1
|
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.
Collapse
|
2
|
Lindke AR, Smith TA, Cotwright CJ, Morris D, Cox GO. Plate Waste Evaluation of Plant-Based Protein Entrees in National School Lunch Program. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2022; 54:12-19. [PMID: 35000678 DOI: 10.1016/j.jneb.2021.06.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 05/24/2021] [Accepted: 06/01/2021] [Indexed: 06/14/2023]
Abstract
OBJECTIVE To assess plate waste of plant-based protein entrees compared with regularly served meat-based entrees in the National School Lunch Program (NSLP). DESIGN Plate waste data were collected before and after introducing the plant-based entrees, using digital photography and the quarter-waste method. PARTICIPANTS National School Lunch Program participants in grades 6-8. INTERVENTION Two newly developed plant-based protein entrees were introduced into the menu cycle by replacing 2 regularly served meat-based entrees. MAIN OUTCOME MEASURE Student plate waste of plant-based entrees compared with entrees regularly served in the NSLP meal pattern. ANALYSIS A total of 4,138 meal observations were analyzed. Ordinary least-squares regressions and 2-sample unpaired t tests were used to determine significant differences in waste. RESULTS National School Lunch Program participants wasted plant-based entrees more than all other entrees served during lunch. Students wasted all or none of the plant-based entrees more than partial servings. There were no significant differences in waste between demographic groups for the plant-based entrees. CONCLUSIONS AND IMPLICATIONS Plant-based entrees served as a part of the NSLP may lead to increased plate waste than meat-based entrees. Novel food pairings and visibility of legumes may have led to increased plate waste.
Collapse
Affiliation(s)
- Allie R Lindke
- Department of Foods and Nutrition, College of Family and Consumer Sciences, University of Georgia, Athens, GA
| | - Travis A Smith
- Department of Agricultural and Applied Economics, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA
| | - Caree J Cotwright
- Department of Foods and Nutrition, College of Family and Consumer Sciences, University of Georgia, Athens, GA
| | | | - Ginnefer O Cox
- Department of Foods and Nutrition, College of Family and Consumer Sciences, University of Georgia, Athens, GA.
| |
Collapse
|
3
|
Effectiveness of strategies to decrease animal sourced protein and/or increase plant sourced protein in foodservice settings: a systematic literature review. J Acad Nutr Diet 2021; 122:1013-1048. [PMID: 34954384 DOI: 10.1016/j.jand.2021.12.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 12/10/2021] [Accepted: 12/20/2021] [Indexed: 11/23/2022]
Abstract
BACKGROUND Effective population-based strategies are required to move towards healthy sustainable diets which replace a proportion of animal- with plant-based protein. Foodservice can support this using a variety of strategies across the food supply chain. OBJECTIVE This systematic review aimed to evaluate the effectiveness of strategies to decrease animal protein and/or increase plant protein in foodservice settings on uptake, satisfaction, financial, environmental, and dietary intake outcomes. METHODS Seven databases were searched in November 2020 with no restriction on study dates to identify peer-reviewed study designs conducted in commercial and institutional foodservices using any strategy to decrease beef, lamb, pork, poultry, eggs, fish or seafood and/or increase legumes/pulses, legume/pulse-based meat substitutes or nuts and reported this review's primary outcome, uptake by consumers either quantitatively or qualitatively. Secondary outcomes were satisfaction and financial, environmental, and dietary intake outcomes. Titles/abstracts then full texts were screened independently by two authors. The Mixed Methods Appraisal Tool was used for quality appraisal. Results were described using a narrative synthesis by strategy type. The protocol is registered with PROSPERO (CRD42021235015). RESULTS From 20,002 records identified, 38 studies met eligibility criteria, of which 16% were high quality. Strategies included forced restriction (n=4), menu re-design (n=6), recipe re-design (n=6), service re-design (n=4), menu labelling (n=7), prompt at point of sale (n=7) and multi-pronged strategies (n=4). Menu labelling, prompting at the point of sale and re-designing menus, recipes, and service increased uptake of target foods in most studies with the largest consistent changes in menu re-design. Few studies explored secondary outcomes. Recipe re-design, prompt at the point of sale and menu labelling strategies that measured satisfaction found a positive or neutral effect. CONCLUSIONS The most promising strategies are likely in menu re-design, followed by menu labelling and service re-design. Satisfaction appears to not be negatively impacted by recipe re-design, prompting at the point of sale and menu labelling. More studies are needed to evaluate financial, environmental, and dietary outcomes.
Collapse
|
4
|
Blondin SA, Cash SB, Griffin TS, Goldberg JP, Economos CD. Meatless Monday National School Meal Program Evaluation: Impact on Nutrition, Cost, and Sustainability. JOURNAL OF HUNGER & ENVIRONMENTAL NUTRITION 2020. [DOI: 10.1080/19320248.2020.1842283] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Stacy A. Blondin
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
| | - Sean B. Cash
- Food Policy and Applied Nutrition, Tufts Friedman School of Nutrition Science and Policy, Boston, MA, USA
| | - Timothy S. Griffin
- Food Policy and Applied Nutrition, Tufts Friedman School of Nutrition Science and Policy, Boston, MA, USA
| | - Jeanne P. Goldberg
- Food Policy and Applied Nutrition, Tufts Friedman School of Nutrition Science and Policy, Boston, MA, USA
| | - Christina D. Economos
- Food Policy and Applied Nutrition, Tufts Friedman School of Nutrition Science and Policy, Boston, MA, USA
| |
Collapse
|
5
|
Jeminiwa BO, Knight RM, Braden TD, Cruz-Espindola C, Boothe DM, Akingbemi BT. Regulation of the neuroendocrine axis in male rats by soy-based diets is independent of age and due specifically to isoflavone action†. Biol Reprod 2020; 103:892-906. [PMID: 32520353 DOI: 10.1093/biolre/ioaa101] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 05/28/2020] [Accepted: 06/05/2020] [Indexed: 11/13/2022] Open
Abstract
Soy-based foods are consumed for their health beneficial effects, implying that the population is exposed to soy isoflavones in the diet. Herein, male rats at 21, 35, and 75 days of age were maintained either on a casein control diet, soybean meal (SBM), or control diet supplemented with daidzin and genistin (G + D) for 14 days. Feeding of SBM and G + D diets decreased testicular testosterone (T) secretion regardless of age. Altered androgen secretion was due to decreased (P < 0.05) Star and Hsd17β protein in the testes and was associated with increased (P < 0.05) Lhβ and Fshβ subunit protein expression in pituitary glands. Second, male rats were fed either a casein control diet, control diet + daidzin, control diet + genistin, or control diet + genistin + daidzin (G + D). Compared to control, feeding of all isoflavone-containing diets decreased (P < 0.05) testicular T concentrations, and more so in the G + D diet group. Interestingly, Esr1 and androgen receptor protein and pituitary Fshβ with Lhβ subunit protein were increased (P < 0.05) by feeding of genistin and G + D diets, but not the daidzin diet. However, daidzein and genistein both caused a concentration dependent inhibition (P < 0.05) of T secretion by Leydig cells in vitro with IC50 of 184 ηM and 36 ηM, respectively. Results demonstrated that altered testicular steroidogenic capacity and pituitary FSHβ and LHβ subunit expression due to soy-based diets result from specific actions by genistein and daidzein. Experiments to assess effects of isoflavone regulation of intratesticular androgen concentrations on male fertility are warranted.
Collapse
Affiliation(s)
- Bamidele O Jeminiwa
- Department of Anatomy, Physiology and Pharmacology, College of Veterinary Medicine, Auburn University, Auburn, AL, USA
| | - Rachel M Knight
- Department of Anatomy, Physiology and Pharmacology, College of Veterinary Medicine, Auburn University, Auburn, AL, USA
| | - Tim D Braden
- Department of Anatomy, Physiology and Pharmacology, College of Veterinary Medicine, Auburn University, Auburn, AL, USA
| | - Crisanta Cruz-Espindola
- Department of Anatomy, Physiology and Pharmacology, College of Veterinary Medicine, Auburn University, Auburn, AL, USA
| | - Dawn M Boothe
- Department of Anatomy, Physiology and Pharmacology, College of Veterinary Medicine, Auburn University, Auburn, AL, USA
| | - Benson T Akingbemi
- Department of Anatomy, Physiology and Pharmacology, College of Veterinary Medicine, Auburn University, Auburn, AL, USA
| |
Collapse
|
6
|
Rizzo G, Baroni L. Soy, Soy Foods and Their Role in Vegetarian Diets. Nutrients 2018; 10:E43. [PMID: 29304010 PMCID: PMC5793271 DOI: 10.3390/nu10010043] [Citation(s) in RCA: 189] [Impact Index Per Article: 31.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 11/30/2017] [Accepted: 01/03/2018] [Indexed: 02/07/2023] Open
Abstract
Soy is a basic food ingredient of traditional Asian cuisine used for thousands of years. In Western countries, soybeans have been introduced about a hundred years ago and recently they are mainly used for surrogate foods production. Soy and soy foods are common nutritional solutions for vegetarians, due to their high protein content and versatility in the production of meat analogues and milk substitutes. However, there are some doubts about the potential effects on health, such as the effectiveness on cardiovascular risk reduction or, conversely, on the possible disruption of thyroid function and sexual hormones. The soy components that have stimulated the most research interest are isoflavones, which are polyphenols with estrogenic properties highly contained in soybeans. In this review, we discuss the characteristics of soy and soy foods, focusing on their nutrient content, including phytoestrogens and other bioactive substances that are noteworthy for vegetarians, the largest soy consumers in the Western countries. The safety of use will also be discussed, given the growing trend in adoption of vegetarian styles and the new soy-based foods availability.
Collapse
Affiliation(s)
| | - Luciana Baroni
- Primary Care Unit, Northern District, Local Health Unit 2, 31100 Treviso, Italy.
| |
Collapse
|
7
|
Byker Shanks C, Banna J, Serrano EL. Food Waste in the National School Lunch Program 1978-2015: A Systematic Review. J Acad Nutr Diet 2017; 117:1792-1807. [PMID: 28807638 PMCID: PMC5660654 DOI: 10.1016/j.jand.2017.06.008] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2016] [Accepted: 06/06/2017] [Indexed: 12/22/2022]
Abstract
BACKGROUND Food waste studies have been used for more than 40 years to assess nutrient intake, dietary quality, menu performance, food acceptability, cost, and effectiveness of nutrition education in the National School Lunch Program (NSLP). OBJECTIVE Describe methods used to measure food waste and respective results in the NSLP across time. METHODS A systematic review using PubMed, Science Direct, Informaworld, and Institute of Scientific Information Web of Knowledge was conducted using the following search terms: waste, school lunch, plate waste, food waste, kitchen, half method, quarter method, weight, and photography. Studies published through June 2015 were included. The systematic review followed preferred reporting items for systematic reviews and meta-analyses recommendations. RESULTS The final review included 53 articles. Food waste methodologies included in-person visual estimation (n=11), digital photography (n=11), direct weighing (n=23), and a combination of in-person visual estimation, digital photography, and/or direct weighing (n=8). A majority of studies used a pre-post intervention or cross-sectional design. Fruits and vegetables were the most researched dietary component on the lunch tray and yielded the greatest amount of waste across studies. CONCLUSIONS Food waste is commonly assessed in the NSLP, but the methods are diverse and reporting metrics are variable. Future research should focus on establishing more uniform metrics to measure and report on food waste in the NSLP. Consistent food waste measurement methods will allow for better comparisons between studies. Such measures may facilitate better decision making about NSLP practices, programs, and policies that influence student consumption patterns across settings and interventions.
Collapse
|
8
|
He FJ, Chen JQ. Consumption of soybean, soy foods, soy isoflavones and breast cancer incidence: Differences between Chinese women and women in Western countries and possible mechanisms. FOOD SCIENCE AND HUMAN WELLNESS 2013. [DOI: 10.1016/j.fshw.2013.08.002] [Citation(s) in RCA: 141] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
9
|
Dyett PA, Sabaté J, Haddad E, Rajaram S, Shavlik D. Vegan lifestyle behaviors: an exploration of congruence with health-related beliefs and assessed health indices. Appetite 2013; 67:119-24. [PMID: 23583444 DOI: 10.1016/j.appet.2013.03.015] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2012] [Revised: 02/06/2013] [Accepted: 03/23/2013] [Indexed: 10/27/2022]
Abstract
This study aimed to investigate health belief as a major motive for diet and lifestyle behaviors of 100 vegans in the United States; and to determine congruence with selected health and nutrition outcomes. Response data from an administered questionnaire was analyzed. Statistical analyses determined the most common factors influencing diet choice; the number of vegans practicing particular lifestyle behaviors; body mass index; and prevalence of self-reported chronic disease diagnoses. Nutrient intakes were analyzed and assessed against Dietary Reference Intakes. Health was the most reported reason for diet choice (47%). In the health belief, animal welfare, and religious/other motive categories, low percentages of chronic disease diagnoses were reported: 27%, 11%, and 15%, respectively. There were no significant differences in health behaviors and indices among vegan motive categories, except for product fat content choices. Within the entire study population, health-related vegan motive coincided with regular exercise; 71% normal BMI (mean=22.6); minimal alcohol and smoking practices; frequently consumed vegetables, nuts, and grains; healthy choices in meal types, cooking methods, and low-fat product consumption; and adequate intakes for most protective nutrients when compared to reference values. But incongruence was found with 0% intake adequacy for vitamin D; and observation of excessive sodium use.
Collapse
Affiliation(s)
- Patricia A Dyett
- Department of Agricultural Economics and Extension, Faculty of Food and Agriculture, The University of the West Indies, St. Augustine, Trinidad and Tobago.
| | | | | | | | | |
Collapse
|
10
|
De Keyzer W, Van Caneghem S, Heath ALM, Vanaelst B, Verschraegen M, De Henauw S, Huybrechts I. Nutritional quality and acceptability of a weekly vegetarian lunch in primary-school canteens in Ghent, Belgium: 'Thursday Veggie Day'. Public Health Nutr 2012; 15:2326-30. [PMID: 22440632 PMCID: PMC10271293 DOI: 10.1017/s1368980012000870] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2011] [Revised: 12/12/2011] [Accepted: 02/10/2012] [Indexed: 12/13/2022]
Abstract
OBJECTIVES To determine the nutritional adequacy and acceptability to children of vegetarian lunches served on 'Thursday Veggie Day' - a public health initiative in Ghent (Belgium) primary schools. DESIGN A comparison of food leftovers from main courses on regular days and Thursdays was made using a visual plate waste method. The nutritional value of the vegetarian meat analogue and meat components of main courses served on five 'Thursday Veggie Days' and five comparable conventional main courses was evaluated using three criteria (maximum 30 % of energy from fat, maximum of one-third of fat as saturated fat and minimum 1.5 g of dietary fibre per 420 kJ). SETTING Two canteens from primary schools in Ghent, Belgium, participating in the 'Thursday Veggie Day' campaign. SUBJECTS Primary-school children aged between 6 and 12 years. RESULTS In total, 1242 and 472 main course plate waste observations of conventional and vegetarian menus, respectively, were evaluated. There was no significant difference in plate waste between vegetarian (16.7 %) and conventional (17.3 %) main courses. Overall, the five vegetarian components were found to be nutritionally adequate with a mean score of 2.2 out of 3, compared with 0.4 for the meat component. However, three of the vegetarian components provided >30 % of energy from fat and, in one, the amount of saturated fat exceeded one-third of total fat. CONCLUSIONS Vegetarian canteen meals offered as part of 'Thursday Veggie Day' appear to be nutritionally appropriate and as acceptable as conventional main courses to children in primary schools in Ghent.
Collapse
Affiliation(s)
- Willem De Keyzer
- Department of Nutrition and Dietetics, Faculty of Health Care Vesalius, University College Ghent, Ghent, Belgium.
| | | | | | | | | | | | | |
Collapse
|
11
|
Dwyer JT, Fulgoni VL, Clemens RA, Schmidt DB, Freedman MR. Is "processed" a four-letter word? The role of processed foods in achieving dietary guidelines and nutrient recommendations. Adv Nutr 2012; 3:536-48. [PMID: 22797990 PMCID: PMC3649724 DOI: 10.3945/an.111.000901] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
This paper, based on the symposium "Is 'Processed' a Four-Letter Word? The Role of Processed Foods in Achieving Dietary Guidelines and Nutrient Recommendations in the U.S." describes ongoing efforts and challenges at the nutrition-food science interface and public health; addresses misinformation about processed foods by showing that processed fruits and vegetables made important dietary contributions (e.g., fiber, folate, potassium, vitamins A and C) to nutrient intake among NHANES 2003-2006 participants, that major sources of vitamins (except vitamin K) were provided by enrichment and fortification and that enrichment and fortification helped decrease the percentage of the population below the Estimated Average Requirement for vitamin A, thiamin, folate, and iron; describes how negative consumer perceptions and consumer confusion about processed foods led to the development of science-based information on food processing and technology that aligns with health objectives; and examines challenges and opportunities faced by food scientists who must balance consumer preferences, federal regulations, and issues surrounding food safety, cost, unintended consequences, and sustainability when developing healthful foods that align with dietary guidelines.
Collapse
Affiliation(s)
- Johanna T Dwyer
- Jean Mayer USDA Human Nutrition Research Center on Aging, School of Medicine, Friedman School of Nutrition Science and Policy, Tufts University Boston, MA, USA
| | | | | | | | | |
Collapse
|