The Study Of Congnition And Consumption On Health Foods About Patients With Chronic Disease Related Nutrition

Research backgroundAlong with the improvement of living standard and economy development, there is a great change in people diet structure and life style. Then, the spectrum of disease also changes a lot. Some chronic diseases related nutrition like cardiovascular and cerebral blood vessel disease, diabetes and tumor show a constant growth trend. These diseases have harmed the people health seriously. Meanwhile, the growth of chronic disease will increase the medical insurance expenditure and bring in the heavy economic burden for society and individual. People’s preventive care consciousnesses gradually strengthen. Thus, the health foods will be more and more popular.The major consumer group of health foods in China includes middle aged and elderly people, infants and patients. In current phase, there are27kinds of health-care foods function and benefit which are allowed to declare in China. Among these functions and benefits, losing fat, assisting reduce blood pressure, assisting reduce lipid and assisting reduce blood glucose, increase bone density and improving immunity are close to common chronic disease. Both domestic and international researches believed that objective some symptoms or disease (especially chronic disease) which is diagnosed promote more consumptions on health foods.Most of previous researches focused on, people’s cognition, attitude, consumption on health foods and the influencing factors of consuming health foods, but there were few researches on patients with chronic disease related nutrition. This research aims to investigate patients’ with chronic disease related nutrition cognition and consumption situation on health foods and analyze the influencing factors of cognition and consumption on health foods and identify the common mistake of patients’ cognition and consumption on health foods, which would be meaningful for improving patients’ with chronic disease cognition on health foods and guiding them to correctly select the health foods.ObjectiveTo investigate the cognition, attitude and basic consumption situation of patients with chronic disease related nutrition to health foods in a certain area and to discuss the factors which affect patients’with chronic disease cognition and consumption on health foods, which could provide evidence for developing publicity and education of nutrition and health foods for patients with chronic disease.MethodAn investigation questionnaire related to cognition and consumption situation of patient with chronic disease related nutrition on health foods would be designed and randomly select400patients with Diabetes Mellitus, cardiovascular and cerebral blood vessel diseases and cancer patients from two hospitals and three community clinics. Statistics methods such as t-test, variance analysis,x2test and unconditioned multi-factor logistic regression analysis method would be used to analyze the cognition and consumption on health foods by these patients and also identify the major factors which influence the patients’with chronic disease consumption on health foods.Main results1. Health foods knowledgeThe average score of patients’with chronic disease knowledge on health foods is63.75and the lowest score in this investigation is20point, the highest score is100point. Some of questions are correctly answered only by no more than50%of respondents. The patients have different ages, education degrees, incomes and jobs and chronic disease course, which result in their different scores. Such differences have significant statistical meaning. 2. Attitude to health foods In this patients group sample, only a tiny minority of them (3.7%) choose to believe in the advertising functions of health foods and more of them do not believe (49.7%) or doubt (46.6%) the advertising functions of health foods. The major channels for them to know about the knowledge of health foods are broadcast and TV (69.9%), newspapers and journals(40.4%). The most favorable advertising methods of them are expert consultation (48.6%), broadcast and TV (43%).3. Using situation63.6%of the respondents have ever used health foods, and33.0%of respondents take it every day and45.2%of respondents take it sometimes. The first four purposes of taking health foods for the respondents are increasing immunity, reducing blood lipid, improving sleeping and replenishing nutritional elements.58.6%of respondents have ever taken nutrition supplementary. The major nutrition supplementary they have taken include Vitamin C, Calcium, Vitamin E, compound of vitamin and minerals and Vitamin B. Usage rates are significantly various for different respondents with different genders, family income per month, and disease courses.4. Purchase situation54.8%of respondents purchased health foods and54.4%of respondents spent no more than RMB1000on health foods while24.3%of respondents spent more than RMB3000on health foods.44.7%of respondents indicated that the major reference for their purchasing on health foods is recommendation from relatives and friends or colleagues. Different ages, education degrees, jobs, family income per month and disease degrees result in different purchase situations of the patients. Such variance has statistical significance.5. The factors influencing patients’ with chronic disease consumption on health foods According to logistic regression analysis model, categories of medical insurance, course of the chronic disease, knowledge about health foods and whether participating in publicity and lecture about health foods knowledge are all the influencing factors of patients’using health foods. Patients with Urban residents medical insurance and rural residents new rural cooperative medical insurance prefer to taking health-care foods. Besides, patients who get high score in the test of knowledge of health-care foods, and have short course of chronic disease and already participated in publicity and lecture about health foods, also prefer to use health foods. Ages, categories of chronic disease, whether participating in publicity and lecture about health foods knowledge, whether wanting to learn more knowledge about health foods, whether ever using health foods are the influencing factors of patients’purchasing health foods. Older patients, patients who want to learn more health foods knowledge, patients who have participated in health foods publicity and lecture and ever taken and used health foods prefer to purchase health foods.Conclusion1. Patients who have different education degree, jobs, family income per month and disease course have different knowledge on health foods.2. The patients with chronic disease related nutrition have low trust on the functions and benefits of health foods.3. The using rate of health foods by patients with chronic disease related nutrition is high. Genders, family income per month and chronic disease course would result in variance of health foods taking rate by patients. The major purposes that these patients use health foods are improving immunity, assisting blood lipid reduction, improving sleep quality and supplementing nutritional elements. For patients with chronic disease related nutrition, the using rate of nutrition supplement is high. The using rate of Vitamin C and calcium is the highest.4. The major factors influencing patients’consumption on health foods cover categories of medical insurance, knowledge of health foods, course of chronic disease and whether patients always participate in advertising lecture of health foods. Age, categories of chronic disease, whether patients always participate in publicity and lecture of health foods and whether they have ever taken or consumed health foods are key factors of these patients’purchase on health-care foods.