贵州医科大学学报

2019, v.44;No.224(05) 573-577

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贵州省部分地区特色早餐营养评价
Nutritional Evaluation of Local Special Breakfast in Guizhou

袁敏兰;孙晓红;原琦;王泽兰;朱梅;周开迪;龙秀娟;
YUAN Minlan;SUN Xiaohong;YUAN Qi;WANG Zelan;ZHU Mei;ZHOU Kaidi;LONG Xiujuan;School of Food Saftey, Guizhou Medical University;

摘要(Abstract):

目的:了解贵州省部分地区的特色早餐的能量和主要营养素的构成,发现营养问题,为指导居民的合理饮食提供科学依据。方法:通过问卷调查、现场调查和食物称重方法,获取贵州省部分地区特色早餐中各类配料含量,使用营养素计算软件计算特色早餐提供的能量和营养素,依据合理膳食原则,计算实际摄入的能量和营养素含量占膳食营养素参考摄入量(DRIs)的百分比,对贵州省部分特色早餐进行综合营养评价。结果:贵阳肠旺面、兴义鸡肉汤圆及铜仁社饭能满足成人机体对早餐能量和三大营养素的需求,但仍普遍缺乏维生素和矿物质,尤其是维生素A、维生素C及钙;综合评价结果显示,铜仁社饭、贵阳肠旺面获得了较高的评分。结论:贵州省部分特色早餐存在不同营养素缺乏的情况,应适当增加牛奶、鸡蛋及蔬菜水果类食物的摄入。
Objective: To evaluate some of the local special breakfast in Guizhou province of China and the components of their energy and major nutrients,and to provide the residents with a scientific guide to reasonable diet.Methods: The assessment of ingredients,nutrients and energies of some Guizhou special breakfast was obtained through questionnaires,on-site investigations, food weighing and the nutrient calculation software according to the rational nutrition principle and dietary reference intakes(DRIs).Results: Only Guiyang changwang noodles, Xingyi chicken glutinous balls and Tongren Shefan rice can meet the needs of the health of adults for energy and three major nutrients,but there is still a general lack of vitamins and minerals,especially vitamin A,vitamin C and calcium.After comprehensive evaluation,Tongren Shefan rice and Guiyang Changwang noodles obtained a higher scores.Conclusion: There exists nutrient deficiency in some of the local special breakfast in Guizhou China.The intake of milk,eggs,vegetables and fruits should be appropriately increased in Guizhou local special breakfast to ensure the balance of vitamins and minerals for people's health.

关键词(KeyWords): 贵州;特色早餐;营养价值;营养评价;营养调查
Guizhou;special breakfast;nutrients;nutritional value;nutritional evaluation;nutritional survey

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基金项目(Foundation): 贵州省2017年大学生创新创业训练计划项目(DC 201710660012)

作者(Author): 袁敏兰;孙晓红;原琦;王泽兰;朱梅;周开迪;龙秀娟;
YUAN Minlan;SUN Xiaohong;YUAN Qi;WANG Zelan;ZHU Mei;ZHOU Kaidi;LONG Xiujuan;School of Food Saftey, Guizhou Medical University;

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DOI: 10.19367/j.cnki.1000-2707.2019.05.015

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