菜肴营养指数的建立和应用

ESTABLISHMENT AND APPLICATION OF DISHES NUTRIENT INDEX

目的建立一种可综合评价菜肴营养价值的方法并对菜肴进行营养评价。方法依据2012年中国居民营养与健康状况调查结果及相关文献,应用Delphi专家函询法确定指标营养素及其权重系数,以每100g成品菜肴为计算基准,以营养素参考值(NRV)为日参考标准,建立菜肴营养指数(dishes nutrient index,DNI)模型,并应用DNI模型评价某高中食堂的菜肴营养价值。结果最终确定了蛋白质、钙、钾、镁、膳食纤维、铁、维生素A、维生素B1、维生素B2、维生素C、维生素D、锌共12个推荐性营养素和脂肪、添加糖、钠共3个限制性营养素以及各指标营养素的权重系数。231道菜肴DNI分值变化范围为-9.21~36.85,其中有185道菜肴DNI分值为正值,46道菜肴DNI分值为负值,总体来说,经过了荤素搭配的菜肴分值高于纯荤菜和纯素菜,但各组间DNI分值差异无统计学意义。结论本研究建立的菜肴DNI模型计算方法简单,可以综合评价菜肴的营养价值,便于公众更好的理解菜肴营养价值的高低。

Objective To establish a method for evaluating the nutritional value of Chinese dishes.Methods Based on the results of the 2012 Chinese Nutrition and Health Survey and related literature,the index nutrients and their weight coefficients were determined by Delphi method.Every 100g of finished dishes was taken as the calculation base,and the reference value of nutrients(NRV)was taken as the daily reference intake.A dishes nutrient index(DNI)model was developed and applied to evaluate the nutritional value of Chinese dishes in a high school cafeteria.Results Twelve recommended nutrients including protein,calcium,potassium,magnesium,dietary fiber,iron,vitamin A,vitamin B1,vitamin B2,vitamin C,vitamin D,zinc,and 3 restrictive nutrients including fat,added sugar and sodium and their weight coefficients were ultimately incorporated in DNI.The DNI values of 231 dishes varied from-9.21 to 36.85,among which 185 dishes had positive DNI values and 46 dishes had negative DNI values.In general,dishes with both meat and vegetables were higher than those with only meat or vegetables.However,there were no significant differences among the groups.Conclusion The DNI model established in this study has a simple calculation method,which can comprehensively evaluate the nutritional value of Chinese dishes and facilitate the public to better understand the nutritional value of the dishes.