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系統識別號 U0007-1801201709254200
論文名稱(中文) 以DDS、DDS-half serving、DSS分析台灣北區某區域醫院護理 人員之飲食多樣性與其營養、健康狀況相關性
論文名稱(英文) The association between dietary variety and nutritional, health status-a northern regional hospital nurses study in Taiwan by DDS, DDS-half serving, DSS
校院名稱 臺北醫學大學
系所名稱(中) 保健營養學研究所
系所名稱(英) Graduate Institute of Nutrition and Health
學年度 105
學期 1
出版年 106
研究生(中文) 朱姵穎
研究生(英文) Pei-Ying Zhu
學號 G556102002
學位類別 碩士
語文別 中文
口試日期 2016-12-29
論文頁數 77頁
口試委員 指導教授-楊淑惠
委員-韓柏檉
委員-于育萍
中文關鍵字 護理人員、飲食多樣性、飲食頻率評估問卷 
英文關鍵字 nurse, Dietary diversity index, food frequency questionnaire 
學科別分類
中文摘要 本研究目的為探討飲食多樣性與營養、健康狀況相關性。針對民國104年至105年台灣地區北區某區域醫院的病房護理人員,排除無意願加入本研究、懷孕、血液生化檢測值有遺漏及具有慢性疾病者。利用飲食頻率問卷方式收集受試者基本特質、工作特質、生活型態及飲食攝取狀況,並輔以員工健康檢查資料庫之血液生化檢測數據。以SPSS 18.0版進行統計分析,當p < 0.05時具有統計意義。
本研究共120位完成試驗。以皮爾森相關係數分析飲食攝取份數、飲食多樣性(Dietary diversity score, DDS)、多樣性-半份供應份量(Dietary diversity score-half serving, DDS-half serving)、飲食分數分數(Dietary divrtsity score, DSS),得四者間有顯著相關性。以邏輯斯迴歸分析,得身體質量指數(Body Mass Index, BMI)≧24 kg/m2之DDS-half serving、DSS勝算比分別為2.18、2.23。BMI≧27 kg/m2之DDS-half serving勝算比為4.94。代謝症候群(Metabolic syndrome, MS)≧2因子之DDS-half serving、DSS勝算比2.42、3.33。BMI≧24 kg/m2且MS≧ 2因子、BMI≧27 kg/m2且MS≧ 2因子之DDS-half serving勝算比為2.42、3.33。依食物類別分析,得BMI≧24 kg/m2、BMI≧27 kg/m2、MS≧2因子、BMI≧24 kg/m2且MS≧2因子、BMI≧27 kg/m2且MS≧2因子對全榖/根莖類攝取量較高勝算比分別為2.29、5.96、2.59、5.47及7.07。BMI≧24 kg/m2、MS≧2因子對豆類攝取勝算比為2.39。空腹血糖≧100 mg/dl對蔬菜類攝取量勝算比為3.10。對於此結果與預期目的有顯著的差異,推估可能的原因為受試者是專業的護理人員,有些營養的知識與概念,因此在攝食內容多半注意到各類食物接攝取的均衡度。亦即飲食不僅應該看品質也要看量性資料。
結論:飲食攝取份數和DDS、DDS-half serving、DSS四者間具有顯著相關性。但是對於本次受試護理師狀況,DDS、DDS-half serving、DSS無法正確反映與生理現象或代謝症候群的關係。故建議飲食應該兼顧到質與量。
英文摘要 Objective: The purpose of this study is to investigate the relationship between dietary diversity, nutritional status and health status. Design: It is a cross-sectional study. Subjects: Nurses subjects will be recruited from a regional hospital in North Taiwan. Methods: We collected subjects’ basic characteristics, working characteristics, life style, dietary intake data by food frequency questionnaire and blood biochemical data. To assess dietary diversity by using DDS, DDS-half serving, DSS. SPSS software version 21.0 was used to perform statistical analyses. A p value less than .05 was considered as statistic significance. Results: A total of 120 subjects were recruited in this study. There were significantly correlated among dietary intake, DDS, DDS-half serving and DSS. The results after logistic regression analysised as following: The OR of DDS half-serving and DSS were 2.18, 4.94 in BMI ≥24 kg/m2. The OR of DDS half-serving was 4.94 in BMI ≥27 kg/m2. The OR of DDS half-serving and DSS in MS ≥2 factors were 2.42、3.33. The OR of DDS half-serving in BMI ≥24 kg/m2 with MS ≥2 factors and BMI ≥27 kg/m2 with MS ≥2 factors were 2.42, 3.33. The OR of cereals/roots intake of BMI ≥24 kg/m2, BMI ≥27 kg/m2, MS ≥2 factors, BMI ≥24kg/m2 with MS ≥2 factors and BMI ≥27kg/m2 with MS ≥2 factors were 2.29, 5.96, 2.59, 5.47 and 7.07. The OR of legumes/lentils intake in BMI ≥24 kg/m2 and MS ≥2 factors was 2.39. The OR of vegetable intake in GLC-AC ≥100 mg/dl was 3.10. Conclusion: There were significant correlation among DDS, DDS-half serving, DSS and food intake. But DDS, DDS-half serving, DSS could not exactly reflect the status relationship between physiological phenomena or metabolic syndrome of the subject nurses. So, we propose that diet should take into account not only quality but also quantity.
論文目次 中文摘要 I
英文摘要 Ⅲ
致謝 Ⅳ
目錄 Ⅴ
表目次 Ⅶ
圖目次 Ⅷ
第一章 緒論 1
第二章 文獻回顧
第一節 護理人員人力現況及工作特質 2
第二節 護理人員工作與健康之相關性 5
第三節 飲食多樣性定義及其測量方法 6
第四節 飲食多樣性與健康相關性 8
第五節 飲食多樣性影響因子 10
第三章 材料與方法
第一節 研究架構 12
第二節 研究期間與對象 13
第三節 研究設計 13
第四節 統計分析 18
第四章 結果
第一節 研究對象的基本特質、工作特質、生活特質及血液生化檢測值 20
第二節 分析飲食攝取量與DDS、DDS-half serving、DSS之分數 23
第三節 分析飲食攝取量、DDS、DDS-half serving、DSS與營養、健康關係 24
第五章 討論
第一節 護理人員基本資料 39
第二節 探討DDS、DDS-half serving、DSS 41
第三節 研究限制 46
第六章 結論 47
參考文獻
中文部分 48
英文部分 49
附錄一 飲食問卷 55
附錄二 食物對照模型圖 60
附錄三 簡易食物代換表 62
附錄四 人體試驗委員會核准函 64
表目次
表一、歷年醫療機構及其他醫事機構概況 3
表二、2015年護理人員數及其離職率 4
表三、國內外護理人員照顧病人數比較 4
表四、研究對象特質 28
表五、研究對象的工作特質 29
表六、研究對象的生活型態 30
表七、受試者值班類型的血壓、血液生化檢測值 31
表八、受試者值班類型的血液血球檢測值 32
表九、飲食攝取量、飲食多樣性分數、飲食多樣性辦份供應份數及飲食攝取分數之分布狀況 33
表十、分析飲食多樣性、飲食多樣性半份供應份數及飲食攝取分數與飲食攝取量之相關性 34
表十一、分析飲食多樣性、飲食多樣性半份供應份數及飲食攝取分數高、低分組之理數值 35
表十二、分析飲食多樣性、飲食多樣性半份供應份數及飲食攝取分數高、低分組之生理數值異常比例 36
表十三、 分析飲食分數、類別與生理數值之相關性 37
表十四、 分析飲食分數、類別與代謝症候群之相關性 38
圖目次
圖一、 研究架構 12
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