6~17岁学龄儿童在校就餐两种膳食调查方法的对比分析

Comparison Between the Results of Children Aged 6~17 Years in School Catering Evaluated with Methods of the Dietary Weighing and the Evaluation Method

目的:通过小样本调查,利用称重法和评估法获取学校食堂带量食谱,比较两种方法食物摄入量、能量及主要营养素的相关性与差异性。方法:2019年6—12月,在广西壮族自治区桂林市、崇左市扶绥县、吉林省辽源市、公主岭市的10个学校食堂中,使用称重法和厨师评估法获取学校食堂连续2天的带量食谱,依据《中国食物成分表》计算食物摄入量、能量及主要营养素,对两种方法所得结果进行比较分析。结果:称重法与厨师评估法得出的结果相似,能量和营养素方面,除α-维生素E外,其他能量和营养素的摄入量与称重法的相对差异均在10%以内,两种方法的差异无统计学意义(P>0.05);食物量方面,评估法得出的摄入量较高的食物与称重法接近,大米、谷类、薯类、大豆及其制品、蔬菜、畜肉类、禽肉类、动物内脏、蛋类、鱼虾类、植物油、食盐、其他调味品的摄入量与称重法的相对差异均在15%以内,两种方法的差异无统计学意义(P>0.05);两种方法获得的能量、营养素摄入量以及食物摄入量呈现正相关(P<0.05),相关系数在0.58~1.00之间。结论:以称重法为标准的验证结果表明,支持厨师评估法在学生群体中进行膳食调查,对于消费量较高的食物,其调查结果与称重法的相关性较好,并建议学校或供餐单位制定营养带量食谱。

Objective The amount of recipes of school canteen was obtained by Food Weighted Record and Evaluation Method,statistical correlation and heterogeneity of dietary intake、energy and main nutrients calculated based on the data from both dietary methods was evaluated.Method This study was conducted in a small sample(10 school canteens in Guilin,Fusui,Guangxi Zhuang Autonomous Region,Gongzhuling,Liaoyuan,Jilin province)from June to December 2019,the school canteen’s 2 successive days with the amount of recipes was obtained by Food Weighted Record and Evaluation Method.The food intake,energy and main nutrients were calculated according to the Chinese Food Composition Table,and the obtained results were compared and analyzed.Result Findings suggest that the chef evaluation method assessment gave results akin to those that would be generated by Food Weighted Record.In terms of energy and nutrients,except forα-vitamin E,the relative difference between the intake of other energy and nutrients and Food Weighted Record was within 10%,the difference in methods was not statistically significant(P>0.05).In terms of food quantity,the food with higher intake obtained by the Evaluation Method was similar to that of Food Weighted Record,the relative difference of the intake of rice,cereals,potatoes,soybeans,vegetables,livestock meat,poultry,offal,eggs,fish and shrimp,plant oil,cooking salt,sugar and other condiments obtained by the Evaluation Method were all within 15%compared with the Food Weighted Record,the difference between the two methods was not statistically significant(P>0.05).The energy,nutrient intake and food intake obtained by the two methods were positively correlated(P<0.05),and the correlation coefficient was between 0.58~1.00.Conclusion The verification using Food Weighted Record,as the standard,demonstrated that it supports the chef evaluation method to conduct dietary surveys among student groups,and the new survey results show a complete correlation with Food Weighted Record for higher consumption foods,and suggested that the school or the food suppliers attach importance to the formulation of the amount of recipes.