餐饮营养环境评价方法比较  

Comparison of Catering Nutrition Environment Measurement Methods

作　　者：武艺雪 韩潇莹 范志红[1] WU Yi-xue;HAN Xiao-ying;FAN Zhi-hong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食物与营养》2022年第4期50-55,共6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-YUM2019B15)。

摘　　要：目的:比较5种国外餐饮营养环境评估方法,并对其应用于我国餐饮实际的可能性进行讨论。方法:对各评估方法的特色、优缺点和评分点进行比较评述。结果:各营养环境评估方法的评分内容和简便性有所差异,但均包括两方面:食物营养质量和烹调方法、支持健康选择的环境因素,即餐饮店提供的额外服务、营养信息、价格政策等。结论:非测定的营养环境评分方式值得借鉴,但由于中西饮食内容差异较大,仍需探索适合中国饮食文化的营养环境评估方法。【Objective】To compare five foreign nutrition environment assessment methods,and discussed the possibility of their application in China.【Method】The characteristics,advantages and disadvantages and scoring points of each evaluation method were compared and commented.【Result】The scoring content and simplicity of each nutrition environment assessment method differed,but they all included two major aspects,namely,the nutrition quality of food and cooking methods,and environmental factors that support healthy choices,including additional services provided by restaurants,nutrition information,pricing policies,etc.【Conclusion】The non-measured nutrition environment scoring method is worth learning,but due to the large differences in the content of Chinese and Western diets,it is still necessary to explore a nutrition environment assessment method suitable for Chinese food culture.

关 键 词：营养环境 餐馆 餐饮服务 膳食质量 

分 类 号：R151[医药卫生—营养与食品卫生学]