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目的探讨新疆维吾尔族居民的膳食营养状况。方法以2012年7-8月在乌鲁木齐市与伊犁地区开展的膳食营养与代谢相关疾病的调查为依据,纳入居住时间>5a的维吾尔族居民515名。采用24小时回顾法、食物频率法(FFQ)科学合理地设计调查问卷,询问调查人群的一般特征与各种食物的膳食摄入情况。结果与中国居民平衡膳食宝塔(2016)建议的各类食物摄入量相比,调查对象膳食结构中粮谷类、水果类、畜禽肉类摄入量达到或接近宝塔要求;蔬菜类、蛋类的摄入量低于宝塔建议值;乳类、盐、油脂类的摄入量高于宝塔建议值。进一步从营养素摄入水平分析,与中国居民膳食营养素参考摄入量(DRIs)相比,调查对象能量、维生素B1、铁的摄入量达到或接近DRIs;碳水化合物、维生素A、维生素B2、维生素C、钙、锌的摄入量均低于DRIs;蛋白质、脂肪的摄入量超过DRIs。从推荐的三大产热营养素产热分配比例来看,调查对象蛋白质、脂肪的产热比例分别为16.4%和36.8%,高于推荐比例,而碳水化合物供能比为46.8%,低于推荐比例。结论调查对象的膳食结构尚不合理,已出现高蛋白、高脂肪膳食模式的倾向,部分调查对象维生素、矿物质摄入量偏低。建议居民调整饮食结构,食物种类应多样化,增加粗杂粮、蔬菜、豆制品、鸡蛋、海产品等食物摄入,控制油脂和盐的摄入,从而达到合理营养的目的。
Objective To investigate the dietary status of Uighur residents in Xinjiang. Methods Based on the investigation of dietary nutrition and metabolic diseases in Urumqi and Yili from July to August in 2012, 515 Uyghur residents with living time> 5a were included. Using a 24-hour retrospective method, the Food Frequency Method (FFQ) scientifically and reasonably designed a questionnaire to inquire about the general characteristics of the survey population and the dietary intake of various foods. Results Compared with the total food intake recommended by Chinese residents’ balanced diet pagoda (2016), the intake of cereals, fruits, livestock and poultry in the surveyed diet reached or was close to the requirements of the pagoda; the consumption of vegetables and eggs Intake is lower than the recommended value of pagoda; milk, salt, fat intake is higher than the recommended value of the pagoda. Further from the analysis of nutrient intake level, compared with Chinese residents’ dietary reference intakes (DRIs), the intake of vitamin B1 and iron reached or approached the DRIs; carbohydrates, vitamin A, vitamin B2, vitamins C, calcium and zinc intake were lower than DRIs; protein, fat intake exceeded DRIs. According to the ratio of heat-production distribution of the three heat-generating nutrients, the ratio of heat production of protein and fat in the surveyed subjects was 16.4% and 36.8%, respectively, higher than the recommended ratio, while the carbohydrate-to-energy ratio was 46.8%, lower than the recommended proportion. Conclusion The dietary structure of the surveyed subjects is not reasonable. The high-protein and high-fat dietary patterns have tended to appear. Some of the investigated subjects have low intake of vitamins and minerals. Residents are advised to readjust the diet and diversify their food categories to increase the consumption of coarse grains, vegetables, soy products, eggs, seafood and other foods, and control the intake of oil and salt to achieve proper nutrition.