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Food-Related Health Emergency-Disaster Risk Reduction in Rural Ethnic Minority Communities: A Pilot Study of Knowledge, Awareness and Practice of Food Labelling and Salt-intake Reduction in a Kunge Community in China

1
Collaborating Centre for Oxford University and CUHK for Disaster and Medical Humanitarian Response (CCOUC), JC (Jockey Club) School of Public Health and Primary Care, Faculty of Medicine, Chinese University of Hong Kong, Hong Kong, China
2
Nuffield Department of Medicine, University of Oxford, Oxford OX3 7BN, UK
3
François-Xavier Bagnoud Center for Health & Human Rights, Harvard University, Boston, MA 02138, USA
*
Author to whom correspondence should be addressed.
Int. J. Environ. Res. Public Health 2019, 16(9), 1478; https://doi.org/10.3390/ijerph16091478
Received: 21 March 2019 / Revised: 23 April 2019 / Accepted: 24 April 2019 / Published: 26 April 2019
(This article belongs to the Special Issue Health-Related Emergency Disaster Risk Management (Health-EDRM))
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PDF [314 KB, uploaded 26 April 2019]

Abstract

Food safety and unhealthy dietary pattern are important global health problems. Understanding food-related health needs and providing corresponding support are important to health risk reduction. A needs assessment, education intervention for food labelling, and another intervention for salt-intake reduction were conducted in a rural Kunge community in Yunnan, China in 2014, 2015 and 2016, respectively. Not checking the expiry date of packaged food (37.1%) and a high salt diet (53.9%) were the most common problems in the community. Both topics were selected for education intervention. Pre- and post-intervention questionnaires were used to evaluate the effectiveness. Education interventions were found effective in improving food-health-related knowledge, changing attitudes toward behaviors such as willingness to read food labels before buying and consuming packaged food. However, no significant improvements were found for the attitudes toward not consuming expired food, controlling salt-intake, and decreasing the consumption of cured food. Health education was shown to be effective in promoting food-health-related knowledge but was limited in changing relevant behaviors in a rural ethnic minority community. View Full-Text
Keywords: food-related health; risk reduction; rural; ethnic minority; food label; salt; food safety; education intervention; Health-EDRM food-related health; risk reduction; rural; ethnic minority; food label; salt; food safety; education intervention; Health-EDRM
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Chan, E.Y.Y.; Lam, H.C.Y.; Lo, E.S.K.; Tsang, S.N.S.; Yung, T.K.C.; Wong, C.K.P. Food-Related Health Emergency-Disaster Risk Reduction in Rural Ethnic Minority Communities: A Pilot Study of Knowledge, Awareness and Practice of Food Labelling and Salt-intake Reduction in a Kunge Community in China. Int. J. Environ. Res. Public Health 2019, 16, 1478.

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