Are intermediate school meals a real contribution to improve a healthy and sustainable diet ?
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.26/44818 |
Resumo: | Purpose The purpose is to analyse the nutritional adequacy and carbon footprint of intermediated meals provided to preschool children and primary-level students in a Portuguese municipality. Design/methodology/approach An observational cross-sectional study was conducted with a convenience sampling consisting of school snacks from a Portuguese municipality. The nutritional assessment used food labels and a Portuguese food composition table. The literature review for carbon footprint assessment was conducted by searching for the products under analysis or similar ones. Findings The results showed that 80% of snacks have a higher energy value than recommended. The majority of options are below recommendations for protein and fat and above recommendations for carbohydrates. The intermediated meals with more dairy products in composition have the highest carbon footprint. The carbon footprint included the packaging of the products, and it wasn't possible to determine the influence of non-food products. Research limitations/implications This study has limitations in the fact that we do not know the carbon footprint of Portuguese products and we had to compare them with others, from different countries, with possibly different types of production. Practical implications Intermediate meals are inadequate, and the carbon footprint is higher when the intermediated meals include products of animal origin – the reason why the composition of intermediated meals should be redesigned considering the achievement of these targets. Social implications The promotion of intermediated meals that promote the Mediterranean eating pattern contributes to health and well-being and is a vehicle for nutrition education and healthy food consumption in schools. Originality/value Many studies have been conducted to analyse the carbon footprint and environmental impact of school meals, but commonly lunch is the meal evaluated and the assessment of intermediated meals' impact is an open field. Originality/value Many studies have been conducted to analyse the carbon footprint and environmental impact of school meals, but commonly lunch is the meal evaluated and the assessment of intermediated meals' impact is an open field. |
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Are intermediate school meals a real contribution to improve a healthy and sustainable diet ?School mealsCarbon footprintNutritional compositionHealthSustainabilityPulsesRefeições escolaresPegada de carbonoComposição nutricionalSaúdeSustentabilidadePurpose The purpose is to analyse the nutritional adequacy and carbon footprint of intermediated meals provided to preschool children and primary-level students in a Portuguese municipality. Design/methodology/approach An observational cross-sectional study was conducted with a convenience sampling consisting of school snacks from a Portuguese municipality. The nutritional assessment used food labels and a Portuguese food composition table. The literature review for carbon footprint assessment was conducted by searching for the products under analysis or similar ones. Findings The results showed that 80% of snacks have a higher energy value than recommended. The majority of options are below recommendations for protein and fat and above recommendations for carbohydrates. The intermediated meals with more dairy products in composition have the highest carbon footprint. The carbon footprint included the packaging of the products, and it wasn't possible to determine the influence of non-food products. Research limitations/implications This study has limitations in the fact that we do not know the carbon footprint of Portuguese products and we had to compare them with others, from different countries, with possibly different types of production. Practical implications Intermediate meals are inadequate, and the carbon footprint is higher when the intermediated meals include products of animal origin – the reason why the composition of intermediated meals should be redesigned considering the achievement of these targets. Social implications The promotion of intermediated meals that promote the Mediterranean eating pattern contributes to health and well-being and is a vehicle for nutrition education and healthy food consumption in schools. Originality/value Many studies have been conducted to analyse the carbon footprint and environmental impact of school meals, but commonly lunch is the meal evaluated and the assessment of intermediated meals' impact is an open field. Originality/value Many studies have been conducted to analyse the carbon footprint and environmental impact of school meals, but commonly lunch is the meal evaluated and the assessment of intermediated meals' impact is an open field.Emerald Publishing LimitedRepositório ComumMelo, RitaPM Lima, JoãoSantos, AnaPinto, EzequielFialho, Sónia2023-05-18T10:51:35Z2023-05-172023-05-17T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.26/44818eng0007-070Xhttps://doi.org/10.1108/BFJ-03-2022-0287info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-05-25T02:15:23Zoai:comum.rcaap.pt:10400.26/44818Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:55:58.771705Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Are intermediate school meals a real contribution to improve a healthy and sustainable diet ? |
title |
Are intermediate school meals a real contribution to improve a healthy and sustainable diet ? |
spellingShingle |
Are intermediate school meals a real contribution to improve a healthy and sustainable diet ? Melo, Rita School meals Carbon footprint Nutritional composition Health Sustainability Pulses Refeições escolares Pegada de carbono Composição nutricional Saúde Sustentabilidade |
title_short |
Are intermediate school meals a real contribution to improve a healthy and sustainable diet ? |
title_full |
Are intermediate school meals a real contribution to improve a healthy and sustainable diet ? |
title_fullStr |
Are intermediate school meals a real contribution to improve a healthy and sustainable diet ? |
title_full_unstemmed |
Are intermediate school meals a real contribution to improve a healthy and sustainable diet ? |
title_sort |
Are intermediate school meals a real contribution to improve a healthy and sustainable diet ? |
author |
Melo, Rita |
author_facet |
Melo, Rita PM Lima, João Santos, Ana Pinto, Ezequiel Fialho, Sónia |
author_role |
author |
author2 |
PM Lima, João Santos, Ana Pinto, Ezequiel Fialho, Sónia |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Repositório Comum |
dc.contributor.author.fl_str_mv |
Melo, Rita PM Lima, João Santos, Ana Pinto, Ezequiel Fialho, Sónia |
dc.subject.por.fl_str_mv |
School meals Carbon footprint Nutritional composition Health Sustainability Pulses Refeições escolares Pegada de carbono Composição nutricional Saúde Sustentabilidade |
topic |
School meals Carbon footprint Nutritional composition Health Sustainability Pulses Refeições escolares Pegada de carbono Composição nutricional Saúde Sustentabilidade |
description |
Purpose The purpose is to analyse the nutritional adequacy and carbon footprint of intermediated meals provided to preschool children and primary-level students in a Portuguese municipality. Design/methodology/approach An observational cross-sectional study was conducted with a convenience sampling consisting of school snacks from a Portuguese municipality. The nutritional assessment used food labels and a Portuguese food composition table. The literature review for carbon footprint assessment was conducted by searching for the products under analysis or similar ones. Findings The results showed that 80% of snacks have a higher energy value than recommended. The majority of options are below recommendations for protein and fat and above recommendations for carbohydrates. The intermediated meals with more dairy products in composition have the highest carbon footprint. The carbon footprint included the packaging of the products, and it wasn't possible to determine the influence of non-food products. Research limitations/implications This study has limitations in the fact that we do not know the carbon footprint of Portuguese products and we had to compare them with others, from different countries, with possibly different types of production. Practical implications Intermediate meals are inadequate, and the carbon footprint is higher when the intermediated meals include products of animal origin – the reason why the composition of intermediated meals should be redesigned considering the achievement of these targets. Social implications The promotion of intermediated meals that promote the Mediterranean eating pattern contributes to health and well-being and is a vehicle for nutrition education and healthy food consumption in schools. Originality/value Many studies have been conducted to analyse the carbon footprint and environmental impact of school meals, but commonly lunch is the meal evaluated and the assessment of intermediated meals' impact is an open field. Originality/value Many studies have been conducted to analyse the carbon footprint and environmental impact of school meals, but commonly lunch is the meal evaluated and the assessment of intermediated meals' impact is an open field. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-05-18T10:51:35Z 2023-05-17 2023-05-17T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.26/44818 |
url |
http://hdl.handle.net/10400.26/44818 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0007-070X https://doi.org/10.1108/BFJ-03-2022-0287 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Emerald Publishing Limited |
publisher.none.fl_str_mv |
Emerald Publishing Limited |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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