北京市三所高校大学生营养知信行调查分析

Knowledge,Attitude and Practice Analysis of Nutrition Among College Students in Three Universities in Beijing City

目的:了解北京市3所高校在校大学生营养知识、态度和行为(KAP)的现状及影响因素,为提高营养知识教育,促进身体健康提供参考。方法:于2019年3-11月,采用整群随机抽样方法抽取北京市3所高校1198名在校大学生为调查对象,对其进行问卷调查和体格测量,问卷主要内容包括基础信息、营养知识、态度、行为4部分,体格测量包括身高和体重。结果:北京3所高校在校大学生营养知识、态度、行为得分均值分别是(5.64±1.49)、(7.29±1.52)、(6.10±1.18)分。不同性别、年级、生源地、BMI及是否接受过营养知识教育学生得分及格率相比,差异有统计学意义(P<0.05)。Logistic回归分析显示,影响营养KAP得分的因素主要有性别(OR=2.11)、生源地(OR=1.40)、BMI(超重与正常体重比较,OR=0.38)和是否接受过营养知识教育(OR=3.12)。结论:北京市3所高校应加强在校大学生的营养知识教育,尤其应引导男性、农村和超重学生通过营养知识指导日常的饮食行为,提升身体素质。

Objective To understand the current situation and influencing factors of nutrition KAP of college students in three universities in Beijing city to provide reference for improving nutrition knowledge education and promoting physical health.Method Form March to November 2019,1198 students were sampled using cluster random sampling method in grade1 to grade3 students from three universities in Beijing.Questionnaire survey includes personal basic information,nutritional knowledge,attitude and behavior,and physical examination includes height and weight were implemented among those students.Result Average score of nutritional knowledge,attitude and behavior were(5.64±1.49)､(7.29±1.52)and(6.10±1.18),respectively.There were significant differences in the constituent ratios of gender,grade,place of origin,BMI and whether they had received nutrition education between the students who passed and failed in the total score(P<0.05).Logistic regression analysis showed that the main factors affecting the score of nutritional knowledge,belief and practice were gender(OR=2.11),place of origin(OR=1.40),BMI overweight compared with normal weight(OR=0.38)and whether they had received nutritional knowledge education(OR=3.12).Conclusion The nutrition knowledge education of college students should be strengthened in three universities in Beijing,especially male,rural and overweight students should be guided to promote their daily dietary behavior and improve their physical quality.