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目的通过对郧县城镇居民饭菜中食盐含量的调查,为开展健康教育宣传和慢性病的预防提供科学依据。方法对家庭和餐馆日常早晚餐、荤素菜中的食盐含量进行调查,采用《食品中氯化钠的测定方法》(GB/12457-2008)检测饭菜中食盐的含量。结果炒菜中食盐含量在0.51~2.41 g/100 g,平均为1.11 g/100 g,卤菜为1.10~16.26 g/100 g,平均3.57 g/100 g,早晚餐主食中食盐含量0.30~1.22 g/100 g,平均0.69 g/100 g。结论郧县城关居民日常饭菜中食盐含量偏高,相关部门应加强健康饮食方面的干预,提高人们的健康饮食意识,以降低高盐饮食带来的健康危害。
Objective To investigate the content of salt in the meals of urban residents in Yun County and provide a scientific basis for the publicity of health education and the prevention of chronic diseases. Methods The daily salt content of food and vegetables in families and restaurants were investigated. The content of salt in food was determined by the method of determination of sodium chloride in foods (GB / 12457-2008). Results The contents of salt in cooking food ranged from 0.51 to 2.41 g / 100 g, with an average of 1.11 g / 100 g, and brine vegetables from 1.10 to 16.26 g / 100 g with an average of 3.57 g / 100 g. The salt contents of breakfast and dinner staples were 0.30-1.22 g / 100 g, an average of 0.69 g / 100 g. Conclusion The residents in Yunxian County residents daily salt content is high, the relevant departments should strengthen the intervention of healthy diet to improve people’s awareness of healthy diet to reduce the health hazards caused by high-salt diet.