Differences in nutrient and energy contents of commonly consumed dishes prepared in restaurants v. at home in Hunan Province, China

Public Health Nutrition

Bo Chen^3¹  Jiawu Liu^2²  Donghui Jin^2³  Xiaofang Jia^1⁴ 

[1] Center for Chemical Analysis,College of Chemistry and Chemical Engineering,Hunan Normal University,Changsha,Hunan Province,People’s Republic of China^3;Department of Non-communicable Disease Prevention,Hunan Center for Disease Control and Prevention,Changsha,Hunan Province,People’s Republic of China^2;Department of Nutrition,Gillings School of Global Public Health,Carolina Population Center,University of North Carolina at Chapel Hill,Chapel Hill,NC 27516-2524,USA^4;National Institute for Nutrition and Health,Chinese Center for Disease Control and Prevention,Beijing,People’s Republic of China^1

关键词: Food composition;    Fat;    SFA;    Sodium;    Potassium;    Protein;    Restaurants;    China;   

DOI  :  10.1017/S1368980017003779

学科分类：卫生学

来源: Cambridge University Press

【 摘 要 】

Eating away from home is associated with poor diet quality, in part due to less healthy food choices and larger portions. However, few studies account for the potential additional contribution of differences in food composition between restaurant- and home-prepared dishes. The present study aimed to investigate differences in nutrients of dishes prepared in restaurants v. at home.

【 授权许可】

CC BY