1991与2009版《食物成分表》常用八类食物营养成分比较  

COMPARISON OF THE NUTRITIONAL INGREDIENT IN COMMON 8 KINDS OF FOOD IN THE “FOOD COMPOSITION TABLE” 1991 EDITION AND 2009 EDITION

作　　者：黄淑芬[1] 曾瑶池 谢懿[1] 

机构地区：[1]深圳市中医院,广东深圳518033

出　　处：《现代医院》2013年第3期152-154,共3页Modern Hospitals

摘　　要：目的通过比较与分析1991、2009(目前公认最新版本)两个版本的食物营养成分,证实目前食物的营养成分与从前的是否有显著性差异,以便澄清社会舆论,为我国人民的健康饮食提供实际指导。方法采用两样本t检验对421种天然食物的营养成分进行分析与对照。结果 2009年版食物成分表与1991年版相比,各类食物营养成分无显著性差异,无大幅增减。结论我国人民食物中营养素并不缺乏,通过合理膳食我们能够获得足够的营养。Objective Through analysis and comparison of the nutritional ingredient of the food in ＂food composition table＂ of 1991edition and 2009 edition, so as to clarify public opinion to provide scientific guidance for improving the healthy food and drink for our people. Methods Independent - samples T test methods was used to analyze and compare the nutritional ingredient of 421 kinds nature food. Results The nutritional ingredient of food showed maintaining stable nutrients, comparing it in 2009 edition with 1991 edition, without significant increase or decrease. Conclusion Nutrients in the food of Cinese people aren＇t insufficient emphatically. We can gain sufficient nutriment by rational diet.

关 键 词：食物成分表 营养成分 分析比较 

分 类 号：R151.3[医药卫生—营养与食品卫生学]