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

The Knowledge and Practices Toward Food Safety Measures at Home in the Lebanese Community

Hygienic measures practiced at home are highly related to the occurrence of food-borne diseases during food production, storage, and handling. Contaminated food remains a major cause of several diarrheal diseases, hospitalizations, and spikes in medical expenses. In our current study, we aimed to assess the knowledge of food safety and the food safety and hygiene practices at home among the Lebanese population. A cross-sectional study was conducted through an online questionnaire including two sections. The first section included socio-demographic characteristics of participants, whereas the second section included questions related to practices and knowledge about food safety, divided into five parts; personal hygiene practices, dry and cold storage, sanitizing and cleaning and food intoxication. A total of 1101 Lebanese above 18 years participated and provided their responses to the questionnaire. Overall, the majority of participants had fair knowledge about food safety where 96.8% of the participants answered correctly about preventing microbial growth on food. 77.9% of those participants acquired their knowledge about food safety from articles, workshops, or the internet. Moreover, females, people with children and those who cook for themselves scored significantly higher than others (68.8, 70.6, and 70%, respectively). In comparison to younger participants (67.8%), older participants (50+ and 30-49) scored higher at 69.7% and 68.9%, respectively. Higher scores were obtained for questions related to storing dried foods/meat and poultry products with percentages 91.4 and 87.8%, respectively. However, lower scores were noticed on questions related to washing raw chicken before handling and storing eggs (9.7 and 12.3%, respectively). Altogether, our results revealed the need for directed food safety awareness campaigns at the national level to educate the Lebanese community about domestic food handling practices. We believe these campaigns can significantly reduce related diseases and hospitalizations.

Reliability and validity of a questionnaire measuring knowledge, attitude and practice regarding "oil, salt and sugar" among canteen staff

Excessive intake of oil, salt and sugar is closely associated with the prevalence of non-communicable chronic diseases (NCDs). Canteen staff's knowledge, attitude and practice (KAP) about oil, salt and sugar directly affect the content in dishes and the consumers' intake. However, no valid questionnaire is used to assess KAP among canteen staff about the "oil, salt and sugar". Therefore, the present study aimed to establish and validate a questionnaire to evaluate the KAP of canteen staff about the "oil, salt and sugar". This cross-sectional study was conducted among canteen staff randomly selected from three college canteens. Participants completed the questionnaire and retested it two weeks later. Internal and test-retest reliability were assessed using Cronbach's α and Pearson correlation coefficients, respectively. Validity was assessed using the exploratory factor analysis. 100 participants finished the questionnaire, of which 66% were females with a mean age of 40.3 ± 10.5 years. The Cronbach's α coefficients of the total questionnaire and Knowledge, Attitude and Practice dimensions were 0.822, 0.830, 0.752 and 0.700, respectively. The test-retest reliability coefficient was 0.968. In exploratory factor analysis, nine common factors were extracted, with 26 items, and the cumulative contribution rate was 70.9%. The questionnaire had a satisfactory property for measuring the KAP of the "oil, salt and sugar" among canteen staff in China.

Nutritional Challenges and Dietary Practices of Ethnic Minority (Indigenous) Groups in China: A Critical Appraisal

Indigenous food systems can affect multiple aspects of Indigenous people's health. In China, the government declared that there are no Indigenous people in China and used the term “ethnic minority groups” instead. However, to date, no attempt has been made to investigate the nutrition status and dietary practices of all 55 ethnic minority groups. To understand this pertinent issue, a systematic review is required. The main selection criteria were publications should be about nutrition status or dietary practices among ethnic minority groups in China, specify the name of the ethnic minority group, and be published within the past 10 years. For this literature review, 111 publications were selected through Wanfang Med Online for Chinese publications and Google Scholar for English publications. Linear regressions were applied to explore what factors can affect the total number of publications for an ethnic minority group. The main findings include that only 15 ethnic minority groups have dietary intake data representing the general people of the ethnic group; only seven ethnic minority groups have data for both nutrition status (anthropometric and nutrients intake/deficiency) and dietary practices (dietary intake and dietary habits); there are still 10 ethnic minority groups with a total number of population 845,420 that lack studies on both nutrition status and dietary practices; ethnic minority groups are suffering from double-burden malnutrition and consuming unbalanced diets; primary and middle school students are the most prevalent study population than any other age group due to easy access; and an ethnic minority group is likely to have more publications about nutrition status and dietary practices if they have a larger population or are unique to a region. The results indicate that more national-level programs and timely nutrition and dietary reports should be implemented to address double-burden malnutrition and unbalanced diets among ethnic minority groups in China. More studies involving maternal nutrition, targeting underrepresented ethnic minority groups and age groups, and exploring traditional food systems in China are also essential to better understand and address this issue.

Association between ethnicity and health knowledge among the floating population in China

Background

Health equity remains a priority concerns by central government in China. This study aimed to explore ethnic gaps in access to health knowledge categories and sources based on the survey data from a publicly available dataset.

Methods

Data were from 2015 China Migrants Dynamic Survey issued by The National Health Commission in China. Descriptive analyses were performed to reflect geodemographic differences in the floating population of ethnic minority (EMFP) and Han majority (HMFP) with Chi-square test. Ethnic gaps in access to health knowledge categories and sources were explored with Poisson regressions, logistic regressions, and bivariate ordered probit regressions.

Results

In the sample, most of participants had inadequate health information literacy. There were significant differences regarding geodemographic factors between EMFP and HMFP. Illiterate EMFP had likelihood to obtain less health knowledge categories (IRR = 0.80, 95% CI 0.77–0.84) and sources (IRR = 0.83, 95% CI 0.80–0.86) as compared to illiterate HMFP. Most of correlations between health knowledge categories and sources were weak in the samples of EMFP and HMFP.

Conclusion

Ethnic disparities in access to health knowledge categories and sources among the floating population in China were confirmed. Further effective efforts should be provided to reduce ethnic disparities in access to health knowledge under the ethnicity-orientated support of public health resource.

Adherence to dietary guide for elderly adults and health risks of older adults in ethnic minority areas in China: a cross-sectional study

BACKGROUND

The impact of dietary guidelines on health in ethnic minority regions needs to be further explored because of multiple sociocultural factors. Therefore, this study was conducted to analyze the association between adherence to dietary guidelines and health risks in an elderly population in an ethnic minority region.

METHODS

A cross-sectional survey was conducted among 836 older adults in ethnic minority areas. They were asked to describe their daily dietary intake levels through a semi-quantitative food frequency questionnaire. The closeness coefficient for each study subject was calculated by using the technique for order preference by similarity to an ideal solution (TOPSIS), which measures the adherence to Dietary Guide for Elderly Adults (DGEA). Regression models were used to analyze the association between adherence and health risks.

RESULTS

The daily food of the elderly in this area comprised cereals and vegetables. They had low intake of milk, dairy products, and water and high intake of salt. The closeness coefficient for the total population was 0.51, and the adherence of this population to dietary guidelines for the elderly was low. In both the crude model and the models adjusted for covariates, the closeness coefficient was not significantly associated with clinical indicators and health outcomes (p > 0.05).

CONCLUSIONS

No association was found between adherence to large sample-based dietary guidelines and clinical indicators or health outcomes in ethnic minority populations. The applicability of dietary guidelines to ethnic minority areas and whether they yield the expected health benefits require further study.

Strengthening Knowledge to Practice on Effective Salt Reduction Interventions in Low- and Middle-Income Countries

PURPOSE OF REVIEW

The objective of this review was to consolidate available published information on the implementation and evaluation of salt reduction interventions in low- and middle-income countries (LMICs).

RECENT FINDINGS

The Science of Salt database (made up of studies identified in a weekly Medline search) was used to retrieve articles related to the implementation of salt reduction interventions from June 2013 to February 2020. Studies that measured the effects of the interventions in LMICs, based on four outcome measures-salt intake; sodium levels in foods; knowledge, attitudes, and behaviours (KABs) towards salt; and blood pressure-were included. Results were summarised overall and according to subgroups of intervention type, duration, sample size, country's income class, and regional classification. The review identified 32 studies, representing 13 upper middle-income and four lower middle-income countries. The main salt reduction interventions were education, food reformulation, and salt substitution; and many interventions were multi-faceted. More studies reported a positive effect of the interventions (decreased salt intake (12/17); lower sodium levels in foods or compliance with agreed targets (6/6); improved KAB (17/19); and decreased blood pressure (10/14)) than a null effect, and no study reported a negative effect of the intervention. However, many studies were of small scale and targeted specific groups, and none was from low-income countries. Consumer education, food reformulation, and salt substitution, either alone or in combination, were effective in their target populations. Supporting scale-up of salt reduction interventions in LMICs is essential to cover broader populations and to increase their public health impact.

Motivation for and Effect of Cooking Class Participation: A Cross-Sectional Study Following the 2011 Great East Japan Earthquake and Tsunami

We explored the association between the motivation for and effects of cooking class participation in disaster-affected areas following the 2011 Great East Japan Earthquake and Tsunami. We conducted questionnaire surveys in January and February 2020, and applied three Poisson regression models to a cross-sectional dataset of participants, analyzing three perceived participation effects: increase in new acquaintances and friends, increase in excursion opportunities, potential for gaining motivation, and a new sense of life purpose. We also applied the interaction term of motivation variables and usual eating patterns (eating alone or with others). We obtained 257 valid responses from 15 cooking venues. The interaction term for participants’ motivation and eating patterns was associated with their perceived participation effects. “Motivation for nutrition improvement × eating alone” was positively associated with an increase in new acquaintances and friends (IRR: 3.05, 95% CI, 1.22–7.64). “Motivation for increasing personal cooking repertoire × eating alone” was positively associated with increased excursion opportunities (IRR: 5.46, 95% CI, 1.41–21.20). In contrast, the interaction effect of “motivation of increasing nutrition improvement × eating alone” was negatively associated with increased excursion opportunities (IRR: 0.27, 95% CI, 0.12–0.69). The results show that the cooking class was effective, as residents’ participation improved their nutritional health support and increased their social relationships.