T/FJYY 001-2023 Nutrition Guide for Primary and Secondary School Students

Scope

Scope: This document specifies the terms and definitions of nutritional meals for primary and secondary school students, meal management, nutritional principles for meals, meal standards, rational cooking, special dietary requirements for primary and secondary school students, supply models and basic requirements for student nutritional meals, and the cost composition of meals. This document is applicable to catering enterprises, school cafeterias, and parents of primary and secondary school students in Fujian Province for reference; Main technical contents: 1. Scope 2. Normative referenced documents 3. Terms and definitions 4. Meal management 5. Nutritional principles for meals 6. Meal standards 7. Rational cooking 8. Special dietary requirements for primary and secondary school students 9. Supply models and basic requirements for student nutritional meals 10. Cost composition of meals Appendix A (informative) – Main food exchange table Appendix B (informative) – Common nutrient-rich foods in Fujian region Appendix C (informative) – Example of a weekly quantified dietary plan for primary and secondary school students Appendix D (informative) – Cost composition of meals References

Development Information

Related Standards