Survey Of Health Knowledge And Behavior Among Food Industry Employees In Lvyuan District Of Changchun

Today, China has entered an unprecedented period of rapid development, people's standard of living and quality of life improvements followed by situation . People askeda higher demand for basic living guarantee .In which the food safety problem has been people's attention, the Party and the government's basic livelihood, food and health professionals have the knowledge, attitudes of health and health behavior directly affects the quality of food , also people's health.This paper from June 2008 all the person in Changchun City Lvyuan Qu health inspection conducted by the medical training of 507 employees in the food industry, to conduct a survey to know the relations of Lvyuan Qu food industry employees in the health knowledge, health behavior and health level of knowledge and behavior .Discussion the factor of Food health practitioners' level of health knowledge and health behavior. To find an effective way to improve the quality of food , strengthen food safety,improving people's quality of life. Prompts people pay attention to the food industry employees' health situation.Research Methods in the form of a questionnaire issued at the scene, closed book answer, on-site supervision and recovery. answer time in 20 minutes. use of survey data EpiData3.1 to establish the database software, SPSS13.0 statistical software for statistical analysis. Using descriptive statistical testing, analysis of variance, X2 test methods such as statistical data analysis. According to the existing volume survey research questionnaire, prepared by the expert guidance to improve. Lv Yuanqu in Changchun City by the small scope of the pre-survey, the survey volume validity and reliability is better, can be used in the regionResults: The survey questionnaire issued a total of 526 copies, 526 copies of questionnaires recovered, the recovery rate of 100%. Of which 507 valid questionnaires were 96.39 percent efficient. Of which 302 were men, accounting for the investigation of the total number of 59.57 percent; 205 women, which accounted for 40.43 percent of those surveyed, men and women for the sex ratio at 1.47:1; under the age of 20 have 32, accounting for the investigation of the total number of 6.31 percent;at the age of 20-30 have 327, accounting for 64.50 percent of the total numberinvestigations; at the age of 30-40have 103, which accounted for 20.32% of the total number of investigations; over the age of 40 have 45, accounting for the investigation of the total number of 8.88 percent; In accordance with the level of education (Academic) division, with junior middle school education and below 178, which accounted for 35.11 percent of those surveyed; with a high school education 225, which accounted for 44.38 percent of those surveyed; college and more than colleege 104 people, accounting for the number of investigations of 20.51 ; According to the type of place of origin, membership of 321 people in the urban areas, which accounted for 63.31 percent of those surveyed; 186 members in rural areas, which accounted for 36.69 percent of those surveyed; unit in accordance with the nature of the economic division of the 103 state-owned enterprises, accounting for the number of investigations by the 20.32 percent; collective unit of 86, accounting for the investigation of the total number of 16.96 percent; 45 of the joint venture, which accounts for 8.88 percent of those surveyed; 273 individual and private households, which accounted for 53.85 percent of those surveyed; according to the type of industry, Food industry sales were 152 people, accounting for the investigation of the total number of 29.98 percent; food processing industry were 167 people, accounting for the investigation of the total number of 32.94 percent; catering industry were 188 people, accounting for the investigation of the total number of 37.08 percent.Food surveyed average knowledge of health practitioners to 74.25±15.96 points. Different age, different education, different origin, different economic nature of the employees in the health food knowledge scores, the statistical test, the difference was statistically significant (P <0.01). Different gender, different types of food industry employees in health knowledge score difference was not significant (P> 0.05). Food hygiene knowledge scores of employees and training experience into a positive correlation ( x 2=101.43 P <0.01), level of knowledge of health and health behavior was positively correlated ( x 2=90.39 P <0.01)At the Surveyed of 507 people, wishing to participate in health-related knowledge and training to 329 the number of people surveyed accounted for 62.43% of the total number of people, reflecting higher demand for health knowledge. Health behavior for the successful 427, accounting for investigation of the total number of 84.22 percent. The food industry employees in the health knowledge and health behavior training experience into a positive correlation ( x 2= 44.90 P <0.01). At present, employees in how to improve the quality of the food problems:health professionals training and knowledge management, lack of legal supervision; there is still a considerable part of people's health awareness is low, training organizations mistakenly believe that learning is not their own business , is the health of the executive branch, totally dependent on the health administration; quality and effectiveness of the training is not high, from the laws and regulations require considerable gap. The number of insufficient training. Many multi-unit training a mere formality, not to achieve real results; the food industry employees in the training materials are not uniform, behind the content, a single way, focusing only on test scores theory, to the neglect of health awareness and hands-on training capacity.