Investigation and analysis of knowledge, attitude, and behavior regarding health food
ObjectiveTo investigate the status quo of consumer health food knowledge， attitude， and behavior （KAP） and explore related influencing factors in order to provide a basis for the development of health food science popularization.MethodsA survey on KAP of health food was conducted among consumers in...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The Editorial Office of Chinese Journal of Food Hygiene
2023-07-01
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| Series: | Zhongguo shipin weisheng zazhi |
| Subjects: | |
| Online Access: | http://www.zgspws.com/zgspwszz/article/abstract/202307009 |
| Summary: | ObjectiveTo investigate the status quo of consumer health food knowledge， attitude， and behavior （KAP） and explore related influencing factors in order to provide a basis for the development of health food science popularization.MethodsA survey on KAP of health food was conducted among consumers in 23 provinces and 4 municipalities directly through online questionnaires， and professional quality and working intention of science popularization workers and health food workers were investigated.ResultsThe average awareness rate of consumer health food knowledge was 45.30%， the average rate of holding the correct attitude was 67.92%， and the average rate of correct behavior was 44.86%. Age， registered residence， educational background， and industry were factors that affected the KAP score of health food， and there was a positive correlation between the scores of knowledge， attitude， and behavior. There were some problems in the work of science popularization， such as insufficient science popularization， single science popularization form， and one-sided science popularization content.ConclusionThe overall level of consumers’ knowledge， attitude， and behavior regarding health food is low； science popularization should be strengthened， and interest in science popularization should be increased. At the same time， the principle of objectivity should be followed to popularize the efficacy of health food. |
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| ISSN: | 1004-8456 |