食物交换份法生成食谱的膳食质量评估的研究
发布时间：2018-08-12 08:03
【摘要】：目的对采用食物交换份法所生成食谱的膳食质量进行评估。是对使用计算机模拟食物交换份法产生4种组合食谱(即严格按照食物交换份法规定的食物组合1食谱和按照个人饮食偏好随意的食物组合2-4食谱),进行营养学评估、比较和分析,旨在提高食物交换份法构建食谱的营养学质量,为科学制定膳食管理计划提供参考。方法首先按规定确定食物组合1-4,每个组合选择食物种类数10种和15种进行分析;其次以食谱总热能6694.4kJ、7531.2kJ及8368kJ为例,在计算机软件MyElipse 8.x Stable(8.0 GA)中编写相关程序,用以生成各热量级4个组合食物种类数为10种和15种的随机食谱各1000套;按一定标准经人工筛选去除食物搭配不合理的食谱后形成本研究所用的食谱数据库;分析数据库中所有食谱的能量、三大营养素的供热比例,并以秩和检验分析多种营养素的含量、分布情况以及其中存在的规律。结果1.能量与三大营养素:在3个能量级分别为6694.4kJ、7531.2kJ和8368kJ的食谱中,能量是RNI的90%-110%所占的食谱比例均在70%以上;蛋白质热比适宜(热比在10%-15%之间)的食谱所占的比例较低,3个不同能量级蛋白质热比合理的食谱比例分别为1.74%-9.36%、3.38%-10.62%和2.6%-12.61%,蛋白质的平均水平均较高;3个能量级脂肪热比适宜(热比在20%-30%之间)的食谱比例分别为39.94%-61.22%、44.18%-61.16%和43.96%-68.88%;3个能量级碳水化合物热比适宜(热比在55%-65%之间)的食谱比例分别为32.03%-48.64%、47.77%-61.19%和62.08%-70.36%。2.维生素:在3个能量级分别为6694.4kJ、7531.2kJ和8368kJ的食谱中,与成年男性的RNI相比,4个食物组合的维生素A、维生素B1和维生素B2的平均水平及其占RNI百分比80%的食谱比例均不理想;3个能量级中,食物组合1、2维生素C的平均水平高于不含水果类的食物组合3、4的平均水平(P0.05)。3.矿物质与胆固醇:在3个能量级分别为6694.4kJ、7531.2kJ和8368kJ的食谱中,与成年男性的AI相比,4个食物组合的铁平均水平较高,几乎所有食谱铁的摄入量占AI百分比80%;3个能量级钙占AI百分比80%的食谱比例分别为43.75%-74.59%、44.52%-75.76%和42.34%-81.82%,含乳类的食物组合1、3钙的平均水平高于不含乳类的食物组合2、4(P0.05);锌的平均水平尚可,3个能量级锌占RNI百分比80%的食谱比例分别为43.37%-53.48%、58.64%-66.93%和65.95%-82.18%;硒的摄入情况较为理想;仅近半数食谱胆固醇的摄入量300mg/日。4.三个能量级各营养素达标情况的比较:综合3个能量级的数据可以得到,以食物交换份法来进行饮食管理,能量的摄入基本能满足需要量;蛋白质摄入量在推荐范围内(占10%-20%热比)的食谱数较少;3个能量级脂肪的摄入量在推荐范围内(占20%-30%)的比例相当,在50%左右;随着热量摄入的提高,碳水化合物达标率有增加趋势;维生素A、维生素C达标的平均食谱数相差不大;维生素B1、B2摄入达标的食谱较少,并且随能量的增加有改善的趋向;3个能量级钙达标的食谱约占6成;铁与硒达标的食谱较多;随着能量增加,锌达标的食谱数有增多趋势;胆固醇超标的食谱近50%。结论1.应用食物交换份法来进行膳食指导可以满足一般的能量以及三大营养素的需求,但容易出现三大营养素供热比例不平衡、部分微量营养素摄入水平不足等方面的缺陷。2.对于一些对膳食控制要求较为严格的人们,在应用食物交换份法产生食谱的基础上,对其三大营养素供热比例及微量元素的水平还应该进行再评估及必要的食谱调整。
[Abstract]:Objective To evaluate the dietary quality of recipes produced by the food exchange method, and to evaluate, compare and score the nutrition of four recipes produced by the computer simulation of food exchange method. The purpose of this study was to improve the nutritional quality of recipes constructed by the food exchange method and to provide reference for scientific dietary management planning. X Stable (8.0 GA) compiled a program to generate 1000 sets of randomized recipes with 10 and 15 kinds of four combinations of food in each calorie level. Results 1. Energy and three major nutrients: in the three energy levels of 6694.4 kJ, 7531.2 kJ and 8368 kJ respectively, 90% - 110% of the dietary energy of RNI was above 70%; the heat ratio of protein was suitable (the heat ratio was 10% - 15%). The proportion of diets with reasonable heat ratios of three different energy levels was 1.74% - 9.36%, 3.38% - 10.62% and 2.6% - 12.61%, respectively. The average protein level was higher; the proportion of diets with suitable heat ratios of three energy levels (between 20% and 30%) was 39.94% - 61.22%, 44.18% - 61.16% and 43.96% - 68.88%, respectively. The dietary proportions of energy-level carbohydrates with appropriate heat ratios (between 55% and 65%) were 32.03% - 48.64%, 47.77% - 61.19% and 62.08% - 70.36% respectively. Minerals and cholesterol: In the three energy levels of 6694.4 kJ, 7531.2 kJ and 8368 kJ, respectively, four foods were compared with adult male AI. The average iron intake was higher in all diets, accounting for 80% of AI, 43.75% - 74.59%, 44.52% - 75.76% and 42.34% - 81.82% for three energy levels of calcium, respectively. The average levels of 1,3 calcium in dairy diets were higher than those in non-dairy diets (2,4) (P 0.05), and the average levels of zinc were fair, 3. The dietary ratios of 80% of RNI to zinc were 43.37% - 53.48%, 58.64% - 66.93% and 65.95% - 82.18%, respectively; the dietary selenium intake was ideal; only half of the dietary cholesterol intake was 300 mg / day. Dietary management, energy intake can basically meet the needs; protein intake in the recommended range (10% - 20% calorie ratio) of the number of diets less; three energy-grade fat intake in the recommended range (20% - 30%) is the same proportion, about 50%; with the increase in calorie intake, carbohydrate compliance rate has an increasing trend; A, the average number of vitamin C to meet the standard diet is not significantly different; vitamin B1, B2 intake of the standard diet is less, and with the increase of energy has improved trend; three energy levels of calcium to meet the standard diet accounted for about 60%; iron and selenium to meet the standard diet more; with the increase of energy, zinc to meet the standard diet number has an increasing trend; cholesterol over-standard diet nearly 50%. 1. The application of food exchange method to dietary guidance can meet the general energy and the needs of the three nutrients, but it is prone to the shortcomings of unbalanced heating ratio of the three nutrients, inadequate intake of some micronutrients and other aspects. 2. For some people who have strict dietary control requirements, the application of food exchange method is very important. On the basis of the recipe produced by the method, the heat supply ratio of the three nutrients and the level of trace elements should be reevaluated and the necessary recipe adjustment should be made.
【学位授予单位】：天津医科大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：R151.4
本文编号：2178443
[Abstract]:Objective To evaluate the dietary quality of recipes produced by the food exchange method, and to evaluate, compare and score the nutrition of four recipes produced by the computer simulation of food exchange method. The purpose of this study was to improve the nutritional quality of recipes constructed by the food exchange method and to provide reference for scientific dietary management planning. X Stable (8.0 GA) compiled a program to generate 1000 sets of randomized recipes with 10 and 15 kinds of four combinations of food in each calorie level. Results 1. Energy and three major nutrients: in the three energy levels of 6694.4 kJ, 7531.2 kJ and 8368 kJ respectively, 90% - 110% of the dietary energy of RNI was above 70%; the heat ratio of protein was suitable (the heat ratio was 10% - 15%). The proportion of diets with reasonable heat ratios of three different energy levels was 1.74% - 9.36%, 3.38% - 10.62% and 2.6% - 12.61%, respectively. The average protein level was higher; the proportion of diets with suitable heat ratios of three energy levels (between 20% and 30%) was 39.94% - 61.22%, 44.18% - 61.16% and 43.96% - 68.88%, respectively. The dietary proportions of energy-level carbohydrates with appropriate heat ratios (between 55% and 65%) were 32.03% - 48.64%, 47.77% - 61.19% and 62.08% - 70.36% respectively. Minerals and cholesterol: In the three energy levels of 6694.4 kJ, 7531.2 kJ and 8368 kJ, respectively, four foods were compared with adult male AI. The average iron intake was higher in all diets, accounting for 80% of AI, 43.75% - 74.59%, 44.52% - 75.76% and 42.34% - 81.82% for three energy levels of calcium, respectively. The average levels of 1,3 calcium in dairy diets were higher than those in non-dairy diets (2,4) (P 0.05), and the average levels of zinc were fair, 3. The dietary ratios of 80% of RNI to zinc were 43.37% - 53.48%, 58.64% - 66.93% and 65.95% - 82.18%, respectively; the dietary selenium intake was ideal; only half of the dietary cholesterol intake was 300 mg / day. Dietary management, energy intake can basically meet the needs; protein intake in the recommended range (10% - 20% calorie ratio) of the number of diets less; three energy-grade fat intake in the recommended range (20% - 30%) is the same proportion, about 50%; with the increase in calorie intake, carbohydrate compliance rate has an increasing trend; A, the average number of vitamin C to meet the standard diet is not significantly different; vitamin B1, B2 intake of the standard diet is less, and with the increase of energy has improved trend; three energy levels of calcium to meet the standard diet accounted for about 60%; iron and selenium to meet the standard diet more; with the increase of energy, zinc to meet the standard diet number has an increasing trend; cholesterol over-standard diet nearly 50%. 1. The application of food exchange method to dietary guidance can meet the general energy and the needs of the three nutrients, but it is prone to the shortcomings of unbalanced heating ratio of the three nutrients, inadequate intake of some micronutrients and other aspects. 2. For some people who have strict dietary control requirements, the application of food exchange method is very important. On the basis of the recipe produced by the method, the heat supply ratio of the three nutrients and the level of trace elements should be reevaluated and the necessary recipe adjustment should be made.
【学位授予单位】：天津医科大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：R151.4
【引证文献】
相关会议论文 前1条
1 汪之顼;;孕期专用食物交换份体系的建立和应用[A];中国营养学会妇幼营养第七次全国学术会议论文汇编[C];2010年
，本文编号：2178443
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