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目的了解咸阳学生油炸及烘烤食品的摄入情况,为制定减少中学生摄入油炸及烘烤食品的干预措施提供依据。方法 2013年5月,在咸阳市某中学随机抽取三个年级564名学生进行问卷调查。结果共调查了564名学生,调查前3个月内油炸及烘烤食品的摄入率为88.1%,全部被调查学生油炸及烘烤食品每人每日摄入量均值为25.2g。油炸及烘烤食品摄入率和摄入量,男生与女生差异均无统计学意义(P‐0.05);不同年级学生油炸及烘烤食品摄入率和摄入量差异均有统计学意义(P<0.05)。全部被调查学生油炸及烘烤食品摄入率与摄入量较高的依次为烤饼、饼干、方便面、油饼、油条。结论被调查的中学生油炸及烘烤食品摄入率与摄入量均较高。
Objective To understand the intake of fried and roasted foods in Xianyang students and provide the basis for making intervention measures to reduce the intake of fried and roasted foods by middle school students. Methods In May 2013, 564 students of three grades were randomly selected from a middle school in Xianyang City for questionnaire survey. Results A total of 564 students were surveyed. The ingestion rate of fried and roasted foods was 88.1% in the first 3 months of the survey. The average per capita daily intake of fried and roasted foods was 25.2g. There was no significant difference between male and female students (P <0.05). The differences in intake and intake of fried and roasted foods between different grades of students were statistically significant Significance (P <0.05). All investigated students frying and baking food intake and intake of higher followed by scones, biscuits, instant noodles, cake, fried dough sticks. Conclusion The food intake and intake of fried and roasted food of middle school students surveyed were high.