基于数字化平台的学生午餐食谱评价  

Evaluation of school lunch recipes based on digital platform

作　　者：高春海 罗莎 赵帅[1] 纪艳[1] 马洁[1] GAO Chunhai;LUO Sha;ZHAO Shuai;JI Yan;MA Jie(Food Safety Department,Tianjin Centers for Disease Control and Prevention,Tianjin(300011),China)

机构地区：[1]天津市疾病预防控制中心食品安全科,300011

出　　处：《中国学校卫生》2022年第3期359-362,366,共5页Chinese Journal of School Health

基　　金：天津市卫生健康科技项目(ZC20198)。

摘　　要：目的了解基于数字化平台的学生午餐各类食物和营养素水平,为指导有关部门配餐和供餐提供参考。方法2020年11月至2021年4月,利用食品安全和营养健康数字化管理平台收集天津市滨海新区96所学校13018份学生午餐食谱,对学生午餐中的谷薯类、蔬菜类、水果类、畜禽肉类、鱼虾类、蛋类、奶及奶制品、大豆类及其制品/坚果和其他九大类食物,能量和包括蛋白质、脂肪、碳水化合物、钙、铁、锌、硒、维生素A、维生素B_(1)、维生素B_(2)、维生素C和膳食纤维12项营养素指标进行评价。结果学生午餐各类食物合格率由高到低依次是畜禽肉类96.8%(116.4 g)、谷薯类92.3%(179.5 g)、蔬菜类65.0%(170.6 g)、大豆类及其制品/坚果47.7%(21.4 g)、蛋类33.4%(18.0 g)、鱼虾类14.4%(8.5 g)、水果类14.1%(19.6 g)、奶及奶制品0.3%(35.4 g)。不同年级间各类食物摄入合格率间差异均有统计学意义(P值均<0.05)。学生午餐能量合格率为76.9%(932.6 kcal),各类营养素合格率由高到低依次是铁96.9%(9.7 mg)、锌96.8%(5.9 mg)、蛋白质96.4%(43.8 g)、碳水化合物87.6%(130.8 g)、硒82.9%(23.5μg)、维生素C 78.5%(48.8 mg)、维生素B_(1)75.9%(0.5 mg)、脂肪74.3%(28.5 g)、维生素A 74.1%(327.1μg)、维生素B_(2)49.9%(0.5 mg)、膳食纤维19.5%(5.9 g)和钙13.4%(246.1 mg)。不同年级间能量和各类营养素合格率间差异均有统计学意义(P值均<0.05)。结论数字化平台基本满足学生午餐食物种类和营养素水平,但也存在鱼虾类、水果类和奶及奶制品不足及维生素B_(2)、膳食纤维和钙不足等问题。建议优化学生午餐食谱或在其他餐次增加相应食物摄入。Objective To understand levels of various foods and nutrients in school lunch based on digital platform and to provide reference for food preparation and serving.Methods A total of 13018 school lunch recipes in Binhai New Area of 96 schools in Tianjin from November 2020 to April 2021 were collected by using digital management platform for food safety and nutritional health.Food types including cereals and tubers,vegetables,fruits,livestock and poultry meat,fish and shrimp,eggs,milk and dairy products,legumes and their products/nuts and others energy,and nutrients including protein,fat,carbohydrate,calcium,iron,zinc,selenium,vitamin A,vitamin B_(1),vitamin B_(2),vitamin C and dietary fiber were evaluated.Results The qualified rate of all kinds of food for students’lunch from high to low were 96.8%(116.4 g)of livestock and poultry meat,92.3%(179.5 g)of cereal and potato,65.0%(170.6 g)of vegetables,47.7%(21.4 g)of soybeans and their products/nuts,33.4%(18.0 g)of eggs,14.4%(8.5 g)of fish and shrimp,14.1%(19.6 g)of fruits,0.3%(35.4 g)of milk and dairy products.There were significant differences in the qualified rate of various food intake among different grades(P<0.05).The qualified rate of students’lunch energy was 76.9%(932.6 kcal).The qualified rates of various nutrients from high to low were iron 96.9%(9.7 mg),zinc 96.8%(5.9 mg),protein 96.4%(43.8 g),carbohydrate 87.6%(130.8 g)and selenium 82.9%(23.5μg),vitamin C 78.5%(48.8 mg),vitamin B_(1)75.9%(0.5 mg),fat 74.3%(28.5 g),vitamin A 74.1%(327.1μg)vitamin B_(2)49.9%(0.5 mg),dietary fiber 19.5%(5.9 g)and calcium 13.4%(246.1 mg).There were significant differences in the qualified rates of energy and nutrients among different grades(P<0.05).Conclusion The digital platform basically meets school lunch requirments on food types and nutrients,but still with problems regarding insufficient fish and shrimp,fruits,milk and dairy products,vitamin B_(2),dietary fiber and calcium.It is suggested to optimize school lunch recipes or increase corresponding nutrients content

关 键 词：食谱制定 饮食习惯 合格鉴定 营养状况 学生 

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