OBJECTIVES: To assess lunchtime provision of food and drink in English secondary schools and the choices and consumption of food and drink by pupils having school lunches, and to compare provision in 2011 with that in 2004. DESIGN: Cross-sectional data collected between October 2010 and April 2011. In each school, food and drink provision, including portion weights and number of portions of each item served at lunchtime, were recorded over five consecutive days. Caterers provided recipe information. SETTING: England. SUBJECTS: A random selection of 5969 pupils having school lunches in a nationally representative sample of eighty secondary schools in England. RESULTS: Compared with 2004, significantly more schools in 2011 provided main dishes, vegetables and salads, water, fruit juice and other drinks on 4 or 5 d/week (P < 0.005). The number of schools offering items not permitted under the food-based standards for school food on 4 or 5 d/week fell significantly over time (P < 0.005), while the number not offering these items on any day increased significantly (P < 0.005). Meals eaten by pupils were well-balanced in relation to macronutrients. CONCLUSIONS: Lunchtime food provision and consumption in secondary schools have improved considerably since 2004, following the introduction of new compulsory standards for school food in 2009. To maximise their energy and nutrient intake at lunchtime, pupils should be encouraged to select a full meal, and to take and eat more fruit and vegetables. Schools also need continued support to increase the micronutrient content of menus and recipes.
OBJECTIVES: To assess lunchtime provision of food and drink in English secondary schools and the choices and consumption of food and drink by pupils having school lunches, and to compare provision in 2011 with that in 2004. DESIGN: Cross-sectional data collected between October 2010 and April 2011. In each school, food and drink provision, including portion weights and number of portions of each item served at lunchtime, were recorded over five consecutive days. Caterers provided recipe information. SETTING: England. SUBJECTS: A random selection of 5969 pupils having school lunches in a nationally representative sample of eighty secondary schools in England. RESULTS: Compared with 2004, significantly more schools in 2011 provided main dishes, vegetables and salads, water, fruit juice and other drinks on 4 or 5 d/week (P < 0.005). The number of schools offering items not permitted under the food-based standards for school food on 4 or 5 d/week fell significantly over time (P < 0.005), while the number not offering these items on any day increased significantly (P < 0.005). Meals eaten by pupils were well-balanced in relation to macronutrients. CONCLUSIONS: Lunchtime food provision and consumption in secondary schools have improved considerably since 2004, following the introduction of new compulsory standards for school food in 2009. To maximise their energy and nutrient intake at lunchtime, pupils should be encouraged to select a full meal, and to take and eat more fruit and vegetables. Schools also need continued support to increase the micronutrient content of menus and recipes.
Authors: Trudy M A Wijnhoven; Joop M A van Raaij; Agneta Sjöberg; Nazih Eldin; Agneta Yngve; Marie Kunešová; Gregor Starc; Ana I Rito; Vesselka Duleva; Maria Hassapidou; Eva Martos; Iveta Pudule; Ausra Petrauskiene; Victoria Farrugia Sant'Angelo; Ragnhild Hovengen; João Breda Journal: Int J Environ Res Public Health Date: 2014-10-30 Impact factor: 3.390
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Authors: Eleanor M Winpenny; Kirsten L Corder; Andy Jones; Gina L Ambrosini; Martin White; Esther M F van Sluijs Journal: Appetite Date: 2017-05-05 Impact factor: 3.868
Authors: Siobhan O'Halloran; Gabriel Eksteen; Mekdes Gebremariam; Laura Alston Journal: Int J Environ Res Public Health Date: 2020-03-03 Impact factor: 3.390
Authors: Marie Murphy; Miranda Pallan; Emma Lancashire; Rhona Duff; Ashley J Adamson; Suzanne Bartington; Emma Frew; Tania Griffin; Kiya L Hurley; Jayne Parry; Sandra Passmore; Vahid Ravaghi; Alice J Sitch; Suzanne Spence; Maisie K Rowland; Scott Wheeldon; Peymane Adab Journal: BMJ Open Date: 2020-10-16 Impact factor: 2.692