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Article(id=1321170710286942356, tenantId=1146029695717560320, journalId=1319373219989389464, issueId=1321170520196895605, articleNumber=null, orderNo=null, doi=10.11847/zgggws1144274, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1708876800000, receivedDateStr=2024-02-26, revisedDate=1725984000000, revisedDateStr=2024-09-11, acceptedDate=1733068800000, acceptedDateStr=2024-12-02, onlineDate=1792921243497, onlineDateStr=2026-10-25, pubDate=1741536000000, pubDateStr=2025-03-10, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792921243497, onlineIssueDateStr=2026-10-25, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792921243497, creator=13701087609, updateTime=1792921243497, updator=13701087609, issue=Issue{id=1321170520196895605, tenantId=1146029695717560320, journalId=1319373219989389464, year='2025', volume='41', issue='3', pageStart='257', pageEnd='384', issueExtLink='null', onlineDate='null', pubDate='1741536000000', pubDateStr='2025-03-10', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792921198175, creator='13701087609', updateTime=1792921198175, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=349, endPage=353, ext={EN=ArticleExt(id=1321170710492463253, articleId=1321170710286942356, tenantId=1146029695717560320, journalId=1319373219989389464, language=EN, title=Leftover food among students in the Nutrition Improvement Program areas of Henan province in 2021, columnId=1320427686514770171, journalTitle=Chinese Journal of Public Health, columnName=Survey and Report, runingTitle=null, highlight=null, articleAbstract=
Objective

To analyze the leftover food situation among students in key monitored counties under the Rural Compulsory Education Student Nutrition Improvement Program in Henan province in 2021, and to provide scientific evidence for improving the current situation of food waste and strengthening nutrition and health education.

Methods

In 2021, a stratified random cluster sampling method was used to select 4 832 primary and secondary school students from four key monitored counties implementing the Rural Compulsory Education Student Nutrition Improvement Program in Henan province. Their height and weight were measured, and a questionnaire survey was conducted to analyze their usual leftover food situation and the satisfaction of students who ate at school with the school meals.

Results

Among the 4 832 surveyed students, 33.35% reported leftovers during their usual meals. Among those who had leftovers, the frequency of leftovers was mainly 1–4 days per week (46.64%), the amount of leftovers was mainly "only a little left" (74.52%), the types of leftovers were mainly staple foods (54.23%) and vegetables (42.69%), and the main reasons for leftovers were “too much food provided, couldn’t finish it” (38.56%) and “dislike this kind of food” (27.64%). Among the students who ate at school, 12.28% felt that the school meals were too salty, 22.98% felt that the school meals were too greasy, and only 32.49% liked the food provided by the school. Logistic regression analysis showed that township schools (OR=2.055, 95%CI: 1.645–2.567), middle school (OR=1.171, 95%CI: 1.015–1.352), and snacking frequency of 3–4 times/week (OR=1.934, 95%CI: 1.601–2.336) were risk factors for student leftovers, while non–boarding students (OR=0.567, 95%CI;0.477–0.672) and overweight/obesity (OR=0.830, 95%CI:0.717–0.961) were protective factors.

Conclusions

There is a certain degree of leftover food among students in key monitored counties under the Rural Compulsory Education Student Nutrition Improvement Program in Henan province, and student satisfaction with the food provided by schools is low. School location, school level, boarding status, nutritional status, and snacking frequency are influencing factors for leftovers.

, authors=Fengjuan LI, Jingjing LIU, Liru WANG, Fengming XU, Xu WANG, Yanxin WANG, Shufang ZHANG, authorsList=Fengjuan LI, Jingjing LIU, Liru WANG, Fengming XU, Xu WANG, Yanxin WANG, Shufang ZHANG, authorCompany=null, correspAuthors=Shufang ZHANG, authorNote=null, correspAuthorsNote=
ZHANG Shufang, E-mail:
, copyrightStatement=Copyright © 2025 Chinese Journal of Public Health. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1321170711029334168, articleId=1321170710286942356, tenantId=1146029695717560320, journalId=1319373219989389464, language=CN, title=2021年河南省农村营养改善计划地区学生剩饭情况分析, columnId=1320427686770622717, journalTitle=中国公共卫生, columnName=调查报告与分析, runingTitle=null, highlight=null, articleAbstract=
目的

分析2021年河南省农村义务教育学生营养改善计划重点监测县学生剩饭情况，为改善学生剩饭现状和加强营养健康教育提供科学依据。

方法

于2021年在河南省实施“农村义务教育学生营养改善计划”的4个重点监测县中采取分层随机整群抽样方法抽取4 832名中小学生对其身高体重进行测量，并进行问卷调查，分析其平日吃饭剩饭及在校吃饭学生对学校饭菜满意情况。

结果

4 832名调查对象中，33.35%的学生平日吃饭会剩饭。剩饭学生中，剩饭频率以每周1～4 d（46.64%）为主，剩饭量主要以只剩下一点（74.52%）为主，剩饭种类以主食（54.23%）、蔬菜（42.69%）为主，剩饭原因主要是“给的量太大，吃不了”（38.56%） 和“不喜欢吃这种食物”（27.64%）。在校吃饭学生中，12.28%感觉学校饭菜偏咸，22.98%感觉学校饭菜偏油腻，仅32.49%喜欢学校提供的食物。logistic回归分析结果显示，乡镇学校（OR=2.055，95%CI=1.645～2.567）、初中（OR=1.171，95%CI=1.015～1.352）及吃零食频率3～4次/周（OR=1.934，95%CI= 1.601～2.336）是学生剩饭的危险因素，非住校生（OR=0.567，95%CI=0.477～0.672）及超重肥胖（OR=0.830，95%CI=0.717～0.961）是学生剩饭的保护因素。

结论

河南省农村义务教育学生营养改善计划重点监测县学生存在一定程度的剩饭现象，学生对学校提供食物满意度较低。学校所在地、学段、学生是否住校、营养状况及吃零食频率是剩饭的影响因素。

, authors=李凤娟, 刘晶晶, 王丽茹, 许凤鸣, 王旭, 王延鑫, 张书芳*, *, authorsList=李凤娟, 刘晶晶, 王丽茹, 许凤鸣, 王旭, 王延鑫, 张书芳, authorCompany=null, correspAuthors=张书芳, authorNote=

李凤娟（1987—），主管医师，硕士，研究方向：学校与儿少卫生

, correspAuthorsNote=
张书芳，E-mail：
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李凤娟（1987—），主管医师，硕士，研究方向：学校与儿少卫生

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李凤娟（1987—），主管医师，硕士，研究方向：学校与儿少卫生

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refs=[Reference(id=1321170855690875317, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=1, rfOrder=0, authorNames=null, journalName=null, refType=null, unstructuredReference=李荔, 徐培培, 杨媞媞, 等. 农村学生营养改善计划地区2016年学生餐剩饭状况[J]. 中国学校卫生, 2018, 39(5): 649-651., articleTitle=null, refAbstract=null), Reference(id=1321170855774761398, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=2, rfOrder=1, authorNames=null, journalName=null, refType=null, unstructuredReference=成升魁, 高利伟, 徐增让, 等. 对中国餐饮食物浪费及其资源环境效应的思考[J]. 中国软科学, 2012(7): 106-114., articleTitle=null, refAbstract=null), Reference(id=1321170855879618999, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=3, rfOrder=2, authorNames=null, journalName=null, refType=null, unstructuredReference=赵栋, 邹艳, 苏丹婷, 等. 浙江省2021年中小学生午餐剩饭剩菜及影响因素分析[J]. 中国公共卫生, 2023, 39(5): 581-585., articleTitle=null, refAbstract=null), Reference(id=1321170856085139896, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=4, rfOrder=3, authorNames=null, journalName=null, refType=null, unstructuredReference=中华人民共和国卫生部, 中国国家标准化管理委员会. GB/T 26343—2010学生健康检查技术规范[S]. 北京: 中国标准出版社, 2011., articleTitle=null, refAbstract=null), Reference(id=1321170856194191801, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=5, rfOrder=4, authorNames=null, journalName=null, refType=null, unstructuredReference=中华人民共和国国家卫生和计划生育委员会. WS/T 456—2014学龄儿童青少年营养不良筛查[S]. 北京: 中国标准出版社, 2014., articleTitle=null, refAbstract=null), Reference(id=1321170856286466490, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=6, rfOrder=5, authorNames=null, journalName=null, refType=null, unstructuredReference=中华人民共和国国家卫生和计划生育委员会. WS/T 586—2018学龄儿童青少年超重与肥胖筛查[S]. 北京: 中国标准出版社, 2018., articleTitle=null, refAbstract=null), Reference(id=1321170856382935483, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=7, rfOrder=6, authorNames=null, journalName=null, refType=null, unstructuredReference=许翎婕, 邱付平, 陈智球, 等. 长沙市义务教育学校学生午餐满意率及剩饭现状[J]. 中国学校卫生, 2021, 42(2): 198-202., articleTitle=null, refAbstract=null), Reference(id=1321170856466821564, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=8, rfOrder=7, authorNames=null, journalName=null, refType=null, unstructuredReference=夏浩业, 朱一民, 刘坦, 等. 北京市小学生营养午餐剩饭因素[J]. 职业与健康, 2017, 33(16): 2198-2201., articleTitle=null, refAbstract=null), Reference(id=1321170856567484861, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=9, rfOrder=8, authorNames=null, journalName=null, refType=null, unstructuredReference=王良, 朱文丽. 中国学生营养午餐及剩饭问题因素分析[J]. 中国学校卫生, 2014, 35(10): 1598-1600., articleTitle=null, refAbstract=null), Reference(id=1321170856642982334, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=10, rfOrder=9, authorNames=null, journalName=null, refType=null, unstructuredReference=中国营养学会. 中国学龄儿童膳食指南(2022)[M]. 北京: 人民卫生出版社, 2022: 22-24., articleTitle=null, refAbstract=null), Reference(id=1321170858316509631, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=11, rfOrder=10, authorNames=null, journalName=null, refType=null, unstructuredReference=赵栋, 韩丹, 朱大方, 等. 浙江省公立小学食堂午餐供餐现状[J]. 中国学校卫生, 2021, 42(8): 1152-1155., articleTitle=null, refAbstract=null), Reference(id=1321170858417172928, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=12, rfOrder=11, authorNames=null, journalName=null, refType=null, unstructuredReference=李潭铮, 代奇. 学生用餐时间的调查与思考[J]. 农村青少年科学探究, 2008(3): 22., articleTitle=null, refAbstract=null), Reference(id=1321170858488476097, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=13, rfOrder=12, authorNames=null, journalName=null, refType=null, unstructuredReference=代旭, 夏浩业, 朱文丽. 北京市小学生对营养午餐的喜好及相关因素分析[J]. 职业与健康, 2017, 33(3): 340-343., articleTitle=null, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1321170847134495098, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, xref=null, ext=[AuthorCompanyExt(id=1321170847147078011, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, companyId=1321170847134495098, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Institute of Public Health, Henan Provincial Center for Disease Prevention and Control, Zhengzhou 450016, China), AuthorCompanyExt(id=1321170847155466620, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, companyId=1321170847134495098, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=河南省疾病预防控制中心公共卫生研究所，郑州 450016)])], figs=[ArticleFig(id=1321170852247351723, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, language=EN, label=Tab.1, caption=

Leftover food status of students in the Nutrition Improvement Program area of Henan province in 2021

, figureFileSmall=null, figureFileBig=null, tableContent=
人口学特征分类调查人数剩饭人数剩饭率/%χ2/χ2趋势值P值
学校所在地村1 18028223.90110.493<0.001
乡镇2 43798440.38
县城1 21535529.22
性别男生2 54082932.641.9860.159
女生2 29279234.55
学段小学2 60178530.1828.639<0.001
初中2 23183637.47
住校是2 38792138.5853.684<0.001
否2 44570028.63
食物的制备与分发学生不参与39341 38235.1323.778<0.001
学生参与89823926.61
营养状况消瘦2047335.7810.8240.002
正常3 2971 16135.21
超重肥胖1 23736829.75
吃零食频率/（次/周）1～23 30598029.6573.979<0.001
3～496538640.00
≥556225545.37
合计48321 62133.55
), ArticleFig(id=1321170853887324588, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, language=CN, label=表1, caption=

2021年河南省“计划”地区学生剩饭情况

, figureFileSmall=null, figureFileBig=null, tableContent=
人口学特征分类调查人数剩饭人数剩饭率/%χ2/χ2趋势值P值
学校所在地村1 18028223.90110.493<0.001
乡镇2 43798440.38
县城1 21535529.22
性别男生2 54082932.641.9860.159
女生2 29279234.55
学段小学2 60178530.1828.639<0.001
初中2 23183637.47
住校是2 38792138.5853.684<0.001
否2 44570028.63
食物的制备与分发学生不参与39341 38235.1323.778<0.001
学生参与89823926.61
营养状况消瘦2047335.7810.8240.002
正常3 2971 16135.21
超重肥胖1 23736829.75
吃零食频率/（次/周）1～23 30598029.6573.979<0.001
3～496538640.00
≥556225545.37
合计48321 62133.55
), ArticleFig(id=1321170853975404973, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, language=EN, label=Tab.2, caption=

Frequency of leftover food among students in the Nutrition Improvement Program areas of Henan province in 2021 by school location, gender, phase of studying

, figureFileSmall=null, figureFileBig=null, tableContent=
人口学特征≥5 d/周1～4 d/周<1 d/周χ2值P值
人数占比/%人数占比/%人数占比/%
学校所在地
　村4616.3115253.908429.7932.378<0.001
　乡镇14314.5340941.5743243.90
　县城3610.1419554.9312434.93
性别
　男生12715.3236644.1533640.535.2580.072
　女生9812.3739049.2430438.38
学段
　小学8911.3434443.8235244.8413.650<0.001
　初中13616.2741249.2828834.45
合计22513.8875646.6464039.48
), ArticleFig(id=1321170854059291054, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, language=CN, label=表2, caption=

2021年河南省营养改善计划地区剩饭学生剩饭频率

, figureFileSmall=null, figureFileBig=null, tableContent=
人口学特征≥5 d/周1～4 d/周<1 d/周χ2值P值
人数占比/%人数占比/%人数占比/%
学校所在地
　村4616.3115253.908429.7932.378<0.001
　乡镇14314.5340941.5743243.90
　县城3610.1419554.9312434.93
性别
　男生12715.3236644.1533640.535.2580.072
　女生9812.3739049.2430438.38
学段
　小学8911.3434443.8235244.8413.650<0.001
　初中13616.2741249.2828834.45
合计22513.8875646.6464039.48
), ArticleFig(id=1321170854365475247, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, language=EN, label=Tab.3, caption=

Leftover food amounts of students in the Nutrition Improvement Program in Henan province in 2021 by school location, gender, phase of studying

, figureFileSmall=null, figureFileBig=null, tableContent=
人口学特征剩一点剩饭量<50%剩饭量≥50%χ2值P值
人数占比/%人数占比/%人数占比/%
学校所在地
　村20974.117024.8231.068.8260.066
　乡镇72873.9821722.05393.96
　县城27176.347721.6971.97
性别
　男生62575.3916920.39354.2211.4790.003
　女生58373.6119524.62141.77
学段
　小学64982.6812115.41151.9153.411<0.001
　初中55966.8724329.07344.07
合计1 20874.5236422.46493.02
), ArticleFig(id=1321170854449361328, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, language=CN, label=表3, caption=

2021年河南省营养改善计划地区剩饭学生剩饭量

, figureFileSmall=null, figureFileBig=null, tableContent=
人口学特征剩一点剩饭量<50%剩饭量≥50%χ2值P值
人数占比/%人数占比/%人数占比/%
学校所在地
　村20974.117024.8231.068.8260.066
　乡镇72873.9821722.05393.96
　县城27176.347721.6971.97
性别
　男生62575.3916920.39354.2211.4790.003
　女生58373.6119524.62141.77
学段
　小学64982.6812115.41151.9153.411<0.001
　初中55966.8724329.07344.07
合计1 20874.5236422.46493.02
), ArticleFig(id=1321170854537441713, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, language=EN, label=Tab.4, caption=

Reasons for leftover food among students in the Nutrition Improvement Program areas of Henan province in 2021 by school location, gender, phase of studying

, figureFileSmall=null, figureFileBig=null, tableContent=
人口学特征不喜欢吃这种食物做得不好吃量太大感觉不饿其他χ2值P值
人数占比/%人数占比/%人数占比/%人数占比/%人数占比/%
学校所在地
　村7225.534014.1811239.72186.384014.1851.026<0.001
　乡镇29329.7813814.0233133.64697.0115315.55
　县城8323.38174.7918251.57339.304011.27
性别
　男生24529.5510512.6730436.67597.1211613.994.7490.314
　女生20325.639011.3632140.53617.7011714.77
学段
　小学23930.45506.3730739.11577.2613216.8251.355<0.001
　初中20925.0014517.3431838.04637.5410112.08
合计44827.6419512.0362538.561207.4023314.37
), ArticleFig(id=1321170854826848690, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, language=CN, label=表4, caption=

2021年河南省营养改善计划地区剩饭学生剩饭原因

, figureFileSmall=null, figureFileBig=null, tableContent=
人口学特征不喜欢吃这种食物做得不好吃量太大感觉不饿其他χ2值P值
人数占比/%人数占比/%人数占比/%人数占比/%人数占比/%
学校所在地
　村7225.534014.1811239.72186.384014.1851.026<0.001
　乡镇29329.7813814.0233133.64697.0115315.55
　县城8323.38174.7918251.57339.304011.27
性别
　男生24529.5510512.6730436.67597.1211613.994.7490.314
　女生20325.639011.3632140.53617.7011714.77
学段
　小学23930.45506.3730739.11577.2613216.8251.355<0.001
　初中20925.0014517.3431838.04637.5410112.08
合计44827.6419512.0362538.561207.4023314.37
), ArticleFig(id=1321170854923317683, tenantId=1146029695717560320, journalId=1319373219989389464, articleId=1321170710286942356, language=EN, label=Tab.5, caption=

Multifactorial logistic regression analysis of factors influencing food waste among students in the Nutrition Improvement Program areas of Henan province in 2021

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影响因素比较组参照组β $ S_{\overline{x}} $Wald χ2值P值OR值95%CI
学校所在地乡镇村0.7200.11340.285<0.0012.0551.645～2.567
县城–0.1380.0912.2900.1300.8710.728～1.042
学段初中小学0.1580.0734.6570.0311.1711.015～1.352
住校否是–0.5680.08742.304<0.0010.5670.477～0.672
体重状况正常消瘦–0.2450.1632.2540.1330.7830.568～1.078
超重肥胖–0.1860.0756.2370.0130.8300.717～0.961
吃零食频率/（次/周）3～41～20.6590.09646.726<0.0011.9341.601～2.336
≥50.2060.1113.4550.0631.2290.989～1.527
常量0.4510.12413.241<0.0011.569
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2021年河南省营养改善计划地区学生剩饭影响因素多因素logistic回归分析

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影响因素比较组参照组β $ S_{\overline{x}} $Wald χ2值P值OR值95%CI
学校所在地乡镇村0.7200.11340.285<0.0012.0551.645～2.567
县城–0.1380.0912.2900.1300.8710.728～1.042
学段初中小学0.1580.0734.6570.0311.1711.015～1.352
住校否是–0.5680.08742.304<0.0010.5670.477～0.672
体重状况正常消瘦–0.2450.1632.2540.1330.7830.568～1.078
超重肥胖–0.1860.0756.2370.0130.8300.717～0.961
吃零食频率/（次/周）3～41～20.6590.09646.726<0.0011.9341.601～2.336
≥50.2060.1113.4550.0631.2290.989～1.527
常量0.4510.12413.241<0.0011.569
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2021年河南省农村营养改善计划地区学生剩饭情况分析
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李凤娟 , 刘晶晶 , 王丽茹 , 许凤鸣 , 王旭 , 王延鑫 , 张书芳 *, *
中国公共卫生 | 调查报告与分析 2025,41(3): 349-353
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中国公共卫生 |调查报告与分析 2025 , 41 (3) : 349 -353
2021年河南省农村营养改善计划地区学生剩饭情况分析
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李凤娟, 刘晶晶, 王丽茹, 许凤鸣, 王旭, 王延鑫, 张书芳*, *
作者信息
  • 河南省疾病预防控制中心公共卫生研究所，郑州 450016
通讯作者:
张书芳，E-mail：
作者简介:

李凤娟（1987—），主管医师，硕士，研究方向：学校与儿少卫生

Leftover food among students in the Nutrition Improvement Program areas of Henan province in 2021
Fengjuan LI, Jingjing LIU, Liru WANG, Fengming XU, Xu WANG, Yanxin WANG, Shufang ZHANG
Affiliations
  • Institute of Public Health, Henan Provincial Center for Disease Prevention and Control, Zhengzhou 450016, China
    • Corresponding Author:
    ZHANG Shufang, E-mail:
出版时间: 2025-03-10 doi: 10.11847/zgggws1144274
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摘要
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目的

分析2021年河南省农村义务教育学生营养改善计划重点监测县学生剩饭情况，为改善学生剩饭现状和加强营养健康教育提供科学依据。

方法

于2021年在河南省实施“农村义务教育学生营养改善计划”的4个重点监测县中采取分层随机整群抽样方法抽取4 832名中小学生对其身高体重进行测量，并进行问卷调查，分析其平日吃饭剩饭及在校吃饭学生对学校饭菜满意情况。

结果

4 832名调查对象中，33.35%的学生平日吃饭会剩饭。剩饭学生中，剩饭频率以每周1～4 d（46.64%）为主，剩饭量主要以只剩下一点（74.52%）为主，剩饭种类以主食（54.23%）、蔬菜（42.69%）为主，剩饭原因主要是“给的量太大，吃不了”（38.56%） 和“不喜欢吃这种食物”（27.64%）。在校吃饭学生中，12.28%感觉学校饭菜偏咸，22.98%感觉学校饭菜偏油腻，仅32.49%喜欢学校提供的食物。logistic回归分析结果显示，乡镇学校（OR=2.055，95%CI=1.645～2.567）、初中（OR=1.171，95%CI=1.015～1.352）及吃零食频率3～4次/周（OR=1.934，95%CI= 1.601～2.336）是学生剩饭的危险因素，非住校生（OR=0.567，95%CI=0.477～0.672）及超重肥胖（OR=0.830，95%CI=0.717～0.961）是学生剩饭的保护因素。

结论

河南省农村义务教育学生营养改善计划重点监测县学生存在一定程度的剩饭现象，学生对学校提供食物满意度较低。学校所在地、学段、学生是否住校、营养状况及吃零食频率是剩饭的影响因素。

学生  /  剩饭率  /  影响因素  /  满意度  /  河南省
Objective

To analyze the leftover food situation among students in key monitored counties under the Rural Compulsory Education Student Nutrition Improvement Program in Henan province in 2021, and to provide scientific evidence for improving the current situation of food waste and strengthening nutrition and health education.

Methods

In 2021, a stratified random cluster sampling method was used to select 4 832 primary and secondary school students from four key monitored counties implementing the Rural Compulsory Education Student Nutrition Improvement Program in Henan province. Their height and weight were measured, and a questionnaire survey was conducted to analyze their usual leftover food situation and the satisfaction of students who ate at school with the school meals.

Results

Among the 4 832 surveyed students, 33.35% reported leftovers during their usual meals. Among those who had leftovers, the frequency of leftovers was mainly 1–4 days per week (46.64%), the amount of leftovers was mainly "only a little left" (74.52%), the types of leftovers were mainly staple foods (54.23%) and vegetables (42.69%), and the main reasons for leftovers were “too much food provided, couldn’t finish it” (38.56%) and “dislike this kind of food” (27.64%). Among the students who ate at school, 12.28% felt that the school meals were too salty, 22.98% felt that the school meals were too greasy, and only 32.49% liked the food provided by the school. Logistic regression analysis showed that township schools (OR=2.055, 95%CI: 1.645–2.567), middle school (OR=1.171, 95%CI: 1.015–1.352), and snacking frequency of 3–4 times/week (OR=1.934, 95%CI: 1.601–2.336) were risk factors for student leftovers, while non–boarding students (OR=0.567, 95%CI;0.477–0.672) and overweight/obesity (OR=0.830, 95%CI:0.717–0.961) were protective factors.

Conclusions

There is a certain degree of leftover food among students in key monitored counties under the Rural Compulsory Education Student Nutrition Improvement Program in Henan province, and student satisfaction with the food provided by schools is low. School location, school level, boarding status, nutritional status, and snacking frequency are influencing factors for leftovers.

students  /  leftover rate  /  influencing factors  /  satisfaction  /  Henan province
李凤娟, 刘晶晶, 王丽茹, 许凤鸣, 王旭, 王延鑫, 张书芳. 2021年河南省农村营养改善计划地区学生剩饭情况分析. 中国公共卫生, 2025 , 41 (3) : 349 -353 . DOI: 10.11847/zgggws1144274
Fengjuan LI, Jingjing LIU, Liru WANG, Fengming XU, Xu WANG, Yanxin WANG, Shufang ZHANG. Leftover food among students in the Nutrition Improvement Program areas of Henan province in 2021[J]. Chinese Journal of Public Health, 2025 , 41 (3) : 349 -353 . DOI: 10.11847/zgggws1144274
正文
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中小学生生长发育迅速，充足的营养是其智力和体格正常发育乃至一生健康的基础，这一时期养成好的生活方式也会使其终身受益。学生餐剩饭现象日趋普遍，已引起社会的广泛关注[1]。饭菜剩余不仅导致资源浪费，也会造成学生实际摄入营养素不足[2]。2016年全国[1]和2021年浙江省[3]数据显示，农村义务教育学生剩饭率>50%。本研究于2021年对河南省农村义务教育学生营养改善计划（以下简称“计划”）4个重点监测县学生进行问卷调查，旨在了解本省“计划”重点监测县地区中小学生剩饭情况、剩饭原因及其影响因素，并分析在校吃饭学生对学校饭菜满意度，为改善学生就餐现状、引导学生养成健康饮食行为提供科学依据。
1　资料与方法
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1.1　资料来源
对河南省2021年实施“计划”的4个重点监测县学生资料进行分析每个县按照学校所在地（县城、乡镇、村）及不同供餐模式（食堂供餐、企业/单位供餐）各分别抽取4所小学和4所初中，每所学校小学三年级及以上年级按年级分层，随机抽取1～2个班，抽中班级所有学生均作为调查对象，每个年级不低于40人，男女各半。共调查学生4 863人，有效样本4 832人，有效率99.36%。调查对象年龄6～16岁，平均年龄（11.99±2.06）岁。
1.2　方法
调查当天首先按照《学生健康检查技术规范》（GB/T 26343—2010）[4]对学生身高、体重进行测量，采用机械式身高计、电子体重秤，要求受检者赤足、穿薄衣、女生解发辫，在晨起空腹状态下进行测量，身高精确到0.1 cm，体重精确到0.1 kg。体检完毕后，采用中国疾病预防控制中心统一编制的“农村义务教育学生营养改善计划学生营养健康状况监测学生调查表”对学生基本信息（性别、年龄、学校所在地、年级、是否住宿等）、剩饭情况、在校吃饭学生对学校饭菜的满意度情况进行调查。剩饭题目5道，包括平时吃饭是否会剩饭、每周剩饭频率、剩饭种类、剩饭量、剩饭原因；满意度情况题目3道，包括自我感觉饭菜咸淡程度（偏淡、正好、偏咸3个选项）、油腻程度（偏清淡、正好、偏油腻3个选项）、是否喜欢吃学校提供的食物（不喜欢、一般、喜欢3个选项）[3]。本项目经过中国疾病预防控制中心营养与健康所伦理委员会审查批准（批件号：2021-018），测试前均经过学生及家长知情同意。
1.3　指标定义
1.3.1　营养状况
依据WS/T456—2014《学龄儿童青少年营养不良筛查》 [5]及WS/T586—2018《学龄儿童青少年超重与肥胖筛查》[6]标准判断的消瘦、正常、超重/肥胖情况。
1.3.2　剩饭
本研究自定义剩饭指学生在家或在校就餐时主食、蔬菜、肉类、蛋类、奶类、豆制品等正餐食物中任意一种出现剩余的现象，包括只剩一点点、剩下一小半、剩下一多半及剩下大多数4个选项。剩饭率指所有受检学生中出现剩饭学生的百分比，即剩饭率=剩饭学生人数/受检学生人数×100%。
1.3.3　在校吃饭
本研究自定义学生在学校吃早餐、中餐或晚餐中的任意一餐，即为该学生在学校吃饭。
1.4　质量控制
身高体重测量、问卷调查及数据录入人员均经过省、市、县统一培训，统一方法和标准，培训合格后方可正式参加调查。体格检查由1人检测1人记录。每天抽取5%的学生进行现场复测，复测误差<5%，误差5%～10%时检测人员开会讨论误差原因并及时改进，>10%时当天数据全部重测。学生问卷在班级统一进行填写，由调查员在教室对学生进行问卷讲解，学生在调查员的指导下自行匿名填写问卷（只标记学籍号），调查结束，调查员对所有问卷进行逐项核查无误后，学生方可离开调查现场。
1.5　统计分析
所有数据均通过“农村义务教育学生营养改善计划健康状况监测评估系统”进行录入与上报，通过中国疾病预防控制中心清理后返回各省。采用SPSS 17.0软件进行分析，剩饭率、在校吃饭率、满意情况等使用百分比表示，率的检验使用χ2检验，学生剩饭的多因素分析采用非条件logistic回归，检验水准α=0.05。
2　结　果
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2.1　中小学生总体剩饭率情况（表1）
4 832名参加调查的学生中，有1 621人（33.35%）平时吃饭会剩饭。剩饭率以乡镇学校最高，为40.38%（χ2=110.493，P<0.05）；初中（37.47%）高于小学（30.18%）（χ2=28.639，P<0.05），住宿生（38.58%）高于非住宿生（28.63%）（χ2=53.684，P<0.05），学生不参与食物制备与分发（简称分餐）（35.13%）高于参与分餐（26.61%）（χ2=23.778，P<0.05）；学生剩饭率随着体重的升高而降低（χ2趋=10.824，P<0.05），随吃零食频率的上升而升高（χ2趋=73.979，P<0.05）。
2.2　剩饭学生中剩饭情况
2.2.1　剩饭学生剩饭频率（表2）
1 621名平日剩饭的学生中，225人（13.88%）每周剩饭≥5 d，756人（46.64%）每周剩饭1～4 d，640人（39.48%）每周剩饭<1 d（指每天剩饭次数≤2）。剩饭频率在学校所在地及学段中的分布差异均有统计学意义（均P<0.05）。
2.2.2　学生剩饭量（表3）
1 621名平日剩饭的学生中，1 208人（74.52%）只剩下一点，364人（22.46%）剩饭量<50%饭菜总量，49人（3.02%）剩饭量≥50%饭菜总量。剩饭量在性别及学段中的分布差异均有统计学意义（均P<0.05）。
2.2.3　学生剩饭种类
1 621名平日剩饭的学生中，879人（54.23%）的剩饭为馒头、米饭、面条等主食，692人（42.69%）剩下的为蔬菜，235人（14.49%）剩下的为肉类，182人（11.23%）剩下的为豆腐、豆腐脑等豆制品，85人（5.24%）剩下的为蛋类，41人（2.53%）剩下的为奶类及其制品。
2.2.4　学生剩饭原因（表4）
1 621名平日剩饭的学生中，学生剩饭的主要原因是“给的量太大，吃不了”占38.56%（625/1 621），其他原因依次为不喜欢吃这种食物占27.64%（448/1 621），做得不好吃占12.03%（195/1 621），感觉不饿占7.40%（120/1 621），还有14.37%（233/1 621）的学生为其他原因剩饭。剩饭原因在学校所在地及学段中的分布差异均有统计学意义（均P<0.05）。
2.3　中小学生剩饭影响因素多因素logistic回归分析（表5）
将平日吃饭是否剩饭（0=是，1=否）作为因变量，以学校所在地（0=村，1=乡镇，2=县城）、学段（0=小学，1=初中）、是否住校（0=是，1=否）、学生是否参与食物的制备与分发（0=否，1=是）、营养状况（0=消瘦，1=正常，2=肥胖）及吃零食频率（0=1～2次/周，1=3～4次/周，2=≥5次/周）为自变量纳入方程（多分类变量采用哑变量，变量筛选采用逐步法），采用向前LR法筛选自变量，进入标准0.05，排除标准0.1，进行多因素非条件logistic回归。结果显示，乡镇学校、初中、吃零食频率3～4次/周为学生剩饭的危险因素；非住校生、超重肥胖为剩饭的保护因素。
2.4　在校吃饭学生对学校饭菜的满意情况
4 832名调查对象中，1 262人 （26.12%）在学校吃饭。其中236人（18.70%）感觉学校饭菜偏淡，871人（69.02%）感觉学校饭菜咸淡程度正好，155人（12.28%）感觉学校饭菜偏咸；181人（14.34%）感觉学校饭菜偏清淡，791人（62.68%）感觉学校饭菜油腻程度正好，155人（22.98%）感觉学校饭菜偏油腻；226人（17.91%）不喜欢学校提供的食物，626人（49.60%）觉得学校提供的食物一般，410人（32.49%）喜欢学校提供的食物。
3　讨　论
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本研究结果显示，河南省“计划”重点监测县中小学生平日吃饭剩饭率为33.35%，低于全国平均水平（55.5%）[1]和浙江省的结果（58.93%）[3]，与长沙市的研究结果基本一致（34.0%）[7]。学生剩饭率随年龄的升高而升高，与其他研究结果[1,3,8]一致，可能是由于年龄大的学生自我选择意识强，挑食偏食现象更普遍[1]；住校学生剩饭率高于非住校生，这可能与中小学生心智尚未成熟，易受外界环境影响有关[9]，学校中一旦有其他同学剩饭，其余学生容易模仿；不参与食物制备与分发的学生剩饭率高于参与者，可能是参与食物的制备与分发后，学生更多地了解食物的营养成分，能合理选购食物，避免了食物的浪费[10]；剩饭率随学生的营养状况不同而存在差异，即消瘦的学生高于正常和超重肥胖的学生，随学生吃零食频率的升高而上升，均与赵栋[3]的研究结果类似，学生可能因为摄入过多的畜禽肉而导致超重肥胖[11]，过多摄入零食而导致正餐剩余，学生剩饭也可能会购买更多的高糖高脂食物等零食而不利于身体健康[1]。因此，应加强学生的健康教育，引导学生合理饮食，在不影响正餐食物摄入的情况下合理选择零食。
本研究中剩饭学生剩饭种类主要是主食、蔬菜，剩饭原因主要是“量太大，吃不了”，与其他研究结果类似[1,3]，且主要集中在低年龄段，提示由于不同年龄学生营养素和能量的需求量不同，学校和企业应根据不同年级给予学生不同量的饭菜，不建议统一标准同一分量发放饭菜，造成食物浪费。蔬菜膳食纤维含量高，口感不好，咀嚼需要时间长[3]可能是剩余量高的另一个原因。蔬菜类剩余多，肉蛋类等食物剩余少，也提示学生饮食可能不均衡，出现挑食偏食而剩饭的现象。因此，应将学生饭菜与营养教育相结合，供餐者根据学生的实际情况提供饭菜，不但要注重饭菜的量，更要注意食物营养的全面均衡。学校要给学生提供足够长的就餐吃饭时间[12]，同时加强对学生的营养健康教育，让学生养成良好健康的饮食习惯。
饭菜口味与学生剩饭与否有着直接的关系，学生对膳食的喜好程度越高，浪费和剩余食物的情况越少[13]。本研究中，学生剩饭的另外一个重要原因是“不喜欢吃这种食物”（27.64%），而在学校吃饭的学生中，仅32.49%的学生喜欢学校饭菜。因此，应在保证营养摄入足够的前提下，尽量因时因地选择学生喜欢的食物以减少剩饭量。12.28%的学生感觉学校饭菜偏咸，22.98%的学生感觉饭菜口味偏油腻。中国学龄儿童膳食指南（2022） [10]指出，学龄儿童的日常饮食应少盐少油少糖，享受食物天然味道，盐油摄入过量与成年期慢性病的发生有着密切联系。因此，学校和企业应尽量为学生提供清淡的饮食，以保证儿童健康成长。本研究中，企业供餐满意度低于学校食堂，因此，企业供餐在饭菜口味、外观、分量等方面都应加以改进。

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doi: 10.11847/zgggws1144274
  • 接收时间：2024-02-26
  • 首发时间：2026-10-25
  • 出版时间：2025-03-10
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  • 收稿日期：2024-02-26
  • 修回日期：2024-09-11
  • 录用日期：2024-12-02
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    河南省疾病预防控制中心公共卫生研究所，郑州 450016

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2种不同金属材料的力学参数
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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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