Nikolaou Charoula Konstantia, Hankey Catherine Ruth, Lean Michael Ernest John
1 SSH/JURI -Institut pour la recherche interdisciplinaire en sciences juridiques (JUR-I), Catholic University of Louvain, Belgium.
2 Human Nutrition Section, College of Medical, Veterinary and Life Sciences, University of Glasgow, UK.
Nutr Health. 2017 Mar;23(1):51-56. doi: 10.1177/0260106016689564. Epub 2017 Feb 8.
Eating out of home has been associated with the increasing prevalence of obesity. While some chain restaurants provide nutritional information for their products, smaller independent catering facilities may not provide such information. The aim of this study was to assess the nutritional adequacy of meals provided to young adults at an independent catering facility and compare them with meals provided by chain restaurants.
Meals were analysed in 2014 in the UK in relation of nutrient provision to targets for macro- and micro-nutrients. One-way ANOVA was performed to compare menus between the restaurants included in the analyses.
2056 meal combinations were analysed, 210 from the student accommodation and 1,846 from five largest national chain restaurants. Mean (SD) nutritional content was: student accommodation: 1193(269)kcal, fat 52.0(22)g, saturated fat 24.5(14.5)g, protein 42.4(28.5)g, carbohydrate 117.0(30)g; chain restaurants: 922(160)kcal, fat 40.0(9.7)g, saturated fat 14.5(5.8)g, protein 31.2(6.5)g, carbohydrate 104.2(16.6)g. Meals from the student accommodation presented significantly more calories than the meals in all five chain restaurants ( p = 0.0015).
Meal provision in the student accommodation was in excess of energy requirements and higher than the meals offered in chain restaurants. Regulating or setting nutritional standards for all places that provide food is essential as current food provision may favour unwanted weight gain and diet-related diseases.
外出就餐与肥胖患病率上升有关。虽然一些连锁餐厅会提供其产品的营养信息，但规模较小的独立餐饮设施可能不会提供此类信息。本研究的目的是评估一家独立餐饮设施为年轻人提供的膳食的营养充足性，并将其与连锁餐厅提供的膳食进行比较。
2014年在英国对膳食进行了分析，涉及宏量营养素和微量营养素供应与目标的关系。进行单因素方差分析以比较分析中所包括餐厅之间的菜单。
共分析了2056种膳食组合，其中210种来自学生宿舍，1846种来自五家最大的全国连锁餐厅。平均（标准差）营养成分如下：学生宿舍：1193（269）千卡，脂肪52.0（22）克，饱和脂肪24.5（14.5）克，蛋白质42.4（28.5）克，碳水化合物117.0（30）克；连锁餐厅：922（160）千卡，脂肪40.0（9.7）克，饱和脂肪14.5（5.8）克，蛋白质31.2（6.5）克，碳水化合物104.2（16.6）克。学生宿舍提供的膳食所含热量明显高于所有五家连锁餐厅的膳食（p = 0.0015）。
学生宿舍提供的膳食能量超过需求，且高于连锁餐厅提供的膳食。对所有提供食物的场所进行规范或设定营养标准至关重要，因为目前的食物供应可能会助长不必要的体重增加和与饮食相关的疾病。
