论文部分内容阅读
[目的]了解钢铁高温作业工人营养健康知识及行为现状。[方法]采用自填式问卷对方便抽样抽取的某钢铁厂560名高温作业工人进行调查。问卷内容包括一般情况、营养健康知识(包括营养素功能及其食物来源、膳食指南、高温作业营养消耗及其对健康影响、高温作业特殊膳食知晓情况)、营养健康行为(包括日常营养与健康行为、合理膳食行为、高温作业特殊膳食行为)。对问卷进行评分,知识知晓和行为形成情况用得分占满分比例表示:80%~为好,60%~为较好,40%~为一般,<40%为差。[结果](1)知识总得分为(40.94±12.91)分,占满分的41.4%;知识知晓程度好、较好、一般、差的比例分别为0.0%、10.0%、40.7%、49.3%;其中“高温作业营养消耗及其对健康影响”“高温作业特殊膳食”“营养素功能及其食物来源”“膳食指南”四方面知晓程度差的分别占61.4%、61.4%、43.6%、5.0%。(2)行为总得分为(23.81±7.05)分,占满分的29.4%;行为形成程度较好及以上、一般、差的比例分别为0.0%、13.6%、86.4%;其中“高温作业特殊膳食行为”“日常营养与健康行为”“合理膳食行为”三方面形成程度差的分别占93.6%、72.1%、22.1%。(3)工人营养健康知识得分与其行为得分呈正相关(r=0.27,P<0.01)。[结论]该钢铁厂高温作业工人营养知识知晓程度较低,与其有关的高温作业健康饮食行为形成率不高。应以高温作业特殊营养知识为重点对该人群进行营养健康教育,提高其相关知识水平,促成有益于健康的饮食行为。
[Objective] To understand the nutrition and health knowledge and behavior status of high-temperature steel workers. [Method] A total of 560 high-temperature workers at a steel plant were randomly sampled by self-filling questionnaire. The questionnaire includes general information on nutrition and health (including nutrient function and its source of food, dietary guidelines, nutrition consumption at high temperature and its effect on health and special diet at high temperature), nutrition and health behaviors (including daily nutrition and health behaviors, Reasonable dietary behavior, special dietary behavior at high temperature). Score the questionnaire, knowledge of knowledge and behavior formed by the score of full points, said: 80% ~ as good, 60% ~ for the better, 40% ~ for the general, <40% for the poor. [Results] (1) The total score of knowledge was (40.94 ± 12.91) points, accounting for 41.4% of the full mark. Knowledge awareness was good, good, fair and poor were 0.0%, 10.0%, 40.7% and 49.3% respectively. Among them, 61.4% and 61.4% were poorly aware of the four aspects of nutritional consumption and their effects on health, high temperature work, special diet, nutrient function and food source, and dietary guidelines. %, 43.6%, 5.0%. (2) The total score of behavior was (23.81 ± 7.05) points, accounting for 29.4% of the full score; the degree of behavior formation was better than that of the above, and the difference was generally 0.0%, 13.6% and 86.4% respectively; Meal behavior “” Daily nutrition and health behavior “” reasonable diet behavior "three degrees of poor formation accounted for 93.6%, 72.1%, 22.1% respectively. (3) There was a positive correlation between workers’ nutrition and health knowledge score and their behavior scores (r = 0.27, P <0.01). [Conclusion] The knowledge of nutritional knowledge of workers exposed to high temperature in the steel plant is relatively low, and the formation rate of healthy eating behaviors associated with them is not high. Nutrition and health education should be focused on the special nutritional knowledge of high temperature work to improve their knowledge level and promote healthy eating behavior.