蔬菜烹调后油脂含量及消费者相关认知和选择的研究

Fat retention of cooked vegetables and questionnaire survey of consumers' understanding and choice in restaurant

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。

Object： To study the fat retention of vegetables after cooking in different ways and investigate consumers＇ attitude and behavior to fat intake in restaurant. Method： Vegetables were cooked and got from both lab and restaurants. Fat content was detected by Soxhlet extractor method. Attitude and behavior to fat intake in restaurant menu of 1004 Beijing consumers were surveyed using a questionnaire. The data were analyzed in Excel and SPSSl1.5. Results： Fat content of cooked vegetables is highly correlated with the amount of cooking oil. Consumers chose cooking method using medium amount of oil in restaurant. 42.4% consumers wanted to cut usage of cooking oil in restaurant, but they have little knowledge of oil intake. Those who often went out for eating were inclined to choose the cooking method containing more oil. Conclusions： It is suggested to promote nutrition education of consumers and boost attitude and behavior of lower-fat consumption in restaurant.