基于消费偏好的粮食营养安全研究  

Research on Food Nutrition Security Based on Consumption Preference

作　　者：邓义[1] 吴利利 杨莎莎 DENG Yi;WU Li-li;YANG Sha-sha(School of Management,Wuhan Polytechnic University,Wuhan,Hubei 430048,China)

机构地区：[1]武汉轻工大学管理学院,湖北武汉430048

出　　处：《粮油食品科技》2022年第5期219-226,共8页Science and Technology of Cereals,Oils and Foods

基　　金：湖北省社会科学联合会一般项目:新时代粮食安全战略下居民粮食消费行为研究(2019088)。

摘　　要：粮食营养安全是国家粮食安全的重要内容。基于2015—2021年全国消费者粮食(米面)消费行为调查数据,实证分析我国居民粮食消费偏好,提出提升我国粮食营养安全水平的政策建议。研究表明,消费者对粮食营养需求意识上升,但认知深度不够,消费观念有待升级;当前居民消费偏好可能会导致居民自身主粮营养摄入减少而影响身体健康,进而造成国民身体素质落后于世界其他国家;同时,市场导向下的粮食供给主体尤其是粮食加工企业会基于消费者偏好进行粮食过度加工,造成粮食数量浪费和营养损失,影响国家粮食产业,不利于保障国家粮食安全。基于此,从粮食科普、技术创新和宏观调控引导等方面提出了实现我国粮食营养安全、促进粮食产业高质量发展的政策建议。Food nutrition security is an important part of national food security.Based on the survey data of National Consumers’grain(rice noodles)consumption behavior from 2015 to 2021,this paper empirically analyzed the grain consumption preference of Chinese residents,and put forward policy suggestions to improve the level of food nutrition security in China.The research showed that consumers’awareness of food nutrition demand had increased,but their cognitive depth was not enough,and their consumption concept needed to be upgraded;The current consumption preference of residents might lead to the reduction of nutritional intake of their own staple food and affect their health,resulting in the national physical quality lagging behind other countries in the world;At the same time,the main body of grain supply under the guidance of market,especially grain processing enterprises,would over process grain based on consumer preferences,resulting in the waste of grain quantity and nutritional loss,affecting grain industry and national food security.Based on this,the study put forward policy suggestions to realize China’s grain nutrition security and promote the high-quality development of grain industry from the aspects of grain science popularization,technological innovation and macro-control guidance.

关 键 词：营养安全 粮食安全 消费偏好 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]