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目的了解浙江省1~3年级小学生膳食能量和营养素的摄入状况。方法采用多阶段分层整群随机抽样方法选取浙江省1~3年级小学生共3682人,采用3 d 24 h膳食回顾法与称重法开展膳食调查,并依据2013版《中国居民膳食营养素参考摄入量》评价能量和营养素的摄入水平。结果浙江省1~3年级小学生平均每人日能量摄入量低于能量需要量的比例为38.5%,蛋白质和碳水化合物摄入不足的比例分别为1.7%和4.1%。维生素A、维生素B1、维生素B2、维生素C、钙、硒摄入不足的比例分别为86.7%、43.6%、29.0%、45.8%、83.0%和19.7%,铁、锌等矿物质摄入不足的比例均在5.0%以下。平均每人日钠和钾的摄入量均大于适宜摄入量,摄入量达到或超过预防非传染性慢性病的建议摄入量的比例分别为9.6%和86.1%。蛋白质和脂肪的供能比分别为14.4%和40.8%。结论浙江省1~3年级小学生蛋白质、碳水化合物摄入不足的比例较低,脂肪供能比过高,维生素和矿物质摄入不足严重,仍需适当控制钠的摄入、提高钾的摄入。需要加强合理营养、平衡膳食的宣传教育和行为习惯的干预,从而降低营养相关慢性病的发生率。
Objective To understand the intake of dietary energy and nutrients among pupils in grade 1 to grade 3 in Zhejiang Province. Methods A multi-stage stratified cluster random sampling method to select 1-3 grade students in Zhejiang Province a total of 3682 people, using 3 d 24 h dietary recall method and weighing method to carry out dietary surveys, and according to the 2013 version of “Chinese residents Dietary Reference photo Intakes ”to assess the level of energy and nutrient intake. Results The pupils in Grade 1 ~ 3 in Zhejiang Province had an energy intake per person per day less than 38.5% of the total energy requirement, while the intake of protein and carbohydrate was 1.7% and 4.1%, respectively. The intake of vitamin A, vitamin B1, vitamin B2, vitamin C, calcium and selenium were 86.7%, 43.6%, 29.0%, 45.8%, 83.0% and 19.7%, respectively. The intake of iron, zinc and other minerals was insufficient The proportion is below 5.0%. The average intake of sodium and potassium per person per day was greater than the appropriate intakes, with 9.6 per cent and 86.1 per cent of the recommended intakes for meeting or exceeding the recommended non-communicable non-communicable diseases. The ratio of energy supply to protein and fat was 14.4% and 40.8% respectively. Conclusion Zhejiang lower proportion of Grade 1-3 pupils protein, carbs and fat for energy ratio is too high, inadequate intake of vitamins and minerals serious, still need to properly control the sodium intake, increase potassium intake . There is a need to step up interventions on proper nutrition, balanced dietary promotion and behavioral habits to reduce the incidence of nutritionally related chronic diseases.