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

[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。

[ Objective ] To investigate general situation of school lunch companies in Shanghai, and assess the nutrition of sehoollunehproductsprovided. [Methods] All the 21school luneh eompanies registered to the Shanghai Assoeiation of Student Nutrition Promotion were investigated by questionnaire and on-site survey. [ Results ] There were differences in the size and staffing d the lunch companies. The average supplies of energy [（698.9 ± 199.8） keal], protein [（38.6 ± 10.1） g], fat [（32.8 ± 17.3） g], iron [（9.5 ± 3.7） rag], 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） keal; 24.0%, 34.5%, and 41.5% for the second dietary pattern, providing energy of （677.7 ~ 125.5） keal; 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.