發(fā)布時間：2018-06-01 00:30

  本文選題：鋼鐵高溫作業(yè)工人 + 膳食攝入�。� 參考：《華北理工大學(xué)》2017年碩士論文

【摘要】：目的評價《高溫作業(yè)人員膳食指導(dǎo)》對高溫作業(yè)工人膳食攝入干預(yù)的效果,為今后廣泛開展高溫作業(yè)人員的營養(yǎng)教育提供依據(jù)。方法經(jīng)預(yù)調(diào)查,該鋼鐵集團的一鋼廠和二鋼廠均有連鑄、轉(zhuǎn)爐、棒材3個高溫作業(yè)車間。本研究在2015年6月將兩個廠區(qū)隨機分組,干預(yù)組為二鋼廠的高溫作業(yè)工人,對照組為一鋼廠的高溫作業(yè)工人,每個廠區(qū)的3個高溫車間中的所有高溫作業(yè)工人均作為研究對象,完成整個研究過程的干預(yù)組共152人、對照組共149人,研究對象均為男性。在2015年7月應(yīng)用面對面的3天膳食回顧調(diào)查法并結(jié)合食堂稱重法對干預(yù)組和對照組進行基線膳食調(diào)查。在2016年4月到6月期間應(yīng)用《高溫作業(yè)人員膳食指導(dǎo)》對干預(yù)組進行營養(yǎng)教育,包括開展講座、發(fā)放宣傳手冊、通過網(wǎng)絡(luò)平臺推送信息等多種途徑,對照組不進行營養(yǎng)教育。在2016年7月應(yīng)用與基線調(diào)查相同的方法進行干預(yù)后的膳食調(diào)查。應(yīng)用SPSS17.0對數(shù)據(jù)進行統(tǒng)計分析。結(jié)果1該研究調(diào)查了高溫作業(yè)工人共301人,均為男性,干預(yù)組、對照組分別為152和149人。干預(yù)組工人平均年齡(38.28±5.89)歲,平均工齡(16.27±6.80)年;對照組工人平均年齡(38.97±5.47)歲,平均工齡(15.37±7.10)年。干預(yù)組和對照組工人中,文化程度為高中、中技、中專的人數(shù)最多,WBGT為36~40℃、PAL為重體力的人數(shù)最多。干預(yù)組和對照組工人各項構(gòu)成比差異均無統(tǒng)計學(xué)意義,兩組均衡可比。2營養(yǎng)教育后,干預(yù)組平均能量攝入量從10.82MJ/d提高到了12.37MJ/d,達到建議量的人數(shù)從44.9%增加到97.4%;碳水化合物供能比從52.1%提高到61.2%,脂肪、蛋白質(zhì)供能比分別從29.9%、15.6%降低到22.2%、12.5%(P0.01),均能達到高溫建議范圍,達到建議范圍的人數(shù)也分別從13.3%、11.0%、42.5%增加到81.6%、46.1%、77.6%(P0.01);班前餐、班中餐供能比分別從27.7%、26.1%提高到31.1%、31.5%,班后餐供能比從36.5%降低到32.0%(P0.01),均能達到高溫建議范圍,達到建議范圍的人數(shù)分別從20.6%、37.2%、28.6%增加到52.6%、82.9%、92.8%(P0.01),早班班后餐供能比過量、夜班班中餐供能比不足問題突出,供能比分別為43.5%、12.7%,干預(yù)后各班次三餐供能比趨于均衡,均能達到高溫建議范圍。干預(yù)組平均總飲水量從5.73L/d提高到7.94L/d,工間飲水量從4.48L/d提高到5.40L/d(P0.05);平均蛋白質(zhì)攝入量從99.2g/d降低到84.7g/d,維生素B1、維生素B2、維生素C、鉀、鈉的攝入量分別從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,干預(yù)后均能達到高溫建議攝入量,達到建議量的人數(shù)也分別從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營養(yǎng)教育后,干預(yù)組工人的正端分、負端分、膳食質(zhì)量距的平均分分別從12.6分、33.7分、46.3分降低到6.29分、15.3分、21.6分,更趨向于均衡(接近0分)。攝入過量的谷類、畜禽肉類、蛋類、油的攝入量均減少,攝入量適宜的人數(shù)分別從3.3%、23.0%、34.9%、48.7%增加到10.5%、78.3%、71.1%、68.4%,攝入不足的蔬菜、水果、奶類、大豆類、魚蝦類的攝入量均增加,攝入量適宜的人數(shù)分別從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)。最優(yōu)膳食模式(模式A)的人數(shù)從3.9%增加到69.1%。4營養(yǎng)教育后,干預(yù)組工人茶水對飲水的貢獻率、冰棍對食物中水分的貢獻率分別從19.0%、21.1%提高到39.6%、33.6%,優(yōu)質(zhì)蛋白來源的貢獻率從43.8%增加到46.0%,粗雜糧對維生素B1的貢獻率從1.4%增加到7.5%,蔬菜類對維生素B2的貢獻率從21.0%增加到40.1%,蔬菜中的葉菜類、菌藻類對維生素C的貢獻率分別從12.7%、0.1%提高到19.0%、3.2%,水果對維生素C的貢獻率從15.1%提高到37.3%,蔬菜、水果對鉀的貢獻率分別從37.1%、8.0%提高到44.3%、17.2%,鹽、腌菜類、其他調(diào)味品對鈉的貢獻率分別從51.7%、9.2%、3.0%提高到63.8%、17.7%、7.5%(P0.05)。結(jié)論1應(yīng)用《高溫作業(yè)人員膳食指導(dǎo)》進行營養(yǎng)教育使鋼鐵高溫作業(yè)工人的能量、水、水溶性維生素和礦物質(zhì)攝入不足狀況有所改善,三大營養(yǎng)素供能比和三餐供能比趨于合理。2營養(yǎng)教育使工人的整體膳食質(zhì)量提高,攝入過量、攝入不足和攝入失衡問題減少,使膳食模式更加合理。3營養(yǎng)教育使工人的優(yōu)質(zhì)蛋白攝入比例增加,各類食物對水、蛋白質(zhì)、水溶性維生素和礦物質(zhì)的貢獻率更加均衡。
[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.
【學(xué)位授予單位】：華北理工大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：R13

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