期刊论文

Dietary Behavior of Fried Food Among Primary and Secondary Students in Qionglai City

中文

中国食物与营养

1006-9577

2019

25

2

46-50

10.3969/j.issn.1006-9577.2019.02.012

湖南农业大学科研项目； 食品科技学院科技服务社会实践项目（项目编号:2018-05）；

本校为第一机构

目的:分析中小城市中小学生油炸式快餐食品饮食行为现况。方法:采用随机抽样法从邛崃市中小学中抽取2 571学生作为研究对象,并采用问卷调查的方式调查他们上个月消费油炸式快餐食品的次数、消费原因以及认知情况。结果:初中生消费率最高为65. 1%,其次为4～6年级小学生64. 3%,1～3年级小学生60. 0%,高中生最低为58. 2%。消费原因主要为口感好（70. 1%）、就餐环境好（37. 7%）、干净卫生（30. 6%）等。对油炸式快餐食品潜在危害认识最全面的是高中生,而初中生和小学生则明显不足。结论:中小学生消费油炸式快餐食品的频率较高,但绝大多数对油炸式快餐食品潜在危害和营养价值的认识存在偏差,因此我...

[Objective]To analyze dietary behavior of fried food among primary and secondary students in middle-sized and small cities and to provide foundation of interventions.[Method]Using method of random sampling to extract 2 571 students from middle and primary schools in Qionglai as objects of study,and using questionnaire to investigate their frequency(last month),reasons,cognition of fried food.[Result]65.1%of junior school students had eaten fried food last month,which was the highest consumption rate,followed by students of 4~6 grade(64.3%),and students of 1~3 grade(60.0%).However,consumption r...