TY - JOUR AU - Pollard, Christina Mary AU - Pulker, Claire Elizabeth AU - Meng, Xingqiong AU - Kerr, Deborah Anne AU - Scott, Jane Anne PY - 2015 DA - 2015/08/26 TI -谁使用互联网作为营养和饮食信息的来源?澳大利亚人口视角KW -信息寻求行为KW -互联网KW -媒体，社会KW -行为，饮食习惯KW -公共卫生实践KW -营养KW -食物，饮食，西方AB -背景:互联网包含了过多的营养信息。卫生组织越来越多地利用因特网提供全民卫生信息和干预措施。有效的干预措施确定其目标人群及其需求;然而，人们对互联网作为营养信息来源的使用知之甚少。目的:目的是评估西澳大利亚成年人访问互联网作为营养信息来源的流行率和人口特征的变化，并确定具体的信息需求。方法:数据汇集自西澳大利亚卫生部1995年至2012年的3年营养监测调查系列电话调查，共有7044名年龄在18至64岁之间的参与者。结果变量是去年使用的营养信息的主要来源，以及对4个更容易吃健康饮食的建议的是/否回答。收集社会人口学变量。结果:利用互联网获取营养信息的受访者比例从1995-2001年的<1%上升到2004年的9.1%和2012年的33.7%。 Compared to 2004, logistic regression showed that the odds of using the Internet for this information increased significantly in 2009 (OR 2.84, 95% CI 2.07-3.88) and 2012 (OR 5.20, 95% CI 3.86-7.02, P<.001). Respondents using the Internet as a source were more likely to be female (OR 1.30, 95% CI 1.05-1.60, P=.02), live in a metropolitan area (OR 1.26, 95% CI 1.03-1.54, P=.03), born in countries other than Australia/UK/Ireland (OR 1.41, 95% CI 1.07-1.85, P=.02), more educated (university: OR 2.46, 95% CI 1.77-3.42, P<.001), and were less likely to be older (55-64 years: OR 0.38, 95% CI 0.25-0.57, P<.001). The majority of respondents agreed the following information would assist them to make healthier choices: more ways to prepare healthy foods (72.0%, 95% CI 70.7-73.3), quicker ways to prepare healthy foods (79.0%, 95% CI 77.8-80.1), how to choose healthy foods (68.8%, 95% CI 67.5-70.1), and knowing more about cooking (54.7%, 95% CI 53.3-56.1). Those using the Internet for nutrition information were more likely than nonusers to want to know quicker ways to prepare healthy foods (83.0% vs 78.1%, P=.005) and information on choosing healthy foods (76.3% vs 67.3%, P<.001). Conclusions: Use of the Internet as a main source of nutrition information has grown rapidly since 2004; one-third of Western Australian adults reported using the Internet for this purpose in 2012. Information on preparing healthy foods (ideas, quicker ways), choosing ingredients, and knowing more about cooking would make it easier to eat a healthy diet. For Internet users, emphasis should be on quicker ways and choosing ingredients. These finding have implications for policy makers and practitioners and suggest that traditional health promotion tactics should continue to be used to reach the broader population. SN - 1438-8871 UR - //www.mybigtv.com/2015/8/e209/ UR - https://doi.org/10.2196/jmir.4548 UR - http://www.ncbi.nlm.nih.gov/pubmed/26310192 DO - 10.2196/jmir.4548 ID - info:doi/10.2196/jmir.4548 ER -