Department of Applied Health Sciences, Section of Human Nutrition and Dietetics, Faculty of Medicine, University of Pavia, Via Bassi 21, I-27100 Pavia, Italy.
Public Health Nutr. 2012 May;15(5):792-801. doi: 10.1017/S1368980011002990. Epub 2011 Nov 29.
A few studies link out-of-home eating to higher energy consumption, overweight and obesity in both adults and children. The present study was undertaken to investigate the nutritional value of meals available in a university cafeteria, in order to develop a target nutritional tool to help consumers make a more conscious nutritional choice.
A cross-sectional study.
In a university cafeteria in Pavia, northern Italy, the recipes and ingredients of each meal served during the whole year were obtained from the cooks. Energy, protein, fat, carbohydrate and fibre contents were computed for each meal standardized portion. Thirteen pyramid figures, subdivided into three coloured levels, were used to depict the energy and nutrient content of each meal.
Four hundred randomly selected customers were interviewed on the cafeteria nutritional proposal.
Foods available in the cafeteria consisted of 216 items and were distributed in the pyramids according to their energy content: the lowest ones at the bottom (green level) and the highest ones at the top (red level), passing through an orange level in the middle. Energy values ranged from 460 kJ (110 kcal) for a portion of dressed vegetables to 5021 kJ (1200 kcal) for a pizza. The depicted pyramids were displayed in the cafeteria, so that customers could choose their meal according to its nutritional value. The meals' nutritional content information was perceived very helpful for customers' nutritional choices.
Availability of nutrition information in the cafeteria was well accepted by the customers who could plan their meals according to a more balanced diet.
有一些研究表明，外出就餐与成年人和儿童的能量消耗增加、超重和肥胖有关。本研究旨在调查大学自助餐厅提供的膳食的营养价值，以便开发一种针对营养的工具，帮助消费者做出更有意识的营养选择。
横断面研究。
意大利北部帕维亚的一家大学自助餐厅，从厨师那里获取了全年供应的每一餐的食谱和成分。为每份标准化餐计算了能量、蛋白质、脂肪、碳水化合物和纤维含量。使用了 13 个金字塔图形，分为三个颜色级别，以描绘每一餐的能量和营养含量。
随机选择 400 名在自助餐厅就餐的顾客进行访谈，了解他们对营养建议的看法。
自助餐厅供应的食品有 216 种，根据其能量含量分布在金字塔中：最低的在底部（绿色级别），最高的在顶部（红色级别），中间是橙色级别。能量值从一份蔬菜沙拉的 460 千焦（110 卡路里）到一个比萨饼的 5021 千焦（1200 卡路里）不等。描绘的金字塔在自助餐厅展示，以便顾客可以根据其营养价值选择餐食。顾客认为饭菜的营养成分信息对他们的营养选择非常有帮助。
顾客对自助餐厅提供营养信息的做法反应良好，他们可以根据更均衡的饮食来规划自己的餐食。
