上海市闵行区中小学校学生午餐综合干预效果评价  

Evaluation of the comprehensive intervention effect on lunch for primary and secondary school students in Minhang District of Shanghai

作　　者：胡玉环 臧嘉捷[2] 许慧琳[1] 郭琪[1] 韩雁 汤红梅[1] 应芳佳 梁好 HU Yuhuan;ZANG Jiajie;XU Huilin;GUO Qi;HAN Yan;TANG Hongmei;YING Fangjia;LIANG Hao(Department of School Health,Center for Disease Control and Prevention of Shanghai Minhang District,Shanghai(201100),China)

机构地区：[1]上海市闵行区疾病预防控制中心学校卫生科,201100 [2]上海市疾病预防控制中心危害监控所营养健康科 [3]The Bishop's School

出　　处：《中国学校卫生》2025年第2期191-195,共5页Chinese Journal of School Health

摘　　要：目的评价闵行区中小学校学生午餐综合干预效果,为开展学校午餐干预提供理论基础和实践依据。方法于2023年10—12月采用方便抽样方法抽取闵行区中小学校各1所共1937名小学和初中学生作为调查对象,开展以“减油减盐”为重点的午餐食谱优化和营养宣教的综合干预措施,并进行问卷调查,3个月后评估干预效果,采用χ^(2)检验和Wilcoxon秩和检验对干预前后资料进行比较。结果干预后,中小学校午餐烹调油盐使用量、午餐中蛋白质和脂肪的供应量均有所降低,对能量和其余主要营养素的影响不明显。相比干预前,干预后小学生觉得午餐油腻的比例降低(8.9%,6.2%,χ^(2)=4.35),中、小学生觉得午餐好吃的比例均降低(33.2%,23.2%;63.9%,53.5%,χ^(2)值分别为26.39,17.52),初中生觉得食材种类丰富度降低(46.9%,38.3%,χ^(2)=16.05)(P值均<0.05)。干预后小学生饭菜总剩余率降低(7.4%,4.4%,χ^(2)=5.73),主要体现在主食的剩余率降低(7.1%,2.4%,χ^(2)=17.39),而素菜剩余率上升(16.0%,21.2%,χ^(2)=6.01)(P值均<0.05);初中生饭菜总剩余率虽无明显变化,但主食剩余率降低(12.9%,5.4%,χ^(2)=33.52),荤菜和素菜的剩余率上升(11.2%,26.9%;17.5%,33.2%,χ^(2)值分别为74.26,61.88)(P值均<0.05)。干预后,小学生和初中生的超重率和肥胖率与干预前差异均无统计学意义(χ小学2值分别为0.11,0.43;χ初中2值分别为0.01,0.00,P值均>0.05);干预后,小学生肺活量[1564(1269,1890)mL]和坐位体前屈[11.3(7.6,15.2)cm]较干预前[1522(1259,1819)mL,10.5(6.3,13.5)cm]均提升(Z值分别为2.20,4.68,P值均<0.01),但初中生干预前后肺活量和坐位体前屈差异均无统计学意义(Z值分别为-0.46,-0.08,P值均>0.05)。结论学校午餐综合干预促进了午餐油盐使用量的大幅下降,提升了菜谱质量,对午餐剩饭情况和学生健康状况有一定程度的积极影响。Objective To evaluate the comprehensive intervention effect of lunch for primary and secondary school students in Minhang District,so as to provide a theoretical and practical basis for lunch intervention in school.Methods From October to December 2023,a convenience sampling method was used to select 1937 students from one primary and secondary school in Minhang District.A comprehensive intervention measure focusing on"reducing oil and salt"for lunch recipe optimization and nutrition education was carried out,and a questionnaire survey was conducted to evaluate the intervention effect three months later.Chi-square test and Wilcoxon rank test were used to compare the data before and after the intervention.Results After intervention,the use of cooking oil and salt,the supply of protein and fat in primary and secondary school lunches were reduced,and had no obvious impact on energy and other major nutrients.After intervention,compared to before intervention,the proportion of primary school students who felt that lunch was greasy decreased(8.9%,6.2%,χ^(2)=4.35),and the proportion of primary and secondary school students who felt that lunch were delicious decreased significantly(33.2%,23.2%;63.9%,53.5%,χ^(2)=26.39,17.52)(P<0.05).Secondary school students also felt reduced variety of food ingredients(46.9%,38.3%,χ^(2)=16.05,P<0.05).In addition,after intervention,the total surplus rate of primary school students'meals decreased(7.4%,4.4%,χ^(2)=5.73),mainly reflected in the decrease of the surplus rate of staple foods(7.1%,2.4%,χ^(2)=17.39),while the surplus rate of vegetable dishes increased(16.0%,21.2%,χ^(2)=6.01)(P<0.05).Although there was no significant change in the total surplus rate of meals for secondary school students,the surplus rate of staple foods decreased(12.9%,5.4%,χ^(2)=33.52),while the surplus rates of meat and vegetable dishes increased(11.2%,26.9%;17.5%,33.2%,χ^(2)=74.26,61.88)(P<0.05).After intervention,there was no statistically significant difference in the overweight and obesity rates of p

关 键 词：膳食 干预性研究 营养调查 学生 

分 类 号：G478[文化科学—教育学] R155.1[文化科学—教育技术学] R153.2[医药卫生—营养与食品卫生学]