Case Study: Free Lunch Meals Provision during the Remote Learning Conditions
Abstract
:1. Introduction
2. Materials and Methods
3. Results
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Food Groups | One-Week Food Packs | |||
---|---|---|---|---|
No. 1 | No. 2 | No. 3 | No. 4 | |
Potatoes | Potatoes | Potatoes | Potatoes | Potatoes |
Fruit and vegetables | Red beet Cabbage Tomato Green peas Onion Carrot Apple | Carrot Cabbage Cucumber Bell pepper Onion Apple | Carrot Red beet Chinese cabbage Tomato Cucumber Onion Raisin Apple | Carrot Cucumber Bell pepper Onion Apple |
Grain processing products | Buckwheat Pasta Millet Rye bread | Rice Oatmeal Pearl-barley Rye bread | Buckwheat Pasta Oatmeal Rye bread | Rice Pearl-barley Oatmeal Rye bread |
Protein dense products | Canned beef Canned white beans | Canned fish Eggs | Canned pork Canned butter beans Eggs | Canned chicken Canned beans Eggs |
Milk and dairy products | Sour cream Milk | Sour cream Milk | Sour cream Milk | Sour cream Milk |
Week Days | Food Packs | |||
---|---|---|---|---|
No. 1 | No. 2 | No. 3 | No. 4 | |
Monday | Millet-carrot scones with sour cream Red beet salad Bread | Cabbage soup Bread Omelet Oatmeal dessert | Pasta with pork Fresh vegetables snacks Milkshake | Risotto with meat Fresh vegetables snacks Oven fried apples |
Tuesday | Beef soup Rye bread Apple keel | Vegetable risotto with fish Fresh vegetables snacks Apple milkshake | Red beet soup with sour cream Rye bread In oven fried apples | Potatoes with vegetables and meat Bean salad Bread |
Wednesday | Mashed potatoes with meat sauce Tomato salad Rye bread | Fish soup with sour cream Bread Rice-apple pie | Buckwheat with meat sauce Red beet salad Rye bread | Potatoes soup with sour cream Rye bread Fresh vegetables snacks Rice pudding |
Thursday | Boiled buckwheat with meat sauce Red beet and peas salad Rye bread | Fried eggs with potatoes Cucumber-bell pepper salad Oatmeal biscuits | Potato pancakes with sour cream Bean-cabbage salad Rye bread | Pearl-barley porridge with meat Fresh vegetables snacks Rye bread Apple keel |
Friday | White bean soup with sour creamRye bread Pasta with vegetables | Pear-barley puree with cabbage and sour cream Bell pepper-cucumber salad Rye bread | Butter bean pie with potatoes Tomato-cucumber-Chinese cabbage salad Rye bread | Red bean soup with sour cream Rye bread In oven fried apples with oatmeal |
Nutrients | Recommendations | Week Days | ||||
---|---|---|---|---|---|---|
Monday | Tuesday | Wednesday | Thursday | Friday | ||
Protein, g | 12–28 | 12.16 | 14.01 | 17.59 | 20.13 | 17.75 |
Fat, g | 16–29 | 23.89 | 16.11 | 17.31 | 27.71 | 19.57 |
SFA, g | − | 12.24 | 4.45 | 3.89 | 7.42 | 5.39 |
Carbohydrates, g | 55–113 | 69.09 | 55.01 | 59.52 | 67.77 | 92.64 |
Sugar, g | − | 16.31 | 17.05 | 9.20 | 7.82 | 10.96 |
Dietary fiber, g | − | 7.49 | 5.4 | 19.20 | 12.21 | 11.8 |
Sodium, g | 2 * | 0.34 | 0.80 | 0.84 | 0.63 | 0.59 |
Salt, g | 5 * | 0.86 | 2.01 | 2.09 | 1.60 | 1.48 |
Calcium, mg | 800 * | 94.95 | 112.59 | 150.99 | 55.00 | 184.62 |
Energy, kJ | 2058–3150 | 2265 | 1769 | 1951 | 2520 | 2601 |
Nutrients | Recommendations | Week Days | ||||
---|---|---|---|---|---|---|
Monday | Tuesday | Wednesday | Thursday | Friday | ||
Protein, g | 12–28 | 21.78 | 25.75 | 21.96 | 18.64 | 9.02 |
Fat, g | 16–29 | 24.44 | 19.66 | 19.87 | 25.51 | 16.94 |
SFA, g | − | 4.57 | 5.04 | 5.38 | 3.17 | 4.47 |
Carbohydrates, g | 55–113 | 56.95 | 55.61 | 62.84 | 62.94 | 55.49 |
Sugar, g | − | 17.37 | 15.65 | 14.36 | 13.25 | 9.91 |
Dietary fiber, g | − | 5.80 | 6.82 | 2.1 | 13.16 | 3.18 |
Sodium, g | 2 * | 0.41 | 0.50 | 0.66 | 0.14 | 0.36 |
Salt, g | 5 * | 1.04 | 1.27 | 1.65 | 0.36 | 0.89 |
Calcium, mg | 800 * | 204.55 | 378.31 | 175.62 | 138.07 | 147.20 |
Energy, kJ | 2058–3150 | 2243 | 2111 | 2177 | 2331 | 1723 |
Nutrients | Recommendations | Week Days | ||||
---|---|---|---|---|---|---|
Monday | Tuesday | Wednesday | Thursday | Friday | ||
Protein, g | 12–28 | 18.44 | 19.79 | 19.80 | 10.83 | 21.21 |
Fat, g | 16–29 | 29.00 | 16.08 | 25.10 | 28.93 | 17.37 |
SFA, g | − | 12.80 | 6.01 | 7.92 | 5.43 | 5.73 |
Carbohydrates, g | 55–113 | 57.91 | 59.10 | 65.38 | 73.84 | 55.00 |
Sugar, g | − | 27.81 | 24.27 | 8.14 | 9.45 | 10.22 |
Dietary fiber, g | − | 3.78 | 4.95 | 8.28 | 11.49 | 15.39 |
Sodium, g | 2 * | 0.66 | 0.75 | 0.91 | 0.34 | 0.51 |
Salt, g | 5 * | 1.66 | 1.86 | 2.27 | 0.85 | 1.28 |
Calcium, mg | 800 * | 165.21 | 179.35 | 290.12 | 214.26 | 234.61 |
Energy, kJ | 2058–3150 | 2371 | 1936 | 2377 | 2366 | 1938 |
Nutrients | Recommendations | Week Days | ||||
---|---|---|---|---|---|---|
Monday | Tuesday | Wednesday | Thursday | Friday | ||
Protein, g | 12–28 | 17.41 | 25.20 | 13.84 | 14.08 | 19.44 |
Fat, g | 16–29 | 18.94 | 23.56 | 27.16 | 27.69 | 11.27 |
SFA, g | − | 5.14 | 6.07 | 6.55 | 5.47 | 4.40 |
Carbohydrates, g | 55–113 | 58.66 | 60.47 | 61.72 | 62.94 | 78.77 |
Sugar, g | − | 11.25 | 10.57 | 13.03 | 26.33 | 22.85 |
Dietary fiber, g | − | 6.08 | 12.39 | 7.23 | 7.86 | 19.20 |
Sodium, g | 2 * | 0.95 | 1.24 | 0.92 | 1.02 | 0.59 |
Salt, g | 5 * | 2.38 | 3.11 | 2.29 | 2.55 | 1.47 |
Calcium, mg | 800 * | 124.32 | 295.6 | 213.42 | 254.49 | 179.79 |
Energy, kJ | 2058–3150 | 1994 | 2328 | 2289 | 2334 | 2087 |
Samples | Variation Coefficient, % | |||
---|---|---|---|---|
Protein | Fat | Carbohydrates | Energy | |
Food pack No. 1 | 19.56 | 23.04 | 21.13 | 16.12 |
Food pack No. 2 | 32.64 | 16.83 | 6.48 | 11.09 |
Food pack No. 3 | 22.95 | 26.70 | 12.06 | 10.83 |
Food pack No. 4 | 25.91 | 31.35 | 12.60 | 7.07 |
Total | 25.26 | 24.48 | 13.07 | 11.28 |
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Beitane, I.; Kruma, Z.; Kince, T.; Sabovics, M.; Iriste, S.; Muizniece-Brasava, S.; Bujaka, J.; Strode, S.; Ciprovica, I. Case Study: Free Lunch Meals Provision during the Remote Learning Conditions. Nutrients 2021, 13, 605. https://doi.org/10.3390/nu13020605
Beitane I, Kruma Z, Kince T, Sabovics M, Iriste S, Muizniece-Brasava S, Bujaka J, Strode S, Ciprovica I. Case Study: Free Lunch Meals Provision during the Remote Learning Conditions. Nutrients. 2021; 13(2):605. https://doi.org/10.3390/nu13020605
Chicago/Turabian StyleBeitane, Ilze, Zanda Kruma, Tatjana Kince, Martins Sabovics, Sandra Iriste, Sandra Muizniece-Brasava, Jekaterina Bujaka, Sintija Strode, and Inga Ciprovica. 2021. "Case Study: Free Lunch Meals Provision during the Remote Learning Conditions" Nutrients 13, no. 2: 605. https://doi.org/10.3390/nu13020605
APA StyleBeitane, I., Kruma, Z., Kince, T., Sabovics, M., Iriste, S., Muizniece-Brasava, S., Bujaka, J., Strode, S., & Ciprovica, I. (2021). Case Study: Free Lunch Meals Provision during the Remote Learning Conditions. Nutrients, 13(2), 605. https://doi.org/10.3390/nu13020605