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目的了解北京市昌平区中小学生午餐满意度,为制定营养干预措施改善学生营养状况提供科学依据。方法采用多阶段随机整群抽样的方法,抽取辖区5所学校37个班1 007名中小学生进行匿名自填式问卷调查。结果学生对午餐的口味、卫生情况、荤素搭配、营养状况和总体感觉满意的报告率分别为67.9%,40.2%,39.2%,37.8%和33.8%,全部指标均满意的报告率仅为17.8%;学校食堂是学生午餐满意度最高(78.4%)和主要的午餐途径(61.3%);仅48.1%的学生能够将午餐全部吃完,午餐剩饭剩菜前3位原因分别为吃腻了(30.4%)、不好吃(30.1%)和量多吃不了(21.3%)。对学生剩饭剩菜,有55.8%的学生回答教师不管,21.6%的父母不批评/随便,仅57.0%的父母经常教育孩子不能挑食;84.2%的学生认为午餐很重要;学生选择食物最先考虑口味(35.8%),其次是卫生(21.7%)和营养(20.8%);有18.1%的学生每天都吃零食,11.6%的学生经常以零食代替正餐,排前3位的零食为冷饮(62.0%)、饼干/点心/面包(52.8%)和干脆面(50.2%);15.7%的学生没有受到学校或教师不能以零食代替正餐的相关教导。结论学生对午餐满意度不高;对午餐重要性的认识有待提高。学校食堂是学生午餐就餐人数最多且满意度较高的场所,可依托学校食堂开展学生营养膳食宣教和干预。
Objective To understand the lunch satisfaction of primary and secondary school students in Changping District of Beijing and provide scientific basis for formulating nutritional interventions to improve students’ nutritional status. Methods A multistage randomized cluster sampling method was used to extract 1 007 primary and secondary school students from 37 classes in 5 schools in an area for anonymous self-administered questionnaires. Results The students reported 67.9%, 40.2%, 39.2%, 37.8% and 33.8% respectively of the tastes, hygiene, meat and vegetables, nutritional status and general feeling of satisfaction for lunch. The reporting rate of all the indicators was only 17.8 %; School cafeteria is the highest satisfaction of students lunch (78.4%) and the main way of lunch (61.3%); only 48.1% of students can eat lunch, the left three reasons for leftovers were eaten (30.4%), unpalatable (30.1%) and unacceptable (21.3%). 55.8% of the students left leftover students answered teachers regardless of the 21.6% of the parents do not criticize / feel free, only 57.0% of the parents often can not picky eaters; 84.2% of the students think lunch is very important; students choose food first Considering the taste (35.8%), followed by health (21.7%) and nutrition (20.8%); 18.1% of students ate snacks everyday, 11.6% of students often replaced snacks with snacks, and the top 3 snacks were cold drinks 62.0%), biscuits / dim sum / bread (52.8%) and crisp noodles (50.2%); 15.7% of the students did not receive instruction from schools or teachers that they could not substitute meals for dinner. Conclusions Students are not satisfied with their lunch, and their understanding of the importance of lunch needs to be improved. The school canteen is the place where students have the most lunch and dining satisfaction. They can rely on the school cafeteria to teach and intervene in nutritional meals.