盘龙区9岁及以上社区居民膳食营养素摄 入状况分析

Analysis on the dietary nutrition intake status among the community residents aged 9 and above in Panlong district of Yunnan province

中文关键词:  9岁及以上居民  膳食摄入 营养素

英文关键词:dietary nutrition  dietary intake  trends of dietary  nutrient

中文摘要:

      目的 了解2010年昆明市盘龙区9岁及以上社区居民膳食营养素摄入状况。方法 采用整群随机抽样的方法抽取180户共334人进行膳食调查。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。结果 2010年, 盘龙区社区居民膳食营养素摄入状况较2002年全国平均水平有较大变化, 居民膳食组成每标准人日能量摄入量、维生素E总量、镁和钠等的摄入量较2002年有所减少, 蛋白质、脂肪、维生素A、硫胺素、核黄素、钙、钾、磷等的摄入量较2002年有所增加。蛋类、鱼虾贝壳类、豆类及其制品、乳及其制品摄入不足, 均低于《中国居民膳食指南》(2007)推荐摄入量要求, 油脂类食物和食盐的摄入量均高于《中国居民膳食指南》推荐摄入量要求。结论 盘龙区社区居民膳食结构有所改善但仍不尽合理, 应广泛开展营养宣教和干预工作, 促进居民形成健康的食物消费行为, 提高其营养与健康状况。

英文摘要:

      Objective　 To learn the dietary nutrition intake status among the community residents aged 9 and above in Panlong district of Yunnan in 2010. Methods 　180 households including 334 subjects were used to collect dietary information by the multistage stratified cluster and random sampling method. A 24-hour dietary recall method for 3 consecutive days was used to collect information on food intake. Results　 Compared to 2002, the dietary nutrition intake status among the community residents have been great changes in 2010.　The dietary composition and levels of energy, the total vitamin E, magnesium and sodium per person each day respectively have been decreased. However, the dietary composition and levels of protein, fat, vitamin A, vitamin B1, vitamin B2, calcium, potassium and phosphorus per person each day respectively have been increased. There were insufficient average intakes of eggs, fish and shrimp, legume and dairy. There were lower average daily intakes than the requirement of Chinese dietary guideline (2007) for the consumption of it. However, there were higher average daily intakes than the requirement of Chinese dietary guideline (2007) for the consumption of oil and salt. Conclusion 　Eventhough the dietary pattern of the community residents in Panlong has been improved, and it is still not very much reasonable. Nutritional education and intervention are needed to promote healthy eating behavior and to improve the nutritional status and health condition.