上海市学生午餐公司午餐营养质量的评价
Nutrition Assessment on School Lunches Provided by School Lunch Companies in Shanghai
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摘要:
目的 了解上海市学生午餐公司的基本情况，评价其午餐营养质量。
方法 调查隶属于上海市学生营养促进会会员单位的全部21家午餐公司，问卷调查和现场评估相结合。
结果 各午餐公司在规模、人员配备等方面存在差异。21家午餐公司提供的学生午餐中总能量、蛋白质、脂肪、铁、锌、维生素A、维生素B1、维生素B2、维生素C的供给量高于推荐摄入量，分别为（698.9±199.8）kcal、（38.7±10.1）g、（32.8±17.3）g、（9.5±3.7）mg、（5.5±1.5）mg、（329.1±346.9）μg、（0.5±0.3）mg、（0.4±0.1）mg、（58.2±32.8）mg。碳水化合物和钙的供给量低于推荐摄入量，分别为（62.2±22.0）g、（217.2±130.1）mg。蛋白质、脂肪、碳水化合物三大营养素供能比不合理，第一类膳食模式分别为23.0%、39.8%、37.2%，供能（644.4±119.6）kcal。第二类膳食模式为24.0%、34.5%、41.5%，供能（677.7±125.5）kcal。第三类膳食模式为22.3%、46.0%、31.7%，供能（914.0±191.9）kcal。
结论 建议对午餐公司进行规范化管理，提高工作人员的专业技能与素养，改善学生午餐的质量。
Abstract:Objective To investigate general situation of school lunch companies in Shanghai, and assess the nutrition of school lunch products provided.
Methods All the 21 school lunch companies registered to the Shanghai Association of Student Nutrition Promotion were investigated by questionnaire and on-site survey.
Results There were differences in the size and staffing of the lunch companies. The average supplies of energy (698.9±199.8) kcal, protein (38.6±10.1) g, fat (32.8±17.3) g, iron (9.5±3.7) mg, zinc (5.5±1.5) mg, vitamin A (329.1±346.9) μg, vitamin B1 (0.5±0.3) mg, vitamin B2 (0.4±0.1) mg, and vitamin C (58.2±32.8) mg in the lunch recipes were all higher than the recommended intake levels. However, the average supplies of calcium (217.2±130.1) mg and carbohydrate (62.2±22.0) g did not reach the recommended intake levels. Inappropriate proportions of three main energy nutrients(protein, fats, carbohydrate) were found:23.0%, 39.8%, and 37.2% for the first dietary pattern, providing energy of(644.4±119.6) kcal; 24.0%, 34.5%, and 41.5% for the second dietary pattern, providing energy of(677.7±125.5) kcal; and 22.3%, 46.0%, and 31.7% for the third dietary pattern, providing energy of(914.0±191.9) kcal.
Conclusion It is suggested to carry out standardized management for school lunch companies, to improve staff's professional skills and quality, and promote the nutritive quality of school lunch products provided.
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