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. 2014 May 27;18(5):936–943. doi: 10.1017/S1368980014001001

Table 3.

Comparison of the three catering modes in Nutrition Improvement Programme for Rural Compulsory Education Students (NIPRCES)-covered schools

School feeding Food package Family feeding
Where are the meals produced? School kitchen Food company Local family nearby
What foods are served? Local traditional dishes and staple foods Standardized food packages Local traditional dishes and staple foods
When are the meals served? Breakfast/lunch/dinner Recess snack or lunch Lunch
Are the qualified dining facilities and chefs required in the school? Yes No No
Can the school inspect and manage the food production? Yes No No
Are the meals profitable? No Yes Yes