基于DRIs的高校在校生营养配餐方案设计  

Design of Nutritional Meal Plan for College Students Based on DRIs

作　　者：张艾青 任伟伟 王丹青 杨艳 邸文娣 孙子婷 ZHANG Aiqing;REN Weiwei;WANG Danqing;YANG Yan;DI Wendi;SUN Ziting(Shandong Vocational Animal Science and Veterinary College,Weifang 261061,China;College of Food Science and Engineering,Ocean University of China,Qingdao 266100,China)

机构地区：[1]山东畜牧兽医职业学院,山东潍坊261061 [2]中国海洋大学食品科学与工程学院,山东青岛266100

出　　处：《食品安全导刊》2022年第33期143-145,150,共4页China Food Safety Magazine

基　　金：潍坊市高新区科技惠民项目(2021KJHM21)。

摘　　要：对比不同高校大学生营养调查数据,在校园内发放调查问卷,发现在校生存在食谱营养素供给不均衡或某些营养素供给不充足的现象。在分析高校在校生生理特点与营养需求的基础之上,以中国居民膳食营养素参考摄入量DRIs中数值为营养目标,结合中国居民膳食指南、中国居民平衡膳食宝塔,通过计算法科学进行高校在校生食谱编制,设计营养配餐方案。结果表明,该食谱设计原则和方法科学可行,对构建高校在校生的平衡膳食具有实用价值和现实指导意义。By comparing the nutrition survey data of college students in different colleges and universities, the questionnaire was distributed on campus, and it was found that the nutrition supply in the diet was not balanced or some nutrients were not sufficient. The diet of nutritious meal plan for college students is scientifically designed and prepared by calculation method, based on the analysis of the physiological characteristics and nutritional needs of college students, with Dietary Reference Intakes(DRIs) as the nutritional target, combining the Chinese residents’ dietary guidelines and the Chinese residents’ balanced diet pagoda. It is indicated by practices that the principles and methods are scientific and feasible, which has utility value and practical guiding significance for constructing a balanced diet for college students.

关 键 词：高校在校生 营养食谱编制 中国居民膳食营养素参考摄入量 中国食物成分表 

分 类 号：R153.2[医药卫生—营养与食品卫生学]