Yangcheng Evening News reporter He Ning Lin Qingqing correspondent Lin Weiyin

Recently, the topic of "pre-made dishes into campus" has aroused heated discussions among netizens. Many parents are worried: pre-made dishes are not fresh, in the process of multiple heating or destroy the nutritional value of the food itself, if adolescents in the growth and development period eat pre-made dishes for a long time, will they be malnourished? The reporter interviewed nutrition experts and food industry practitioners on the issue of pre-made dishes entering the campus that parents are concerned about, and they suggested that before discussing "pre-made dishes into school", parents should first look at pre-made dishes objectively and rationally.

Expert: Prepared dishes are easier to achieve a nutritious menu that is planned in advance

According to the standards issued by the China Cuisine Association, pre-made dishes are finished or semi-finished dishes made by pre-processing (such as slitting, stirring, pickling, tumbling, molding, seasoning, etc.) or pre-cooking (such as stir-frying, frying, roasting, boiling, steaming, etc.) with one or more agricultural products as the main raw material, using standardized flow operations. Prepared dishes are generally divided into four categories: ready-to-eat foods, such as eight-treasure porridge, canned fish, etc.; Instant food, such as quick-frozen dumplings, self-heating hot pot, etc.; ready-to-cook food, such as prepared steak, syrup-free fish fillet, etc.; Ready-to-use foods, such as no-wash and no-cut clean dishes.

The focus of this "pre-made dishes into school" discussion is that if children eat stale meals every day, it is difficult to ensure nutrition. Chen Chaogang, director of the Department of Clinical Nutrition at Sun Yat-sen Memorial Hospital of Sun Yat-sen University, said that from the perspective of nutrition, under the premise of strict supervision of food safety, it is easier to achieve nutritional balance in prepared dishes than the ready-to-buy and ready-made model in canteens. "Because the ready-to-cook mode is subject to the situation of the ingredients on the day, the environmental conditions of the canteen, and the technical level of the chef, it is not as advanced and standardized as the pre-made dishes, and it is easier for the pre-made dishes to achieve a nutritious meal menu planned in advance."

Chen Chaogang, who is also a parent, is also very concerned about whether children eat nutritionally balanced at school, "If the canteen products are not satisfactory in taste, many students are unwilling to eat in the canteen, or eat unhappy, and have more opinions." This will lead to the occurrence of secretly ordering takeaway or eating a little at will, choosing some unhealthy foods 'full' and even not eating, etc., which is not conducive to ensuring balanced nutrition and the growth and development of students. ”

Chen Chaogang believes that if pre-made dishes enter the campus, the power of market and supervision should not be absent. "On the one hand, with the advancement of science and technology, there are more and more advanced processes in preservation, storage, logistics and other aspects to ensure nutritional value and reduce nutrient loss. Science should still be trusted in this regard. On the other hand, it is recommended to do a good job of food safety monitoring and nutrition management. Schools should introduce dietitians to formulate nutritious meal menus, reasonably plan the types of prepared dishes, and strengthen nutrition management from the source. Government regulators should formulate clearer rules and standards for pre-made dishes entering campus. If the criteria are not clear now, then the by-laws should be developed as soon as possible. ”

Wu Yingmin, former vice president of the China Education Society, also said that school food safety is indeed a special concern for parents, involving the healthy growth of students. "Parents should look at the pre-made dishes rationally, first scientifically understand the pre-made dishes, and then communicate with the school to solve the problem." Everyone works together to ensure that children can eat safely and healthily at school. ”

Schools: Special attention is paid to the choice of catering companies and the food safety of school canteens

Ms. Wang, both the CEO of Guangzhou's catering industry and a parent of students, said that there are many types of pre-made dishes, and before discussing "pre-made dishes into school", it is necessary to understand which kind of pre-made dishes are given to students by the school. "For example, the miscellaneous varieties seen on the Internet are poured out and heated directly, which is very unhealthy, and in order to facilitate storage and sale, they may use more oil and salt or even add preservatives." This type of regulation is very difficult to control because it is specific to each manufacturer. But the other is to carry out unified cleaning and cooking in the central kitchen every morning, and then package it into a packaging box for direct distribution, this type of prefabricated dishes actually do not add preservatives, and the hygiene and ingredient selection are also guaranteed, as long as the school chooses this qualified prefabricated dish central kitchen, it can be supervised in place. ”

In April 2019, the Ministry of Education, the State Administration for Market Regulation and the National Health Commission jointly issued and implemented the Regulations on the Management of School Food Safety, Nutrition and Health, which clearly requires that schools should listen to the opinions of parents' committees or student congresses on major matters involving centralized meals in schools, such as food procurement, canteen management, and the selection of feeding units, and protect the rights to know, participate, choose and supervise.

The reporter interviewed some primary and secondary schools in Guangzhou and learned that in order to ensure the food safety of students, the school pays special attention to the choice of catering companies and the food safety of school canteens. For schools without canteens, in the selection of catering companies, parents and schools work together to supervise. In August this year, under the supervision of the School Supervision Committee, the after-school service working group of Shiqiao Dongsha Primary School in Panyu District, Guangzhou held an on-site meeting on the selection of catering companies, which was attended by representatives of the school, parent committees, parents and catering companies. Representatives of the school and the parent committee visited the catering company, visited various sections of the central kitchen, and also conducted food tastings. Parent committee representatives and parent representatives vote on indicators such as service qualifications, meal conditions, service characteristics, daily management and charging standards of catering companies. The school publicized the catering company voted by the parent committee representatives and parent representatives through the WeChat public account, and also attached a supervision phone number.

The reporter visited several canteen schools and learned that the school will strictly control the safety and health of food procurement, acceptance, warehousing, cooking, transportation, storage, distribution and other links in the school canteen to ensure that the kitchen has air circulation, sufficient light, no stagnant water, and does a good job in dust, smoke, fly and rat prevention. Tableware should be "one for one disinfection", small tableware should be disinfected with a disinfection cabinet, large tableware should be disinfected with disinfectant, and cooked food room should be disinfected with ultraviolet lamps, and disinfection records should be made.

In terms of nutrition security, taking Liwan District as an example, in May this year, the Liwan District Education Bureau launched a collection of students' nutritious lunch recipes from all primary and secondary schools and kindergartens in the district, and each school made recipes according to the requirements and submitted photos and recipe production videos with school characteristics. Experts from Guangzhou Primary and Secondary School Health Promotion Center, Liwan District Center for Disease Control and Prevention and Guangdong Provincial Hospital of Traditional Chinese Medicine were also invited to guide and revise nutritional recipes. The recommended nutritional recipes are collected and sorted out according to the 5 stages of high school, junior high school, elementary school and kindergarten, and the 4 seasons of spring, summer, autumn and winter, a total of 4 dishes, and the nutritious lunch recipes will be recommended for school reference after compilation. (Yangcheng Evening News)