T/NMGPRCYFD 002-2020 Group Standard for Nutritional Meals for Primary and Middle School Students in Inner Mongolia Autonomous Region

Scope

Scope: This guideline stipulates the nutritional standards for student meals, catering principles, proper cooking methods, student meal management, and meal arrangement procedures for primary and secondary school students aged 6 to 17. Main technical content: I. Basic principles of student meal catering All school cafeterias and catering units shall follow the principle of "scientific nutrition, safety and hygiene, and quality assurance", ensuring that various foods are rationally combined in school meals each week to meet the growth and development needs of students at different stages. 1. Scope This guideline stipulates the nutritional standards for student meals, catering principles, proper cooking methods, student meal management, and meal arrangement procedures for primary and secondary school students aged 6 to 17. 2. The following terms and definitions apply to this standard: 2.1 Student meal A breakfast, lunch, or dinner provided by school cafeterias or catering units for students at school. 2.2 Quantified recipe A recipe provided in tabular form, listing the food names, raw material types and quantities, serving time, and cooking methods for a meal. 2.3 School cafeteria A catering service provider for students and faculty, with relatively independent facilities for raw material storage, food processing, supply, and dining space. 2.4 Catering unit A food operator who centralizes food processing and distribution but does not provide dining facilities according to service requirements. 3. Scientific nutrition principles Ensure a balanced nutritional intake and proper food combination to support 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 Guidelin

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