我国四城市中小学生家长调味品及含盐高的食品消费状况分析

发布时间：2018-06-04 07:40

本文选题：家长 + 调味品　；参考：《中国健康教育》2015年04期

【摘要】：目的了解沈阳市、武汉市、成都市、广州市中小学生家长调味品、含盐高的食品消费状况,探讨其影响因素,为进一步开展减盐干预措施提供基础资料和科学依据。方法从四城市采用分层随机整群抽样的方法抽取13 816名家长进行问卷调查。采用Logistic模型分析不同地区、性别、年龄、文化程度、职业、家庭收入等对学生家长使用低钠盐、食用含盐高的调味品及食品的影响。结果沈阳市、武汉市、成都市、广州市中小学生家长经常/总是使用低钠盐的比例分别为11.4%、12.5%、9.9%和21.6%。过去3个月中,学生家长食用酱油类、味精/鸡精、豆瓣酱等、腐乳等、咸菜、花生酱、沙拉酱等的频率≥7次/周的比例分别为24.5%、24.5%、5.1%、1.6%、3.0%和1.6%。学生家长食用薯条/薯片、方便面、加工肉制品、盐q坚果、果脯的频率≥4次/周的比例分别为2.6%、3.1%、5.9%、9.0%和4.4%。影响因素分析显示:与对照组相比,40岁及以下家长使用低钠盐的可能性分别增加24.7%;不识字/小学、初中/高中的家长使用低钠盐的可能性分别降低60.9%、32.3%。父亲食用含盐高的调味品的可能性增加24.4%;40岁以下家长食用含盐高的调味品的可能性降低27.5%。不识字/小学、初中/高中文化程度、家务/待业/离退休人员、农牧业/设备操作人员食用含盐高食品的可能性降低,分别为43.7%、23.0%、13.0%和24.0%。家庭收入低、中等、不知道的家长食用含盐高食品的可能性增加99.4%、63.7%、84.2%。结论四城市部分中小学生家长仍存在不知晓低钠盐、消费调味品及含盐高的食品频次较高的现象,因此应加强盐与健康相关知识的营养教育,减少其盐的摄入量,预防和控制高血压的发生。
[Abstract]:Objective to investigate the food consumption status of parents of primary and middle school students in Shenyang, Wuhan, Chengdu and Guangzhou, and to explore its influencing factors, and to provide basic data and scientific basis for further salt reduction intervention. Methods 13 816 parents in four cities were investigated by stratified random cluster sampling. Logistic model was used to analyze the effects of different regions, sex, age, education, occupation and family income on the use of low sodium salt and the consumption of salt-containing condiments and foods by parents. Results in Shenyang, Wuhan, Chengdu and Guangzhou, the proportion of parents who often use low sodium salt is 11.4% and 21.6% respectively. In the past three months, the frequency of soy sauce, monosodium glutamate / chicken essence, broad bean paste, sufu, pickled vegetables, peanut butter and salad dressing were 24.524.524.55.11.6% and 1.6% respectively. The frequency of potato chips / potato chips, instant noodles, processed meat products, salt Q nuts and preserved fruit per week for parents were 2.6C 3.1cm 5.9cm 9.0% and 4.4% respectively. The analysis of influencing factors showed that compared with the control group, the parents aged 40 and below were 24.7% more likely to use low sodium salt, while the parents of illiterate / primary / middle school / high school decreased the probability of using low sodium salt by 60.9g / 32.3g respectively. The probability of father consuming seasoning with high salt increased the likelihood of parents under 40 years old to consume seasoning with high salt decreased by 27.5. Illiterate / primary school, junior high school / high school education, household / unemployed / retired persons, agricultural / animal husbandry / equipment operators were less likely to eat high salt food, 43.7% and 24.0%, respectively. Families with low, medium and unknown parents were 99.43.7m more likely to eat high salt foods. Conclusion some parents of primary and middle school students in the four cities still do not know low sodium salt, consume condiments and foods with high salt content, so we should strengthen the nutrition education of salt and health related knowledge and reduce their salt intake. Prevent and control hypertension.
【作者单位】：中国疾病预防控制中心营养与健康所;武汉市疾病预防控制中心;广州市疾病预防控制中心;辽宁省疾病预防控制中心;成都市疾病预防控制中心;
【基金】：基金项目:中国城市居民盐相关知信行调查
【分类号】：R151.42

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