一种新的食物营养评价指数的初步建立和应用

DEVELOPMENT AND APPLICATION OF A NEW FOOD NUTRITION EVALUATION INDEX

目的初步建立一种新的食物营养价值评价指标。方法依据2002年中国居民膳食调查结果和有关文献,确定脂肪、胆固醇和钠为限量营养素,蛋白质、膳食纤维、维生素C、维生素A、维生E、钾、镁、铁和钙为推荐补充营养素,以418.4 kJ(100 kcal)为计算单位,以营养素参考值为日参考摄入量,在每日膳食摄入能量8368 kJ(2000kcal)基础上建立食物富含营养素(nutrient rich foods,NRF)指数模型,以NRF9.3值(9.3表示9个推荐,3个限量营养素)为指标对食物和中式菜品进行营养价值高低的评价。结果含有较多限量营养素的食物NRF9.3值一般为负数;含有较多推荐补充营养素的食物NRF9.3值一般为正数;NRF9.3值越高,说明该食物含有越多的推荐补充营养素,宜鼓励适当多摄入;NRF9.3值越低,说明该食物含有越多的限制营养素,宜谨慎摄入或限制摄入。蔬菜、水果是NRF9.3平均值较高的二类食物;蛋类、油脂是NRF9.3平均值最低的二类食物。结论该指数计算过程简单,应用方便广泛,结果直观,适用于各类食物、中式菜品和宴席的营养价值评价。[营养学报,2014,36(1):63-68]

Objective To establish a new food nutrition evaluation index preliminarily. Methods According to the dietary survey data of Chinese residents in 2002 and relevant literature, the nutrients such as protein, fiber, vitamin C, vitamin A, vitamin E, potassium, magnesium, iron and calcium were recommended to supplement and the nutrients such as fat, cholesterol and sodium were recommended to limit, A new food nutrition evaluation （NRF） index was developed on the basis of using 418.4 kJ （100 kcal） as calculation unit, and assuming the daily intake of 8368 kJ （2000 kcal） and the nutrients as the nutrition reference values （NRV）. Results When the food contain more recommended nutrients, its NRF9.3 index was positive. On the contrary, when the food contained more limited nutrients, its NRF9.3 index was negative. When the value of NRF9.3 index was higher, the food contained more recommended nutrients. When the value of NRF9.3 index was lower, the food contained more limited nutrients, and should be encouraged to take less. The value of NRF9.3 index of vegetables and fruits were the highest and the eggs and oils the lowest. Conclusion This method is easy to.calculate and practice and the results are simple and intuitive in evaluateing the nutritional value of foods and Chinese diets.