[A survey on the contents of nutrient and nutrition in the orderings of customers when eating at three restaurants in Beijing].

OBJECTIVE: To study the median nutrient content of customers' ordering in the restaurants in Beijing. METHODS: The median contents of nutrients regarding ordering/per person from the customers were estimated, via combining the nutrient content of menu offering. Data, based on all weights of ingredients and Chinese food composition with all the ordered records from customers, was collected within a set period of time, from 2011 to 2013. Nutrition status was then estimated, under the Nutrient-Rich Foods (NRF). RESULTS: The median energy intake reached 4 973.9 (P25-P75: 3 575.6-6 971.0) kJ and 88.2% of the tables were exceeding the recommended energy limits, respectively, with 3 347.2 kJ for lunch and 2 510.4 kJ for dinner. Data was gathered from three restaurants in Beijing. In all the three restaurants, the median nutrient contents appeared 70% outnumbered the daily value of fat and cholesterol. The median sodium contents (87.9%) were also over the standard set for sodium adequate intake. In addition, the median nutrition on fibers, calcium, vitamin A, vitamin C and vitamin E were far below the recommended nutritional intakes (RNI), in the ordering. For NRF9.3, the Wenzhou restaurant showed the highest score (5.50) but the restaurant in Yunnan appeared the lowest (2.26), with difference statistically significant (P<0.001). CONCLUSION: Eating-out habit ended in taking low nutrition with higher limited nutrients, but with low recommended nutrients, when compared to the recommended Chinese Dietary Reference Intake.

[A survey on the condition of bike lanes in 12 cities, China].

OBJECTIVE: To explore the condition on bike lanes and the relationship with GDP of the related cities, residential of regions and prosperity of streets in 12 selected cities in China. METHODS: Eexistence and maintenance of bike lanes were examinedin in all the streets under survey in 333 blocks of 12 cities (Beijing, Tianjin, Shanghai, Qingdao, Hangzhou, Shaoxing, Suzhou, Nantong, Zhenjiang, Chengdu, Xining and Harbin). Data were collected on GDP of the related cities, together with the sizes of population and proportion of the 333 blocksand the numbers of stores and restaurants in those streets. RESULTS: A total of 4 202 streets were included in the study. In the 12 cities, 32.6% of the streets were equipped with bike lanes. Bike-lane-equipmentsseemed better in Nantong (46.5%), Tianjin (39.6%) and Shanghai (39.4%), but the scores were lower in Xining (2.0%), Qingdao (5.4%), and Harbin (27.1%). The higher GDP was, the better bike lanes were equipped. In the meantime, the isolation of bike lanes were worse and the streets more crowded. Density of the residential area was negatively correlated with the score on bike lane-equipments. CONCLUSION: Differences of the condition of bike lanes in the 12 cities indicated that improvement should be made on bike lanes. More attention should be paid to those cities with high GDPs and crowded residential regions on setting up the isolated bike lanes and reasonable equipments.

[A survey on the sodium content of customers' orderings at three restaurants in Beijing].

OBJECTIVE: To survey the mean sodium content of menu offering and customers' orderings on sodium when eating out. METHODS: All weights of ingredients of menu offerings at three Chinese restaurants with Wenzhou, Shandong, and Yunnan cuisine, in Beijing, were collected and their sodium values were estimated based on data from the Chinese Food Composition. All records from customers' orders were collected in a certain period of time from year 2011 to 2013. The mean sodium content of ordering per person and the proportion of all orders exceeding the recommended daily sodium limit that applicable to most native Chinese, were estimated. RESULTS: Of all the menu offerings, hot dishes (1 728.6 mg; P25, P75: 1 198.7, 2 482.8) and soup dishes (2 101.5 mg; P25, P75: 1 467.8, 2 291.2) had the highest sodium contents, followed by cold dressed dishes (790.7 mg; P25, P75: 128.1, 1 472.9) staple foods (802.9 mg; P25, P75: 115.1, 1 563.2) while the beverages having the lowest sodium contents (17.0 mg; P25, P 75: 2.0, 19.5) (P < 0.05). Meat dishes (1 796.3 mg; P25, P75: 1 303.9, 2 670.3) contained more sodium than vegetable dishes (1 105.5 mg; P25, P75: 423.6, 1 628.6) (P < 0.001). The median sodium contents in per person orderings were 2 325.6 mg (P25, P75:1 700.7, 3 213.8) for lunch and 2 542.5 mg (P25, P75: 1 857.5, 3 498.1) for dinner. Current dietary guideline recommended for Chinese adults was: in general, the amount of consumption should not exceed 2 400 mg of sodium per day. Based on the recommended optimal daily calories intake ratio as 3:4:3 for breakfast, lunch, and dinner, we would suggest that the sodium intake should follow the amount as 960 mg for lunch and 720 mg for dinner. Our data indicated that 97.5% of the ordered meals appeared that they were over the recommended sodium limit and 76.5% of the tables showed two times more than the limit of recommendation. CONCLUSION: Soup and hot dishes provided at these three restaurants contained more sodium contents. People ordered dishes at restaurants would contain more sodium than the recommended Chinese daily sodium intake.