天津市某疾控中心工作人员不同进餐地点膳食结构和营养状况

目的研究某疾病预防控制中心（疾控）工作人员不同进餐方式膳食结构和营养状况。方法采用回顾法计算3种进餐方式特定时间内的各种食物摄入量。结果天津市某疾控工作人员每标准人日鱼虾类、畜禽肉、蛋、豆类、坚果、油脂、食盐摄入量以在饭店进餐最高；能量、蛋白质、脂肪、大部分维生素和矿物质摄入量也是饭店进餐方式最高。能量蛋白质、脂肪来源由高到低的进餐地点为饭店、家庭、食堂；能量碳水化合物来源由高到低的进餐地点为食堂、家庭、饭店。结论天津市某疾控工作人员膳食结构和营养状况在不同进餐地点，以家庭就餐较好。3种进餐地点共同存在蔬菜、维生素C摄入偏少，食盐、Na摄入偏多的问题。

Dietary Patterns and Nutritional Status of A CDC Workers in different Dining Venues in Tianjin

Objective]To study the dietary pattern and nutrition status with different meal approach for CDC worker of Tianjin. Methods] Retrospective method was adopted to calculate all food intake in a certain time for 3 meal approaches. Results] The average intake of fish, meat, egg, bean, nuts, oil and salt per reference man per day was highest in restaurant. The average intake of energy, protein, fat, most vitamin and mineral per reference man per day was highest in restaurant as well. The sequence of energy provided by protein and fat was in restaurant, at home and in the staff dining room. The sequence of energy provided by carbohydrate was in the staff dining room, at home and in restaurant. Conclusion ] The dietary pattern and nutrition status for CDC workers of Tianjin is better at home. For the 3 meal approaches, the intake of vegetable and vitamin C is low, the intake of salt and Na is high.