控油限盐工具对深圳社区慢性病患者膳食干预的影响  

Effects of oil and salt control tool on dietary intervention of chronic disease patients in Shenzhen community

作　　者：卓志鹏[1] 宋金萍[1] 袁雪丽[1] 倪文庆[1] 池洪珊[1] 刘小立[1] 徐健[1] 

机构地区：[1]深圳市慢性病防治中心,广东深圳518020

出　　处：《现代预防医学》2017年第9期1618-1621,1633,共5页Modern Preventive Medicine

基　　金：深圳市科技计划项目(201607062)

摘　　要：目的评价深圳市社区膳食营养干预项目对慢性病患者控油限盐知信行的影响和效果分析。方法通过多阶段整群随机抽样选取深圳市20个社区健康服务中心3 588例慢性病患者,通过发放控油壶和限盐勺,进行为期6个月的干预。收集干预前有效问卷3 588份,干预后有效问卷3 479份,并同时随机抽取38户家庭进行3天24小时食用油和食盐称重调查以分析干预效果。结果干预前食盐和食用油摄入的知晓率分别为27.70%和15.16%,干预后分别为88.04%和84.42%(P<0.001)。干预前控制食盐和食用油摄入的比例为62.99%和59.25%,干预后分别为97.10%和96.67%(P<0.001)。通过控油限盐工具的使用,食盐和食用油的摄入量均下降,并达到中国居民膳食指南的推荐标准。结论通过对慢性病患者发放控油壶和限盐勺的膳食营养干预项目可以有效提高社区慢性病患者膳食营养知识,培养患者合理膳食、控油限盐技能。Objective To study the effect and feasibility of dietary intervention among community chronic diseases on knowledge attitude and practice. Methods We chose 20 community health service centers including 3588 chronic patients in Shenzhen by multi - stage cluster random sampling. Six - month health promotion was implemented among participants, which included giving bulletin boards and implementing health counseling issuing brochures, salt spoon and oilcan. Questionnaire investigation and condiment weigh were carried out before and after a six - month health promotion. At last we collected 3588 copies of valid questionnaires at baseline,3479 copies of post- intervention questionnaires,and randomly selected a total of 38 families to conduct a 3d -24h investigation of edible oil and salt weighed intervention. Results Before the intervention, the intake of salt and oil knowledge rates were 27.70% and 15.16%. After the intervention,the rates were 88.04% and 84.42% （P 〈0. 001 ）. The control rates of salt and oil were 62.99% and 59.25%. After the intervention,the rates were 97.10% and 96.67% （P 〈 0. 001 ）. Through the tools,oil and salt intake decreased,reaching the recommended amount from Chinese dietary guideline. Conclusion The implementation of dietary interventions can prove the knowledge of dietary intake and the skills of control salt and oil.

关 键 词：工具 膳食干预 慢性病 知信行 

分 类 号：R15[医药卫生—营养与食品卫生学]