特勤疗养员在不同供餐模式下膳食营养摄入的比较

COMPARISON OF DIETARY INTAKES UNDER DIFFERENT MODES OF FOOD SUPPLY FOR SPECIAL SERVICE RECUPERATORS

目的了解不同供餐模式下特勤疗养员膳食营养摄入情况,为探索适合疗养院推广的供餐模式提供参考。方法以南京军区杭州疗养院直属院区(配餐模式)及海勤疗区(自助餐模式)的特勤人员为对象,采用称重法进行为期3d的膳食调查,同时采用军人食物定量、军人营养素供给量标准评价膳食营养中存在的问题。结果与自助餐模式相比,除粮食、蔗糖外,配餐模式下所有食物的剩余率均明显减少(P<0.05);自助餐模式下脂肪供能比例偏高、碳水化合物供能比例偏低,配餐模式下三大产能营养素供能比例基本符合军标要求,二者相比差异有显著性(P<0.05);自助餐模式下,植物油和胆固醇的摄入明显超标,分别为192.6%和178.3%,配餐模式下,二者的达标率分别为90.3%和99.8%,减少明显(P<0.05);自助餐模式下,维生素A、维生素B_1、维生素B_2和钙摄入不足,配餐模式下,维生素A和维生素B_2摄入不足,但与自助餐模式相比,维生素A、维生素B_1、维生素B_2和钙的摄入量增加明显(P<0.05)。结论与配餐模式相比,自助餐模式更易出现营养不合理,浪费更多,因此,应对自助餐进行科学有效的营养膳食管理,并探索适合疗养院推广的合理有效的供餐模式和管理方法。

Objective To understand the dietary intakes of under different modes of food supply for special service recuperators, and provide a reference for promotion of ideal food supply mode in sanatorium.Methods A three days dietary survey by food weighing was performed among the special service recuperators under the catering and buffet modes in Hangzhou sanatorium. The quality of diets was evaluated according to the military standards for food supply.Results Compared with the buffet mode, except cereals and sucrose, all other food leftovers were significantly reduced in catering mode （P〈0.05）. Compared with catering mode, the intake of fat was a little higher while the carbohydrate intake was lower in buffet mode. The three energy-producing nutrients in catering mode were basically inline with the military standard, and there were significant differences in two dietary modes （P〈0.05）. In buffet mode, the intakes of plant oil and cholesterol were significantly higher than the standard by 192.6% and 178.3% by respectively, while in catering mode the intakes of them were 90.3% and 99.8%, respectively, which were significantly lower than buffet mode （P〈0.05）. In buffet mode, the intakes of vitamin A, vitamin B1, vitamin B2, and calcium were insufficient. Although in catering mode, the intakes of vitamin A and vitamin B2 was also inadequate, but compared to the buffet mode, the intakes of vitamin A, vitamin B1, vitamin B2, and calcium were significantly increased （P〈0.05）.Conclusion Compared with the catering, buffet is more likely to be over supplied and waste more. Therefore, a scientific and effective management should be taken for a healthy buffet diet, and the effectiveness of feeding modes and management Methods should be further explored.