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.

Objective To evahmte the intervention effect of nntritioni.il intervention nxasun on the supply of various foods, energy, and nutrumts for hmeh among students in Wemzhou, as w(dl as the mtc of l(ftov(T food. Methods From 2021 to 2022, a middle school was randomly from 13districts in Wcmzhoii City. Before and after the intervention, the school 胃as surveyed for a (continuous week using weighing and a(x*ounting methods to investigates the supply of various types of food in the cafctctih and the daily numlxr of din(TS, L(rftov(rs 胃ere classified and wcighccL Intervention m(asuns include nutritional meal support and nutritional health cclucation. The results were (yvaliuitcd bas(xl on the "Student Dietary Nutrition Guid(din(sn and the "Reference Intakes of Dietary Nutriemts for Chinese Residents (2013 Edition) Results Aft(江 the intervention, the food supply in the cafctcrin of junior high schools in W(mzhou na(di(xl 80. 00% of the nx*omm(nid(xl amount, including grains, potatoes, fish, and shrimp. The food supply Ixdow 80. 00% of the nx*omm(nd(xl amount was ngctnhlcs, fruits, eggs, and milk. The food supply above 120. 00% of the amount was poultry and animd ment, vegetable oil, and salt. The supply of fruits, fish, and shrimp was significantly improved (i =2. 342, P = 0. 029; t - -1.914, P = 0. 070), In tenns of nntri(nit supply, nutriemts that meh 60. 00% of the Mc()mm(m(lc(l amount include energy, calcium, vitamin Bl, vitamin B2, and carh()hy(hatc energy supply ratio, Nutrknits that an lowcr than 60% of the recommended amount include vitamin A, (lictnry fiber, prot(dn, zinc, iron, Adtamin C, and fat energy supply ratio. Among them, zinc, \dtamin A, vitamin C supply and fat energy supply ratio have been significantly improv(xl(t = 2. 280, P = 0. 0340; t = 一3. 261, P 二0. 004; U = -2. 638, P = 0. 008; t - -2. 173, P =0. 041), The rate of leftover staples and v(g(tarian dish(於(lccmnscd significantly (\2 =4. 828, P - 0.028; x? = 15. 813, P < 0. 001), Conclusion Bascxl on schools, adopting nntritiomd meal support and implementing nutritional health education interventions can to some extent improve the supply of luncdi food, energy, and nutrunits in school canteens, and m(hic(: the nite of l(rftov(r food and '「cgctdhlcs among students. [ABSTRACT FROM AUTHOR]