钢铁高温作业工人营养知识认知与膳食行为形成分析

发布时间：2018-09-11 15:59

【摘要】：目的了解钢铁高温作业工人的营养知识认知水平和膳食行为现状,分析与之相关的因素,为相关部门针对高温作业人群实施营养干预和营养健康教育提供科学依据。方法利用分层整群抽样的方法,在某钢铁集团主区的钢铁厂中随机抽取1个钢轧厂中的两个车间的所有高温作业工人作为调查对象,共560人。采用自制营养知识与行为问卷进行面对面调查,利用24小时膳食回顾法和食堂称重法相结合的方式获得工人膳食摄入资料。对营养知识和行为现状采用得分和知识知晓率及行为形成率的方式进行评价,对膳食结构利用调整的膳食平衡指数进行评价,资料核对整理后,Excel建库,SPSS17.0软件统计分析。结果1钢铁高温作业工人营养知识情况:1)工人营养知识总得分为40.9±12.9,占满分的41.3%,平均知晓率为24.6%;营养素功能及食物来源、食物营养价值、膳食指南、高温作业营养消耗及其对健康影响、高温作业营养需要及合理膳食等五个维度知识中,得分分别为6.6±3.5、9.4±3.3、3.3±1.0、12.5±5.4、9.3±4.5,分别占满分的38.8%、49.5%、66.0%、37.9%、37.2%,平均知晓率分别为12.7%、22.9%、65.0%、11.8%、21.5%。2)不同年龄、学历、工种和工龄的工人对营养总知识、一般营养知识、高温营养知识等三方面知识的知晓率均有差别(均P0.05);其中,学历越低的工人对各方面营养知识的知晓率越低(均P0.05)。3)工人营养知识来源及期望获得途径基本一致,所占比例由高到低依次为网络(61.4%,50.7%)、报刊杂志(35.0%,32.1%)、广播电视(30.7%,32.1%)、朋友(29.3%,17.2%),来源途径中的家庭和讲座方式所占比例分别为13.6%、11.4%,而在期望获得途径中所占比例分别为3.6%、14.3%。2钢铁高温作业工人膳食行为情况:1)工人膳食行为总得分为23.8±7.1,占满分的29.4%,平均形成率为40.8%;日常营养与健康行为、合理膳食行为、高温作业特殊饮食行为等三个维度行为中,得分分别为11.1±2.3、6.1±2.9、6.7±4.9,分别占满分的48.3%、30.5%、17.6%,平均形成率分别为37.8%、47.7%、41.3%。2)不同年龄、学历、工种和工龄工人的膳食总行为、一般膳食行为、高温膳食行为形成率均有差异(均P0.05)。3)在膳食质量分析中,30~34℃、35~39℃、40~45℃环境的重劳动强度的工人,其工间水摄入不足的比例分别为81.8%、74.3%、87.1%,谷类、蔬菜、水果、鱼虾类摄入不足所占比例分别为67.8%、80.5%、73.8%、85.9%;83.2%的工人处于低水平的膳食摄入不足,52.4%的工人处于中高水平的膳食摄入过量。3钢铁高温作业工人营养知识与膳食行为的关系:工人营养知识得分与其膳食行为得分呈正相关,r值为0.27,P0.05;多重线性回归分析显示,高温作业营养需要及合理膳食知识得分、营养素功能及食物来源知识得分对膳食总行为得分有影响,其β值分别为0.508、0.393;营养素功能及食物来源知识得分、高温作业营养消耗及其对健康影响知识得分对日常营养与健康行为得分有影响,其β值分别为0.074、0.071;高温作业营养需要及合理膳食知识得分对合理膳食行为得分有影响,其β值为0.126;高温作业营养需要及合理膳食知识得分、营养素功能及食物来源知识得分对高温作业特殊饮食行为得分有影响,其β值分别为0.494、0.341;均P0.05。结论1钢铁高温作业工人营养知识总体认知程度很低,其对营养素功能及食物来源、食物营养价值、膳食指南、高温作业营养消耗及其对健康影响、高温作业营养需要及合理膳食知识等维度知识的知晓率均低于30%;工人期望获得营养知识的主要途径是网络、报刊杂志与广播电视,以及讲座宣传。2钢铁高温作业工人膳食行为形成率不高,日常营养与健康行为、合理膳食行为、高温作业特殊饮食行为等三个维度行为的形成率均低于50%;工人均存在膳食摄入不均衡的问题,其中,重度劳动强度的高温作业工人水摄入不足程度较为严重。3钢铁高温作业工人对高温作业营养需要及合理膳食知识、营养素功能及食物来源知识认知程度,对其高温作业特殊饮食行为形成均有正性影响,应重点针对这两方面知识制定干预内容。
[Abstract]:Objective To understand the status of nutritional knowledge and dietary behavior among workers exposed to high temperature in iron and steel industry, and to analyze the related factors, so as to provide scientific basis for nutritional intervention and health education among workers exposed to high temperature. A total of 560 high temperature workers in two workshops of a steel rolling mill were investigated. The self-made nutritional knowledge and behavior questionnaire was used for face-to-face investigation. The dietary intake data of workers were obtained by 24-hour dietary review and canteen weighing method. Results 1. Nutritional knowledge of workers exposed to high temperature was analyzed by SPSS17.0 software. 1) The total score of nutritional knowledge of workers was 40.9 + 12.9, accounting for 41.3% of the total score, and the average awareness rate was 41.3%. The scores of nutrition function and food source, food nutritional value, dietary guidelines, nutritional consumption in high-temperature work and its impact on health, nutritional needs in high-temperature work and reasonable diet were 6.6 (+ 3.5), 9.4 (+ 3.3), 3.3 (+ 1.0), 12.5 (+ 5.4) and 9.3 (+ 4.5) respectively, accounting for 38.8%, 49.5%, 66.0%, 37.9% and 37.2% of the total scores, with an average of 38.8%, 49.5%, 66.0%, 37.9% and 37.2%, respectively. The awareness rates were 12.7%, 22.9%, 65.0%, 11.8% and 21.5% respectively. Knowledge sources and expectant ways of acquisition were basically the same, accounting for 61.4%, 50.7%, newspapers and magazines (35.0%, 32.1%), radio and television (30.7%, 32.1%), friends (29.3%, 17.2%). Families and lectures accounted for 13.6% and 11.4% respectively, while expectant ways of acquisition accounted for 3.6% and 14.1% respectively. 3.2 Dietary behavior of workers exposed to high temperature of iron and steel: 1) The total score of dietary behavior was 23.8 + 7.1, accounting for 29.4% of the total score, and the average forming rate was 40.8%. The scores of daily nutrition and health behavior, reasonable dietary behavior, and special dietary behavior of workers exposed to high temperature were 11.1 + 2.3, 6.1 + 2.9, 6.7 + 4.9 respectively, accounting for 48.3% of the total score. The average formation rates were 37.8%, 47.7%, 41.3%. 2) The total dietary behavior, general dietary behavior and high-temperature dietary behavior of workers of different ages, educational backgrounds, types of work and working age were different (all P 0.05). 3) In the dietary quality analysis, the heavy-duty workers in the environment of 30-34 (?), 35-39 (?) and 40-45 (?) The percentages of inadequate intake of cereals, vegetables, fruits, fish and shrimps were 67.8%, 80.5%, 73.8%, 85.9%, 81.8%, 74.3%, 74.3%, 87.1%, respectively; 83.2% of the workers were in low dietary intake, 52.4% of the workers were in medium and high dietary intake. 3 Relationship between nutritional knowledge and dietary behavior of workers exposed to high temperature and iron Nutrition knowledge score was positively correlated with dietary behavior score, r value was 0.27, P 0.05; Multiple linear regression analysis showed that nutritional needs and reasonable dietary knowledge score, nutrient function and food source knowledge score had an impact on total dietary behavior score, and their beta values were 0.508 and 0.393, respectively. The scores of daily nutrition and health behavior were 0.074 and 0.071, respectively; the scores of nutritional needs and reasonable dietary knowledge were 0.126; the scores of nutritional needs and reasonable dietary knowledge were 0.074 and 0.071; the scores of nutritional needs and reasonable dietary knowledge were 0.126; the scores of nutritional needs and reasonable dietary knowledge were 0.074 and 0.071 respectively. The scores of vegetarian function and food source knowledge had an effect on the scores of special dietary behavior in high temperature work, and their beta values were 0.494 and 0.341, respectively, all P 0.05.Conclusion 1 The overall cognition of nutritional knowledge of workers exposed to high temperature in iron and steel industry was very low, and its effects on nutritional function and food source, nutritional value of food, dietary guidelines, nutritional expenditure in high temperature work and health were very low. The knowledge rate of nutritional needs and reasonable dietary knowledge was lower than 30%. The main ways for workers to obtain nutritional knowledge were network, newspapers, magazines, radio and television, and lecture publicity. The formation rate of three dimensions of behavior, such as special dietary behavior in warm work, was lower than 50%; the workers all had the problem of unbalanced dietary intake, among which the water intake of high-temperature workers with severe labor intensity was more serious. 3 The nutritional needs and reasonable dietary knowledge, nutrient function and food intake of high-temperature steel workers were more serious. The cognition of source knowledge has a positive effect on the formation of special dietary behavior during high temperature operation, and intervention contents should be formulated for these two aspects.
【学位授予单位】：华北理工大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：R153.4

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