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Food-Related Health Emergency-Disaster Risk Reduction in Rural Ethnic Minority Communities: A Pilot Study of Knowledge, Awareness and Practice of Food Labelling and Salt-intake Reduction in a Kunge Community in China

Food safety and unhealthy dietary pattern are important global health problems. Understanding food-related health needs and providing corresponding support are important to health risk reduction. A needs assessment, education intervention for food labelling, and another intervention for salt-intake...

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Autores principales: Chan, Emily Ying Yang, Lam, Holly Ching Yu, Lo, Eugene Siu Kai, Tsang, Sophine Nok Sze, Yung, Tony Ka Chun, Wong, Carol Ka Po
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6540046/
https://www.ncbi.nlm.nih.gov/pubmed/31027328
http://dx.doi.org/10.3390/ijerph16091478
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author Chan, Emily Ying Yang
Lam, Holly Ching Yu
Lo, Eugene Siu Kai
Tsang, Sophine Nok Sze
Yung, Tony Ka Chun
Wong, Carol Ka Po
author_facet Chan, Emily Ying Yang
Lam, Holly Ching Yu
Lo, Eugene Siu Kai
Tsang, Sophine Nok Sze
Yung, Tony Ka Chun
Wong, Carol Ka Po
author_sort Chan, Emily Ying Yang
collection PubMed
description Food safety and unhealthy dietary pattern are important global health problems. Understanding food-related health needs and providing corresponding support are important to health risk reduction. A needs assessment, education intervention for food labelling, and another intervention for salt-intake reduction were conducted in a rural Kunge community in Yunnan, China in 2014, 2015 and 2016, respectively. Not checking the expiry date of packaged food (37.1%) and a high salt diet (53.9%) were the most common problems in the community. Both topics were selected for education intervention. Pre- and post-intervention questionnaires were used to evaluate the effectiveness. Education interventions were found effective in improving food-health-related knowledge, changing attitudes toward behaviors such as willingness to read food labels before buying and consuming packaged food. However, no significant improvements were found for the attitudes toward not consuming expired food, controlling salt-intake, and decreasing the consumption of cured food. Health education was shown to be effective in promoting food-health-related knowledge but was limited in changing relevant behaviors in a rural ethnic minority community.
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spelling pubmed-65400462019-06-05 Food-Related Health Emergency-Disaster Risk Reduction in Rural Ethnic Minority Communities: A Pilot Study of Knowledge, Awareness and Practice of Food Labelling and Salt-intake Reduction in a Kunge Community in China Chan, Emily Ying Yang Lam, Holly Ching Yu Lo, Eugene Siu Kai Tsang, Sophine Nok Sze Yung, Tony Ka Chun Wong, Carol Ka Po Int J Environ Res Public Health Article Food safety and unhealthy dietary pattern are important global health problems. Understanding food-related health needs and providing corresponding support are important to health risk reduction. A needs assessment, education intervention for food labelling, and another intervention for salt-intake reduction were conducted in a rural Kunge community in Yunnan, China in 2014, 2015 and 2016, respectively. Not checking the expiry date of packaged food (37.1%) and a high salt diet (53.9%) were the most common problems in the community. Both topics were selected for education intervention. Pre- and post-intervention questionnaires were used to evaluate the effectiveness. Education interventions were found effective in improving food-health-related knowledge, changing attitudes toward behaviors such as willingness to read food labels before buying and consuming packaged food. However, no significant improvements were found for the attitudes toward not consuming expired food, controlling salt-intake, and decreasing the consumption of cured food. Health education was shown to be effective in promoting food-health-related knowledge but was limited in changing relevant behaviors in a rural ethnic minority community. MDPI 2019-04-26 2019-05 /pmc/articles/PMC6540046/ /pubmed/31027328 http://dx.doi.org/10.3390/ijerph16091478 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Chan, Emily Ying Yang
Lam, Holly Ching Yu
Lo, Eugene Siu Kai
Tsang, Sophine Nok Sze
Yung, Tony Ka Chun
Wong, Carol Ka Po
Food-Related Health Emergency-Disaster Risk Reduction in Rural Ethnic Minority Communities: A Pilot Study of Knowledge, Awareness and Practice of Food Labelling and Salt-intake Reduction in a Kunge Community in China
title Food-Related Health Emergency-Disaster Risk Reduction in Rural Ethnic Minority Communities: A Pilot Study of Knowledge, Awareness and Practice of Food Labelling and Salt-intake Reduction in a Kunge Community in China
title_full Food-Related Health Emergency-Disaster Risk Reduction in Rural Ethnic Minority Communities: A Pilot Study of Knowledge, Awareness and Practice of Food Labelling and Salt-intake Reduction in a Kunge Community in China
title_fullStr Food-Related Health Emergency-Disaster Risk Reduction in Rural Ethnic Minority Communities: A Pilot Study of Knowledge, Awareness and Practice of Food Labelling and Salt-intake Reduction in a Kunge Community in China
title_full_unstemmed Food-Related Health Emergency-Disaster Risk Reduction in Rural Ethnic Minority Communities: A Pilot Study of Knowledge, Awareness and Practice of Food Labelling and Salt-intake Reduction in a Kunge Community in China
title_short Food-Related Health Emergency-Disaster Risk Reduction in Rural Ethnic Minority Communities: A Pilot Study of Knowledge, Awareness and Practice of Food Labelling and Salt-intake Reduction in a Kunge Community in China
title_sort food-related health emergency-disaster risk reduction in rural ethnic minority communities: a pilot study of knowledge, awareness and practice of food labelling and salt-intake reduction in a kunge community in china
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6540046/
https://www.ncbi.nlm.nih.gov/pubmed/31027328
http://dx.doi.org/10.3390/ijerph16091478
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