北京餐馆就餐者膳食营养消费调查

Survey on diet and nutrition intake for customers from out-home eating in Beijing

目的了解北京市在外就餐者膳食营养状况。方法选择北京市6家餐馆,在正餐时间(中餐和晚餐)随机抽取2204名桌餐就餐者,按照单盲设计并采用"称重法"调查就餐前后食物重量,依据菜肴配方、《食物成分表》或实验室检测数据,在校正了可食部基础上,计算每标准人就餐者11类食物平均摄入水平、能量及与慢性病密切相关的主要营养素摄入量,并对食物密度进行评估。结果餐馆就餐者平均每标准人每餐摄入谷薯类76 g,蔬菜162 g,水果11 g,畜禽肉类128 g,鱼虾类50 g,蛋类10 g,豆类及其制品12 g,纯能量食物15 g,食用油28 g,食盐7 g;摄入能量4648 k J,蛋白质54.6 g,脂肪62.3 g,碳水化合物88.0 g,膳食纤维6.4 g,胆固醇10.7g,钠2902 mg;三大产能营养素供能比分别为:蛋白质20.7%,脂肪52.7%,碳水化合物29.4%。和能量相比(4180 k J/1000kcal),餐馆就餐者摄入的食用油、食盐密度是膳食宝塔食物密度的2倍,畜禽肉类3倍。结论在外就餐者每标准人一餐摄入的动物性食物较高,脂肪和钠超过全天推荐的摄入量。

Objective To assess dietary intake of customers from out-home eating,and evaluate their energy and main nutrition closely related with chronic disease consumption in one dinner. Methods On dinner time（ lunch or supper）, 2204 customers randomly selected in six middle-level table-service restaurants in Beijing,were investigated their food consumption by single-blind recording their ordered dishes weight before and after eating. According to the dish recipes,cooking way,and food composition database or measured data,food consumption and energy,protein,fat and sodium intake were evaluated. Results The mean intake of foods for a standardized man per dinner included 76 g cereals,162 g vegetables,11 g fruits,128 g meat,50 g fishery products,10 g eggs,12 g legumes,15 g pure energy food,28 g oil,7 g salt,68. 1 g juice,and 7. 3g alcohol,with 4648 k J energy,54. 6 g protein,62. 3 g fat,88. 0 g carbohydrate,10. 7 g cholesterol and 2920 mg sodium. The percentage for energy suppliers were respectively protein 20. 7%,fat 52. 7%,carbohydrate 29. 4%. Contrast to 4180 k J /1000 kcal energyintake,the food density for oil and salt was 2 times,and meat 3 times over that suggested by Chinese Dietary Pagoda. Conclusion Out-home eating per dinner supplies nearly daily-need fat and sodium,that partially contributes to high intake of animal foods.