少年犯管教所提供的菜单、与膳食指南的比较以及以前的菜单分配:横断面营养分析。

IF 2.4 Q3 NUTRITION & DIETETICS Journal of Nutritional Science Pub Date : 2024-10-08 eCollection Date: 2024-01-01 DOI:10.1017/jns.2024.62
Matthew Poulter, Shelly Coe, Catherine Anna-Marie Graham, Bethan Leach, Jonathan Tammam
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引用次数: 0

摘要

研究目的本研究旨在评估和比较分析一家少年犯管教所(YOI)的两份菜单。一份是 2019 年的菜单,另一份是 2022 年的菜单,目的是确定在符合膳食指南方面有哪些改进。设计:横断面比较分析。地点:英国英国,英格兰北部的一所青年感化院。参与者:YOI 菜单。结果:对 30 种膳食成分进行了分析:对30种膳食成分进行分析后发现,2022年菜单中有25种超过了膳食指南(P<0.05),5种未达到指南要求(P<0.05)。与 2019 年的菜单相比,2022 年的菜单在饱和脂肪、钠和维生素 D 方面有所改善。尽管有所改善,但维生素 D 水平仍低于膳食指南(P < 0.01)。2022 年菜单中的盐和能量含量有所降低(P < 0.05);但仍高于膳食指南(P < 0.01)。两份菜单中的游离糖均明显高于膳食指南,2019年和2022年的菜单之间无明显变化(P = 0.12)。结论:尽管有所改善,但热量、游离糖、盐、饱和脂肪、钠和氯化物仍超过膳食指南,构成潜在的健康风险。
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Menu provision in a young offenders institution, comparison with dietary guidelines, and previous menu allocation: a cross-sectional nutritional analysis.

Objective: This study aimed to assess and comparatively analyse two menus from a Young Offenders Institution (YOI). One menu from 2019, and one from 2022, with the objective of identifying any improvements in meeting dietary guidelines. Design: Cross-sectional and comparative analysis. Setting: United Kingdom, a YOI in Northern England. Participants: YOI Menus. Results: Analysis of 30 dietary components identified that 25 exceeded the dietary guidelines (P < 0.05) for the 2022 menu, with five failing to meet the guidelines (P < 0.05). When compared to the 2019 menu, the 2022 menu showed improvements in saturated fat, sodium, and vitamin D. Despite the improvement, vitamin D levels remained below dietary guidelines (P < 0.01). Salt and energy content were reduced in the 2022 menu (P < 0.05); however, they were still above the dietary guidelines (P < 0.01). Free sugars were significantly above dietary guidelines for both menus, with no significant change between the 2019 and 2022 menu (P = 0.12). Conclusion: The 2022 menu has demonstrated progress in alignment with meeting dietary guidelines, particularly in reducing calories, fat, saturated fat, salt, sodium, and chloride, as well as increasing vitamin D. Despite improvements, calories, free sugars, salt, saturated fat, sodium, and chloride are still exceeding dietary guidelines, posing as potential health risks.

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来源期刊
Journal of Nutritional Science
Journal of Nutritional Science NUTRITION & DIETETICS-
CiteScore
3.00
自引率
0.00%
发文量
91
审稿时长
7 weeks
期刊介绍: Journal of Nutritional Science is an international, peer-reviewed, online only, open access journal that welcomes high-quality research articles in all aspects of nutrition. The underlying aim of all work should be, as far as possible, to develop nutritional concepts. JNS encompasses the full spectrum of nutritional science including public health nutrition, epidemiology, dietary surveys, nutritional requirements, metabolic studies, body composition, energetics, appetite, obesity, ageing, endocrinology, immunology, neuroscience, microbiology, genetics, molecular and cellular biology and nutrigenomics. JNS welcomes Primary Research Papers, Brief Reports, Review Articles, Systematic Reviews, Workshop Reports, Letters to the Editor and Obituaries.
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