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释放社交媒体在食品添加剂方面的潜力,以实现有效的科学传播
Ting Lu1,2, Zhaohui Mo2, Fangzhou He3
1Hangzhou Normal University, Hangzhou, 311121, China.
NPJ science of food
|November 25, 2024
概括
专家和非专家对食品添加剂有着相似的看法,但专家们更多地在网上积极参与. 这项研究突出了科学传播的交互平台,改善了公众对食品添加剂的理解.
科学领域:
- 食品科学 食品科学 食品科学
- 社交媒体分析 社交媒体分析
- 公共卫生传播 公共卫生传播
背景情况:
- 超加工食品普遍存在,含有具有辩论健康影响的添加剂.
- 在线平台对于健康和营养的公共话语越来越重要.
- 了解专家和非专家对食品添加剂的看法对于有效的沟通至关重要.
研究的目的:
- 分析在中国社交平台Zhihu上对食品添加剂的看法和参与.
- 为了比较专家和非专家在食品添加剂讨论中的态度和互动模式.
主要方法:
- 分析用户生成的内容和与食品添加剂有关的讨论在Zhihu.
- 利用独立的t测试和千平方测试来比较专家和非专家组.
- 检查了评论参与度和交互频率.
主要成果:
- 专家和非专家对食品添加剂的态度没有显著差异 (p > 0.05).
- 专家依赖统计数据,而非专家则使用个人经验.
- 专家们的互动率明显更高,积极回复帖子和评论 (p < 0.05).
结论:
- 专家们积极促进在线科学对话,将重点从影响者转移到直接参与.
- 互动平台可以弥合科学信息和公众对食品添加剂的理解之间的差距.
- 可访问的科学沟通对于有关食品添加剂的知情公共卫生讨论至关重要.
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