:::

詳目顯示

回上一頁
題名:嘉南藥專活動中心販賣之餐飲營養熱量報告
書刊名:嘉南學報
作者:盧憶萱王敏英黃春月高嬿婷杜艷櫻黃靖媛張瓈文
出版日期:1995
卷期:21
頁次:頁76-84
主題關鍵詞:餐飲熱量體重控制DietaryKcalorieWeight control
原始連結:連回原系統網址new window
相關次數:
  • 被引用次數被引用次數:期刊(0) 博士論文(0) 專書(0) 專書論文(0)
  • 排除自我引用排除自我引用:0
  • 共同引用共同引用:0
  • 點閱點閱:47
     此研究共調查了嘉南藥專活動中心內八個飲食部所售之135種各式餐 點的熱量,以作為嘉南藥專衛生保健組舉辦的"體重控制班"學生食物熱量攝取之 依據。依青少年身體基礎代謝率(BMR)所計算的減肥熱量,男女生三餐最低可允 許攝取量各需633Kcal及433Kcal而言.僅自助餐所提供的平均一餐之攝取熱量 (750一950Kcal)會高於此標準,其餘各餐點如:學生餐廳的減肥餐(450~600Kcal);充 電瓶飲食部供應的早餐(200~300Kcal);魷魚羹飲食部及鍋燒意麵飲食部所舊的麵 食(300-500Kcal)或滷味飲食部所售之麵食(350-400Kcal)均在可接受之範圍內,且可 當作正餐與減肥餐輪流配合食用,而一般當作點心用的炸食,熱量有的相當高 (100~300Kcal)須加以限制。滷味部販賣之其他滷味點心則有較低的熱量(150Kcal 以下)。冰城飲食部的冰品熱量(250-400Kcal)很接近早餐一餐的熱量亦須加以限制; 各飲食部所販售的食料中,澄清飲料(如紅茶、橙汁)的熱量(100-200Kcal)均低於添 加牛奶之各式飲料(250-350Kcal)較適合飲用。一般水果的熱量均不高(低於 l00Kca1)是減肥之最佳聖品。
     In this research, kcalories of 135 dishes sold from 8 restaurants in the cafeteria of Chia-NanJunior college of Pharmacy were under investigated, The results can provide some informationfor the students form the "weight control classes" organizied by the Food Healh Department inthat Junior College to choose food. Since 633 and 433 Kcal are the most suitable average kcalories per meal, respectively, formen and women trying to loose weight, only the meals provided by the 'self-aid restaurant"have kcalories (750-950 Kcal) higher than the standards. Other dishes, such as the 'weight-loosing meal* (500-650 Kcal) from the "student restaurant" , the breakfast(200-300 Kcal)from the 'Battery restaurant" , the noodles(300-500 Kcal) from the "cuttlefish brooth" orthe "Guo-shan-yih noodle" restaurants and the noodles (350-400Kcal) from the "soy-saucecooked-food restaurant" are ail within the acceptable range. Thus besides 'weight-loosingmeal" , all these dishes can be chosen as a meal, and used in turn. Most of the fried food sold inthe "western-style restaurant" are usually used as dessert and has quite high Kcalories(100-300 Kcal). Thus, they need to be taken under restriction. On the other hand, all the desserts soldin the "soy-sauce-cooked-food restaurant" has lower kcalories(less than 150 Kcal) and are better ones. The various ice water from the "icy food" restaurant has kcalories between 250-400Kcal, which is very close to the kcalories for a breakfast and needed to be restrained. Puredrinks, such as black tea and orange juice, sold from the- various restaurants has kcaiories between 100-200 Kcal, which are less then the drinks mixed with milk (250-300 Kcal). Thus, thepure drinks are more suitable, All the fruits sold in the cafeteria have kcalories below 100 Kcaland are the best food for weight control.
期刊論文
1.洪清霖、黃伯超(1979)。台灣地區學齡青少年營養狀態與肥胖體型增加率關係之研究。中華營誌,4(2),83-96。  延伸查詢new window
2.Karretti, R. L.、Knuts, L. R.(1985)。Validity of the 24-hour dietary recall。J. Am. Diet. Assoc.,85,1435-1443。  new window
3.Hubert, H. B.、Feinleib, M.、McNamara, P. M.、Castelli, W. P.(1983)。Obesity as an independent risk factor for cardiovascular disease: a 26-year follow-up of participants in the Framingham Heart Study。Circulation,67,968-977。  new window
4.林月美、朱志良、洪清霖、黃伯超(1985)。台灣地區青少年之營養狀況評估,第一報:身高與體重。中華營誌,10(3/4),91-105。  延伸查詢new window
5.董大城、黃伯超、李鴻基、陳熙林(1961)。台灣產常用食品之營養成份。台灣醫學會雜誌,60(11),973-1005。  延伸查詢new window
6.Frank, G. C.、Berenson, G. S.、Schilling, P. E.、Moore, M. C.(1977)。Adapting the 24-hour recall for epidemiologic studies of school children。J. Am. Diet. Assoc.,71,26-31。  new window
圖書
1.Department of Agricultural Economics and Planning, Council of Agriculture, Executive Yuan(1945)。Taiwan Food Balance Sheet。  new window
2.行政院衛生署(1988)。中華民國飲食手冊。行政院衛生署員工消費合作社。  延伸查詢new window
3.黃韶顏(1994)。團體膳食製備。華香園出版社。  延伸查詢new window
4.行政院衛生署(1994)。台灣地區食品成份分析表82年度分析結果。  延伸查詢new window
5.台灣省慢性病防治局(1992)。跟自己賽跑體重控制指導手冊。台灣省慢性病防治局。  延伸查詢new window
6.金惠民、賴昭鴻、蘇秀悅、金美雲、王秀媛(1994)。疾病、營養與膳食療養。華香園出版社。  延伸查詢new window
7.謝明哲、葉松鈴(1994)。膳食療養學實驗。台北醫學院保健營養學系。  延伸查詢new window
8.黃伯超、游素玲(1990)。營養學精要。健康文化事業股份有限公司。  延伸查詢new window
 
 
 
 
第一頁 上一頁 下一頁 最後一頁 top