摘要
目的了解山东省餐饮单位的减盐工作模式,为下一阶段的减盐干预提供科学依据。方法在深入了解项目背景的基础上自行设计访谈提纲,运用目的抽样法,选取餐饮单位从业者进行半结构式访谈,借助NVivo 11.0软件进行资料分析。结果在山东省高密市、德州市、菏泽市、烟台市、济南市5市选取了8家餐饮单位,共访谈8名餐饮单位负责人、4名厨师长、4名服务员。研究发现山东省餐饮单位开展了针对餐饮从业者的减盐培训,开发了低盐菜品,部分参与了健康餐厅评选和低盐厨艺大赛。在低盐菜品方面通过摆放减盐工具、张贴减盐海报、开展点餐推荐以及设计低盐菜谱进行推广。减盐相关赛事的普及面有待推广。对中型规模的餐饮单位可以指定专人把控用盐量,对大型规模的餐饮单位可以统一制作菜品调料包。结论山东省餐饮单位针对减盐开展了丰富的减盐工作,后续可增加减盐工作技能培训,推广健康餐厅评选活动和低盐厨艺大赛,餐饮单位可结合自身条件采取合适的减盐措施(如低盐菜谱等)。
Objective To learn the working mode of Salt Reduction in restaurants in Shandong Province with qualitative study.Methods Interview outline design was performed by researchers based on the background of SMASH(Shandong-Ministry of Health Action on Salt Reduction and Hypertension).Practitioners in restaurants were selected by purposive sampling method and were conducted semi-structured interviews.NVivo was utilized for data analysis.Results Totally,8 restaurants were selected from Gaomi City,Dezhou City,Heze City,Yantai City and Jinan City in Shandong Province.8 executive directors,4 chefs and 4 waiters from these restaurants were interviewed.It was found that salt-reduction works were implemented as followed:salt-reduction training for practitioners,developing salt-restricted dishes,participating in Healthy Restaurant Evaluation and Salt-Reduction Cooking Skill Competition.In order to popularize salt-restricted dishes,few measures were implemented in restaurants,such as displaying salt-reduction tools,putting out salt-restricted poster,recommending salt-restricted dishes in ordering and designing salt-reduction menu.Competition related with reducing salt should be popularized.Different kinds of restaurants carried out different salt-reduction actions.Restaurants of middle size restricted their salt dosage by weighing specific dosage of salt in advance by designated person,while catering chain could develop standards of condiments in different dishes and produce them into packages.Conclusion A lot of salt-reduction works were carried out in restaurants in Shandong Province.In next decade,working skills about salt-reduction should be added in training.The Healthy Restaurant Evaluation and Salt-Reduction Cooking Skill Competition should be extended.Restaurants should take appropriate salt-reduction measures according to their conditions,such as low-sodium recipe.
作者
张幸
任杰
沈莹
朱小柔
蔡颖
王陶陶
温妤婕
董静
徐建伟
白雅敏
刘敏
张晓畅
马吉祥
郭晓雷
孙昕霙
ZHANG Xing;REN Jie;SHEN Ying;ZHU Xiao-rou;CAI Ying;WANG Tao-tao;WEN Yu-jie;DONG Jing;Xu Jian-wei;Bai Ya-min;Liu Min;Zhang Xiao-chang;MA Ji-xiang;GUO Xiao-lei;SUN Xin-ying(School of Public Health,Peking University,Beijing 100191,China)
出处
《中国健康教育》
北大核心
2020年第3期215-218,共4页
Chinese Journal of Health Education
基金
山东省人民政府和原卫生部联合减盐防控高血压项目(2011-2015)
山东省科技发展计划(2012GSF11828)
关键词
减盐
餐饮单位
定性研究
Salt-reduction
Restaurants
Qualitative study
