Sharma Priya, Rani M Usha
a Department of Food and Nutrition, Faculty of Home Science , Acharya N. G. Ranga Agricultural University , Hyderabad , India.
Ecol Food Nutr. 2016 Sep-Oct;55(5):442-55. doi: 10.1080/03670244.2016.1207068. Epub 2016 Jul 25.
The purpose of the study was to determine the changes in knowledge of information technology (IT) professionals after receiving a nutrition education intervention for a month. The sample comprised of 40 IT professionals (29 males and 11 females). The sample was drawn from four IT companies of Hyderabad city using random sampling techniques. The data on the general information of the subjects was collected. The data regarding the commonly accessed sources of nutrition and health information by the subjects was also obtained from the study. The intervention study group received nutrition education by distribution of the developed CD-ROMs to them followed by interactive sessions. To assess the impact of nutrition education intervention, the knowledge assessment questionnaire (KAQ) was developed and administered before and after the education programme. A significant improvement in the mean nutritional knowledge scores was observed among the total study subjects from 22.30 to 40.55 after the intervention (p < 0.05). The findings support the importance of providing professionals with nutrition knowledge to promote healthy dietary behaviors.Thus, the method of e-learning and development of CD-Rom is essential for teaching the educated groups on nutrition, physical activity and overall health education to improve their health, lifestyle and eating habits.
该研究的目的是确定信息技术（IT）专业人员在接受为期一个月的营养教育干预后知识的变化。样本包括40名IT专业人员（29名男性和11名女性）。该样本是使用随机抽样技术从海得拉巴市的四家IT公司抽取的。收集了受试者的一般信息数据。还从该研究中获得了关于受试者通常获取营养和健康信息来源的数据。干预研究组通过向他们分发制作好的光盘并随后进行互动课程来接受营养教育。为了评估营养教育干预的影响，在教育计划前后编制并实施了知识评估问卷（KAQ）。干预后，在所有研究受试者中观察到平均营养知识得分从22.30显著提高到40.55（p<0.05）。研究结果支持了向专业人员提供营养知识以促进健康饮食行为的重要性。因此，电子学习方法和光盘的制作对于向受过教育的群体传授营养、体育活动和全面健康教育以改善他们的健康、生活方式和饮食习惯至关重要。
