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目的了解上海市学生午餐脂肪含量,为学生午餐的营养指导提供依据。方法选取上海市某午餐餐饮配送小学的四、五年级学生为研究对象,连续采集2周学生午餐,采用索氏抽提检测法、记账法、称重法以及餐饮公司提供食谱的方法分析脂肪含量。结果配餐公司供应的每份午餐脂肪量为(29.7±6.8)g,扣除倒掉的饭菜量后,午餐实际摄入脂肪含量为(25.8±5.8)g。各种方法所测脂肪含量差异均有统计学意义。无论是根据配餐公司提供数据分析还是根据记账法所得,学生午餐的脂肪供能比均偏高,前者为(33.4±5.9)%,后者为(56.2±10.3)%。记账法结果显示,学生午餐食用油的平均摄入量为18.8 g。结论学生午餐烹调用油量过高,脂肪供能比也较高,需进行相应的改善。
Objective To understand the lunch fat content of Shanghai students and provide the basis for the nutrition guidance of students’ lunch. Methods Students of Grade 4 and 5 in a lunch and dinner delivery school in Shanghai were selected as research subjects. Two weeks of students’ lunch were continuously collected. Soxhlet extraction test, accounting method, weighing method and diet company were used to analyze the fat content. Results The caterer provided (29.7 ± 6.8) g of fat per serving. After deducting the amount of food dumped, the actual amount of fat consumed during lunch was (25.8 ± 5.8) g. The differences in fat content measured by various methods were statistically significant. Students’ lunches had a higher fat-to-energy ratio at 33.4 ± 5.9% for the lunch and 56.2 ± 10.3% for the latter, both by data analysis by the catering company and by bookkeeping. Accounting method results show that students eat lunch average intake of 18.8 g. Conclusions Students’ lunch cooking oil consumption is too high, fat to energy ratio is also higher, which needs to be improved accordingly.