CAJ | 학술논문

目的调查夏季我国4个城市成年居民每天来自于各类食物的水分情况.方法采用方便抽样的方法,从北京、上海、成都、广州4个城市中选取18～60岁居民64名.采用双份饭法收集调查对象调查期间连续3 d食用的所有食物;测定各类食物中的水分含量;利用定量用具对每餐的清汤饮用量进行记录.结果共有63名调查对象完成调查,每天来自于食物水分的中位数为1157 ml,其中来自于主食的水分中位数为480 ml,其占食物水分比率的中位数为41.8%;来自于菜的水分中位数为427 ml,其占食物水分比率的中位数为37.9%;来自于清汤的水分中位数为133 ml,其占食物水分比率的中位数为13.8%;来自于零食的水分中位数为0 ml,其占食物水分比率的中位数为6.4%.北京、上海和广州的调查对象来自于主食的水分中位数分别为384、388和435 ml,均低于成都的900 ml(χ2=21.28,P=0.000);北京的调查对象的主食水分占食物水分比率的中位数(47.7%)高于成都(43.2%)、上海(42.9%)和广州(33.9%)(χ2=8.69,P=0.034).广州和成都的调查对象清汤水分含量中位数及其占食物水分比率的中位数(广州:267 ml,24.4%;成都:278 ml,15.7%)均高于上海(133 ml,9.0%)和北京(100 ml,5.8%),差异有统计学意义(清汤量:χ2=22.52,P=0.000;清汤比率:χ2=16.27,P=0.001).结论我国4个城市成年居民每天来自于食物的水分以主食和菜为主.
목적 조사하계아국4개성시성년거민매천래자우각류식물적수분정황.방법 채용방편추양적방법,종북경、상해、성도、엄주4개성시중선취18～60세거민64명.채용쌍빈반법수집조사대상조사기간련속3 d식용적소유식물;측정각류식물중적수분함량;이용정량용구대매찬적청탕음용량진행기록.결과 공유63명조사대상완성조사,매천래자우식물수분적중위수위1157 ml,기중래자우주식적수분중위수위480 ml,기점식물수분비솔적중위수위41.8%;래자우채적수분중위수위427 ml,기점식물수분비솔적중위수위37.9%;래자우청탕적수분중위수위133 ml,기점식물수분비솔적중위수위13.8%;래자우령식적수분중위수위0 ml,기점식물수분비솔적중위수위6.4%.북경、상해화엄주적조사대상래자우주식적수분중위수분별위384、388화435 ml,균저우성도적900 ml(χ2=21.28,P=0.000);북경적조사대상적주식수분점식물수분비솔적중위수(47.7%)고우성도(43.2%)、상해(42.9%)화엄주(33.9%)(χ2=8.69,P=0.034).엄주화성도적조사대상청탕수분함량중위수급기점식물수분비솔적중위수(엄주:267 ml,24.4%;성도:278 ml,15.7%)균고우상해(133 ml,9.0%)화북경(100 ml,5.8%),차이유통계학의의(청탕량:χ2=22.52,P=0.000;청탕비솔:χ2=16.27,P=0.001).결론 아국4개성시성년거민매천래자우식물적수분이주식화채위주.
Objective To investigate the food water sources of adults in the four cities of China in summer.Methods A total of 64 adults aged 18-60 yrs from four cities(Beijing,Shanghai,Chengdu and Guangzhou)were selected using convenient sampling method. The food samples were collected by using duplicate portion method and the water content of food samples were determined by using the national standard. The information on amounts and types of daily drinking soup was recorded by subjects using a quantitative measurement.Results A total of 63 subjects had completed the investigation. The median of daily water from food of subjects was 1157 ml,while water from staple food was 480 ml,the median ratio of which accounting for 41.8% of water from food. Water from dishes was 427 ml,the median ratio of which accounting for 37.9% of water from food. Water from soups was 133 ml,the median ratio of which accounting for 13.8% of water from food. Water from snacks was 0 ml,the median ratio of which accounting for 6.4% of water from food. The medians of water from staple food (384,388 and 435 ml,respectively) in Beijing,Shanghai and Guangzhou was significant lower than that of Chengdu subjects′ (900 ml,χ2=21.27,P=0.000). But the median proportion of water from staple food of subjects in Beijing (47.7%) was significantly higher than that in Chengdu (43.2%),Shanghai(42.9%) and Guangzhou (33.9%) (χ2=8.69,P=0.034). The median of amount and proportion of water from soups of subjects in Guangzhou (267 ml,24.4%) and Chengdu(278 ml,15.7%) was significantly higher than that in Shanghai (133 ml,9.0%) and Beijing (100 ml,5.8%) (amount: χ2=22.52,P=0.000;proportion: χ2=16.27,P=0.001).Conclusion The staple food and dishes are the main sources of daily food water.