德黑兰边境贫民窟居民对健康饮食指数的影响

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Nutrition & Food Science Pub Date : 2021-11-25 DOI:10.1108/nfs-12-2020-0470
Foruzan Rajabzadeh, M. Yekaninejad, M. Moshtaq, Shima Kordi, A. Jibril, A. Dorosty Motlagh
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引用次数: 0

摘要

大多数贫民窟居民的生活条件很差,社会经济地位低下,营养不良和传染病的发病率很高。研究表明,这些人的许多营养素摄入量较低,但还没有研究使用健康饮食指数(HEI)来检查他们的饮食质量。本研究旨在使用HEI-2015评估德黑兰贫民窟居民的饮食质量。设计/方法/方法这项横断面研究是在位于伊朗首都德黑兰市边界的两个贫民窟的300名贫民窟居民中进行的。本研究采用分层随机抽样方法选择研究对象。社会经济特征和24小时饮食回忆数据由训练有素的人员通过与受访者面对面访谈获得。结果调查对象的饮食质量总体较差,平均HEI得分为40.9±23.7。大约84%的参与者的总体HEI得分较低。高智商与受教育程度有显著相关(p = 0.044);HEI与就业状况(p = 0.001);HEI与慢性疾病(p = 0.049)。平均HEI得分与婚姻状况、福利状况、成瘾状况之间无显著差异。从研究结果来看,大多数贫民窟居民的饮食需要改变。因此,需要采取措施减少贫民窟居住并改善研究人群的营养摄入。独创性/价值本研究经伊朗德黑兰医学大学伦理委员会批准,并获得所有参与者的书面知情同意。
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The impact of slum dwelling on healthy eating index in the border of Tehran
Purpose Life conditions for most slum dwellers are deplorable, with poor socio-economic status and high rates of malnutrition and communicable diseases. Studies have shown lower intake of many nutrients in such people, but no study yet has checked the quality of diet using Healthy Eating Index (HEI) in them. This study aims to assess the quality of diet among slum dwellers of Tehran using the HEI-2015. Design/methodology/approach This cross-sectional study was conducted among 300 slum dwellers from two slums located on the border of Tehran city which is the capital of Iran. Stratified random sampling technique was used to select subjects for this study. Data on socioeconomic characteristics and 24-hours dietary recalls were obtained through face-to-face interviews with the respondents by trained personnel. Findings The overall diet quality of the respondents was poor, with a mean HEI score of 40.9 ± 23.7. About 84% of the participants had low overall HEI scores. A significant relation was seen in the following: the HEI and educational level (p = 0.044); the HEI and employment status (p = 0.001); and the HEI and chronic diseases (p = 0.049). There was no significant difference between the mean HEI score and marital status, welfare status and addiction status. From the findings, the diet of most of these slum dwellers needs modification. Therefore, taking measures to reduce slum dwelling and to improve the nutritional intake of this study population is needed. Originality/value The study was approved by the Ethics Committee of Tehran University of Medical Sciences, Tehran, Iran, and written informed consent was obtained from all participants.
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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