1982—2012年中国居民膳食摄入变化  

The Changes of Dietary Intake of Chinese Residents from the Year of 1998 to 2012

作　　者：杨慧霞 王俊平[2] YANG Huixia;WANG Junping(School of Economics and Management,Tianjin University of Science and Technology,Tianjin 300457;School of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457)

机构地区：[1]天津科技大学经济与管理学院,天津300457 [2]天津科技大学食品学院,天津300457

出　　处：《食品工业》2020年第6期244-248,共5页The Food Industry

基　　金：国家十三五重点研发计划(No.2016YFD 0401202)。

摘　　要：基于中国居民营养与健康状况调查数据,运用统计学软件对1982—2012年我国居民膳食结构进行分析研究。结果显示:2012年粮谷类食物的摄入量低于1982年;豆类及其制品在2002年的摄入量高于1992年和2012年;蔬菜摄入量呈下降趋势;烹调油摄入量持续上升;食盐在1992年摄入量最高;水果和水产品的城乡差异显著,以上结果均具有统计学意义(p<0.05)。1982—2012年我国居民能量摄入量下降,膳食结构仍以植物性食物为主。能量的主要来源是碳水化合物,脂肪供能比过高,果蔬、蛋奶摄入不足,饮食高油高盐,居民超重和肥胖率明显上升,膳食结构不尽合理。应推荐居民食物多样,改善营养不均,加强锻炼,推广控油壶与限盐勺的使用,预防因饮食不当引起的非传染性慢性疾病。Based on the survey data of nutrition and health status of Chinese residents,this paper analyzed the dietary structure from 1982 to 2012 using statistical software.The results showed that the intake of cereals in 2012 was lower than that in 1982.The intake of beans and their products in 2002 was higher than that in 1992 and 2012.The intake of vegetables showed a downward trend,whereas edible oil did the opposite.Salt intake was the highest in 1992.The intake of fruit and aquatic products in different areas was significantly different between urban and rural areas.It was interesting that the above results are statistically significant(p<0.05).From 1982 to 2012,the energy intake of Chinese residents decreased,and the dietary structure was still dominated by plant food.The main source of energy was carbohydrates,the fat supply ratio was too high,the intake of fruits and vegetables,egg milk was insufficient,the diet was high in oil and salt,the overweight and obesity rate of residents were obviously rising,and the dietary structure was not reasonable.Residents should be recommended to diversify their food,improve nutritional inequality,strengthen exercise,promote the use of oil-limiting pots and salt-reducing spoons,and prevent non-infectious chronic diseases caused by improper diet.

关 键 词：摄入量 膳食结构 变化趋势 

分 类 号：R151.42[医药卫生—营养与食品卫生学]