Lieux E M, Manning C K
Department of Nutrition and Dietetics, University of Delaware, Newark 19716.
J Am Diet Assoc. 1992 May;92(5):560-6.
We studied college students to determine the effect of variations in the foodservice system on their food choices. We measured time students spent waiting to enter the dining facility and selecting foods in the servery and analyzed photographs of food selections. Data were collected for the same menu four times. Time spent both waiting for access and in the servery decreased during the academic year. Female students selected significantly higher levels of energy and several nutrients (protein, vitamin A, iron, and cholesterol) when they spent more time in the servery. Food appearance influenced food choices for men and women. Escalloped potatoes and stuffed shells were selected by fewer students when they appeared dry. Limiting portion sizes had no impact on food choices of women but markedly changed choices for men. When protein-containing foods were limited, men increased their selection of higher-fat items so that energy intake was unchanged. The location of milk machines did not directly influence the number of students who selected milk, but there is some suggestion that improved access resulted in some increase in choice of calcium-containing foods by women. Dietitians can influence food choices by assuring speed of service, product consistency, portion control, and ease of access to foods containing nutrients that may be deficient in the population being served.
我们对大学生进行了研究，以确定餐饮服务系统的变化对他们食物选择的影响。我们测量了学生等待进入就餐设施以及在自助餐厅挑选食物所花费的时间，并分析了食物选择的照片。针对相同的菜单收集了四次数据。在学年期间，等待进入和在自助餐厅花费的时间都减少了。当女学生在自助餐厅花费更多时间时，她们选择的能量及几种营养素（蛋白质、维生素A、铁和胆固醇）水平显著更高。食物外观影响男性和女性的食物选择。当奶油土豆和酿贝壳面看起来干巴巴的时候，选择它们的学生较少。限制食物分量对女性的食物选择没有影响，但对男性的选择有显著改变。当含蛋白质的食物有限时，男性会增加对高脂肪食物的选择，从而使能量摄入保持不变。牛奶机的位置并没有直接影响选择牛奶的学生数量，但有迹象表明，更便捷的获取方式使女性对含钙食物的选择有所增加。营养师可以通过确保服务速度、产品一致性、分量控制以及方便获取所服务人群可能缺乏的营养成分的食物，来影响食物选择。
