【摘要】：目的對采用食物交換份法所生成食譜的膳食質(zhì)量進(jìn)行評估。是對使用計(jì)算機(jī)模擬食物交換份法產(chǎn)生4種組合食譜(即嚴(yán)格按照食物交換份法規(guī)定的食物組合1食譜和按照個(gè)人飲食偏好隨意的食物組合2-4食譜),進(jìn)行營養(yǎng)學(xué)評估、比較和分析,旨在提高食物交換份法構(gòu)建食譜的營養(yǎng)學(xué)質(zhì)量,為科學(xué)制定膳食管理計(jì)劃提供參考。方法首先按規(guī)定確定食物組合1-4,每個(gè)組合選擇食物種類數(shù)10種和15種進(jìn)行分析;其次以食譜總熱能6694.4kJ、7531.2kJ及8368kJ為例,在計(jì)算機(jī)軟件MyElipse 8.x Stable(8.0 GA)中編寫相關(guān)程序,用以生成各熱量級4個(gè)組合食物種類數(shù)為10種和15種的隨機(jī)食譜各1000套;按一定標(biāo)準(zhǔn)經(jīng)人工篩選去除食物搭配不合理的食譜后形成本研究所用的食譜數(shù)據(jù)庫;分析數(shù)據(jù)庫中所有食譜的能量、三大營養(yǎng)素的供熱比例,并以秩和檢驗(yàn)分析多種營養(yǎng)素的含量、分布情況以及其中存在的規(guī)律。結(jié)果1.能量與三大營養(yǎng)素:在3個(gè)能量級分別為6694.4kJ、7531.2kJ和8368kJ的食譜中,能量是RNI的90%-110%所占的食譜比例均在70%以上;蛋白質(zhì)熱比適宜(熱比在10%-15%之間)的食譜所占的比例較低,3個(gè)不同能量級蛋白質(zhì)熱比合理的食譜比例分別為1.74%-9.36%、3.38%-10.62%和2.6%-12.61%,蛋白質(zhì)的平均水平均較高;3個(gè)能量級脂肪熱比適宜(熱比在20%-30%之間)的食譜比例分別為39.94%-61.22%、44.18%-61.16%和43.96%-68.88%;3個(gè)能量級碳水化合物熱比適宜(熱比在55%-65%之間)的食譜比例分別為32.03%-48.64%、47.77%-61.19%和62.08%-70.36%。2.維生素:在3個(gè)能量級分別為6694.4kJ、7531.2kJ和8368kJ的食譜中,與成年男性的RNI相比,4個(gè)食物組合的維生素A、維生素B1和維生素B2的平均水平及其占RNI百分比80%的食譜比例均不理想;3個(gè)能量級中,食物組合1、2維生素C的平均水平高于不含水果類的食物組合3、4的平均水平(P0.05)。3.礦物質(zhì)與膽固醇:在3個(gè)能量級分別為6694.4kJ、7531.2kJ和8368kJ的食譜中,與成年男性的AI相比,4個(gè)食物組合的鐵平均水平較高,幾乎所有食譜鐵的攝入量占AI百分比80%;3個(gè)能量級鈣占AI百分比80%的食譜比例分別為43.75%-74.59%、44.52%-75.76%和42.34%-81.82%,含乳類的食物組合1、3鈣的平均水平高于不含乳類的食物組合2、4(P0.05);鋅的平均水平尚可,3個(gè)能量級鋅占RNI百分比80%的食譜比例分別為43.37%-53.48%、58.64%-66.93%和65.95%-82.18%;硒的攝入情況較為理想;僅近半數(shù)食譜膽固醇的攝入量300mg/日。4.三個(gè)能量級各營養(yǎng)素達(dá)標(biāo)情況的比較:綜合3個(gè)能量級的數(shù)據(jù)可以得到,以食物交換份法來進(jìn)行飲食管理,能量的攝入基本能滿足需要量;蛋白質(zhì)攝入量在推薦范圍內(nèi)(占10%-20%熱比)的食譜數(shù)較少;3個(gè)能量級脂肪的攝入量在推薦范圍內(nèi)(占20%-30%)的比例相當(dāng),在50%左右;隨著熱量攝入的提高,碳水化合物達(dá)標(biāo)率有增加趨勢;維生素A、維生素C達(dá)標(biāo)的平均食譜數(shù)相差不大;維生素B1、B2攝入達(dá)標(biāo)的食譜較少,并且隨能量的增加有改善的趨向;3個(gè)能量級鈣達(dá)標(biāo)的食譜約占6成;鐵與硒達(dá)標(biāo)的食譜較多;隨著能量增加,鋅達(dá)標(biāo)的食譜數(shù)有增多趨勢;膽固醇超標(biāo)的食譜近50%。結(jié)論1.應(yīng)用食物交換份法來進(jìn)行膳食指導(dǎo)可以滿足一般的能量以及三大營養(yǎng)素的需求,但容易出現(xiàn)三大營養(yǎng)素供熱比例不平衡、部分微量營養(yǎng)素?cái)z入水平不足等方面的缺陷。2.對于一些對膳食控制要求較為嚴(yán)格的人們,在應(yīng)用食物交換份法產(chǎn)生食譜的基礎(chǔ)上,對其三大營養(yǎng)素供熱比例及微量元素的水平還應(yīng)該進(jìn)行再評估及必要的食譜調(diào)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.
【學(xué)位授予單位】：天津醫(yī)科大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2015
【分類號(hào)】：R151.4

【引證文獻(xiàn)】

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1 汪之頊;;孕期專用食物交換份體系的建立和應(yīng)用[A];中國營養(yǎng)學(xué)會(huì)婦幼營養(yǎng)第七次全國學(xué)術(shù)會(huì)議論文匯編[C];2010年

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