[Consumption and constitutional parameters of indefinite-configuration foods among urban residents in Shandong and Jiangsu Provinces].

OBJECTIVE: To explore consumption situation and composition parameter distribution of indefinite-configuration foods in diets of some urban adult Chinese residents, and establish the parameters databases.

METHODS: A total of 1620 adult urban residents were sampled randomly by a multi-stage sampling method from four cities in Jiangsu and Shandong Provinces, and were investigated with a self-made Food Frequency Questionnaire. The moisture content status of indefinite-configuration foods from the market were analysed with the method of China national standards GB 5009. 3-2010, then raw material composition of indefinite-configuration foods was calculated according to their moisture content. Kinds of food samples were simulated and took visual foods pictures in lab.

RESULTS: Consumption rate of indefinite-configuration foods was higher in the last month. When eating outside, consumption rate of buns and soya-bean milk foods in whole diet were as high as 55. 6% and 40. 4%. When eating at home, consumptionratio of porridge and soup was more than 50%. Daily intake of rice porridge, soya-bean milk reached as high as 30. 2% and 22. 2%. 100 g samples of the rice gruel contained rice 9. 2 g, 100 g soya-bean milk contained soybean 8. 2 g, 100 g pork buns contained wheat flour 42. 3 g and minced cooked meat 20. 7 g by laboratory analysis.

CONCLUSION: Indefinite-configuration foods make up a large proportion of the whole diet, so it 's necessary to research the stationary raw material component parameters of the food and establish the parameters database for the dietary evaluator and nutrition instructor.