Food Consumption in Romania - Quantitative and Qualitative Aspects of Food Security
Food Consumption in Romania - Quantitative and Qualitative Aspects of Food Security
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罗马尼亚的粮食消费 - 粮食安全的定量和定性方面
DOI：
10.15835/buasvmcn-agr:9606
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发表时间：
2014
期刊：
影响因子：
--
通讯作者：
V. Chirițescu
中科院分区：
文献类型：
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作者：
Viorica Gavrilä;M. Kruszlicika;V. Chirițescu
粮食安全保障既取决于粮食供应，这取决于农业粮食部门和农业贸易，也取决于获得粮食的机会，这主要取决于收入和人口购买力，但也取决于其他因素，例如当地市场供应、个人获得粮食的实际机会等。从这些考虑出发，本文的目的是确定内部供应能够确保人口获得均衡饮食的方式，以有价值的成分为基础，尊重营养专家。利用宏量营养素的代谢系数，实现了它们转化为卡路里或等效，这一事实允许评估热量输入的水平和结构随时间的演变。所得结果表明，热量输入发生了质的变化，来自葡萄糖的热量水平减少，蛋白质的热量水平略有增加，主要是动物来源的热量。在结构中，我们可以看到积极的一面，通过增加水果和蔬菜的输入，改变了葡萄糖的热量份额。从结构上看，在2011年的水平上，营养因素的热量份额在营养学家推荐的值中正在增加，但也有确定的某些负面趋势，这些趋势在未来可能会导致of dieet<e:2>卡路里平衡的退化。
Food security ensurance is determined both by food availability, which depends on agrifood sector and on agricultural trade and by the access to food, which results mainly from the incomes and population purchase power, but also on other factors for example the local market supply, the physical access of persons to food, etc. Starting from these considerents, the paper’s aim is to identify the way in which the internal supply is able to assure the population access to balanced food diet, based on valuable components, respecting the nutritional specialists. Using the methabolical coeficients for macronutrients, it was realised their conversion or equivalence into calories, fact which permitted the assessment of the evolution in time of level and structure of the caloric input. Results obtained show a qualitative modification of the caloric input, by diminution of the level of calories coming from glucides and slight increase of the protein caloric level, mainly the animal origin ones. In the strucuture we can see as a positive aspect, a modification in the caloric share of the glucides, by increase of the input from fruits and vegetables. Structurally at the level of year 2011 the caloric share of nutrient factors is inscribing in the values recommended by nutritionists but there are identified also certain negative tendences which in the future could generate a degradation of diet’s calorie balance.