Volume 22 Issue 1
Jan.  2024
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DONG Yuting, PENG Hui, PENG Qian, BAO Yong. Analysis of nutrient supply and satisfaction factors for lunch among students in Jiading District, Shanghai[J]. Chinese Journal of General Practice, 2024, 22(1): 158-162. doi: 10.16766/j.cnki.issn.1674-4152.003354
Citation: DONG Yuting, PENG Hui, PENG Qian, BAO Yong. Analysis of nutrient supply and satisfaction factors for lunch among students in Jiading District, Shanghai[J]. Chinese Journal of General Practice, 2024, 22(1): 158-162. doi: 10.16766/j.cnki.issn.1674-4152.003354
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Analysis of nutrient supply and satisfaction factors for lunch among students in Jiading District, Shanghai

doi: 10.16766/j.cnki.issn.1674-4152.003354
  • 1.

    Shanghai Jiading District Center for Disease Control and Prevention, Shanghai 201899, China

Funds:

 JDKW-2020-0046

  • Received Date: 2023-06-19
    Available Online: 2024-03-09
    Abstract
  •   Objective  The purpose of this study is to investigate and analyze the nutrient supply of students' lunch in Jiading District and the satisfaction of primary and secondary school students and parents with school lunch, in order to provide scientific basis for improving the quality of nutritional lunch for primary and secondary school students and improving their nutrition.  Methods  Using a multi-stage stratified cluster random sampling method, a satisfaction survey was conducted on 770 primary and secondary school students from grades 4 to 12 and their parents at a service school randomly selected from each of the 7 school lunch catering enterprises in Jiading District in 2021. A survey and analysis were conducted on the nutrient supply of school lunches provided by catering enterprises using the method of auditing accounts combined with students' lunch recipes.  Results  The satisfaction rate of students with school lunch ranked from high to low as follows: opening time 84.7% (652/770), hot and cold food 76.8% (591/770), quantity 72.1% (555/770), color 71.2% (548/770), aroma 69.5% (535/770), shape 69.2% (533/770), and taste 64.4% (496/770). The satisfaction rate of parents with various factors ranked in descending order from high to low is quantity 92.4% (705/763), meal time 87.5% (668/763), nutrition matching 84.8% (647/763), lunch price 79.6% (607/763), and child weight 62.4% (476/763). The supply of carbohydrates and calcium for school lunches is lower than the recommended value. The supply of protein and fat exceeds the recommended value.  Conclusion  The energy and main nutrients in students' lunch in Jiading District can meet their daily needs, but some energy nutrients do not reach the recommended value. It is suggested to strengthen the nutrition and health education for students, work with parents to guide students to establish the concept of reasonable nutrition and balanced diet, develop good eating habits, and increase the intake of milk and grains, reduce the intake of high-fat foods such as fried foods and promote healthy growth of students.

     

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