Winkler G, Döring A, Keil U
GSF-Institut für Epidemiologie, Neuherberg, Oberschleissheim.
Z Ernahrungswiss. 1995 Mar;34(1):2-9. doi: 10.1007/BF01612778.
Seven-day food records of the MONICA project Augsburg dietary survey, which were collected between October 1984 and May 1985 in 899 men aged 45-64 years (random sample), were used to analyze meal patterns. Among other variables, the emphasis was placed on meal frequency and rhythm, frequency of meal combinations, place and time of meal intake as well as on the contribution of different meals to selected nutrient intake. Breakfast delivers 17%, lunch 29%, and dinner 33% of the total daily energy intake; all other meals (snacks) deliver 21% of the energy intake. The mean contribution of the three major meals, such as breakfast, lunch and dinner to daily protein intake is 14%, 36%, and 36%; to fat intake 17%, 33%, and 35%, and to carbohydrate intake 23%, 25%, and 29%, respectively. Data on meal patterns are useful for the development of preventive strategies.
莫妮卡项目奥格斯堡饮食调查的7天食物记录于1984年10月至1985年5月收集，涉及899名年龄在45 - 64岁的男性（随机样本），用于分析用餐模式。在其他变量中，重点关注用餐频率和节奏、餐食组合频率、用餐地点和时间以及不同餐食对选定营养素摄入的贡献。早餐提供每日总能量摄入的17%，午餐提供29%，晚餐提供33%；所有其他餐食（零食）提供21%的能量摄入。早餐、午餐和晚餐这三大餐对每日蛋白质摄入的平均贡献分别为14%、36%和36%；对脂肪摄入的贡献分别为17%、33%和35%，对碳水化合物摄入的贡献分别为23%、25%和29%。用餐模式数据对制定预防策略很有用。
