Objective: To investigate the food source of water of college students from Hebei Province in spring. Methods: In March 2017, the subjects were recruited in a college in Baoding, Hebei Province. 156 students completed the investigation. All foods were collected for 3 consecutive days using duplicate portion study combined with weighing method to test the water content of various foods. To analyze the water content of the food and calculate the proportion to the total amount of food water intake, the edible parts of each meal were divided into staple food, dishes, porridge, soup and snacks. Body mass index (BMI) was grouped according to quartiles, and the differences in food intake and food water sources among subjects of different genders and BMI were compared. Results: The age of subjects was (19.8±1.1) years old, including 80 male students. The median intake of staple food, dishes, porridge, soup and snacks per day was 562 g, 743 g, 111 g, 102 g and 0 g, respectively. The median intake of water from staple food, dishes, porridge, soup and snacks per day was 301 ml/d, 620 ml/d, 97 ml/d, 93 ml/d and 0 ml/d, respectively. The median ratio of water intake to total food water intake of staple food, dishes, porridge, soup and snacks was 27%, 53%, 8%, 8% and 0%, respectively. The median intake of water from staple food and dishes in male students was significantly higher than that of female students (P<0.05). The amount of water intake from porridge of female students was significantly higher than that of male students (P<0.05). There was no significant difference in the water intake from soup and snacks between different genders. There was no significant difference in food intake and food water sources among college students with different BMI (P>0.05). Conclusion: The food source of water of college students from Hebei Province in spring is mainly based on dishes and staple foods. The food source of water for boys and girls is different.
目的： 调查河北省某高校大学生春季水分的食物来源情况。 方法： 于2017年3月在河北省保定市某高校招募受试对象，最终完成调查人数为156名。采用双份饭法结合称重法收集并称量调查对象连续3 d食用的所有食物，将各餐食物剔除非可食部分，然后按主食、菜肴、粥、清汤和零食等5类进行分析。测定食物中的水分含量并计算各类食物中水分占食物水摄入总量的比例。按照体重指数（BMI）进行四分位数分组，比较不同性别及BMI调查对象食物摄入量及水分食物来源的差异。 结果： 调查对象年龄为（19.8±1.1）岁，其中男生80名。调查对象主食、菜肴、粥、清汤、零食摄入量M分别为562、743、111、102、0 g/d；通过主食、菜肴、粥、清汤、零食摄入的水分量M分别为301、620、97、93、0 ml/d；通过主食、菜肴、粥、清汤、零食摄入的水分量占食物水摄入总量比例M分别为27%、53%、8%、8%、0%。男生通过主食、菜肴摄入的水分量均高于女生（P<0.05）；女生通过粥摄入的水分量高于男生（P<0.05）；男女生通过清汤、零食摄入的水分量差异无统计学意义（P>0.05）。不同BMI分组食物摄入量及食物水分来源差异均无统计学意义（P>0.05）。 结论： 河北省某高校大学生春季食物水分来源以菜肴和主食为主；男女生食物水分来源不同。.
Keywords: Diet surveys; Duplicate portion study; Universities; Water; Weight method.