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| Survey on use of serving chopsticks and public knowledge on possible health hazard during COVID-19 pandemic |
| CHU Yunqiu1, YAO Qian2, KE Huiyi1, WAN Hancong1, CHEN Jingyi1, LUAN Yu1, MU Tengyue1, TIAN Ying2,3 |
| 1. Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China; 2 . Department of Environmental Health, Shanghai Jiao Tong University School of Public Health, Shanghai 200025 , China; 3. MOE and Shanghai Key Laboratory of Children’s Environmental Health, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China |
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Abstract Objective To analyze the difficulties in popularizing serving chopsticks, and provide possible theoretical foundation for more precise promotion and long-term enforcement of using serving chopsticks. Methods A total of 533 people were investigated by online questionnaire from July 23 to August 6, 2020. The survey was to investigate the participants’ use of serving chopsticks as eating in and eating out both before and after the COVID-19 pandemic, and to find the reasons preventing them from using serving chopsticks as well as their knowledge on the possible health hazard. Results The survey found that both before and after COVID-19 pandemic, the rate of utilization of serving chopsticks as dining out was higher than that as dining in （P<0.01）. The main reason for not using serving chopsticks was “I think it’s too much trouble and I’m not used to it.” However, the proportion of the reason “never thinking of using serving chopsticks” decreased significantly after the COVID-19 pandemic occurred （P<0.01）. The participants didn’t have a full knowledge of the possible health hazard of not using serving chopsticks, with only 8.4% of them choosing all the correct answers. The multivariate Logistic regression analysis identified the high self-recognition on the possible health hazard as a protective factor of nonuse of serving chopsticks （OR=0.354, 95%CI: 0.214-0.587）. Conclusion During the COVID-19 pandemic, the propaganda exerted a positive impact on the usage of serving chopsticks, while the psychological factors, social customs, and insufficiency of knowledge might still have negative influences. Therefore, in addition to the existing propaganda, the provision of serving chopsticks in restaurants ought to be ensured and the knowledge of infectious disease prevention should be disseminated.
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