成都市某农村学校营养相关指南健康教育干预效果评价

Evaluation of the effect of health education interventions on nutrition-related guidelines in rural schools in Chengdu

目的探讨运用多种学龄儿童营养健康指南对小学学生知信行的干预效果,为指导学生合理膳食,改善不良饮食行为提供参考。方法选取成都市1所学校食堂供餐小学为干预校,另选条件相当的1所小学作为对照校。对干预校学生进行为期半年的营养宣教干预,对照校不提供干预措施。干预前后抽取三至五年级学生共589名进行问卷调查(终末调查558名,失访31名)。结果干预前,干预组和对照组大部分营养知识知晓率、总体知晓率达到80%以上的比例、饮食行为差异均无统计学意义(P值均>0.05)。干预后,干预组学生的营养知识知晓率以及总体知晓率达到80%以上的比例高于对照组(P值均<0.05);干预组早餐食物种类1种以下的比例(26.6%)低于对照组(49.4%),每周吃鸡蛋、喝牛奶的次数和吃蔬菜种类每天≥3种的比例均高于对照组(P值均<0.01);干预组学生剩饭率(15.8%)低于对照组(57.9%)(χ2=99.47,P<0.01)。结论综合运用多种学龄儿童营养健康指南进行营养宣教,能够提高学生的营养知识知晓率,改善不良饮食行为。

Objective To explore the intervention effect of multiple nutritional health guidelines for school-aged children on the knowledge, attitudes and practices(KAP) of primary school students in Chengdu. Methods A primary school in Chengdu, which had a school canteen, was selected as the intervention school, and another similar primary school was selected as the control school. Students from the intervention school received nutritional education for six months, while the control school did not provide such intervention measures. A total of 589 students from grades 3 to 5 were selected to participate in the questionnaire survey(eligible 558, missing 31). Results Before the intervention, no significant difference was found in the rate of awareness regarding nutritional knowledge, including dietary attitudes and dietary behavior. After the intervention, the rate of awareness of nutritional knowledge and the overall awareness rate reached more than 80% in the intervention group, which was significantly higher than that observed in the control group(P<0.05). The intervention group consumed less than one type of breakfast food(26.6%), which was less than the control group(49.4%). The frequency of weekly egg and milk consumption was higher in the experimental group than in the control group. The proportion of students who consumed three or more types of vegetables daily was higher in the intervention group than in the control group. The proportion of leftovers was lower in the intervention group(15.8%) than in the control group(57.9%). Conclusion The comprehensive nutritional education based on a variety of nutritional health guidelines for school-age children can enhance students’ awareness of nutritional knowledge and healthier dietary behaviors.