以营养当量评价食物营养价值的方法学研究

A NEW METHOD TO EVALUATE THE NUTRITIONAL VALUE OF FOODS WITH NUTRITION EQUIVALENT UNIT

目的建立一种以营养当量评价食物营养价值的方法。方法依据《中国食物成分表(第二版)》和《中国居民膳食营养素参考摄入量(2013版)》,选取能量及脂肪、碳水化合物、蛋白质、膳食纤维、维生素A、维生素B1、维生素B2、烟酸、维生素C、维生素E、钙、磷、钾、钠、镁、铁、锌、硒、铜、锰共21种指标营养素,以100g为计算单位,以18岁及以上轻体力活动成年男子膳食营养素平均需要量为参考摄入量标准,建立以营养当量进行食物营养价值评价的方法。结果同类食物中,营养当量越大其营养价值越大,对常见不同类别食物营养当量分析,蛋、奶、豆类食物营养当量最高0.179,水果类最低为0.051,畜禽肉类、粮谷类及蔬菜类分别为0.149、0.139、0.130。结论该评价方法简单易行,能够客观反映食物营养价值,适应对各类食物的营养价值评价。

Objective To establish a new method to evaluate the nutrition value of foods with nutrition equivalent unit. Methods According to China Food Composition（2nd edition） and Chinese Dietary Reference Intakes （2013） , 21 kinds of evaluation index nutrients including energy, fat, carbohydrate, protein, dietary fiber, vitamin A, vitamin BI, vitamin BE, niacin, vitamin C, vitamin E, calcium , phosphorus, potassium, sodium, magnesium, iron, zinc, selenium, copper and manganese were chosen. A new evaluation method was developed on the basis of using 100g as calculation unit, taking the Estimated Average Requirement for adults~〉 18 years with light activity level as reference daily value. Results For different foods, the greater nutrition equivalent unit value the more nutrition value. The nutrition equivalent unit was the highest for the group of eggs, milk and legumes （0.179）, the lowest for fruits （0.051）, and 0.149, 0.13 9, 0.130 for poultry meat, cereals and vegetables, respectively. Conclusion This evaluation method is simple and practical, which could evaluate the food nutrition value objectively and suitable for to all kinds of foods.