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目的了解石河子大学学生营养知识、态度和膳食行为习惯的现状,并探讨影响学生营养知识、态度和膳食行为的因素。方法采用自制的大学生营养调查问卷,随机抽取14个学院3 000名大学生进行营养知识、态度及行为问卷调查。采用EpiData 3.02软件建立数据库,并使用SPSS 17.0统计软件对数据进行分析,经正态性检验,营养知识得分均不符合正态分布,故采用非参数检验。结果石河子大学学生膳食营养知识平均得分(3.40±1.80)分。医学生得分(3.71±1.69)高于非医学生(3.28±1.82),差异有统计学意义(Z=-5.57,P<0.05);女生得分(3.71±1.70)高于男生(3.13±1.83),差异有统计学意义(Z=-8.46,P<0.05);汉族学生得分(3.57±1.77)高于少数民族学生(2.62±1.70),差异有统计学意义(Z=10.73,P<0.05);学过营养相关课程的学生得分(3.82±1.87)高于未学过的学生(3.09±1.67),差异有统计学意义(Z=-9.50,P<0.05)。电视、网络是大学生获取营养相关信息和知识的主要途径。结论大学生营养知识得分不高,不同学院、性别、民族及是否学过营养学知识相关课程是大学生营养知识得分的主要影响因素。
Objective To understand the status quo of students ’nutrition knowledge, attitude and dietary behaviors in Shihezi University and to explore the factors that affect students’ nutritional knowledge, attitude and dietary behaviors. Methods Self-made nutrition questionnaire of college students was used to randomly select 3 000 college students from 14 colleges to conduct questionnaire on nutrition knowledge, attitude and behavior. EpiData 3.02 software was used to establish the database, and SPSS 17.0 statistical software was used to analyze the data. After normality test, nutrition knowledge scores did not fit the normal distribution, so nonparametric test was used. Results Shihezi University students dietary knowledge average score (3.40 ± 1.80) points. (3.71 ± 1.69) was higher than that of non-medical students (3.28 ± 1.82), the difference was statistically significant (Z = -5.57, P <0.05) , The difference was statistically significant (Z = -8.46, P <0.05); Han students score was 3.57 ± 1.77 higher than that of minority students (2.62 ± 1.70), the difference was statistically significant (Z = 10.73, P <0.05) (3.82 ± 1.87) were higher than those who did not (3.09 ± 1.67), the difference was statistically significant (Z = -9.50, P <0.05). Television and internet are the main ways for college students to get nutrition-related information and knowledge. Conclusion The undergraduates ’score of nutritional knowledge is not high, and college, gender, ethnicity and nutrition related knowledge are the main influencing factors of undergraduates’ nutrition knowledge scores.