Nutrition literacy of primary and secondary school students and its influencing factors in Shijingshan District of Beijing
10.3969/j.issn.1006-2483.2025.02.028
- VernacularTitle:北京石景山区中小学生营养素养状况及其影响因素分析
- Author:
Deyue XU
1
;
Mingliang WANG
1
;
Wei WANG
1
;
Yingjie YU
2
;
Shuiying YUN
1
;
Bo YANG
1
;
Yunzheng YAN
1
;
Lingyan SU
1
Author Information
1. Center for Disease Control and Prevention in Shijingshan District of Beijing , Beijing 100043 , China
2. Beijing Center for Disease Control and Prevention , Beijing 100013 , China
- Publication Type:Journal Article
- Keywords:
Primary and secondary school students;
Nutrition literacy;
Eating behavior;
Attainment rate
- From:
Journal of Public Health and Preventive Medicine
2025;36(2):126-130
- CountryChina
- Language:Chinese
-
Abstract:
Objective To understand the current situation of nutrition literacy of primary and secondary school students in Shijingshan District of Beijing, and analyze its influencing factors, and to put forward targeted suggestions for improving the students’ nutrition literacy and promoting their healthy growth. Methods A multi-stage stratified cluster sampling method was used to select 2480 primary and secondary school students and their parents from 5 primary schools, 3 middle schools and 1 high school in Shijingshan District. The multivariate logistic regression model was used to analyze the factors influencing the attainment rate of nutrition literacy. Results The median score of nutrition literacy of 2480 primary and secondary school students from grades 1 to 12 was 77.86 (in hundred-mark system), the quartile range (IQR) was 16.96, and the attainment rate of nutrition literacy was 42.46%. The cognitive level (45.12%) was higher than the skill level (41.20%) among students from grades 3 to 12. In terms of skills, the attainment rate of food preparation was the lowest, at 30.38%. The scores of nutrition literacy of girls were higher than those of boys, and the scores of primary school students were higher than those of secondary school students. Students with different levels of caregiver’s education, family income, and family food environment had different scores of nutrition literacy, and the differences were statistically significant (P<0.05). Multivariate logistic regression analysis showed that the attainment rate of nutrition literacy was closely related to student’s gender and study stage, caregiver’s education level, and family food environment. Conclusion The nutrition literacy of primary and secondary school students in Shijingshan District still needs to be improved, especially in the aspect of skills. Targeted nutrition education should be carried out.
