中小学校园午餐营养结构现状分析及优化对策研究

中图分类号：R153.2 文献标志码：A 文章编号：1674-0270（2025）35-0126-03

Analysis on Nutritional Structure of Campus Lunches in Primary and Secondary Schools and Optimization Strategies

ZHAI Miaomiao, GAO Lei (Weihai Huancui District Center for Disease Control and Prevention,Weihai 2642Oo, China)

Abstract:To improve the nutrition elements of schollunches and ensure the healthy growth of Chinese primary and secondary school students,this paper analyzes problems in ingredient matching, nutrition supply and management.It points out the issues of single ingredients,insufficient coarse grains and high-quality protein,unbalanced nutrition, excessive fat and sodium,and lack of professional nutrition management, which fail to meet students' growth needs. It proposes improving thefood procurement system,formulating age-specific meal standards,strengthening nutrition management,optimizing meals according to students'needs,enhancing multi-partycooperation and applying intellgent technologies to protect students'healthy growth.

Key words: primary & secondary schools; campus lunch; nutritional structure; food safety

近年来，我国基础教育阶段学生健康问题受到了社会的广泛关注。（剩余4863字）