【作者】 魏星；

【导师】 吕晓华；

【作者基本信息】 四川大学 ， 公共卫生， 2021， 硕士

【摘要】 第一部分川菜营养信息标识的设计目的川菜是中国最具特色的菜系之一,也是覆盖人口最多、经营门店最多的菜系。本次探究旨在以经典川菜为例,初步尝试对常见的家常菜进行分析,从各国制定的营养素度量法模型和正面包装营养标识系统设计中总结经验取长补短,制定实用性强且富有特点的川菜餐饮食品营养标识。为我国居民提供更为直观实用的膳食指导,为日常饮食选择过程增添科学性及趣味性,从而进一步推动《健康中国行动2019-2030》合理膳食行动的进行,也促进了餐饮食品营养标识标准化的发展。方法围绕有效性和可操作性两个核心目标,系统梳理国内外文献,结合指标构建的原则,初步构建餐饮食品营养标识的主要指标营养成分、计算基准和摄入标准。结合我国《餐饮食品营养标识指南(征求意见稿)》以及包装正面标签系统的设计思路,确定了餐饮食品营养标识的标识形式。选用100道四川地区经典川菜菜品,根据《菜肴制作技术标准化教程-川菜篇》每道菜品所包含的主料、辅料及调料配方内容,按照《GB28050-2011食品安全国家标准预包装食品营养标识通则》、《中国食物成分表2018》标准计算菜品的各营养素含量,包括食材的营养素含量、营养素参考值百分比(NRV%),结合设计的餐饮食品营养标识的标准及要求初步建立经典川菜营养标识数据库。结果本研究中的餐饮营养标识以餐饮食品营养标识指南(征求意见稿)为基础,英国的交通灯信号标签系统的设计思路为特点设计。根据《中国居民膳食指南2016》及《“健康中国2030”规划纲要》的目标确定主要指标营养成分。主要指标营养成分分为两个部分,一部分为注意摄入指标营养成分,用雷达图的形式标识,包括能量、脂肪(饱和脂肪酸、胆固醇)、添加糖以及钠;另一部分为推荐摄入指标营养成分,用条形图的形式标识,包括蛋白质、膳食纤维、维生素以及矿物质。计算基准为每100g,摄入标准参考《GB28050-2011食品安全国家标准预包装食品营养标签通则》。结论菜品营养信息数据库的建立需要有严谨的营养质量评价方法,确定合适的计算单位,引入权威的第三方认证机构,才可保证其数据的科学性。在营养信息标识设计的过程中,需要考虑标识是否浅显易懂,最好通过颜色、图形或符号来传递营养信息,从而让消费者更加方便地使用,引导消费者选择更加合适且健康的食品。但是餐饮食品营养标识推广的过程中烹饪的不确定性,营养信息标识制作的高额成本以及健康化后菜品风味的变化,这些都影响着菜品营养信息标识的使用效果。因此还需要对设计的餐饮食品营养标识进一步开展需求性分析及有效性评价。第二部分川菜营养信息标识的使用效果评价目的长期外出就餐、外卖点餐的群人存在油、盐摄入过量的情况,还伴随着膳食结构不合理的问题,这不仅导致超重肥胖的患病人群越来越多,糖尿病、高血压、心脑血管疾病等慢性病的患病率也在逐年递增。不少国家开始推行一系列餐饮食品营养标识的法律法规用以应对此类问题,通过餐饮食品营养标识引导就餐者选择更加营养健康的食物。但目前我国仅有针对预包装食品的营养标签,缺乏推行餐饮食品营养标识的有效方法。针对本研究所设计的餐饮食品营养标识实施效果评估,为我国餐饮营养标签规则的制定及实施提供科学依据。方法本次研究中所包含的调查对象均为2020年6月至2020年8月在成都市某商业区餐饮门店内以及门店附近社区采用方便抽样选取。收集调查对象对餐饮食品营养标识的了解程度、需求程度、对设计方案的优缺点评价以及推广存在的问题。结合情景模拟法,让问卷调查者进行模拟点菜,分析所设计的餐饮食品营养标识的有效性及不足之处。调查问卷分为网络版和纸质版两种,问卷内容完全一致。餐饮门店内问卷收集方式为微信扫码回答网络版问卷,社区内问卷收集方式为纸质版问卷。结果(1)调查分析餐饮食品营养标识的需求性对人群的外出就餐情况的调查结果显示,外出就餐已日趋频繁,一般选择晚餐外出就餐,火锅、串串及麻辣烫作为外出就餐的多数选择,在外就餐时更注重口味和喜好,并且在外就餐时摄入的食物会比日常要多。对于餐饮食品营养标识方面,大部分调查对象基本很少看见有餐厅使用营养标识的情况,但是都非常支持外出就餐时能够被告知菜品的营养成分,最关心的营养成分为脂肪,其次为能量和蛋白质。大部分调查对象也非常支持餐厅能够告知菜品的营养知识,尤其是控制体重和预防疾病的相关的知识。肥胖问题也正是调查人群中关注最多的健康问题。多数调查对象都支持国家能够出台餐饮食品营养标识标准及法规,但是也比较担忧查看营养信息标识会使点菜过程变得复杂、增加点菜时间,或是担心存在营养标识看不懂的情况。(2)初步探究餐饮食品营养标识的有效性调查对象在外出就餐时更倾向选择口味偏重或较高能量菜品,在掌握营养标识后,水产类的菜品选择营养价值低于之前选择;牛肉类、猪肉类、荤菜类、豆制品类了解营养标志后选择的菜品营养价值高于之前选择。整体上看,营养标识能帮助调查对象选择营养价值更高的菜品。调查对象对于本研究设计的餐饮食品营养标识基本满意,但在帮助优质菜品选择方面不太理想。针对四种不同设计类型的营养信息标识,调查对象基本比较接受本研究设计的餐饮食品营养标识,其次为重在介绍餐饮食品营养功能的标识方式,说明样本人群对于菜品营养功能声称有需求,后续可以进一步优化。结论通过对餐饮食品营养标识的初步探究发现餐饮食品营养标识有利于增强消费者的营养健康意识,减少商家和消费者之间的信息不对称让消费者吃得明白吃得放心,并促进餐饮食品营养标识促进餐饮业科学化和营养化发展。但本次研究仅为初步探究,还需对餐饮食品营养标识进行进一步专家论证和优化,建立更加科学的餐饮食品营养质量评价方法。更多还原

【Abstract】 Part 1 The Design of the Nutrition Information Label of Sichuan Cuisine ObjectivesSichuan cuisine is one of the most distinctive cuisines in China,and it is also the cuisine with the largest population and the largest number of stores.The purpose of this investigation is to take classic Sichuan cuisine as an example,and make a preliminary attempt to standardize and quantitatively analyze common home-cooked dishes.It draws lessons from the nutrient measurement models developed by various countries and the design of the front-pack nutrition labeling system.Formulate a practical and characteristic Menu Labeling of Classic Sichuan Cuisine.Provide more intuitive and practical dietary guidance for Chinese residents,add science and interest to the daily diet selection process,thereby further promoting the ’Healthy China Action 2019-2030’ rational diet action,and also promoting the standardization and development of.of menu labeling.MethoedsFocusing on the two core goals of effectiveness and operability,systematically combing domestic and foreign literature,combining the principles of index construction,and initially constructing the main indicators of nutrition labeling of catering foods,the nutritional components,calculation benchmarks and intake standards.Combining my country’s ’Guidelines for Food Nutrition Labelling(Draft for Soliciting Comments)’ and the design ideas of the labeling system on the front of the package,the labeling form of the nutrition label of catering food has been determined.Select 100 classic Sichuan dishes from the Sichuan region,according to the content of the main ingredients,auxiliary materials and condiments contained in each dish in the ’Standardization Course for Cooking Techniques-Sichuan Cuisine’,in accordance with the ’GB28050-2011 National Food Safety Standard General Rules for Nutritional Labeling of Prepackaged Foods’,’China Food Composition Table 2018’ standard calculates the nutrient content of the dishes,including the nutrient content of the ingredients,the nutrient reference value percentage(NRV%),combined with the designed food nutrition labeling standards and requirements to initially establish a classic Sichuan cuisine nutrition labeling database.ResultsThe catering nutrition labeling in this research is based on the catering food nutrition labeling guide(draft for comments),and the design idea of the traffic light signal labeling system in the United Kingdom is designed as a feature.According to the goals of’Chinese Resident Dietary Guidelines 2016’ and ’Healthy China 2030’ Planning Outline,the main indicators of nutritional components are determined.The main indicators of nutritional content are divided into two parts,one is the nutritional content of the attention intake indicator,which is identified in the form of a radar chart,including energy,fat(saturated fatty acid,cholesterol),added sugar and sodium;the other is the recommended intake indicator of nutrition Ingredients,identified in the form of bar graphs,include protein,dietary fiber,vitamins and minerals.The calculation basis is per 100g,and the intake standard refers to ’GB 28050-2011 National Food Safety Standard-General Rules for Nutrition Labeling of Prepackaged Foods’.ConclusionThe establishment of a dish nutrition information database requires a rigorous nutritional quality evaluation method,determination of a suitable calculation unit,and the introduction of an authoritative third-party certification body to ensure the scientific nature of its data.In the process of designing nutrition information labels,it is necessary to consider whether the labels are simple and easy to understand.It is best to convey nutrition information through colors,graphics or symbols,so as to make it more convenient for consumers to use and guide consumers to choose more suitable and healthy foods.However,the uncertainty of cooking during the promotion of food nutrition labels,the high cost of making nutrition information labels,and the changes in the flavor of dishes after health,all affect the effect of the use of nutrition information labels on dishes.Therefore,it is necessary to further carry out demand analysis and effectiveness evaluation of the designed catering food nutrition label.Part 2 Evaluation of the use effect of the nutrition information label of Sichuan cuisineObjectivesPeople who eat out for a long time and order take-out meals have excessive intake of oil and salt,as well as the problem of unreasonable dietary structure.This has not only led to more and more overweight and obese people,but also diabetes,high blood pressure,and heart disease.The prevalence of chronic diseases such as cerebrovascular diseases is also increasing year by year.Many countries have begun to implement a series of catering food nutrition labeling laws and regulations to deal with such problems,and guide diners to choose more nutritious and healthy foods through catering food nutrition labels.However,at present,my country only has nutrition labels for pre-packaged foods,and there is no effective way to promote nutrition labels for catering foods.The evaluation of the implementation effect of nutrition labeling of catering food designed by this research provides a scientific basis for the formulation and implementation of my country’s catering nutrition labeling rules.MethoedsThe survey subjects included in this study are all selected by convenience sampling in restaurants in a commercial district of Chengdu and communities near the stores from June 2020 to August 2020.Collect the survey respondents’ understanding of the menu labeling,the degree of demand,the evaluation of the advantages and disadvantages of the design plan,and the problems in promotion.Combined with the scenario simulation method,the questionnaires are allowed to simulate ordering and analyze the validity and shortcomings of the designed food nutrition label.The questionnaire is divided into two types:online version and paper version,and the content of the questionnaire is completely consistent.The way of collecting questionnaires in catering stores is to scan the QR code to answer the online version of the questionnaire,and the way of collecting questionnaires in the community is the paper version of the questionnaire.Results(1)Investigation and analysis of the demand for menu labelingThe survey results of the surveyed population’s dining out situation show that dining out has become more frequent.Generally,they choose to eat out for dinner.Hot pot skewers Mala Tang is the most choice for dining out.When dining out,we pay more attention to tastes and preferences,and take it when dining out.There will be more food than usual.Regarding the menu labeling,most survey respondents rarely see the use of nutrition labels in restaurants,but they all support the ability to inform the nutrition of dishes when eating out.The most concerned nutrition is fat,followed by energy and protein..Most of the survey respondents also support the restaurant’s ability to inform nutrition knowledge of dishes,especially knowledge related to weight control and disease prevention.Obesity is also the most concerned health problem among the surveyed population.Most survey respondents support that the country can introduce food nutrition labeling standards and regulations,but they are also worried about complicating the ordering process,increasing the ordering time,or worrying about the fact that nutrition labels cannot be understood.(2)Preliminary exploration of the effectiveness of menu labelingRespondents are more inclined to choose foods that have a heavier taste or higher energy when dining out.After mastering the nutrition signs,the nutritional value of aquatic dishes is lower than the previous choices;beef,pork,meat dishes,and soy products understand the nutrition signs The nutritional value of the dishes selected later is higher than that of the previous ones.On the whole,menu labeling can help survey respondents choose dishes with higher nutritional value.Respondents are basically satisfied with the menu labeling designed in this study,but they are not ideal in helping to make high-quality dishes faster.For the basic comparison of four different design types of nutrition labels,the food nutrition labels designed in this study are accepted.The second focus is on the labeling methods of the nutrition function of the catering food,indicating that the sample population has a demand for the nutrition function claims of the dishes,which can be further optimized in the future.ConclusionThrough preliminary research on the menu labeling,it is found that the menu labeling is beneficial to enhance consumers’ awareness of nutrition and health,reduce the information asymmetry between businesses and consumers,so that consumers can understand and eat at ease,and promote the nutrition of catering food The logo promotes the scientific and nutritional development of the catering industry.However,this research is only a preliminary investigation,and further expert demonstration and optimization of the menu labeling are needed to establish a more scientific evaluation method for the nutrition quality of catering foods.更多还原