場域防治策略 社區

1. 場域防治策略社區 王英偉、李佳綺

2. 前言 • 肥胖與飲食行為習習相關。 • 臺灣存在普遍性外食的現象。 • 民眾飲食行為受到社區飲食環境之影響，尤其是超市與餐廳。 • WHO(2009)建議針對飲食的致病環境進行環境介入。 • 本節重點在於將引用國際上和國內實證研究結果來建議台灣發展健康超市與健康餐廳之具體策略，以便能支持民眾可以更容易地行使健康飲食行為，達到肥胖預防之目的。

3. 關鍵問題 • 臺灣存在普遍性外食的現象，然而外食存在攝取過多熱量的隱憂。 • 健康超市營造 • 關環境層次介入行動與實證研究仍付之闕如 • 營養標示與檢驗值不符規範 • 民眾不信任產品營養宣稱 • 健康導向餐廳/飲料業 • 除了台北市，手搖杯飲料熱量標示不普遍 • 少數餐廳透過政府輔導發展低熱量餐點 • 餐廳點餐時，營養/熱量標示不易取得

4. 文獻回顧：餐廳健康化

5. 文獻回顧：食品零售業轉型為健康導向

6. 健康的食物定義 • 以澳洲為例，持有「澳大利亞心臟基金會所認可健康的食物」標章意旨食品符合營養和標示標準，例如飽和脂肪、反式脂肪、鹽、千焦耳、纖維或植物；並且隨機測試後，確認食品一致符合心臟基金標準[31]。

7. 健康的食物定義

8. 目標一：鼓勵超市/雜貨店轉型健康導向 • 短期策略：建立超市/雜貨店之健康導向規範，並制定鼓勵轉型之配套措施 • 策略方法： • 於販賣場所提供食品之營養資訊 • 健康食品擺設在適當地點 • 監測指標: • 營養資訊標示設計簡單明瞭文字說明–具有標示的比率 • 同時呈現「低卡路里」和「無反式脂肪」標示–具有標示的比率 • 健康食品置放於明顯易增加採購的位置 – 放置易採購區的比率

9. 目標一：鼓勵超市/雜貨店轉型健康導向 • 中、長期策略：超市/雜貨店之健康導向轉型之輔導措施及政策規劃 • 策略方法： • 訂定於販賣場所提供食品之營養資訊之立法規範 • 訂定健康食品擺設在適當地點的指導要點 • 監測指標: • 衛生單位發展相關健康食品標示的標準與指引進度 • 相關部門進行跨部門合作的進度 • 相關法令於行政機構之規劃進度 • 相關法令於立法機關之規劃進度

10. 目標二：鼓勵餐廳轉型健康導向 • 短期策略：建立餐廳/飲料業者轉型健康導向之內部規畫 • 策略方法 • 加強健康菜單的設計 • 有效營養標示設計 • 有健康選擇標示 • 依照食物熱量排序 • 彩色辨識熱量 • 健康餐點放在菜單前面 • 健康餐點和一般性餐點分開陳列 • 對健康餐點降價促銷 • 增加健康餐點的選擇 • 監測指標: • 衛生單位發展相關餐廳健康導向的指引進度 • 各餐廳/飲食場所依建議提供健康菜單的比率 • 各餐廳/飲食場所提供健康食物之促銷活動比率

11. 目標二：鼓勵餐廳轉型健康導向 • 中、長期策略：發展健康餐廳的政策規劃 • 策略方法 • 訂定健康餐廳的作業指引 • 訂定健康餐廳的鼓勵辦法 • 訂定健康食品的促銷規範 – 禁止以玩具對兒童促銷不健康的餐飲 • 監測指標: • 行政部門相關作業指引發展的進度 • 相關部門進行跨部門合作的進度 • 相關法令於行政機構之規劃進度 • 相關法令於立法機關之規劃進度

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