet awareness of consumers is still low, the relevant departments should also strengthen the low salt diet publicity and education.
【作者單位】： 南方醫(yī)科大學(xué)公共衛(wèi)生與熱帶醫(yī)學(xué)學(xué)院衛(wèi)生檢測中心;南方醫(yī)科大學(xué)公共衛(wèi)生與熱帶醫(yī)學(xué)學(xué)院預(yù)防醫(yī)學(xué)實(shí)驗(yàn)教學(xué)中心;
【基金】：南方醫(yī)科大學(xué)本科教學(xué)改革發(fā)展工程建設(shè)之特色教育教學(xué)改革項(xiàng)目(校教字[2013]84號)
【分類號】：R151.42

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