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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

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  • Emily Ying Yang Chan

    (Collaborating Centre for Oxford University and CUHK for Disaster and Medical Humanitarian Response (CCOUC), JC (Jockey Club) School of Public Health and Primary Care, Faculty of Medicine, Chinese University of Hong Kong, Hong Kong, China
    Nuffield Department of Medicine, University of Oxford, Oxford OX3 7BN, UK
    François-Xavier Bagnoud Center for Health & Human Rights, Harvard University, Boston, MA 02138, USA)

  • Holly Ching Yu Lam

    (Collaborating Centre for Oxford University and CUHK for Disaster and Medical Humanitarian Response (CCOUC), JC (Jockey Club) School of Public Health and Primary Care, Faculty of Medicine, Chinese University of Hong Kong, Hong Kong, China)

  • Eugene Siu Kai Lo

    (Collaborating Centre for Oxford University and CUHK for Disaster and Medical Humanitarian Response (CCOUC), JC (Jockey Club) School of Public Health and Primary Care, Faculty of Medicine, Chinese University of Hong Kong, Hong Kong, China)

  • Sophine Nok Sze Tsang

    (Collaborating Centre for Oxford University and CUHK for Disaster and Medical Humanitarian Response (CCOUC), JC (Jockey Club) School of Public Health and Primary Care, Faculty of Medicine, Chinese University of Hong Kong, Hong Kong, China)

  • Tony Ka Chun Yung

    (Collaborating Centre for Oxford University and CUHK for Disaster and Medical Humanitarian Response (CCOUC), JC (Jockey Club) School of Public Health and Primary Care, Faculty of Medicine, Chinese University of Hong Kong, Hong Kong, China)

  • Carol Ka Po Wong

    (Collaborating Centre for Oxford University and CUHK for Disaster and Medical Humanitarian Response (CCOUC), JC (Jockey Club) School of Public Health and Primary Care, Faculty of Medicine, Chinese University of Hong Kong, Hong Kong, China)

Abstract

Food safety and unhealthy dietary pattern are important global health problems. Understanding food-related health needs and providing corresponding support are important to health risk reduction. A needs assessment, education intervention for food labelling, and another intervention for salt-intake reduction were conducted in a rural Kunge community in Yunnan, China in 2014, 2015 and 2016, respectively. Not checking the expiry date of packaged food (37.1%) and a high salt diet (53.9%) were the most common problems in the community. Both topics were selected for education intervention. Pre- and post-intervention questionnaires were used to evaluate the effectiveness. Education interventions were found effective in improving food-health-related knowledge, changing attitudes toward behaviors such as willingness to read food labels before buying and consuming packaged food. However, no significant improvements were found for the attitudes toward not consuming expired food, controlling salt-intake, and decreasing the consumption of cured food. Health education was shown to be effective in promoting food-health-related knowledge but was limited in changing relevant behaviors in a rural ethnic minority community.

Suggested Citation

  • Emily Ying Yang Chan & Holly Ching Yu Lam & Eugene Siu Kai Lo & Sophine Nok Sze Tsang & Tony Ka Chun Yung & Carol Ka Po Wong, 2019. "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 Co," IJERPH, MDPI, vol. 16(9), pages 1-14, April.
  • Handle: RePEc:gam:jijerp:v:16:y:2019:i:9:p:1478-:d:226055
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    References listed on IDEAS

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    1. Emily Yang Ying Chan & Zhe Huang & Holly Ching Yu Lam & Carol Ka Po Wong & Qiang Zou, 2019. "Health Vulnerability Index for Disaster Risk Reduction: Application in Belt and Road Initiative (BRI) Region," IJERPH, MDPI, vol. 16(3), pages 1-16, January.
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    Cited by:

    1. Ai Tashiro & Kayako Sakisaka & Yuri Kinoshita & Kanako Sato & Sakiko Hamanaka & Yoshiharu Fukuda, 2020. "Motivation for and Effect of Cooking Class Participation: A Cross-Sectional Study Following the 2011 Great East Japan Earthquake and Tsunami," IJERPH, MDPI, vol. 17(21), pages 1-16, October.
    2. Emily Ying Yang Chan & Holly Ching Yu Lam, 2020. "Research Frontiers of Health Emergency and Disaster Risk Management: What Do We Know So Far?," IJERPH, MDPI, vol. 17(5), pages 1-4, March.

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