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目的了解乐业县贫困地区农村小学生营养缺乏病患病情况以及学生和家长对营养相关知识的认知水平,为改善贫困地区学生营养健康状况探索干预策略。方法整群抽取广西乐业县6所小学全部学生共1 116名作为调查对象,对所调查学生进行现场体检、实验室检查、学生问卷调查及学生家庭问卷调查。结果因蛋白质—能量摄入不足,有30.91%的学生生长迟缓,7.89%的学生低体重,4.93%的学生存在明显营养不良;总贫血患病率为9.43%,留守家庭学生(10.10%)高于非留守学生(8.39%);维生素及微量元素缺乏明显,佝偻病样骨改变的有11.74%,总营养缺乏病患病率高达44.62%。学生膳食中荤菜少,几乎没有奶制品,97.70%学生不吃或没有早餐,67.77%学生有偏食、挑食习惯;普遍缺乏营养及相关知识,85.17%学生对自己的健康状况不了解;大多数家长受教育程度低,20.4%的监护家长是文盲;家庭月收入在800元以下的占84.3%,学生伙食开支几乎全部依赖国家和政府资助。结论广西贫困地区农村小学生营养缺乏病严重,营养相关知识普及率较低。应尽快制定学生营养改善对策。
Objective To understand the prevalence of nutritional deficiency in rural primary school students and their cognition of nutrition-related knowledge among students in poverty-stricken areas in LeYe County, and to explore intervention strategies for improving nutritional status of students in poor areas. Methods A total of 1 116 students from 6 primary schools in Leye County, Guangxi were collected by cluster analysis. The subjects were investigated on the spot, laboratory tests, student questionnaires and student family questionnaires. The results showed that 30.91% of students were slow-growing due to insufficient protein-energy intake, 7.89% of students were underweight, and 4.93% of students had obvious malnutrition. The prevalence of total anemia was 9.43% and that of left-behind families (10.10%) was high Non-left-behind students (8.39%); lack of vitamins and trace elements is obvious, 11.74% of rickets-like bone changes, the prevalence of total nutritional deficiency as high as 44.62%. 97.70% of the students did not eat or did not have breakfast, 67.77% of the students had partial eclipse and picky eaters; 85.17% of the students did not know their own health; most of the parents Low level of education, 20.4% of custodial parents are illiterate; Family monthly income of 800 yuan or less accounted for 84.3% of the student food expenses almost entirely dependent on state and government funding. Conclusion Pupils in rural poverty-stricken areas in Guangxi Province suffer from severe nutritional deficiency and low prevalence of nutrition-related knowledge. Students should be formulated as soon as possible to improve nutrition measures.