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目的评价对烟台部分餐饮单位进行短期减盐干预后,相关工作人员控盐知识掌握程度、行为的变化以及菜品盐含量变化情况,为健康政策的制定提供依据。方法于2015年11月至2016年5月采用便利抽样的方法,选取3家大型酒店、3所高校食堂,随机抽取其中的2家酒店和2所食堂分别开展为期6个月的减盐干预(A组和B组)。其余1所高校、1家酒店为对照组,不给予任何干预。A组实施的干预:宣传教育,主要通过发放宣传用品,对工作人员进行减盐相关知识培训讲座的方式进行干预;B组实施的干预:在A组实施干预的基础上进行后厨盐量控制,降低含盐调味品的使用量,开发推出低盐低油菜品。分别在干预前、干预后通过问卷调查了解调查者对于减盐防控高血压相关知识的知晓率及控盐行为变化情况,评价干预效果。A组干预前调查74人,干预后调查69人。B组干预前调查71人,干预后调查68人。对照组干预前调查69人,干预后调查72人。每个餐饮单位在基线和干预后均抽取5个畅销菜测定钠含量。用SPSS 16.0统计软件进行t检验、χ~2检验和非参数独立样本检验。结果实施干预6个月后,A、B两组减盐防控高血压相关知识的知晓率均较干预前提高,差异均有统计学意义(P<0.01)。与干预前比较,A、B两组厨师烹饪中使用控盐勺的比例均增加;服务员(打菜员)会在顾客点菜时,主动推荐低盐菜品的比例增加,A组推荐率由干预前的5.71%增长至干预后的35.71%,B组由21.43%增长至46.67%;A、B两干预组的干预效果差异无统计学意义(P>0.05)。基线调查菜品的钠含量中位数为240 mg/100 g(P25~P75:165.50~336.40 mg/100 g),干预6个月以后,3组菜品钠含量与干预前比较,差异无统计学意义(P>0.05)。结论控盐宣传教育能够有效提高餐饮单位工作人员对于减盐相关知识的知晓率,建立良好的烹饪用盐习惯。
Objective To evaluate the degree of mastery and behavior change of salt control knowledge of some staffs in Yantai during the short-term salt reduction intervention and the change of salt content in the dishes to provide the basis for the formulation of health policies. Methods From November 2015 to May 2016, three large-scale hotels and 3 canteens were selected by means of convenience sampling and randomly selected 2 hotels and 2 canteens for salt reduction for 6 months Group A and Group B). The remaining 1 colleges and universities, a hotel as a control group, without any intervention. Group A intervention: publicity and education, mainly through the dissemination of promotional items, staff training in salt reduction-related knowledge intervention lectures; Group B interventions: implementation of the intervention in Group A based on post-mortem salt control , Reduce the use of salt condiments, the development of the introduction of low-salt low-rapeseed products. Respectively before and after intervention by questionnaire survey to understand the investigators on knowledge and knowledge about salt prevention and control of awareness of the rate of change and salt control behavior evaluation of the intervention effect. A group of 74 pre-intervention survey, survey of 69 after intervention. In group B, 71 were investigated before intervention and 68 after intervention. In the control group, 69 were investigated before intervention and 72 after intervention. Five units of best-sellers were taken from each catering unit at baseline and after intervention to determine the sodium content. SPSS 16.0 statistical software t test, χ ~ 2 test and non-parametric independent sample test. Results Six months after the intervention, the awareness rate of knowledge related to salt control and prevention of hypertension in groups A and B were higher than that before intervention (all P <0.01). Compared with the pre-intervention, the proportion of salt-control spoons used by cooks in groups A and B increased; the waiter (vegetable-beater) increased the proportion of low- The former 5.71% increased to 35.71% after the intervention, while the latter increased from 21.43% to 46.67%. There was no significant difference in intervention effect between the two intervention groups (P> 0.05). The baseline sodium content in the baseline survey was 240 mg / 100 g (P25 ~ P75: 165.50 ~ 336.40 mg / 100 g). After intervention for 6 months, the sodium content in the three groups had no significant difference (P> 0.05). Conclusion The salt control publicity and education can effectively improve the staff awareness of salt reduction related knowledge and establish a good salt habit for cooking.