摘要
[目的]了解食堂厨师和学校卫生老师(重点人群)合理营养知识知晓现状,找出重点干预内容,评价健康教育干预效果。[方法]2004年9月至2005年11月,在上海市嘉定区抽取部分重点人群实施有关合理营养知识健康教育干预,在干预前、后进行相关知识知晓情况调查。[结果]相关知识得分基线调查时71名卫生老师为(62.00±16.61)分,281名厨师为(50.06±18.04)分;评估调查时39名卫生老师为(86.49±16.02)分,175名厨师为(73.83±18.95)分。相关知识总知晓率基线调查时卫生老师为77.76%,厨师为65.14%;评估调查时卫生老师为93.10%,厨师为86.34%。干预后与干预前比较,各类知识的知晓率均有不同程度的提高。[结论]合理营养知识健康教育效果明显,需要继续开展营养教育工作。
[Objective]To understand cooks＂ and health teachers＂ rational nutrition knowledge in J iading district,Shanghai, find out the key points of intervention and evaluate the effects of health education. [Methods]Intervention of rational nutrition knowledge to the target people chosen randomly from Jiading district was conducted from September 2004 to November 2005,investigation was carried out on related knowledge before and after the intervention. [Results]Before the intervention,71 health teachers＂ and 281 cooks＂ score on the related knowledge was （62.00±16.61）and （50.06±18.04） in baseline investigation,39 health teachers＂ and 281 cooks＂ score was （86.49±16.02） and （73.83±18.95） in assessment investigation. The total knowledge rate for health teachers and cooks was 77.76 % and 65.14 % in baseline invcstigation, 93.10% and 86.34% in asscssment investigation . After intervention,the knowledge rate of related knowledge increased in varying degree. [Conclusion] Health education intervention on rational nutrition knowledge was effective,it should be enhanced.
出处
《预防医学论坛》
2007年第5期407-409,共3页
Preventive Medicine Tribune
关键词
厨师
卫生老师
合理营养
知识
评估
Cook
Health teacher
Rational nutrition
Knowledge
Evaluation
