鋼鐵高溫作業(yè)工人營養(yǎng)知識認知與膳食行為形成分析
發(fā)布時間：2018-09-11 15:59
【摘要】：目的了解鋼鐵高溫作業(yè)工人的營養(yǎng)知識認知水平和膳食行為現(xiàn)狀,分析與之相關(guān)的因素,為相關(guān)部門針對高溫作業(yè)人群實施營養(yǎng)干預(yù)和營養(yǎng)健康教育提供科學(xué)依據(jù)。方法利用分層整群抽樣的方法,在某鋼鐵集團主區(qū)的鋼鐵廠中隨機抽取1個鋼軋廠中的兩個車間的所有高溫作業(yè)工人作為調(diào)查對象,共560人。采用自制營養(yǎng)知識與行為問卷進行面對面調(diào)查,利用24小時膳食回顧法和食堂稱重法相結(jié)合的方式獲得工人膳食攝入資料。對營養(yǎng)知識和行為現(xiàn)狀采用得分和知識知曉率及行為形成率的方式進行評價,對膳食結(jié)構(gòu)利用調(diào)整的膳食平衡指數(shù)進行評價,資料核對整理后,Excel建庫,SPSS17.0軟件統(tǒng)計分析。結(jié)果1鋼鐵高溫作業(yè)工人營養(yǎng)知識情況:1)工人營養(yǎng)知識總得分為40.9±12.9,占滿分的41.3%,平均知曉率為24.6%;營養(yǎng)素功能及食物來源、食物營養(yǎng)價值、膳食指南、高溫作業(yè)營養(yǎng)消耗及其對健康影響、高溫作業(yè)營養(yǎng)需要及合理膳食等五個維度知識中,得分分別為6.6±3.5、9.4±3.3、3.3±1.0、12.5±5.4、9.3±4.5,分別占滿分的38.8%、49.5%、66.0%、37.9%、37.2%,平均知曉率分別為12.7%、22.9%、65.0%、11.8%、21.5%。2)不同年齡、學(xué)歷、工種和工齡的工人對營養(yǎng)總知識、一般營養(yǎng)知識、高溫營養(yǎng)知識等三方面知識的知曉率均有差別(均P0.05);其中,學(xué)歷越低的工人對各方面營養(yǎng)知識的知曉率越低(均P0.05)。3)工人營養(yǎng)知識來源及期望獲得途徑基本一致,所占比例由高到低依次為網(wǎng)絡(luò)(61.4%,50.7%)、報刊雜志(35.0%,32.1%)、廣播電視(30.7%,32.1%)、朋友(29.3%,17.2%),來源途徑中的家庭和講座方式所占比例分別為13.6%、11.4%,而在期望獲得途徑中所占比例分別為3.6%、14.3%。2鋼鐵高溫作業(yè)工人膳食行為情況:1)工人膳食行為總得分為23.8±7.1,占滿分的29.4%,平均形成率為40.8%;日常營養(yǎng)與健康行為、合理膳食行為、高溫作業(yè)特殊飲食行為等三個維度行為中,得分分別為11.1±2.3、6.1±2.9、6.7±4.9,分別占滿分的48.3%、30.5%、17.6%,平均形成率分別為37.8%、47.7%、41.3%。2)不同年齡、學(xué)歷、工種和工齡工人的膳食總行為、一般膳食行為、高溫膳食行為形成率均有差異(均P0.05)。3)在膳食質(zhì)量分析中,30~34℃、35~39℃、40~45℃環(huán)境的重勞動強度的工人,其工間水攝入不足的比例分別為81.8%、74.3%、87.1%,谷類、蔬菜、水果、魚蝦類攝入不足所占比例分別為67.8%、80.5%、73.8%、85.9%;83.2%的工人處于低水平的膳食攝入不足,52.4%的工人處于中高水平的膳食攝入過量。3鋼鐵高溫作業(yè)工人營養(yǎng)知識與膳食行為的關(guān)系:工人營養(yǎng)知識得分與其膳食行為得分呈正相關(guān),r值為0.27,P0.05;多重線性回歸分析顯示,高溫作業(yè)營養(yǎng)需要及合理膳食知識得分、營養(yǎng)素功能及食物來源知識得分對膳食總行為得分有影響,其β值分別為0.508、0.393;營養(yǎng)素功能及食物來源知識得分、高溫作業(yè)營養(yǎng)消耗及其對健康影響知識得分對日常營養(yǎng)與健康行為得分有影響,其β值分別為0.074、0.071;高溫作業(yè)營養(yǎng)需要及合理膳食知識得分對合理膳食行為得分有影響,其β值為0.126;高溫作業(yè)營養(yǎng)需要及合理膳食知識得分、營養(yǎng)素功能及食物來源知識得分對高溫作業(yè)特殊飲食行為得分有影響,其β值分別為0.494、0.341;均P0.05。結(jié)論1鋼鐵高溫作業(yè)工人營養(yǎng)知識總體認知程度很低,其對營養(yǎng)素功能及食物來源、食物營養(yǎng)價值、膳食指南、高溫作業(yè)營養(yǎng)消耗及其對健康影響、高溫作業(yè)營養(yǎng)需要及合理膳食知識等維度知識的知曉率均低于30%;工人期望獲得營養(yǎng)知識的主要途徑是網(wǎng)絡(luò)、報刊雜志與廣播電視,以及講座宣傳。2鋼鐵高溫作業(yè)工人膳食行為形成率不高,日常營養(yǎng)與健康行為、合理膳食行為、高溫作業(yè)特殊飲食行為等三個維度行為的形成率均低于50%;工人均存在膳食攝入不均衡的問題,其中,重度勞動強度的高溫作業(yè)工人水攝入不足程度較為嚴重。3鋼鐵高溫作業(yè)工人對高溫作業(yè)營養(yǎng)需要及合理膳食知識、營養(yǎng)素功能及食物來源知識認知程度,對其高溫作業(yè)特殊飲食行為形成均有正性影響,應(yīng)重點針對這兩方面知識制定干預(yù)內(nèi)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.
【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】：2015
【分類號】：R153.4
本文編號：2237156
[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.
【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】：2015
【分類號】：R153.4
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