营养干预对妊娠高血压综合征预防效果的对比研究  

Comparative study of preventive effect of nutrition intervention on pregnancy-induced hypertension

作　　者：冯启明[1] 李慕军[2] 李敏清[2] 杨莉[1] 鲁力[1] 黎燕宁[1] 肖德强[1] 

机构地区：[1]广西医科大学公共卫生学院,南宁市530021 [2]广西医科大学第一附属医院产科,南宁市530021

出　　处：《广西医学》2007年第1期20-23,共4页Guangxi Medical Journal

基　　金：广西自然科学基金资助项目(桂科自0339045)

摘　　要：目的评价营养干预对妊高征的预防效果。方法将400例<12孕周的孕妇随机分成实验组和对照组。对照组进行常规的孕期监护和保健措施;实验组在常规孕期监护和保健措施基础上实施包括营养教育、制订膳食原则和配制食谱等营养干预措施。20周后,比较两组营养知识、态度和行为水平与膳食中主要营养素摄入量的差异,并随访实验组和对照组的研究对象到分娩结束,比较两组孕妇妊高征的发生率。结果实验组营养教育后的营养知识、态度和行为的得分均高于教育前(P均<0.01),并且也高于对照组教育后的得分(P均<0.01)。营养干预后,实验组孕妇热能、蛋白质、碳水化物、钙、铁、锌、维生素A、维生素B1、维生素B2、维生素C等平均每日摄入量均高于对照组(P均<0.05)。实验组妊高征发生率为8.0%,低于对照组的15.5%(P=0.0198)。结论营养干预可以提高孕妇的营养知识、态度和行为水平,全面改善孕妇营养状况,降低孕妇妊高征的发生率。Objective To evaluate preventive effect of nutrition intervention on pregnancy-induced hypertension. Methods Four hundred pregnant women with less than 12 gestational weeks were randomly divided into experimental and control groups. Conventional pregnancy duration surveillance and health care measure were carried out in control group, and intervention such as nutrition education, dietary guidanle and recipe preparation, were carried out in experimental group as well as conventional pregnancy duration surveillance and health care measure. The scores of nutrition knowledge, altitude and behavior of two groups, and major nutrient intake of two groups were compared. Pregnant women of two groups were followed up till they were delivered, and the incidence rates of pregnancy-induced hypertension of two groups were compared. Results The scores of nutrition knowledge, attitude and behavior of experimental group after education were all higher than before education（ P 〈 0.01 ）, and also higher than these of control group after education（ P 〈 0.01 ）. After nutrition intervention, average intake per day of heat energy, protein, carbohydrate, calcium, ferrum, zincum, vitamin A, vitamin B1 , vitamin B2 and vitamin C were higher than those of control group （ P 〈 0.05 ）. The incidence rate of pregnancy-induced hypertension of experiment group was 8.00%, lower than those of control group which was 15.5% （P = 0. 0198）. Conclusion Nutrition prevention can improve the level of nutrition knowledge, attitude and behavior of pregnant women, then improve nutrition condition of pregnant women and reduce the incidence rate of pregnancy-induced hypertension of pregnant women.

关 键 词：营养干预 妊娠高血压综合征 膳食调查 

分 类 号：R714.216[医药卫生—妇产科学]