CAJ | 학술논문

目的：了解当前网民对于盐与健康相关知信行状况，为制定健康教育和营养干预策略提供参考。方法通过中国经济网网络调查平台，采用自填网络调查问卷的方式，针对网民的盐与健康的相关知识、态度和行为，进行为期1个月的调查。结果共收集有效问卷1454份。61．1％的应答者知道我国成人每日推荐的食盐摄入量，但只有37．7％的应答者能全部辨认出4种高钠调味品，39．7％的应答者能全部辨别3种常吃的含“看不到的盐”较多的食物，20．3％的应答者没有听说过低钠盐，50．0％应答者从不或偶尔使用限盐勺，17．5％的应答者经常或总是选择低盐食物，只有25．0％的应答者经常或总是根据营养标签来挑选食物，家中有和无高血压患者的调查对象经常或总用低钠盐的比例分别为23．6％和22．3％，经常或总用限盐勺的比例为16．4％和18．8％，经常或总是根据营养表标签挑选食物的比例为25．5％和24．3％，经常或总是要求少放盐的比例是11．0％和8．4％，差异无统计学意义。结论公众对盐与健康的基本知识有所提高，但对高盐高钠食物、控盐方法的认知还相对较低，控盐相关行为尚有待改善，提高公众控盐的实际能力应为干预重点。
목적：료해당전망민대우염여건강상관지신행상황，위제정건강교육화영양간예책략제공삼고。방법통과중국경제망망락조사평태，채용자전망락조사문권적방식，침대망민적염여건강적상관지식、태도화행위，진행위기1개월적조사。결과공수집유효문권1454빈。61．1％적응답자지도아국성인매일추천적식염섭입량，단지유37．7％적응답자능전부변인출4충고납조미품，39．7％적응답자능전부변별3충상흘적함“간불도적염”교다적식물，20．3％적응답자몰유은설과저납염，50．0％응답자종불혹우이사용한염작，17．5％적응답자경상혹총시선택저염식물，지유25．0％적응답자경상혹총시근거영양표첨래도선식물，가중유화무고혈압환자적조사대상경상혹총용저납염적비례분별위23．6％화22．3％，경상혹총용한염작적비례위16．4％화18．8％，경상혹총시근거영양표표첨도선식물적비례위25．5％화24．3％，경상혹총시요구소방염적비례시11．0％화8．4％，차이무통계학의의。결론공음대염여건강적기본지식유소제고，단대고염고납식물、공염방법적인지환상대교저，공염상관행위상유대개선，제고공음공염적실제능력응위간예중점。
Objective To understanding knowledge,attitude,practice (KAP)related to salt and health among Chinese Internet user,and provide a reference for the development of health education and nutrition intervention strategies. Methods Through an internet-based survey platform,a one-month survey on salt and health related KAP was launched. Results There were 1454 respondents completed all questions.About 61.1% of them knew the recommendation of salt in-take by Chinese Dietary Guidelines,but only 37.7% of them could identify four kinds of high-sodium condiments,only 39.7% recognized three kinds of food containing high “invisible salt”.20.3% of respondents did not know the low sodium salt,50.0% of them never or seldom used salt restriction spoon,only 17.5% of them always consumed less salty foods, and 25.0% of the subjects always selected foods referring nutrition labeling.The percentage of people with and without hy-pertension relatives who always consumed low sodium salt were 23.6% and 22.3%,respectively.The percentages of who used salty restriction spoon always or consistently were 16.4% and 18.8%,25.5% and 24.3% for selected foods referring nutrition labeling,11.0% and 8.4% for requested less salty cook.The differences were not statistically significant.Con-clusion The basic knowledge of the public on salt and health had been improved recently,but the awareness of high-salt foods and salt restriction technologies kept low level,salt restriction behaviors should be improved,and the promotion on controlling salt consumption for public should be the key point of nutrition intervention.