請用此 Handle URI 來引用此文件:
http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/45645
標題: | 依據各種膳食營養素攝取建議及國人食物選擇型態,設計多元化之飲食指南 Design diverse food-based guide according to the multiple dietary and nutrient recommendations and food selection patterns of Taiwanese |
作者: | Shu-Yi Hung 洪淑怡 |
指導教授: | 潘文涵(Wen-Harn Pan) |
關鍵字: | 飲食指南,食物選擇型態,飲食建議, Food Guide,food selection patterns,dietary recommendation, |
出版年 : | 2009 |
學位: | 碩士 |
摘要: | 背景及目的:目前已開發國家的人們生活日趨於靜態,熱能消耗減低,造成肥胖與代謝症候群相關的慢性疾病之盛行,且隨著食物可獲量及國人飲食型態的改變,過去的飲食建議可能已不適用於現今社會。因此本研究的目的是,依據國人攝食資料,檢視民國八十四年的飲食指南的適用性,並以實證營養學的原則,提出適合多數國人的飲食建議,以預防營養素缺乏、降低心臟血管代謝疾病及癌症風險為目標。
材料與方法:一、利用1993-96 年國民營養調查所獲得的二十四小時飲食回憶資料,依據當時國人食物選擇之內容,以及各種膳食營養素的指標,評估八十四年飲食指南的適用性。二、利用2005-08 年國民營養調查所獲得的體位資料,以各種體能活動層級估計涵蓋多數國人熱量需求的範圍,同時以調查所獲得的飲食資料,排除一些不適當攝食的食物,依據國人選食的食物型態,重新擬定符合三大營養素理想分佈、以及DRIs(dietary reference intakes)的六大類食物份數分配。此次的飲食規劃包括一般飲食、不喝奶類飲食及四種素食飲食。 結果:設計出一般飲食1200-3500大卡、不喝奶飲食1150-3500大卡、純素飲食1450-3200大卡、蛋素飲食1500-3300大卡、奶素飲食1300-3700大卡及奶蛋素飲食1300-3650大卡各層級飲食的六大類食物份數分配,使其營養素攝取量大部分能符合70%DRI,只有在最低熱量層級有部分營養素未能達到70%DRI。針對這些低熱量層級,我們亦設計了加強飲食原則來克服營養素不足的問題。 結論:本研究以國人實際攝食的內容代入計算,擬定適合多數人且符合多種營養原則的飲食建議(六大類食物分配);並且列入考慮國人常見的特殊飲食型態,包括:不喝牛奶及四種素食的飲食型態。 Background:People’s lacking physical activity and dietary imbalance increased the prevalence of obesity and metabolic syndrome in the word. In addition, as energy intake level, food availability and dietary pattern are changing, previous dietary recommendation needs revisit. The purpose of this study was to examine the adequacy of Taiwanese Food Guide published in 1995, and to provide evidence-based dietary recommendation on food intake pattern for most of population in order to prevent nutrient deficiency, and to decrease the risk of cardiometabolic diseases and cancer. Materials and Methods:A. Examine the adequacy of Taiwanese Food Guide published in 1995.This study used dietary nutrient, dietary intake and practice information extracted from the 24-hour recall data of the “Nutrition and Health Survey in Taiwan 1993-1996”to examine the adequacy of Taiwanese Food Guide published in 1995.B. Design optimal distribution of six food groups This method included identifying appropriate energy levels for the patterns, calculating age, sex, energy-specific nutritional goals for patterns, determining the amounts of serving in each food group. This study used the anthropometric and dietary data in NAHSIT 2005-08 to estimate the potential range of energy requirement, and to calculate the nutrient content intake in each energy level. The nutrient intake in each food group was estimated according to food selection patterns in Taiwanese. This study designed three types of dietary patterns, including omnivorous diet, omnivorous diet without milk, and four kinds of vegetarian diet. Results:To meet a wide range of calorie requirements of various age/gender groups, we decided to design food patterns ranging from 1200 to 3500 calories in omnivorous diet,1150 to 3500 calories in omnivorous without milk diet, 1450 to 3200 calories in vegetarian diet, 1500 to 3300 calories in ovo-vegetarian diet, 1300 to 3700 calories in lacto-vegetarian diet, and 1300 to 3650 calories in lacto-ovo-vegetarian diet. Numbers of servings in each food group were allocated such that almost all nutrient goals were met in all energy levels. Intakes of calcium and vitamin E at lower energy levels did not meet 70% of the target levels. We developed an enriched method to increase intakes of calcium and vitamin E. Conclusions:Taiwanese food intake patterns provide a foundation of about food choices which were taken into consideration for dietary recommendations. We designed food guide for the omnivorous diet, omnivorous without milk diet, and four types of vegetarian diet. |
URI: | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/45645 |
全文授權: | 有償授權 |
顯示於系所單位: | 微生物學科所 |
文件中的檔案:
檔案 | 大小 | 格式 | |
---|---|---|---|
ntu-98-1.pdf 目前未授權公開取用 | 1.12 MB | Adobe PDF |
系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。