摘要: | 全世界老年人口數量正快速增加中,聯合國定義65歲以上老年人占國家人口總數7%以上,即稱為高齡化社會,台灣現今已邁入此階段,因此老年人的健康生活與照護是我國公共衛生嚴峻的挑戰。社會經濟發展和國人飲食生活習慣日漸改變,老年人的肥胖率成為危害健康的嚴重問題之一。依據我國第三次國民營養健康狀況調查結果,顯示65歲以上老年人體重過重與肥胖的比例比過去更高,已超過58%。本研究使用邏輯斯迴歸分析老年人營養知識、態度和飲食行為的狀況及影響身體質量指數的因素,結果顯示居住於北部者的營養知識程度顯著較高,東部與山區者則是飲食行為程度顯著較高。且營養知識、態度和飲食行為與身體質量指數之間並無顯著相關性,而不正常攝取三餐的生活習慣會有顯著過重與肥胖的風險。根據此研究結果,期待未來政府和醫療照護團隊能設計出,對於不同居住地區和生活習慣的老年人更有效的健康教育內容和方式,以助減少我國老年人身體質量指數異常,進而降低因過重與肥胖而造成的生理和心理問題,也可即時採取介入措施,且了解老年人每日造成正常攝取三餐困難的原因,以利調整飲食頻率和其他生活習慣,期望能減少老年人健康生活照護負擔。 The number of elderly has been growing rapidly worldwide. Including the definition World Health Organization, over 65 years old elderly become more than 7% population in a country, means Aging Society. Taiwan has entered into this classification. Quality of life and health care in elderly have become critical challenges for public health in Taiwan. Obesity problems among elderly have become one of the serious health issues because of economic development and different eating habits. According to the 3rd Nutrition and Health Survey in Taiwan , more than before, over 58% of 65 years elderly are overweight and obese. Logistic regression analysis the status of nutrition knowledge, attitude and eating behavior, and the influence body mass index. The result showed that living in North, nutrition knowledge is significantly better, and so Eastern and Mountain is nutrition attitude. Furthermore, there was no significant relationship among nutrition knowledge, attitude, eating behavior and body mass index, but there was significant positive relation between meal skipping and overweight/obesity. By understanding these results, looking forward, medical professionals will be able to design more effective health education for different living area and life habit elder, to reduce the rate of unusual body mass index. May be able to intervene, to understand the difficulties of the elderly daily three meals intake and adjust the frequency, to change the meal frequency and life habit to be better, and expect to reduce the burden of healthy living care. |