綜論指導慢性腎臟病病人認識食品標示及其應用

Educating Patients with Chronic Kidney Disease to Understand Food Nutrition Labels and Their Implications

食品標示包括一般成分標示及營養成分標示兩種，成分標示是標示原物料的種類和食品添加物，可以瞭解油脂、磷、鉀、鈉的來源，特別有利於鉀與磷的辨別。營養標示的內容包括熱量、油脂（包括飽和脂肪及反式脂肪）、膽固醇、鈉、醣類（包括纖維及糖）、蛋白質、維生素A及C、鈣及鐵質等。閱讀食品標示步驟，步驟一先看每包份量，步驟二檢視每份的熱量，步驟三總脂肪、飽和脂肪、反式脂肪、膽固醇、鈉等成分越少越好，步驟四碳水化合物、蛋白質、維生素、礦物質等成分要足夠，步驟五脂肪、膽固醇、鈉、碳水化合物、蛋白質等的每日營養素基準值%，若小於或等於5%以下是低，大於或等於20%以上是高，同時要指導病人及家屬了解各種營養素在每份食品高低之定義，因此指導慢性腎臟疾病病人認識營養標示有利於食物的選擇及疾病的控制，以及飲食更生活化與多樣化。

There are two types of food labeling: ingredients and nutrition. Food ingredient labels list the raw materials and food additives to provide information on the sources of phosphorus, potassium, and sodium, particularly discriminate potassium and phosphorus. Food nutrition labels provide information on calories, fat（including saturated fat and trans-fatty acids）, carbohydrates（including fiber and sugar）, protein, vitamins A and C, calcium, and iron. There are five steps to correctly reading food labels. The first and second steps are to view the weight per package and the [exchange number/number of servings?] per package. The third step is to read the amount of total, saturated, and trans-fats, cholesterol, and sodium, with smaller amounts indicating better health benefits. The fourth step is to read the levels of carbohydrates, proteins, vitamins, and minerals, the amounts of which should be adequate. The fifth step is to read the fat, cholesterol, sodium, carbohydrate, protein, and other nutrient contents in terms of the daily percent（%）reference value. These values being lower than 5% or higher than 20% are respectively indicative of low or high nutrition. It is necessary to educate patients and their families so that they understand the definition of‘low’and‘high’ levels of nutrients. Specifically, for patients with chronic kidney disease, it is important for patients to recognize nutrition labeling in order to choose healthy foods, control their disease, and enjoy eating and drinking.