控油限盐工具对深圳社区慢性病患者膳食干预的影响

发布时间：2019-04-02 16:32

【摘要】：目的评价深圳市社区膳食营养干预项目对慢性病患者控油限盐知信行的影响和效果分析。方法通过多阶段整群随机抽样选取深圳市20个社区健康服务中心3 588例慢性病患者,通过发放控油壶和限盐勺,进行为期6个月的干预。收集干预前有效问卷3 588份,干预后有效问卷3 479份,并同时随机抽取38户家庭进行3天24小时食用油和食盐称重调查以分析干预效果。结果干预前食盐和食用油摄入的知晓率分别为27.70%和15.16%,干预后分别为88.04%和84.42%(P0.001)。干预前控制食盐和食用油摄入的比例为62.99%和59.25%,干预后分别为97.10%和96.67%(P0.001)。通过控油限盐工具的使用,食盐和食用油的摄入量均下降,并达到中国居民膳食指南的推荐标准。结论通过对慢性病患者发放控油壶和限盐勺的膳食营养干预项目可以有效提高社区慢性病患者膳食营养知识,培养患者合理膳食、控油限盐技能。
[Abstract]:Objective To evaluate the effect and effect of dietary nutrition intervention in the community of Shenzhen community on the control and control of control oil in patients with chronic diseases. Methods A total of 3,588 chronic patients with chronic diseases were selected from 20 community health service centers in Shenzhen by means of multi-stage cluster random sampling. The intervention of six months was carried out by issuing the control oil pot and the salt-limited spoon. A total of 3,588 pre-intervention questionnaires were collected, with an effective questionnaire of 3,479 after intervention, and 38 families were randomly selected for 3-day 24-hour cooking oil and table salt weighing survey to analyze the effect of intervention. Results The rate of the intake of salt and edible oil before intervention was 27.70% and 15.16%, respectively, with the intervention of 88.04% and 84.42%, respectively (P 0.001). The proportion of intake of salt and edible oil before intervention was 62.99% and 59.25%, and 97.10% and 96.67% after intervention (P0.001). The use of the oil-controlled salt-limiting tool, the decrease in the intake of table salt and edible oil, and the recommendation of the dietary guidelines for Chinese residents. Conclusion The dietary nutrition intervention program for patients with chronic diseases can effectively improve the dietary nutrition knowledge of the patients with chronic diseases, and develop the reasonable diet and salt control skills of the patients.
【作者单位】：深圳市慢性病防治中心;
【基金】：深圳市科技计划项目(201607062)
【分类号】：R151.42

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