【摘要】：[目的]了解高校食堂工作人員的公共營養(yǎng)知識(shí)、態(tài)度和行為的現(xiàn)狀,評(píng)價(jià)開展以健康食堂為載體的營養(yǎng)健康促進(jìn)模式的干預(yù)效果。[方法]采取隨機(jī)整群抽樣,于2012年選取常州市創(chuàng)建健康食堂某高校的62名食堂工作人員為干預(yù)組,實(shí)施為期1年的以"健康食堂"為載體的營養(yǎng)健康促進(jìn)干預(yù);同時(shí),另一所未采取任何干預(yù)措施的高校62名食堂工作人員為對(duì)照組。采用問卷調(diào)查,對(duì)兩組人員分別在干預(yù)前(基線)、1年后,進(jìn)行公共營養(yǎng)知識(shí)、態(tài)度和行為的調(diào)查,并通過干預(yù)前后的對(duì)比分析評(píng)價(jià)干預(yù)效果。[結(jié)果]干預(yù)組和對(duì)照組食堂工作人員的公共營養(yǎng)知識(shí)、正向態(tài)度率、行為形成率基線水平分別為31.09%、33.87%,65.48%、68.06%,5.48%、9.03%,差異均無統(tǒng)計(jì)學(xué)意義(P0.05)。1年后:干預(yù)組相應(yīng)指標(biāo)分別提升至71.86%、96.77%、91.29%,均高于干預(yù)前(P0.05),亦高于對(duì)照組同期(P0.05);而對(duì)照組各指標(biāo)與基線水平差異均無統(tǒng)計(jì)學(xué)意義(P0.05)。[結(jié)論]在單位食堂開展"健康食堂"的創(chuàng)建是實(shí)施營養(yǎng)健康促進(jìn)工作的有效措施。
[Abstract]:[objective] to understand the present situation of public nutrition knowledge, attitude and behavior of canteen staff in colleges and universities, and to evaluate the intervention effect of nutrition health promotion model based on healthy canteen. [methods] 62 canteen staff from a university in Changzhou City were selected as intervention group in 2012 to carry out nutrition and health promotion intervention with "healthy canteen" as carrier, and 62 canteen staff members who did not take any intervention measures were taken as control group in 2012. Questionnaire survey was used to investigate the public nutrition knowledge, attitude and behavior of the two groups before intervention (baseline) and one year later, and the effect of intervention was evaluated by comparative analysis before and after intervention. [results] the public nutrition knowledge, positive pattern rate and behavior formation rate of the staff in the intervention group and the control group were 31.09%, 33.87%, 65.48%, 68.06%, 5.48% and 9.03%, respectively, the difference was not statistically significant (P 0.05). One year later, the corresponding indexes in the intervention group were increased to 71.86%, 96.77% and 91.29%, respectively, which were higher than those before the intervention (P 0.05). It was also higher than that of the control group in the same period (P 0.05). However, there was no significant difference between the control group and the baseline level (P 0.05). [conclusion] the establishment of healthy canteen in unit canteen is an effective measure to promote nutrition and health.
【作者單位】： 常州市衛(wèi)生監(jiān)督所副所長室;東南大學(xué)公共衛(wèi)生學(xué)院;
【基金】：中國紅十字基金會(huì)中國肯德基餐飲健康基金資助項(xiàng)目(編號(hào):2012003)
【分類號(hào)】：R151

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