调查慈善准备餐的营养质量为经历粮食不安全的人 - - 一个澳大利亚的案例研究
Kristy K Law1, Kathy Trieu1, Emma James2
1The George Institute for Global Health, University of New South Wales, Sydney, New South Wales, Australia.
概括
慈善准备好的饭菜含有丰富的蔬菜和低糖,但在全谷物,和脂肪含量方面需要改进. 提高营养质量可以促进接受者的健康.
科学领域:
- 营养科学 营养科学
- 公共卫生 营养 公共卫生 营养
- 食品服务管理管理.
背景情况:
- 慈善粮食救济计划为弱势群体提供必需的食物.
- 这些食物的营养质量对于接受者的健康结果至关重要.
- 评估食品救济慈善机构准备好的餐点,可以确定营养方面的优点和缺点.
研究的目的:
- 为了分析墨尔本一家食品救济慈善机构提供的现成餐的营养成分.
- 确定慈善用餐供应营养改善的具体领域.
- 为提高粮食救济服务对健康影响的战略提供信息.
主要方法:
- 横截面研究分析了不同季节的30个日的90批餐.
- 用标准化表格收集的营养数据,并使用FoodWorks 10软件进行分析.
- 营养质量根据六个标准进行评估:无粉蔬菜,加工肉类,全谷物,,糖和脂肪比例.
主要成果:
- 所有餐点都符合无粉蔬菜和低糖 (<15g/100g) 的标准.
- 加工肉类的数量很少 (2/90餐),但很少使用全谷物 (1/90餐).
- 一半的餐点达到的目标 (<700毫克/餐);62%的餐点未能达到不和脂肪与和脂肪的比例 (≥2:1).
结论:
- 慈善准备餐显示出蔬菜含量和低糖的优势,加工肉类有限.
- 有机会改善全谷物含量,降低含量和优化脂肪配置.
- 提高这些食的营养质量可以显著有利于接收者的健康.
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