DU Wenwen, Wang Huijun, Wang Dantong, Su Chang, Zhang Ji, Ouyang Yifei, Jia Xiaofang, Huang Feifei, Zhang Bing
National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China.
Wei Sheng Yan Jiu. 2016 Nov;45(6):876-905.
To study meal and snack consumption and their contribution to daily dietary energy and macronutrients intakes among Chinese children and adolescents.
Children and adolescents aged 4-17 years old( n = 1905) from the 2011 China Health and Nutrition Survey were included by the cluster random sampling method. Three consecutive 24 h recalls and household condiment weighing were used to estimate dietary intakes. Energy and nutrients were calculated based on the most recent China Food Composition Table. Eating occasions were divided into meals( breakfast, lunch and dinner) and snacks( morning snack, afternoon snack and evening snack). Descriptive analysis for four age categories( 4-6 y, 7-10 y, 11-13 y and 14-17 y) was conducted to study the frequency, energy and macronutrient contribution, and sources of foods during each eating occasion.
Most children and adolescents consumed regular meals, while the snacks consumption rate was 65%-76%. Meals( excluding cooking oil) provided 71%-76% of total energy, 88%-92% of protein, 50%-53%of total fat, and 83%-89% of carbohydrate daily intake. Homemade foods( including raw foods) provided the majority of foods in meals, while restaurant made foods and processed foods provided 14. 0% to 20. 5% and 14. 5% to 19. 2% of total energy from meals, respectively. Snacks typically provided disproportionally more carbohydrate and less protein for children and adolescents, and had more impact on the diets of younger children than the older ones. In contrast to meals, processed foods were highly consumed as snacks in children and adolescents, providing 40. 6% to 47. 7% of total daily energy.
Nutrition education campaigns should encourage children and adolescents to have regular meals and choose fresh, low-energy, low-salt, and low-fat snacks.
研究中国儿童和青少年的餐食及零食消费情况，以及它们对每日膳食能量和宏量营养素摄入量的贡献。
采用整群随机抽样法，纳入2011年中国健康与营养调查中4-17岁的儿童和青少年（n = 1905）。采用连续3天的24小时膳食回顾法和家庭调味品称重法来估计膳食摄入量。根据最新的《中国食物成分表》计算能量和营养素。进食场合分为餐食（早餐、午餐和晚餐）和零食（上午零食、下午零食和晚上零食）。对四个年龄组（4-6岁、7-10岁、11-13岁和14-17岁）进行描述性分析，以研究各进食场合的频率、能量和宏量营养素贡献以及食物来源。
大多数儿童和青少年规律用餐，而零食消费率为65%-76%。餐食（不包括食用油）提供了每日总能量的71%-76%、蛋白质的88%-92%、总脂肪的50%-53%和碳水化合物的83%-89%。自制食物（包括生食）在餐食中占大多数，而餐厅制作的食物和加工食品分别提供餐食总能量的14.0%至20.5%和14.5%至19.2%。零食通常为儿童和青少年提供的碳水化合物比例过高，蛋白质比例过低，并且对年幼儿童饮食的影响大于年长儿童。与餐食相比，加工食品在儿童和青少年中作为零食的消费量很高，提供了每日总能量的40.6%至47.7%。
营养教育活动应鼓励儿童和青少年规律用餐，并选择新鲜、低能量、低盐和低脂的零食。
