坦桑尼亚小学生身体活动和久坐行为与超重和肥胖相关:一项病例对照研究

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Nutrition & Food Science Pub Date : 2021-11-19 DOI:10.1108/nfs-09-2021-0273
R. Pacific, K. Kulwa, H. Martin, P. Petrucka
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引用次数: 1

摘要

目的本研究旨在确定10-13岁小学生中不运动和久坐行为导致超重和肥胖的风险 坦桑尼亚年。设计/方法/方法2020年1月至3月进行了一项病例对照研究,涉及69名超重/肥胖儿童作为病例,138名正常体重儿童作为对照。病例被确定为年龄体重指数≥+1标准差(SD),对照组被确定为BMI在−2 SD至2之间的病例 h/周(OR 2.7,95%CI 1.2–6.1)和步行锻炼2 h/周(OR 0.14,95%CI 0.03–0.7)是对抗超重/肥胖的保护因素。与对照组相比,对照组在午休时间活动的平均得分明显更高(p=0.012)。对照组的体重、身高和体脂百分比均高于对照组(p<0.001)。家庭环境比学校环境提供了更多的体育活动途径。独创性/价值据作者所知,这是一项独创的研究工作,也是第一项预测体育活动和久坐行为是坦桑尼亚学童超重和肥胖风险因素的病例对照研究。
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Physical activity and sedentary behaviors associated with overweight and obesity among primary school children in Tanzania: a case-control study
Purpose This study aims at determining the risk of physical inactivity and sedentary behaviors on overweight and obesity among primary school children aged 10–13 years in Tanzania. Design/methodology/approach A case-control study was conducted from January to March 2020 involving 69 overweight/obese children as cases and 138 normal weight children as controls. Cases were identified as having body mass index-for-age ≥ +1 standard deviation (SD) and controls as those having BMI-for-age range between −2 SD to <+1 SD. A validated questionnaire was used for data collection on daily physical activities and sedentary behavior types, frequency duration and activity score. An independent sample t-test was used to compare means of activity score between cases and controls. Binary logistic regression was used to predict risk factors for overweight/obesity. Findings Risk factors for overweight/obesity were listening to music and/or radio for >2 h/week (OR 2.7, 95% CI 1.2–6.1) and walking for exercise <2 h/week (OR 2.1, 95% confidence interval [CI] 1.1–4.1). On the other hand, rope skipping for >2 h/week (OR 0.14, 95% CI 0.03–0.7) was a protective factor against overweight/obesity. Controls had a significantly higher mean score of being active during lunch breaks compared to cases (p = 0.012). Cases had higher weight, height and percentage body fat than controls (p < 0.001). The home environment provided more avenues for physical activity than the school environment. Originality/value To the best of the authors’ knowledge, this is original research work and the first case-control study to predict physical activity and sedentary behaviors as risk factors for overweight and obesity in Tanzanian school children.
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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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