Lunch satisfaction and leftovers among students of Changsha compulsory education schools

XU Lingjie; QIU Fuping; CHEN Zhiqiu; ZHAO Haiyang; GUO Shiyin; MA Guansheng

doi:10.16835/j.cnki.1000-9817.2021.02.010

Volume 42 Issue 2

Apr. 2021

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Article Navigation > CHINESE JOURNAL OF SCHOOL HEALTH > 2021 > 42(2): 198-202

XU Lingjie, QIU Fuping, CHEN Zhiqiu, ZHAO Haiyang, GUO Shiyin, MA Guansheng. Lunch satisfaction and leftovers among students of Changsha compulsory education schools[J]. CHINESE JOURNAL OF SCHOOL HEALTH, 2021, 42(2): 198-202. doi: 10.16835/j.cnki.1000-9817.2021.02.010

Citation:

XU Lingjie, QIU Fuping, CHEN Zhiqiu, ZHAO Haiyang, GUO Shiyin, MA Guansheng. Lunch satisfaction and leftovers among students of Changsha compulsory education schools[J]. CHINESE JOURNAL OF SCHOOL HEALTH, 2021, 42(2): 198-202. doi: 10.16835/j.cnki.1000-9817.2021.02.010

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Lunch satisfaction and leftovers among students of Changsha compulsory education schools

doi: 10.16835/j.cnki.1000-9817.2021.02.010

1.
College of Food Science and Technology, Hunan Agricultural University, Changsha(410128), China

Received Date: 2020-06-02
Rev Recd Date: 2020-07-31

Available Online: 2021-04-06

Publish Date: 2021-02-25

Abstract

Abstract

Objective To understand lunch satisfaction and leftovers of Changsha compulsory education schools under different supply modes served by school canteens and specialized enterprises, and to provide scientific basis for the government to formulate school lunch improvement policies. Methods Multistage stratified cluster sampling method was used to random select 2 203 students from 8 primary and secondary schools in Changsha who were administered with questionnair survey in April to May of 2018. Results For school lunch, the overall rate of satisfaction was 78.8%.The overall lunch satisfaction of female and primany school students were higher than that of male and junior high school students respectively, and the difference was statistically significant(P < 0.05). Totally 76.0% of students had the highest satisfaction in food hygiene and the lowest satisfaction rate was 60.0% in food taste. By comparing different supply modes, the overall satisfaction rate of meal quantity was higher (47.8%) under school canteens, and that of dining environment was relatively high (43.7%) under specialized enterprises. "Don't like some food" (63.8%) was the main reason for students' leftovers under the two supply modes. The lunch leftover rate of specialized enterprises (37.8%) was significantly higher than that of school cafeteria (30.6%)(χ²=12.81, P < 0.05). Conclusion The satisfaction of food taste and the rate of lunch leftovers need to be further improved. School canteens environment and management should be strengthened, as well as the flexibility and communication under specialized enterprises and family-school communication. The joint efforts by school and family are needed for healthy eating education.
- Diet surveys,
- Food habits,
- Questionnaires,
- Students

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References(21)

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