3~8岁学生食品安全行为现状及影响因素分析

Analysis of the status quo and influencing factors of food safety behaviors among students aged 3-8 years

目的了解兰州市和陇西县3~8岁学生食品安全行为形成情况并分析影响因素,为开展食品安全健康教育,引导学生形成良好的食品安全行为提供科学依据。方法采用自填问卷对3~8岁学生家长的食品安全知识、态度、行为(KAP)及学生食品安全行为进行调查,并通过多元线性回归分析学生食品安全行为的影响因素。结果 3~8岁学生食品安全行为总形成率为67.45%,各行为形成率在22.41%~90.18%之间。兰州市的学生行为得分[(7.57±0.94)分]高于陇西县[(6.98±1.15)分],女生[(7.39±1.04)分]高于男生[(7.27±1.09)分],少数民族[(7.67±0.85)分]高于汉族[(7.30±1.08)分]。多元线性回归分析发现,家长知识得分、家长行为得分、居住地和学生性别与学生行为得分呈正相关(P<0.05);学生的年龄和民族与学生行为得分呈负相关(P<0.05)。结论 3~8岁学生食品安全行为总形成率较低,家长应丰富食品安全知识,规范自身食品安全行为,与学校一起督促学生形成健康的食品安全行为。

Objective To understand the status quo of food safety behaviors in students aged 3-8 years in Lanzhou City and Longxi County,and to analyze the influencing factors,in order to provide a scientific basis for conducting food safety and health education and guiding students to form healthy behaviors. Methods A self-designed questionnaire was used to investigate parents′ knowledge,attitude and practice(KAP) regarding food safety and children′s food safety behaviors.The factors influencing students′ food safety behaviors were analyzed by multiple linear regression. Results The total food safety behavior rate of students aged 3-8 years was 67.45%,and the formation rate of each behavior ranged from 22.41% to 90.18%.The score of student behavior in Lanzhou City(7.57±0.94) was higher than that in Longxi County(6.98±1.15),girls(7.39±1.04) were higher than boys(7.27±1.09),and ethnic minorities(7.67±0.85) were higher than Han nationality(7.30±1.08).Multiple linear regression analysis found that parents′ knowledge scores,parents′ behavior scores,residence and student gender were positively correlated with student behavioral scores(P<0.05).Student age and ethnicity were negatively related to students′ behavioral scores(P<0.05). Conclusions The overall rate of food safety behaviors among students aged 3-8 years in Gansu is low.Parents are supposed to work with schools to urge students to form healthy food safety behaviors by enriching food safety knowledges and regulating their food safety behaviors.