2010年海安县部分食品从业人员食品安全知识、信念和行为调查

目的了解海安县食品从业人员的食品安全知识、信念、行为(KAP)状况及其影响因素,探讨对食品从业人员健康教育和提高培训质量的方法,为相关职能部门开展健康教育和食品安全知识培训提供参考依据。方法设计统一的调查表即KAP调查问卷。调查内容包括:一般项目、食品安全的法律法规及相关的食品安全知识、态度、行为等;另外还对获得食品安全知识的途径进行调查。结果该县食品从业人员食品安全知识的平均知晓率为70.5%,安全行为平均形成率为56.1%;随着文化程度增高、职龄的增加,食品安全知识知晓率、安全行为形成率呈明显升高趋势,但安全态度正确回答率差异并不明显。结论该县各相关职能部门要加强对食品生产经营单位监督和业务指导,督促其加强对食品从业人员的培训;向社会广泛宣传安全知识,强化全民食品安全意识,形成行业自律、社会参与、相关职能部门监管的良好工作氛围,从而改变食品从业人员不良的习惯和行为,提高他们的自身素质。     

大兴区餐饮从业人员食品安全认知情况分析

目的:了解大兴区餐饮服务人员食品安全相关知识与需求现状,为今后开展食品安全知识培训和采取有效的干预措施提供依据。方法:随机对大兴区318名餐饮服务人员进行调查,有效应答率为93.08%.应用EpiData 3.1录入数据,SPSS 16.0统计分析。结果:餐饮从业人员对食品安全法规和食品安全卫生知识的总体知晓率较高,不同年龄、文化程度、从业年限、工作岗位和单位类别的从业人员知晓率差异有统计学意义(P<0.01或P<0.05);大多数餐饮从业人员对食品安全认识态度及行为形成率较为正确,对食品安全相关知识有较高的需求,期望通过专业人员讲解和组织食品知识有奖答卷及餐饮场所张贴相关知识挂图与餐饮单位组织培训等方式获取知识。结论:应继续加强餐饮服务人员食品安全知识培训,将文化程度低、从事餐饮服务时间短的人员作为重点人群,结合从业人员的知识需求,有针对性和重点地开展食品安全知识教育培训。     

食品加工从业人员食品安全知识、态度和行为调查分析

目的 了解山西省食品加工从业人员对食品安全知识的认知、态度和行为,并探讨其影响因素.方法 从山西省多家食品生产加工企业中随机抽取303名食品加工从业人员,应用自行设计的问卷进行调查.结果 山西省食品加工从业人员文化程度以高中和中专为主,健康证和培训合格证的持有率较低,食品安全知识的知晓情况一般,食品安全相关行为较不规范,获取食品安全知识的途径比较多元化.持有健康证及培训合格证、对食品安全问题的关注,以及单位培训可促进食品加工从业人员获得正确的食品安全知识和改善相关行为.结论 食品加工企业应该加强对从业人员的培训,相关职能部门应加大监督力度,以提高食品安全水平.     

济南市历城区食品从业人员卫生知识知晓情况调查

[目的 ]掌握济南市历城区食品从业人员卫生知识知晓情况 ,为食品卫生工作提供参考依据。 [方法 ]随机选择2 0 0 3年 3～ 4月查体的 112 0 0名食品从业人员进行调查。统一设计调查问卷 ,采用闭卷方式。 [结果 ]卫生知识知晓情况 ,得分 <3 0分、3 0～ 5 9分、>60分的分别占 10 2 1%、18 5 3 %、71 2 7%。食品从业人员卫生知识知晓率在文化程度、岗位工龄上有统计学差异 ,其知晓率随文化程度升高、岗位工龄增长而相应增加。但与性别和年龄分布无关。在行业分布上 ,食品摊贩从业者的知晓率偏低而职工食堂从业者的知晓率较高。 [结论 ]卫生知识水平的提高 ,要通过一个积累的过程 ,不断加强卫生知识培训 ,特别是对新上岗从业人员的培训 ,是今后工作的重点     

杭州市萧山区食品从业人员卫生知信行调查

目的：了解杭州市萧山区食品从业人员的卫生知识、态度、行为,为食品卫生培训提供依据。方法：对接受卫生知识培训的本区食品从业人员随机抽取2 014人进行问卷调查,了解他们在食品卫生方面的知识、态度、行为。结果：调查人员中＂好、中等＂者占79.49%,仍有20.51%的从业人员卫生知信行欠佳。男性食品从业人员的卫生知信行情况与女性无显著性差异,而不同年龄、文化程度、工种、培训次数和工龄者卫生知信行得分有显著性差异。结论：加强对食品从业人员卫生知识培训,特别是文化程度低、工龄短人员的培训对保障食品安全非常有必要。卫生知识培训内容应有针对性,突出重点。     

超市食品从业人员食品安全知识的认知、行为与态度调查

目的 了解山西省超市食品从业人员对食品安全知识的认知、行为和态度,并探讨其影响因素. 方法 在山西省37家超市中抽取344名食品从业人员,应用自行设计的问卷进行调查. 结果 山西省超市食品从业人员文化程度以高中和中专为主;食品安全知识的知晓情况较好,相关行为较规范,获取食品安全知识的途径比较多元化;对目前食品安全状况多持乐观态度,认为超市经营者应当诚信经营. 结论 单位应加强食品安全知识培训,政府机构应加强食品安全管理,提倡超市经营者诚信经营.     

旅客餐车从业人员食品安全认知情况分析

目的了解旅客餐车从业人员食品安全相关知识与需求现状,为今后开展食品安全知识培训和采取有效的干预措施提供依据。方法随机对上海铁路局江苏铁路地区管辖的320名餐车服务人员进行调查,有效应答率为98.75%。应用Epi Data 3.1录入数据,SPSS 16.0统计分析。结果旅客餐车从业人员对对餐饮服务人员健康体检周期知晓率最高,不同文化程度、从业年限、工作岗位的从业人员知晓率差异有统计学意义(P﹤0.01);大多数从业人员希望获得食品安全知识的途径为专业人员讲解;92.3%的从业人员最希望掌握的食品安全知识为餐车食品安全操作规程。结论应继续加强餐车从业人员食品安全知识培训,将文化程度低、从事餐饮服务时间短的人员作为重点人群,结合从业人员的知识需求,有针对性地开展食品安全知识培训。     

泰州市超市食品从业人员食品安全知信行调查

目的了解泰州市超市食品从业人员的卫生知识、态度、行为及对食品安全现状的看法，为实施食品放心工程提供决策依据。方法采用整群随机抽样的方法，对1008名食品从业人员进行食品卫生、法律法规知识考核和态度行为问卷调查，用SPSS统计软件进行数据处理和统计学分析。结果食品从业人员健康证持有率为89．6％；卫生知识培训合格证持有率为78.8％；超过1／3的被调查者半年内会遇到问题食品；52．4％的人认为卫生部门开展的卫生知识培训是获取相关卫生知识的主要途径；74．2％的人对目前的卫生监督工作表示基本满意，而女性对这一问题的要求明显高于男性。食品安全意识随着从业年限、文化程度提高而提高，参加过卫生知识培训者高于未参加过培训者，女性从业者高于男性，销售人员高于食品加工人员。结论泰州市超市食品从业人员食品安全意识整体水平不高，问题食品发生的频率较高，卫生部门应有针对性地开展超市食品安全整顿，加大对食品从业人员培训和监管力度，以改变这一现状。     

沂水县街头食品摊点从业人员食品卫生知识及卫生法律知识调查分析

目的了解掌握沂水县街头食品摊点从业人员的食品卫生知识及食品卫生法律知识水平。方法2004年6月对沂水县的中心医院、联华超市、服务楼、体育广场、电影院附近的300名街头食品从业人员的食品卫生知识及食品卫生法律知识水平进行了调查。结果街头食品从业人员的文化程度以初中、小学程度为主；街头食品从业人员从事街头食品经营工作的时间大部分在5年以下；未经食品卫生培训的从业人员占51．18％，而无食品卫生培训合格证者占59．84％；知道办齐卫生许可证、健康证、并培训合格取得培训证才属合法经营的只有24．41％。结论街头食品生产经营者的知识水平总体较低。但从业时间长者，文化程度高者。有食品卫生培训合格证者卫生知识水平明显高于从事街头食品生产经营时间短者，文化程度低者和无食品卫生培训合格证者．     

广州市白云区食品从业人员食品安全知识、态度和行为流行病学分析

目的了解广州市白云区食品从业人员食品安全知识、态度、行为及影响因素,为制定和采取有针对性的健康教育和行为干预提供参考和科学依据。方法采用便利的抽样方法,对白云区1200名食品从业人员进行现场问卷调查。结果白云区食品从业人员合格问卷1082份中,食品安全知识不及格的有528人,占48．8％。食品从业人员对食品安全相关行为及态度及格人数分别占83．0％和99．2％。多因素logistic回归分析结果显示：食品从业人员的年龄和文化程度是食品安全知识得分及格与否的影响因素（P〈0．05）;食品从业人员的文化程度、工作岗位和工作年限是食品安全行为得分及格与否的影响因素（P〈0．05）。SNK-q检验结果显示：食品从业人员对食品安全行为态度的正确得分与年龄、文化程度和月收人情况有关。结论该市食品从业人员对食品安全的基本知识了解不够、缺乏预防意识。食品从业人员相关行为的态度良好。年龄、文化程度、工作年限、岗位和收入等是食品从业人员食品安全相关知识、行为及态度正确得分及格与否的影响因素,应针对存在问题对食品从业人员开展有效的食品安全知识宣教及培训活动。     

Food Insecurity,Neighborhood Food Access,and Food Assistance in Philadelphia

An estimated 17.6 million American households were food insecure in 2012, meaning they were unable to obtain enough food for an active and healthy life. Programs to augment local access to healthy foods are increasingly widespread, with unclear effects on food security. At the same time, the US government has recently enacted major cuts to federal food assistance programs. In this study, we examined the association between food insecurity (skipping or reducing meal size because of budget), neighborhood food access (self-reported access to fruits and vegetables and quality of grocery stores), and receipt of food assistance using the 2008, 2010, and 2012 waves of the Southeastern Pennsylvania Household Health Survey. Of 11,599 respondents, 16.7 % reported food insecurity; 79.4 % of the food insecure found it easy or very easy to find fruits and vegetables, and 60.6 % reported excellent or good quality neighborhood grocery stores. In our regression models adjusting for individual- and neighborhood-level covariates, compared to those who reported very difficult access to fruits and vegetables, those who reported difficult, easy or very easy access were less likely to report food insecurity (OR 0.62: 95 % CI 0.43–0.90, 0.33: 95 % CI 0.23–0.47, and 0.28: 95 % CI 0.20–0.40). Compared to those who reported poor stores, those who reported fair, good, and excellent quality stores were also less likely to report food insecurity (OR 0.81: 95 % CI 0.60–1.08, 0.58: 95 % CI 0.43–0.78, and 0.43: 95 % CI 0.31–0.59). Compared to individuals not receiving food assistance, those receiving Supplemental Nutrition Assistance Program (SNAP) benefits were significantly more likely to be food insecure (OR 1.36: 95 % CI 1.11–1.67), while those receiving benefits from the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) (OR 1.17: 95 % CI 0.77–1.78) and those receiving both SNAP and WIC (OR 0.84: 95 % CI 0.61–1.17) did not have significantly different odds of food insecurity. In conclusion, better neighborhood food access is associated with lower risk of food insecurity. However, most food insecure individuals reported good access. Improving diet in communities with high rates of food insecurity likely requires not only improved access but also greater affordability.     

Impact of Parental Food Choices on Child Food Neophobia

This study examined the impact of parental food choices on children's willingness to try new foods. The participants were 33 students in Grades 5 and 6 in one public school in Cincinnati, Ohio. One parent per student completed the Food Neophobia Scale (FNS) and food records. Outcome measures included (a) FNS scores for both parents and children, and (b) Healthy Eating Index (HEI) scores and number of different foods consumed by parents only. Parent-child FNS scores were significantly correlated. Negative associations occurred between the parent HEI fruit score and the child FNS score and the number of different foods consumed by the parent and the child FNS score. Findings suggest that parental food choices influence children's responses to new foods.     

Food Processing: Comparison of Different Food Classification Systems

The substitution of minimally processed food and culinary home preparations for ready-to-eat products is increasing worldwide, which is overlooked as a cause of concern. The technological developments and the rise in highly processed food availability have introduced the concept of ultra-processed food (UPF). Food classification systems based on processing are now a new basis for epidemiological research. Different results from these classifications might influence conclusions on the population’s consumption of UPF or its association with health outcomes. The aim of this study was to compare classification systems and to find out if their results are comparable when evaluating the extent of high/UPF on the overall diet. Portuguese data from the year 2000 was extracted from the DAFNE-AnemosSoft, and 556 food/beverages items were classified according to five systems. The contribution of UPF was calculated as a percentage of total available amount and discrepancy ranges used for comparisons. Results of UPF availability contributions were: NOVA 10.2%; UNC 15.2%; IFPRI 16.7%; IFIC 17.7%; IARC 47.4%. The highest discrepancy ranges were from alcoholic beverages (97.4%), milk/milk products (94.2%), sugar/sugar products (90.1%), added lipids (74.9%), and cereals/cereal products (71.3%). Inconsistencies among classifications were huge and the contribution from highly/UPF presented high discrepancies. Caution must be taken when comparing and interpreting such data.     

Role of Food Perceptions in Food Selection of the Elderly

ABSTRACT

Concerns with the nutritional status and well being of older adults and the related potential social and economic impact have generated much research interest in their food intake patterns. Identifying determinants of food use and analyzing their interactions in the food selection process is critical for making nutritional recommendations and for suggesting modifications to unhealthy food behaviors. This article reviews a conceptual model of food perceptions and its applications for the study of food selection. It also discusses the relevance of specific perceptual dimensions in planning and implementing tailored nutrition interventions for a new generation of senior citizens.     

Effect of the Food Guide Pyramid on Food Advertising

The purpose of this study was to examine changes in advertising frequency of foods classified into the food group categories of the Food Guide Pyramid and nutrition claims in response to the release of the Pyramid. Using content analysis, food advertisements in selected issues of two culinary magazines (Bon Appetit and Gourmet) and two health-oriented magazines (Cooking Light and Eating Well) were examined in 1991 (n = 403) and 1994 (n = 294), representing the periods before and after the release of the Food Guide Pyramid, respectively. Fruits and vegetables were the least frequently advertised food groups in both magazine categories examined.There was no significant change (p > .05) in the advertising frequency of the food group categories of the Food Guide Pyramid from 1991 to 1994 for either of the two magazine categories. In the culinary magazine category, Consumer-Related and General Health claims increased while all other claims decreased from 1991 to 1994. The advertising frequency of all claim categories remained unchanged from 1991 to 1994 in the health-oriented food magazines. In conclusion, there was little evidence of responsiveness of food advertising to the release of the Food Guide Pyramid in this study.