上海市中小学生营养健康教育指导纲要构建

刘汗青; 薛琨; 陈勃昊; 汤表倩; 李艺扬; 姚淑娴; 蒋泓; 王书梅

doi:10.16835/j.cnki.1000-9817.2023.02.014

上海市中小学生营养健康教育指导纲要构建

doi: 10.16835/j.cnki.1000-9817.2023.02.014

复旦大学公共卫生学院/公共卫生安全教育部重点实验室，上海 200032

详细信息

作者简介:
刘汗青(1999-)，女，山东菏泽人，在读硕士，主要研究方向为儿童青少年健康

通讯作者:
蒋泓，E-mail: h_jiang@fudan.edu.cn

王书梅，E-mail：smwang@fudan.edu.cn

利益冲突声明 所有作者声明无利益冲突。
中图分类号: R151 R153.2 D92
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- 被引次数: 0
出版历程
- 收稿日期: 2022-10-26
- 修回日期: 2022-12-04
- 刊出日期: 2023-02-25

Construction of nutrition health educational guidance outline for primary and secondary school students in Shanghai

Key Laboratory of Public Health Safety, Ministry of Education/School of Public Health, Fudan University, Shanghai(200032), China

摘要

摘要: 目的研制适应上海特色的、符合不同学段学生认知水平的中小学生营养健康教育指导纲要，为统筹规划不同学段学生营养教育的内容与目标提供参考。方法通过文献检索和定性访谈拟定上海市中小学生营养健康教育指导纲要的框架雏形，邀请营养、学校卫生和健康教育等领域的21位专家进行两轮德尔菲咨询，依据咨询结果确定各学段学生的营养健康教育内容。结果两轮咨询的回收率均为100%，专家权威程度分别为0.74和0.89，协调系数分别为0.31和0.33(P值均 < 0.01)，专家意见可信。最终形成的指导纲要包括2个一级条目、6个二级条目、60个三级条目及对应的条目解释。2个一级条目为合理营养和食品安全；6个二级条目为食物与营养素、平衡膳食、良好饮食习惯、营养实践、良好卫生习惯和食源性疾病；60个三级条目在水平一(小学一至二年级)需要学习的有24个，水平二(小学三至五年级)有41个，水平三(初中六至九年级)有55个，水平四(高中十至十二年级)有59个。结论上海市中小学生营养健康教育指导纲要聚焦于关键营养知识、合理膳食行为和营养实践技能等内容，可以为中小学营养健康教育的分阶段开展提供参考和依据。
- 营养 /
- 健康教育 /
- 儿童指导 /
- 咨询 /
- 学生
Abstract: Objective Develop a nutrition health educational guidance outline for primary and secondary school students which is adapted to the characteristics of Shanghai and meets the cognitive level of students at different levels, so as to provide a reference for planning the content and target of nutrition health education among students of different school stages. Methods Through literature search and qualitative interviews, the framework of nutrition health education for primary and secondary school students in Shanghai was developed, and 21 experts in the fields of nutrition, school health and health education were invitied to conduct a Delphi consultation, and determined the content of nutrition and health education for students in each school section based on the consultation results. Results The recall rate for both rounds of consultation was 100%, the degree of expert authority was 0.74 and 0.89, and the coordination coefficients were 0.31 and 0.33(P < 0.01), suggesting high credibility of expert opinion. The resulting guidance outline included 2 first-level entries, 6 second-level entries, 60 third-level entries and corresponding entry explanations. The 2 first-level entries were rational nutrition and food safety; the 6 second-level entries were food and nutrients, balanced diet, good eating habits, nutritional practices, good hygiene habits and food-borne diseases; the 60 third-level entries needed to be studied in Level 1 were 24, Level 2 were 41, Level 3 were 55, and Level 4 were 59. Conclusion The nutrition health educational guidance outline for primary and secondary school students in Shanghai developed in this study focuses on key nutrition knowledge, rational dietary behaviors and nutrition practice skills, which can provide a reference and basis for the phased implementation of nutrition health education in primary and secondary schools.
- Nutrition /
- Health education /
- Child guidance /
- Counseling /
- Students
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表 1 上海市中小学生营养健康教育指导纲要第二轮德尔菲咨询的一级和二级条目重要性得分

Table 1. Importance scores for first-level and second-level entries of the second round Delphi consultation of nutrition health education guidance outline for primary and secondary school students in Shanghai

一级条目	二级条目	平均数	标准差	变异系数
A合理营养		4.90	0.29	0.06
	A1食物与营养素	4.67	0.56	0.12
	A2平衡膳食	4.90	0.29	0.06
	A3良好饮食习惯	5.00	0.00	0.00
	A4营养实践	4.43	0.73	0.16
B食品安全		4.90	0.29	0.06
	B1良好卫生习惯	5.00	0.00	0.00
	B2食源性疾病	4.48	0.59	0.13

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表 2 上海市中小学生营养健康教育指导纲要

Table 2. The nutritional health education guidance outline for primary and secondary school students in Shanghai

一级条目	二级条目	三级条目	水平一	水平二	水平三	水平四
A合理营养	A1食物与营养素	A1.1食物的分类及其营养特点		√	√	√
		A1.2食物的来源和供应		√	√
		A1.3食物对人体的作用		√	√	√
		A1.4食物中的色香味物质及其作用				√
		A1.5营养素的分类		√	√	√
		A1.6营养素的来源和作用			√	√
		A1.7营养素的消化吸收			√	√
		A1.8膳食纤维的食物来源和作用			√	√
		A1.9营养不良的表现				√
		A1.10食品的营养标签			√	√
		A1.11食品中微量营养素的保护方法			√	√
	A2平衡膳食	A2.1中国居民膳食宝塔		√	√	√
		A2.2饮食多样化		√	√	√
		A2.3谷类为主，粗细搭配		√	√	√
		A2.4多吃奶类和大豆类食品		√	√	√
		A2.5适量吃鱼禽蛋和瘦肉		√	√	√
		A2.6多吃蔬菜和水果	√	√	√	√
		A2.7水果和蔬菜不能互相代替		√	√	√
		A2.8能量平衡，保持健康的体重	√	√	√	√
		A2.9身体活动的重要性	√	√	√	√
		A2.10户外活动与骨骼健康	√	√	√	√
		A2.11超重肥胖的危害	√	√	√	√
		A2.12正确认识体型，学会计算BMI			√	√
		A2.13三餐合理，规律进餐		√	√	√
		A2.14吃好早餐	√	√	√	√
		A2.15夜宵对健康的影响	√	√	√	√
	A3良好饮食习惯	A3.1足量饮水，首选白开水	√	√	√	√
		A3.2水与健康的关系	√	√	√	√
		A3.3挑食、偏食的危害	√	√	√	√
		A3.4暴饮暴食、盲目节食的危害	√	√	√	√
		A3.5常吃甜食和含糖饮料的健康影响	√	√	√	√
		A3.6常吃油炸食品的健康影响	√	√	√	√
		A3.7高盐饮食的健康影响	√	√	√	√
		A3.8合理选择零食	√	√	√	√
		A3.9爱惜粮食，提倡光盘行动	√	√	√	√
		A3.10细嚼慢咽，避免吃过烫的食物	√	√	√
		A3.11进餐时保持良好情绪	√	√	√	√
		A3.12基本餐桌礼仪	√	√	√	√
		A3.13饭后不立即剧烈活动	√	√	√	√
		A3.14青少年吸烟和饮酒的危害			√	√
	A4营养实践	A4.1设计搭配个人食谱				√
		A4.2合理选择快餐食品			√	√
		A4.3食物的烹调				√
		A4.4调查食物开支				√
		A4.5饮食文化与膳食模式				√
B食品安全	B1良好卫生习惯	B1.1进食之前要洗手	√	√	√	√
		B1.2生吃的食物要彻底清洗	√	√	√	√
		B1.3不采摘、不食用野果、野菜	√	√	√	√
		B1.4合理保存食物，避免腐败变质		√	√	√
		B1.5剩饭菜要充分加热后食用		√	√	√
		B1.6生熟分开，避免交叉污染		√	√	√
		B1.7点外卖和在外用餐的注意事项			√	√
		B1.8食品选购的注意事项		√	√	√
		B1.9集体用餐养成用公筷公勺的习惯	√	√	√	√
	B2食源性疾病	B2.1食物中农药、兽药的残留			√	√
		B2.2食物中的潜在有害物质		√	√	√
		B2.3含有天然毒素的食物		√	√	√
		B2.4食物中毒的种类与表现			√	√
		B2.5食物过敏的常见种类与表现			√	√
		B2.6食品安全相关的法律法规			√	√

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