东北地区中小学生铁强化酱油营养干预效果评价

发布时间：2018-03-17 02:16

本文选题：调味剂　切入点：营养疗法　出处：《中国学校卫生》2015年12期 　论文类型：期刊论文

【摘要】：目的了解铁强化酱油对东北三省寄宿制学生缺铁性贫血的干预效果及学生对铁缺乏和铁强化酱油相关知识的知晓率,为探究更为有效的推广和干预途径提供参考。方法随机选择黑龙江、吉林和辽宁寄宿制中学学生321名作为研究对象开展基线调查;在该地区进行为期12个月的铁强化酱油补充膳食,并开展多种铁强化酱油健康教育及宣传工作;干预前、后分别测定血红蛋白含量及分析铁营养知识知晓情况。结果通过为期12个月的铁强化酱油膳食及健康教育干预,东北地区平均血红蛋白浓度由基线的(143.0±11.1)g/L上升到(147.9±10.5)g/L,其中男生平均血红蛋白浓度增加了6.9 g/L,女生平均增加了3.0 g/L,差异均有统计学意义(P值均0.01);学生平均贫血患病率较干预前由4.7%下降到0.9%(P0.01);男、女生贫血患病率分别下降了2.6%和4.7%;营养性贫血与铁有关、铁强化酱油具有预防贫血作用和铁强化酱油的知晓率由宣传前的25.9%,61.4%和32.1%增加到47.7%,76.6和61.7%(P值均0.01);缺铁存在的症状中,易疲劳和容易感冒症状的知晓率由宣传前的32.7%和25.2%上升到46.4%和33.3%,差异有统计学意义(P值均0.05);铁缺乏使学生抵抗力降低的知晓率由58.9%增加到60.7%(P0.05)。补充微量营养素的好方法为食物营养,平衡膳食的知晓率由宣传前的71.3%增加到81.3%;营养素补充剂的知晓率由宣传前的27.1%增加到38.6%,不同途径干预前后差异均有统计学意义(P值均0.01)。结论通过给予寄宿制中学学生铁强化宣传和膳食干预,可以有效提高学生血红蛋白水平和营养健康意识,最终达到预防和控制缺铁性贫血的目的。
[Abstract]:Objective to investigate the effect of iron fortified soy sauce on iron deficiency anemia among boarding students in three provinces of Northeast China and the awareness rate of iron deficiency and iron fortified soy sauce. Methods 321 students from Heilongjiang, Jilin and Liaoning boarding schools were randomly selected to carry out baseline investigation. To carry out a 12-month supplemental diet of iron fortified soy sauce in the region, and to carry out health education and publicity work on various iron fortified soy sauce. The hemoglobin content and the knowledge of iron nutrition were analyzed. Results after 12 months of iron fortified soy sauce diet and health education intervention. The mean hemoglobin concentration increased from 143.0 卤11.1 g / L in the baseline to 147.9 卤10.5 g / L in northeast China, in which the average hemoglobin concentration increased 6.9 g / L in boys and 3.0 g / L in girls, and the difference was statistically significant (P < 0.01). Before intervention, it decreased from 4.7% to 0.9P0.01g; male, The prevalence of anemia in female students decreased by 2.6% and 4.7, and the nutritional anemia was related to iron. The awareness rate of iron fortified soy sauce for preventing anemia and iron fortified soy sauce increased from 25.91.4% and 32.1% before publicity to 47.76.6,61.7% and 61.7%, respectively. The awareness rate of fatigue and cold symptoms increased from 32.7% and 25.2% before publicity to 46.4% and 33.33.3, the difference was statistically significant (P < 0.05); the awareness rate of iron deficiency increased from 58.9% to 60.7% P0.050.The micronutrient supplementation was good. Methods for food nutrition, The awareness rate of balanced diet increased from 71.3% before publicity to 81.3, and that of nutrient supplement increased from 27.1% to 38.6. There were significant differences between the two groups before and after intervention (P < 0.01). Students' iron intensive propaganda and dietary intervention, It can effectively improve students' hemoglobin level and nutritional health awareness, and finally achieve the goal of preventing and controlling iron deficiency anemia.
【作者单位】：中国疾病预防控制中心营养与健康所/国家卫生和计划生育委员会微量元素营养重点实验室;
【基金】：卫生行业科研专项资助项目(201202012)
【分类号】：R153.2

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