学生营养改善计划地区2013年学生食物摄入情况

Food intake of students from Nutrition Improvement Programme for Rural Compulsory Education Students in 2013

目的分析＂农村义务教育学生营养改善计划＂地区2013年学生的食物摄入情况,为进一步改善我国农村地区学生营养状况提供基础数据。方法按照多阶段分层随机整群抽样的原则,从50个重点监测县中,按照学校食堂供餐、企业（单位）供餐和家庭（个人）托餐等3种供餐模式抽取小学、初中各2所,再从中抽取小学三年级到初中三年级的学生,每个年级抽取1-2个班,每个年级学生40名左右,采用统一编制的调查表收集学生主要食物的摄入情况。共调查学生29 317名,其中小学生16 730名（57.1%）,初中生12 587名（42.9%）。结果学生每周5 d及以上吃肉类、蛋类、奶类、豆类的分别仅占17.8%,14.1%,17.0%,5.6%,新鲜蔬菜的摄入以每天2种为主（36.8%）。初中生和小学生的肉类、蛋类、奶类的摄入频次差异均无统计学意义（P值均〉0.05）;初中生豆类的摄入频次低于小学生（Z=5.09,P〈0.01）,新鲜蔬菜的频次高于小学生（Z=-3.65,P〈0.01）。结论我国贫困农村学生膳食结构有待改善。要加强对学生的营养膳食指导,提高优质蛋白的摄入是增加新鲜蔬菜的种类和数量。

Objective To evaluate the status of food intake among students from National Nutrition Improvement Programme for Rural Compulsory Education Students（ NNIPRCS）, and to provide basic data for the implementation of students＇ nutrition improvement in China. Methods From fifty key monitoring counties of NNIPRCS, in accordance with multi-stage stratified random cluster sampling method, two primary schools and two junior schools were selected based on three food supply modes（ school-, company-, and mix-）. Then, about 40 students in a class from each grade were randomly extracted from grade 3 to grade9 in primary and middle school. Frequency of different foods intake was investigated through questionnaire by students. Results A total of 29 317 students were investigated, primary school and junior school students were 16 730（ 57.1%） and 12 587（ 42.9%） respectively. Students reported eating meat, eggs, milk and beans 5 days a week or more accounted 17. 8%, 14. 1%, 17. 0% and5.6%, respectively. Those who reported eating two kinds of fresh vegetables a day accounted 36.8% of all the students. There was no difference between primary and junior school students in the frequency of meat, eggs, milk intake（ P〉0.05）. Conclusion Dietary pattern among students from rural areas still needs to be improved through nutritional and dietary guidance, focusing on increased intake of qualified protein and enriched and sufficient fresh vegetables.