蛋白质生理需要量研究使用的食谱中营养素的含量分析

目的分析蛋白质生理需要量研究使用的食谱中5种主要营养素的含量和分布，并根据三大宏量营养素供能系数计算食物所能提供的能量。方法以白求恩军医学院学员的日常膳食制成3日食谱，用于研究蛋白质的生理需要量，采集食谱中的各种食物34种，采用国标方法对每种食物中的蛋白质、脂肪、糖类、灰分和水分的含量进行测定。结果粮谷类食物的糖类的平均含量为46．9％，明显高于肉类的3．2％及蔬菜的4．5％，其所能提供的能量也较高，平均为1331kJ／100g，肉类食物中的蛋白质含量平均为21．4％，其他营养素含量相对较低。不同蛋白质剂量组的受试者实际摄入的蛋白质与预设的蛋白质给予量一致，三大营养素的供能比合理。结论结合学员日常膳食制定的此3日食谱，能够为受试者提供足够的能量和营养素，满足机体生理需要。

Content Analysis of Main Nutrients of Recipe Used in Study of Protein Physiological Requirement

Objective Analysising the contents and distribution of 5 main nutrients of the recipe used in the study of protein physiological requirement and computing the energy contained in food by use of the energy coefficient of macronutrients. Method The routine diets of the students of Bethune military medical college were subjects, which contained 34 different kinds of food. Protein, fat, carbonhydrate, ash content and water were determined with national standard methods. Result The carbonhydrate content of the cereal was 46.9% on average, which was higher than that of meat and vegetable. The energy contained in the cereal was at a relatively high level, which was 1 331 kJ/100 g on average, the protein content of meat was 21.4% on average. Nutrients in vegetable were relatively lower. Actual intake amount of protein in different dose group was in accordance with the predetermined protein dose, and the energy ratio of macronutrients was rational. Conclusion The 3-day receipe that was made refering to the routine diets of the students can supply enough energy and nutrients for physiological requirements.