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目的了解保山市隆阳区农村义务教育阶段学生饮食行为、营养状况与膳食结构,为科学、客观评价营养改善计划的实施效果提供参考依据。方法采用自行设计的调查问卷,对808名中小学生进行问卷调查;应用24 h膳食回顾法对959名农村中小学生进行连续3 d的食物摄入量调查,计算每人每天各种营养素的摄入量。结果营养知识评分中学生高于小学生(t=-12.210,P<0.01);中学生早餐食用比例高于小学生(χ2=30.613,P<0.01),中小学生早餐食物种类单调,结构不合理,中学生饮用纯净水或矿泉水的比例高于小学生,而饮用自来水的比例低于小学生(χ2=13.393,P<0.05)。农村中小学生平均每天营养素摄入量不足;膳食中钙磷比为1∶2.6,比例失调;碳水化合物供能较多而脂肪供能不足,蛋白质供能适宜。结论保山市隆阳区农村中小学生的营养素摄入不合理、膳食结构比例失调。应建立以学生、学校、家庭、社区结合,以健康促进为主导的综合干预模式,培养中小学生健康的饮食行为。
Objective To understand the dietary behaviors, nutritional status and dietary patterns of rural compulsory education students in Longyang District of Baoshan City in order to provide a reference for the scientific and objective evaluation of the effect of nutrition improvement plan. Methods Self-designed questionnaire was used to survey 808 primary and secondary school students. 959 rural primary and middle school students were surveyed for food intake for 24 hours using the 24-hour dietary review method. The intake of various nutrients per person per day was calculated the amount. Results The score of nutritional knowledge in middle school students was higher than that of primary school students (t = -12.210, P <0.01). The proportion of middle school students eating breakfast was higher than that of primary school students (χ2 = 30.613, P <0.01) The proportion of water or mineral water was higher than that of pupils, while the proportion of drinking tap water was lower than that of pupils (χ2 = 13.393, P <0.05). Average daily intake of primary and secondary school students in rural areas is inadequate; the dietary calcium / phosphorus ratio is 1: 2.6, with an imbalanced ratio; more carbohydrate is supplied and fat is deficient in energy supply, and the protein supply is appropriate. Conclusion The nutrient intake of primary and secondary school students in rural area of Longyang District in Baoshan City is not reasonable and the proportion of dietary structure is imbalanced. Should be established with students, schools, families, communities, health promotion as the leading integrated intervention model to develop healthy diet for primary and secondary students.