Changing trends in school-meal catering services as part of the Nutrition Improvement Program for Rural Compulsory Education Students
10.16835/j.cnki.1000-9817.2021.03.005
- VernacularTitle:学生营养改善计划学校供餐配餐状况变迁
- Author:
XU Peipei, YANG Titi, XU Juan, CAO Wei, LI Li, GAN Qian, PAN Hui, ZHANG Qian
1
Author Information
1. National Institute for Nurtrition and Health, Chinese Center for Disease Control and Prevention/Key Laboratory of Trace Element Nutrition, National Health Commission of the People s Republic of China, Beijing(100050), China
- Publication Type:期刊文章
- Keywords:
Nutrition policy;
Diet;
Menu planning;
Organization and administration;
Students
- From:
Chinese Journal of School Health
2021;42(3):337-341
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To analyze the usage of catering software and the creation of recipes by schools, as part of the Nutrition Improvement Program for Rural Compulsory Education Students (NIPRCES) 2013-2017.
Methods:In each county of the 699 trial counties across 22 provinces in central and western area of China under the NNIPRCES, no less than 10% of primary and junior middle schools were randomly selected according to their catering mode (i.e., school feeding, food packages, and family feeding). School questionnaires were used to collect information concerning the schools and the creation of recipes.
Results:From 2013 to 2017, the utilization rate of catering software was 11.7%, 8.0%, 17.8%, 16.9%, and 14.0%, respectively with significant differences(χ 2=345.09，P<0.01). The creators of school-meal recipes included schools, the Education Bureau, hospitals and colleges, the centers of disease prevention and control. Differences were observed in the proportion of recipe creators across school type, area, and catering mode, while annual trends also varied (P<0.01), as indicated by the following proportions: 74.9%, 20.0%, 3.7%, 1.3%, respectively. Food safety was identified as the main factor that needs to be considered when creating school recipes, the proportions of which were 58.0%, 78.4%, 70.6%, and 87.4% from 2014 to 2017.
Conclusion:From 2013 to 2017, the utilization rate and the frequency of catering software were both relatively low, and recipe creation was in need of professional guidance. It is necessary to strengthen the popularization of catering software and improve the nutritional knowledge and skills of canteen workers to ensure the quality of school meals.
