Full
Outline
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.
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.
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.
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.
86
40
| 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 |
关闭全屏
No. 86 Xueyuan South Road, Haidian District, Beijing
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn
Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House
