1.学生营养餐存在食材选择不科学的问题。
There is a problem with the selection of ingredients for student nutrition meals.
2.学生营养餐缺乏均衡营养搭配。
The student nutrition meals lack balanced nutritional combinations.
3.菜品口味单一，缺乏多样化选择。
The dishes have a single taste and lack a variety of choices.
4.食材新鲜度和质量有待提高。
The freshness and quality of ingredients need to be improved.
5.学生营养餐缺少季节性调整。
The student nutrition meals lack seasonal adjustments. 6.饮食环境不够卫生，影响学生健康。
The dining environment is not clean enough, which affects student health.
7.营养餐计划执行不力，导致浪费食材。
The nutrition meal plan is not implemented effectively, resulting in food waste.
8.学生反映营养餐口感和品质问题。
Students have reported issues with the taste and quality of the nutrition meals.
9.学生的饮食习惯和需求未能得到充分考虑。
The dietary habits and needs of students have not been fully taken into consideration.
10.学生营养餐的定价不合理。
The pricing of student nutrition meals is unreasonable.
11.加强对供应商的食材质量监管和考核。
Strengthen the supervision and assessment of the quality of ingredients from suppliers.
12.设立定期调查反馈机制，听取学生意见和建议。
Establish a regular survey feedback mechanism to listen to students' opinions and suggestions.
13.调整菜单，增加营养搭配和口味多样性。
Adjust the menu to increase nutritional combinations and taste diversity.
14.加强食材采购流程管理，保证食材质量和新鲜度。 Strengthen the management of ingredient procurement processes to ensure quality and freshness.
15.合理安排食材库存和使用，减少食材浪费。
Reasonably arrange ingredient inventory and use to reduce food waste.
16.改善餐厅环境卫生，确保食品安全。
Improve the cleanliness of the dining environment to ensure food safety.
17.设立季节性菜品调整机制，适应不同季节需求。
Establish a mechanism for adjusting seasonal dishes to meet different seasonal needs.
18.落实餐饮服务人员健康证要求，保证服务质量。 Implement the health certificate requirements for catering service personnel to ensure service quality.
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