成都市10家餐馆减盐环境调查及菜品中钠含量评估  

Salt Reduction Environment Survey and Sodium Evaluation in 10 Restaurants of Chengdu City

作　　者：杜文雯 张继国 李园 丁靖敏 李想[3] 欧阳灿 孟甜[3] 王惠君 DU Wen-wen;ZHANG Ji-guo;LI Yuan;DING Jing-min;LI Xiang;OUYANG Can;MENG Tian;WANG Hui-jun(National Institute for Nutrition and Health,Chinese Center for Disease Control and Prevention,Beijing 100050,China;The George Institute for Global Health at Peking University Health Science Center,Beijing 100088,China;Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]中国疾病预防控制中心营养与健康所,北京100050 [2]乔治全球健康研究院(澳大利亚)北京代表处,北京100088 [3]四川旅游学院,成都610100

出　　处：《中国食物与营养》2019年第11期5-9,共5页Food and Nutrition in China

基　　金：中国营养学会—百胜餐饮健康基金(项目编号:CNS-YUM2018A03)

摘　　要：目的:了解餐馆减盐相关环境及菜品中钠含量水平及来源。方法:在成都市选取10家中餐馆,包括大、中、小型各3、4、3家。对餐馆进行减盐环境问卷调查;采用询问称重的方法,对每家餐馆的主要菜品进行主辅料及调味品使用情况登记,结合《中国食物成分表》,计算每道菜品的钠含量。结果:10家餐馆中,约1/3的餐馆有可供顾客取阅的营养宣传材料、菜单上有少盐选项、服务人员会主动询问顾客是否需要少盐。7家餐馆少盐订单的比例在10%以下,仅1家餐馆少盐订单比例在21%~30%。约2/3以上的餐馆已将营养知识与技能纳入了员工培训,未来会加大研发和推广低盐菜品,以及加大减盐知识宣传。436道餐馆菜品中,钠含量中位数为437.1 mg/100g;其中凉菜中钠含量最高,中位数为615.4 mg/100g。16.1%的餐馆菜品每份钠含量低于800 mg,每份钠含量在800~1599 mg和1600~2399 mg的菜品比例分别为22.7%和22.0%,而39.2%的菜品每份钠含量超过了2400 mg。餐馆菜品中的钠来源于食材、盐、鸡精/鸡粉/味精和其他调味品的比例分别为20%、40%、20%、20%。结论:餐馆菜品中钠含量较高,尤其是凉菜。需要采取综合措施,营造有利于餐馆减盐的环境。Objective To explore salt reduction environment and sodium level and resources in Chinese restaurants.Method Totally 10 Chinese restaurants were selected in Chengdu city,including 3 large restaurants,4 medium restaurants and 3 small restaurants.Salt reduction environment was evaluated by questionnaire survey.Detailed information for each ingredient in restaurant dishes was collected to calculate sodium level in dishes,according to China Food Composition.Result Among the results,about 1/3 restaurants provided nutrition materials,menu labelling,or ordering less-salt service.Ratio of less-salt order was below 10%in 7 restaurants,only at 21%~30%in 1 restaurant.More than2/3 restaurants had already added nutrition knowledge and skills into staff training,and would pay more attention on developing low-salt dishes and propagandizing salt reduction knowledge.Among the 436 dishes,the median value of sodium was 437.1 mg/100 g in total,and 615.4 mg/100 g in cold dishes.According to the sodium level classification,<800 mg/dish,800~1599 mg/dish,1600~2399 mg/dish and≥2400 mg/dish,the proportion of dishes was 16.1%,22.7%,22.0%and 39.2%,respectively.The sodium sources from food ingredients,salt,chicken essence/chicken powder/monosodium glutamate,and other condiments was 20%,40%,20%and 20%,respectively.Conclusion The sodium level in restaurant dishes is high,especially in cold dishes.Comprehensive initiatives are needed to build benefit environment for salt reduction in restaurants.

关 键 词：餐馆 减盐 钠 

分 类 号：TS9[轻工技术与工程]