College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Nutrients. 2023 Oct 10;15(20):4321. doi: 10.3390/nu15204321.
Excess cooking oil and salt use in catering services contributes to obesity and cardiovascular disease, but the assessment of oil/salt use has been a challenge in nutrition environment measurement. We conducted a knowledge, attitude, and practice survey on 250 respondents in five university canteens at China Agricultural University, Beijing, China. Using on-site tools including a newly developed Likert scale and the previously tested Oil-Salt Visual Analogue Scale (OS-VAS), the respondents were asked to evaluate their personal taste, their impression of the oil/salt status of canteen dishes, and their attitude toward oil/salt reduction. Data analysis showed that gender and self-image of body shape had a significant impact on KAP scores and the impression of the oil/salt environment. The respondents' taste preferences correlated with their perception of oil and salt, but knowledge and attitude were not directly related to scores on oil and salt, while weight status was related to oil and salt scores. The Likert scale-based assessment could work but was not as effective as the OS-VAS in distinguishing the differences among the selected canteens. These results indicate that the quality of the nutrition environment in catering services needs to be comprehensively evaluated with an objective evaluation of raters and a subjective evaluation of consumers.
餐饮服务中超量使用食用油和盐会导致肥胖和心血管疾病，但在营养环境测量中，对油/盐使用情况的评估一直是一个挑战。我们在中国农业大学北京的五个大学食堂对 250 名受访者进行了一项知识、态度和实践调查。受访者使用现场工具，包括新开发的李克特量表和之前经过测试的油盐视觉模拟量表 (OS-VAS)，评估他们的个人口味、对食堂菜肴油盐状况的印象以及对减少油盐的态度。数据分析表明，性别和体型自我形象对 KAP 评分和油盐环境印象有显著影响。受访者的口味偏好与他们对油和盐的感知相关，但知识和态度与油盐评分没有直接关系，而体重状况与油盐评分有关。基于李克特量表的评估是可行的，但在区分所选食堂之间的差异方面不如 OS-VAS 有效。这些结果表明，餐饮服务中的营养环境质量需要通过客观评价评价者和主观评价消费者来进行全面评估。
