运用中国健康膳食指数评估兴城疗养地骨量流失疗养员膳食质量及相关因素分析

Evaluation on the dietary quality of convalescents with bone loss in Xingcheng Sanatorium and analysis on related factors:Based on China Healthy Diet Index

目的运用中国健康膳食指数(CHDI)探索兴城疗养地骨量流失疗养员膳食质量中的潜在危害。方法问卷调查参加双能X线吸收法且Z值<-2.0 SD骨量流失疗养员,信息包括年龄、性别、身高、体质量、小腿围、教育程度、饮食习惯、食物频率等,采用CHDI对研究对象进行膳食质量评估,采用单因素方差分析和CHDI各指标达到推荐量的百分比来研究影响骨量流失疗养员的潜在危险因素。结果75名兴城疗养地骨量流失疗养员在文化程度、疗养类别、每月用于食物购买人均支出(元)、小腿围方面差异具有统计学意义(P<0.05)。从推荐量的百分比来看,低于全国成人水平的有全谷物和杂豆薯类、大豆类和钠摄入量,除此之外奶类、蔬菜总量、深色蔬菜、水果、鱼虾类摄取较少。结论应重点加强文化程度低、涉核人员、每月用于食物购买人均支出较低和小腿围异常的疗养员营养健康教育,提高膳食素养,鼓励摄入全谷物和杂豆薯类、大豆类,限盐,补足奶类、蔬菜总量、深色蔬菜、水果、鱼虾类,以维护骨量健康。

Objective To explore the dietary quality of convalescents with bone loss by the China Healthy Diet Index(CHDI)in Xingcheng Sanatorium.Methods A questionnaire survey was conducted among the convalescents who were involved in the dual-energy X-ray absorption method and whose Z value was less than-2.0 SD.The information included the age,sex,height,body mass,calf circumference,educational background,dietary habit,food frequency,etc.Meal quality was assessed using the CHDI.The percentage of each indicator reaching the recommended amount was analyzed by one-way analysis of variance and CHDI,aiming to study of potential risk factors affecting bone loss in convalescents.Results Differences in the educational background,recuperation type,monthly per capita expenditure for food purchase(Yuan)were statistically significant,and the calf circumference of 75 convalescents with bone loss in Xingcheng Sanatorium(P<0.05).The intake of whole grains and mixed beans,potatoes,soybeans and sodium for percentage of the recommended amount was lower than national level of adults,and the intake of milk,vegetables,dark vegetables,fruits,fish and shrimp was less.Conclusion It is necessary to preferentially improve the nutrition and health education for convalescents with low educational background,people involved in nuclear-related services,low per capita monthly expenditure on food purchase and abnormal calf circumference,improve the convalescents'dietary quality,encourage their intake of whole grains,beans and potatoes,limit salt,and supplement the milk,total vegetables,dark vegetables,fruits,fish and shrimp to maintain bone health.