某军校学员和战士海训时晕船对饮食行为的影响

发布时间：2019-03-26 08:37

【摘要】：目的研究晕船前后人员饮食行为的改变 ,为综合防治运动病提供依据。方法用问卷法对海上训练 183名战士和学员进行回顾性调查 ,研究其晕船前后对食品和饮料等的喜好选择情况。结果对选择主、副食及饮料的平均选择率晕船前分别为 5 8.5 %、77.1%、4 6 .3% ,晕船时降为 2 8.6 %、4 0 .7%和 2 8.8% (P 0 .0 1) ,不同食品选择率下降程度不同 ;晕船结束时对主、副食及饮料平均选择率分别为 4 5 .0 %、5 5 .8%和 39.3% ,较晕船时显著升高 (P 0 .0 1) ;晕船结束1d后平均选择率分别为 5 2 .0 %、6 7.8%和 37.9% ,与晕船前比较有非常显著性差异 (P 0 .0 1)。晕船对选择清蒸、腌制、烘烤、油炸、红烧等烹调方式的影响也非常明显。结论晕船明显影响饮食行为 ,晕船时受欢迎的食物为稀饭、水果和矿泉水 ;晕船结束后 ,胃口完全恢复需 1d以上。
[Abstract]:Objective to study the changes of diet behavior before and after seasickness in order to provide basis for comprehensive prevention and treatment of motion sickness. Methods 183 soldiers and cadets trained at sea were investigated retrospectively by questionnaire to study their preference for food and drink before and after seasickness. Results the average rate of seasickness was 58.5%, 77.1%, 46.3% before seasickness, and 28.6%, 40.7% and 28.8% (P < 0.01) respectively before seasickness, and the average rate of seasickness was 58.5%, 77.1%, 46.3% before seasickness, and 28.6%, 40.7% and 28.8% (P < 0.01), respectively. The degree of decline of different food selection rate was different; At the end of seasickness, the average selection rates of main food, non-staple food and beverage were 45.0%, 55.8% and 39.3% respectively, which was significantly higher than that of seasickness (P < 0.01). The average selection rates were 52.0%, 67.8% and 37.9% respectively one day after the end of seasickness, which was significantly different from that before seasickness (P 0.01). Seasickness also affects the choice of cooking methods such as steaming, pickling, baking, frying, braising and so on. Conclusion seasickness has a significant effect on dietary behavior, and the most popular food for seasickness is porridge, fruit and mineral water, and it takes more than one day for the appetite to recover completely after seasickness.
【作者单位】：第二军医大学军队卫生教研室第二军医大学军队卫生教研室第二军医大学军队卫生教研室第二军医大学军队卫生教研室
【基金】：第二军医大学军事医学科研基金 (No .2 0 0 1J-4 )
【分类号】：R82

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