School nutrition program: Assessment of planning and nutritional recommendations of menus.

Abstract

The aim of this study was to verify whether the portion sizes adopted by school lunch cooks were in accordance with nutritional recommendations by PNAE (Brazilian School Nutrition Program). Portion sizes corresponding to shallow and full measures were weighed on a digital scale in duplicate to determine the average weight of each food portion. Nutritional composition of meals was determined using the Brazilian Table of Food Composition. Total energy value (TEV), carbohydrates, proteins, lipids, iron, sodium, vitamin C and dietary fiber were compared with PNAE recommendations for schoolchildren. As a result, two menu proposals with adequate portion sizes were developed. TEV and carbohydrate recommendations were met in the shallow portion size and exceeded recommendations in the full measure. Both shallow and full portions exceeded recommendations for protein, fat and sodium. The values found for dietary fiber, iron and vitamin C were in accordance with PNAE recommendations in both portion sizes. The menu proposals were in accordance with nutritional recommendations except for sodium, which remained slightly above limits. The study showed the need for the creation of manufacturing technical cards aimed at standardizing the portioning of foods/dishes offered to schoolchildren, as well as the training of school lunch cooks.

How Are School Menus Evaluated in Different Countries? A Systematic Review

“…Table 1 summarizes the studies included in this review concerning the country and the type of instrument or method for menu evaluation. The studies included in the systematic review were conducted in Brazil ( n = 5) [ 2 , 13 , 14 , 15 , 16 ]; Spain ( n = 5) [ 17 , 18 , 19 , 20 , 21 ]; Australia ( n = 1) [ 7 ]; Germany ( n = 1) [ 22 ]; France ( n = 1) [ 23 ]; England ( n = 1) [ 24 ]; Sweden ( n = 1) [ 25 ] and Slovenia ( n = 1) [ 26 ], from 2009 to 2018 ( Table 1 ).…”

“…The study by Moreira Sampaio [ 15 ] brought a quantitative approach. It sought to assess the portions’ nutritional composition, also evaluating the differences between the offered menu and the planned menu.…”

“…This systematic review focused on protocols for evaluating school menus worldwide. It was prepared according to the report items for systematic reviews and meta-analyses (PRISMA) and its Checklist [ 12 , 13 , 14 , 15 , 16 ]. The protocol was performed according to the following steps.…”

“…Brazil and Spain were the countries that presented the highest number of studies (n = 5; 31.25% for each). In Brazil, the studies mainly discussed a checklist to evaluate the school menu (n = 1) [2], adequacy of serving portions meeting the premises of the national school feeding program (n = 1) [15], and the method of evaluating school menus by the…”

“…Brazil and Spain were the countries that presented the highest number of studies (n = 5; 31.25% for each). In Brazil, the studies mainly discussed a checklist to evaluate the school menu (n = 1) [2], adequacy of serving portions meeting the premises of the national school feeding program (n = 1) [15], and the method of evaluating school menus by the Qualitative Analysis of Menu Preparations (n = 3) [13,14,16]. In Spain, a Brazilian researcher developed a study exploring a method related to the Spanish school feeding program (n = 1) [20].…”