IV. Nutritive value Alternate lunch patterns in high schools

The objectives of the research were to analyze the nutritional goals set for school meals in Finland and evaluate the effect of a snack served at school on the meals’nutritional value and costs. The research was carried out using a computerized menu planning system developed in Finland. Standardized recipes developed for school foodservice made up the basic file for computer assisted menu planning. The menus were to fulfill the nutritional goals of school meals set by the Finnish National Board of Schools. In this research, energy and fat contained in school meals proved out to be a problem when trying to plan a menu in accordance with the set goals. When fat content was limited, in line with instructions, the energy value of the meal fell clearly below the recommendation. The recommended energy value was achieved only when fats were allowed to provide over 39% of total energy, compared to the recommended maximum of 30%. Including a daily snack in the menu increased food costs by 44%. A snack was not necessary to achieve the nutritional goals set for a school meal apart from the energy value. Lack of energy is not a problem in the diet of Finnish children. Nutritionists should evaluate the importance of the energy value of school meals in terms of the wellbeing of children. Research is needed to improve the satiety of school meals without raising their fat content.

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IV. Nutritive value Alternate lunch patterns in high schools

Cited by 2 publications

References 14 publications

Offer vs. serve foodservice in lower elementary school lunchrooms

Offer vs. serve foodservice in lower elementary school lunchrooms

School Foodservice in Finland Research on the Nutritional Goals of School Meals

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