“三減”工具包在營養(yǎng)健康食堂中的干預(yù)效果研究

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Intervention Effects of a “Three Reductions" Toolkit in Nutrition and Health Canteens

LIU Ling1，HE Lingling2*，GONG Wan1，LI Jun1 （1.SchoolofClinicalMedicine，Sichuan ColegeofTraditionalChinese Medicine，Mianyang 62oo，China;2Istitute of Public Health Surveillance，Mianyang Center for Disease Control and Prevention，Mianyang 6210oo，China）

Abstract： Objective： To evaluate the comprehensive intervention effect of salt reduction，oil reduction，and sugar reduction （hereinafter referred to as“Three Reductions"） based on social cognitive theory in nutrition and health canteens in Mianyang city，and provide a basis for exploring efective intervention models.Method： From October to December 2022，a comprehensive intervention using a modular intervention toolkit was conducted on employees of three municipal nutrition and health canteens for a period of two months.A questionnaire survey was conducted to evaluate the knowledge，atitudes，and behaviors of employees in the“Three Reductions” aspect beforeand after the intervention （hereinafter referrd toas“knowledge，atitude，andbehavior"），and the consumption and source composition of salt，oil，and sugar were investigated through accounting and weighing methods.Result： A total of 169 cafeteria employees completed the entire survey. After intervention，the scores of“Three Reductions”inknowledge，belief，and action （ 75.22% 0 90.00% ， 70.22% ）andoverall score （77.46% ） were significantly higher than those before intervention （55.44% 0 75.58% 62.03% ）and overall score （64.67% ！ （P<0.001） ）. The overall daily consumption of salt， oil， and sugar per capita has decreased to 9.44g 54.77g ， and 4.72g ，respectively，with corresponding reductions of 20.1% ， 17.0% ，and 14.0% . The proportion of salt from condiments before and after intervention was 62.9% and 59.0% respectively. Conclusion： The comprehensive intervention of“Three Reductions”in nutrition and health canteens can effectively improve the knowledge，belief，and practice level of canteen employees in terms of“Three Reductions”，reduce the useof salt， oil，and sugar in cooking，and is an effective way to promote public dietary health.

Keywords： “Three Reductions"toolkit; social cognitive theory; nutrition and health canteen; intervention effectiveness

《“健康中國2030”規(guī)劃綱要》將國民健康提升至優(yōu)先戰(zhàn)略地位，明確提出“引導(dǎo)合理膳食”要求[1]。（剩余6952字）