参与者和非参与者对健康餐厅对减少的看法的比较:一种定性研究
Jeehee Pyo1, Mina Lee1, Yunjeong Jang2
1Task Forces to Support Public Health and Medical Services in Ulsan Metropolitan City, Ulsan 44033, Korea.
Nutrition research and practice
|June 2, 2023
概括
餐厅老板知道低摄入量很重要,但缺乏关于健康餐厅减少 (HRSR) 政策的信息. 不情愿源于客户投诉和低收益感,突出需要更好的推广和政府支持.
科学领域:
- 公共卫生 营养 公共卫生 营养
- 卫生政策实施 卫生政策实施
- 餐厅管理 餐厅管理
背景情况:
- 韩国的健康餐厅减少 (HRSR) 政策旨在减少摄入量.
- 尽管很重要,但HRSR指定仍然很低 (2021年餐厅<0.1%).
- 了解参与者和非参与者的观点对于改善政策参与至关重要.
研究的目的:
- 探索HRSR项目参与者和非参与者的感知和经验.
- 确定餐厅参与减计划的障碍和促进因素.
主要方法:
- 进行了两个焦点小组讨论.
- 参与者包括HRSR项目参与者和非参与者.
- 定性数据分析确定了关键主题和语义单元.
主要成果:
- 参与者认识到低摄入量的重要性,但对HRSR项目的了解有限.
- 餐馆报告说减少了盐的使用,但担心客户对低选择的不满.
- 不愿加入HRSR与感知到的无关紧要的好处和客户担忧有关.
- 所有参与者都强调需要提高公众意识,并得到政府的大量支持.
结论:
- 加强对餐厅中减少的做法的宣传至关重要.
- 需要采取策略来抵消人们认为低盐饮食不吸引人的看法.
- 建议制定计划,以促进HRSR指定餐厅的食品销售.
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