Lunch satisfaction and leftovers among students of Changsha compulsory education schools
10.16835/j.cnki.1000-9817.2021.02.010
- VernacularTitle:长沙市义务教育学校学生午餐满意率及剩饭现状
- Author:
XU Lingjie, QIU Fuping, CHEN Zhiqiu, ZHAO Haiyang, GUO Shiyin, MA Guansheng
1
Author Information
1. College of Food Science and Technology, Hunan Agricultural University, Changsha(410128),China
- Publication Type:期刊文章
- Keywords:
Diet surveys;
Food habits;
Questionnaires;
Students
- From:
Chinese Journal of School Health
2021;42(2):198-202
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To understand lunch satisfaction and leftovers of Changsha compulsory education schools under different supply modes served by school canteens and specialized enterprises,and to provide scientific basis for the government to formulate school lunch improvement policies.
Methods:Multistage stratified cluster sampling method was used to random select 2 203 students from 8 primary and secondary schools in Changsha who were administered with questionnair survey in April to May of 2018.
Results:For school lunch, the overall rate of satisfaction was 78.8%.The overall lunch satisfaction of female and primany school students were higher than that of male and junior high school students respectively,and the difference was statistically significant(P<0.05). Totally 76.0% of students had the highest satisfaction in food hygiene and the lowest satisfaction rate was 60.0% in food taste. By comparing different supply modes, the overall satisfaction rate of meal quantity was higher (47.8%) under school canteens, and that of dining environment was relatively high (43.7%) under specialized enterprises. "Don-t like some food" (63.8%) was the main reason for students leftovers under the two supply modes. The lunch leftover rate of specialized enterprises (37.8%) was significantly higher than that of school cafeteria (30.6%)(χ 2=12.81，P<0.05).
Conclusion:The satisfaction of food taste and the rate of lunch leftovers need to be further improved. School canteens environment and management should be strengthened, as well as the flexibility and communication under specialized enterprises and family-school communication. The joint efforts by school and family are needed for healthy eating education.
