论文部分内容阅读
为了探讨早餐质量对学生血糖水平的影响，随机抽取３０名大学一年级的学生，测定禁食时及进３种不同热源质配比的试验早餐后１、２、３．５小时的血糖水平。结果表明：禁食时，血糖的变化是一条低平曲线；碳水化合物早餐使餐后１小时血糖显著升高，但不能持久，１小时后开始迅速下降，餐后３．５小时已接近正常值低限；高脂、高蛋白早餐使血糖在餐后１小时内逐渐升高，并维持在中等水平，至餐后３．５小时仍高于其他早餐的血糖水平；合理配比早餐使餐后１小时的血糖水平较快升高，且维持在较高而相对稳定的水平，至３．５小时仍接近于高脂、高蛋白早餐的血糖水平。提示：合理配比的早餐，对维持上午血糖水平具有重要意义。必须杜绝不吃早餐的不良习惯。
In order to explore the impact of breakfast quality on students’ blood sugar level, 30 freshmen were randomly selected to measure the blood glucose level at 1, 2, 3 and 5 hours after breakfast and after fasting and into three different heat and mass ratios. The results showed that when fasting, the change of blood glucose was a low-level curve. Carbohydrate breakfast significantly increased blood glucose level 1 hour after a meal, but it did not last long. It dropped rapidly after 1 hour and reached a normal level 3.5 hours after meal Low; high-fat, high-protein breakfast so that blood glucose gradually increased within 1 hour after a meal and maintained at a moderate level, 3.5 hours after meal is still higher than other breakfast blood glucose levels; reasonable ratio of breakfast to postprandial 1 hour blood glucose levels increased rapidly, and maintained at a high and relatively stable level to 3.5 hours is still close to the high-fat, high protein breakfast blood glucose levels. Tip: a reasonable ratio of breakfast, to maintain the level of blood sugar is of great significance. Must not put an end to eating bad habits of breakfast.