目的评估改善厨房设备对贫困农村小学生在校就餐情况的影响,为制订学校供餐相关管理政策与措施提供基础。方法从云南、青海、吉林、安徽、湖南分别选取1所贫困农村小学为干预校,配备各种厨房设备,根据学校规模、经济水平,选择距干预校较近、没有进行厨房设备改善的学校作为对照校。在干预1 a后,随机抽取干预校382名和对照校376名三~六年级的学生进行问卷调查,了解学生三餐食物摄入情况、就餐感受与卫生状况等。结果干预校小学生反映在学校吃到新鲜蔬菜、肉、蛋类、豆制品和奶制品的比例高于对照校,学校供应主食和蔬菜的种类比较多(P值均<0.05)。干预校学生反映三餐“都能吃饱”的比例均高于对照校学生,差异有统计学意义(P<0.05)。干预校小学生使用学校统一消毒餐具的比例(83.2%)高于对照校(74.5%)(P<0.05)。结论改善学校厨房设备可以完善就餐环境,改善学校食堂/厨房的食物供应结构,为改善儿童营养状况提供良好的物质基础。 Objective To evaluate the impact of improving kitchen equipment on schooling of impoverished rural pupils and provide a basis for formulating policies and measures for school feeding related management. Methods One poor rural primary school was selected as an intervention school from Yunnan, Qinghai, Jilin, Anhui and Hunan, equipped with various kitchen equipment. According to the school scale and economic level, the school was selected to be close to the intervention school and there was no school for improvement of kitchen equipment. Control school. After 1 year of intervention, 382 students from the intervention school and 376 students from the third to the sixth grade from the control school were randomly selected to conduct a questionnaire survey to understand the food intake, eating experience and health status of the students during the three meals. Results Intervention of schoolchildren reflected that school had higher proportion of fresh vegetables, meat, eggs, soy products and dairy products than those of control schools. Schools provided more kinds of staple foods and vegetables (P <0.05). Intervention students reflect the three meals “can eat ” were higher than the control school students, the difference was statistically significant (P <0.05). The proportion of intervention school pupils using school uniform disinfection tableware (83.2%) was higher than that of control school (74.5%) (P <0.05). Conclusion Improving school kitchen equipment can improve the dining environment and improve the school cafeteria / kitchen food supply structure, providing a good material basis for improving children’s nutritional status.