中学食堂结构设计研究现状

本科毕业设计（论文）是大学培养人才的一个重要环节，是学生对大学四年所学知识的综合运用。长江大学为提高食品科学与工程专业毕业设计（论文）质量，多年来探究一套行之有效的质量提升办法，实践表明，毕业设计（论文）的总体质量呈逐年提升态势。

餐饮企业的食品安全状况关系着企业的声誉和命运。食品安全管理是餐饮企业管理工作中极其重要的做成部分。《预防食物中毒十大要点》是一本为保障北京奥运会餐饮食品安全而编著的宣传手册，其中所提的防控要点对中式餐饮企业食品安全控制有着重要的指导意义。本文从该手册所提的观点着手，对中式餐饮企业食品安全管理进行分析，为从业者提供参考。

Food services and nutrition education are priorities for the Coordinated School Health Program in Massachusetts, which is a CDC-funded partnership between the Massachusetts Departments of Education and Public Health. Despite funding and resources provided by governmental and non-governmental agencies, schools are facing barriers in effectively creating a healthy nutritional environment. A qualitative survey was conducted to understand barriers to implementing quality lunch and nutrition education programs perceived by superintendents, principals, food service directors, nurses, and health educators in Massachusetts. The results suggest that while funding can initially enable schools to provide quality lunch, but without changes in students' preference for unhealthy food and parental and community involvement in fostering students' healthy eating behavior, the lunch programs cannot achieve a sustainable success. Lack of opportunity for communication among food service staff, health educators, and teachers appears to hinder the coordination necessary to promote school lunch as well as school-wide nutrition education. Respondents acknowledged that the state's academic assessment system is the priority issue in their schools, but expressed that the interests and initiatives of superintendents and principals in the lunch and nutrition education programs can be enhanced. Overall, the results suggest that successful implementation of quality lunch and nutrition education programs require not only the collaborative efforts of school administration and staff but also the support of parents, community, and the mass media.