海军某院校学员膳食营养调查与评价

目的 了解军校学员食物与营养素摄入情况、体格发育状况、能量消耗情况和体能素质等，评估学员膳食营养状况，为提高学员营养和健康水平提供依据。方法 选取海军某院校预防医学专业全体本科学员作为调查对象，通过膳食调查、体格测量、能量消耗调查、问卷调查及体能测试等方式，对学员热能、营养素摄入及体质情况进行调查。结果 粮食类、蔬菜类、水果类、水产类、奶类、菌藻类食物摄入缺乏，畜肉、禽肉类食物与调味品类摄入过多；碳水化合物供能比不足，脂肪供能比超标，蛋白质摄入达到标准；磷、钠、铁的摄入量超标，维生素A摄入不足；能量摄入远大于能量消耗；体型超重者、体能测试不及格者均占较大比例；问卷调查中营养知识平均得分较低。结论 学员膳食结构不尽合理，三大产能营养素配比不平衡，微量营养素摄入不均衡，超重者比例偏高。建议减少畜肉、禽肉类食物摄入，减少调味品用量，增加粮食、蔬菜、水果摄入，增加水产类、奶类食物供应，并加强合理膳食科普宣传教育。

Investigation and evaluation of the dietary nutrition of cadets in a naval college

Objective To investigate the food and nutrient intake, physical development, energy expenditure and physical fitness of cadets, and to evaluate the dietary and nutritional status of cadets, so as to provide a basis for improving the nutrition and health of cadets. Methods All undergraduate students majoring in preventive medicine in a naval college were selected as the survey objects, and the caloric energy, nutrient intake and physical condition of the trainees were investigated by dietary survey, physical measurement, energy expenditure survey, questionnaire survey and physical fitness test. Results The food intake of grains, vegetables, fruits, aquatic products, milk, fungi and algae were insufficient, and the intake of livestock meat, poultry meat and condiments were excessive. The energy supply ratio of carbohydrates was insufficient, the energy supply ratio of fat exceeded the standard, and the protein intake reached the standard; The intake of phosphorus, sodium and iron exceeded the standard, and the intake of vitamin A was insufficient; Energy intake was much greater than energy expenditure; A large proportion of those who were overweight and failed the physical fitness test were all overweight; The average score of nutrition knowledge in the questionnaire was low. Conclusion The dietary structure of the trainees is not reasonable, the ratio of the three major nutrients is unbalanced, the intake of micronutrients is unbalanced, and the proportion of overweight patients is high. It is recommended to reduce the food intake of livestock meat and poultry meat, reduce the amount of condiments, increase the intake of grain, vegetables and fruits, increase the supply of aquatic products and dairy foods, and strengthen the publicity and education of reasonable dietary science.