鋼鐵高溫作業(yè)工人營(yíng)養(yǎng)知識(shí)認(rèn)知與膳食行為形成分析
發(fā)布時(shí)間：2018-09-11 15:59
【摘要】：目的了解鋼鐵高溫作業(yè)工人的營(yíng)養(yǎng)知識(shí)認(rèn)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(mén)針對(duì)高溫作業(yè)人群實(shí)施營(yíng)養(yǎng)干預(yù)和營(yíng)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(tuán)主區(qū)的鋼鐵廠(chǎng)中隨機(jī)抽取1個(gè)鋼軋廠(chǎng)中的兩個(gè)車(chē)間的所有高溫作業(yè)工人作為調(diào)查對(duì)象,共560人。采用自制營(yíng)養(yǎng)知識(shí)與行為問(wèn)卷進(jìn)行面對(duì)面調(diào)查,利用24小時(shí)膳食回顧法和食堂稱(chēng)重法相結(jié)合的方式獲得工人膳食攝入資料。對(duì)營(yíng)養(yǎng)知識(shí)和行為現(xiàn)狀采用得分和知識(shí)知曉率及行為形成率的方式進(jìn)行評(píng)價(jià),對(duì)膳食結(jié)構(gòu)利用調(diào)整的膳食平衡指數(shù)進(jìn)行評(píng)價(jià),資料核對(duì)整理后,Excel建庫(kù),SPSS17.0軟件統(tǒng)計(jì)分析。結(jié)果1鋼鐵高溫作業(yè)工人營(yíng)養(yǎng)知識(shí)情況:1)工人營(yíng)養(yǎng)知識(shí)總得分為40.9±12.9,占滿(mǎn)分的41.3%,平均知曉率為24.6%;營(yíng)養(yǎng)素功能及食物來(lái)源、食物營(yíng)養(yǎng)價(jià)值、膳食指南、高溫作業(yè)營(yíng)養(yǎng)消耗及其對(duì)健康影響、高溫作業(yè)營(yíng)養(yǎng)需要及合理膳食等五個(gè)維度知識(shí)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(mǎn)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(duì)營(yíng)養(yǎng)總知識(shí)、一般營(yíng)養(yǎng)知識(shí)、高溫營(yíng)養(yǎng)知識(shí)等三方面知識(shí)的知曉率均有差別(均P0.05);其中,學(xué)歷越低的工人對(duì)各方面營(yíng)養(yǎng)知識(shí)的知曉率越低(均P0.05)。3)工人營(yíng)養(yǎng)知識(shí)來(lái)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(bào)刊雜志(35.0%,32.1%)、廣播電視(30.7%,32.1%)、朋友(29.3%,17.2%),來(lái)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(mǎn)分的29.4%,平均形成率為40.8%;日常營(yíng)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(gè)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(mǎn)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(dòng)強(qiáng)度的工人,其工間水?dāng)z入不足的比例分別為81.8%、74.3%、87.1%,谷類(lèi)、蔬菜、水果、魚(yú)蝦類(lèi)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(guò)量。3鋼鐵高溫作業(yè)工人營(yíng)養(yǎng)知識(shí)與膳食行為的關(guān)系:工人營(yíng)養(yǎng)知識(shí)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(xiàn)性回歸分析顯示,高溫作業(yè)營(yíng)養(yǎng)需要及合理膳食知識(shí)得分、營(yíng)養(yǎng)素功能及食物來(lái)源知識(shí)得分對(duì)膳食總行為得分有影響,其β值分別為0.508、0.393;營(yíng)養(yǎng)素功能及食物來(lái)源知識(shí)得分、高溫作業(yè)營(yíng)養(yǎng)消耗及其對(duì)健康影響知識(shí)得分對(duì)日常營(yíng)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(yíng)養(yǎng)需要及合理膳食知識(shí)得分對(duì)合理膳食行為得分有影響,其β值為0.126;高溫作業(yè)營(yíng)養(yǎng)需要及合理膳食知識(shí)得分、營(yíng)養(yǎng)素功能及食物來(lái)源知識(shí)得分對(duì)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(yíng)養(yǎng)知識(shí)總體認(rèn)知程度很低,其對(duì)營(yíng)養(yǎng)素功能及食物來(lái)源、食物營(yíng)養(yǎng)價(jià)值、膳食指南、高溫作業(yè)營(yíng)養(yǎng)消耗及其對(duì)健康影響、高溫作業(yè)營(yíng)養(yǎng)需要及合理膳食知識(shí)等維度知識(shí)的知曉率均低于30%;工人期望獲得營(yíng)養(yǎng)知識(shí)的主要途徑是網(wǎng)絡(luò)、報(bào)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(yíng)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(gè)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(wèn)題,其中,重度勞動(dòng)強(qiáng)度的高溫作業(yè)工人水?dāng)z入不足程度較為嚴(yán)重。3鋼鐵高溫作業(yè)工人對(duì)高溫作業(yè)營(yíng)養(yǎng)需要及合理膳食知識(shí)、營(yíng)養(yǎng)素功能及食物來(lái)源知識(shí)認(rèn)知程度,對(duì)其高溫作業(yè)特殊飲食行為形成均有正性影響,應(yīng)重點(diǎn)針對(duì)這兩方面知識(shí)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(jí)別】：碩士
【學(xué)位授予年份】：2015
【分類(lèi)號(hào)】：R153.4
本文編號(hào)：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(jí)別】：碩士
【學(xué)位授予年份】：2015
【分類(lèi)號(hào)】：R153.4
【參考文獻(xiàn)】
相關(guān)期刊論文 前7條
1 向澤林;何奔;沈國(guó)初;杜哲群;朱紅良;;嘉興市居民流感知信行現(xiàn)狀及影響因素分析[J];環(huán)境與職業(yè)醫(yī)學(xué);2013年08期
2 諸蕓;劉萍;耿姍姍;蔡云清;;應(yīng)用半定量膳食調(diào)查(SQFFQ)和中國(guó)膳食平衡指數(shù)(DBI)評(píng)價(jià)無(wú)錫社區(qū)40～69周歲人群的膳食質(zhì)量[J];現(xiàn)代預(yù)防醫(yī)學(xué);2012年03期
3 陳國(guó)威;孫桂菊;王少康;盛軍利;徐華珠;李恒;劉莎;郭蕓;;南京市消費(fèi)者食品安全KAP狀況調(diào)查[J];中國(guó)公共衛(wèi)生;2006年05期
4 肖春玲;李桂峰;;營(yíng)養(yǎng)教育對(duì)師范生營(yíng)養(yǎng)知識(shí)、態(tài)度、行為促進(jìn)效果的評(píng)價(jià)[J];中國(guó)食物與營(yíng)養(yǎng);2011年01期
5 孫婷婷;董鵬程;王子昕;肖鑫;王尋;林曉明;;呼倫貝爾市居民高血壓知曉率、治療率和控制率及患者KAP調(diào)查[J];中國(guó)食物與營(yíng)養(yǎng);2011年06期
6 張琳;陳捷文;劉雷;鄒寶紅;高榮;李富君;李明子;;北京市海淀區(qū)中老年人營(yíng)養(yǎng)知識(shí)、態(tài)度、行為現(xiàn)狀調(diào)查[J];中華護(hù)理教育;2010年03期
7 劉甲野;呂靜靜;顏丙玉;張麗;馮藝;吉秀蘭;陳士玉;徐愛(ài)強(qiáng);;農(nóng)村居民乙肝防治知識(shí)、態(tài)度和行為調(diào)查[J];中國(guó)公共衛(wèi)生;2013年11期
相關(guān)碩士學(xué)位論文 前1條
1 翟艷麗;249名蘭州地區(qū)18-25歲醫(yī)學(xué)生營(yíng)養(yǎng)調(diào)查和高校學(xué)生營(yíng)養(yǎng)KAP[D];蘭州大學(xué);2007年
，本文編號(hào)：2237156
本文鏈接：http://sikaile.net/yixuelunwen/yufangyixuelunwen/2237156.html
最近更新
教材專(zhuān)著
