上海某高校学生营养配餐干预效果分析  

Exploration of nutrients balanced meal for students in a university of Shanghai

作　　者：陶宁萍[1] 吴炯华[1] 蔡韬[1] 王慧超[1] 陈四梅[1] 

机构地区：[1]上海海洋大学食品学院,上海210306

出　　处：《中国学校卫生》2011年第1期20-21,23,共3页Chinese Journal of School Health

摘　　要：目的探讨营养配餐对学生膳食状况、营养素摄取的干预效果,为提高学生营养水平提供参考。方法实验分2期,每期在上海海洋大学各招募40名志愿者,男、女生各20名,进行3个月营养配餐干预。结果第1期荤素搭配比例适当,但采用强制菜色与份量的方法,坚持3个月的学生就餐率为33%;第2期营养摄入更均衡,膳食结构更合理,但水果和牛奶只做推荐。推出"6+1"的供应模式和"3C41"点餐方式,坚持3个月的学生就餐率上升到60%。结论营养配餐在一定程度上保证学生获得均衡且充足的营养素。在条件允许的情况下结合学生、餐厅、学校共同开展学生营养配餐推广工作很有必要。Objective To explore the impact of nutrients balanced meal on students＇ eating habits and to provide reference for improving their nutrient level. Methods There were 2 periods of experiments and 40 volunteers in each period. It took 3 months to put the nutrients balanced meal into practice for each period. Results In the first period of experiments, the varieties and quantities of meals were fixed, the eating rate whieh volunteers had participated for 3 months was 33%. In the second period the students＇ nutrients intakes were more balanced and the dietary construction was more reasonable with fruits and milk advised merely. The ＂6 ＋ 1＂ serving meal and ＂3C4^1＂ ordering dish were provided, the eating rate rose to 60%. Conclusion The nutrients balanced meal for students can guarantee for students to get enough and balanced nutrients. It is necessary to offer nutrients balanced meal for students in some school canteen which has the capability.

关 键 词：学生 干预性研究 营养评价 食谱制订 

分 类 号：R153.2[医药卫生—营养与食品卫生学] R151.45[医药卫生—公共卫生与预防医学]