安徽城乡孕妇孕期营养来源状况研究

Study on nutritional sources during pregnancy among urban and rural pregnant women in Anhui

目的：了解安徽城乡孕妇孕期营养来源情况,为制定相关标准提供依据。方法：随机选取定期在安徽医科大学第一附属医院、安徽省妇幼保健院和利辛县的两个乡镇卫生院进行产前检查的317例单胎妊娠中期（16～27周）妇女为研究对象,调查其过去1周强化食品、过去1个月营养素补充剂的食用状况,称重法调查其2×24 h传统食物摄入种类和数量的情况,分析其营养素的来源情况。结果：城市孕妇从传统食物、强化食品和营养补充剂中获得的能量分别占总能量的99.37%、8.62%、0.01%,钙分别占总钙的64.17%、23.42%、12.41%,铁分别占总铁的67.34%、22.15%、10.51%,锌分别占总锌的78.51%、12.42%、9.07%,维生素A分别为总维生素A的75.31%、14.10%、10.59%。农村孕妇从传统食物、强化食品和营养素补充剂获得的能量分别占总能量的93.74%、6.23%、0.03%,钙分别占总钙的73.46%、11.36%、15.58%,铁分别占总铁的86.79%、6.83%、6.38%,锌分别为总锌的84.28%、6.84%、8.88%,维生素A分别占总维生素A的67.74%、25.64%、6.62%。结论：安徽城乡孕妇能量及营养素的主要来源以传统食物为主。其中城市孕妇从强化食品中获得的钙和铁较多,从营养素补充剂中获得的维生素B1和维生素B2较多;农村孕妇从强化食品中获得的维生素A和维生素B1较多,从营养素补充剂中获得的钙和维生素B2较多。

Objective： To understand nutritional sources during pregnancy among urban and rural pregnant women in Anhui, pro- vide a basis for making relevant standards. Methods： A total of 317 single pregnant women receiving prenatal examination during the second trimester of pregnancy （ 16-27 gestational weeks） in the First Affiliated Hospital of Anhui Medical University, Anhui Maternal and Child Health Care Hospital, and two township health care centers in Lixin County were randomly selected as study objects. Traditional dietary sur- vey was performed by 24-hour weighing dietary method for two days on food intakes and the condition of fortification foods, and dietary sup- plement survey was performed with questionnaire. Results： For urban pregnant women, 99. 37%, 8.62%, and 0. 01% of energy originated from traditional foods, fortified foods and supplements, respectively; 64.17%, 23.42% , and 12.41% of calcium originated from traditional foods, fortified foods and supplemegts, respectively; 67. 34%, 22. 15% , and 10. 51% of iron originated from traditional foods, fortified foods and supplements, respectively; 78.51%, 12. 42%, and 9.07% of zinc originated from traditional foods, fortified foods and supple- ments, respectively; 75.31%, 14. 10%, and 10. 59% of vitamin A originated from traditional foods, fortified foods and supplements, re- spectively. For rural pregnant women, 93.74.%, 6. 23%, and 0. 03% of energy originated from traditional foods, fortified foods and supple- ments, respectively; 73.46%, 11.36%, and 15.58% of calcium originated from traditional foods, fortified foods and supplements, respec- tively; 86.79%, 6. 83%, and 6. 38% of iron originated from traditional foods, fortified foods and supplements, respectively; 84. 28%, 6. 84%, and 8. 88% of zinc originated from traditional foods, fortified foods and supplements, respectively; 67.74%, 25.64%, and 6.62% of vitamin A originated from traditional foods, fortified foods and supplements, respectively. Conclusion： Traditional food provides major energy and nutrients. For urban pregnant women, calcium and iron are mainly obtained from fortified foods, vitamin B1 and B2 are mainly obtained from supplements; for rural pregnant women, vitamin A and B1 are mainly obtained from fortified foods, calcium and vitamin B2 are mainly obtained from supplements.