| BackgroundsWith the rapid development of China’s socioeconomic and the continuous improvement of living standards, more and more people choose to eat in a restaurant or hotel. Though eating out brings a lot of convenience to people’s lives, it also creates many problems. Studies have shown that eating out is a risk factor of overweight and obesity, a higher level of cholesterol in serum and increasing body fat are seen more often from people who eating out too often. As a result, improvement of the dietary quality of eating out crowd has a vital importance to the public health, in term of the prevention of a number of chronic non-communicable disease.In order to improve the health and nutritional level of the residents, a surveillance system has been established by the nation, which could monitor the the dietary and nutritional status, the improvement of the nutrition and the nutrition-related disease. However, the Nutrition Examination Survey data from eating out people is lacking. This is mainly because the food composition table currently using comes from the raw food data. Though some nutrient retention factor and other parameters have been taken into consideration, the sufficient basis for cooking dishes is still lacking. And yet there is little investigation of eating habits and consumer behavior of the eating out people, the research of food intake levels of those people is also missing.Therefore, to understand the characteristics of the food choices, food intake, energy and nutrient intake quality, as well as the dietary patterns of the eating out people, also to have an accurate assessment of the Nutritional Status of those people, further to suggest a better nutrition plan to them, our research, first this field, has done a sufficient investigation and study on the nutrients of the restaurant dishes and dietary status of the eating out people.ObjectivesThe purposes of this research are listed as follow:1) Investigation and analysis of the main nutrient composition data of common dishes.2) By standardizing the food recipes and nutrient composition data, establish a basic database of the nutritional content of restaurant dishes. Do a supplementary of the Food Composition Database.3) Conduct a research and survey on the dietary consumption, energy and core nutrients intake level of the eating-out people, then compare the nutrient intake quality which result from different eating behaviors.Methods1. Survey and research on nutrients in commercial dishesTo accurately determine the compositions and nutrients in commercial dishes, six medium or3-star Chinese restaurants in West, East and Haidian districts in Beijing have been selected. During opening time,300customers have been chosen randomly from each restaurant, and their order lists were recorded and rearranged to be the subjects of this program. The category of dishes and cooking methods have been collected, the raw main materials and auxiliary materials have been weighted, as well as the total weight of each dish when cooked. After adjusting the edible portion and weight conversion factor, the energy, protein, fat, carbohydrate and sodium content of each dish (content in100grams dish) were calculated with food composition tables. According to the nutrients reference value (NRV) on food nutrition labels, calculated percentage of energy and nutrients in each dish to NRV to evaluate the energy level and nutrients provided by dishes.To make up the deficiency of calculation method, we sampled and tested several dishes, including1) food raw materials without food composition tables;2) dishes (such as fried and salted dishes) which were difficult to weigh the oil and salt used in processing course; selecting common dishes from a number of restaurants and comparing the results of calculation method to that of chemical analysis, methodology differences in statistics were tested by matching t test. By categorizing and encoding all the dishes involved in a unified approach, and standardizing the data of the same cuisine from different restaurant, a food ingredients library and nutrients component database would be established.2. Investigation on dietary status of customers in restaurantsBased on the study above,6Chinese restaurants were selected to conduct a dietary survey on the dietary status of consumers in restaurant. At least300table dinner consumers were chose from each restaurant, half them were from lunch and the rest were from supper, among them two third were from big table (larger than6people per table) and one out of three were from small table (3-6people per table), a minimum of2000consumers were required to be investigated.300buffet dinners were selected randomly from each restaurant, half of them were in lunch and the rest were in supper, a total number of1000people’ data were required to be evaluated.The basic information of dinner such as sex, age ranged and dining time were been collected, then the weight of the dishes before and after eating will also be recorded. Considering the dishes waste after dinner the actual intake of each dish could be calculated, so does the alcohol and juice. According to the concept of reference person, the food intake per standardized person could be calculated, especially for the energy, fat and sodium intake level, as well as the macro-nutrients supplementation and its main source. Compare the difference between the choice of eating-out people and the food intake recommendation from China resident dietary pagodas, so as the dinning time and eating habits.Results:1. Evaluation of nutrients in restaurant dishes Total998kinds of dishes were surveyed, including staple foods167, cold dishes240, cooked dishes557, soups34. According to the properties of the main ingredients and cooking methods the dishes have been subcategorized, the energy and nutrient content of each of them were indicated by the median, the results are as follow:The median value of energy, protein, fat, carbohydrate and sodium provided by100g staple food are185kcal,6g,5.7g,23.7g and302mg, respectively. Homemade bread, snacks and noodles provide more than13%of NRV in terms of fat and sodium.For240cold dishes, the median value of energy, fat and sodium provide by100grams of them are:134kcal,6.5g,422mg, respectively. Cold dishes of poultry meat had high energy and sodium, accounting for10.5%and17.8%of NRV, while cold dishes of mushrooms and algae had low energy and sodium, accounting for1.5%and1.2%of NRV. Cold dishes of fishery products had the highest sodium, accounting for28.3%of NRV.For557cooked dishes, the median value of energy, fat and sodium provide by100grams are:145kcal,8.4g,439mg, respectively. Cooked dishes of poultry meat had high energy and fat, accounting for9.2%and16.7%of NRV, while cooked dishes of vegetables had low energy and fat, accounting for5.5%and10.0%of NRV. Cooked dishes of fishery products had high sodium, accounting for27.3%of NRV.Sodium provided by soups of poultry meat, aquatic products, vegetables accounted for more than20%of NRV.Compared the results come from weighting record method with that from analytical methods, we found that weighting record method gives a less value of the energy, protein and fat, which were10.1kcal/100g,0.4g/100g,0.9g/100g, respectively, but gives a higher value of sodium and carbohydrate, which were0.4g/100g,7.3mg/100g, accordingly. The relative deviation of the two results was less than10%. Though the t-test showed the difference in energy and protein of those two results, they are in the acceptable range from the statistical point of view (P<0.05).2. Study on diet status of customers in restaurantsWe have investigated the dietary status of2204table dinners and1013buffet dinners. The results show that, the average food consumption per meal per reference person of the table dinners and buffet dinners are listed as follow:76.1g vs.138.8g on cereals,57.1g vs.265.5g on vegetables,3.0g vs.168.6g on fruits,127.8g vs.181.5g on meat,49.9g vs.101.8g on fishery products,9.7g vs.47.4g on eggs,1.1g vs.24.9g on milk,19.6g vs.16.1g on soybean and nuts,27.7g vs.9.4g on edible oil,7.1g vs.4.3g on salt,68.lg vs.308.8g on juice,7.3g vs.31.7g on alcohol. Apparently, except oil and salt, people eat much more food on buffet. Compared to food intake recommendation from China resident dietary pagoda, buffet dinners take more than50%of upper limit of that in terms of meat, fishery products, edible oil and salt.From the energy and nutrients intake point of view, the average nutrients intake per reference person per meal of table dinner customers included energy1078kcal(44.9%of RNI), protein55.5g(74.0%of RNI), fat59.5g, carbohydrate84.3g, sodium2804mg(125.1%of AI). The average nutrients intake per reference person per meal of buffet dinner customers included energy1577kcal (65.7%of RNI), protein93.8g (127.5%of RNI), fat64.6g, carbohydrate166.7g, sodium1689mg (76.8%of AI).When analyzing the relationship between dietary status and eating habits, study found that statistically speaking, meal time (lunch/dinner) and dining time (working days/weekend) do not have effect on food, energy and nutrients intakes, but the number of customers (small/big table) do has a significant affect on the intake of potato, vegetable, energy, fat, sodium.Conclusion:1) Our research, first in this field, have investigated the dish recipes Chinese restaurant in Beijing. The energy and main nutrient contained in998kinds of dished have been collected by weighting record method. If taken a full consideration of the edible portion, oil absorption rate and the waste rate, there is little difference between the results come from the weighting and analytical methods.2) By investigating the dietary consumption of more than3200restaurant consumers, study shows that44%of the energy needed in one day has been intake in one ordinary meal, and the protein of that reaches more than74%, too much fat has been taken and more than an average of1700mg sodium has been consumed by those people.3) In an ordinary meal time, buffet dinners have a higher intake quality of most food, edible oil and salt excluded, than people eating on the table. The choice of food could be affected by the number of dinners, but the time when they would take the meal has not been found any meaningful features from statistical point of view. |
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