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目的研究铁强化酱油、豆蛋白改善农村地区儿童营养状况的效果,为预防学生营养不良性疾病提供依据。方法选择常山县农村3所学校的部分儿童进行10个月的干预试验;对照组采用普通膳食,实验组分别采取补充铁强化酱油、豆制品膳食,分别于干预前、干预后10个月测定身高、体重、末梢血血红蛋白含量。结果通过为期10个月的干预,豆蛋白组血红蛋白含量增高明显,由干预前的(129.53±9.65)g/L,上升为干预后(144.03±11.72)g/L,差异有统计学意义(P<0.05)。对照组血红蛋白增高不显著,实验组与对照组血红蛋白恢复率比较差异也有统计学意义(P<0.01)。结论铁强化酱油、豆蛋白可以改善缺铁性贫血儿童患病情况,提高儿童血红蛋白水平。
Objective To study the effect of iron fortified soy sauce and soy protein on improving nutritional status of children in rural areas and provide basis for preventing malnutrition diseases in students. Methods Some children in 3 schools in rural Changshan County were selected for intervention for 10 months. The control group was given ordinary diet. The experimental group were given supplemented iron fortified soy sauce and soy products respectively. Before and after intervention, the height , Body weight, peripheral blood hemoglobin content. Results The level of hemoglobin increased significantly from (129.53 ± 9.65) g / L before intervention to (144.03 ± 11.72) g / L after intervention for 10 months, the difference was statistically significant (P <0.05). The hemoglobin increase in the control group was not significant, and the hemoglobin recovery rate in the experimental group and the control group was also significantly different (P <0.01). Conclusion Iron-fortified soy sauce and soy protein can improve the prevalence of children with iron deficiency anemia and improve hemoglobin levels in children.