文章摘要
李荔,毕小艺,甘倩,杨媞媞,曹薇,潘慧,徐培培,许娟,张倩.2019年“农村义务教育学生营养改善计划”覆盖地区学生餐剩饭状况及影响因素分析[J].中华流行病学杂志,2022,43(4):503-508
2019年“农村义务教育学生营养改善计划”覆盖地区学生餐剩饭状况及影响因素分析
Status and influencing factors on the leftover school meals among students the Nutrition Improvement Program for Rural Compulsory Education Students in 2019
收稿日期:2021-11-17  出版日期:2022-04-16
DOI:10.3760/cma.j.cn112338-20211117-00892
中文关键词: 学生餐|食物浪费|影响因素|营养政策
英文关键词: School meals|Food waste|Influence factor|Nutrition policy
基金项目:公共卫生专项任务经费(131031107000180004)
作者单位E-mail
李荔 中国疾病预防控制中心营养与健康所/国家卫健委微量元素与营养重点实验室, 北京 100050
国家癌症中心/国家肿瘤临床医学研究中心/中国医学科学院肿瘤医院, 北京 100021 
 
毕小艺 北京市通州区疾病预防控制中心, 北京 101199  
甘倩 中国疾病预防控制中心营养与健康所/国家卫健委微量元素与营养重点实验室, 北京 100050  
杨媞媞 中国疾病预防控制中心营养与健康所/国家卫健委微量元素与营养重点实验室, 北京 100050  
曹薇 中国疾病预防控制中心营养与健康所/国家卫健委微量元素与营养重点实验室, 北京 100050  
潘慧 中国疾病预防控制中心营养与健康所/国家卫健委微量元素与营养重点实验室, 北京 100050  
徐培培 中国疾病预防控制中心营养与健康所/国家卫健委微量元素与营养重点实验室, 北京 100050  
许娟 中国疾病预防控制中心营养与健康所/国家卫健委微量元素与营养重点实验室, 北京 100050  
张倩 中国疾病预防控制中心营养与健康所/国家卫健委微量元素与营养重点实验室, 北京 100050 zhangqian7208@163.com 
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中文摘要:
      目的 分析我国“农村义务教育学生营养改善计划”覆盖地区中小学学生餐剩饭情况及影响因素。方法 2019年在“农村义务教育学生营养改善计划”覆盖地区699个县中,分片选取1~3个国家试点县,共选取50个重点监测县。按照不同供餐模式,随机各抽取2所小学和2所初中作为重点监测学校。从小学三年级到初中三年级,每个年级抽取1~2个班。采用《学生调查表》收集所调查的26 778名学生的基本信息和剩菜剩饭情况。采用多因素logistic回归分析剩饭率的影响因素。结果 我国“农村义务教育学生营养改善计划”覆盖地区学生的剩饭率为54.93%(14 709名),11.87%(1 743名)的学生每周有6~7 d剩饭,54.20%(7 957名)的学生剩饭只剩一点点。主食的剩饭率最高(29.78%),其次为蔬菜和肉类。剩饭的主要原因是不喜欢吃这种食物(33.52%)。多因素logistic回归分析显示,女生(OR=1.19,95%CI:1.13~1.25)、初中生(OR=1.17,95%CI:1.11~1.25)、住宿生(OR=1.06,95%CI:1.00~1.12)、低经济水平(OR=1.06,95%CI:1.00~1.12)、父母均外出打工(OR=1.22,95%CI:1.13~1.30)、上健康教育课(OR=1.70,95%CI:1.40~2.06)、企业供餐(OR=1.89,95%CI:1.71~2.07)、学校食物没有家里的好(OR=1.89,95%CI:1.78~2.00)的情况下,学生餐剩饭率更高(均P<0.05)。结论 我国“农村义务教育学生营养改善计划”覆盖地区中小学学生餐剩饭现象较普遍,且剩饭原因受多种因素影响。减少食物浪费需要个人、家庭、学校和社会的共同努力。
英文摘要:
      Objective To analyze the situation and influencing factors of school meals leftover among primary and secondary school students in the area of the Nutrition Improvement Program for Rural Compulsory Education Students, improve the quality of school meals, develop healthy dietary behavior, and reduce food waste. Methods In 2019, among the 50 monitoring counties that implemented the Compulsory Education Student Nutrition Improvement Program, two primary schools and two junior schools were randomly selected according to different food supply patterns.This study randomly selected one or two classes from grade 3 to grade 9. Basic information and school meals of 26 778 students were collected by using a student questionnaire. Multivariate logistic regression was used to analyze the influencing factors of leftovers rate. Results 54.93% (14 709) of students wasted school meals, in which the highest rate was the staple food, with the main reason as "not in favor". 11.87% (1 743) of the students wasted school meals 6-7 days a week, with 54.20% (7 957) of students wasted but in less amount. The leftover rate of staple food was the highest (29.78%), followed by vegetables and meat. The main reason of leftovers was that they didn't like this kind of food (33.52%). The rate of school meal waste was higher for girls (OR=1.19,95%CI:1.13-1.25), junior high school students (OR=1.17, 95%CI:1.11-1.25), resident students (OR=1.06, 95%CI:1.00-1.12), lower economic level (OR=1.06, 95%CI:1.00-1.12), parents working outside their houses (OR=1.22, 95%CI:1.13-1.30), health education classes (OR=1.70, 95%CI:1.40-2.06), company-based meals (OR=1.89, 95%CI:1.71-2.07) and school meals were not as good as home food(OR=1.89, 95%CI:1.78-2.00)(P<0.05).Conclusions It is common for poor rural primary and middle school students in central and western China to waste school meals, and the reasons were affected by many factors. Reducing food waste requires the joint efforts of individuals, families, schools and society.
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