Impact of School Canteens on School Retention and Academic Performance in the Atlantic Department (Benin)

In Benin, obstacles to universal access to primary education persist. In rural areas, enrolment and attendance rates remain low due to several factors. Families living in poverty may not be able to afford to send their children to school;although the government has eliminated primary school fees, parents still have to buy school uniforms and supplies. There is also an opportunity cost associated with sending girls to school, rather than keeping them at home where they can help their mothers with household chores and look after their younger siblings (School canteens in Benin to improve student enrolment and retention in partnership with parents’ associations, 2008). Prior to 2016, the school feeding system was in its infancy, with canteens operated for only three months of the year. However, thanks to determined government reforms, the school canteen system has undergone a profound transformation. The implementation of a USD 79 million has not only not only increased coverage from coverage from 30% to 75% today, but also set the ambitious target ambitious goal of achieving 100% coverage by the end of 2023 [1]. The aim of this study is to assess the impact of canteens on school retention and children’s academic performance. We conducted a descriptive and analytical diagnostic survey using a questionnaire designed for parents of schoolchildren. Canteens increase and maintain the number of children in our schools, especially when the providers start their activities, in this case those traveling long distances. Almost all the parents surveyed believe that the school canteen has had an impact on their children’s motivation to attend school and class, and consequently on their performance. For example, for all parents surveyed, the school canteen has reduced the risk of children dropping out of school, especially girls (97%), although the difference with boys (95%) remains small and is not statistically significant. What’s more, since the advent of the PNASI, in the Atlantic department, the CEP pass rate in schools with canteens far exceeds that of schools without canteens. This shows that canteens play a major and positive role in the retention and success of the schoolchildren who benefit from them.

Sanitary Quality of the Meals Served in the Canteens and Vicinity of the Lagoon Mother and Child University Hospital Centre and National Hospital and University Centre Hubert Koutoukou Maga of Cotonou (Benin)

Background: Food safety is an integral part of food security. It refers to the protection of the food supply against risks of microbial, chemical and physical origin at every stage of the food chain. The study aimed to investigate the sanitary quality of meals served in the canteens and vicinity of the Lagoon Mother and Child University Hospital Centre (CHU-MEL) and National Hospital and University Centre Hubert Koutoukou Maga (CNHU-HKM) of Cotonou. Methods: It was a cross-sectional with a data collection period from 16 March to 22 April 2021. There were 32 vendors surveyed and 40 meals sampled for microbiological examination. We collected data on the vendors’ socio-demographic characteristics, working environment, health status, knowledge and food hygiene practices. Results: About 83% of the meals contained pathogenic microorganisms. All meals had a temperature from 4°C to 60°C called the “danger zone”. The level of knowledge about food hygiene was low in 65.7% of the vendors. About 47% had poor personal and clothing hygiene, food storage and service practices. Conclusion: These results show that the meals sold in the CHU-MEL and CNHU-HKM could present a health risk for the consumer. There is a need for improvement of the sanitary quality of the meals delivered in the canteens and vicinity of these hospitals.

Health Effects on Canteen Staff Working in a University Canteen

Background: Working in a canteen will involve more than one activity e.g. cutting, grinding, washing. These activities may lead to stress and muscle fatigue. Objective: To analyze health effects in canteen staff working at the university. Methods: A cross-sectional study was conducted in canteen staff. A questionnaire was used to compare the level of feeling e.g. strength, force, interest before and after work between canteen staff using a subjective judgment scale from 1-10, together with assessing muscles: extensor of the wrist, biceps, triceps at different times by using surface electromyography (EMG). A paired t-test was used to analyze data. Results: 23 canteen staff participated the project (100%). Canteen staff did not report any significant difference in feelings e.g. freshness, keenness, force or strength that differentiated before work and after work. Extensor of the wrist seems to be the most muscle using part in a canteen activity. Conclusions: Stress levels related to working in a university canteen are low as is muscle fatigue measured by EMG. However, performing repetitive work in a canteen could lead to muscle fatigue or stress so break interval time may be important for preventing muscle fatigue and reducing stress.

Probe into the food safety management path in university canteens

Food safety in university canteen is closely related to the health of teachers and students,and microbial pollution is an important factor affecting food safety.This study focuses on the microbial contamination of food in university canteens,deeply analyzes the pollution sources,and puts forward targeted prevention and control strategies from the medical point of view,aiming at reducing the risk of food poisoning incidents and ensuring the health of teachers and students.Through the investigation and study of cante ens in many universities,the existence of microbial pollution in all aspects of food was revealed,which provided scientific basis for prevention and control measures.

FACTORS INFLUENCING FOOD-WASTE BEHAVIORS AT UNIVERSITY CANTEENS IN BEIJING,CHINA:AN INVESTIGATION BASED ON THE THEORY OF PLANNED BEHAVIOR

Food waste is a major social problem that contributes to the overutilization of natural resources,affecting economic progress and environmental protection.Food waste occurs throughout the whole process of the food supply chain,especially during the consumption stage.As a special group of consumers,the emerging adults at university may have unique food consumption patterns and their food waste behavior in university canteens deserves more attention.To understand the influential factors of the food-waste behavior of students in university canteens,a field survey was conducted at China Agricultural University canteen with 705 respondents.Based on the theory of planned behavior,this paper examines the influencing factors of student food-waste behavior from three dimensions:sociopsychological factors,individual characteristics and dining factors.The results indicate that the percentage of students who waste food is relatively low,at roughly 27%.Perceived behavior control,gender,monthly living expenses,BMI,mealtime,meal expectations and food portion were significantly correlated with student food-waste behavior,among which perceived behavior control had the most prominent correlation,followed by food portion.Behavioral intention,household location and palatability were not significantly correlated with student food-waste behavior.Therefore,it is necessary to promote publicity and education on reducing food waste on campus,reinforce the administration of the department of support service,and optimize the food portion in the canteen.

高校食堂食品安全智慧监管中存在的问题及解决对策

食品安全智慧监管可以通过智能化手段或技术对食品行业的信息及问题进行有效的资料搜集,数据整合、分析,信息共享,并对问题食品做出预警与控制,保证食品在每个环节得到有效的监督。本文主要对新时代高校食品安全智慧监管中存在的问题及对策进行论述,并提出建议,提高食品监管效能,从而进一步完善健全高校食堂智慧监管系统,加快校园食品安全可视化智慧监管发展。

基于大数据与云计算的智慧食堂餐厅信息化系统的研究

随着信息技术的高速发展,大数据与云计算已成为推动行业革新的双引擎。文章聚焦于构建智慧食堂、餐厅的信息化系统,旨在通过整合大数据分析和云计算技术,提高食堂、餐厅的服务效率和用户就餐体验。深入分析现有的食堂、餐厅运营模式,并在此基础上提出一套完整的解决方案。该方案不仅涵盖食材采购、库存管理、菜品推荐等多个环节,还通过数据挖掘技术优化用户就餐流程,极大提升食堂、餐厅的智慧化水平。

高校食堂空气源热水系统的应用

以南通市某高校食堂项目为例,结合高校食堂的热水用水特点,对高校食堂热水热源、热水定额、冷水温度等各参数对高校食堂热水系统的影响进行探讨,并给出合理的取值建议。

高校食堂食品安全管理存在的问题及对策研究

近年来,高校食堂食品安全事件频发,引起了社会的广泛关注。当前,国家不断出台校园食品卫生安全规范,深入开展校园食品安全排查整治行动,已取得显著成效,但现阶段我国尚未形成完备的校园食品安全管理体系,高校食堂依然是食品安全事故高发的重点领域。鉴于此,本文研究了高校食堂食品安全管理存在的问题及对策,为我国高校食堂食品安全共治共建共享新格局的建立提供参考。

浅议高校食堂食品卫生安全管理

高校食堂食品安全是高校食堂的生命线,关系着全校师生乃至无数家庭的幸福健康,是群众普遍关注的热点问题之一。从高校食堂食品安全管理现状出发,揭示食品卫生安全的常见问题并提出相应对策。

某肿瘤医院营养食堂厨房空间设计分析及建议

结合某新建肿瘤医院食堂建设情况,梳理了建设要点,对肿瘤医院食堂建设项目的选址、布局、内部动线、设备配置、人性化、智能化、安全卫生措施等进行全面分析,总结经验,提出建议。

高职院校校企党建联盟协同管理食堂的探索和实践

通过对高职院校食堂社会化的现状分析,提出要构建学校和食堂基层党组织党建联盟,坚持党建引领,明确责任,各司其职,协同育人,协同检查,协同整改,协同推进,推动食堂高质量发展,确保广大师生“舌尖上”的安全。

谈疫情新阶段高校食堂食品安全的管理模式

高校食堂是我国餐饮行业的特殊组成部分,是保障高校做好立德树人工作的坚实后盾。食堂食品安全又成为高校食堂文化中的重中之重,新冠疫情迫使高校改变食堂管理模式,也给食品安全管理工作带来了许多困难与挑战。在疫情管控逐步放开的新形势下,食品安全问题更会牵动每个人的心。因此,就疫情防控新阶段下高校食堂食品安全可能出现的问题以及解决措施进行探讨,以推进相关管理工作的优化,进一步维护高校师生合理安全的就餐环境。

机关食堂制止餐饮浪费的对策建议

建立机关食堂是为了更好地保障机关工作人员的正常饮食和工作生活。当前我国各地区已有不少机关食堂在建立和使用中形成了自身的特色,还有的机关食堂也开放特色外卖,让机关工作人员进餐便捷性提高,一定程度达到减少浪费的效果。本文结合多年的观察实践,对机关食堂制止餐饮浪费的情况进行分析,总结有效的对策,以供参考。

岭南高校食堂过渡空间风环境优化策略研究

“十四五”是我国实现碳达峰的关键期,在此背景下,校园建筑能源浪费的问题愈发受到关注。高校食堂空间尺度大,人员密度大,往往需要借助人工设备方能保持较好的空气品质与室内温度,而这也导致了能源的过度消耗。过渡空间是岭南地区常见的空间类型,在改善建筑微气候方面有着良好效果。该文以高校食堂建筑中的过渡空间为研究对象,在广泛调研的基础上选择广州华南理工大学中区食堂过渡空间为典型案例,从食堂功能特点、湿热地区气候特征、岭南建筑特色经验等方面入手,结合实测和计算机模拟实验,分析影响过渡空间风环境的相关要素,并由此提出相应要素的设计参考值和相应的食堂过渡空间方案优化设计策略,以期为相关建筑设计提供参考。

高校食堂经营管理模式探析

随着学校后勤社会化改革走向深入,诸多社会餐饮企业参与到高校食堂的经营中,由此涌现出多种食堂经营管理模式。本文分析了各种经营管理模式的优缺点,并借鉴国外高校典型的食堂经营管理方式,提出高校食堂经营管理方面的建议,以期进一步提升食堂的服务水平,为创建世界一流大学做好后勤保障。

严寒地区既有高校食堂节能改造策略与运行阶段碳排放优化研究

文章以严寒地区某高校既有食堂为研究对象,采用PKPM模拟软件进行研究,主旨是达到《建筑节能与可再生能源利用通用规范》(GB 55015—2021)中设立的75%节能标准。通过比较多种不同方案,对节能改造前后的碳排放量进行了定量分析研究。在节能改造的基础上进一步探讨了通过在既有高校食堂上安装屋面光伏系统来优化碳排放效果。研究结果表明,通过外墙保温和更换外窗,该高校食堂的运行阶段单位面积年碳排放量可降低53.12%。进一步引入屋面光伏系统后,建筑的运行期间单位面积年碳排放量可下降62.14%。研究结果为严寒地区的既有高校食堂改造项目及碳排放优化设计提供了重要的数据和参考依据。

老龄化背景下社区食堂发展的问题与对策——以太原市社区食堂为例

社区作为老年人生活的场所,开展社区食堂的助餐服务可以有效解决老年人“吃饭难”的问题。用一个月的时间,对太原市277家社区食堂进行实地走访与调研,全面了解经营和为老服务情况,总结出太原市社区食堂在选址上坚持“就近”原则、出台补贴鼓励主体多样性和硬件设施智慧化的特点,发现当前食堂存在“造血功能”不足、政策制度不完善、专业人才匮乏等问题,进而提出混业经营与中央厨房配送双管齐下、健全考核机制、培养居家养老人才、建立居家养老数据库等建议。

智慧化营养健康食堂的发展与实践

目的:介绍营养健康理论和人工智能、物联网等信息技术在现代食堂中的应用,为食堂场景下的健康促进模式提供进一步发展思路。方法:通过文献检索和实地调研,对营养健康食堂和智慧食堂的国内外发展现状进行综述,结合国内典型智慧化营养健康食堂实践案例进行深入分析。结果:智慧化营养健康食堂可提高食堂管理水平,实现数字化膳食记录,促进个性化健康管理。结论:提出智慧化营养健康食堂发展的建议,包括组织单位支持与保障、营养人才队伍建设、菜肴开发和标准化菜肴库建设、菜肴营养评价体系建设、食堂特色的健康管理和健康宣教、数据有效利用和创新研究。

基于排队论降低大学食堂人流密度的策略研究

基于排队论的基本理论,将就餐高峰期食堂里的整体人流分为排队人数与就餐人数两部分,分别分析其对应的流动机理,建立到达食堂的用户服从泊松分布的前提下,食堂人流密度的变化模型,并基于MATLAB仿真软件进行模拟,且与南京信息工程大学梅花餐厅二楼食堂的实际数据相对比来验证其合理性。在对现有食堂的人流密度进行建模和分析的基础上,提出了“分时错峰”和“鼓励打包”两种措施,仿真结果表明,在同时采取上述两种措施的情况下,人流峰值较之前降低19%,峰值持续时间降低44%,人流密度降低了约30%。