The purpose and significance of the research on how to ensure the quality and safety of students nu

The premise of ensuring student food safety should be the active rectification and supervision of various departments, such as: strengthening the publicity and education of canteen management personnel, strengthening the implementation of responsibilities by the Market Supervision Bureau, improving the daily supervision of food safety in school canteens, carrying out special rectification activities for school food safety in a timely manner, and strengthening cooperation with education, public security, health and other departments. 1. Strengthen publicity and education.

Actively carry out the learning and training activities of food practitioners, publicize the knowledge of food safety laws and regulations, and improve the food safety awareness and management level of canteen management personnel; Vigorously promote food safety into campus activities, through food safety into the classroom, campus broadcasting, publicity columns, parents' meetings, distribution of materials and other forms of publicity and education, mobilize teachers and students to participate in food safety supervision, improve teachers and students' food safety awareness and prevention capabilities. 2. Strengthen implementation responsibilities. Carry out quantitative and hierarchical management of food safety supervision, and implement responsibility "on the wall".

The Market Supervision Bureau specially produced the "Zou Cheng Catering Service Food Safety Information Publicity Board" for each school, posted it to all schools, and required all school canteens to reach the B level of food safety quantification. The main responsibility of the school and the regulatory responsibility of the regulatory department are clear and in place. 3. Strengthen routine supervision.

Take the food safety of school canteens as the top priority of supervision work, improve the grid management mechanism for daily supervision of food safety in school canteens, further refine supervision responsibilities, clarify supervision areas, quantify supervision tasks, increase daily inspection and supervision, focus on inspection of licenses, raw material procurement, personnel health, processing and production, etc., and order rectification within a time limit if problems are found. At the same time, school canteens are required to carry out self-inspection and self-correction, and carefully investigate and eliminate potential safety hazards. Fourth, strengthen special rectification.

Carry out special rectification activities for school food safety in a timely manner, adhere to the problem-oriented, and inspect the implementation of the canteen food safety system, environmental sanitation, personnel health, food raw material procurement, processing and production management, food additive management, kitchen utensils cleaning and disinfection and records, food samples and records, etc., supervise the implementation of the responsibility of the first responsible person, comprehensively investigate and eliminate food safety hazards, put an end to the illegal addition of non-edible substances and abuse of food additives, and strictly investigate violations of laws and regulations. 5. Strengthen joint law enforcement. Strengthen cooperation with education, public security, health and other departments, improve the emergency response mechanism of school canteens, timely feedback relevant information, jointly carry out special supervision of food safety in school canteens, and clean up and assign them one by one for the problems and hidden dangers found in the inspection.

6. Strengthen social supervision and create an atmosphere of co-governance. Organize the city's primary and secondary schools and kindergartens to carry out the "canteen open day" activity, and invite students' parents, news**, canteen suppliers, CPPCC members and people from all walks of life to visit the school canteen to enhance transparency. Further promote the "kitchen bright stove" project.

"Bright Kitchen and Bright Stove" has covered more than 170 public schools in Zoucheng. In the second half of the year, the Zou Cheng Market Supervision Bureau will increase the coverage and strive to fully cover the monitoring of the back kitchen of the city's school canteens by the end of 2020.

1. Best vegetable: Because sweet potatoes are rich in vitamins and anti-cancer experts, they are selected as the first of all vegetables. This is followed by asparagus, cabbage, cauliflower, celery, eggplant, beets, carrots, shepherd's cabbage, amaranth, enoki mushrooms, snow red, and Chinese cabbage.

2. Best fruits: The ranking of the best fruits is: papaya, strawberry, orange, mandarin, kiwi, mango, apricot, persimmon and watermelon.

4. The best edible oil: corn oil, rice bran oil, sesame oil, etc. are preferred, and vegetable oil and animal oil are better mixed and eaten in the ratio of 1 or 1 to 1.

5. The best soup food: chicken soup is the best, especially the hen soup also has the effect of preventing and treating colds and bronchitis, especially suitable for drinking in winter and spring.

6. Best brain food: spinach, leeks, pumpkin, green onions, cauliflower, hail peppers, peas and other vegetables, walnuts, peanuts, peas, peas, cabbage, garlic sprouts, celery, walnuts, peanuts, pistachios, cashews, pine nuts, almonds, soybeans and other shellfish, as well as brown rice, pork liver, etc.

First of all, it is necessary to increase nutrition for children in poor areas, and when children grow up, these nutritional supplements can provide great benefits for children's physical and brain development, and then affect the quality of life in the future.

Nutritious meals pay attention to the rich variety of food and the reasonable dietary structure. It's not just that if you don't have oil, it's unhealthy, which is very wrong. Like schools, where there is a lot of noodles, medium vegetables, and little meat, the intake of protein and calcium is definitely seriously insufficient.

And because the canteen doesn't pay attention to taste, the child throws away all the food, what if he is hungry? You can only go to the commissary to buy more unhealthy food to fill your stomach. The school, the commissary, and the canteen organizer make a profitIt is the students who suffer the mostThe principal also has to educate the children ......Really, the most innocent is the student......

Nutritious meals have always been on the edge of the tip of the tongue aesthetics, and those who have had the experience of living in a closed school should know: what is eaten is barely acceptable to the public aesthetics, and what is poured out is unacceptable after biting the back molars, and half of it mainly depends on the endurance to endure hunger. This is the cruel reality, which has nothing to do with children's consciousness, only with taste.

What is a nutritious meal? For leaders with big bellies, green vegetable noodles without oil are of course healthy; Like the cassava and ensima that Africans eat, these things are much more nutritious than fries and big burgers in the eyes of the American middle class. But for rural primary school students in Anhui, I beg you cooks to have a little conscience, and give your children more protein and meat; If you don't get something to eat, at least let the child eat enough carbs, don't go hungry.

This is not to find fault, this is the current situation of many rural primary schools, after all, it has been an open secret for decades that the leaders of schools and even higher education departments have manipulated students' diets, and it is not surprising that this kind of response is even perfunctory.

In various senses, the standard of a good canteen is only one point, whether the leader eats with ordinary employees. It is recommended that the principal, teachers and children eat together.

1. It is conducive to improving the physical health level of students.

2. It can reduce the incidence of nutrition-related diseases.

3. There are many kinds of food in a nutritious lunch, and eating in a group is conducive to correcting the behaviors and habits that students are currently prevalent in being biased and picky.

It is of great significance for students' bone growth and physical health. Help students have enough energy for the day. Have enough nutrients outside of studying.

Since students are generally very busy in the morning, or can't get up, then nutritious meals can enable students to quickly absorb some nutrients to achieve a sense of fullness. In addition, it can also effectively balance nutrition to avoid stomach problems.

According to the advice of nutrition experts, the nutritious meal is a reasonable mix of nutrients for primary and secondary school students, which is not only healthy and conducive to physical growth, but also strives to be able to achieve both color and flavor. From the different types of nutritious meals every day, students can experience the meaning of reasonable nutrition, and at the same time, they can cultivate students' sense of community and service spirit, correct the problem of picky eating, and develop good eating habits. Therefore, the implementation of nutritious meals among primary and secondary school students to ensure the healthy growth and good physical fitness of adolescents is an important measure, and it is also an effective measure to solve the general calcium deficiency among primary and secondary school students, and must not be ignored.

To provide students with balanced and nutritious meals, we should advocate reasonable mixing, variety, moderate eating, and pay attention to the quality and safety of food.

A balanced diet should include five major food groups, namely cereals, vegetables, fruits, meat and legumes, and dairy and dairy products. Staple foods, vegetables, meat or soy products should be included in each meal to ensure the intake of various nutrients.

1. Diversification:

A varied diet ensures complete nutrition. By choosing foods with different colors, tastes and textures, it can provide a rich source of nutrients such as vitamins, minerals and fiber, which is conducive to healthy development.

2. Eat in moderation

Control your food intake reasonably and avoid excessive or insufficient food intake. Measure portion size and calories of food based on individual needs and physical condition, avoid overeating foods that are high in calories, sugar, or fat, and avoid hunger and malnutrition.

3. Food quality and safety

Food quality and safety are essential for a balanced diet. Fresh, non-polluting ingredients should be chosen, and attention should be paid to the rational processing and cooking methods of food to reduce the way nutrients are lost.

Expand your knowledge:

A balanced diet refers to the intake of the right amount of various nutrients to meet the body's needs for normal growth and development and to maintain health. Grains such as rice, flour and grain products are the main sources of energy**, providing carbohydrates, protein, dietary fibre and vitamins and minerals.

Vegetables and fruits are rich in vitamins, minerals, and fiber, which help boost immunity and protect good health. Protein is the building material of the body, meat, poultry, seafood, beans, etc. are the best of high-quality protein. Dairy and dairy products are rich in calcium and other essential trace elements, which are beneficial for bone health.

A reasonable combination of foods can ensure the complementarity of nutrients and the improvement of absorption and utilization. Reasonable food intake control is the key to avoiding obesity and malnutrition, and should be adjusted according to factors such as age, gender, and physical activity.

Safe food includes choosing fresh, non-contaminated ingredients, and properly preserving and handling food to avoid food poisoning and foodborne illness. Healthy eating habits can be cultivated in schools and at home by providing a variety of food choices, food education and advocacy.

To provide students with a balanced diet, we should advocate reducing oil, salt and sugar, guide students to cherish food, oppose waste, and practice the "CD-ROM action".

Knowledge Expansion:

Balanced nutrition diet, commonly known as balanced nutrients, refers to the whole protein type non-factor preparation that is proportioned according to the seven major nutrients ingested by people in daily life through scientific, advanced and other theories, combined with modern production technology, in order to achieve the best absorption ratio of the human body.

That is, through dietary supplementation, all the nutrients that people need, in sufficient quantities and in appropriate proportions. It has the characteristics of caloric nutrient composition, amino acid balance, balance between various nutrient intake, acid-base balance, and balance between animal and plant foods.

It has the characteristics of caloric nutrient composition balance, amino acid balance, balance between various nutrient intake, acid-base balance, animal food and plant food balance, which can be used as the only nutritional ** or part of the nutritional supplement, can be orally or tube fed, lactose-free, and avoid diarrhea caused by lactose intolerance.

Encourage students to eat on time, maintain regular eating habits, and avoid physical discomfort and digestive problems caused by overeating or prolonged fasting. Encourage students to understand and respect the food culture of various places, cultivate the ability to recognize and appreciate traditional cuisine, and promote the formation of a healthy food concept. Missed answers.

Students should try to avoid junk foods high in sugar, salt, fat, and additives, such as candy, snacks, fried chicken, carbonated drinks, etc., so as not to affect their health. Encourage students to choose healthy cooking methods, such as steaming, boiling, stewing, etc., and reduce the intake of high-fat foods such as fried and fried.

For special groups of students, such as vegetarians and people with allergies, corresponding dietary adjustments and alternative ingredients should be provided to ensure that they receive balanced nutrition.

Schools should provide a variety of meal options, arrange meal time reasonably, strengthen the supervision of food quality in canteens, and create a good eating environment. Educate students to control their food intake in moderation and not to overeat to avoid health problems caused by obesity and overnutrition.