论文部分内容阅读
[目的]了解高校食堂工作人员的公共营养知识、态度和行为的现状,评价开展以健康食堂为载体的营养健康促进模式的干预效果。[方法]采取随机整群抽样,于2012年选取常州市创建健康食堂某高校的62名食堂工作人员为干预组,实施为期1年的以“健康食堂”为载体的营养健康促进干预;同时,另一所未采取任何干预措施的高校62名食堂工作人员为对照组。采用问卷调查,对两组人员分别在干预前(基线)、1年后,进行公共营养知识、态度和行为的调查,并通过干预前后的对比分析评价干预效果。[结果]干预组和对照组食堂工作人员的公共营养知识、正向态度率、行为形成率基线水平分别为31.09%、33.87%,65.48%、68.06%,5.48%、9.03%,差异均无统计学意义(P>0.05)。1年后:干预组相应指标分别提升至71.86%、96.77%、91.29%,均高于干预前(P<0.05),亦高于对照组同期(P<0.05);而对照组各指标与基线水平差异均无统计学意义(P>0.05)。[结论]在单位食堂开展“健康食堂”的创建是实施营养健康促进工作的有效措施。
[Objective] To understand the status quo of public nutritional knowledge, attitude and behavior of college staff in canteens, and to evaluate the intervention effect of nutrition health promotion mode with healthy canteen as carrier. [Methods] A random cluster sampling was adopted. In 2012, 62 canteens from a university building a health canteen in Changzhou were selected as the intervention group to implement a one-year nutrition and health promotion intervention with “healthy canteen” as the carrier. In the meantime, 62 other canteens workers in the university who took no interventions were the control group. A questionnaire survey was conducted to investigate the knowledge, attitude and behavior of public nutrition before and after the intervention (baseline) and after 1 year respectively. The intervention effects were evaluated by comparative analysis before and after the intervention. [Results] The baseline knowledge of public nutrition knowledge, positive attitude rate and behavior formation rate in the canteen staff in the intervention group and the control group were 31.09%, 33.87%, 65.48%, 68.06%, 5.48% and 9.03% respectively, with no statistical difference Significance (P> 0.05). After 1 year, the corresponding indexes in the intervention group increased to 71.86%, 96.77% and 91.29% respectively, which were higher than those before the intervention (P <0.05), and also higher than those in the control group (P <0.05) There was no significant difference between the two groups (P> 0.05). [Conclusion] The establishment of “healthy dining hall” in unit canteens is an effective measure to implement nutrition and health promotion.