营养干预措施对温州市初中学校食堂午餐供应及剩菜剩饭率的影响  

Effects of nutritional intervention measures on lunch supply and leftover rate in middle school canteens,Wenzhou

作　　者：蔡圆圆[1] 刘倩倩 温丹丹 夏子淇 高四海[1] 陈民和 CAI Yuan-yuan;LIU Qian-qian;WEN Dan-dan;XIA Zi-qi;GAO Si-hai;CHEN Min-he(Institute of Nutrition and Food Hygiene,Wenzhou Center for Disease Control and Prevention,Wenzhou,Zhejiang 32500,China)

机构地区：[1]温州市疾病预防控制中心营养与食品卫生所,温州325000

出　　处：《现代预防医学》2024年第4期625-629,704,共6页Modern Preventive Medicine

基　　金：温州市科技局基础性医疗卫生科技项目(Y20210375)。

摘　　要：目的 评价营养干预措施对温州市学生午餐各类食物、能量和营养素供应量及剩菜剩饭率的干预效果。方法 2021-2022年在温州市13个县(市、区)各随机抽取一所初中,在干预前后分别对学校进行连续一周采用称重法和记账法对食堂各类食物的供应量和每日就餐人数进行调查,对剩菜、剩饭进行分类称重。干预措施包括营养供餐支持、营养健康教育。结果参照《学生餐营养指南》、《中国居民膳食营养素参考摄入量(2013版)》进行评价。结果 干预后,温州市初中学校食堂食物供应方面达到推荐量80.00%的食物有谷薯类、鱼虾类,低于推荐量80.00%的食物有蔬菜类、水果类、蛋类、奶类,高于推荐量120.00%的食物有禽畜肉类、植物油、盐,其中水果类、鱼虾类的供应量得到明显改善(t=2.342,P=0.029;t=-1.914,P=0.070)。营养素供应方面达到推荐量60.00%的营养素有能量、钙、维生素B1、维生素B2的供应量及碳水化合物供能比,低于推荐量60.00%的营养素有维生素A、膳食纤维,蛋白质、锌、铁、维生素C的供应量及脂肪供能比均高于推荐量,其中锌、维生素A、维生素C供应量及脂肪供能比得到明显改善(t=2.280,P=0.0340;t=-3.261,P=0.004;U=-2.638,P=0.008;t=-2.173,P=0.041)。主食、素菜剩菜剩饭率下降明显(χ^(2)=4.828,P=0.028;χ^(2)=15.813,P<0.001)。结论 以学校为基础采取营养供餐支持、开展营养健康教育干预办法,能在一定程度上改善学校食堂午餐食物、能量和营养素供应状况,降低学生剩饭、剩菜率。Objective To evaluate the intervention effect of nutritional intervention measures on the supply of various foods,energy,and nutrients for lunch among students in Wenzhou,as well as the rate of leftover food.Methods From 2021 to 2022,a middle school was randomly selected from 13districts in Wenzhou City.Before and after the intervention,the school was surveyed for a continuous week using weighing and accounting methods to investigate the supply of various types of food in the cafeteria and the daily number of diners.Leftovers were classified and weighed.Intervention measures include nutritional meal support and nutritional health education.The results were evaluated based on the"Student Dietary Nutrition Guidelines"and the"Reference Intakes of Dietary Nutrients for Chinese Residents(2013 Edition)".Results After the intervention,the food supply in the cafeteria of junior high schools in Wenzhou reached 80.00%of the recommended amount,including grains,potatoes,fish,and shrimp.The food supply below 80.00%of the recommended amount was vegetables,fruits,eggs,and milk.The food supply above 120.00%of the recommended amount was poultry and animal meat,vegetable oil,and salt.The supply of fruits,fish,and shrimp was significantly improved(t=2.342,P=0.029;t=-1.914,P=0.070).In terms of nutrient supply,nutrients that reach 60.00%of the recommended amount include energy,calcium,vitamin B1,vitamin B2,and carbohydrate energy supply ratio.Nutrients that are lower than 60%of the recommended amount include vitamin A,dietary fiber,protein,zinc,iron,vitamin C,and fat energy supply ratio.Among them,zinc,vitamin A,vitamin C supply and fat energy supply ratio have been significantly improved(t=2.280,P=0.0340;t=-3.261,P=0.004;U=-2.638,P=0.008;t=-2.173,P=0.041).The rate of leftover staple and vegetarian dishes decreased significantly(χ^(2)=4.828,P=0.028;χ^(2)=15.813,P<0.001).Conclusion Based on schools,adopting nutritional meal support and implementing nutritional health education interventions can to some extent improve the supply of l

关 键 词：营养干预 学校午餐 食物供应 

分 类 号：R154[医药卫生—营养与食品卫生学]