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目的评价菜品营养信息标示的效果。方法依据《GB 28050—2011食品安全国家标准预包装食品营养标签通则》和《中国食物成分表》,建立菜品营养信息标示数据库,编制菜品营养信息手册。方便抽样,选择某医院老年干部科住院病人及陪护143人为研究对象,应用菜品营养信息标示问卷调查其餐饮营养知识及对餐饮营养标签的态度,记录手册发放前后的菜品选择,计算能量和营养素摄入量。结果 98.4%的研究对象认为菜品营养信息宣传手册简洁明了、通俗易懂,阅读后餐饮营养知识知晓水平提高(P<0.05);有84.4%的人希望餐厅提供健康相关的营养知识,支持在餐厅菜单上标注营养信息;87.0%的人认为在餐厅菜单上标注营养信息对点菜有帮助,会改变点菜选择。阅读手册后,研究对象每餐次能量、脂肪、钠摄入量平均分别减少了33 kcal、1.6 g、27 mg,与阅读手册前的摄入量相比差异有统计学意义(P<0.05)。结论菜品营养信息标示对指导居民饮食,改善居民营养状况具有积极意义。
Purpose To evaluate the effect of nutrition information labeling. Methods According to “GB 28050-2011 National Food Safety Standard Pre-packaged Food Nutrition Labeling” and “China Food Composition Table”, the establishment of nutrition information labeling database, preparation of nutrition information booklet. Convenient sampling, choose a hospital aged cadres Section inpatients and their escort 143 people for the study, the application of nutritional information labeling questionnaire survey of their nutritional knowledge and food nutrition labeling attitude, record manual before and after the release of food choices, calculation of energy and nutrient intake Into the amount. Results 98.4% of the respondents considered that the brochure of nutrition information of the dishes was concise, easy to read and read, and the level of awareness of the knowledge of catering nutrition was improved after reading (P <0.05); 84.4% of the respondents hoped that the restaurant would provide health-related nutrition knowledge and support the restaurant 87.0% of people think it is helpful to a la carte that the nutrition information is marked on the restaurant menu, which will change the la carte selection. After reading the manual, the average energy intake, fat intake and sodium intake per meal were reduced by 33 kcal, 1.6 g and 27 mg respectively, which were significantly different from those before reading the manual (P <0.05) . Conclusion Nutritional information labeling dishes to guide residents diet, improve the nutritional status of residents has a positive meaning.