Nutrition in schools across Europe: a summary report of a meeting of European Nutrition Foundations, Madrid, April 2010

Weichselbaum, E.; Gibson‐Moore, H.; Ballam, Roy; Buttriss, Judith

doi:10.1111/j.1467-3010.2010.01881.x

Cited by 20 publications

(17 citation statements)

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“…In addition, the criteria apply to both the composition of dishes in certain ingredients and their nutrient content, and often combine two types of requirements (e.g., the “fish or fish-based preparations containing at least 70% fish and having a P/F ratio ≥ 2” criteria). School food guidelines are very different in the United Kingdom, where a sharp distinction is drawn between food-based standards (FBS) and nutrient-based standards (NBS) [ 8 ]. FBS (13 criteria) were first imposed in 2001, and then deemed insufficient and supplemented by NBS (14 criteria) [ 37 , 38 ].…”

Section: Discussionmentioning

confidence: 99%

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Nutritional Quality of School Meals in France: Impact of Guidelines and the Role of Protein Dishes

Vieux

Dubois²,

Duchène

et al. 2018

Nutrients

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In France, school meals must comply with 15 frequency criteria (FC) expressed as nutritional requirements (e.g., “starters containing more than 15% fat served no more than four times out of 20”) in a series of 20 consecutive meals. The objective was to assess, for the first time, the nutritional impact of complying with French school food FC. Based on 40 series of meals actually served in primary schools (“observed series”), several scenarios (1600 series per scenario) of compliance or non-compliance with FC were simulated, and nutritional quality was assessed via the mean adequacy ratio (MAR/2000 kcal). In the observed series, only 9.7 FC on average (range 4–14) were fulfilled. In the simulated series: (i) MAR was positively associated with FC compliance level, with the highest MAR obtained with complete compliance; (ii) MAR decreased when meat or fish-based dishes were replaced by dishes without meat or fish; and (iii) removing the protein dish without replacement led to the lowest MAR. This study demonstrates that French school food guidelines ensure good nutritional quality of food services. It also shows that generalizing the service of meals without meat or fish would deteriorate overall nutritional quality, highlighting the need to define the composition of vegetarian dishes and their frequency of service to children.

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Section: Discussionmentioning

confidence: 99%

“…School meals often have better nutritional quality than meals eaten outside the school [ 6 , 7 ]. Most European countries have established specific recommendations for school meals, but only the United Kingdom, Portugal [ 8 ], and more recently France [ 9 , 10 ] have made them mandatory.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Quality of School Meals in France: Impact of Guidelines and the Role of Protein Dishes

Vieux

Dubois²,

Duchène

et al. 2018

Nutrients

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“…For example, the curriculum in many countries includes specific lessons on healthy eating (85). In the United Kingdom, children aged 4-7 y receive free fruit and vegetables and a school meal that meets food-based standards that include daily fruit and vegetable provision, both of which are elements of recent multicomponent programs.…”

Section: Future Strategiesmentioning

confidence: 99%

Systematic review and meta-analysis of school-based interventions to improve daily fruit and vegetable intake in children aged 5 to 12 y

Evans

Mestres

Cleghorn

et al. 2012

The American Journal of Clinical Nutrition

399

393

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“…Although the promotion of sustainable fish diets in schools across Europe exists, it is still limited to a few countries (e.g., UK and Portugal [14]; France [15]). In Italy, this is a recent development [16].…”

Section: Introductionmentioning

confidence: 99%

Serving Local Fish in School Meals: The Nutritional Importance of Consuming Oily Fish

Bonanomi

Colombelli

Bucciarelli³

et al. 2019

Sustainability

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The European Food and Nutrition Action Plan 2015–2020 encourages Member States to promote local affordable and healthy dietary initiatives to support a sustainable food system, particularly in schools and public institutions where advertising on eating behaviour and food preferences is needed. In Italy, the promotion of healthy and sustainable diets, including the consumption of oily fish, is at an early stage. Based on the success of a unique Italian educational campaign in school lunch programmes, the aim of the present study was to compare the nutritional composition of locally caught anchovy and of imported frozen fillets of farmed Vietnamese pangasius, to observe the potential implications of this dietary substitution. Anchovy showed a significantly higher fatty acid and protein content than pangasius, and contained five times more lipids, mainly n-3 and n-6 polyunsaturated fatty acids. As previous studies confirmed, a diet providing large amounts of these fats is therefore recommended especially during childhood. The present findings highlight the high nutritional value and healthiness of serving locally caught fish in school meals, which plays a strong role in teaching good dietary habits for a lifetime. Further initiatives are needed to encourage responsible fish consumption during early life to promote a sustainable food system.

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Nutrition in schools across Europe: a summary report of a meeting of European Nutrition Foundations, Madrid, April 2010

Cited by 20 publications

References 0 publications

Nutritional Quality of School Meals in France: Impact of Guidelines and the Role of Protein Dishes

Nutritional Quality of School Meals in France: Impact of Guidelines and the Role of Protein Dishes

Systematic review and meta-analysis of school-based interventions to improve daily fruit and vegetable intake in children aged 5 to 12 y

Serving Local Fish in School Meals: The Nutritional Importance of Consuming Oily Fish

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