ArticleInternational journal of environmental research and public health2019
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.
Article in International journal of environmental research and public health, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Reliability and validity of a questionnaire measuring knowledge, attitude and practice regarding "oil, salt and sugar" among canteen staff.Scientific reports · 2023Article
- Association between ethnicity and health knowledge among the floating population in China.Cost effectiveness and resource allocation : C/E · 2022Article
- Adherence to dietary guide for elderly adults and health risks of older adults in ethnic minority areas in China: a cross-sectional study.BMC public health · 2022Article
- Strengthening Knowledge to Practice on Effective Salt Reduction Interventions in Low- and Middle-Income Countries.Current nutrition reports · 2021Review
- Motivation for and Effect of Cooking Class Participation: A Cross-Sectional Study Following the 2011 Great East Japan Earthquake and Tsunami.International journal of environmental research and public health · 2020Article
- Research Frontiers of Health Emergency and Disaster Risk Management: What Do We Know So Far?International journal of environmental research and public health · 2020Article
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Authors and funding
6 authors.
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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.
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