论文部分内容阅读
目的分析“农村义务教育学生营养改善计划”地区2013年学生的食物摄入情况,为进一步改善我国农村地区学生营养状况提供基础数据。方法按照多阶段分层随机整群抽样的原则,从50个重点监测县中,按照学校食堂供餐、企业(单位)供餐和家庭(个人)托餐等3种供餐模式抽取小学、初中各2所,再从中抽取小学三年级到初中三年级的学生,每个年级抽取1~2个班,每个年级学生40名左右,采用统一编制的调查表收集学生主要食物的摄入情况。共调查学生29 317名,其中小学生16 730名(57.1%),初中生12 587名(42.9%)。结果学生每周5 d及以上吃肉类、蛋类、奶类、豆类的分别仅占17.8%,14.1%,17.0%,5.6%,新鲜蔬菜的摄入以每天2种为主(36.8%)。初中生和小学生的肉类、蛋类、奶类的摄入频次差异均无统计学意义(P值均>0.05);初中生豆类的摄入频次低于小学生(Z=5.09,P<0.01),新鲜蔬菜的频次高于小学生(Z=-3.65,P<0.01)。结论我国贫困农村学生膳食结构有待改善。要加强对学生的营养膳食指导,提高优质蛋白的摄入是增加新鲜蔬菜的种类和数量。
Objective To analyze the food intake of students in “Nutritional Improvement Program for Rural Compulsory Education Students” in 2013 and provide basic data for further improving the nutritional status of students in rural areas of our country. Methods According to the principle of multistage stratified stratified random cluster sampling, from 50 key counties under surveillance, three kinds of feeding patterns, including school canteen feeding, business (unit) feeding and family (personal) feeding, Each of the two, and then from the third grade to third grade junior high school students, each grade 1 to 2 classes, about 40 students in each grade, using a unified prepared questionnaire to collect students’ intake of major foods. A total of 29 317 students were surveyed, of which 16 730 (57.1%) were primary students and 12 587 (42.9%) junior high students. Results The students took only 17.8%, 14.1%, 17.0% and 5.6% of meat, eggs, milk and beans five days a week. The daily intake of fresh vegetables was mainly 2 kinds (36.8% ). There was no significant difference in the frequency of intake of meat, eggs and milk among junior high school students and primary school students (P> 0.05). The intake frequency of legumes in junior high school students was lower than that of primary school students (Z = 5.09, P <0.01) ), The frequency of fresh vegetables is higher than that of primary school students (Z = -3.65, P <0.01). Conclusion The dietary structure of poor rural students in our country needs to be improved. To strengthen the nutritional guidance of students to improve the intake of high-quality protein is to increase the types and quantity of fresh vegetables.