普陀区小学生营养午餐营养素供给与质量评价  

Assessment on nutrition lunch of primary students in Putuo District

作　　者：马建红[1] 顾清维 吴春香[1] 吴雯静[1] 贝品联[1] 

机构地区：[1]上海市普陀区疾病预防控制中心,200333

出　　处：《中国学校卫生》2011年第8期919-920,共2页Chinese Journal of School Health

基　　金：普陀区卫生系统自主创新科研资助项目(普KW08308)

摘　　要：目的了解配送中心学生营养午餐营养素供给和饭菜质量,为促进小学生健康成长提供依据。方法随机抽取普陀区教育局服务配送中心配送营养午餐的2所公办小学学生及家长1 023名进行调查,了解学生、家长对配送中心供应的饭菜质量满意度,并对菜谱进行营养素分析。结果午餐提供的蛋白质、铁、维生素C等营养素分别超过供给量标准的15.4%,10.4%和63.9%,但能量、钙、锌、维生素A、维生素B1、维生素B2等营养素的供给量相对不足,钙仅达到供给量的27.9%。家长和学生总体满意度良好,家长对学校午餐的建议中丰富花色品种、冬天饭菜做好保温、重视营养居前3位。结论应适当调整午餐膳食结构,增加奶类、豆类、深绿色蔬菜、海产品的比重,改善午餐质量。Objective To study the nutrition status of lunch by distribution center in Putuo. Methods With random cluster sampling method, 1 023 primary students of 2nd-4th graders and their parents were selected in Putuo District to undergo a survey on the satisfaction about food quality. The distribution center＂ s recipes were collected for nutrient analysis. Results The intakes of protein, iron, vitamin C were adequate, while the energy, calcium, zinc, vitamin A, vitamin B1 , and vitamin B2 were relatively insufficient. The leading three advises from the parents were rich variety, food in winter insulation and the nutrition. Conclusion Lunch food structure should be adjusted to increase the milk, beans, dark green vegetables, and seafood＂ s share, improve the quality of lunch.

关 键 词：食品供应 营养价值 卫生保健质量 学生 

分 类 号：R153.2[医药卫生—营养与食品卫生学] R19[医药卫生—公共卫生与预防医学]