铁路节能环保与安全卫生

选取某机关职工食堂进行健康膳食制备供应流程优化，并招募75名研究对象进行膳食干预，对研究对象干预前后血压、血糖、BMI、血脂等相关指标进行比对，采用统计软件进行统计学分析。干预后研究对象血压、血糖、BMI、总胆固醇指标明显降低；食堂烹饪盐、油、糖的使用量较干预前明显降低；鱼虾类、奶类、大豆及坚果类、全谷物、薯类、蔬果类的供给量明显多于干预前；研究对象总能量、脂肪、胆固醇摄入量明显低于干预前，钠摄入量减少，而钾、钙、镁摄入量增加，差异均有统计学意义。

Selecting a staff canteen of a certain government agency to optimize the process of preparing and supplying healthy meals, and recruiting 75 research subjects for dietary intervention, the intervention period is 4 weeks. Blood pressure, blood glucose BMI、 Compare blood lipids and other related indicators, and use statistical software for statistical analysis. After intervention, the study subjects' blood pressure, blood glucose BMI、 The total cholesterol index has significantly decreased; The usage of cooking salt, oil, and sugar in the cafeteria has significantly decreased compared to before the intervention; The supply of fish and shrimp, dairy, soybeans and nuts, whole grains, potatoes, and fruits and vegetables was significantly higher than before the intervention; The total energy, fat, and cholesterol intake of the research subjects were significantly lower than before the intervention, while sodium intake decreased and potassium, calcium, and magnesium intake increased, with statistically significant differences.