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Santana SA, Batista SA, da Costa Maynard D, Ginani VC, Zandonadi RP, Botelho RBA. Acceptability of School Menus: A Systematic Review of Assessment Methods. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:2242. [PMID: 36767608 PMCID: PMC9914958 DOI: 10.3390/ijerph20032242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 06/18/2023]
Abstract
The school meal promotes healthy eating habits through nutritionally adequate preparations. Consequently, it prevents obesity and malnutrition, favoring learning. This systematic review aimed at investigating the methods for evaluating the acceptance of school menus offered by school feeding programs (SFPs) around the world. Specific search strategies were conducted on PubMed, Lilacs, Web of Science, Scopus, Embase, Google Scholar, and ProQuest Global. The methodological quality of the included studies was assessed using the Meta-Analysis Statistical Assessment and Review Instrument. A total of 89 studies were included. The countries with the highest number of studies were Brazil (n = 42), South Korea (n = 13), and the United States (n = 12). The most used methods (69.66%) were numerical scales, with a higher prevalence for the 5-point scale (50.56%). Other methods included questionnaires and/or interviews with objective and/or subjective questions (44.94%); and mathematical formulas and/or visual estimates evaluating the consumption of food and leftovers (40.45%). The prevalent use of the 5-point hedonic scale may be due to its low cost, simplicity, ease of elaboration, application speed, and student understanding. Mathematical formulas and/or visual estimation were used by about 40% of the studies, but it is difficult to compare studies.
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József Tóth A, Dunay A, Bálint Illés C, Battay M, Bittsánszky A, Süth M. Food liking and consumption in schools: Comparison of questionnaire-based surveys with real consumption. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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School lunch acceptance in pre-schoolers. Liking of meals, individual meal components and quantification of leftovers for vegetable and fish dishes in a real eating situation in Italy. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Abstract
This research was conducted within the framework of a research project aimed at detecting patterns of plate waste and developing recommendations for improving catering in seven schools in Rezekne city (Latvia) by a combination of observation, physical weighing, semi-structured interview approaches and statistical analysis of variance (ANOVA). We identified plate waste (including wasted beverages), which remains after the lunch of schoolchildren in grades 1–7, examining a total of 7064 lunch samples. The originality of the research is due to the fact that a unified menu was designed for the field study, which ensured the same field study conditions in all the schools. The results of the research revealed that the average weight of plate waste per schoolchild reached 178 g, and the total weight of plate waste accounted for 28.75% of the total weight of food served. No significant differences in plate waste weight between various age groups and grades of schoolchildren were found, which was also confirmed by a one-way ANOVA test. An analysis of plate waste by food category showed that beverages accounted for the largest share of total plate waste (42.24%), followed by staple food (28.38%) and meat (11.77%). An analysis of plate waste shares of food served (%) by food category revealed a similar situation: the largest share of food served was made up of beverages (37.56%), followed by staple food (36.48%) and meat (28.77%). An analysis of the monetary value of food waste showed that the average cost of plate waste (excluding beverage) per schoolchild was EUR 0.236, which represented 16.6% of the national and municipal funding of EUR 1.42 per portion. Given the research results, the authors have concluded that in order to reduce the amount of plate waste generated by Rezekne city schools, school menus should be based not only on the requirements prescribed by relevant legal acts but also on cooking processes that meet the requirements of modern consumers (learners), e.g., by following trends in cooking practices in society to make the learners interested in consuming school food.
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Illøkken KE, Johannessen B, Barker ME, Hardy-Johnson P, Øverby NC, Vik FN. Free school meals as an opportunity to target social equality, healthy eating, and school functioning: experiences from students and teachers in Norway. Food Nutr Res 2021; 65:7702. [PMID: 34349612 PMCID: PMC8287658 DOI: 10.29219/fnr.v65.7702] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 05/05/2021] [Accepted: 06/01/2021] [Indexed: 01/18/2023] Open
Abstract
Background There are no national arrangements for free school meals provision in Norway despite this being an important opportunity to improve children’s and adolescents’ nutritional status and ultimately their physical and cognitive development. During a one academic year (2014–2015), a group of Norwegian sixth graders were served a free healthy school meal in a project called ‘The School Meal Project’. Objective To explore students’ and teachers’ experiences of receiving free school meals after the free school meal in 2015 and 5 years later. Design In-depth, semi-structured interviews with separate groups in 2015 and in 2020 were conducted face to face or via telephone or digital platforms. The findings are based on 13 students (aged 12–16) and 5 teacher interviews. Findings Thematic analysis identified four main themes that describe the perceived benefits of receiving free school meals: 1) the meal as a social event where students made new friends and learned new skills; 2) as an aid to forming healthy eating habits; and as an opportunity to 3) improve school functioning and 4) increase social equality among students. Discussion Our analysis suggests that the free school meal may influence healthy behaviors not only at the individual level but also at the social-, physical-, and macro-levels. Methodological limitations, including self-selection bias, should be considered when interpreting our findings. Conclusion This study provides unique insights into the social benefits for students of receiving free school meals. Our findings illustrate the potential of free school meals: eating healthy foods, sharing a meal together, and interaction between students and teachers at mealtime, to promote health, learning, and equality. In order to maximize these benefits through national implementation of free school meals, more understanding is needed of possible facilitators and barriers related to the provision and uptake of free school meals.
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Affiliation(s)
- Kristine E Illøkken
- Department of Nutrition and Public Health, University of Agder, Kristiansand, Norway
| | - Berit Johannessen
- Department of Health and Nursing Sciences, University of Agder, Kristiansand, Norway
| | - Mary E Barker
- Department of Nutrition and Public Health, University of Agder, Kristiansand, Norway.,Medical Research Council Lifecourse Epidemiology Unit, University of Southampton, Southampton, UK.,NIHR Southampton Biomedical Research Centre, University Hospitals Southampton Foundation Trust, Southampton, UK
| | - Polly Hardy-Johnson
- Medical Research Council Lifecourse Epidemiology Unit, University of Southampton, Southampton, UK
| | - Nina Cecilie Øverby
- Department of Nutrition and Public Health, University of Agder, Kristiansand, Norway
| | - Frøydis Nordgård Vik
- Department of Nutrition and Public Health, University of Agder, Kristiansand, Norway
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Donadini G, Spigno G, Porretta S. Preschooler liking of meal components: The impact of familiarity, neophobia, and sensory characteristics. J SENS STUD 2021. [DOI: 10.1111/joss.12649] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Gianluca Donadini
- DiSTAS – Department for Sustainable Food Process, Faculty of Agriculture, Food and Environmental Sciences Università Cattolica del Sacro Cuore Piacenza Italy
| | - Giorgia Spigno
- DiSTAS – Department for Sustainable Food Process, Faculty of Agriculture, Food and Environmental Sciences Università Cattolica del Sacro Cuore Piacenza Italy
| | - Sebastiano Porretta
- Department of Consumer Science SSICA ‐ Experimental Station for the Food Preserving Industry Viale Tanara 31/a Parma Italy
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Liz Martins M, Rodrigues SSP, Cunha LM, Rocha A. Factors influencing food waste during lunch of fourth-grade school children. WASTE MANAGEMENT (NEW YORK, N.Y.) 2020; 113:439-446. [PMID: 32599349 DOI: 10.1016/j.wasman.2020.06.023] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 06/03/2020] [Accepted: 06/17/2020] [Indexed: 06/11/2023]
Abstract
This study aims to explore the factors that influence plate waste at lunches served in primary schools. Data was collected for all fourth-grade children attending 21 primary schools from the city of Porto (Portugal) (n = 463). Plate waste was evaluated by the weighing method and factors influencing plate waste were collected by observation of menu and canteen characteristics and through the application of a questionnaire to children aiming to evaluate factors related to preferences and dietary patterns. Logistic regression was performed to identify predictors of plate waste. It was observed that fish menus and composed dishes showed a higher tendency for increased plate waste. However, this effect was not observed when adjusted for other variables. Soups without pulses and blended soups were less likely to be discarded by children. The presence of the teacher during meals and the possibility for children to leave the canteen whenever they wish, protected both the main dish and the soup from being wasted. A higher number of children in the canteen was associated with increased soup waste. As expected, children more pleased with the sensory characteristics of the main dish and soup were less likely to waste food. Children who consumed high-saturated fat content mid-morning snacks were more likely to waste soup. The main factors associated with plate waste were related to the presence of teachers during the mealtime, school meal policies and the meals' sensory characteristics. Additionally, soup waste was determined by its composition, mid-morning snacks and the number of children in the canteen.
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Affiliation(s)
- Margarida Liz Martins
- Faculty of Food Sciences and Nutrition, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; University of Trás-Os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal; Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; GreenUPorto - Sustainable Agrifood Production Research Centre, Campus de Vairão - Edifício de Ciências Agrárias (FCV2), Rua da Agrária, 747, 4485-646 Vairão, Portugal.
| | - Sara S P Rodrigues
- Faculty of Food Sciences and Nutrition, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; Epidemiology Research Unit, Institute of Public Health, University of Porto (EPIUnit), Portugal.
| | - Luís M Cunha
- DGAOT, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal; GreenUPorto - Sustainable Agrifood Production Research Centre, Campus de Vairão - Edifício de Ciências Agrárias (FCV2), Rua da Agrária, 747, 4485-646 Vairão, Portugal.
| | - Ada Rocha
- Faculty of Food Sciences and Nutrition, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; GreenUPorto - Sustainable Agrifood Production Research Centre, Campus de Vairão - Edifício de Ciências Agrárias (FCV2), Rua da Agrária, 747, 4485-646 Vairão, Portugal; LAQV-Requimte - University of Porto, 4051-401 Porto, Portugal.
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Alfaro B, Rios Y, Arranz S, Varela P. Understanding children's healthiness and hedonic perception of school meals via structured sorting. Appetite 2020; 144:104466. [DOI: 10.1016/j.appet.2019.104466] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 08/27/2019] [Accepted: 09/19/2019] [Indexed: 10/26/2022]
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Galiñanes Plaza A, Saulais L, Blumenthal D, Delarue J. Eating location as a reference point: Differences in hedonic evaluation of dishes according to consumption situation. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.103738] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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García-Herrero L, De Menna F, Vittuari M. Food waste at school. The environmental and cost impact of a canteen meal. WASTE MANAGEMENT (NEW YORK, N.Y.) 2019; 100:249-258. [PMID: 31563025 DOI: 10.1016/j.wasman.2019.09.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 09/12/2019] [Accepted: 09/19/2019] [Indexed: 06/10/2023]
Abstract
The challenge of increasing food demand due to population growth urges all stakeholders to act against food losses and waste, especially in light of their environmental, cost, and social impacts. In developed countries, awareness raising, and prevention are particularly important at the consumption level, where food waste mainly occurs. In this sense, public school canteens represent a unique setting, because of their capacity of conveying food habits, while sustainably managing available resources. This research assessed the environmental and cost impact of food consumption and wastage in public school canteens through a case study in Italy. It combined life cycle assessment, environmental life cycle costing, and quarter-waste visual methods. The functional unit was defined as the average meal provided by the catering service to 3-10 years old students. Primary data on type and amounts of purchased food, transport, and utilities consumption were provided by the catering service, while food waste assessment was performed in selected representative school canteens. Secondary data on background processes were mainly sourced from databases and literature. Food waste at schools represented 20-29% of the prepared meal, depending on students' age and seasonal menu. The global warming potential (GWP) of the average meal was 1.11-1.50 kg CO2-eq, mostly due to the food production impact. The meal preparation had the largest impact on costs. When considering embedded impacts, food waste was responsible for 14-18% of GWP and 6-11% of the costs. The sensitivity analysis showed promising environmental and cost reductions by introducing changes in the meal composition and preparation.
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Affiliation(s)
| | - Fabio De Menna
- Department of Agricultural and Food Sciences, University of Bologna, Italy
| | - Matteo Vittuari
- Department of Agricultural and Food Sciences, University of Bologna, Italy
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Galiñanes Plaza A, Delarue J, Saulais L. The pursuit of ecological validity through contextual methodologies. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.11.004] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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BREDA LS, BELUSSO AC, NOGUEIRA BA, CAMARGO GH, MITTERER-DALTOÉ ML. Acceptance of fish hamburgers in school meals in the Southwest Region of Paraná, Brazil. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.34016] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Lorenz BAS, Hartmann M, Langen N. What makes people leave their food? The interaction of personal and situational factors leading to plate leftovers in canteens. Appetite 2017; 116:45-56. [DOI: 10.1016/j.appet.2017.04.014] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2016] [Revised: 03/22/2017] [Accepted: 04/15/2017] [Indexed: 11/17/2022]
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Jaeger SR, Porcherot C. Consumption context in consumer research: methodological perspectives. Curr Opin Food Sci 2017. [DOI: 10.1016/j.cofs.2017.05.001] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Laureati M, Cattaneo C, Bergamaschi V, Proserpio C, Pagliarini E. School children preferences for fish formulations: The impact of child and parental food neophobia. J SENS STUD 2016. [DOI: 10.1111/joss.12224] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- M. Laureati
- Department of Food, Environmental and Nutritional Science; University of Milan; Milan Italy
| | - C. Cattaneo
- Department of Food, Environmental and Nutritional Science; University of Milan; Milan Italy
| | - V. Bergamaschi
- Department of Food, Environmental and Nutritional Science; University of Milan; Milan Italy
| | - C. Proserpio
- Department of Food, Environmental and Nutritional Science; University of Milan; Milan Italy
| | - E. Pagliarini
- Department of Food, Environmental and Nutritional Science; University of Milan; Milan Italy
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