Investigation on the Nutritional Status of Ready-to-Cook Pre-prepared Dishes in Supermarket
Through the investigation on the normality of nutrition labeling and nutritional status of ready-to-cook pre-prepared dishes in the supermarket,provide a reference for improving and formulating related standards of pre-prepared dishes.A total of 137 samples are collected for statistical analysis of the nutrition labels,product implementation standards,energy and core nutrient content,and food additive use of the samples.The result show that the nutrition facts labeling rate of ready-to-cook pre-prepared dishes in supermarkets is 99.3％,and the passing rate is 100％.The product implementation standards of ready-to-cook pre-prepared dishes lack uniformity,enforcing SB/T 10379-2012"frozen prepared food"accounting for the highest proportion in this investigation.Although the protein content of ready-to-cook pre-prepared dishes is high,the energy,fat and sodium content are also high.Food additives are used in various categories,but they account for a relatively small proportion of raw materials,accounting for 19.8％of the total number of raw materials,and sodium hydrogen carbonate is the most frequently used food additive.It is recommended to improve the national food safety standards for pre-prepared dishes as soon as possible,and to advocate the front of package labeling in pre-prepared dishes to guide consumers to choose healthy foods is necessary.
NETL
NSTL
万方数据
