Survey And Analysis Of Nutrition Knowledge And Behavior Of Food Workers In Front-line Cities In Korea And China

Background:Catering practitioner's nutritional literacy is an important guarantee for individuals to obtain and understand dietary nutrition information,and to use this information to improve people's appropriate and healthy meals and maintain consumers' health.If catering practitioners provide a healthy diet,it will play a crucial role in leading consumers' healthy diet and lifestyle.This article conducts a questionnaire survey on nutrition knowledge,attitudes and behaviors of catering practitioners in South Korea and China's First-Tier cities,and analyzes and compares the nutritional knowledge and nutritional attitudes and behaviors of the practitioners in the two countries.Provide a basis for practitioners on nutritional literacy.Purpose:This study is based on a questionnaire survey of catering practitioners in First-Tier cities in both South Korea and China to better understand the knowledge,attitudes and behaviors of nutrition in the catering industry,also discover and analyze the main factors that influence nutrition of catering practitioners in those cities in South Korea and China.In the meantime,provide a certain basis for improving the nutritional literacy for catering practitioners in Korea and China.Objective:In South Korea and China's First-Tier cities,we have selected the certain employees of representative catering companies to conduct this surveys,and design and distribute questionnaires based on the relevant content from "Dietary Guidelines for Korean Residents(2015)" and "Dietary Guidelines for Chinese Residents(2016)".Among the 300 questionnaires that has been sent out to South Korea and China,294 valid questionnaires was received from South Korea and 284 valid questionnaires from China.A fter Using descriptive statistical analysis,analysis of variance,chi-square test,etc.to carry out statistical analysis and processing of the questionnaire,there is no statistical difference when p>0.05.Results:1.There are more male employees than female employees in South Korea,whereas in China,it is gender balanced.The main age group of Korean catering workers is among 31 to 40 years old,while the age group of Chinese workers is mainly among 20 to 30 years old.The survey for both countries is mainly based on workers who works as a chef,with most of them already been working 5 to 10 years.The demographic characteristics of Korean and Chinese restaurant practitioners are almost similar.2.The highest accuracy rate of nutrition knowledge among Korean catering employees is 38.5%,and the population with the highest scores is male,chefs who are between 20 and 30 years old,and have a working experience of less than 5 years.The accuracy rate for master degree and above is relatively higher.China has the highest nutritional accuracy rate of 35.6%,and the population with the highest score is male,aged between 20 and 30,within 5 years of working experience,a chef position,and a bachelor's degree in nutritional accuracy.There is no statistical difference of nutrition knowledge for South Korea's and China's catering employees in terms of gender,age,position and working time,but there are differences in the educational background of the practitioners.3.Although both Korean and Chinese catering practitioners have certain nutritional knowledge,the correct answer rate of nutritional knowledge is rather low.Employees in South Korea and China have a relatively high understanding of the nutritional diet pagoda,but the accuracy of basic knowledge of nutrition,such as nutritional intake,is low.4.There are statistical differences between Korean and Chinese catering practitioners'nutritional attitudes.Korean practitioners have a better understanding of ingredients than Chinese practitioners,and Chinese practitioners use more condiments in cooking than Korean practitioners.Chinese and Korean catering practitioners are basically similar in nutritional behavior.Such as washing vegetables or checking nutrition labels.5.There are obvious differences between Korean and Chinese catering practitioners in terms of acquiring and needing for nutrition knowledge.Both countries tend to acquire relevant knowledge through radio,television and Internet platforms,but Chinese practitioners acquire more knowledge in colleges and on-sites.Although Korean practitioners also acquire knowledge on-site or colleges,statistical results show that there is clearly more self-studying than Chinese practitioners.Conclusion:Practitioners in South Korea and China need to improve their grasp of nutritional knowledge,their attitudes towards nutritional knowledge,and their use of nutritional knowledge at work.There are certain differences between Korean and Chinese catering practitioners in their way of grasping nutritional knowledge,attitudes and behaviors towards nutritional knowledge,and they are also related to the practitioner's age,working time,education,and position.For example,it is related to the major of academic education.A high degree does not mean that a mastery of nutrition knowledge,attitude and behavior;it is also related to the management and operation of the catering business.Waiters and managers like South Korea must face consumers to answer various nutrition and health problems,which makes managers pay more attention to nutrition knowledge training.The difference in traditional eating habits between the two countries makes catering practitioners more concerned about nutrition.The focus of knowledge is different,so there are differences in the choice of cooking method and the type of cooking oil they apply.In the past 40 years,with the development of the economy,the demand and consumption in restaurants in South Korea and China have increased.While the catering industry is developing rapidly,more attemtion should be paid regarding the impact of catering food on consumers' health.The catering companies in South Korea and China should fully realize the point in order to enable catering companies to have long-term and healthy development.