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本文报告广西南宁地区410名农民春秋两季膳食调查的结果。调查发现,在摄入的总热量及碳水化合物、蛋白质、脂肪三种营养素占总热量的比例方面,春秋两季无明显的差异。但在食谱的构成方面,两季差别较大。秋季食物品种丰富,尤以新鲜蔬菜水果为多,进食鱼类亦较多;而春季食物品种,特别是蔬菜水果较少,进食咸菜盐类和蛋类较多,还有少量鱿鱼。因此春季摄入的钠和胆固醇量远高于秋季。由此看来,秋季的食谱似更合理。但单一季节的膳食调查不能全面反映整个膳食营养情况,故选择不同季节的多次调查才较好地达到此目的。
This paper reports the results of the survey of 410 farmers in spring and autumn in Nanning, Guangxi. The survey found no significant differences between spring and autumn in terms of total calorie intake, carbohydrates, protein and fat in total calories. However, in the composition of the recipe, the two seasons differ greatly. Autumn food rich in variety, especially fresh fruits and vegetables for more fish are also more; and spring food varieties, especially fruits and vegetables less salt and eggs eat more pickles, there are a small amount of squid. So the amount of sodium and cholesterol intake in spring is much higher than in autumn. Seen in this light, the autumn recipe seems more reasonable. However, a single-season dietary survey can not fully reflect the entire dietary nutrition, so it is better to achieve this goal by selecting multiple surveys in different seasons.