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探索学龄儿童在学校午餐中接受mozzarella奶酪:一个试点研究
Xiaofang Lin1, Qin Zhang1, Qiong Wu2
1Department of Maternal, Child and Adolescent Health, School of Public Health, Nanjing Medical University, Nanjing, China.
Frontiers in nutrition
|February 10, 2025
概括
中国的学生摄入不足的乳制品. 新的莫扎雷拉奶酪菜,特别是即食和蒸的选择,得到了很好的接受,促进了更健康的饮食习惯.
科学领域:
- 营养科学 营养科学
- 食品科学 食品科学 食品科学
- 儿童营养学 儿童营养学
背景情况:
- 乳制品对于儿童的营养至关重要,但中国学童的摄入量很低.
- 学校午餐提供了一个改善营养摄入量的机会.
- 将莫扎雷拉奶酪纳入学校用餐是为了弥补这个差距而进行的.
研究的目的:
- 开发新的学校午餐菜,以莫扎雷拉奶酪为特色.
- 评估小学学生对这些含奶酪的菜的接受程度.
- 评估将奶酪融入中国传统学校午餐菜单中的可行性.
主要方法:
- 在南京的一所小学食堂进行了为期3个月的试点研究.
- 开发和测试了16种充满奶酪的菜 (蒸,即食,炸).
- 121名学生 (平均年龄9.8岁) 用5分利克特等级评价菜;举行了重点小组.
主要成果:
- 准备好吃的和蒸的奶酪菜比炸的选择更受欢迎 (P < 0.001).
- 有肉的奶酪菜被偏爱于有蔬菜的菜 (P = 0.003,P = 0.012).
- 焦点小组证实了学生对即食和蒸奶酪菜的积极态度.
结论:
- 莫扎雷拉奶酪可以成功地融入中国传统美食中的学校午餐.
- 蒸或肉制奶酪菜在儿童中得到很高的接受.
- 这一策略可以改善学龄儿童的牛奶消费和营养摄入量.
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