Nutritional and Environmental Assessment of School Meals Served, Consumed and Wasted in Primary schools in Spain: A Comparison of Public and Charter Schools.
Naiara Martinez-Perez, Rocío Barrena-Barbadillo, Iñaki Irastorza-Terradillos
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引用次数: 0
Abstract
Objective: To assess the nutritional composition, adequacy, and environmental impact of menus served, consumed and wasted by 11-12-year-old students in public and charter schools in northern Spain.
Design: A cross-sectional observational study (2017-2018) involving photographing menus before and after consumption, visual portion size estimation using a validated photographic catalogue, and food waste assessment via the quarter-waste visual method. Nutritional composition was analysed using food composition databases, and greenhouse gas emissions using life cycle assessment data.
Setting: Ten primary schools (five public and five charter) in northern Spain.
Participants: 1,000 school menus for students aged 11-12 years.
Results: Menus served exceeded energy recommendations (791.5±176.7kcal), were high in fat (39.7±13.4g), protein (29.7±10.0g) and sodium (980.4±302.2mg) but low in carbohydrates (74.7±18.1g), fibre (8.8±3.7g) and several micronutrients. Food waste averaged 140.5g per menu, mainly vegetables and fruit, leading to nutrient losses, particularly in fibre, vitamins A and C, and iron. The carbon footprint of menus averaged 1.489 kg CO₂-eq, primarily from meat and fish, with waste contributing 0.298kg CO₂-eq. Public schools served more nutrient-dense food but had higher waste (public 151.5±112.3g vs. charter 129.5±86.3g, p<0.001); charter schools served more energy-dense food, with higher sodium and fat (p<0.001).
Conclusions: Menus showed nutritional imbalances, with excessive energy and sodium and insufficient fibre and several micronutrients. Food waste worsened dietary adequacy while increasing environmental impact. Public schools offered more nutrient-rich food but faced greater waste compared to charter schools. Institutional differences suggest the need for tailored strategies to enhance both nutritional quality and sustainability.
期刊介绍：
Public Health Nutrition provides an international peer-reviewed forum for the publication and dissemination of research and scholarship aimed at understanding the causes of, and approaches and solutions to nutrition-related public health achievements, situations and problems around the world. The journal publishes original and commissioned articles, commentaries and discussion papers for debate. The journal is of interest to epidemiologists and health promotion specialists interested in the role of nutrition in disease prevention; academics and those involved in fieldwork and the application of research to identify practical solutions to important public health problems.
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