Impact of the established healthy canteens and restaurants in Shanghai on usage of oilï¼ saltï¼ and sugarï¼ and on nutritional knowledge and behavior of diners
Journal Title: Shanghai Journal of Preventive Medicine - Year 2023, Vol 35, Issue 10
Abstract
ObjectiveTo evaluate the changes of the usage of oilï¼ saltï¼ sugar and nutritional knowledge and behavior intervention among diners before and after the establishment of healthy canteens and restaurants in Shanghai.MethodsA comprehensive intervention was conducted through the establishment of healthy canteens and restaurantsï¼ encompassing interventions such as oilï¼ saltï¼ and sugar managementï¼ improvement of nutritional environmentï¼ staffing and training activitiesï¼ and nutrition labeling guidance. A pre-post self-controlled study design was used to compare changes in oilï¼ salt and sugar usageï¼ as well as dinersâ knowledge and behaviors related to nutrition and nutrition labelingï¼ before and after the intervention.ResultsAfter interventionï¼ the total usage of oilï¼ saltï¼ and sugar per meal in the canteens and restaurants decreased by 18.33%ï¼ 14.83%ï¼ and 13.66%ï¼ respectivelyï¼and all had statistically significance differencesï¼P<0.001ï¼. The awareness rate of "cooking oil intake"ï¼ "salt intake"ï¼ and "added sugar intake" among diners increased from 24.07% to 38.04%ï¼ 58.52% to 71.28%ï¼ and 26.85% to 45.01%ï¼ respectively. The awareness rate of "daily food types" and "weekly food types" increased from 43.07% to 56.53% and 49.52% to 64.32%ï¼ with significant differences ï¼P<0.001ï¼. The rate of understanding the content of nutrition labels increased from 66.91% to 76.90%ï¼ the awareness rate of nutrition labels increased from 53.59% to 69.06%ï¼ the rate of active reading of nutrition labels among diners increased from 73.38% to 81.23%ï¼ and the rate of selecting and purchasing food based on the information of nutrition labels increased from 69.27% to 77.79%ï¼ all of which were statistically significant ï¼P<0.001ï¼.ConclusionThe comprehensive interventions carried out through the creation of healthy canteens and restaurants have significantly impact on usage of oilï¼ saltï¼ and sugarï¼ as well as on the nutritional knowledge and behaviors of diners.
Authors and Affiliations
MAI Shupeng,SONG Qi,SHI Zehuan,QU Mengying,SHEN Liping,LU Wei,SUN Zhuo,WANG Zhengyuan,ZANG Jiajie,
Keywords
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