Next Article in Journal
Deficiency of Daily Calcium and Vitamin D in Primary School Children in Lviv, Ukraine
Previous Article in Journal
The Big Five Personality Traits and Positive Orientation in Polish Adults with Multiple Sclerosis: The Role of Meaning in Life
Previous Article in Special Issue
Nutritional Concerns among Female International Volunteers Based on the Income and Development Status of Their Country of Service
Article

Food Education, Cookery Books and School Canteens in the Fight against Malnutrition: The Case of the Spanish Edalnu Programme (1961–1986)

Carmencita Chair of Gastronomic Flavour Studies, Balmis Research Group in History of Science, Health Care and Food, University of Alicante, Sant Vicent del Raspeig, 03660 Alicante, Spain
*
Author to whom correspondence should be addressed.
Academic Editors: Julia Díez, Joaquin Moncho Vasallo, Eva Maria Trescastro and Alba Martínez García
Int. J. Environ. Res. Public Health 2022, 19(9), 5427; https://doi.org/10.3390/ijerph19095427
Received: 30 March 2022 / Revised: 21 April 2022 / Accepted: 26 April 2022 / Published: 29 April 2022
(This article belongs to the Special Issue Community Nutrition and Obesity Control)
The Spanish population completed its nutritional transition in the 1960s and 1970s, when it overcame the problems of malnutrition. Among the initiatives that made this possible, the Food and Nutrition Education Programme (Edalnu) (1961–1986) stands out. In addition to correcting the negative influence exerted by ignorance to nourish oneself correctly, it was intended to prevent the problems of overfeeding that most developed countries showed. The objective of this research addresses, in this context and from the parameters of applied history, the condition of the complementary pedagogical instrument that the Edalnu awarded to the school canteen in the fight against malnutrition, as well as the nutritional, dietetic, culinary and gastronomic criteria used for its operation. The results show that the school canteens sought to reinforce the food knowledge acquired in the classroom. Based on the dialogue between chefs and experts in nutrition and dietetics, balanced meals adapted to regional gastronomic diversity were prepared, which helped to promote, in line with current criteria, healthy and sustainable eating habits through traditional plant-based recipes, with a predominance of seasonal and local products, and with a complementary contribution of ingredients of animal origin. View Full-Text
Keywords: malnutrition; food education; school canteens; cookery books; Programme Edalnu; Spain; second half of the 20th century malnutrition; food education; school canteens; cookery books; Programme Edalnu; Spain; second half of the 20th century
MDPI and ACS Style

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

AMA Style

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 Style

Tormo-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

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop