铁强化酱油联合营养教育对初中生营养健康状况的干预效果研究  

INTERVENTIONAL EFFECTS OF NaFeEDTA-FORTIFIED SOY SAUCE COMBINED WITH NUTRITION EDUCATION ON NUTRITIONAL STATUS OF JUNIOR MIDDLE SCHOOL STUDENTS

作　　者：赵栋[1] 邹艳[1] 潘小青 苏丹婷[1] 黄李春[1] 章荣华[1] ZHAO Dong;ZOU Yan;PAN Xiao-qing;SU Dan-ting;HUANG Li-chun;ZHANG Rong-hua(Zhejiang Provincial Center For Disease Prevention and Control,Hangzhou,310051;Jingning County Center For Disease Prevention and Control.Jingning,323500,China)

机构地区：[1]浙江省疾病预防控制中心,杭州310051 [2]景宁县疾病预防控制中心,景宁323500

出　　处：《营养学报》2020年第3期240-243,共4页Acta Nutrimenta Sinica

摘　　要：目的评价铁强化酱油联合营养教育对初中生营养健康状况的干预效果。方法采用整群随机抽样方法在浙江省西部高贫血地区抽取1所初中,把初一的学生作为干预对象,2016年收集干预对象营养健康状况的基线数据,2017年采用铁强化酱油联合营养教育干预方法对干预对象进行为期至少1年的干预,2018年收集干预后数据,比较干预前后营养知、信、行及体检指标等营养健康相关数据的变化。结果 2018年营养知识及格率为11.89%明显高于2016年的3.27%(χ^2=12.90,P<0.05),2018年平均得分39.46±16.05,比2016年高5.64(T=4.33,P<0.05)。营养态度2018年与2016年得分保持在64分左右,无差异(T=0.32,P>0.05),态度积极的学生占70%以上,无差异(χ^2=0.09,P>0.05)。2018年营养行为得分44.22±21.02分,比2016年高3.61分(T=1.93,P=0.05),健康行为18年占30.74%,16年占23.36%(χ^2=3.36,P>0.05)。血红蛋白值2018年比2016年高4.28g/L(T=3.57,P<0.05)。结论铁强化酱油联合营养教育对初中生营养知识与血红蛋白值改善明显,行为改善初见成效,但行为明显改善需要更长期的干预。[营养学报,2020,42(3):240-243]Objective To observe the effects of NaFeEDTA-fortified soy sauce combined with nutrition education on nutritional status of junior middle school students. Methods Self-controlled study design was used. In 2016, baseline data of the nutritional status of the first year junior high school students were collected. In 2017, NaFeEDTA-fortified soy sauce combining nutrition education was provided. In 2018, the changes of nutritional status were compared before and after intervention. Results In 2018, the qualified rate of nutrition knowledge was significantly higher than that in 2016 ( χ^2 =12.90,P<0.05).The average score on nutrition knowledge in 2018 was 5.64 points higher than that in 2016(T=4.33,P<0.05).There was no significant difference in nutrition attitude between 2018 and 2016. In 2018, the average score on behavior was 44.22, while the qualified rate 30.74%. In 2016,the average score on behavior was 40.61, while the qualified rate 23.36%(T=1.93,P=0.05;χ^2 =3.36,P>0.05). Physical examination data showed that the hemoglobin value in 2018 was 4.28 g/L, significantly higher than that in 2016( T=3.57, P<0.05).Conclusion The comprehensive intervention by NaFeEDTA-fortified soy sauce combined with nutrition education can improve nutritional knowledge and hemoglobin value of junior high school students. However, the improvement of behavior may require a long-term intervention. [ACTA NUTRIMENTA SINICA, 2020,42(3):240-243]

关 键 词：初中生 铁强化酱油 营养干预 贫血 

分 类 号：R153.2[医药卫生—营养与食品卫生学]