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目的了解高校教职工的健康现状,评价开展以健康食堂为载体的营养健康促进模式的干预效果,为进一步向其他单位食堂推广提供科学依据。方法于2012年随机抽取常州市创建健康食堂的某高校的234名教职工为调查对象,采用社区人群功能测定量表(COOP/WONCA)进行一般情况和健康效用值的基线问卷调查;在开展以健康食堂为载体的营养健康促进1年后,再次对该校216名教职工进行一般情况和健康效用值的问卷调查;并通过干预前后调查结果的对比分析评价其干预效果。结果教职工的平均年龄、平均工龄、性别构成比、工作岗位构成比以及文化程度构成比干预前后差异均无统计学意义(P>0.05);干预后教职工的上一年度效用值整体情况(0.57±0.21)显著高于干预前(0.49±0.19),差异有统计学意义(P<0.01);干预后教职工健康效用值的生理适应性(0.58±0.21)、情感(0.82±0.15)、日常活动(0.86±0.16)、社会活动(0.93±0.13)、健康变化(0.63±0.19)、整体健康(0.64±0.20)以及疼痛(0.84±0.18)等效用值指标均显著高于干预前,差异均有统计学意义(P<0.05)。结论在单位食堂开展健康食堂的创建是改善职工健康状况的有效手段。
Objective To understand the health status of faculty and staff in colleges and universities and to evaluate the effect of intervention in health and nutrition promotion mode with healthy canteens as a carrier to provide scientific basis for further popularization of canteens in other units. Methods A total of 234 faculty members from a university in Changzhou who established a healthy canteen were randomly selected as the respondents in 2012. A baseline questionnaire was conducted using the COOP / WONCA scale to assess the general condition and health utility value. Health canteen as carrier of nutrition and health promotion one year later, once again 216 faculty members of the school general situation and health utility value of the questionnaire survey; and through comparative analysis of the survey results before and after the intervention to evaluate its intervention effect. Results The average age, average length of service, gender composition ratio, job posting ratio and composition of educational level did not show significant difference between before and after intervention (P> 0.05). The overall value of staff in the previous year after the intervention 0.57 ± 0.21) was significantly higher than that before intervention (0.49 ± 0.19), the difference was statistically significant (P <0.01); The physiological fitness (0.58 ± 0.21), emotion (0.82 ± 0.15) The equivalent indexes of daily activities (0.86 ± 0.16), social activities (0.93 ± 0.13), health changes (0.63 ± 0.19), overall health (0.64 ± 0.20) and pains (0.84 ± 0.18) were significantly higher than those before intervention All were statistically significant (P <0.05). Conclusion The establishment of a healthy canteen in the canteen is an effective way to improve the health status of workers.