小学生营养素养及食物消费干预效果评价

  目的  探索基于营养健康食堂建设的综合干预对用餐小学生营养素养、食物消费及食堂建设相关行为及态度的影响，为学校营养健康食堂建设提供建议。  方法  选取台州市一所小学作为干预组，另一所条件相当的小学作为对照组，采用整群随机抽样选取2所学校五年级320名学生(干预组163名，对照组157名)，干预组在学校开展为期5个月基于营养健康食堂建设的综合干预，包括健康就餐环境打造、菜品改良、厨师培训、营养健康教育等；对照组不进行任何干预。干预前后分别进行问卷调查。  结果  干预前，干预组与对照组的技能均值及营养素养总得分、多种食物摄入频率、食堂建设相关行为及态度差异均无统计学意义(P值均>0.05)。干预后，干预组每天摄入蔬菜、奶制品、鱼/禽/蛋/瘦肉的比例分别提高19.63，15.95，19.63百分点(χ2值分别为15.25，9.14，13.93，P值均 < 0.01)；干预组看过宣传材料的比例(95.71%)高于对照组(84.71%)、非常赞同提供低盐低油低糖菜品的比例(74.85%)高于对照组(48.41%)(χ2值分别为11.04，23.73，P值均 < 0.01)。  结论  基于营养健康食堂的综合干预能够提高学生营养素养，改善学生饮食结构，建议采取“家校联动”形式开展大样本、多地区、长期的营养健康食堂建设。

Evaluation of the effectiveness of healthy school canteen intervention on nutritional literacy and dietary behavior among primary school students

  Objective  To explore the effectiveness of healthy school canteen intervention on nutritional literacy, food consumption, as well as attitude towards school canteen.  Methods  A primary school in Taizhou City was selected as the intervention school, and another comparable primary school was selected as the control one. A total of 320 students (163 in the intervention group and 157 in the control group) received a comprehensive intervention based on the construction of a healthy school canteen in the school, incluling healthy dining environment, food impravement, chef training, nutrition and health education, while the control group did not receive any intervention. Questionnaires survey was administered to both groups before and after the intervention.  Results  Before the intervention, no significant differences were found in the total scores of skills and nutrition literacy, frequency of food intake, behaviors and attitudes related to canteen construction between the two groups(P>0.05). Daily intake of vegetables, dairy products, fish/poultry/eggs/lean meat increased by 19.63, 15.95 and 19.63 percentage point respectively (χ2=15.25, 9.14, 13.93, P < 0.01). The proportion of students reporting have read related intervention materials in the intervention group(95.71%) was higher than the control group(84.71%) (χ2=11.04, P < 0.01). The students in favor of low-salt, low-oil and low-sugar dishes in the intervention group (74.85%) was higher than in the control group(48.41%) (χ2=23.73, P < 0.01).  Conclusion  Based on the comprehensive intervention of nutrition and health canteens can improve students' nutrition literacy and dietary structure. It is recommended to adopt the form of "home-school linkage" to carry out the construction of large-sample, multi-regional and long-term nutrition and health canteens.