北京餐馆就餐者膳食营养消费调查
发布时间：2018-08-10 21:15
【摘要】：目的了解北京市在外就餐者膳食营养状况。方法选择北京市6家餐馆,在正餐时间(中餐和晚餐)随机抽取2204名桌餐就餐者,按照单盲设计并采用"称重法"调查就餐前后食物重量,依据菜肴配方、《食物成分表》或实验室检测数据,在校正了可食部基础上,计算每标准人就餐者11类食物平均摄入水平、能量及与慢性病密切相关的主要营养素摄入量,并对食物密度进行评估。结果餐馆就餐者平均每标准人每餐摄入谷薯类76 g,蔬菜162 g,水果11 g,畜禽肉类128 g,鱼虾类50 g,蛋类10 g,豆类及其制品12 g,纯能量食物15 g,食用油28 g,食盐7 g;摄入能量4648 k J,蛋白质54.6 g,脂肪62.3 g,碳水化合物88.0 g,膳食纤维6.4 g,胆固醇10.7g,钠2902 mg;三大产能营养素供能比分别为:蛋白质20.7%,脂肪52.7%,碳水化合物29.4%。和能量相比(4180 k J/1000kcal),餐馆就餐者摄入的食用油、食盐密度是膳食宝塔食物密度的2倍,畜禽肉类3倍。结论在外就餐者每标准人一餐摄入的动物性食物较高,脂肪和钠超过全天推荐的摄入量。
[Abstract]:Objective to understand the dietary nutritional status of the eateries in Beijing. Methods A total of 2204 diners were randomly selected from 6 restaurants in Beijing to investigate the food weight before and after meals according to the single blind design and "weighing method". On the basis of food formula, food composition table or laboratory data, on the basis of adjusting the edible part, the average intake of 11 kinds of food, energy and the intake of main nutrients closely related to chronic diseases were calculated for each standard person. The food density was evaluated. Results on average, restaurant diners consumed 76 g of potato, 162 g of vegetables, 11 g of fruits, 128 g of livestock and poultry meat, 50 g of fish and shrimp, 10 g of eggs, 12 g of beans and their products, 15 g of pure energy food, 28 g of edible oil and 7 g of salt. The energy input energy was 4648 kJ, protein 54.6 g, fat 62.3 g, carbohydrate 88.0 g, dietary fiber 6.4 g, cholesterol 10.7 g, sodium 2902 mg. Compared with energy (4180 k J/1000kcal), the edible oil and salt density of restaurant diners were twice as much as those of dietary pagodas and three times of those of livestock and poultry meat. Conclusion the intake of animal food per standard person is higher, and fat and sodium are higher than those recommended for the whole day.
【作者单位】： 中国疾病预防控制中心营养与健康所;
【基金】：卫生部行业基金“食物关键微量营养素检测共性技术及基础数据研究”(No.201202012) 中国红十字基金会“肯德基餐饮健康基金”
【分类号】：R151.42
[Abstract]:Objective to understand the dietary nutritional status of the eateries in Beijing. Methods A total of 2204 diners were randomly selected from 6 restaurants in Beijing to investigate the food weight before and after meals according to the single blind design and "weighing method". On the basis of food formula, food composition table or laboratory data, on the basis of adjusting the edible part, the average intake of 11 kinds of food, energy and the intake of main nutrients closely related to chronic diseases were calculated for each standard person. The food density was evaluated. Results on average, restaurant diners consumed 76 g of potato, 162 g of vegetables, 11 g of fruits, 128 g of livestock and poultry meat, 50 g of fish and shrimp, 10 g of eggs, 12 g of beans and their products, 15 g of pure energy food, 28 g of edible oil and 7 g of salt. The energy input energy was 4648 kJ, protein 54.6 g, fat 62.3 g, carbohydrate 88.0 g, dietary fiber 6.4 g, cholesterol 10.7 g, sodium 2902 mg. Compared with energy (4180 k J/1000kcal), the edible oil and salt density of restaurant diners were twice as much as those of dietary pagodas and three times of those of livestock and poultry meat. Conclusion the intake of animal food per standard person is higher, and fat and sodium are higher than those recommended for the whole day.
【作者单位】： 中国疾病预防控制中心营养与健康所;
【基金】：卫生部行业基金“食物关键微量营养素检测共性技术及基础数据研究”(No.201202012) 中国红十字基金会“肯德基餐饮健康基金”
【分类号】：R151.42
【共引文献】
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