Canteen purchasing practices of year 1-6 primary school children and association with SES and weight status

OBJECTIVE: To identify sources of food eaten during the school day, the types of foods and frequency of purchases from the canteen and association with SES and weight status in primary school-aged children. METHOD: This cross-sectional study was conducted in the Hunter region of New South Wales. Primary schools were randomly selected from a list of government schools and 5,206 students in years 1-6 from the 16 participating schools were invited to participate in the study. RESULTS: Findings show the majority of children in the study bring their recess snack and lunch from home. However, the majority of children do use the school canteen and less healthy foods and high-sugar drinks are commonly purchased. CONCLUSIONS: This study confirms the relevance of the school canteen as a means of affecting children's eating habits. IMPLICATIONS: Improvement in the foods sold through schools provides an important contribution to model supportive environments for healthy food choices. Strategies should also be directed towards affecting the content of lunchboxes and the home environment.     

Measuring the impact of a school food programme on food sales in New Zealand

The School Food Programme of the Heart Foundation of New Zealandis a health promotion programme which aims to improve the healthof the school community by increasing children's access to foodswhich are nutritious, safe and sufficient in quantity. The programmewas introduced to New Zealand primary and secondary schoolsin 1989. Outcome evaluation undertaken in 1992 concluded thatthe programme had a positive impact in creating healthier schoolenvironments. As a result, programme implementation continued.The objective of this study was to identify whether the schoolfood service has altered, as a result of programme implementation.The main outcome measures were food service staff reports onchanges in sales of specific food items. Two hundred schoolsout of a total of 2730 schools in New Zealand were successfulin achieving Heartbeat Awards by meeting all the programme criteriabetween January 1996 and December 1997. Thirty-two schools achievedawards in successive years, and data from all 232 awards wereincluded in the analysis. Schools were categorized accordingto the number of years that they had participated in the programme.Increasing participation in the programme was found to be significantlyassociated with a reduction in the sales of doughnuts and creambuns (p = 0.01), pies and sausage rolls (p = 0.009), crisps(p = 0.0065) and sweets (p = 0.004), and an increase in salesof sandwiches and filled rolls (p = 0.0005). Other foods allshowed changes in a favourable direction, although the proportionsdid not change significantly over the years. Limitations ofthis study include self-selection bias and the use of self-reporteddata. However, the results of the evaluation indicate that theSchool Food Programme is successful in achieving its aim ofinfluencing the school environment by improving healthy foodchoices, and that improvements have continued over 7 years inthe programme.     

Assessment of Food Quality in School Canteens: A Comparative Quantitative Study between Primary and Secondary Schools in Malaysia

Schools are an important food environment to cultivate and promote healthy food choices and practices among children and adolescents. The aim of the present study was to assess the type and quality of food and beverages sold in school canteens in public primary and secondary schools in Kelantan, Malaysia. Eligible schools were randomly selected from the list of all schools and detailed information of all food and beverage items sold in the school canteens were collected during school days. Food and beverages were classified based on food groups derived from the Malaysian Food Dietary Guideline and the Recommended Foods for Healthy Cafeteria Guideline. An assessment of the traffic-light nutrition food-labelling system of the total sugar content in all pre-packaged foods was also undertaken. A total of 568 food items were identified, with secondary school canteens selling a greater proportion of food items than the primary schools (55.5% vs. 44.5%). In terms of the main food groups, grains and cereal products represented the largest food group served (33–36%), followed by beverages (21–25%) and confectionary and sweet foods (12–13%). In contrast, the vegetable and fruit group represented the smallest proportion of food items sold (1–3%). Comparisons between primary and secondary schools showed a similar trend and pattern of food types and quality of foods sold, except for animal-based foods. A greater percentage of food items in this category was found among secondary schools (12.1%) versus primary schools (6.7%). When total sugar content of all pre-packaged foods was quantified based on the traffic-light nutrition-labelling system, almost one-third of foods and beverages were classified as high (29.1%). Confectionary (19.1%) and flavoured milk and fruit drinks (10.0%) both exceeded the recommended sugar levels of >22.5 g per 100 g and >11.25 mL per 100 m L, respectively. Only one of these packaged foods and beverages (0.9%) was classified as a healthy food choice. About a quarter of the food items available in school canteens were classified as prohibited based on a new revised list of prohibited food and beverage items. These findings indicate that, despite the Guidelines, a large number of unhealthy food items are being sold in school canteens. Hence, interventions such as sustainable healthy school canteen menus should be implemented to promote healthy food choices amongst school-aged children.     

Food items consumed by students attending schools in different socioeconomic areas in Cape Town, South Africa

OBJECTIVE: We investigated the food consumption patterns of adolescent students at schools. Our findings are intended to reveal the overall nutritional quality of foods eaten by students at school, including foods brought to school and foods purchased at school. METHODS: A questionnaire was completed by 476 students, mostly from grades 7 and 10, from 14 schools in Cape Town, South Africa. The schools were representative of the various ethnic groups and socioeconomic strata of the population. The questionnaire requested information on eating habits at school, foods brought to school and food purchases, and breakfast consumption before school. We also tested whether students knew which foods are healthy and which are less healthy choices. RESULTS: The students were mostly 12 to 16 y of age (mean age 14.5 y). The large majority had breakfast before school (77.8%) and ate at school (79.7%). Food was brought to school by 41% to 56%, whereas 69.3% purchased food at school, mainly at the school store (tuck shop). Predefined "unhealthy" foods brought to school outnumbered "healthy" ones by 2 to 1. Among students who purchased food at school, 70.0% purchased no healthy items, whereas 73.2% purchased two or more unhealthy items. With six foods 84% of students correctly stated whether they were healthy or unhealthy; however, with cola drinks, samoosas (deep-fried pastry with spicy filling), and pies, only 47% to 61% knew that these were less healthy choices. Students' scores on this question were unrelated to whether they purchased healthy or unhealthy foods. Students who attended schools of high socioeconomic status were twice as likely to bring food to school (64.7% versus 31.0%, P<0.001), scored higher marks on the quiz of healthy versus unhealthy foods (P<0.01), but were no more likely to purchase healthy food. CONCLUSIONS: The large majority of food eaten by adolescent students in Cape Town is classified as being unhealthy choices. This applies to foods brought to school and food purchases. Consideration needs to be given to policy measures to improve this situation and to improve education of students and their parents.     

What are the key food groups to target for preventing obesity and improving nutrition in schools?

OBJECTIVE: To determine differences in the contribution of foods and beverages to energy consumed in and out of school, and to compare consumption patterns between school canteen users and noncanteen users. DESIGN: Cross-sectional National Nutrition Survey, 1995. SETTING: Australia. SUBJECTS ON SCHOOL DAYS: A total of 1656 children aged 5-15 y who had weekday 24-h dietary recall data. RESULTS: An average of 37% of total energy intake was consumed at school. Energy-dense foods and beverages such as fat spreads, packaged snacks, biscuits and fruit/cordial drinks made a greater contribution to energy intake at school compared to out of school (P< or =0.01). Fast foods and soft drinks contributed 11 and 3% of total energy intake; however, these food groups were mostly consumed out of school. Fruit intake was low and consumption was greater in school. In all, 14% of children purchased food from the canteen and they obtained more energy from fast food, packaged snacks, desserts, milk and confectionary (P< or =0.05) than noncanteen users. CONCLUSIONS:: Energy-dense foods and beverages are over-represented in the Australian school environment. To help prevent obesity and improve nutrition in schools, biscuits, snack bars and fruit/cordial drinks brought from home and fast food, packaged snacks, and confectionary sold at canteens should be replaced with fruit and water.     

Lunchbox contents of Australian school children: room for improvement

OBJECTIVE: In light of the increasing prevalence of obesity in children and the potential of schools as a setting for intervention, we aimed to identify the main foods and beverages consumed at primary school and to determine differences in consumption patterns between children who used the school canteen and those who did not. DESIGN: Cross-sectional survey of school foods in 1681 5-12 y old children, 2003-2004. SETTING: Barwon South-Western region of Victoria, Australia. RESULTS: The school food provided an average (+/-s.e.m.) of 3087+/-26 kJ. Bread was the most frequently consumed food and contributed 20% of total energy at school, biscuits 13%, fruit 10%, muesli/fruit bars 8%, packaged snacks 7%, and fruit juice/cordial 6%. About 10% of children used the school canteen and these children obtained more total energy and more energy from cakes, fast foods and soft drink than noncanteen users (P<0.001). In all, 68% of children had fruit in their lunchboxes, however, over 90% of children had energy-dense, micronutrient-poor snacks ('junk food'). CONCLUSIONS: Fruit intake in primary schools seems reasonably high but could be targeted for further increase as part of promoting a healthy diet. Of concern, however, are the excessive amounts of energy-dense foods in school lunchboxes. These should be considered a priority for health promotion efforts along with reducing the consumption of sweetened drinks. These measures are urgently needed to improve the school-based diets of Australian children and attempt to curb the increasing prevalence of childhood obesity.     

The price of healthy and unhealthy foods in Australian primary school canteens

Objective : To describe the price of Australian school canteen foods according to their nutritional value. Methods : Primary school canteen menus were collected as part of a policy compliance randomised trial. For each menu item, dietitians classified its nutritional value; ‘green’ (‘good sources of nutrients’), ‘amber’ (‘some nutritional value’), ‘red’ (‘lack adequate nutritional value’) and assigned a food category (e.g. ‘Drinks’, ‘Snacks’). Pricing information was extracted. Within each food category, ANOVAs assessed differences between the mean price of ‘green’, ‘amber’ and ‘red’ items, and post‐hoc tests were conducted. Results : Seventy of the 124 invited schools participated. There were significant differences in the mean price of ‘green’, ‘amber’ and ‘red foods’ across categories, with ‘green’ items more expensive than ‘amber’ items in main‐meal categories (‘Sandwiches’ +Objective : To describe the price of Australian school canteen foods according to their nutritional value. Methods : Primary school canteen menus were collected as part of a policy compliance randomised trial. For each menu item, dietitians classified its nutritional value; ‘green’ (‘good sources of nutrients’), ‘amber’ (‘some nutritional value’), ‘red’ (‘lack adequate nutritional value’) and assigned a food category (e.g. ‘Drinks’, ‘Snacks’). Pricing information was extracted. Within each food category, ANOVAs assessed differences between the mean price of ‘green’, ‘amber’ and ‘red’ items, and post‐hoc tests were conducted. Results : Seventy of the 124 invited schools participated. There were significant differences in the mean price of ‘green’, ‘amber’ and ‘red foods’ across categories, with ‘green’ items more expensive than ‘amber’ items in main‐meal categories (‘Sandwiches’ +$0.43, ‘Hot Foods’ +$0.71), and the reverse true for non‐meal categories (‘Drinks’ ?$0.13, ‘Snacks’ ?$0.18, ‘Frozen Snacks’ ?$0.25^). Conclusion : Current pricing may not encourage the purchasing of healthy main‐meal items by and for students. Further investigation of pricing strategies that enhance the public health benefit of existing school canteen policies and practices are warranted. Implications for Public Health : Providing support to canteen managers regarding healthy canteen policies may have a positive impact on public health nutrition.     

Competitive foods and beverages available for purchase in secondary schools--selected sites, United States, 2004

School Health Profiles is conducted biennially to assess characteristics of school health programs. State and local departments of education and health select either all public secondary schools within their jurisdictions or a systematic, equal-probability sample of public secondary schools to participate in School Health Profiles. At each school, the principal and lead health education teacher were sent questionnaires to be self-administered and returned to the state or local agency conducting the survey. In 2004, a total of 27 states and 11 large urban school districts obtained weighted data from their survey of principals. The findings in this report indicate that the majority of secondary schools in 27 states and 11 large urban school districts allow students to purchase snack foods or beverages from vending machines or at the school store, canteen, or snack bar. The types of competitive foods and beverages available for purchase varied across states and large urban school districts. Overall, fruits or vegetables were less likely to be available for purchase than the other types of foods or beverages. Bottled water and soft drinks, sports drinks, or fruit drinks that are not 100% juice were most likely to be available for purchase.     

Promoting the purchase of low-calorie foods from school vending machines: a cluster-randomized controlled study

BACKGROUND: Vending machines account for food sales and revenue in schools. We examined 3 strategies for promoting the sale of lower‐calorie food products from vending machines in high schools in the Netherlands. METHODS: A school‐based randomized controlled trial was conducted in 13 experimental schools and 15 control schools. Three strategies were tested within each experimental school: increasing the availability of lower‐calorie products in vending machines, labeling products, and reducing the price of lower‐calorie products. The experimental schools introduced the strategies in 3 consecutive phases, with phase 3 incorporating all 3 strategies. The control schools remained the same. The sales volumes from the vending machines were registered. Products were grouped into (1) extra foods containing empty calories, for example, candies and potato chips, (2) nutrient‐rich basic foods, and (3) beverages. They were also divided into favorable, moderately unfavorable, and unfavorable products. RESULTS: Total sales volumes for experimental and control schools did not differ significantly for the extra and beverage products. Proportionally, the higher availability of lower‐calorie extra products in the experimental schools led to higher sales of moderately unfavorable extra products than in the control schools, and to higher sales of favorable extra products in experimental schools where students have to stay during breaks. Together, availability, labeling, and price reduction raised the proportional sales of favorable beverages. CONCLUSION: Results indicate that when the availability of lower‐calorie foods is increased and is also combined with labeling and reduced prices, students make healthier choices without buying more or fewer products from school vending machines. Changes to school vending machines help to create a healthy school environment.     

Food-related beliefs,eating behavior,and classroom food practices of middle school teachers

This study examined classroom food practices and eating behavior of middle school teachers from 16 schools in a metropolitan area, located in the upper Midwest. In winter 1999-2000, teachers in sixth, seventh, and eighth grade were surveyed (response rate = 70%; n = 490/701). Questions addressed teachers' classroom food practices, eating behavior while at school, personal health, and attitudes about the school food environment. Use of food as an incentive/reward for students was a common classroom practice in middle schools, and most foods did not support development of health eating patterns by young adolescents. Candy was the most frequently used food item, reported by 73% of teachers, followed by cookies/doughnuts (37%), sweetened drinks (35%), and pizza (28%). Many middle school teachers did not role model healthy eating behavior at school. Prevalent use of vending was a particular concern, with beverage and snack vending use reported by 62% and 35% of teachers, respectively. Most vending items purchased were sweetened drinks (57%) and high-fat or high-sugar snacks (85%). Low perceived personal health, high-fat scores, and low support for the school food environment were some of the significant correlates of teachers' eating behavior. School and health professionals should continue to advocate for schoolwide policies and programs that support students and teachers if the goal of an integrated healthy school food environment is to be realized.     

Competitive foods sales are associated with a negative effect on school finances

Background

It is widely presumed that competitive foods—foods offered for sale in schools in addition to reimbursable federal meals programs—provide revenue that is essential to maintain school foodservices. However, evidence is lacking to demonstrate whether competitive foods sales truly improve foodservice financial viability.

Objective

The aim of this research was to assess whether or not competitive foods sales have an overall positive financial effect on school foodservice finances.

Design and statistical analyses

This observational study used a multivariate time series analysis of annual foodservice financial data from repeated observations of 344 Minnesota public school districts between 2001 and 2008 (N=2,695). First, revenue from competitive foods was assessed in terms of whether or not such revenue displaced or complemented revenue from reimbursable meals. Second, profit from competitive foods was assessed in terms of whether or not such profit displaced or increased total school foodservice profit.

Results

Fixed effects models indicated small but significant negative relationships between competitive foods sales and reimbursable meals revenue, as well as overall foodservice profit. A 10% increase in competitive foods revenue was associated with a 0.1% decrease in reimbursable meals revenue (P<0.05). A 10% increase in competitive foods profit was associated with a 0.7% decrease in overall foodservice profit among schools with profitable competitive sales (P<0.10).

Conclusions

Study findings suggest that competitive foods can have a negative effect on school foodservice finances. Better understanding of foodservice finances could influence current approaches to improve school nutrition. Improved recordkeeping may be necessary to ensure that public funds are not used to subsidize schools' competitive offerings.     

Nutrition education for adolescents: principals' views

This study aimed to examine school principals' perceptions of the school environment in Hong Kong as a context for the dissemination of food knowledge and inculcation of healthy eating habits. A questionnaire survey was administered in secondary schools in Hong Kong to survey Principals' views of students' food choices, operation of the school tuck shop, and promotion of healthy eating at school. Questionnaires were disseminated to all the secondary schools offering Home Economics (300 out of 466), and 188 schools responded, making up a response rate of 63%. Collected data were analyzed using SPSS. Most of the schools (82%) claimed to have a food policy to monitor the operation of the school canteen, and about half (52%) asserted there were insufficient resources to promote healthy eating at school. Principals (88%) generally considered it not acceptable for the school tuck shop to sell junk food; however, 45% thought that banning junk food at school would not help students develop good eating habits. Only 4% of the principals believed nutrition education influenced eating habits; whereas the majority (94%) felt that even with acquisition of food knowledge, students may not be able to put theory into practice. Cooking skills were considered important but principals (92%) considered transmission of cooking skills the responsibility of the students' families. Most of the principals (94%) believed that school-family collaboration is important in promoting healthy eating. Further efforts should be made to enhance the effectiveness of school food policies and to construct healthy school environments in secondary schools.     

Changes in a middle school food environment affect food behavior and food choices

Increasing rates of obesity among children ages 12 to 19 years have led to recommendations to alter the school food environment. The purpose of this study was to determine whether there are associations between an altered school food environment and food choices of middle school students both in and outside of school. In a midsized western city, two of six middle schools allowed only bottled water in vending machines, only milk and fruit on à la carte menus, and offered a seasonal fruit and vegetable bar. Three years after the intervention was initiated, seventh- and eighth-grade students attending the two intervention schools and four control middle schools were surveyed about their food choices. A total of 2,292 surveys were completed. Self-reported frequency of consumption for nine food groups in the survey was low; consumption was higher outside than in school. Boys consumed more milk than girls although girls consumed more fruits and vegetables. Significant socioeconomic differences existed. Compared with students who paid the full lunch fee, students qualifying for free and reduced-price meals consumed more milk and juice in schools but less outside school; more candy and energy drinks in school; and more sweet drinks, candy, pastries, and energy drinks outside school. Students in intervention schools were 24% more likely to consume milk outside school, 27% less likely to consume juice in school, and 56% less likely to consume sweet pastries in school. There were no differences in fruit and vegetable consumption reported by children in control and intervention schools. Overall, there was a positive association between a modified school food environment and student food behavior in and outside school. Policies related to the school food environment are an important strategy to address the obesity epidemic in our country.     

Outcomes of the West Australian school healthy food and drink policy

Aim: The introduction of the Healthy Food and Drink Policy in Western Australian government schools caused controversy. Of particular concern were anticipated financial difficulties associated with replacing high‐margin processed foods with healthier foods that may be more labour intensive and expensive. The present study investigated the outcomes for school canteens to assess whether these concerns were realised. Methods: A multi‐method approach was used to obtain data from school principals. Ten principals participated in individual interviews and 310 (44% response rate) responded to an online survey. Results: A majority of the study participants reported a favourable attitude to the Policy, both prior to and after its introduction. Most participants perceived improvements in the healthiness and quality of canteen menu items as a result of the Policy. There was a significant increase in the number of school canteens reporting break‐even (19% to 28%), a non‐significant decrease in the number being in profit (57% to 48%), and a non‐significant increase in the number of canteens reporting a loss (10% to 16%). These results appear to be largely the result of higher‐than‐CPI (consumer price index) increases in food prices and a reluctance to pass these increases on to canteen users. Conclusions: The results are encouraging in the light of the new National Healthy School Canteen Guidelines. Efforts to improve children's food environments may attract criticism from a vocal minority, but are likely to receive support from key stakeholders.     

Facilitators and Barriers to Implementing Healthy School Canteen Intervention among Malaysian Adolescents: A Qualitative Study

This study evaluated implementing a school-based intervention to promote healthier dietary habits in the school environment among Malaysian adolescents using qualitative methods. This qualitative study was conducted in four secondary schools in Perak and Selangor (two urban and two rural schools) that received the intervention (either training or training and food subsidy). A total of eight focus groups (68 students aged 15 years old) and 16 in-depth interviews were conducted with canteen operators, school convenience shop operators, school teachers and school principals in each school. Thematic analysis was used to analyse the qualitative data to identify suitable themes. We found several initiatives and changes by the schools’ stakeholders to change to a healthy school canteen programme. The stakeholders also noticed the students’ food preferences that influence healthy food intake in canteens and convenience shops. The food vendors and school administrators also found that subsidising healthy meals might encourage healthy eating. Among barriers to implementing healthy school initiatives were the student’s perception of healthy food and their eating habits, which also affect the food vendors’ profit if they want to implement a healthy canteen. The school-based intervention has the potential to promotes healthier eating among school adolescents. Continuous training and monitoring of canteen operators and convenience shops are needed, including building partnerships and educating the students on healthy eating to cultivate healthy eating habits.     

Managing Sales of Beverages in Schools to Preserve Profits and Improve Children's Nutrition Intake in 15 Mississippi Schools

School environments that provide consistent and reliable nutrition information promote the development of healthful eating in children. High-energy, nutrient-poor beverages offered for sale to children during the school day compete with healthful choices. The primary objective of this prospective, quasiexperimental study was to encourage children to choose more healthful beverages during the school day without adversely affecting the profits realized from vending sales. Fifteen of 18 schools completed voluntary changes to beverage sales practices during the school day between August 2005 and May 2006. Twelve of 15 schools reported increased profits from the previous year (2004-2005) while offering more healthful beverage choices at discounted prices. Units of carbonated soft drinks sold declined when sports drinks, 100% fruit juice, and water were made available in their place. Passive marketing in the form of vending machine fronts, attractive pricing with a nominal 10% to 25% discount, and changing the types and proportions of beverages offered encouraged children to make more healthful choices. Local school administrators were receptive to making changes to beverage sales when local needs were incorporated into the study design. Profit information from this study informed state legislators and the Mississippi State Board of Education in the development and adoption of statewide snack and beverage vending guidelines. Registered dietitians serve as advocates to foster these collaborative efforts, inform key decision makers, and work in their local communities to develop and promote healthful practices in K-12 school settings.     

Food sales outlets, food availability, and the extent of nutrition policy implementation in schools in British Columbia

BACKGROUND: The purpose of this study was to determine the number and types of different food sales outlets, the types of foods offered for sale in all school food outlets, and the extent of nutrition policy implementation in schools in British Columbia. We also directly measured the number and types of snack foods available for sale in each vending machine at each school. METHODS: Based on a thorough literature review and guided by an expert panel of nutritionists, we developed an instrument to measure the quantity and types of foods offered for sale in vending machines, the types of food for sale in all school food outlets, and the extent of nutrition policy development. RESULTS: The survey response rate was approximately 70%. Approximately 60% of surveyed schools had a permanent food sales outlet. Snack and beverage vending machines were most common in secondary schools, while tuck shops and food-based fundraisers were more common in elementary schools. While few snack vending machines were present in elementary schools, tuck shops stocked items commonly found in snack machines. Approximately 25% of schools had a formal group responsible for nutrition. These schools were more likely to have nutrition policies in place. CONCLUSION: "Junk" foods were widely available in elementary, middle, and secondary schools through a variety of outlets. Although snack machines are virtually absent in elementary schools, tuck shops and school fundraisers sell foods usually found in snack machines, largely cancelling the positive effect of the absence of snack machines in these schools. Schools with a group responsible for nutrition appear to have a positive impact on nutrition policy implementation.     

Pricing effects on food choices

Individual dietary choices are primarily influenced by such considerations as taste, cost, convenience and nutritional value of foods. The current obesity epidemic has been linked to excessive consumption of added sugars and fat, as well as to sedentary lifestyles. Fat and sugar provide dietary energy at very low cost. Food pricing and marketing practices are therefore an essential component of the eating environment. Recent studies have applied economic theories to changing dietary behavior. Price reduction strategies promote the choice of targeted foods by lowering their cost relative to alternative food choices. Two community-based intervention studies used price reductions to promote the increased purchase of targeted foods. The first study examined lower prices and point-of-purchase promotion on sales of lower fat vending machine snacks in 12 work sites and 12 secondary schools. Price reductions of 10%, 25% and 50% on lower fat snacks resulted in an increase in sales of 9%, 39% and 93%, respectively, compared with usual price conditions. The second study examined the impact of a 50% price reduction on fresh fruit and baby carrots in two secondary school cafeterias. Compared with usual price conditions, price reductions resulted in a four-fold increase in fresh fruit sales and a two-fold increase in baby carrot sales. Both studies demonstrate that price reductions are an effective strategy to increase the purchase of more healthful foods in community-based settings such as work sites and schools. Results were generalizable across various food types and populations. Reducing prices on healthful foods is a public health strategy that should be implemented through policy initiatives and industry collaborations.     

中国2012——2017年学生营养改善计划地区学校食堂建设及供餐状况

  目的  分析“农村义务教育学生营养改善计划”启动后学校食堂及供餐状况变化,为提高学校食堂供餐成效提供基础数据。  方法  2012—2017年,在“营养改善计划”覆盖的中国中西部22个省699个国家试点县中,每年按照食堂供餐、企业供餐和混合供餐3种模式,随机抽取不少于10%的小学和初中,采用问卷调查方法,收集学校食堂建设及食堂供餐情况,每年样本量约8 000~11 000所学校。  结果  2012—2017年,不同年度间学校有食堂、学校有食堂和餐厅、学校有食堂和餐厅且餐厅配备桌/椅的比例差异有统计学意义(χ2值分别为3 043.95,6 383.85,6 731.17,P值均 < 0.01),学校有食堂的比例从2012年的59.5%升至2017年的87.0%。食堂提供早、午、晚餐的比例在各年度有所波动(χ2值分别为51.85,144.96,189.19,P值均 < 0.01)。食堂早、午、晚餐的食物种类在2012,2014和2017年逐步丰富(χ2值分别为702.30,892.38,550.55,P值均 < 0.01)。中、小学和中、西部学校的食堂建设指标、食堂供应三餐比例及食堂三餐食物种类整体差异均有统计学意义,且随年度变化情况整体不同(P值均 < 0.05)。  结论  “营养改善计划”实施后,试点学校食堂比例不断提高,食堂建设不断完善,食堂供餐食物种类不断丰富,但学校食堂建设与三餐供应比例变化不匹配。应尽快解决制约因素,提高学校食堂供餐比例,丰富食物品种。