CURRENT SITUATION OF READY-TO-EAT FOOD USAGE AND SOME RELATED FACTORS OF RESIDENTS IN HUONG THUONG COMMUNE, THAI NGUYEN CITY, THAI NGUYEN PROVINCE
Main Article Content
Abstract
Aims: To describe the current situation of ready-to-eat food consumption and some related factors among residents at Huong Thuong Commune, Thai Nguyen City, Thai Nguyen Province.
Methods: A cross-sectional study was conducted using 294 questionnaires from residents in the local study.
Results: The prevalence of ready-to-eat and processed food consumption among the residents was high (87.8%). The main consumers were individuals aged 25–44 years, accounting for 73.1%. Processed foods were most commonly consumed during snack times (76.9%), while the lowest consumption rate was observed at breakfast (9.5%). The proportion of residents with awareness of food safety and hygiene issues was relatively high. The highest proportion of respondents reported paying attention to product expiration dates, followed by nutritional composition, whereas the lowest proportion reported concern about food additives (57.1%). Dairy products and dairy-based processed foods were the most frequently consumed items (93.2%). There was a statistically significant association between gender and residential location with the status of processed food consumption (p < 0.05). Men had a higher consumption rate (91.1%) than women (82.5%). Additionally, residents living near stores had a higher prevalence of processed food consumption (91,4%) compared with those living farther away from stores (83,3%).
Conclusion: The predominant rate of processed food consumption was found among the residents. Health education and communication programs should be strengthened to improve residents’ ability to select appropriate and safe processed foods.
Keywords
Ready-to-eat food comsumption, Huong Thuong Commune, Thai Nguyen.
Article Details
References
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