基于离散选择试验的学龄儿童正餐偏好研究

周玮玮; 吴晓宇; 刘爱东; 黄绯绯; 关方旭; 张继国; 王惠君; 仲学锋; 刘爽; 杜文雯

doi:10.16835/j.cnki.1000-9817.2025020

基于离散选择试验的学龄儿童正餐偏好研究

doi: 10.16835/j.cnki.1000-9817.2025020

周玮玮¹,
吴晓宇¹,
刘爱东^{1, 2},
黄绯绯^{1, 2},
关方旭^{1, 2},
张继国^{1, 2},
王惠君^{1, 2},
仲学锋³,
刘爽⁴,
杜文雯^{1, 2, ,}

1.
中国疾病预防控制中心营养与健康所，北京 100050
2.
国家卫生健康委公共营养与健康重点实验室
3.
安徽医科大学卫生管理学院
4.
湖北省疾病预防控制中心

基金项目:

中国学生营养与健康促进会—美赞臣学优营养科研基金项目 CASNHP-MJN2023-18

详细信息

作者简介:
周玮玮(2000-)，女，湖北宜昌人，在读硕士，主要研究方向为公共营养

通讯作者:
杜文雯，E-mail：duww@ninh.chinacdc.cn

利益冲突声明 所有作者声明无利益冲突。
中图分类号: R79 R155.1 R153.2
计量
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- HTML全文浏览量: 52
- PDF下载量: 15
- 被引次数: 0
出版历程
- 收稿日期: 2024-11-15
- 修回日期: 2024-11-27
- 网络出版日期: 2025-01-25
- 刊出日期: 2025-01-25

Study on meal preferences of school-aged children based on discrete choice experiment

ZHOU Weiwei¹,
WU Xiaoyu¹,
LIU Aidong^{1, 2},
HUANG Feifei^{1, 2},
GUAN Fangxu^{1, 2},
ZHANG Jiguo^{1, 2},
WANG Huijun^{1, 2},
ZHONG Xuefeng³,
LIU Shuang⁴,
DU Wenwen^{1, 2
, ,}

1.
National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing(100050), China

摘要

摘要: 目的探究学龄儿童饮食决策中不同食物属性及其水平的相对重要性，了解学龄儿童的正餐偏好，为制定学龄儿童饮食行为干预精准策略提供依据。方法 2024年5—6月，采用分层整群随机抽样方法，从湖北省、安徽省各抽取2所中学(城乡各1所)854名11~15岁学龄儿童开展D-最优设计离散选择试验问卷调查。应用混合Logit模型分析儿童对正餐属性及不同水平的偏好程度，并计算选择决策中属性的相对重要性(RI)和支付意愿。结果纳入的5个食物属性对学龄儿童正餐选择的影响均有统计学意义(P值均＜0.05)。影响学龄儿童正餐选择的食物属性相对重要性从高到低依次为就餐方式(RI=31.26%)、食物种类(RI=30.56%)、烹饪方式(RI=23.84%)、口味(RI=8.06%)和每餐人均价格(RI=6.27%)。其中，学龄儿童更偏好家庭烹饪的正餐(β=0.74)，支付意愿为86.3元；偏好食物种类多样的餐食(谷薯类+蔬菜+鱼肉蛋豆类)(β=0.61)，支付意愿为71.9元；偏好煎/炸/烤(β=0.51)的烹饪方式以及偏辣的口味(β=0.33)；每餐人均价格与学龄儿童正餐选择呈负相关(β=-0.01)(P值均＜0.05)。依据居住地区、体质量指数(BMI)分层分析后发现，就餐方式对农村儿童及超重肥胖儿童的相对重要性最高(RI值分别为31.28%，34.17%)，均偏好家庭烹饪的餐食(β值分别为0.76，0.91)，且二者在食物种类的选择上更偏爱包含鱼肉蛋豆类与谷薯类、鱼肉蛋豆类与谷薯类和蔬菜的正餐(地区：β值分别为0.53，0.53；BMI：β值分别为0.55，0.56)(P值均＜0.05)。结论学龄儿童对正餐不同属性的偏好存在差异。在学龄儿童饮食行为干预中应提升学校供餐质量，降低健康膳食购买成本，分类开展针对性的家庭健康教育，倡导健康烹饪方式。
- 饮食习惯 /
- 偏食 /
- 回归分析 /
- 儿童
Abstract: Objective To explore the relative importance of different food attributes and levels in food decision-making of school-aged children, and to understand their meal preferences, so as to provide the evidence for formulating precise intervention strategies for dietary behaviours of school-aged children. Methods From May to June 2024, a total of 854 children aged 11 to 15 years old were selected from 2 middle schools (each school in urban and rural areas) in both Hubei Province and Anhui Province by stratified cluster random sampling method to conduct a D-optimal discrete choice experiment. The mixed Logit model was used to analyze children's preference for meal attributes and different levels, and to calculate the relative importance (RI) of attributes and willingness-to-pay (WTP) in meal choices. Results The included five food attributes had statistical significance on meal choice of school-aged children (p < 0.05). The relative importance of food attributes affecting the meal choices of school-aged children in descending order were dining mode (RI=31.26%), food varieties (RI=30.56%), cooking method(RI=23.84%), taste(RI=8.06%) and price (RI=6.27%). Among them, school-aged children preferred home-cooked meals (β=0.74) (WTP=86.3 yuan), varied foods(grain/tubers+vegetables+fish, meat, eggs and beans) (β=0.61) (WTP=71.9 yuan), fried/roasted cooking (β=0.51) and spicy taste (β=0.33).Price was negatively correlated with meal choices(β=-0.01) (p < 0.05). Based on residential area and body mass index (BMI), the stratified analysis showed that dining mode was highest in the relative importance for rural children with overweight and obese children (RI=31.28%, 34.17%), both of whom preferred home-cooked meals (β=0.76, 0.91), and meals containing fish, meat, eggs and beans with grain/tubers or grain/tubers and vegetables in terms of food choice (area: β=0.53, 0.53; BMI: β=0.55, 0.56) (p < 0.05). Conclusions School-aged children have different preferences for different attributes of meals. The quality of school meals should be improved, the cost of buying healthy meals should be reduced, targeted family health education should be carried out, and healthy cooking methods should be advocated.
- Food habits /
- Food preferences /
- Regression analysis /
- Child
注释:

1) 利益冲突声明 所有作者声明无利益冲突。

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表 1 基于混合Logit分析模型的学龄儿童正餐偏好分析结果(n=854)

Table 1. Analysis results of meal preferences of school-aged children based on mixed Logit model(n=854)

属性	水平	β	标准误	P值
口味	偏甜	-0.20	0.05	＜0.01
	偏咸	0.02	0.05	0.66
	偏辣	0.33	0.07	＜0.01
烹饪方式	蒸/煮/炖/烩	0.22	0.06	＜0.01
	炒/爆/熘	0.37	0.05	＜0.01
	煎/炸/烤	0.51	0.05	＜0.01
就餐方式	家庭烹饪	0.74	0.05	＜0.01
	学校供餐	0.30	0.06	＜0.01
	餐馆/食品摊	0.31	0.05	＜0.01
食物种类	谷薯类+蔬菜	0.34	0.05	＜0.01
	谷薯类+鱼肉蛋豆类	0.51	0.05	＜0.01
	谷薯类+蔬菜+鱼肉蛋豆类	0.61	0.05	＜0.01
每餐人均价格		-0.01	0.00	＜0.01
注：口味以清淡为参照，烹饪方式以预制/即食为参照，就餐方式以外卖为参照，食物种类以谷薯类为参照，每餐人均价格为连续性变量。

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表 2 不同地区学龄儿童的正餐偏好分析(n=854)

Table 2. Analysis of meal preferences of school-aged children in different regions(n=854)

属性	水平	城市		农村
属性	水平	β值	标准误	β值	标准误
口味	偏甜	-0.16^*	0.08	-0.27^*	0.08
	偏咸	0.18^*	0.07	-0.15	0.08
	偏辣	0.38^**	0.09	0.33^**	0.11
烹饪方式	蒸/煮/炖/烩	0.17^*	0.08	0.33^**	0.10
	炒/爆/熘	0.43^**	0.07	0.33^**	0.08
	煎/炸/烤	0.56^**	0.08	0.52^**	0.08
就餐方式	家庭烹饪	0.77^**	0.07	0.76^**	0.08
	学校供餐	0.32^**	0.08	0.30^**	0.09
	餐馆/食品摊	0.23^**	0.07	0.39^**	0.08
食物种类	谷薯类+蔬菜	0.28^**	0.07	0.39^**	0.09
	谷薯类+鱼肉蛋豆类	0.51^**	0.08	0.53^**	0.08
	谷薯类+蔬菜+鱼肉蛋豆类	0.70^**	0.07	0.53^**	0.08
每餐人均价格		-0.01^**	0.00	-0.01^**	0.00
注： ^*p＜0.01，^p＜0.05；口味以清淡为参照，烹饪方式以预制/即食为参照，就餐方式以外卖为参照，食物种类以谷薯类为参照，每餐人均价格为连续性变量。

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表 3 BMI正常和超重肥胖学龄儿童的正餐偏好分析(n=726)

Table 3. Analysis of meal preferences in school-aged children with normal BMI and overweight obesity(n=726)

属性	水平	BMI正常		超重肥胖
属性	水平	β值	标准误	β值	标准误
口味	偏甜	-0.21^**	0.07	-0.15	0.14
	偏咸	0.07	0.07	0.05	0.12
	偏辣	0.30^**	0.09	0.63^**	0.16
烹饪方式	蒸/煮/炖/烩	0.17^*	0.07	0.37^**	0.14
	炒/爆/熘	0.28^**	0.07	0.66^**	0.13
	煎/炸/烤	0.45^**	0.07	0.75^**	0.13
就餐方式	家庭烹饪	0.70^**	0.06	0.91^**	0.13
	学校供餐	0.20^**	0.07	0.70^**	0.16
	餐馆/食品摊	0.25^**	0.06	0.39^**	0.12
食物种类	谷薯类+蔬菜	0.35^**	0.07	0.31^*	0.14
	谷薯类+鱼肉蛋豆类	0.51^**	0.07	0.55^**	0.13
	谷薯类+蔬菜+鱼肉蛋豆类	0.63^**	0.07	0.56^**	0.13
每餐人均价格		-0.01^*	0.00	-0.01^*	0.00
注： ^*p＜0.01，^p＜0.05；口味以清淡为参照，烹饪方式以预制/即食为参照，就餐方式以外卖为参照，食物种类以谷薯类为参照，每餐人均价格为连续性变量。

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表 4 不同模型学龄儿童的正餐偏好分析结果比较

Table 4. Comparison of analysis results on meal preferences of school-aged children with different models

属性	水平	模型Ⅰ(n=13 664)		模型Ⅱ(n=11 310)
属性	水平	β值	标准误	β值	标准误
口味	偏甜	-0.20^**	0.05	-0.18^**	0.06
	偏咸	0.02	0.05	0.02	0.06
	偏辣	0.33^**	0.07	0.41^**	0.08
烹饪方式	蒸/煮/炖/烩	0.22^**	0.06	0.27^**	0.07
	炒/爆/熘	0.37^**	0.05	0.42^**	0.06
	煎/炸/烤	0.51^**	0.05	0.59^**	0.06
就餐方式	家庭烹饪	0.74^**	0.05	0.95^**	0.06
	学校供餐	0.30^**	0.06	0.36^**	0.07
	餐馆/食品摊	0.31^**	0.05	0.40^**	0.06
食物种类	谷薯类+蔬菜	0.34^**	0.05	0.42^**	0.06
	谷薯类+鱼肉蛋豆类	0.51^**	0.05	0.57^**	0.07
	谷薯类+蔬菜+鱼肉蛋豆类	0.61^**	0.05	0.67^**	0.06
每餐人均价格		-0.01^**	0.00	-0.01^**	0.00
注： ^**p＜0.01；模型Ⅰ为全体样本观测量，模型Ⅱ为第2阶段问题选择“会”的观测量。口味以清淡为参照，烹饪方式以预制/即食为参照，就餐方式以外卖为参照，食物种类以谷薯类为参照，每餐人均价格为连续性变量。

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