1.Dietary survey in a unit of armed police forces:a comparison between food weighing and chemical analysis
Lingling PU ; Jingyu WEI ; Weina GAO ; Zhenchuang TANG ; Nan HU ; Lingyan LI ; Ming CHEN ; Changjiang GUO
Military Medical Sciences 2015;(11):831-834
Objective To assess the differences in nutrient composition by chemical analysis method and weighing method,A corps of armed police forces daily dietary nutrient intakes were investigated in Tianjin,to understand the status of the actual intakes of dietary nutrient.Methods A dietary survey was performed using the weighing method and with ref-erence to China food composition database in 2002.The intake of each nutrient was calculated through chemical analysis;Nutritional analysis was used in the collection of duplicate food portions during the dietary survey.Results For most of the main dietary nutrients(protein,fat and carbohydrates),minerals (Na,K,Mg,Ca,Zn,Cu and Se)and vitamins (β-car-otene,vitamin E,thiamine,riboflavin,vitamin C,niacin,and vitamin A),the calculated values of intakes were found to exceed those obtained via chemical analysis.Conclusion Differences of the two methods of dietary survey were ultimately due to the analysed values were below the calculated ones.So it is necessary to improve methods of food storage and trans-portation in order to obtain adequate nutrition and to improve the health of troops.
2. Effect of nutrition quality of breakfast on satiety among young white-collar workers
Zhenchuang TANG ; Ailing LIU ; Yong ZHAO ; Dechun LUAN ; Chao SONG ; Huan ZENG ; Lingli HAN ; Guansheng MA
Chinese Journal of Preventive Medicine 2018;52(4):378-382
Objective:
To analyze the effect of breakfast nutrition quality on the satiety among young white-collar workers.
Methods:
A total of 278 subjects were recruited from two cities, Shenyang and Chongqing, in June 2015. The inclusion criteria: white-collar workers aged 25-45 years involved mainly in office work, who did not experience major changes, and individuals who should follow the study protocol and sign the informed consent form. The study employed a three-phase crossover design trial. Each participant received nutritional-adequate breakfast, nutritional-inadequate breakfast, and no breakfast treatment on the basis of assignment to one of three sequences. The breakfast time was once a week and then changed, all participants underwent the tests for three successive weeks. At last, we compared the effect of participants to consume different nutritional quality on satiety sense and hunger sense.
Results:
A total of 232 participants completed three successive breakfast intervention studies, the age of participants was (35.2 ± 7.9) years, comprised of 48.7% male (