高校食堂团餐膳食营养与感官嗜好研究  

Research on Group Meal Nutrition and Sensory Preferences in College Canteen

作　　者：金锦华 施悦瑜 刘飞建 陈跃文[2] 田师一[2] 朱炫[2] 韩剑众[3] Jin Jinhua;Shi Yueyu;Liu Feijian;Chen Yuewen;Tian Shiyi;Zhu Xuan;Han Jianzhong(Logistics Service Center,Zhejiang Gongshang University,Hangzhou 310018;School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018;Food Safety Key Laboratory of Zhejiang Province,Hangzhou 310018)

机构地区：[1]浙江工商大学后勤服务中心,杭州310018 [2]浙江工商大学食品与生物工程学院,杭州310018 [3]浙江省食品安全重点实验室,杭州310018

出　　处：《中国食品学报》2021年第8期420-426,共7页Journal of Chinese Institute Of Food Science and Technology

摘　　要：高校团餐营养是科学膳食的重要内容,对保障大学生身体健康具有重要意义。本文以问卷形式调查了不同影响因素与大学生食堂团餐消费感官嗜好差异的关系。以浙江工商大学为例,对近5年来食堂团餐消费数据与学生体能测试结果做相关性分析,旨在探究大学生的餐饮消费感官嗜好,高校食堂膳食结构特点及其与学生体能等级的关系,为推动高校食堂膳食结构的科学提升提出改进策略与建议。College group meal nutrition is an important part of scientific dietary,which is of great significance for ensuring college students'health.In this article,the questionnaire was used to investigate the relationship between different influential factors and the difference in sensory preferences of college students'canteen group meal consumption.Using Zhejiang Gongshang University as an example,the correlation analysis between the canteen group meal consumption data from the past five years and the physical fitness test data was performed to explore the sensory preferences of college students'catering consumption,the characteristics of college canteens'dietary structure,and their relationship with students'physical fitness levels,thus put forward improvement strategies and suggestions for promoting the scientific improvement of college canteen's dietary structure.

关 键 词：高校食堂 膳食营养 感官嗜好 相关性分析 

分 类 号：TS201.4[轻工技术与工程—食品科学]