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当前位置: 首页 > 文章 > 餐单营养标识的公众态度及认知状况——基于杭州城市居民的调查 中国食物与营养 2017 (11) 49-53
Position: Home > Articles > Attitude and Cognition on Menu Nutrition Labeling——Based on Investigation Among Urban Population in Hangzhou City Food and Nutrition in China 2017 (11) 49-53

餐单营养标识的公众态度及认知状况——基于杭州城市居民的调查

作  者：
杜文雯;王惠君;王志宏;苏畅;张继国;姜红如;张兵
单  位：
中国疾病预防控制中心
关键词：
餐馆;营养标识;态度;认知
摘  要：
目的:了解公众对餐馆餐单营养标识的态度及认知状况。方法:采用方便抽样的方法,对杭州市2 589名居民进行问卷调查,收集对餐单营养标识重要性、实用性和可推广性的态度以及对餐单营养标识内容、形式、存在的困难和推广范围的认知情况。数据清理及分析使用SAS 9.4统计软件包。结果:认为餐单营养标识重要、餐单营养标识会对点餐有影响和赞同推广餐单营养标识的人群比例分别为62.4%、80.7%和74.8%。通过微信参与调查者、女性、高教育程度者对餐单营养标识给予正面支持的人群比例更高(P<0.05)。受访者关注比例较高的营养信息包括原材料、能量和脂肪,分别为72.4%、50.4%和47.5%。支持率较高的餐单营养标识形式为营养素含量值和食物组成+营养素含量值,分别为57.3%和56.6%。推广餐单营养标识可能存在的困难主要有增加点餐时间、餐馆可能不配合和关注的人不多。67.2%的受访者希望未来先在中餐馆中推广使用餐单营养标识,支持率高于西式快餐店和中式快餐店。结论:公众对在我国推广餐单营养标识的支持度较高,比较关注在外就餐食物的原材料、能量和脂肪含量。未来应继续开展餐单营养标识相关研究,改善在外就餐的膳食质量。
译  名：
Attitude and Cognition on Menu Nutrition Labeling——Based on Investigation Among Urban Population in Hangzhou City
作  者：
DU Wen-wen;WANG Hui-jun;WANG Zhi-hong;SU Chang;ZHANG Ji-guo;JIANG Hong-ru;ZHANG Bing;National Institute for Nutrition and Health,Chinese Center for Disease Control and Prevention;
单  位：
National Institute for Nutrition and Health,Chinese Center for Disease Control and Prevention
关键词：
restaurant;;nutrition labeling;;attitude;;cognition
摘  要：
Objective To investigate public attitude and cognition on menu labeling. Method Using convenient sampling method,we conducted a self-reported questionnaire survey among 2 589 individuals in Hangzhou city. Information of attitude on importance,practicability and generalization of menu labeling,and cognition on contents,form,difficulties and extension scope were collected. We used SAS 9. 4 for data clean and analyses. Result Among the respondents,62. 4% of people thought menu labeling was important,80. 7% of people thought menu labeling could have effect on ordering,and 74. 8% of people agreed with promoting menu labeling. Respondents who were from We Chat,female and those with higher education level were more positive on menu labeling( P < 0. 05). The top three items of menu labeling with higher concerns were raw material,energy and fat,with 72. 4%,50. 4% and 47. 5% reported rate. The more favorite forms of menu labeling were nutrient values,and raw materials and nutrient values,with 57. 3% and 56. 6% reported rate. The difficulties of promoting menu labeling included the increased ordering time,uncooperative restaurant and few followers. Respondents who thought menu labeling should be used in full-service Chinese restaurants were more than those who supported western fast food restaurants and Chinese fast food restaurants. Conclusion Public demonstrates strong support to menu labeling,with more interest in raw materials,energy and fat values. In future,studies on menu labeling should be conducted to improve quality of out-eating meals.

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