Qualität der Schulverpflegung in Deutschland

Arens-Azevêdo, Ulrike

doi:10.1515/pubhef-2016-0055

Cited by 4 publications

(5 citation statements)

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“…Our findings show that two thirds of the pupils never eat lunch in school. Other studies on German secondary schools show similar results or slightly higher participation rates-between 33% [17], 37% [15] and 58% [16]-but these results include pupils from lower secondary levels.…”

Section: Incompatible Demands and Preferencessupporting

confidence: 63%

“…In the first step, the questionnaire was designed by developing our own research questions but also drawing from categories belonging to a Germany-wide survey on school meals conducted in 2015 [ 16 ]. In the second step, the NCSC was involved in the development by giving input on the overall structure and the wording of the questionnaire as well as by proposing their own questions.…”

Section: Methodsmentioning

confidence: 99%

“…School catering in German public sector schools is criticized for its lack of dietary standards and poor financing [ 15 ]. Equally problematic is the high number of pupils who are not willing to eat school lunches on a regular basis [ 16 ]. Studies have identified several reasons for the low interest in school meals, such as poor flavors, limited choice of dishes, high prices, and a lack of quality in terms of the food and the physical environment [ 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

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Healthy, Inclusive and Sustainable Catering in Secondary Schools—An Analysis of a Transformation Process with Multiple Tensions

Hennchen,

Schäfer

2024

IJERPH

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Interest in catering for public sector schools is increasing due to its potential role in addressing the prevailing problems of malnutrition, food insecurity and non-sustainable food habits. Based on the case of secondary schools in Berlin, this study aims to explore this potential by focusing on the process of transformation towards healthy, inclusive and sustainable school catering. It employs a multi-perspective analysis based on the two concepts of food environment and social cohesion. Results are based on quantitative and qualitative data collected via an online survey of pupils from 25 secondary schools in Berlin as well as field notes from six stakeholder events. The survey findings were analyzed by descriptive means and provide explanations for the fact that most of the pupils (66.7%) never eat lunch at school. Based on the qualitative analysis of the stakeholder events, key tensions between actors from the federal state, municipal, school and private levels could be identified. Major areas of conflict arise due to (1) a lack of public funding and catering standards, (2) incompatible demands and preferences, (3) a lack of resources and opportunities for complementary education and participation, and (4) peer and parental influence. Transforming school food environments requires integrative strategies with interventions introduced by multiple actors operating on different levels.

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Section: Incompatible Demands and Preferencessupporting

confidence: 63%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Healthy, Inclusive and Sustainable Catering in Secondary Schools—An Analysis of a Transformation Process with Multiple Tensions

Hennchen,

Schäfer

2024

IJERPH

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“…A healthy catering offer at school is a promising approach to introduce the school community to a health-promoting diet and to contribute to the prevention of civilization diseases (Weichselbaum and Buttriss, 2014; Kersting, 2016; Guthke, 2022; Arens-Azevedo, 2016). School catering has changed in recent years, and many countries have standards for school catering, although there is still a lot of room for improvement (Weichselbaum and Buttriss, 2014; Lalli et al.…”

Section: Introductionmentioning

confidence: 99%

Incremental implementation concept for healthy eating habits in German school with kiosk

Bauer,

Morlock

2024

NFS

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Purpose School kiosk offerings play a crucial role in the dietary behavior of students. The importance of healthy meals in schools is emphasized again and again, but there is a lack of practical implementation and literature data on kiosk offers and acceptance. This study aimed to analyze the reasons and improve the situation. Design/methodology/approach Individual nutrition knowledge and behavior as well as purchasing behavior at a typical kiosk scenario at schools were collected. Based on the outcome, a concept for improving the school kiosk offerings according to the quality standard of the German Nutrition Society was developed. Many obstacles and challenges had to be overcome in the transition to healthier offerings and their implementation. In the course of these changes, the creation of a new feel-good cafeteria lounge was deemed necessary and finally realized. Findings A large percentage of the school kiosk offerings did not meet the desires of the school community. Opportunities to improve the school kiosk service were identified. The skillful planning of structural changes towards healthy food offers and warm meals on two weekdays made it possible to implement the official nutrition standards for healthier meals at school kiosks, despite long-term challenges for food providers. Originality/value After a critical analysis of the reasons for the lack of politically desired standards for healthier meals at school kiosks, a new implementation culture is presented and was successfully applied to overcome barriers and challenges through an incremental-dynamic concept strategy with iterative cooperation between the actors of food service providers, school administration, school management, teachers and students.

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“…In den DGE-Qualitätsstandard für die Verpflegung in Schulen werden als Orientierungswerte bei fünf Verpflegungstagen in der Woche maximal einmal Fleisch/Wurstwaren und einmal Fisch empfohlen[17]. Die Umsetzung dieser Standards ist jedoch nicht verbindlich und gemäß einer Analyse von Schul-Speiseplänen im Jahr 2015 wurde Fleisch immer noch zu häufig angeboten[18]. Auch die aktuellen Analysen der vorliegenden Arbeit (erhoben 2015-17) lassen darauf schließen, dass deutlich zu häufig Fleischgerichte gegessen werden.…”

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Klimarelevante Ernährungsgewohnheiten: Zu welchen Mahlzeiten und wie häufig essen 6- bis 11-Jährige Fleisch und Wurstwaren?

et al. 2023

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Zusammenfassung Hintergrund Die aktuellen Klimaveränderungen sind eine der größten Herausforderungen für Public Health. Im Hinblick auf die Ernährung trägt die Produktion tierischer Lebensmittel erheblich zu den Treibhausgasemissionen bei. Bereits im Kindesalter wird in Deutschland oftmals mehr Fleisch und Wurst gegessen, als im Rahmen einer gesunden Ernährung empfohlen wird. Als Grundlage für bedarfsgerechte und zielgruppenspezifische Interventionen ist es wichtig, die Ernährungsgewohnheiten von Kindern besser zu verstehen. Methodik Für 6- bis 11-Jährige wird der Verzehr von Fleisch und Wurstwaren detailliert analysiert. Dabei werden Verzehrmengen und -häufigkeiten, insbesondere in Bezug auf die einzelnen Mahlzeiten, betrachtet. Grundlage sind 4-Tages-Verzehrprotokolle von 1.190 Teilnehmenden dieser Altersgruppe aus der Studie EsKiMo II (Ernährungsstudie als KiGGS Modul, 2. Erhebung), die 2015-2017 deutschlandweit durchgeführt wurde. Ergebnisse Im Mittel essen die Kinder pro Tag 71 g Fleisch und Wurstwaren, 2/3 davon zum Mittag- und Abendessen. Es wird mehr rotes Fleisch (Schweine-, Rind- und Lammfleisch) als Geflügelfleisch gewählt. Fast die Hälfte der Kinder isst zweimal täglich diese Lebensmittel, weitere 40% isst sie einmal täglich. Lediglich fünf Prozent der Kinder isst seltener als einmal täglich Fleisch oder Wurstwaren. Schlussfolgerung Fleisch und Wurstwaren sind somit für nahezu alle Kinder in diesem Alter Bestandteil ihrer täglichen Verzehrsgewohnheiten mit einem insgesamt hohen Verzehr sowohl bei Jungen als auch bei Mädchen. Geringere Verzehrmengen könnten insgesamt durch einen selteneren Verzehr, insbesondere mittags und abends erreicht werden (z. B. vegetarische Mittagsgerichte, alternative Brotbeläge). Besonders Angebote der Gemeinschaftsverpflegung können hier mittags einen wichtigen Beitrag zu einer gesunden und klimafreundlichen Ernährung leisten. Auch Familien sind gefragt, das gemeinsame Abendessen häufiger fleischlos zu gestalten.

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Qualität der Schulverpflegung in Deutschland

Cited by 4 publications

References 0 publications

Healthy, Inclusive and Sustainable Catering in Secondary Schools—An Analysis of a Transformation Process with Multiple Tensions

Healthy, Inclusive and Sustainable Catering in Secondary Schools—An Analysis of a Transformation Process with Multiple Tensions

Incremental implementation concept for healthy eating habits in German school with kiosk

Klimarelevante Ernährungsgewohnheiten: Zu welchen Mahlzeiten und wie häufig essen 6- bis 11-Jährige Fleisch und Wurstwaren?

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