成都市成年居民膳食模式及其影响因素研究

Study on Dietary Patterns and Their Influencing Factors among Adult Residents in Chengdu

摘要: 本研究旨在了解成都市成年居民主要选择的膳食模式，探讨各类膳食模式的影响因素，为居民改善膳食行为提供科学依据。通过多阶段抽样方法抽取成都市成年居民并进行实地访问，共收集2244份有效问卷。运用因子分析法提取膳食模式，利用多因素Logistic回归模型分析各膳食模式的影响因素。结果显示成都市成年居民膳食模式主要有5种：钙类模式(19.12%)、健康模式(23.00%)、肉类模式(23.75%)、粮谷模式(18.36%)、酒水模式(15.78%)。不同膳食模式影响因素各异，主要表现在女性和受教育程度较高者倾向钙类模式，年龄较大者、女性、参加体育锻炼者主要选择健康模式，劳动强度为中或重者偏好肉类模式，年龄较大、大学及以上受教育程度者显著倾向粮谷模式，吸烟与饮酒人群偏好酒水模式。建议国家与政府进一步完善营养干预体系，社区积极开展膳食模式专题讲座，居民可根据当前偏好的膳食模式针对性地优化饮食结构。

Abstract: The aim of this study is to understand the main dietary patterns chosen by adult residents in Chengdu City, to explore the influencing factors of each type of dietary pattern, and to provide a scientific basis for residents to improve their dietary behaviors. A total of 2244 valid questionnaires were collected from adult residents of Chengdu City through multi-stage sampling method and field interviews. The dietary patterns were extracted using factor analysis, and the influencing factors of each dietary pattern were analyzed using multifactor logistic regression model. The results showed that there were five main dietary patterns among adult residents of Chengdu city: calcium pattern (19.12%), healthy pattern (23.00%), meat pattern (23.75%), grain pattern (18.36%), and alcohol pattern (15.78%). The influencing factors of different dietary patterns varied, mainly showing that women and people with higher education level preferred the calcium pattern, older people, women, and people who participated in physical exercise mainly chose the healthy pattern, people with medium or heavy labor intensity preferred the meat pattern, older people and people with education level of university and above significantly preferred the grain pattern, and people who smoked and drank alcohol preferred the liquor pattern. It is recommended that the State and the government further improve the nutritional intervention system, and that the community actively carry out lectures on dietary patterns, so that residents can optimize their dietary structure according to their current preferred dietary patterns.