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Nutr Hosp. 2011 Sep-Oct;26(5):1183-7. doi: 10.1590/S0212-16112011000500039.

[Nutritional profile of foods offered and dietary intake in school canteens in Biscay].

[Article in Spanish]

Author information

1
Hospital Universitario de Cruces, Bilbao, Spain. beazulueta@yahoo.es

Abstract

INTRODUCTION:

Nowadays the school canteen occupies a central place in the supply and in the nutritional education of the children in school age.

OBJECTIVES:

To assess the nutritional adequacy of the school menus and the food intake of the children.

METHODS:

1,500 trays were selected in six school dining rooms of Biscay. Dietary intake was evaluated by means of the technique of double weighed and visual estimation of the residues.

RESULTS:

Evaluation of the menus: Macronutrients: carbohydrates 48%, proteins 20%, lipids 32%. Weekly offer: The first plate: vegetables 1.1; legumes 1.8; potatoes 0.4; pasta-rice 1.7. The second plate: meat 2.5; fish 1.4; eggs 0.6; precooked fried food 0.5. Garnish: potatoes 0.5; sauces 0.8; lettuce 1.7; cooked vegetables 1; no garnish 1. Dessert: fruit 2.8; dairy product 2; other 0.2. Significant changes have been observed in 4% of the menus. The vegetable garnish is not served in 40% of the occasions. 70% do not eat the vegetable garnish.

CONCLUSIONS:

Though the theoretical offer of vegetables is appropriate, due to the fact that frequently the vegetables are not served in garnish and to that when they are served children do not eat them, their final intake is poor. The protein contribution to the diet is higher than the recommended. Meaningful changes take place often in the composition of the menus.

PMID:
22072371
DOI:
10.1590/S0212-16112011000500039
[Indexed for MEDLINE]
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