| Objectives1.To obtain the knowledge,attitudes and practices of the college canteen staff about"salt reduction,oil reduction and sugar reduction"(three reductions).2.To evaluate the impact of intervention on the canteen staffs knowledge,attitudes and practices(KAP).3.To observe the relationship between the "three reductions" intervention on canteen staffs and the consumption of salt,edible oil and added sugar(hereinafter referred to as "salt,oil and sugar")in the canteen of their service objects(i.e.consumers).4.To explore the possibility of "three reductions" health promotion for the group diet dependent population through food-supply side intervention,and provide theoretical and technical support for the construction of "three reductions" healthy canteen and group health promotion.MethodsIn this study,all of the staff of 14 canteens in 8 campuses of a university in Shandong Province were selected as the research objects.A questionnaire with good reliability and validity on KAP related to three reductions was developed and used to evaluate the KAP for canteen staff before and after the intervention.Meanwhile,the consumption information of the consumers on salt,oil and sugar in the cafeteria was collected by checking accounts before and after the intervention.Based on the problems found in investigation,targeted comprehensive intervention measures were formulated and implemented for about three months,which were including on-site centralized training about salt,oil and sugar,distributing publicity materials about "three reductions" core information,teaching them how to use quantitative tools such as salt spoon,oil control pot and sugar spoon,on-site guidance and online nutrition education by wechat.About statistical analysis,the paired t test was used to compare the scores of knowledge,attitudes and practices before and after the intervention.The paired x2 test(McNemar test)was used to compare the items of knowledge,attitudes and practices before and after the intervention.Statistical significance will be set at α=0.05.(SPSS 24.0)Results1.The reliability and validity of the "three reductions" KAP questionnaire for college canteen staff:Cronbach’s a was 0.822,the retest reliability was 0.968 with an interval of 14 days,and the KMO value was 0.865.The reliability and validity were good.2.The average total score of canteen staff about "three deductions" KAP,was 75.64 before the intervention,and the scoring rate was 54.0%;after the intervention,it was increased by 14.83 points in total,and the scoring rate was 64.7%.There were statistically significant differences in the scores before and after the intervention(P<0.001).3.The average daily consumption amount of salt,oil and added sugar per canteen diner in three campus carrying out audit and weighing were 11.77g(9.12g),47.03g(37.33g)and 7.51g(6.30g),respectively,before and after the intervention,with a decrease of 22.5%,20.6%and 16.1%respectively.4.In the canteen of medical campus,the per capita daily consumption of salt,oil and added sugar were 8.91g(7.22g),42.70g(34.26g)and 6.50g(5.68g),respectively,before and after the intervention,Which was significantly lower than that in other two campuses.5.The sources of edible oil and added sugar in university canteens were single,mainly soybean oil and sucrose,but the sources of sodium were wide,with salt accounting for 67.0%before the intervention and 64.2%after the intervention,and the rest are from various salt flavorings.Conclusions1.The scores of KAP about "three reductions" in university canteen staff was lower before the intervention and significantly improved after the intervention.2.The improvement of the "three reductions" KAP status of the canteen staff could help its service objects to reduce the daily consumption of salt,oil and sugar per capita to a certain degree.3.The "three reductions" KAP intervention on canteen employees could be used as a new way to promote the health of people who depend on canteen meals and help to construct"three reductions" healthy canteens. |
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