大專餐廳膳食供應與學生營養狀況

Food Consumption in College Cafeteria and Nutrition Condition of the Students in Taiwan, ROC

章樂綺(Leh-Chii Chwang) ； 邱清華(Ching-Hwa Chiu)

《中華民國營養學會雜誌》 3卷2期 (1978/09) Pp. 75-84

https://doi.org/10.6691/JCNS.197809_3(2).0022

摘要

爲瞭解大專餐廳膳食營養狀况，於66－67學年度，在台灣中部北部的十所大專院校進行膳食營養調查。其結果顯示，維生素 B2和鈣質較爲不足，女生熱量攝取亦嫌偏低。建議增食牛奶和深色蔬菜，而水果及早餐亦不可忽略。大專同學及廚房員工皆需加强營養和衛生之觀念。爲有效增進餐廳之利用和合理支配勞工支出，應當减少自助餐供應之菜式，幷酌增快餐之供應。此外，對於餐廳供餐方式及經營方法，均須作有效的改善，以節省時間、金錢，幷增進學生之營養與衛生。

並列摘要

In Taiwan, there are 101 colleges with 300,000 students; however, information concerning college students' nutritional status is little. Since college dormitory is not equipped with kitchen facilities, students depend, largely on college cafeteria. In order to evaluate food consumption in these cafeteria, dietary surveys were carried out in 10 colleges during Fall semester of 1976 and Spring semester of 1978.
The results revealed that buffet type of lunch provided insuffcient vitamin B2 and calcium for both male and female students. Calorie intake of female students was only 3/4 of the dietary allowances. For those eating plate type of meal with fixed items of food, the nutrient supply was also low in vitamin B2 and calcium, while calorie was adequate for female students but not for male. Vitamin C content of the food consumed exceeded that of the dietary allowances, but the actual amount obtained may become lower due to cooking losses.
Therefore, milk and fruit are strongly recommended to be included in daily food selection. The need of nutrition education on balanced diet is also a matter of priority.

並列關鍵字

College cafeteria ； College students ； Dietary survey ； Food consumption ； Nutritional status