Using quantified recipes in schools in the areas of the Nutrition Improvement Program for Rural Compulsory Education Students in 2019
10.16835/j.cnki.1000-9817.2022.12.008
- VernacularTitle:2019年中国学生营养改善计划学校带量食谱使用情况
- Author:
REN Zhibin, XU Peipei, YANG Titi, XU Juan, GAN Qian, CAO Wei, PAN Hui, XU Ying, YIN Chunjie, ZHANG Qian
1
Author Information
1. National Institute for Nurtrition and Health, Chinese Center for Disease Control and Prevention, NHC Key Laboratory of Trace Element Nutrition, Beijing (100050) , China
- Publication Type:期刊文章
- Keywords:
Nutrition policy;
Menu planning;
Regression analysis;
School health services
- From:
Chinese Journal of School Health
2022;43(12):1791-1795
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To analyze the usage and influencing factors of quantified recipes in schools in the pilot areas of the Nutrition Improvement Program for Rural Compulsory Education Students (NIPRCES), and to provide references for student meal quality improvement.
Methods:In 726 national pilot counties in 22 provinces where the NIPRCES was implemented, a total of 7 808 schools were included in the analysis as the survey objects in 2019. Data, including the usage of quantified recipes in schools and related factors, were collected through questionnaires. Multivariate Logistic regression was used to analyze the influencing factors of the schools use of quantified recipes.
Results:Among the national pilot counties where the NIPRCES was implemented, 66.6 % of the monitored schools used quantified recipes, of which 69.7% of schools in the central region used quantified recipes, it was higher than that in the west region(65.2%) ( χ 2=15.13, P <0.01). Multivariate Logistic regression analysis showed that factors such as the schools in the central region, county based schools, the training frequency of canteen with 1-2 times per semester or once or more per month, regular training of nutrition knowledge, recipes provided by other departments, consideration of nutrition matching when formulating recipes, using catering software, providing local dietary allowances were positively correlated with the use of quantified recipes in schools( OR=1.31,0.72,1.44,1.73,1.75,3.20,2.15,2.72,1.17,P <0.05).
Conclusion:The proportion of using quantified recipes of schools in the NIPRCES area was relatively low, which might be affected by factors including the regional economic level, canteen training, and recipes sources. It is recommended to strengthen the construction of professional teams and canteen training. Schools need to be encouraged to use quantified recipes and promote school catering scientifically to improve healthy growth of students.
