摘要
目的探索适合餐饮业的营养干预模式,改善在外就餐人群的不良膳食行为。方法选取市内餐厅各1家为干预组与对照组,在干预餐厅内开展综合的营养干预,调查评估干预前后就餐人群及从业人员营养知识的改变及就餐人群点餐行为的改变。结果干预后餐厅就餐人群及从业人员营养知识水平均有所提高,营养相关行为也得到改善。如:服务人员(27人)知道膳食指南的比例由干预前的11.1%上升到干预后的100%,服务人员能够引导顾客选择健康菜品的比例由干预前的59.3%上升到干预后的100%,而这一比例在干预前仅为59.3%;干预前47.6%的厨师(21人)知道食盐过多与高血压的关系,干预后变为100.0%,以低盐少油为烹调原则的厨师比例也由19.0%上升到100.0%;就餐人群(200人)在干预前仅有5.5%的人知道膳食宝塔,干预后这一比例提高到20.0%,干预前60.0%就餐人群的点餐首选依据为菜品的口味,干预后则先关注菜品的营养搭配(58.0%)。结论通过开展餐饮业营养干预,初步探索出适合餐饮业的营养干预模式,并使得在外就餐人员的不良膳食行为得到改善。
[ Objective] To explore an effective nutrition intervention mode which is suitable for catering industry, improve the unhealthy dietary behavior of eating-out population.[ Methods] Two urban restaurants were recruited in this study, one as the intervention group and other as the control group. The comprehensive nutritional intervention was performed in the intervention group. The changes in nutritional knowledge of customers and employees, as well as changes in meal ordering behavior of customers between before and after intervention were investigated and evaluated.[ Results] After intervention, the nutritional knowledge of customers and employees increased, and the nutrition related behavior improved. The proportion of waiters（27 people） who knew the Chinese Dietary Guidelines increased from 11.1%（before intervention） to 100%（after intervention）. The proportion of waiters who can guide customers to choose the healthy dishes increased from 59.3%（before intervention） to 100%（after intervention）. The proportion of cooks（21 people） who knew the relationship between excessive salt and hypertension increased from 47.6%（before intervention） to 100.0%（after intervention）. The proportion of cooks who hold the cooking principles of low salt and oil increased from 19.0% to 100.0%. Only 5.5% of customers knew the Chinese balanced diet tower before intervention, and 20.0% of them knew the knowledge after intervention. 60.0% of customers ordered the meal according to the taste of dishes before intervention, and customers paid more attention to the nutrition collocation after intervention（58.0%）.[ Conclusion] Through this study, an effective nutrition intervention mode which is suitable for catering industry has been established, and the unhealthy dietary behavior of eating-out population has been improved.
出处
《职业与健康》
CAS
2015年第22期3107-3110,共4页
Occupation and Health
基金
中国红十字基金会"中国肯德基餐饮健康基金"项目资助(项目编号:.KFC2010-04)
关键词
营养干预
膳食行为
在外就餐
餐饮业
Nutrition intervention
Dietary behavior
Eating-out
Catering industry
