School lunch cooks’ perception of the use of organic foods in the school meals served in Santa Catarina state, Southern Brazil

• Autor(a) principal: GONZÁLEZ-CHICA, David Alejandro
• Data de Publicação: 2023
• Outros Autores: Catarina Tittoni CORSO, Arlete, CEMBRANEL, Francieli, Jakovljevic PUDLA, Kátia, LEMKE, Stella, Soares SCHMITZ, Bethsáida de Abreu
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/8505
• topic: School feeding; Food organic; Cooking; Human resources; Alimentação escolar; Alimentos orgânicos; Culinária; Recursos humanos

ObjectiveThis study investigated the profile of school cooks and assessed the use, benefits, and possible limitations associated with the introduction of organic foods in school meals. MethodsThis cross-sectional, exploratory study included the head cooks of 242 public municipal schools of 52 municipalities from the state of Santa Catarina that bought organic foods in 2010. The interviewees were asked about the use of organic foods, their benefits, the associated difficulties, and the training they were given on this subject. The software Stata 11.0 calculated the prevalences and 95% confidence intervals. ResultsOf the 242 interviewed cooks, 97.4% were females, 86.6% were aged 30 or more years, and 47.9% had not completed high school or higher education. Of these, 9.4% (95%CI=6.1-13.9) were not aware that the school was buying organic foods. Of the 219 cooks who used organic foods, 42.7% (95%CI=34.3-51.5) reported that these foods were present every day in the school meals. The quality of these foods upon arrival at the school was considered great/good 93.7% of the time. Almost 10.0% of the interviewees reported difficulties associated with these foods, especially regarding delivery, storage, and low student acceptance. Most interviewees believed that these foods benefited the students (99.8%) and the community (100.0%). ConclusionFew cooks had difficulties using organic foods. The cooks found that their yield, shelf life, required work, and quality exceeded those of non-organic foods. The limitations could be eliminated by improving the layout of the schools, food delivery, food storage, cook training, and integration in school food policies.