目的了解中国21个省农村寄宿制初中生铁营养相关知识知晓情况,为通过食物强化评估学生铁营养状况改善情况提供基线资料和科学依据。方法采用分层随机整群抽样方法,对我国东、中、西部3个经济区域内21个省农村寄宿制2 716名初中生进行铁相关营养知识知晓状况问卷调查。结果学生对铁缺乏和人体健康有关的知识知晓率高达87.00%,使用铁锅是否还需要补铁、营养性贫血的发生与哪种物质有关、微量营养素补充的好方法、12~14岁血液中血红蛋白值低于多少属于贫血、铁强化酱油中添加的是何种铁、缺铁有哪些症状的知晓率分别为57.58%,56.19%,16.31%,15.02%,12.85%和5.96%;在哪种食物铁含量丰富且易被人体吸收、食用“铁强化酱油”的作用和铁缺乏会对学生有哪些影响3个问题上,男、女生知晓率差异均有统计学意义(χ~2值分别为6.002,7.093,5.622,P值均<0.05)。学生铁相关营养知识得分情况的主要影响因素包括性别、经济区域和父亲文化程度(χ~2值分别为6.901,59.991,32.137,P值均<0.01);多因素Logistic回归分析显示,影响学生铁营养相关知识及格率的主要影响因素为性别、经济区域和父亲文化程度(OR值分别为1.161,1.920和1.284)。结论农村寄宿制中学生铁相关营养知识的知晓程度相对较低。应加强中小学生相关知识和行为的教育及宣传工作,从铁相关疾病危险因素方面预防和控制铁缺乏及贫血。 Objective To understand the knowledge of iron nutrition in rural boarding junior high school students in 21 provinces in China and to provide baseline information and scientific basis for the assessment of iron nutrition status of students through food fortification. Methods A stratified random cluster sampling method was used to survey the status of iron-related nutritional knowledge among 2 716 junior high school students from 21 provincial rural boarding schools in three eastern, central and western China’s economic regions. Results The students’ awareness rate of iron deficiency and human health was as high as 87.00%. The use of iron wok still need iron supplementation. The occurrence of nutritional anemia is related to what kind of substance. The good method of micronutrient supplement, blood in 12 ~ 14 years old The hemoglobin value is lower than the number of anemia, iron-fortified soy sauce is what kind of iron, what are the symptoms of iron deficiency awareness rate were 57.58%, 56.19%, 16.31%, 15.02%, 12.85% and 5.96%; Food iron content is rich and easily absorbed by the body, eating “Iron fortified soy sauce ” and the role of iron deficiency on students what impact on the three issues, male and female awareness of differences were statistically significant (χ ~ 2 value Respectively, 6.002,7.093,5.622, P <0.05). The main influencing factors of scores of iron-related nutritional knowledge of students were gender, economic area and father’s education level (χ ~ 2 values ​​were 6.901,59.991,32.137, P <0.01 respectively); multivariate logistic regression analysis showed that the impact of iron The main influencing factors of passing rate of nutrition-related knowledge were gender, economic area and father’s educational level (OR = 1.161, 1.920 and 1.284 respectively). Conclusion The awareness of iron-related nutritional knowledge among rural boarding middle school students is relatively low. Education and publicity on primary and secondary school related knowledge and behaviors should be strengthened to prevent and control iron deficiency and anemia from the risk factors of iron-related diseases.