卫生研究

目的 探索在餐饮食品中应用图形化营养信息标识的可行性。方法 设计雷达图式菜品营养信息标识，从2020年10月到2021年4月采用方便抽样在全国范围内招募1407例研究对象(女性986例，男性421例)完成调查问卷和模拟点餐。调查内容包括研究对象的基本信息、营养知识水平、对图形化营养信息标识的满意度。两次模拟点餐分别使用普通菜单和带有图形化营养信息标识的菜单。比较两次模拟点餐的营养评分、各大类菜品中每道菜品的选择比例、选择菜品的能量、脂肪、胆固醇和钠含量、烹饪添加油和添加盐量。结果 与使用普通菜单相比，使用带有图形化营养信息标识的菜单后研究对象模拟点餐的营养评分从15.57±2.65升至16.73±3.24(P<0.05),其中20岁以下、家庭人均月收入4000元以下、研究生及以上文化程度人群营养评分升高最多。猪肉类、鱼肉类、蔬菜类、豆制品类中营养分值较高的菜品选择比例增加。选择菜品的能量、脂肪、胆固醇、钠含量、烹饪添加油和添加盐量分别从8455(7738,9033) kcal、658.6(598.1,709.3) g、1418(1238,1665) mg、17 430(15 695,19 129) mg、455(405,502) g、41.5(36.5,47.0)g下降至7415(6693,8191) kcal、562.54(504.0,631.2) g、1274(1076,1549) mg、17 185(14 574,19 576.8) mg、375(334,437) g、38.5(32.4,43.6)g(P<0.05)。研究对象对图形化营养信息标识的满意度较高。结论 图形化营养信息标识有助于消费者选择更健康的餐饮食品。

OBJECTIVE To explore the feasibility of applying graphical menu labeling.METHODS To design a radar chart menu label. From October 2020 to April 2021, convenience sampling was adopted to recruit 1407 research subjects(986 females and 421 males) through the online platform nationwide to complete the questionnaire and simulate ordering. The survey included basic information of the research subjects, their level of nutritional knowledge, and satisfaction with the graphic menu labels. The two simulated orderings were conducted using the regular menu and the menu with graphic nutritional information, respectively. Compare the nutrition scores of the two simulated orders, the selection ratio of each dish in each major category, the energy, fat, cholesterol and sodium content, and the amount of added oil and salt of the selected dishes.RESULTS Compared with using the normal menu, the nutritional score of the simulated meal ordering increased from 15.57±2.65 to 16.73±3.24(P<0.05) using a menu with graphic nutrition labels, in which people with an income of less than 4000 yuan and a graduate degree or above increased the most. The proportion of dishes with higher nutritional value has increased among pork, fish, vegetables, and soy products. The energy, fat, cholesterol, sodium content, added oil and added salt of the selected dishes are decreased from 8455(7738, 9033) kcal, 658.6(598.1, 709.3) g, 1418(1238, 1665) mg, 17 430(15 695, 19 129)mg, 455(405, 502)g, 41.5(36.5, 47.0)g to 7415(6693, 8191)kcal, 562.54(504.0, 631.2)g, 1274(1076, 1549)mg, 17 185(14 574, 19 576.8)mg, 375(334, 437) g, 38.5(32.4, 43.6) g respectively(P<0.05). The satisfaction score of the graphic nutrition label is relatively high.CONCLUSION Graphical menu labeling helps consumers to make healthier choices for catering food.