学生营养改善计划地区2013年学生贫血患病状况  

Prevalence of anemia among students from National Improvement Program for Rural Compulsory Students in 2013

作　　者：甘倩[1] 卢佳希[1] 陈竞[1] 杨媞媞[1] 李荔[1] 徐培培[1] 潘慧[1] 张倩[1] 胡小琪[1] 

机构地区：[1]中国疾病预防控制中心营养与健康所,北京100050

出　　处：《中国学校卫生》2016年第5期674-675,679,共3页Chinese Journal of School Health

摘　　要：目的了解中国＂农村义务教育学生营养改善计划＂试点地区2013年学生贫血状况,为进一步推进农村学生营养改善工作提供基础数据。方法从实施的22个省（直辖市、自治区、新疆建设兵团）的50个重点监测县中,按照食堂供餐、企业（单位）供餐和家庭（个人）托餐3种供餐模式各随机抽取小学和初中各2所,再从每年级抽取1-2个班约40名学生。共纳入分析43 665名学生,采集空腹静脉血或指血,用氰化高铁法测定血红蛋白,经海拔高度调整后计算出贫血率。结果学生血红蛋白平均水平为（136.2±16.4）g/L,贫血率为14.8%,女生（15.3%）高于男生（14.4%）,初中生（17.0%）高于小学生（13.7%）,西部（16.8%）高于中部（11.7%）,食堂供餐（16.6%）高于企业供餐（13.1%）和混合供餐（13.1%）,差异均有统计学意义（χ^2值分别为6.9,82.0,214.8,100.6,P值均〈0.01）。结论 ＂学生营养改善计划＂试点地区中小学生贫血率与全国农村平均水平相比仍然较高,需进一步加强学生营养改善工作。Objective To analyze anemia status among students participated in the National Nutrition Improvement Program for Rural Compulsory Students（ NNIPRCS）. Methods Fifty key monitoring counties were selected from all NNIPRCS counties. Two elementary schools and two middle schools were randomly selected in terms of three feeding modes from each key monitory county. Forty students from 1-2 classes were randomly selected from each school and stratified by grade. Fasting venous blood or fingertip blood samples were collected by local Center for Disease Control and Prevention staff. Hemoglobin cyanide（ Hi CN） method was used to determine the level of hemoglobin. The prevalence of anemia was calculated after adjusting altitude. Results Totally43 665 students aged from 5 to 16 years old were enrolled in this study, including 22 330 boys and 21 355 girls. The average of hemoglobin was（ 136.2±16.4） g / L; prevalence of anemia was 14.8%. Female students（ 15.3%）, students from elementary schools（ 17.0%） or western areas（ 16. 8%） were more likely to get anemia than male students（ 14. 4%）, students from middle schools（ 13.7%） or central areas（ 11.7%）（ P〈0. 01）. Conclusion Anemia is still a public nutritional problem in pilot areas of NNIPRCS.

关 键 词：贫血 患病率 血红蛋白类 学生 农村人口 

分 类 号：R153.2[医药卫生—营养与食品卫生学] R556[医药卫生—公共卫生与预防医学]