目的:研究不同方式烹调的蔬菜脂肪含量差异,了解消费者有关烹调油脂摄入的知识和态度。方法:分别用实验室烹调和餐馆取样的方式测定蔬菜烹调含油量;以自填式问卷对北京城区1004名消费者的相关知识和态度进行了调查,数据进行统计分析。结果:蔬菜烹调的油脂含量与烹调时放油量有高度相关性。餐馆烹调蔬菜用油量偏高。消费者倾向于选择含油量适中的烹调方法,42.4%的消费者希望餐馆降低烹调用油量,但相关知识不足。外出就餐频率高的消费者更倾向于选择含油量高的烹调方式。结论:应加大控制油脂摄入方面的宣教力度,培养消费者就餐时选择低脂烹调方式的意识及行为。 OBJECTIVE: To study the differences in fat content of vegetables cooked in different ways and to understand consumers’ knowledge and attitudes about cooking oil intake. Methods: The contents of vegetable cooking oil were determined by laboratory cooking and restaurant sampling respectively. Relevant knowledge and attitude of 1004 consumers in Beijing urban area were investigated by self-filling questionnaire, and the data were statistically analyzed. Results: There was a high correlation between the cooking oil content and cooking oil content. Restaurant cooking vegetables with high fuel consumption. Consumers tend to choose moderate cooking methods, 42.4% of consumers want restaurants to reduce cooking oil consumption, but the relevant knowledge is not enough. Consumers who have a high frequency of eating out tend to prefer cooking methods that contain high levels of oil. Conclusions: The mission of controlling oil intake should be stepped up and awareness and behavior of consumers choosing low-fat cooking methods at mealtime should be cultivated.