中国成年人粗粮消费的知识、行为和影响因素:西安的一项焦点小组研究

IF 3.8 Q2 NUTRITION & DIETETICS
Jiawen Xie , Junqi Li , Guoqing Ma , Menghan Wang , Yunfeng Li , Yafang He , Kun Xu , Tian Tian , Nan Yang , Qian Wang , Jie Chang , Xin Liu
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引用次数: 0

摘要

背景粗粮富含纤维、矿物质和其他有益营养素,但在现代人群中的食用量却很低。本研究旨在探讨中国居民对粗粮消费的相关知识和行为,并确定影响因素。方法在中国西安与 39 位年龄在 18-65 岁之间、来自不同社会背景的参与者进行了六次焦点小组讨论。结果大多数参与者对粗粮的定义、对健康的益处和建议摄入量等知识了解不足。少数参与者表示经常食用粗粮。粗粮消费的障碍包括感官特性差、烹饪技能和时间不足、即食食品供应有限、饮食习惯已形成以及价格昂贵。此外,新的障碍还包括心理负担、对食品安全的担忧、加工方法对健康益处的影响以及特殊的健康状况。健康益处和家庭影响是促使人们消费粗粮的两个主要因素。大多数参与者对用粗粮部分替代主食持积极态度。结论 在粗粮消费的健康意识和健康行为之间存在差距;因此,政府机构、教育机构、营养学会、食品行业、政策制定者和卫生专业人员之间的合作对于克服这些挑战至关重要。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Knowledge, Behavior, and Influencing Factors of Coarse Grain Consumption among Chinese Adults: A Focus Group Study in Xi’an

Background

Coarse grains are rich in fiber, minerals, and other beneficial nutrients but are consumed at low levels in modern populations. The factors that influence coarse grain consumption in current living and dietary environments are not fully understood.

Objectives

This study aimed to explore the knowledge and behavior related to coarse grain consumption and identify the influencing factors among Chinese citizens.

Methods

Six focus group discussions were conducted with 39 participants aged 18–65 years from diverse social backgrounds in Xi'an, China. All discussions were transcribed verbatim and analyzed using inductive thematic analysis.

Results

The majority of participants demonstrated insufficient knowledge about coarse grains, including their definitions, health benefits, and recommended intake. A small number of the participants reported regular consumption. The barriers to coarse grain consumption were poor sensory properties, insufficient cooking skills and time, limited availability of ready-to-eat foods, established dietary habits, and high prices. Additionally, new barriers included psychological burden, concerns about food safety, the impact of processing methods on health benefits, and special health conditions. Health benefits and family influence emerged as the 2 primary factors motivating coarse grain consumption. Most participants expressed a positive attitude toward partially replacing staple foods with coarse grains. Enhancing health education, innovating food processing methods, improving labeling systems, and strengthening safety supervision have been recommended for increasing coarse grain consumption.

Conclusions

A gap exists between health awareness and healthy behaviors regarding coarse grain consumption; thus, collaborative efforts among government agencies, educational institutions, nutrition societies, the food industry, policymakers, and health professionals are essential to overcome these challenges.
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来源期刊
Current Developments in Nutrition
Current Developments in Nutrition NUTRITION & DIETETICS-
CiteScore
5.30
自引率
4.20%
发文量
1327
审稿时长
8 weeks
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