大学生营养健康现状及对营养知识的认知情况调查  

Survey on nutritional health status and nutritional knowledge awareness among university students

作　　者：刘蝶 方成 

机构地区：[1]武汉轻工大学医学技术与护理学院,武汉430023

出　　处：《保健医学研究与实践》2017年第6期26-29,50,共5页Health Medicine Research and Practice

基　　金：大学生创新创业训练计划项目(CXXL20161011)

摘　　要：目的了解及分析大学生营养健康现状及其对营养知识的认知情况,为更好地开展针对该群体的营养教育提供依据。方法采用随机抽样方法,于武汉某大学抽取430名大学生作为研究对象并进行问卷调查。结果不同性别、不同专业及不同年级研究对象BMI等级分布的差异均有统计学意义(P<0.05)。在营养行为方面,研究对象选择食物的第一依据为口味或习惯(68.83%),其次为营养价值(61.86%);仅14.88%的研究对象坚持每天吃早餐。在营养知识方面,研究对象营养知识水平为"优秀"的共27人(6.28%),水平为"良好"的共133人(30.93%),水平为"中"的共210人(48.84%),水平为"差"的共60人(13.95%);研究对象营养知识得分为20.42±7.81,不同专业研究对象得分的差异有统计学意义(P<0.05),其中医学类专业学生的营养知识得分高于其他专业,差异有统计学意义(P<0.05)。在营养态度方面,78.14%的研究对象表示愿意为了健康改变饮食习惯,15.35%表示经常关注饮食营养健康,61.63%表示有时关注饮食营养健康。此外,研究对象营养知识的获取途径主要为网络(70.93%),而研究对象对营养知识的需求类型主要包括日常食谱的制定(55.35%)及食物的正确烹饪方法(52.79%)。结论目前大学生的营养知识水平较差,但营养态度较好,该群体对日常生活中的三餐饮食相关营养知识较为感兴趣,且网络是对其开展营养健康教育的较好途径。Objective To investigate the nutritional health status and nutritional knowledge awareness among university students, so as to provide evidence to improve the nutritional education for this population. Methods With the use of random sampling, a total of 430 students from a single university in Wuhan received a ques- tionnaire survey. Results The body mass index （BMI） varied significantly with gender, major, and grade （P〈0.05）. In terms of nutritional behaviors, food selection was mainly based on taste or habit （68.83%）, followed by nutritional value （61.86%）; only 14.88% of the surveyed students had breakfast every day. In terms of nutritional knowledge, 27 students＇ （6.28%） level was ＂excellent＂, 133 （30.93%） was ＂good＂, 210 （48.84%） was ＂acceptable＂, and 60 （13.95%） was ＂poor＂. The score of nutritional knowledge was 20.42±7.81; the differences among different majors were statistically significant （P〈0.05）, and medical students scored higher than other majors, the difference showing statistical siginificance（P〈0.05）. In terms of nutri- tional attitude, 78.14% of the surveyed students would like to change their eating habits for better health, 15.35% reported frequent attention to dietary and nutritional health, and 61.63% reported occasional attention to dietary and nutritional health. In addition, nutritional knowledge was mainly obtained via Internet （70.93%）, and the most needed nutritional knowledge was formulation of daily diet （55.35%） and healthy- cooking methods （52.79%）. Conclusion The awareness level of nutritional knowledge was relatively poor a-mong university students, but their nutritional attitude was generally positive. This population is interested in the nutritional knowledge about the three meals in daily life, and Internet is the preferred platform to imple- ment nutritional health education.

关 键 词：大学生 饮食 营养健康 认知 

分 类 号：R151.42[医药卫生—营养与食品卫生学]