校园餐盘设计对贵州省寄宿制学生控盐效果评价

仇玉洁; 杜智鑫; 袁帆; 赵航; 刘爱玲

doi:10.16835/j.cnki.1000-9817.2025208

校园餐盘设计对贵州省寄宿制学生控盐效果评价

doi: 10.16835/j.cnki.1000-9817.2025208

1.
中国疾病预防控制中心营养与健康所, 北京 100050
2.
中国发展研究基金会儿童发展研究院

基金项目: 中国发展研究基金会项目

详细信息

作者简介:
仇玉洁(1997-)，女，河北石家庄人，在读博士，主要研究方向为营养教育与行为科学

通讯作者:
刘爱玲，E-mail：liual@ninh.chinacdc.cn

利益冲突声明 所有作者声明无利益冲突。
中图分类号: R179 G478 R155.1
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- 文章访问数: 9
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- PDF下载量: 2
- 被引次数: 0
出版历程
- 收稿日期: 2025-04-24
- 修回日期: 2025-05-12
- 网络出版日期: 2025-08-02
- 刊出日期: 2025-07-25

Evaluation of the effect of campus tray design on salt intake control among boarding students in Guizhou Province

1.
National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China

摘要

摘要: 目的探讨使用餐盘代替饭碗对控制学龄学生食盐摄入量的效果，为学生控盐干预提供新的实践证据及思考。方法 2024年4—5月，采用分层随机整群抽样方法，在贵州省某寄宿制学校四至九年级各抽取1个干预班和1个对照班，共373名学生纳入研究。干预组(n=181)使用餐盘盛取午餐和晚餐，对照组(n=192)使用饭碗，干预时长1个月，期间供餐品种、定价标准及就餐流程与日常保持一致。收集干预前后学生的24 h尿液，并进行问卷调查和体格测量。采用倍差法结合多重线性回归模型分析干预前后钠摄入量变化，评估干预净效应。结果干预组终期24 h钠摄入量为(2 222.6±1 013.6)mg，较基线增加94.6 mg，干预前后差异无统计学意义(t=1.10，P＞0.05)；对照组终期24 h钠摄入量为(2 080.5±895.7)mg，较基线减少190.8 mg，干预前后差异有统计学意义(t=-2.39，P＜0.05)。倍差法结果显示，纳入性别、年级和影响钠摄入的饮食行为等因素校正模型后，与对照组相比，干预组24 h钠摄入量净增加232.5 mg[β值(95%CI)=232.5(-40.3~505.2)]，净效应无统计学意义(P＞0.05)。结论仅通过餐具改变尚不足以有效控制学生盐摄入量。应在持续开展基于助推理论的实践探索与循证研究基础上，将减盐教育、支持性环境建设等多维度措施相结合，形成协同增效的干预体系。
- 餐盘 /
- 氯化钠, 膳食 /
- 干预性研究 /
- 学生
Abstract: Objective To explore the effect of replacing rice bowls with trays on controlling the salt intake among school-aged children, providing new evidence and insights for salt-reduction intervention. Methods From April to May 2024, 373 students from grades 4-9 at a boarding school in Guizhou Province were enrolled through stratified random cluster sampling, with one intervention class and one control class per grade. During the intervention period for one month, and the types of meals provided, pricing standards, and dining procedures shall remain consistent with daily operations, the intervention group (n=181) compartmentalized trays for lunch and dinner, while the control group (n=192) still used a rice bowl. Pre- and post-intervention assessments included 24-hour urine collection, questionnaire surveys, and physical measurements. The difference-in-differences analysis combined with multiple linear regression was used to analyze the changes in sodium intake and to evaluate the net effect of the intervention. Results The post-intervention 24-hour sodium intake in the intervention group was (2 222.6±1 013.6) mg, an increase of 94.6 mg from baseline, with no statistically significant difference (t=1.10, P > 0.05). In contrast, the post-intervention 24-hour sodium intake in the control group was (2 080.5±895.7) mg, a decrease of 190.8 mg from baseline, showing a statistically significant difference (t=-2.39, P < 0.05). The difference-in-differences results indicated that after adjusting the model for factors such as gender, grade and dietary behaviors affecting sodium intake, the intervention group showed a net increase of 232.5 mg [β(95%CI)=232.5(-40.3-505.2)] in 24-hour sodium intake compared to the control group, with no statistically significant net effect (P > 0.05). Conclusions Merely changing tableware is insufficient to control children's salt intake effectively. Based on continuous practical explorations and evidence-based research grounded in the nudge theory, multi-dimensional measures such as salt reduction education and the construction of a supportive environment should be integrated to form an intervention system that achieves synergistic and enhanced effects.
- Dinner plate /
- Sodium chloride, dietary /
- Intervention studies /
- Students
注释:

1) 利益冲突声明 所有作者声明无利益冲突。

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表 1 两组学生干预前后用餐行为情况比较

Table 1. Comparison of dining behaviors between two groups of students before and after the intervention

组别	时段	人数	统计值	午餐打菜的数量		晚餐打菜数量		午餐是否吃完菜^a
组别	时段	人数	统计值	部分	全部	部分	全部	否	是
干预组	基线	181		64(35.4)	117(64.6)	85(47.0)	96(53.0)	131(72.8)	49(27.2)
	终期	181		55(30.4)	126(69.6)	71(39.2)	110(60.8)	128(71.1)	52(28.9)
			χ²值	1.09		2.49		0.10
			P值	0.30		0.12		0.75
对照组	基线	192		74(38.5)	118(61.5)	91(47.4)	101(52.6)	141(73.8)	50(26.2)
	终期	192		68(35.4)	124(64.6)	87(45.3)	105(54.7)	147(76.6)	45(23.4)
			χ²值	0.46		0.14		0.31
			P值	0.50		0.71		0.58

组别	时段	人数	统计值	晚餐是否吃完菜^a		午餐吃菜汤情况^a		晚餐吃菜汤情况^a
组别	时段	人数	统计值	否	是	部分	全部	部分	全部
干预组	基线	181		134(74.0)	47(26.0)	168(93.3)	12(6.7)	162(89.5)	19(10.5)
	终期	181		123(68.3)	57(31.7)	154(85.1)	27(14.9)	155(85.6)	26(14.4)
			χ²值	1.89		8.52		1.33
			P值	0.17		＜0.01		0.18
对照组	基线	192		133(70.4)	56(29.6)	164(86.3)	26(13.7)	164(85.9)	27(14.1)
	终期	192		131(68.6)	60(31.4)	172(89.6)	20(10.4)	163(84.9)	29(15.1)
			χ²值	0.07		0.74		0.02
			P值	0.79		0.39		0.76
注：()内数字为构成比/%，^a为有缺失值。

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表 2 用餐盘代替饭碗的干预净效应敏感性分析(n=373)

Table 2. Sensitivity analysis of net effect of using plates instead of rice bowls(n=373)

指标	仅纳入完全依从试验方案完成试验的个体			实际使用餐盘情况对分组进行调整后干预分析
指标	β值(95%CI)	t值	P值	β值(95%CI)	t值	P值
24 h尿钠排出量	251.9(-42.9~546.6)	-1.45	0.09	124.6(-76.4~325.5)	1.13	0.22
24 h钠摄入量	279.8(-47.6~607.3)	-1.45	0.09	138.4(-84.9~361.7)	1.13	0.22
24 h盐摄入量	0.7(-0.1~1.5)	-1.45	0.09	0.4(-0.2~0.9)	1.13	0.22
注：模型校正了性别、年级、饮食行为等因素。

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