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目的了解昌平区中小学生午餐用餐现况,为制定相关改善策略和营养干预提供依据。方法采用普查的方式,对昌平区辖区全部117所中小学校午餐用餐情况进行问卷调查,内容包括中小学校午餐供应方式、用餐人数、菜品种类、送餐及自供餐食堂管理等。结果 117所中小学校中,仅36所学校设置食堂,3所学校外送学生午餐,食堂和外送餐用餐学生20 459人,有29 914人回家用餐;自办食堂的10所学校,每年向食堂投入(3~26)万元,其中用于午餐原材料购置的费用为(1~7)万元;58.33%的学校(21/36)有专人负责学生午餐食谱和菜品搭配,但仅13.89%(5/36)的食堂有营养师;16.67%(6/36)的食堂菜谱考虑考试等特殊时段的供餐,38.89%(14/36)的食堂菜谱有过考虑学生生长发育阶段,69.44%(25/36)食堂菜谱考虑季节变化,86.11%(31/36)的食堂食谱定期更换;47.22%(17/36)的学校午餐采用统一标准发放,83.33%(30/36)的学校明确规定教师要监督学生用餐;外送午餐有1~4个菜品,托管食堂午餐有1~8个菜品,自办食堂有2~14个菜品;17家统一标准发放午餐的食堂,对不够吃的学生均采取加餐的方式提供额外饭菜;32所学校存在剩饭剩菜现象,报告率主食>素菜>半荤半素>荤菜;区教委对辖区户籍的1 877名住宿中小学生实行餐补。结论昌平区中小学校食堂明显不足,午餐营养质量与感官质量均有待进一步提高,学校营养教育有待加强,学生饮食行为有待改善。
Objective To understand the current situation of lunchtime meals of primary and middle school students in Changping District and provide the basis for making relevant improvement strategies and nutritional interventions. Methods A total of 117 primary and middle schools in Changping District were surveyed by questionnaire. The questionnaire included lunch supply, meals, types of dishes, delivery of meals and self-catering hall management in primary and secondary schools. Results Among the 117 primary and secondary schools, only 36 schools set up canteens, 3 schools offered students lunch, canteen and meal delivery students, 20 459, and 29 914 went home for meals. Ten schools owning canteens each year (3 ~ 26) ten thousand yuan to the cafeteria, of which the cost for the purchase of raw materials for lunch was RMB1-7,000; 58.33% of the schools (21/36) had special staffs responsible for student lunch recipes and dishes, but only 13.89 % (5/36) canteens have dietitians; 16.67% (6/36) canteen recipes consider the examination and other special periods of food supply, 38.89% (14/36) canteen recipes have to consider the student growth stage, 69.44 (25/36) canteen recipes seasonal changes, 86.11% (31/36) of the canteen recipes are regularly replaced; 47.22% (17/36) of school lunches distributed by uniform standards, 83.33% (30/36) of the schools clear Provisions of teachers to supervise students dining; delivery lunch has 1 to 4 dishes, managed canteen lunch has 1 to 8 dishes, canteen have 2 to 14 dishes; 17 unified standards for lunch canteen, not enough to eat Students are taking extra meal to provide extra food; 32 schools are leftovers leftovers phenomenon, the report rate of staple food> vegetarian> half of meat and a half vegetarian> meat dish; Membership 1 877 students stay implement meal allowance. Conclusion Changping District, primary and secondary school canteens were significantly inadequate lunch quality of nutrition and sensory quality needs to be further improved, the school nutrition education needs to be strengthened, students’ eating behavior needs to be improved.