ความสามารถในการใช้ฉลากโภชนาการของผู้บริโภคในอำเภอหาดใหญ่ จังหวัดสงขลา

Abstract

The purpose of this research was to determine the abilities to use nutrition labels among consumers in Hat-Yai, Songkhla Province. The data were collected from 8 groups of subjects including 98 diabetes, 132 hypertension patients, 49 hyperlipidemia patients, 63 pregnant women, 311 students in grade 12, 286 third year vocational students, 537 parents of school children and 384 housewives. The questionnaire by Peampan Nukeaw (2005) was employed to assess the abilities to use nutrition labels.More than 80% of subjects in all groups except for diabetes and housewives were able to identify the nutrition label from 4 types of labels shown in the questionnaires. About 64.6% of diabetes and 62.2% of housewives were able to do so. More than 80% of subjects in grade 12 students, pregnant women, third year vocational students and parents of school children knew the implication of the labels, while hypertension patients (66.2%) knew least. More than 60% of pregnant women and grade 12 students knew the usefulness of the nutrition label better than the other groups, while less than 40% of subjects in the other groups knew the usefulness of nutrition label. Three chronic disease groups and housewives showed inadequate levels on basic knowledge on nutrition label, ability for nutrition calculation and product selection for patients with chronic diseases with the score less than 2, 1 and 1.5 points out of 3, respectively. While the basic nutrition knowledge and ability to search information on the labels were at the moderate levels with the score about 2.5 points out of 4, and the skill to compare nutrition among brands were at the moderate levels with the score about 1.7 points out of 3. Grade 12 students, third year vocational students and parents of school children had the moderate to good levels in all variables with the scores more than 2 points out of 3 and 2.5 points out of 4, except for the ability for nutrition calculation and product selection for patients with chronic diseases. The skill on these two variables were at the low levels with the score less than or equivalent to 1.5 points out of 3. The abilities of pregnant women on all variables were at the moderate-good levels. The strongest predictors of nutrition knowledge were education (diploma and higher levels) (B-0.280) followed by education (grade 7-12 or vocational certificate) (ẞ=0.239), age (B =-0.147) and gender (B=-0.093). The strongest predictors of basic knowledge on the nutrition label were nutrition knowledge (B-0.374) followed by age (B=-0.212), education (diploma and higher levels) (B-0.086) and age (ẞ=-0.074). The strongest predictors of ability for information searching on the nutrition label were nutrition knowledge (ẞß= 0.462) followed by basic knowledge on nutrition label (B=0.126) and education (diploma and higher levels) (B=0.072). Factors affecting the ability for nutrition calculation were ability to search for information on the nutrition label (B=0.215), age (ẞ=-0.208), nutrition knowledge (ẞ=0.135), education (diploma and higher levels) (B=0.074), and basic nutrition knowledge (ẞ=0.059). The ability to search for information on the nutrition label (B=0.367), nutrition knowledge (ẞ=0.170) and gender (ẞ=-0.049) influenced the skill to compare nutrition among brands. The ability to search for information (ẞ=0.316), basic knowledge on the nutrition label (B-0.100) and education (grade 7-12 or vocational certificate) (B=-0.085) influenced the ability for product selection for patients with chronic diseases. In conclusion, chronic disease groups and housewives showed inadequate levels on the abilities to use nutrition labels. Therefore these groups should be target of educational effort by the concerned institute. The basic knowledge on the nutrition label, nutrition knowledge and ability for information searching on the nutrition label were factors affecting the other abilities such as the ability for nutrition calculation, the skill to compare nutrition among brands and product selection for patients with chronic diseases. The basic knowledge on nutrition label should be included in the formal lesson of primary or secondary school.