膳食干预项目对社区高血压患者控油限盐知信行的影响分析

Effect of the salt and cooking oil control intervention on knowledge-attitude-practice of patients with hypertension in community

目的评价控油限盐膳食干预项目对高血压患者控油限盐知信行的影响和效果。方法通过多阶段整群随机抽样的方法选取深圳市20个社区健康服务中心3000例高血压患者，发放控油壶和限盐勺，进行为期6个月的干预。收集干预前有效问卷2976份，干预后有效问卷2864份，并同时随机抽取40户家庭进行3 d每天24 h食用油和食盐称重调查以分析干预效果。结果干预前食盐和食用油摄入的知晓率分别为29.94%和16.23%，干预后分别为88.58%（P〈0.0001）和84.29%（P〈0.0001）。干预前控制食盐和食用油摄入的比例为62.97%和59.07%，干预后分别为97.14%（P〈0.0001）和96.79%（P〈0.0001）。通过控油限盐工具的使用，食用油和食盐的摄入量均降低，达到中国居民膳食指南的推荐标准量。结论结合实用性工具开展的控油、限盐干预活动可以有效提高和改善高血压患者的健康知识、技能和行为。

Objective To study the effects of salt and cooking oil intervention among hypertensive patients on knowledge-attitude-practice. Method Three thousand hypertensive patients from 20 community health service centers in Shenzhen were chosen by multi-stage cluster random sampling method. Salt measuring spoons and scaled oil pots were provided during six-month health intervention. Before and after the six-months health intervention, 2 976 and 2 864 valid questionnaires were collected respectively. After intervention, 40 families were randomly selected to perform an investigation of cooking oil and salt weighing during 3 d 24 h. Result Before the intervention, the rates of awareness on the intake of salt and cooking oil were 29.94% and 16.23% respectively. After intervention, the rates increased to 88.58% （P〈0.000 1） and 84.29%（P〈0.000 1） respectively. The rates of restriction on the intake of salt and cooking oil were 62.97% and 59.07%, respectively, after the intervention, the rates were 97.14% and 96.79% （P〈0.000 1）, respectively. By using the salt measuring spoons and scaled oil pots, the intake of cooking oil and salt reached the recommended amount in Chinese dietary guideline. Conclusion The implementation of health education combined with appropriate tools could promote the knowledge and behavior of the salt and cooking oil consumption.