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目的通过评价浦东某造船企业员工膳食模式,为探讨改善企业员工膳食模式的方法提供依据。方法在该企业根据进餐食堂不同抽取2个工作组共843人,随机分为干预组和对照组,对干预组开展为期6个月的营养干预,用DQI法对干预效果进行评估。结果营养干预后,干预组与对照组比较,除蛋类和酒膳食质量指数(DQI)均值外,其余元素DQI均值干预前为负值的上升,为正值的下降,且变化幅度差异有统计学意义;负端分(DQI-LB)均值升高,正端分(DQI-HB)和质量距(DQI-DIS)均值降低,变化幅度差异有统计学意义;模式A、B人数比例高于对照组,模式E、F、G、H人数比例低于对照组,且差异有统计学意义,即营养干预既改善了摄入不足又改善了摄入过量,优化了企业员工的膳食模式。结论 DQI方法能改善企业员工膳食结构,优化膳食模式。
Objective By evaluating the dietary patterns of employees in a shipbuilding enterprise in Pudong, this study provides the basis for exploring ways to improve the dietary patterns of employees in enterprises. Methods A total of 843 workers in two working groups were randomly selected according to the dining hall. The patients were randomly divided into intervention group and control group. The intervention group was given 6-month nutritional intervention, and the intervention effect was evaluated by DQI method. Results Compared with the control group, the mean of DQI in the intervention group and the control group was negative before rising, positive value decreased, and there was statistical difference between the two groups Mean value of DQI-LB, mean DQI-HB and DQI-DIS decreased, with significant difference in the range of change; the proportion of model A and B was higher than that of model D The proportion of control group, mode E, F, G, H was lower than that of control group, and the difference was statistically significant. That is, nutrition intervention not only improved under-intake but also improved over-consumption, and optimized the dietary patterns of employees. Conclusion The DQI method can improve employees’ dietary structure and optimize the dietary patterns.