上海市长宁区177名住养老机构老年人膳食营养现况  

A Cross-sectional Study on Nutritional Status of 177 Institutionalized Elderly Individuals

作　　者：茅露平[1] 王劲[2] 钱子煜[3] 黄瑞琦[1] 王玉恒[4] 周莹[2] 

机构地区：[1]上海市长宁区疾病预防控制中心,上海200051 [2]复旦大学公共卫生学院,上海200032 [3]上海市徐汇区疾病预防控制中心,上海200031 [4]上海市疾病预防控制中心,上海200336

出　　处：《环境与职业医学》2008年第4期342-345,共4页Journal of Environmental and Occupational Medicine

基　　金：长宁区卫生局科研基金(编号：2004307003)

摘　　要：[目的]了解住养老机构老年人营养摄入现况,为养老机构老年人的合理膳食提供依据。[方法]采用分层抽样的方法,将3天食物称重法和记帐法二法相结合对上海市长宁区4所养老院177名60岁以上自理老人进行膳食调查。[结果]研究对象各类食物平均摄入量偏低,大多数营养素摄入量不足,各种营养素以中国营养学会平均需要量(EAR)按"切点法"进行评价,养老院老人能量、蛋白质、维生素B_1、维生素B_2、维生素C、叶酸、碘、锌和硒摄入不足的比例分别为43%、11%、94%、89%、68%、100%、100%、79%、55%;各营养素摄入量基本没有超过可耐受最高摄入量(ULs),但80%的个体由脂肪提供能量超过适宜摄入量(AI)上限值。蛋白质和脂肪的食物来源尚可,但钙和铁的食物来源较差;饱和脂肪酸摄入过多,而单不饱和脂肪酸摄入不足;碳水化合物和蛋白质供能比稍不足,而脂肪供能比过多;早餐能量分配比偏低。[结论]本次调查的养老院老年人膳食营养素不足,尤要补充维生素类、硒、锌、碘等,同时应减少饱和脂肪酸和胆固醇摄入,增加早餐摄入量。[ Objective ] To investigate the current status of nutrient intakes of the elderly living in institutions for instructing a rational diet scientifically, so as to improve their nutritional status. [ Methods ] 177 senior citizens over the age of 60 were investigated in four institutions for the elderly in the Changning district, Shanghai, who were selected with a stratified sampling method. A detailed 3-day dietary survey was conducted by a weighed- food recording on each subject and food accounts on the institution as a whole for the cooking oil and the salts. The data were analyzed using SPSS15.0 statistics software. [ Results ] The average intakes of various foods were rather low. The percentages of individuals whose intakes were indicated inadequate were 43% for energy, 11% for protein, 94% for vitamin B1, 89% for vitamin B2, 68% for vitamin C, 100% for folic acid, 100% for iodine, 79% for zinc and 55% for selenium, respectively. The intakes of all nutrients of subjects barely exceeded the ULs, nevertheless there were 80% of individuals with the proportion of intakes of energy from fat exceeded the upper limit of the AI range, 48% and 96% of individuals with intakes of cholesterol and sodium exceeded the AIs, respectively. The constituent ratios of food sources of protein were 39.7% from animals, 13.7% from legumes and 46.6% from other vegetables. Those of fat were 42.8% from animals and 57.2% from vegetables. Those of calcium were 11.4% from animals, 88.6% from vegetables and 0.0% from milk and milk products. Those of iron were 12.2% from meats and 87.8% from non-meats. The fractions of energy from fat having one certain sort of fatty acids were 19.6% from saturated fat, 4.6% from monounsaturated fat and 8.7% from polyunsaturated fat. The sections of energy from energy-yielding macronutrients were 53% from carbohydrates, 34% from fat and 13% from protein. The proportions of energy from breakfast, lunch and supper were 24.5%, 41.2% and 34.3%, respectively. [ Conclusion ] These findings indicate that the major

关 键 词：老年人 膳食调查 膳食评价 营养状况 

分 类 号：R153.3[医药卫生—营养与食品卫生学]