Toshiko Takezoe, K. Murakami, Jun Fujishiro, Miwako Horikawa, Mitsuru Kubota, Yutaka Kanamori, Nagahisa Takahashi, Yuko Nakano, M. Migita, Hiroshi Matsufuji, Satoshi Sasaki
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引用次数: 0
摘要
摘要 合理的营养管理对运动或智力残疾儿童的生长发育非常重要,但很少有研究调查残疾儿童的营养摄入情况。本研究旨在调查残疾儿童的营养素摄入量和主要营养素来源的食物种类。这项横断面观察研究纳入了日本五家医院的 25 名儿童(平均年龄 11⋅8 岁)。通过三维称重膳食记录,我们估算了每日营养素摄入量以及造成营养素摄入的食物和饮料来源。钙、镁、铁、维生素 A、硫胺素、核黄素和维生素 C 摄入量的平均值低于建议的膳食摄入量,膳食纤维和钾的摄入量低于《预防生活方式相关疾病的膳食暂定目标》(DG)建议的水平。相比之下,脂肪、饱和脂肪酸和钠的平均摄入量高于膳食指南的水平。研究发现,奶制品、肉类、蔬菜和谷物是营养素的主要来源。增加蔬菜的摄入量可能有助于缓解残疾儿童微量营养素摄入不足的问题。
Intake levels and main sources of nutrients for Japanese children with motor or intellectual disabilities
Abstract Proper nutritional management is important for the growth and development of children with motor or intellectual disabilities; however, few studies have investigated the nutrient intake of children with disabilities. This study aimed to investigate the nutrient intake and food groups that are the main sources of nutrients for children with disabilities. This cross-sectional observational study included twenty-five children (mean age, 11⋅8 years) from five hospitals in Japan. Using a 3-d weighed dietary record, we estimated the daily nutrient intake and food and beverage sources that contributed to nutrient intake. The mean values of calcium, magnesium, iron, vitamin A, thiamine, riboflavin, and vitamin C intake were below the recommended dietary allowance, and those of dietary fiber and potassium were below the levels recommended by the Tentative Dietary Goal for Preventing Lifestyle-related Diseases (DG). In contrast, the mean intake values of fat, saturated fatty acids, and sodium were above the DG levels. Dairy products, meat, vegetables, and cereals were found to be the major contributors of nutrients. Increased intake of vegetables may help alleviate insufficient micronutrient intake in children with disabilities.
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.