应用《高温作业人员膳食指导》对高温作业工人膳食摄入干预的效果评价

发布时间：2018-06-01 00:30

本文选题：钢铁高温作业工人 + 膳食摄入　；参考：《华北理工大学》2017年硕士论文

【摘要】：目的评价《高温作业人员膳食指导》对高温作业工人膳食摄入干预的效果,为今后广泛开展高温作业人员的营养教育提供依据。方法经预调查,该钢铁集团的一钢厂和二钢厂均有连铸、转炉、棒材3个高温作业车间。本研究在2015年6月将两个厂区随机分组,干预组为二钢厂的高温作业工人,对照组为一钢厂的高温作业工人,每个厂区的3个高温车间中的所有高温作业工人均作为研究对象,完成整个研究过程的干预组共152人、对照组共149人,研究对象均为男性。在2015年7月应用面对面的3天膳食回顾调查法并结合食堂称重法对干预组和对照组进行基线膳食调查。在2016年4月到6月期间应用《高温作业人员膳食指导》对干预组进行营养教育,包括开展讲座、发放宣传手册、通过网络平台推送信息等多种途径,对照组不进行营养教育。在2016年7月应用与基线调查相同的方法进行干预后的膳食调查。应用SPSS17.0对数据进行统计分析。结果1该研究调查了高温作业工人共301人,均为男性,干预组、对照组分别为152和149人。干预组工人平均年龄(38.28±5.89)岁,平均工龄(16.27±6.80)年;对照组工人平均年龄(38.97±5.47)岁,平均工龄(15.37±7.10)年。干预组和对照组工人中,文化程度为高中、中技、中专的人数最多,WBGT为36~40℃、PAL为重体力的人数最多。干预组和对照组工人各项构成比差异均无统计学意义,两组均衡可比。2营养教育后,干预组平均能量摄入量从10.82MJ/d提高到了12.37MJ/d,达到建议量的人数从44.9%增加到97.4%;碳水化合物供能比从52.1%提高到61.2%,脂肪、蛋白质供能比分别从29.9%、15.6%降低到22.2%、12.5%(P0.01),均能达到高温建议范围,达到建议范围的人数也分别从13.3%、11.0%、42.5%增加到81.6%、46.1%、77.6%(P0.01);班前餐、班中餐供能比分别从27.7%、26.1%提高到31.1%、31.5%,班后餐供能比从36.5%降低到32.0%(P0.01),均能达到高温建议范围,达到建议范围的人数分别从20.6%、37.2%、28.6%增加到52.6%、82.9%、92.8%(P0.01),早班班后餐供能比过量、夜班班中餐供能比不足问题突出,供能比分别为43.5%、12.7%,干预后各班次三餐供能比趋于均衡,均能达到高温建议范围。干预组平均总饮水量从5.73L/d提高到7.94L/d,工间饮水量从4.48L/d提高到5.40L/d(P0.05);平均蛋白质摄入量从99.2g/d降低到84.7g/d,维生素B1、维生素B2、维生素C、钾、钠的摄入量分别从1.75mg/d、0.95mg/d、78.44mg/d、2333.55mg/d、3827.67mg/d提高到2.98mg/d、2.70mg/d、158.13mg/d、3179.68mg/d、5357.88mg/d,干预后均能达到高温建议摄入量,达到建议量的人数也分别从33.6%、33.9%、39.9%、15.6%、14.0%、44.5%、47.5%、18.6%增加到86.8%、87.5%、96.7%、94.1%、79.6%、98.7%、88.8%、90.1%(P0.05)。3营养教育后,干预组工人的正端分、负端分、膳食质量距的平均分分别从12.6分、33.7分、46.3分降低到6.29分、15.3分、21.6分,更趋向于均衡(接近0分)。摄入过量的谷类、畜禽肉类、蛋类、油的摄入量均减少,摄入量适宜的人数分别从3.3%、23.0%、34.9%、48.7%增加到10.5%、78.3%、71.1%、68.4%,摄入不足的蔬菜、水果、奶类、大豆类、鱼虾类的摄入量均增加,摄入量适宜的人数分别从12.5%、7.2%、0.0%、46.1%、7.9%增加到65.8%、45.4%、22.4%、75.7%、38.2%(P0.05)。最优膳食模式(模式A)的人数从3.9%增加到69.1%。4营养教育后,干预组工人茶水对饮水的贡献率、冰棍对食物中水分的贡献率分别从19.0%、21.1%提高到39.6%、33.6%,优质蛋白来源的贡献率从43.8%增加到46.0%,粗杂粮对维生素B1的贡献率从1.4%增加到7.5%,蔬菜类对维生素B2的贡献率从21.0%增加到40.1%,蔬菜中的叶菜类、菌藻类对维生素C的贡献率分别从12.7%、0.1%提高到19.0%、3.2%,水果对维生素C的贡献率从15.1%提高到37.3%,蔬菜、水果对钾的贡献率分别从37.1%、8.0%提高到44.3%、17.2%,盐、腌菜类、其他调味品对钠的贡献率分别从51.7%、9.2%、3.0%提高到63.8%、17.7%、7.5%(P0.05)。结论1应用《高温作业人员膳食指导》进行营养教育使钢铁高温作业工人的能量、水、水溶性维生素和矿物质摄入不足状况有所改善,三大营养素供能比和三餐供能比趋于合理。2营养教育使工人的整体膳食质量提高,摄入过量、摄入不足和摄入失衡问题减少,使膳食模式更加合理。3营养教育使工人的优质蛋白摄入比例增加,各类食物对水、蛋白质、水溶性维生素和矿物质的贡献率更加均衡。
[Abstract]:Objective to evaluate the effect of dietary guidance for high temperature workers on dietary intake in high temperature workers, and to provide basis for the extensive development of nutrition education for high temperature workers in the future. Methods after investigation, the steel group's one steel mill and two steel mills have continuous casting, converter and rod 3 high temperature workshops. This study will be two in June 2015. The intervention group was a high temperature worker in the two steel plant, the control group was a high temperature working worker in a steel plant, and all the high temperature workers in 3 high temperature workshops in each factory area were used as the research object, and the intervention group completed the whole research process of 152 people, and the control group was 149 men. In July 2015, the study was applied. The face-to-face 3 day diet retrospective survey method combined with the cafeteria weighing method to investigate the baseline diet of the intervention group and the control group. During the period from April 2016 to June, the diet guidance of the high temperature workers was applied to the intervention group for nutrition education, including the lectures, the dissemination of the brochure, the information of the network platform, and the control group. No nutrition education. In July 2016, a dietary survey with the same method as baseline survey was used to carry out a dietary survey. The data were statistically analyzed with SPSS17.0. Results 1 the study investigated 301 people in high temperature workers, all were male, intervention group, and control group were 152 and 149 respectively. The average age of the workers in the intervention group was (38.28 + 5.89) years, flat. The average age was (16.27 + 6.80) years, the average age of the control group was (38.97 + 5.47) years (38.97 + 5.47) years and the average age was (15.37 + 7.10) years. Among the workers in the intervention group and the control group, the level of culture was high in high school, in the middle school and in the secondary school. The WBGT was 36~40 C, and the number of heavy manual workers was the most. There was no significant difference in the composition ratio of the intervention group and the control group. After the two groups of balanced.2 nutrition education, the average energy intake of the intervention group increased from 10.82MJ/d to 12.37MJ/d, the number of recommended quantities increased from 44.9% to 97.4%, the energy ratio of carbohydrates increased from 52.1% to 61.2%, and the energy ratio of fat and protein decreased from 29.9%, 15.6% to 22.2%, 12.5% (P0.01), which could reach the recommended range of high temperature. The number of people reaching the proposed range also increased from 13.3%, 11%, and 42.5% to 81.6%, 46.1%, 77.6% (P0.01), and the pre class meals and class meals were increased from 27.7%, 26.1% to 31.1%, 31.5%, and after class meals were reduced from 36.5% to 32% (P0.01), both of which reached the recommended range from 20.6%, 37.2%, and 20.6% to the recommended range. To 52.6%, 82.9%, 92.8% (P0.01), after the early class, the meal supply can be compared to the excess, the energy ratio in the night shift is outstanding, the energy supply ratio is 43.5%, 12.7% respectively. After the intervention, the energy ratio of three meals can reach the equilibrium, which can reach the recommended range of high temperature. The average total drinking water in the intervention group is increased from 5.73L/d to 7.94L/d, and the amount of water between the workers is increased from 4.48L/d to 5.. 40L/d (P0.05); the average protein intake decreased from 99.2g/d to 84.7g/d, vitamin B1, vitamin B2, vitamin C, potassium and sodium intake from 1.75mg/d, 0.95mg/d, 78.44mg/d, 2333.55mg/d. The number of people from 33.6%, 33.9%, 39.9%, 15.6%, 14%, 44.5%, 47.5%, 18.6% increased to 86.8%, 87.5%, 96.7%, 94.1%, 79.6%, 98.7%, and P0.05.3 nutrition education. Close to 0 points). Excessive intake of Cereals, livestock and poultry meat, eggs, oil intake were reduced, and the appropriate intake was increased from 3.3%, 23%, 34.9%, 48.7% to 10.5%, 78.3%, 71.1%, 68.4%. The intake of vegetables, fruits, milk, soy, fish and shrimp increased, and the suitable intake was 12.5%, 7.2%, 0%, 46.1%, respectively. 7.9% increased to 65.8%, 45.4%, 22.4%, 75.7%, 38.2% (P0.05). The number of optimal dietary patterns (model A) increased from 3.9% to 69.1%.4 nutrition education. The contribution rate of tea water to drinking water in the intervention group, the contribution rate of the ice stick to the food water from 19%, 21.1% to 39.6%, 33.6%, and the contribution rate of high quality protein from 43.8% to 46%, The contribution rate of coarse cereals to vitamin B1 increased from 1.4% to 7.5%, and the contribution rate of vegetable to vitamin B2 increased from 21% to 40.1%. The contribution rate of leaf vegetables and bacteria to vitamin C in vegetables increased from 12.7%, 0.1% to 19%, 3.2%. The contribution rate of fruit to vitamin C was increased from 15.1% to 37.3%, and the contribution rate of vegetables and fruits to potassium was divided. Do not increase from 37.1%, 8% to 44.3%, 17.2%, salt, pickles, and other condiments for sodium from 51.7%, 9.2%, 3% to 63.8%, 17.7%, 7.5% (P0.05). Conclusions 1 Application of "high temperature workers dietary guidance" for nutrition education makes iron and steel workers' energy, water, water-soluble vitamins and minerals inadequate. Improvement, three major nutrients supply energy ratio and three meals energy ratio tend to be reasonable.2 nutrition education to improve the overall quality of dietary quality of workers, excessive intake, inadequate intake and intake of unbalanced intake, so that the dietary pattern more reasonable.3 nutrition education to increase the proportion of workers with high quality protein intake, all kinds of food on water, protein, water-soluble vitamins and vitamins. The contribution rate of minerals is more balanced.
【学位授予单位】：华北理工大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：R13

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