肺结核患者愈后膳食营养及营养相关慢性病防治知识知晓情况调查分析

Diet Nutrition and Knowledge of Nutrition and Nutrition-related Chronic Diseases Analysis on Tuberculosis Patients After Cure

目的:调查了解肺结核患者愈后膳食情况、营养知识及相关疾病知识知晓情况,为促进肺结核患者愈后健康恢复提供参考。方法:选取某县愈后肺结核患者545例,由经统一培训的调查员进行面对面的问卷调查。主要内容包括膳食营养状况、营养知识及营养相关慢性病知识知晓情况。结果:膳食情况调查显示,愈后肺结核患者每日三餐不规律者143例,占26.34%;一周饮食中种类<5种者及很少吃奶蛋肉类者分别占26.34%和43.12%;常吃较咸食物者176例,占32.29%;BMI<18.5者67例,占12.11%;食欲不佳者45例,占8.26%;患者愈后膳食种类较患病时有明显提高(P<0.001),平均食用种类为5.2种。影响肺结核患者愈后膳食种类的因素主要为性别(P<0.05)和知识知晓率(P<0.001)。健康状况调查显示,仍有呼吸困难者或气喘者92例,占16.88%;常感乏力者216例,占39.63%。肺结核患者愈后膳食营养知识知晓率为68.69%;对哪种食物含铁较多的知晓率是42.02%;对常吃什么食物可以防治贫血知晓率43.30%;治愈后的肺结核患者对人体超重/肥胖容易引起哪些疾病知晓率为58.70%;引起糖尿病的原因知晓率是49.91%;糖尿病患者是否比正常人更易患肺结核知晓率67.52%;肺结核患者是否比正常人更易患糖尿病知晓率57.43%;肺结核患者是否比正常人更易患糖尿病知晓率57.43%。治愈后的肺结核患者的结核病相关知识知晓率为84.6%,影响知晓率的主要因素为文化水平(P<0.05)。结论:肺结核患者愈后膳食结构仍不够合理,膳食营养知识以及营养相关慢病防治知识知晓率较低,有待提高。

[Objective] To investigate diet nutrition and knowledge of nutrition and nutrition-related chronic diseases on tuberculosis （TB） after cure to provide reference to promote TB patients prognosis [Method] Totally 545 TB patients were selected and face-to-face questionnaires were car- ried out by trained professional investigators. To survey 545 tuberculosis patients after cure on diet and knowledge of nutrition and nutrition-related chronic diseases. [Result] Results showed irregular diet with 143 cases accounted for 26. 34% , dietary species below 5 accounted for 26. 34% , less milk, eggs, meat accounted for 43. 12%, regularly salty food with 176 cases accountad for 32. 29%,4, BMI below 18. 5 accounted for 12. 11%, and loss of appetite accounted for 8. 26%. Dietary species was significandy improved than before （P 〈0. 001 ）, and average dietary species was 5. Z Influencing factors of dietary species was mainly gender （P 〈0. 05） and awareness （P 〈0. 001） . There were still 92 cases with difficulty in breathing and 216 cases with fatigue, which accounted for 16. 88% and 68, 69% respectively. Awareness of nutrition knowledge was 68. 69% , iron-containing foods awareness was 42. 02%, which food preventing anemia awareness was 43. 30%, diseases caused by obesity awareness was 58. 70%, diabetes reason awareness was 49. 91%, tuberculosis patients are mere likely to have diabetes awareness was 57. 43%, tuberculosis related knowledge awareness was 84. 6%. The main influencing factors of awareness rate was cultural level （P 〈0. 05）. [Conclusion] Dietary patterns of tuberculosis patients after cure was still not correct. Knowledge of diet nutrition and nutrition-related chronic diseases awareness was still low.