ABSTRACT
Objective To study the median nutrient content of customers' ordering in the restaurants in Beijing.Methods The median contents of nutrients regarding ordering/per person from the customers were estimated,via combining the nutrient content of menu offering.Data,based on all weights of ingredients and Chinese food composition with all the ordered records from customers,was collected within a set period of time,from 2011 to 2013.Nutrition status was then estimated,under the Nutrient-Rich Foods (NRF).Results The median energy intake reached 4 973.9 (P25-P75:3 575.6-6 971.0) kJ and 88.2％ of the tables were exceeding the recommended energy limits,respectively,with 3 347.2 kJ for lunch and 2 510.4 kJ for dinner.Data was gathered from three restaurants in Beijing.In all the three restaurants,the median nutrient contents appeared 70％ outnumbered the daily value of fat and cholesterol.The median sodium contents (87.9％) were also over the standard set for sodium adequate intake.In addition,the median nutrition on fibers,calcium,vitamin A,vitamin C and vitamin E were far below the recommended nutritional intakes (RNI),in the ordering.For NRF9.3,the Wenzhou restaurant showed the highest score (5.50) but the restaurant in Yunnan appeared the lowest (2.26),with difference statistically significant (P＜0.001).Conclusion Eating-out habit ended in taking low nutrition with higher limited nutrients,but with low recommended nutrients,when compared to the recommended Chinese Dietary Reference Intake.
ABSTRACT
Objective To survey the mean sodium content of menu offering and customers' orderings on sodium when eating out.Methods All weights of ingredients of menu offerings at three Chinese restaurants with Wenzhou,Shandong,and Yunnan cuisines,in Beijing,were collected and their sodium values were estimated based on data from the Chinese Food Composition.All records from customers' orders were collected in a certain period of time from year 2011 to 2013.The mean sodium content of ordering per person and the proportion of all orders exceeding the recommended daily sodium limit that applicable to most native Chinese,were estimated.Results Of all the menu offerings,hot dishes (1 728.6 mg; P25,P75:1 198.7,2 482.8) and soup dishes (2 101.5 mg;P25,P75:1 467.8,2 291.2) had the highest sodium contents,followed by cold dressed dishes (790.7 mg; P25,P75:128.1,1 472.9) staple foods (802.9 mg; P25,P75:115.1,1 563.2) while the beverages having the lowest sodium contents (17.0 mg;P25,P75:2.0,19.5) (P＜0.05).Meat dishes (1 796.3 mg;P25,P75:1 303.9,2 670.3) contained more sodium than vegetable dishes (1 105.5 mg; P25,P75:423.6,1 628.6)(P＜0.001).The median sodium contents in per person orderings were 2 325.6 mg (P25,P75:1 700.7,3 213.8) for lunch and 2 542.5 mg (P25,P75:1 857.5,3 498.1) for dinner.Current dietary guideline recommended for Chinese adults was:in general,the amount of consumption should not exceed 2 400 mg of sodium per day.Based on the recornmended optimal daily calories intake ratio as 3 ∶ 4 ∶ 3for breakfast,lunch,and dinner,we would suggest that the sodium intake should follow the amount as 960 mg for lunch and 720 mg for dinner.Our data indicated that 97.5％ of the ordered meals appeared that they were over the recommended sodium limit and 76,5％ of the tables showed two times more than the limit of recommendation.Conclusion Soup and hot dishes provided at these three restaurants contained more sodium contents.People ordered dishes at restaurants would contain more sodium than the recommended Chinese daily sodium intake.
ABSTRACT
Estudo transversal que descreve a prevalência e fatores associados à escolha de arroz e feijão (EAF) entre comensais de um restaurante de bufê por peso. Coletou-se características antropométricas, sociodemográficas e comportamentais, o peso e a fotografia do prato escolhido. A amostra representativa foi composta por 675 comensais, entre 16-81 anos, e analisada uma subamostra de 396, composta por dois grupos: EAF e não EAF. O teste qui-quadrado examinou a representatividade da subamostra. Os testes de Wald, qui-quadrado e regressão de Poisson com variância robusta examinaram as associações entre EAF e as características coletadas. Observou-se ausência de EAF em 38,4% dos comensais. Após ajuste para as demais características, a ausência de EAF no prato associou-se diretamente com sobrepeso/obesidade (RR=1,43; IC95%=1,10-1,84), mulheres (1,57; 1,20-2,05), refeição não habitual (1,34; 1,02-1,75), escolhas de pastelaria (1,37; 1,06-1,76) e de acompanhamento frio (RR=1,39; IC95%=1,08-1,78); e, inversamente com prato de maior peso (0,54; 0,38-0,77). Conclui-se que a EAF ainda pode ser considerada habitual pelos brasileiros e mais frequente entre os homens. Sua não escolha parece estar associada a práticas alimentares menos saudáveis e risco aumentado de sobrepeso/obesidade.
The scope of this cross-sectional study was to describe the prevalence and factors associated with the choice of rice and beans (CRB) among diners in a buffet-by-weight restaurant. Data on anthropometric, socio-demographic and behavioral characteristics as well as weight and photographic record of the dishes chosen by the diner were collected. The representative sample consisted of 675 luncheon diners, aged between 16 and 81. A subsample of 396 diners was analyzed, consisted of two groups: CRB and non-CRB. The Chi-square test verified the representativeness of the subsample in relation to the total sample. The Wald test, the chi-square test and the Poisson regression with robust variance examined the associations between the CRB and the data collected. Rice and beans were not chosen by 38.4% of diners. The conclusion drawn is that the CRB can still be considered the norm among Brazilians and more frequent among men. The choice of not opting for the CRB appears to be associated with less healthy eating habits and increased risk of overweight/obesity.