中国六省餐馆菜品钠含量询问法与实验法的比较研究  

A COMPARATIVE STUDY OF THE QUESTIONNAIRE METHOD AND LABORATORY METHOD FOR EVALUATION OF SODIUM CONTENT IN RESTAURANT DISHES IN SIX PROVINCES OF CHINA

作　　者：张晓帆 杜文雯 张继国 贾小芳 苏畅 王惠君 ZHANG Xiao-fan;DU Wen-wen;ZHANG Ji-guo;JIA Xiao-fang;SU Chang;WANG Hui-jun(National Institute of Nutrition and Health,China CDC,Beijing 100050,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

出　　处：《营养学报》2021年第1期9-15,共7页Acta Nutrimenta Sinica

基　　金：英国国立健康研究院资助中英减盐行动项目Action on Salt China(No.16/136/77)。

摘　　要：目的比较询问法和实验法所得菜品钠含量的差异性和一致性。方法采用多阶段分层随机抽样的方法 ,在6个项目省12个区县中,按照大、中、小餐馆规模,每个项目区县随机选取16家中餐馆,共调查192家餐馆。采用询问法收集采样菜品名称,原材料和调味名称、重量等信息,结合《中国食物成分表》计算菜品钠含量;每个餐馆选择5道畅销菜品进行采样,使用实验法(火焰原子吸收光谱法)进行钠含量检测;分别采用配对Wilcoxon检验和配对χ2检验进行差异性检验,采用ICC指标和加权Kappa指数比较两种方法的一致性。结果共纳入956道菜品,询问法计算所得菜品钠含量为468.5(283.9~762.1)mg/100g,实验法测得菜品钠含量为513.0(359.0~673.0)mg/100g。与实验法相比,询问法对纯素菜、调味品使用品种4~5种、钠含量分级为<800mg/份和800~1599mg/份的菜品钠含量的高估和对菜品钠含量分级为≥2400mg/份的低估均有统计学意义(P<0.05);两种方法对菜品钠含量评估的ICC指数为0.195(95%CI:0.086~0.291)(P<0.05)。在菜品钠含量分级上,两种方法对纯荤菜和纯素菜的分级有差异(P<0.05),总体加权kappa值为0.136(P<0.05)。结论询问法对不同菜品钠含量可能存在低估或高估的情况,两方法具有较低的一致性。[营养学报,2021,43(1):9-15]Objective To compare the differences and consistency of the sodium content in the dishes obtained by the questionnaire method and laboratory method. Methods Multi-stage stratified random sampling method was adopted. Sixteen Chinese restaurants were randomly selected from each of the 12 districts and counties among the 6 provinces, based on the scale of restaurants(large, medium and small). A total of 192 restaurants were surveyed. Five best-selling dishes were selected in each restaurant for sampling. Questionnaire was used to collect the name of the sampled dishes, raw materials, seasoning names, weight and other information, combined with the "Chinese Food Ingredients Table" to calculate the sodium content of the dishes. Laboratory method(flame atomic absorption spectrometry) was used to measure the sodium content. Paired Wilcoxon test and paired χ2 test were used to compare the difference of the two methods. ICC index and weighted Kappa index were used to compare the consistency. Results A total of 956 dishes were included. The sodium content of the dishes were 468.5(283.9-762.1) mg/100 g calculated by the questionnaire method and 513.0(359.0-673.0) mg/100 g measured by laboratory method. Using laboratory method as the gold standard, the questionnaire method overestimated the sodium content of vegan dishes, dishes with 4-5 kinds of condiments, dishes with sodium content <800 mg per serving and 800-1599 mg per serving, and underestimated that of the dishes with sodium content ≥2400 mg per serving, the differences were statistically significant(P<0.05).The ICC index for the assessment of sodium content in the dishes by both methods was0.195(95% CI: 0.086 to 0.291)(P<0.05). There were statistically significant differences between the two methods in the classification of sodium content in pure meat dish and Vegan dish(P<0.05). The overall weighted kappa value of the two methods was 0.136, and the consistency was statistically significant(P<0.05). Conclusion The questionnaire method may underestimate or overesti

关 键 词：餐馆 菜品钠含量 询问法 实验法 

分 类 号：R151.42[医药卫生—营养与食品卫生学]