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To evaluate the intervention effect of nutritional intervention measures on the supply of various foods, energy, and nutrients for lunch among students in Wenzhou, as well as the rate of leftover food.
From 2021 to 2022, a middle school was randomly selected from 13districts in Wenzhou City. Before and after the intervention, the school was surveyed for a continuous week using weighing and accounting methods to investigate the supply of various types of food in the cafeteria and the daily number of diners. Leftovers were classified and weighed. Intervention measures include nutritional meal support and nutritional health education. The results were evaluated based on the "Student Dietary Nutrition Guidelines" and the "Reference Intakes of Dietary Nutrients for Chinese Residents (2013 Edition)".
After the intervention, the food supply in the cafeteria of junior high schools in Wenzhou reached 80.00% of the recommended amount, including grains, potatoes, fish, and shrimp. The food supply below 80.00% of the recommended amount was vegetables, fruits, eggs, and milk. The food supply above 120.00% of the recommended amount was poultry and animal meat, vegetable oil, and salt. The supply of fruits, fish, and shrimp was significantly improved (t=2.342, P=0.029; t=-1.914, P=0.070). In terms of nutrient supply, nutrients that reach 60.00% of the recommended amount include energy, calcium, vitamin B1, vitamin B2, and carbohydrate energy supply ratio. Nutrients that are lower than 60% of the recommended amount include vitamin A, dietary fiber, protein, zinc, iron, vitamin C, and fat energy supply ratio. Among them, zinc, vitamin A, vitamin C supply and fat energy supply ratio have been significantly improved (t=2.280, P=0.0340; t=-3.261, P=0.004; U=-2.638, P=0.008; t=-2.173, P=0.041). The rate of leftover staple and vegetarian dishes decreased significantly (χ2=4.828, P=0.028; χ2=15.813, P<0.001).
Based on schools, adopting nutritional meal support and implementing nutritional health education interventions can to some extent improve the supply of lunch food, energy, and nutrients in school canteens, and reduce the rate of leftover food and vegetables among students.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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