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目的探讨营养配餐对学生膳食状况、营养素摄取的干预效果,为提高学生营养水平提供参考。方法实验分2期,每期在上海海洋大学各招募40名志愿者,男、女生各20名,进行3个月营养配餐干预。结果第1期荤素搭配比例适当,但采用强制菜色与份量的方法,坚持3个月的学生就餐率为33%;第2期营养摄入更均衡,膳食结构更合理,但水果和牛奶只做推荐。推出“6+1”的供应模式和“3C41”点餐方式,坚持3个月的学生就餐率上升到60%。结论营养配餐在一定程度上保证学生获得均衡且充足的营养素。在条件允许的情况下结合学生、餐厅、学校共同开展学生营养配餐推广工作很有必要。
Objective To explore the effect of nutrition catering on students ’dietary status and nutrient intake, and to provide reference for improving students’ nutritional level. Methods The experiment was divided into 2 phases. Each time, 40 volunteers were recruited from Shanghai Ocean University, each of 20 males and 20 females. Nutritional interventions were given for 3 months. The results of the first phase of meat and vegetables with a suitable proportion, but the compulsory cooking color and weight method, adhere to 3 months of students dining rate was 33%; second nutrition intake more balanced diet structure more reasonable, but the fruit and milk only Do recommend. Launched “6 + 1 ” supply mode and “3C41 ” ordering system, insisted 3 months of students dining rate rose to 60%. Conclusion Nutritional catering to a certain extent, to ensure that students receive a balanced and adequate nutrients. In conditions permitting the combination of students, restaurants, schools to carry out student nutrition catering promotion work is necessary.