论文部分内容阅读
目的了解营养知识知晓程度对大学生食物搭配的影响。方法 2016年2月随机整群选取1 135名学生,以匿名问卷调查的形式了解其基本信息、食物搭配相关知识知晓情况、购买食物考虑的问题及食物搭配行为,以知晓率将其分为知晓程度低、一般、较高3组,比较3组学生的相关情况。结果与知晓程度较低的学生相比,知识知晓程度较高的学生对有关主副食(91.7%、33.2%)、荤素食物营养知识(83.8%、31.2%)、蛋白质互补知识(81.8%、27.8%)的知晓率明显较高,食物搭配时能考虑食物的营养(96.5%、88.8%)和颜色特点(80.5%、68.8%)、做到有米有面(65.5%、52.6%)、粮豆类食物搭配(76.1%、59.0%)、按食物颜色搭配(94.7%、82.4%)的比例明显较高。结论营养知识知晓程度对学生精细的食物搭配行为具有重要影响。
Objective To understand the impact of nutritional knowledge on college students food collocation. Methods A total of 1 135 students were selected from a random cluster in February 2016. Anonymous questionnaires were used to understand the basic information, knowledge about food collocation, food consideration and food collocation, To a lesser extent, general, higher 3 groups, compared the situation of 3 groups of students. Results Compared with those with lower levels of awareness, students with higher level of knowledge had significant positive correlations with the knowledge about main and non-staple foods (91.7%, 33.2%), nutrition knowledge of meat and vegetables (83.8%, 31.2%), knowledge of protein complementarity (81.8% 27.8%) had significantly higher awareness of food, with nutrition (96.5%, 88.8%) and color (80.5%, 68.8% Food beans mix (76.1%, 59.0%), according to food color (94.7%, 82.4%) was significantly higher. Conclusion Knowledge of nutritional knowledge has an important impact on students’ fine food collocation behavior.