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评估杭州市拱墅区小学生膳食纤维日均摄入量,为加强膳食指导和健康教育提供依据.方法 采用随机分层整群抽样方法,选取杭州市拱墅区内4所小学二至六年级共887名学生,通过膳食调查获得小学生膳食中各类早餐的消费量,采用酶重量法检测各类食物中的膳食纤维含量,计算小学生早餐中膳食纤维的日均摄入量.结果 对杭州市拱墅区内12类食品共434份样品的测定结果发现,各种类早餐中膳食纤维含量范围为(0.31~2.17)g/100 g,不同类别食物间膳食纤维含量的差异具有统计学意义(F=76.50,P<0.05),以面制食品和豆浆含量较高.小学生的早餐膳食纤维摄入量在(1.82~ 3.14) g/100 g,摄入量普遍偏少,随着年级增加摄入量呈增加的趋势(F=18.72,P<0.05).两两比较发现,除二年级和三年级(P=0.22)、五年级和六年级(P=0.30)膳食纤维摄入量的差异无统计学意义外,其余年级间膳食纤维摄入量的差异均有统计学意义(P值均<0.05).结论 小学生膳食结构不合理,早餐质量差是普遍现象.宜加强营养知识的宣传教育,促进形成学生的健康饮食行为. 相似文献
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目的 评估达州市居民日常膳食中铝的暴露风险,确定膳食中铝暴露的高贡献率食品。方法 开展居民膳食摄入量调查,结合达州市主城区及周边乡镇5类市售熟制米面食品中铝含量监测结果,评估居民膳食中铝暴露水平。结果 市售熟制米面食品中铝残留整体超标率为14.93%,超标率:发酵类(27.66%)>油炸类(18.57%)>膨化类(11.46%)>焙烤类(0.61%),托面糊类全部合格,差异有统计学意义(χ2=14.45,P=0.034)。一般居民、高食物消费人群5类食物铝平均摄入量分别为每周每公斤体重0.27 mg、1.72 mg,占每周可耐受摄入量(PTWI)的13.71%、86.00%。5类食物中对铝暴露量贡献率前3位的食品,居民是油炸类68.91%、发酵类37.73%、焙烤类6.41%;高食物消费人群是油炸类71.06%、发酵类37.42%、焙烤类5.35%。结论 达州市部分熟制米面食品铝含量超标,但对人群健康造成的风险处于可接受水平,建议继续加大健康宣教和监管力度。 相似文献
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A high intake of salted food is thought to be related to the high incidence of stomach cancer in Japan. In the present study, female F344 rats were divided into four groups. They were fed a nutritionally deficient purified diet (Group 1) and standard purified diet (Group 3) for 113 weeks and the same diets supplemented with salted cuttlefish guts, broiled, salted, dried sardines, pickled radish, and soy sauce (Groups 2 and 4). The incidence of papillomas and ulcers of the forestomach was highest in Group 4, which was given the standard diet supplemented with the salty food materials (p less than 0.05). These results suggest the importance of salted food as a suspicious causal factor in human stomach cancer in Japan. 相似文献
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目的 描述中国慢性病前瞻性研究(CKB)队列10个地区不同种类腌制蔬菜摄入的地区、时间和人群分布特征。方法 CKB项目分别在2004-2008年、2008年和2013-2014年开展了基线调查、第一次和第二次重复调查。根据10个地区第二次重复调查对象的咸菜和酸泡菜平均摄入频率,将调查地区分为摄入咸菜为主地区、摄入酸泡菜为主地区和几乎不摄入腌制蔬菜地区。然后分别在前两组地区中运用logistic回归描述腌制蔬菜摄入的时间变化趋势和人群分布特征,并分析其他膳食特征的分布情况。结果 摄入咸菜为主地区包括青岛、哈尔滨、苏州、浙江项目点,而摄入酸泡菜为主地区包括甘肃、四川项目点,两类地区分别纳入204 036和105 573名基线调查对象。摄入咸菜为主地区在基线调查、第一次和第二次重复调查腌制蔬菜的平均摄入频率分别为3.1、3.3、1.8 d/周;摄入酸泡菜为主地区相应的频率为2.8、2.7、1.6 d/周,均呈下降趋势(P<0.001)。基线调查时两类地区的已婚、文化程度较低者腌制蔬菜摄入频率均更高;摄入咸菜为主地区年龄较大者腌制蔬菜摄入频率更高,而摄入酸泡菜为主地区相反(P<0.001)。随着腌制蔬菜摄入频率的增加,两类地区经常摄入辣食、口味偏咸等人群比例也呈增加趋势(P<0.05)。结论 CKB项目人群的腌制蔬菜摄入种类和水平存在明显的地区和人群分布差异,摄入频率呈下降趋势,且与其他膳食特征存在相关。 相似文献
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This study was done to explore the effect of Korean women''s salt usage behavior on their sodium intake and excretion according to aging. Dietary sodium intake and salt usage behavior were analyzed to compare the difference between young and middle-aged women. One hundred fifty six young women and 77 middle-aged women without hypertension or any current medication were recruited. Body mass index, waist hip ratio, blood pressure were measured from each subject. Salt usage behaviors were surveyed with questionnaire, sodium intake with 24-hr recall method, and sodium excretion with spot urine. Middle-aged women were more obese than young women according to body mass index and waist hip ratio. Blood pressure was significantly higher for the middle-aged. Young women consumed more fats and middle-aged women more carbohydrates. Middle-aged women consumed more sodium and potassium, and excreted more sodium. Among questionnaire items, kimchi, soup or pot stew, or salted vegetables were found to be related with high sodium diet. Salted vegetables and salted nuts and potato chips were significantly correlated with young women''s high sodium diet, while soy sauce on fried food, kimchi, salted vegetables accounted for middle-aged women''s high sodium diet. With these results, we concluded that middle-aged women consumed more carbohydrates, less fat, and more sodium and potassium than young women. Middle-aged women frequently choose kimchi, soup or pot stew, or salted vegetables, and they contribute to high sodium intake. We recommend to choose low-salt kimchi, less soup or pot stew, and more fresh vegetables for lower sodium diet. 相似文献
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Geographical distribution of cerebrovascular disease mortality and food intakes in Japan 总被引:2,自引:0,他引:2
T Omura S Hisamatsu Y Takizawa M Minowa H Yanagawa I Shigematsu 《Social science & medicine (1982)》1987,24(5):401-407
The present study focuses on an analysis of the relationship between cerebrovascular disease mortality and food intake. For this purpose, standardized mortality ratios(SMRs) from cerebrovascular disease were calculated for 3341 basic administrative units (wards, cities, towns and villages) between 1969 and 1978 in Japan. The major nutrient intakes and 30 selected food items were obtained from the 1974-1974 Ministry of Health and Welfare, National Nutrition Surveys in 1040 randomly sampled census tracts in 600 areas (18% of the nation). Our analysis demonstrates that the geographical pattern of cerebrovascular disease SMRs in Japan vary from higher in East Japan to lower in the West, and higher in the less urbanized areas, and lower in the more urban ones. Foods positively associated with cerebrovascular disease were rice and other starchy foods, pork, algae (seaweed), and salty foods such as miso (soybean paste), pickled vegetables, soy sauce and salted fish. All of these foods, with the exception of pork, are part of the traditional Japanese diet. On the contrary, mortality was negatively associated with intakes of wheat, butter and margarine, beef and eggs, items considered to be representative of a European diet. Using a stepwise multiple regression analysis, miso and salted fish were selected as positive, and beef and eggs as negative correlates of cerebrovascular disease mortality. According to these results, it is suggested that these four foods are useful as negative and positive indicators of improvement in dietary intakes as related to the reduction in the occurrence of cerebrovascular disease. 相似文献
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HUI-GUANG TIAN GANG HU QI-NA DONG XI-LIN YANG YING NAN PIRJO PIETINEN AULIKKI NISSINEN 《Appetite》1996,26(3):235-246
The average total intake of sodium was 6·11 g in a Chinese urban diet and 6·49 g in the rural sample in China. Discretionary use of salt provided 53% of the total sodium intake in the urban and 63% in the rural diet. Sodium intakes derived from processed foods, soy sauce and monosodium glutamate were 17%, 16% and 6% respectively in the urban diet, and 4%, 16%, 2% respectively in the rural diet. The mean intake of potassium was 1·95 g in the urban and 1·83 g in the rural diet. Cereals and vegetables were the major sources of dietary potassium. The intakes of total sodium, salt and soy sauce decreased as educational level increased. Similar results were found in white-collar workers and blue-collar workers or farmers. Nevertheless, an inverse association between blood pressure and education was found. The results suggest that reduction in sodium intake, especially cooking salt, and increased potassium intake are needed for nutritional control of hypertension in population-based interventions aimed at all social classes. 相似文献
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鲁柯柯 ' target='_blank'> 武昊 ' target='_blank'> 罗威 吴莉华 何加芬 卢飞豹 宋孝光 许红彬 谢丽丽 江文斌 付俊杰 《现代预防医学》2022,(4):632-635
目的 分析2010—2019年间江西省居民食物消费变化趋势。方法 采用多阶段分层的整群抽样的方法,2010—2012年和2018—2019年分别抽取调查对象1 967人和1 130人。采用非连续的3天24小时回顾询问法、称重法收集和食物频率法对居民开展膳食调查,利用t检验对2010—2012年和2018—2019年居民各类食物摄入量进行统计分析。结果 2010—2019年间江西省城乡居民谷薯类食物消费量总体呈下降趋势(t = - 14.816,P<0.001),平均每标准人日摄入量由469.2 g降至398.3 g,但城市却呈上升趋势。蔬菜(t = - 22.258,P<0.001)和水果(t = - 11.105,P<0.001)消费量总体呈下降趋势,平均每标准人日摄入量分别由316.5 g和66.9 g降至240.5 g和48.0 g,但城市居民水果消费量呈上升趋势。禽畜肉类(t = 6.591,P<0.001)、水产品(t = 12.531,P<0.001)、蛋类(t = 13.944,P<0.001)、奶类(t = 5.071,P<0.001)和大豆及坚果类(t = 17.880,P<0.001)呈上升趋势,平均每标准人日摄入量分别由97.6 g、24.0 g、18.1 g、19.5 g和16.6 g增至111.7 g、43.0 g、27.9 g、26.3 g和40.4 g,其中城市禽畜肉和奶类增幅都明显高于农村。油脂类(t = - 18.444,P<0.001)和食盐(t = - 40.029,P<0.001)消费量都呈下降趋势,平均每标准人日摄入量分别由43.8 g和9.1 g降至31.1 g和7.8 g,其中城市油脂类降幅高于农村。结论 江西省居民食物消费状况总体有所改善,但仍存在不合理,蔬菜水果、奶类摄入不足,而禽畜肉、油脂类和食盐过高,导致膳食纤维和钙的摄入不足,而脂肪摄入过多。 相似文献
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目的 描述中国城乡居民食物消费现状及变化趋势。方法 在全国31个省、直辖市、自治区的132个调查点中选取23470户进行膳食调查,共调查68962人。膳食调查采用连续3天24小时回顾询问法调查居民所有摄入食物,及用“称重法”调查家庭调味品消费量。结果 居民平均每标准人日粮谷类食物摄入量为402g(城市居民366g、农村居民416g),蔬菜为276g(城市居民252g、农村居民286g),水果为45g(城市居民69g、农村居民36g),畜禽肉类为79g(城市居民105g、农村居民69g),水产品类为30g(城市居民45g、农村居民24g),蛋类24g(城市居民33g、农村居民20g),奶类及其制品为27g(城市居民66g、农村居民11g),豆类及其制品为16g,食用油摄入量为42g(城市居民44g、农村居民41g),食盐为12g(城市居民11g、农村居民12g),酱油为9g(城市居民11g、农村居民8g)。结论 中国城乡居民膳食质量有所提高,其中动物性、奶类食物及油脂类的摄入量均有所增加。但膳食中奶类、豆类摄入量仍然很低。城市居民膳食中谷类食物、蔬菜、水果的消费量出现了下降趋势,但动物性食物和油脂摄入量明显上升,出现了失衡的现象。膳食结构趋向“高能量密度”,部分人群的膳食已经偏离了平衡膳食的要求。当前中国的营养改善工作应从营养状况的双重负担的特点出发,同时解决营养不良和营养失衡的问题。 相似文献
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目的 了解宁波市海曙区居民饮食运动行为现状 ,为在社区范围内开展饮食营养和运动的教育和干预活动提供依据。方法 采用两阶段整群抽样方法 ,抽取海曙区 5个街道 2 0 43名 1 5岁以上常住居民 ,其中 ,92 9名男性 ,1 1 1 4名女性 ;3 5 0 %的人为初中文化 ,2 5 2 %的人为高中文化 ,并对他们进行问卷调查。结果 海曙区居民人均每日盐摄入量是 1 4 8克 ,高脂饮食率为 9 3 % ,3 3 8%能基本保证每日奶制品摄入 ,规律运动仅占 1 6 7%。 66 4%的人不知道正确的每日摄盐量 ,3 0 9%的人不知道低盐食物能够预防高血压 ,3 6 7%的人不知道高脂、高糖饮食是糖尿病的危险因素。仅 5 4 7%的人知道肥胖是糖尿病危险因素之一。结论 食盐摄入过高与运动缺乏是海曙区居民最主要的问题 ,是今后海曙区开展慢性病控制行为干预的重点 相似文献
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Comparable increases in energy, protein and fat intakes following the addition of seasonings and sauces to an older person's meal 总被引:1,自引:0,他引:1
Under-nutrition in older individuals is a serious and growing problem, as a result, amongst other factors, of decreased intake. Research has shown some support for the use of flavour enhancers or flavoursome foods as a tool for increasing nutritional intake in older individuals. In this study, seasonings and sauces were added to an older person's meal to investigate and compare effects on food consumption. Participants' were 18 free-living older individuals from Belfast. They consumed three meals on three separate occasions: one with seasoning, one with sauce, and one without seasoning or sauce, and intakes of energy, protein, carbohydrate and fat were compared. Other measures included pre and post-meal hunger and desire to eat, and pleasantness, familiarity, and flavour intensity of the meal. Significantly greater amounts of energy, protein and fat were consumed in the meals with seasoning and meals with sauce compared to meals served plain (smallest t(17)=2.11, p=0.05), with no differences between seasoning and sauce conditions (largest t=0.51, p=0.62). Flavour intensity ratings were also significantly higher for meals with sauce and meals with seasoning compared to meals served plain (smallest t(17)=2.78, p=0.01). These findings suggest that the addition of both seasoning and sauce to an older person's meal can result in comparable increases in energy, protein and fat intake. Effects support a role for flavour in increasing food intake in older individuals. These effects, however, need to be demonstrated repeatedly over a longer time period before their true value can be established. 相似文献
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目的分析2009-2019年我国江苏省、安徽省、山东省、河南省(4省)农村重点地区肝癌死亡率变化趋势, 探讨行为危险因素对肝癌死亡的影响及其滞后效应, 为我国肝癌防治工作提供参考。方法基于2009-2019年全国死因监测数据库及3次4省农村重点地区居民肿瘤及危险因素调查数据, 采用Joinpoint 4.2软件计算平均年度变化百分比(AAPC), 分析肝癌标化死亡率的时间变化趋势;采用χ2检验与趋势χ2检验分析行为习惯因素的地区分布差异和时间变化趋势;采用Stata 16软件建立面板数据模型, 分析行为危险因素与肝癌死亡的相关性及其滞后效应。结果 2009-2019年4省金湖县、射阳县、灵璧县、寿县、蒙城县、汶上县、巨野县、罗山县、沈丘县、西平县农村重点地区肝癌标化死亡率呈下降趋势(AAPC<0, P<0.05)。4省农村重点地区咸菜/咸鱼类、红肉类、水产品类食物摄入频率呈下降趋势, 新鲜蔬菜、新鲜水果、乳制品等健康食品的摄入频率呈上升趋势, 油炸类食物、泡菜、烟熏类食物、霉变食物、咖啡、豆制品摄入频率一直处于较低水平(P<0.05);豆制品、乳制品的摄入频率<... 相似文献