Nayan Md Moniruzzaman, Islam Md Hafizul, Shaheen Nazma, Islam Saiful, Sumon G M Reza, Bipul Moniruzzaman, Amin Md Ruhul
Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh.
Global Alliance for Improved Nutrition (GAIN), Dhaka, Bangladesh.
BMJ Open. 2025 Apr 21;15(4):e098605. doi: 10.1136/bmjopen-2024-098605.
This study aimed to examine the knowledge, attitude and practice (KAP) related to a healthy diet and explore the associations between the KAP and sociodemographic variables among readymade garment (RMG) workers in Bangladesh.
A secondary analysis of cross-sectional data.
Two garment industries in Dhaka and Mymensingh.
801 RMG workers.
The knowledge level was assessed using eight questions aimed at exploring the workers' knowledge of healthy diets. 16 statements were used to assess attitude towards a healthy diet, which could be answered on a 5-point Likert scale. A 7-day food frequency questionnaire with foods arranged into eight food groups was used to assess healthy dietary practices. The KAP score was categorised as poor (within 0%-50% of the maximum possible score), fair (within 51%-75% of the maximum possible score) and good (above 75% of the maximum possible score).
Overall, 39%, 18.2% and 42% of the workers had good KAP related to a healthy diet, respectively. Milk and fruit consumption frequency was low among the workers. The KAP score was significantly higher among workers with higher educational levels (p<0.001) and higher-income groups (p<0.01). Moreover, a significantly higher KAP score was found among the workers who used the internet (p<0.001) and watched television programmes (p=0.044).
Programmes on nutrition education at the factory and community levels and broadcasting nutrition-related programmes on television and the internet for garment workers could be effective in augmenting their KAP towards healthy diets.
本研究旨在调查与健康饮食相关的知识、态度和实践（KAP），并探讨孟加拉国成衣（RMG）工人的KAP与社会人口统计学变量之间的关联。
横断面数据的二次分析。
达卡和迈门辛的两家制衣厂。
801名RMG工人。
使用八个问题评估知识水平，旨在探究工人对健康饮食的了解。16条陈述用于评估对健康饮食的态度，可按5级李克特量表回答。一份7天食物频率问卷，将食物分为八个食物组，用于评估健康的饮食习惯。KAP得分分为差（在最高可能得分的0%-50%以内）、一般（在最高可能得分的51%-75%以内）和好（高于最高可能得分的75%）。
总体而言，分别有39%、18.2%和42%的工人在健康饮食方面有良好的KAP。工人中牛奶和水果的消费频率较低。文化程度较高（p<0.001）和收入较高群体（p<0.01）的工人KAP得分显著更高。此外，使用互联网的工人（p<0.001）和观看电视节目的工人（p=0.044）的KAP得分显著更高。
在工厂和社区层面开展营养教育项目，以及在电视和互联网上为制衣工人播放与营养相关的节目，可能有效地提高他们对健康饮食的KAP。
