Source record CMC Political Work Department · 2026-05-21

基层传真丨倾心服务≠一味迎合

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Desk	China Desk
Publishing institution	CMC Political Work Department
Source outlet	PLA Daily (解放军报) (pla_daily)
Source language	zh-Hans — an attribute of the source, not of this record
Source-stated publication date	2026-05-21
Original URL	http://www.81.cn/yw_208727/16462504.html
Collected at	2026-05-21 18:34:28 — collection metadata, not a publication time
Content fingerprint	9fe7cf6942554a239a83c3a6d0b83272dbf9a294f5f566b5475b9c02e9d8f594 — taken when the record was captured, over the stored original title and text
Collection run	33

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倾心服务≠一味迎合 ■周学敏信息支援报记者马璟又是一个周末，信息支援部队某部某营半年体能考核成绩张榜，优秀率较上次又有提升。军医在现场做体质分析，几名战士的体脂率已从偏高临界值回落至标准区间。见此，该营教导员毛海龙很有感触。此前有段时间，该营食堂在周末或节假日有如下现象：餐食上饭菜剩了不少，有战士一有空闲就直奔军营超市拎回一大兜零食。了解情况时，有人坦言：“食堂营养餐吃久了，就想解解馋、换换口味。” 毛海龙认为，这种现象背后，是官兵对伙食多样化的需求和呼吁。于是，一次营党委会，大家决定把一些官兵爱吃的特色美食纳入食堂保障，尽量不让官兵过于依靠零食。落实中，该营军人委员会广泛征集饮食需求，按好评排序列出特色美食清单，交由炊事班研究落实。反复调试麻辣烫汤底、认真摸索炸鸡腌制技术、相继推出多款地域小吃……很多菜都以战士口味为标准，食堂的人气火爆，满意度也得到明显提升。可时间一长，问题慢慢出现了：年轻官兵喜好的往往是高油高热量食品，过量摄入，一些官兵体脂率开始抬头，训练成绩也悄然出现下滑。毛教导员把军医和体能骨干请进食堂，大家对着训练数据一起研究反思：前期为满足口味需求，高油高热量食品放开供应，看似把官兵的愿望落到了实处，实际上却对体能和健康产生了影响。一味在口味上迎合官兵，或许短时间内能赢得赞扬和肯定，但也会偏离科学保障的方向和初衷。营党委研究后，对思路举措进行调整，把特色美食纳入营养管理的范畴，一切以有利于战斗力提升、有利于官兵健康为标准。经过调整，官兵菜谱有了新变化。炸鸡减少供应频次，改用少油烹制；麻辣烫汤底减油三分之一，增加菌菇蔬菜配比；每道菜前摆上营养标签，标注热量与蛋白质含量，让战士心里有数、嘴里有度…… 食堂还根据训练强度和季节动态调整菜单：高强度训练日补充高能量食物，高温天侧重清淡解暑餐，考核前推出低脂高能备战餐。与此同时，炊事班和卫生所携手开办“营养课堂”，专门围绕科学训练、科学饮食进行科普。经过科学引导，战士们逐渐懂得了为什么吃、怎么吃，大家告别随意加餐，主动回归食堂，就餐秩序和膳食结构一天天向好。如今，该营周末食堂依旧烟火气十足，但战士餐盘的结构变了——主食粗细搭配，荤素比例恰当，特色菜从主角变成了调剂。浏览新一周的菜谱，新兵于元松和战友感慨：“食堂真是为咱们费了不少心思。” “官兵每个需求都值得我们重视，但倾心服务不等于一味迎合。”毛教导员告诉记者，关键是找到那个合适的度——一切改进，都必须立在保障战斗力的基础上。只有这样，服务官兵才能真正服务到点子上。

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Source text. CMC Political Work Department. "基层传真丨倾心服务≠一味迎合." PLA Daily (解放军报), 2026-05-21. http://www.81.cn/yw_208727/16462504.html.

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