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本文采用营养质量指数（简称ＩＮＱ）法对我院１３２名大学生的膳食营养质量进行了评价，结果表明：男生膳食中ＶＢ１、ＶＣ、铁的ＩＮＱ在１．５１－３．０之间，说明含量丰富，蛋白质、钙、尼克酸的ＩＮＱ在０．９—１．５之间，说明含量适宜，视黄醇、ＶＢ２的ＩＮＱ在０．４—０．６之间，说明这两种营养素缺乏。女性膳食中ＶＢ１、ＶＣ含量充足，ＩＮＱ在１．５—３．０之间；蛋白质、铁、尼克酸含量适宜，均在０．９—１．５之间，视黄醇、钙、ＶＢ２的ＩＮＱ均缺乏。认为ＩＮＱ法简单、明了、易学易用，并且是把热能和营养素结合起来评价膳食的良好方法。
In this paper, nutritional quality index (referred to as INQ) method of 132 college students in our hospital dietary nutritional quality were evaluated, the results show that: boys meal VB1, VC, iron INQ between 1.51-3.0, indicating that the content Enriched, protein, calcium, nicotinic acid INQ between 0.9-1.5, indicating that the content is appropriate, retinol, VB2 INQ between 0.4-0.6, indicating the lack of these two nutrients. VB1 in women’s diet, adequate content of VC, INQ between 1.5-3.0; protein, iron, nicotinic acid content is appropriate, are between 0.9-1.5, retinol, calcium, VB2 INQ are lacking. Think INQ simple, clear, easy to learn and easy to use, and is a good way to combine heat and nutrients to evaluate the diet.