北京市19家集体单位食堂供餐盐油使用情况调查

发布时间：2018-05-02 04:30

本文选题：集体单位 + 食堂　；参考：《中国健康教育》2015年03期

【摘要】：目的了解北京市19家集体单位食堂供餐种类、形式、食堂的等级、经营模式、油盐使用情况等,为下一步开展健康食堂的创建提供基础数据。方法采用知情人问卷调查法。选择单位食堂负责人或主管食堂的单位领导作为知情人,填写自行设计的《北京市集体单位食堂基本情况调查表》。现场调查由区县疾控中心专业人员完成。结果 13家食堂隶属于政府机关单位。16家食堂为单位自营。9家食堂每天都在供应油炸及腌制食品,占47.3%。食堂每天每餐人均用盐量为(3.74±1.30)g,每天每餐人均用油量为18.18 g(P2511.90g,P7528.76 g)。外包给餐饮公司的食堂,其油、盐人均使用量均低于单位自营食堂(t=26.74,Z=3.91,P0.01);A级食堂的人均用盐量略低于B级食堂(t=46.18,P0.01),而人均用油量高于B级食堂(Z=28.05,P0.01)。有18家单位对单位炊管人员组织了营养方面的培训,培训率达到94.7%。结论 19家集体单位食堂的供餐结构趋于合理,但还不够健康,特别是食用油的使用量超标。需要重点加强炊管人员合理膳食实践技能方面的培训,尽量减少食用油和食盐的使用量,从而促进职工的健康。
[Abstract]:Objective to understand the types, forms, grades, business models, oil and salt usage of canteens in 19 collective canteens in Beijing, and to provide basic data for the establishment of healthy canteens in the next step. Methods A questionnaire survey was conducted. Choose the person in charge of the unit canteen or the leader of the unit in charge of the canteen as the informant, fill in the questionnaire of the basic situation of the canteen of Beijing collective unit designed by oneself. Field investigation by District and County CDC professionals completed. Results 13 canteens belong to government departments. 16 canteens are self-employed. 9 canteens provide fried and pickled food every day, accounting for 47.3%. The amount of salt per meal in the canteen was 3.74 卤1.30g / day, and the amount of oil per meal per day was 18.18 g / d P2511.90g / P7528.76 g / g / day. The per capita consumption of oil and salt in the canteens outsourced to catering companies was lower than that in the canteens of the self-employed canteens, which were lower than those in the canteens of the self-employed canteens, namely, the per capita consumption of salt was slightly lower than that of the canteens of Class B, and the per capita amount of oil per person was higher than that of the canteens of Grade B, Z28.05P0.01and the consumption of salt per person was slightly lower than that of the canteens of Grade B. Eighteen units organized nutrition training for the tubing staff, with a training rate of 94.7%. Conclusion the feeding structure of 19 collective canteens tends to be reasonable, but it is not healthy enough, especially the use of edible oil exceeds the standard. The emphasis should be placed on strengthening the training of reasonable practical dietary skills of cooking tubing personnel, reducing the use of edible oil and salt as far as possible, so as to promote the health of workers and staff.
【作者单位】：北京市疾病预防控制中心健康教育所;
【分类号】：R155.6

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