scholarly journals Short communicationKey differences between school lunches and packed lunches in primary schools in England in 2009

2011 ◽  
Vol 14 (8) ◽  
pp. 1507-1510 ◽  
Author(s):  
Jo Pearce ◽  
Clare Harper ◽  
Dalia Haroun ◽  
Lesley Wood ◽  
Michael Nelson
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Primary Schools ◽  
Representative Sample ◽  
Saturated Fat ◽  
School Lunch ◽  
Nutrient Intakes ◽  
School Lunches ◽  
Nationally Representative ◽  
Food And Drink

AbstractObjectiveTo compare the key differences between school lunches and packed lunches as consumed in a nationally representative sample of primary schools, 6–8 months after the nutrient-based standards for school lunch became mandatory.DesignData on 6580 pupils’ school lunches and 3422 pupils’ packed lunches were collected between February and April 2009 from pupils attending primary schools in England. Fieldwork was conducted over five consecutive school days. Fieldworkers randomly selected ten pupils taking a school lunch and five pupils bringing a packed lunch each day at each school, and recorded and weighed all food and drink items consumed, as well as any leftovers.SettingA nationally representative sample of 136 state-maintained primary schools in England.SubjectsA total of 10 002 pupils aged 4–12 years.ResultsMean intakes of protein, fat, saturated fat and vitamin C from both types of lunch met the nutrient-based standards. Pupils taking school lunches on average consumed significantly more protein, NSP, vitamin A, folate and Zn and less fat, saturated fat, non-milk extrinsic sugars (NMES), Na, Ca, vitamin C and Fe than pupils taking packed lunches. Energy intakes were low in both groups.ConclusionsPacked lunches were less likely to accord with food-based or nutrient-based standards than school lunches. Higher levels of Na, NMES, fat and percentage energy from saturated fat emphasise the difficulties associated with optimising nutrient intakes from packed lunches.

scholarly journals Nutrient-based standards for school lunches complement food-based standards and improve pupils' nutrient intake profile

2011 ◽  
Vol 106 (4) ◽  
pp. 472-474 ◽  
Author(s):  
Dalia Haroun ◽  
Lesley Wood ◽  
Clare Harper ◽  
Michael Nelson
Keyword(s):  
Primary Schools ◽  
Saturated Fat ◽  
School Lunch ◽  
Overweight And Obesity ◽  
School Lunches ◽  
Nutritional Profile ◽  
Nationally Representative ◽  
Food And Drink ◽  
The Uk ◽  
Average School

Following concerns about the nutritional content of school lunches and the increased prevalence of overweight and obesity in the UK, changes to the standards of school meals were made. From September 2008, all primary schools in England were required, by law, to be fully compliant with the new food-based standards (FBS) and nutrient-based standards (NBS) for school lunches. The aim of the present survey was to evaluate the introduction of the NBS for school lunches on the nutritional profile of food and drink items provided by schools and chosen by pupils at lunchtime. A nationally representative sample of 6696 pupils from 136 primary schools in England aged 3–12 years and having school lunches was recruited. Data were collected on lunchtime food and drink provision at each school and on pupil food and drink choices at lunchtime. Caterers also provided planned menus, recipes and other cooking information. Compliance with both the FBS and NBS was then assessed. Results show that even when the FBS was met, many schools did not provide a school lunch that met the NBS as well. The average school lunch eaten was significantly lower in fat, saturated fat and Na in schools that met both the FBS and NBS for school lunches compared with schools that met only the FBS. Change in school lunch policy has contributed to improvements in pupils' choices and the nutritional profile of foods selected at lunchtime.

scholarly journals Lunchtime food and nutrient intakes of secondary-school pupils; a comparison of school lunches and packed lunches following the introduction of mandatory food-based standards for school lunch

2012 ◽  
Vol 16 (6) ◽  
pp. 1126-1131 ◽  
Author(s):  
Jo Pearce ◽  
Lesley Wood ◽  
Michael Nelson
Keyword(s):  
Secondary School ◽  
Secondary Schools ◽  
Vitamin C ◽  
School Lunch ◽  
Nutrient Intakes ◽  
School Lunches ◽  
School Food ◽  
Local Authorities ◽  
Eleven State ◽  
Food And Drink

AbstractObjectiveTo compare the key differences between school lunches and packed lunches as eaten in eleven secondary schools in England, 21 months after the food-based standards for school lunch became mandatory, but before the introduction of nutrient-based standards.DesignData on 358 school lunches and 139 packed lunches were collected in May and June 2008 from pupils attending secondary schools in Sheffield, Manchester, Leicester City and Essex. Fieldwork was conducted over five consecutive school days at each school. Fieldworkers randomly selected five pupils taking a school lunch and five pupils bringing a packed lunch each day. All food and drink items chosen by pupils were weighed and recorded. Leftovers were also weighed.SettingEleven state-maintained, co-educational secondary schools from four local authorities in England.SubjectsFour hundred and ninety-seven pupils aged 11–16 years.ResultsPupils taking school lunches, on average, had significantly higher intakes of energy, protein, carbohydrate, NSP, vitamin C, folate, Fe and Zn than pupils bringing a packed lunch to school. Mean intakes of protein, fat and vitamin C from both types of lunch met the nutrient-based standards and school lunches also met standards for carbohydrate, NSP and energy.ConclusionsNutrient intakes from school lunches were more favourable than those from packed lunches, but typically failed to meet nutrient-based standards for school food. A combination of continued improvements to school food, educating pupils to make healthier choices and policies to encourage pupils to eat at school or bring healthier packed lunches is needed.

scholarly journals The importance of school lunches to the overall dietary intake of children in Sweden: a nationally representative study

2020 ◽  
Vol 23 (10) ◽  
pp. 1705-1715
Author(s):  
Patricia Eustachio Colombo ◽  
Emma Patterson ◽  
Liselotte S Elinder ◽  
Anna Karin Lindroos
Keyword(s):  
Energy Density ◽  
Dietary Intake ◽  
Primary Schools ◽  
Daily Intake ◽  
School Lunch ◽  
Processed Meat ◽  
Positive Contribution ◽  
Food Groups ◽  
School Lunches ◽  
Nationally Representative

AbstractObjective:School lunches have potential to foster healthy diets in all children, but data on their importance are relatively scarce. The current study aimed to describe the dietary intake from school lunches by sex and school grade, and to assess how the daily intake, school lunch intake and the daily intake provided by lunch differ by sex and parental education.Design:Cross-sectional. All foods and drinks consumed for 1–3 weekdays were self-reported. Energy, absolute and energy-adjusted intakes of nutrients and food groups were calculated per weekday and per school lunch. Mixed-effects linear models assessed sociodemographic differences in dietary intakes. Nutrient and energy density at lunch and during the rest of the day were compared.Setting:Seventy-nine Swedish primary schools.Participants:Pupils in grades 5 and 8 (N 2002), nationally representative.Results:Lunch provided around half of daily vegetable intake and two-thirds of daily fish intake. Nutrient density was higher and energy density lower at lunch compared with the rest of the day (P < 0·001). Boys had greater energy-adjusted intakes of red/processed meat and lower intakes of vegetables and dietary fibre compared with girls (P < 0·001), overall and at lunch. Daily energy-adjusted intakes of most nutrients/food groups were lower for pupils of lower-educated parents compared with pupils of parents with higher education, but at lunch, only Fe and fibre intakes were significantly lower in this group.Conclusions:School lunches are making a positive contribution to the diets of Swedish children and may mitigate well-established sex differences and social inequalities in dietary intake.

scholarly journals The impact of the food-based and nutrient-based standards on lunchtime food and drink provision and consumption in primary schools in England

2010 ◽  
Vol 14 (2) ◽  
pp. 209-218 ◽  
Author(s):  
Dalia Haroun ◽  
Clare Harper ◽  
Lesley Wood ◽  
Michael Nelson
Keyword(s):  
Primary Schools ◽  
Fruits And Vegetables ◽  
Similar Data ◽  
School Lunches ◽  
School Food ◽  
Cross Sectional ◽  
Zn Content ◽  
Nationally Representative ◽  
Food And Drink ◽  
The Impact

AbstractObjectiveTo assess lunchtime provision of food and drink in English primary schools and to assess both choices and consumption of food and drink by pupils having school lunches. These findings were compared with similar data collected in 2005.DesignCross-sectional data collected between February and April 2009. 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 school lunchtime menus and recipes.SettingEngland.SubjectsA random selection of 6696 pupils having school lunches in a nationally representative sample of 136 primary schools in England.ResultsCompared with 2005, schools in 2009 provided significantly more fruit, fruit-based desserts, vegetables and salad, water and fruit juice, and less ketchup, sauces and gravy, starchy foods cooked in fat, snacks and confectionery (P < 0·01). Pupils were also making healthier choices, choosing an average of 2·2 portions of fruit and vegetables from their ‘five a day’, but about one-third to two-fifths of these were wasted.ConclusionsLunchtime food provision and consumption in primary schools have improved substantially since 2005, following the introduction of new standards for school food in 2008. However, improvements still need to be made to increase the Fe and Zn content and to decrease the Na content of recipes, and in encouraging pupils to eat more of the fruits and vegetables taken at lunchtime.

scholarly journals Major influences on median energy and nutrient intakes among teenagers: a Tasmanian survey

1984 ◽  
Vol 52 (1) ◽  
pp. 21-32 ◽  
Author(s):  
David R. Woodward
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Social Status ◽  
Sex Difference ◽  
Representative Sample ◽  
Food Choices ◽  
Vitamin Supplements ◽  
Nutrient Intakes ◽  
Highly Educated

1. This report explores the characteristics that influenced median intakes of energy and ten nutrients in a representative sample of 1055 adolescents (11–16 years) in Tasmania, Australia.2. Among girls, the characteristic with greatest influence on intakes was different for different nutrients. Thus, median intakes of fat, iron, thiamin and niacin-equivalent were lower in heavier, fatter girls. Girls from larger families consumed more riboflavin, while girls with poorly educated mothers consumed less vitamin A. Girls who regularly took vitamin supplements had higher median intakes of (food-derived) calcium.3. Among boys the increase of intakes of energy and nutrients with age overshadowed the influence of other characteristics.4. Among younger boys the characteristic with greatest influence varied. Those with highly educated fathers had lower median intakes of energy and carbohydrate; those who exercised vigorously consumed more fat; those who smoked ‘heavily’ (> 10 cigarettes in the previous week) consumed more thiamin and niacin-equivalent.5. Among older boys the characteristic with greatest influence varied. Those who drank ‘heavily’ (> five glasses in the previous week) had higher intakes of energy and fat. Those from professional–managerial households consumed more thiamin.6. For vitamin C, there was no sex difference in intakes. Social status had the greatest influence, with children from professional–managerial households eating more.7. Food choices underlying these differences in energy and nutrient intakes were explored.

Abstract P078: Contribution of Nutrients from Consumption of Low/Non-Fat/Light Ice Cream and Frozen Yogurt versus Regular Ice Cream to Total Daily Nutrient Intake

Circulation ◽  
2012 ◽  
Vol 125 (suppl_10) ◽  
Author(s):  
Jessica Smerling ◽  
Douglas Balentine ◽  
Mary Kearney ◽  
Carolyn Scrafford ◽  
Leila Barraj ◽  
...  
Keyword(s):  
Nutrient Intake ◽  
Saturated Fat ◽  
Ice Cream ◽  
The United States ◽  
United States Department ◽  
Nutrient Intakes ◽  
Frozen Yogurt ◽  
Dietary Nutrient ◽  
Nationally Representative ◽  
The Impact

Objective: The impact on nutrient intake of replacing regular ice cream with low/non-fat/light ice cream and frozen yogurt (lower fat ice cream) is heretofore unknown. The objective of this study was to evaluate the contribution of daily nutrient intake from ice cream consumption to total daily dietary nutrient intake. Methods: Food intake and frequency of consumption data were based on the National Health and Nutrition Examination Survey (NHANES) (2003–2004 and 2005–2006) and nutrient composition data from the United States Department of Agriculture (USDA) Food and Nutrient Database for Dietary Studies (FNDDS). The NHANES datasets provide nationally representative nutrition and health data of the civilian U.S. population. A total of 16,783 individuals in the 2003–2006 survey periods provided 2 complete days of dietary recalls and nutrient intake estimates were derived using 2-day average intake analysis. Results: Mean consumption of regular and lower fat ice cream products in the US population was 68.5 and 77.1 grams/day, respectively and frequency of consumption was 0.2 and 0.22 eating occasion/day, respectively among consumers of ice cream. Figure 1 reveals that lower fat ice cream contributed equal or greater amounts of calcium, phosphorus, potassium, riboflavin, and niacin to daily nutrient intakes for the U.S. population when compared with regular ice cream, with the exception of vitamin D. Alternatively, lower fat ice cream contributed lesser amounts of energy, saturated fat, and added sugar to daily nutrient intakes when compared to regular ice cream; lower fat ice cream contributed 56% less saturated fat to daily nutrient intake compared to regular ice cream. Conclusion: Consumers of low/non-fat/light ice cream and frozen yogurt had lower percent contribution of saturated fat to total daily nutrient intake compared to users of regular ice cream. Figure 1

scholarly journals Association of meal timing with dietary quality in a Serbian population sample

BMC Nutrition ◽  
2020 ◽  
Vol 6 (1) ◽  
Author(s):  
Zora Djuric ◽  
Marina Nikolic ◽  
Milica Zekovic ◽  
Melissa Plegue ◽  
Marija Glibetic
Keyword(s):  
World Wide ◽  
Population Sample ◽  
Saturated Fat ◽  
Dietary Quality ◽  
Dietary Intakes ◽  
Fruit And Vegetable ◽  
Nutrient Intakes ◽  
Eating Pattern ◽  
Meal Timing ◽  
Nationally Representative

Abstract Background The world-wide adoption of Western lifestyles and eating patterns is associated with adverse effects on nutrient intakes. Here we evaluated the relationships between timing of meals and diet quality in Serbia, a Balkan country with a traditional eating pattern that includes the largest meal of the day as a late lunch. Methods A dietary survey was done in the Republic of Serbia using a nationally-representative sample of 74 children and 260 non-pregnant adults. Nutrient intakes were calculated from two 24-h recalls. A Dietary Quality Score (DQS) enumerated how many European Union (EU) Science Hub recommendations were met for fruit and vegetables, fiber, saturated fat, sodium, and sugar. We evaluated whether the timing of dietary intakes is associated with DQS and body mass index. Results The dietary intakes of children ages 10–17 and adults were similar and were high in total fat intake, with an average of 40% of energy from fat. Mean fruit and vegetable intakes of 473 g/day in adults exceeded the minimal EU recommendation. The most worrisome aspects of the Serbian diet were high intakes of saturated fat, sugar and sodium. Lunch was the meal with the highest mean content of energy, followed by breakfast and dinner, and the average time for lunch was 15:15. Consumption of a higher percentage of calories before 16:00 in adults was associated with higher fruit and vegetable intakes and with higher DQS. The subgroup of adults consuming their largest meal after 20:00 had a lower mean age, more men, and a larger percentage was employed outside of the home. There were no associations of meal timing with BMI, but the prevalence of obesity in this population sample was only 13%. Conclusions These results indicate that an earlier meal pattern, and especially consuming the largest meal of the day earlier in the day, was associated with better quality diets. Public health efforts are needed to preserve nutrient intakes as the population shifts away from the traditional Serbian eating pattern. Long-term, deterioration of nutrient intakes could contribute to the increasing rates of obesity that have been observed in Serbia and world-wide.

scholarly journals School lunches v. packed lunches: a comparison of secondary schools in England following the introduction of compulsory school food standards

2013 ◽  
Vol 16 (6) ◽  
pp. 1037-1042 ◽  
Author(s):  
Lesley Stevens ◽  
Jo Nicholas ◽  
Lesley Wood ◽  
Michael Nelson
Keyword(s):  
Secondary Schools ◽  
Food Choices ◽  
School Lunches ◽  
School Food ◽  
Cross Sectional ◽  
Food Standards ◽  
Nationally Representative ◽  
Food And Drink ◽  
Average School ◽  
Selection Of

AbstractObjectivesTo compare food choices and nutrient intakes of pupils taking a school lunch or a packed lunch in eighty secondary schools in England, following the introduction of the food-based and nutrient-based standards for school food.DesignCross-sectional data collected between October 2010 and April 2011. Pupils’ lunchtime food choices were recorded over five consecutive days.SettingSecondary schools, England.SubjectsA random selection of 5925 pupils having school lunches and 1805 pupils having a packed lunch in a nationally representative sample of eighty secondary schools in England.ResultsThe differences in the specific types of food and drink consumed by the two groups of pupils are typical of differences between a hot and cold meal. On average, school lunches as eaten contained significantly more energy, carbohydrate, protein, fibre, vitamin A, folate, Fe and Zn than packed lunches, and 8 % less Na.ConclusionsAlthough neither school lunches nor packed lunches provided the balance of nutrients required to meet the nutrient-based standards (based on about one-third of daily energy and nutrient requirements), school lunches generally had a healthier nutrient profile, with lower Na and percentage of energy from fat, and higher fibre and micronutrient content. These differences were greater than those reported prior to the introduction of compulsory standards for school lunches. In order to ensure more pupils have a healthy lunch, schools could introduce and enforce a packed lunch policy or make school meals the only option at lunchtime.

scholarly journals Nutrient intakes from complementary foods consumed by young children (aged 12–23 months) from North Wollo, northern Ethiopia: the need for agro-ecologically adapted interventions

2012 ◽  
Vol 16 (10) ◽  
pp. 1741-1750 ◽  
Author(s):  
Kaleab Baye ◽  
Jean-Pierre Guyot ◽  
Christèle Icard-Vernière ◽  
Claire Mouquet-Rivier
Keyword(s):  
Young Children ◽  
Vitamin A ◽  
Vitamin C ◽  
Complementary Feeding ◽  
Feeding Practices ◽  
Grass Pea ◽  
Nutrient Intakes ◽  
Complementary Foods ◽  
Broad Beans ◽  
North Wollo

AbstractObjectiveTo characterize current feeding practices and to evaluate the adequacy of energy and nutrient intakes of young children in subsistence farming rural households in North Wollo, Ethiopia.DesignA cross-sectional study examining sociodemographic status, anthropometry, breast-feeding and complementary feeding practices using two in-home non-consecutive 24 h recalls.SettingsTwo rural villages in the highlands and lowlands of Gobalafto district, North Wollo.SubjectsSeventy-six young children aged 12–23 months, thirty-nine from the lowlands and thirty-seven from the highlands.ResultsAbout 33 % of the children, ∼46 % in the highlands and 24 % in the lowlands (P = 0·05), were stunted. Complementary diets were low in animal products, fruits and vegetables. Cereals and legumes were the major sources of energy, protein, Ca, Fe, Zn and vitamin A. Legumes with potentially toxic components (grass pea, broad beans) and low nutrient-dense beverages such as tea were frequently consumed. Intakes of energy, Ca, Zn, vitamin A and vitamin C from complementary foods were below WHO recommendations assuming average breast-milk intakes. In contrast, Fe and protein intakes and densities met WHO recommendations. Although vitamin C intakes and densities were higher (P < 0·05) for the lowlands, they remained far below WHO recommendations.ConclusionsInterventions promoting the WHO guiding principles for complementary feeding practices and behaviours that take the agro-ecological contexts into account are needed here. Furthermore, specific recommendations should be formulated to discourage the consumption of grass pea, broad beans and low nutrient-dense beverages such as tea.

scholarly journals Energy and Nutritional Composition of School Lunches in Slovenia: The Results of a Chemical Analysis in the Framework of the National School Meals Survey

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4287
Author(s):  
Rok Poličnik ◽  
Katja Rostohar ◽  
Barbara Škrjanc ◽  
Barbara Koroušić Seljak ◽  
Urška Blaznik ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Analysis ◽  
Polyunsaturated Fatty Acids ◽  
Primary Schools ◽  
Saturated Fatty Acids ◽  
School Lunch ◽  
Dietary Guidelines ◽  
Dietary Fats ◽  
School Meals ◽  
School Lunches

Background: Slovenia similar to some European countries has a long tradition of the organized system of school meals. The present survey aimed to compare school lunch composition in Slovene primary schools (n = 40) with the national dietary guidelines; Methods: The survey took place from January to September 2020. Sampling of a 5-day school lunch (n = 200) for adolescents aged 10 to 13 years, were performed in schools. Chemical analysis was provided by an accredited national laboratory. Results: The median energy value of school lunches was 2059 kJ (24% of the recommended daily energy intake). The school lunches contained 24.8 g of proteins, 52.9 g of carbohydrates and 16.7 g of dietary fats. Saturated fatty acids represent 4.7 g, polyunsaturated fatty acids 4.7 g, monounsaturated fatty acids 5.8 g, and industrial trans fats 0.2 g/100 g of a meal (1.2 g/meal). Dietary fibre represented 7.8 g, free sugars for 14.7 g and salt for 3.9 g; Conclusions: The survey showed lower values for energy, carbohydrates and total fats in school lunches as recommended, and exceeded values of salt, saturated and polyunsaturated fatty acids.

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