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目的了解央企不同类职业人群平衡膳食相关知识和行为现状,为确定平衡膳食相关知识和行为健康教育和干预提供依据。方法采取普查方法,对在中粮集团职工食堂就餐的职工,使用统一设计的调查问卷对调查对象进行面对面询问式调查共572例。结果调查对象对我国膳食指南建议每人每日食用油摄入量不超过25克、正常成年人体重指数范围的知晓率较低,分别为30.8%和25.0%,对食物种类多样化及营养素比例,鱼类脂肪含量一般较低且含有较多的多不饱和脂肪酸,水果和蔬菜中膳食纤维含量较高,荤素搭配的知晓率分别为78.9%、75.8%、72.5%、63.0%;只有57.3%的调查对象知道成年人每日最少饮水6杯(200ml/杯),53.3%的调查对象知道健康的饮食应该以谷类及薯类为主,50.5%的调查对象知道粗细搭配,50.4%的调查对象知道一日三餐比较适合的能量摄入比例是3∶4∶3,46.7%的调查对象知道我国膳食指南建议每人每日食盐摄入量不超过6克,42.5%的调查对象知道常吃适量的鱼、禽、蛋和瘦肉。每周≥5天在单位吃午餐的比例由高至低分别为专业人员(60.0%)、后勤人员(50.4%)、管理人员(40.7%),每周吃1次粗粮的比例由高至低分别为专业人员(53.4%)、管理人员(49.1%)、后勤人员(41.5%),每天按时吃饭的比例由高至低分别为专业人员(86.4%)、管理人员(84.3%)、后勤人员(78.9%),每天吃早餐的比例由高至低分别为管理人员(41.9%)、专业人员(32.7%)、后勤人员(30.8%)。结论央企不同类职业人群平衡膳食相关知识和行为水平有待提高,应根据央企不同职业人群平衡膳食相关知识技能和行为的情况制定相关政策,开展健康教育与健康促进活动并及时评估效果。
Objective To understand the status quo of diet-related knowledge and behavior among different occupational groups in central SOEs, and to provide basis for determining balanced diet-related knowledge and behavioral health education and intervention. Methods A total of 572 face-to-face interrogative questionnaires were used to survey employees who dined in the staff canteens of COFCO Group using the questionnaire of unified design. Results The respondents suggested that dietary intake per person per day should not exceed 25 grams for Chinese dietary guidelines and 30.8% and 25.0% for normal adults, respectively. The diversification of food types and nutrient ratios , Fish fat content is generally lower and contains more polyunsaturated fatty acids, fruit and vegetables dietary fiber content is higher, the awareness of meat and vegetables with the ratio of 78.9%, 75.8%, 72.5%, 63.0%; only 57.3 % Of respondents knew that adults drink at least 6 cups per day (200ml / cup), and 53.3% of respondents know that healthy diets should be based on cereals and yam, 50.5% of respondents know about thickness and 50.4% of respondents Subjects know that three meals a day more appropriate energy intake ratio is 3: 4: 3, 46.7% of the respondents know that our dietary guidelines recommend daily salt intake per person does not exceed 6 grams, 42.5% of the respondents know that often Eat the right amount of fish, poultry, eggs and lean meat. The proportion of lunches ≥ 5 days per week in the unit from high to low were professional (60.0%), logistics staff (50.4%), management staff (40.7%), and the proportion of eating coarse grains per week from high to low (53.4%), management staff (49.1%) and logistics staff (41.5%). The proportion of those who eat meals on a daily basis were professional (86.4%), management (84.3%) and logistics staff (78.9%). The rate of daily breakfast was 41.9%, professionals (32.7%) and logistics staff (30.8%). Conclusion Different levels of occupational groups in central enterprises should have balanced dietary knowledge and behaviors to be improved. Relevant policies should be formulated according to the balance of dietary knowledge, skills and behaviors among different occupational groups of central SOEs to carry out health education and health promotion activities and evaluate the results in time.