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目的探讨膳食油脂和盐干预措施的效果和可行性。方法采取整群随机抽样抽取某农村60户居民为调查对象,在对调查对象采用连续3 d 24 h回顾询问法对居民食用的食用油、食用盐及含盐的调味品等有关食物称重并记录,而后对该60户居民以发放限油壶、限盐和发放宣传册及现场讲解的形式进行合理膳食干预。结果一个月后对该村组60户居民膳食重复调查,限油壶和限盐勺使用率明显提高,油盐摄入量明显下降。结论膳食干预提高了居民合理膳食的水平,油盐标准人人均摄入量明显下降。
Objective To investigate the effect and feasibility of dietary lipid and salt interventions. Methods A total of 60 randomly selected residents in a rural area were selected as samples. The respondents used a continuous 3-d 24-h retrospective questionnaire to measure the consumption of edible oil, salt and condiments, etc. Records, and then the 60 residents to issue oil limit pots, salt restrictions and the issue of brochures and on-site to explain the form of reasonable dietary intervention. Results One month later, 60 residents of the village were surveyed repeatedly. The utilization rate of oil-limited pots and salt-limited lances was significantly increased, and the salt intake significantly decreased. Conclusion Dietary interventions have increased the level of reasonable dietary intake of residents, and the per capita intake of oil and salt standard people has dropped significantly.