Nutritional Quality of School Meals in France: Impact of Guidelines and the Role of Protein Dishes
Abstract
:1. Introduction
2. Materials and Methods
2.1. Data Collection
- -
- The “observed” weight was determined by adding the weight of each ingredient indicated on the technical file (taking into account standard cooking loss factors) divided by the number of diners;
- -
- the “recommended” weight was derived from the weights indicated for the various types of dishes in the GEM-RCN guidelines [13].
2.2. Nutritional Quality Indicators
2.3. FC Compliance Scores
2.4. Generating Simulated Series
2.5. Statistical Analysis
3. Results
3.1. Distribution of Dishes in the Observed Series
3.2. FC Compliance in Observed Series
3.3. Nutritional Quality of the Observed Series
3.4. Nutritional Quality of the Simulated Series
4. Discussion
5. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
Appendix A. Detailed Description of the Five Scenarios
Appendix B
Component | Category | Number |
---|---|---|
Starter | Vegetables | 521 |
Starches | 160 | |
Deli Meats | 37 | |
Cheese | 29 | |
Fruits | 23 | |
Eggs | 10 | |
Fish | 9 | |
Protein Dish | Pork, Poultry | 305 |
Beef, Veal, Lamb | 243 | |
Fish | 211 | |
Eggs | 34 | |
Starches | 6 | |
Vegetables | 1 | |
Side Dish | Starches | 441 |
Vegetables | 357 | |
Dairy Product | Cheese | 556 |
Dairy Products | 220 | |
Dairy Desserts | 5 | |
Sweetened Foods | 1 | |
Dessert | Fruits | 478 |
Sweetened Foods | 164 | |
Dairy Desserts | 111 | |
Dairy Products | 17 | |
Starches | 16 |
Appendix C
MAR Estimation | MAR/2000 kcal Estimation | |||||||
---|---|---|---|---|---|---|---|---|
Nutritional Content of the Series | Recom Mended 20 Days Intake | Ratio | Ratio > 100 Replaced with 100 | Content for 2000 kcal | Recom Mended Daily Intake | Ratio | Ratio > 100 Replaced with 100 | |
Protein (g) | 683.66 | 500 | 136.73 | 100.00 | 91.94 | 25 | 367.78 | 100 |
Linoleic Acid (g) | 85.76 | 178 | 48.18 | 48.18 | 11.53 | 8.9 | 129.59 | 100 |
α-Linolenic Acid (g) | 15.53 | 44 | 35.29 | 35.29 | 2.09 | 2.2 | 94.91 | 94.91 |
DHA (mg) | 1973.28 | 3040 | 64.91 | 64.91 | 265.39 | 152 | 174.60 | 100 |
Fiber (g) | 188.41 | 260 | 72.46 | 72.46 | 25.34 | 13 | 194.91 | 100 |
Vitamin B1 (mg) | 7.20 | 16 | 44.99 | 44.99 | 0.97 | 0.8 | 121.01 | 100 |
Vitamin B2 (mg) | 9.86 | 24 | 41.08 | 41.08 | 1.33 | 1.2 | 110.49 | 100 |
Vitamin B3 (mg) | 118.20 | 180 | 65.67 | 65.67 | 15.90 | 9 | 176.63 | 100 |
Vitamin B6 (mg) | 11.18 | 20 | 55.92 | 55.92 | 1.50 | 1 | 150.40 | 100 |
Vitamin B9 (µg) | 2464.13 | 4020 | 61.30 | 61.30 | 331.40 | 201 | 164.88 | 100 |
Vitamin B12 (µg) | 24.11 | 28 | 86.12 | 86.12 | 3.24 | 1.4 | 231.64 | 100 |
Vitamin C (mg) | 616.79 | 1780 | 34.65 | 34.65 | 82.95 | 89 | 93.20 | 93.20 |
Vitamin D (µg) | 19.79 | 100 | 19.79 | 19.79 | 2.66 | 5 | 53.23 | 53.23 |
Vitamin E (mg) | 128.37 | 182 | 70.53 | 70.53 | 17.26 | 9.1 | 189.72 | 100 |
Vitamin A (µg) | 6942.86 | 10,020 | 69.29 | 69.29 | 933.74 | 501 | 186.38 | 100 |
Calcium (mg) | 6067.86 | 18,480 | 32.83 | 32.83 | 816.06 | 924 | 88.32 | 88.32 |
Potassium (mg) | 19,425.11 | 57,840 | 33.58 | 33.58 | 2612.48 | 2892 | 90.33 | 90.33 |
Iron (mg) | 73.00 | 164 | 44.51 | 44.51 | 9.82 | 8.2 | 119.73 | 100 |
Magnesium (mg) | 1944.72 | 4060 | 47.90 | 47.90 | 261.54 | 203 | 128.84 | 100 |
Zinc (mg) | 73.85 | 184 | 40.14 | 40.14 | 9.93 | 9.2 | 107.96 | 100 |
Copper (mg) | 9.93 | 24 | 41.39 | 41.39 | 1.34 | 1.2 | 111.34 | 100 |
Iodine (µg) | 956.99 | 2400 | 39.87 | 39.87 | 128.71 | 120 | 107.25 | 100 |
Selenium (µg) | 516.99 | 780 | 66.28 | 66.28 | 69.53 | 39 | 178.28 | 100 |
MAR= | 52.90 | MAR/2000 kcal= | 96.52 |
Appendix D
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Criteria | Component(s) Concerned | Expected Frequency | % of Observed Series Fulfilling the Criterion 1 |
---|---|---|---|
Starters containing more than 15% fat | starter | 4/20 max | 82.5% |
Raw vegetable or fruit dishes containing at least 50% vegetables or fruits | starter, side dish | 10/20 min | 70% |
Dishes to fry or pre-fried dishes containing more than 15% fat | protein dish, side dish | 4/20 max | 100% |
Protein dishes with a ratio of P/F 1 ≤ 1 | protein dish | 2/20 max | 55% |
Fish or fish-based dishes containing at least 70% fish and having a ratio of P/F ≥ 2 | protein dish | 4/20 min | 60% |
Unground beef, veal or lamb, and offal | protein dish | 4/20 min | 77.5% |
Preparations or ready-to-eat dishes containing less than 70% of the recommended weight for the portion of meat, fish or eggs | protein dish | 3/20 max | 25% |
Vegetables, other than pulses, alone or in a mixture containing at least 50% vegetables | side dish | =10/20 | 27.5% |
Pulses, starches or grains, alone or in a mixture containing at least 50% pulses, starches or grains | side dish | =10/20 | 27.5% |
Cheese containing at least 150 mg of calcium per portion | starter, dairy product | 8/20 min | 77.5% |
Cheese with a calcium content of more than 100 mg and less than 150 mg per portion | starter, dairy product | 4/20 min | 57.5% |
Dairy (fresh dairy products, dairy-based desserts) containing more than 100 mg of milk calcium and less than 5 g of fat per portion | dairy product, dessert | 6/20 min | 40% |
Desserts containing more than 15% fat | dessert | 3/20 max | 95% |
Desserts or dairy products containing more than 20 g of total simple sugars per portion and less than 15% fat | dairy product, dessert | 4/20 max | 100% |
Raw fruit dessert 100% raw fruit without added sugars | dessert | 8/20 min | 77.5% |
Recommended Daily Intake | Average Content (% of Recommendation, Expressed Per Meal) | Standard Deviation | |
---|---|---|---|
Energy | 1996 kcal [24,28,29] | 35.6 | 2.7 |
Protein | 25 g [28,29] | 129.8 | 8.5 |
Linoleic Acid | 8.9 g [30] | 39.3 | 10.2 |
α-Linolenic Acid | 2.2 g [30] | 20.4 | 8.3 |
DHA | 152 mg [30] | 42.2 | 18.0 |
Fiber | 13 g [24] | 59.5 | 6.2 |
Vitamin B1 | 0.8 mg [24] | 46.3 | 5.2 |
Vitamin B2 | 1.2 mg [24] | 38.2 | 3.4 |
Vitamin B3 | 9 mg [24] | 64.9 | 8.9 |
Vitamin B6 | 1 mg [24] | 56.4 | 6.0 |
Vitamin B9 | 201 µg [24] | 57.6 | 6.7 |
Vitamin B12 | 1.4 µg [24] | 103.4 | 15.4 |
Vitamin C | 89 mg [24] | 35.0 | 6.3 |
Vitamin D | 5 µg [24] | 17.3 | 4.1 |
Vitamin E | 9.1 mg [24] | 52.5 | 15.7 |
Vitamin A | 501 µg [24] | 81.0 | 14.2 |
Calcium | 924 mg [24] | 34.2 | 4.1 |
Potassium | 2892 mg [31] | 33.6 | 3.8 |
Iron | 8.2 mg [24] | 44.0 | 4.3 |
Magnesium | 203 mg [24] | 45.6 | 3.8 |
Zinc | 9.2 mg [24] | 39.5 | 4.1 |
Copper | 1.2 mg [24] | 36.8 | 3.3 |
Iodine | 120 µg [24] | 42.1 | 6.7 |
Selenium | 39 µg [24] | 52.0 | 6.1 |
MAR (%) b | 49.3 | 3.7 |
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Vieux, F.; Dubois, C.; Duchêne, C.; Darmon, N. Nutritional Quality of School Meals in France: Impact of Guidelines and the Role of Protein Dishes. Nutrients 2018, 10, 205. https://doi.org/10.3390/nu10020205
Vieux F, Dubois C, Duchêne C, Darmon N. Nutritional Quality of School Meals in France: Impact of Guidelines and the Role of Protein Dishes. Nutrients. 2018; 10(2):205. https://doi.org/10.3390/nu10020205
Chicago/Turabian StyleVieux, Florent, Christophe Dubois, Christelle Duchêne, and Nicole Darmon. 2018. "Nutritional Quality of School Meals in France: Impact of Guidelines and the Role of Protein Dishes" Nutrients 10, no. 2: 205. https://doi.org/10.3390/nu10020205