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食品工业和公共卫生营养科学家之间的知识动员:从一个案例研究中得出的结论
Marie Le Bouthillier1,2, Sophie Veilleux1,3,4, Jeanne Loignon1,4
1Centre NUTRISS-Nutrition, Santé et Société, Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, 2440, Hochelaga Boulevard, Pavillon des services, office 2729-L Qc, Quebec, QC, G1V 0A6, Canada.
BMC nutrition
|June 6, 2024
概括
研究人员可以通过与食品工业更好地调动营养科学知识来改善公共卫生. 了解行业背景和动机是提高食品营养质量的关键.
科学领域:
- 公共卫生 营养 公共卫生 营养
- 知识动员知识动员
- 食品行业合作 食品行业合作
背景情况:
- 改善食品供应的营养质量对公共健康至关重要.
- 研究人员和食品行业之间的知识动员往往被误解.
- 本研究确定了营养学研究人员与行业有效合作的关键要素.
研究的目的:
- 探索研究人员能够更好地动员营养科学知识与食品工业的元素.
- 通过加强合作,促进食品的营养改善.
- 了解行业对知识动员倡议的看法.
主要方法:
- 定性案例研究方法.
- 与北克面包行业的参与者进行半结构面试.
- 面试数据的主题内容分析.
主要成果:
- 确定了四个主要主题:行业背景,知识动员,产品相关问题和行业动机.
- 副主题突出了行业提高营养质量的动机.
- 具体说明了面包中和纤维含量的关键考虑因素.
结论:
- 有效的知识动员需要的不仅仅是简单的沟通;它需要综合方法,道德考虑和专家合作.
- 立法和先前的关系可以加速研究人员和行业的合作,以改善食品营养.
- 未来的研究应该建立在这些发现的基础上,以巩固对调动营养科学与食品工业的见解.
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