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目的了解沈阳、武汉、成都、广州4座城市中小学教师高盐食品的消费状况及其影响因素,为进一步开展减盐干预策略措施提供基础资料和科学依据。方法采用分层随机整群抽样的方法,从沈阳、广州、武汉、成都4座城市抽取2 518名中小学教师进行高盐食品消费状况问卷调查。结果过去3个月,教师食用薯条/薯片、方便面、加工肉制品、盐焗坚果、果脯≥1次/周的比例分别为11.2%,9.5%,18.0%,26.8%,13.4%。多因素Logistic回归分析显示,相对于对照组(40岁以下、家庭经济水平低、不知道盐的推荐摄入量、不使用营养标签、沈阳),40岁及以上、家庭经济水平高、知道盐的推荐摄入量、使用营养标签、广州/成都/武汉的教师消费高盐食品的OR(95%CI)值分别为0.687(0.577~0.819),2.988(1.786~4.999),0.760(0.635~0.910),0.720(0.578~0.896),0.500(0.393~0.636),0.689(0.538~0.883),0.561(0.442~0.711),均是影响教师消费高盐食品的主要因素(P值均<0.05)。结论四城市中小学教师存在消费高盐食品频次较高的现象。应加强中小学教师盐与健康相关知识的营养教育,引导其减少盐的摄入量,预防和控制高血压的发生。
Objective To understand the consumption status of high salt foods and its influencing factors among primary and secondary school teachers in four cities of Shenyang, Wuhan, Chengdu and Guangzhou, and to provide the basic data and scientific basis for further measures and measures to reduce salt. Methods A stratified random cluster sampling method was used to survey 2,181 primary and secondary school teachers from 4 cities in Shenyang, Guangzhou, Wuhan and Chengdu to survey the consumption status of high-salt foods. Results In the past three months, the proportion of teachers eating chips / chips, instant noodles, processed meat products, salted nuts and preserved fruits ≥ 1 time per week was 11.2%, 9.5%, 18.0%, 26.8% and 13.4% respectively. Multivariate Logistic regression analysis showed that relative to the control group (40 years of age, family economic level is low, do not know the recommended intake of salt, do not use the nutrition label, Shenyang), 40 years old and above, the family economy is high, The OR (95% CI) values of teachers consuming high salt foods in Guangzhou / Chengdu / Wuhan were 0.687 (0.577-0.819), 2.988 (1.786-4.9999), 0.760 (0.635-0.910 ), 0.720 (0.578 ~ 0.896), 0.500 (0.393 ~ 0.636), 0.689 (0.538 ~ 0.883) and 0.561 (0.442 ~ 0.711), all of which were the main factors affecting teachers’ consumption of high salt foods (P <0.05). Conclusions Primary and secondary school teachers in four cities have a high frequency of consumption of high-salt foods. Nutritional education should be strengthened for primary and secondary school teachers in salt and health related knowledge to guide them to reduce their salt intake and prevent and control the occurrence of hypertension.