成都市社区居民营养知识态度行为的调查  

STUDY ON NUTRITION KNOWLEDGE,ATTITUDE AND PRACTICE FOR RESIDENTS IN THE COMMUNITY,CHENGDU.

作　　者：蒋燕[1,2] 曾果[1,2] 李晓辉 黄承钰[1,2] 张茂玉[1,2] 杜进涛 巴桑[1,2] 郑平 

机构地区：[1]四川大学华西公共卫生学院营养与食品卫生教研室,成都610041 [2]成都市疾病预防控制中心

出　　处：《现代预防医学》2005年第6期590-592,共3页Modern Preventive Medicine

基　　金：中英合作城市社区卫生服务与贫困救助项目 (UHPP)

摘　　要：目的:了解目前成都市社区居民的营养知识、态度、行为(KAP)水平及其影响因素,为在社区居民中开展营养教育提供依据。方法:按整群抽样法,选取成都市玉林社区15岁以上常住居民980名进行入户访谈式问卷调查。结果:调查对象营养K分、A分、P分的优秀率分别为2 5 4 %、5 7 6 %、12 8% ,主要缺乏对中国居民膳食指南、疾病相关营养知识等方面的了解;食物选择、3餐安排及早餐食物搭配等饮食行为不合理。营养知识的主要影响因素是文化程度、职业;营养态度的主要影响因素是营养知识水平、职业、文化程度、性别;营养行为的主要影响因素是营养知识水平、年龄、营养态度及性别。调查对象营养信息实际和期望来源均主要是广播电视、报刊杂志及专业书籍。结论:成都市社区居民的营养知识水平普遍较低,营养行为存在诸多不合理,但营养态度尚可。应加强对社区居民的营养知识宣传和饮食行为指导。Objective:To investigate the level of nutrition knowledge,attitude and practice(KAP) and its influencing factors among residents in a community of Chengdu for nutrition education.Methods:980 subjects aged above 15 years were elected cluster-randomly and interviewed by a questionnaire at home.Results:The excellent rates of nutrition K,A and P(above 80 percent of total score)were 25.4%,57.6%,12.8% respectively.Most subjects lacked a better understanding of nutrition knowledge related to some diseases and “the Dietary Guidelines and the Food Guide Pagoda for Chinese Residents”.They existed some unhealthy dietary practices on food choice and meals plan.The factors affected nutrition knowledge were mainly culture and occupation of the residents.The influence factor on nutrition attitude were level of nutrition knowledge,occupation,culture and gender,and the influence factor on nutrition practice were level of nutrition knowledge,age,nutrition attitude and gender.The nutrition information of subjects were mostly from radio,television,newspaper,magazine and specialiezed books.And the expected resources obtained nutrition information were the same as the practical resources for subjects.Conclusion:It is very necessary to improve the nutritional knowledge and practice for community residents.

关 键 词：社区居民 营养知识 态度 行为 

分 类 号：R151.42[医药卫生—营养与食品卫生学]