食堂就餐人员膳食习惯调查分析

Investigation and Analysis of Dietary Habits of Dining Staff in Canteen

了解某铁路局机关食堂就餐人员膳食习惯,为该单位健康食堂创建活动及开展相关人员膳食健康教育提供科学依据。采用整群抽取某机关食堂餐饮服务人员134人,分层随机抽取机关工作人员224人,采用自制调查问卷进行调查。结果显示,69.2%的人认为自己膳食均衡,但具体膳食情况不乐观,各项目达到膳食指南推荐标准的人数占比分别为食物种类达标占比29.2%、果蔬摄入达标15.3%、奶类摄入达标16.9%、膳食口味达标35%、饮酒习惯达标32.8%,均低于自评膳食均衡人数占比。不同职业、性别、年龄人群间膳食习惯差异显著:餐饮服务人员自评“膳食均衡”者比例显著高于机关工作人员(P<0.05),但具体膳食习惯并无显著差异(P>0.05)。该机关工作人员及食堂餐饮服务人员膳食习惯不佳,并且对膳食均衡认识理解存在偏差,餐饮服务人员偏差更为明显,应加强膳食均衡相关知识培训及行为指导。

To understand the dietary habits of the officials of a railway group company, so as to provide a scientific basis for the establishment of the company’s Healthy Canteen and the education of dietary health. 134 catering service employees of the canteen were selected by cluster sampling, and 224 government staff were selected by stratified random sampling. A selfdesigned questionnaire was used for the survey. The results showed that 69.2% of people thought that their diet was balanced, but the specific diet situation was not optimistic. The proportion of people who met the recommended standards of dietary guidelines was 29.2% for food types, 15.3% for fruit and vegetable intake, 16.9% for milk intake, 35% for dietary taste and 32.8% for drinking habits, all of which were lower than the proportion of people who met the self-rated diet balance. There were significant differences in dietary habits among people of different occupations, genders and ages: the proportion of catering service staff who rated themselves as "balanced diet" was significantly higher than that of office staff(P<0.05), but there was no significant difference in specific dietary habits(P>0.05). The staff of this institution and the catering service staff in the canteen have poor dietary habits, and there are deviations in their understanding of dietary balance, especially the deviation of catering service staff. Therefore, the training and behavior guidance related to dietary balance should be strengthened.