中台灣盒餐便當營養成分分析與飲食均衡度評估

Nutritional Composition Analysis of Commercially Available Lunchbox in Central Taiwan with Its Balanced Dietetic Assessment

江衍嬌(Yen-Chiao Chiang)

指導教授 ： 張菡馨

中山醫學大學/健康管理學院/營養學研究所/碩士(2013年)

https://doi.org/10.6834/CSMU.2013.00180

摘要

隨著社會經濟結構改變，外食人口大幅攀升，在台灣地區，超過一半的成人每天至少一餐外食，有三分之二的上班族每週超過五天的午餐吃外食，盒餐便當是最常見的選項。經常外食伴隨的肥胖問題與衍生的代謝性疾病問題日益嚴重，威脅健康。為維護國人健康，行政院衛生署國民健康局在2011年7月發布新版「國民飲食指南扇形圖」，作為國人飲食的依據。本研究旨在分析市售盒餐便當的營養成分並與新版國民飲食指南2000大卡建議攝取量比較，以評估其飲食均衡度，並利用新版「國民飲食指南扇形圖」為模板，發展一套淺顯易懂的「灰白/彩色飲食均衡度辨識系統」，應用於食品標示的輔助標示系統，藉此傳達均衡飲食的觀念。
本研究以立意取樣方式在中台灣四個行政區，包含代表都會區的「台中市南區」、「台中市南屯區」與代表次都會區的「台中市豐原區」(前台中縣轄區)及代表郊區的「彰化縣田中地區」，購買最常見的雞腿、雞排、排骨及魚排等四種便當，進行秤重及營養成分分析。營養成分分析主要依據行政院衛生署的「台灣地區食品營養成分資料庫」資料，計算市售便當中熱量、三大營養素、膳食纖維與膽固醇含量，再換算成六大類食物份數並與新版國民飲食指南2000大卡建議攝取量做比較，評估其飲食均衡度。
結果顯示市售盒餐便當熱量、蛋白質、脂肪含量偏高而膳食纖維含量不足。平均每個市售便當含有773大卡，蛋白質33.8公克、脂肪38.9公克，醣類69.8公克、膳食纖維2.7公克與膽固醇119毫克。換算成六大類食物份數：蔬菜1.0份、全榖根莖類4.3份、豆魚肉蛋類3.8份、油脂堅果種子類4.3份，缺少水果類與奶類兩大類食物。在「灰白/彩色飲食均衡度辨識系統」圖形中顯示，傳統市售的盒餐便當無法提供完整的六大類食物，且在各類食物中所占百分比差異極大，顯示其飲食均衡度不理想。比較都會區與郊區便當的六大類食物分布情形，顯示其主要差異在於全榖根莖類食物的含量。以農業為主的郊區便當中，全穀根莖類食物含量顯著高於都會地區(p<0.01) ，顯示盒餐便當中的飯量在不同區域間有差異。
探討蛋白質類與油脂類食物過量的原因是因大部分的市售盒餐便當皆供應大份量的主菜，且其烹調多採用油炸方式 (96%)有關。而膳食纖維含量偏低則是因其蔬菜類含量不足與主食全部使用精緻白米飯的緣故。

關鍵字

盒餐便當 ； 國民飲食指南扇形圖 ； 灰白/彩色飲食均衡度辨別系統

並列摘要

As socioeconomic changes, the proportion of people eating out increased sharply. In Taiwan, more than half of people eating out at least one meal a day. About two thirds of office workers eating out for lunch more than five days a week, and the lunchboxes were the most popular option. Raising the consumption of food away from home was parallel increased by the prevalence of obesity as well as the diet-related metabolic disease. In order to prevent this situation, the Bureau of Health Promotion, Department of Health conducted a new version of fan-shaped Taiwanese dietary guidelines on July 6, 2011. The aim of this study was to explore the nutritional composition of commercially available lunchbox in central Taiwan, and to assess the balanced diet distribution.
In this study, four kinds of lunchboxes were purchased from ten shops located in each of the four areas of central Taiwan by purposive sampling. The contents in each lunchbox were analyzed for the amount of energy, protein, fat, carbohydrate, dietary fiber and cholesterol were analyzed, and converted into the servings of six food groups for comparison with the recommendation of the fan-shaped dietary guidelines of 2000 kilocalories. Using the fan-shaped dietary guidelines as a template, we developed a gray-to-color-ratio graphic image system to demonstrate and compare the individual proportion of each food group contained in the lunchbox to the servings in each category recommended by the guideline.
The commercially available lunchboxes were high in energy, protein and fat but low in dietary fiber. On average, it contained 773 kilocalories, 33.8 grams protein, 38.9 grams fat, 69.8 grams carbohydrates, 2.7 grams dietary fiber, and 119 milligrams cholesterol in each lunchbox. Converted into six food groups, there were 1.0 serving of vegetable, 4.3 servings of whole grain and starchy vegetables, 3.8 servings of bean-fish-meat-egg foods and 4.3 servings of seed-oil foods in one lunchbox, neither fruits nor dairy products were included in our sampling lunchboxes. The gray-to-color-ratio graphic image system showed that the lunchbox was not balanced because it did not contain all kinds of the six food groups. Comparing the metropolitan area and suburbs, the main difference is in the content of whole grains and starchy vegetables group that it was significantly higher in suburbs than in metropolitan areas, suggesting that there were still some differences between different areas.
The reason for excess of protein and fat content in the commercial available lunchbox was the big fried entrees. The reasons for low dietary fiber content were because of the refined rice as staple foods and the inadequate vegetable supply.
For healthy purpose, establish a friendly and healthy eating-out environment is the most important. Encourage commissary employees to supply a "low fat, high-fiber with whole grains lunchbox ", and to provide a user-friendly food label to help consumers choose a healthy diet.

並列關鍵字

commercially available lunchbox ； Taiwanese fan-shaped dietary guidelines ； gray-to-color-ratio graphic image system

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