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目的了解飞行学员的膳食营养现况,为合理调整膳食结构,进行健康教育提供科学依据。方法采用称量法调查分析民航某飞行分院空勤灶飞行学员的膳食结构,同时用BMI评价飞行学员营养状况;使用问卷调查法了解六大队飞行学员营养知识、行为、态度现况。结果①膳食结构以谷物为主,平均每人每日摄取532.86 g,占食物总量的25.76%,牛奶摄入严重不足;②飞行学员飞行日平均每人每日摄取热能15 281 KJ,蛋白质、脂肪摄入超出标准,维生素A、维生素B1及钙元素摄入不足;③热质源配比不合理,蛋白质、脂肪、碳水化合物产热分别占总热量的17.71%、33.65%、48.64%;④使用BMI评价飞行学员营养状况,结果显示营养过剩9名(8名超重和1名肥胖),平均BMI为(25.86±1.85)kg/m2;⑤问卷调查结果表明,飞行学员们营养及航空营养知识的掌握偏低,营养行为欠佳,但营养的态度很好。结论针对调查结果建议:①空勤食堂在非飞行日添加粗粮,飞行日适当调整动物性食物的分配比例,提高每人每日牛奶的摄入量;②营养过剩者应采用有效运动、调整膳食结构的方法,控制、减轻体重;③航卫工作者开展多形式的营养及航空营养知识的健康教育,提高飞行学员的营养意识,养成和保持良好的营养行为和习惯。
Objective To understand the current situation of dietary nutrition among pilots and to provide a scientific basis for proper adjustment of dietary structure and health education. Methods Weighing method was used to investigate and analyze the dietary structure of flight attendants in flight attendants at a flight branch of civil aviation. At the same time, the nutritional status of flight students was evaluated by BMI. The questionnaires were used to understand the nutritional knowledge, behavior and attitudes of pilots in flight six. Results ① The main dietary patterns were cereals, with an average of 532.86 g per person per day, accounting for 25.76% of the total food intake and a serious shortage of milk intake. ② The average flight crew daily intake of thermal energy was 15 281 KJ, protein, Fat intake exceeded the standard, vitamin A, vitamin B1 and calcium intake inadequate; ③ heat quality ratio is unreasonable, protein, fat, carbohydrates heat accounted for 17.71%, 33.65%, 48.64% of the total calories; The BMI was used to evaluate the nutritional status of pilots. The results showed that nine students (eight overweight and one obese) had an average BMI of (25.86 ± 1.85) kg / m 2. (5) The results of questionnaire showed that the knowledge of nutrition and aeronautical nutrition Low mastery, poor nutrition behavior, but good nutrition attitude. Conclusions According to the findings of the survey: ① Air canteens added coarse grains on non-flight days, adjusted the distribution proportion of animal foods on the flight day appropriately, and increased the intake of milk per person per day; ② Excess nutrition should adopt effective exercise to adjust the dietary structure Control, and weight loss. (3) Health-care workers should carry out various forms of nutrition and aeronautical knowledge to improve their nutrition awareness and develop and maintain good nutrition practices and habits.