公众及餐饮服务行业人员对食品添加剂使用的认知调查

目的了解包括军人在内的社会大众对食品添加剂的认知态度,并与餐饮服务人员的认知态度作对比。方法采用问卷调查的方式,调查公务员及事业单位员工、公司职员、教师、军人及餐饮服务行业人员500人(每个职业分别为100人)对食品添加剂知识的认知程度。结果经统计分析显示,调查对象的正确认知食品添加剂的人数占比较低,在群体中尤其以军人与餐饮服务行业人员的食品添加剂知识正确认知率低,其中学历、年龄是影响调查对象食品添加剂知识正确判断率高低的重要因素。结论指出受教育程度与食品添加剂知识正确认知率成正比,提示应加大宣传教育力度。

Objective To understand the cognition of food additives in the public including serviceman, and to com- pare with the attitude of catering service personnel. Methods Questionnaire survey was conducted, survey 500 people in- cluding civil servants, staff, company staff, teachers, serviceman and catering service personnel （100 people per group）＇ s cognitive degree about the food additive. Results The statistical analysis showed that the number of correct cognitive food additives was low, in the group, especially the knowledge of food additives in serviceman and catering service personnel is low, education and age is an important factor affecting the correct judgment rate of the knowledge of food additives. Conclu- sion The degree of education is proportional to the correct rate of knowledge of food additives, which means that publicity and education should be strengthened.