论文部分内容阅读
目的了解广州市某设计院工程师与广州某高校教师膳食营养状况,为科学指导膳食提供依据。方法随机抽取某设计院53名工程师和某高校78名教师,用称重法和24 h回顾法进行连续3天膳食摄入调查。结果 2组人群肉类、蛋类、烹调油及食用盐摄入量较高,粮谷类、水果、乳制品摄入量较低;设计院工程师肉类、乳类、蛋类、烹调油摄入量显著高于高校教师(t=21.60、2.24、6.73、23.53,P<0.01或P<0.05);高校教师粮谷类和水果摄入量显著高于设计院工程师(t=4.95、25.27,P<0.01);2组人群蛋白质、碘、维生素A、和维生素C膳食摄入量高,钙、维生素B1、锌摄入量相对较低;优质蛋白比例合适;2组人群早餐餐次比均较低。结论 2组人群膳食摄入呈现高脂肪、高蛋白、低奶类、低蔬菜水果状态,应加强营养教育,引导合理膳食。
Objective To understand the dietary and nutritional status of a design institute engineer and a college teacher in Guangzhou to provide a scientific basis for guiding the diet. Methods A total of 53 engineers in a design institute and 78 teachers in a certain university were randomly selected and investigated for dietary intake for three consecutive days by weighing method and 24 h retrospective method. Results The intake of meat, eggs, cooking oil and salt were higher in the two groups and the intake of cereals, fruits and dairy products was lower. The design engineers’ intake of meat, milk, eggs and cooking oil (T = 21.60,2.24,6.73,23.53, P <0.01 or P <0.05). The intake of cereals and fruits of college teachers was significantly higher than those of design institute engineers (t = 4.95,25.27, P < 0.01). The dietary intake of protein, iodine, vitamin A and vitamin C in two groups was high, while the intake of calcium, vitamin B1 and zinc was relatively low; the proportion of high quality protein was appropriate; . Conclusion The dietary intake of the two groups shows high fat, high protein, low milk and low fruits and vegetables. Nutrition education should be strengthened to guide rational diet.