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The consumption survey of condiments for restaurant customers in 7 provinces and cities of China
- Source :
- Zhongguo shipin weisheng zazhi, Vol 33, Iss 02, Pp 215-220 (2021)
- Publication Year :
- 2021
- Publisher :
- The Editorial Office of Chinese Journal of Food Hygiene, 2021.
-
Abstract
- Objective To explore the condiment consumption for restaurant customers in Chinese, and provide basic data for risk assessment of hazards and nutrients in condiment. Methods Weighing method and three-day record method were used to investigate the condiment usage of 126 restaurants in 7 provinces/cities of Beijing, Chongqing, Liaoning, Shandong, Guangdong, Jiangsu and Shaanxi. Meanwhile, the number of people eating in each restaurant every day was recorded to estimate the average consumption. Results The median consumption of condiments per person-time in Chinese restaurants was 3.52 g of salt and substitutes, 1.33 g of flavor enhancer and freshener, 3.63 g of vinegar, 5.18 g of soy sauce, 1.78 g of sauce and its products, 0.25 g of cooking wine and its products,1.54 g of spices, 3.64 g of compound condiments and 0.00 g of other condiments. The difference of condiments consumption among restaurant customers in each province and city was statistically significant(P
Details
- Language :
- Chinese
- ISSN :
- 10048456
- Volume :
- 33
- Issue :
- 02
- Database :
- Directory of Open Access Journals
- Journal :
- Zhongguo shipin weisheng zazhi
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.1b5385d02887417bb508d8e9742ea30c
- Document Type :
- article
- Full Text :
- https://doi.org/10.13590/j.cjfh.2021.02.017