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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 evaluate the effect and effect of community-based dietary intervention in Shenzhen on patients with chronic obstructive pulmonary disease. Methods A total of 3 588 patients with chronic diseases from 20 community health service centers in Shenzhen were selected by multistage cluster random sampling. Six months intervention was made by releasing oil control pots and salt scoops. 3 588 effective questionnaires before intervention and 3 479 valid questionnaires after intervention were collected. At the same time, 38 households were randomly selected for 24-hour three-day edible oil and salt weighing survey to analyze the intervention effect. Results Before the intervention, the awareness rates of salt intake and cooking oil intake were 27.70% and 15.16%, respectively, 88.04% and 84.42% respectively (P <0.001). Before intervention, the control proportion of salt and edible oil intake was 62.99% and 59.25%, respectively, and 97.10% and 96.67% respectively after intervention (P <0.001). Through the use of oil control salt limiting tools, the intake of salt and cooking oil decreased, and reached the recommended standards for dietary guidelines for Chinese residents. Conclusion Through dietary interventions for controlling patients with chronic diseases, oil control pots and salt scoops can effectively improve the knowledge of dietary nutrition among patients with chronic diseases in the community and cultivate patients’ reasonable diet and oil-control and salt-limiting skills.