应用膳食指南营造餐饮营养环境对指导合理膳食的效果评价

Effect of Applying Dietary Guidelines to Build Catering Nutrition Environment on Guiding Rational Diet

目的:评价应用膳食指南营造餐饮营养环境对指导外出就餐者合理膳食的效果。方法:选择条件匹配的快餐店和桌餐店各2家,随机分为干预组和对照组。干预组根据膳食指南内容进行餐饮营养环境干预,对照组不做处理。同期收集两组就餐者的点餐单、剩余就餐量、油盐使用量等,分析两组就餐者人均营养素和油盐使用量;对两组就餐人群均做饮食生活情况和对膳食指南了解及应用情况问卷调查。结果:就餐者对2016版膳食指南的知晓情况分析发现,仅零食适当食用有益健康知晓率干预组低于对照组,但无统计学差异(P>0.05),其他知识点的知晓情况干预组均好于对照组。快餐店膳食指南知识知晓率改变值为20%~30%,高于桌餐店(7%~15%)。总体上,能量、蛋白质、脂肪、膳食纤维、油、盐等人均摄入量干预组低于对照组(P<0.01)。快餐店干预组的能量、油、盐、碳水化合物、蛋白质、脂肪等人均摄入量小于对照组(P<0.01)。桌餐店两组的碳水化合物人均摄入量无统计学差异(P>0.05),但干预组高于对照组,差异率为-6.46%。快餐店和桌餐店的干预组蛋白质、脂肪人均摄入量均小于对照组(P<0.01)。膳食纤维人均摄入量,桌餐店干预组低于对照组(P<0.01)。结论:根据膳食指南进行中式餐饮营养环境干预可以引导外出就餐者合理饮食,降低其外出就餐的摄食量;膳食指南知识宣传效果快餐店好于桌餐店。

Objective To evaluate the effect of dietary guidelines on guiding rational meals for dining out.Method Two fast food restaurants and two table restaurants were randomly divided into the intervention group and the control group.Dietary nutritional environment intervention was conducted in the intervention group,while nothing were done in the control group.The meal orders,the remaining amount of meals,the amount of oil and salt used by diners were collected during the same period,to analyze the per capita nutrients,oil and salt used in the two groups.Questionnaire survey was conducted for both groups to understand the eating and living habits of diners,and their understanding and application of dietary guidelines.Result The results by analyzing the knowledge of dietary guidelines were that the awareness rate of snacks in the intervention group was lower than that in the control group without statistical difference(P>0.05),and the awareness of other knowledge points in the intervention group were better than those in the control group.Compared with the control group,the change of dietary guidelines knowledge rate in fast food restaurants was between 20%~30%,higher than those(7%~15%)in the table restaurants.In general,the per capita intake of energy,protein,fat,dietary fiber,oil and salt in the intervention group were lower than those in the control group(P<0.01).Per capita intake of energy,oil,salt,carbohydrate,protein and fat in the fast food restaurant intervention group were lower than those in the control group(P<0.01).Per capita carbohydrate intake was no significant difference between the two table restaurants(P>0.05),but it was higher in the intervention table restaurant than the control table restaurant with a change rate of-6.46%.Per capita intake of protein and fat in the table restaurant and fast food restaurant were both lower in the intervention group than in the control group(P<0.01).Per capita intake of fiber intake in the table restaurant were lower in the intervention group than in the control group(P<0.01).Conclusion The nutritious environment for Chinese catering according the dietary guidelines can guide the diners eat reasonably and reduce their intake of food.The publicity effect of dietary guidelines is better in fast food restaurants than that in table restaurants.