北京市西城区居民调味品消费与油脂食盐摄入调查  

Survey on consumption of edible oil and table salt among urban residents in Xicheng district,Beijing

作　　者：宋超[1] 曹玮[1] 苏清香[1] 简友平[1] 

机构地区：[1]北京市西城区疾病预防控制中心,100120

出　　处：《首都公共卫生》2011年第2期70-73,共4页Capital Journal of Public Health

摘　　要：目的了解北京市西城区部分居民主要调味品的消费情况,提供西城区居民主要调味品消耗量的基础数据,为制定切合实际的社区居民控油、控盐等干预策略提供依据。方法抽取北京市西城区部分居民,对调查人群进行询问调查、膳食调查,采用Epidata3.1软件建立数据库,采用SPSS13.0统计软件进行分析。结果调味品消费情况称重组调查195户,询问调查组148户。北京市西城区居民烹调用油以食用植物油为主,主要包括花生油、玉米油/葵花子油、豆油等。69.10%的居民食用普通盐,30.9%的居民采用低钠盐。结论北京市西城区油盐的消耗量大于中国居民膳食指南中推荐量,应该有针对性加强营养知识宣传。Objective To know consumption of main condiments among urban residents in Xicheng district,Beijing,to provide evidence for developing strategy of intervention to control their intake of edible oil and table salt. Methods Local residents at 195 households in urban Xicheng were investigated with questionnaire by face-to-face interview,and all the data were input the dataset with Epi-Data version 3. 1 software and analyzed with SPSS 1version 3. 0 software. Results Consumption of condiments was surveyed by weighing method for 195 households and by interview method for 148 households. Urban residents surveyed in Xicheng mainly used vegetable oils for cooking,including peanut oil,corn oil,sunflower seeds oil,soybean oil, etc. ,and 60. 1 percent of them used regular table salt and 30. 9 percent used low - sodium table salt. Conclusion Residents of urban Xicheng,Beijing consumed more edible oil and table salt than those recommended by dietary guidelines for Chinese residents,suggesting that health education of nutrition knowledge should be strengthened for them.

关 键 词：调味品 烹调用油 食盐 摄入量 城市居民 

分 类 号：R155.1[医药卫生—营养与食品卫生学]