摘要
目的研究铁强化酱油、豆蛋白改善农村地区儿童营养状况的效果,为预防学生营养不良性疾病提供依据。方法选择常山县农村3所学校的部分儿童进行10个月的干预试验;对照组采用普通膳食,实验组分别采取补充铁强化酱油、豆制品膳食,分别于干预前、干预后10个月测定身高、体重、末梢血血红蛋白含量。结果通过为期10个月的干预,豆蛋白组血红蛋白含量增高明显,由干预前的(129.53±9.65)g/L,上升为干预后(144.03±11.72)g/L,差异有统计学意义(P<0.05)。对照组血红蛋白增高不显著,实验组与对照组血红蛋白恢复率比较差异也有统计学意义(P<0.01)。结论铁强化酱油、豆蛋白可以改善缺铁性贫血儿童患病情况,提高儿童血红蛋白水平。
Objective To study the effect of iron fortified soy sauce and beans albumen on children＇s nutrition, and to provide evidence for preventing students malnutrition diseases. Methods Some children were recruited from three schools to participate the intervention. The control group adopted the ordinary meal and the experiment group adopted iron fortified soy sauce, soyfood meal respectively. The serum hemoglobin content of blood of tip, height and weight were measured before intervention, 10 months after intervening separately. Results Through the 10 months intervention, hemoglobin of experimental group increased obviously, which was increased from （ 129.53± 9.65 ） g/L to I 144.03 ±1 1.72 ） g/L. The he- moglobin content didnt increase significantly in control group, but the difference of recovery rate of hemoglobin level between two group was also significant（ P 〈0. 01 ）. Conclusion The prevalence of children＇s iron-deficiency anemia can be improved by iron fortified soy sauce and bean protein.
出处
《中国学校卫生》
CAS
北大核心
2010年第2期152-153,156,共3页
Chinese Journal of School Health
基金
常山县科学技术局基金项目(编号:20860)
关键词
贫血
缺铁性
膳食调查
食品
强化
干预性研究
儿童
Anemia,iron-deficiency
Diet surveys
Food,fortified
Intervention studies
Child
