学校减盐干预对小学生知识态度行为的影响

发布时间：2018-06-10 05:00

本文选题：氯化钠 + 健康知识　；参考：《中国学校卫生》2017年01期

【摘要】：目的评估学校减盐干预对小学生减盐知识、态度与行为的影响及干预效果,为儿童减盐工作提供可借鉴的经验。方法对重庆市5 153名小学生进行连续1学期的减盐宣传教育及指导,干预前后对所有学生进行自填式问卷调查,并比较干预前后小学生知识、态度及行为的改变。结果干预后,小学生对成年人高血压判断标准(64.5%)、低盐饮食有助于降血压(83.1%)、推荐的成人每人每天盐摄人量(76.2%)、低钠盐(74.2%)的知晓率均较干预前(16.2%,37.5%,25.7%,33.3%)提高,差异均有统计学意义(χ~2值分别为2 489.7,2 232.3,2 621.4,1 728.6,P值均0.01);干预后赞成低盐饮食(69.3%)以及回答能主动选择低盐食物学生的比例(59.6%)均较干预前(44.7%,30.7%)提高,差异均有统计学意义(χ~2值分别为637.1,865.4,P值均0.01);干预后家中使用过限盐勺(65.5%)、接受过低盐饮食宣传教育(90.0%)、关注包装食品盐/钠含量的比例(64.2%)均较干预前(30.8%,27.5%,44.0%)明显上升,差异均有统计学意义(P值均0.01)。干预后认为自己吃盐量较少或适中的学生比例增多,认为自己吃盐量较多的学生比例降低,差异有统计学意义(χ~2=58.3,P0.01)。结论学校减盐干预可以提高学生盐与高血压的认知水平,改善低盐饮食的态度,在学校中开展减盐干预是有效可行的。
[Abstract]:Objective to evaluate the effect of salt reduction intervention on salt reduction knowledge, attitude and behavior of primary school students and the effect of intervention, and to provide useful experience for children's salt reduction work. Methods 5153 pupils in Chongqing were taught and instructing for 1 consecutive term salt reduction, and all students were investigated before and after intervention and before intervention. Results the primary school students' knowledge, attitude and behavior change. Results after the outcome, primary school students' standard of judging adult hypertension (64.5%), low salt diet was helpful to reduce blood pressure (83.1%), the recommended adult per day salt intake (76.2%), low sodium salt (74.2%) awareness rate were higher than before intervention (16.2%, 37.5%, 25.7%, 33.3%), the difference was statistically significant (16.2%, 37.5%, 25.7%, 33.3%). The value of X ~2 was 2 489.7,2 232.3,2 621.4,1 728.6, P value was 0.01); the ratio of low salt diet (69.3%) as well as the students who were able to choose low salt food (59.6%) were all higher than before intervention (44.7%, 30.7%), and the difference was statistically significant (the X ~2 value was 637.1865.4, P value 0.01); after intervention, the salt spoon (65.5%) was used in the family (65.5% The proportion of salt / sodium (90%) and the proportion of salt / sodium content in packaged foods (64.2%) were significantly higher than those before intervention (30.8%, 27.5%, 44%), and the difference was statistically significant (P value was 0.01). It is statistically significant (x ~2=58.3, P0.01). Conclusion school salt reduction intervention can improve the cognitive level of salt and hypertension in students and improve the attitude of low salt diet. It is effective and feasible to carry out salt reduction intervention in school.
【作者单位】：重庆市疾病预防控制中心;
【分类号】：G627.8

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