论文部分内容阅读
目的:了解大学生营养知识、营养状况和饮食习惯现况,为开展营养健康教育和干预提供参考依据。方法:随机选取江西省宜春市某高职护理学院和教育学院的学生共452名,采用自行设计的营养知识和饮食行为量表进行调查问卷,营养状况评价采用体重质量指数(BMI)进行评价。并对不同学科学生的营养知识、营养状况和饮食习惯情况进行比较。结果:所有被调查对象营养知识合格率为38.72%,护理生营养知识掌握程度高于师范生(x2=9.8,P>0.01);根据BMI情况判断,存在营养不良139人(30.75%),超重10人(占2.21%),营养状况与营养知识得分的高低没有显著性的差别(x2=0.036,P>0.05),营养状况、进食早餐和食用油炸烧烤食物的频率在不同学科之间无显著性差别(x2=4.12,P>0.01,x2=0.09,P>0.05,x2=1.48,P>0.05)。结论:高职大学生对营养知识的掌握程度普遍偏低,护生营养知识得分率稍高于师范生,但营养状况与营养知识掌握程度没有显著性的差异。营养知识没有起到相应的指导学生良好饮食习惯的作用,学生缺乏合理搭配膳食的技能。
OBJECTIVE: To understand the nutritional status, nutritional status and dietary habits of undergraduates and to provide reference for carrying out nutrition and health education and intervention. Methods: A total of 452 students were selected randomly from a vocational nursing college and education college in Yichun City, Jiangxi Province. The self-designed nutrition knowledge and diet behavior questionnaire were used for questionnaire. Nutritional status was evaluated by body mass index (BMI). And students in different disciplines of nutritional knowledge, nutritional status and eating habits were compared. Results: The pass rate of nutritional knowledge was 38.72% in all investigated subjects, and the nutrition knowledge of nursing students was higher than that of normal students (x2 = 9.8, P> 0.01). According to the BMI, there were 139 malnutrition patients (30.75% 10 (2.21%). There was no significant difference in nutritional status and nutrition knowledge score (x2 = 0.036, P> 0.05). The nutritional status, eating breakfast and eating fried deep-fried food between different disciplines Significant difference (x2 = 4.12, P> 0.01, x2 = 0.09, P> 0.05, x2 = 1.48, P> 0.05). Conclusion: The mastery degree of nutrition knowledge is generally low in vocational college students, and the score of nutrition knowledge of nursing students is slightly higher than that of normal students. However, there is no significant difference between nutritional status and nutritional knowledge. Nutritional knowledge does not play a corresponding role in guiding students to good eating habits, students lack the skills to match meals properly.