ABSTRACT
BACKGROUND: The School Menu Review Programme (PReME) has been offering complimentary revisions of meal plans to all schools in Catalonia since 2006. This study aims to assess the evolution of compliance with PReME's recommendations in the meals provided by school cafeterias in Catalonia during the period 2006-2020. METHODS: Pre-post study with a sample of 6,387 meal plans from 2221 schools assessed during the period. The information was collected mainly by public health specialists within the annual technical and sanitary inspection of school kitchens and cafeterias. Meal plans were evaluated by Dietitian-Nutritionists team according to the criteria of the National Health System's "Consensus document on nutrition in schools" and the Public Health Agency of Catalonia's current guide "Healthy eating at school". Reports were sent to each participating school. A few months later, a new meal plan and another questionnaire were collected and evaluated in comparison with the first meal plan. Compliance with the recommendations was analysed based on the type of canteen management and the school category. RESULTS: Compliance improved during the study period. The percentage of schools that complied with dietary recommendations in relation to the five PReME indicators (fresh fruit, pulses, daily vegetables, fresh food and olive oil for dressing) has steadily increased since PReME began, (over 70% in all indictors; p = < 0.001), with variations depending on school category and cafeteria management. Furthermore, an improvement in the levels of compliance with de recommended food frequencies was observed. with statistically significant differences for all items (p < 0.001), except for pulses whose compliance had been high since the beginning of the study (p = 0.216). CONCLUSIONS: The positive evolution in compliance with PReME's recommendations provides evidence of the programme's effectiveness, with an improvement in the quality of school meals delivered in Catalonia.
Subject(s)
Food Services , Humans , Nutrition Policy , Spain , Schools , VegetablesABSTRACT
This study aims to assess the carbon footprint associated with vegan, vegetarian, and omnivorous menus for primary school lunches in Italy. For this purpose, healthy and acceptable menus with minimal greenhouse gas emissions have been designed by a binary linear programming model. The results show that the adoption of a specific diet may help in reducing the carbon footprint of menus, but it is the optimal selection of dishes that ultimately makes the difference. Interestingly enough, the optimal choice of dishes and the restriction of meat consumption in omnivorous menus can lead up to a 40% emission reduction compared to the current school lunch menu of the municipality of Rome. Moreover, the optimal choice of dishes in vegan menus provides the menu with the lowest carbon footprint among all kinds of diets.
ABSTRACT
Fundamentos: Determinar la adherencia a las recomendaciones alimentarias de los menús en los centros deeducación primaria de Osona (Cataluña) y la satisfacción de los comensales con el servicio de comedor.Métodos: Estudio transversal en 29 centros. Participaron 420 niños/as (10-11años) usuarios del comedor. Seutilizaron datos del Programa de Revisión de Menús Escolares (PReME) de Cataluña para valorar la adherenciaa las recomendaciones de los menús, y se recogió la satisfacción de los comensales según el tipo de comedor.Se utilizó el software SPSS para las pruebas estadísticas.Resultados: 91,4% de los participantes utilizaban habitualmente el servicio de comedor. Se evidencia unacorrecta adherencia a las frecuencias de consumo de algunos alimentos, con la excepción de la pasta, huevos,ensalada, y fruta, siendo inferiores a las recomendaciones. Existe mayor oferta de legumbres en centros concocina propia. La satisfacción global con el comedor era mayor en los centros con cocina propia.Conclusiones: Los comedores escolares son un entorno adecuado para fomentar hábitos alimenticios. EnOsona estos servicios cumplen cada vez más con las recomendaciones alimentarias, aunque es necesariomejorar algunos aspectos. Se observa más satisfacción con los servicios de comedor con cocina propia, peroes necesario identificar variables concretas que expliquen esta satisfacción. (AU)
Background: To determine both school menus adherence to the dietary recommendations in centres ofprimary education of the Osona region (Catalonia), and the satisfaction of the diners with the school canteenservice.Methods: Cross-sectional study in 29 randomized schools of Osona. Participants: 420 children (aged 10-11yrs) who used school canteens. Data from the Catalonias School Menu Review Program (PReME) wereused to assess school menus adherence to the dietary recommendations, and the satisfaction of the dinersaccording to the type of dining service was collected. SPSS was used for statistical tests.Results: 91.4% participants used school canteens. There is a correct adherence to the consumptionfrequencies of some food groups, with the exception of pasta, eggs, salad, and fruit, which are lower thanrecommended. There is a greater supply of vegetables in the centres with a kitchen. Overall satisfaction withthe canteen was higher in the centres with a kitchen.Conclusions: School canteens are a suitable environment to promote eating habits. In Osona, these servicesincreasingly comply with dietary recommendations, although some aspects need to be improved. Participantsshow more satisfaction with the canteen that have a kitchen, but it is necessary to identify variables thatexplain this satisfaction. (AU)
