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 |
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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 |
| _version_ | 1797563673811615744 |
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| author | WU Ning ZHU Mengdong LI Yanmi REN Xiao ZHU Dazhou |
| author_facet | WU Ning ZHU Mengdong LI Yanmi REN Xiao ZHU Dazhou |
| author_sort | WU Ning |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T18:46:48Z |
| format | Article |
| id | doaj.art-c4badf781f994bef8e18106e85d0ed79 |
| institution | Directory Open Access Journal |
| issn | 1004-8456 |
| language | zho |
| last_indexed | 2024-03-10T18:46:48Z |
| publishDate | 2023-07-01 |
| publisher | The Editorial Office of Chinese Journal of Food Hygiene |
| record_format | Article |
| series | Zhongguo shipin weisheng zazhi |
| spelling | doaj.art-c4badf781f994bef8e18106e85d0ed792023-11-20T05:28:59ZzhoThe Editorial Office of Chinese Journal of Food HygieneZhongguo shipin weisheng zazhi1004-84562023-07-013571027103410.13590/j.cjfh.2023.07.0091004-8456（2023）07-1027-08Investigation and analysis of knowledge, attitude, and behavior regarding health foodWU Ning0ZHU Mengdong1LI Yanmi2REN Xiao3ZHU Dazhou4College of Food and Biological Engineering, Chengdu University, Sichuan Chengdu 610000, ChinaInstitute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, ChinaCollege of Food and Biological Engineering, Chengdu University, Sichuan Chengdu 610000, ChinaInstitute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, ChinaCollege of Food and Biological Engineering, Chengdu University, Sichuan Chengdu 610000, ChinaObjectiveTo 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.http://www.zgspws.com/zgspwszz/article/abstract/202307009health foodknowledgeattitudebehaviorpopular science content |
| spellingShingle | WU Ning ZHU Mengdong LI Yanmi REN Xiao ZHU Dazhou Investigation and analysis of knowledge, attitude, and behavior regarding health food Zhongguo shipin weisheng zazhi health food knowledge attitude behavior popular science content |
| title | Investigation and analysis of knowledge, attitude, and behavior regarding health food |
| title_full | Investigation and analysis of knowledge, attitude, and behavior regarding health food |
| title_fullStr | Investigation and analysis of knowledge, attitude, and behavior regarding health food |
| title_full_unstemmed | Investigation and analysis of knowledge, attitude, and behavior regarding health food |
| title_short | Investigation and analysis of knowledge, attitude, and behavior regarding health food |
| title_sort | investigation and analysis of knowledge attitude and behavior regarding health food |
| topic | health food knowledge attitude behavior popular science content |
| url | http://www.zgspws.com/zgspwszz/article/abstract/202307009 |
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