|本期目录/Table of Contents|

[1]岳川,卢立新,常青,等.企业职工控油限盐健康教育干预效果[J].慢性病学杂志,2019,20(06):810-813.
　YUEChuan,LULi-xin,CHANGQing,et al.Effect of health education intervention on oil control and salt restriction in enterprise employees[J].,2019,20(06):810-813.
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企业职工控油限盐健康教育干预效果(PDF)

《慢性病学杂志》[ISSN:1674-8166/CN:11-5900/R]

卷:
20
期数:
2019年06期
页码:
810-813
栏目:
论　著
出版日期:
2019-06-28

文章信息/Info

Title:
Effect of health education intervention on oil control and salt restriction in enterprise employees
作者:
岳川; 卢立新; 常青; 张楠
北京市西城区疾病预防控制中心，北京 100120
Author(s):
YUEChuan; LULi-xin; CHANGQing; ZHANGNan
XichengDistrictCenterforDiseaseControlandPrevention,Beijing100120,China Correspondingauthor:LULi-xin,E-mail:2864533867@qq.com
关键词:
职业人群; 控油限盐; 健康教育; 效果
Keywords:
Occupational population;  Oil and salt control;  Health education;  Effect
分类号:
R193
DOI:
-
摘要:
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。
Abstract:
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 of600 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 knowl-edge 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 unsatu-rated 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, energyfrom 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 an-swers to the number of questions/total number of questions）was higher than that before the interven-tion（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 oil-limited salt restriction has improved the knowledge of oil-related knowledge and salt-related knowl-edge, 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.

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备注/Memo

备注/Memo:
作者简介：岳川，硕士，主治医师，研究方向：健康教育与健康促进 通信作者：卢立新，E-mail：2864533867@qq.com
更新日期/Last Update: 2019-06-28