Analytical Assessment and Nutritional Adequacy of School Lunches in Sintra’s Public Primary Schools

Nogueira, T. Lourenço; Ferreira, Ricardo; Silva, Vitória Dias da; Pinto, Mariana; Damas, Carlos; Sousa, Joana

doi:10.3390/nu13061946

Cited by 3 publications

(2 citation statements)

References 31 publications

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“…This large starch composition is most likely attributed to the items listed in Table 1 (i.e., bread, mac and cheese, cake, pizza, and rice). These results are similar to other studies, where in one case, nutritional content of public primary school lunches resulted in carbohydrate (starch) values of 48.1% [30]. The remaining solids found in food waste were soluble sugars.…”

Section: Food Waste Collection and Compositionsupporting

confidence: 91%

Food Waste from Campus Dining Hall as a Potential Feedstock for 2,3-Butanediol Production via Non-Sterilized Fermentation

Caldwell,

Su,

Jin

et al. 2024

Foods

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Food waste is a major issue that is increasingly affecting our environment. More than one-third of food is wasted, resulting in over $400 billion in losses to the U.S. economy. While composting and other small recycling practices are encouraged from person-to-person, it is not enough to balance the net loss of 80 million tons per year. Currently, one of the most promising routes for reducing food waste is through microbial fermentation, which can convert the waste into valuable bioproducts. Among the compounds produced from fermentation, 2,3-butanediol (2,3-BDO) has gained interest recently due to its molecular structure as a building block for many other derivatives used in perfumes, synthetic rubber, fumigants, antifreeze agents, fuel additives, and pharmaceuticals. Waste feedstocks, such as food waste, are a potential source of renewable energy due to their lack of cost and availability. Food waste also possesses microbial requirements for growth such as carbohydrates, proteins, fats, and more. However, food waste is highly inconsistent and the variability in composition may hinder its ability to be a stable source for bioproducts such as 2,3-BDO. This current study focuses specifically on post-consumer food waste and how 2,3-BDO can be produced through a non-model organism, Bacillus licheniformis YNP5-TSU during non-sterile fermentation. From the dining hall at Tennessee State University, 13 food waste samples were collected over a 6-month period and the compositional analysis was performed. On average, these samples consisted of fat (19.7%), protein (18.7%), ash (4.8%), fiber (3.4%), starch (27.1%), and soluble sugars (20.9%) on a dry basis with an average moisture content of 34.7%. Food waste samples were also assessed for their potential production of 2,3-BDO during non-sterile thermophilic fermentation, resulting in a max titer of 12.12 g/L and a 33% g/g yield of 2,3-BDO/carbohydrates. These findings are promising and can lead to the better understanding of food waste as a defined feedstock for 2,3-BDO and other fermentation end-products.

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Section: Food Waste Collection and Compositionsupporting

confidence: 91%

Food Waste from Campus Dining Hall as a Potential Feedstock for 2,3-Butanediol Production via Non-Sterilized Fermentation

Caldwell,

Su,

Jin

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…Nevertheless, these limitations may compromise taste and increase food waste. The school in question for this study already has a predefined limit for salt use (no more than 1,4 g per meal served (Nogueira et al, 2021), which is 30% to 50% less than common salt use in other contexts. As these students are already use to lower salt intakes, researchers decided to total eliminate salt and replace it by the microencapsulate.…”

Section: Discussionmentioning

confidence: 99%

Use of Microencapsulation of Aromatic Plants and Spices as a Strategy for Salt Reduction for Food and Cooking

Viegas

Gerardo

Mendes

et al. 2022

Journal of Culinary Science & Technology

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Co-Creation and Implementation of a Healthy Snacks Policy in Primary Schools: Data from Sintra Grows Healthy

Nogueira,

Ferreira,

Pinto

et al. 2024

Nutrients

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Policy interventions in the school food environment can improve dietary behaviors. However, the literature describing its development and implementation is scarce. This manuscript aims to describe the process of co-creation, implementation, monitoring, and evaluation of a Healthy Snacks Policy, in the scope of Sintra Grows Healthy intervention. Through a community-based participatory research methodology, the co-creation of the Healthy Snacks Policy comprises six stages: snacks evaluation, feedback sessions, class assemblies, school community assemblies, school cluster policy approval, and process evaluation. Within one school year, a Healthy Snacks Policy was co-created, approved, incorporated in the school regulations, implemented, continuously monitored, and evaluated. Regarding snacks evaluation, 1900 snacks were evaluated at the beginning of the school year and 1079 at the end of the school year. There were three feedback sessions, twenty-two class assemblies, and three school community assemblies. Most teachers perceived that children began to consume healthier snacks (72%); 66% of the children were considered to have started eating healthier; and most families said “yes or sometimes” when asked whether their children started requesting healthier snacks (70%), trying new foods (63%), and noticing improvements in their eating habits (74%). The co-creation of a Healthy Snacks Policy establishes an approach to effectively implement existing guidelines for school food supplies, complying with national priority implementation recommendations.

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Analytical Assessment and Nutritional Adequacy of School Lunches in Sintra’s Public Primary Schools

Cited by 3 publications

References 31 publications

Food Waste from Campus Dining Hall as a Potential Feedstock for 2,3-Butanediol Production via Non-Sterilized Fermentation

Food Waste from Campus Dining Hall as a Potential Feedstock for 2,3-Butanediol Production via Non-Sterilized Fermentation

Use of Microencapsulation of Aromatic Plants and Spices as a Strategy for Salt Reduction for Food and Cooking

Co-Creation and Implementation of a Healthy Snacks Policy in Primary Schools: Data from Sintra Grows Healthy

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