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目的了解中国“农村义务教育学生营养改善计划”试点地区2013年学生贫血状况,为进一步推进农村学生营养改善工作提供基础数据。方法从实施的22个省(直辖市、自治区、新疆建设兵团)的50个重点监测县中,按照食堂供餐、企业(单位)供餐和家庭(个人)托餐3种供餐模式各随机抽取小学和初中各2所,再从每年级抽取1~2个班约40名学生。共纳入分析43 665名学生,采集空腹静脉血或指血,用氰化高铁法测定血红蛋白,经海拔高度调整后计算出贫血率。结果学生血红蛋白平均水平为(136.2±16.4)g/L,贫血率为14.8%,女生(15.3%)高于男生(14.4%),初中生(17.0%)高于小学生(13.7%),西部(16.8%)高于中部(11.7%),食堂供餐(16.6%)高于企业供餐(13.1%)和混合供餐(13.1%),差异均有统计学意义(χ~2值分别为6.9,82.0,214.8,100.6,P值均<0.01)。结论 “学生营养改善计划”试点地区中小学生贫血率与全国农村平均水平相比仍然较高,需进一步加强学生营养改善工作。
Objective To understand the status of anemia among students in China’s Rural Compulsory Education Program on Nutrition Improvement for Pupils in 2013 in order to provide basic data for further improving the nutrition of rural students. Methods Among 50 key counties under implementation in 22 provinces (municipalities directly under the Central Government, autonomous regions and Xinjiang Construction Corps), random sampling was conducted according to three kinds of feeding modes: canteen catering, enterprise (unit) feeding and family (personal) feeding, respectively Two primary schools and junior high schools, and then from the annual level of 1 to 2 classes about 40 students. A total of 43 665 students were enrolled in the study. Fasting venous blood or finger blood was collected. Hemoglobin was measured by cyanidation and high altitude iron method. The anemia was calculated after altitude adjustment. Results The average level of hemoglobin was (136.2 ± 16.4) g / L, the rate of anemia was 14.8%, that of girls (15.3%) was higher than that of boys (14.4%), that of junior high school students (17.0%) was 13.7% 16.8%) was higher than that of the middle (11.7%), and the food canteen (16.6%) was higher than that of the enterprise (13.1%) and mixed feeding (13.1%), the difference was statistically significant , 82.0,214.8,100.6, all P <0.01). Conclusions The prevalence of anemia among primary and secondary school students in the “Pilot Program of Nutrition Improvement for Students” is still high compared with the national average level in rural areas. It is necessary to further strengthen the nutrition improvement work for students.