摘要
目的调查杭州居民摄取腌制食品的现况,探讨推进居民改变不良饮食的方法。方法在杭州市3个区随机抽取了18周岁以上的居民1388名,用自制问卷调查居民腌制食品摄取情况、腌制食品摄入行为分阶段现况及影响居民摄取腌制食品的因素。结果(1)1130名(81.41%)居民经常摄取腌制食品,114名(8.21%)偶尔摄取腌制食品;(2)居民在行为各阶段的现况:1244名摄取腌制食品的居民中,前意向阶段的居民占77.25%,意向阶段的占2.97%,准备阶段的占10.61%,行动阶段的占5.47%,维持阶段的占3.70%。(3)居民的文化程度、既往饮食习惯、行为态度、他人的劝告、对他人劝告的态度、行为改变的信念与摄取腌制食品的程度有相关性(P<0.05)。结论(1)杭州居民摄取腌制食品情况较严重;(2)腌制食品的摄取行为改变受多因素影响;(3)对处于腌制食品摄取行为各阶段的居民,应采取不同的健康教育与健康促进方法,进行行为干预。
Objective To investigate the status of pickled food intake by Hangzhou residents so as to study the method to promote the change of the bad diet. Methods Totally 1388 Hangzhou residents aged more than 18 in three districts were surveyed by self - made questionnaires about the conditions of their intake of pickled food, staged status of their behavior of pickled food intake and the influential factors. Results （ 1 ） There were 1130 （ 81.41% ） residents who always take pickled food, and 114 （8. 21% ）. residents who occasionally take （2） Among the 1244 with the habit of pickled food intake, the residents in precontemplation stage accounted for 77.25%, the residents in contemplation stage for 2.97%, the residents in preparation stage for 10.61% , the residents in action stage for 5.47% and the resident in maintenance stage for 3.70%. （3） There was a correlation between the degree of taking in pickled food and the factors, such as the residents＇ educational level, occupation, dietary habit, behavior attitude, advice from others, attitude in taking the advice and conviction of behavior change （ P 〈 0. 05 ）. Conclusion （ 1 ） The prevalence rate of taking pickled food among Hangzhou residents were high. （2） The behavior of pickled food intake is influenced by multiple factors. （3） The residents in various stages of behavior change should be given behavior intervention through different methods of health education and promotion.
出处
《中国全科医学》
CAS
CSCD
2007年第17期1440-1442,共3页
Chinese General Practice
基金
浙江省医药卫生科技项目(2002R014)
关键词
腌制食品摄入
饮食习惯
行为
改变
Pickle food intake
Food habits
Behavior, altered
