135名住院病人营养知识及膳食行为调查与分析(1)

http://www.100md.com 2011年5月1日 张艳

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     【摘要】目的： 为积极配合临床治疗、促进疾病康复。通过对住院病人营养知识和膳食行为的调查,对营养问题提出了合理膳食建议。方法：采用24h 膳食回顾法, 对135 名住院病人进行随机问卷调查。调查结果用SPSS软件统计,对135例住院病人按职业、文化程度不同分为两组。病人对营养知识的正确回答率差异很大，最高是膳食纤维的食物来源为91.8%，最低是缺铁性贫血的最佳选食仅为14.1%，两组病人对健康食物的选择正确回答率也仅占61.3%。不同职业、不同文化程度的病人出现了显著性差异(P0.05)。结果： 住院病人的营养知识与受教育程度有关。对健康食物的选择正确回答率偏低。住院病人膳食摄入情况：膳食中的蔬菜、豆类及豆制品、奶及奶制品摄入不足。蛋白质、脂肪摄入偏高，营养过剩与营养缺乏同时存在。 结论： 加强住院病人的健康教育, 医疗机构通过营养知识的传播和膳食行为干预，指导病人合理膳食，建立健康的膳食行为。在面对丰富的食物面前 有能力选择出有益于健康的食物 以增强疗效, 促进康复。

    【关键词】住院病人；营养知识及行为；膳食调查

    【Summary】 purpose：to actively cooperate with the clinical treatment, and promote disease recovery. Put forward the reasonable dietary advice through investigation of patients’ nutrition knowledge and dietary behavior as well as natritional problems.method：use 24h dietary review merhod. Do a random questionnaire survey for 135 patients. The results of the survey with SPSS software statistics. Put the 135 patients into two groups accoring to the different degree of the occupation and cultural. The patients’ answer about nutrition knowledge is very different. The highest right answer rate is food sources of dietary fiber 91.8%. the lowest one is the best food choices of iron-deficiency anemia, which is only 14.1%. the right answer rate of two group patients on the health food choice is only 61.3%. patients with differdnt occopations and different of culture have a significant difference(p<0.05). result：patients’ nutritional knowledge is relared to their level education. Their correct answer rate for healthy food choice is very low.[the situation of dietary intake of patients] lack of ingestion of vegetables, legumes and soy products, milk and dairy products. High intake of protein and fat. Excess nutrient and nutrient deficiency exist at one time. Conclution：enhance patients’ health education. Medical institutions should guide the patients do reasonable diet through dissemination of nutrition knowlege and intervention of dietary behavior in order to establish healthy dietary behavior. In the face to abundant food, patients have the ablility to choose the healthy food ......

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