[Nutritional planning of menus of public schools of the community of Madrid]

Auteur(s) :
Moreiras O., Del Pozo S., Cuadrado C., Rodriguez-rodriguez EM., Quintanilla L., Ávila JM.
Date :
Nov, 2006
Source(s) :
NUTR HOSP.. #21:6 p667-72
Adresse :
Departamento de Nutricion, Facultad de Farmacia, Universidad Complutense de Madrid, Espana. susanadelpozo@hotmail.com

Sommaire de l'article

Some nutritional unbalances have been observed in menus served at dining rooms of schools from the Community of Madrid (CM): small portions, inter-day variations up to 50% of energy intake, unbalances in caloric and lipidic profiles, little variety, lack of parental information, etc. The Education Council of the CM considered necessary to plan and regulate the basic conditions that menus of these dinning rooms should meet. The Spanish Nutrition Foundation (FEN) and the Nutrition Department of the Complutense University of Madrid (UCM) were put in charge of elaborating the bases to develop the Regulation (BOCM 24-05-01, 10-09-02). Collective catering companies were called for a tender to provide menus adapted to such Regulation. This work describes the adaptation of programmed dietary schemes of officially approved companies and mainly the impact on energy and nutritional content of menus and their adaptation to the recommended caloric and lipidic profiles. So far, a random sample of 171 schools with dining rooms (more than 37,000 schoolboys) has been visited by nutritionists, with no previous announcement, to control served menus. For this, at each centre a duplicate of the portion served that day was gathered. The energy and nutrient content was determined and the fatty acid composition was analysed. The adaptation to the Regulation by catering companies has substantially improved the menus as compared to previous times: more presence of vegetables, better quality of fat and less amount of fat and proteins at the expense of carbohydrates.

[Article in Spanish]

Source : Pubmed