营养素度量法评价湖北省常见熟食的营养价值  

Evaluation of nutritional value of common cooked food in Hubei Province by nutrient profiling

作　　者：杨清清[1] 唐琳[1] 李永刚[1] 罗苹[1] 黄文耀[1] 邵生文[1] 闻胜[1] Yang Qingqing;Tang Lin;Li Yonggang;Luo Ping;Huang Wenyao;Shao Shengwen;Wen Sheng(Hubei Provincial Center for Disease Control and Prevention,Wuhan 430079,China)

机构地区：[1]湖北省疾病预防控制中心,武汉430079

出　　处：《卫生研究》2024年第4期623-630,共8页Journal of Hygiene Research

基　　金：中国食物成分监测项目。

摘　　要：目的 掌握湖北省常见熟食的营养成分。方法 采集49种湖北省居民常见熟食,取其可食部进行匀浆处理,按国标方法测定其中各营养素含量。利用富含营养素食物指数模型(nutrient-rich foods,NRF),计算各熟食的NRF指数,对湖北省常见熟食进行营养价值评价。结果 所有熟食菜品NRF 9.3指数为-176.9~224.4,各类熟食NRF 9.3指数排序主要与烹饪方式有关。凉拌素菜NRF 9.3指数普遍高于此次监测结果的75分位值(66.9),具有较高的营养价值;鱼虾类熟食NRF 9.3指数(72.4)较畜肉类熟食(21.5)更高;腌制菜及某些预包装熟食的钠含量相对偏高,NRF 9.3指数为负值,营养价值偏低;煮襄阳牛肉面(33.1)与煮襄阳豆腐面(37.1)较煮襄阳牛杂面(5.1)的NRF 9.3指数更高。结论 蔬菜、鱼虾类是湖北省常见熟食更好的营养来源,凉拌是较好的烹饪方式。腌制菜含有过多限制性营养素,应减少其食用频次及食用量。OBJECTIVE To understand the nutritional components of common cooked foods in Hubei Province.METHODS Forty-nine common cooked foods consumed by residents in Hubei Province were collected,and their edible parts were homogenized and tested for various nutrient contents according to the national standard method.The nutrient-rich foods index(NRF)model was used to calculate the NRF index(NRF 9.3) of various cooked foods,and the nutritional value of common cooked foods in Hubei Province was evaluated.RESULTS The result of the nutrient-rich food index model showed that the NRF 9.3 index of all cooked dishes ranged from-176.9 to 224.4,the NRF 9.3 index ranking of all types of cooked food was mainly related to cooking method.The NRF 9.3 index of cold mixed vegetable dishes was generally higher than the 75th percentile value(66.9) of the monitoring result,indicating higher nutritional value.The mean NRF 9.3 index of fish and shrimp cooked foods(72.4)monitored in this study was higher than that of meat cooked foods(21.5).The sodium content of pickled vegetables and some pre-packaged cooked foods was relatively high,RESULTS ing in negative NRF 9.3 index and lower nutritional value.The NRF 9.3 index of Xiangyang beef noodles(33.1)and tofu noodles(37.1)was higher than that of beef offal noodles(5.1).CONCLUSION Vegetables and fish and shrimp are better sources of nutrition,and “cold and dressed with sauce” are a better way to cook.Pickled vegetables contain too many restricted nutrients,and their consumption frequency and amount should be reduced.

关 键 词：营养素度量法 富含营养素食物模型(NRF 9.3)熟食 营养价值 

分 类 号：R151.3[医药卫生—营养与食品卫生学]