沈阳市某建筑工地农民工营养健康素养调查与分析

常慧; 夏楠; 杨军; 宋丽; 孙德学

沈阳市某建筑工地农民工营养健康素养调查与分析

Survey and Analysis on Nutrition and Health Literacy among Migrant Workers in a Construction Site of Shenyang

摘要

摘要:
目的了解建筑工地农民工营养健康素养水平, 为相关部门制定农民工营养政策提供基础数据。

方法整群抽取沈阳某建筑工地农民工 380 名(全部为男性), 采用问询式与自填式结合方法, 对农民工进行问卷调查, 通过t检验、方差分析和 χ²检验获取农民工营养健康素养知识和膳食行为情况。

结果农民工营养健康素养知识平均得分为(9.1& #177;2.8)分, 平均知晓率为 37.9%; 其中低分组、高分组得分分别为(8.1& #177;2.1)分和(13.0& #177;1.1)分(P < 0.05), 相应的知晓率分别为 33.8%和 54.2%; 文化程度是影响农民工知识得分高低的主要因素(P < 0.05); 农民工较少(偶尔或从不)摄取牛奶、鸡蛋、水果、动物肝、豆制品、肉类, 其比例分别为 90.0%、66.5%、60.5%、92.9%、57.6%和 45.6%, 低分组农民工偶尔或从不摄入以上食品的比例分别为 91.8%、70.4%、65.1%、95.0%、58.9%和 48.7%, 明显分别高于高分组的比例82.9%、51.3%、42.1%、84.3%、52.6%和 32.9%(P < 0.05)。

结论农民工营养健康素养知识认知度低, 膳食行为不合理,营养教育普及工作亟待加强。

Abstract:
Objective To investigate the status of nutrition and health literacy of migrant workers in a construction site, and to provide basis for relevant policy making.

Methods A total of 380 male migrant workers in a construction site were cluster sampled for a hybrid survey by self-administered questionnaire and interview. Nutrition literacy and dietary behavior data were analyzed by t test, ANOVA and χ² test.

Results Among the migrant workers investigated, the average score of nutrition knowledge was 9.1& #177;2.8, and the awareness rate was 37.9%. There was a significant difference in the average scores between low score group (8.1& #177;2.1, awareness rate:33.8%) and high score group (13.0& #177;1.1, awareness rate:54.2%) (P < 0.05). Education was a significant influencing factor of average score (P < 0.05). The proportion for occasional or no eating/drinking of milk, eggs, fruits, animal liver, bean products and meat in migrant workers was 90.0%, 66.5%, 60.5%, 92.9%, 57.6% and 45.6% respectively, and that was significantly higher in the low score group (91.8%, 70.4%, 65.1%, 95.0%, 58.9% and 48.7% respectively) than in the high score group (82.9%, 51.3%, 42.1%, 84.3%, 52.6% and 32.9% respectively) (P < 0.05).

Conclusion Migrant workers show low levels of nutrition and health literacy and poor dietary behavior. Nutrition education should be provided to this group of workers.

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