大学生饮食行为与肥胖关系分析  

Association of Dietary Behavior with Obesity Among College Students

作　　者：严卫青[1,2] 刘静[1] 王翠玲[1] 陈裕明[1] 

机构地区：[1]中山大学公共卫生学院(预防医学研究所)医学统计与流行病学系,广东广州510080 [2]中山大学护理学院

出　　处：《中国学校卫生》2008年第12期1075-1076,1078,共3页Chinese Journal of School Health

摘　　要：目的探讨大学生饮食行为与肥胖的关系,为大学生肥胖的预防工作提供科学依据。方法采用自编的饮食行为调查表,对中山大学南北校区1072名在校学生进行问卷调查,同时测量身高、体重、腰围,并计算体质量指数(BMI)。采用方差分析和协方差分析检验饮食行为与体质量指数和腰围之间的关系。结果多因素分析发现,进食辣味食品、快速进食、按价格择食等行为越多者的BMI、腰围趋向于越大。该3种行为多或较多者分别比少或较少者BMI增加3.0%,4.9%和2.4%,腰围增加2.9%,2.9%和2.2%;按口味择食、定时定量进食等行为多或较多者的BMI分别比少或较少者减少4.0%和4.1%,腰围减少2.2%和2.1%。结论少食辣味食品、减慢进食速度、不按价格择食、按口味择食和定时定量进食有助于大学生预防肥胖。Objective To explore the relationships between dietary behavior and obesity, and to provide scientific evidence for obesity prevention. Methods 1072 students were recruited for this study from Sun Yat-sen University,Guangzhou. Weight and height, waist circumference （WC） were measured. Structured questionnaire survey were used to assess their dietary behaviors. ANOVA and ANCOVA were used to assess determinants of BMI and WC.Results ANCOVA analysis showed that subjects with more behaviors of peppery tasted food, fast eating and choosing the food according the price had significantly increased BMI by 3.0%, 4.9% and 2.4% , and WC by 2.9%, 2.9% and 2.2% as compared with those with less these behaviors. Subjects with more behaviors of eating preferred foeds only had decreased BMI and WC by 4.0% and 2.2%, and eating foods regularly by 4.1% and 2. 1%, respectively. Conclusion Eating less peppery tasted food, eating slowly, not choosing food according price, eating preferred foeds and eating foods regularly may be used for obesity prevention in college students.

关 键 词：饮食习惯 体型 肥胖症 因素分析 统计学 学生 

分 类 号：R179[医药卫生—妇幼卫生保健] R161.5[医药卫生—公共卫生与预防医学]