ABSTRACT
Objective@#To explore the knowledge and consumption of sugar sweetened beverage(SSB) and its influencing factors among third grade primary students, to provide basis for take targeted intervention measures.@*Methods@#In September 2019, 1 686 primary school students of grade 3 were randomly selected from 2 primary schools in 1 urban area and 1 outer suburb area of 12 districts in Nanjing by using a multistage cluster sampling method，and a self administered questionnaire were offered to them to collect the knowledge about sugar sweetened beverage and its intake.@*Results@#Totally 753 students (44.7%) answered 6 or more SSB knowledge questions correctly, and the rate of 389 students (50.2%) in urban areas was higher than that of 364 students (40.0%) in suburban areas. There were 780 (46.3%) students who knew that dairy containing beverage could not replace milk, the rate of 403 (52.0%) students in urban area was higher than that of 377 (41.4%) students in suburban area (χ 2=17.76, 18.99, P<0.05). Logistic regression analysis showed that compared with the frequency of consumption of SSB <1 time per week, the behavioral risk factors of primary school students who drink SSB ≥4 times per week were:urban area (OR=1.55), low parents educational level (OR=2.44), and frequent storage of SSB at home (OR=1.62). The protective factors were as follows:duration of extracurricular physical activity <120 min/week (OR=0.68), video time <120 min/day (OR=0.50), awareness rate of SSB ≥60% (OR=0.75), and restriction of high sugar snacks by parents (OR=0.60).@*Conclusion@#The knowledge associated with SSB among third grade students in Nanjing is relatively low. Consumption of SSB has been influenced by areas, parents educational level, knowledge about SSB and family factors. SSB consumption among primary students should be interfered at the school and family level. The health food education need to carry out based on the school and family, so as to create a supportive atmosphere integrating the school family to drink less sugar beverages.
ABSTRACT
ABSTRACT ZnO nanoparticles (NPs) were synthesized via a green biochemical method using Corymbia citriodora leaf extract as a reducing and stabilizing agent. The biosynthesized ZnO NPs were characterized by SEM and XRD. An electrochemical H2O2 biosensor was fabricated by modification of a glassy carbon electrode using our proposed ZnO NPs. The electrochemical sensor showed excellent detection performance towards trace amounts of H2O2, demonstrating that it could potentially be used in clinical applications.