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      Evaluation of school lunch recipes based on digital platform

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          Abstract

          Objective To understand levels of various foods and nutrients in school lunch based on digital platform and to provide reference for food preparation and serving.

          Methods A total of 13 018 school lunch recipes in Binhai New Area of 96 schools in Tianjin from November 2020 to April 2021 were collected by using digital management platform for food safety and nutritional health. Food types including cereals and tubers, vegetables, fruits, livestock and poultry meat, fish and shrimp, eggs, milk and dairy products, legumes and their products/nuts and others energy, and nutrients including protein, fat, carbohydrate, calcium, iron, zinc, selenium, vitamin A, vitamin B 1, vitamin 2, vitamin C and dietary fiber were evaluated.

          Results The qualified rate of all kinds of food for students’ lunch from high to low were 96.8% (116.4 g) of livestock and poultry meat, 92.3% (179.5 g) of cereal and potato, 65.0% (170.6 g) of vegetables, 47.7% (21.4 g) of soybeans and their products/nuts, 33.4% (18.0 g) of eggs, 14.4% (8.5 g) of fish and shrimp, 14.1% (19.6 g) of fruits, 0.3% (35.4 g) of milk and dairy products. There were significant differences in the qualified rate of various food intake among different grades ( P<0.05). The qualified rate of students’ lunch energy was 76.9% (932.6 kcal). The qualified rates of various nutrients from high to low were iron 96.9% (9.7 mg), zinc 96.8% (5.9 mg), protein 96.4% (43.8 g), carbohydrate 87.6% (130.8 g) and selenium 82.9% (23.5 μg), vitamin C 78.5% (48.8 mg), vitamin B 1 75.9% (0.5 mg), fat 74.3% (28.5 g), vitamin A 74.1% (327.1 μ g) vitamin B 2 49.9% (0.5 mg), dietary fiber 19.5% (5.9 g) and calcium 13.4% (246.1 mg). There were significant differences in the qualified rates of energy and nutrients among different grades ( P<0.05).

          Conclusion The digital platform basically meets school lunch requirments on food types and nutrients, but still with problems regarding insufficient fish and shrimp, fruits, milk and dairy products, vitamin B 2, dietary fiber and calcium. It is suggested to optimize school lunch recipes or increase corresponding nutrients content in other meals.

          Abstract

          【摘要】 目的 了解基于数字化平台的学生午餐各类食物和营养素水平, 为指导有关部门配餐和供餐提供参考。 方法 2020 年 11 月至 2021 年 4 月, 利用食品安全和营养健康数字化管理平台收集天津市滨海新区 96 所学校 13 018 份学生午餐 食谱, 对学生午餐中的谷薯类、蔬菜类、水果类、畜禽肉类、鱼虾类、蛋类、奶及奶制品、大豆类及其制品/坚果和其他九大类 食物, 能量和包括蛋白质、脂肪、碳水化合物、钙、铁、锌、砸、维生素 A、维生素 B 1、维生素 B 2 维生素 C 和膳食纤维 12 项营 养素指标进行评价。 结果 学生午餐各类食物合格率由髙到低依次是畜禽肉类 96.8% (116.4 g)、谷薯类 92.3% (179.5 g)、蔬菜类 65.0% (170.6 g)、大豆类及其制品/坚果 47.7% (21.4 g)、蛋类 33.4% (18.0 g)、鱼虾类 14.4% (8.5 g)、水果 类 14.1% (19.6 g)、奶及奶制品 0.3% (35.4 g)。不同年级间各类食物摄人合格率间差异均有统计学意义 ( P 值均<0.05)。学生午餐能量合格率为 76.9% (932.6 kcal), 各类营养素合格率由髙到低依次是铁 96.9% (9.7 mg)、锌 96.8% (5.9 mg)、蛋 白质 96.4% (43.8 g)、碳水化合物 87.6% (130.8 g)、砸 82.9% (23.5 μg)、维生素 C 78.5% (48.8 mg)、维生素 B 1 75.9% (0.5 mg)、脂肪 74.3% (28.5 g)、维生素 A 74.1%(327.1 μg)、维生素 B 2 49.9% (0.5 mg)、膳食纤维 19.5% (5.9 g) 和钙 13.4% (246.1 mg)。不同年级间能量和各类营养素合格率间差异均有统计学意义 ( P 值均<0.05)。 结论 数字化平台基本满足学 生午餐食物种类和营养素水平, 但也存在鱼虾类、水果类和奶及奶制品不足及维生素 B 2、膳食纤维和钙不足等问题。建议 优化学生午餐食谱或在其他餐次增加相应食物摄人。

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          Author and article information

          Journal
          CJSH
          Chinese Journal of School Health
          Chinese Journal of School Health (China )
          1000-9817
          01 March 2022
          01 April 2022
          : 43
          : 3
          : 359-362
          Affiliations
          [1] 1Food Safety Department, Tianjin Centers for Disease Control and Prevention, Tianjin (300011), China
          Author notes
          *Corresponding author: MA Jie, E-mail: majie605@ 123456163.com
          Article
          j.cnki.1000-9817.2022.03.010
          10.16835/j.cnki.1000-9817.2022.03.010
          87b3c290-e23c-4e12-b18f-245a018a82e4
          © 2022 Chinese Journal of School Health

          This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 Unported License (CC BY-NC 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. See https://creativecommons.org/licenses/by-nc/4.0/.

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          Self URI (journal-page): http://www.cjsh.org.cn
          Categories
          Journal Article

          Ophthalmology & Optometry,Pediatrics,Nutrition & Dietetics,Clinical Psychology & Psychiatry,Public health
          Nutritional status,Food habits,Menu planning,Students,Eligibility determination

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