营养知识获取模式对大学生食物搭配的影响
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摘要
目的了解营养知识获取模式对大学生食物搭配的影响,为指导大学生获取正确营养知识和建立良好的食物搭配行为提供参考。方法随机整群抽取江苏省2所高校1 697名学生,以匿名问卷调查的形式了解营养知识来源、食物搭配相关知识知晓情况、食物搭配时实际考虑的问题及食物搭配行为,采用因子分析法归纳营养知识的获取模式,分析各模式对大学生食物搭配知信行的影响。结果大学生营养知识获取模式主要为网络媒体、书本网络、同伴、父母家庭及自身体会5种。学生自书本网络模式获取知识的合格率较高(71.8%),搭配食物时考虑食物营养特点(95.0%)、能做到按颜色搭配(58.1%)和粮豆搭配的比例(70.6%)高于同伴(分别为83.7%,48.4%,55.9%)、父母家庭(分别为85.9%,41.7%,49.0%)及自身体会模式(分别为53.3%,31.1%,37.8%)。营养知识来源于网络媒体模式的学生在搭配食物时考虑到食物营养特点的比例(92.2%)高于自身体会模式(53.3%)和同伴模式(83.7%),考虑食物颜色特点的比例(73.8%)也高于其他模式,但考虑经济的比例(87.7%)却高于其他模式;能做到米面搭配(67.5%)和按颜色搭配比例(70.8%)高于其他模式,能做到粮豆搭配的比例(72.3%)高于同伴(55.9%)、父母家庭(49.0%)及自身体会模式(37.8%),而按价格搭配的比例(83.4%)高于父母家庭模式(71.8%)。结论书本网络模式能较为理性地引导大学生进行合理的食物搭配。
Objective To learn the effect of the acquisition pattern of nutritional knowledge on food collocation among the university students, and to provide a reference for conducting college students to acquire right nutritional knowledge, establish a good diet habit, and improve their mental and physical health.Methods Totally 1697 students were selected from 2 universities in Jiangsu Province with the random clustering method after the informed consent.It was investigated with anonymous questionnaire for the source of nutritional knowledge, the knowledge about food collocation, the consideration during food collocation and the food collocation behavior.The sources of nutrition knowledge were then sorted into different patterns by factor analysis.The influence of each pattern on the food collocation was analyzed.Results The main patterns for nutritional knowledge of the students were netmedia, book-net, companion, family and private experience.The correct rate was higher in the students who gained knowledge from book-net pattern(71.8%) than that of the other patterns.The proportion was significantly higher for the consideration of nutrition(95.0%), the collocation between foods with different colors(58.1%) or between the cereals and soybeans(70.6%) in the book-net pattern than that in the companion(83.7%,48.4%,55.9%), family(85.9%,41.7%,49.0%) or private experience(53.3%,31.1%,37.8%) pattern, but the rate of food collocation according to price was relatively lower(76.0%).The proportion was significantly higher for consideration about nutrition(92.2%) during food collocation in the net-media pattern than that in the private experience(53.3%) or companion(83.7%) pattern, and the proportion was higher for the consideration of characteristics of food in various colors(73.8%) than that in the other patterns, too; however, the proportion of consideration for economy(87.7%) was also significantly higher, and the proportion was obviously higher in the net-media pattern for the collocation between grains and flours(67.5%), food with different colors(70.8%), while the proportion was significantly higher in the net-media pattern for the collocation between cereals and soybeans(72.3%) than that in the companion(55.9%), family(49.0%) or private experience(37.8%) patterns, but the proportion was also obviously higher in the net-media pattern for the collocation according to the price(83.4%) than that in the family pattern(71.8%).Conclusion The book-net pattern can rationally lead the students to make reasonable food collocation.
Objective To learn the effect of the acquisition pattern of nutritional knowledge on food collocation among the university students, and to provide a reference for conducting college students to acquire right nutritional knowledge, establish a good diet habit, and improve their mental and physical health.Methods Totally 1697 students were selected from 2 universities in Jiangsu Province with the random clustering method after the informed consent.It was investigated with anonymous questionnaire for the source of nutritional knowledge, the knowledge about food collocation, the consideration during food collocation and the food collocation behavior.The sources of nutrition knowledge were then sorted into different patterns by factor analysis.The influence of each pattern on the food collocation was analyzed.Results The main patterns for nutritional knowledge of the students were netmedia, book-net, companion, family and private experience.The correct rate was higher in the students who gained knowledge from book-net pattern(71.8%) than that of the other patterns.The proportion was significantly higher for the consideration of nutrition(95.0%), the collocation between foods with different colors(58.1%) or between the cereals and soybeans(70.6%) in the book-net pattern than that in the companion(83.7%,48.4%,55.9%), family(85.9%,41.7%,49.0%) or private experience(53.3%,31.1%,37.8%) pattern, but the rate of food collocation according to price was relatively lower(76.0%).The proportion was significantly higher for consideration about nutrition(92.2%) during food collocation in the net-media pattern than that in the private experience(53.3%) or companion(83.7%) pattern, and the proportion was higher for the consideration of characteristics of food in various colors(73.8%) than that in the other patterns, too; however, the proportion of consideration for economy(87.7%) was also significantly higher, and the proportion was obviously higher in the net-media pattern for the collocation between grains and flours(67.5%), food with different colors(70.8%), while the proportion was significantly higher in the net-media pattern for the collocation between cereals and soybeans(72.3%) than that in the companion(55.9%), family(49.0%) or private experience(37.8%) patterns, but the proportion was also obviously higher in the net-media pattern for the collocation according to the price(83.4%) than that in the family pattern(71.8%).Conclusion The book-net pattern can rationally lead the students to make reasonable food collocation.
引文
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[15]陈秀玲,郑凤.大学生消费观培育机制研究[J].理论观察,2017(12):104-106.
[16]周密,王俊峰,胡南,等.网络教学与传统教学的比较和思考[J].教育教学论坛,2016(16):183-184.
[17]郭明月,孙连海,赵永敢.食品营养与健康教学中基于网络的翻转课堂教学模式实践探索[J].卫生职业教育,2017,35(1):55-56.
[2]单利,于洪领,王增杰.综合性大学大学生饮食行为及其影响因素分析[J].航空航天医学杂志,2015,26(3):374-375.
[3]付蕾,徐上知,冯刚玲,等.石河子大学学生营养知识态度膳食行为状况[J].中国学校卫生,2014,35(5):649-650,653.
[4]蔡忠元,陈婷,刘玮,等.宝山区社区居民合理营养知信行现状调查分析[J].健康教育与健康促进,2007,2(2):11-13.
[5]王黎荔,林丹,邵永强,等.社区中老年人营养知信行水平调查[J].浙江预防医学,2017,29(12):1203-1206.
[6]中国营养学会.中国居民膳食指南2016[M].北京:人民卫生出版社,2016:2-29.
[7]王梦欢,周轶敏,莫宝庆.1 135名大学生食物搭配的现状[J].中国校医,2016,30(7):502-505.
[8]金鹏,陆森召,郁建华,等.南京市大学生营养状况调查分析[J].职业与健康,2015,31(3):382-384.
[9]王彦平,曹娅,杨庆莹,等.河南省农业院校大学生营养KAP及膳食营养状况调查分析[J].农产品加工,2017(5):59-62.
[10]莫宝庆.大学生粮豆类食物搭配状况[J].中国学校卫生,2016,37(10-B):23-24.
[11]奚立敏.网络媒体对大学生的影响研究[J].科技创新与应用,2013(1):259-259.
[12]张立清,丁原,于晓雯.网络教育对传统式教师教学的影响问题探究[J].贵阳学院学报(社会科学版),2017,12(2):84-86.
[13]张丽萍.社会网络视角下的家庭教育问题及对策研究[J].才智,2018(5):96.
[14]钟勇,王文蕾,林伟基,等.在校大学生营养知信行现状及影响因素分析[J].中国学校卫生,2016,37(12):1817-1820.
[15]陈秀玲,郑凤.大学生消费观培育机制研究[J].理论观察,2017(12):104-106.
[16]周密,王俊峰,胡南,等.网络教学与传统教学的比较和思考[J].教育教学论坛,2016(16):183-184.
[17]郭明月,孙连海,赵永敢.食品营养与健康教学中基于网络的翻转课堂教学模式实践探索[J].卫生职业教育,2017,35(1):55-56.