OBJECTIVE: To evaluate the nutritional profile of a lunch offered and consumed in a university canteen in Belgium. DESIGN: The qualitative and quantitative content of 4,365 meals theoretically available and 330 meals consumed was recorded during five weekdays spread over three weeks. Meal combinations were evaluated using a scoring system based on recommendations for Na content, energy from fat, and fruit and vegetable portions. SETTING: University canteen in Belgium. RESULTS: Only a 5 % of the meal combinations available and consumed complied with the three basic dietary recommendations for a hot lunch. The nutritional profile of the meals consumed was in line with that of the meals available. CONCLUSIONS: Our results show how the nutritional profile of what is eaten is largely determined by what is offered. To ensure overall compliance with dietary recommendations, considerable changes on the supply side, i.e. an increase in fruit and vegetable portions and a reduction in salt and fat of the lunch, are needed first in our setting. Our assessment provides baseline data to pilot a nutrient profiling intervention and shows how a nutrient profiling system can be used for meal evaluation purposes.
OBJECTIVE: To evaluate the nutritional profile of a lunch offered and consumed in a university canteen in Belgium. DESIGN: The qualitative and quantitative content of 4,365 meals theoretically available and 330 meals consumed was recorded during five weekdays spread over three weeks. Meal combinations were evaluated using a scoring system based on recommendations for Na content, energy from fat, and fruit and vegetable portions. SETTING: University canteen in Belgium. RESULTS: Only a 5 % of the meal combinations available and consumed complied with the three basic dietary recommendations for a hot lunch. The nutritional profile of the meals consumed was in line with that of the meals available. CONCLUSIONS: Our results show how the nutritional profile of what is eaten is largely determined by what is offered. To ensure overall compliance with dietary recommendations, considerable changes on the supply side, i.e. an increase in fruit and vegetable portions and a reduction in salt and fat of the lunch, are needed first in our setting. Our assessment provides baseline data to pilot a nutrient profiling intervention and shows how a nutrient profiling system can be used for meal evaluation purposes.
Authors: Rocío Ortiz-Moncada; María Morales-Suárez-Varela; Ángeles Avecilla-Benítez; Aurora Norte Navarro; Rocío Olmedo-Requena; Carmen Amezcua-Prieto; José M Cancela; Gemma Blázquez Abellán; Ramona Mateos-Campos; Luis Félix Valero Juan; Susana Redondo Martín; Jéssica Alonso-Molero; Antonio José Molina de la Torre; Agustín Llopis-Morales; Isabel Peraita-Costa; Tania Fernández-Villa Journal: Int J Environ Res Public Health Date: 2019-10-15 Impact factor: 3.390
Authors: Ewa Czarniecka-Skubina; Hanna Górska-Warsewicz; Wacław Laskowski; Maria Jeznach Journal: Int J Environ Res Public Health Date: 2019-10-01 Impact factor: 3.390