Analysis of dietary fiber intake in breakfast of primary school students in Gongshu district of Hangzhou
10.16835/j.cnki.1000-9817.2019.05.008
- VernacularTitle:杭州市拱墅区小学生早餐膳食纤维摄入量分析
- Author:
XIA Haiming, LIN Renquan, LIU Jianyi, HU Wenlan
1
Author Information
1. Gongshu District Center for Disease Control and Prevention, Hangzhou(310021), China
- Publication Type:Journal Article
- Keywords:
Food habits;
Dietary fiber;
Health promotion;
Students
- From:
Chinese Journal of School Health
2019;40(5):666-668
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To evaluate the daily average intake of dietary fiber of primary school students in Gongshu District, Hangzhou, in order to strengthen the diet guidance and health education.
Methods:The method of stratified random cluster sampling was employed to carry out a dietary survey for 887 pupils from 2-6th grade selected from 4 primary schools in Gongshu District, Hangzhou City. The consumption of various kinds of breakfast in pupils’ diet was obtained through dietary survey. The content of dietary fibers in various kinds of food was determined by enzymatic-gravimetric method, and based on this, the daily average intake of dietary fiber of pupils in Gongshu District was calculated.
Results:A total of 434 samples of 12 kinds of food in Gongshu District of Hangzhou were determined. The results showed that the dietary fiber content ranged from 0.31 to 2.17 g/100 g in all kinds of breakfast. The difference of dietary fiber content was statistically significant(F=76.50, P=0.00). Among them, noodles and soybean milk were found of more dietary fiber content. However, pupils’ dietary fiber intake for breakfast ranged from 1.82 to 3.04 g/100 g, and the intake was generally low, showing an increasing trend with the increase of grade. The difference of dietary fiber intake among the second to sixth grades was statistically significant (F=18.72, P=0.01). After comparison by SLD method, it was found that the difference of dietary fiber intake between the second and third grade (P=0.22), and between the fifth and sixth grade(P=0.30) were not statistically significant, but the others were statistically significant(P<0.05).
Conclusion:The unreasonable dietary structure and poor breakfast quality are common phenomena. Well-tailored education programs slaping of adequate and blanced dietary behaviors are in great needs.
