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目的采用人群试吃调研和与《中国居民膳食指南(2016)》推荐食物量比较的两种方法,分析午餐的食物量。方法对北京市某单位食堂130道常见中式菜肴(包括纯荤菜、带骨荤菜、半荤菜、菜炒鸡蛋和素菜)的份量进行测量,并由56名职工对菜肴份量进行试吃评价。利用人群试吃调研结果,以及与《中国居民膳食指南(2016)》推荐食物量比较的方法,分析午餐套餐的份量,两种方法分析结果进行比对,取整数作为午餐份量的推荐值。结果 79.1%就餐者能吃完带骨荤菜,其他菜肴种类能吃完的均低于70%(47.3%~66.6%)。按照事先确定的份量标准,带骨荤菜的份量(73.4±22.3)g比较适宜,而其他种类菜肴的份量均偏大,需在现有份量基础上减少30%。按此份量搭配一荤一素或一荤两素套餐可提供肉类21.1~127.1 g,蔬菜130.8~385.7 g,和/或鸡蛋20.0~36.0 g,和/或豆类11.1~28.4 g。按照《中国居民膳食指南(2016)》推荐食物量计算,成人午餐中的肉类(禽畜肉、水产和蛋类)食物应达到48~120 g,蔬菜120~200 g,豆制品10~14 g。调整后菜肴份量,可提供的肉类、蔬菜和豆类等食物基本满足《中国居民膳食指南(2016)》的要求。结论所调查北京成人午餐菜肴份量,带骨荤菜比较适宜,其他中式菜肴份量偏大,需在现有份量基础上减少30%。
PURPOSE To analyze food intake for lunches by using a pilot study of the population and two methods of comparison with the “Recommended Dietary Guidelines for Chinese Residents (2016)”. Methods The quantities of 130 common Chinese dishes (including pure meat dish, bone meat dish, half meat dish, scrambled egg and vegetable) in a unit canteen of Beijing were measured. Fifty-six workers evaluated the serving weight of the dishes. The results of the two methods were compared and the integers were taken as the recommended value for the lunch portion, using the results of the population trial survey and the comparison with the recommended food amount of the “Chinese Residents Dietary Guidelines (2016)”. Results 79.1% of the respondents ate meat-bearing meat dishes, and all other types of food consumed less than 70% (47.3% -66.6%). In accordance with the predetermined weight standard, the amount of bone meat dish (73.4 ± 22.3) g is more appropriate, while the other types of dishes are too large, need to reduce the existing weight based on 30%. With meatballs or meatballs, there are 21.1-127.1 g of meat, 130.8-385.7 g of vegetables and / or 20.0-36.0 g of eggs and / or 11.1-28.4 g of legumes. According to “Recommended Dietary Guidelines for Chinese Residents (2016)”, the meat (poultry meat, aquatic products and eggs) in adult lunches should reach 48-120 g, vegetables 120-200 g, and soy products 10-14 g. After adjusting the amount of dishes, the available meat, vegetables and beans and other foods basically meet the “Chinese dietary guidelines (2016)” requirements. Conclusion The amount of lunch dishes and bone meat dishes of Beijing adults surveyed is more suitable. Other Chinese dishes are too large, which needs to be reduced by 30% on the basis of the existing amount.