The purpose of this study was to research the amount of cooking oil used in mainstream Chinese cuisine, as well as the features of cooking oil used in different types of dishes. The results provide reference data for the assessment of edible oil intake for eating out. A total of 302 common Chinese dishes were chosen and prepared following standard procedures. The cooking oils used in these dishes were analyzed in terms of the cooking process, food material combination, types of primary food materials, type of cooking oil, and the purpose of the cooking oil. The results showed that the mean amount of cooking oil used per 100 g of food material was 8.1 g. There were no significant differences in the amount of cooking oil used in the eight major styles of Chinese cuisine. The average amount of cooking oil used in hot dishes (10.0 g) was higher than that used in cold dishes. The amount of cooking oil in pure meat, mixed meat-vegetable, and pure vegetable dishes was up to 10.9 g, 9.3 g, and 4.6 g, respectively. The findings of the present study could be used in future dietary surveys to determine the average oil consumption associated with different dishes. In addition, the results provide reference data for oil intake assessments in nutrition surveys or nutritional recipes.

Background: With the continuous elevation of living standards, dining-out behavior has become increasingly prevalent among urban residents. The acceleration of lifestyle rhythms has prompted fast food to emerge as a frequently considered dietary option for urban residents when dining out. This study aims to investigate the current status and characteristics of dining-out habits for fast-food consumption among urban residents in Beijing. Methods: Urban residents in Beijing were selected using a stratified sampling method to survey restaurants. A database of fast-food items was created, and data were collected through a combination of field observations and qualitative interviews. Nutrient intake from fast food was systematically analyzed. Results: Residents consuming fast food while dining out exhibited high per-meal energy intake (737.5 kcal) and protein (44.8 g) consumption; however, the intakes of vitamin A (147.6 μg RAE), vitamin C (22 mg), vitamin E (3.2 mg), and calcium (89.5 mg) were inadequate. Western fast-food meals had higher protein (57.2 g) and sodium (251.5 mg) content compared to Chinese fast food. Conclusions: This study provides essential data to guide urban residents toward rational dining choices, offering key insights for the fast-food industry to develop balanced meal options.

In the original version of our article

Drinking alcohol during adolescence has short-term and long-term effects on physical and mental health. At this stage, teenagers are greatly influenced by their schoolmates and friends. We conducted a multicenter cross-sectional study to investigate the association between school environment factors and adolescents’ drinking behavior in China. Using multistage stratified cluster sampling, the study investigated 27,762 middle school students from six cities in China. The logistic regression model was used to explore the association between the school environment and adolescent alcohol drinking behaviors after adjusting for confounders, including gender, age, city, location, and smoking status. Compared with students with none of their close friends drinking, students with more than half of their close friends drinking were more likely to drink in a year (OR = 20.148, 95% CI: 17.722–22.905, p < 0.001) and in a month (OR = 13.433, 95% CI: 11.779–15.319, p < 0.001). In addition, classmates’ drinking behaviors, friends’ persuasion, and attending parties were risk factors for adolescents’ drinking behavior, while the propaganda and regulations of banning drinking in school were protective factors. The school environment, especially friends drinking, is associated with students’ drinking behavior. It is necessary to mobilize the strength of schools and peers to strengthen the prevention and control of adolescent drinking.