國民小學學校午餐菜單修正及營養教育介入研究

A Pilot Study of School Lunch Modification and Nutrition Education Intervention in Elementary School

林薇(Wei Lin) ； 劉貴雲(Guey-Yun Liu) ； 徐近平(Kin-Ping Hsu) ； 黃巧燕(Cheau-Yann Huang) ； 高儷玲(Li-Ling Kao)

《中華民國營養學會雜誌》 25卷3期 (2000/09) Pp. 170-180

https://doi.org/10.6691/JCNS.200009_25(3).0005

摘要

本研究之目的在探討教育部於86年度委請學術單位擬定之「學校午餐食物內容及營養基準」階段方案在國民小學午餐供應實施之可行性，且根據實驗學校在實施過程中的問題，提出解決辦法，作為未來全面推動之參考。由研究人員及團膳專家負責審查及修改3所實驗學校之午餐菜單，學校在供應修改後之午餐的同時亦進行由研究小組發展之各項營養教育教學活動，實驗進行時間為六週，以問卷調查、訪問及盤餘法評估學生對修改後之午餐的接受性及飲食行為。研究結果發現，「學校午餐食物內容及營養基準」之階段方案在營養專業人員之指導下，確實可以落實於學校午餐之菜單設計中，且在營養教育配合下，國小學生對於修正後之午餐食物之接受性頗高，國小高年級學童之米飯（p=0.060）及深色蔬菜（p=0.004）攝取有增加的現象。

關鍵字

學校午餐 ； 營養教育

並列摘要

The purpose of this study was to evaluate the feasibility of the School Lunch Meal Planning Guide-Intermediate Stage, proposed by the Ministry of Education. School lunch menus were modified by researchers and 3 meal planning experts. Menu modification and nutrition education intervention were implemented in 3 elementary schools for six weeks. A self-administered questionnaire’ interview and plate waste weighing were used to assess the students’ acceptance of the modified menu. Results show that with the consultation of a nutritionist and food service experts, the school lunch menus can meet the above requirements. The students accepted the modified menu fairly well, increased rice ( p=0.06) and green leaf vegetable (p=0.004) intake was observed by 5th and 6th graders.

並列關鍵字

school lunch ； nutrition education