南京市酒店就餐顾客营养素摄入量调查分析

发布时间：2018-04-26 09:01

本文选题：膳食调查 + 营养评价　；参考：《重庆医学》2015年03期

【摘要】：目的通过调查酒店就餐顾客一餐的食物摄入量,评估其合理性。方法选择南京市2家四星级、2家五星级酒店,采用称重法连续5d对600例就餐顾客进行一餐的膳食摄入量调查,根据食物成分表计算每标准人一餐的热能和营养素摄入量、食物摄入量、三大营养素产能比和蛋白质来源百分比。结果酒店就餐顾客一餐摄入能量适宜,三大营养素供热比不合理,脂肪供能比例过高;优质蛋白质的来源比例合理,但是蛋白质总量摄入过多;一餐膳食中谷类、蛋类、豆类及奶制品摄入不足,烹调油及食盐摄入过量;微量营养素方面蛋白质、脂肪、视黄醇当量、烟酸、维生素E、钠、铁摄入过量,钙、能量、核黄素、硫胺素摄入量适宜,抗坏血酸的摄入量不足。结论酒店就餐顾客一餐膳食结构不尽合理,营养搭配不尽科学均衡;需要加强营养健康教育,采取一定的干预措施,做到合理在外就餐。
[Abstract]:Objective to investigate the food intake of hotel dining customers and evaluate its rationality. Methods two four-star hotels and two five-star hotels in Nanjing were selected. The dietary intake of 600 diners was investigated by weighing method for 5 days. According to the food composition table, the caloric and nutrient intake of one meal per standard person was calculated. Food intake, productivity ratio of three nutrients and percentage of protein sources. Results the energy intake of one meal is suitable for hotel dining customers, the heating ratio of three nutrients is unreasonable, the proportion of fat supplying energy is too high; the proportion of source of high quality protein is reasonable, but the total amount of protein is too high; Inadequate intake of beans and dairy products, excessive intake of cooking oil and salt, proper intake of micronutrient protein, fat, retinol equivalent, niacin, vitamin E, sodium, iron, calcium, energy, riboflavin, thiamine, The intake of ascorbic acid is insufficient. Conclusion the meal structure of hotel dining customers is not reasonable and the nutrition collocation is not scientific and balanced. It is necessary to strengthen nutrition and health education and take some intervention measures to achieve reasonable dining out.
【作者单位】：东南大学公共卫生学院营养与食品卫生学系;南京旅游职业学院;
【基金】：中国红十字会肯德基餐饮健康基金2011年项目资助(2011-3)
【分类号】：R151

【参考文献】