Collison R, Banks G H, Colwill J S
Hum Nutr Appl Nutr. 1986 Jun;40(3):209-12.
A study of the food input and food waste from 38 catering establishments varying from hospital and school meals to hotels and commercial restaurants has shown that on average 46 per cent of the dietary energy of the food consumed was derived from fat. Moreover, a strong positive correlation (P less than 0.001) was found between the percentage energy derived from fat, and the total energy obtained from the food consumed. A similar pattern is shown when the results are broken down according to the category of catering establishments. Meals provided by hotels, restaurants and public houses have the highest fat content (60 per cent of energy) and the highest total energy consumed (6.8 MJ per person per meal), whereas meals served by welfare establishments have the lowest fat content and lowest total energy per meal.
一项针对38家餐饮机构的食物投入和食物浪费情况的研究表明，这些机构涵盖医院和学校食堂、酒店及商业餐厅等。研究发现，所消费食物的膳食能量平均有46%来自脂肪。此外，脂肪提供的能量百分比与所消费食物获取的总能量之间存在强烈的正相关关系（P小于0.001）。当根据餐饮机构类别对结果进行细分时，呈现出类似的模式。酒店、餐厅和酒吧提供的餐食脂肪含量最高（占能量的60%），每餐人均消耗的总能量也最高（每餐每人6.8兆焦耳），而福利机构提供的餐食脂肪含量最低，每餐总能量也最低。
