2019年中国学生营养改善计划学校带量食谱使用情况

  目的   分析“农村义务教育学生营养改善计划”(以下简称“营养改善计划”)试点地区学校带量食谱使用情况及其影响因素，为进一步提高学生餐供餐质量提供参考。  方法   2019年在实施营养改善计划的22个省726个国家试点县抽取7 808所学校作为调查对象纳入分析。通过自行设计的问卷调查学校带量食谱使用情况及其相关因素。  结果   有66.6%的监测学校使用带量食谱，其中中部学校使用带量食谱比例为69.7%，高于西部(65.2%)(χ2=15.13，P＜0.01)。中部、县城、食堂培训频次为每学期1~2次或每月≥1次、定期培训营养知识、由其他部门提供食谱、制定食谱主要考虑营养搭配、使用配餐软件、提供地方性膳食补助等因素与学校使用带量食谱呈正相关(OR值分别为1.31，0.72，1.44，1.73，1.75，3.20，2.15，2.72，1.17，P值均＜0.05)。  结论   营养改善计划国家试点县中小学校的带量食谱使用比例较低，可能受地区经济水平、食堂培训、食谱来源等因素影响。建议强化专业队伍建设及食堂工作人员培训，鼓励学校使用带量食谱，推动科学配餐促进学生健康成长。

Using quantified recipes in schools in the areas of the Nutrition Improvement Program for Rural Compulsory Education Students in 2019

  Objective   To analyze the usage and influencing factors of quantified recipes in schools in the pilot areas of the Nutrition Improvement Program for Rural Compulsory Education Students (NIPRCES), and to provide references for student meal quality improvement.  Methods   In 726 national pilot counties in 22 provinces where the NIPRCES was implemented, a total of 7 808 schools were included in the analysis as the survey objects in 2019. Data, including the usage of quantified recipes in schools and related factors, were collected through questionnaires. Multivariate Logistic regression was used to analyze the influencing factors of the schools' use of quantified recipes.  Results   Among the national pilot counties where the NIPRCES was implemented, 66.6% of the monitored schools used quantified recipes, of which 69.7% of schools in the central region used quantified recipes, it was higher than that in the west region(65.2%) (χ2=15.13, P < 0.01). Multivariate Logistic regression analysis showed that factors such as the schools in the central region, county-based schools, the training frequency of canteen with 1-2 times per semester or once or more per month, regular training of nutrition knowledge, recipes provided by other departments, consideration of nutrition matching when formulating recipes, using catering software, providing local dietary allowances were positively correlated with the use of quantified recipes in schools(OR=1.31, 0.72, 1.44, 1.73, 1.75, 3.20, 2.15, 2.72, 1.17, P < 0.05).  Conclusion   The proportion of using quantified recipes of schools in the NIPRCES area was relatively low, which might be affected by factors including the regional economic level, canteen training, and recipes sources. It is recommended to strengthen the construction of professional teams and canteen training. Schools need to be encouraged to use quantified recipes and promote school catering scientifically to improve healthy growth of students.