目的 评价铁强化酱油及营养知识宣教对婺源县某寄宿学校学生的干预效果。方法 选取江西省婺源县1所寄宿制学校,抽取106名学生开展为期1年的铁强化酱油的营养干预和营养知识宣教,并且在干预前后收集并监测学生的血红蛋白浓度、营养知识问卷得分、智力与认知能力测验得分、学习成绩和体测成绩,使用t检验分析干预前后各监测指标变化情况。结果 干预前后106名学生的平均血红蛋白浓度(t=2.421,P=0.017)由141.8 g/L升高至144.7 g/L,贫血人数由1人降至0人;营养知识得分(t=17.846,P<0.001)由48.6增加至68.7;认知能力测验(t=1.987,P=0.049)、托尼非语言智力测验(t=4.652,P<0.001)和折纸测验得分(t=5.753,P<0.001)分别由51.2、94.3和54.3分增加至53.6、101.1和67.7分;语文成绩(t=11.027,P<0.001)、数学成绩(t=7.458,P<0.001)、肺活量(t=4.988,P<0.001)干预前后差异均具有统计学意义。结论 经过为期1年的干预,学生的平均血红蛋白浓度有明显升高,智力与认知能力、学习和体测成绩、营养知识知晓率也有所改善。
Abstract
Objective To evaluate the effectiveness of iron-fortified soy sauce and nutrition awareness campaigns on students in a boarding school in Wuyuan County. Methods A boarding school in Wuyuan County,Jiangxi Province was selected from which 106 students were selected to conduct a one-year nutrition intervention with iron-fortified soy sauce and to promote nutrition knowledge.The students' hemoglobin concentration,nutrition knowledge questionnaire scores,intelligence and cognitive ability test scores,learning and physical test scores were collected and monitored before and after the intervention.A t-test analysis was used to compare the changes of investigation indexes before and after the intervention. Results After intervention,the mean hemoglobin concentration of 106 students increased from 141.8 g/L to 144.7 g/L (t=2.421,P=0.017) ,and the number of anemia decreased from 1 to 0.The nutritional knowledge score improved from 48.6 to 68.7 (t=17.846,P<0.001).The cognitive ability test score increased from 51.2 to 53.6 (t=1.987,P=0.049).The Tony nonverbal intelligence test score increased from 94.3 to 101.1 (t=4.652,P<0.001).The origami test score increased from 54.3 to 67.7 (t=5.753,P<0.001).The differences in Chinese scores (t=11.027,P<0.001),mathematics scores (t=7.458,P<0.001),and vital capacity (t=4.988,P<0.001) before and after intervention were statistically significant. Conclusion After one year of intervention,the mean hemoglobin concentration of the students increased significantly,as well as their intelligence and cognitive ability,academic and physical performance,and knowledge of nutrition.
关键词
铁强化酱油 /
学生 /
健康教育 /
血红蛋白 /
贫血
Key words
Iron-fortified soy sauce /
Students /
Nutrition education /
Hemoglobin /
Anemia
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基金
江西省卫生健康委科技计划(20156009)
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