Department of Food Science, Eulji University, Gyeonggi 461-713, Korea.
Nutr Res Pract. 2010 Dec;4(6):535-40. doi: 10.4162/nrp.2010.4.6.535. Epub 2010 Dec 28.
In this study, 342 grade 4-6 elementary school students in Gyeonggi-do were recruited to determine their readiness to change food safety behavior and to compare their food safety knowledge and practices by the stages of change. The subjects were divided into three stages of change; the percentage of stage 1 (precontemplation) was 10.1%, the percentage of stage 2 (contemplation and preparation) was 62.4%, and that of stage 3 (action and maintenance) was 27.5%. Food safety knowledge scores in stage 3 (4.55) or stage 2 (4.50) children were significantly higher than those in stage 1 children (4.17) (P < 0.05). The two food safety behavior items "hand washing practice" and "avoidance of harmful food" were significantly different among the three groups (P < 0.05). Stages of change were significantly and positively correlated with food safety knowledge and practice. Age was significantly and negatively correlated with the total food safety behavior score (r = -0.142, P < 0.05). The most influential factor on the stage of change was a mother's instruction about food safety (P < 0.01).
本研究以京畿道内 342 名 4-6 年级小学生为对象，了解其改变食品安全行为的准备情况，并按变化阶段比较其食品安全知识和实践情况。将对象分为三个变化阶段；第 1 阶段（无意愿）的比例为 10.1%，第 2 阶段（思考和准备）的比例为 62.4%，第 3 阶段（行动和维持）的比例为 27.5%。第 3 阶段（行动和维持）或第 2 阶段（思考和准备）儿童的食品安全知识得分（4.55 或 4.50）明显高于第 1 阶段儿童（4.17）（P<0.05）。“洗手实践”和“避免有害食品”这两个食品安全行为项目在三组之间存在显著差异（P<0.05）。变化阶段与食品安全知识和实践呈显著正相关。年龄与食品安全行为总分呈显著负相关（r=-0.142，P<0.05）。对变化阶段影响最大的因素是母亲关于食品安全的指导（P<0.01）。
