企业职工控油限盐健康教育干预效果

Effect of health education intervention on oil control and salt restriction in enterprise employees

目的探讨控油限盐健康教育对职业人群控油限盐相关知识掌握程度的干预效果,为提高职业人群健康提供参考。方法选取北京市西城区10工作场所中600人职工,给予控油限盐健康教育干预。干预前后,采用自制《职业人群控油限盐调查问卷》,评估并比较研究对象的一般情况、控油限盐相关知识知晓和行为情况。结果干预前后,性别、年龄、文化程度、婚姻状况及是否患慢性病比较,差异均无统计学意义(P<0.05)。干预前后,'动物油几乎都是饱和脂肪酸'、'猪肉中含有大量饱和脂肪酸,最好不吃'、'不含有对人体明确有害的反式脂肪酸'知晓情况比较,差异无统计学意义(P>0.05);干预后,'脂肪酸的不饱和程度越高,越容易呈液态,越容易氧化和酸败变质'、'饱和脂肪和不饱和脂肪,每克均能提供4千卡能量'、'各类植物油营养特点不同,应经常更换烹调油的种类'、'100克下列食品,能量由大到小排序'、'食品工业中植物油氢化的目的'、'哪类油脂应尽量少吃或不吃'等知晓率高于干预前,差异有统计学意义(P<0.05)。干预前后,食盐相关知识知晓率(答对题目数/总题目数)比较,差异均有统计学意义(P<0.05)。干预前后,控油限盐行为状况比较,差异无统计学意义(P>0.05)。结论 3个月的控油限盐综合干预使油脂相关知识和食盐相关知识知晓率有所提升,但计量油壶和计量盐勺具备率没有明显变化,今后仍需要继续开展控油限盐工作。

Objective To explore the effect of oil-limited salt health education on the mastery of knowledge related to salt control in occupational population,and to provide reference for improving the health of occupational population.Methods A total of 600 employees in 10 workplaces in Xicheng district were selected to give health control interventions for oil control and salt restriction.Before and after the intervention,the self-made'Occupational Population Oil Control Salt Limit Questionnaire'was used to evaluate and compare the general situation of the research subjects,knowledge of knowledge related to salt control and salt behavior.Results Before and after the intervention,there was no significant difference in gender,age,education level,marital status and whether there were chronic diseases(P<0.05).Before and after the intervention,there was nosignificant difference intheawareness of'animal oil is almost all saturated fatty acids','pork contains a lot of saturated fatty acids,it is best not to eat','does not contain trans fatty acids that are clearly harmful to the human body'(P>0.05).After the intervention,the awareness rates of'the higher the degree of unsaturation of fatty acids,the easier it is to be liquid,the easier it is to oxidize and rancid','saturated fat and unsaturated fat can provide 4 kilocalories per gram','vegetable oils have different nutritional characteristics,and should change the type of cooking oil frequently','100 grams of the following foods,energy from large to small','the purpose of hydrogenation of vegetable oil in the food industry','what kind of oil should be eaten as little as possible or not'were higher than those before the intervention(P<0.05).After the intervention,the awareness rate of salt-related knowledge(the number of answers to the number of questions/total number of questions)was higher than that before the intervention(P<0.05).Before and after the intervention,there was no significant difference in the behavior of oil-limited salt restriction(P>0.05).Conclusion The three-month comprehensive control of oillimited salt restriction has improved the knowledge of oil-related knowledge and salt-related knowledge,but there is no significant change in the rate of measurement of oil pot and metering salt.In the future,it is necessary to continue to control oil-limited salt.