High nutrition literacy linked with low frequency of take-out food consumption in chinese college students

Qi, Qi; Sun, Qing; Yang, Ling; Cui, Yi; Du, Juan; Liu, Huaqing

doi:10.1186/s12889-023-16078-9

Cited by 3 publications

(1 citation statement)

References 42 publications

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“…Additionally, food preparation skills can positively influence eating behaviors ( 26 ). There is a great necessity from moving nutritional knowledge into skills related to behavior changes ( 38 ). Finally, the findings of the present study suggest that improving functional NL (especially nutritional knowledge and applying skills) and critical NL may effectively increase nutrition label use.…”

Section: Discussionmentioning

confidence: 99%

Association between nutritional literacy and nutrition label use in Chinese community residents

Yang,

Cui,

et al. 2024

Front. Nutr.

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IntroductionNutritional literacy (NL) has a critical influence on food choices. The objective of the present study was to examine the association of NL with nutrition label use.MethodsA cross-sectional study was conducted in Bengbu, China. In total, 955 adults were interviewed using a questionnaire designed for the present study to collect information on demographics, lifestyle, nutrition label use, and NL. Binary logistic regression models were used to calculate odds ratios (OR) and 95% confidence intervals (CI) for nutrition label use and its predictive variables.ResultsIn total, 40.4% of the participants reported looking at nutrition label when purchasing prepackaged foods. NL was significantly positively associated with nutrition label use and specifically with checking nutrition facts table, purported nutrition benefits and purported health benefits. In terms of specific facets of NL, nutrition knowledge, applying skills, and critical skills were associated with nutrition label use. After stratification by monthly income and education, the association between NL and nutrition label use was discovered only in individuals with low monthly income. Additionally, nutrition knowledge was associated with nutrition label use only in adults with high education level, whereas applying skills were associated with nutrition label use only in those with low education level.ConclusionThe use of nutrition label remains low among Chinese community residents, especially the purported nutritional benefits and purported health benefits. NL is positively associated with nutrition label use, especially with respect to functional and critical NL, with differences based on socioeconomic status. The findings highlight the need for NL interventions targeting individuals with different levels of education and income to encourage use of nutrition label in China.

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Section: Discussionmentioning

confidence: 99%

Association between nutritional literacy and nutrition label use in Chinese community residents

Yang,

Cui,

et al. 2024

Front. Nutr.

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Nutrition literacy level of medical personnel in tertiary hospitals: evidence from a cross-sectional study

Mo,

Zhu,

Guo

et al. 2024

Arch Public Health

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Background Nutrition literacy (NL), stemming from health literacy, profoundly influences dietary habits and chronic diseases. Despite their pivotal societal role, scant research exists on NL levels among medical personnel. This study examined NL levels among tertiary hospital medical staff in Bengbu and identified influencing factors. Methods Using cluster sampling, all Bengbu tertiary hospitals were selected, with 4–5 departments randomly chosen. A structured questionnaire assessed demographic characteristics, while the NL short-form scale (NL-SF12) evaluated NL. SPSS 26.0 and AMOS conducted statistical analysis, including confirmatory factor analysis and Cronbach’s α for reliability. Chi-square tests and logistic regression analyzed group differences and influencing factors. Results The NL-SF12 demonstrated robust reliability and validity. Of participants, 34.22% were male and 65.78% female; 41.03% were doctors and 42.16% nurses. Overall, 45.68% exhibited high NL. Females showed higher total NL (OR = 1.47, 95% CI: 1.08–1.98), cognition (OR = 1.66, 95% CI: 1.22–2.24), skills (OR = 1.48, 95% CI: 1.09-2.00), and interactive NL (OR = 2.21, 95% CI: 1.53–3.19) than males. Those with a master’s or higher had higher total NL (OR = 2.20, 95% CI: 1.33–3.65) and cognition (OR = 3.23, 95% CI: 1.94–5.37) than those with an associate degree or less. Pharmacists, inspectors, and technicians had higher total NL (OR = 1.55, 95% CI: 1.06–2.26) and functional NL (OR = 1.49, 95% CI: 1.02–2.17). Gender, education level, and career were the influencing factors of nutrition literacy among medical personnel. Conclusions Female medical staff and those with a master’s degree or higher showed higher nutrition literacy (NL), particularly in cognition and skills. Pharmacists, inspectors, and other technicians exhibited higher levels of total NL and functional NL. Gender, education level, and career were identified as significant influencing factors of nutrition literacy among medical personnel. Understanding and considering these factors are crucial for developing targeted strategies to enhance nutrition literacy among healthcare professionals. Future efforts to improve nutrition literacy through training and interventions should be tailored to the characteristics of different groups to effectively enhance the capabilities and proficiency of healthcare professionals in nutrition knowledge and practice.

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Current trends in take-out food consumption and its influencing factors among first-trimester pregnant women in Changsha

Teng,

Lin,

et al. 2024

Preprint

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Background Take-out food consumption has adverse effects on public health, and previous studies have reported that frequent consumption of take-out food increases the risk of hypertension and heart disease. However, the status of take-out food consumption among pregnant women remains unclear. This study aimed to provide a comprehensive description of the present state of take-out food consumption among first-trimester pregnant women in Changsha and to investigate the factors influencing this behaviour. Methods This study included 888 pregnant women in early pregnancy based on the Changsha maternal and child birth cohort (March to August 2022). Electronic questionnaires were administered during early antenatal check-ups. Statistical analyses were conducted using SPSS 18.0, including nonparametric Kruskal–Wallis H tests and multivariate ordinal logistic regression, to explore the factors influencing take-out food consumption by first-trimester pregnant women. Results In Changsha, 73.3% of pregnant women consumed take-out food during early pregnancy. The top three types of take-out foods commonly consumed were rice noodles or noodles (55.7%), Chinese fast foods (49.9%), and sugary drinks or desserts (37.4%). The results of multivariate ordinal logistic regression analysis revealed that pregnant women with depression symptoms (odds ratio [OR] = 1.65, 95% confidence interval [CI]: 1.18–2.32), higher education level (OR = 1.88, 95% CI: 1.23–2.88), and higher online time (OR = 1.50, 95% CI: 1.11–2.03) consumed take-out food more frequently in early pregnancy than those without depression symptoms, lower education level, and lower online time. Conclusions Our study suggests that take-out food consumption is common among first-trimester pregnant women in Changsha. Education level, depression symptoms, and online time are risk factors that may potentially influence the consumption of take-out food during early pregnancy.

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High nutrition literacy linked with low frequency of take-out food consumption in chinese college students

Cited by 3 publications

References 42 publications

Association between nutritional literacy and nutrition label use in Chinese community residents

Association between nutritional literacy and nutrition label use in Chinese community residents

Nutrition literacy level of medical personnel in tertiary hospitals: evidence from a cross-sectional study

Current trends in take-out food consumption and its influencing factors among first-trimester pregnant women in Changsha

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