Analysis of dietary nutrient intake and policy recommendations for primary and middle school students in Jiading District of Shanghai

Objective To investigate and analyze the intake of energy and major nutrients in in the daily diet of children and adolescents in Jiading District, Shanghai, and provide a basis for adjusting students' reasonable diet and formulating scientific and effective interventions. Methods Using the data of "Monitoring and Injury Survey of Dietary and Health Status of Primary and Secondary School Students in Shanghai", the children and adolescents aged 6 to 17 years old were selected as the survey subjects. The questionnaire data was collected by the continuous 3 d 24 h dietary review method. School and family condiments were weighed by weighing method. The energy and nutrient intake of students were obtained and compared with the reference intake of dietary nutrients(DRIs) of Chinese residents. Results The survey included 138 students, including 68 boys and 70 girls. All students had sufficient energy and protein intake. Among other major nutrients, intakes of vitamin B₁, vitamin B₂, vitamin C, iron had reached the recommended standard, but vitamin A, calcium, zinc and other intakes were relatively insufficient, while sodium intake far exceeded the recommended standard. The protein energy supply ratio meets the recommended standards, the fat supply ratio is higher, and the carbohydrate supply is lower than the recommended percentage. Conclusion The energy and main nutrients in the diet of primary and middle school students in Jiading District of Shanghai can basically meet the daily growth and development needs, but there are still some nutrient intakes, which are lower than the recommended intake. The source of energy nutrients is not balanced, carbohydrate intake is slightly insufficient and fat supply is higher. It is recommended to strengthen nutrition education, improve students' eating habits, eat dietary cereals, increase the intake of milk and its products, soybeans and their products, vegetables, fruits, etc., and reduce the high fat content of fried foods.