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首页> 外文期刊>Iranian journal of public health. >Cooking Pattern and Eating Behaviors in Association with Socioeconomic Status among Iranian Households: The NUTRI-KAP Survey
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Cooking Pattern and Eating Behaviors in Association with Socioeconomic Status among Iranian Households: The NUTRI-KAP Survey

机译：伊朗家庭中与社会经济地位相关的烹饪方式和饮食行为：NUTRI-KAP调查

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Background: Disparities in health may relate to differences in nutrition. Among dietary determinants, Socioeconomic Status (SES) plays an important role. Therefore, this study was aimed to investigate the association between SES and cooking pattern and consumed food among rural and urban Iranian households. Methods: Overall, 14,136 households were selected through single-stage cluster sampling methods from urban and rural regions of 31 provinces of Iran in 2011-2012. Demographic, SES, cooking pattern and consumed food data were obtained through valid structured questionnaires by interviewing between trained interviewers with qualified people in households. Data were analyzed using STATA software ver. 11.0 (STATA Corp, College Station, Tex.)Results: In households with weak SES background, 70.4% of households cooked separately for any meal. The healthy cooking method for red meat and chicken, fish, celery, vegetables stew, onion and green bean was significantly higher in good SES ( P<0.001). Households with good SES had higher intake low fat dairy, liquid oil and iodized salt (P<0.001) compared with families with weak SES. Most consumed bread in three groups was Lavash (Local name). Conclusion: Pattern of cooking and the type of consumed foods among different SES group and their relationship with each other. So based on this information will be facilitated for interventions and training for better nutrition pattern in society.
机译：背景：健康差异可能与营养差异有关。在饮食决定因素中，社会经济地位（SES）发挥着重要作用。因此，本研究旨在调查伊朗农村和城市家庭的SES与烹饪方式和食用食物之间的关联。方法：2011-2012年，通过单阶段整群抽样方法，从伊朗31个省的城乡地区共选择了14,136户家庭。通过有效的结构化问卷，通过训练有素的访调员与住户中合格人员之间的访谈，获得了人口统计学，SES，烹饪方式和食用食物数据。数据使用STATA软件ver。进行分析。 11.0（得克萨斯州大学学院，STATA公司）结果：在SES背景较弱的家庭中，有70.4％的家庭单独做饭。在良好的SES中，红肉和鸡肉，鱼类，芹菜，蔬菜炖肉，洋葱和绿豆的健康烹饪方法明显更高（P <0.001）。与SES较弱的家庭相比，SES良好的家庭摄入的低脂乳制品，液态油和碘盐含量较高（P <0.001）。三组中消耗最多的面包是Lavash（本地名称）。结论：不同SES组之间的烹饪方式和食用食物的类型以及它们之间的关系。因此，基于此信息将有助于进行干预和培训，以改善社会中的营养状况。

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