Comparative Study On The Condiment And Cooking Oil Usage In Restaurant And Home Dishes

Objective:Describe the current status of condiments and cooking oil used in restaurants and home cooking.Analyze the sodium,energy,and fat content provided by condiments in the dishes.Compare the differences in the above indicators in restaurant cooking and home cooking.According to the current situation of the surveyed dishes,suggestions were made to improve the consumption of condiments and cooking oil in restaurant cooking and household cooking.The proportional relationship between the condiments and cooking oil consumption in restaurant cooking and household cooking was established for evaluation in the diet survey.Provide evidence for food intake of condiments and cooking oilMethods:The data of Chinese restaurant dishes in this study comes from the Action on Salt China Baseline Survey(2018-2019),and the data of family cooking dishes comes from the 2018 China Health and Nutrition Survey(CHNS).The use of cooking oil and condiments are compared and analyzed.The Action on Salt China selected 192 comprehensive Chinese restaurants mainly selling stir-fried dishes in 6 project provinces(Heilongjiang,Qinghai,Hebei,Sichuan,Jiangxi,Hunan),and used the method of asking chefs and weighing to sell hot dishes.Registration(?50 lanes/restaurant).The contents of the dish registration include dish name,dish category,dish cooking method,dish composition and weight(including ingredients,condiments,cooking oil,etc.).Calculate the energy,fat,and sodium per 100g of each dish in combination with the "Chinese Food Composition Table".According to previous research data,data such as condiments and cooking oil usage are non-normally distributed,so 6 are described as medians.Investigate the distribution of energy,fat and sodium in restaurant dishes in provinces,explore the main source of sodium in restaurant dishes,and the proportion of energy and fat provided by cooking oil.Use the median to describe the distribution of the weight of each dish in the restaurant.Analyze the types of condiments used in restaurant dishes and the amount of various condiments(including salt,soy sauce,chicken essence/monosodium glutamate/chicken powder and other condiments).In 2018,CHNS conducted surveys in 15 provinces including Heilongjiang,Liaoning,Shandong,Henan,Jiangsu,Hubei,Hunan,Guangxi,Guizhou,Beijing,Shanghai,Chongqing,Yunnan,Zhejiang and Shaanxi.Using the 24-hour meal review method for 3 consecutive days,the family's diet recipes for 3 consecutive days were obtained,including the names of the dishes,the ingredients used in the dishes and their weights.At the same time as the diet review survey,the weighing method was used to weigh and record the types and consumption of cooking oil and condiments in the family for 3 days.Using the dietary survey data in the family's 3-day meals and the weight of different dishes in each meal as the weight,the weighed 3-day consumption of cooking oil and condiments is allocated to each dish,and each family's cooking dish is calculated.The amount of cooking oil and condiments used.The CHNS family dish data is merged into a new database through the food code and the food composition table.Calculate the sodium content,energy and fat content of each 100g dish according to the weight of the dish material,analyze the sodium source in the dish,and the proportion of the energy and fat provided by the cooking oil in the total energy and fat amount of the dish.The median and quartile were used to describe the consumption of condiments and cooking oil in home cooking dishes.To compare home cooking and restaurant cooking dishes,merge the database,and use single factor analysis to compare different types of dishes,cooking methods,cooking oil,condiment usage,condiment sodium content,dish energy and fat content in home and restaurant dishes The difference.Select the regions where both survey items are sampled and surveyed,Heilongjiang,Hunan,and Sichuan,and compare the differences in the above indicators such as the amount of cooking oil used in restaurants and household dishes.Analyze whether the comparison results of all the dish data and the dish data of the 3 regions are the same,and verify the consistency of the data analysis results.This study included a total of 8,127 restaurant cooking dishes from 192 restaurants in 6 provinces in the Sino-British Salt Reduction Project and 21,468 household cooking dishes from 7,200 families in 15 provinces in the 2018 China Health and Nutrition Survey Project,using the median The number and quartile describe the amount of seasoning and cooking oil used in the dish,the amount of sodium provided by the seasoning,and the amount of total sodium,energy and fat in the dish.The contribution rate of condiments to sodium and the contribution rate of cooking oil energy and fat in dishes are also analyzed.The Kruskal-Wallis non-parametric test was used to compare the differences of the above indicators for different regions,types of dishes,and family and restaurant dishes.The single factor Wilcoxon rank-sum test method is used for the same dish category and cooking style of family and restaurant dishes to compare the differences in indexes such as condiments and cooking oil usage of family and restaurant dishes.Results:The median amounts of salt,chicken essence/monosodium glutamate/chicken powder,soy sauce,and other condiments in restaurant dishes were 0.8g/100g,0.9g/100g,1.4g/100g and 3.7g/100g,respectively.The median total sodium content of the dishes is 505.9mg/100g,of which the median sodium content provided by salt,chicken essence/monosodium glutamate/chicken powder,soy sauce,and other condiments are 322.2mg/100g,106.7mg/100g,86.5mg/100g and 2.6mg/100g.Sodium in restaurant dishes is mainly derived from condiments(85%?90%),among which salt is the condiment with the highest sodium contribution rate in condiments,accounting for 32%?58%.Different provinces,categories,cooking methods,the amount of salt and other condiments used in dishes and the amount of sodium provided are different.The median amount of cooking oil used in restaurant dishes,the energy and fat of dishes were 4.9g/100g,151.8kcal/100g,and 8.4g/100g,respectively.There are differences in the amount of cooking oil,energy and fat in the dishes in different provinces,categories,and cooking methods.The median amounts of salt,chicken essence/monosodium glutamate/chicken powder,soy sauce,and other condiments in household dishes were 1.0g/100g,0.8g/100g,1.2g/100g,and 2.2g/100g,respectively.The median amount of sodium provided in the dishes total sodium,salt,chicken essence/monosodium glutamate/chicken powder,soy sauce,and other condiments were 387.0 mg/100g,44.7mg/100g,67.5mg/100g,4.5mg/100g.Sodium in household dishes is mainly derived from salt in condiments,and the amount of sodium provided by salt accounts for more than 50%of the total sodium in dishes.The amount of salt and other condiments and the amount of sodium provided in different provinces,categories,and cooking methods vary.The overall cooking oil consumption of family dishes,the median energy and fat content of the dishes were 3.7g/100g,506.6kJ/100g,4.1g/100g,respectively.There are differences in the amount of edible oil,energy and fat in the dishes in different provinces,categories,and cooking methods.Different regions,types,cooking methods,household dishes and restaurant dishes,differ in the amount of seasoning used and the amount of sodium provided.The median total sodium in family dishes is 12.5mg/100g lower than the median total sodium in restaurant dishes.The median use of salt in family dishes is 0.2g/100 higher than restaurant dishes,and the median use of chicken essence/MSG/chicken powder,soy sauce,and other condiments are 0.1g/100g,0.2g/100g and restaurant dishes lower than restaurant dishes.1.4g/100g.There is no difference in the amount of salt used in cold dishes,eggs,aquatic products,and soups for family dishes and restaurant dishes.There is no difference between the amount of salt used in family dishes such as steamed,fried,and cold dishes compared with the amount of salt used in restaurant dishes.The sodium content of family dishes salt is higher than that of restaurant dishes.The sodium content of family dishes soy sauce in Sichuan is higher than that of restaurant dishes,and the sodium content of family dishes soy sauce in other categories is lower than that of restaurant dishes.The consumption of other condiments in family dishes is lower,and the amount of sodium provided is higher than in restaurant dishes.The overall cooking oil consumption and energy of family dishes are lower than those of restaurant dishes.Conclusion:The sodium content in restaurants and family dishes is relatively high.According to regional differences,corresponding salt reduction measures should be taken.Compared with family dishes,the amount of condiments used in restaurant dishes and the amount of sodium provided are higher.Salt-containing condiments other than cooking salt are also important sources of sodium content in restaurant dishes;restaurant dishes in Hunan and Heilongjiang should mainly reduce the use of salt.While reducing the amount of salt used in restaurant dishes in Hebei,Jiangxi,Qinghai,and Sichuan,attention should also be paid to reducing the use of chicken essence/monosodium glutamate/chicken powder.Investigate the main source of sodium in household dishes in various regions is table salt,and attention should be paid to reducing the amount of salt used.The amount of cooking oil used in restaurants and the amount of energy and fat in dishes are higher than those in family dishes.Restaurant operators should pay more attention to reducing the amount of cooking oil used in restaurant dishes.Although the amount of cooking oil used in family dishes and the amount of energy and fat in the dishes are lower than those in restaurant dishes,it is still possible that the intake of cooking oil and fat by the crowd exceeds the standard.The use of cooking oil should also be reduced in the process of making family dishes.