Food Education, Cookery Books and School Canteens in the Fight against Malnutrition: The Case of the Spanish Edalnu Programme (1961–1986)
Abstract
:1. Introduction
2. Materials and Methods
3. Results and Discussion
“The experience of several years has shown that the meals have some defects, the most important, perhaps, being their uniformity across the whole of Spain. Some degree of uniformity is undoubtedly necessary to avoid excessive deviations, which could lead to considerable errors. However, at the same time, the variety of the Spanish regions is such that it is difficult to subject them to a single model. The differences in climate, customs, and idiosyncrasies means that meals that are well-received in some places are not to the liking of others. What is appealing for someone from Valencia would not arouse much enthusiasm in a Basque child. And the meal which included gazpacho has been almost unanimously criticised in the part of the country north of Madrid and praised in the part south of the capital.”
“In response to the overall growing interest to consider condiments and the presentation of food, we have seen the need to create a recipe book that partly helps to resolve this problem […] if condiments are important, the presentation of food is even more so […] things as simple as potatoes, carrots and sardines can appear very different in a well-presented dish, which are in no way inferior to the best delicacies […] we can find a hundred different kinds of recipes which to alter the daily routine of customary and outdated stews […] are made economically, considering their nutritional value and the perfect harmony of the ingredients […] each recipe can sufficiently cover the daily needs of a normal person with respect to their nutritional intake […] we hope that the readers find formulas that they did not know before and new ways of preparing their dishes.”
“The experience that we have gained fully confirms this. The same dish can be loved in one canteen and rejected in another, simply because the former has a competent cook and the latter does not. Hence, people who know how to cook must work with the bases provided by the doctors (who know little about cooking) in order to put our suggestions into practice. On the other hand, the cooks can indicate modifications: replace one vegetable with another, add a certain garnish, remove a sauce, based on practical reasons, such as the work involved in preparing a dish, its best presentation, fuel consumption, etc.”
“Therefore, this collection of meals, compiled by a doctor, has to be implemented in practice in the form of recipes, to which, maintaining the foods and the amounts indicated, condiments are added (with little nutritional value but which liven up the dish). Furthermore, the cooks must give advice about the ways (there are, naturally, more than one) that each of the dishes can be prepared, always seeking to ensure that they are similar to those used in the homes of the children. In other words, simple, home-style cooking which children easily accept and which makes it easy for mothers to prepare dishes that the child has been given at school.”
“Spain is a country with an enormous variety of products and a very rich gastronomy which allows for excellent diets based on tradition. Slight modifications of these diets make them perfect. We should ensure that school children know them and do not reach adulthood without ever having eaten an aubergine, a courgette or know the ingredients of a menestra (mixed vegetables) or the taste of a lamb or cod stew.”
“[…] it is important that the children get used to eating it because the energy needs are the first that should be covered if we want the providers of protein (meat, eggs, fish) to fulfil their function in the body of forming new tissue and favouring growth. If this is not taken into account, the organism with use the proteins to resolve its energy needs and the diet will be unbalanced, anti-physiological and expensive.”
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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1 | Lentils with potatoes and carrots Fried whitebait with lettuce Dried figs, orange and bread | 10 | Soup. Chickpea stew with potatoes and chorizo Fried permit with lettuce Orange, milk and bread |
2 | Macaroni with tomato, chorizo and cheese Spanish omelette Orange, milk and bread | 11 | Potatoes with cod Minced-meat patties with lettuce Orange, milk and bread |
3 | Salad with lettuce, tomato and sardines Minced-meat patties with chips Orange, milk and bread | 12 | Beans with potatoes and carrots Fired eggs with béchamel sauce Orange, milk and bread |
4 | Stew (soup, chickpeas, carrot and chorizo) Meat from the stew in croquettes with chard Orange, milk and bread | 13 | White rice with peppers, tomatoes and chopped hard-boiled egg Fillet of meat with chard (or other combinations) Orange, milk and bread |
5 | Rice with tomato, peppers and meat Fried egg Orange, milk and bread | 14 | Potatoes, olives, carrot and mayonnaise Meatballs with chips Cheese, orange and bread |
6 | Red beans with chorizo Meat ragout with potatoes and carrot Orange, milk and bread | 15 | Rice with tomato, peppers and clams (or similar) Meatballs Orange, milk and bread |
7 | Macaroni with cheese and tomato Minced-meat (meatballs) and lettuce Orange, milk and bread | 16 | Noodle soup made with stock cubes Meat with potatoes and carrots Rice pudding and bread |
8 | Potato and lettuce salad Fried sardines Orange, milk and bread | 17 | White rice, tomato, peppers and fried egg Tuna with lettuce Orange, milk and bread |
9 | Lentils with chorizo and carrots Cod with Pil sauce Orange, milk and bread | 18 | For the summer Gazpacho Minced-meat patties with chips Orange, milk and bread |
Region and Provinces | Recipes (First and Second Course), Complemented with Orange, Milk and Bread | Informer/Proposer Edalnu Diploma-Holders |
---|---|---|
Cantabria-Navarre: Asturias, Santander, Biscay, Guipúzcoa, Álava, Logroño and Navarre | Beans with potatoes and chopped carrots. Whiting (or similar in sauce). | Rafael Guerra Indurain (Navarra) |
Cream of broad beans and potatoes with chorizo and fried bread. Hard-boiled egg with tomato. | ||
Lentils with rice and chorizo. Spanish omelette in sauce. | ||
“Vigil” chickpeas. (Chickpea and vegetable stew). Bacon-coated whiting (or similar) and lettuce. | ||
Northern plateau: Soria, Segovia, Ávila, Salamanca, Valladolid, Palencia and Burgos | Ratatouille. Breaded liver fillets with chips. | Rosario Rojo Peraita (Burgos) |
Castilian cocido (stew). | ||
Porrusalda (stew of potatoes, leeks and cod). Meatballs with tomato. | ||
Eastern coast: Balearic Islands, Alicante, Castellón, Valencia and Murcia | Fish and vegetable paella. Salad of lettuce, tomato and fish in oil. | Dolores Colvee Guillén (Valencia) |
Chicken and vegetable paella. Lettuce and tomato salad. | ||
Rice with chard and beans. Fried egg and chips. | ||
Rice in broth with chicken offal, clams and vegetables. Chicken in sauce with potatoes and carrot. | ||
Andalusia: Almería, Cádiz, Córdoba, Granada, Jaén, Huelva, Málaga and Seville entry 4 | Gazpacho (bread and mayonnaise). Liver in onion sauce with chips. | José Pareja Mestres (Málaga) |
Noodle casserole with cod, tomato, peppers, potatoes and onion. Spanish omelette. | ||
Lettuce salad. Andalusian stew. | ||
“Migas” (fried breadcrumbs) with garlic, black pudding and chorizo. Fried sardines with lettuce. | ||
Gazpacho. Minced-meat patties with chips. | ||
Canary Islands: Las Palmas and Tenerife | Rancho canario (legumes, potatoes, pasta, meat and cured meats). Tinned sardines with salad (tomato, onion and olives). | Antonio Hernández Gutiérrez (Tenerife) |
Bean stew. Salted fish with tomato and lettuce. | ||
Catalonia-Aragón: Barcelona, Gerona, Lérida, Tarragona, Huesca, Teruel, Zaragoza | Rice with cod, mussels, tomato, peppers and cheese. Fried egg and chips. | Rosario Vaquero Montemayor (Toledo) |
Noodle casserole. Tuna in oil with lettuce. | ||
Catalan-style broad beans. Fried fish with lettuce. | ||
Angler fish soup. Spanish omelette with lettuce. | ||
Catalan-style rice. Omelette with tomato sauce. | ||
La Mancha and Extremadura: Albacete, Badajoz, Cáceres, Cuenca, Madrid and Toledo | Macaroni with tomato and cheese. Cod balls with lettuce. | Rosario Vaquero Montemayor (Toledo) |
Lentils with carrot, chorizo and lard. Extremaduran frité. | ||
Migas manchegas (fried breadcrumbs). Hard-boiled egg with tomato. | ||
Extremaduran gazpacho. Liver with lettuce. | ||
Stewed potatoes with cod. Lamb stew. |
Traditional (Two Courses, Fruit and Dairy Complement) | |||
---|---|---|---|
1 | Stewed potatoes with meat Fillets of hake with salad Orange Milk | 9 | Potato casserole with white beans Roasted meat with salad Banana Milk |
2 | Cream of vegetables Hamburgers with sliced tomato Banana Milk | 10 | Green beans with tomato sauce Fried egg and chips Fruit salad Cheese |
3 | Spaghetti with tomato sauce and grated cheese Breaded liver with lettuce Orange Milk | 11 | Chickpea stew with carrots and spinach Hake in sauce Orange Milk |
4 | Picadillo soup (with vegetables, chicken, meat and egg) Roast beef with vegetables Orange Milk | 12 | Cauliflower with béchamel sauce Lamb chops with salad Orange Milk |
5 | Lentil stew Rioja-style omelette with salad Orange Milk | 13 | Chicken, ham and vegetable consommé Ham and chicken croquettes with tomato sauce Orange Milk |
6 | Valencian paella Cooked ham Orange Milk | 14 | Vegetable, chorizo and ham omelette Meat ragout Apple Cheese |
7 | Mixed vegetables with meat Battered hake with lettuce Banana Yoghurt | 15 | Boiled vegetables Pork loin with chips Orange Milk |
8 | Macaroni with chorizo and cheese Fried sole with salad Orange Milk | ||
Combined dishes | |||
1 | Hard-boiled egg, tuna, potato, carrot, peas, green beans and ham. Vanilla ice-cream | 4 | Roast chicken, salad of lettuce, green beans, diced potatoes, carrots Orange juice Manchego cheese |
2 | Breaded fillet with chips, sliced tomato and lettuce Pear Custard | 5 | Rice mounds, fried egg and tomato sauce and lettuce Apple Cheese |
3 | Spanish omelette with tomato sauce, slices of cured sausage and a portion of cheese Orange | 6 | Minced-meat patties, fresh tomato and chips Orange juice Chocolate milkshake |
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Tormo-Santamaria, M.; Bernabeu-Mestre, J. Food Education, Cookery Books and School Canteens in the Fight against Malnutrition: The Case of the Spanish Edalnu Programme (1961–1986). Int. J. Environ. Res. Public Health 2022, 19, 5427. https://doi.org/10.3390/ijerph19095427
Tormo-Santamaria M, Bernabeu-Mestre J. Food Education, Cookery Books and School Canteens in the Fight against Malnutrition: The Case of the Spanish Edalnu Programme (1961–1986). International Journal of Environmental Research and Public Health. 2022; 19(9):5427. https://doi.org/10.3390/ijerph19095427
Chicago/Turabian StyleTormo-Santamaria, Maria, and Josep Bernabeu-Mestre. 2022. "Food Education, Cookery Books and School Canteens in the Fight against Malnutrition: The Case of the Spanish Edalnu Programme (1961–1986)" International Journal of Environmental Research and Public Health 19, no. 9: 5427. https://doi.org/10.3390/ijerph19095427