Evaluation of school lunch recipes based on digital platform

GAO Chunhai; LUO Sha; ZHAO Shuai; JI Yan; MA Jie

doi:10.16835/j.cnki.1000-9817.2022.03.010

Volume 43 Issue 3

Mar. 2022

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GAO Chunhai, LUO Sha, ZHAO Shuai, JI Yan, MA Jie. Evaluation of school lunch recipes based on digital platform[J]. CHINESE JOURNAL OF SCHOOL HEALTH, 2022, 43(3): 359-362. doi: 10.16835/j.cnki.1000-9817.2022.03.010

Citation:

GAO Chunhai, LUO Sha, ZHAO Shuai, JI Yan, MA Jie. Evaluation of school lunch recipes based on digital platform[J]. CHINESE JOURNAL OF SCHOOL HEALTH, 2022, 43(3): 359-362. doi: 10.16835/j.cnki.1000-9817.2022.03.010

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Evaluation of school lunch recipes based on digital platform

doi: 10.16835/j.cnki.1000-9817.2022.03.010

Food Safety Department, Tianjin Centers for Disease Control and Prevention, Tianjin (300011), China

Received Date: 2021-10-25
Rev Recd Date: 2021-11-17

Available Online: 2022-03-29

Publish Date: 2022-03-25

Abstract

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 B₁, vitamin B₂, 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 B₁ 75.9%(0.5 mg), fat 74.3%(28.5 g), vitamin A 74.1%(327.1 μ g) vitamin B₂ 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 B₂, dietary fiber and calcium. It is suggested to optimize school lunch recipes or increase corresponding nutrients content in other meals.
- Menu planning,
- Food habits,
- Eligibility determination,
- Nutritional status,
- Students

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References(23)

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