Yang Qingqing, Tang Lin, Li Yonggang, Luo Ping, Huang Wenyao, Shao Shengwen, Wen Sheng
Hubei Provincial Center for Disease Control and Prevention, Wuhan 430079, China.
Wei Sheng Yan Jiu. 2024 Jul;53(4):623-630. doi: 10.19813/j.cnki.weishengyanjiu.2024.04.016.
To understand the nutritional components of common cooked foods in Hubei Province.
Forty-nine common cooked foods consumed by residents in Hubei Province were collected, and their edible parts were homogenized and tested for various nutrient contents according to the national standard method. The nutrient-rich foods index(NRF)model was used to calculate the NRF index(NRF 9.3) of various cooked foods, and the nutritional value of common cooked foods in Hubei Province was evaluated.
The result of the nutrient-rich food index model showed that the NRF 9.3 index of all cooked dishes ranged from-176.9 to 224.4, the NRF 9.3 index ranking of all types of cooked food was mainly related to cooking method. The NRF 9.3 index of cold mixed vegetable dishes was generally higher than the 75th percentile value(66.9) of the monitoring result, indicating higher nutritional value. The mean NRF 9.3 index of fish and shrimp cooked foods(72.4)monitored in this study was higher than that of meat cooked foods(21.5). The sodium content of pickled vegetables and some pre-packaged cooked foods was relatively high, RESULTS: ing in negative NRF 9.3 index and lower nutritional value. The NRF 9.3 index of Xiangyang beef noodles(33.1)and tofu noodles(37.1)was higher than that of beef offal noodles(5.1).
Vegetables and fish and shrimp are better sources of nutrition, and "cold and dressed with sauce" are a better way to cook. Pickled vegetables contain too many restricted nutrients, and their consumption frequency and amount should be reduced.
了解湖北省常见熟食的营养成分。
收集湖北省居民食用的49种常见熟食，将其可食部分匀浆，并按照国家标准方法检测各种营养成分含量。采用营养丰富食物指数（NRF）模型计算各种熟食的NRF指数（NRF 9.3），对湖北省常见熟食的营养价值进行评价。
营养丰富食物指数模型结果显示，所有熟食菜肴的NRF 9.3指数在-176.9至224.4之间，各类熟食的NRF 9.3指数排名主要与烹饪方式有关。凉拌蔬菜菜肴的NRF 9.3指数普遍高于监测结果的第75百分位数（66.9），表明营养价值较高。本研究监测的鱼虾类熟食的NRF 9.3指数均值（72.4）高于肉类熟食（21.5）。泡菜和一些预包装熟食的钠含量相对较高，导致NRF 9.3指数为负且营养价值较低。襄阳牛肉面（33.1）和豆腐面（37.1）的NRF 9.3指数高于牛杂面（5.1）。
蔬菜和鱼虾是较好的营养来源，“凉拌”是较好的烹饪方式。泡菜含有过多受限营养素，应减少其食用频率和量。
