| Objectives Through the high temperature steel workers nutrition education intervention, improve the level of knowledge about nutrition were high temperature operation workers, develop good nutrition attitudes, improve their dietary behavior, in order to further widely in high temperature workers provide basis for nutrition education.Methods Basing on the investigation of some steel factory in Tangshan City in early March 2015, the first and second steel were selected as the research site, randomly divided into two parts using the method of random number to two plants and two bar-workshops of the second steel, respectively as the intervention group and the control group of sources,the source in each workshop, with the team as a unit, workers exposed to high temperature were selected from two classes as the research object, after the completion of the whole intervention stage, the final number was 315, the control group was 315. The questionnaire for the two groups of high temperature workers was tested by the uniform design through reliability and validity, face to face way of investigation. The survey includes general situation and nutrition KAP. Education intervention to the intervention group for six months, the intervention consisted of 6 rounds, each a round included lecture, small booklet, We Chat network platform three ways, the intervention period, were not any knowledges of nutrition interventions in the control group, in the three months and six months of intervention, were investigated again, and the same content of KAP questionnaires with baseline survey. The SPSS17.0 for statistical data analysis, descriptive analysis on the survey of demographic characteristics, measurement data using`x+s, the two groups mean compared with t-test; count data using rate, compared with the rate of test; count data differences among multiple groups were compared with ridit test.Results 1 The study subjects were men, the intervention group were(39.68+7.03) year old, the years of employed were(15.59+7.61) years; the control group age were(39.81+16.76) years, the years of employed were(16.76+7.52) years, in two groups of workers exposed to high temperature are in senior high school /technical oriented, there were no statistically significant in age, educational level, type of work, years of employed. 2 After the intervention, from nutrition knowledge situation: the nutrition knowledge of average score increased to 63.0%(3 months), 77.8%(6 months)from 30.0% before interventionin intervention group,(both P<0.01);Score evaluation dominant were higher than the number of interventions before and 3 months(all P<0.01);General awareness increased to 47.4%(3 months), 63.5%(6 months)from 17.7% before intervention;Six dimensions of awareness of knowledge were higher than before the intervention, the four to six month higher than 3 months, and were higher than control group(all P<0.01);The control group at 6 months, the nutrients in the lack of the body, the influence of the dimension is higher than before(P<0.05). 3 After the intervention, from the attitude: the attitude of the intervention group average score increased to 82.1%(3 months), 83.6%(6 months)from 76.5% before intervention(both P<0.01);Score evaluation of the number of dominant, are higher than before and 3 months;The overall cultivation rate increased to 80.7%(3 months), 82.5%(6 months) from 75.0% before intervention; attitude of the four dimensions of forming rate are higher than that of before intervention, the four were higher than control group(all P< 0.01), compared with 3 months, intervention group scores and develop rate difference had statistical significance(P<0.01);In intervention group and nutrition knowledge related to the attitude of the problem, due to the high temperature environmental attitude to dietary changes on these two dimensions had statistical significance(P<0.01). 4 After theintervention, from nutrition practice: the practice of the intervention group average score increased to 48.2%(3 months), 66.0%(6 months) from 36.2% before intervention;3 months and 6 months when the numbers of score evaluation of the dominant were higher than that of before intervention(P<0.01);general formation rate increased to 34.5% from 25.8%(3 months), 54.8%(6 months) before intervention; 3 months and 6 months when the practice of the five dimensions of formation rate were higher than that of before intervention(P<0.01);The four were higher than control group at the same time(all P< 0.05);Compared with 3 months, the intervention group the four differences were statistically significant(all P<0.05);the control group at 3 months, drinking water, conform to the nutritional knowledge and dietary guidance of high temperature diet practice formation rate are lower than the three dimensions and six months before the intervention(P < 0.05) and control group in the formation of dietary practice in class, 3 and 6 months were lower than that of before intervention(P<0.05). 5 From K3 ?-K??K6 ?-K ??P3 ?-P??P6 ?-P ?these four D-value, difference between different type of work, age, years of employed difference had statistical significance(P<0.01);From the A3 ?-A? D-value, in front of the difference between different type of work, the job seniority difference had statistical significance(P<0.01), the difference from the A6 ?-A ?, difference between different degree, the type of work, the years of employed difference had statistical significance(P<0.01). The results of neural network model analysis showed that the influence of years of employed and age on knowledge, attitude and behavior were more important, degree was minimum.Conclusions 1 Nutrition education greatly improved the high temperature and degree of nutrition knowledge workers, nutrition knowledge of basic nutrition knowledge and high temperature nutrition knowledge, with the intervention of the extension of time, the awareness was gradually increased. 2 Workers have good nutrition attitudes, and emphasis on high temperature for related to the environment of high temperature water and food, the nutritional education, high temperature workers nutrition attitudes to develop improved. 3 Nutrition education can promote high temperature under the environment of high temperature in workers nutritious diet behavior, the formation of good behavior in a short period of time for daily dietary intervention effect is not obvious, further intervention is improved. 4 KAP nutrition intervention effects of high-temperature workers factors mainly include years of employed and age, in the future we should continue and targete nutrition education. |
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