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
Abstract
:1. Introduction
Project Background and Study Context: Kunge People in Xishuangbanna Dai Autonomous Prefecture in Yunnan
2. Methodology
2.1. Sampling and Study Subject
2.2. Evaluation Tool and Data Collection
2.3. Statistical Analysis
3. Results
3.1. Sociodemographic Characteristics of the Sample among the Three Visits
3.2. General Food-Health-Related Practices and Experiences
3.2.1. Food Labelling
3.2.2. Salt Consumption
3.2.3. Food Safety Problems
3.2.4. Associating Factors of the Food-Health-Related Practices (Food Labelling and Salt-Intake Reduction)
3.3. Evaluation of Health Education Intervention Effectiveness
3.3.1. 2015 Health Intervention on Food Labelling
3.3.2. 2016 Health Intervention on Salt-Intake Reduction
4. Discussion
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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2014 Visit: Needs Assessment | 2015 Visit: Food Labelling | 2016 Visit: Salt Consumption |
---|---|---|
Food labelling related information | Pre- & post- intervention question | Pre- & post- intervention question |
Have you ever brought package food before? (exclude rice, oil, and salt) (Answer: Yes/ No) | Do you agree: “I understand that consuming expired food will affect my health.”? (Answer: Yes/ No) | Do you think you consume enough salt per day? (Answers: Not enough, enough, more than enough) |
What kinds of packaged food you usually buy? (Answers: multiple choice with various food type) | Do you agree “I can distinguish whether the food is expired or not.”? (Answer: Yes/ No) | Do you think high salt consumption will cause hypertension? (Answer: Yes/ No) |
How often do you read the food label on packaged food before consuming it? (Answer: Always, sometimes and never) | Is the following packaged food expired? (3 Yes/No questions with their local food package images) | Do you think cure food is high in salt? (Answer: Yes/ No) |
Why don’t you check food labels on packaged foods? (Answer: Multiple choices) | Do you agree “I will check the food label before purchasing the packaged food.”? (Answer: Yes/ No) | Do you think hypertension causes cardiovascular disease? (Answer: Yes/ No) |
What information on the food label will you usually pay attention to? (Answer: Multiple choices) | Will you check the food label before consuming the packaged food? (Answer: Yes/ No) | Do you think hypertension causes stroke? (Answer: Yes/ No) |
Have you ever encountered any food label that you didn’t understand? (Answer: Yes/ No) | Do you agree “I will not purchase and consume any expired packaged food.”? (Answer: Yes/ No) | Do you know the recommended daily salt consumption level for adults? (Answer: Yes/ No with an open answer on the salt amount) |
If you encounter a food label that you don’t understand, what will you do? (Answer: Multiple choices) | I will remind my family and friends to check the food labels and pay attention to expired food. (Answer: Yes/ No) | Do you know the function of a salt restriction spoon? (Answer: Yes/ No) |
Salt-consumption related question | Post-intervention only question | Do you know the function of a salt restriction bottle? (Answer: Yes/ No) |
Please estimate your daily salt consumption. (3 answers: less than, approximately and more than 1 teaspoon) | Do you agree “I am confident to build a habit of checking the food labels on packaged food.”? (Answer: Yes/ No) | Can you control your daily salt consumption at less than 6 g in the next month? (Answer: Yes/ No) |
Food safety related questions | ||
Have you experienced any food safety problem before? (Answer: Yes/ No) | Can you consume less cure food in the next month? (Answer: Yes/ No) | |
Have you got sick or suffered from food poisoning after experiencing the above food safety problem? (Answer: Checklist) | ||
Which factor will you consider to determine whether the food has gone bad or not? (Answer: Multiple choices) |
ManBangTang Village | Yunnan a | |||
---|---|---|---|---|
2014 | 2015 | 2016 | 2010 | |
N | 52 | 26 | 34 | NA |
Age * | 30.0 (24.25–40.0) | 20.0 (18.0–37.25) | 35.0 (24.0–48.0) | NA |
Female | 20 (38.5%) | 13 (43.3%) | 11 (34.4%) | 48.11% |
Male-to-female ratio | 1:0.63 | 1:0.76 | 1:0.52 | 1:0.9273 |
Education level * | ||||
Illiterate/Non-formal Education | 7 (13.7%) | 3 (11.5%) | 9 (26.5%) | 14.97% |
Primary school | 30 (58.8%) | 6 (23.1%) | 10 (29.4%) | 43.39% |
Junior secondary | 13 (25.5%) | 17 (57.7%) | 14 (41.2%) | 27.48% |
Senior secondary | 1 (2.0%) | 2 (7.7%) | 1 (2.9%) | 8.38% |
Tertiary | 0 (0.0%) | 0 (0.0%) | 0 (0.0%) | 5.78% |
Questions (N) | Items/Choices | N (%) |
---|---|---|
Food Labelling a | ||
Type of food packages they bought (n = 36) | ||
Fish | 2 (5.6%) | |
Meat | 12 (33.3%) | |
Fruit | 6 (16.7%) | |
Cereal | 5 (13.9%) | |
Milk/Product | 3 (8.3%) | |
Egg | 2 (5.6%) | |
Snacks | 19 (52.8%) | |
Others | 4 (11.1%) | |
Check the food label before consuming the packaged food (n = 35) | ||
Always | 13 (37.14%) | |
Sometimes | 8 (22.86%) | |
Never | 14 (40 %) | |
Reasons for not checking the food labels on the packaged food (n = 14) b | ||
Do not know there is a food label on the packaged food | 1 (7.1%) | |
Do not understand | 6 (42.9%) | |
Never thought about this before | 2 (14.3%) | |
Don’t know | 1 (7.1%) | |
Rejected Answer | 4 (28.6%) | |
Types of food labels subject pay attention to (n = 21) | ||
Nutrition ** | 4 (19.0%) | |
Expiration date | 20 (95.2%) | |
Way of Storage | 2 (9.5%) | |
Manufacture location | 3 (14.3%) | |
Had you met the confusing food labels (n = 21) | ||
Always | 4 (19.0%) | |
Sometimes | 7 (33.3%) | |
Never | 5 (23.8%) | |
Don’t Know | 3 (14.3%) | |
Refuse to answer | 2 (9.5%) | |
What will you do if you meet any un-understandable food label (n = 21) | ||
Ignorance | 10 (47.6%) | |
Ask others for information | 2 (9.52%) | |
Not to purchase/eat | 6 (28.57%) | |
Don’t know | 2 (9.52%) | |
Refuse to answer | 1 (4.76%) | |
Salt consumption | ||
Daily Salt intake(n = 39) | ||
1 teaspoon or above | 21 (53.85%) | |
Less than 1 teaspoon | 10 (25.64%) | |
Cannot estimate the salt intake | 8 (20.51%) | |
Food safety related problem | ||
Encountered any Food safety problem (n = 52) | ||
Yes, usually | 2 (4.76%) | |
Yes, but not often | 8 (19.05%) | |
Never | 32 (76.19%) | |
Encountered what kinds of food safety problem (n = 10) c | ||
Food expired | 4 (40%) | |
Counterfeit food | 1 (10%) | |
Food spoilage | 5 (50%) | |
Usage of illegal additive | 1 (10%) | |
Would you get any food poisoning due to food safety problem | 3 (30.0%) | |
Factors to define whether the food is gone bad or not (n = 44) | ||
Taste | 8 (16.3%) | |
Smell | 6 (12.2%) | |
Appearance | 21 (42.9%) | |
Feeling | 6 (12.2%) | |
Date/Food Label | 3 (6.1%) |
2015 Health Intervention on Food Labelling (N = 26) | |||
---|---|---|---|
Pre- (%) | Post- (%) | p value | |
Food Labelling awareness and knowledge | |||
Understand that eating expired package food will affect health | 73.1% | 100.0% | 0.004 * |
Able to distinguish if the food is expired | 46.2% | 88.5% | <0.001 * |
Question sample 1 (Able to distinguish if the food is expired) | 36.0% | 72.0% | 0.012 * |
Question sample 2 (Able to distinguish if the food is expired) | 44.0 % | 48.0% | 0.780 |
Question sample 3 (Able to distinguish if the food is expired) | 24.0% | 54.0% | 0.023 * |
Food Labelling behavior | |||
Will not eat or buy any expired food | 69.1% | 76.9% | 0.532 |
Check the expiry date every time before buying | 34.6% | 80.8% | 0.001* |
Check the expiry date every time before consuming | 30.8% | 76.9% | 0.001 * |
Remind my family and friends keep checking the expiry date | 69.2% | 92.35 | <0.035 * |
Confident enough to cultivate the habits of reading food labels | - | 100% | - |
2016 Health Intervention on Salt Reduction (N = 18) | |||
---|---|---|---|
Pre- (%) | Post- (%) | p value | |
Salt reduction awareness and knowledge | |||
Consume enough salt on a daily basis | 61.1% | 55.5% | 1.000 |
High salt diet cause hypertension | 50% | 88.9% | 0.039 * |
Cured food contains high salt amount | 61.1% | 72.2% | 0.375 |
Chronic hypertension cause heart disease | 44.4% | 88.9% | 0.012 * |
Chronic hypertension cause stroke | 38.9% | 72.2% | 0.065 |
Understand the suggested amount of daily salt consumption | 11.1% | 50% | 0.039 * |
Salt reduction behavior | |||
Understand the function of salt-restriction spoon | 11.1% | 83.3% | <0.001 * |
Understand the function of salt-restriction bottle | 11.1% | 72.2% | 0.001 * |
Control the consumption of salt below 6g daily in future month | 66.7% | 94.4% | 0.063 |
Control the consumption of cured food in future month | 72.2% | 94.4% | 0.125 |
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Share and Cite
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. https://doi.org/10.3390/ijerph16091478
Chan EYY, Lam HCY, Lo ESK, Tsang SNS, Yung TKC, Wong CKP. 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. International Journal of Environmental Research and Public Health. 2019; 16(9):1478. https://doi.org/10.3390/ijerph16091478
Chicago/Turabian StyleChan, Emily Ying Yang, Holly Ching Yu Lam, Eugene Siu Kai Lo, Sophine Nok Sze Tsang, Tony Ka Chun Yung, and Carol Ka Po Wong. 2019. "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" International Journal of Environmental Research and Public Health 16, no. 9: 1478. https://doi.org/10.3390/ijerph16091478