南京市酒店就餐顾客营养素摄入量调查分析

目的：通过调查酒店就餐顾客一餐的食物摄入量，评估其合理性。方法选择南京市2家四星级、2家五星级酒店，采用称重法连续5d对600例就餐顾客进行一餐的膳食摄入量调查，根据食物成分表计算每标准人一餐的热能和营养素摄入量、食物摄入量、三大营养素产能比和蛋白质来源百分比。结果酒店就餐顾客一餐摄入能量适宜，三大营养素供热比不合理，脂肪供能比例过高；优质蛋白质的来源比例合理，但是蛋白质总量摄入过多；一餐膳食中谷类、蛋类、豆类及奶制品摄入不足，烹调油及食盐摄入过量；微量营养素方面蛋白质、脂肪、视黄醇当量、烟酸、维生素E、钠、铁摄入过量，钙、能量、核黄素、硫胺素摄入量适宜，抗坏血酸的摄入量不足。结论酒店就餐顾客一餐膳食结构不尽合理，营养搭配不尽科学均衡；需要加强营养健康教育，采取一定的干预措施，做到合理在外就餐。

Dietary survey and nutritional evaluation of one meal among the four-star hotel customers in Nanjing city

Objective To investigate the food intake of one meal of the hotel customers and evaluate it rationality ,then provide dietary suggestions .Methods Six hundreds hotel customers were investigated in 2 four‐star hotel and 2 five‐star hotel of Nanjing , who were selected with a stratified sampling method .Their 5 days diet were investigated and then the dietary intake ,the percentage of energy from protein ,fat and carbohydrate and the percentage of protein resource were calculated based on the food composition table .Results It was shown that the daily energy intake of one meal was appropriate among the surveyed hotel customers ,and the energy proportion from 3 major nutrients were not reasonable ,and the energy proportion from fat were higher than other 2 major nutrients ;the proportion from the source of good proteins was reasonable ,but the intake of protein was too much;the customers fell short on their daily serving of grains ,eggs ,beans and milk products and the intake of cooking oil and salt was excessive in diets . Their intake of fat ,protein ,retinol equivalent ,niacin ,vitamin E ,sodium and iron were too much .Instead ,they ate less ascorbic acid;only the intake of energy ,riboflavin and thiamine were appropriate .Conclusion The one meal dietary structure of hotel customers is not appropriate ,while nutrition collocation is not reasonable .It is necessary to promote nutrition and health education and some intervention measures must be taken .