Objective To evaluate the effect of dietary nutrition intervention and explore its influencing factors by conducting dietary nutrition intervention in teachers.Methods Cluster random sampling was used to select around 1290 teachers and administrative staffs from 10 primary and middle schools.Intervention activities included dietary nutrition seminar and giving out healthy tools including brochure or limit salt spoon,oil pot.A questionnaire survey was carried out before and after the intervention.Comparing the result before and after the intervention,multivariate logistic regression model was used to explore the influence factors.Results For nutrition knowledge,the awareness rate was increased from 58.27％ to 78.32％.Personal health habits results showed that,besides smoking,intervention activities had good effect on people's behavior changes.The rate of alcohol abstinence was increased from 70.59％ to 77.57％,the rate of doing exercise 3-5 times per week was increased from 25.45％ to 33.10％.27.55％ of them would often use oil pot,limit salt spoon,28.16％ of them would recommend people to use healthy tools.Multivariable logistic regression results showed that the older person,people knowing more knowledge about nutrition and thinking these intervention could promote their health were tend to use heahhy tools.Conclusion Dietary nutrition intervention activities promoted teacher's dietary nutrition knowledge,and improved their health behavior.It is recommended to expand methods and enlarge popularization of dietary nutrition intervention.%目的 通过开展教师膳食营养干预活动,评价膳食营养干预活动的效果并探究其影响因素.方法 随机整群抽取10所中小学教职工1290人,通过举办膳食营养专题讲座,发放膳食营养小读本和限盐勺、控油壶等健康小工具的方式对人群进行干预,干预前后分别进行营养知识、生活习惯等问卷调查.对前后调查结果进行比较,并以干预后人群使用健康工具与否为因变量,以营养知识、人口学特征等为自变量进行多因素Logistic回归分析,探究人群对于预依从性的影响因素.结果 目标人群膳食营养知识知晓率显著提升,由58.27％提升至78.32％;个人健康行为习惯结果表明,除吸烟外,干预对人群的健康行为均有了良好的促进作用,不饮酒的人群由70.59％上升至77.57％,每周运动3～5次的人群由25.45％上升至33.10％.27.55％的人会经常使用控油壶、限盐勺等工具,28.16％的人会向人积极推荐健康工具.多因素Logistic回归结果显示,年龄较大、营养知识知晓较多、认为本干预活动能促进其健康的人群更倾向于经常使用健康工具.结论 膳食营养干预活动提升了教师的膳食营养知识,改善了健康行为,将来可考虑丰富传播途径,并向不同职业人群推广膳食营养干预活动.
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