新西兰18-65岁成年人的饮食盐相关知识、态度和行为

IF 2.3 3区医学 Q2 EDUCATION, SCIENTIFIC DISCIPLINES

Journal of Nutrition Education and Behavior Pub Date : 2025-03-01 DOI:10.1016/j.jneb.2024.12.001

Neela Bhana MPH , Jennifer Utter PhD , Carley Grimes PhD , Helen Eyles PhD

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引用次数: 0

摘要

目的：了解新西兰18-65岁成年人的饮食盐相关知识、态度和行为，并评估不同人口亚群的差异。设计：2018年6月1日至2018年8月31日进行横断面在线调查。环境：参与者通过社交媒体和市场调查小组在购物中心招募。参与者：居住在新西兰的讲英语的成年人。测量变量：使用了泛美和世界卫生组织知识、态度和行为标准化调查工具的修订版。还收集了人口统计数据（年龄、性别、种族和教育程度）。分析：报告的描述性统计。卡方检验的独立性，以评估人口统计差异。结果：共1131名成人(平均年龄36±15岁；N = 876[78%]女性；n = 661[78%]新西兰欧洲/其他；n = 210[19%]亚洲人；n =164 [15%] Māori)。此外，865名参与者（83%）知道盐的主要饮食来源；406人（40%）知道推荐的盐摄入量；946人（95%）认为食品制造商有责任减少钠含量；563人（55%）支持政府管制；259家（26%）使用食品标签。女性和新西兰欧洲/其他参与者报告了更有利的减盐行为，例如避免快餐和包装的即食食品（P < 0.001）。结论和启示：在新西兰，改善与盐有关的知识、态度和行为对男性、服务不足人群和45-65岁的成年人尤为重要。有必要在研究的基础上，制定一个多成分的新西兰国家减盐计划，解决风险群体的参与和有效性问题。

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Dietary Salt–Related Knowledge, Attitudes, and Behaviors of New Zealand Adults Aged 18–65 Years

Objective

To explore dietary salt–related knowledge, attitudes, and behaviors of New Zealand (NZ) adults aged 18–65 years and assess differences by demographic subgroups.

Design

Cross-sectional online survey conducted between June 1, 2018 and August 31, 2018.

Setting

Participants were recruited in shopping malls, via social media, and a market research panel.

Participants

English-speaking adults residing in NZ.

Variables Measured

An amended version of The Pan American and World Health Organization Knowledge, Attitudes, and Behaviors standardized survey tool was used. Demographic data (age, sex, ethnicity, and educational attainment) were also collected.

Analysis

Descriptive statistics reported. Chi-square test for independence to assess differences by demographics.

Results

The survey was completed by 1,131 adults (mean age 36 ± 15 years; n = 876 [78%] female; n = 661 [78%] NZ European/other; n = 210 [19%] Asian; n =164 [15%] Māori). In addition, 865 participants (83%) knew the primary dietary source of salt; 406 (40%) knew the recommended salt intake; 946 (95%) believed food manufacturers are responsible for sodium reduction; 563 (55%) supported government regulations; and 259 (26%) used food labels. Females and NZ European/other participants reported more favorable salt-reducing behaviors, such as avoiding fast-food and packaged, ready-to-eat foods (P < 0.001).

Conclusions and Implications

Improving salt-related knowledge, attitudes, and behaviors in NZ is particularly important for men, underserved populations, and adults aged 45–65 years. A multicomponent, national NZ salt reduction program based on research addressing engagement and effectiveness for at-risk groups is warranted.

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来源期刊

Journal of Nutrition Education and Behavior 医学-学科教育

CiteScore

4.20

自引率

11.50%

发文量

379

审稿时长

44 days

期刊介绍： The Journal of Nutrition Education and Behavior (JNEB), the official journal of the Society for Nutrition Education and Behavior, is a refereed, scientific periodical that serves as a global resource for all professionals with an interest in nutrition education; nutrition and physical activity behavior theories and intervention outcomes; complementary and alternative medicine related to nutrition behaviors; food environment; food, nutrition, and physical activity communication strategies including technology; nutrition-related economics; food safety education; and scholarship of learning related to these areas. The purpose of JNEB is to document and disseminate original research and emerging issues and practices relevant to these areas worldwide. The Journal of Nutrition Education and Behavior welcomes evidence-based manuscripts that provide new insights and useful findings related to nutrition education research, practice and policy. The content areas of JNEB reflect the diverse interests in nutrition and physical activity related to public health, nutritional sciences, education, behavioral economics, family and consumer sciences, and eHealth, including the interests of community-based nutrition-practitioners. As the Society''s official journal, JNEB also includes policy statements, issue perspectives, position papers, and member communications.