An Investigation And Analysis Of Cognitive Status On Nutritional Knowledge Among Employees On Muslim Catering Industry

Objective:Health education about nutritional knowledge is an effective way to improve thatlevel of restaurant workers. Prior to this, you must understand the status of nutritionalknowledge of the objects clearly, in order to achieve the intended purpose and effect.The purpose of this study is to understand the employees’ knowledge of conditionsand influencing factors in Halal restaurant in Yinchuan. At the same time, this studywill provide basic datum for health education measures and following researches.Methods:We extracted1329restaurant workers in Yinchuan City for the survey bystratified cluster sampling method, We investigated the restaurant workers nutritionalknowledge cognition by self-administered questionnaire. The survey contents include:the basic situation of the restaurant workers, nutritional knowledge and the demandsof nutritional knowledge.Results:1、Halal restaurant workers’ overweight accounted for9.10%, whose BMI isfrom24.0to27.9. The obesity accounted for1.28%, BMI≥28.0. The total awarenessrate of the practitioners’ nutrition knowledge is68.56%. Nutrition knowledge score is(17.15±3.18). The highest awareness of nutrition knowledge is “The Best foodsources of neonatal”(96.46%). The lowest awareness of nutrition knowledge is “Atleast the amount of drinking water”(37.10%).2、The different scale, gender, age, residence, education, whether have learnedcooking, work, working time, average monthly income, whether holding healthcertificate of practitioners, their nutrition knowledge score is significantly different (P<0.05). The education, working time, unit size and age are more closely to nutritionknowledge score (P <0.05).3、The ways of getting nutrition knowledge: Books, newspapers and magazines 62.23%; Radio, television, network,55.61%; Training53.80%; Nutrition knowledgedemands: First,“Correct nutritional cooking dishes” is81.74%; Second,“Thenutrition of dishes”70.96%; Third,“Traditional health care knowledge”67.19%.Conclusions：1、In Yinchuan City, Halal food and beverage industry dominated by HanChinese employees (77.88%), the diet of which part has been integrated into theIslamic characteristics, influenced deeply; the proportion of Hui restaurant workers is20.84%; most restaurant workers from rural (73.14%); the junior high school(52.29%), Bachelor degree or above is less than2%, low level of education.2、In Yinchuan City, The health certificate holder rate is90.37%, the rate ofoverweight and obesity are far below than the national average; employees have acertain level of nutritional knowledge, but there are still some defects: The awarenessrate of Chinese Dietary Guidelines is low; the awareness rate of nutrition relateddiseases is more than75%; the knowledge about methods of the dietary processing orpreservation and the sources of dietary nutrients are not known by most of workers,which rate is only about50%; the knowledge of Halal diet and nutrition is well known,that awareness rate is more than70%.3、Working in more than500square meters of catering units, or male, or Hannationality, or from urban, or holding health certificate practitioners’ nutritionknowledge is better than who are working in catering units which less than500squaremeters, or women, or Hui, or from rural or having no any health certificates. Thenutritional knowledge of managers and chefs is better than staffs.4、In Yinchuan City, Halal restaurant workers get nutritional knowledge bymeans of books, newspapers, magazines and other traditional paper-based media,electronic media (radio, television and network) and training. Nutritional knowledgeis mainly focus on three aspects: the best way of cooking, nutrition and health careknowledge.