文章摘要
朱珍妮,臧嘉捷,汪正园,邹淑蓉,贾晓东,郭常义,马立芳,许东,吴凡.上海市2012-2014年居民膳食营养状况及季节特征研究[J].中华流行病学杂志,2018,39(7):880-885
上海市2012-2014年居民膳食营养状况及季节特征研究
Dietary pattern and its seasonal characteristic in residents of Shanghai, 2012-2014
投稿时间:2018-01-29  
DOI:10.3760/cma.j.issn.0254-6450.2018.07.004
中文关键词: 食物消费;能量及营养素摄入;季节特征
英文关键词: Food consumption;Energy and nutrients intake;Seasonality
基金项目:国家自然科学基金(81602851);上海市卫生和计划生育委员会科研课题(201740073);上海市第四轮公共卫生三年行动计划慢病重点学科项目(15GWZK0801);上海市第四轮公共卫生三年行动计划(GWⅣ-27.1);上海市卫生计生系统优秀青年医学人才培养计划(2017YQ043)
作者单位E-mail
朱珍妮 200336 上海市预防医学研究院居民膳食与健康状况监测项目组  
臧嘉捷 200336 上海市疾病预防控制中心居民膳食与健康状况监测项目组  
汪正园 200336 上海市疾病预防控制中心居民膳食与健康状况监测项目组  
邹淑蓉 200336 上海市疾病预防控制中心居民膳食与健康状况监测项目组  
贾晓东 200336 上海市疾病预防控制中心居民膳食与健康状况监测项目组  
郭常义 200336 上海市疾病预防控制中心居民膳食与健康状况监测项目组  
马立芳 200011 上海市黄浦区疾病预防控制中心食品与营养科  
许东 200237 上海市徐汇区疾病预防控制中心公共卫生科  
吴凡 200336 上海市预防医学研究院居民膳食与健康状况监测项目组
200336 上海市疾病预防控制中心居民膳食与健康状况监测项目组 
wufan@smhb.gov.cn 
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中文摘要:
      目的 了解上海市居民膳食营养状况及季节特征。方法 分别在2012-2014年间4个不同季节对上海市代表性样本人群进行追踪调查,采用连续3 d 24 h膳食回顾询问法辅以家庭调味品称重法收集食物摄入信息。依据中国食物成分表计算能量及产能营养素摄入。结果 2012-2014年上海市居民全年平均每标准人日粮谷类摄入量191.09 g、蔬菜250.69 g、水果107.23 g、动物性食物223.53 g、乳及乳制品96.39 g、大豆及其制品11.19 g、烹调油36.54 g、烹调盐7.57 g,不同季节食物消费差异有统计学意义(P<0.05)。平均每标准人日能量摄入量2 048.70 kcal、碳水化合物241.04 g、蛋白质82.35 g、脂肪85.99 g,脂肪提供能量百分比37.99%。季节、年龄、地区和收入是膳食结构的影响因素(P<0.05)。结论 上海市居民能量摄入满足需求,脂肪能量摄入比例较高,膳食结构欠合理。烹调油、盐摄入量低于国家大城市平均水平但仍高于推荐量,应继续开展针对性营养干预。膳食摄入存在季节特征,夏季膳食摄入更合理,相关研究需考虑季节因素影响。
英文摘要:
      Objective To analyze dietary pattern and its seasonal characteristic in residents of Shanghai. Methods A representative sample was surveyed and followed up in four different seasons during 2012-2014. Information of food consumption was collected by 3-day 24-hour dietary recall and condiments weighing method. The intake of energy and macronutrients were calculated according to the Chinese Food Composition Table. Results Annual average daily intake was 191.09 g for grain, 250.69 g for vegetable, 107.23 g for fruit, 223.53 g for animal food, 96.39 g for dairy products, 11.19 g for soy bean and its product, 36.54 g for cooking oil, and 7.57 g for salt. Significant differences were observed in food consumption among different seasons (P<0.05). Annual average daily intake of energy was 2 048.70 kcal, carbohydrates was 241.04 g, protein was 82.35 g, fat was 85.99 g and proportion of energy contributed by fat was 37.99%. Different seasons, age, residential areas, and income were influence factors for food consumption (P<0.05). Conclusions Energy intake was adequate in residents of Shanghai. Unhealthy dietary pattern, including high proportion of fat and consumption of cooking oil and salt (lower than average intake of large cities, but higher than recommendation), was observed. It is necessary to take appropriate nutrition intervention, and future researches on dietary intake should consider seasonal influences.
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