CAJ | 학술논문

目的评价控油限盐膳食干预项目对高血压患者控油限盐知信行的影响和效果。方法通过多阶段整群随机抽样的方法选取深圳市20个社区健康服务中心3000例高血压患者，发放控油壶和限盐勺，进行为期6个月的干预。收集干预前有效问卷2976份，干预后有效问卷2864份，并同时随机抽取40户家庭进行3 d每天24 h食用油和食盐称重调查以分析干预效果。结果干预前食盐和食用油摄入的知晓率分别为29.94%和16.23%，干预后分别为88.58%（P<0.0001）和84.29%（P<0.0001）。干预前控制食盐和食用油摄入的比例为62.97%和59.07%，干预后分别为97.14%（P<0.0001）和96.79%（P<0.0001）。通过控油限盐工具的使用，食用油和食盐的摄入量均降低，达到中国居民膳食指南的推荐标准量。结论结合实用性工具开展的控油、限盐干预活动可以有效提高和改善高血压患者的健康知识、技能和行为。
목적평개공유한염선식간예항목대고혈압환자공유한염지신행적영향화효과。방법통과다계단정군수궤추양적방법선취심수시20개사구건강복무중심3000례고혈압환자，발방공유호화한염작，진행위기6개월적간예。수집간예전유효문권2976빈，간예후유효문권2864빈，병동시수궤추취40호가정진행3 d매천24 h식용유화식염칭중조사이분석간예효과。결과간예전식염화식용유섭입적지효솔분별위29.94%화16.23%，간예후분별위88.58%（P<0.0001）화84.29%（P<0.0001）。간예전공제식염화식용유섭입적비례위62.97%화59.07%，간예후분별위97.14%（P<0.0001）화96.79%（P<0.0001）。통과공유한염공구적사용，식용유화식염적섭입량균강저，체도중국거민선식지남적추천표준량。결론결합실용성공구개전적공유、한염간예활동가이유효제고화개선고혈압환자적건강지식、기능화행위。
Objective To study the effects of salt and cooking oil intervention among hypertensive patients on knowledge-attitude-practice. Method Three thousand hypertensive patients from 20 community health service centers in Shenzhen were chosen by multi-stage cluster random sampling method. Salt measuring spoons and scaled oil pots were provided during six-month health intervention. Before and after the six-months health intervention, 2 976 and 2 864 valid questionnaires were collected respectively. After intervention, 40 families were randomly selected to perform an investigation of cooking oil and salt weighing during 3 d 24 h. Result Before the intervention, the rates of awareness on the intake of salt and cooking oil were 29.94% and 16.23% respectively. After intervention, the rates increased to 88.58% (P<0.000 1) and 84.29%(P<0.000 1) respectively. The rates of restriction on the intake of salt and cooking oil were 62.97% and 59.07%, respectively, after the intervention, the rates were 97.14% and 96.79% (P<0.000 1), respectively. By using the salt measuring spoons and scaled oil pots, the intake of cooking oil and salt reached the recommended amount in Chinese dietary guideline. Conclusion The implementation of health education combined with appropriate tools could promote the knowledge and behavior of the salt and cooking oil consumption.