北京市丰台区餐饮单位从业人员营养知信行的影响因素分析

Analysis on the influencing factors of nutrition knowledge, attitude and practice of catering employees in Fengtai District of Beijing

目的 研究北京市丰台区餐饮单位从业人员营养知信行的现况及影响因素,为餐饮单位从业人员营养知识的全方面提升提供参考依据。方法 通过查阅相关文献、专家咨询,编制出餐饮单位从业人员营养知识-态度-行为问卷。采取随机整群抽样法在丰台区的餐厅和食堂中抽取341名餐饮单位从业人员,应用单因素方差分析和多元逐步回归分析对餐饮单位从业人员营养知信行的基本情况和影响因素进行分析。结果 常住在城镇(8.69±2.97)、大专学历(9.00±3.06)的从业人员营养知识得分较高;食堂的从业人员(39.11±3.12)、常住在城镇(37.47±6.59)的从业人员营养态度得分较高;食堂的从业人员(36.08±7.02)、厨师(33.03±9.27)、容纳600人以上的餐饮单位(33.28±10.78)的从业人员营养行为得分较高。结论 餐饮单位从业人员的营养知信行得分较低,需要增加从业人员营养宣教的机会,提升文化程度,对小规模企业、服务员的营养教育需落实到位。

Objective To study the current situation and influencing factors of nutrition knowledge, attitude and practice of employees in catering units in Fengtai District of Beijing, and to provide a reference for the improvement of nutrition knowledge of employees in catering units in all aspects.Methods The nutrition knowledge-attitude-practire questionnaire for catering unit employees was developed through consulting relevant literature and consulting experts.A total of 341 catering employees were selected from restaurants and canteens in Fengtai District by random cluster sampling method.The basic situation and influencing factors of nutrition knowledge, attitude and practice of catering employees were analyzed by single-factor ANOVA and multiple stepwise regression analysis.Results The scores of nutrition knowledge of employees who lived in cities and towns(8.69±2.97) and had a college degree(9.00±3.06) were higher;the scores of nutrition attitude of employees who worked in canteens(39.11±3.12) and permanent residents in cities and towns(37.47±6.59) were higher;the scores of nutrition behavior of employees who worked in canteens(36.08±7.02),chefs(33.03±9.27) and catering units(33.28±10.78) with more than 600 people were higher.Conclusion The score of nutrition knowledge, attitude and practice of catering employees is low.It is necessary to increase the opportunities for nutrition education of employees, improve their education level, and implement nutrition education for small-scale enterprises and waiters.