T/NMGPRCYFD 003-2020 Inner Mongolia Province Group Standard for Nutritional Diet for Primary and Secondary School Students

Scope

Scope: This guide stipulates the nutritional standards for student meals, meal arrangement principles, rational cooking methods, student meal management, and meal arrangement procedures for primary and secondary school students aged 6 to 17. Main technical content: 1. Basic principles of student meal arrangement: Schools and catering units should follow the principle of "scientific nutrition, safety and hygiene, and quality consideration", ensuring that various foods are rationally combined in school meals each week to meet the growth and development needs of students at different stages. 2. The following terms and definitions apply to this standard: 2.1 Student meal: Breakfast, lunch, or dinner provided by school cafeterias or catering units for students at school. 2.2 Quantified recipe: A set of food combinations provided in table form, including food names, raw material types and quantities, serving time, and cooking methods, for each meal. 2.3 School cafeteria: A catering service provider that offers meals to students and staff, with relatively independent facilities for raw material storage, food processing, food supply, and dining space. 2.4 Catering unit: A food operator who centralizes food processing and distribution but does not provide dining venues according to the requirements of service recipients. 3. Scientific nutrition principles: - Rational food combination and balanced nutritional intake to ensure normal growth and development of adolescents. - When formulating recipes, factors such as students' age and gender should be considered to meet human energy and nutrient needs, referring to the "Dietary Reference Intakes for Chinese Residents" (2013 Edition), the "Chinese Dietary Guidelines (2016)" and the "Student Meal Nutrition Guidelines" (WS/T 554-2017). 4. Safety and hygiene principles: - Schools should strictly adhere to laws and regulations such as the "Food Safety Law of the People's Republic of China", the "Food Safety Operating Standards for C

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