会宁县高一学生膳食营养摄入状况评价

Evaluation of Dietary Nutrients Intake for Students in Huining Senior Middle Schools

目的了解会宁县高一学生的膳食摄入状况和膳食模式,为进一步改善和提高学生的膳食营养状况提供基础资料。方法采用24h回顾调查法结合称重法、记账法,收集被调查者连续7d的膳食摄入情况;采用膳食频率法结合称重法,收集312名被调查对象连续1年的食物消费资料。结果调查对象膳食结构以谷薯类为主,杂粮摄入量占谷薯类总量的5左右;谷薯类、水果类、豆类、奶类、蛋类食物的日平均摄入量均高于2002年中国居民营养与健康状况调查水平;男、女生在精米面、杂粮、谷薯类、肉类摄入量上差异均有统计学意义(P<0.05)。男生铁的摄入量基本满足需求;有80以上的学生锌、钙、维生素A、维生素B2摄入量未达到AI或者RNI。三大产能营养素供能及一日三餐能量分配不合理,膳食蛋白质、钙、铁80以上来源于植物性食物,14左右的脂肪酸来源于多不饱和脂肪酸。结论应增加会宁县高一学生蔬菜水果、动物瘦肉、奶类、豆类等食物的摄入量,提高优质蛋白质、钙、铁、锌、维生素A、维生素B2的摄入量。

Objective To study the nutrients.intake and dietary pattern of students of grade one in Huining senior middle schools, so as to provide the evidence for improving their nutritional status. Methods The data about food intake in seven days was collected using the methods of accounting, weighing and the 24-hour-dietary recall, and the data about the food consumption in one year was collected using the method of semi-quantitative food-frequency questionnaires （FFQ） together with weighing. Results Grain and tuberous crop were the main food, 5 % of all the food that objects intake was minor cereals. The amount of the consumption of grain and tuberous crop, fruit, bean, dairy and meat was higher than the level of the nationwide nutrition and health survey in China. There was significant difference between male and female on the amount intake of rice and flour, coarse grains, cereal and meat （P 〈0.05 ）. The males＇consumption of dietary iron was satisfied, but the consumption of zinc, calcium, vitamin A, and vitamin B2 was low, above 80% of students were below AI or RNI. The ratio of energy that supplied by protein, fat and carbohydrate was not reasonable, and so was the energy distribution of three meals in one day. Above 80% of dietary protein, calcium and iron derived from planted food. About 14% of fatty acid was mostly polyunsaturated fatty acid. Conclusion Nutritional education should be put into practice so as to make up for a deficiency in dietary. The intake of vegetables, fruitages, legumes, milk and meat should be increased to improve the level of high quality protein, calcium, iron, zinc, vitamin A and vitamin B2.