Kubena K S, Carson D E
Department of Animal Science, Texas A & M University, College Station 77843.
J Am Diet Assoc. 1988 Nov;88(11):1412-6.
Fitness- and weight-conscious students might be more interested in participating in feeding plans in colleges and universities if menus providing lower levels of energy, fat, and sodium, as well as nutrition information about the menus, were available. This study was done to determine the feasibility of developing a program that incorporated modified menus and nutrition information and that was based upon selections from existing menus. The modified menus planned for each day of the 5-week cycle provided approximately 1,200 kcal, 30% energy from fat, 250 mg cholesterol, and 3 gm sodium, as compared with 2,600 kcal, 35% energy from fat, 400 mg cholesterol, and 6 gm sodium in the original foodservice menus. Student response to the programs was assessed. Of the 97 students who responded, 35% reported regularly referring to information on the menus and displays, and 18% stated that they had followed the menus. Of the latter group, five (30%) attributed a weight loss to use of the program. Women were much more likely to use the program than were men. The prevalence of women who wanted to lose weight did not differ between those who were greater than 10% above desirable weight and those who were not. Three-fourths of the students wanted the program to continue. A nutrition program such as the one described might encourage students to eat in university foodservices.
如果大学能提供能量、脂肪和钠含量较低的菜单以及菜单的营养信息，注重健康和体重的学生可能会更有兴趣参与学校的饮食计划。本研究旨在确定开发一个包含改良菜单和营养信息且基于现有菜单选择的项目的可行性。与原餐饮服务菜单相比，为期5周的周期中每天计划的改良菜单提供约1200千卡热量、30%的能量来自脂肪、250毫克胆固醇和3克钠，而原菜单提供2600千卡热量、35%的能量来自脂肪、400毫克胆固醇和6克钠。对学生对这些项目的反应进行了评估。在97名做出回应的学生中，35%的学生报告经常参考菜单和展示上的信息，18%的学生表示遵循了这些菜单。在后者中，有5人（30%）称通过使用该项目体重减轻了。女性比男性更有可能使用该项目。超重超过理想体重10%以上的女性和未超重的女性中，想要减肥的女性比例没有差异。四分之三的学生希望该项目继续开展。这样一个营养项目可能会鼓励学生在学校餐饮服务处就餐。
