【摘要】：目的了解北京市在外就餐者膳食營(yíng)養(yǎng)狀況。方法選擇北京市6家餐館,在正餐時(shí)間(中餐和晚餐)隨機(jī)抽取2204名桌餐就餐者,按照單盲設(shè)計(jì)并采用"稱(chēng)重法"調(diào)查就餐前后食物重量,依據(jù)菜肴配方、《食物成分表》或?qū)嶒?yàn)室檢測(cè)數(shù)據(jù),在校正了可食部基礎(chǔ)上,計(jì)算每標(biāo)準(zhǔn)人就餐者11類(lèi)食物平均攝入水平、能量及與慢性病密切相關(guān)的主要營(yíng)養(yǎng)素?cái)z入量,并對(duì)食物密度進(jìn)行評(píng)估。結(jié)果餐館就餐者平均每標(biāo)準(zhǔn)人每餐攝入谷薯類(lèi)76 g,蔬菜162 g,水果11 g,畜禽肉類(lèi)128 g,魚(yú)蝦類(lèi)50 g,蛋類(lèi)10 g,豆類(lèi)及其制品12 g,純能量食物15 g,食用油28 g,食鹽7 g;攝入能量4648 k J,蛋白質(zhì)54.6 g,脂肪62.3 g,碳水化合物88.0 g,膳食纖維6.4 g,膽固醇10.7g,鈉2902 mg;三大產(chǎn)能營(yíng)養(yǎng)素供能比分別為:蛋白質(zhì)20.7%,脂肪52.7%,碳水化合物29.4%。和能量相比(4180 k J/1000kcal),餐館就餐者攝入的食用油、食鹽密度是膳食寶塔食物密度的2倍,畜禽肉類(lèi)3倍。結(jié)論在外就餐者每標(biāo)準(zhǔn)人一餐攝入的動(dòng)物性食物較高,脂肪和鈉超過(guò)全天推薦的攝入量。
[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.
【作者單位】： 中國(guó)疾病預(yù)防控制中心營(yíng)養(yǎng)與健康所;
【基金】：衛(wèi)生部行業(yè)基金“食物關(guān)鍵微量營(yíng)養(yǎng)素檢測(cè)共性技術(shù)及基礎(chǔ)數(shù)據(jù)研究”(No.201202012) 中國(guó)紅十字基金會(huì)“肯德基餐飲健康基金”
【分類(lèi)號(hào)】：R151.42

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